This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

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In this episode of We Feed Them, Sean and Steven investigate the high-stakes world of corporate manipulation and kitchen survival. We’re breaking down the "Big Soda" conspiracy and a Super Bowl wing crisis that nearly took down the line. Plus, we launch a brand-new segment, Great Food People of History, starting with the chaotic and often misunderstood life of the man behind the white suit: Colonel Sanders.

In this "Case File":

• The Walmart, Pepsi Price Gouging Scheme: We pull back the curtain on the alleged "back door deals" between corporate giants to keep grocery prices high while squashing the competition. Is it business, or is it a crime against the consumer?

• The 40 Wing Uh OH: Sean recounts a high-pressure Super Bowl Sunday where an online ordering glitch left the kitchen 40 wings short. Hear the "Bear"-style story of the literal sprint to a rival restaurant to save a customer's party.

• The Legend of the Colonel: Long before he was a mascot, Harland Sanders was a tough-as-nails entrepreneur who once got into a literal shootout over small business competition. We explore the real history of the KFC founder.

• New Partnerships: We’re officially fueled by Dubby Energy! Check the show notes for our exclusive discount code to get "turned the f*** up" like Sean.

Support the Show: If you enjoyed this deep dive, share it with a fellow "food person." Your shares are what keep the algorithm feeding us!

Keep feeding 'em.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

Amazon Music: https://music.amazon.com/podcasts/a4866f0b-d6b5-4d18-a9bc-29b2fc4f8443/we-feed-them

📲 CONNECT WITH US:

Instagram: https://www.instagram.com/wefeedthempod/

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Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem

DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec

Happy Valentine’s Day! In this special holiday episode, hosts Sean Collins and Steven Barry are joined by their long-time friend and "badass" cook, Junior Abrajan, to explore the spicy, messy, and often inappropriate world of restaurant romance. From "sneaky hideaways" in storage closets to the unique bond formed during a high-volume dinner rush, the crew dives deep into what it’s really like to find love (and trouble) in the food industry.

What’s in this episode:

The High of the Rush: Junior and the hosts discuss the "adrenaline rush" of a busy kitchen and that rare, almost telepathic "in-sync" feeling when two cooks are working as one mind.

Industry Love Stories: A look at why restaurant workers almost exclusively date each other and the "scandalous" drama that follows when workplace hookups go south.

Tales from the Alley: Sean shares some hilarious—and slightly traumatizing—stories of things he’s seen in the restaurant alley after hours

Cooking for a Date: The guys debate their go-to romantic dishes, ranging from "bougie" fish to the questionable choice of Hamburger Helper.

Content Warning: This episode contains explicit language and discussions of adult themes and workplace "extracurriculars." Listener discretion is advised.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

Amazon Music: https://music.amazon.com/podcasts/a4866f0b-d6b5-4d18-a9bc-29b2fc4f8443/we-feed-them

📲 CONNECT WITH US:

Instagram: https://www.instagram.com/wefeedthempod/

Facebook: https://www.facebook.com/profile.php?id=61584447723299

Website: wefeedthem.com

This episode is supported by Snibbs Footwear and Dubby Energy. Disclosure: This post contains affiliate links and mentions of promotional partners. If you make a purchase through these links, we earn a small commission at no extra cost to you. (Paid Links below).

SNIBBS Footwear $20 off: snibbs.co/wefeedthem DUBBY Energy 10% off: https://www.dubby.gg/?ref=yvdqzuec

From "white-knuckling" through a Northern Indiana blizzard to debating if lasagna is actually a cake, Episode 10 of We Feed Them is a wild ride through the highs and lows of the hospitality industry.

• Winter Survival & The DoorDash Dilemma: Sean and Steve dive into how the brutal cold and extreme snowfall affect local restaurant business. They discuss the "nightmare" of relying on third-party apps like DoorDash, where profitability is slim and operators are often just "breaking even".

• Tales from the Delivery Front: One host shares a firsthand account of doing Uber Eats deliveries in 8-degree weather. Hear the "nightmare" story of a 60-minute delivery to a locked-down university campus that resulted in a measly $1 tip.

• The Great Food Debates: We tackle burning questions from our viewers:

  • Is chili actually a soup? (Or is it a sauce?)

  • Is cereal soup?

  • The ultimate controversy: Is lasagna closer to a cake or a casserole?

• Chef Secrets & Community: Do chefs really share recipes with their competitors? We discuss the "neighborly" side of the industry, from borrowing sugar to sharing old family pickle recipes.

• The Chopping Block: Soup Edition: The main event! We run a 14-soup bracket to determine the ultimate comfort food. Watch favorites like Chicken Noodle, French Onion, and Lobster Bisque go head-to-head until a champion is crowned

• Gumbo Masterclass: A deep dive into the art of the roux—why patience is the key to a perfect dark roux and why you should "smell the popcorn" to know it's ready.

🎥 watch on YouTube: https://youtube.com/@wefeedthem?si=ip-Oi1CuUigIAFyq

🎧 LISTEN TO THE FULL AUDIO PODCAST:

Spotify: https://open.spotify.com/show/0RKgIORu43VHm5fcdipFT7

Apple Podcasts: https://podcasts.apple.com/us/podcast/we-feed-them/id1859129229

Amazon Music: https://music.amazon.com/podcasts/a4866f0b-d6b5-4d18-a9bc-29b2fc4f8443/we-feed-them

📲 CONNECT WITH US:

Instagram: https://www.instagram.com/wefeedthempod/

Facebook: https://www.facebook.com/profile.php?id=61584447723299

• Website: wefeedthem.com