The Hidden Psychology of Grocery Shopping | Paco Underhill

Why Are Beef Prices So High?

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with agricultural economist David Anderson from Texas A&M University to unpack the real reasons behind soaring beef prices. From shrinking cattle herds and rising ranching costs to supply chain bottlenecks, meat processing capacity, consumer demand, and global trade, Professor Anderson breaks down the economics of beef in a way that actually makes sense. Along the way, we explore why chicken and pork remain relatively affordable, whether imported beef could help, and how long Americans may be paying premium prices for burgers and steaks. If you’ve looked at the meat aisle lately and wondered what happened, this episode is for you.

The Surprising History of Beer, Taverns, and Human Connection

Beer has shaped human civilization for thousands of years — from ancient Egypt and medieval taverns to modern sports bars and craft breweries. In this episode, food historian Professor Jeffery Pilcher explains the surprising history of beer, how it fueled trade and community, why taverns changed society, how Prohibition transformed drinking culture, and why beer became the social drink of the modern world. A fascinating conversation about beer culture, human connection, and the evolution of one of humanity’s oldest beverages.

The Hidden Psychology of Grocery Shopping | Paco Underhill

In this episode of The Off The Menu Podcast, we talk with bestselling author and retail psychology expert Paco Underhill about the hidden psychology behind grocery stores — and how store layouts, lighting, smells, signage, and product placement influence what consumers buy every day. From impulse buying and consumer behavior to online grocery shopping and the future of retail, Paco explains how modern grocery stores are carefully designed to shape shopping habits without us even realizing it. If you’ve ever walked into a grocery store for one thing and left with a full cart… this episode will completely change the way you shop.

The Secret Life of Chocolate (From Bean to Bar)

Chocolate is everywhere—but most people have no idea how it’s actually made. In this episode, we talk with Stephen Durfee of Dandelion Chocolate about the journey from cacao bean to chocolate bar, what “bean-to-bar” really means, and why sourcing and process completely change the flavor. It’s a look at chocolate as craft—not candy—and why it tastes so good.

Neurogastronomy: The Science Controlling Your Cravings

Why do we crave certain foods… even when we know better? In this episode, neuroscientist Dr. Rachel Herz breaks down the science of food psychology, cravings, and eating habits—and how your brain, emotions, memory, and environment shape every food decision you make. From neurogastronomy (how the brain creates flavor) to social influence and comfort food, this conversation explores the hidden forces behind why we eat what we eat. If you’ve ever wondered how your brain affects food choices, this episode will change the way you think about every bite