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'The Four Top': Diners Gone Wild | Food Cart Backlash | Cannabis On Menus?


Cities and towns across the nation have started implementing laws designed to limit food carts on their streets. But do those policies help or hurt the restaurants they're designed to protect? 

Cities and towns across the nation have started implementing laws designed to limit food carts on their streets. But do those policies help or hurt the restaurants they’re designed to protect? 

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Have you ever been shocked by the behavior of other diners in restaurants? We kick off Episode 29 by trading horror stories and discussing what the Official Restaurant Code of Conduct should be.

Next, some cities are reviving outdated xenophobic laws to discourage small entrepreneurs from installing food trucks and carts on their streets. But our expert panelist argues that mobile culinary businesses actually encourage economic growth, ultimately contributing to the bottom lines of brick-and-mortar dining establishments.

And for our final course, in cannabis-friendly states, it’s not legal to serve marijuana in restaurants or bars. How are defiant chefs working around legislation to integrate cannabis into their menus?

Meet our panelists: National food cart expert Brett Burmeister; beer writer and certified Cicerone Lucy Burningham; Eater National Reports Editor Erin DeJesus; Virginia Gewin, a science journalist for publications such as Nature, Slate and Modern Farmer; cookbook author and food writer Ivy Manning; Roger Porter, editor of “Eating Words: A Norton Anthology of Food Writing”; and cookbook author and recipe developer Laura Russell. Our host is Katherine Cole.

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