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Send us Fan Mail What happens when you order a “chicken bob” and expect barbecue… only to get warm pulled chicken, iceberg lettuce, mayonnaise, and a soft roll? Welcome to the Merrimack Valley. In this episode of The ’Sader Digest, Brad heads back to the Massachusetts food map—and very close to where he grew up—to explore one of the region’s most aggressively local sandwiches. The Chicken Bob (yes, Bob, not Barb.. because we all know Barb is pronounced [Bah-b]) is simple, mysterious, and somehow ridiculously good. We’ll talk about where it may have come from, why nobody seems to agree on exactly how it got its name, and why a sandwich with four basic ingredients has become a local legend in Lawrence, Methuen, and the surrounding Merrimack Valley. And because no trip through the Merrimack Valley would be complete without it, Brad also takes a completely reasonable detour to complain about the Massachusetts–New Hampshire border. The Chicken Bob never needed to conquer America. It just needed to belong to the people who grew up there. And honestly? That's what regional food is all about.

Send us Fan Mail This week on The ’Sader Digest, Brad sits down with dietetic intern Taylor Barber to talk about changing majors, finding your passion, and discovering that becoming a dietitian involves a whole lot more than telling people to eat less. Taylor shares her journey from business major to exercise science to nutrition, talks about finding the right career path, and drops some advice for students who aren't quite sure what they want to do yet. Then things get appropriately nerdy with a nutrition hot take lightning round covering carbs, breakfast, protein, healthy fats, calorie balance—and Brad's very real case of “peanuts on the brain.” Plus: the two debate whether protein really needs to be maxed out, give a shameless shoutout to the PAC's peanut butter sandwich, and attempt to make the Krebs cycle relevant to absolutely everything. It's a Taylor-made episode full of nutrition, career advice, food talk, and just enough peanut butter to get you thinking about lunch.

Send us Fan Mail The chocolate chip cookie feels like it has existed forever. Grandma made them. Your dining hall makes them. There’s a recipe on the back of the bag. They’re basically American edible furniture. Except… the chocolate chip cookie is less than 100 years old. In this episode of The ’Sader Digest, Brad heads to Whitman, Massachusetts, to uncover the story of Ruth Wakefield, the Toll House Inn, and the cookie that went from a restaurant experiment to a national obsession. And that famous story about Ruth accidentally throwing chocolate into cookie dough? Yeah… maybe not so much. We’ll dig into the real story behind the cookie, how a trained food professional turned experimentation into an American classic, and how one cookbook, one chocolate company, and a very interesting $1 deal helped take the chocolate chip cookie from a little Massachusetts restaurant to kitchens around the country. Because sometimes great food isn’t an accident. Sometimes somebody actually knows what they’re doing. Also: oatmeal raisin gets what it deserves.

Send us Fan Mail Before it was a Fluffernutter, it was just a guy in Somerville selling marshmallow goo door to door. This week on The ’Sader Digest, Brad digs into the very Massachusetts history of Marshmallow Fluff—from Archibald Query making marshmallow cream in his Somerville kitchen to a $500 recipe deal that helped turn it into a New England icon. Along the way, we get into radio shows, questionable branding decisions, the birth of the Fluffernutter, and why Somerville decided that marshmallow cream deserved an entire festival. Plus: why Fluff isn't vegan, why you need two knives to make a proper Fluffernutter, and the much bigger question of what actually makes a food “Massachusetts food.” Grab some white bread, peanut butter, and Fluff. This one is going to get sticky.

Send us Fan Mail What happens when students don't just talk about dining—but actually have a seat at the table? In this episode of The 'Sader Digest, Brad sits down with Mia Simpson, a Holy Cross junior and member of the Dining Advisory Board, to talk about what it's really like to have a voice in the campus dining program. Mia shares why she joined the Dining Advisory Board, what happens during the meetings, and how student feedback can lead to real changes across campus. From her suggestion to bring Poke Bowls to Crossroads to conversations about customization, food quality, local ingredients, and allergy-friendly options, Mia offers a student's perspective on what makes a dining program work. Brad and Mia also go behind the scenes of the dining operation, discussing how student feedback is combined with data and culinary planning to make decisions. They look at everything from the popularity of Crossroads' new Poke Bowl concept to why some menu items don't perform as expected—and how those numbers can help shape what comes next. The conversation also explores something many students may not realize: how much of the food served on campus is made in-house, how local Massachusetts products are incorporated into the menu, and the challenges of creating more options for students with food allergies and dietary restrictions. Most importantly, Mia encourages students to do more than complain about dining. If there's something you love, something you don't like, or something you think could be better, speak up. The Dining Advisory Board is one place where that voice can be heard—and, as this episode shows, sometimes that voice can end up on the menu.

Send us Fan Mail Sweet. Crispy. Sticky. Completely misunderstood. This week on The 'Sader Digest, Brad tells the incredible story of General Tso's chicken, a dish that's become synonymous with Chinese takeout despite having a history that's anything but straightforward. Discover how one chef's journey from China to Taiwan and eventually New York transformed a banquet dish into an American icon. Along the way, Brad explores the myths behind General Tso himself, why the recipe changed so dramatically, and what this famous dish teaches us about immigration, culture, and the ever-changing definition of authenticity. Because sometimes the best stories aren't hidden in a cookbook... They're hiding in your takeout container.

Send us Fan Mail Fortune cookies feel ancient, traditional, and unmistakably Chinese—but their story is far more complicated.  In this episode of The 'Sader Digest, Brad Shannon cracks open the surprising history of the fortune cookie: from Japanese tea gardens in California to immigration, World War II, internment camps, and the evolution of Chinese-American dining culture. Along the way, we explore lucky numbers, mass cookie production, cultural adaptation, and why food traditions are often built through migration, reinvention, and repetition. Turns out, the little cookie at the end of your meal has a much bigger story inside.

Send us Fan Mail This week on The Sader Digest, host Bradley Shannon dives into one of the biggest misconceptions in food history: the Caesar salad is not Italian. Created in 1924 in Tijuana, Mexico by Italian immigrant Caesar Cardini, the iconic salad was born out of improvisation during a busy Fourth of July weekend in the middle of Prohibition-era tourism. Brad explores how a simple combination of romaine, garlic, Parmesan, Worcestershire sauce, and croutons evolved into one of the world’s most recognizable dishes. Along the way, the episode looks at immigration, food evolution, umami, authenticity, and how cuisines constantly adapt across cultures and borders. From ancient Roman fish sauces to soggy crouton nostalgia and Crossroads’ campus Caesar salads, this episode connects history, flavor, and storytelling in a way only food can.

Send us Fan Mail This week on The 'Sader Digest, Brad tackles one of life’s most important—and somehow least questioned—foods: the chicken tender. Crispy, dippable, and universally loved, chicken tenders feel like they’ve been around forever… but plot twist—they were actually invented in the 1970s at the Puritan Backroom. Yes, New Hampshire quietly gave the world one of its greatest culinary achievements, and no one talks about it nearly enough. Brad breaks down what a chicken tender actually is (hint: it’s a specific muscle, not just “random chicken strip energy”), why it took modern food processing to even make them practical, and how something so simple became a nationwide obsession. Along the way, he connects the dots between:  Why chicken tenders are basically engineered comfort food How they took over kids menus, sports bars, and freezers everywhere  And why they might actually just be a socially acceptable way to consume large amounts of sauceThere’s also a surprisingly passionate dive into dipping sauces (sweet & sour supremacy makes a strong case), the psychological safety of boneless food, and the hard truth that if you’re eating 10 tenders… you’re basically eating five chickens. The episode wraps with a bigger idea: food doesn’t have to be ancient or fancy to be iconic. Sometimes it just has to be simple, consistent, and ridiculously satisfying. Chicken tenders didn’t just show up—they quietly took over. And honestly… no one is mad about it.

Send us Fan Mail This week on The 'Sader Digest, Brad flies solo—but brings in a guest who definitely doesn’t hold back: Patrick, the creator of Honest Kimball Review. What started as anonymous food posts on the college app Fizz (powered by yellow lemonade and vibes) has turned into one of the most entertaining and brutally honest Instagram accounts on campus. After a chaotic face reveal and a strategic exit from the world of anonymous posting, Patrick moved from Fizz to Instagram, where his reviews now reach everyone from classmates to random parents across the country. And yes—he is verified. Brad and Patrick dive into what makes the account work: zero fluff, zero filters, and reactions that are physically impossible to fake (seriously—just watch him eat something mid-review). From calling out dry pancakes to demanding more sauce on boneless wings, Patrick’s content walks the perfect line between hilarious and helpful. They also get into the important stuff:  Why Buffalo wings are his all-time #1 (and why Connecticut wings are… trying their best)  The surprisingly deep philosophy behind rating dining hall food “on a Kimball scale”  His origin story as a fourth-grade taco truck enthusiast turned YouTube creator  And the ongoing debate: is Greek pizza actually… good? Along the way, Patrick makes one thing clear, this isn’t about clout. It’s about the love of the game. The followers? Cool. The content? That’s personal. The episode wraps with a real moment of perspective: Kimball isn’t perfect, but it’s a lot better than people give it credit for, and honest feedback (even the painful kind) can actually make it better. Also, somewhere in here, peanut butter and jelly wings with fluff are seriously discussed. So there’s that.

Send us Fan Mail What started as a clever way to sell tires has become one of the most powerful forces in global cuisine. In this episode of the Sader Digest, Brad dives into the history, influence, and controversy of the Michelin Guide—and what its recent arrival in Boston really means. From its origins in 1900 France to its evolution into the gold standard of fine dining, the Michelin Guide has shaped how the world defines “great” food. With its coveted star system, it can transform restaurants overnight, elevate careers, and reshape entire city dining scenes. But that influence comes with trade-offs. Brad explores:  How the Michelin Guide went from selling tires to defining global cuisine  Why earning (or losing) a star can change everything for a restaurant  The intense pressure, sacrifice, and culture inside Michelin-level kitchens  How cities like New York and Chicago benefited—and what Boston has been missing  Why Boston having just one starred restaurant raises bigger questions about its food scene Along the way, he reflects on legendary restaurants like The French Laundry, Alinea, and Noma, and what it really means to operate at that level of excellence. At its core, this episode asks a bigger question: Who gets to define what “great food” is—and what happens when the whole world follows their lead? The Michelin Guide isn’t just a rating system.  It’s a force that shapes chefs, cities, and the future of dining itself.

Send us Fan Mail What does a jar of bubbling flour and water say about us? In this episode of the 'Sader Digest, Brad and Alex take a deep (and surprisingly philosophical) dive into the sourdough boom of 2020—when the world shut down, grocery shelves emptied, and suddenly everyone became a bread baker. But this isn’t just about bread. From ancient fermentation and Gold Rush “sourdough” survival to Instagram starters like Dough Biden, this episode explores why sourdough became more than a trend. It became a ritual, a coping mechanism, and a way to reclaim control during a time of uncertainty. Along the way, they unpack:  The history of bread—from wild yeast to Wonder Bread Why sourdough feels (ugh)“authentic”… and why that idea is complicated  How modern food systems prioritize speed, consistency, and convenience  The psychology of cooking during crisis—and why it faded just as fast  Whether sourdough was really about independence… or just the illusion of it As life sped back up, many starters were abandoned (some still sitting in the fridge ICU), and convenience took over again. But the bigger question remains: What were we really searching for when we started baking? This episode is a reminder that food isn’t just fuel—it’s story, identity, and sometimes, a way to slow down when the world won’t.

Send us Fan Mail In this episode of The 'Sader Digest, Alex  brings along Public Health Nurse Kristin Gauthier to share insight into the evolving role of Health Services at Holy Cross. Kristin discusses how her work extends beyond traditional clinical care, focusing on outreach, education, and improving access for students. She highlights key initiatives like the Express STI Clinic, which offers quick and confidential testing, and the SHAPE peer educator program that helps connect students with important health resources. The conversation also explores the growing importance of Narcan training, emphasizing accessibility, safety, and awareness around opioid-related emergencies. In addition, Kristin shares how programs like Sexual Health Respect Week and Wellness Week are helping to reduce stigma, increase engagement, and encourage students to take a more proactive role in their health. A major takeaway from the discussion is the importance of understanding personal health metrics—“knowing your numbers”—and how early awareness can lead to better long-term outcomes. Overall, the episode provides a thoughtful look at how Health Services is supporting student well-being in a more modern, approachable, and preventative way.

Send us Fan Mail Travel days hit different—and so do our food choices. In this episode of the Sader Digest, Brad and Alex are back in the studio swapping stories from a whirlwind Florida trip that turned into an unexpected airport food deep dive. After spending eight hours navigating Fort Lauderdale’s terminal, Alex shares what she found: more variety, more “healthy-ish” options, and a whole lot of real-world decision-making. From plant-based airport finds and cruise ship buffets to Crunchwrap cravings and pizza oven revelations, this episode dives into the reality of eating on the go. It’s not about perfection—it’s about awareness, balance, and knowing when to grab the salad… and when to just enjoy the moment. Along the way, they tackle:  How airport food culture is evolving  Why travel makes us throw routines out the window  The science behind cravings and ultra-processed foods  Mindful eating (even when you’re starving at Gate C12)  And how small choices—like packing snacks or slowing down—can make a big difference Whether you’re flying home, studying abroad, or just stuck between meals, this episode is your reminder that there are always options—and it’s okay to enjoy the ride.

Send us Fan Mail Everyone loves calling themselves a chef these days. Got an apron? Chef. Posted a pasta video on Instagram? Chef. Bought a really expensive knife? Obviously… chef. But in this episode of The 'Sader Digest, Brad  pulls back the kitchen curtain to answer a surprisingly complicated question: what’s the actual difference between a cook and a chef? Spoiler alert: it’s not just about who makes the best steak. Brad digs into the history of the word chef, from its French roots as chef de cuisine—literally “chief of the kitchen”—to the military-style brigade system that turned restaurant kitchens into something resembling an army. Along the way, we explore how celebrity chefs, TV shows, and social media have blurred the lines between the people running the kitchen… and the people actually cooking the food. Because here’s the uncomfortable truth:  The person whose name is on the restaurant door usually isn’t the one sweating over your dinner. From Gordon Ramsay to Anthony Bourdain to the unsung heroes on the line, this episode looks at leadership, ego, kitchen hierarchy, and the hardworking cooks who actually make the magic happen every night. So next time someone says, “I’m a chef,” you might want to ask a follow-up question: Do they run the kitchen… or do they just own a really nice knife?