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Cooking Issues with Dave Arnold
Osayi Endolyn on Food, Storytelling, and the Chaos of the Restaurant Back Office
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This week on Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.
Other key topics:
• The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food.
• Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace.
• The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact.
• Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn.
• The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters.
• Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff.
• Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora.
Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues!
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