Dannah Strauss, Partnership Lead at Table 22, joins us to share her winding path through the food world - from consulting in Washington, D.C. and writing for a local food blog, to staging at Michelin-starred restaurants, attending culinary school, and building innovative ready-to-eat meals at Territory Foods. Along the way, she’s navigated the realities of startups, the intersection of food and tech, and the challenge of aligning passion with sustainability.
In our conversation, Dannah reflects on the lessons learned at each stage of her career, from plating dishes in fine dining to scaling recipes in food tech. We dive into how technology both connects and distances us from food, and how her work at Table 22 helps award-winning restaurants and specialty shops strengthen loyalty through curated subscription programs. Her story is full of insights for anyone curious about the future of food - and for those looking to find their own place in a fast-changing industry.

Chapters
(00:00:11) - Handling The Heat(00:01:22) - Dana Price on Eating Like a Pro(00:02:42) - Dana on Working Through Two Jobs(00:08:33) - Was the desire to work in a restaurant driven by the content itself(00:10:17) - Between Working at a Restaurant and Working in Consulting(00:14:18) - David Chang on Developing the BAAM(00:15:58) - Post-Part 6: The Top of the Mountain(00:20:43) - How Technology Affects Food Culture(00:26:05) - Food Technology: The Loyalty Programs(00:30:49) - What Makes a Good Subscription Program?(00:32:42) - Meredith's Advice for Working in the Food World

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