ဤအပိုင်းအကြောင်း
The only meal D.C. loves more than a power lunch is a bottomless, boozy brunch. Most weekends, unlimited mimosas, and bloody marys are flowing as Washingtonians splurge on late breakfasts, often after late nights. But brunch has equally impassioned critics and fans. Ruth and Patrick learn why Washingtonians love brunch so much and whether it’s a good deal for anyone.
Fill out our survey: dishcity.org/survey
Leave us a tip at wamu.org/supportdishcity.
Follow us on Twitter: twitter.com/dishcity
Follow us on Instagram: instagram.com/dishcity
အင်္ဂလိပ်
အမေရိကန်ပြည်ထောင်စု
ကူးယူချက် 🔗
Are you the producer of this podcast?
Add a podcast transcript
Need Audio-to-Text?
Transcribe with Listen411 in Just 60 Seconds
ပြီးခဲ့သည့် အပိုင်းများကို ရှာဖွေပါ
Dish City ၏ ယခင်အပိုင်းများကို ရှာဖွေပါ
ဤ PODCAST တွင် အခြားသော အပိုင်းများ
In the '60s, delivering pizzas meant wrapping hot pies in a blanket or driving them to customers over open flames. With those humble (and, uh, life-threatening) beginnings, how did we get to the quick and easy delivery everyone knows and loves today? From heatproof bags to rotating ovens, Patrick F…
"Quick sign up! Flexible hours! Be your own boss!"
The perks of gig work are well-known, but do they actually reflect the reality of drivers working for food delivery apps? Patrick and Ruth try driving for DoorDash to find out. Plus, they interview three drivers in D.C., Seattle, and Denton, Texa…
DoorDash started a decade after its competitors, but now controls half of the food delivery market in the U.S. What can we learn from the very first order its founders delivered? And how did all these third-party platforms reshape the way we think of food delivery? Ruth and Patrick explore the orig…
We’re back! After covering the pandemic’s effect on food delivery and our local restaurant scene, Dish City is dining out again.
Behind every iconic food of the Washington region is a story of city change. On the latest season of Dish City, join hosts Ruth Tam and Patrick Fort as they sample icon…
There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still haven't turned an annual profit. Oh, and soggy fries. …
မသက်ဆိုင်ကြောင်းရှင်းလင်းချက်: ဤစာမျက်နှာပေါ်တွင် ထည့်သွင်းထားသော ပေါ့တ်ကာစ်နှင့် အနုပညာလက်ရာများသည် ၎င်း၏ပိုင်ရှင်၏ပိုင်ဆိုင်မှုဖြစ်သည့် WAMU 88.5 မှဖြစ်ပြီး Listen Notes, Inc နှင့် ဆက်နွှယ်ခြင်း သို့မဟုတ် ထောက်ခံထားခြင်းမရှိပါ။
ပြင်ဆင်ပါ
ပေါ့ဒ်ကတ်စ် ဒေတာဘေ့စ်ကို နောက်ဆုံးပေါ်အချိန်နှင့်တပြေးညီဖြစ်စေရန် ကူညီပေးသည့်အတွက် ကျေးဇူးတင်ပါသည်။