Bret and guest co-host Heather Lally discuss the latest food and beverage trends and share an interview with Susan Bae, executive pastry chef of Moon Rabbit in Washington, D.C.

With the National Restaurant Show in the rearview mirror, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, welcomed a guest co-host to the podcast, Heather Lally, managing editor of sister publications Restaurant Business, Supermarket News, and CSP Daily News.

With an expert in the retail space joining the show, Bret and Heather discussed the increasing presence of drinks made with cannabis in that channel. There was also an entire section at the Restaurant Show dedicated to those drinks, with both hosts visited with enthusiasm, and Heather also sat in on a presentation on the potentially thorny legal issues around cannabis, regulations of which vary from state to state.

They also discussed some of the plant-based options at the show, which are of particular importance to Heather, who’s a pescatarian. Often the meatless options she’s presented with at meals, though tasty, tend to lack protein, being made with ingredients such as cauliflower and mushrooms.

Then Bret shared an interview with Susan Bae, the executive pastry chef of Moon Rabbit, a Vietnamese-inspired restaurant in Washington, D.C.