Corby explored the quirky and pressing issues of our culinary landscape, from the invasion of sea squirts disrupting Maine’s oyster farms to the alarming cuts at the FDA and NOAA that jeopardize food safety. He humorously tackled office lunch etiquette, advocating for the banishment of fish from communal microwaves while sharing tips on how to keep the office kitchen odor-free. With a blend of wit and insight, Corby demonstrated that the intersection of food, policy, and workplace dynamics can be both a source of delight and a recipe for disaster!