Welcome to Deep Dish, a weekly compilation of culinary and entertainment updates. Last week, we explored the legal issues surrounding Uncrustables and Trader Joe’s.
We’re facing precarious times for food systems in the U.S. With the government shutdown stretching into its fourth week, the lack of federal funding will soon have a direct effect on millions of Americans dependent on SNAP, the supplementary nutrition assistance program commonly known as food stamps. The Trump administration has already accepted a $130 million contribution from the reclusive billionaire Timothy Mellon to fund the salaries of active-duty military personnel and has redirected tariff revenues to maintain support for women and children-focused food aid programs, often referred to as WIC. However, as of late last week, representatives from Trump indicated that no emergency funds would assist with SNAP benefits. In light of this rising crisis, restaurants are mobilizing to support their local communities.
In addition, this week, celebrated chef José Andrés showcases his forthcoming cookbook, the peculiar situation involving two ultra-specific vending machines, and the ongoing saga of Cracker Barrel’s redesign blunders continues with yet another installment.
Restaurants Step in to Provide Meals to the Needy
When SNAP benefits are halted in November, around 42 million Americans will need to seek alternative ways to nourish themselves and their families. Yet, in various communities, restaurants are stepping up to ensure no one faces hunger. In California, San José’s Tony & Alba’s Pizza and Pasta is offering complimentary pizza, pasta, fruit, and a beverage for children and parents presenting an EBT card. Several restaurants in Phoenix have extended similar offers, and restaurants throughout Maine have done likewise. “We all need assistance at times. Just ask,” Tony & Alba’s shared in an Instagram post. “We can’t aid everybody, but everyone can aid someone.” —Sam Stone, staff writer
José Andrés’ Latest Cookbook Takes Us to a Dreamy Spanish Haven
Esteemed chef and founder of World Central Kitchen, José Andrés, offered us a sneak peek of his new cookbook, Spain My Way: Eat, Drink and Cook like a Spaniard in anticipation of its release in May 2026. We should all consider ourselves fortunate to explore Spain through Andrés’s lens: indulging in luscious paellas, gilded basque cheesecakes, and personal stories drawn from his time in Barcelona, Madrid, and beyond. Until you can journey to Spain, enjoy some boquerones, and immerse yourself in Andrés’s latest creation. —S.S.
Two Specialized Food Vending Machines Created Buzz This Week
If the cheesemonger isn’t a sufficient provider for your charcuterie board needs, consider a trip to the around-the-clock cheese vending machine located in the Hamptons. Judging by Ina Garten’s Instagram post (“Only in the Hamptons!,” she cheekily notes in the caption), the machine seems to flaunt, in addition to wedges and wheels of cheese, canned olive oil, honey jars, cornichons, crackers, and other gourmet goods. Meanwhile, on the other coast in San Francisco, Pasta Supply Co. has launched its own vending machine, as reported by the San Francisco Chronicle, dispensing fresh pasta, sauce containers, meatballs, and garlic bread. A couple of thoughts: First, I hope the machine has adequate climate control. Second, how does a glass jar of fig jam manage to drop from its shelf without shattering before it’s retrieved? Accepting any and all advice from those in Sag Harbor and SF, respectively. —Li Goldstein, associate newsletter editor
