Which Theme Park has the Best Food?

- Josh Weissman set out to determine which of five popular American theme parks serves the best food. Viewers selected Knott’s Berry Farm, Universal Epic Universe, Dollywood, EPCOT, and Disneyland for the competition.

- The competition used five food entries per park, with the highest average score determining the winner. Josh evaluated each item alongside a randomly recruited park visitor, whose ratings provided a counterweight to his generally harsh judging.

- Each food item was scored out of 10 by both reviewers. Where several dishes competed for one position, only the winning dish entered the park’s final average.

- Food was treated as a major part of the theme park experience because visitors spend so much time waiting for rides. Josh argued that memorable food can help justify a day otherwise dominated by queues and limited actual ride time.

- Knott’s Berry Farm was the first stop and was introduced as America’s first theme park. Josh explained that it began as a small farm selling boysenberry pies and fried chicken, with attractions eventually added around the popular restaurants to entertain waiting customers.

- Josh initially struggled to recruit a stranger at Knott’s Berry Farm. Several visitors declined before a man he met on a ride agreed to participate. The guest was subsequently identified as Alex.

- Knott’s freshly fried boysenberry churro produced one of the largest disagreements in the competition. Josh found it exceptionally dense, bready, dry, and lacking moisture despite liking the berry flavor, awarding 3/10. Alex enjoyed its cinnamon, sugar, and overall taste, scoring it 8.73/10.

- Alex enjoyed the boysenberry churro enough to want Josh’s unfinished portion. Their disagreement established how differently a technically critical food reviewer and an ordinary enthusiastic visitor could judge the same product.

- The barbecue steak sandwich at Knott’s Fireman’s Barbecue cost $17. Josh considered that reasonable value by contemporary theme park standards, although the sandwich initially looked disappointing.

- The steak sandwich was properly seasoned but suffered from dryness. Josh considered the flavor acceptable and gave it 6/10, while Alex found it somewhat inconsistent but awarded 7/10.

- Knott’s famous fried chicken disappointed both reviewers. Josh criticized its lack of seasoning, inadequate crispness, and uneven breading, calling it among the worst fried chicken he had eaten and awarding 2/10. Alex was less severe, scoring it 5/10.

- Knott’s boysenberry pie also failed to live up to the park’s reputation. Josh considered the filling acceptable but found the crust nearly flavorless, awarding 5/10. Alex, who particularly liked boysenberries, gave it 6.5/10.

- The boysenberry funnel cake transformed Knott’s otherwise disappointing performance. Its exterior was crisp, while the interior remained chewy, fluffy, and moist, giving it a better texture than the park’s churro.

- The funnel cake succeeded because its sweet ingredients were balanced rather than overwhelming. Josh praised the acidity and sweetness of the berry jam alongside the relatively restrained sweetness of the soft-serve ice cream.

- Knott’s funnel cake received 9.2/10 from Josh and 10/10 from Alex. Josh considered it among the best funnel cakes he had eaten, making it the park’s strongest entry and one of the competition’s standout desserts.

- Universal Epic Universe was the second destination, and Josh described it as America's first newly built theme park in 25 years. He was immediately impressed by its immersive environments, elaborate scenery, attractions, and new food concepts.

- Epic Universe was evaluated across five themed areas. The itinerary covered the Isle of Berk, the Wizarding World of Harry Potter, Dark Universe, Celestial Park, and Super Nintendo World.

- Austin became Josh’s randomly selected tasting partner at Epic Universe. Unlike the recruitment process at Knott’s, finding a willing participant was relatively easy.

- The Isle of Berk recreated the world of How to Train Your Dragon. Josh highlighted its fire, steam, dragons, and themed surroundings before visiting Spitfire Grill.

- Two filled bread cones competed for the Isle of Berk’s single scoring position. The first combined pork, bacon jam, and creamy macaroni and cheese, while the Dragonfire Chicken Spire combined macaroni and cheese with Nashville-style pulled chicken, hot honey, chimichurri, and crispy onions.

- The pork-and-bacon-jam cone delivered good flavor but had structural problems. Its pork was moist, fatty, nicely shredded, and pleasantly smoky, sweet, and salty, but the macaroni and cheese was somewhat grainy and the bread was tough.

- Both Spitfire Grill cones suffered from too much bread relative to their fillings. The ingredients did not extend consistently through the cone, leaving customers with an increasingly bread-heavy experience.

- The Dragonfire Chicken Spire was less spicy than expected and lost its main filling too quickly. Josh observed that after the first bites, relatively little chicken remained, leaving mostly macaroni and cheese inside the bread.

- Josh and Austin unanimously selected the pork-and-bacon-jam cone over the chicken cone. Although both were considered above average for theme park food, the pork version was slightly better. Josh awarded 6.8/10 and Austin approximately 6.5/10.

- Epic Universe’s Harry Potter area recreated Paris in the 1920s. Josh praised details such as the cobblestones, sidewalks, gutters, and architecture, drawing on his experience living or working in Paris and visiting the city repeatedly.

- The Harry Potter café served two competing crêpe varieties, including lemon and Butterbeer. Josh criticized the fact that they arrived cold rather than being freshly prepared and served hot.

- The crêpes were discussed as costing approximately $18 for the two orders, or $9 each. Josh later described two crêpes being included on a plate, making the exact pricing description somewhat unclear.

- The lemon crêpe was extremely tart and sweet, with strawberry also present. Its accompanying cream was not particularly appealing to the reviewers.

- The Butterbeer crêpe won because of its butterscotch flavor and better balance. Both reviewers appreciated its combination of sweetness and slight saltiness, although Josh thought cinnamon or freshly grated nutmeg would have made the flavor more interesting.

- Despite being served cold, the Butterbeer crêpes retained an unexpectedly good texture. They were tender, delicate, moist, and not dry, which Josh considered unusual for cold crêpes.

- The Butterbeer crêpe received 6.9/10 from Josh and about 7/10 from Austin. Josh said he would have rated it more highly if served hot, but considered it a worthwhile dessert rather than an exceptional crêpe.

- Dark Universe offered a dramatically themed environment that Josh thought might work better at night. The visit took place during particularly hot daytime conditions.

- Dark Universe’s Burning Cheddar Bites resembled pimento-cheese jalapeño poppers. They had a pleasantly crispy exterior, good seasoning, and enjoyable flavors but were excessively greasy.

- The Burning Cheddar Bites suffered from overcooked, separated cheese. Josh explained that the cheese had broken, allowing its fat to separate and leaving a slimy, unpleasant interior texture.

- The Burning Cheddar Bites received a modest rating of about 5/10, with Austin also around 5–5.5/10. Both appreciated some aspects of the flavor, but neither thought the novelty compensated for the texture.

- Celestial Park supplied one of Epic Universe’s biggest surprises: a Korean-inspired skewer combining tteokbokki and sausage in a crispy cheese skirt. The dish was introduced as an unusual hidden gem rather than a conventional theme park snack.

- The skewer combined smoky, juicy, fatty sausage with a sweet soy-style glaze and crispy cheese. Josh praised its sweetness, slight acidity, salt balance, and contrasting textures.

- The cheese-wrapped skewer avoided the excessive greasiness Josh had feared. He admired the willingness to serve an unusual dish that could have failed commercially but was executed successfully.

- The Korean-inspired skewer became Josh’s favorite bite at Epic Universe. He awarded 9/10, while Austin scored it approximately 9.3/10, making it one of the park’s highest-scoring items.

- Super Nintendo World impressed Josh with its elaborate recreation of Nintendo environments. Entering through the green tunnel, he was particularly struck by the immersive setting and the physical details of the interactive blocks.

- Josh sampled numerous items at Toadstool Café, but those dishes were not individually scored in the main competition. The formal fifth entry came from Donkey Kong Country.

- The final Epic Universe entry was the DK Crush Float from Bubbly Barrel in Donkey Kong Country. It combined pineapple soda, banana-flavored ice cream or soft serve, caramel corn, and chocolate-candy elements including Butterfinger.

- The DK Crush Float succeeded through its refreshing balance of pineapple and banana flavors. Both reviewers appreciated that it was not overly sweet or heavy despite the number of ingredients.

- The chocolate components worked better than expected in the DK Crush Float. Josh initially questioned their compatibility with pineapple and banana but ultimately approved of the combination.

- The caramel corn was considered unnecessary but not damaging to the dessert. Its texture added novelty, although the reviewers felt the drink would still be successful without it.

- The DK Crush Float received 9/10 from Josh and 9/10 from Austin. Austin initially considered 8.5 before raising his score, and both regarded it as particularly well suited to a hot summer day.

- Epic Universe established the overall lead after its five qualifying food entries. Its strong performance came particularly from the Korean-inspired skewer and DK Crush Float rather than consistently excellent food across every themed area.

- Dollywood was the third park, with Hayden recruited as Josh’s tasting partner. Josh introduced the park’s connection to Dolly Parton and noted that some buildings recreated aspects of the places where she grew up.

- Dollywood had a strong food reputation before the tasting began. Its baked goods and Southern cooking were central to the visit, placing considerable expectations on the park.

- Spotlight Bakery sold an enormous apple pie weighing more than 25 pounds and costing more than $200 whole. Josh described the slice he purchased as the largest slice of pie he had ever encountered.

- Dollywood’s apple pie emphasized real apple flavor rather than excessive sugar. The filling contained tender but recognizable pieces of apple, cinnamon, and relatively restrained sweetness.

- The giant apple pie’s main weakness was its underflavored crust. Josh thought it was a good traditional apple pie rather than something extraordinary, even saying his mother’s version was better.

- Both Josh and Hayden rated Dollywood’s apple pie 7/10. Hayden enjoyed the apple texture, while Josh considered the overall execution respectable without being exceptional.

- Aunt Granny’s restaurant was named after Dolly Parton’s family nickname. Josh explained that she cooked for her siblings, who called her Aunt Granny.

- Aunt Granny’s had been named among USA Today’s top 10 theme park restaurants, according to Josh. The restaurant did not permit filming with the production camera inside, so the fried chicken was reviewed afterward.

- Aunt Granny’s fried chicken was substantially better than Knott’s version. Josh praised its seasoning, appropriate salt levels, juicy meat, and cooking quality.

- The main weakness of Aunt Granny’s fried chicken was reduced crispness from holding it under heat lamps. Josh explained that the chicken was not fried fresh to order and had likely lost some of its original crunch.

- Both reviewers awarded Aunt Granny’s fried chicken 7.9/10. Hayden agreed that it was good but would have preferred slightly more heat or spice.

- Granny Ogle’s restaurant was connected to the mother of Dolly Parton’s best friend. Josh ordered a Southern-style sampler that included cornbread, mashed potatoes, beans, and stew.

- Granny Ogle’s sampler was disappointing across most components. Josh found the cornbread, mashed potatoes, and beans average at best.

- The stew was the sampler’s biggest failure. Josh described it as exceptionally flavorless, comparing it to water in which ham had been steeped.

- Granny Ogle’s received 5/10 from Josh and 4/10 from Hayden. Hayden did not consider the food disgusting but found nothing compelling enough to justify returning specifically for it.

- Dollywood’s funnel cake was deliberately compared with the exceptional funnel cake at Knott’s Berry Farm. It featured strawberry topping and whipped cream rather than Knott’s soft-serve ice cream.

- Hayden enjoyed Dollywood’s funnel cake more than Josh did. Hayden liked its moderate crunch, whipped cream, and sweet strawberry topping, giving it 8/10.

- Josh rated Dollywood’s funnel cake just 6/10 because its batter and strawberry topping lacked quality. He found the batter bland and the topping closer to sugary syrup than naturally sweet and acidic strawberries.

- Dollywood’s funnel cake was clearly inferior to Knott’s version in Josh’s assessment. The comparison demonstrated how differences in batter, fruit topping, acidity, and accompanying cream could substantially change the quality of similar desserts.

- Dollywood’s famous cinnamon bread was the final item and one of the park’s strongest attractions. A dedicated bakery prepared it fresh, filling the surrounding area with the aroma of caramelizing sugar, cinnamon, butter, and yeast bread.

- The cinnamon bread was served hot and freshly baked. Josh praised its tender interior, lightly crisp and chewy exterior, fragrant cinnamon, and excellent overall texture.

- The cinnamon bread balanced richness and sweetness unusually well. Slight saltiness in the dough prevented the sugar from becoming overwhelming, while the butter was rich without making the bread excessively oily.

- The cinnamon bread was good enough without accompanying spreads. Apple butter was available, but the reviewers enjoyed the bread on its own.

- Dollywood’s cinnamon bread prompted discussion of a perfect 10/10 score. Hayden asked whether awarding a 10 was acceptable, while the spoken scores ultimately included ratings around 9 and 9.5, making it one of Dollywood’s top-performing foods.

- Josh considered Dollywood an underrated theme park, particularly for its atmosphere and food. Its cinnamon bread and fried chicken stood out, although the weak Southern sampler prevented a more consistent performance.

- Epic Universe retained its lead after Dollywood’s scores were added. Dollywood performed well but did not overtake the second park’s strong results.

- EPCOT was the fourth destination, and Josh initially knew relatively little about its attractions beyond its distinctive spherical landmark. He discovered that the World Showcase was the central attraction for his food-focused visit.

- EPCOT’s World Showcase offered themed environments representing numerous countries. The experience combined internationally inspired architecture, shops, restaurants, and food around a central lagoon.

- Josh arrived at EPCOT early enough that finding a tasting partner was difficult. The park was relatively empty before he eventually recruited Mabel.

- The Norway pavilion supplied EPCOT’s first qualifying item: school bread. Josh described it as a Norwegian pastry supposedly associated with children taking bread to school, although he was unsure about that explanation.

- The Norwegian school bread was purchased when the park opened, giving it the best possible opportunity to be fresh. Its texture was soft, light, airy, fluffy, and moist.

- The school bread succeeded through its coconut, gentle spice, cream filling, and controlled sweetness. Even the reviewer who generally disliked coconut found it enjoyable.

- Norway’s school bread received scores of 8/10 and 7/10. Both reviewers considered it a strong opening to EPCOT’s international food tour.

- EPCOT’s United Kingdom pavilion served fish and chips that looked promising but proved uneven. The chips were notably underseasoned, with the reviewers specifically complaining about the absence of salt.

- The fish itself was cooked well, remaining moist and tasting fresh rather than overly fishy. Josh appreciated its quality and the fact that the batter retained some crispness.

- The fish and chips suffered primarily from excessively thick batter. Josh explained that good fish and chips should have a relatively thin, crisp coating surrounding a substantial piece of fish, whereas this portion had too much batter.

- The United Kingdom’s fish and chips received 6/10 from Josh and 6.5/10 from Mabel. The dish was acceptable by theme park standards but too bland and heavily battered to be outstanding.

- Morocco offered lamb and chicken skewers alongside vegetable salad, fresh bread, hummus, and sauces. The salad included ingredients such as chickpeas and carrots, while the bread had a semolina-like exterior.

- The Moroccan lamb skewer was noticeably better than the chicken. Josh praised its moisture, aromatic spices, mild heat, and seasoning, while describing the chicken as comparatively ordinary.

- Freshly baked Moroccan bread was an important part of the meal’s success. Josh enjoyed its fragrance and texture even without accompaniments, and considered it approximately equal to the lamb in quality.

- The Moroccan sauces and hummus were notably better than generic packaged condiments. Josh appreciated that the sauces appeared to be made in-house and contributed meaningful flavor rather than simply adding richness.

- Morocco’s combination of lamb and fresh bread earned an 8/10 assessment from Josh. He said he would have been satisfied receiving food of that quality in an ordinary restaurant, indicating that it exceeded his expectations for theme park dining.

- EPCOT’s Germany pavilion presented two candidates: bratwurst and pretzel bread pudding. The bread pudding was particularly anticipated because Josh said it had been highly recommended by a Disney food blog.

- The German bratwurst was judged mediocre and excluded from the official scoring. Josh considered it unremarkable compared with expectations for a German-themed food offering.

- The pretzel bread pudding came with caramel and a cream-style sauce. It was served warm and moist but lacked the richness or distinctive flavor Josh had expected from its reputation.

- Both reviewers awarded the pretzel bread pudding 5/10. Josh called it overrated, while Mabel agreed she had eaten better bread pudding and was not particularly interested in taking another bite.

- Germany’s weak showing substantially damaged EPCOT’s overall average. The highly praised dessert failed to deliver the exceptional score the park needed.

- EPCOT’s France pavilion supplied a dessert called Croque Glacé. It consisted of a brioche bun filled with ice cream and sauce, then heated in a press so that the bread became warm while the ice cream stayed cold.

- Josh selected coffee ice cream with caramel, while Mabel chose coffee and chocolate. Their combinations resembled caramel macchiato and mocha flavors.

- The Croque Glacé succeeded particularly because of its high-quality brioche. Josh praised its buttery aroma, freshly baked character, soft texture, and carefully toasted exterior.

- The warm-bread-and-cold-ice-cream contrast was executed successfully. Despite the pressing process, the ice cream inside remained cold, which both reviewers appreciated.

- Josh considered the ice cream itself the Croque Glacé’s main weakness. He believed it could have had a deeper, more pronounced flavor, even though the overall dessert was delicious.

- France’s Croque Glacé received 8/10 from Josh and approximately 8.5/10 from Mabel. It was one of EPCOT’s best desserts, but not sufficiently extraordinary to overcome all of the pavilion’s weaker entries.

- EPCOT impressed Josh more as a complete park experience than he had anticipated. He particularly enjoyed its international environments and variety of foods, even though its individual dishes varied considerably in quality.

- Disneyland was the fifth and final park, with the competition still close enough for a new winner. Josh had previously visited the park with his friend Nico to identify its best food.

- Disneyland’s five competing foods were selected from the strongest performers in the earlier visit. Instead of reusing Nico’s scores, Josh decided to taste and judge the items again under the new competition’s rules.

- Finding Disneyland’s public taste tester initially proved difficult. Several visitors declined before Desani agreed to participate, becoming Josh’s final guest judge.

- Disneyland’s Dole Whip was the first item. Josh had enjoyed it previously as a refreshing treat for hot days but had never considered it among his highest-rated foods.

- Dole Whip delivered a pleasant cold texture but insufficient pineapple flavor. Josh appreciated its refreshing quality yet felt that its taste did not strongly represent pineapple.

- Dole Whip received 7/10 from Josh but only 3/10 from Desani. She disliked the pineapple-flavored base and said she would prefer a more conventional sundae.

- Desani’s low Dole Whip rating immediately hurt Disneyland’s chances. Because both reviewers’ ratings counted, a popular food could perform poorly if the randomly selected guest disliked it.

- Disneyland’s freshly baked chocolate-chip cookie delivered a major improvement. It arrived so warm and soft that Josh could break it apart and press it together again.

- The chocolate-chip cookie had a lightly crispy exterior and a very soft, fudgy center. Josh admired the texture, although he would have preferred more chewiness, elasticity, and slightly more salt.

- The chocolate-chip cookie received 9/10 from Josh and 9.5/10 from Desani. Desani considered it the best item she had tasted up to that point.

- Disneyland required a separate three-way contest to determine its third qualifying food item. Three candidates had tied in the previous visit’s ranking, so the dish with the highest combined score would advance to the overall park calculation.

- The original s’mores churro was unavailable and was replaced by Disneyland’s classic churro. The replacement ensured that the mini-competition could proceed despite the discontinued product.

- Disneyland’s classic churro had substantially better texture than Knott’s version. Josh praised its crispy exterior and moist center but detected a strange metallic or baking-soda-like aftertaste.

- The classic Disney churro received 7/10 from Josh and 9.5/10 from Desani. Desani considered it close to perfect amusement park food, while Josh felt the aftertaste prevented a higher score.

- The second candidate was Disneyland’s birria grilled cheese. Josh had enjoyed it during his earlier visit and wanted to determine whether its quality remained consistent.

- The birria grilled cheese impressed Josh with its tender, juicy, properly seasoned meat. He particularly appreciated that it avoided the excessive oiliness and saltiness sometimes associated with birria.

- The birria grilled cheese received 8.5/10 from Josh and a perfect 10/10 from Desani. Desani had no meaningful complaints, giving it the strongest combined result of the three candidates.

- The final candidate for Disneyland’s third position was its turkey leg. Josh had previously enjoyed it, although he acknowledged that its appearance could be off-putting.

- The turkey leg created another extreme disagreement between the reviewers. Josh considered it exceptionally well cooked and seasoned, giving it 8/10, while Desani was repelled by its appearance, greasy skin, and slimy texture, scoring it just 1/10.

- Josh recalled that Nico had also initially disliked the turkey leg’s appearance during the earlier Disneyland visit. Unlike Desani, however, Nico became more receptive after tasting it.

- The birria grilled cheese won the three-way competition for Disneyland’s third qualifying position. Its combined score of 18.5 exceeded the classic churro’s 16.5 and the turkey leg’s 9, giving Disneyland a substantial boost.

- Disneyland’s fourth qualifying item was gumbo from Tiana’s Palace. Josh found it well seasoned, flavorful, and sufficiently spicy rather than watered down to suit a broad audience.

- Josh’s principal complaint about Tiana’s gumbo was its thickness. Otherwise, he considered the seasoning balanced, including the salt level, and awarded 8/10.

- Desani strongly disagreed about the gumbo’s salt level. She considered it excessively salty despite appreciating some of its spicy character and gave it 4/10.

- The gumbo disagreement demonstrated how a well-executed dish could still receive sharply different ratings because of personal taste. Josh considered the same level of salt appropriate that Desani found objectionable.

- Disneyland’s final item was churro toffee, the winner of Josh’s previous Disneyland food competition. Its earlier success placed considerable pressure on the dessert to deliver a high score.

- The churro toffee distinguished itself through its precise texture. Josh explained that poor-quality toffee or brittle sticks to the teeth, whereas this version shattered crisply and then melted in the mouth.

- Josh praised the churro toffee’s cinnamon-sugar aroma, flavor, and craftsmanship. Although he generally disliked hard, crunchy cookies, he regarded this as an excellent example of the style.

- Churro toffee received 9/10 from Josh but only 6.5/10 from Desani. Desani enjoyed its brittle-like character and toffee flavor but was considerably less enthusiastic about the overall product.

- Josh initially believed Desani’s final toffee score had eliminated Disneyland from contention. Her relatively modest rating seemed insufficient to overcome the strong competition from Epic Universe.

- The final calculations unexpectedly declared Disneyland the winner. Josh announced that Disneyland had beaten the second-place park by approximately 0.1 points, despite his expectation that it would lose.

- Epic Universe was Disneyland’s closest competitor in the final contest. It had led for much of the competition, powered by high scores for its Korean-inspired skewer and DK Crush Float.

- The victory was especially notable because Josh had hoped an underdog park would win. He acknowledged that several competing parks came exceptionally close and that the final ranking was decided by only a fraction of a point.

- Disneyland won despite receiving some of the competition’s harshest guest scores. Desani awarded just 3/10 to Dole Whip, 1/10 to the turkey leg, and 4/10 to the gumbo, demonstrating that the park’s best-performing entries were strong enough to offset weak results.

- The birria grilled cheese was particularly important to Disneyland’s victory. Its 18.5 combined points made it the strongest option in the three-way playoff and prevented the poorly received turkey leg from entering the final average.

- Disneyland’s chocolate-chip cookie was another decisive performer. Its combined score of 18.5 points helped counterbalance Dole Whip and gumbo, while churro toffee supplied another strong result.

- No competing park delivered uniformly excellent food. Knott’s had outstanding funnel cake but weak chicken and churros; Epic Universe had excellent original creations alongside mediocre items; Dollywood excelled at cinnamon bread but disappointed with its sampler; EPCOT combined strong international dishes with mediocre bread pudding; and Disneyland recorded both exceptional scores and severe disagreements.

- Freshness repeatedly influenced the results. Freshly baked or fried items generally benefited from better texture, while cold crêpes, heat-lamp-held chicken, and poorly maintained crispness were frequent causes of lower scores.

- The reviewers consistently distinguished food quality from novelty or presentation. Elaborate theming, oversized portions, unusual ingredients, and famous reputations could generate excitement, but they did not automatically produce high scores.

- Texture was often as important as flavor. Dry churros, thick batter, greasy cheese, stale crispness, tender bread, melting toffee, and contrasting hot-and-cold ingredients all materially affected the evaluations.

- Balanced sweetness was a recurring characteristic of successful desserts. The strongest examples combined sweetness with acidity, salt, restrained creaminess, or contrasting textures rather than relying on sugar alone.

- The competition exposed the limitations of judging food entirely through one person’s preferences. Josh’s assessments often emphasized technical execution, while guest reviewers sometimes prioritized immediate enjoyment, familiarity, sweetness, appearance, or personal dislikes.

- Josh ultimately concluded that all five parks offered worthwhile food despite their inconsistent performances. His practical finding was that visitors could discover excellent dishes at any of them, provided they chose carefully rather than assuming every popular item was good.

- The experience of eating with strangers became an important part of the episode’s final assessment. Josh thanked the visitors who joined him and reflected that sharing the food and getting to know other people had contributed substantially to the enjoyment of the visits.