Podcasts about acme smoked fish

Five years ago, seemingly every food and beverage brand was incorporating CBD into its innovation strategy. Of course, that's no longer the case. What generated the hype, and what lessons can be drawn from CBD's rapid rise? The hosts discuss. They also sip and snack their way through an unusual mix of products, including hot dog water (!), crispy beef jerky, candy-flavored coffee and “lox in a box.”  Show notes: 0:35: Build A Birdhouse. No Habla Anything. Jacqui Got NIL. Leprechauns Are Bad. WTF 7-Eleven. – Mike is back from the Big Apple where he was overseeing preparations for BevNET Live Summer 2024, an event that will give attendees plenty of opportunities to meet one-on-one with retailers, including Whole Foods,  and best-in-class service providers. We learn that Ray can't speak a lick of Spanish, Jacqui's bracket is busted and why communication about THC is a relative “brez.” The hosts also dive a little too deep into hot dog water, get sauce-y on a couple new-ish products and wonder about eating smoked salmon on a plane. Brands in this episode: Vybes, Recess, Trip, Calexo, Magic Cactus, Brez, Squirt, Fresca, Sprite, Togronis, Crystal Head Vodka, Tip Top Cocktails, Post Meridiem, International Delight, Reese's, Dunkin' Donuts, Chameleon Cold-Brew, Carbone, Le Sauce, Booda Perfect Energy, Acme Smoked Fish, BearMaple, Yay's

Immigrating from Russia, Harry Brownstein started delivering smoked fish in a horse-drawn wagon from smokers to shops around Brooklyn in 1906. Four generations later, Emily Caslow, Harry's great granddaughter, is an owner of Acme Smoked Fish and the President of the Acme Smoked Fish Foundation—every day, she gets to align her passion for the family business with philanthropy.  On Season 3, Episode 8 of The Conch, Emily shares everything from how to start a sustainability journey in a company that's over a century old to fantastic tips on reintegrating into the workforce after having kids. Episode Transcript Episode Guide :00 Intro 01:18 Immigrating from Russia, Emily's great grandfather, Harry Brownstein, starts delivering smoked fish in a horse-drawn wagon from smokers to shops around Brooklyn, New York in 1906! 3:51 Out of school, Emily realized that she could work both in the family business and in philanthropy—the best of both worlds! 6:16 Be ready for anything: How Acme fared as essential workers in the food industry during the global pandemic and managed to continue their beloved Fish Friday program. 11:06  How do you start a sustainability journey in a company that's over a century old? By focusing on four key pillars of sustainability, Acme plans to leave the world a better place.  15:28 Acme launched the Acme Smoked Fish Foundation to honor Emily's late uncle, Eric Caslow. 17:38 In 2022, the foundation launched the Seafood Industry Climate Awards (SICA) to support innovations focused on lowering the carbon footprint within the seafood industry and/or increasing the leadership role of underrepresented groups in the industry. Get to know the winners! 21:41 Emily took time off from the family business to raise her children. She shares her tips for reintegrating into the workforce.   23:59 We need to keep up the momentum and continue having conversations to support each other in this industry. 26:25 Pass the passion: Emily's advice for people wanting to enter the seafood business.  28:02 A pandemic silver lining? Work/life balance! 30:07 From the source: what living in New York was like during the early stages of the global pandemic. 33:43 Emily uplifts the inaugural winners of the SICA awards: Cara O'Donnell at Mi'kmaq Nation, Linda Behnken, Alaska Longline Fishermen's Association, and Ben Conniff, Luke's Lobster. Resources: Learn more about Acme Smoked Fish at www.acmesmokedfish.com and read about the Seafood Industry Climate Awards and the winners here.  Recommend this episode to one person who is curious about how a century-old company is leading the way in seafood sustainability and climate awareness. Credits: The Conch podcast is a program of Seafood and Gender Equality (SAGE). Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado and team at Seaworthy. Theme music: “Dilation” by Satan's Pilgrims Funding generously provided by: David and Lucile Packard Foundation and Builders Initiative    

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Ellen Lee Allen, the senior marketing manager at ACME smoked fish sat down with Ethan Frisch to discuss the history and longevity of a 4th generation family owned fish smoking company, how they keep such a historic company alive and up with the trends, the processes behind their smoked fish products, the distinction between lox and smoked salmon and a brand new candied salmon product. Heritage Radio Network On Tour is powered by Simplecast.

This is a special replay of Jake and Nick's "Great Breakfast Debate" at Acme Smoked Fish. Check it out!

Your weekly news podcast served on a bagel. Coming to you this week from Acme Smoked in Brooklyn. We tried a bunch of types of lox, interviewed the General Manager, and held the great breakfast debate of 2016. Waffles vs. Pancakes. Visit www.Schmearsthedeal.com for more info.

Your weekly news podcast served on a bagel. This is an extra bonus segment recorded at Acme Smoked Fish called "hot takes" where you get to know a little more about the hosts Nick and Jake. Visit Schmearsthedeal.com for more info. Stay toasty, world.

Your weekly news podcast served on a bagel. Coming to you this week from Acme Smoked in Brooklyn. We tried a bunch of types of lox, interviewed the General Manager, talked about the Craig Sager and awful selfies, reviewed House of Card, and talked about the future of jobs. Visit www.Schmearsthedeal.com for more info.

This week on A Taste of the Past Linda tackles Thanksgiving, and journeys back to discover some of the original recipes used when the Plymouth Crew and the locals got together to celebrate the harvest. Joining Linda on this trip through the past is Sarah Lohman, an artist, author, and “historic gastronomist”: one who re-creates recipes from days of yore exactly as they were, essentially engaging in taste-time-travel. Tune in for some surprising revelations about the history of Turkey Day and what people enjoyed eating long, long ago. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.

This week on We Dig Plants Carmen and Alice get nutty and speak to Duke Lane, president of the Georgia Pecan Commission. Learn about the healthful properties of the pecan (antioxidants!) Learn how a slave named Antoine over a hundred years ago grafted the genetic strain of pecan that is now grown by every industrial operation in the world, and learn why China is becoming a major player in the pecan market. This episode was sponsored by Acme Smoked Fish.

This week on A Taste of the Past Linda talks all things apple with Erik Baard a writer and an advocate for Newton Pippin apples, long considered the Cadillac of apples. Baard explains how the Pippin–fairly gross when eaten off the tree–sugars after a month or two, making it perfect for today’s exporters or yesterday’s original US colonists. Lauren Soutiere, a pastry chef at the Northern Spy Food Co., calls in to talk apple pie, including how to choose the best pie-worthy apples. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.

This week on The Food Seen Michael sits down with the people responsible for The New Brooklyn Cookbook: a compendium of Brooklyn's hottest restaurants offering up some of their favorite masterpieces best suited for you to recreate in your kitchen. Husband and wife authorship team Melissa and Brandon Vaughan join Cassie Jones & Jessica Deputato of Harper Collins to take questions from Michael Harlen Turkel–the book's principle photographer. The gang talk about their process for choosing from the amazing new wave of culinary talent coming out of every corner of Brooklyn, and how they made sure the original dishes–often highly stylized and always creative–could be created at home. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.

This week on The Food Seen Michael sits down with Sara Jenkins of Txikito and Alex Raij of Porchetta to discuss what it means to be an immigrant who cooks, the past and present of Italo-American cuisine, the truth or myth of our culinary ignorance in the 60s, and how cooking can be an act of love. They also recount their respective culinary histories, and what makes them want to live and work in the culinary world. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.

This week on We Dig Plants Alice and Carmen tackle the drama of the tulip bulb. Take a look back as far as Greek mythology for a glance at the role tulips have played in the human experience (including reputed healing powers). Find out why you have to plan ahead to plant them, and learn why they can be such a cash crop in Holland and yet so simultaneously unreliable. This episode was sponsored by Acme Smoked Fish: a mainstay in the NYC culinary market for over 55 years.

This week on The Farm Report, Heather and Erin sit down with Bushwick’s own Matt Lorenz, of the urban gardener non-profit Trees Not Trash. Listen in to learn all about trees, trash, and being green in the modern age. This episode is brought to you by Acme Smoked Fish (www.acmesmokedfish.com)

This week on Cooking Issues Dave calls in from Berlin to join Nastassia in-studio. Together they take your calls, take a look at the past week’s emails, and discuss making and storing simple syrup, fashioning ice lenses (by hand) to start fires, why your brain needs salt, and cast-iron stick reduction. Finally Dave described some all-too-recent misadventures at the airport in Dusseldorf. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years. Photo: Dave’s possible location for this week’s episode of Cooking Issues

State #1: This week on Cutting the Curd, Anne starts her “State of Cheese” series: a 50 part show series highlighting each state in the US and it’s cheese culture. She begins with California, and is joined by guest Peggy Smith of Cowgirl Creamery. Peggy tells us how to make cottage cheese, and tells the story of the Straus Family Creamery, the first organic dairy west of the Mississippi. This episode was sponsored by Acme Smoked Fish. For more information visit www.acmesmokedfish.com Photo 1: Peggy Smith, Photo 2: Cowgirl Creamery

We Dig Plants is all about fertilizer this week: the good, the bad and the ugly. Carmen & Alice discuss the history of fertilizer and highlight the differences between organic and synthetic fertilizers. Tune in to hear about the The Haber-Bosch process, learn where a drip line is and why roses should be fed regularly. This episode was sponsored by Acme Smoked Fish. For more information visit www.acmesmokedfish.com.

This week on The Food Seen Michael spoke to Nathalie Smith of Global Table and Eugenia Bone of the Denver Post's Well Preserved Blog. Nathalie explained how she turned a career in fashion (and a hunch that French ceramics were going to be all the rage) into a career in boutique housewares, and how the objects you surround yourself with define your personal style. This episode was sponsored by Acme Smoked Fish: a mainstay in NYC's culinary landscape for over 50 years.

This week on Cooking Issues Dave conferred with science-of-food guru Harold McGee, author of The Curious Cook, On Food & Cooking and frequent contributor to a myriad of publications, food-related and otherwise. Together the dynamic duo solved a heap of listener queries ranging between the high and the low tech; the science behind and perceived taste of carbonation was discussed, the process of measuring meat marbling via ultrasound was explored, and the tricky art of keeping herbs fresh was touched upon. Plus that now familiar stand-by of new school cookery, sous vide, was discussed at length. This episode was sponsored by Acme Smoked Fish: a mainstay in New York’s culinary landscape for over 55 years. Guest Harold McGee

This week on The Food Seen Michael sat down with Jessica Romm Perez (Style Editor at Food & Wine) & Fredrika Stjarne (Director of Photography at Food & Wine). The ladies spoke about the multi-faceted world of organzing, arranging, designing, styling, and framing food; the general process of making food beautiful and representing deliciousness visually. Tune in to get the inside scoop on the industry from two veteran stylists. This episode was sponsored by Acme Smoked Fish: a mainstay in New York’s culinary landscape for over 55 years.

This week on Let’s Eat In Cathy focused on urban, container and guerilla gardening. Robert Hyland (insideurbangreen.org) and Frieda Lynn, veteran-self proclaimed “urban greenscapers”, discussed their work with everything from aesthetic landscaping to edible produce. Their style of spreading all things green combines rooftop and windowsill gardening techinques with an urban “guerilla” landscaping sensibility. A major topic was the utilization of “SIPS” or structural insulated panels, a literal building block and ultra-versatile tool of the urban greenscaper. Tune in to hear these green-thumbed revolutionaries talk about simultaneously making the city beautiful and growing food, all with a DIY mentality. This episode was sponsored Acme Smoked Fish.