Podcasts about american food

Rumble chats with Sheriff Dave Rosado about the Great American Food Fest

Western food has often been branded bland, but things are changing quickly. As America's growing obsession with spicy food embraces ghost pepper snacks and habanero laced cocktails, how does this trend compare to the refined, centuries-old fire of Chinese Sichuan and Hunan cuisines? / Heart to Heart - please send your audio questions to roundtablepodcast@qq.com (15:33). On the show: Steve Hatherly, Niu Honglin & Yushun

Are you hungry? Brittany has some irresistable recommendations. In this episode, Brittany steps out to find the best American recipes: peanut butter egg rolls and the juiciest fried green tomatoes. Along the way she uncovers the stories of these dishes - ones that could have only come from the Midwest and the South.This is... Food for Thought. And for the past few weeks, Brittany has been looking at the way food and dining shape our communities and culture. And for the last episode in the series, Brittany chats with Chicago Tribune restaurant critic Louisa Kung Liu Chu and food writer and cookbook author Nicole Taylor about summer staples that taste like home.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This week, I chat with fitness coach Nolan Vannata about the growing health and obesity crisis in America. We explore how the modern food environment, from chemical-laced ultra-processed foods to fear-mongering around fruit, is fuelling confusion and poor health outcomes. Nolan breaks down key mindset shifts for long-term success, the common traps beginners fall into, and why so many people tie their identity to their diet. We also touch on Threads as a rising platform, Nolan's love of cooking, and why most people need to rethink how they train and eat. Sign up To Become A 1:1 Online Fitness MemberBuy My Book, 'Your Fat Loss Journey Starts Here'Sign up For My Free 14-Day Fat Loss Kick-StarterNolan's InstagramMy InstagramMy ThreadsMy YouTube channelFree Fitness Guides Timestamps:00:25 Who Is Nolan Vannata? Fitness Journey and Coaching Philosophy01:34 Why Nolan Started Using Threads Early in the Fitness Industry04:08 Are American Foods Full of Chemicals? The Truth Behind the Controversy10:07 What's Driving the U.S. Obesity Epidemic?12:38 Leo's Personal Story: Food Culture Shock in the USA16:47 Nolan's Fitness Hill to Die On17:38 The Truth About Exercise Form and Why It's Overcomplicated24:53 Why Threads Could Be a Game-Changer for Fitness Coaches26:25 Are Blood Sugar Spikes as Bad as People Say?27:43 Why Fruit Shouldn't Be Demonised29:08 When Diet Becomes Your Identity: A Hidden Trap35:13 The Biggest Fitness Trap Beginners Fall Into35:33 The Chronic Procrastinator: Starting Is the Hardest Part36:23 The ‘Marathon Sprinter': Burning Out by Going Too Hard Too Fast41:43 Nolan's Cooking Obsession and Why It Matters44:09 Nolan's Favourite American Sports Teams and Players48:46 Leo's Viral Threads on Health by Geography53:03 How to Connect With Nolan Vannata

American food > European food Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

Send us a message!In this episode Dana interviews Award winning food and travel journalist, speaker, author, nutrition communications consultant, television personality and registered dietitian nutritionist, Carolyn O'Neil, MS, RDN.Carolyn shares how she found her love of nutrition (and writing) and started working in nutrition media. Carolyn's newly launched podcast is Watch What You Eat with Carolyn O'Neil. Find her on Instagram at @carolynoneil More about our guest:Carolyn writes about food, nutrition, travel and healthy lifestyles for numerous publications including VIE Magazine, OLTRE Magazine, Atlanta Homes & Lifestyles Magazine, Southern Living Magazine and Food & Wine Magazines. She is on the Nutrition Review Board for Southern Living Magazine and Forbes Health.Carolyn is a member of the invite-only Google Food Lab, an international group of thought leaders in all areas of food from farming to finance. She served on Delta Air Lines Culinary Council as a nutrition consultant to help update and guide the airline's inflight menu planning for special meals and wellness initiatives.As a media spokesperson, Carolyn has worked with multiply leading brands including Nestle, The Wonderful Company, Quaker, Sunsweet, Danone, ConAgra and many others. Carolyn has been a professor of nutrition science and nutrition communication for Florida State University's London Study Centre and professor of journalism for Emory University in Atlanta.She is a contributor to NBC Atlanta & Company and can be seen as “The Lady of the Refrigerator” on Alton Brown's Good Eats on Food Network. Carolyn is the author of Southern Living's best selling The Slim Down South Cookbook and co-author of The Dish on Eating Healthy and Being Fabulous winner at the World Food Media awards.A pioneer in food television, Carolyn launched and led CNN's coverage of food andnutrition for nearly 20 years as anchor and executive producer of CNN On The Menu and was senior correspondent and anchor for CNN's Travel Now program. She's earned two James Beard Foundation Awards for excellence in broadcast food journalism and is a member of the James Beard Foundation's Who's Who in American Food and Beverage. She has also been honored by the National Restaurant Association, the American Heart Association, the American Society for Nutrition and the Academy of Nutrition and Dietetics for her pioneering work in nutrition communications. Her master's degree in nutrition is from Boston University and undergraduate degree in Foods and Nutrition is from Florida State University. Carolyn lives in Atlanta.

Christian ; Follower of GOD Servant of CHRIST        Decorated Combat VeteranCorporate; U.S. Marine Corps Urban Warfare Instrictor;       S.R.T. Commander Active Shooter Response Team Law Enforcement Los Angeles Police (L.A.P.D.) Police Officer / Fugitive RecoveryF.B.I. Instructor N.R.A Instructor Competition Shooter; Multi Time State Rifle Pistol Champion Hunting; Life Long Hunter Proffessional Hunter and Guide Private Security Contractor; Several Agencies,  Current. GOD Provides / JESUS SavesBecome a supporter of this podcast: https://www.spreaker.com/podcast/gunfighter-life-survival-guns-tactical-hunting--4187306/support.

Dave Cohen in for Tommy. Dave and Chef Kevin Belton go over cooking, grilling, and the most American foods.

A relentless drive for innovation, a diligent work ethic and a uniquely American focus on individualism have shaped domestic food...[…]

A relentless drive for innovation, a diligent work ethic and a uniquely American focus on individualism have shaped domestic food...

Over more than fifty years and 16 books, Dr. Jessica B. Harris has uncovered the ways that West African food, and African American people, have fundamentally shaped American cuisine. Her seminal 2011 book, High on the Hog, brought the connection between African and American food into the culinary conversation, and led to the 2021 Netflix series of the same name. This week we talk with her about her own journey in making these connections, and she offers advice to the new generation of Black scholars and writers exploring these links: “Look ahead. What do you see ahead?” Her latest book is Braided Heritage: Recipes and Stories on the Origin of American Cuisine.This episode originally aired on August 2, 2021 and was produced by Dan Pashman, Emma Morgenstern, and Andres O'Hara. It was edited by Tracey Samuelson. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Today, we're in the USA, and honestly, there's no food quite like American food. It's a fun mix of tastes, pulling from many cultures but still being its own thing. CONQUER SHYNESS

Ep 214 | DISCOS

#ThisMorning on #BRN #Wellness #2084 | Is #American #Food Really #Unhealthier? | Darin Detwiler, LP.D., M.A.Ed., Northeastern University | #Tunein: broadcastretirementnetwork.com #Aging, #Finance, #Lifestyle, #Privacy, #Retirement, #Wellness and #More - #Everyday

The BanterThe Guys talk about a new trend: concierge for teens.The ConversationThe Restaurant Guys catch up with traveling writer Michael Stern who searches for our country's best roadside restaurants. They discuss the finest dishes he's encountered and where he finds the best (and worst) places.The Inside TrackThe Guys often road trip through the U.S. and were thrilled to hear Michael and his wife Jane's theory about a pillar of American cuisine: barbecue. Here is their tip on finding the best places.“ Jane and I, in fact, developed a whole theory. It's the pigs plus Jesus theory of barbecue. When you're in the deep south, if you go into a barbecue parlor and see a lot of religious iconography on the wall, chances are very good the barbecue is gonna be excellent,” Michael Stern on The Restaurant Guys Podcast 2005BioMichael and his wife Jane were trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books including New York Times best sellers Elvis World and The Encyclopedia of Bad Taste. Michael is co-creator of roadfood.com – the first website to feature photography. In 1992, Jane and Michael Stern were inducted into the Who's Who of Food and Beverage in America for their pioneering work discovering regional food. Michael was an editor at Gourmet Magazine for 17 years. The monthly column he and Jane Stern wrote won three James Beard journalism awards. He was a contributing editor to Saveur Magazine from 2010 to 2015. For ten years the Sterns were regular weekly guests on the Public Radio show, The Splendid Table. In 2016 the Smithsonian Institution acquired the Jane & Michael Stern Roadfood collection for its permanent archives.InfoMichael & Jane's bookRoad Food 17th EdBy Jane and Michael SternRoadfoodhttps://roadfood.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Josh is back to take your questions about everything he got up to in America and everything he missed while he was away. Hosted on Acast. See acast.com/privacy for more information.

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people's eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. “Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007BioMarcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. Samuelsson wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Calvin Eng has had a busy and successful few years. His restaurant Bonnie's in Williamsburg, Brooklyn, has become a hub of modern Cantonese-American cuisine, and now he's out with his first cookbook, Salt Sugar MSG: Recipes and Stories from a Cantonese American Home. Andrew caught up with Calvin at his home in Williamsburg to discuss his path to his current projects, and the two are joined for part of the conversation by Phoebe Melnick, Calvin's partner and collaborator, to discuss the book-writing process.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Clay talks with noted chef, author, activist, and visionary Sean Sherman, an Oglala Lakota man who is changing the world of indigenous food. Sean is the author of an award-winning book, The Sioux Chef's Indigenous Kitchen, and another book, Turtle Island, which is coming out in November. They discuss the white conquest of the North American continent, the shattering of Native American ways and traditions, the forced assimilation policies that have brought disease to Native communities, and how surplus white food — white flour, cheap cheese, sugary sodas, and noodles — have been dumped by the USDA farm program on Native communities. Sherman created an extremely popular restaurant in Minneapolis, Owamni — claiming one of the most coveted dining reservations in the Midwest. Based on the stunning success of his efforts so far, Sean Sherman is planning more restaurants in places like Bozeman, Portland, and Rapid City and freely sharing his ideas with Native communities who want to reform their diets and achieve food sovereignty. This interview was recorded on March 17, 2025  

In Episode 207 of Discover Ag, Natalie and Tara serve up a wild mix of food, farming, and funny. From TikTokers importing groceries from Italy (yes, including eggs!) to a Shark Tank pitch featuring biodegradable pots made from—you guessed it—cow manure, this one's got it all.

War Room RFK Jr Delivers Remarks On Harmful Ingredients In American Food And Why He's Removing Them

Wednesday's third hour.

As odd as it sounds, there was a time in American Food before oatmeal.And while that's wild on it's own, even more impossible to imagine is how much of agriculture used to be dedicated simply to growing food to feed the animals that allowed you to run the farm.  Having solar panels and biodigesters to create power on the farm now is pretty wild... but it wasn't that long ago, all things considered when all the energy used on a farm was grown... on the farm!But it does help put into perspective how much energy it took to simply grow enough food for the farm - and then a little more to sell.  The surplusses we have now - simply NOT possible.To learn about the origins of 40 acres and a Mule - no the earlier origins... and how 160 acres would become the standard for American farms, tune in, and marvel at the idea of the oatmeal raisin cookie - and how far away it is from it's high end hose food origin.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Story at-a-glance The FDA allows food manufacturers to introduce new additives without independent safety testing, meaning thousands of chemicals are in the U.S. food supply with little oversight Many food additives, including emulsifiers and preservatives, disrupt gut bacteria, leading to inflammation, metabolic disorders, and immune dysfunction The Generally Recognized as Safe (GRAS) loophole allows companies to self-certify chemicals as safe, even when long-term health effects are unknown Heavy metals like arsenic and lead are present in common foods due to weak enforcement standards, contributing to cognitive decline and increased disease risk Avoiding ultraprocessed foods, choosing organic when possible, and learning how to read ingredient labels will drastically reduce exposure to harmful additives

Eugene Trufkin Talks about sourcing high quality eggs and the American food supply Find Eugene Trufkin Here ---------------------------------------------------- Join my Facebook group for weekly lives on how I stay health-conscious in a very unhealthy and sick world: Facebook Group: http://trufkin.link/facebookgroup_yt Other ways to connect: Website: https://www.trufkinathletics.com/ Instagram: https://www.instagram.com/eugene_trufkin/?hl=en TikTok: https://www.tiktok.com/@eugenetrufkin Book - http://trufkin.link/affsg_yt Ready to make a change? Book a call @ https://trufkinathletics.com/connect

Severely delayed by technical issues, in this episode Mark is joined by Nick, Chazzee, and not Andy to discuss the Xbox Developer Direct, the Switch 2 reveal, spend a few brief moments eulogising the much maligned WiiU, and run down all the games they've been playing over the past month or so. You can find additional content by us over on the LGR website at www.lapsedgamer.com and you can get in touch with us via Twitter at https://x.com/lapsedgamer or on the infinitely less awful Bluesky at https://bsky.app/profile/lapsedgamer.bsky.social You can also see our videos over on YouTube at http://www.youtube.com/channel/UCAGtlQOKR97vqxhyXekAVwg Our streams can be seen at Twitch.tv/LapsedGamer The Lapsed Gamer Radio Team created this episode. Edited by Mark Hamer Original LGR themes, FX and music cues created and composed by Mark Hamer. You can stream or directly download our episodes via our Podbean homepage https://lapsedgamerradio.podbean.com If you're enjoying our content, please subscribe to and review Lapsed Gamer Radio on Apple Podcasts.

In a follow-up from the live in-conversation of Einstein-A-Go-Go two years ago, this guest-packed show revisits the topic of endometriosis. Shane is joined in the studio by Dr Susi and Dr Lauren to interview two surgeons and two scientists. Dr Kate Tyson is a gynaecologist and advanced laparoscopic surgeon who directs the Julia Argyrou Endometriosis Centre at Epworth. Dr Samantha Mooney is an obstetrician and gynaecologist at the Mercy Hospital for Women, and also the University of Melbourne as part of the End-IT Endometriosis group. Kate and Samantha talk about the complex nature of endometriosis as a condition, and the use of different types of imaging technology to guide surgical choices. Also joining the show are Dr Fiona Cousins and Dr Harriet Fitzgerald, both research fellows at the Hudson Institute of Medical Research with Monash University. Harriet shares her research about the cause of endometriosis, and Fiona is conducting research on immunotherapy drug treatments for endometriosis to try and reduce or avoid surgery.Susi and Lauren also share science news about the recent approval of a non-opioid pain relief drug by the American Food and Drug Administration, and the science behind why we all want to desperately scratch that itch.

A magic belt that produced burgers? It's before 10:30am, which means it's time for McDonald's Breakfast! Learn the history of this iconic (and, in my opinion: better) half of McDonald's menu before diving into the clown lore of Ronald McDonald himself with the Clown Boss Chad Damiani Chad tells the story of a McDonald's fiasco his brother experienced all to try and save a few bucks McDonald's breakfast started as something offered by one location just "trying it out" -- something that would never be tolerated in today's corporate landscape The creator of the McGriddle is a fast food maverick also response for the SmashBurger chain, the stuffed crust pizza at Pizza Hut, JIF peanut butter, and more! Ronald McDonald isn't very visible these days, and that's no accident New segment! Hear the restaurant of Chad's dreams: The Tiny Diner A Yelper reviews the drink he got at McDonald's on his way to dinner somewhere else "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I closed the year with my Patreon exclusive episode covering rude-service-on-purpose restaurant chain Dick's Last Resort after driving to Las Vegas with friend and season 1 cheese correspondent Steven Zurita), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your McDonald's stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Chad on Instagram @thechaddamiani   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: McDonald's Breakfast Review [Part Two]! Chad Damiani returns to eat fast food for the first time in a long time, and discuss how the employees thought I (as Ronald McDonald) was sent from corporate as we break down the Good, the Not Good, and the Just There of McDonald's. Ever work at McDonald's? Send your stories to finediningpodcast@gmail.com.

  This week on Unsupervised Learning Razib talks to Megan McArdle, author of The Up Side of Down: Why Failing Well Is the Key to Success and Washington Post columnist and op-ed board member. McArdle was raised in New York City and attended Riverdale Country School. She obtained an undergraduate degree in English from University of Pennsylvania and an MBA from the University of Chicago. A pioneering blogger based out of New York City and covering the site of the WTC in the wake of 9/11, McArdle went on to work at The Economist, The Atlantic and Newsweek. In this episode, the discussion largely focuses on McArdle's research about the cultural history of food and cooking in the US. But first they discuss the economic implications of Donald Trump's election, and the domestic consequences shifting toward a tariff-heavy trade regime. McArdle lays out the case that a massive tariff would have the same impact as a tax, not to mention the broad disruptive economic effects on large companies' supply chains. Then they move on to the changes in American cuisine over the last few centuries, and the shifts driven by technology and innovation. McArdle points out that in the 19th century, gelatin dessert was a luxury and an exotic treat because it was labor intensive to prepare. But by the middle of the 20th century industrial-scale food processing made gelatin, in particular Jell-o, a cheap commodity, and it became associated with the lower classes. Similarly, before factory farming, chicken and eggs were more expensive than red meat, and thus viewed as high-end ingredient (whereas today, chicken is far cheaper than beef). Finally Razib and McArdle talk about how the plentitude of food available in the 21st century contributes to the obesity epidemic that has only ceased its relentless expansion with the advent of Ozempic.

Amigos, in this episode of the podcast Reni and I get into a Spanish discussion about food in the USA vs. Mexico - which is more unhealthy and why? Also, in case you missed the news, I decided to reboot my beginner-level podcast. "The "Spanish Whiteboard Podcast" is the ideal podcast for building a legitimate foundation in Spanish, and I hope you go follow me there right now. Also, you will be able to see a video of every episode I post over on YouTube at: https://www.youtube.com/@thespanishwhiteboard Looking forward to this, amigos. ¡Nos vamos a divertir!

In this episode of The Up-Beet Dietitians podcast, Emily and Hannah chatted about the popularly discussed “banned in europe” argument discussing how unhealthy americans are. Recently, more attention has been drawn to how specific ingredients are “banned” in Europe but allowed in the U.S. The girls break down the research behind each ingredient, labeling federation regulations, and how the quality of life is dramatically different between Europeans and Americans. Tune in to learn more. You can find The Up-Beet Dietitians podcast on YouTube, Spotify, and Apple Podcasts. The Beets Deets Bonus Segment Want even more TUD? Listen to our ad-free premium content for a low monthly cost! https://podcasters.spotify.com/pod/show/the-up-beet-dietitians/subscribe  The Up-Beet Dietitians Website: https://www.theupbeetdietitians.com/  Substack: https://theupbeetdietitians.substack.com Emily Subscribe https://www.youtube.com/@emsnovellas Website: https://www.emsnovellas.com/ Hannah Subscribe https://www.youtube.com/@dietitianhannah Website: https://dietitianhannah.com/

learn how to use "antojarse," "antojo," and related verbs with this video conversation.

We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu and Anju, the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about Danny's journey and what it's like to run a restaurant with his mom. We also discuss the rise of Korean American food and culture in the United States. It's such a great conversation with one of the brightest stars in all of food. I hope you enjoy it.Also on the show we have a terrific interview with Simon Kim. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#ThisMorning on #BRN #Wellness #1926 | Is American Food Really Unhealthier? |  Darin Detwiler, LP.D., M.A.Ed., Northeastern University   | #Tunein: broadcastretirementnetwork.com #Aging, #Finance, #Lifestyle, #Privacy, #Retirement, #Wellness and #More - #Everyday | #Subscribe with #DiscountCode ‘BRN20'

*THIS* is the don't listen at work part of the feed. I'll include this for all the naughty episodes.  And Zorro - he's a Bad Boy?  Bad Girl? Oh heck... it's just how bad people can be when it all becomes about money, power and entertaining TV.So have you been following along?Now that we have our major players set up - and the relationships are established we can really get the plates spinning:Secret Societies - checkLove Triangle - checkTwin Brothers - checkMysterious/Nefarious Death - checkand a SLAP! - check and checkThere's some fun close quarters fighting, riding off frantically into the moonlight, and jaw clenching to beat the band.  Capt. Monestario get's to employ his jaw clenching in a range of emotional situations.We get a doctor that washes his hands (what!?)But most of all - Jamie and Greta hint what's next after we come to the end of the 1st season of Zorro.So saddle up - and come along for the ride.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Thanksgiving, an American holiday rooted in harvest celebrations, acknowledges the bounty of food so many of us take for granted. This tradition in South Carolina recalls the meals shared by English adventurers who landed at Albemarle Point in 1670. They arrived with modest supplies of perishable provisions and planned to sow fresh crops immediately, but a series of misfortunes quickly eroded their food security. The survival of the infant colony depended on contributions from hospitable Native Americans who sustained the hungry immigrants during a season of need.

Look - I should really plan better when I take an unexpected trip to Romania. But I did not. Enjoy all the same. #NSFWThings just get more. More more. Oh you were confused last week?  Well it doesn't get any better this week.  If anything it gets worse... more soupy, more sloppy, more salacious.Greta badly speaks more Spanish - but mainly in the service of the 2! DOS! Zorros issue.Jamie is baffled by the twins issue - not twin Zorros, just regular Telenovella twins.Excitement as we are in New York.  Consternation as a transit across the Panama Isthmus is proposed.And as always we have fun dashing about the (not actually) old Los Angeles countryside as the Mexican sway over Las Californias is in the process of being lost.  But not before we are teased with more bears.  When will we solve the mystery of the dang bears!?As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

As long as you remember... this is the NSFW Bonus part, come on along.We are back in Alta California when the wine was Spanish, and the churches were all adobe.  Americans were eyeing the other side of the continent... but only in a desultory manner. Snd the richest people of the land - were giant jerks with no thought of the little people actaully doing all the labor, or the local tribes who had been there for a minute.  Like a real long time.Anyway - if you'd like to Telanovela up your history, let's Zorro!What the Hell is going on?  That's the entire sentiment of this episode.And well, as viewers always trying to figure things out we may have brought it on ourselves.One approach of course is to take one story line and then make it endlessly twisty - each twist more diabolical than the last and it's some of the these post Game of Thrones shows where eventually people just can't care anymore.  The characters are so contradictory - nothing matters anymore.The other, more fun approach is to just keep throwing in new characters (who's Guadalupe Montero?), sting out plot points (what is up with the bear pins?) and moving the story around to new locations (how are we in New York - err Nueva York?)And that is what Zorro has chosen to do, because it is a fun show!  So buckle those swashes and let's go! (That will get old, I know.  But not yet)As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)Greta Hardin (The History of American Food podcast & @THoAFood all over)

Culture Apothecary with Alex Clark Key Takeaways  Understanding Big Food: Ten companies own the entity of our food system – these companies have outsized control over our food system, and they care more about profits than human healthOur ancestors would not recognize the “foods” that we eat today; most people do not realize that new ingredients have been snuck into our food supply over the last fifty yearsFollowing World War II, in search of a new market, the chemical companies shifted their focus towards American farmlands and launched a new war on the bugs and pests on American farmlandsThe World Health Organization classifies glyphosate as a known carcinogen, and yet, approximately 280 billion pounds of glyphosate are sprayed on American crops per year; about 80-90% of grain products on grocery store shelves contain very high levels of glyphosate Companies such as Bayer make the chemicals that destroy our soil and give us cancer, then also produce and profit from drugs designed to treat those cancers Studies that go against the interests of the agrochemical companies are rare because those same chemical companies fund the majority of the research in the industry The way that we are farming now is not sustainable; if we continue down our current path of spraying all these chemicals on our food and destroying the soil, then we will only have 55 years of harvests left before plantable soil is gone The fruits and vegetables in the grocery store are losing vitamin and mineral content because the soil they were harvested in is not as healthy as it once wasApproximately 77% of adults between the ages of 17 and 24 are ineligible for military service due to obesity Tips from Courtney Swan: Buy organic, buy local produce from nearby farmers, form a relationship with a local rancher, shop the perimeter of the grocery store, buy real foods with simple ingredients, prioritize protein, and eliminate ultra-processed foodsRead the full notes @ podcastnotes.orgAn integrative nutritionist on a mission to change how America eats, Courtney Swan (aka @realfoodology on Instagram and host of the podcast of the same name) educates Alex on glyphosate, GMOs, how to start shopping for real food, and why parents need to choose between wellness and illness for their kids. Thank you to our sponsors! Masa Chips | Use code "REALALEXCLARK" for 20% OFF Wise Traditions | Use code “ALEX” for $25 OFF Nimi Skincare | Use code "ALEXCLARK" for 10% OFF YRefy | Call (888) 502-2612 Courtney Swan Instagram | @Realfoodology YouTube | @Realfoodology Website | www.realfoodology.com Realfoodology Podcast | @Realfoodology Alex Clark Instagram | @realalexclark Instagram | @poplitics Facebook | @realalexclark X (Twitter) | @yoalexrapz YouTube | @RealAlexClark Spotify | @Culture Apothecary Apple Podcasts | @Culture Apothecary 'Culture Apothecary' Merch OUT NOW! Glass tumblers, weekly wellness planners, hats, crewnecks and more. Use code "ALEXCLARK" for 10% OFF Join the Cuteservatives Facebook group to connect with likeminded friends who love America and all things health and wellness! Subscribe to ‘Culture Apothecary' on Apple Podcasts and Spotify. New episodes drop 6pm PST/ 9pm EST every Monday and Thursday. This show is made possible with generous donations from listeners who believe in our mission to heal a sick culture. You can support our show by leaving a tax deductible donation, or by subscribing to @realalexclark YouTube for FREE!

An integrative nutritionist on a mission to change how America eats, Courtney Swan (aka @realfoodology on Instagram and host of the podcast of the same name) educates Alex on glyphosate, GMOs, how to start shopping for real food, and why parents need to choose between wellness and illness for their kids. Thank you to our sponsors! Masa Chips | Use code "REALALEXCLARK" for 20% OFF Wise Traditions | Use code “ALEX” for $25 OFF Nimi Skincare | Use code "ALEXCLARK" for 10% OFF YRefy | Call (888) 502-2612 Courtney Swan Instagram | @Realfoodology YouTube | @Realfoodology Website | www.realfoodology.com Realfoodology Podcast | @Realfoodology Alex Clark Instagram | @realalexclark Instagram | @poplitics Facebook | @realalexclark X (Twitter) | @yoalexrapz YouTube | @RealAlexClark Spotify | @Culture Apothecary Apple Podcasts | @Culture Apothecary 'Culture Apothecary' Merch OUT NOW! Glass tumblers, weekly wellness planners, hats, crewnecks and more. Use code "ALEXCLARK" for 10% OFF Join the Cuteservatives Facebook group to connect with likeminded friends who love America and all things health and wellness! Subscribe to ‘Culture Apothecary' on Apple Podcasts and Spotify. New episodes drop 6pm PST/ 9pm EST every Monday and Thursday. This show is made possible with generous donations from listeners who believe in our mission to heal a sick culture. You can support our show by leaving a tax deductible donation, or by subscribing to @realalexclark YouTube for FREE!

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing with everyone.  Instead, we are being silly about media - mostly about the 19th Century.   And there are swears.  Sharing this becasue this Zorro series wonderful escapist nonsense.Catch Season 1 of Zorro on Amazon Prime Video to watch alongThis episode is where this show goes mask off and shows it's Telenovela True Colors.Go watch this episode first on Amazon Prime.  Twists, Turns, Escándalo! & we just sorted out that Dani Rojas from Ted Lasso is Zorro 1.  This series is SO MUCH FUN. Jamie and Greta are here to absolutely enjoy every last minute of the escapist nonsense.  Ok Ok - not just for the fun of it, but how it shows so much of what was up in 19th century California that was not concerned with America.  Which, actually, for along time was most of it. So come along for the wild ride that is Zorro - in Spanish.  You can go the Subtitles route... or English Dub.  We are #Team Subtitles, but enjoy it your way.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

9-26 Adam and Jordana 9a hour

This is a Vintage Selection from 2007The BanterThe Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The ConversationThe Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.The Inside TrackThe Guys are fans of Jacques Torres chocolates and were excited to have a  high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark's grandmother and he gives a tip for making it spectacular."The best chocolate is the chocolate that you prefer to eat. Let's be very honest. It's not because you have a brand on it. It's not because you have a name on the, on the, on the tablet of chocolate that the chocolate is going to be the one that you prefer. There's different chocolates. The one that you prefer. It's the best chocolate," Jacques Torres on The Restaurant Guys Podcast 2007 BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  He worked at Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  InfoJacques Torres Chocolateswww.mrchocolate.comJacques' BooksDessert Circus: Extraordinary Desserts You Can Make At HomeDessert Circus At Home A Year in ChocolateOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys discuss the fall of one of Mark's old employers where you may have enjoyed a "fest."The ConversationThe Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. The Inside TrackThe Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels.  After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.His cookbooks:  Dessert Circus: Extraordinary Desserts You Can Make At Home , and Dessert Circus At Home, A Year in Chocolate .InfoJacques Torres' Shophttps://mrchocolate.com/Cacao Trace videohttps://youtu.be/KCCLPWVk6PY?feature=sharedOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

On today's Saturday Matinee, we crack open our cookbooks to learn about the history of cake making in America and how the introduction of "pearl ash" revolutionized baking from the 18th century and beyond.Link to The History of American Food: https://thehistoryofamericanfood.blogspot.com/Support the show! Join Into History for ad-free listening and more.History Daily is a co-production of Airship and Noiser.Go to HistoryDaily.com for more history, daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After more than 16 years living abroad, with the last 8 years living in Europe, the differences between life in the U.S. and life in Europe have continued to become even more blatantly obvious while watching a shifting landscape back in the U.S. In this week's expat podcast episode of Not Your Average Globetrotter, hosted by Rafael Di Furia, we'll get into everything from moving abroad and expat life in Italy and Portugal, to how living in Europe compares to American consumerism, cultural shifts, cost of living, healthcare, travel, and day-to-day life. If you find these episodes of Not Your Average Globetrotter helpful, entertaining and/or if you feel as if I've helped you save time, headaches, or legal fees, please consider making a monthly pledge on Patreon and becoming a monthly patron to help make more videos like this possible:

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing with everyone.  Instead, we are being silly about media - mostly about the 19th Century.   And there are swears.  Sharing this becasue this Zorro series is very joyously fun.Catch Season 1 of Zorro on Amazon Prime Video to watch alongAfter watching the movie Zorro - it became clear, we need more of Zorro.  We also need more of the 19th Century Americas... from something other than the USA America perspective. Because, during the 19th century, the Americnan America was a very different shape than the USA we live in now.  There were lots of other nations in those spaces we conveniently forget about. Also - the 21st century adventure and super hero stories have gotten a little... dark.  We need a little light.  Not to mention, some way better clothes.So get out the cape, saddle up and let's ride for better adventures with Zorro in Alta California.  A different way to pursue fashion, fighting and hey, let's have some fun.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing.  Instead, we are being silly about media - mostly about the 19th Century.  Though here, about the new SHOGUN becasue - so VERY COOL!So we've come to the end of Shogun - a story that both haunted and informed us in our younger years.  Racist, Orientalist - as a book, YES!  But this version. as far as I'm concerned redeems the Entire Venture. And as a 1970's work written by a former prisoner of war during the Japanese Occupation during WW2, writing a book trying to get into the somewhat legendary history of Japan - it did what James Clavell wanted, it introduced Japan as a complex society to America and Britain and it's still sprawling empire at the time. Writing is hard, editing is much much easier.  Clavell's 1st try - needed some work, but somebody had to bust open the doors.  And Shogun did that.Now - how did the Blackthorne/Anjin-san story actually end?  Unclear.  But that's fine with me.Now let's all cheer for whatever H. Sanada has up his sleeve and hope it comes with All The Costumes.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Today, Calley Means joins the show to march onward on his war path to changing the incentives of modern health. He's a champion of food and lifestyle practices as medicine—and, in May of this year, he's putting out a new book on the subject which we outline today, called Good Energy.His sister, Dr. Casey Means, is the co-author of Good Energy. You know her from a past appearance on this show and as the founder of Levels so this mission really is a family affair in the best way possible.Going from a food lobbyist to the other side of the fence, Calley is a deeply serious and dedicated champion for the people. But he brings much more to the table today than a polished delivery and a new book; he is also the co-founder of True Medicine, which works to connect tax-advantaged spending to healthy food and exercise. It's helped hundreds of thousands of people access affordable care by leveraging the convoluted systems currently in place to block them from doing so—no easy task.In this conversation, Calley lays the foundation for our food culture as it stands today—bleak, corrupt, poisoned, sick, and getting sicker. We deconstruct the layers of federal agencies and historical precedent that have brought us to this point, and we're direct in our suggestions (demands) on how to fix it.And all the facts are laid bare. Dots are connected in broad daylight, on network television, and within the algorithms that power our social feeds. Our kids are at stake, and the only option is to take affirmative action on what we know is right. (00:01:19) Calley's Inspirations & Metabolic Mission(00:11:16) Redefining the Meaning of Medicine (00:19:21) Is America a Viable Place To Raise Healthy Kids?(00:30:41) Meaningfully Changing Healthcare Incentives(00:42:56) Now What—How Does Society Make Positive Change?(00:49:34) The Media's Role in Society's False Narratives(00:56:49) Undoing the Damage of the Food PyramidSponsorsARRC LED | The perfect device for daily home use. For more information visit arrcled.com.ResourcesDave Asprey's NEW Book ‘Smarter Not Harder' is out now: https://daveasprey.com/books Good Energy: The Surprising Connection Between Metabolism and Limitless HealthTruemed: truemed.comThe Human Upgrade is produced by Crate Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.