Podcasts about anchovies

Daniel Buitrago & Brandon Fifield welcome special guests Keith Granbery owner and operator of Eagle River's famous pizza shop “Pizza Man”. Keith is accompanied by his good friend and hunting partner James Cooney, VP of Alaska Wild Sheep foundation.   6peaks in 6Weeks, Hilleberg Tent Event June 22nd, brought to you by Hilleberg, Barneys Sports Chalet & Alaska Wild Project, Kevin's run in w/Jim Creek, Russian River Opener, James & Keith double halibut take down, The Pizza Man Super Cub, Anchovies or no Anchovies, congrats to the new champs, Caroline Hurricanes & The New York Knicks, Happy Fathers Days & Summer Solstice, Gonzaga Boys, June is Men's health awareness month, check out Game Day Men's Health Anchorage, Jame's path to AK, Keith loves a good spreadsheet in the morning, Jame's Utah Mulley, 2007, the boys first moose hunt and the Boone & crocket grizz, finding pizza man from the hunting camp toilet, buying pizza from the St. Pizza of Eagle River, Big Dipper island, trivia brought to you buy, Connoisseur Crude trivia,  pizza man specials,                Visit our Website - www.alaskawildproject.com Follow us on Instagram - www.instagram.com/alaskawildproject Watch on YouTube - www.youtube.com/@alaskawildproject $upport the pod on Patreon - www.patreon.com/alaskawildproject

Handbag holders in restaurants, Anchovies in a Caesar salad, and deep-fried Mars bars. Sounds like a delicious close friends episode if you ask me, doll x LINKS Follow @highscrollerspodcast on Instagram Follow @alrighthey on all socials Follow @brittney_saunders on all socials Watch us on YouTube HERE Email us HERE scrollers@novapodcasts.com.au "BRING BACK GLAMOUR" TICKETS: moretalent.com.au/alrighthey CREDITSHosts: Alright Hey & Brittney SaundersExecutive Producer: Xander CrossDigital Content Producer: Brittany BirtSee omnystudio.com/listener for privacy information.

This week, we're with travel and food writer, Sudi Pigott to Consider the Anchovy.Part memoir, largely a travelogue, this is a deep dive into the story of a big hitting little fish. Stuffed with maverick, rakish characters, it's a passionate manifesto making the case for the anchovy as a leading mover and shaker in world culinary history. Rachel Roddy described it as "an anchovy odyssey, a journey in search of a small fish of enormous importance — fascinating, unexpected and utterly enticing." Pop over to Gilly's Substack for Extra Bites of Sudi and a recipe from the book.If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles. Hosted on Acast. See acast.com/privacy for more information.

Anchovies are the least favorite pizza topping, what's second...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tawinee's Actual Factuals- Queen, Anchovies and Cooping by STAR 102.5/Des Moines

Lakey goes full detective after discovering all his favourite takeaway has gotten rid of his favourite topping. Plus, Bronte discovers her “body oddity” and listeners confess their own weird body quirks, and the team debates whether wearing pyjama pants in public is socially acceptable. There’s also trivia superstars battling for a place in The Big Trivia Swindle, a skydiver solving a Rubik’s Cube mid-air, and the Sentence Game finally delivers a genuine win.Subscribe on LiSTNR: https://play.listnr.com/podcasts/seafm-gold-coast-breakfastSee omnystudio.com/listener for privacy information.

Ep. 35 - Bad Lieutenant & Dragged Across ConcreteThis week, we are looking at the law of the street with Abel Ferrara's Bad Lieutenant (1992) and S. Craig Zahler's Dragged Across Concrete (2018). We explore "cops crashing out," looking at how these films handle officers who have completely abandoned the rulebook. Bad Lieutenant serves as a visceral redemption story, suggesting that even the most irredeemable, drug-addled soul can find a moment of spiritual clarity. In contrast, Dragged Across Concrete functions as a pulpy reactionist fantasy. It presents a world of "white persecution" where the line between the badge and the mask is non-existent. We discuss how Zahler frames cops and criminals as two halves of the same coin, locked in a slow-burn cycle of suspicion and violence.

Grooving on some Anchovies 4/23/26   TTO-246 Lizzo Bumping, Green Jacket History Grant, Two Rory McIlroyChampionships, 93 Til Infinity, Golf Masters Podcast, Slope Rating, Biscuit Neck,or Hotdog Neck, Trump Reschedules Marijuana, Psychedelic Mushroom Paul Stamets, Like Pizza with Anchovies, Tidings for Lent, David Wilcox Death, 11 or more missing Scientists, Geo Engineering Weather In Iraq, El Nino, Jet Stream Disturbance, Air Stream Effects, Grain Belt, Boaty McBoatface, Best and Worst patios without a Parking lot View, SpaceBalls 2, Bugonia, Isle of Pines Mystery, Concrete, Metal Shafts, Yuengling Compared to Spotted cow, Sorority Girl, Lake Van Ruins, Crystal Flying Spaceships, Texas Toothpicks, Malt O Meal or Cereal,

Host Richie Tevlin and Co-Host Evan Blum talk with John Segal Jr., third-generation owner of Segal Ranch, a 470-acre family hop farm in the Yakima Valley of Washington State. Segal Ranch is best known for selling direct to craft breweries, bypassing traditional hop brokers, and has cultivated long-standing partnerships with some of the country's most respected brewers including Russian River, Lagunitas, and Founders. The ranch also made history as the first farm to commercially cultivate the Cascade hop, the variety that helped ignite American craft beer, and continues to breed innovative new varieties including Anchovy, Zumo, and Tangier.   BrewedAt's CBC Special Series, releasing a new episode every day from April 27th through May 2nd, and again from May 5th through May 9th, in celebration of the 2026 Craft Brewers Conference in Philadelphia!   https://www.segalranch.com/ @SegalHopRanch _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney _______________________________________ EPISODE NOTES: Mentioned Breweries Anchor Brewing - San Francisco, CA AB InBev  Sierra Nevada - Chico, CA Russian River Brewing - Santa Rosa, CA Lagunitas Brewing Co - Petaluma, CA Stone Brewing - San Diego, CA Human Robot - Epi 10, 15, & 62 - Philadelphia, PA Intuition Ale Works - Jacksonville, FL Tree House Brewing - Charlton, MA Other Half Brewing - Brooklyn, NY Mentioned People Frederick Louis "Fritz" Maytag III - Former Owner of Anchor Brewing Vinnie Cilurzo - Co-Owner of Russian River Chuck Zimmerman - Scientist & Hop Breeder Jeremy Marshall - Brewmaster of Lagunitas Brewing Co What We Drank? Clean Shot IPA | 6.2% | Sabro Space Cadet Brewing Co. (Collab w/ Lost Time Brewing) _______________________________________   STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Journalist and author Sudi Pigott has spent nearly three decades writing about food and travel. In her new book, Consider the Anchovy: a Journey in Pursuit of the Little Fish With the Big Flavour, she pays homage to one of her favourite ingredients, albeit one she thinks is in need of a rebrand. Jen chats to Sudi about why we should consider the anchovy, 'foodie' culture for the masses, and who inspires her when it comes to cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Somebody has to swing for the fences, and Diane Temme Stinton is living proof of what happens when you stop waiting for the “perfect” path. In this episode, we sit down with Diane, CEO of TMCO (Total Manufacturing Company) in Lincoln, Nebraska, to talk about leading a second-generation, family-owned contract metal manufacturing business that powers other brands across agriculture, energy, biomedical, and architectural work, while still showing up for community projects and nonprofit partners.Connect with Diane and the TMCO at:·       Website – https://www.tmcoinc.com/·       Facebook – https://www.facebook.com/TotalManufacturingCo/·       Instagram – https://www.instagram.com/tmcoinc·       LinkedIn – https://www.linkedin.com/company/tmco-inc-/

Let's continue our theme month of "Long-time Favorites" with this most favored work of all things home and comfort. This time, recipes for fish, along with interludes about the life and habits of particular species, and a poem about hermit crabs, because of course there is. Anchovy and carp and cod, oh my!   Help us stay ad-free and 100% listener-supported! Patreon: https://www.patreon.com/boringbookspod Buy Me a Coffee: https://www.buymeacoffee.com/d5kcMsW   Read "The Book of Household Management" by Isabella Beeton at Project Gutenberg: https://www.gutenberg.org/ebooks/10136   Music: "Boring Books for Bedtime," by Lee Rosevere, licensed under CC BY, https://leerosevere.bandcamp.com   If you'd like to suggest a copyright-free reading for soft-spoken relaxation to help you overcome insomnia, anxiety and other sleep issues, connect on our website, https://www.boringbookspod.com.

On today's Extra, Anchovies, A Dachsund race, & Heated Rivalry Learn more about your ad choices. Visit podcastchoices.com/adchoices

Anchovies—the secret ingredient behind deep, savory umami flavor. Plus, food news you can use: a bare, oiled tray makes the best roasted vegetables. Full Belly Farm owners Jenna and Amon Muller join us to talk about their cookbook and life on their organic family farm. And David Leites of LeitesCulinaria.com stops by to share why a warm bowl of soup is the perfect comfort on cold days.

Ahoy, Mateys! We're bringing you a special surprise from the snacking multiverse: Mike's recent appearance on the SNACKS! podcast. Check it out! Listen to the SNACKS! podcast here: https://podcasts.apple.com/us/podcast/snacks/id1844911149 Join the MATES Club for even more snacking: ⁠⁠https://realm.supportingcast.fm/matesclub ⁠⁠⁠ Watch MATES on YouTube: ⁠https://www.youtube.com/@MikeAndTomEatSnacks Learn more about your ad choices. Visit megaphone.fm/adchoices

We tried beans on toast and also Marco Pierre White's Perfect Bite which is a slice of Sourdough toasted with anchovies, shallots, and parsley. Which do you think is better? How was your Valentines Day?

Anchovies are America's least favorite topping—what came in second?

Click Here to Text us. Yes really, you totally can.The Neatcasters are back for episode 199...200 is just around the corner! Jer is suffering withdrawals and Mike is suffering from being Mike. Zack is there to be a gentle, guiding hand. That gaslights.Guess WhatThe moon's first overpriced motel for idiots!A food crime. A sin. An act of heresy against God.Finally, a ketchup INNOVATION.Even WeirderThe odds of getting abducted, according to CanadiansA family claims they were cursed by a WANDERING MYSTICAnother FOOD SINPotentially Shady conspiracy theorist death...Beyond The PaleIt's tales of high strangeness from the 1800's! Mike's sources can be found here:Source 1Source 2Source 3Whatcha Wanna Talk About?We play a DISGUSTING, FILTHY game of Real or Fake Movie! Bring gram gram into the room for this one!Check Out Our Website!Join our Discord!Check out our Merch Store HERE!Follow us @theneatcast on TikTok!Follow us @neatcastpod on BlueskyFollow us @neatcastpod on Twitter!Follow us @neatcastpod on Instagram!Follow us @theneatcast on Facebook!

No recaps on Friday shows, but who the hell is ordering anchovies?!

Meanwhile... Historians may have found actual DNA from Leonardo da Vinci, Stephen checks in on his fellow Olympic bobsledders, a man was found with over 100 human skulls in his house, a town in Japan appointed a calico cat to run a train terminal, Stephen fearlessly bites into a trending fish-covered donut, Mr. Beast is penniless, a bear broke into a candy store, and Staten Island is back on top! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

How do you feel about having anchovies on your donut?

Anchovy flavored donuts? Ew. Dogs are harder to train after Covid? And NASA is planning to put a reactor on the MOON? That's what Paul is BuZzin' about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.

Anchovy flavored donuts? Ew. Dogs are harder to train after Covid? And NASA is planning to put a reactor on the MOON? That's what Paul is BuZzin' about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.

Something is fishy this week

Tommy's foolishness

This week, we get into Nicolas Cage's The Surfer. Shoutout to Jeff for emailing us the suggestion. We all love Nicolas Cage more than life itself, so it's only fitting we revisit the legend after doing Prisoners of the Ghostland two weeks ago. CAGE FOR DAYYYYS! Little production note for y'all: Rob has a new supercomputer, and for some reason his keyboard is louder than god, and apparently his office chair needs to be hit with some WD-40. Sorry about that, let's just call it ambiance… Soul surfing snobby scumbag sociopaths sabotage, shame, scold and spite the son of a sandy and sea soaked suicidal slip ‘n slider! Cage's craw gets stuck! I hope it's anCHOVY! Fixing for a quick little shit-me-up! Sexual surf and branding rituals! Delirious with rat-spit infused wounds! Scally gets slick in the swim shorts, and much, much more on this week's episode of The Worst Movie Ever Made! www.theworstmovieevermade.com

Quyen returns to the podcast to talk about a secret project he's been working on that is going to benefit all of us. Bo tells the story of moving to Seattle with no connections and getting La Marea off the ground. Syd brings in a very famous guests to fill Shu's shoes this week.

How does one small fish in one corner of the Pacific end up shaping the entire global aquaculture feed system? In this week's episode, we break down the latest developments from Peru's anchovy fishery, from the unusually low provisional quota, to the rapid EUREKA survey that reshaped the biomass picture, to why analysts like Rabobank are warning that long-term fishmeal and fish oil shortages are becoming more likely. We revisit what happened during the 2023 juvenile-driven closure, unpack what the 2025 numbers actually tell us, and explain why Peru's anchoveta remains the single most important swing factor for salmon, shrimp, and even pet food production worldwide. For more aquaculture insights head to our Fish n' Bits blog.

Episode 176 October 28, 2025 On the Needles 3:54 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Hoya   SSAL Delectable Collectible Socks by Stephen West, Dark Omen Yarns Sock in Electric Minis (navy, royal, light blue with speckles, cream with speckles, cream)- DONE!! 2nd sock for PSP   Pop Rock Pullover by Tanis Lavallee, La Bien Aimée singles and Mohair Silk in AVFKW A Day by the Bay   Spooky Season socks: Cuff Club Vol. 2 by Summer Lee, Vanilla is the New Black by Anneh Fletcher, Gauge Dyeworks 4 ply sock in Pumpkin Stripe Latte– DONE!!   3D printed spinning wheel–source TBA       On the Easel 14:08/16:06 Courtney Cerruti's new CB class–Find your Creative Rhythm: 15 Ways to Spark & Sustain Creativity 2026 Calendar–coming soon (!!!) Gouachevemeber 2025   Uh Italy? Borghese Gallery Museo Nazionale Romano   Smithsonian–Little Beasts exhibit (currently closed due to govt shut down) MFAHouston–Impressionist & post-Impressionist wing, plus excellent Islamic & Judaic art collections   On the Table 30:13 Uh Italy? Pasticceria Regoli    Cooking and Eating in Lazio:  https://www.cooking-vacations.com/ https://www.nenaborgocastello.com/   Naples Food Tour: https://www.eatingeurope.com/naples/   Cranberry & White Chocolate Biscotti   On the Nightstand 44:40 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Four Seasons in Rome by Anthony Doerr If an Egyptian Cannot Speak English by Noor Naga Murder at the Black Cat Cafe by Seishi Yokomizo, trans by Bryan Karetnyk  The Lost Masterpiece by B. A. Shapiro The Impossible Fortune by Richard Osman Automatic Noodle by Annalee Newitz Five Broken Blades by Mai Corland Liar's Knot by M. A. Carrick (audio) Katabasis by R. F. Kuang   Yours for the Taking by Gabrielle Korn City of Night Birds by Juhea Kim

Seattle's Fast Fashion (https://themasonryseattle.com/fast-fashion/) has built a reputation for modern, forward-looking IPAs and hop-focused lagers, and the characterful brewery and taproom in SoDo expresses the eclectic interests and aesthetic taste of founder Matt Storm. It's a funhouse of sorts—a bit like drinking in a thrift store full of budget mid-century furniture, stocked with kitsch that spans the past six decades. It's busy and not necessarily thematically consistent—much like the beers the brewery makes—but it's different and unique. You will not confuse it with another brewery. Over the past half-decade, the beer itself has developed from quick hits of new hazy IPAs filled with the coolest names in hops, to a more diverse lineup of IPAs and lagers—still hop forward and immaculately crafted. Under head brewer Stefano Annicharico, they've found a way to make beer that keeps the baseball game-day crowd happy, while also continuing to explore the possibilities in contemporary beer styles. In this episode, Storm and Annichiarico discuss: how Anchovy hops came to have such a unique name brewing drinkable, semi-dry hazy IPA with heavy adjunct loads building acidity in the mash to promote drinkability despite later dry-hop additions that raise the pH boiling hops in hazy IPA with 20-minute additions for more longevity in package lowering whirlpool hop amounts and pushing higher loads in post-fermentation dry hops finding bits of distinct character in hops such as Nelson Sauvin, Motueka, and NZ Cascade (aka Taiheke) avoiding excessive rousing to limit hop burn using New Zealand hops in modern hoppy lager And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chiller's Elite 290 series chiller uses propane as a natural refrigerant with extremely low global warming potential. This natural, highly efficient refrigerant with near zero GWP will help lower your facility's energy costs and impact on the environment. Visit gdchillers.com to learn more! Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard's latest flavored craft juice concentrate blends include Fruit Punch, Guava, Kiwi, and Pomegranate. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon's terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let's make it flavorful. Five Star Chemical (https://fivestarchemicals.com) Looking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Learn more at fivestarchemicals.com. PakTech (https://paktech-opi.com) PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Prairie Malt (https://prairiemalt.com) For over 50 years Prairie Malt has been producing high extract malts forged from the fertile soils of Saskatchewan. Stop by the Roadhouse & Melvin booth at GABF to sample some award-winning beers produced with excellent malts and learn more at prairiemalt.com. Sennos (https://prairiemalt.com) The Sennosystem platform delivers real-time fermentation control and predictive insights, while the SennosM3 modular in-tank sensor delivers continuous, real-time monitoring. Turn your tank into a smart tank. Order your SennosM3 at sennos.com. Briess Malting (https://BrewingWithBriess.com) Briess offers the largest product line of specialty malt and is continuing to innovate. New malts include Heritage Gold and Lighthouse Munich. Check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com.

The cook and food writer Alison Roman frequently emanates and celebrates a certain spilled-milk imperfectionism. Her on-camera candor and laid-back cooking style have both contributed to growing her devoted audience of home cooks as well as the food-curious, many of whom have followed her and her singular recipes over the past decade-plus, from her prior media roles (Bon Appétit and The New York Times) to the independent-platform path she's now on. That's not to mention her three best-selling cookbooks, Dining In (2017), Nothing Fancy (2019), and Sweet Enough (2023), as well as her forthcoming fourth title, Something from Nothing, out Nov. 11. For Roman, there's joy and wisdom to be found in embracing a certain amount of honest-to-goodness mess, all while maturing into different versions of herself, in and out of the kitchen.On the episode, she reflects on the diaristic quality of her dishes, how time and money have shaped her cooking style and recipe-writing approach throughout her life, and the beauty of prioritizing tangible things in our ephemeral digital age.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Alison Roman[4:49] Something From Nothing (2025)[5:52] Dining In (2017)[5:52] Sweet Enough (2023)[10:38] Nothing Fancy (2019)[16:06] First Bloom[22:03] The Tenth Muse by Judith Jones (2007)[22:03] Home Cooking by Laurie Colwin (1988)[22:03] Books by Anthony Bourdain[22:03] Blood, Bones & Butter by Gabrielle Hamilton (2011)[32:00] Chris Bernabeo[47:46] Solley's[56:24] Christina Tosi[57:22] Bon Appétit

BT and Sal take a fiery detour from Jets post-mortems to tackle a more essential, time-honored debate: What truly belongs in tomato sauce? The conversation ignites with a caller defending anchovies in "sauce," quickly escalating into the classic gravy vs. sauce linguistic battle. The hosts don't hold back, sharing their secret ingredients—from fresh basil and red wine to a controversial touch of sugar and the flavor boost of sausage oil—while lamenting the lost art of the Sunday sauce ritual. This segment is a passionate, sometimes-heated, and genuinely funny exploration of food, family traditions, and the impossibility of finding good lasagna when you're not Italian.

In Episode 292 we go live again on Facebook, and in this episode we are talking about the Anchovy and Eclipse hop varieties with our long time listener Chad Lamasa from Maryland. We also cover a few other new and experimental hops making their way into craft beers lately. The Beer Speak 101 segment reviews what is considered a session beer. Now grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft You can follow Denny on Instagram and Untappd @lucescrew. You can follow Kris on Untappd at @K9Hops and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord BEERS MENTIONED ON THE SHOW:Clown Shoes Beer Pumpkin SombreroCoppertail Brewing OktoberfestPipe The Side Brewing Plastic Covered Furniture Cream AlepFriem Family Brewers Oktoberfest Templin Family Brewing Granary KellerbierJim Dandy Brewing Black Timber American StoutKing State Festbier Tactical Brewing Meloncholy

The street in front of the restaurant is absolutely rammers and I spot quite a few familiar faces – we're talking former government ministers, we're talking former High Court judges, we're talking two or three former rugby internationals and one or two heads from RTÉ. Hosted on Acast. See acast.com/privacy for more information.

A love of cookbooks inspired Sara Johnson and Stephanie McKinney to found Anchovy Book Co., a bite-sized, brick-and-mortar store on Cherokee Street that's just six feet wide. There are only about 20 cookbook-exclusive stores nationwide. Anchovy, which opened in November, is the first in the Midwest. We explore the store's origin and the cookbooks that remain beloved by its founders. We also look at cookbook recommendations and local authors with St. Louis Magazine food writer Cheryl Baehr.

Eve-lynn is a Salem, Virginia native and a lifelong musician. Weekly piano lessons all through school and the strong arts programs at Community School and Community High School are the foundation of Eve-lynn's musical talents. Community High School fostered Eve-lynn's unique singing style through John McBroom's Rock Band class. Eve-lynn is the lead singer for the Phat Anchovies, a local/regional rock band formed by herself and the drummer from their HS rock band class. The Phat Anchovies had their first real gig on March 15, 2020 at the Front Row - the day before the world shutdown for Covid.  The Phat Anchovies have played around the region over the last four years and are very proud of their FloydFest 2024 appearance which boosted their regional exposure. After a few of the original band members left for personal reasons, the band now has a very talented 5 person line-up, including Matt King (original member), Nathan Paxton and Andrew Wilson. Their album, Ready to Serve, is comprised of all original pieces and is available on iTunes, Spotify and Amazon. Eve-lynn recently added the keytar to the band which brings all those years of piano lessons to use! Eve-lynn also sings in a second band from Bedford, Earthbound Creatures, and records back-up vocals for local artists at Fainting Goat Studios.  Eve-lynn is a carpenter and renovation specialist by trade and works a full time job for a local restoration/renovation company.Nathan Paxton is Roanoke born and raised, and a natural musician by heart. Nathan grew up watching his father play guitar and has always been proud of his father's band from the 1990s, Clint Paxton and Country Thunder. Music has always been in the family, with Nathan's grandfather's 1942 Gibson Banner Edition guitar being passed down to him. Nathan began learning to play guitar by ear and has always been self-taught. In high school, Nathan played trumpet in symphonic, concert, marching and jazz bands. As a senior, he played the Star Spangled Banner as an opening for the Virginia governors meeting. Nathan has played guitar and bass in various local bands, most recently joining Phat Anchovies a year and a half ago as the bassist. He has been proud to have joined a band that has been dedicated to working their way up in the local music community, having earned their way to playing FloydFest in 2024 where he joined in playing on the VIP stage. Phat Anchovies released their self-published album, Ready to Serve, in summer 2024 thanks to all the behind the scenes work of guitar player, Matt King. Keep your eyes out for more greatness from Phat Anchovies!

Hello!Welcome to Season 7 of The Delicious Legacy!A New episode for you my dear archaeogastronomers!I had a fab time discussing with Christopher Beckman all things anchovies, in the West -well, the Western Europe and US- but also how far back our relationship with this small fish goes, how it has changed over the millennia and what does it tell about us?Seneca, the Stoic philosopher, found them repulsive. Horace was pithier: “They stink.”My Greek friends, and my family, all enjoy them in various forms, fresh and fried, in vinegar and oil, or in salt, with ouzo or raki!I hope you'll enjoy this, as much as we did! I want to add the book is fantastic read which was dare I say a little unexpected!Get a copy fo the book here:https://www.hurstpublishers.com/book/a-twist-in-the-tail/Much love,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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In this episode, we're reclaiming pantry villains. MSG? Love it. Anchovies? Obsessed. Miso, fried garlic, and briny olive oil? Yes, yes, and yes. We talk about the flavor bombs chefs rely on, the misunderstood ingredients that deserve a second chance, and how to add instant umami to whatever's in your fridge.

ObedienceC.J.'s in a pickle. He knows God wants him to do something he doesn't want to do. Captain Gus reminds C.J. of the story of what happened to someone in a similar situation; someone named Jonah! To support this ministry financially, visit: https://www.oneplace.com/donate/198/29

Woody continues with his fake pregnancy, can he take the belly through security? Can he do preggy pilates? Can he stomach an anchovy milkshake? What have you had stolen from your business? Trump sounds the same on reality tv as he does in real life Phone alone – convince us you’re with a pregnant woman edition Can you hear it - $100 per can is back! See omnystudio.com/listener for privacy information.

Who says you need a lot of alcohol to have fun? Well, a lot of people, I'm sure. But this show sets out to prove beers that are under 4% alcohol by volume (ABV) can be surprisingly flavorful and ultimately satisfying. This “IPA sandwich” lineup is met with enthusiasm and a tighter grasp on sobriety than usual. Also, we really date the heck out of this show (recorded May 7th, 2025) by spending time discussing the Conclave Hot Stove before we knew the identity of the New Pope. Also, Craig needs a Trapper Keeper, Ryan admires a girthy grip, and we successfully predict the coming of Chicago Pope.  Beers Reviewed  Sundial Brewing & Blending - Tin Life (Table beer dry-hopped w/ Anchovy hops) - 3.5% ABV Noon Whistle Brewing & Go Brewing - Step Brewers (Low Gravity IPA) - 3% ABV Blind Corner Brewery - Sub4 Hazy IPA - 3.7% ABV Riverland Brewing Company & G5 Brewing Company & Lallemand Brewing - Below the Deck (Hazy Session IPA) - 3.8% ABV Suncatcher Brewing - Golden Ale - 3.5% ABV  

Send us a textIn Part 6, a customer returns with good news.  Aileen welcomes Samara to the Super Fantastical Toy Paradise.  The mysteries continue to unravel.  Age: 6+ but younger ones with a solid attention span may also enjoyLength: LongeyScary: A bit, more disturbing than scary in one partShorty (less than 10 minutes), Mediumy (10-20 minutes), Longy (more than 20 minutes)Our simple website: https://nebulacatstorytime.buzzsprout.com/ If you would like to contact us, please send comments to : nebulacatstorytime@gmail.com

We dive into the world of anchovies – how to use them and why they deserve a spot in your kitchen // Alyssa Lisle stops by to chat about Lucy’s Bottle Shop—her new venture blending wine, community, and representation // We’re talking Roast Pork—techniques, flavors, and the perfect pairings // Chef Orphée Fouano shares the grand opening of Mirabelle by Orphée // We explore the Art of the Croissant // The Hot Stove Society Tasting Panel takes on Strawberry Jam // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

This week on Matt Likes Beer, Matt dives into Citra Anchovy, a fresh and hazy IPA from Orlando's own Sideward Brewing. And no, despite the name, there are no anchovies in this beer! The unusual name comes from the experimental Anchovy hop, which Matt explores alongside other uniquely named hops in the brewing world. A long-time fan of Sideward, Matt shares how this local favorite has become a staple in his beer-drinking adventures—from Oktoberfest celebrations to weekly brewery visits (often with the dogs in tow). With five pints of Citra Anchovy under his belt before this recording, he breaks down why this might be one of the best Sideward brews yet. In this episode: A BJCP-style evaluation where Citra Anchovy earns a 44 out of 50, making it the highest-rated beer so far on the show. A deep dive into the hop's bold citrus and soft malt character, plus speculation on whether wheat or oats give it its signature mouthfeel. A detour into the weird world of hop names, from Sasquatch to Zappa and beyond. Since the beer is so new, there aren't any hilarious one-star reviews yet—but that doesn't stop Matt from making this an episode worth pouring a pint for. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast platform, and learn why Citra Anchovy is a must-try hazy IPA!

Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.Get Regula Ysewijn's recipe for Anchovy Éclairs here: https://bittmanproject.com/recipe/anchovy-eclairs/Get Carolyn Robb's recipe for Raspberry-Almond Shortbread with Marzipan here: https://bittmanproject.com/recipe/raspberry-almond-shortbread-with-marzipan/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

This week I spoke to chef, recipe developer, writer and food stylist Chloe Walsh, also known as Chloe Cooks. A Brit based out of Los Angeles, she hosts pop-ups, writes her incredible Substack (Anchovies & Soup), swims, and is known for her potato recipe and so much more. In addition to loving her food, I love her. I'm lucky enough to get to call her a friend and neighbor. She had me over a couple weeks ago, made us lunch, and we talked for hours about everything from her favorite places to go in LA, to meals to cook when alone, food culture as it relates to bodies, chronic illness, writing, design, growing her audience, managing her energy, and following her intuition in the kitchen. I loved every second of this one and I hope you do too! Show notes:- Get Magic Mind at 50% off with the Black Friday offer, available only through my link until December 6th: https://magicmind.com/liobf- Find Chloe on  IG | Substack- Find me on IG: @letitouttt + @katiedalebout | Substack- PIVOT zine: sign up for my paid Substack & we'll mail you a copy- Kate's Substack, Bite Sized If you liked this episode, try out from the archive:Episode 328: effortless takes effort, connection & cooking, embracing our humanness + more with Julia Turshen

Welcome to an all-new Carolina Reeper show! We are FEE-ling Fishy! ...it's all about Hidden Fees and Anchovies! We're gonna talk about Spirit Airlines filing for bankruptcy and why did we ever have to pay $50 to carry on a toothbrush. We'll also dive into the polarizing world of anchovies—are they the Spirit Airlines of pizza toppings? Plus, we are giving away money, and no baggage fees are required! I've got another Residual Check here. How much is it? I don't know? And! The Hickory Hammer returns to the air, Brian the shuttle bus driver makes an appearance, athletes doing the Trump dance, and a recap from my gigs in Plainfield IN, and in Hickory, NC at Warehouse 18 where we raised over $24,000! All this and more on this episode of Carolina Reeper!Click here for Jon's tour datesJon Reep Social Media: Facebook Twitter Instagram TiktokFor gifts and more in the Hickory, NC area check out Goodwill Northwest NC! Go try the Jon Un-REEP-eatable Burger at the Hickory Social House!Get you a Honda and a Hotdog at Hendrick Honda of Hickory!Buy South in Ya Mouth BBQ Sauce here!Download and Listen to the CAROLINA REEPER with Jon Reep Podcast hereVisit the MERCH shop here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.