Podcasts about Barbecue

Send us a textHow did Media Day go for NC State Football?  Did Coach Avent hit the JACKPOT? What is the ceiling for NC State Football this season?

July 28, 2025 ~ Jon Witz, producer of Westland's Blues, Brews & Barbecue, joins Kevin to preview this weekend's Westland's Blues, Brews & Barbecue Festival.

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 28 juillet 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast AGENDA - On se retrouve chaque LUNDI soir à 21H pour le LIVE hebdo et la version audio est disponible dès le lendemain matin sur vos plateformes d'écoute préférées : Apple Podcasts, Spotify, Deezer etc.

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.

Universities in China have long produced doctors, engineers, lawyers, educators and business professionals. Now one in Hunan province will produce barbecue chefs.长期以来，中国的大学培养了医生、工程师、律师、教育工作者和商业专业人士。现在湖南省有一家将培养烧烤厨师。Yueyang, a city known for its succulent barbecue cuisine, has launched the first barbecue college in China to standardize the booming industry and boost local economic growth.岳阳是一个以多汁的烧烤美食而闻名的城市，它开设了中国第一所烧烤学院，以规范蓬勃发展的行业，促进当地经济增长。Yueyang Open University has joined hands with the Yueyang Barbecue Association to create China's first vocational education platform dedicated to barbecue.岳阳开放大学与岳阳市烧烤协会携手打造中国首个烧烤职业教育平台。A strategic agreement, which also involves the local government, has initiated the creation of the Yueyang Barbecue Research Institute and the Yueyang Barbecue Industry College, whose goals are to train specialized talent, standardize culinary and business practices, and promote the well-known barbecue sector.一项也涉及当地政府的战略协议启动了岳阳烧烤研究所和岳阳烧烤产业学院的创建，其目标是培养专业人才，规范烹饪和商业实践，促进知名烧烤行业的发展。The initiative reflects a deep ambition, said Yue Yanhua, Party secretary of Yueyang Open University. "The institute is expected to transform what is now a store-based barbecue economy into a more structured and integrated industry chain," he said.岳阳开放大学党委书记乐艳华表示，这一举措反映了一种雄心壮志。他说：“该研究所有望将现在以商店为基础的烧烤经济转变为一个更加结构化和一体化的产业链。”The institute will take the lead in drafting the "Yueyang Barbecue Industry Standard", and develop talent evaluation methods as well as outline a development plan, he added.他补充说，该研究所将牵头起草《岳阳烧烤行业标准》，制定人才评估方法，并制定发展规划。Barbecue has become a central part of the catering economy of Yueyang, which is home to more than 2,000 barbecue shops and their 50,000 employees, with an estimated annual output exceeding 2 billion yuan ($280 million).烧烤已成为岳阳餐饮经济的核心部分，岳阳拥有2000多家烧烤店和5万名员工，估计年产值超过20亿元人民币（2.8亿美元）。Jiang Zongfu, vice-president of Yueyang Open University, said the establishment of the barbecue college is a response to employment challenges faced by local residents, especially young people.岳阳开放大学副校长姜宗福表示，烧烤学院的成立是为了应对当地居民，尤其是年轻人面临的就业挑战。"Many junior high school graduates who enter the labor market struggle to find appropriate opportunities," he said, adding that barbecue jobs have become popular because of their low entry threshold and relatively high income potential.他说：“许多进入劳动力市场的初中毕业生很难找到合适的机会。”他补充说，烧烤工作之所以受到欢迎，是因为他们的进入门槛低，收入潜力相对较高。The initiative has been met with some skepticism. Some people are wondering if formal education in the field would actually help sustain the barbecue industry.这一倡议遭到了一些怀疑。有些人想知道，该领域的正规教育是否真的有助于维持烧烤行业。"I'd like to adopt a wait-and-watch approach here," said a local barbecue shop owner surnamed Chen. "The essence of the art of barbecue lies in long-term practical experience. Handling certain tastes requires years of honing skills."当地一位姓陈的烧烤店老板说：“我想在这里采取观望的态度。”。“烧烤艺术的精髓在于长期的实践经验。处理某些口味需要多年的磨练技巧。”However, Jiang, vice-president of the university, said that the institute will study and plan the development of the entire barbecue industry chain, including the production of seasonings, meat handling, vegetable processing, logistics and operations — all of which require skilled workers.然而，该大学副校长姜表示，该研究所将研究和规划整个烧烤产业链的发展，包括调味品生产、肉类处理、蔬菜加工、物流和运营，所有这些都需要熟练的工人。The Yueyang Barbecue Industry College promises to fulfill the need for skilled workers in the field and also provide a structured training system tailored for diverse groups.岳阳烧烤产业学院承诺满足该领域对技术工人的需求，并为不同群体提供量身定制的结构化培训体系。Starting this year, the college will partner with the local human resources bureau to provide 10 days of free government-funded training for some 300 unemployed people. Short-term courses and entrepreneurship instructions will prioritize hands-on learning of the skills needed to start small barbecue businesses.从今年开始，该学院将与当地人力资源局合作，为约300名失业人员提供为期10天的免费政府资助培训。短期课程和创业指导将优先考虑动手学习创办小型烧烤企业所需的技能。Starting next year, the college will enroll 50 to 100 junior high school graduates annually for a full-time vocational program lasting three years. For the general public, it will offer courses spanning from six months to one year, aiming to train 1,000 barbecue specialists within three years.从明年开始，该学院每年将招收50至100名初中毕业生参加为期三年的全日制职业课程。对于普通公众，它将提供为期六个月至一年的课程，旨在三年内培训1000名烧烤专家。The curriculum is being jointly developed by the university and the association. Two core courses — one on barbecue craftsmanship and the other on business management — are currently in preparation. They will combine theory and practice and will be delivered jointly by university professors, experienced barbecue practitioners and local business owners.该课程由大学和协会联合开发。目前正在准备两门核心课程，一门是烧烤工艺，另一门是商业管理。他们将理论与实践相结合，由大学教授、经验丰富的烧烤从业者和当地企业主共同授课。"This is a new field for formal education," said Qiao Binbin, secretary-general of the Yueyang Barbecue Association. "Senior barbecue chefs from leading restaurants will design course content, covering food preparation techniques, hygiene, handling of materials, store operations and online marketing."岳阳烧烤协会秘书长乔彬彬说：“这是正规教育的一个新领域。”。“来自领先餐厅的高级烧烤厨师将设计课程内容，涵盖食物准备技术、卫生、材料处理、商店运营和在线营销。”The instructors will include master grillers and livestreaming experts, who will inform students about traditional and digital business environments. The association will coordinate with around 50 local barbecue businesses to provide internships and job opportunities for graduates.讲师将包括烧烤大师和直播专家，他们将向学生介绍传统和数字商业环境。该协会将与约50家当地烧烤企业协调，为毕业生提供实习和就业机会。Unlike cities such as Zibo in Shandong province and other places in northeastern China, Yueyang is taking a different route in the barbecue sector. Representing the southern school of Chinese barbecue, Yueyang's local cuisine is deeply rooted in the region's culinary traditions, which establishes it as a renowned brand, she said.与山东省淄博市和中国东北其他地方不同，岳阳在烧烤行业采取了不同的路线。她说，岳阳的当地美食代表了中国烧烤的南方流派，深深植根于该地区的烹饪传统，这使其成为一个知名品牌。However, the industry faces challenges such as inconsistent standards, limited professional training, and a growing skills gap. The initiative is expected to help improve the standards and promote the brand.然而，该行业面临着不一致的标准、有限的专业培训和日益扩大的技能差距等挑战。该倡议有望帮助提高标准，推广品牌。"The Yueyang barbecue industry has grown rapidly in recent years, but the standards vary widely," Qiao said. "Everyone uses the name, but there's little consistency. We need unified standards and professional talent to carry the industry forward."“岳阳烧烤行业近年来发展迅速，但标准差异很大，”乔说。“每个人都用这个名字，但几乎没有一致性。我们需要统一的标准和专业人才来推动行业向前发展。”The launch of the barbecue research institute and industry college follows a policy shift at the national level.烧烤研究所和工业学院的成立是国家层面政策转变的结果。In May, the Ministry of Human Resources and Social Security proposed 17 new occupations that included barbecue chef. This marked the first formal recognition of this field of culinary art and signaled a need for regulation.今年5月，人力资源和社会保障部提出了17个新的职业，其中包括烧烤厨师。这标志着这一烹饪艺术领域首次得到正式认可，并表明需要监管。culinaryn.烹饪/ˈkʌlɪnəri/skepticismn.怀疑态度/ˈskeptɪsɪz(ə)m/

The podcast episode commemorates the legacy of Eric Olchila, the esteemed grand champion of the 2023 Jack Invitational, who tragically passed away due to an automobile accident. His contributions to the barbecue community, particularly through his award-winning Uncle Pig's Barbecue pit, are deeply acknowledged, and we reflect on the profound impact he had on those who knew him. To honor his memory, we revisit a previous episode featuring Eric, wherein he shared insights into his life, his passion for barbecue, and the significance of family and community in his journey. As we pay tribute to Eric, we also engage in discussions about competitive barbecue, exploring the nuances of cooking techniques and the camaraderie among pitmasters. This episode serves as both a memorial and a celebration of a remarkable individual whose spirit and talent will be sorely missed.Links referenced in this episode:paintedhillsbeef.comoregon dungeness.orgpigpowder.combbqnationjt.comheritagesteel.usCompanies mentioned in this episode: Uncle Pig's Barbecue Painted Hills Natural Beef Heritage Steel Hammerstahl Dungeness Crab Pig Powder Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Summer barbecue season is in full swing. Barbecue master and 2015 World Burger Champion Rusty Johnson joins the show to answer viewers' burning questions.

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Send us a textWhat moves does Coach Avent have left to do this off-season?  What were the highlights from ACC Media Day?

Enjoy an engaging conversation with Doug Riverman Allen as he navigates restaurant life—from Jose's Bar & Grill to launching Bubba's Barbecue in Eureka Springs—and his commitment to community and mentorship.

Barbecue FOOT // Le FOOTBALL à la sauce BARBECUE SPORT CLUBEmission du 21 juillet 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast AGENDA - On se retrouve chaque LUNDI soir à 21H pour le LIVE hebdo et la version audio est disponible dès le lendemain matin sur vos plateformes d'écoute préférées : Apple Podcasts, Spotify, Deezer etc.

A delicious Brussels sprouts slaw with meaty bacon lardons and some bright, fresh toppings. The creamy dressing uses rendered bacon fat as the base and is a perfect pair for the sprouts. Recipe: Shaved Brussels Sprouts Salad with Bacon from TheCookful.Here are the links to some of the items I talked about in this episode: #adColeman All Natural MeatsColeman Steak Cut Hickory Smoked Uncured BaconLarge SkilletBowl8x8" or 7x11" Baking PanFood ProcessorSpinach Salad With Warm Bacon DressingThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Barbecue VÉLO // Le CYCLISME à la sauce BARBECUE SPORT CLUBEmission du 20 juillet 2025 en direct sur YouTube, Twitch et Facebook, puis en replay audio sur notre podcast Bienvenue autour de notre Barbecue Vélo, le Talk Show 100% CyclismeEn ce jour de repos, nous, on débranche pas le vélo ! On revient ensemble sur cette deuxième semaine du Tour. Puis ce sera la bascule sur la dernière ligne droite vers les Champs ! Avec un tas de questions : Vauquelin peut-il rester dans le TOP 5 ? Qui enfilera le maillot vert à Paris ? Un français gagnera t-il une étape dans ce Tour de France ? On espère se régaler durant cette troisième semaine, mais en attendant, on espère que vous vous régalerez en nous écoutant !

Celebrating our 300th episode with Emmy winner, David Wild, writer for the Grammy Awards and Rolling Stone magazine and barbecue pitmaster legends, Moe Cason and Bob Trudnak, plus special congratulatory messages David Wild  is an award-winning writer, producer, and longtime Rolling Stone magazine contributing editor.  Prior to Rolling Stone he wrote for Esquire magazine.  He has written or produced scores of major specials including the Grammy Awards, Oscars, Emmys, and the Academy of Country Music Awards.  Additionally, he has written books on the television shows, Friends and Seinfeld.  He now co-hosts the podcast, Naked Lunch with Phil Rosenthal.  David is a huge baseball fan, beginning in his youth as a New York Mets fan and as an adult changing his allegiance to the Los Angeles Dodgers. Moe Cason AKA Big Moe is an award winning pitmaster who has toiled for many years creating his well respected brand, Moe Cason Barbeque and his instantly recognizable, Big Moe persona.  Moe is a television personality, cookbook author, and a Navy veteran.  He has been featured in national television segments, including Steve Harvey's and Harry Connick Jr.'s talk shows and had his own segment on NatGeo's World of Flavor.  For more information on Big Moe Cason and to purchase his products go to  https://moecasonbbq.com/ Bob Trudnak has loved barbecue since the age of seven, when his dad placed him "in charge" of putting charcoal in the grill and from that day forward he was hooked.  In 1999, Bob helped co-found the company, BBQ Guru.  He is an award winning competive pitmaster.  Beyond competitions, he is a renowned judge and instructor, having hosted hundreds of in-person and virtual barbecue classes.  He is the creator of BBQ Bob's Sauces and BobbyT's Pizza Products.  For more information on Bob Trudnak go to https://bobtrudnakbbq.com/ Special thanks to Doug Scheiding for his special artwork celebrating our 300th episode. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

The focal point of this episode centers around our engaging dialogue with Brian Lee from BT Lee's Barbecue, highlighting his remarkable journey in the barbecue sauce and rub industry. We delve into the intricacies of his business, discussing the challenges and triumphs he has encountered while navigating the competitive landscape of barbecue products. Brian shares insights into the evolution of his brand, emphasizing the importance of innovative flavors and the significance of maintaining a gluten-free promise to his consumers. Furthermore, we explore the shifting trends within the culinary world, particularly the rising demand for all-natural ingredients and the implications for production practices. As we converse, we reflect on the broader implications for small businesses striving to carve out a niche in an increasingly saturated market, underscoring the dedication required to succeed in this dynamic field.Links referenced in this episode:heritagesteel.usoregondungeness.orgbbqnationjt.compaintedhillsbeef.comheritagesteel.usbtleads.comCompanies mentioned in this episode: BT Lee's Barbecues Ace Hardware Meyer Kroger Publix Three Little Pigs Heritage Steel Hammerstahl Painted Hills Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Stefan, Laurens en Lars gaan verder. Etappe 13, de klimtijdrit: ze tikken ‘m aan, pakken ‘m mee, maar houden ‘t kort. Want de echte strijd speelde zich elders af: Premio Clandestino, op de Peyragudes. Het gevecht voor een Bastard werd behoorlijk serieus genomen, want Wout van Aert, Mick van Dijke, Pascal Eenkhoorn en Tiesj Benoot gaven álles voor die BBQ. Sterker nog, Pascal reed zijn beste halveminuutwaarde van het seizoen. Airtime werd gepakt, NOS interviews werden gekaapt. In deze podcast bellen de heren in met Pascal, Tiesj en Mick - Wout stuurde een spraakmemo zoals alleen Wout dat kan. De hele uitslag hoor je in de podcast! En uiteraard is de vraag van de dag beantwoord, de fietskeuze van de renners wordt geanalyseerd.En hoe zit het nou met die Pacman van de dag?Je hoort het allemaal in de Live Slow Ride Fast podcast.

Ryan Glosson and the husband-and-wife team of Bryant and Heather Bain join Holly Whitfield to talk about their experience owning and operating two restaurants in Midtown, their favorite dishes on each menu and restaurant recs around town.

Every summer, the pattern repeats itself: the drinks are flowing, the atmosphere is relaxed but as soon as it's time to light the grill, men gravitate toward the fire while women handle everything else. The result is a quiet but familiar gender split. And it's not just anecdotal.  According to an OpinionWay survey for Campingaz in 2015: when preparing a barbecue 75% of women do the shopping, 72% draw up the menus, 48% prepare the dishes, but when it comes to cooking the food, only 8% of them take care of the barbecue. So what makes the barbecue such a masculine ritual? And what about the meat itself? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: Why do people say that black cats bring bad luck? What are the dirtiest objects in your home? Why do we get travel sick? A Bababam Originals podcast written and realised by Amber Minogue Learn more about your ad choices. Visit megaphone.fm/adchoices

For Ashton Smith and Josh Farley, the idea of a BBQ restaurant and food truck seemed unlikely a couple of years ago. But after winning the Made for KC competition in 2023, earning naming rights to the BBQ restaurant in Kansas City International Airport for what turned out to be 18 months, the O.G. Bandits are more than a championship KCBS competition team - they're now an award-winning restaurant with a retail line of rubs and sauces and perhaps bigger things are coming soon. On Episode 314 of the Tailgate Guys BBQ Podcast, Ashton tells us about a world-wide restaurant hospitality award the O.G. Bandits recently received and recaps their BBQ journey.  We also take a trip to Republic, Mo., for the latest happenings from The Grill Guys of Missouri and co-owner Skyler Spartan. And the co-hosts recap the latest episode of BBQ Brawl on Food Network where our buddy Brad Leighninger wowed 'em with his Beef Ribs. The guys also review their cooking weeks and look ahead to the Tailgate Guys' return to competition in a big doubleheader this weekend in west-central Missouri.  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

From sizzling brisket in Alexander, ND, to political firestorms in Minnesota, What's On Your Mind brings the heat in this jam-packed episode. Scott Hennen and Kevin Flynn go full throttle with live coverage from the Bach Rocks Cookfest, updates on North Dakota's oil revival, and exclusive interviews with Dr. Scott Jensen and Senator Tim Sheehy. Dr. Scott Jensen joins to announce his return to the Minnesota governor's race, unpacking the post-COVID political landscape and his “big tent” vision for Republicans. Later, Senator Tim Sheehy dives deep into wildfires, bureaucratic logjams, and national security. It's a crash course in Washington dysfunction — with a Montana twist. Plus: Kendall Qualls phones in from the road to stir up the race for Minnesota Governor. All this, wrapped in a smoky haze of BBQ, bagels, wellness tips, and weather updates. You'll laugh. You'll learn. You might even book a trip to Alexander. ⏱️ Standout Moments with Timestamps: [00:02:15] – “The Boom Is Back” – Kevin and Scott riff on the reawakening of North Dakota's oil economy and what it means for local businesses (plus FREE BBQ? Yes please). [00:26:45] – Scott Jensen Announces His Campaign – Dr. Jensen returns to the political arena, taking aim at COVID-era policies, media bias, and the need for courageous conservative leadership. [00:42:20] – “Cracking the Metro Code” – Scott and Kevin strategize on how Republicans can gain ground in Minneapolis-St. Paul. [00:56:10] – Surprise Call-in: Kendall Qualls – A new challenger enters the governor's race. His bold, direct message to Minnesota's urban voters may surprise you. [01:15:30] – Senator Tim Sheehy Drops Truth Bombs – Firefighting failures, Chuck Schumer roadblocks, and the big ugly truth about federal agency dysfunction. [01:37:00] – Health Reset with Dr. Mike – Red River Wellness dives into inflammation, sugar addiction, and how to start healing naturally (plus: Kevin's down 17 lbs and loving it!). [01:58:20] – Wrap-up & What's Next? – Your favorite hosts tease tomorrow's coverage of drone innovation and what's brewing in Grand Forks.

Pinehurst Barbecue Festival 2025 features 3 days of events and the Christopher Prieto Pitmaster Invitational and has quickly become one of the Carolinas' premier barbecue events. Andrew Stilwell gives us a behind-the-scenes look at this year's barbecue festival event Aug. 29-31, the participating pitmasters, the diverse menus of food options, and a chance to win a lifetime ticket to the festival. Get the history of the festival, how it started in the Village of Pinehurst, and breaking news about the second-annual Smithfield Cup between North Carolina and South Carolina pitmasters. Listen to this episode for the details on Pinehurst Barbecue Festival 2025 and where you can get tickets for the one-of-a-kind festival over Labor Day Weekend. This episode sponsored by Pinehurst Barbecue Festival 2025 coming Labor Day Weekend Aug. 29-31 in the Village of Pinehurst. 3 days, 5 signature events, concluding with 7 N.C. pitmasters serving meats & sides in the Christopher Prieto Pitmaster Invitational. Buy tickets online today and enter the giveaway for a LIFETIME PASS. Visit the Low & Slow Barbecue Show website here!

Send us a textWho is staying for NC State Baseball?  Who is going?  Are we underestimating NC State Football?

David Vargas was a f**k-up.As a teenager in Santa Ana, Calif., the devil tapped him on the shoulder every day. Without a clear direction in life, he started smoking marijuana, which quickly turned into doing all the drugs: Cocaine, ecstacy, ketamine, and more. Drugs were the only thing David believed he was good at.Until, one day, he prepared a fried bologna sandwich for his friends while they were high. David realized then that maybe cooking was something he could pursue professionally. Food is life in his Mexican culture, and what better way to honor that than by bringing people together through delicious food?From Noble High School in North Berwick, M.E., Chef Vargas of Vida Cantina and Ore Nell's Barbecue sits down with host Troy Farkas to discuss his rampant teenage drug use in southern California, getting kicked out of high school after threatening his teacher's life, bone-chilling experiences with racism, attending culinary school in Minnesota, his near-death experience in The Virgin Islands, the $35,000 mistake food truck mistake, supporting a family of four on $12 per hour, the Food Network appearance that changed the trajectory of Vida Cantina, his new career, and SO much more.To support Chef Vargas, you can attend and/or become a sponsor of the New England B.I.P.O.C. Fest on 8/17 in Portsmouth! CHAPTERS:Seacoast Stories Dinner Club details! (00:00)How drug addiction derailed David's early years (01:35)How Chef turned his life around (11:15)Attending culinary school in Minneapolis (15:40)SPONSORS: JOBTALK LLC and Samonas Realty (27:00)Working as a private chef on St. Croix (29:55)Moving to Maine and living on welfare (35:40)Chef's failed food truck experiment (49:35)How Vida Cantina BLEW UP after "Diners, Drive-Ins, & Dives" (51:25)Co-owning Ore Nell's Barbecue (59:07)Why he started New England B.I.P.O.C. Fest (01:03:00)Chef's new job (01:10:50)How do you want to be remembered? (01:19:02)To secure your seat at the "Seacoast Stories Dinner Club" this Wednesday, 7/16, at 7 p.m. in downtown Portsmouth, ⁠take the personality quiz here⁠.THANKS TO OUR SPONSORS:Visit ⁠⁠⁠SamonasGroup.com⁠⁠⁠ or stop by Samonas Realty in downtown Portsmouth to learn more about how you can find the Seacoast home of your DREAMS!⁠JOBTALK LLC⁠⁠⁠⁠⁠: Get 50% off ⁠⁠⁠⁠⁠JOBTALK Academy⁠⁠⁠⁠⁠ courses with the code "SEACOASTSTORIES50" for the rest of 2025!Investment and insurance products are:• Not Insured by the FDIC or Any Federal Government Agency• Not a Deposit or Other Obligation of, or Guaranteed by, the Bank or Any Bank Affiliate• Subject to Investment Risks, Including Possible Loss of the Principal Amount InvestedInvestment products and services are offered through Wells Fargo Clearing Services (WFCS), LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. WFCS uses the trade name Wells Fargo Advisors. 1 North Jefferson, St. Louis, MO 63103.

Chaque jour, retrouvez le journal de 8h de la rédaction d'Europe 1 pour faire le tour de l'actu. Les marseillais se plaignent de la lenteur des canadairs pour fixer les feus. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chaque jour, retrouvez le journal de 8h de la rédaction d'Europe 1 pour faire le tour de l'actu. Les marseillais se plaignent de la lenteur des canadairs pour fixer les feus. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This type of cuisine involves elements like pork shoulders and ribs, charcoal and hickory wood, a dry rub, a tangy sauce – and impassioned arguments about what to do with them. Anney and Lauren cue up the history and cultures behind Memphis-style barbecue.See omnystudio.com/listener for privacy information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Warren Rockmacher, known as the godfather of kosher barbecue. Rockmacher discovered competitive barbecue in 2013. He competes with his kosher barbecue team around the country and has started competitions of his own, including the Great American Kosher Barbecue Championship and Jewish Festival in Lake Worth, Florida.    “People love coming out for the food [but we also have] crafters, vendors,” he says. “We're celebrating being Jewish and that's really what [the event] is all about.” Their third annual event will be February 15, 2026.   Rockmacher believes there's an art and craft to making barbecue.    “[The art] is taking something uniquely American … and being able to make it your own,” he explains. “[This applies to] something as simple as just grilling hamburgers and hot dogs or elevating that chicken [or] brisket.   “Try different things - you never know what you might like.”    The craft of barbecue is the fire management. You use different wood pellets, rather than charcoal or propane, to get a nice wood flavor. And you cook it low and slow.   “A good brisket is going to take you anywhere from 9 to 13, 14 hours, depending on how you do it,” he explains. “We start at night and they're done the next morning, and then you let them rest for a period of time and then go ahead and eat them.”   Warren Rockmacher shares his barbecue origin story, name drops some of his favorite kosher pitmasters - including Dani Goldblatt of Holy Smokes in LA - and goes through the different types of grills and smokers, along with what you can make in them. He also shares barbecue tips, the 411 on competitions, and recipes for two of his favorites: honey bourbon crack hot dogs and brisket, which you can find at JewishJournal.com/podcasts. To learn more about the Great American Kosher Barbecue Competition, visit gakbbq.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Send us a textWhat have been the highlights and lowlights so far during the Coach Doeren era for NC State Football?  Has NC State Football peaked?

This podcast episode features an enlightening discussion with Amy Mills, a prominent figure in the barbecue realm. Central to our dialogue is the intricate balance between culinary experimentation and the inevitable learning curve inherent in creating new dishes. Mills candidly shares her experiences, revealing that achieving perfection in cooking necessitates multiple trials and adjustments. As the conversation unfolds, we delve into the nuanced dynamics of running a barbecue business, exploring the challenges and rewards associated with managing personnel and the competitive landscape of barbecue events. Ultimately, the episode underscores the profound connections that barbecue fosters, transcending mere culinary practice to embody a sense of community and shared passion.Links referenced in this episode:paintedhillsnaturalbeef.com17thstreetbarbecue.combigapplebbq.commurfreesborobbq.comCompanies mentioned in this episode: Painted Hills Natural Beef 17th Street Fay Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Renowned for his eclectic urban style and Baja-Med cuisine, Chef Chad White is fluent in life and food on both sides of the border. Born in Spokane, WA, he received his culinary training while serving in the US Navy. After a stint cooking at the famed Hotel Del Coronado, Chef White moved to Tijuana and opened La Justina Gastro Pub. After an acclaimed run at La Justina and a stint on Top Chef, White returned to his hometown of Spokane, Washington, and opened Zona Blanca Ceviche Bar, High Tide Lobster Bar, and TTs Old Iron Brewery and Barbecue. He was a James Beard regional finalist in 2020.Trail Feast, his latest venture, combines rugged exploration with fine dining. Guests can explore challenging trails, enjoy custom culinary experiences cooked over an open flame, and relax with expertly crafted cocktails. It's the ultimate blend of adventure and indulgence. To receive notification about the Slow Baja Trail Feast event please email me here.This podcast mentions Overland Expo, La Justina, and Trail Feast

In this episode of Smoke Filled Room, Brad and McKenzie return with significant updates on Texas Senate races, campaign fundraising, and the intriguing dynamics between Governor Abbott and Lieutenant Governor Patrick. They delve into the recent veto showdown over SB3, the status of THC bans, and how these moves will shape upcoming special sessions. The discussion includes insights into the impact of potential congressional redistricting, and an analysis of strategic alliances within the Texas legislature. Listen to more Smoke Filled Room podcasts from our team wherever you get your podcasts. If you like what you hear, subscribe and leave us a review.

Welcome to That Don't Sound Right, the podcast where hosts Peter and Cecil rewind to a time before the internet—when conversations, curiosity, and shared wisdom ruled the day. In this episode, we explore restaurants with limited hours and why their doors don't need to be open all day to have lines around the block. From a hidden gem in Peachland, North Carolina, to the legendary Keaton's Barbecue Chicken, these eateries are breaking the rules—and winning. Peter and Cecil dish out stories from iconic Southern food spots like B's Barbecue and Melvin's Hamburgers, revealing how these restaurants create cult followings despite—or because of—their unusual schedules or limited menus. What makes foodies drive hours for a meal they might miss if they're late? Tune in for a flavorful mix of culinary history, local legend, and mouthwatering storytelling.  Whether you're a food lover, a road trip junkie, or just curious about off-the-radar restaurants, this episode offers a bite-sized journey into the charm of places that succeed by doing things that don't sound right. #TDSRpodcast #BackBeforeTheInternet #jongsbbq #melivins #keatons #kitchenrosellis #bsbbq

Get the low-down on how to grill wings. It's super-easy and they are so totally delicious. Recipe: How to Grill Chicken Wings from TheCookful.Here are the links to some of the items I talked about in this episode: #adUltimate Baked Chicken WingsHow to Cut Chicken WingsGrilling TongsInstant Read ThermometerLarge BowlThe All New Chicken CookbookThis episode was also published in July, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Episode 298 features Don Drysdale Up and In Author, Mark Whicker and Twisted D Cookers, Donnie Howard as we explore a Baseball Hall of Famers' career and a barbecue pitmaster's journey Mark Whicker worked for 49 years in the newspaper business and spent 34 of those years as a columnist for the Orange County Register.  Before that he was a columnist and beat writer for the Philadelphia Bulletin and a columnist for the Philadelphia Daily News.  He is a member of the U.S. Basketball Writers Hall of Fame.  His latest project is the book, Don Drysdale Up and In: The Life of a Dodgers Legend.  Drysdale is a member of the National Baseball Hall of Fame and this book is a fascinating look at Drysdale's life and career.  Donnie Howard is one half of Twisted D Cookers, a husband and wife barbecue  competition team.  Along with Donnie and his wife, Darlene impressively winning awards in competitions, they have also developed a line-up of spice blends.  These blends are among those they use to compete and are available for sale on their website, https://twisted-d-cookers.company.site/  In addition to Donnie's barbecue prowess, he is also an avid baseball fan and a devoted Texas Rangers fan. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

The salient point of this podcast episode centers on the evolution and legacy of 17th Street Barbecue, as articulated by Amy Mills, who represents a significant continuation of her father's culinary legacy. In this engaging discussion, we delve into the substantial transformations that have transpired within the establishment since its inception. Mills elucidates the challenges and triumphs faced during the development of their new coffee and specialty grocery venture, aptly named Fay, which pays homage to her grandmother. Furthermore, we explore the nuanced dynamics of menu evolution in response to customer preferences and the impact of barbecue culture on community identity. Through this narrative, we gain insight into the intricate tapestry of family, tradition, and gastronomic innovation that defines the essence of 17th Street Barbecue.Links referenced in this episode:paintedhillsbeef.comheritagesteel.usoregondungeness.orgbarbecuenationjt.comshop17bbq.com17bbq.comCompanies mentioned in this episode: Painted Hills Natural Beef Oregon Dungeness Crab Commission 17th Street Barbecue Heritage Steel Hammerstahl Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Ecoutez L'œil d'Alex Vizorek du 04 juillet 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Jerry Lin is the energetic EVP of a California-based company specializing in barbecue and portable outdoor cooking gear. Known as the "fun guy" and voice of the brand, Jerry brings charisma and creativity to the team, helping lead the charge in product innovation and market expansion. ⁣ Bruce G serves as the company's hands-on manager, focused on operations and trade show execution. With a calm and serious demeanor, Bruce takes the lead in showcasing their versatile, foldable gear designed for van-lifers and outdoor enthusiasts. ⁣ Together, Jerry and Bruce combine over 20 years of experience, having built partnerships with major retailers like Costco and Home Depot while championing the concept of “affordable luxury.”

Andy Allen is a seasoned competition pitmaster, instructor, and restaurant consultant with a deep passion for barbecue. He serves as a cooking consultant, ambassador, and instructor for Green Mountain Grills, helping others elevate their outdoor cooking skills. Over the years, Andy has been fortunate to earn 14 Grand Championships, 8 Reserve Grands, and perfect scores (180s) in all four KCBS categories. He's a four-time participant at the prestigious Jack Daniel's Invitational, with top finishes including 2nd in pork and 4th in ribs, and has received multiple top-10 calls at the American Royal, including a 180 in brisket and 2nd in ribs. Andy was also honored to be part of the California Team of the Year in both ribs and brisket.

This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The ConversationThe Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.  Francis: What's snoot? Smoki O's: Snoot is the anterior prolongation of the pig's nose.Francis: Is that your specialty?Smoki O's: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! -The Restaurant Guys Podcast at Big Apple BBQ 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon's (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O's (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ 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

Join us for an adventure in North Alabama as Melea sits down with Josh Russell, owner of Russell Barbecue in Sheffield. Discover how this unique spot on the North Alabama Barbecue Trail offers delicious Texas-style barbecue, featuring favorites like tender brisket and surprisingly juicy turkey. Learn about the restaurant's incredible transformation from an abandoned building to a welcoming space that prioritizes accessibility, inspired by Josh's daughter. Josh shares how this commitment has positively impacted the entire community, making it easy for everyone to have an unforgettable dining experience.

These grilled boneless chicken thighs are seasoned simply, cooked to juicy perfection over direct heat, and finished with a timed two-stage barbecue sauce application for the perfect balance of caramelized char and saucy flavor. Recipe: BBQ Chicken Thighs on the Grill from TheCookful.Here are the links to some of the items I talked about in this episode: #adInstant-Read ThermometerMixing BowlTongsBasting BrushHomemade BBQ Sauce RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Barbecues, Booze, Fireworks (annoyingly until 2 in the morning), those will all be things that will be happening on Friday. What probably won't be? President Trump putting pen to paper on the onetime One Big Potentially Aesthetically Pleasing Act.

We catch up with one of America's elite competition pitmasters and proprietor of Kansas City's top BBQ restaurant on Episode 312 of the Tailgate Guys BBQ Podcast. Joe Pearce of Slaps BBQ is fresh off a Grand Championship at the 159-team Great Lenexa BBQ Battle, his 47th career KCBS Grand Championship. A three-time runner-up in KCBS Team of the Year standings, Joe tells us why that contest is special to him and talks about his decision to scale back his competition schedule. He's also a former competitor on the Food Network program BBQ Brawl and gives his take on Season 6 and buddy Brad Leighninger's showing so far.  Skyler Spartan from The Grill Guys of Missouri has the latest from the area's leading BBQ store, located in Republic, Mo., and co-hosts Lyndal and Steve review their cooking weeks and preview the upcoming 4th of July weekend.  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Aujourd'hui, Didier Giraud, Barbara Lefebvre et Emmanuel de Villier débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Episode 297 features former Major League Baseball player and executive, Ed Lynch, inventor of the BBQ Hooker, John Garcia with his son, Gabriel, and winner of Netflix's season two Barbecue Showdown, Thyron Mathews Ed Lynch was drafted by the Texas Rangers and after three years in their minor league system he was traded to the New York Mets and had the opportunity to play with several outstanding players, including Dwight "Doc" Gooden and The Franchise, Tom Seaver.  Ed was  eventually traded to the Chicago Cubs, which is where he ended his playing career.  Ed then made the decision to attend law school and shortly after graduating was back in baseball working as an executive.  There is nothing better than hearing stories from someone who lived his life as a player and an executive and has many opinions on the game of baseball.   John and Gabriel Garcia are a father and son combo.  John, the father, is the inventor of the BBQ Hooker, a device which is meant to be a better way to flip your various proteins while grilling.  We met them at the National BBQ Festival and were impressed by the device, but more than that we were impressed by John and Gabriel who are trying to "build a better mousetrap."  For more information on the BBQ Hooker go to https://firecookingtools.com/products/experience-hooking-up-at-the-grill Thyron Mathews is an award-winning barbecue chef and pitmaster, known for his appearances on Netflix's Barbecue Showdown, where he won the season two title. He is also the founder of T&T Barbecue and Catering in Iowa which he started with his wife, Terri. Thyron is originally from Royal, Florida, and his Southern roots heavily influence his BBQ style.  He made his way back to television as he is on the Food Network's sixth season of BBQ Brawl.  We met Thyron at the National BBQ Festival where he was cooking for a huge crowd, but still was able to spend some time with us.  We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

In this all-star episode, it was the height of Covid, so Jordan jumped on a video call with Andrew and Michelle Muñoz of Moo's Craft Barecue to discuss their origin story and upcoming tranistion from pop-up concept to brick and mortar - a destination that is now, fours year later, widely considered the best Texas barbecue restaurant in Los Angeles.

On the podcast this week Chris and Rosie have a real time domestic and that's before the beefs! They discuss Chris' injury, iced buns, and Chris reveals all after a recent stag do. Beefs are fresh and QTFP involve contraband, running away and some hearing difficulty. Email the podcast shaggedmarriedannoyed@gmail.com

BBQ Judging, Scythe Harvesting, and Christian MarriageBarbecue Competition Judging: Adam shares his first experience as a barbecue competition judge at a local Catholic church and school fundraiser in Tulsa, where he was joined by his son Jude (assistant judge) and two priests.Judged four categories: chicken, pulled pork, ribs, and brisket (Adam insists brisket is the primary measure; David (wrongly) argues for ribs).12 pit masters competed; judged on appearance, taste, tenderness, texture, uniqueness, and overall (max score 25).Advice from Joe Martin's son: Take one bite per entry to avoid overeating (48 bites total across 40 minutes).Adam judged strictly (e.g., scores as low as 14, zero for appearance), while priests gave higher scores (23–24), highlighting differing standards.Event fostered camaraderie among pit masters (12 hours together) and service to attendees, teaching kids sacrifice, friendship, and craft articulation.Shout-out to Brian Schooley for organizing; Adam and David plan to enter as The Catholic Man Show next year, with Jim in a dunk tank.Main DiscussionWheat Harvest with a ScytheDavid's Experience: David harvested two 45x45-foot wheat plots using a scythe, finding it soothing, peaceful, and in tune with nature despite being exhausting.Quotes Wendell Berry: “The means we use to do our work almost certainly affects the way we look at the world” (via an X account, @minahan8).Compared to last year's sickle (felt “commie”), the scythe was efficient for small-scale farming; not practical for large-scale but satisfying.Kids raked straw (post-harvest, nutritionless due to seeding) for pig bedding or garden mulch; straw vs. hay explained (hay retains nutrition).Adam plans to borrow David's scythe for his own wheat harvest, nervous about back strain.Wendell Berry Reflection: Hosts revisit Berry's essays, appreciating his beautiful, idealistic conclusions but finding his reasoning insufficient (e.g., abandoning tractors would starve people).Compare Berry's idealism to J.R.R. Tolkien and Guardini's Letters at Lake Como; both depict lovely worlds but lack practical solutions for modern challenges.Christian Marriage and Pope Leo XIIIIntroduction to Pope Leo XIII: Adam introduces Pope Leo XIII (1810–1903), a prophetic figure who addressed modernity's challenges (secularism, communism, liberalism) in the late 19th century.Known for Rerum Novarum (1891, Catholic social teaching), reviving Thomism in seminaries (to counter Nietzsche, Hegel, and communism), and engaging modern society.His encyclical Arcanum Divinae Sapientiae (1880) emphasizes Christian marriage as a divine, not secular, institution, foundational to society.Critiqued rise of divorce, moral relativism, and civil interference undermining marriage's sanctity; argued church, not state, holds primary authority over marriage.Marriage as Trinitarian Image: Marriage mirrors the Trinity's relational society, where spousal love is so real it produces a third (child), reflecting Father, Son, and Holy Spirit.Secular view (Enlightenment-era and today) reduces marriage to a consensual contract, ignoring its sacramental, stable, and permanent nature.State has a role in regulating marriage per natural law, but church's supernatural authority supersedes.Ephesians 5 and Mutual SubmissionScriptural Basis: Leo XIII references Ephesians 5 (footnoted), where St. Paul instructs mutual submission out of reverence for Christ, with specific roles: wives submit to husbands, husbands love wives as Christ loved the church.Secular society fixates on “wives submit,” ignoring mutual submission and...

Tony Ramirez dusts off the barbecue for summer grilling and adds Filipino flair to live fire. TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them. Casey Elsass helps you decide what to bring to the party based on what type of guest you are. Memo Torres discovers a pozole palace in the San Fernando Valley. Charlotte Biltekoff explores the public's mistrust of processed foods and the food industry's misunderstanding of these concerns.