Podcasts about Blue cheese

Markus explores the world of cheese with Belgian affineur Frederik van Tricht. As a cheese sommelier himself, Markus is especially curious about how beer-and-cheese pairings work when both products are treated as equals. Frederik explains what affinage really means: not producing cheese, but guiding it to peak flavor through time, temperature, humidity, turning, brushing, and—when it fits—washing rinds with liquids like beer, whisky, sake, or wine. Belgium may not be famous as a “cheese country,” Frederik says, but its makers are highly creative, influenced by France and the Netherlands, and able to produce a surprisingly wide range of styles beyond the single Belgian AOP cheese, Herve. When it comes to pairing, Frederik starts with the beer first and then searches his “cheese flavor library” for the right match. He describes two main approaches: complementary pairings (like Oude Geuze with goat cheese, acidity meeting acidity) and high-contrast “fireworks” pairings (like Oude Kriek with blue cheese, fruit-sour against salty-bitter). The key is balance—neither beer nor cheese should dominate in the finish. They also touch on fun details like smoked blue cheese, why beer-soaked cheeses look great for photos (but work better in practice via vacuum), and why a single “one beer fits all cheeses” approach doesn't make sense. Frederik ends by inviting people to Antwerp, where van Tricht cheese can be found at the De Koninck Brewery site—perfect for anyone wanting to experience Belgian beer culture alongside cheese.

One for the cheese lovers - a dinner consisting of a cheese tasting menu. Even the cocktails have a cheesy influence - think a blue cheese martini. It's the brain child of Pierre Fenoux from Wellington's Jano Bistro and will be held in Zealandia as part of the Loemis Festival.

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

(Text You Later) Stephanie is served an embarrassing moment, then Thomas giggles about it. hey@so-sillerious.com • Patrons

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for blue cheese dressing. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

Listen below as your host John Landecker, and segment co-host, WGN Radio's Ashley Bihun, battle out which type of dressing is better: Thousand Island dressing or blue cheese dressing.

Monday – Alejandro joins us today. We review the inaugural Bourbon Bus and talk Cuba, insurance tracking, wings and drummies, the recent time change, the teacher prank tragedy, Brandon Kravitz on the dramatic finish at the API, Mike Evans leaving the Bucs, other NFL moves and Magic are hot. Attorney Ray Traendly on the death of a Georgia teacher after a prank gone wrong, and the DOJ vs. Live Nation/Ticketmaster. Plus, JCS News, JCS Trivia & You Heard it Here First. See omnystudio.com/listener for privacy information.

Monday – Alejandro joins us today. We review the inaugural Bourbon Bus and talk Cuba, insurance tracking, wings and drummies, the recent time change, the teacher prank tragedy, Brandon Kravitz on the dramatic finish at the API, Mike Evans leaving the Bucs, other NFL moves and Magic are hot. Attorney Ray Traendly on the death of a Georgia teacher after a prank gone wrong, and the DOJ vs. Live Nation/Ticketmaster. Plus, JCS News, JCS Trivia & You Heard it Here First.

The Moneywise Radio Show and Podcast Friday, March 6th BE MONEYWISE. Moneywise Wealth Management I "The Moneywise Radio Show & Podcast" call: 661-847-1000 text in anytime: 661-396-1000 website: www.MoneywiseGuys.com facebook: Moneywise_Wealth_Management LinkedIn: Moneywise_Wealth_Management Guest: Ashley Voorhees, Executive Director for CASA of Kern County website: https://kerncasa.org/ The opinions voiced in this podcast are for general information only and are not intended to provide specific advice or recommendations for any individual. To determine which strategies or investments may be suitable for you, consult the appropriate qualified professional prior to making a decision. Ashley Voorhees and CASA of Kern County are not affiliated with nor endorsed by LPL Financial or Moneywise Wealth Management].

On TODAY'S Podcast!Find out, on The Bar Banter Podcast!Support the Show!If you want to show your support for the show, now you can! Help us pay for our "Bar Tab" by clicking the link below! https://ko-fi.com/the_barbanterFind us on Social Media!Instagram: the_barbanter Twitter: https://twitter.com/the_barbanterYouTube: The Bar Banter PodcastTiktok: @the_barbanterpodcast Bluesky: thebarbanterWe're Sponsored!Angry Toothpick Jerky, Own Your Hangry Click here and enter "banter" at checkout for 10% off your entire order!About this episodeHosts: Ben Trimmer, Drew Mullis, Rick Mattison, Travis Jennings Guest: Producer: Travis Jennings Editor: Travis Jennings Song Credits: The Floor Is Lava · Avocado Junkie30 Seconds Of Funk - Slap Bass · PremiumProductionTracks, funky-fortune-154575, electronic-rock-king-around-here-15045 Link to full podlink: https://pod.link/1615139311#barbanter #drinkinggames #podcast #satire #beer #alcohol #spirits #bar #banter #argue #debate #funny #comedy #indy #drinking #popculture #social #cheers #lastcall #wouldyouratherSHOW NOTES!2:24- What Kind of Cheese is the moon made out of?9:56- What is the best insect?19:01- Best Handheld Zombie Apocalypse weapon (King of the hill)52:13- Last call

During this Happy Hour edition of Eat Drink Smoke, Tony and Fingers review the AJ Fernandez Blue Cheese cigar. Topics this episode include: Another alcohol maker reports grim financial news. What does it mean for KY bourbon? Tony makes a tomahawk steak! ‘SNL’ announces cast additions, including ‘Please Don’t Destroy’ standout and TikTokers. All that, and more on this edition of the Happy Hour! Follow Eat Drink Smoke on social media!X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcast The Podcast is Free! Click Below! Apple PodcastsAmazon MusicStitcher SpotifySee omnystudio.com/listener for privacy information.

Tony Katz and Fingers Malloy review some peculiar cigars and whiskey in this week's episode. They try the oddly-named Blue Cheese cigar from AJ Fernandez, which has an unusual 'smoky' flavor. The Smoke Wagon Bottled-in-Bond Straight Rye Whiskey also surprises with an intense rye spice. Listen in for Tony and Fingers' entertaining reactions and discussions around these unique products. Key takeaways:- The Blue Cheese cigar has a peculiar smoky flavor that's not for everyone- The Smoke Wagon Rye brings intense spice that really burns- Tony and Fingers have fun reactions to these unique products Other topics include: Tony makes a tomahawk steak! ‘SNL’ announces cast additions, including ‘Please Don’t Destroy’ standout and TikTokers. There are seven weird ways your body tells you that you are consuming too much sugar. There may be a new foldable iPhone hitting the market and you'll never guess who may perform at the 'Big Game's" Halftime Show. Hear Tony and Fingers' full review of these interesting cigars and whiskey - listen to the full episode now! Follow Eat Drink Smoke on social media!X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcast The Podcast is Free! Click Below! Apple PodcastsAmazon MusicStitcher SpotifySee omnystudio.com/listener for privacy information.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes the side of blue cheese. Segment co-host Dan Levy takes a ranch. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

In this week's episode, we spotlight the tiny and beautiful Rose Comb Bantam. We take a deep dive into the world of dust bathing, why it's necessary and some recent research. This week's recipe is delicious savory scones with sweet corn and blue cheese, and we share some retail therapy with dust-bathing add-ins. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Nutrena Feather Fixer  - https://nutrenaworld.com/products/naturewise-feather-fixer-poultry-feed/?utm_source=_coffeewithchickenladies&utm_medium=_podcast&utm_campaign=_poultry_nutrena_naturewise_feather-fixer_mofuBright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Love My Girls Treats - https://www.lovemygirls.com/Savory Scones with Corn and Blue Cheese - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/savory-scones-with-corn-and-blue-cheese/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

July 29, 2025 Hour 1.  RIP Ryne Sandberg.  National Wing Day!  Drums or Flats? Blue Cheese or Ranch? The Starting Five.

Would you rather replace a battery if you can or just get a new thing? Gym replaces a solenoid and Foo cleans up his misters. Foo troubleshoots a starting issue with his motorcycle while Gym has trouble with a battery on a Honda Odyssee. Do you have any weird batteries you have a hard time finding? Gym finally gets his Oakley DT3 helmet in large. Piper graduates and keeps it low-key while turning 21 on the same day. Have you ever been iced? Foo mixes drinks. Gym explains how Rog is doing. Plus more!

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

Comment, question, or idea for the podcast? Send us a Text Message! Join us for Tanner's Terp Tasting (with Cayle!) as we sample Blue Cheese Papaya by McLovin Melts.Total Score: 8/10 Toke'ns

Great Value Vs. Girl Scout's.... Taco Doritos... Also Fizzy Warheads..... they not fizzy after eating..... taste like toothpaste... whats with all the pauses..........

Laura checks under her bed now, Brody is celebrating a doggy win! The Ranch vs Blue Cheese debacle

Today On The Show - 0.00 - Mel At The Cricket 5.30 - I'm Still Standing 12.22 - George Forman 18.02 - Rock The Globe 21.46 - Crook Business Names Vol. 5 27.02 - The Cost Of Butt Stuff 31.24 - Medical Mondays W/ Dr. John 45.35 - The morning Rumbles Monday Mastermind 54.31 - Brenden Hawkins Paddled The Whanganui 56.42 - Michael Bakers Stag Doo

Which Blue Cheese Stuffed Green Olive is best?  Olives are the type of food you just eat when you have a martini or a charcuterie board, but it also makes for a nice little snack. I have never really considered which Olives to search for considering I just buy the first one I see, but this week we are going to try three popular brands to determine which is best.  The contenders are Filthy, Mezzetta, and Tillen Farms.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which olive corresponds to which numbered bowl it was in: 1. Filthy 2. Mezzetta 3. Tillen Farms

This SATURDAY we chat about the Poppi vending machine scandal, Kendrick Lamar's halftime performance, the Apple event app, Paige DeSorbo noticing us, subtle flexes, champagne sales, Severence and so much more!xoxo Tash & Ro#itsaturdaypodListen & Subscribe: linktr.ee/itsaturdaypodFollow us on Instagram & TikTok: @itsaturdaypodDisclaimer: The opinions expressed are our own and do not reflect those of our employers.

Welcome to another episode of Sound Bites, the bite sized podcast about all things snacks! Peter and Chille are your hosts, SusanSprinkle produces, and we are definitely not influenced, compensated, or nudged to try any particular snack. We're just winging it.   Producer note: Chille drank Cadbury Drinking Chocolate on episode 17, posted December 233, 2020! This episodes snacks are: TOOM Garlic Dip, Cadbury Instant Hot Chocolate, Nestle Milkybar White Chocolate, and Lay's Potato Chips Numb & Spicy Hot Pot Flavor Get in touch with us!  https://linktr.ee/soundbitespod

This week, ladies and gents, I've got some new Google Voicemails, and someone found a Christmas gift behind their childhood home walls that is decades old! That and so much more! Let's get silly!  ALL MY SOCIALS ARE HERE https://linktr.ee/Ambersmilesjones FOLLOW DJ HEY COUSIN A.K.A WES ROBERTS Linktree https://linktr.ee/by.wesroberts?fbclid=PAZXh0bgNhZW0CMTEAAaZAELFlV6vSJw72MSahNTfPtWx-pz1burhX-NxiahrupwwUXIseaxk2AlM_aem_VpOSgl9UU0ug7vvU5nIb0w  Instagram https://www.instagram.com/by.wesroberts?igsh=dHhxdTFsdjEwbjF5&utm_source=qr  Facebook https://www.facebook.com/share/AjX4fBxw6ADbaUKP/? mibextid=LQQJ4d Tiktok https://www.tiktok.com/@djheycousin?_t=8pV3EGJB9PX&_r=1 Join my Professionally Silly YouTube channel membership to get access to perks: https://www.youtube.com/channel/UCEabIsoT5wrN5hRSgY7wnYQ/join   Amber “Smiles” Jones PO BOX 533 Lovejoy, GA 30250 Email me: itsprofessionallysilly@gmail.com  LEAVE ME A MESSAGE 805-664-1828

Breaking down Best and Worst with Uncle Dick!

Noah's wife Ashley puts Blue Cheese on Everything and he's had enough!

Do you watch what your date puts on their food? If so, is there something that they could put on that would ruin your opinion of them? Jon is not buying today's 2nd Date Update!

There are three rules that I live by: never get less than twelve hours sleep, never play cards with a guy who has the same first name as a city, and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

There are three rules that I live by: never get less than twelve hours sleep, never play cards with a guy who has the same first name as a city, and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

Tapinoma sessile. They are a species of house ant that is documented to have a pungent odor when crushed. The odor has been compared to rotten coconut, rancid butter, or blue cheese. Which begs two questions. Why does blue cheese smell like rotten coconut and rancid butter? And more importantly, what is wrong with people who actually like blue cheese? It's got mold in it for gods sake. This week on Flag Time, we discuss this and other things cuz Serrated forgot to ask our listeners a question. We hope this ruins blue cheese for you.

Send us a Text Message.Happy Season 5 people!  We are so excited to start our fifth season of These Unprecedented Gays!  In some way, it feels like it was just yesterday that we were kicking off our first few episodes.  We have a lot of fun things planned for this new season.  In fact, we were so excited we started recording early. We started our podcast in unprecedented times during the COVID pandemic.  Now, at the start of our new season, we are again facing the unprecedented.  This week, we focus on the crazy world of US politics.  It has been a roller coaster, a dumpster fire, a soap opera . . . . call it what you want.  But times they are a changin'.  We are inspired and filled with hope as Kamala Harris and Tim Walz dominate the national news, and inject a new level of energy and drive for this November's presidential election. Let's talk about what's up!  @tugayspodtugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedy #harriswalz #nevergoingback #democracyGay San Diego comedy LGBT LGBTQ LGBTQIA+@tugayspod tugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedyGay San Diego comedy LGBT LGBTQ LGBTQIA+Producers: Nick Stone & Andy Smith

This week, I sit down with Austin Vanasdale who owns and operates the delicious Xarson St Deli & Craft Beer Bar located in the Southside of the Pittsburgh! I have been a patron of The Deli for almost a decade now. When I worked on the Southside, I lived off of Yerba Mate Mint Tea and their Buffalo Chicken Sandwich topped with Blue Cheese. An absolutely sensational combo. Almost every time I went in, I'd have a guy with a cool mustache help me out. Back then, Austin was just the manager. Now, years later, he bought the business and spends his time behind the counter. - Austin stops by the studio to talk with me about his life and how he ended up where he is today. We talk about what he wanted to be when he was growing up, his introduction to the Southside, how he got started at The Deli, leaning into Craft Beer, and the ups and down's of being a small business owner in today's world. - The Southside is a really beautiful part of our city. It is the home to a lot of great places and great people. Recently, it has garnered a certain negative reputation at the hands of certain media personalities and Austin gives his opinions on what life is like on the Southside as a business owner who spends his days on Carson St. Hope yinz enjoy it. - Yinz can SUBSCRIBE & WATCH here! - Become a "friend" on Patreon and support the show

A new open and heated debate of ranch and blue cheese dressing kicks off today's round of Ask Adam Anything with Adam Carter.

Man Down @ Bluesfest | Ammo Vending Machines & Card Tap Wishing Wells | DUGY Libricates | OttaWHAT? | The Best Golf Caddies Ever | Hot Button: What Does Jamie's Hat Mean? | 20 Questions Day 19 | Chris Witnesses All The Emotions | DUGY vs. Cleaning Blue Cheese

Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into: The curious history of Rue Mouffetard and why it has its particular name Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color France's commitment to quality and small producers What the "blue" in blue cheese is Which cheeses thrive in which climates The health benefits of living, uncooked cheese in France At what part of the meal the French eat cheese The origin story and purpose of the ash on cheese Why you should eat organic vegetables apples from France with the skin Chef Alex's top 5 cheese picks you can't miss in France Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world. -- This season of Foods That Matter is presented by Watkins. Executive Producers: AJ Moseley and Stuart Halperin Editing: AJ Moseley Marketing: Catrin Skaperdas Music: Jenny G

Talking while walking along the famous Mouffetard street in Paris is host John Robert Sutton and Chef/Sommelier Alex Broca. The two cheese-lovers delve into: The curious history of Rue Mouffetard and why it has its particular name Which unique spring vegetable you must try in France, and the fascinating secret behind its ghostly color France's commitment to quality and small producers What the "blue" in blue cheese is Which cheeses thrive in which climates The health benefits of living, uncooked cheese in France At what part of the meal the French eat cheese The origin story and purpose of the ash on cheese Why you should eat organic vegetables apples from France with the skin Chef Alex's top 5 cheese picks you can't miss in France Stick around for the "digestif" as John and producer AJ Moseley chat about the exotic new and ultra healthy Siberian super-bacteria John wants to bring back to the states, and all the ways it can help you out. The two also discuss their favorite French dishes and some location recommendations around the world.--This season of Foods That Matter is presented by Watkins.Executive Producers: AJ Moseley and Stuart HalperinEditing: AJ MoseleyMarketing: Catrin SkaperdasMusic: Jenny GSee omnystudio.com/listener for privacy information.

The Reason Michelin Chef Dominique Crenn Loves This Vegan Blue Cheese? AI. By Anna Starostinetskaya at VegNews.com   Original post: https://vegnews.com/2023/3/michelin-chef-dominique-crenn-vegan-blue-cheese    WP Article About Contest: https://www.washingtonpost.com/food/2024/04/27/vegan-cheese-good-food-awards-climax/  Related Episodes: 585: Climax Foods Unveils the First Plant-Based Casein That Works Just Like Dairy by Anna Starostinetskaya at VegNews.com 533: Could Precision Fermentation Save the Food System? By Charlotte Pointing at VegNews.com 171: Technical Outrage: Innovation to Reduce Animal Use by Karthik Sekar at Faunalytics.org   Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedbriefing #vegancheese #climaxfoods #goodfoodawards  

Meanwhile… A lucky cat was returned to her owners after spending six days stuck in an Amazon box, a boy in the UK is the world's greatest seagull screecher, the makers of a vegan cheese beat dairy-based rivals to win a prestigious competition, Airbnb created a replica of the old man's house from “Up,” an unidentified New Yorker drew a huge crowd to watch him eat cheese balls, Drew Barrymore wrote out a list of her sexual partners and then lost the list, and Sprite introduced a cool new flavor. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fashion's Biggest Night Out is going down Monday May 6.  Blue Cheese does some talking about this big event and he has some news about his own stylist.See omnystudio.com/listener for privacy information.

Food News - KFC, Blue Cheese & Cheeze It RanchSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our first guest is FORK's Executive Chef, George Madosky. Chef Madosky, who has worked inside numerous well-known restaurants in the North East, joined us to discuss his background in the culinary industry as well as other restaurants from the High Street Hospitality Group. To say the menu offerings at FORK and High Street Market are excellent is an understatement. From the moment you walk through the doors to when you see and taste each plated dish, Chef Madosky and High Street Hospitality Group's passion to offer the most outstanding experience emanates through every detail. For their current menu offerings and to make a reservation, visit https://forkrestaurant.com.During our next segment, we spoke with the Chef and Owner of Culinary & Restaurant Solutions LLC, Chef Steph Musick. Chef Musick began a career in an entirely different field. As fate intervened, Chef Musick was drawn to the culinary industry, eventually earning her Culinary Degree at the Art Institute of California and her Culinary Management Degree from the Art Institute of Philadelphia. After working inside some of the more prestigious kitchens in Philly, and as fate intervened once again, Chef Musick founded her business, the Culinary & Restaurant Solutions LLC where Steph and her team of fellow Chefs offer dining experiences and/or meals curated to your needs. If you want to find out more--listen till the end, and then visit https://www.chefstephmusick.com.Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA. The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise. Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself! For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com.

TWiM reveals a new population in the blue cheese-making fungus Penicillium roqueforti and identification of a quorum-sensing autoinducer and siderophore in uropathogenic Escherichia coli. Subscribe to TWiM (free) on Apple Podcasts, Spotify, Google Podcasts, Android, RSS, or by email. Become a patron of TWiM. Links for this episode New blue cheese-making fungus (Evol Appl) Threat to Camenbert cheese (Guardian) French Cheese Under Threat (CNRS News) Fungadapt project (YouTube) Microbes Make the Cheese (ASM) Yersiniabactin in uropathogenic Escherichia coli (mBio) Public goods and cheating in microbes (Curr Biol) Take the TWiM Listener survey! Send your microbiology questions and comments (email or recorded audio) to twim@microbe.tv

Tigelle with grilled chicken, blue cheese, apple and walnut dressing

Welcome to Wings & Things Season 3! We're kicking things off with a BANG as we welcome the royalty of the wing world, The Wing King himself, Drew Cerza! Dive deep into the saucy secrets and crispy tales of wingdom as Drew shares how he ascended to the throne of the National Buffalo Wing Festival and threw down with a television star to became the sovereign of sauce. Want to know if the Wing King is a drums or flats guy? We talk about it. Ranch or Blue Cheese? We talk about it. Special thanks to Drew Cerza for being unbelievably gracious with his time, and to Stan Friedman for connecting us with Drew. ALL HAIL THE KING OF WINGS! Hosted on Acast. See acast.com/privacy for more information.

Episode Summary: According to Cancer Research UK, this works because, “as the blood circulates around the body, fluid leaks out from the blood vessels unto the body tissues. This fluid carries food to the cells and bathes the body tissues to form tissue fluid. The fluid then collects waste products, bacteria, and damaged cells, as well as any cancer cells if present. This fluid then drains into the lymph system. The lymph then flows through the lymph vessels into the lymph glands, which filter out any bacteria and damaged cells.” Once filtered, the lymph leaves the glands and moves into larger lymphatic vessels to the thoracic duct at the base of the neck. Lymph is then released back into the bloodstream, free of any harmful infection or bacteria. The lymphatic system also helps to maintain fluid balance within the body. “Lymph contains a high number of white blood cells called lymphocytes that work to target and destroy damaged or abnormal cells from the body.” Guest Bio: Dr. Robyn Benson is a Doctor of Oriental Medicine (DOM) who brings an innovative and game-changing approach to today's health care. Robyn offers the most advanced and cutting-edge therapies, procedures, and products designed to renew, restore, and revive health called A.R.T.: Amplified Regenerative Therapies.   Dr. Benson, author, speaker, and self-care and Regenerative Medicine* expert, is known by many to be THE health detective with life-changing solutions! She has been the owner and founder of the Santa Fe Soul Center for Optimal Health (now Regenerative Medicine) for close to two decades.   For almost 30 years, Dr. Benson has applied her considerable knowledge of acupuncture, platelet-rich plasma (PRP) therapy, herbs, IV therapies, and her love for healthy travel to help patients resolve acute and chronic health challenges and to achieve optimal and sustainable health without the use of pharmaceuticals or surgery.   Key Takeaways: ·      The role of the lymphatic system ·      The anatomy of the lymphatic ·      The lymphatic system at work ·      Maintaining your fluid balance ·      Causes of swelling in the lymph nodes ·      A list of common diseases affecting the lymphatic system ·      Symptoms of lymphatic fatigue ·      Immunity-boosting lymphatic support is within your control ·      Keep the water coming ·      Increase lymphatic circulation making moves ·      Relieve stress for a healthy lymphatic system ·      Relieving stress with practiced breath ·      Brush away toxins ·      Get cozy to stimulate your system ·      Eating for optimal health ·      Managing the elimination process ·      Nutrient packed recipes ·      Be prepared for those snack attacks ·      Fight inflammation with turmeric Resources for a Younger Lifestyle: For more YOUNGER Podcast Episodes: https://robynbenson.com/podcasts/ Here are some wonderful recipes from Eating Well online: ·      Berry-Almond Smoothie Bowl: http://www.eatingwell.com/recipe/259665/berry-almond-smoothie-bowl/ ·      Purple Fruit Salad: http://www.eatingwell.com/recipe/258254/purple-fruit-salad/ ·      Spinach Avocado Smoothie: http://www.eatingwell.com/recipe/262759/spinach-avocado-smoothie/ ·      Romaine Wedges w/ Sardines and Caramelized Onions: http://www.eatingwell.com/recipe/250895/romaine-wedges-with-sardines-caramelized-onions/ ·      Roasted Cauliflower and Potato Curry Soup:  http://www.eatingwell.com/recipe/256519/roasted-cauliflower-potato-curry-soup/ ·      Red Cabbage Salad w/ Blue Cheese: http://www.eatingwell.com/recipe/252836/red-cabbage-salad-with-blue-cheese-maple-glazed-walnuts/ ·      Orange-Sesame Salmon w/ Quinoa and Broccolini: http://www.eatingwell.com/recipe/256509/orange-sesame-salmon-with-quinoa-broccolini ·      Roasted Root Vegetables over Lentils w/ Greens: http://www.eatingwell.com/recipe/257758/roasted-root-veggies-greens-over-spiced-lentils/ ·      Easy Saag Paneer: http://www.eatingwell.com/recipe/262568/easy-saag-paneer/ ·      Dried Apples (snack): http://www.eatingwell.com/recipe/252668/dried-apples/ ·      Mango Date Energy Bars (snack): http://www.eatingwell.com/recipe/251259/mango-date-energy-bites/ ·      Sweet Potato Chips (snacks): http://www.eatingwell.com/recipe/256622/sweet-potato-chips/ ·      Start fighting inflammation with this recipe for Turmeric Milk: https://www.epicurious.com/recipes/food/views/golden-milk-turmeric-tea   Quotes: “The lymphatic system works similarly, as the blood gets circulated throughout the blood via the blood vessels. Except, instead of carrying blood, the lymphatic vessels carry lymph fluid through the body.” “The fluid loss (approximately 2 liters a day) would cause dehydration if the lymphatic system did not take it from the tissues, clean it, and recirculate it into the body (John Stoddard Cancer Center, 2017).” “Turmeric is excellent for its naturally occurring anti-inflammatory properties, which can help with inflammation in the body caused by stress and poor diet.”  

Michael Irvin settles with Marriott and is now back on the NFL Network.  NY Fashion Week got 90s fashion at the top of people's mind.  We have a Blue Cheese sighting, btw.See omnystudio.com/listener for privacy information.

Blue Cheese (or) Ranch... B Daht sweaars it clear the winner would be Ranch, What he didn't know about hidden valley ranch? That a black man helped create HIS PERFECT RECIPE & FOOTBALL WING ACCENT A historical souvenir that was used on everything PREVIOUSLY, Steve even had to mail his product off in the 1900s.... (Anticipate the audience to counter his claim in social engagement) B Daht explains more about the sauce he uses... every superbowl; also a historical fact.See omnystudio.com/listener for privacy information.

Steven Rinella talks with Brandon Butler, Brad Cape, Phil Yeomans, Janis Putelis,Ryan Callaghan, Brody Henderson, Phil Taylor, and Corinne Schneider. Topics discussed: How HOAs are the worst but neighbors can be shitty as well; caveat emptor; Blue Cheese, the bulldog and the pigeon that nested in a balcony grill; Ryan Callaghan, HOA President; wild haymakers and getting subdued by jiu jitsu; Cornell University's bird identification app; how you need to watch Jani's new show “On the Hunt” on MeatEater's Youtube channel; an update on Brandon Butler's cabin arson; when you accidentally leave your parole papers behind in a place where you've been squatting; a distinctly methy look; corner crossing and infinitely finite; touching air; ranch hands who brag about how "important" the landowner is; taking pictures of every single corner; hunter harassment from the truck; the need for some privacy when you piss; the original real estate ad; bruised airspace; the Unlawful Enclosures Act; a long 3-day misdemeanor trial in a tiny courtroom; and more.  Connect with Steve and MeatEater Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop MeatEater Merch See omnystudio.com/listener for privacy information.