Podcasts about Charcuterie

Have you ever wondered what the Sydney Royal Fine Food competition is about, who gets involved, and why? Tawnya Bahr catches up with Lyndey Milan OAM, Councillor of the Royal Agricultural Society of NSW, to find out what goes on behind the scenes of the iconic Sydney Royal Fine Food competitions. Lyndey has long been involved and has played a crucial role in this important agricultural competition, where she was the first female Vice-President. She founded the Fine Foods Committee in 1997, judging Aquaculture, Branded Meats, Oil and olives, Pasta, Professional Bakery, Specialty Foods, Smallgoods, and Charcuterie. She has also chaired the Sydney Royal Dairy and Wine Shows and remains on all three committees. In this engaging chat Lyndey discusses how and why the competitions started, explains the ‘blind judging’ system the Society uses to ensure fairness for all participants; why winning a medal at the competition is a significant accolade for producers and the importance of networking opportunities for those who sign up as a judge. She also explains the branding advantages of being a medal winner and how the competition encourages producers to improve their offerings based on genuine feedback. #podcast #foodpodcast #sydneyroyalfinefood #foodcompetition #ras #agriculture #finefoods #sydney #food #straighttothesource #dairy #wine Follow us on: IG: @straight_to_the_source FB: @StraightToTheSource TW: _straight_to_source LI: Straight To The Source YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source here Key Episode Links: Lyndey Milan https://www.lyndeymilan.com/ Royal Agricultural Society of NSW Royal Agricultural Society of NSW Cheese and Dairy Competitions Cheese and Dairy Produce Wine Competitions https://www.rasnsw.com.au/competitions/food-beverage-and-produce/Sydney-Royal-Wine-Show-details/ Specialty Competition https://www.rasnsw.com.au/competitions/food-beverage-and-produce/specialty-foods-details/ See omnystudio.com/listener for privacy information.

Nick and Angela welcome a British actress to Dish HQ. Born in London to South Indian parents, Simone Ashley packed her bags at 16 and moved to Los Angeles to pursue her dream to model and act. She landed her first big role in Sex Education in 2019, before becoming a global superstar as Kate Sharma in Bridgerton. Simone played Ariel's sister in Disney's The Little Mermaid in 2023 and, later this year, will star in the hugely anticipated film F1. Simone is here to celebrate the release of her new rom-com, Picture This. Nick mixes a negroni for Simone while Angela prepares a fennel, potato & gruyère gratin with charcuterie. The experts at Waitrose pair this with a Dourthe Roqueblanche sauvignon blanc.  A self-confessed foodie, Simone chats about her special relationship with gruyère cheese, her mother's incredible South Indian curries and her passion for lime pickle. She also talks tattoos, and what her family made of her working with Brad Pitt. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes. Angela's semifreddo is her own recipe; find inspiration for other delicious semifreddo ideas here A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

This time, we're talking sports, and how game designers can best emulate them. Plus, Horror, Hula Hoops, Roses, and Thorns. 00:59 - Announcements: Dice Tower West and East 02:04 - Sports Boardgames 20:10 - Tale of Boardgaming Horror 25:48 - Charcuterie 30:24 - 1 A.M. Jailbreak 33:07 - Helionox Chronicles 37:47 - Elder Scrolls: Betrayal of the Second Era 40:38 - Ostia 42:33 - Kingdom Legacy: Feudal Kingdom Questions? Tales of Horror? tom@dicetower.com

This week is a double-header! First we talk about Doomlings: The Imaginary Ends expansion box. This is just the first of two reviews on this game because one part of this expansion changes the rules quite a bit and we wanted to highlight that one, specifically, next week. Then we discuss Charcuterie, a game about laying cheese, meat, dips and more on a platter in the most appealing way. If you like tile-placement games like Castles of Burgundy, Patchwork, Barenpark, or World Wonders, you won't want to miss this game! Special thanks to Doomlings for reaching out to us and offering us this product to review and to David Gledhill and Slo-Mo for allowing us to use their song "Boy From the City." If you would like to hear what David is up to these days, please follow the link below!https://open.spotify.com/artist/2mkSfdbk3EkKfh45pd2CWH?si=-nDfgFOCTKu5j46m3B1pQwDon't forget to visit GamesOverBoard.com for links to our Instagram, Facebook, and YouTube and email us at Gamesoboard@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

Send us a textOn this episode of The Review Review, we are joined by Actor/Acting Coach/Head of the non-profit Brett's Bass Fund, and many other things as well, Kristina Haddad, for her charming choice "Amèlie." (2001 d. Jeunet).  Our biggest, and most important question this episode; How much prank, is too much prank? Foot cream toothpaste? Tiny slippers? Tampering with electronics? 111 copies of ************: ******* ** *** ****** on dvd? Possibly eternal questions. This, and the origins of the beloved "Travelocity Gnome," all in this episode!**All episodes contain explicit language**Artwork - Ben McFaddenReview Review Intro/Outro Theme - Jamie Henwood"What Are We Watching" & "Whatcha been up to?" Themes - Matthew Fosket"Fun Facts" Theme - Chris Olds/Paul RootLead-Ins Edited/Conceptualized by - Ben McFaddenProduced by - Ben McFadden & Paul RootConcept - Paul Root

Wenn man weiterhin genießen will, soll man bekanntlich nicht herausfinden, wie die Wurst gemacht wird – es könnte den Appetit verderben. Euer gläserner Podcast pfeift in dieser Woche jedoch auf alle Binsenweisheiten und öffnet die Türen zur Handwerksmetzgerei BSG Chemie, der in seiner Wurstigkeit zurzeit das Potential hat, nicht nur Vegetariern und Veganern gehörig auf den Magen zu schlagen. Das Leitmedium der Leipziger Wurstwarenindustrie wetzt in einer weiteren spielfreien Woche die Messer und filetiert für euch alle Neuigkeiten rund um den grün-weißen Familienbetrieb. Charcuterie oder Schlachtplatte, deftig oder Feinkost, hauchzarte Fortschritte oder deftiger Absturz? Auf dem heutigen Menü steht Zweierlei aus Leutzsch: Das Interview von unserem hyperlokalen Zulieferer David Bergner, das mit einer Menge Stallgeruch auch hier und da gerümpfte Nasen zur Folge hatte, sowie der Kessel Buntes rund um die Pläne von 17 von 18 Mitgliedern der regionalen Innung und mit welchen Forderungen diese an den Nordostdeutschen Fleischerverband heran treten.Für euch an der Theke: Bastian seziert an der Aufschnittmaschine die Themen, Geselle Max schnürt mal wieder seine Schürze, Kilian verwurstet Takes in Hochgeschwindigkeit, während Meister Jonas versucht, den Laden zur vollsten Zufriedenheit der Kundinnen und Kunden am Laufen zu halten — warum auch noch Jürgen Klinsmann zu unserem karnivoren Karneval auftaucht, erfahrt ihr im Chemischen Element #169!Shownotes:Stellenausschreibung Zeugwart (m/w/d) | BSG Chemie LeipzigStellenausschreibung Mitarbeiter Vertrieb und Sponsoring (m/w/d) | BSG Chemie LeipzigNOFV terminiert Spieltage 25 bis 27 | BSG Chemie LeipzigScherbenhaufen Chemie Leipzig: Trainer Bergner nimmt kein Blatt vor den Mund | LVZ (€)Pressekonferenz: 17 Vereine fordern DFB-Regionalligareform | MDR.DERegionalliga-Initiative fordert vier Staffeln und direkten Aufstieg | MDR.DENOFV-Boss Winkler reagiert verschnupft, aber auch viel Rückenwind für DFB-Reform | MDR.DEDFB: Regionalliga-Reform muss mehrheitsfähig sein | MDR.DEVorstoß der Nordost-Klubs: Ein Plan, der so ähnlich schon einmal auf dem Tisch lag | kicker.deDFB muss die Regionalliga-Reform wieder zur Chefsache machen | kicker.deÜberflüssige Bayern-Staffel? Das sagen der Westen und Südwesten zum Vorstoß der Nordost-Klubs | kicker.deNeue 4. Liga oder eigene U-23-Staffel: In Bayern und im Norden hat man andere Reformpläne | kicker.deVorstoß zur Regionalliga-Reform: Der Norden sieht keinen Handlungsbedarf | kicker.deMedientipps:Deutsche Erinnerungskultur - Blinde Flecken der Aufarbeitung | "Das Wissen"-Podcast SWRPutins Oligarchen - Aktuelles und Gesellschaft | ARTEPermanent Decline | The Point MagazineDie Geschichte der DDR-Oberliga Teil 1 | Hörfehler - Podcast zu Fussball-Zeitgeschichte

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Découvrez le nouveau podcast des GG, où l'on débat de sujets du quotidien avec une question simple : c'est de droite ou de gauche ? Toujours avec des coups de gueule et beaucoup de second degré

Melissa Brandt swings on by the Paddy Wagon and shares her journey into stand-up comedy, discussing her unique blend of humor and passion for wooden boards full of meat. Melissa shares her humorous driving mishaps and Mike lets her know about his favorite way to kill time on roadtrips by guessing the racial demographic of the drivers around him.  Melissa discusses the challenges and successes she has faced along her journey.   Be sure to come check out Melissa's upcoming show at the Comedy Project in Grand Rapids, Michigan, next Monday, February 17th at 7pm. Give Melissa a follow at https://www.instagram.com/melissabrandt2 and be sure to check out her website https://www.jeanallencharcuterie.com/ for all of your meat and wood related needs!!   Episode Sponsors:       Intro/Outro Music Provided by: https://uppbeat.io/t/kevin-macleod/achaidh-cheide https://uppbeat.io/t/kevin-macleod/celtic-impulse

Aujourd'hui dans l'émission, on revisite un ancien animateur télé, Mario remplit son dictionnaire pour les caves ainsi que le non fameux et non merveilleux quiz refusé Charcuterie ou pornstar?

On this episode of The Recommended podcast we are talking about I'm Thinking of Ending Things. Ryker struggles to speak even more than usual and Brenden feels unwell. Come join us as we find our perfect episode of The Recommended podcast.

Breaking down the Eagles' beatdown of the Commanders

durée : 00:22:49 - La boucherie charcuterie "Notre Dame" de Lescar travaille dans la tradition - Romain Etienne privilégie les circuits courts et collabore étroitement avec des éleveurs de la région pour garantir une qualité irréprochable.

Join thousands of other listeners on our Substack, The Foodletter!   In this episode, Brooke chats with Tyler Anastasio about the essentials of creating a show-stopping charcuterie board. Tyler shares her journey from meal prep business owner to charcuterie artist, inspired by her love for food and art. The conversation dives into her top tips for curating boards that are both delicious and visually stunning, perfect for any occasion. Whether you're new to charcuterie or a seasoned host, you'll gain insights on ingredient selection, presentation, and creating a balanced flavor profile.   Key Takeaways [08:52] Start with Favorites: Begin with ingredients you and your guests love, then add one or two adventurous items to introduce variety. [09:26] Invest in Quality: Choose high-quality cheeses and meats, as they are the stars of the board. Gourmet cheese counters are great resources. [17:50] Portion Guide: Use one ounce of meat and two ounces of cheese per person as a baseline to prevent overbuying. [20:19] Flavor Balance: Include sweet (honey, jam, fruit), salty (meats, cheeses), and acidic (pickles, mustard) elements to create harmony. [22:28] Presentation Matters: Create visually appealing boards by grouping items in color-blocked piles and using a triangular layout for structure. [24:29] Favorite Ingredients: Tyler's go-to additions include Marcona almonds, dried dates, Rogue River Blue cheese, and pickled sweet peppers. [26:55] Use What You Have: Don't hesitate to get creative with pantry staples and leftovers to complete your board.   Notable Quotes (08:55) “Start with ingredients you already know you love. Charcuterie boards are so customizable.” (09:26) “If you're going to splurge, invest in quality meats and cheeses—it's a celebration!” (14:12) “The sweet and salty combo is essential for balance on the board.” (22:46) “Presentation can feel intimidating, but a simple triangular layout makes all the difference.”   Resources Visit the official WildSalt Studio website Follow WildSalt Studio on Tiktok Follow WildSalt Studio on Instagram Follow Female Foodie on Instagram

Des chercheurs ont trouvé un lien entre la consommation de viande rouge, en particulier transformée, dont fait partie la charcuterie, et de mauvaises fonctions cognitives ainsi qu'un risque accru de démence. Explications. Ecoutez Ça va Beaucoup Mieux avec Aline Perraudin du 21 janvier 2025.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about the surprisingly sweet health benefits of dates. Have you ever wondered how something so sweet could be good for you? While dates may pack quite a punch in carbs—75 grams of carbs in just four dates—they're also full of fiber, antioxidants, and essential minerals. Join Jenn as she breaks down why you might want to incorporate these dates into your diet, how to use them in recipes, and why portion size matters when enjoying their health benefits. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES: Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNew Year - Healthier YouNutrition Nugget: Antioxidants

Every day we hand select the highlights from this morning's show that you're going to be able to listen to in one of the best experiences ever. get THEjoeSHOW's Instant 'POD'ification now with our free iHeart Radio App. In just about 30ish minutes you're going to be streaming the best of the best in one podcast!

Sponsored by Richardson FarmsIn this episode of Conversations with Rich Bennett, sponsored by Richardson Farms, Rich sits down with Tammie Wingrove, co-founder of Full Circle Boards, to explore her journey from a cheese-loving hobbyist to a thriving charcuterie entrepreneur. Tammie shares how her passion for crafting visually stunning and delicious charcuterie boards became a business that brings people together. From hosting DIY classes to creating custom boards for weddings and events, Tammie highlights the art, creativity, and connection behind her work. Tune in for inspiring stories, humorous anecdotes, and practical tips for building your own perfect charcuterie board.Full Circle BoardsSponsor Message:This episode of Conversations with Rich Bennett is brought to you by Richardson Farms. Whether you're meal planning for the week or looking for something special for dinner tonight, Richardson Farms has you covered. Enjoy their fresh, never frozen poultry, homemade sides, and daily deli specials. Don't forget to try their famous smoked barbecue beef brisket, tender and flavorful, it's a crowd favorite. Located right in Harford County, Richardson Farms has been a family-owned gem for generations. Stop by today or visit RichardsonFarms.net to learn more. Your taste buds will thank you!Send us a textRichardson FarmsLocally grown produce, flowers, fresh rotisserie chicken, specialty food items, and more!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showFollow the Conversations with Rich Bennett podcast on Social Media:Facebook – Conversations with Rich Bennett & Harford County LivingFacebook Group (Join the conversation) – Conversations with Rich Bennett podcast group | FacebookTwitter – Conversations with Rich Bennett & Harford County LivingInstagram – Harford County LivingTikTok – CWRB (@conversationsrichbennett) | TikTok Sponsors, Affiliates, and ways we pay the bills:Recorded at the Freedom Federal Credit Union StudiosHosted on BuzzsproutRocketbookSquadCast Contests & Giveaways Subscribe by Email ...

Return to one of the original Too Niche holiday hauls from 2022 with Elizabeth Kott and Lara Marie Schoenhals as they delve into the niche trend of charcuterie. Where did it come from? What constitutes a perfect charcuterie board? Who are the unsung heroes of the board besides cheese and cured meats? And perhaps most importantly, butter boards–yay or nay? Thank you to our sponsors! HigherDOSE use code NICHE20 for 20% off now through Jan 1 at HigherDOSE.com LeuneLab Edibles use code NICHE15 for 15% off you order at Leunelab.com Other links: 2025 Mood Board Workshops | Info and Sign Up Club Artist's Way 2025 Get notes, links and further musings about Too Niche on the Too Niche Mood Board

Welcome to a festive Christmas special of the Ducks Unlimited podcast! Join hosts Dr. Mike Brasher, Katie Burke, and Dr. Jared Henson as they celebrate the holiday season with special guest Malcom Reed from "How to BBQ Right." Malcom brings his expertise in barbecue and shares his experiences and favorite recipes, perfect for hunting camp and duck camp. Listen in for a delightful conversation filled with holiday cheer, barbecue tips, and memorable Christmas stories.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

We have the dynamic and always appreciated Owner and Director of Business of Fearless Restaurants Group, Sydney Grims joining us first.  With all the holiday festivities happening, Sydney and Amaris chatted about the recently opened Testa Rossa in Glen Mills, PA and the newest addition to the White Dog Cafe locations in Chester Springs, PA.  With newly added events across several of the Fearless Restaurants family of dining establishments, including chef-led classes where you take home what you make, their annual WDC PJ Brunch, and Galentine's celebrations - there was a lot to cover and even more exciting news to look forward to!  Tune in to find out how you can score tickets to one of their events, when they will happen, and even more locations in store for 2025!https://www.fearlessrestaurants.comIG/FB/TikTok/LI/YT: @fearlessrestaurantsWe almost had a round table discussion with our next guests, as one of our long-time friends of the show joined us with her new clients from Jalsa Indian Kitchen on the show. Chef, Culinary Instructor & Restaurant Consultant, and Food Host Chetna Macwan along with Jay & Kinjal Patel who are both Managers of Jalsa Indian Kitchen. Our very own FF&C's host recently attended Jalsa's Media Night to introduce the restaurant and event-spaces to those in attendance.  With a large variety of flavors and menu items to choose from, there was an abundance of dishes to sample from during the event--and when you visit too! The focus is to feel transported to India when you visit, immersed by way of the decor, friendly staff, and with every course of your family-style cuisine.  We were treated to a live dance demonstration when we were there, and you can too!  Listen till the end to find out more on what you can taste, experience, and see when you visit, including a new ticketed event where you can learn to belly dance!https://jalsaindiankitchen.comIG/FB/Yelp/Google: @Jalsa Indian Kitchen We ended our show with a little announcement: We're taking a much needed break in the new year until February 2025!  But don't fret - we'll still have shows for you, as we'll play some of your and our favorites!  So, until then....our team at Food Farms And Chefs is grateful to all of you and our guests, and we wish all of you a very happy holiday season!  

Episode 156: Christmas Case CharcuterieIn today's episode, Abby and Allie select and review a handful of cases covered before by the podcast from fetal abductions to massacres. These cases are all relevant to the time of year, or holiday, and are brought to you to help you choose which to listen to next! Plus, if you stay tuned, there's a surprise left for anyone who sticks it out to the end of this little Christmas Case Charcuterie episode. Happy Holidays from the ATFTC fam to you and yours! Tune in to this episode to learn more! Email us at: abouttime4tc@gmail.comFollow us on IG: about.time.for.true.crime.podLinktreeDon't forget to rate, follow, download, and tell a friend!Episodes Mentioned: Episode 42 | The Murders of Ed and Minnie MaurinEpisode 46 | The Covina Christmas MassacreEpisode 118 | Reena Virk: The Girl Under the BridgeEpisode 123 | The Murder of Bobbi Jo Stinnett: Fetal AbductionEpisode 154 | The Disappearance of the Sodder Children

My guy Fingal Ferguson is here to close out the year with a wonderful holiday podcast. The Cheese making, Charcuterie and knife maker extraordinaire is here and we had a blast talking Christmas traditions from around the world, the rush of Holiday orders at the Gubbeen farm and general fun! Nothing like closing out 2024 with my guy FF and I just want to thanks the listeners for another great year. Thank you to all the sponsors for all your kind words and continued support. Thank you to the great Craig Lockwood for producing the podcast again this year. You are a Champion! On some programming notes. I'll be taking a couple weeks off to be with the family and recharge. I'm fired up to start 2025 strong and look forward to bringing you my best. I wish you a peaceful and prosperous 2025 with lots of good health. - I'm with you! GF The Full Blast Podcast on Instagram:https://instagram.com/thefullblastpodcast?igshid=YmMyMTA2M2Y=If you want to support Full Blast Support  Feder Knives - ( go buy a shirt )https://www.federknives.com/Take a class: https://centerformetalarts.org/Follow CMA on Instagram https://www.instagram.com/centerformetalarts/?hl=enJoin us in Barcelona for the 2025 weekend Workshops!https://florentinekitchenknives.com/pages/workshopsVisit Tormek's website: https://tormek.com/enFollow Tormek on Instagram:https://www.instagram.com/tormek_sharpening/?hl=enFollow Tormek on TikTokhttps://www.tiktok.com/@tormek_sharpening?lang=en *******ARTICLES ON SECTION 230*******Is This the End of the Internet As We Know It? | ACLUInfographic: Why Section 230 Is So Important | Electronic Frontier FoundationInterpreting the ambiguities of Section 230 | BrookingsWTF is Section 230? - DigidayPlease subscribe, leave a review and tell your friends about the show. it helps me out a lot! Thank you Baker Forge & Tool for your beautiful Steel. Go to Bakerforge.com to see all the incredible steels they offer. ‘FullBlast' gets you 10% off your orderWelcome to our new Sponsor- EVENHEAT- Manufacturers of the best heat treating ovens available.  To find your next oven go to Evenheat-kiln.comFollow them on Instagram: Welcome aboard Texas Farrier Supply! For all your forging and knife making supplies go to www.texasfarriersupply.com   and get 10% off your order with PROMOCODE Knifetalk10Brodbeck Ironworks Makers of an Incredibly versatile grinder, with Many different attachmentsLeather sewing equipment and even abrasives Check out Brodbeck Ironworks for yourself:https://brodbeckironworks.com/“Knifetalk10” gets you 10% off Follow Brodbeck Ironworks on Instagramhttps://www.instagram.com/brodbeck_ironworks/Trojan Horse Forge Get your THF Stabile Rail knife finishing vise at https://www.trojanhorseforge.com/And when you use the promo code “FULLBLAST10 you get 10%off everything on the site.Follow them on instagram:https://www.instagram.com/trojan_horse_forge/ TotalBoatAdhesives, paints, primers and polishing compounds.Go to http://totalboat.com/FULLBLASTTo support the podcastWelcome G.L.Hanson and SonsG.L. Hansen & Sons On Instagramhttps://instagram.com/g.l._hansenandsons?igshid=MzRlODBiNWFlZA== Gcarta.bigcartel.comG-Carta is unique composite of natural fibers and fabrics mixed with epoxy under pressure and heat Boofa, ripple cut, Tuxini, by Mikie, Mahi Mahi, Radio worm g-cartaPheasant by MikieColorama by MikieHoopla by MikeAmazing colors and razzle dazzle for your project. MARITIME KNIFE SUPPLIESMaritimeknifesupply.CAAll your knifemaking needs, belts abrasive, steals, kilns forges presses, heat treating ovens anvils and everything you need to get started or resupply. Including Dr. Thomas's book:“Knife Engineering”They're in Canada but ship to the US with ease and you can take advantage of the exchange rate The steel selection is always growing and Lawrence just got 3900 lbs. of steel in.10% off on abrasive belt packs of 10 get a hold of https://www.instagram.com/maritimeknifesupply/ and see what the fuss is about.Welcome Tormek as a sponsor to the show. Take your sharpening to a new level. I love these sharpening machines. Waterfed, easy to use. Jigs included. Definitely check out what they have to offer. If you need it sharpened, Tormek is definitely something for you:https://tormek.com/en/inspiration/woodworking--craftsGo look at the course curriculum at CMA:https://centerformetalarts.org/workshops/** Taking classes from some of the best in forging at one of the best facilities in the country is an excellent opportunity to propel yourself as a blacksmith. Not to be missed. And with housing on the campus it's a great way to get yourself to the next level. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.

Hey UN•THERAPIST,We need your help UN•THERAPIZING something..."You can't judge a book by its cover" may be one of the truest symbolisms that has been passed down from generation to generation.The truth is, you don't really know what a book is like until you read it.

Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don't need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a traditional charcuterie board makes it much more plant-forward and unique for your guests. Get the Vegan Charcuterie Board recipe here!

You still have time to nominate someone who deserves some help over the holidays! https://www.play107.com/2024/11/25/holiday-helping-hands/

Wines for you to consider for your Thanksgiving gathering:Dad shares Domaine Durban Beaumes de VeniseMarie shares Natura Pinot NoirJosh pours Bianca Vigna Prosecco, Selbach Incline Riesling, Granbazan Albarino, Darting Pinot Meunier, and Guy Burton Cote du BrouillyJosh brings a smorgasbord of Thanksgiving food.  He has sous vide turkey breast, Josh's homemade stuffing, roasted potatoes with leaks, and instead of mac and cheese Josh made risotto with cooked onions on top.  Marie brings her spinach and kale mixed salad. Because it's Thanksgiving in the Mills house you have to have pecan pie! 

Charcuterie boards have become very popular and are certainly a fun way to entertain guests – but did you ever think this creative concept might be a solution to healthy eating? Snack trays can be a fun way for kids and adults alike to explore new foods and flavors while making snack time (and even mealtime) less stressful and definitely more playful. This approach to feeding your family - or friends - encourages a healthy relationship with food, can help fill nutrient gaps, and can decrease food waste, too! Tune in to this episode with Frances Largeman-Roth, RDN, to learn about: ·       Snacking trends ·       Child nutrition insights ·       Why some parents are so stressed about feeding their kids ·       How a snack tray helps people try new foods ·       The “rules” of snack trays (hint: there are none!) ·       Practical tips for building a tray ·       Tips for a balanced, nutritious tray ·       The difference between a snack tray and meal tray ·       Considerations for building trays for young children ·       Building a healthy relationship with food ·       Some seasonal, celebration tray examples ·       Recipes to enhance your snack trays  Full shownotes, transcript and resources at:  https://soundbitesrd.com/274 

Strap in for this one! Adam and Koby headed up to Alaska to meet with good friend and Alaska resident Steve Baldwin on an epic DIY hunt. Without really knowing what the weather was going to be best for, the crew went up there without really having an exact plan in place. Constantly shifting the plan, calling Steve's friends, and monitoring the weather they were able go after black bears, mountain goats, ducks, and caught rainbow trout on the Kenai River. Tune in to hear the story of this highly successful product testing trip as we discuss: - Prepping for the trip - Charcuterie board of a hunting trip - Epic Alaska fly-in duck hunt - Fishing on the Kenai - Monster rainbow trout - Black bears, open sea fishing, black-tailed deer - Spotting mountain goats from the boat - Putting a stalk on a black bear - Determining what to go for and what not to - Working through the thick brush and vertical terrain - Stalking mountain goat is no joke - Close range shot - Packing it out and trying to be as safe as possible - New product testing - What's next? Follow Steve's social: https://www.instagram.com/akskyguy/ Connect with Weatherby! Instagram: https://www.instagram.com/weatherbyinc/ Facebook: https://www.facebook.com/Weatherbyinc/ Follow our shotgun page! Instagram: https://www.instagram.com/wbyfieldandflight/ Facebook: https://www.facebook.com/WBYfieldandflight

Hello my lovely archaeogastronomers!Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!What is "Syglino", "Apaki" or Pasturmas?Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

On today's episode of I AM HOME, our hosts Tyler, Becca and Hilary sit down with Maura Vankooten, an NFM Social Media Specialist and owner/designer of Vankooterie by Maura. Our hosts explore the art of crafting the perfect charcuterie board to impress your holiday guests. Whether you're a charcuterie enthusiast or just starting out, Maura shares expert tips for assembling a beautiful, balanced board that's as visually stunning as it is delicious. We'll talk about selecting the right mix of meats, cheeses, fruits and nuts, along with festive garnishes and presentation tricks to add that wow factor. Join us for inspiration on creating a holiday spread that's easy, inviting and sure to be the centerpiece of your seasonal gatherings! Resources: Vankooterie by Maura Instagram

Ever wondered what it takes to leave a stable banking career to chase your culinary dreams? Join us as Leiha Lamb, the visionary behind The Nest and Yellow Finch Creations, shares her fascinating journey. Leiha's story is one of courage and creativity, as she transformed her lifelong passion for cooking into a successful business after being encouraged by a friend. Inspired by her family's deep roots in the restaurant industry, and with the unwavering support of her fiancé, Leiha is continuing to grow and evolve as opportunities arise.Starting a new business is never easy, especially in the competitive world of catering. Leiha shares what it took to take the leap at a couple different points in the process. She also shared some insights from her 20+ years in banking for startups. Luke and Leiha discuss resources like the SBA and Small Business Development Center, and dispel common misconceptions about grants, offering  advice for what to do after you decide to start a new venture.The conversation highlights how Leiha's children and fiancé contribute creatively, from event assistance to photography, making the business a true family affair. Furthermore, they discuss the vibrant sense of community and collaboration in downtown Marion, where local vendors and pop-up shops thrive through mutual support. Leiha's story is a heartwarming reminder of how family ties and community connections can inspire new ventures and fortify existing ones, transforming dreams into reality.Guest Links:Facebook: facebook.com/yellowfinchcreationMain Street Reimagined:Facebook: facebook.com/MainStreetReimaginedThe Main Street Reimagined Podcast, Watch on YouTube: https://www.youtube.com/playlist?list=PLqfkmF5bRH0od1d3iiYKs3oEn_gvMYk7NHenry Development Group:Facebook: facebook.com/henrydevelopmentgroupWebsite: www.henrydevelopmentgroup.comDeveloping News Newsletter: https://mailchi.mp/33110524eb5c/developing-newsLuke Henry:LinkedIn: linkedin.com/luhenryFacebook: facebook.com/luke.henry.148#EntrepreneurshipJourney #ChasingDreams #FamilyBusiness #CulinaryCreativity #WomenInBusiness #DowntownMarion #SupportLocalBusiness #CommunityConnections #SmallBusinessSupport #DreamBigWorkHard #CourageToStart #InspiringStories #PassionToProfit #CateringBusiness #FoodEntrepreneur #PopUpShops #EventCatering #MotivationMonday #SmallBusinessTips #StartupAdvice #CreativeEntrepreneurs

We're seeing a lot of "bespoke" things lately... but there's only one true bespoke cure for Torsades. Let's cover this HARD board-style question. Want to experience the greatest in board studying? Check out our interactive question bank podcast- the FIRST of its kind at here. Cite this podcast as: Briggs, Blake; Husain, Iltifat. 239. Torsades & Charcuterie. November 18th, 2024. Accessed [date].

Welcome back to the Karma Stories podcast! In this episode, Rob shares three gripping tales from the r/F***YouKaren subreddit: a fast food worker's nightmare with an outrageous taco order, a chaotic campground confrontation with a converted RV, and a clash with a co-op Karen in NYC over a peaceful Friday night dinner party. Tune in for these dramatic and humorous encounters filled with karma and justice!Submit your own stories to KarmaStoriesPod@gmail.com.Karma Stories is available on all major Podcasting Platforms and on YouTube under the @KarmaStoriesPodcast handle. We cover stories from popular Reddit Subreddits like Entitled Parents, Tales From Tech Support, Pro Revenge and Malicious Compliance. You can find new uploads here every single day of the week!Rob's 3D Printing Site: https://Dangly3D.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/karma-stories--5098578/support.

We are back from the Music Tectonics Conference and it was a lot! We had an amazing three days at the carousel and on the Santa Monica beach. This episode brings a tiny sample of some of the conversations that were to be had at this year's Creator Fair, a new edition to the conference.    AugustLab BandLab Eternal Research The Music Tectonics podcast goes beneath the surface of the music industry to explore how technology is changing the way business gets done. Visit musictectonics.com to find shownotes and a transcript for this episode, and find us on LinkedIn, Twitter, and Instagram. Let us know what you think!

Jason joins the show after missing the 9AM Hour. Reactions to commentary from Matt LaFleur's Monday press conference, including the health of Jordan Love, Jaire Alexander, and Evan Williams. Also, Wilde and Tausch Trivia on a Badgers Trivia Tuesday; and Tausch's take on charcuterie boards?

Send us a textIn this episode of Be Freaking Awesome, we sit down with Mallory Files, founder of Ozark Charcuterie and Wine Bar, to hear her incredible journey from personal loss to entrepreneurial success.

Hello!In any discussion of French cheese, it is impossible to avoid that exasperated question from President De Gaulle "how can you govern a country that has more than 246 varieties of cheese?"I'm Thom Ntinas and this is The Delicious Legacy Podcast!This week, continuing our adventure with Ned, we taste and explore through the cheeses some forgotten corners of France and French history for that matter.Mons cheesemonger for the best French cheese: https://mons-cheese.co.uk/Salers cheese from Auvergne: https://www.cheese.com/salers/José Bové, farm union leader from Larzac to MEP: https://www.youtube.com/watch?v=1riGwPStcPoPatrick Rance: https://www.bbc.co.uk/programmes/b013fm7gEnjoy!Book recommendation of the week is Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation(Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)and you can find it on Amazon etc.Podcast recommendation Sam Bilton's "Comfortably Hungry" podcast, new season, Dark Food is out now. You can listen here the first episode: https://open.spotify.com/episode/5K3H51ujWsu33S39vKb0E8?si=fa632f073ece4be2See you again next week!Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Une grave épidémie de peste porcine africaine (peste porcine africaine) sévit parmi les quelque deux millions de sangliers présents en Italie. Ce virus, incurable, hautement contagieux et souvent fatal pour les suidés, progresse particulièrement dans le nord du pays et notamment en Émilie-Romagne, berceau du célébrissime jambon de Parme. Pour éradiquer la maladie, les militaires ont reçu une mission inhabituelle : faire baisser la population de sangliers. Bien que le virus soit inoffensif pour l'homme, enrayer l'épidémie de PPA est crucial pour sauver la filière de la charcuterie, un joyau du made in Italie. Les premiers cas de peste porcine africaine, autrement appelée la PPA, ont été détectés dans le Piémont en 2022. Depuis, l'épidémie se propage surtout dans le nord-ouest de l'Italie, et les acteurs de la filière porcine redoutent son développement, incontrôlable, dans le pays qui compte environ 10 millions de cochons d'élevage.Selon Stefano Masini, de la Confédération des agriculteurs (Coldiretti), la PPA risque effectivement d'avoir un impact considérable sur les éleveurs de cochons et les producteurs de charcuterie. « Si l'on retrouve une carcasse de sanglier infecté, il faut abattre tous les suidés présents dans un rayon de 12 kilomètres autour de cette zone, pour prévenir d'éventuelles contaminations. Donc même des élevages de cochons sains. Mais actuellement, en Italie, pas un seul cochon domestique n'est infecté. On agit avec une approche de précaution extrême. L'industrie porcine a une valeur globale de 20 milliards d'euros. Si la PPA envahissait totalement l'Italie, il faudrait abattre dix millions de cochons et on perdait 20 milliards d'euros ! »Concernant les ventes à l'étranger, quelques pays tiers comme la Chine ont placé sous embargo tous les produits à base de porc. D'autres, notamment les États-Unis, continuent d'importer des spécialités, dont le précieux jambon de Parme, mais à une condition, précise Stefano Masini : « Si l'on respecte 400 jours de maturation pour le jambon cru, la sécurité alimentaire est garantie. En Italie, on produit 12 millions de jambons de Parme et 3 millions de jambons de San Daniele par an, dont 30% sont exportés surtout vers les États-Unis. Nous avons 42 spécialités ayant obtenu les labels de qualité européenne AOP ou IGP. C'est un patrimoine identitaire extraordinaire ! Donc Coldiretti soutient la nécessité d'intervenir pour restaurer les écosystèmes. »Restaurer les écosystèmes cela signifie, avant tout, accroître la régulation de la population de sangliers, estimée à près de 2 millions. Pour cela, le gouvernement vient de muscler son plan d'éradication de la PPA, coordonné par un commissaire extraordinaire, Vincenzo Caputo : « Ces 177 hommes seront déployés essentiellement dans les régions de la Lombardie, du Piémont et de l'Émilie-Romagne, où se situe le plus grand district porcin d'Europe pour la transformation. Nous avons mis au point une technique novatrice, avec des drones pour dénombrer précisément les cochons sauvages sur le territoire. Les soldats nous aideront aussi pour la recherche des ongulés morts, et ils pourront supprimer sélectivement les sangliers avec des armes à feu. »  Certains s'opposent à l'abattage des sangliersLes militaires seront soutenus par des « chasseurs-régulateurs ». Ils sont 15 000 à avoir été formés en matière de biosécurité et de connaissance de la peste porcine africaine. Depuis le début de l'épidémie, Rome a débloqué 45 millions d'euros pour les activités de lutte contre la PPA et les aides à l'industrie porcine. Mais les associations écologistes fustigent le plan d'action des autorités gouvernementales. Annamaria Procacci, de l'Institution nationale pour la protection des animaux (Enpa), s'insurge :« Nous sommes opposés à l'abattage des sangliers, parce qu'il engendre le déplacement des meutes terrorisées vers d'autres zones. Or, il faut éviter leur dispersion si l'on veut limiter le risque de contamination dans d'autres lieux. Cela frappe certainement les esprits de dire ''maintenant, on envoie l'armée sur le terrain'', mais ce n'est pas la solution à la PPA ! »L'Enpa mise beaucoup sur le contrôle de la fertilité pour réguler, de manière non cruelle, la population de sangliers. Le GonaCon, un vaccin immuno-contraceptif développé aux États-Unis, dont l'effet dure environ cinq ans, est actuellement testé grâce à une autorisation du ministère de la Santé. Mais avant même la publication des résultats des expérimentations, les controverses se multiplient.Alors, l'espoir d'éradiquer la PPA en Italie repose surtout sur les épaules du commissaire extraordinaire : « Si nous poursuivons le modèle que nous avons mis en place, je pense que d'ici trois ans, nous en aurons fini avec la peste porcine africaine. »À lire aussiPeste porcine africaine: cauchemar à la frontière franco-belge

Dad pulls out of the archives the Seltzer episode that Josh and Jordan did in May of 2022.  They did Fruit Smash Pink Lemonade seltzer from New Belgium, and they cracked open the Strawberry Guava Topo Chico hard seltzer.  They discuss these seltzers and the flavor profiles.  Josh brings up how much he likes Sunboy Spiked Coconut water Seltzers.  This gave Dad the idea to revisit Sunboy since he had a recent trip to North Carolina where he bought a 12 pack of Sunboy and actually met one of the co-founders Yair Tygiel.  Listen to him telling the story and sipping on a Pineapple Sunboy.  Cheers! 

Listen in as we pair fine cigars with Charcuterie along with our good friend, Chef Ed Porter, on Episode 257 of HBTC Live! Visit our website, follow us on Facebook, Instagram, and subscribe to our YouTube Channel. #HBTCigar #HowBoutThatCigar #Cigars #PremiumCigars #CigarPodcast #CigarShow #HBTCLive #PremiumTobacco #CigarLife #CigarCulture #BOTL #SOTL #ISmokeCigars #BurnCigarsNotBridges

Next episode is the 200th, therefore this is the 199th. I raid the 66 pages of ideas for episodes I have been keeping for nearly a decade, and present to you 199 that I have not yet made into podcasts (except for this one). Find the episode's transcript, plus more information about the topics therein, at theallusionist.org/199ideas. NEWSLUSIONIST: The new Allusionist live show Souvenirs is on tour in the UK right now! Rush to theallusionist.org/events for tickets and dates. And if you fancy concocting a quiz question for the imminent 200th episode, go to theallusionist.org/quiz to submit it; your deadline is 6 September 2024. To help fund this independent podcast, take yourself to theallusionist.org/donate and become a member of the Allusioverse. You get regular livestreams with me and my collection of reference books, inside scoops into the making of this show, watchalong parties eg the new season of Taskmaster featuring my brother Andy, and the company of your fellow Allusionauts in our delightful Discord community.  This episode was produced by me, Helen Zaltzman, with music and editorial assistance from Martin Austwick of palebirdmusic.com. Find @allusionistshow on Instagram, Facebook, Threads, Bluesky, TikTok, YouTube etc. Our ad partner is Multitude. If you want me to talk about your product or thing on the show, sponsor an episode: contact Multitude at multitude.productions/ads. This episode is sponsored by: • Home Chef, meal kits that fit your needs. For a limited time, Home Chef is offering Allusionist listeners eighteen free meals, plus free shipping on your first box, and free dessert for life, at HomeChef.com/allusionist.• Squarespace, your one-stop shop for building and running your online empire/new home for your cryptic puzzle that takes months to solve. Go to squarespace.com/allusionist for a free 2-week trial, and get 10 percent off your first purchase of a website or domain with the code allusionist. • Bombas, whose mission is to make the comfiest clothing essentials, and match every item sold with an equal item donated. Go to bombas.com/allusionist to get 20% off your first purchase.  • LinkedIn Ads convert your B2B audience into high quality leads. Get $100 credit on your next campaign at linkedin.com/allusionist.Support the show: http://patreon.com/allusionistSee omnystudio.com/listener for privacy information.

Frank Sinatra had it right when he sang, "Luck be a lady...tonight," as my first two guests are co-owners of The Lady Fingers Bakery & Bar, located in Bloomfield, NJ.  Owners Lauren Kavourakis and Samara Cinque met while working, and continued working inside restaurants in New York and New Jersey, and at one point came up with a plan to start their own business.  Today, they are serving up a wonderful array of baked goods, meals, coffee, and cocktails that visitors keep coming back for.  And soon, they will be celebrating their one-year anniversary of Lady Fingers on Sept 28th, so stay tuned to find out how you can taste what they have to offer and help celebrate their first year! related link: https://ladyfingers.comPhiladelphia's known for their love of a good 'underdog' story, and my next guest, Richie Tevlin is banking on his up-coming brewery's branding, Space Cadet Brewing Company.  Richie's focus is to offer single-batch brews that offer unique only-offered-once craft brew experiences.  He coupled this with a mascot/on-going graphic story that reflects Richie's own journey into brewery ownership, with the concept that each unique can will also be a collectors item.  Launching sometime in October, Cadet Brewing Company will offer area bars and restaurants a once-in-a-lifetime chance to enjoy what he has brewing.  If you're curious as to what he'll launch first, where he's brewing, and where his launch-party will be held then keep your ears peeled for what Richie has to say!related link: https://spacecadetbeer.com // https://www.instagram.com/spacecadetbeerLastly, let's not graze over one of everyone's favorite party platters--Charcuterie Boards!  April Collison started Grazing Affair in 2018; the business was such a new concept that there was no previous precedence for it.  So, April sought out township officials to ensure her business wouldn't end before it had a chance to begin.  Years later, the steps she took to establish her grazing-friendly foods landed her great success, and today she creates everything from 'A Graze for 2' to a full Wedding Table set up.  related link: https://www.grazingaffair.com

Dani & Brett are back with another episode of Hey Julie recapping the previous week in #bb26. Brooklyn goes home! Quinn & Chelsie escape by the skin of their teeth! Cam...participates? Also on the episode, Tubina consummates the relationship, Angela gets desperate and gives amazing television following a charcuterie-related breach of trust & Thursday night's AI Arena competition is the biggest dud of the season. Follow Hey Julie on Twitter and submit your questions ⁠⁠@HeyJulieBB⁠⁠, our ⁠⁠Discord server⁠⁠, or email us ⁠heyjuliebigbrother@gmail.com⁠! Watch Hey Julie on ⁠⁠YouTube⁠⁠ Follow Brett ⁠⁠@BrettRader⁠⁠ Follow Danielle ⁠⁠@Danimop

EPISODE 333. Sabino sits down with Big Joe and Lisa Ann to talk about her Italian upbringing in Pennsylvania, her latest business venture and so much more. ​⁠ Be sure to follow Lisa Ann here https://instagram.com/thereallisaann Follow Big Joe here https://instagram.com/bigjoegambino2 Follow Sabino here https://instagram.com/sabinocurcio To shop our merchandise, visit https://www.growingupitaliangui.com Be sure to check our Instagram https://www.instagram.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti! Chapters 1:00 - Social Media & Big Horns 3:00 - Growing Up Italian 6:00 - Lisa Ann Wines 10:00 - Charcuterie or Antipasti 13:00 - Growing Up Tomatoes 18:00 - Sport Sun Screen 20:00 - Strict Italian Parents 24:00 - Italians in Easton 27:00 - Cash only 31:00 - What is GUI 34:00 - Big Chick Energy 37:00 - Lisa Ann Olympics 40:00 - DMV 42:00 - Lisa's Stalker 48:00 - Hater Energy 52:00 - Italian Test 55:00 - Screen Time & Text Etiquette 1:03:00 - Wife Training 1:08:00 - Don't Ask for Nothing

Colleen family went to Green Day AND Metallica over the weekend, Ellen DeGeneres ended her standup comedy career in Minneapolis -- and Oprah and Gayle were here for the festivities! Alexis' adventures in charcuterie -- how she assembled her meat feast with a school supply hack, it's now the MINNESOTA Star Tribune, and a live-action "Minions" movie?! Learn more about your ad choices. Visit megaphone.fm/adchoices

(1:26) Bible Study: Ez 1:2-5, 24-28c Father talks about visions and how people tend to describe them. Mt 17:22-27 Father talks about some interesting things from this reading (27:01) Break 1 (29:05) Word of the Day: Electrum (30:14) Letters: Father talks about which ceremonial banquets you can go to, why statues and stainless windows are used in churches and discusses the keys of the kingdom. (40:50) Phones: Jim - When you look at Christ on the Cross, sometimes in his right hand he has two fingers pointing out and some crosses don't.   Why is that? Patrick - In the Book of Ezekiel, refers to the men of the land of the covenant.  What is the Land of the Covenant? Pat - I'm confused who wrote the letter to James?

Summertime meals can be complete chaos. Popsicles for lunch? Sure! Charcuterie board of fridge leftovers? Absolutely! But as we near the start of a new school year, we're ready for just a *bit* more structure. Join Jayme and Joanna as we share our goals for meal planning this fall, some of our favorite products, and more. With a bit of planning and creativity, you can make the transition from summertime chaos to a more structured family mealtime routine smooth and enjoyable. Join us!Meagan and Sarah have passed the mic over to our team this summer. Enjoy the fantastic, all-new podcast episodes they've prepared for you, and we'll talk to you in August!HELPFUL LINKS:Follow Jayme Sherrod and Joanna Martin on InstagramJoanna serves her kids frozen Kodiak Waffles as they're packed with proteinJoanna enjoys a Daily Harvest Smoothie Cup or Egg Wrap from Target to fuel her body in the morningJoanna referenced this Viral Pandemic Breakfast SandwichBoth Joanna and Jayme follow Yummy Toddler Food Instagram for school lunch inspirationJayme uses PlanetBox Rover, a stainless steel lunchbox for the kidsJayme utilizes Plastic Mason Jar Lids when prepping food for the weekJoanna serves Weeknight meatballs and references Salad Platters for a few of her easy mealsOTHER HELPFUL LINKS:Visit our websiteCheck out deals from our partnersFollow us on InstagramJoin our private listener group on Facebook (be sure to answer the membership questions!)Sign up for our newsletterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Charcuterie plates and wine are a classic cocktail hour snack. But 70% of the world is lactose intolerant, with more people limiting dairy because of environmental concerns. Luckily, there are tasty vegan cheese options that you can bring to your next party, and yes, you can still pair them with wine! Reset learns how the art of making vegan cheese has improved over the years, and best practices for pairing wine and dairy free cheese. For a full archive of Reset interviews, head over to wbez.org/reset.