Podcasts about Charcuterie

Join Tracey and Sally as they up the Halloween factor on the Nosferatu meter with this final Hallmark 2025 Fall into Love movie!

Vous faites peut-être partie des veinards qui sont en vacances en ce moment, dans ce cas Martin a un bon plan pour vous. Plutôt que d'aller passer vos vacances dans un camping, un hôtel, ou une location, pourquoi ne pas aller squatter des commerçants ? Dans l'appel trop con d'aujourd'hui, vous allez découvrir la première plateforme de location de commerces pour vacanciers. Petite précision, ça se passe dans une boucherie, normal.

Vous faites peut-être partie des veinards qui sont en vacances en ce moment, dans ce cas Martin a un bon plan pour vous. Plutôt que d'aller passer vos vacances dans un camping, un hôtel, ou une location, pourquoi ne pas aller squatter des commerçants ? Dans l'appel trop con d'aujourd'hui, vous allez découvrir la première plateforme de location de commerces pour vacanciers. Petite précision, ça se passe dans une boucherie, normal.

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From Auto Mechanic to Artisan Sausage Maker: D-Original Sausage Haus StoryJoin us as we sit down with Clint from D-Original Sausage Haus in Steveston, BC, who shares his unconventional journey from automotive mechanic to box manufacturing to crafting premium German-style cured meats. Clint discusses the challenges of running a brick-and-mortar deli in a post-COVID world, the art of making authentic salamis and pepperoni with BC pork and natural casings, and the frustrations of navigating Canada's inter-provincial trade regulations. From consignment deals with craft breweries to building relationships with loyal customers, Clint reveals what it takes to grow a premium, artisanal meat business while staying true to traditional recipes and quality ingredients. Plus, we debate the merits of truffle pepperoni and why sometimes the best things in life come in irregular shapes. Check out Clint's online store here: https://www.doriginalsausagehaus.com/Thank you to Field Agent Canada for sponsoring the podcast: https://www.fieldagentcanada.com/

Ramo founder Laura Gheen sits down to share the journey of creating Bentonville's beloved wine bar, now celebrating its 11th year. From its origins as a cozy neighborhood gathering spot to becoming a Bentonville icon, Laura reveals what makes this gem unique.Ramo is a charming place to enjoy wine, charcuterie, and outdoor seating with friends and was recently rebranded from "Ramo de Olivo" (Italian for "olive branch") to just "Ramo." Hear more about Laura's famous Monday night spaghetti dinner featuring her homemade sauce, custom gift services, holiday happenings, and more.Visit Ramo's website at ramodolivo.biz or find them on social media to learn more about events, tastings, and special offerings.Find us at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

Dans cette émission, VOUS choisissez les sujets et NOUS en parlons à notre manière : avec mauvaise foi, humour et passion ! Cette semaine, on s'attaque à un pilier de la convivialité française : les planches à partager.  Sur quel support doit-on les servir ?  Quels sont les personnages principaux de ce classique de l'apéro (fromage, charcuterie, pain, olives, débat ouvert) ?  Quelle est la quantité idéale de pain ? Entre analyses pointues, remises en question existentielles et coups de gueule assumés, on décortique avec sérieux ce sujet hautement prioritaire. Un podcast où l'on dit ENFIN les vraies choses !  Toujours animé par @mathieu.triay et @lalexio_hb

Charcuterie boards are out, these are in: Our best hot honey crackers are the new quick party appetizer hero!

Hour 1 -It's Hawaiian Shirt Wednesday as your sports haoles, Jacob & Tejay bring the tropical sports vibes to your ears. In this portion they discuss the firing of Oklahoma State Football Coach Mike Gundy and Cole Ragan's resurgence.

In dieser Episode tritt Daniel gemeinsam mit Philipp in einen Erlebnisbericht über das Brettspiel-Event „B-Rex-Tage“ ein. Wir berichten über unsere Reise zur schönen Burg Liebenau in Merseburg, wo die Atmosphäre des Spätmittelalters und die rustikale, aber charmante Kulisse uns direkt in den Bann gezogen haben.Hier geht es zu unserem Video mit mehr Eindrücken Es ist unser erster Open-Air-Podcast, und wir genießen es, im Garten der Burg zu sitzen, während wir über die Spiele sprechen, die wir getestet haben. Das Wochenende war gefüllt mit aufregenden Spieleerlebnissen, und wir sprechen über die zahlreichen Titel, die wir gespielt haben. Unter anderem startet unser Bericht mit dem Familien-Spiel „Toriki“, das von Lucky Duck Games stammt und im Jahr 2024 veröffentlicht wird. In diesem App-gesteuerten Abenteuer spielen die Teilnehmer als Gruppe von Jugendlichen, die auf einer unbekannten Insel gestrandet sind. Wir müssen zusammenarbeiten, um Ressourcen zu sammeln und eine Unterkunft zu bauen. Das Spiel hat durch seine einfache Komplexität einen guten Eindruck hinterlassen und eignet sich hervorragend für Familien und jüngere Spieler. Wir wechseln dann zu „Grundstein von Metropolis“, einem Städtebauspiel. Hier wird das klassische Konzept des Aufbaus und der Verwaltung einer Stadt in ein modernes Setting übertragen. Es hat uns mit seiner Interaktivität und strategischen Tiefe beeindruckt, da die Spieler ständig die Pläne der anderen im Auge behalten müssen, während sie eigene Gebäude errichten. Das Spiel hat ein hohes Potential für taktisches Spiel mit einer Zugänglichkeit, die es auch Neulingen erleichtert, sich schnell einzuarbeiten. Ein weiterer Titel war „Charcuterie“, das ein schnelles, strategisches Spiel über das Anordnen von Lebensmitteln auf einem Teller darstellt. Hierbei müssen die Spieler die Platzierung klug abwägen, um Punkte zu sammeln, während sie gleichzeitig die verwirrenden Regelmechanismen meistern müssen. Diese Herausforderung hat sowohl zuunterhaltenden als auch frustrierenden Momenten geführt. Das Spiel „Undaunted 2200 Kalisto“ hat uns mit seiner konfrontativen Strategie begeistertt. Es ist ein Sci-Fi-Konfliktspiel, in dem die Spieler gegeneinander antreten und versuchen, eine strategische Dominanz zu erlangen. Die einfache Regelstruktur des Spiels macht es zugänglich, auch für Spieler, die sonst keine Wargames spielen. Wir erinnern uns auch an „Sniper Elite“, ein Spiel, das in einem realistischen Setting des Zweiten Weltkriegs angesiedelt ist. Hier schlüpft einer der Spieler in die Rolle eines Scharfschützen, während die anderen versuchen, ihn zu fangen. Das Spiel überzeugt durch spannende Deduktionsmechanismen und ein fesselndes Gameplay. Wir haben ebenfalls einen Blick auf „Allerlei Zauberei“ geworfen, ein Roll-and-Write-Spiel, das kreatives Denken und strategische Planung in einer magischen Welt kombiniert. Die verschiedenen Erweiterungen und Zielkarten, die die Spieler aufnehmen können, steigern die Wiederspielbarkeit. Ein weiteres Highlight war das schnelle Kartenspiel „Katzensprung“. Es ist ein einfaches, aber charmantes Spiel, das schnelles Reagieren erfordert, während die Spieler versuchen, ihre eigenen Karten auf der Hand geschickt einzusetzen. Wir schließen die Episode mit dem Spiel „Marajoara“ ab, einem abstrakten Würfelspiel, bei dem das Überlegen im Vordergrund steht. Anstatt selbst zu würfeln, überschreiben die Spieler die Werte der Würfel, um ihre Strategie zu gestalten. Insgesamt war das Wochenende für uns eine engagierte und gesellige Erfahrung im Zeichen der Brettspiele. Wir haben eine bunte Palette neuer Titel und einzigartige Spielelemente entdeckt, die alle unterschiedliche Aspekte des Spielens beleuchten. Es war eine großartige Gelegenheit, die Vielfalt und Kreativität der Brettspielszene zu erleben, und wir sind gespannt auf zukünftige Events, bei denen wir weitere spannende Spiele vorstellen können.Euer FeedbackIhr habt Feedback zu dem Podcast und Themen- oder Gastwünsche? Schreibt uns an podcast@brettspiel-news.de oder auf Facebook oder Instagram. Außerdem könnt ihr auf unserem Discord Server vorbeischauen und den Podcast auch auf Youtube anhören.

Manu’s back in the studio and ready for another crack at Quick Draw... but history isn’t exactly on his side. Between teaching us how to actually say “charcuterie,” spilling behind-the-scenes MKR secrets, and confessing his guilty junk food pleasures, things get messy fast. See omnystudio.com/listener for privacy information.

Welcome back to the Dirt Diaries! It's almost Fall, which means the season of baking, cooking, and more is upon us! Now, if you were to bring an appetizer to a party or gathering, what would you serve? Some bread? Maybe some cheese and wine? Well, today we are crafting our own version of an ancient charcuterie! So gather around, bring your own snacks and drinks, and let's dive in!Which would you try?-Stay CuriousWant more Dirt Diaries?Join patreon with all your history-loving friends!patreon.com/TheDirtDiariesTravel with me, my socials, and more!https://beacons.ai/dirtdiaries.tenn

Cory Hibbard, President of Graze Craze, reveals how his charcuterie-focused fast-casual brand achieved 14 consecutive quarters of same-store sales growth while QSR giants struggle. Operating from small 500-1,000 sq ft locations, Graze Craze has scaled to nearly 100 units in under 5 years by focusing on corporate catering and premium boards that solve dining challenges for businesses and consumers seeking elevated food experiences with fast-casual convenience.#FastCasualNation #GrazeCraze #RestaurantFranchiseGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

In this episode of Food Rebels, host AJ Sharp welcomes back Dhruv Baker to discuss the exciting developments in his career, including the merger of Tempus Foods with Rare Pasture. They delve into the principles of regenerative farming, the importance of soil health, and how livestock can be integrated into sustainable farming practices. Dhruv shares insights on identifying quality charcuterie, the shift towards natural foods, and his summer culinary adventures. The conversation also touches on the future of food, emphasizing the need for trust in food production and the innovative uses of charcuterie in everyday cooking.

MONDAY HR 1 Monsters Sing contest. Russ has a process. That's a weird way to give a compliment. Angel shares about his snack being stolen from the breakroom fridge If you were the CEO of a big box storeSee omnystudio.com/listener for privacy information.

“Charcuterie.” Our rebels take a brief rest, after rescuing a new ally from the forces of House Thrune, before they continue to explore the Menador Keep. Support us on Patreon to access our actual play of the Tyrant's Grasp Adventure Path and other content: https://www.patreon.com/FindthePath Cast Rick Sandidge is Gamemaster and Host Heather Allen plays [...] The post Hell's Rebels Episode 125: Zorumar appeared first on Find the Path Ventures.

MONDAY HR 4 Nerdy News with Ryan - Duffer brothers leaving Netflix? Travel Destinations for Labor Day. Russ headed to The Keys. Monsters breaching down Charcuterie

In this episode of Untidy, Matilda and Hannah start out with a plan and run gleefully in the other direction. They park up in Matty’s Medical Corner for some interesting but entirely unqualified health diagnoses, coin a term for being in public just wearing your own face, and catch up on the organised chaos amply provided by each of their offspring. There’s chat of house parties, hangovers, and the diabolical evidence of Matty’s last big night out, which was kindly recorded for perpetuity on Paula Bennett’s podcast (linked in show notes). In a love letter to female friendships, Hannah’s survived her first ‘fight’ with her Pilates Partner, thanks to an emergency meeting of the Coven in the War Room amid a cloud of burning sage, curated playlist, and a variety of cheeses. As always, underqualified and oversharing ... served with a side of disclaimers! Happy listening, Untidy fam! Links mentioned in the show: Listen to Matilda on Ask Me Anything with Paula Bennett Listen to Dr Rhonda Patrick on Diary of a CEO If you’re enjoying Untidy, the best way to show your support is by tapping the ‘+ follow’ button in your podcast app and subscribing on YouTube! That way, fresh episodes will always be ready and waiting for you. Help us to keep building this supportive community — share an episode with a mate, and chuck us a 5-star review — it helps more people find our Untidy, unfiltered, and relatable chats. Thank you for listening, contributing and supporting this independent production! We’re grateful to have you here! — Hannah & Matty xx Don’t forget! Untidy is made for YOU — the people right at the heart of this steaming hot mess! Follow the show and DM us on Instagram @untidypodcast or email hello@untidypodcast.com. Your stories and ideas to help shape the show! Find us online at Untidy podcast. Find Matilda at @matootles and get your copy of The Feel Good Guide. Find Hannah at @hannahedavison and her My Big Moments children’s books at @mybigmoments. Enter code UNTIDY at checkout for 10% off your order.See omnystudio.com/listener for privacy information.

Welcome back to another week in our wallets, where we take you through what we spent in a week, why, and how we felt about it after. Where to find Emma Website: https://thebrokegeneration.com/Instagram: https://instagram.com/the.brokegenerationTikTok: https://www.tiktok.com/@the.brokegeneration Order my book, Good with Money! Sign up to The Glue: the weekly money psychology and mindset newsletter www.thebrokegeneration.com/subscribe, where you’ll also get your free Financial Values workbook. Where to find Victoria Instagram: https://www.instagram.com/bad.bitch.money/?hl=en Newsletter: https://substack.com/@victoriashakeshaft Book: Know Your Worth, Victoria Vivente (9781923022430) — Readings BooksSee omnystudio.com/listener for privacy information.

Memphis Tigers Football: Darrell Dickey talks about his career, the Legacy of Memphis Football, Gabe & Charcuterie with Gabe Kuhn

Send us a textSupport the showSocial Media:Facebook: https://www.facebook.com/TheGlobalLatinFactorPodcastTwitter: https://twitter.com/thegloballatin1Instagram: https://www.instagram.com/thegloballatinfactorpodcastTiktok: ...

Our guest is Rebecca Sobrado, a Jacksonville mom and the owner of Let's Cheese Jax. In this episode we talk with Rebecca about all things charcuterie, what it's like to start a business right before the pandemic, how the Jacksonville community has helped her grow her small business, and what's on the horizon for Let's Cheese.

Stella and Clint stopped by to indulge in a little Charcuterie board of topics including the moon landing, dinosaurs, geo engineering, Elon Musk and more! Find Clint Powell: ⁠⁠youtube.com/user/theclintpowell⁠⁠ ⁠⁠podcasts.apple.com/us/podcast/during-the-break/id1390036079⁠⁠ ⁠⁠open.spotify.com/show/3fIBkJMEcCg5trRw0aHdp1?si=a5b6b92081fc4de4⁠ Find Stella's music here: ⁠https://www.youtube.com/playlist?list=PL8zwicheaFFLj9ExkJdcR75bDfreSqsBl⁠ Ways to Support: Support me on Substack for ad-free content, bonus material, personal chatting and more! ⁠https://substack.com/@monicaperezshow⁠ Become a PREMIUM SUBSCRIBER on Apple Podcasts for AD FREE episodes and exclusive content! True Hemp Science: ⁠https://truehempscience.com/⁠ PROMO CODE: MONICA Find, Follow, Subscribe & Rate on your favorite podcasting platform AND for video and social & more... Website: ⁠https://monicaperezshow.com/⁠ Rumble: ⁠https://rumble.com/user/monicaperezshow⁠ Youtube: ⁠https://www.youtube.com/c/MonicaPerez⁠ Twitter/X: @monicaperezshow Instagram: @monicaperezshow Learn more about your ad choices. Visit megaphone.fm/adchoices

Stella and Clint stopped by to indulge in a little Charcuterie board of topics including the moon landing, dinosaurs, geo engineering, Elon Musk and more! Find Clint Powell: ⁠youtube.com/user/theclintpowell⁠ ⁠podcasts.apple.com/us/podcast/during-the-break/id1390036079⁠ ⁠open.spotify.com/show/3fIBkJMEcCg5trRw0aHdp1?si=a5b6b92081fc4de4 Find Stella's music here: https://www.youtube.com/playlist?list=PL8zwicheaFFLj9ExkJdcR75bDfreSqsBl Ways to Support: Support me on Substack for ad-free content, bonus material, personal chatting and more! https://substack.com/@monicaperezshow Become a PREMIUM SUBSCRIBER on Apple Podcasts for AD FREE episodes and exclusive content! True Hemp Science: https://truehempscience.com/ PROMO CODE: MONICA Find, Follow, Subscribe & Rate on your favorite podcasting platform AND for video and social & more... Website: https://monicaperezshow.com/ Rumble: https://rumble.com/user/monicaperezshow Youtube: https://www.youtube.com/c/MonicaPerez Twitter/X: @monicaperezshow Instagram: @monicaperezshow Learn more about your ad choices. Visit megaphone.fm/adchoices

Podcast Summary: Episode 301 of The Rich Dickman Show - Fin. (Charcuterie Wieners)   In the grand finale of The Rich Dickman Show, Episode 301, titled Fin. (Charcuterie Wieners), hosts Rem, Ray, Randy, and Cody deliver an unforgettable, extra-long farewell to their loyal listeners. Recorded with Ray and Randy joining Rem in Connecticut and Cody calling in from Alabama, this episode is a heartfelt celebration of the show's legacy, packed with nostalgia, laughter, and the chaotic charm that defined its run.   The episode kicks off with a special intro, setting the tone for a bittersweet goodbye. The hosts dive into a reflective journey, reminiscing about iconic moments from past episodes, like the absurd hilarity of "Dick of the Week" rants, the wild tangents of "Thinking With Your Dickman," and the creative chaos of "What Would Jesus Draw?" They share stories from the present, blending their signature mix of crude humor and genuine camaraderie, while poking fun at everything from charcuterie boards to Randy's near-disastrous mishap that almost derailed the finale—thankfully, Rem swooped in to save the day, as always.   A highlight of the episode is the final "What Would Jesus Draw?" segment, where all four hosts—Rem, Ray, Randy, and Cody—collaborate to create an epic, absurd masterpiece, combining their unhinged ideas into a single, gloriously ridiculous work of art.   Rem finally declares victory over his long-time nemesis, Jules, with this 301st episode, cementing his legacy as the world's greatest unknown podcaster.   The episode wraps with a special surprise for longtime listeners that may bring a smile to their face and leave everyone else delighted, a perfect capstone to the show's wild ride. Through it all, the hosts stay true to their roots, delivering the irreverent humor and heartfelt connection that made The Rich Dickman Show a cult favorite.   To the listeners: Thank you for sticking with us through every crude joke, every heated debate, and every bizarre segment. Your support made this chaotic journey possible, and we're forever grateful for you being part of the Rich Dickman family. Here's to the memories—stay weird, stay awesome.

So many great ideas for charcuterie boards for Father's Day. Whether the father or father figure in your life enjoys meats and cheeses, breakfast in bed, or pickled products, we have great ideas. Recipes in the episode can be found at https://nchfp.uga.edu/Volleybird Subscription BoxesVolleybird.shop for curated pickleball subscription boxes delivered every 8 weeksSupport the showHelp support the show here: buymeacoffee.com/perfectlypreservedpodcast Buy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJn Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly Anna's Video courses- learn with Anna! $10 Canning Lesson $40 Full Lesson These notes have affiliate links which don't change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links! Canning Supplies We Recommend Canning lids (wide mouth) Canning lids (regular mouth) Water bath canning pot...

There's a ton of places Delicious City has been eating from the city to the shore, so get ready to pin all these recs. Plus, we recap the tailgate that kicked off the summer season down at the ballpark. Thank you to everyone who partied with us, and thanks to our food parters for feeding us that day! Follow @deliciouscitypodcast on Instagram for another big event announcement coming soon… 00:00 Delicious City baseball cards and our custom design 04:53 Tailgate Recap: Go Phils! 13:34 Ice cream sample etiquette and waffle cones 31:45 Whatcha Been Eatin': Sara brings her own dinner to the Metallica concert, Eli's breakfast down the shore, and the Rittenhouse cookie spot Marisa's craving 52:45 The Dish: fill your calendar with all these collabs and pop-ups and never have to ask “So where should we eat?” again And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a crab lover like we are, Honeygrow has just launched their seasonal Chesapeake Crab Stirfry and it's here just in time for summer. Use discount code TASTY to get $3 off any order of $15 or more did you order from the Honeygrow app. Valid through 9/8 If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Comedian, actor, and author Tamara Yajia has a new book Cry for Me, Argentina: My Life as a Failed Child Star that doesn't spend all that much time on the subject of charcuterie boards. But that's what our discussion is for. Learn about Tamara's grandfather's extensive and somewhat emotionally charged boards and how they inspired her to make vast boards of her own, first in England and then in America. Learn also about how Brad Pitt became such a fan of Tamara's charcuterie-informed podcast that he invited her over to his place for... charcuterie. Truth be told, he probably had someone else put it together but it was a nice gesture nonetheless. Tamara lays out a spread of conversation about salami, cheese, but never candy or fish, as you drift off to a delicious sleep.Pre-order your copy of Tamara Yajia's new book, Cry for Me, Argentina: My Life as a Failed Child Star, at the online book retailer of your choice. Listen to Hollywood Star Brad Pitt's favorite podcast featuring Tamara and her sister Nat, Chorizo Talk with Tam Yajia, wherever fine pods are cast.Go to www.maximumfun.org/join and select Sleeping with Celebrities to support our show.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at: sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsBluesky @sleepwithcelebsTikTok @SleepWithCelebsJohn is on Bluesky @JohnMoeJohn's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.

Vous aimez notre peau de caste ? Soutenez-nous ! https://www.lenouvelespritpublic.fr/abonnementUne conversation entre Nicolas Vérot et Philippe Meyer, enregistrée au studio l'Arrière-boutique le 3 février 2025.Pour conclure cette série sur la charcuterie, Nicolas Verot nous parle de la confrérie de Saint Antoine et du Championnat du Monde de Pâté-Croûte. Il insiste sur la précision que requiert ce produit, notamment concernant le fameux oreiller de la belle Aurore. Chaque semaine, Philippe Meyer anime une conversation d'analyse politique, argumentée et courtoise, sur des thèmes nationaux et internationaux liés à l'actualité. Pour en savoir plus : www.lenouvelespritpublic.frDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

About the Show:The Struggle of Balancing Motherhood and Ambition: "And I said, okay, I'm going to say yes to every single thing that I possibly can. Even if that means that I'm not home for dinner, that I might not see Lucy as much as I want to." – Mallory FilesIn this inspiring episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Mallory Files, founder of Ozark Charcuterie and Wine Bar in Fayetteville. Mallory opens up about her personal journey—from escaping a difficult family situation and dealing with heartbreaking loss to saying “yes” to new chances and creating a vibrant business that has taken Northwest Arkansas by storm.Mallory shares how she turned grief and mental health struggles into a passion for creativity, building a small side hustle into a fast-growing business with a strong digital presence. She also discusses her work with the Northwest Arkansas Women's Shelter and her commitment to raising awareness for domestic violence survivors and their families.Whether you're an entrepreneur, a food lover, or someone looking for hope in hard times, this episode will motivate you with Mallory's story of resilience, resourcefulness, and the power of community.Key Takeaways:Turning Pain Into Purpose: Mallory shares how losing her sister to domestic violence shaped her advocacy and business philosophy.Say Yes to Opportunity: Saying yes to every chance, even when it meant risking failure or discomfort, fueled Mallory's business growth.Community Over Everything: Mallory emphasizes the value of connecting with others and serving customers with care and authenticity.Authentic Storytelling Works: Mallory's success on social media came from showing up as herself and sharing her journey, not just her products.Support Local & Give Back: Ozark Charcuterie isn't just about good food—Mallory makes giving back part of her mission by supporting the Women's Shelter and community events.Personal Growth Through Business: Being open about life's ups and downs creates stronger businesses and more meaningful relationships.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show*Ozark Charcuterie Website: www.ozarkcharcuterie.comOzark Charcuterie and Wine Bar on InstagramMallory Files on Instagram: @malloryfilesMallory Files on LinkedInNorthwest Arkansas Women's ShelterFindItNWA.com NWA's Hyperlocal Business DirectoryThis episode is sponsored by*HootOwl Legal Ver 2 FindItNWA.com Northwest Arkansas Council - "Life Works Here!" Try ONBoardNWA.com Today! *Note: some of the resources mentioned may be affiliate links. This means we get paid a commission (at no extra cost to you) if you use that link to make a...

In this episode of the On the Runs podcast, Eric and Erika welcome back Jennifer Ouellette, who shares her inspiring journey through the Boston Marathon and her role as a teammate with the Marathon Mathletes and Team Force as they're fundraising for the NYC Marathon. The conversation delves into the various fundraising initiatives for Team Force, including yoga nights, charcuterie classes, and a big raffle night. They discuss the importance of community engagement, the excitement surrounding the New York City Marathon, and the collaborative spirit of the Mathletes. Jennifer emphasizes the significance of sharing and supporting each other's efforts in fundraising, while also highlighting the personal connections that make these events meaningful. The episode wraps up with a light-hearted discussion about future plans and the joy of running together.This episode is brought to you by My Race Tatts! Thank you for your support!My Race Tatts Affiliate Page - 15% of your purchase goes towards our TEAM FORCE Fundraising efforts for the NYC MarathonChapters00:00 Introduction and Energy Boost03:49 Jennifer's Boston Marathon Redemption06:45 The Marathon Mathletes and Team Force09:46 Fundraising Initiatives and Community Engagement12:24 Yoga Nights and Charcuterie Events15:15 Navigating Fundraising Challenges18:17 Building Community Through Events21:35 Creative Fundraising Ideas and Partnerships24:19 Cocktail Night Planning and Execution29:19 Perfect Sunday Afternoon Plans29:41 Running the New York City Marathon31:45 Fundraising Strategies and Raffles31:49 Sponsorships and Partnerships36:40 Exciting Raffle Night Details43:18 The Impact of Cancer and Team Force47:01 Excitement for New York and Community Involvement48:13 Virtual Participation and Fundraising Strategies50:38 Building a Supportive Community for Events54:33 Introducing the Mathletes and Their Journey56:33 Logistics and Group Dynamics for the Marathon59:27 Creative Fundraising Ideas and Community Engagement01:03:21 Exciting Prizes and Donations for the Raffle01:06:21 Final Thoughts and Future PlansEric's NYC Marathon Fundraiser - Team FORCE, a dynamic organization that supports the hereditary cancer community Erika's Chicago Marathon Fundraiser - for American Foundation for Suicide Prevention in memory of her brother, Nick My Race Tatts Affiliate Page - 15% of your purchase goes towards our TEAM FORCE Fundraising efforts for the NYC MarathonStrava GroupLinktree - Find everything hereInstagram - Follow us on the gram YouTube - Subscribe to our channel Patreon - Support usThreadsEmail us at OnTheRunsPod@gmail.com

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is best known for writing about food, chefs and the work of professional cooking. He has also written for the New York Times, the New York Times Sunday Magazine, the Wall Street Journal, Gourmet Magazine and other publications. He has received two James Beard Awards. His food television appearances include Anthony Bourdain's No Reservations & Parts Unknown and he's also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com Takeaways: Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks. Charcuterie originated as a preservation method, essential for survival. Duck confit is a prime example of a culinary preparation born out of necessity. The book 'Charcuterie' helped fuel a movement towards traditional cooking methods. Taste is the primary reason charcuterie remains relevant today. Making your own charcuterie allows for unique flavors not found in stores. Common sense is crucial when it comes to food safety in charcuterie. Sodium nitrite is safe when used correctly and is essential for curing. Charcuterie boards have become a popular trend in modern dining. Engaging with the community enhances the cooking experience. Feel free to reach out to us: migrationwaterfowl@gmail.com   Facebook, Instagram, YouTube & TikTok: @migrationwaterfowl  Migration Waterfowl Store https://tinyurl.com/MigrationWaterfowlStore   Migration Waterfowl is presented by:   Blue Bird Waterfowl https://bluebirdwaterfowl.com   And also brought to you by these fine partners:   The Duck Hole & Company https://m.facebook.com/duckholecompany   Rig'Em Right Outdoors https://rigemright.com   Flight Day Ammunition https://www.flightdayammo.com 10% off with code MW10   Aves Hunting https://aveshunting.com   CK Custom Calls https://m.facebook.com/100088485616501/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The Fat One is definitely “downtown” today as he recaps his day in Fat Acres which included a gentleman caller, new sheets, Seniorcize class quiz programs, sportsball PLUS the announcement of the winner of the 2025 So-So Question Contest. Happy National Buttermilk Biscuit Day.

Vous aimez notre peau de caste ? Soutenez-nous ! https://www.lenouvelespritpublic.fr/abonnementUne conversation entre Nicolas Vérot et Philippe Meyer, enregistrée au studio l'Arrière-boutique le 3 février 2025.Ce deuxième épisode de notre série sur Nicolas Verot, charcutier, nous plonge dans le pari de ses parents, qui décident de changer leur manière de travailler avec les éleveurs. Il nous parle ici de la démarche de sincérité de la maison pour perpétuer la charcuterie traditionnelle et des difficultés auxquelles ils ont pu faire face. Chaque semaine, Philippe Meyer anime une conversation d'analyse politique, argumentée et courtoise, sur des thèmes nationaux et internationaux liés à l'actualité. Pour en savoir plus : www.lenouvelespritpublic.frDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Its all about the salami on this episode as we chat with Matt Browning from Oui Charcuterie! Plus Chef Plum gives us a recap of National Prostart this past weekend in Baltimore!

Vous aimez notre peau de caste ? Soutenez-nous ! https://www.lenouvelespritpublic.fr/abonnementUne conversation entre Nicolas Vérot et Philippe Meyer, enregistrée au studio l'Arrière-boutique le 3 février 2025.Dans ce premier épisode, Nicolas Verot, quatrième génération de charcutier dans sa famille, nous parle de l'histoire de ce métier et de sa formation. Il évoque les difficultés rencontrées par la charcuterie face aux groupes industriels et souligne l'importance d'une formation d'excellence pour conserver sa qualité traditionnelle. Il revient sur l'histoire de sa famille, de son grand-père meilleur ouvrier de France et de la maison Verot à Saint-Etienne puis à Paris.Chaque semaine, Philippe Meyer anime une conversation d'analyse politique, argumentée et courtoise, sur des thèmes nationaux et internationaux liés à l'actualité. Pour en savoir plus : www.lenouvelespritpublic.frDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

It's a Ticked Off Tuesday! First up, a listener calls for standardized coffee cup sizes across all cafes. Is it a medium or a small? Why does a “large” at one place feel like a “small” at another? Jared weighs in on the daily chaos of caffeine inconsistency.Then, we head to the slopes of Mont Tremblant, where the only thing colder than the weather was the food. One listener shares their disappointment over flavorless fries, bland pasta, and a serious lack of seasoning.And finally, a group of sisters go out for a nice dinner and are served a charcuterie board that looked like leftovers from another table. Jared reviews the attached photo and gives his take on what is and definitely isn't charcuterie-worthy.Tune in for relatable rants, some hard truths about fancy food, and Jared's unfiltered reactions to your most frustrating (and hilarious) complaints.Support the podcast by supporting our sponsors!Ava Support the show and start building better credit. Use code JTRAIN for your first month of Ava free when you download the app at https://www.meetava.com/Nutrafol Support the show and get $10 off your first month's subscription of Nutrafol and free shipping. Use the code FEATHER at https://www.nutrafol.com

Today on the HowToBBQRight Podcast, the weather is FINALLY looking up (00:14)! Malcom whipped up a bison picanha, and it was super beefy and delicious (01:08)! The Michelin guides are making their way down south, and here's OUR picks for who deserves a star (08:03). Y'all are KILLING IT on the BBQ memes competition, and the BINGO game might just be our favorite (19:13). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (27:52)! Malcom's got a new dip just in time for your summer charcuterie spreads (28:41). Is Royal Oak's new charcoal actually worth using (34:42)? This is how you smoke the best BBQ beef short ribs (38:59). Catering a wedding can be a HUGE task, but here's the best ways to cater barbecue for the big day (41:58). When you cook brisket for a crowd, should you slice, shred, or chop it (43:28)? Malcom's cooked a LOT of seafood, but here's how he'd get down on a HUGE seafood boil (45:19)! Should you be trimming your brisket BEFORE you throw it on the smoker (49:27)? We've got a golf get together this weekend, and I ordered the “Taste of the Masters” to review (52:23)...

Big Al brought everyone a delicious plate this morning. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 1 - Once again we enter the very twilight zone of the week and Jacob & Tommy have one foot on a banana peel the other in the outer limits. So for your consideration in this segment they talk details that led to the Shockers loss to Oklahoma State in the N.I.T. and the team's future.

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

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

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

Breaking down the Eagles' beatdown of the Commanders

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

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

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