Podcasts about cheeses

In which Alex, Leslie and Lynne joyously unpack Dreamgirls. Find Leslie online: https://lesliegraystreeter.com/Find Fine Beats & Cheeses here: https://finebeatsandcheeses.com/lynne-streeter-childress/This episode was made possible by your support! Thanks to everybody who supports us on Patreon and Apple Plus.https://www.patreon.com/youaregoodWe LOVE Magpie Cinema Club! https://linktr.ee/magpiecinemaclubAlex's zine!https://www.patreon.com/HighOccultureYou can buy a You Are Good logo shirt DESIGNED BY THE GREAT LIZ CLIMO here. (Liz Climo designed our logo!)https://www.bonfire.com/you-are-good-shirts160/You Are Good is a feelings podcast about movies.You can make a contribution to Palestine Children's Relief Fund here:https://www.pcrf.net/Miranda Zickler produced and edited this episode:https://linktr.ee/mirandatheswampmonsterFresh Lesh produces the beats for our episodes.

Episode 269: Jay & Ray get a few old idioms running again. - Encorecheese itjalopySubscribe, review, and come find us on BlueSky, Insta, &  FB.Big Science Music is an award-winning original music and sound boutique. Providing scoring, sound design, radio, podcast, and all audio-post production services for the advertising, film, and video industries. Grab a taste of the groove salad at bigsciencemusic.comsome of the W9Y sources include phrase finder uk, word wizard forums, etymology online, the OED, American Dictionary of Idioms, Wiki, newspapers.com, stackexchange, worldwidewords.

We hear culinary highlights from Tom’s travels through Europe // Chef Micah Windham from Sleeping Lady Mountain Resort in Leavenworth // Joins us to talk about Keipi Dinners and Horse Soldier Whiskey // We build a Memorial Day Menu // Eliza Ward from ChefShop guides us through the world of the King of Cheeses – Parmigiano Reggiano // It’s Washington asparagus season! // Larry and Sharon Brown share the story of their new shop, MOOO! Ice Cream, in Fall City // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Kamau Bell has a long and impressive resume, including hosting seven seasons of the CNN docuseries United Shades of America, winning a Peabody Award for We Need to Talk About Cosby, and winning the third season of Celebrity Jeopardy, and he’s about to take off on his “Who’s With Me” standup tour. Kamau wore a T-shirt on TV that read, “Not All Macaroni and Cheeses are Created Equal,” a political message and “insider Black conversation” that he explains to host Rachel Belle. We’ll also learn the true history of mac & cheese in America, a narrative that took 200 years to uncover, with James Beard Award-winning food historian Michael W. Twitty and Gayle Jessup White, a descendant of both Thomas Jefferson and James Hemmings, the enslaved head chef of Jefferson’s Monticello kitchen. Kamau tells host Rachel Belle about his experience traveling to Kenya with Anthony Bourdain, where his unadventurous eating tendencies were seriously challenged, and of course he shares his last meal. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel’s new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

In Hawkes Bay, Hōhepa is an organisation which offers supported housing, education and employment to people with intellectual disabilities.

Paul chats about the launch of the new Plastic Cheeses single 'Mid Strength Crisis'.You can hear it live at the Bell's Beach Brewing launch tonight.Check out all their released tunes at https://plasticcheeses.bandcamp.com/

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

Local cheesemakers have voiced concerns about the competition created by supermarket-produced home-brands. Smaller brands have been forced to scale back on production to reduce their reliance on the supermarkets - in a bid to focus on filling niches that appeal to Kiwi cheese lovers. The Country's Rowena Duncum explains further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Local cheesemakers have voiced concerns about the competition created by supermarket-produced home-brands. Smaller brands have been forced to scale back on production to reduce their reliance on the supermarkets - in a bid to focus on filling niches that appeal to Kiwi cheese lovers. The Country's Rowena Duncum explains further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

What if we had a draft of favorite cheeses?

Cheesy and Fondue learn about sweet cheeses. We talk about Dutch, Norwegian and Nepali cheese. We discuss candy, chocolate, gummies and more. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://rochester.thecheeselady.net/product/roomano-pradera/https://www.forbes.com/sites/davidnikel/2025/04/05/how-to-eat-norwegian-brown-cheese-and-actually-enjoy-it/https://seroogys.com/2-5-oz-chocolate-cheese-wedge/https://cheesebox.com/product/chocolate-cheese/https://cabotcreamery.com/blogs/recipes/cheddar-cheese-fudgehttps://toriavey.com/cream-cheese-candies/https://www.savoryexperiments.com/valentines-day-cream-cheese-candy/http://japanesesnackreviews.blogspot.com/2010/04/qbb-candy-cheese.html?m=1https://www.marinfood.co.jp/english/products/cheese/candy/https://mallko.store/products/churpi-nepali-hard-cheese-candyhttps://timesofindia.indiatimes.com/travel/eating-out/savouring-nepals-churpithe-hardest-cheese-in-the-world/articleshow/78313158.cmshttps://www.candynation.com/kraft-gummy-mac-and-cheese-box-4ct?srsltid=AfmBOorrzM1WOQdfqkJcZRb9K9RqaZBYUajBSv5hI5tF3B1ngTjcP7TlNL4This Week in Cheesehttps://www.hurriyetdailynews.com/turkiyes-first-cheese-museum-welcomes-25-000-visitors-this-year-207578

Take a dip into deliciousness! After a legendary episode ranking Top 5 Cheeses together, the gang is back for another food sample filled episode where we talk about the food you can't wait to scoop - dips! Dips are a culinary delight that has captured the hearts of foodies everywhere by providing us a flavour explosion of countless variety that often enhances the vessel you choose to dip with. One of the greatest things about them is how they are made to be shared which makes it perfect for our episode today! So join Tuong La and Dip-shits Hayley Kellett, Spencer Dunn, and Simone Dorie as they dunk themselves into another sensory episode for their mouths and your ears as they rank Top 5 Dips! The post 191 – Top 5 Dips appeared first on PodCavern.

After having been on their podcast twice last year, it seemed only fitting that I started gathering the crew of Fine Beats and Cheeses to come on to mine. The first one who took the plunge is Lynne Streeter Childress. We kick things off by talking about TV Mysteries. We cover a lot of the spectrum - from Columbo, Matlock, and Murder, She Wrote to newer shows like Elsbeth, Poker Face, and Matlock (there's a new one!) Lynne talks about how these shows, "old white people solving crimes", attracted her to them, her memories of them, and what keeps her coming back for more.  Then, we get to talk about Building Better People Productions. BBP Productions uses theater to encourage empathy, kindness, and other social-emotional skills for kids and their adults through shows, classes, and workshops. Lynne talks about how she started BBPP, what you can expect from what she and her team do, and where you can find them! Lastly, we talk about the podcast, Fine Beats and Cheeses. Lynne makes up one third of the Fine Beats and Cheeses team, alongside her twin sister Leslie, and Sam, the producer. We talk about how the podcast came to be, the guests they have had on and topics they've talked about, and where Lynne sees herself in the podcasting space in the future. You can find Lynne at: https://www.instagram.com/lynnestreeterchildress/ https://www.threads.net/@lynnestreeterchildress You can find Building Better People Productions at: https://bbpproductions.com/ https://www.instagram.com/building_better_people/ https://www.threads.net/@building_better_people You can find Fine Beats and Cheeses at: https://finebeatsandcheeses.com/ https://feeds.captivate.fm/fine-beats-cheeses/ https://www.threads.net/@finebeatsandcheeses https://www.instagram.com/finebeatsandcheeses/ Leslie: https://www.instagram.com/lesliegraystreeter/ https://www.threads.net/@lesliegraystreeter https://lesliegraystreeter.com/ Sam: https://www.instagram.com/madebysamphotos/

Live form the UCB Theatre NY, we discuss the mayor's race, Mr. Softee, speed limits, and Bacon Liquid Egg and Cheeses. This Month's Panelists: Alise Morales (Go Touch Grass), Jamie Stelter (Co-Host “Mornings On 1”, NY1), Rollie Williams (Climate Town)

Craving a taste of Germany? The specialty meats, cheeses, gravies, and other items at Helga's German Deli & Gift Shop (303-344-5488) are available for purchase in-store and through their new online portal. Visit https://helgasdeli.com/german-deli/ for details. Helga's Haus & Bier Garden City: Aurora Address: 14197 E Exposition Ave Website: https://www.helgashaus.com

Kathy McCabe, host of Dream of Italy, visits with Nicola Bertinelli, President of the Parmigiano Reggiano Consortium to talk about the King of Cheeses and the 90th anniversary of the consortium of producers of this amazing "Made in Italy" product. Bertinelli leads Kathy in a tasting of various ages, talks about the importance of the American market for this cheese and share stories of Parmigiano Reggiano including ones about 3-Michelin Star Chef Massimo Bottura.  Show notes: http://www.dreamofitaly.com/18

The U.S. Championship Cheese Contest is more than just a competition; it’s a celebration of craftsmanship, innovation, and camaraderie in the cheese industry. Contest Coordinator Kirsten Strohmenger emphasizes the unique spirit of the event, stating, “It’s a competition, but it’s friendly and encouraging. Cheesemakers take pride in their work while supporting one another.” Held March 4-6 at the Resch Expo Center in Green Bay, this prestigious contest brings together top cheesemakers from across the country. This year, a record-breaking 2,000 entries from 31 states will compete for top honors. Entries range from classic cheddars to new and trending flavors, including the rising popularity of Nashville hot cheese.See omnystudio.com/listener for privacy information.

Join us as we meet Rivka from Amsterdam, who shares her life experiences, family background, and the significance of Anne Frank's legacy in her world. This heartfelt conversation explores community, identity, and the resilience of Jewish youth today.• Rivka shares her journey and identity as a Jewish girl in Amsterdam • Discusses family history and the importance of community • Highlights cultural aspects like biking and local traditions • Reflects on school life and educational differences • Shares a profound connection to Anne Frank and Holocaust remembrance • Discusses recent events affecting the Jewish community in Amsterdam

This week, I chat with sisters Lynne Streeter Childress and Leslie Gray Streeter from the pop culture podcast "Fine Beats and Cheeses." We discuss why people love pop culture, celebrities whose passing still affect us to this day, the celebrities we want to live forever and the role of black woman and our nature to save the world. Be sure to follow their page on Instagram at: https://www.instagram.com/finebeatsandcheeses/

Manny Navarro talks Canes NIL & Recruiting

Cheesy and Fondue learn about Christmas cheese traditions around the world. We talk about the UK, Sweden and the Philippines. We discuss cheese non-profits. We find some Mac and cheese candy canes. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.atlasobscura.com/foods/christmas-cake-and-cheesehttps://theyorkshirepress.co.uk/food-drink/the-ultimate-yorkshire-christmas-tradition-of-yorkshire-wensleydale-and-fruit-cake/https://www.nealsyarddairy.co.uk/blogs/cheese/blue-christmashttps://www.ingebretsens.com/swedish-christmas-cheese?srsltid=AfmBOooQKvWQM6T4Jbkzq4QF9mRN6ieDaD0uA98dmz-xsXruH_Fz2Gnlhttps://www.thecheesegeek.com/blogs/cheese-blog/its-vacherin-season?srsltid=AfmBOoq_a0fdlNVGPOwJZ_egZN32PrEm8D6ogAQZ1IjdmuqK3qlsMeXwPhilippines Christmas Cheese ballhttps://manilasun.com/queso-de-bola/Ceremony of the Christmas cheeseshttps://www.contrarylife.com/2017/12/ceremony-of-christmas-cheeses-43722/https://mcphee.com/products/mac-cheese-candy-caneshttps://culturecheesemag.com/blog/giving-tuesday-the-best-cheese-non-profits-to-donate-to/https://lycorogue.tumblr.com/post/735716263471480832

In this very festive episode of The Rabbit Ho-Ho-Hole Detectives, Cat, Richard, and Charles are back to chase the provenance of historical objects both real and metaphorical.  Today, Cat is hoping to be crowned the winner as she discusses Saint Lucy, Charles is staying close to home with his topic, Christmas in London, and Richard is singing his way through Wassailing. Don't forget, if you have a rabbit hole you'd like us to fall down then you can email us at: rabbitholedetectives@gmail.com  Plus, our book, The Rabbit Hole Book, is out now and available from all good book shops. As mentioned, we'll be taking a short break over the festive period but we'll be back on January 8th.  Wishing all our listeners a Merry Christmas and Happy New Year! To get an exclusive NordVPN deal, head to https://nordvpn.com/rabbithole to get an extra 4 months on the 2-year plan. There's no risk with Nord's 30-day money-back guarantee. Learn more about your ad choices. Visit podcastchoices.com/adchoices

#LANCASTER REPORT Good times with expensive cheeses.. :Jim McTague, former Washington Editor, Barrons. @MCTagueJ.  Author of the "Martin and Twyla Boundary Series."  #FriendsofHistoryDebatingSociety 1887 Clinton County PA

Ceej shares her delightful journey through Toronto. From the bustling St. Lawrence Market, with its rich history and irresistible cheese selections, to the charming local shops celebrating niche interests and how it all connects to Philippines history. Hosted on Acast. See acast.com/privacy for more information.

It's that time of year again to renew your driver's license! But where will you go: the good or bad DMV??? Find out where you belong by listening to today's recipe! Head Chefs: André LaMilza & Dashawn Mahone Sous-Chef: AJ Howard ‧₊˚ ⋅

WELCOME TO THE SEASON-AL CURDBOX In the world of culinary delights, few elements can transform a dish as much as seasonings. These vibrant herbs and spices not only enhance flavors but also introduce intriguing textures, creating a richer and more enjoyable eating experience. When it comes to cheese, the incorporation of herbs can amplify its natural characteristics, resulting in a harmonious blend of fragrances and tastes. Cheeses adorned with aromatic seasonings offer a delightful interplay of freshness and complexity, highlighting their creaminess while adding a burst of botanical essence—a perfect fusion of flavors.Now, let's take a look at what we have for us in this month's box...Visit curdbox.com for more info.Please visit some of our cheese and pairing partners in this month's box:@plymouthcheesevt, @forevercheeseco, @paccard_artisian, and @bonnemaman_us.

Volcanoes...Ancient sacred rituals...Cheese matured at the bottom of wine barrels. Cheese steeped in olive oil for months. Today's adventure in the eastern Aegean islands of Greece, is an unusual one.The islands have their own unique, unusual and tasty cheeses that defy specific categorizations.Greece. Cheese.What can possibly else be said?Enjoy today's adventure!This weeks recommendations include:A YouTube lecture from Professor Tate Paulette:"Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer":https://www.youtube.com/watch?v=nDva-HQmLUoAnd his book is out soon and it's called, "In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia" , link to get it here:https://www.amazon.co.uk/Land-Ninkasi-History-Ancient-Mesopotamia/dp/0197682448/ref=sr_1_1?crid=3LACZB9Y4597H&dib=eyJ2IjoiMSJ9.D8RjokggtN32jESMm27WyQ.FotreWbyENYZGO3fXGoHZ7LODlxcIb5sEFoKLfMWR0M&dib_tag=se&keywords=In+the+Land+of+Ninkasi%3A+A+History+of+Beer+in+Ancient+Mesopotamia&nsdOptOutParam=true&qid=1730400252&s=books&sprefix=in+the+land+of+ninkasi+a+history+of+beer+in+ancient+mesopotamia+%2Cstripbooks%2C84&sr=1-1An interesting project to map ancient roads, shipwrecks on modern topographic maps:Putting human past on the MAPS:https://news.harvard.edu/gazette/story/2024/06/harvard-digital-atlas-plots-patterns-from-history-ancient-and-modern/Isaac Rangaswami Wooden City a newsletter about London.https://woodencity.substack.com/The Hollow and the Whole — Picking Apples at Nightingale Cider in Tenterden, Kenthttps://www.pelliclemag.com/home/2024/03/20/the-hollow-and-the-whole-nightingale-cider-katie-matherA Slice of Cheese podcast with Jenny Linford from FoodFM Radio.https://open.spotify.com/show/2weTJIKyG5XqQ04qFfwPUv?si=5b08742d7c5f4e6eThanks for listening and reading!LoveThe Delicious Legacy PodcastSupport 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.

Abbaye de Belloc - Cheeses of France Series Discover the unique story behind Abbaye de Belloc, a cherished semi-hard cheese from the French Pyrenees, crafted from the rare, rich milk of red-nosed Manech cows native to the Basque region. Regulated under France's prestigious AOC (Appellation d'Origine Contrôlée) laws, Abbaye de Belloc is a part of the Ossau Iraty family of cheeses, renowned for its nutty, caramelized flavors and dense, creamy texture. Each wheel represents a centuries-old tradition and the dedication of the Benedictine monks who perfected this cheese. In this episode, we journey to the Abbaye Notre Dame de Belloc, near the picturesque village of La Bastide Clairence, a gem of Basque heritage. Learn how the monks' devotion to labor and prayer inspired their cheesemaking methods, creating a cheese deeply tied to its place of origin. From WWII resilience to agricultural development in the 1960s, Abbaye de Belloc's production reflects a remarkable legacy preserved through local partnerships and modern support. Abbaye de Belloc's production uniquely blends regional history with culinary artistry. After the monks turned cheesemaking over to a nearby creamery in the 1990s, Habitat et Humanisme, a French nonprofit, stepped in to ensure the abbey remained a hub for cheesemaking and community service. Today, young interns continue the work, crafting and aging each wheel under the abbey's roof, honoring an ancient method while supporting affordable housing initiatives. Indulge in the flavors of Abbaye de Belloc as we explore its exquisite pairing options, from robust wines like Pinot Noir to earthy Shiraz, which enhance the cheese's caramelized richness and nutty character. Join us in celebrating the taste, tradition, and cultural legacy of Abbaye de Belloc—a true taste of Pays Basque's heritage. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Elena chats with Big Brother season 26 star & former Mrs. America, Brooklyn Rivera, about life fresh off of Big Brother, charcuterie, how timing is everything, listener questions, some never heard before stories, and who should watch out for trampolines. Check Out Brooklyn! https://www.instagram.com/mrsbrooklynrivera https://mrsbrooklynrivera.com We want your feedback... If you enjoyed this episode, tell us why! Leave Elena a review, and subscribe on your favorite podcast platform. Save a horse & ride my socials ;) Follow me: www.instagram.com/elenadavies www.instagram.com/miscelenaeouspodcast www.tiktok.com/@miscelenaeouspodcast GO REWATCH MY BB SEASON WHILE WEARING MY MERCH www.MiscELENAeous.com Ring in & leave Elena your questions: (817)-767- 3996 Executive Producer: Madelyn Grimes YEA Media Group Learn more about your ad choices. Visit megaphone.fm/adchoices

Iliza brags about her free cups and gives advice to a stressed executive. Are you on our Patreon?! Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/iliza.

Find out all the details about micro fermentation. Discover how Formo is using this process to churn out Koji protein-based cheese alternatives that are hitting over 2000 stores in the DACH region. The episode breaks down the differences between micro and precision fermentation and why micro fermentation's quicker market route is so exciting. Learn about the sustainability perks and the cool science behind cheese without cows. Whether you're into biotech, sustainable food, or just love cheese, this deep dive offers a taste of the future. LINKS / Mentions The Bright Green Partners overview on different types of fermentation https://brightgreenpartners.com/precision-fermentation/ Formo - https://formo.bio/https://formo.bio/ Raffa - https://www.linkedin.com/in/raffael-wohlgensinger/ Connect with Marina - https://www.linkedin.com/in/schmidt-marina/ Check out R2G Media - https://www.r2g.media/ Turtle Tree - https://www.turtletree.com/ Flora Ventures - https://www.floravc.com/ Foodlabs - https://www.foodlabs.com/ 00:00 Introduction to Micro Fermentation 04:11 Product Launches 05:32 Deep Dive Micro Fermentation 17:31 Product Development and Consumer Testing 20:56 PF vs. MF in detail 27:24 Benefits of Koji 29:23 Regulatory Landscape 31:47 Fundraising Perks 34:44 Sustainability Impact 42:50 Partnering with Traditional Dairy Manufacturers 46:06 Go to market 47:08 Future Innovations

With $1.8 billion in sales, Sargento continues to innovate its top-selling cheddar, mozzarella and string cheeses, all while keeping the company private. And third-generation CEO Louie Gentine has a plan to keep shredding the competition. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Plus, what to look for when shopping for healthy cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before releasing their mind-bending, James Ford-produced debut album WOOF. this Friday, Fat Dog's Joe Love and Chris Hughes spoke with me about dressing up, Catan, the highs of their live shows, picking up shifts at the Brixton Windmill and cheese maturing. With thanks to Aoife Kitt and Domino Record Co. Photo: Pooney Ghana Join SON Estrella Galicia on 12 September at Paper Dress Vintage in Hackney, witth Coach Party and The New Eves playing - plus a clothing repair workshop, Soundcrafters interactive workshop and beer pouring. Tix available now on DICE

Eric Fawcett (Gator Country) and Neil W. Blackmon (Saturday Down South) discuss the commitment of four star wing CJ Ingram to Florida. Why Ingram is a massive get with NBA upside, and what work he'll need to do at the collegiate level to reach his lofty potential. Plus, Neil and Eric discuss Olympic basketball, the commitment of Santa Fe guard Kevin Pazmino, and Florida's finalized non-conference schedule.

Melissa challenges Jess to name the top 10 highest protein cheeses (and we bet you won't guess what's #1)! They also unpack some food myths, discussing how foods labeled as "bad" by the diet industry are actually packed with macronutrients that can help you reach your goals. If you're still thinking about foods in terms of "good" vs. "bad" for weight loss, this episode will totally change the way you think about what you put on your plate, and help you make smarter, more goal-driven choices. CONNECT WITH JESS & MELISSA Join our FREE LUMINÜ Community: https://bit.ly/49UdEw0  Get Started with 'The Burn & Build 8-Week Fat Loss Accelerator' (Bonus 4-Week Reverse Diet Program): https://bit.ly/12-week-lighter-u Download 'The Ü Method: Burn & Build Blueprint' and get started for FREE: https://bit.ly/49XtWEh Text us with your questions: 917-810-3393 Check us out on Youtube: @luminu_official Follow us on IG: @luminu_offical Follow us on TikTok: @luminu_official

Happy Halloween (in summertime), y'all! We're entering a season of holiday-themed TV episodes of New Girl and we're excited about it!Jenn and Jaime (@elspunko) are joined this week by their podcasting pal Catrina (@CatrinaTParker) to unpack all the hilarity and drama of the appropriately-titled "Halloween."This week's New Girl rewatch focuses on a story where Jess puts her heart on the line with Sam, Schmidt annoys Robby and Cece, while Winston and Shelby finally break up and Nick deals with his own relationship woes.Enjoy!Our recommended media:"The 7-10 Split" by Karmen LeeFine Beats & Cheeses podcast"Black Widow: A Sad-Funny Journey Through Grief for People Who Normally Avoid Books with Words Like 'Journey' in the Title" by Leslie Gray Streeter"A Love Song for Ricki Wilde" by Tia WilliamsWe Are Lady Parts (Peacock)Follow us on Twitter and Instagram for more fun content. Support the Loveland Therapy Fund for Black Women and Girls, and donate if you can to the ACLU Drag Defense Fund.

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.

#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes

Today we talk about how to make cheese around three kinds of cheese that are wonderful to eat and from which to learn how to make cheese. Featured Event: Self Reliance Bootcamp, October 4 Sponsor 1: EMP Shield, Coupon Code LFTN Sponsor 2: DiscountMylarBags.com   Livestream Schedule (All Central Time) Tuesday Live with Blake Rymer, TN Mountain Farm, 12:30PM Tuesday Night with Angry Prepper, 8pm Friday Homestead Happenings with The Tactical Redneck, 9:30am   Tales from the Prepper Pantry Sad Canning Season So Far Home for a bit so doing “oldest first” from the freezers Fresh Cucumber Salad Recipe All the DILL from DAWN   Frugality Tip from Nicole Using a camper for lodging   Operation Independence Hip Campers coming this week!   Main topic of the Show: Three Soft Cheese To Get You Started   Why Cheese? Why Homemade? A Brief History of Cheese (Visual Aid) How to get started - path of least resistance Milk, Culture, Acid, Calcium Chloride (1/4 teaspoon of powdered calcium chloride to 1/4 cup of water), Rennet, Cheese Cloth, Strainer, Instant read thermometer, measuring cups, pots, strainer   Homemade Ricotta: ½ gallon mils, heated to 180-190. Add 2 tablespoons lemon juice and stir. Let cool. Strain and salt to taste Farmer's Cheese: Cream Cheese: ½ gallon mil heated to 180-190. Add ¼ cup vinegar and stir. Let cool. Strain. Mix in salt and herbs to taste Cream cheese upgrade: Vitamix Chevre: 1 gallon milk. Mesophilic culture, CaChl, rennet. Heat mild to 80-90. Stir in caChl, culture, then rennet. Let sit at 80 for 12 hours. Ish. Strain til the right consistency. Add 1tsp salt and mix in any herbs.   Storing soft cheeses   Sum it Up   Make it a great week!   Song:   GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

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

The Ten Most Unhealthy Cheeses

Ted's Meat & Potatoes

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Developing your palette, bay leaves, stock making, Top 5 cheeses and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

The 3:05 alarm brought out a strong take about cheese from Jimmy on National Cheese Day. This sparked a heated debate about the best cheeses including the preferred shape of mozzarella sticks. 

The troops fight abroad, and sketch comedians fight on the home front. In our latest dispatch from the universe of Aaron Sorkin's STUDIO 60 ON THE SUNSET STRIP, we ponder the author's tortured relationship with everything from advertising to gender to Woody Allen via "The Nevada Day" Parts 1 & 2 and "The Option Period." PATREON-EXCLUSIVE EPISODE - https://www.patreon.com/posts/528-studio-sucky-105072974

Trump's criminal fraud trial continues...now with farts! Judge Merchan weighs contempt charges. Trump attacked witness Michael Cohen. Rolling Stone says Trump is pissed about the press coverage. Mary Trump says he's terrified. Jon Stewart's reaction to the press coverage. Lawrence O'Donnell continues to troll Donald. The House Republican FART task force. Person 16 says Trump tried to bribe Walt Nauta. Troth Senchul continues to collapse. Trump flip-flopped on TikTok. With Buzz Burbank, music by Everyday Dolores, Freekbass, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

340. Two Cheeses by The Golden Ratio

How Do You Know If A Feathered Dinosaur Could Fly?Not all birds can fly. Penguins, ostriches, and kiwis are some famous examples.It's pretty easy to figure out if a living bird can fly. But it's a bit tricker when it comes to extinct birds or bird ancestors, like dinosaurs. Remember, all birds are dinosaurs, but not all dinosaurs evolved into birds.Scientists at Chicago's Field Museum wanted to figure out if there was a way to tell if a dinosaur could fly or not. They found that the number and symmetry of flight feathers are reliable indicators of whether a bird or dinosaur could lift off the ground.Ira talks with two of the study's co-authors about their research and how it might help us understand how dinosaur flight evolved. Dr. Yosef Kiat is a postdoctoral researcher and Dr. Jingmai O'Connor is the associate curator of fossil reptiles at The Field Museum in Chicago.Sacre Bleu! Some French Cheeses At Risk Of ExtinctionThere's bad news for the Camembert and brie lovers out there: According to the French National Center for Scientific Research, some beloved soft cheeses are at risk of extinction. The culprit? A lack of microbial diversity in the mold strains used to make Camemberts and bries.As with many foods, consumers expect the cheese they buy to be consistent over time. We want the brie we buy today to look and taste like the brie we bought three months ago. But there's a downside to this uniformity—the strain of Penicillium microbes used to make these cheeses can't reproduce sexually, meaning it must be cloned. That means these microbes are not resilient, and susceptible to errors in the genome. Over the years, P. camemberti has picked up mutations that make it much harder to clone, meaning it's getting harder to create the bries we know and love.Joining Ira to talk about this is Benji Jones, senior environmental reporter at Vox based in New York City.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.