Podcasts about culinary

Jenn Lueke, aka Jenn Eats Good, is a culinary creator, recipe developer, and newly anointed cookbook author. She started her now-famous Instagram account while she was in college studying business, finance, and entrepreneurship. During her undergrad, she interned in several related fields that gave her a three-dimensional view of how to bootstrap a business—from market research to angel investing. She pursued a career in finance post-grad, working at the Silicon Valley Bank, where she learned crucial administrative skills in a corporate setting, all while posting original recipes she'd developed while navigating her personal journey with food and nutrition. Lueke finally decided to pursue content creation full-time shortly after she went viral for her “budget grocery” series. Her understanding of finance and money paired well with her simple approach to nutrition, making her a great resource for beginner chefs looking to improve their diets on a budget. Now, she's taken the next step in her culinary career with her debut cookbook, Don't Think About Dinner.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Kash Patel's misuse of FBI resources is even deeper than the fun run to Italy's Olympic games.Then, on the rest of the menu, the chief federal judge for Minnesota warned the state's top prosecutor and ICE, ‘Obey court orders or face contempt;' thousands of corrections continue being issued for Texas' Bible-infused curriculum; and, Anthropic refuses to bend to the Pentagon and make its killer robot kill more people on its own.After the break, we move to the Chef's Table where a renowned German human-rights group that helps women victims of online attacks, is barred from the US after the Trump administration accused the founders of being part of a “global censorship-industrial complex;” and, the Cuban Baseball and Softball Federation said eight members of Cuba's delegation were denied visas to the United States for the World Baseball Classic.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, some people think a woo woo Surgeon General should be vaccinated if they are going to be blasted out of their brains on shrooms.Then, on the rest of the menu, in just one year, ICE's spending on weapons, ammunition, and accessories to wage war on Americans surged over 360 percent; Kash Patel went on a revenge-fueled firing spree, terminating at least 10 employees who investigated Trump for stealing top secret nuke docs for sale; and, an ICE operation in Newark, New Jersey caused a multi-vehicle crash with injuries to several children.After the break, we move to the Chef's Table where the Speaker of the UK's House of Commons said he was the one who tipped off police that Epstein conspirator and former ambassador to the US, was a flight risk; and, Trump's Border Czar said he will use his extensive Catholic grade school training to “educate” the Pope on Church teachings.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, even more of Trump's dark past surfaces at the worst possible time for the decaying monarch.Then, on the rest of the menu, in a 5 to 4 decision, the Supreme Court ruled that Americans cannot sue the US Postal Service, even when employees deliberately refuse to deliver the mail; a judge barred the government from a ‘wholesale' search of Washington Post reporter Hannah Natanson's seized devices; and, Whiskey Pete Hegseth is appealing a judge's order that blocks him from punishing former Navy fighter pilot, astronaut and now US Senator, Mark Kelly, for reminding the troops to follow the law.After the break, we move to the Chef's Table where the US and South Korean militaries will have joint drills in March as tensions with North Korea escalate; and, Japan demands the swift release of a Japanese national detained in Iran.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

SummaryIn this episode, Anthony and Brian explore the rich culture, history, and culinary delights of Southern Italy. They discuss the importance of media in reflecting Italian life, travel tips for experiencing authentic Italy, and the unique characteristics of various regions. The conversation highlights the slower pace of life in the South, the historical influences that shape its culture, and the diverse food traditions that make Southern Italy a unique destination for travelers.TakeawaysSouthern Italy is rich in culture and humor.Media like 'Sicilia Express' reflects Italian life.Traveling to Italy requires careful planning.Naples is often a gateway to the South.Authentic experiences are found off the beaten path.Historical influences shape Southern Italy's culture.Food is a central part of Southern Italian life.Lesser-known regions offer unique experiences.The pace of life in the South is slower and more traditional.Culinary traditions vary greatly across regions.KeywordsSouthern Italy, travel tips, Italian culture, food, history, authentic experiences, regions, Naples, Puglia, SicilyS05E09 Southern Italian Roots: Sun, Stone, and Seahttps://italywithbella.com

In today's episode, we welcome Jacques Pépin, culinary icon, bestselling author, and beloved teacher whose career has shaped generations of cooks around the world.Jacques looks back on his early apprenticeship in France, his move to the United States, and the unexpected turns that defined his career—from La Pavillon to Howard Johnson's, from television with Julia Child to decades of teaching. He reflects on the importance of technique, the difference between professional and home kitchens, and why cooking has always been less about prestige and more about connection. He also shares the mission behind the Jacques Pépin Foundation and why passing on practical skills to those rebuilding their lives matters deeply to him.Join us as Jacques reminds us that long after trends fade, the simplest truth remains: cooking brings people together.

Fluent Fiction - Catalan: Barcelona's Culinary Gamble: From Market to Memorable Meal Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-02-24-08-38-20-ca Story Transcript:Ca: Barcelona bullia de vida aquell matí d'hivern.En: Barcelona buzzed with life that winter morning.Ca: La pluja suau no dissuadia les persones de visitar el famós Mercat de la Boqueria.En: The gentle rain did not dissuade people from visiting the famous Mercat de la Boqueria.Ca: Els colors vius dels fruits frescos i les aromes prometedores s'entrellaçaven en l'aire.En: The bright colors of fresh fruits and the promising aromas intermingled in the air.Ca: Laia estava nerviosa però il·lusionada.En: Laia was nervous but excited.Ca: Avui seria l'amfitriona d'un sopar especial, i volia que tot sortís perfecte.En: Today she would host a special dinner, and she wanted everything to turn out perfect.Ca: Amb una llista a la mà, Laia caminava determinadament entre les parades.En: With a list in hand, Laia walked determinedly among the stalls.Ca: Al seu costat, Martí, despreocupat com sempre, ja s'havia aturat a tastar unes olives.En: Beside her, Martí, carefree as always, had already stopped to taste some olives.Ca: "Laia, has de provar aquestes!En: "Laia, you have to try these!"Ca: " va exclamar Martí amb ganes.En: exclaimed Martí eagerly.Ca: "Després, Martí, primer hem de trobar els ingredients", va respondre Laia, sense apartar la vista dels seus objectius.En: "Later, Martí, first we have to find the ingredients," replied Laia, without taking her eyes off her goals.Ca: Volia trobar els millors ingredients, especialment un tipus específic de safrà, imprescindible pel seu plat estrella.En: She wanted to find the best ingredients, especially a specific type of saffron, essential for her star dish.Ca: Mentrestant, Gemma tamborinejava amb els dits al telèfon, esperant que el seu missatge arribés a la seva destinació oculta.En: Meanwhile, Gemma was tapping her fingers on the phone, waiting for her message to reach its hidden destination.Ca: Portava una sorpresa que, esperava, canviaria la vetllada en forma positiva.En: She was carrying a surprise that she hoped would change the evening for the better.Ca: Les parades eren plenes de gent, i Laia es va adonar que alguns articles escassejaven.En: The stalls were full of people, and Laia noticed that some items were scarce.Ca: Un lleuger pas de preocupació va creuar el seu front.En: A slight hint of concern crossed her forehead.Ca: "Aquest mercat sempre està tan ple aquests dies", va dir, però Martí només va somriure, assaborint un altre tast de xoriço.En: "This market is always so crowded these days," she said, but Martí just smiled, savoring another taste of chorizo.Ca: Mentre buscaven, una parada va cridar l'atenció de Laia.En: As they searched, a stall caught Laia's attention.Ca: L'últim pot de safrà lluïa en un prestatge, però una altra persona també estava interessada.En: The last jar of saffron gleamed on a shelf, but another person was also interested.Ca: Laia va pensar de pressa i, amb educació, va demanar-li si podia comprar-lo.En: Laia thought quickly and politely asked if she could buy it.Ca: Després d'uns moments de dubte, la compradora va accedir amb un somriure.En: After a few moments of hesitation, the buyer agreed with a smile.Ca: "Ho has aconseguit, Laia!En: "You did it, Laia!"Ca: ", va exclamar Martí, amb admiració.En: exclaimed Martí, with admiration.Ca: "Potser ara puc gaudir d'alguna cosa més mentre comprem?En: "Maybe now I can enjoy something else while we shop?"Ca: " Laia va riure, finalment alleujada.En: Laia laughed, finally relieved.Ca: Quan van arribar a casa de Laia, es van posar a la feina.En: When they arrived at Laia's house, they got to work.Ca: La cuina es va omplir de sons i olors deliciosos.En: The kitchen filled with delicious sounds and smells.Ca: De sobte, la porta va sonar.En: Suddenly, the door rang.Ca: Gemma havia arribat, no estava sola.En: Gemma had arrived, and she wasn't alone.Ca: Amb un somriure còmplice, va presentar la seva sorpresa: un amic comú que feia anys que no veien.En: With a knowing smile, she presented her surprise: a mutual friend they hadn't seen for years.Ca: La vetllada va transcórrer amb nous riures i històries compartides.En: The evening unfolded with new laughs and shared stories.Ca: El sopar va ser un èxit, fins i tot sense alguns dels ingredients originals.En: The dinner was a success, even without some of the original ingredients.Ca: Laia va aprendre que, de vegades, improvisar pot portar sorpreses encara més agradables del que havia previst.En: Laia learned that sometimes improvising can bring even more pleasant surprises than she had planned.Ca: I així, va acabar confiant més en el seu instint i en les petites oportunitats que sorgeixen inesperadament enmig del caos.En: And so, she ended up trusting more in her instincts and in the small opportunities that arise unexpectedly amidst the chaos. Vocabulary Words:the stall: la paradathe aroma: l'aromacarefree: despreocupatto sway: dissuadirthe shelf: el prestatgethe jar: el potto gleam: lluirto tap: tamborinejarthe hint: el pasto savor: assaborirscarce: escàsthe forehead: el frontthe chaos: el caosthe opportunity: l'oportunitatto unfold: transcórrerthe surprise: la sorpresathe destination: la destinaciónervous: nerviosato improvise: improvisarthe evening: la vetlladato be relieved: alleujatto agree: accedirto notice: adonar-sethe list: la llistathe ingredient: l'ingredientto host: ser l'amfitrióspecific: específicthe smile: el somriureeager: amb ganesto change: canviar

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Aileen Cannon is still trying really hard to erase Jack Smith's espionage report on Trump, by any means necessary.Then, on the rest of the menu, a new federal lawsuit alleges DHS illegally tracks and intimidates observers; FedEx wants its money back after Trump's tariffs are ruled illegal; and, you can tell Trump is racist because when faced with charges of racism, Trump always claims some of his best friends are Black.After the break, we move to the Chef's Table where former UK ambassador Mandelson has been released on bail after his arrest for passing secret government documents to convicted pedophile Jeffery Epstein;  and, former Norwegian Prime Minister Thorbjørn Jagland has been hospitalized after a “suicide attempt” amid his Epstein-linked corruption and sex probe.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

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River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is coming under attack from all sides, including from his own armed supporters.Then, on the rest of the menu, five days after Epstein's arrest in the summer of 2019, Trump's protection racket “directed” the New York Police Department to “stand down” its investigations related to the sex trafficker; Trump finally approved emergency assistance to Washington, D.C., to help the city with a sewage system leak that dumped at least two-hundred-fifty million gallons of raw sewage into the Potomac River; and, at least thirty-five times since August, federal judges have ordered the Trump administration to explain why it should not be punished for violating their orders in immigration cases.After the break, we move to the Chef's Table where France summoned Jared Kushner's dad, Ambassador Charles Kushner, to protest comments by the Trump administration over the beating death of a far-right activist; and, flights have been cancelled, tourists are warned to shelter in place and twenty-five Mexican National Guard troops were left dead in six separate retaliatory attacks after an operation that killed cartel leader ‘El Mencho.'All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Fluent Fiction - Catalan: Chasing Calçots: Marc's Culinary Quest in Barcelona Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-02-22-08-38-20-ca Story Transcript:Ca: Marc es despertà amb un propòsit clar al cap: impressionar a la seva mentora, la Júlia, amb un plat català excel·lent.En: Marc woke up with a clear purpose in mind: to impress his mentor, Júlia, with an excellent Catalan dish.Ca: El vent hivernal bufava fort a Barcelona, però això no va impedir que Marc es dirigís cap al cor de la ciutat, al mercat de la Boqueria, per trobar els millors ingredients.En: The winter wind was blowing strongly in Barcelona, but that didn't stop Marc from heading to the heart of the city, to the Boqueria market, to find the best ingredients.Ca: La Boqueria estava plena de vida.En: La Boqueria was full of life.Ca: Els colors vibrants de les fruites i verdures, els aromes dels embotits i el marisc fresc del dia feien de l'espai un lloc especial.En: The vibrant colors of the fruits and vegetables, the aromas of the cured meats and the fresh seafood of the day made the place special.Ca: La gent passejava amunt i avall, amb cistells plens i somriures en els rostres.En: People strolled up and down, with baskets full and smiles on their faces.Ca: Marc sabia exactament el que necessitava per al seu plat: una assortida selecció de verdures, peix fresc, i, sobretot, un ingredient especial d'hivern, els calçots.En: Marc knew exactly what he needed for his dish: a varied selection of vegetables, fresh fish, and, above all, a special winter ingredient, calçots.Ca: Tanmateix, aquell matí es trobà amb un problema.En: However, that morning he ran into a problem.Ca: Tothom semblava buscar els calçots, i les parades gairebé ja no en tenien.En: Everyone seemed to be looking for calçots, and the stalls almost didn't have any left.Ca: Amb el seu cor bategant més ràpid de l'habitual, Marc es va moure ràpidament entre la multitud.En: With his heart beating faster than usual, Marc moved quickly through the crowd.Ca: Va passar per davant d'una parada darrere l'altra, fins que va veure un venedor que embalava l'últim manoll de calçots.En: He passed by stall after stall until he saw a vendor packing up the last bunch of calçots.Ca: Sense pensar-s'ho, es va dirigir cap a ell, però no era l'únic: uns quants compradors també ho havien vist.En: Without hesitation, he headed towards him, but he wasn't the only one: a few other buyers had also noticed.Ca: "Si us plau, necessito aquests calçots," va dir Marc amb to determinat.En: "Please, I need these calçots," said Marc with a determined tone.Ca: "Estic a punt de cuinar un àpat molt especial.En: "I am about to cook a very special meal."Ca: "El venedor, un home gran amb un somriure amable, va veure la passió als ulls de Marc.En: The vendor, an older man with a friendly smile, saw the passion in Marc's eyes.Ca: Després d'un breu intercanvi, va accedir a vendre'l el manoll per un petit descompte si Marc prometia tornar i explicar com havia anat el dinar.En: After a brief exchange, he agreed to sell him the bunch at a small discount if Marc promised to return and share how the dinner went.Ca: Amb el seu trofeu a les mans, Marc va córrer a casa a començar la preparació.En: With his trophy in hand, Marc ran home to start the preparation.Ca: Va posar tot el seu esforç i aprenentatge al plat, i al cap de poques hores, es va reunir amb Júlia per presentar-li el resultat.En: He put all his effort and learning into the dish, and within a few hours, he met with Júlia to present her the result.Ca: La Júlia, amb els ulls plens d'admiració, va tastar el menjar.En: Júlia, with eyes full of admiration, tasted the food.Ca: "És magnífic, Marc!En: "It's magnificent, Marc!"Ca: " va exclamar.En: she exclaimed.Ca: "No només has trobat els ingredients perfectes, sinó que hi has posat el teu cor.En: "Not only have you found the perfect ingredients, but you've put your heart into it."Ca: "Aquell dia, Marc no només va guanyar el respecte de la seva mentora, sinó que també va descobrir una nova confiança en ell mateix.En: That day, Marc not only earned the respect of his mentor but also discovered a new confidence in himself.Ca: Havia après a adaptar-se, a improvisar i, sobretot, a confiar en les seves capacitats com a cuiner.En: He had learned to adapt, to improvise, and, above all, to trust in his abilities as a cook.Ca: Així, enmig del bullici del mercat i el caliu d'un àpat cuinat amb amor, Marc va fer un pas més en el seu camí cap a convertir-se en un gran xef català.En: Thus, amidst the hustle and bustle of the market and the warmth of a meal cooked with love, Marc took another step on his path to becoming a great Catalan chef. Vocabulary Words:the purpose: el propòsitto impress: impressionarthe mentor: la mentorathe winter: l'hivernthe wind: el ventthe heart: el corthe market: el mercatthe ingredients: els ingredientsthe stall: la paradathe vegetables: les verduresthe scent / aroma: l'aromathe variety: la varietatthe crowd: la multitudthe vendor: el venedorthe buyer: el compradorto hesitate: vacil·larthe passion: la passióthe exchange: l'intercanvithe bargain / discount: el descompteto promise: prometrethe effort: l'esforçto admire: admirarto taste: tastarmagnificent: magníficto adapt: adaptar-seto improvise: improvisarto trust: confiarthe abilities: les capacitatsthe hustle and bustle: el bullicithe warmth: el caliu

Alessandra Ciuffo joins the pod to talk about being on Food Network's “Hot List” and winning Guy's Grocery Games at just 15 years old. She opens up about why social media wasn't always part of the plan, and how documenting every single day of culinary school helped her truly “find her culinary voice”. She also shares why teaching people how to cook matters, how she balances classical training with nonna intuition, and why midnight pasta might just be the ultimate comfort food. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow the Alessandrea Ciuffo on Instagram: HERE Learn More about Food Network Hot List: HERE Hosted on Acast. See acast.com/privacy for more information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, furious world leaders are banning Trump military bases across the world as he plans his invasion against Iran.Then, on the rest of the menu, the Trump DHS was hit with a blistering court order over its illegal 'terror' and 'violence;' the Kentucky Supreme Court ruled that a measure establishing public funding for charter schools is unconstitutional; and, scientists decry the Trump order to drop the rule to keep nuclear workers' radiation exposure “as low as reasonably possible.”After the break, we move to the Chef's Table where the US was the only major destination to see a decline in international travelers last year, falling eleven million short of Biden's last year in office; and, the navies of El Salvador and Mexico announced seizing ten tons of cocaine in the Pacific Ocean this week, while Trump blew up another eleven people to tiny bits for driving speed boats in Latin American waters.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Carla Hall, a true culinary phenomenon, transcends the kitchen to inspire with her profound emotional intelligence and unwavering authenticity. From her legendary status on Top Chef and Food Network to her empathetic role as "the judge of judges," Carla embodies a unique blend of warmth and wisdom. Her journey underscores the power of embracing one's true self, transforming every dish and interaction into an experience of joy, encouragement, and undeniable connection.Takeaways:The Power of Authenticity and Evolution: Carla Hall demonstrates that remaining true to oneself while constantly evolving is key to enduring success and personal fulfillment in a rapidly changing world.Emotional Intelligence in Leadership: Her approach to guiding and nurturing others, whether in the culinary world or in life, highlights the critical role of empathy and understanding in effective leadership.The Hidden Realities of Culinary Arts: Beyond the glamour of television, Carla sheds light on the intense pressure and mental fortitude required in the culinary industry, advocating for greater awareness and support for mental health.Sound Bytes:"You are his inspiration in the kitchen. And I owe you so much because it rounds him out.""People aren't going to allow themselves to be vulnerable if they feel like they're judged.""As long as I lead with joy and being my true authentic self, like you can't go wrong."Connect & Discover Carla:Website: carlahall.comInstagram: @carlaphallFacebook: @chefcarlahallTikTok: @carlaphallX: @carlahallYouTube: @carlahall2201Show: Please Underestimate Me

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Olu Olamigoke Jr. talks about what black history means to him, his culinary pancake skills, his journey to competing for Nigeria in the 2016 Olympics, the importance and foundation of his faith, best karaoke songs, 2000's R&B and hip hop, why music is important to him, and more!Episode link in bio.Be sure to follow Lactic Acid on the following platforms:  YouTube: Lactic Acid Podcast Twitter: Lacticacid_pod Instagram: Lacticacidpodcast Substack: LacticacidpodcastIf you're loving the show, please subscribe and leave a rating and review on Apple Podcasts, and share it with your friends and family!

Fluent Fiction - Hungarian: Sizzling Synergy: A Tale of Culinary Collaboration Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2026-02-19-23-34-02-hu Story Transcript:Hu: A közönség zsongott a Központi Vásárcsarnokban.En: The audience buzzed in the Központi Vásárcsarnok.Hu: Az ételek illata keveredett a levegőben; füstölt kolbászok, pirospaprika, friss zöldfűszerek.En: The aroma of food mixed in the air; smoked sausages, paprika, fresh herbs.Hu: Télen a csarnok különösen zsúfolt volt, hiszen mindenki a legjobb hozzávalókat kereste.En: In winter, the hall was particularly crowded, as everyone searched for the best ingredients.Hu: Áron célja az volt, hogy új étterme számára különleges idényjellegű ételt találjon ki.En: Áron's goal was to invent a special seasonal dish for his new restaurant.Hu: Egy új étel, ami magával ragadja az embereket.En: A new dish that would captivate people.Hu: Komolyan járta a sorokat, szemét a zsákmányra függesztette.En: He seriously walked the aisles, his eyes fixed on his prey.Hu: Kata, lelkes amatőr ételblogger, éppen ott keresett ihletet, ahol Áron is járt.En: Kata, an enthusiastic amateur food blogger, was seeking inspiration right where Áron was browsing.Hu: Ő különleges ízeket, izgalmas történeteket akart találni, hogy blogján megossza azokat olvasóival.En: She wanted to find unique flavors and exciting stories to share with her readers on her blog.Hu: Mindketten más-más irányból közelítettek a paprika sarkához, ami különleges példányokkal volt megrakva.En: They both approached the paprika corner from different directions, which was stocked with special varieties.Hu: Egyszerre nyúltak egy gyönyörű csokor pirospaprika felé.En: Simultaneously, they reached for a beautiful bunch of paprika.Hu: A véletlen összehozta őket.En: Chance brought them together.Hu: Az utolsó csokor mindkettőjük számára kulcsfontosságú volt.En: The last bunch was crucial for both of them.Hu: Áron nem habozott, beszélgetést kezdeményezett Katával.En: Áron didn't hesitate and started a conversation with Kata.Hu: „Úgy látom, mindketten ezt a paprikát néztük ki” – mondta mosolyogva.En: "It seems we both had our eyes on this paprika," he said with a smile.Hu: Kata észrevette a potenciált ebben a váratlan találkozásban.En: Kata noticed the potential in this unexpected encounter.Hu: „Mit szólnál hozzá, ha együtt találnánk valamit? Te készítenél egy remek ételt, én pedig megörökíteném az egész folyamatot a blogom számára.”En: "What would you say if we found something together? You could create a great dish, and I could document the entire process for my blog."Hu: Áron vonakodott egy pillanatra, de a kíváncsisága felülkerekedett.En: Áron hesitated for a moment, but his curiosity prevailed.Hu: „Ez érdekes ötlet. Csináljunk így!”En: "That's an interesting idea. Let's do it!"Hu: Következett az együttműködés.En: Thus began the collaboration.Hu: Áron meghívta Katát az étterembe, ahol közösen dolgoztak a különleges pápai paprikával.En: Áron invited Kata to the restaurant, where they worked together with the special pápai paprika.Hu: Kata jegyzetelt, fényképezett, és lelkesedéssel figyelte Áron precíz mozdulatait.En: Kata took notes, photographed, and watched with enthusiasm as Áron meticulously worked.Hu: A vacsora különlegesen jól sikerült.En: The dinner turned out exceptionally well.Hu: Áron szívét-lelkét beleadta, Kata pedig minden momentumot megörökített.En: Áron put his heart and soul into it, while Kata captured every moment.Hu: Az ízek kifogástalanok voltak, a paprika megkoronázta az egész ételt.En: The flavors were impeccable, and the paprika crowned the entire dish.Hu: Együtt ültek a megterített asztalnál, megosztva élményeiket és ötleteiket.En: They sat together at the set table, sharing their experiences and ideas.Hu: A közös munka során rájöttek, hogy barátság is kezd kialakulni köztük.En: During the joint effort, they realized that a friendship was beginning to form between them.Hu: Ez a találkozás nemcsak a tökéletes paprika miatt volt emlékezetes.En: This encounter was memorable not just because of the perfect paprika.Hu: Mindkettőjük számára új utak nyíltak meg.En: New paths opened up for both of them.Hu: Áron megtanulta, hogy más perspektívák gazdagíthatják kreativitását.En: Áron learned that different perspectives could enrich his creativity.Hu: Kata pedig felfedezte, hogy a közös tapasztalatok és a kulináris kölcsönhatás különleges történeteket hozhatnak létre.En: Kata discovered that shared experiences and culinary interactions could create special stories.Hu: A piac forgataga lassan elcsendesedett, de az ő kapcsolatuk elkezdte bontogatni szárnyait.En: The bustle of the market slowly quieted, but their relationship began to unfurl its wings.Hu: Egy új kezdet, amit az utolsó csokor paprika hozott el éppen ott, a Központi Vásárcsarnok kellős közepén.En: A new beginning brought about by the last bunch of paprika, right there in the heart of the Központi Vásárcsarnok. Vocabulary Words:audience: közönségbuzzed: zsongottaroma: illatasmoked sausages: füstölt kolbászokherbs: zöldfűszerekcrowded: zsúfoltingredients: hozzávalókatgoal: céljaseasonal: idényjellegűcaptivate: magával ragadjaaisles: sorokatprey: zsákmányraenthusiastic: lelkesdocument: megörökítenémcollaboration: együttműködésmeticulously: precíz mozdulataitexceptionally: különlegesenflavors: ízekimpeccable: kifogástalanokcrowned: megkoronáztaexperiences: élményeiketperspectives: perspektívákcreativity: kreativitásátinteractions: kölcsönhatásmemorable: emlékezetesenrich: gazdagíthatjákshared: közösculinary: kulinárisunfurl: bontogatniheart: kellős

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's DOJ blows it bad in a blistering loss.Then, on the rest of the menu, a Trump DOJ attorney was held in contempt for refusing to return an ICE detainee's paperwork; Kathy Ruemmler could be called a spy for sharing secret details with Epstein about a probe into a 2012 prostitution scandal that engulfed the Secret Service during her tenure as White House counsel; and, Trump's executive order to boost production of RoundUp weed killer, makes it illegal to warn the public of pesticide and herbicide dangers.After the break, we move to the Chef's Table where the former South Korean president received a life sentence for imposing martial law while leading his failed 2024 insurrection; and, a nationwide union strike in Argentina tests Milei's flagship labor law overhaul.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In deze aflevering duiken Annie, Jonas en Jeroen in drie onderwerpen met een duidelijke Aziatische rode draad. Van een spectaculair Zuid-Koreaans kookprogramma tot een snelle, pittige mosselbereiding en een viral boterbroodje dat overal op social media opduikt.ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast. Hosted on Acast. See acast.com/privacy for more information.

What can the kitchen teach leaders about influence, trust, and soft power?In this episode, Shelby and Belinda are joined by Jeremiah Knight, Foreign Service Officer and author of Diplomat in the Kitchen, to explore leadership through the lens of culinary diplomacy.Jeremiah shares how food, storytelling, and hospitality can build trust across cultures and serve as a powerful form of soft power in professional environments. He also reflects on what it took to create Diplomat in the Kitchen over several years, including the importance of building the right team, accepting honest feedback, and pursuing a passion project strategically while maintaining a full-time career.This episode offers grounded leadership lessons on influence, discernment, resilience, and building relationships that last.Send us a comment!Join us on February 28th, 2026 at the DC Wharf for the Recommit: Winter Retreat. Get your tickets here: https://www.stirringsuccess.com/recommit-a-halfday-retreat We publish new episodes every other Wednesday. Subscribe to the Leadership Tea Podcast Subscribe to Leadership Tea on YouTube! Follow us on Instagram @Leadership_Tea for more inspiration and insights.

Going in, I thought we were going to talk about how Brad Jones is nailing the Tourism Ambassador Program in Bellevue WA (and before that, in Rochester MN). But our conversation went way further…into the development of an amazing transit program for workforce, residents and visitors and a movement into culinary that engages the creators as a critical part of the mix. Oh yeah…and that he's a Parrot Head. Join us.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump DOJ lawyers are quitting and posting about leaving their jobs on LinkedIn as the mass exodus continues.Then, on the rest of the menu, Mark Zuckerberg is set to testify for the first time in front of a jury in a watershed social media trial; Minnesota and federal authorities are separately investigating what caused the eight skull fractures that landed a Mexican citizen in the intensive care unit of a Minneapolis hospital; and, Warren Buffett's company invests in The New York Times six years after he sold all his newspapers.After the break, we move to the Chef's Table where Peru's Congress voted to remove interim President José Jerí from office as he faces corruption allegations; and, Paris prosecutors opened two new investigations into sex abuse crimes and financial wrongdoings linked to Jeffrey Epstein.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson. As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation. In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume. Episode Highlights What it takes to design and deliver 54 million airline meals a year Food trends shaping airline menus, including protein and fibre Sustainability in aviation catering and the Paddock to Plane programme Working with high-profile chefs, including Ross Lusted for Qatar Airways Integrating native Australian ingredients into global menus Developing and mentoring the next generation of chefs This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail Robert Smithson Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Joe has cooked in three-star Michelin kitchens, competed on two seasons of Top Chef, is a social media star with nearly 500K followers on Instagram, has created two delicious consumer packaged goods, and is a regular as both a competitor and a judge on Food Network... and he came on the podcast to discuss it all! I've been a massive fan of Joe for years, and the mustachioed pasta savant gave me one of the best food conversations I've ever had. You can't miss this episode! Find Joe Sasto: Instagram: https://www.instagram.com/chef.joe.sasto/ Website: https://www.joesasto.com/ YouTube: https://www.youtube.com/c/chefjoesasto Joe's Brands: Tantos! – https://www.eattantos.com/ Ripi – https://ripifoods.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠Hurrdat ONE Website⁠⁠⁠ or visit ⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:00:58 – Welcome to the Show, Joe! 00:03:15 – Ranch as a Dipper 00:06:43 – Evolution of the Term “Chef” 00:15:23 – Overcoming Doubts 00:17:29 – Being a Celebrity Chef 00:23:44 – Joe Sasto's Culinary POV 00:29:35 – “Breaking the Rules” 00:39:55 – Joe's Early Career 00:46:40 – Current Pursuits 00:48:53 – Tantos! 00:56:44 – Final Questions & Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Season 11 of All The Feelings: Still Adulting, where Pete and Tommy prove that being a grown-up is just an elaborate prank we're all somehow still falling for.This week: The culinary industrial complex.Pete wages a one-man war against grocery store architecture while searching for a discontinued cookie with the fervor of someone who's lost far more than a snack. Tommy confronts his mageirocophobia (the fear of cooking—yes, it's real), learns he's been a Meat Man, discovers he's aging into his Fish Era, and finally—finally—figures out how to freeze leftovers without creating a Jenga tower of regret in his freezer.Also: the theological implications of coriander, and why the death of the Choco Taco is actually about mortality.It's 45 minutes of two adults realizing that "What's for dinner?" is the most existentially terrifying question in the English language.Merch Drop: We're Aging Into Our Fish Era • The Omega-3 Wars are Coming for US ALL. ---Learn more about supporting this podcast by becoming a member. Visit allthefeelings.fum/join to learn more!

Dr. Gray and Lindsey Roberts join Jeremy Wendt to shed some light on the global culinary program at Tennessee Tech. They discuss the blossoming of the program, and how it has taken shape over the very short time it has been offered to students. They discuss how exciting and fun the program has been, and their plans for making it even bigger and better in the near future. Listen To The Local Matters Podcast Today! News Talk 94.1

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump was busted in a major affidavit scheme to trick judges and grand juries to grant them relief.Then, on the rest of the menu, Kristi Noem verbally ordered a C-130 pulled in the middle of a search and rescue mission for an overboard seaman to ferry immigrants from California to Trump's Texas gulags; a bombshell Epstein file reveals the FBI interviewed a victim Trump sexually abused when she was still a teenager; and, a monument honoring Eugene, Oregon's first Black families was revealed over the weekend.After the break, we move to the Chef's Table where Belgium summoned the US ambassador over his social media post accusing the kingdom of antisemitism; and, Elon Musk has been hit by a 'large-scale' EU child porn probe just weeks after being fined $139M.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Welcome to another episode of the Outdoor Adventure Series! Today, we're exploring the intersection of food, travel, and the great outdoors with our guest, Emmanuel Laroche—a food and travel writer, VP of marketing and sensory consumer insights in the food industry, host of the Flavors Unknown podcast, and author of "Conversations Behind the Kitchen Door." Emmanuel joins us to discuss his latest book, "A Taste of Madagascar: Culinary Riches of the Red Island," where he reveals the secrets behind Madagascar's renowned vanilla, unique spices, caviar, and local ingredients.Throughout the conversation, you'll learn about Emmanuel's roots in France, his journey in the food industry, and his travels across the globe. We explore the incredible culture, food origins, and human stories that define Madagascar, from the laborious process behind vanilla cultivation to the unexpected discovery of caviar farms and the significance of hunchback cattle to local tribes.Whether you're a foodie, adventurer, or someone curious about how the world's rarest flavors make it to your kitchen, this episode will transport you to Madagascar's vibrant landscapes and introduce you to the people who bring these culinary treasures to life. Get ready for fascinating insights, hints of recipes, and a renewed appreciation for the origins of the foods we often take for granted.DISCUSSION06:15 Natural Flavor Extraction Industry09:32 "Changed Perspective on Coffee Beans"12:39 "Vanilla Journey to Innovation"13:50 Madagascar's Unique Culinary Treasures17:06 Caviar Farming and Sturgeon Habitats23:22 Vanilla's Global Journey25:38 Celebrating Ingredients of Madagascar27:31 Madagascar Vanilla: Exported, Not Used31:26 Sacrificial Cattle Tradition Insight35:14 "Slowing Down in Madagascar."39:11 Baobab Alley Adventure44:42 Madagascar: Beyond Vanilla's Legacy49:51 A Taste of MadagascarLEARN MORETo learn more about Emmanuel and his book, A Taste of Madagascar: Culinary Riches of the Red Island, visit his website at http://atasteofmadagascar.com/ and his social sites:Facebook: https://www.facebook.com/emmanuel.laroche.92Instagram: https://www.instagram.com/flavorsunknown/Flavors Unknown Podcast: https://flavorsunknown.comNEXT STEPSVisit us at https://outdooradventureseries.com to like, comment, and share our episodes.KEYWORDSEmmanuel Laroche,  A Taste of Madagascar, Outdoor Adventure Series, Podcast Interview, PodMatch#EmmanuelLaroche #ATasteofMadagascar #Madagascar #OutdoorAdventureSeries #PodcastInterview #PodMatchMy Favorite Podcast Tools: Production by Descript Hosting Buzzsprout Show Notes by Castmagic Website powered by Podpage Be a Podcast Guest by PodMatch

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump and Judge Aileen Cannon were caught and called out in the Eleventh Circuit Court of Appeals for a scheme to delete incriminating files.Then, on the rest of the menu, the NAACP and other organizations are asking a judge to protect personal voter information that was seized by the FBI from an elections warehouse just outside Atlanta; LA Olympics leader Casey Wasserman will sell his talent agency in the wake of the Epstein emails discovery; and, a lawsuit by local golfers seeks to stop well-known golf cheat Trump's overhaul of a 100-year-old public golf course in Washington, DC.After the break, we move to the Chef's Table where Orbán says the EU and not Russia is Hungary's real threat ahead of its April vote, so of course Rubio stood up Zalenskyy and met with Orban, instead; and, Europeans pushed back at the US over the racist claim they face ‘civilizational erasure.'All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Founded by John and Jane Sungkamee, the husband-and-wife team behind the legendary Emporium Thai in Westwood which is built upon more than 26 years of cultural stewardship and culinary excellence. First opened in 2000, Emporium Thai has become one of Los Angeles’ most respected Thai institutions. John Sungkamee, Founder & CEO of Emporium Thai and the exciting new Emporium Thai Market, is a restaurateur, entrepreneur, and cultural steward whose career has been defined by honoring tradition while pushing Thai cuisine forward. They are celebrating 26 years this March and they are also participating in this year's Masters of Taste. Every dollar raised at the 2026 Masters of Taste event will benefit the work of Union Station Homeless Services (Union Station), a local organization successfully fighting to end homelessness. Over the last seven years, Masters of Taste has impressively raised over $3.5 Million, helping countless families and individuals find a secure and welcoming place to call home. See omnystudio.com/listener for privacy information.

Join hosts John Drew and Jim Beard, along with special guest JB Anderton (Doctor Who Gives a F*ck/The Bat 77 podcast), as they tackle one of the most controversial multi-Doctor stories in classic Who history. Production Overview: The hosts discuss the behind-the-scenes details of this 1985 three-part adventure, including how the location shifted from the originally planned New Orleans to Seville, Spain. They explore the challenging filming conditions, including extreme heat that made the production difficult, and discuss how this became Colin Baker's favorite story due to his friendship with Patrick Troughton. Creative Conflicts: The episode examines the tension between writer Robert Holmes and director Peter Moffatt, who had very different visions for the story's tone. The hosts also discuss script editor Eric Saward's influence and his preference for darker, more violent content. The Season 6B Theory: The hosts dive deep into fan theories explaining why the Second Doctor and Jamie appear older and why the Doctor seems to be working for the Time Lords, introducing listeners to the concept of "Season 6B" - the idea that the Second Doctor had adventures between his trial and regeneration. Performance Praise: All three hosts agree that Patrick Troughton delivers an excellent performance, giving the role his full commitment despite the script's issues. Colin Baker also receives praise for his dedication, though the hosts feel the material doesn't serve either Doctor well enough. Major Criticisms: The character of Shockeye and the extended focus on food/cannibalism themes Gratuitous violence including the rat-eating scene Poor pacing that stretches the story beyond its natural length Wasted potential for Jamie's character The controversial ending where the Sixth Doctor kills Shockeye Questionable makeup choices for Troughton's Androgum transformation Tall Sontarans that contradict established lore Historical Context: The hosts note that during the airing of part two, the BBC announced Doctor Who would be "rested" for 18 months, creating controversy among fans. The hosts conclude that while the story began with promise in part one, it devolved significantly by part three, with the violence and Shockeye subplot overwhelming what could have been an engaging multi-Doctor adventure. Coming Up Next: Patreon Exclusive: John and Jim wrap up their look at Colin Baker's Voyager comic story, spin the Memory TARDIS, and dive into the infamous "A Fix with Sontarans" special from Jim'll Fix It. Plus, Jim finally shares his thoughts on the legendary (and infamous) charity single "Doctor in Distress" by Ian Levine and company. Next Main Episode: The hosts continue their Colin Baker journey with "Timelash," joined by special guest Alan J. Porter. Hashtags: #DoctorWho #ClassicWho #TheTwoDoctors #SixthDoctor #SecondDoctor #ColinBaker #PatrickTroughton #FraserHines #DoctorWhoPodcast #Whovian #TimeLord #Sontarans #RobertHolmes #1985 #MultiDoctor #TARDIS #JamieJamie #Peri #DoctorWhoReview #ClassicDoctorWho

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Whiskey Pete Kegseth loses again.Then, on the rest of the menu, The MAGA Christo-Fascist purge of National park history and science continues in Glacier National Park; ICE is seizing people's phones, documents, cash and furniture, even without charges; and, tens of thousands of peer-reviewed scientific studies spanning decades calculate climate change is a health danger, while Trump calls it a ‘scam.'After the break, we move to the Chef's Table where a DEA supervisor has been arrested as the US shutters the Dominican Republic office during a wide-ranging visa-fraud probe involving confidential informants; and, EU leaders ready countermeasures to the increasing threats from Russia, China and Trump.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this second episode of the Culinary Travel series, we go around the world through some very exotic flavors with Chef Kelvin Cheung of Jun's in Dubai. Kelvin has eaten his way across the globe, traveling through continents and cities exploring cultures, cuisines, heritage and so much more. On this episode Kelvin gives us a glimpse of his journeys and takes us on a super delicious ride.Destination Highlights and Culinary Insights:1. Thailand - Fireworks of flavor.Kelvin calls Thailand one of the most dynamic food destinations in the world.• Exploring small towns and villages beyond Bangkok.• Best street food in the world.https://www.instagram.com/cheftonn/?hl=en – All of Chef Ton's restaurants come highly recommended.https://www.instagram.com/restaurant.potong/?hl=en – Highly recommended.2. China - A Culinary awakening.• Regional diversity across South, East and Northwest China.• Border cuisines blending Chinese, Thai, and Lao influences3. Japan - The benchmark of excellence.4. Singapore - Nostalgia on a plate5. Jordan - A delicious surprise.https://www.instagram.com/qaismalhas/?hl=en – highly recommended.6. Vietnam - The ingredient revelation - a ‘rice paddy herb'.7. India – A culinary renaissance.Highly recommended - https://www.instagram.com/veronicasbombay/?hl=en                                    https://www.instagram.com/masquerestaurant/?hl=en                                    https://www.instagram.com/restaurantnaar/?hl=enThis special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards.Connect with Kelvin at:https://www.instagram.com/chefkelvincheung/Thank you all for tuning in today!If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or journeys should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference.Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes.Thanks for listening! Until next time, safe travels and keep adventuring.     "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump was rebuked on the House Floor as his own Republican party joined with Democrats to vote against his tariffs on Canada.​​​​​​Then, on the rest of the menu, Bam-Bam Pam Bondi unmasked an undercover FBI agent in her newest Epstein files blunder; an Oregon congresswoman questioned the legitimacy of a Gresham, Oregon family's detention; and, Trump says everybody can attend and denied he had ever tried to exclude Democrats from the annual Governor's meeting, even though only Republican governors had received invitations for the confab.After the break, we move to the Chef's Table where South Korea's spy agency believes the teenage daughter of North Korean leader Kim Jong Un is close to being designated as the country's future leader; and, the billionaire co-owner of Manchester United faced criticism by both political leaders and fans after he said it was the UK that had been “colonized'' by immigrants.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, MAGA in the DHS, ICE and even the White House, commit more crimes than immigrants detained in the gulags.Then, on the rest of the menu, Trump threatened to block the opening of the Canada-built Gordie Howe Bridge after a phone call between billionaire Commerce Secretary Lutnick and the billionaire owners of the nearby privately-owned Ambassador Bridge; immigrant rights groups seek to dismiss a Republican lawsuit to exclude noncitizens from the US census; and, the Federal Aviation Administration reopened the airspace around El Paso International Airport in Texas, just hours after it announced a 10-day closure that would have grounded all flights to and from the airport.After the break, we move to the Chef's Table where Armenians blasted “coward” JD Vance for scrubbing “genocide” from a social media post after visiting the Armenian Genocide Memorial in Yerevan; and, the father of a US-based activist wanted by Hong Kong authorities, was convicted for attempting to deal with his daughter's financial assets in the city.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode of the Over Seasoned podcast, the crew records at Icon Studios in Atlanta and dives into wild food travel stories from Thailand and Mexico. From spice levels that hit way harder than expected, to dispensary-fueled eating sprees, bathroom survival strategies, and what not to order on travel days, this episode is a brutally honest look at the risks of culinary adventure. The guys also go deep on tequila culture in Jalisco, touring distilleries in the town of Tequila, breaking down how tequila is actually made, the difference between tequila and mezcal, blue agave farming, and the controversial additives and lawsuits shaking up the tequila industry. This is the real talk about what happens when curiosity beats common sense.

Summary In this episode of the Wild Fishing Game podcast, host Justin Townsend and guest Chris Ingram discuss the often-overlooked world of small game hunting. They explore the importance of small game as a hunting practice, the role of dogs in enhancing the hunting experience, and the cultural shifts in hunting that have led to a focus on trophy hunting. The conversation emphasizes the accessibility of small game hunting, the community it fosters, and the connection between hunters and their dogs. Chris shares his personal journey in hunting and how he has embraced small game hunting as a passion. In this engaging conversation, the hosts explore the multifaceted world of hunting, particularly focusing on the joy of hunting with dogs, the connection between foraging and hunting, and the culinary delights of small game. They discuss the importance of inclusivity in hunting, the unique bond between humans and dogs, and share personal anecdotes about their experiences in the field. The conversation also delves into various cooking techniques and recipes for small game, emphasizing the value of utilizing all parts of the animal. As they wrap up, the hosts encourage listeners to embrace the outdoors and enjoy the simple pleasures of hunting and cooking together. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: Instagram United Kennel Club American Field Taiwanese Three-Cup Muskrat Chapters: 00:00 Introduction to Small Game Hunting 15:02 The Importance of Small Game Hunting 29:57 The Role of Dogs in Small Game Hunting 35:28 The Joy of Hunting with Dogs 39:11 Foraging and Hunting: A Unique Connection 45:32 Culinary Adventures with Small Game 56:18 Closing Thoughts and Future Endeavors Takeaways: Small game hunting is often overlooked but offers great opportunities. Late season hunting can be a rewarding experience for many. Dogs enhance the hunting experience and can be trained for various game. Small game hunting is accessible and can be done in urban areas. The connection between hunters and their dogs is vital for success. Hunting small game can provide a sense of community among hunters. The evolution of hunting culture has shifted focus towards trophy hunting. Small game hunting can be a great way to introduce new hunters to the sport. Conservation and ethical hunting practices are important in the hunting community. Storytelling and personal experiences enrich the hunting narrative. Small game hunting is an accessible entry point for many. Dogs enhance the hunting experience and create family bonds. Foraging and hunting can be interconnected activities. Culinary creativity is essential in utilizing small game meat. Squirrel and rabbit are often underappreciated culinary delights. Accidental meals can lead to the best culinary experiences. Inclusivity in hunting fosters a welcoming community. Training dogs for various tasks can deepen the human-animal bond. Late season hunting offers unique opportunities for adventure. The relationship between humans and dogs has evolved over thousands of years. Keywords: Small game hunting, hunting dogs, outdoor photography, conservation, hunting culture, American Field Magazine, hunting stories, wildlife, late season hunting, hunting community, hunting, dogs, small game, foraging, culinary, outdoor adventures, wildlife, cooking, conservation, family Learn more about your ad choices. Visit megaphone.fm/adchoices

#118.Josh sits down for a quickfire episode with John Adler, the Vice President of Culinary at Blue Apron, now part of the Wonder platform. They discuss John's massive transition from the high-precision world of fine dining at restaurants like Per Se and Franny's to managing supply chains for millions of meals at Blue Apron. John opens up about the operational complexities of the Wonder acquisition, negotiating contracts for three million pounds of chicken, and the future of robotic kitchens.The conversation moves into the Quickfire round where John shares the best dish he ever ate at a tiny grotto in Italy and gives flowers to the underrated chef Juan Cuevas. He explains why truffle oil should be banned from every kitchen and challenges cooks to be more creative with food waste like herb stems and bread crusts. John recounts a harrowing kitchen disaster involving a plastic deli container melting onto a French cooktop at Per Se. Finally, he breaks down his exact, science-backed method for the perfect grilled cheese sandwich.Links and resources

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Ghislaine Maxwell continues to shake down the Trump administration.Then, on the rest of the menu, Moscow Tulsi Gabbard warned the attorney for an anonymous government employee not to directly share a top-secret complaint about Gabbard's handling of classified material with members of Congress; the Hawai'i Department of Education has failed to provide lawmakers with clear records on how it spent almost four million dollars on more than eight thousand trips in 2025; and, a group of Buddhist monks reached Washington, DC, on foot earlier today, walking single file across a bridge over the Potomac River to cap a fifteen-week trek from Texas that has captivated the country.After the break, we move to the Chef's Table where King Charles III will support police investigating former Prince Andrew's Epstein links; and, a prominent Norwegian ambassador resigned as she faces scrutiny over her contacts with Epstein.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Could Wellington become New Zealand's culinary capital? It certainly seems the Government hopes so, after Minister Louise Upston announced the latest funding from the 'major events and tourism" package will include a plan to help re-establish Wellington as more than the home of politics and water woes. But how will do you actually make that happen? To discuss, we're joined now by veteran Welly restaurant reviewer David Burton.

West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Special; River City Hash Mondays!Starting off in the Bistro Cafe, a Trump appointed federal judge in Atlanta, Georgia ordered the Trump Administration and the FBI to return all and not use any of the over seven hundred boxes of voting material and data seized in a raid under a criminal warrant.Then, on the rest of the menu, the top FBI agent investigating Melissa Hortman's assassination was pulled off the case to file criminal charges against ICE shooting victims; Bad Bunny had a Puerto Rican history scholar on staff for the halftime show; and, Trump's legal team was busted for using a 'false' Law & Order plot to smear E Jean Carroll.After the break, we move to the Chef's Table where British police are investigating allegations that former Prince Andrew sent confidential trade reports to convicted sex offender Jeffrey Epstein; and, Iran sentenced Nobel Peace Prize laureate Narges Mohammadi to over seven more years in prison on top of the thirteen years she was already charged, after she began a hunger strike.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

We revisit some of our favorite shows from the past year! Including Chef Tyler Anderson, Kitchen triggering, Spices and Lenny Mesina from Hudson Vally Foie Gras!

This week, we expand our culinary knowledge by exploring the world of condiments.

Jonny Reinhardt talks with Berrien RESA Superintendent Eric Hoppstock as well as Lauri Berry, Culinary Instructor at St. Joseph Public Schools as well as student Zoey. See omnystudio.com/listener for privacy information.

Fluent Fiction - Danish: Søren's Stew: A Culinary Quest Through a Winter Wonderland Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2026-02-05-08-38-20-da Story Transcript:Da: Sneflokke dansede let fra himlen, og skovbunden var et hvidt tæppe.En: Snowflakes danced lightly from the sky, and the forest floor was a white carpet.Da: Søren stod ved skovkanten nær København, klar til at tage på jagt efter ingredienser til en vintergryde.En: Søren stood at the edge of the forest near København, ready to hunt for ingredients for a winter stew.Da: Det var ikke nogen almindelig gryde.En: It wasn't just any stew.Da: Søren ville imponere sin tante, en berømt kok.En: Søren wanted to impress his aunt, a famous chef.Da: Ved hans side stod Lise, hans trofaste ven, og Rasmus, hans energiske lillebror.En: By his side stood Lise, his faithful friend, and Rasmus, his energetic little brother.Da: "Vi skal finde de bedste vilde urter og svampe," sagde Søren med et smil.En: "We need to find the best wild herbs and mushrooms," Søren said with a smile.Da: "Det er vigtigt for smagen."En: "It's important for the taste."Da: "Men se, hvordan sneen ligger! Det kommer til at tage år," mumlede Rasmus og skævede til Lise.En: "But look at how the snow covers everything! It's going to take forever," mumbled Rasmus, glancing at Lise.Da: "Vi kan bare bruge nogle købeurter."En: "We could just use store-bought herbs."Da: Lise så på Søren.En: Lise looked at Søren.Da: "Vi kan klare det.En: "We can do it.Da: Vi er her for at hjælpe dig," sagde hun opmuntrende.En: We're here to help you," she said encouragingly.Da: Skoven var stille.En: The forest was silent.Da: Kun lyden af deres skridt og vinden der susede mellem de nøgne træer kunne høres.En: Only the sound of their footsteps and the wind whispering through the bare trees could be heard.Da: Søren gik forrest, mens han kiggede efter de urter, han vidste kunne gemme sig under sneen.En: Søren led the way, looking for the herbs he knew might be hiding under the snow.Da: Lise bar en kurv, parat til at samle, hvad de måtte finde.En: Lise carried a basket, ready to gather whatever they found.Da: Efter en times vandring, pegede Rasmus ivrigt på en mosklædt stub.En: After an hour's walk, Rasmus eagerly pointed at a moss-covered stump.Da: "Hvad med dem der? De ser nemme ud," sagde han.En: "What about those? They look easy to get," he said.Da: "Nej," sagde Søren bestemt.En: "No," said Søren firmly.Da: "De er ikke de rigtige.En: "They're not the right ones.Da: Vi skal bruge de stærke og duftende urter."En: We need the strong and fragrant herbs."Da: Selvom Rasmus klagede, fortsatte Søren sin søgen.En: Even though Rasmus complained, Søren continued his search.Da: Pludselig stoppede han op.En: Suddenly, he stopped.Da: Der, under et lag sne, fandt han en lille plet med de rigtige urter.En: There, under a layer of snow, he found a small patch of the right herbs.Da: Lise hjalp ham med at grave dem frem, mens Rasmus skævede misfornøjet til et urteskud.En: Lise helped him dig them out, while Rasmus looked grumpily at a sprig of herb.Da: "Så mange anstrengelser for nogle dumme urter," mumlede Rasmus.En: "So much effort for some silly herbs," mumbled Rasmus.Da: Men Søren, fyldt med stolthed, svarede blot, "Det er det hele værd."En: But Søren, filled with pride, simply replied, "It's all worth it."Da: De vendte tilbage til Søren og Rasmus' hjem, hvor Søren straks gik i gang med at lave gryden.En: They returned to Søren and Rasmus' home, where Søren immediately started on the stew.Da: Duften af friske urter spredte sig hurtigt i køkkenet.En: The aroma of fresh herbs quickly spread in the kitchen.Da: Efter timer ved komfuret var retten klar.En: After hours at the stove, the dish was ready.Da: Søren serverede den til sin tante, der tog en mundfuld og smilede bredt.En: Søren served it to his aunt, who took a bite and smiled widely.Da: "Dette er virkelig enestående," sagde tanten og så på Søren med beundring.En: "This is truly exceptional," said the aunt, looking at Søren with admiration.Da: "Du har gjort op med min forventning. Jeg kan smage, hvor friske urterne er."En: "I can taste how fresh the herbs are."Da: Søren smilede lykkeligt.En: Søren smiled happily.Da: Han havde lært, at tålmodighed og dedikation gav de bedste resultater.En: He had learned that patience and dedication brought the best results.Da: Lise klappede ham på skulderen, og selv Rasmus lignede én, der havde lært noget værdifuldt.En: Lise patted him on the shoulder, and even Rasmus seemed to have learned something valuable.Da: Skoven lå nu bag dem, men timerne tilbragt der havde givet Søren en lærestreg om værdien af at holde fast i sine principper, selv når vejen blev svær.En: The forest now lay behind them, but the hours spent there had taught Søren a lesson about the value of sticking to one's principles, even when the journey gets tough.Da: Med en varm gryde samledes de omkring bordet, glade for Søreks sejr over ikke kun skoven, men også sig selv.En: With a warm stew, they gathered around the table, pleased with Søren's triumph over not only the forest but also himself. Vocabulary Words:snowflakes: sneflokkedanced: dansedeforest: skovingredients: ingredienserimpress: imponerefaithful: trofasteenergetic: energiskeherbs: urtercovers: liggerstump: stubfragrant: duftendepatch: pletpride: stolthedaroma: duftexceptional: eneståendeadmiration: beundringpatience: tålmodigheddedication: dedikationprinciples: principperjourney: vejtriumph: sejrcarpet: tæppewhispering: susedegather: samlesilly: dummemumbled: mumledevaluable: værdifuldtencouragingly: opmuntrendesmile: smilbite: mundfuld

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Summary The Wild Harvest Report for February 2026 provides a comprehensive overview of seasonal opportunities for hunting, fishing, and foraging across North America. The report explores regions from the Southeast to the Pacific Northwest, detailing unique conditions and wildlife. Additionally, it highlights culinary practices that utilize seasonal ingredients, encouraging listeners to make the most of their harvests and preserved foods. Takeaways This podcast is a monthly food first snapshot of the wild season. February is a month where weather and access conditions can change fast. Local knowledge and good judgment matter just as much as regulations. Fishing opportunities vary greatly by region, especially in saltwater and freshwater. Wild hog hunting is a prime opportunity in many southern states. Foraging begins with early spring greens in warmer areas. Ice fishing is a major focus in the Midwest and Northeast. Culinary practices in February lean towards slow-cooked meals. Preserved foods from previous seasons should be utilized now. The best part of the season is often what you notice along the way. Chapters 00:00 Introduction to the Wild Harvest Report 01:05 Regional Breakdown: Southeast Opportunities 03:51 Exploring the South: Fishing and Hunting 06:12 Southwest Conditions: Wildlife and Foraging 08:05 Rocky Mountain Insights: Winter Challenges 09:56 Pacific Northwest: Rainy Season for Fishing 11:48 Midwest and Prairie States: Ice Fishing Focus 13:46 Northeast and Special Regions: Unique Conditions 15:09 Culinary Focus: Cooking with Seasonal Ingredients Keywords wild harvest, foraging, fishing, hunting, seasonal food, North America, February, wildlife, cooking, outdoor activities Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when a classically trained chef who cooked at Michelin-starred restaurants decides the future of cooking isn't fire—it's light? Today's guest is Travis Rea, Head of Culinary at Brava, the company that's reimagining home cooking with an oven that uses infrared light instead of traditional heat. But Travis's path to revolutionizing kitchen technology wasn't straightforward. Born and raised in Houston, he grew up watching his mom cook from scratch and fell in love with the transformation of ingredients at just eight years old. That passion led him to ditch a conventional business career for culinary school in San Francisco, where he spent four grueling years cooking at Restaurant Gary Danko—eventually helping the restaurant earn its Michelin star. But after years of vampire hours and relentless pressure, Travis made a bold pivot back to the business world, spending eight years at Williams-Sonoma developing over 800 food products and collaborating with legendary chefs like Thomas Keller. When he first heard about Brava—a startup claiming they could sear a steak in seven minutes using light bulbs—he thought it was "total nonsense." Now, eight years later, Travis has helped build a product that's been used over 13 million times, with a digital library of 9,000+ recipes. This is a story about knowing when to pivot, surrounding yourself with people smarter than you, and why the best career moves often require you to embrace being a beginner all over again. What You'll Learn in This Episode: How failing a class became the wake-up call that changed everything – Why Travis's freshman year failure was "one of the best things that happened" to him and taught him the importance of living up to his own potential The real cost of following your passion – Why Travis walked away from Michelin-starred kitchens after realizing he loved cooking but couldn't sustain the restaurant lifestyle for 30 years How to know when you're ready for a pivot – The signals Travis noticed (and ignored) that revealed he was reading cookbooks while his peers read marketing journals, and what that meant for his career Why working for the best matters more than the biggest paycheck – Travis's philosophy on taking lower-paying jobs at elite organizations early in your career and how it compounds over time The white belt mentality in action – What it's like to be the only "cook" in a house full of physicists and engineers, and why being the least qualified person in the room might be exactly where you need to be Get your free copy of The Career Pivot Playbook: https://www.omaid.me/newsletter  

Erin Fletter is the founder and CEO of Sticky Fingers Cooking, which offers fun, informative, and healthy cooking classes for children. In this episode, learn how Erin grew her kitchen-table idea into a business that has taught over 175,000 kids. She shares her journey from running cooking classes without kitchens to building and sustaining growth, and how she empowers women with her franchising model. Timestamps: 00:21 Meet Erin Fletter 01:56 Sticky Fingers Cooking 04:52 Cooking Classes Without Kitchens 07:55 Scrappy Beginnings 10:21 Empowering Women Entrepreneurs 11:35 The Franchise Model 15:21 Challenges 25:25 Advice 36:41 Balancing Business and Family 40:46 Passion for Food and Cooking 45:40 Tech-Driven Success at Sticky Fingers Cooking 55:06 Empowering Future Business Leaders Links: Erin's Website: https://www.erinfletter.com/ Sticky Fingers Cooking: https://stickyfingerscooking.com/  

Why should Wellington grace only the finest restaurants when you can turn your duck camp into a 5-star feast? The Fowl Life Midwest Host Joel Kleefisch, acclaimed Chef Ellie Lawton, and professional butcher Mike Kretschmer show you an easy way to make duck, goose, or venison the centerpiece of your dinner table with a Wild Wellington fit for any flyway in this episode of The Fowl Life, Eat Wild edition. This episode is brought to you by Travel Wisconsin and Camospace!