Podcasts about culinary

Fluent Fiction - Mandarin Chinese: Wei's Culinary Adventure: Creating Mediterranean Magic Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2026-03-14-07-38-19-zh Story Transcript:Zh: 在地中海沿岸，一个春天的早晨，阳光明媚，市场热闹非凡。En: On a spring morning along the Mediterranean coast, the sun was shining brightly and the market was bustling with activity.Zh: 魏兴奋地走进市场，充满活力的摊位上都是五颜六色的新鲜食材和香喷喷的香料。En: Wei, excitedly walked into the market, where lively stalls were filled with colorful fresh ingredients and aromatic spices.Zh: 魏的眼神紧紧锁定在这些新奇的食材上。En: Wei's gaze was tightly fixed on these novel ingredients.Zh: 他今天的目标是做一道正宗的地中海菜肴来惊艳他的朋友丽娜。En: His goal today was to create an authentic Mediterranean dish to impress his friend Lina.Zh: 丽娜是个美食爱好者，总是能找到有趣的美食。En: Lina was a food enthusiast who always managed to find interesting cuisines.Zh: 魏打算用出色的烹饪让丽娜刮目相看。En: Wei planned to make Lina's eyes light up with his excellent cooking.Zh: 他想：“这次一定要做好！En: He thought, "I must get it right this time!"Zh: ”可是，魏在市场上的尝试并不顺利。En: However, Wei's attempts at the market did not go smoothly.Zh: 他努力挤出几句常用的英语词句和手势，但与当地小贩的沟通仍然困难重重。En: He tried to squeeze out a few common English phrases and gestures, but communication with the local vendors was still fraught with difficulties.Zh: 他指了指一个橄榄罐，想知道这是什么，店主只是一脸微笑地说着他听不懂的话。En: He pointed to a jar of olives, wanting to know what it was, but the store owner only smiled and spoke words he couldn't understand.Zh: 魏被一个长得像南瓜但没有黄褐色的蔬菜吸引住，决定买来试试。En: Wei was drawn to a vegetable that looked like a pumpkin but wasn't yellow-brown, and he decided to buy it to give it a try.Zh: 他看到五彩的香料袋子，闻到空气中弥漫的香味，不禁手舞足蹈却不知从何下手。En: He saw colorful bags of spices and smelled the aromas wafting through the air, but, while dancing around, he didn't know where to start.Zh: 他最后买了一堆鸡尾酒番茄，还有一种他从未见过的绿色蔬菜。En: He eventually bought a bunch of cocktail tomatoes and a kind of green vegetable he had never seen before.Zh: 晚上，丽娜到达时，魏正在厨房忙得满头大汗，周围都是那些看似无用的食材。En: In the evening, when Lina arrived, Wei was in the kitchen sweating profusely, surrounded by seemingly useless ingredients.Zh: 丽娜笑着说：“魏，你忙着打造一场小地中海风暴吗？En: Lina laughed and said, "Wei, are you busy creating a little Mediterranean storm?"Zh: ”魏拿着一个小瓶子，上面是他从未见过的标签，他顿时不知道该如何使用这些东西。En: Wei was holding a small bottle with a label he had never seen before, and he suddenly didn't know how to use these things.Zh: 他用了自己理解的少量香料，混合了一些意大利面的食材，用心地搅拌了一大通。En: He used a small amount of spices that he understood, mixed in some pasta ingredients, and gave it a good stir with care.Zh: 做饭的过程中，每次尝试都让魏忍俊不禁，但他仍然保持热情。En: During the cooking process, every attempt made Wei chuckle, but he still remained enthusiastic.Zh: 最后，魏将最后的菜端上桌，并正紧张地等待丽娜的反应。En: Finally, Wei served the dish on the table and anxiously awaited Lina's reaction.Zh: 丽娜尝了一口，眼神一亮：“魏，这真是太棒了！En: Lina took a bite and her eyes lit up: "Wei, this is amazing!Zh: 虽然和我想象的不同，但却特别好吃，味道很有趣。En: Although it's different from what I imagined, it's particularly delicious and the taste is interesting."Zh: ”魏松了一口气，开心地笑了。En: Wei breathed a sigh of relief and smiled happily.Zh: 他终于明白，烹饪不只是严格遵循食谱，更是一种乐趣和创造力的体现。En: He finally understood that cooking is not just about strictly following recipes; it's also about having fun and showing creativity.Zh: 虽然一路波折，但这个晚上，他们在笑声中度过了一个愉快的时光。En: Despite the twists and turns, that evening they spent a joyful time in laughter.Zh: 魏用他的努力与创新，不仅获得了成功，也赢得了丽娜的尊重和喝彩。En: Through his effort and innovation, Wei not only achieved success but also earned Lina's respect and applause. Vocabulary Words:bustling: 热闹非凡ingredients: 食材aromatic: 香喷喷authentic: 正宗enthusiast: 爱好者squeeze: 挤出fraught: 困难重重novel: 新奇vendor: 小贩gestures: 手势drawn: 吸引wafting: 弥漫profusely: 满头大汗labels: 标签chuckle: 忍俊不禁reaction: 反应twists and turns: 波折creativity: 创造力resplendent: 刮目相看impress: 惊艳intensely: 紧紧stir: 搅拌ingredients: 食材sigh of relief: 松了一口气innovations: 创新interesting: 有趣pasta: 意大利面spices: 香料laughter: 笑声respect and applause: 尊重和喝彩

6. Lorenzo Fiori: Addresses Italy's stance on the Middle East conflict before highlighting Tropea, a scenic coastal destination,. He provides local culinary insights, including recipes for the region's famous red onions and wine pairings,. (35 words) (6)1550 ROME

“Naked Season Is Here

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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, Trump had a 12:30am meltdown as the nightmare of war scares the living shi* out of him.Then, on the rest of the menu, Live Nation employees pulled an Enron by mocking customers as ‘so stupid' in internal messages released in the multi-state antitrust court case; the Trump administration sued California over the state's nation-leading vehicle-emission rules; and, Montana halted permitting on all weekend rallies at the Capitol in a brazen move to thwart the massive upcoming ‘No Kings' event.After the break, we move to the Chef's Table where Dutch police are investigating an arson attack after a fire broke out at a Rotterdam synagogue; and, an Australian jury convicted a Sydney business consultant over deals with Chinese spies.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.

(March 10, 2026 - Hour Two)Let me list off the 4 words I don't like in food right now...then, let me tell you of the inexcusable trash that Rocket Arena is serving in their corporate suites...it's criminal!The BBQ Central Show SponsorsPrimo GrillsBig Poppa Smokers – Use promo code “REMPE26” for free shipping!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

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 is furious Republicans are killing his election-grabbing scheme.Then, on the rest of the menu, YouTube banned Jeopardy! host Ken Jennings' podcast after the AI monitor flagged his debunking of “The Protocols of the Elders of Zion” was hate speech; the Social Security Administration's internal watchdog is investigating a whistleblower complaint into the misuse of data by an ex-DOGE employee; and, a coalition of 17 Democratic state attorneys general filed a lawsuit challenging a Trump administration policy that requires higher education institutions to collect data showing they are following the government's racist orders to be racist as MAGA is.After the break, we move to the Chef's Table where South Africa summoned new ambassador Brent Bozell to explain his demand the nation reverse its anti-Apartheid laws; and, white South African “refugees” are returning home rather than live in Trump's racist police state.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 this episode, host Ashutosh Garg sits down with Indrajit Lahiri, the founder of Foodka and Pickle Solutions Pvt. Ltd., to unravel the extraordinary journey of a food documentarian who bridges the worlds of IT, entrepreneurship, and Indian culinary storytelling.Indrajit shares insights on his transition from corporate IT to food documentation, why story always comes before food on his channel, and what makes Indian cuisine one of the most varied in the world. Dive into the nuances of regional recipes, disappearing traditions, and the importance of context—plus discover what makes Bengali and Northeastern cuisine so underrated and unique.Whether you're a food lover, aspiring entrepreneur, or cultural explorer, this episode offers wisdom on identity, storytelling, and the challenges facing Indian food today.

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, Alina Habba is mean and stupid, so of course MAGA will go to the mats for her.Then, on the rest of the menu, judges across the nation are losing it over ICE's brazen and 'unremorseful' defiance of court orders; Energy Secretary Chris Wright's ”accidental” post about Navy tanker escorts in the Strait of Hormuz cost petroleum traders $84 million in mere minutes; and, the Democratic candidate came out on top in the race for Marjorie Taylor Greene's seat in a shocking election twist.After the break, we move to the Chef's Table where Tokyo and Berlin said they planned to release oil from their strategic reserves to address supply disruptions from Trump's Middle East war; and, Italy stunned the US, beating the Dream Team 8-6 in 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!“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.

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, the War Criminal in Chief is learning war increases gas prices.Then, on the rest of the menu, a federal judge in Oregon limited federal officers' use of tear gas at Portland ICE building protests; a federal jury awarded $667,000 in damages to a group of Muslim men in Missouri who were pepper-sprayed by state correctional officers while praying; and, the Pentagon was busted for purchasing over $2 million dollars on Alaskan King Crab, a $98 thousand dollar Steinway piano and over $6 billion dollars from foreign governments in its record-breaking spending binge.After the break, we move to the Chef's Table where Japan is preparing to deploy its first batch of domestically developed long-range missiles; and, Australia granted asylum to five members of the Iranian women's soccer team after Trump thrust the world into war.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.

Padma Lakshmi tells Drew about hosting “America's Culinary Cup” and raising daughters. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

The news is out – the Michelin Guide will now consider restaurants across the entire state of Colorado. As avid travelers understand, food is a key motivator for where to visit and how to experience a new place – and credibility and consistency matter. In this episode, local Chef Brother Luck and food reviewer Matthew Schniper discuss the evolution of the food scene in the Pikes Peak Region and what it means for local restaurant owners and chefs.  Be sure to subscribe so you don't miss our next episode! Send any questions or inquiries to Media@VisitCOS.com.  Episode links:  ChefBrotherLuck.com SideDishSchniper.com

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 is refusing to acknowledge the rising death toll of US troops in his Iran war or the severity he has done to the United States economy and to the economies of countries across the world.Then, on the rest of the menu, Ford has recalled 1.74 million of its cars over rearview display issues; a second NTSB member was fired without explanation by the Trump administration; and, California US Rep Darrell Issa retiring raises the stakes for the GOP holding House control.After the break, we move to the Chef's Table where Trump said to fuhgeddaboudit it when asked whether Russia was sharing intel with Iran to kill US soldiers; and, European countries are on high alert after bomb blasts near a Belgian synagogue and outside the US Embassy in Oslo over the weekend.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 - Hungarian: Market Magic: A Culinary Quest for Grandma's Legacy Dish Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2026-03-07-08-38-19-hu Story Transcript:Hu: A napfény halványan szűrődött be a központi vásárcsarnok üvegablakain keresztül, ahogy István a főbejáraton lépett be.En: The sunlight faintly filtered through the glass windows of the kórház as István stepped in through the main entrance.Hu: Az épület tele volt emberekkel, mindenki a legjobb portékát kereste az asztalukra.En: The building was filled with people, everyone searching for the best goods for their tables.Hu: István szíve gyorsabban vert.En: István's heart beat faster.Hu: Elkövetkezett a Nőnap, és Juditot, valamint a családját meg akarta lepni egy különleges étellel, amelyet nagyanyja gyakran készített.En: Nőnap had arrived, and he wanted to surprise Judit and her family with a special dish that his grandmother often made.Hu: Ehhez azonban pontosan a megfelelő hozzávalókra volt szüksége.En: However, for this, he needed exactly the right ingredients.Hu: A piacon lépkedve körülötte gyümölcsök és zöldségek, színes chili, és fűszerek vibráltak. Az illatok keveredtek: paprika őrölt aromája, friss kenyér, és valami különleges, amit csak a piac adhat.En: Walking around the market, surrounded by fruits and vegetables, vibrant chili, and spices, the scents blended together: the ground aroma of paprika, fresh bread, and something special that only the market could provide.Hu: István listájával kezében kutatott: paprikát, hagymát, fokhagymát, füstölt kolbászt, és savanyú káposztát keresett.En: With the list in his hand, István searched for paprika, onions, garlic, smoked sausage, and sauerkraut.Hu: A nagyanyja tökéletes receptje szerint ezek nélkülözhetetlenek voltak.En: According to his grandmother's perfect recipe, these were indispensable.Hu: De a piacon a tavaszi újjáéledés és a Nőnap ünneplése miatt sok mindennek nyoma se volt.En: But due to the spring revival at the market and the celebration of Nőnap, many things were nowhere to be found.Hu: István lassan végigsétált a sorok között, próbálva elnyomni a kétségbeesését.En: István slowly strolled through the aisles, trying to suppress his despair.Hu: Mi lesz, ha nem találja meg az összes hozzávalót?En: What if he couldn't find all the ingredients?Hu: Mit fog szólni Judit, ha nem sikerül?En: What would Judit say if he couldn't succeed?Hu: A zsúfolt kis helyen, egy ismerős arc tűnt fel neki.En: In the crowded little space, a familiar face appeared to him.Hu: László, a mindig mosolygós, ám félelmetes tekintetű eladó egy sokat ígérő pult mögött állt.En: László, the always smiling, yet intimidating-looking vendor, stood behind a promising stall.Hu: István habozott, de tudta, hogy László talán segíthetne.En: István hesitated, but knew that László might be able to help.Hu: Mélyet lélegzett és odalépett.En: He took a deep breath and stepped forward.Hu: — Szia, László! — köszöntötte.En: "Hi, László!" he greeted.Hu: — Szükségem lenne egy kis segítségre.En: "I could use a little help."Hu: László végigmérte Istvánt, majd széles mosollyal válaszolt:En: László looked over István, then replied with a broad smile:Hu: — Mit szeretnél tudni, barátom?En: "What would you like to know, my friend?"Hu: — A nagymamám receptjét próbálom újra elkészíteni.En: "I'm trying to recreate my grandmother's recipe.Hu: Kéne egy kis útmutatás bizonyos hozzávalók beszerzéséhez — vallotta be István.En: I need some guidance in acquiring certain ingredients," admitted István.Hu: — Nagymamád? — emelte fel a szemöldökét László.En: "Your grandmother?" László raised his eyebrows.Hu: — Hogyan hívták?En: "What was her name?"Hu: — Erzsébet — válaszolt István, és próbálta nem elárulni a hangja remegését.En: "Erzsébet," István answered, trying not to reveal the tremor in his voice.Hu: László szája tátva maradt, aztán nevetni kezdett.En: László's mouth dropped open, then he started laughing.Hu: — Erzsébet néni!En: "Erzsébet néni!Hu: Gyakran járt hozzám vásárolni!En: She often came to me to shop!Hu: Saját fűszerkeverékeimért jött mindig.En: She always came for my special spice blends.Hu: Tudod mit?En: You know what?Hu: Segítek neked — mondta László, és átbújt a pult mögötti polcokhoz.En: I'll help you," said László, and slipped behind the shelves behind the counter.Hu: István megkönnyebbült sóhaja kiszabadult belőle, miközben László készségesen sorakoztatta fel a hiányzó hozzávalókat.En: A sigh of relief escaped István as László eagerly lined up the missing ingredients.Hu: Együtt nevettek Erzsébet régi történetein, és István szíve megtelt emlékekkel.En: They laughed together over old stories of Erzsébet, and István's heart filled with memories.Hu: László még egy titkos hozzávalót is adott — egy különleges fűszerkeveréket —, amiről elmondta, hogy Erzsébet is mindig használta.En: László even gave him a secret ingredient—a special spice blend—saying that Erzsébet always used it as well.Hu: — Próbáld ki ezt is.En: "Try this too.Hu: Meglátod, hogy a nagymamád büszke lesz odafentről — javasolta László kedvesen.En: You'll see that your grandmother will be proud from above," suggested László kindly.Hu: István mosolygott, a piac forgatagát nem is érzékelte már.En: István smiled, barely noticing the bustle of the market anymore.Hu: Az összes hozzávalót meglelte, ráadásul új ötlettel találkozott.En: He had found all the ingredients and encountered a new idea.Hu: Amikor végre elindult hazafelé, érezte, hogy most már képes lesz becsülettel átadni nagyanyja örökségét, de közben a saját kreativitását is megcsillogtatva.En: As he finally headed home, he felt confident that he could honor his grandmother's legacy while also showcasing his own creativity.Hu: Nőnapon Judit elérzékenyült, mikor az elkészült ételt megkóstolta.En: On Nőnap, Judit was moved when she tasted the finished dish.Hu: István önbizalommal telve nézte, ahogy a családja élvezettel falatozott.En: István, filled with confidence, watched as his family ate with delight.Hu: Tudta, hogy Erzsébet fentről mosolyog.En: He knew that Erzsébet was smiling from above. Vocabulary Words:faintly: halványanfiltered: szűrődöttpace: lépkedvevibrant: vibráltakground: őröltrevival: újjáéledésstrolled: végigsétáltdespair: kétségbeesésintimidating: félelmetesvendor: eladóhesitated: habozottacquiring: beszerzéséhezeyebrows: szemöldökéttremor: remegésétsecret: titkosblend: fűszerkeveréketdelight: élvezettelindispensable: nélkülözhetetleneklegacy: örökségétmarketplace: piacremains: nyomascents: illatoksuppressed: elnyomniencountered: találkozottguidance: útmutatásrelief: megkönnyebbültexclaimed: válaszoltbustle: forgatagátconfidence: önbizalommalheirloom: örökségét

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, twenty states have rushed to court to put a stop to Trump's nasty habit of stealing American's money through a new illegal tax scheme on international goods.Then, on the rest of the menu, Oregon lawmakers approved a measure to prohibit ICE agents from wearing masks; US Customs and Border Protection has opened an internal investigation into whether Gregory Bovino made disparaging comments about the Jewish faith of the US attorney for Minnesota; and, House Republicans have formally asked for criminal charges against key Jan 6 witness Cassidy Hutchinson, in another attempt to gaslight what the whole world saw live on television.After the break, we move to the Chef's Table where Gulf allies complain the US did not notify them of the Iran attacks and ignored their warnings; and, Sri Lanka began transferring more than 200 sailors from an Iranian vessel to shore after the ship sought assistance in the wake of the US sinking an unarmed Iranian ship returning home from an exhibition in India.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, “the Trump family's flawless record of avoiding military service would be unremarkable if Donald Trump never started a war”Then, on the rest of the menu, as other Americans stuck in the Middle East were told they're on their own, Trump leapt into action to help a group of well-connected MAGA influencers flee the war he started; a federal judge ruled Florida's move to declare one of the nation's largest Muslim advocacy and civil rights groups, a foreign terrorist organization was unconstitutional; and, families are turning to the states for civil rights support as Trump dismantles the Department of Education.After the break, we move to the Chef's Table where the Iranian warship sunk by the US was sailing home in international waters after taking part in an exhibition hosted by India; and, millions are left without power after a major blackout hits Cuba's western region.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.

Michael Caines joins Go To Food for one of the most raw and revealing conversations we've ever had. Fresh from winning a Michelin star at The Stafford just months after opening — and still chasing that elusive second star at Lympstone Manor — he breaks down the realities of modern fine dining. From why tasting menus might be getting too long, to why à la carte is far from dead, to the financial tightrope of running a destination restaurant in rural Devon, this is Michael in full flow: honest, sharp and unapologetically ambitious.He takes us back to the beginning — a young lad from Exeter set on joining the Royal Marines before a last-minute pivot to catering college changed everything. We hear about staging at Le Manoir aux Quat'Saisons, walking an hour each morning from a B&B just for the chance to cook for Raymond Blanc, and then heading to France to work under Bernard Loiseau and Joël Robuchon. The brutality of those kitchens, the silence, the stove inspections, the mind games — and a young Gordon Ramsay in the same brigade — it's a masterclass in what elite training really looked like in the 90s.Then comes the moment that changed his life forever. Driving home exhausted, a split-second lapse, the car flipping — and waking up to see his arm gone. Michael recounts the crash in chilling detail: running from the wreckage, asking surgeons if they could save his arm, and returning to the kitchen just two weeks later with no insurance payout, no safety net. Teaching himself to cook left-handed. Learning to fillet fish and truss pigeons again. Being written off — and refusing to accept it.Four years later, he wins his second Michelin star at Gidleigh Park. A crowning moment earned through pain, grit and sheer bloody-minded belief. From building the Abode hotel brand, to rethinking pricing strategy with sold-out lunch offers, to explaining why too many chefs obsess over micro-herbs and tweezers instead of flavour — this episode is packed with stories, lessons and hard truths. It's about resilience, reinvention, and why great chefs — like great restaurants — survive by evolving.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia. In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship. Now back on home soil, he shares what it’s like adjusting to life down under again, and why he’s more curious than ever about discovering the incredible ingredients Australia has to offer. In this episode, Monty talks about: Opening venues during global uncertainty The resilience of the LA hospitality community Championing premium Australian produce in America What he missed most about home The fascinating world of catering events in Tinseltown.

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 has engulfed the entire world in war from Ecuador to Iran and from Venezuela to Bahrain.Then, on the rest of the menu, over seventy Democratic lawmakers demanded a probe into DHS warrantless location tracking; California peach farmers are expected to take a multimillion-dollar financial hit and lose vast quantities of crops after 139-year-old Del Monte Foods' plan to permanently close two massive state plants; and, prosecutors began presenting never-before-seen video depositions of Meta executives at a trial in New Mexico.After the break, we move to the Chef's Table where a Russian businessman was conveniently found dead after being named in the Epstein Files; and, with 100 days to go until the World Cup, the Iran war has added a new layer of complexity to the tournament co-hosted by the United States, Mexico and Canada.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.

Summary: The March Food for Field Bulletin discusses the seasonal shifts in hunting, fishing, and foraging across North America, highlighting the transition from winter to spring. It covers regional variations in wildlife activity, migration patterns, and culinary adaptations as fresh ingredients become available. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Recipes: Green Chile Snow Goose Burgers Korean Snow Goose Potstickers (Mandu) Instant Pot “Pot Likker” Venison and Spring Greens Braised Duck Soupy Rice with Chopped Greens and Mushrooms Stewed Dandelion Greens with Chickpeas and ‘Nduja Chapters: 00:00 Introduction to March's Wild Harvest Report 03:06 Southeast and Deep South Seasonal Changes 05:52 Southwest and Rockies: Transitioning Conditions 09:14 Pacific Northwest and Midwest Migration Patterns 09:47 Northeast and Canada: Winter's Last Grasp Takeaways: March is a transition month for wildlife and foragers. Turkey season opens in parts of the Southeast. Predator movement increases with breeding seasons. Peak snow goose migration occurs in March. Wind affects hunting and fishing strategies. March is wet in the Pacific Northwest, aiding productivity. Snow goose conservation seasons dominate in the Midwest. Ice fishing continues where conditions are safe. Culinary practices shift from winter to spring ingredients. March is a transitional kitchen month, blending old and new. Keywords: March, hunting, fishing, foraging, seasonal shifts, wildlife, migration, cooking, conservation Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris Schultz, CEO of Velvet Taco, joins Paul Barron and Cherryh Cansler on Fast Casual Nation to break down the operational blueprint behind one of the restaurant industry's most beloved cult brands. From the legendary Weekly Taco Feature (WTF) — a chef-driven rotating menu item that has launched every single week for nearly 15 years — to the in-house rotisserie Back Door Chicken sold every Monday for $20, Schultz reveals how operational discipline, supply chain rigor, and an unwavering commitment to clarity are what actually fuel creativity and brand loyalty at scale. He also shares his take on technology's rightful place in hospitality, what Starbucks can teach every operator about the dangers of losing focus, and where Velvet Taco is headed next.#FastCasualNation #VelvetTaco #RestaurantBusinessBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

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 lost a major redistricting case in a devastating blow to his efforts to sabotage the midterms.Then, on the rest of the menu, Idaho considers an ‘apocalyptic' choice for disabled people and their families; the Trump administration eliminated health care positions left vacant after a wave of resignations and retirements at the VA last year; and, Minnesota launched an investigation that could bring charges against federal immigration officers.After the break, we move to the Chef's Table where Trump urged stranded US citizens in more than a dozen countries to leave, but he's not sending any planes or ships to help after major airlines suspended flights; and, Sweden intercepted a Russian drone that violated its airspace during a visit by the French nuclear-powered aircraft carrier, the Charles de Gaulle.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.

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 guest is Padma Lakshmi—TV host, executive producer, bestselling cookbook author, and longtime friend of Cherry Bombe. Padma has a brand new show debuting Wednesday on CBS—“America's Culinary Cup.” Not only is she the host, but she's also the creator and executive producer of what she hopes will become America's most prestigious culinary competition. One talented chef contestant will not only take home bragging rights, but a $1 million prize and a gleaming gold trophy. Padma joins host Kerry Diamond to discuss her return to culinary competitions after 19 seasons of “Top Chef,” the unique touches that make “America's Culinary Cup” distinctive, how she chose judges Michael Cimarusti and Wylie Dufresne, and why you won't see her on “Survivor” any time soon.  Click here for Padma's Tagine-Inspired Chicken recipe from her new cookbook, “Padma's All American.” Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Padma: Instagram, "America's Culinary Cup", “Padma's All American” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

On this episode of the PAWcast, Maggie Hoffman '04 discusses her path to building a podcast and an online presence around that age-old question, which some of us love and some of us hate: What's for dinner? Previously, Maggie was managing editor of Serious Eats and digital director of the recipe website Epicurious, and she published two books of cocktail recipes. Now, she's applying what she learned at her own venture, titled The Dinner Plan. Patrons of her podcast and Substack get recipes, cookbook recommendations, and other tips. Like how to recover from kitchen burnout. She agreed to come on the PAWcast to discuss her journey and help us all figure out what to put on the table tonight. Read a transcript of this episode at paw.princeton.edu.

Fluent Fiction - Italian: Giulia's Culinary Balancing Act in Cinque Terre Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-03-01-08-38-20-it Story Transcript:It: In un fresco mattino d'inverno, mentre la nebbia si leva dal mare cobalto che abbraccia le Cinque Terre, Giulia osserva le onde infrangersi sugli scogli da una finestra della sua nuova avventura: un ristorante di pesce.En: On a crisp winter morning, as the mist rises from the cobalt sea that embraces the Cinque Terre, Giulia watches the waves crash against the rocks from a window of her new venture: a seafood restaurant.It: La vista è mozzafiato.En: The view is breathtaking.It: Le case colorate e le barche dei pescatori le ricordano infanzia e promesse.En: The colorful houses and fishermen's boats remind her of childhood and promises.It: Giulia è agitata.En: Giulia is anxious.It: La tradizione culinaria della sua famiglia è importante, ma non sa se i vecchi piatti attrarranno abbastanza clientela.En: Her family's culinary tradition is important, but she's unsure if the old dishes will attract enough clientele.It: Il ristorante deve aprire in primavera e i permessi tardano.En: The restaurant must open in the spring, and the permits are delayed.It: Inoltre, ci sono poche risorse economiche.En: Furthermore, there are few financial resources.It: Alessandro, suo fratello minore, prova a rassicurarla con il suo entusiasmo.En: Alessandro, her younger brother, tries to reassure her with his enthusiasm.It: "Giulia," dice indicando il mare, "guarda quello!En: "Giulia," he says, pointing to the sea, "look at that!It: Il futuro è luminoso quanto il sole che sorge."En: The future is as bright as the rising sun."It: Luca, il cuoco esperto, annuisce con approvazione.En: Luca, the experienced cook, nods with approval.It: Dietro l'aspetto burbero, c'è un cuore che ama profondamente questo luogo.En: Behind the gruff exterior, there is a heart that deeply loves this place.It: "Abbiamo il mare, abbiamo la tradizione.En: "We have the sea, we have the tradition.It: Uniamo le forze."En: Let's join forces."It: Mentre il Carnevale si avvicina, le strade delle Cinque Terre si riempiono di musica e maschere colorate.En: As Carnevale approaches, the streets of the Cinque Terre fill with music and colorful masks.It: Giulia sente il peso delle scelte.En: Giulia feels the weight of choices.It: Innovare o mantenere fedeltà ai ricordi d'infanzia?En: Innovate or remain faithful to childhood memories?It: Un giorno, durante una passeggiata nei vicoli strette e pittoresche, trova l'ispirazione.En: One day, during a walk in the narrow and picturesque lanes, she finds inspiration.It: La decisione arriva: bilanciare.En: The decision comes: to balance.It: Utilizzare la freschezza del mar Mediterraneo in modi nuovi, ma riservare un posto d'onore ai piatti che hanno reso la cucina della sua famiglia speciale.En: To use the freshness of the Mediterranean Sea in new ways, but to reserve a place of honor for the dishes that have made her family's cuisine special.It: L'antipasto sarà un tradizionale 'acciughe al limone', mentre per primo il 'risotto alla marinara' avrà un tocco di zafferano.En: The appetizer will be a traditional ‘acciughe al limone', while the main dish, ‘risotto alla marinara', will have a touch of saffron.It: Finalmente arriva la sera del Carnevale.En: The evening of Carnevale finally arrives.It: La musica echeggia ovunque, le maschere brillano sotto le luci, e nel ristorante, il profumo di mare si mescola all'allegria.En: Music echoes everywhere, masks shine under the lights, and in the restaurant, the scent of the sea mixes with the cheerfulness.It: Le porte si aprono.En: The doors open.It: La gente entra, curiosa e affamata.En: People enter, curious and hungry.It: Alessandro, sorridente, accoglie gli ospiti.En: Alessandro, smiling, welcomes the guests.It: Luca in cucina dirige come un direttore d'orchestra.En: Luca in the kitchen directs like a conductor.It: Le portate scorrono sui tavoli e i mormorii si trasformano in elogi.En: The courses flow onto the tables, and murmurs turn into praises.It: Giulia, con gli occhi lucidi di emozione, cammina tra i tavoli.En: Giulia, with eyes glistening with emotion, walks among the tables.It: Gli ospiti ridono e brindano, gli applausi riempiono la sala.En: The guests laugh and toast, applause fills the room.It: La serata si conclude con un applauso.En: The evening concludes with applause.It: Giulia sorride, il cuore leggero e pieno di speranza.En: Giulia smiles, her heart light and full of hope.It: Ha trovato il suo equilibrio, tra passato e presente.En: She has found her balance, between past and present.It: Il ristorante splenderà sotto il sole delle Cinque Terre, onorando la sua eredità.En: The restaurant will shine under the sun of the Cinque Terre, honoring her heritage.It: E nel cuore della notte, con il Carnevale che pian piano si spegne, Giulia sa di aver preso la strada giusta.En: And in the heart of the night, with the Carnevale gradually fading away, Giulia knows she has taken the right path.It: Un nuovo giorno sorgerà, con i suoi colori e le sue promesse.En: A new day will rise, with its colors and promises. Vocabulary Words:the mist: la nebbiacrisp: frescoto rise: levarsibreathtaking: mozzafiatothe rocks: gli scoglithe clientele: la clientelato embrace: abbracciarethe permits: i permessito delay: tardarefinancial resources: risorse economicheenthusiasm: entusiasmogruff: burberoto nod: annuireto shine: splendereto reassure: rassicurareto fill: riempirethe masks: le mascherecolorful: coloratethe weight: il pesothe choices: le scelteto innovate: innovarepicturesque: pittoreschenarrow: strettethe appetizer: l'antipastothe course: la portatato murmur: mormorareto praise: elogiareto toast: brindarethe applause: gli applausito fade away: spegnersi

Fluent Fiction - French: Élodie's Culinary Triumph in Annecy's New Café Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2026-03-01-08-38-20-fr Story Transcript:Fr: Le petit village d'Annecy se réveillait doucement au printemps.En: The small village of Annecy was gently waking up to spring.Fr: Les montagnes entouraient le lac comme des gardiens silencieux, leurs sommets encore couverts de neige.En: The mountains surrounded the lake like silent guardians, their peaks still covered with snow.Fr: Un nouveau café se préparait à ouvrir ses portes.En: A new café was preparing to open its doors.Fr: Bastien, le propriétaire, vérifiait les derniers détails.En: Bastien, the owner, was checking the last details.Fr: Le café "La Perle Verte" offrait une vue magnifique sur le lac, et Bastien était déterminé à le faire devenir un endroit spécial.En: The café "La Perle Verte" offered a magnificent view of the lake, and Bastien was determined to make it a special place.Fr: Élodie, la jeune pâtissière, était pleine d'énergie.En: Élodie, the young pastry chef, was full of energy.Fr: Elle avait des rêves plein la tête.En: She had dreams overflowing in her head.Fr: Elle voulait prouver à Bastien qu'elle avait sa place ici, parmi les montagnes et les habitants chaleureux.En: She wanted to prove to Bastien that she had her place here, among the mountains and the warm-hearted locals.Fr: Elle espérait que ses pâtisseries trouveraient leur public.En: She hoped that her pastries would find their audience.Fr: Mais un problème inattendu surgit : les fournisseurs du village avaient du retard.En: But an unexpected problem arose: the village's suppliers were delayed.Fr: Une neige tardive et imprévue avait bloqué les routes.En: A late and unforeseen snow had blocked the roads.Fr: Luc, un barista expérimenté récemment arrivé dans le village, observait la situation.En: Luc, an experienced barista who had recently arrived in the village, observed the situation.Fr: Il savait que chaque ouverture avait ses défis.En: He knew that every opening had its challenges.Fr: Élodie le consultait souvent pour ses conseils avisés.En: Élodie often consulted him for his wise advice.Fr: "Pas de panique," disait-t-il avec un sourire calme.En: "No panic," he said with a calm smile.Fr: Élodie devait improviser.En: Élodie had to improvise.Fr: Les ingrédients habituels manquaient, alors elle décida d'explorer d'autres options.En: The usual ingredients were missing, so she decided to explore other options.Fr: Elle se rendit au marché local, trouvant de petits producteurs qui avaient des fruits secs, du miel, et des herbes fraîches.En: She went to the local market, finding small producers who had dried fruits, honey, and fresh herbs.Fr: Elle imagina des recettes nouvelles, des associations qu'elle n'aurait jamais osé avant.En: She imagined new recipes, combinations she would never have dared before.Fr: Le jour de l'ouverture arrivait à grands pas.En: The day of the opening was fast approaching.Fr: Bastien sentit l'anxiété monter, mais Élodie restait concentrée.En: Bastien felt the anxiety rising, but Élodie remained focused.Fr: Le matin de l'inauguration, la salle du café était animée.En: On the morning of the inauguration, the café's room was lively.Fr: Les parfums de ses créations envahissaient l'endroit : un gâteau aux noix et miel, des biscuits au romarin, et une tarte aux fruits secs.En: The scents of her creations filled the place: a walnut and honey cake, rosemary biscuits, and a dried fruit tart.Fr: Lorsque les premiers clients goûtèrent ses pâtisseries, les sourires s'élargirent.En: When the first customers tasted her pastries, the smiles widened.Fr: Bastien observa les réactions, enthousiaste.En: Bastien observed the reactions, excited.Fr: Il s'approcha d'Élodie, la fierté dans les yeux.En: He approached Élodie, pride in his eyes.Fr: "Tu as fait un travail incroyable", dit-il.En: "You did an incredible job," he said.Fr: "Je veux que tu restes ici avec nous, définitivement."En: "I want you to stay here with us, permanently."Fr: Élodie, émue, réalisa qu'elle avait réussi.En: Élodie, moved, realized she had succeeded.Fr: Sa créativité et son courage avaient porté leurs fruits.En: Her creativity and courage had paid off.Fr: La Perle Verte était devenue un lieu où tradition et innovation cohabitaient en harmonie.En: La Perle Verte had become a place where tradition and innovation coexisted in harmony.Fr: Élodie avait trouvé son foyer dans les montagnes d'Annecy.En: Élodie had found her home in the mountains of Annecy.Fr: Son aventure ne faisait que commencer, et elle était prête pour chaque défi qui se présentera.En: Her adventure was just beginning, and she was ready for every challenge that would come. Vocabulary Words:the village: le villagethe guardians: les gardiensthe peak: le sommetthe owner: le propriétairethe pastry chef: la pâtissièrethe suppliers: les fournisseursthe roads: les routesthe market: le marchéthe producers: les producteursthe inauguration: l'inaugurationthe scents: les parfumsthe recipe: la recettethe walnut: la noixthe rosemary: le romarinthe tart: la tartethe audience: le publicthe challenge: le défithe smile: le sourirethe creativity: la créativitéthe courage: le couragethe adventure: l'aventurethe tradition: la traditionthe innovation: l'innovationthe home: le foyerthe harmony: l'harmoniethe snow: la neigethe place: l'endroitthe locals: les habitantsthe honey: le mielthe biscuits: les biscuits

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.

In this episode of the Special Culinary Series, I'm joined by Chef Neha Mishra - the visionary behind Kinoya in Dubai and the woman many first knew as the “Ramen Girl” hosting intimate supper clubs before building one of the city's most celebrated restaurants. On this episode, Neha takes us across continents through flavor, philosophy and deeply personal food memories - from Tokyo's ramen counters to the Himalayas at 16,000 feet. Destination Highlights & Culinary Insights: 1. Japan - The art of perfection.   Japan, for Neha, represents devotion - to craft, to ingredients and to doing one thing exceptionally well. • Ramen culture and why simplicity equals mastery. • How to explore Japan on a budget - eating where locals eat. • Traditional Japanese breakfasts and bento spreads. • Public transport in Japan makes exploration seamless. • “Memory Lane” (Omoide Yokocho-style alleyways) for affordable eats.           https://en.shinjuku-omoide.com/ 2. India – Where food is a ‘love language'. Neha talks about the diversity of India and how every region there is its own eco system with distinct culinary identities. A trip to India is a reminder that food isn't about complexity, it's about connection. • The architecture and soul of South Bombay(South Mumbai). • South Indian cuisine as one of the most underrated global food cultures. • A transformative trip to Spiti Valley near Ladakh and mindful meals at 16,000 feet in the Himalayas. • Single-ingredient cooking. 3. Italy – Slow living and Sacred tables. • Produce-driven cooking: olives, olive oil, tomatoes. • Landscape and longevity and how environment shapes cuisine. 4. Georgia – Unexpected beauty. Beyond the food, it is the landscape and culture that linger. This is a destination where hospitality and history intertwine and is definitely a place that deserves far more global attention than it receives. 5. Vietnam, Thailand and Southeast Asia - The street food masters. Southeast Asia is where street food becomes storytelling. 6. Brazil – Best street food. • Sunday markets and neighborhood food culture. • Street discoveries that rival fine dining. 7. Mexico – Culinary immersion. This special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards. Connect with Neha at: https://www.instagram.com/astoryoffood/ 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, 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.

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

@PermissionToStanPodcast on Instagram (DM us & Join Our Broadcast Channel!), TikTok & YouTube!NEW Podcast Episodes every THURSDAY! Please support us by Favoriting, Following, Subscribing, & Sharing for more KPOP talk!Comebacks: HEARTS2HEARTS, IVE, NCT JNJM (JENO & JAEMIN), MINHO (SHINEE), NMIXX, BLACKPINKMusic Videos: ATEEZNMIXX performs with Pabllo Vittar at Brasil's CarnivalCORTIS x NBA Crossover concert recap chaos: campers, lines, and more linesCORTIS Kitchen LiveCORTIS lightstick leak?CORTIS 360 POV video - Mandu Ver videoTWICE TZUYU gets back at body shaming fan about her thighsHEARTS2HEARTS Culinary Class Wars parodyHEARTS2GEARTS introduces plushie charactersIZNA makes Dubai Chocolate Chewie "Cookie"MEOVV SOOIN & ANNA go to Lotte WorldSOOIN x Arena x Botegga Vinetta photoshootBTS RM posts reel of him driving but his Mom thinks it is AI (LOL)BTS sets up rose flower walls for ARMY in LA, London, and SeoulSTRAY KIDS Holiday special program "Soul Beam" with JonothanSupport this podcast at — https://redcircle.com/permission-to-stan-podcast-kpop-multistans/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

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.

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.

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

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!