Podcasts about culinary

Chef Yara Herrera, a native of Los Angeles, worked in some of LA's most demanding kitchens (Spago, Providence, Majordomo) before moving to New York City and Momofuko Ko. During the pandemic, after gaining attention for her own food in pop-up form, she was approached by the owners of Rolo's--the hit restaurant in Ridgewood, Queens--about partnering on a Mexican-American restaurant, which came to be in the form of Hellbender. In this free-ranging conversation, Yara discusses her circuitous route to the kitchen and why it took several years to begin exploring the cuisine of her own heritage.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

This podcast episode features a compelling dialogue that underscores the significance of innovation and partnership within the culinary industry, particularly through the insights of Ryan Giffin, a prominent figure in Florida's commercial kitchen sector. Fresh from a notable acquisition, Giffin is dedicated to facilitating access to high-quality equipment for food service operators, thereby enhancing operational efficiency in their establishments. Additionally, we are privileged to engage with Chef Thomas Mandzik, whose extensive culinary expertise enriches the conversation as he prepares two exquisite dishes, all while sharing his insights on leadership and the delicate balance between artistry and accountability in the kitchen. This episode serves not only as a celebration of culinary excellence but also as a testament to the collaborative spirit that drives the food industry forward. Join us as we delve into the intersection of culinary artistry, business acumen, and community support, reflecting on the essence of service in the hospitality sphere. Plus Operation BBQ Relief co-founder, Stan Hays.Takeaways: This episode highlights the significance of serving those who serve others in the culinary industry. Ryan Giffin discusses the importance of partnerships in providing essential resources to operators. Chef Thomas Mandzik shares his creative process in balancing artistry and accountability in the kitchen. The podcast emphasizes the role of storytelling in connecting with customers and enhancing the dining experience. Listeners learn about the challenges and opportunities in the commercial kitchen equipment market. The discussion includes innovative approaches to service and technician training in the food industry. Why we need non-profits with Stan Hays

Send us a text This week on Whipped Cream Salmon, Brian's got a beer in hand and a mission: to unlock Ronnie's **pizza-making secrets**! Get ready for a deep dive into **dough fermentation** (because apparently, 72 hours in a fridge is totally normal for a pizza), the great **00 flour debate**, and a saucy discussion about whether your **pizza sauce** should be cooked or, you know, just… raw. Plus, Brian tries to figure out why Ronnie, the self-proclaimed "love language is cooking" guy, suddenly hates cooking for himself. Is it the summer heat? The lack of breakfast service? Or just a severe case of "I don't wanna cook tonight" syndrome? Tune in for dough-lightful debates, chicken brining banter, and possibly a surprise appearance from Rochelle (in spirit, at least)!What We DrankRonnie - CoffeeBrian - SinghaSTAY CREAMY

Crème Fraîche: A Culinary Tale of Culture and CreamFew ingredients embody French culinary charm quite like crème fraîche. Rich, tangy, and endlessly versatile, this cultured cream has long been a quiet hero in French kitchens — spooned over tarts, whisked into sauces, or served alongside the ripest summer fruit. But where did this luxurious cream come from, and what makes it so uniquely French?In this episode of Fabulously Delicious, we delve into the origins of crème fraîche, from its humble beginnings on rustic dairy farms in Normandy and Brittany to its celebrated status in today's culinary world. We'll explore the science behind its smooth texture and subtle tang, uncovering how live cultures, fermentation, and fat content all play a role in creating this iconic ingredient. Plus, we discuss the key differences between raw and pasteurised varieties, and the importance of terroir in French dairy traditions.We'll also take a closer look at Isigny's prestigious AOC crème fraîche, the only French cream to hold this protected designation. Discover what makes it so special — from the lush pastures of the Bessin and Cotentin regions to the slow, artisanal maturing process that gives it its rich ivory hue and delicate flavour. And we'll journey beyond France to see how crème fraîche compares with sour cream and similar cultured creams around the world.Whether you're a seasoned chef or a curious foodie, this episode will inspire you to see crème fraîche in a new light — not just as a dairy product, but as a symbol of French culinary heritage. So grab a spoon, and join us as we celebrate one of France's most fabulously delicious creations.Support the showLooking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

On this episode of Big Blend Radio's “Global Adventures with Debbie Stone,” travel writer Debbie Stone takes listeners to Abruzzo, Italy, where she dined on a historic trabocco—a traditional wooden fishing structure turned extraordinary seafood restaurant. Debbie shares the history of these fascinating coastal platforms, originally designed for fishing, and now repurposed for unique dining experiences like the one she had at Trabocco Punta Cavalluccio. From fresh seafood and regional pasta to local wines and seaside views, this episode blends history, cuisine, and atmosphere into an unforgettable Italian travel story.

Whether you're looking for the best pico de gallo to bring to carne asada, or a fresh twist on tres leches cake – try a bit of matcha powder – chef Alfredo Garcia's new cookbook has got you covered. “Let's Make It! A Mexican-American Culinary Adventure” reflects on the dual influences on Alfredo's cooking, with Mexican-inspired versions of American classics.  Alfredo Garcia has been a full-time content creator since 2021. Before that, he was the private chef for multiple Major League Baseball players. His love of cooking is inspired by the strong women in his family, especially his mother, grandmother, and aunts. Watch this episode at youtube.com/TalksAtGoogle.

In this episode of Big Blend Radio's “Global Adventures with Debbie Stone,” travel writer Debbie Stone shares her delicious hands-on experience in an Italian cooking class in Rome. From crafting fresh pasta with 00 flour to layering the perfect tiramisu, Debbie dives into the culinary traditions of Italy and the joy of learning by doing. The conversation highlights the cultural value of food, the unique flavor and texture of homemade pasta, and the connection that comes from cooking and sharing a meal with fellow travelers. Whether you're a novice or seasoned home cook, Debbie's insights will inspire you to roll up your sleeves and taste the experience.

This story explores the rich cultural significance of gumbo, delves into logical reasoning in decision-making, and examines human behavior through various interactions and statements.TakeawaysThe cultural significance of gumbo reflects community and tradition.Attempting something, even with uncertain outcomes, is valuable.Logical reasoning plays a crucial role in decision-making processes.Human behavior can often be unpredictable and complex.Understanding different perspectives can enhance communication.Culinary experiences can serve as metaphors for life lessons.The dynamics of group decisions reveal individual motivations.Exploring human interactions can lead to deeper insights.Every statement made can have layers of meaning.Engaging in discussions about food can foster connections.gumbo, culinary journey, logical analysis, decision-making, human behavior

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 panicked all night over his ever-consuming scandals.Then, on the rest of the menu, a three-judge panel of the 5th Circuit US Court of Appeals ruled Mississippi's social media age verification law can go into effect; Trump threatened to hold up a stadium deal if the Washington Commanders don't switch back to their legacy of racism; and, Crash Duffy imposed new restrictions on flights from Mexico.After the break, we move to the Chef's Table where Kenyan pro-democracy activist Boniface Mwangi was charged with possession of ammunition; and, Musk's social media platform denied accusations from French prosecutors of data tampering and fraud, calling them politically motivated.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.

https://www.patreon.com/windahTranskrip: https://www.patreon.com/posts/jalan-jalan-dan-134524961?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_linkTerjemahan: https://www.patreon.com/posts/eng-jalan-jalan-134525310?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_linkDi episode ini, aku bercerita tentang pengalamanku jalan-jalan di Palembang dan Jembatan Ampera, dan juga soal makanan khas Palembang, mulai dari pempek, otak-otak, laksan, model, dan mi celor. Selamat mendengarkan!Gambar: Palembang, 2025Terima kasih banyak atas dukungannya untuk:SAHABAT WINDAHAkiramJayNyong Jago Bob GenericJohn nyMartin JankovskýWilliam ChenDawid GerstelDRamzan BAlex PepinnsSebastianAlexander ScholtesJrobabuja11 RoboNicholai LidowAliteJack William HusbandsAndre ChampouxDemiAlastair JudsonKatherine WalkerLino ArboledaLeon KwekCameron Edinger-ReeveSam BayleyLivvieIsmail OtchiChrisRussell BarlowMary PopeIga Komar帥志 Shuai Chih LinBjornrappangeHossein KhoshtaghazaAldoParis LuckowskiMatthew O'ConnorRussell OgdenYaszalix子强 孙Bart van de KampWC Kon태엽 주Arthur NazaryanDaniel KaposiEmily HuangTEMAN WINDAHJohn McBride  Kristofer Nivens  P. Clayton D. Causey, CT  Vanessa HackJohn ShumLuis PaezCraig RedriffMariusCharlotteJonny 5Jose LorenzoJeremyLulunMadeleine MillerAngelo CaonRossi von der BorchSicily FiennesEm McDermottMeredith R NormanTom Simamora ThatcherTim DoolingDevin NailAlissa Sjuryadi-TrowbridgeBillEric EmerTarquam James McKennaAmanda BlossStephen MSusan & Ben SetiawanJensBen HarrisonNaota YanagiharaHans WagnerJustin WilsonJayZane RubaiiBenjaminDerynAlexH HMatt WintersAlec MitchellVinceDanielBertiSugiyamaAtsuko MaenoMosaStephen GrahamHannah RowntreeColleen Thornton-WardAilise Sweeney-LoweJimmyYng KenjicnxuFlorian HopfKurt VerschuerenJoakimRyosuke SudaBerberJeroen VellekoopJan NedermeijerMatthewTakeshi YamafujiNatePatrickMiquelFeeJingle YanMathias朗 桑田Benedikt GanderBen PlayfordLauraKenji YanaguRicky ZhangVacanza TropicaleBill Dalton惠羽 蔡Sophie Hoestereyこ ぱるDouglas HerrickTim SomervilleMaxence AKFSF BEddoMarc EberJaime NoriegaJin Kimivy babyJessica BruntonMark ChavezDevlin KuyekDaniel TanDawn TanNeoKimchiSpiritAnders RydbergPaulie MoraAndrew RogersPaula BradleyPENDENGAR SETIAColumba TierneyLuciano HespanholHH JorgensenAmina AljehaniJannedCamille

Douglas Keane has enjoyed tremendous success at his Cyrus restaurant in Geyserville, CA. At the same time, he's observed the need for change on many fronts in the hospitality industry, and instituted some of those changes himself. in his first book, Culinary Leverage: A Journey Through the Heat, he divides his attentions between relating his own story and offering thoughts for how to improve the industry he loves.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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, MAGA Mike panicked live on television as Trump's plan backfired in his face.Then, on the rest of the menu, Louisiana canceled its $3 billion repair of disappearing Gulf coastline that was funded by the 2010 Deepwater Horizon oil spill settlement; a second Neo-Nazi has been charged for assault in the 2024 Nashville antisemitic attack; and, the wife of the embattled Louisiana police chief charged in an immigration visa fraud scheme has also been arrested.After the break, we move to the Chef's Table where British spies and special forces identities were exposed in the Afghan data leak; and, El Salvador's top human rights organization announced it is leaving the country because of mounting harassment and legal threats by the government of President Bukele.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.

Send us a textIn episode 262 of Beyond The Story, Sebastian Rusk interviews Brady Lowe, a culinary branding expert and Founder of Taste Network, as he shares his journey from the early days of his company to his current role in helping culinary and spirit brands build lasting legacies. Tune in for insights, laughter, and a look back at pivotal moments that have shaped their paths.TIMESTAMPS[00:02:57] Cachon 555 food event.[00:06:03] Culinary consulting and branding.[00:10:01] Brand relevance in social media.[00:14:02] Commitment and persistence in hospitality.[00:17:21] Engagement in hospitality marketing.[00:19:15] Social media customer engagement.[00:24:43] Engagement playbook for restaurants.[00:25:09] Foodie adventure and Peach Fest.QUOTES "It's all about trust. People gotta know you, trust you, like you, work with you." -Brady Lowe“You have to make people be seen. And hospitality has failed at that one card.” -Brady Lowe "I wanna find someone who has slightly impaired vision and give them a new pair of glasses where they feel like I can now see what I was not seeing before." -Brady Lowe ==========================Need help launching your podcast?Schedule a Free Podcast Strategy Call TODAY!PodcastLaunchLabNow.com==========================SOCIAL MEDIA LINKSSebastian RuskInstagram:https://www.instagram.com/podcastlaunchlab/Facebook: Facebook.com/sruskLinkedIn: LinkedIn.com/in/sebastianrusk/YouTube: Youtube.com/@PodcastLaunchLabBrady LoweInstagram: https://www.instagram.com/bradylowe75/ BIO:  https://gamma.app/docs/Brady-Lowe-Entrepreneur-Community-Builder-d83qhnwdzpbhipi WEBSITETaste Network: https://tastenetwork.com/ ==========================Take the quiz now! https://podcastquiz.online/==========================Need Money For Your Business? Our Friends at Closer Capital can help! Click here for more info: PodcastsSUCK.com/money==========================PAYING RENT? Earn airlines when you do with the Bilt Rewards MastercardAPPLY HERE: https://bilt.page/r/2H93-5474

Send us a text Brian and Ronnie welcome a very special guest to Whip Cream Salmon this week: their former coworker and "everything guy," Matt Corella! Matt drops some serious knowledge about his incredible culinary journey, from starting a Michelin-starred restaurant in a (once illegal) garage in his hometown to navigating the vibrant, and sometimes challenging, kitchen scene in Mexico City.Matt recounts tales of a kitchen raid, adapting to a "cooking class" loophole, and the culture shock of transitioning from backpacking to grueling 15-hour shifts. The conversation also delves into the stark differences in food systems between the US and other countries, with Matt and Brian debating the impact of over-sanitization on flavor and immunity. Plus, a lively discussion about the frustrating reality of gloves in the kitchen and an update on Matt's current (and potentially fleeting) career selling wine corks.Tune in for an episode packed with behind-the-scenes culinary insights, travel anecdotes, and plenty of laughs!What We DrankBrian - SinghaRonnie - Highland Brewing - PilsnerMatt - ModeloSTAY CREAMY

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, Maurene Comey, a career federal prosecutor in Manhattan, the daughter of former FBI Director James Comey, as well as the lead in the Epstein and Sean Diddy prosecutions, has been fired from her job in the Southern District of New York by the Trump/Bondi Justice Department for reasons unknown, so don't talk about it.Then, on the rest of the menu, MAGA John Roberts secretly praised Trump during crisis talks with judges who ruled against him; the Urban League declared a ‘state of emergency' for civil rights in the US; and, only one in four US adults say Trump's policies have helped them.After the break, we move to the Chef's Table where a Europol-coordinated global operation took down a pro-Russian cybercrime network; and, the UK and Germany are set to sign a treaty on defense, trade and migration.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 his 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 if preserving a recipe was the key to preserving a culture?In this heartfelt and flavor-packed episode, I sit down with Ivy Chen—longtime cooking instructor, co-author of Made in Taiwan, and the force behind Ivy's Kitchen in Taipei.You'll hear about:

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, the Justice Department refused to intervene in Ghislaine Maxwell's case.Then, on the rest of the menu, Native American radio stations are at risk as the MAGA Congress looks to cut $1Billion in public broadcasting funding; “Crypto Week” in the MAGA House is not going as planned; and, a federal MAGA judge in Texas reversed a Biden-era rule that would have removed medical debt from credit reports.After the break, we move to the Chef's Table where a Turkish court sentenced Istanbul's jailed opposition mayor and the chief rival to Erdogan, to almost two years in prison for insulting and threatening a public official; and, a Chinese court sentenced a Japanese man to more than three years in prison on espionage charges.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 MAGA SCOTUS looks dead set on gutting the Voting Rights Act again, this time with a North Dakota case especially teed up to be issued from the MAGA Shadow Docket.Then, on the rest of the menu, twenty-four states sued the Trump administration to unfreeze more than $6 billion in education grants; the Trump administration says it won't publish major climate change reports on the NASA website as promised; and, for the first time in over seventy-five years, Native American teens were able to kayak the whole length of the Klamath River in celebration of the removal of four decayed dams and the return of long-lost salmon.After the break, we move to the Chef's Table where turncoat Daniel Martindale, the US citizen who helped the Kremlin target and kill thousands of Ukrainian troops while he resided in the embattled country, has been granted Russian citizenship as “a sign of respect and a sign of gratitude for what Daniel has done;” and, an Irish tourist who overstayed his visa by three days because he was sick in the hospital, says "nobody is safe” after being held by ICE for over a hundred days in squalid and brutal conditions.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.

Summary The conversation on Armed American Radio covers a range of topics related to gun rights, including Gavin Newsom's controversial statements on gun control, the ongoing gun violence crisis in Chicago, and the grassroots activism efforts in New Jersey. The show highlights the importance of impact litigation in challenging restrictive gun laws and celebrates the milestones achieved by the program over its 17-year history. The discussion also emphasizes the role of the NRA and other organizations in supporting Second Amendment rights and the need for legal support in self-defense cases. In this episode of Armed American Radio, Mark Walters discusses a variety of topics including culinary delights, the importance of legal representation for self-defense, and the political maneuvering of Gavin Newsom regarding gun rights. The conversation also delves into legal insights on firearm lawsuits and the implications of the Epstein files in politics. The episode emphasizes the need for awareness and preparedness in the context of self-defense and gun rights advocacy. Takeaways Armed American Radio is a platform for discussing gun rights and Second Amendment issues. Gavin Newsom's statements on gun control are controversial and often criticized. Chicago continues to struggle with high rates of gun violence despite strict gun laws. The importance of grassroots activism in states like New Jersey is highlighted. Impact litigation is a strategy used to challenge restrictive gun laws. The NRA plays a significant role in supporting gun rights advocacy. Milestones in the show's history reflect its growth and influence in conservative talk radio. The conversation emphasizes the need for legal support in self-defense cases. Statistics on gun violence in Chicago illustrate the ongoing crisis. The New Jersey Firearms Owners Syndicate is actively working to protect Second Amendment rights. Culinary experiences can be a delightful topic of conversation. Legal representation is crucial for gun owners in self-defense situations. Gavin Newsom's political stance on gun rights is complex and often contradictory. The importance of staying informed about firearm laws and legal challenges. Self-defense incidents can happen unexpectedly, highlighting the need for preparedness. The role of media in shaping public perception of political figures. Understanding the implications of legal cases related to firearms is essential for advocates. The Epstein files continue to spark controversy and speculation in political discourse. Engaging in discussions about gun rights can reveal differing perspectives. The need for ongoing support for organizations advocating for Second Amendment rights. Keywords Armed American Radio, gun rights, Second Amendment, Gavin Newsom, Chicago gun violence, New Jersey firearms, impact litigation, self-defense, NRA, grassroots activism, Armed American Radio, gun rights, self-defense, legal representation, Gavin Newsom, firearm laws, Epstein files, political commentary  

Summary The conversation on Armed American Radio covers a range of topics related to gun rights, including Gavin Newsom's controversial statements on gun control, the ongoing gun violence crisis in Chicago, and the grassroots activism efforts in New Jersey. The show highlights the importance of impact litigation in challenging restrictive gun laws and celebrates the milestones achieved by the program over its 17-year history. The discussion also emphasizes the role of the NRA and other organizations in supporting Second Amendment rights and the need for legal support in self-defense cases. In this episode of Armed American Radio, Mark Walters discusses a variety of topics including culinary delights, the importance of legal representation for self-defense, and the political maneuvering of Gavin Newsom regarding gun rights. The conversation also delves into legal insights on firearm lawsuits and the implications of the Epstein files in politics. The episode emphasizes the need for awareness and preparedness in the context of self-defense and gun rights advocacy. Takeaways Armed American Radio is a platform for discussing gun rights and Second Amendment issues. Gavin Newsom's statements on gun control are controversial and often criticized. Chicago continues to struggle with high rates of gun violence despite strict gun laws. The importance of grassroots activism in states like New Jersey is highlighted. Impact litigation is a strategy used to challenge restrictive gun laws. The NRA plays a significant role in supporting gun rights advocacy. Milestones in the show's history reflect its growth and influence in conservative talk radio. The conversation emphasizes the need for legal support in self-defense cases. Statistics on gun violence in Chicago illustrate the ongoing crisis. The New Jersey Firearms Owners Syndicate is actively working to protect Second Amendment rights. Culinary experiences can be a delightful topic of conversation. Legal representation is crucial for gun owners in self-defense situations. Gavin Newsom's political stance on gun rights is complex and often contradictory. The importance of staying informed about firearm laws and legal challenges. Self-defense incidents can happen unexpectedly, highlighting the need for preparedness. The role of media in shaping public perception of political figures. Understanding the implications of legal cases related to firearms is essential for advocates. The Epstein files continue to spark controversy and speculation in political discourse. Engaging in discussions about gun rights can reveal differing perspectives. The need for ongoing support for organizations advocating for Second Amendment rights. Keywords Armed American Radio, gun rights, Second Amendment, Gavin Newsom, Chicago gun violence, New Jersey firearms, impact litigation, self-defense, NRA, grassroots activism, Armed American Radio, gun rights, self-defense, legal representation, Gavin Newsom, firearm laws, Epstein files, political commentary  

Summary The conversation on Armed American Radio covers a range of topics related to gun rights, including Gavin Newsom's controversial statements on gun control, the ongoing gun violence crisis in Chicago, and the grassroots activism efforts in New Jersey. The show highlights the importance of impact litigation in challenging restrictive gun laws and celebrates the milestones achieved by the program over its 17-year history. The discussion also emphasizes the role of the NRA and other organizations in supporting Second Amendment rights and the need for legal support in self-defense cases. In this episode of Armed American Radio, Mark Walters discusses a variety of topics including culinary delights, the importance of legal representation for self-defense, and the political maneuvering of Gavin Newsom regarding gun rights. The conversation also delves into legal insights on firearm lawsuits and the implications of the Epstein files in politics. The episode emphasizes the need for awareness and preparedness in the context of self-defense and gun rights advocacy. Takeaways Armed American Radio is a platform for discussing gun rights and Second Amendment issues. Gavin Newsom's statements on gun control are controversial and often criticized. Chicago continues to struggle with high rates of gun violence despite strict gun laws. The importance of grassroots activism in states like New Jersey is highlighted. Impact litigation is a strategy used to challenge restrictive gun laws. The NRA plays a significant role in supporting gun rights advocacy. Milestones in the show's history reflect its growth and influence in conservative talk radio. The conversation emphasizes the need for legal support in self-defense cases. Statistics on gun violence in Chicago illustrate the ongoing crisis. The New Jersey Firearms Owners Syndicate is actively working to protect Second Amendment rights. Culinary experiences can be a delightful topic of conversation. Legal representation is crucial for gun owners in self-defense situations. Gavin Newsom's political stance on gun rights is complex and often contradictory. The importance of staying informed about firearm laws and legal challenges. Self-defense incidents can happen unexpectedly, highlighting the need for preparedness. The role of media in shaping public perception of political figures. Understanding the implications of legal cases related to firearms is essential for advocates. The Epstein files continue to spark controversy and speculation in political discourse. Engaging in discussions about gun rights can reveal differing perspectives. The need for ongoing support for organizations advocating for Second Amendment rights. Keywords Armed American Radio, gun rights, Second Amendment, Gavin Newsom, Chicago gun violence, New Jersey firearms, impact litigation, self-defense, NRA, grassroots activism, Armed American Radio, gun rights, self-defense, legal representation, Gavin Newsom, firearm laws, Epstein files, political commentary  

Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Wachira Wongthawinkul & Amika Bamrungsri Gin Thai Brasserie ~ Culinary Treasure Podcast Episode 118  The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love!  In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Wachira Wongthawinkul & Amika Bamrungsri the entrepreneurs who make the Thai Food Magic happen at the Gin Thai Brasserie restaurant in Portland, Oregon.   Go to the Culinary Treasure Podcast website to see more than 50 photos from Steven's visit to Gin Thai Brasserie https://www.culinarytreasurepodcast.com/gin-thai-brasserie-culinary-treasure-podcast-episode-118/       Go to www.culinarytreasurepodcast.com to hear the other 117 episodes of the Culinary Treasure Podcast.    Follow Gin Thai Brasserie Website https://www.ginthaipdx.com/    Facebook https://www.facebook.com/ginthaifood   Instagram https://www.instagram.com/ginthaibrasserie.pdx/     Visit Gin Thai Brasserie  Gin Thai Brasserie Address: 3176 NW 185th Ave Portland, OR 97229   The Culinary Treasure Podcast 411  The Culinary Treasure Podcast is brought to you by the Culinary Treasure Network, and this episode was recorded at Gin Thai Brasserie in Portland, Oregon. Steven Shomler is the Host and Creator of the Culinary Treasure Podcast.  The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love!   Follow The Culinary Treasure Podcast Website  www.culinarytreasurepodcast.com    Facebook  https://www.facebook.com/CulinaryTreasurePodcast   Instagram  https://www.instagram.com/culinarytreasurepodcast/   Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445   iHeartRadio https://www.iheart.com/podcast/256-culinary-treasure-podcast-30948747/   Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax   Pandora https://www.pandora.com/podcast/culinary-treasure-podcast/PC:1000450759   Amazon Podcasts https://music.amazon.com/podcasts/d5c94cab-b5f6-46a1-b807-8b75562d3911/culinary-treasure-podcast   Audible https://www.audible.com/pd/Culinary-Treasure-Podcast-Podcast/B08JJP5CLH   You Can Listen to the Culinary Treasure Podcast on Apple Podcasts, iHeartRadio, Spotify, Pandora, Audible, Amazon Music / Amazon Podcasts, Stitcher, Audacy, Deezer, Gaana, JioSaavn, the Samsung Podcast app, Resso, YouTube (audio only), Boomplay, and many other podcasts outlets.  #CulinaryTreasurePodcast   The Travel Treasure Podcast The Culinary Treasure Podcast has a sister podcast Travel Treasure Podcast: www.TravelTreasurePodcast.com   #TravelTreasurePodcast

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, attorney Marc Elias predicts the actual reason for Trump's bizarre Epstein rant.Then, on the rest of the menu, Texas governor Abbott won't release his emails with Elon Musk because they are of a “private nature, not of public interest and potentially embarrassing;” chasing bizarre theories becomes a major White House time suck; and, Trump refused to leave the stage after presenting Chelsea with the FIFA Club World Cup trophy, baffling the London team.After the break, we move to the Chef's Table where European Union trade ministers meet to forge a strategy after Trump's surprise 30% tariffs on America's largest trade partner; and, the largest-ever war-fighting drills in Australia are underway and expected to attract the attention of Chinese spy ships.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.

Chef Melinda Wiggins is the Director of Operations & Culinary Arts at Infinity Culinary Training a training facility that takes unskilled people - literally off the streets - and gives them basic kitchen skills and the chance of a job in a professional kitchen. ICT provides a path out of poverty for people who might otherwise have no hope of ever finding employment. It's a short course that covers basic cooking skills and essential life skills and then places students as interns in their first kitchen job - the rest is up to them. I've been banging on forever about the need to train young job-seekers in the skills they need to staff restaurant kitchens here and abroad. The fees for professional cooking courses are prohibitive for people from working class or impoverished backgrounds, and yet this is a trade that can change their lives. When I heard about ICT, I was immediately curious and approached Melinda to request an interview.  Woolworths South Africa is their exclusive and dedicated food sponsor, and they have a slew of donors including the actor, Denzel Washington. This was a really uplifting conversation with someone who's doing something exceptional for people and for the food industry. HeadsUp - Get a Fair PriceZuney Burger - The Smash Burger of Exceptional Taste www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Trish Fontanilla, BOSfilipinos co-founder and host of the podcast, welcomes cultural practitioner Ellie Tiglao and artist Lani Asunciòn to discuss their new project. Their upcoming event, "Transmuting Imperialism: A Visual and Culinary Exchange," features Filipino communal dining, projection mapping, and multi-disciplinary performance exploring cultural identity and resistance.  Stay in touch:  BOSFilipinos - IG: @bosfilipinos, Email: info@bosfilipinos.com Ellie - Email: ellie@kwentu.com Lani - IG: @lani.asuncion Kwentu - IG: @makingkwentu Event tickets - https://bit.ly/pagkakaisa-solidaridad

Fluent Fiction - Italian: Culinary Love under the Dolomites: A Market Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-07-13-22-34-02-it Story Transcript:It: Nel cuore di Cortina d'Ampezzo, tra le montagne maestose delle Dolomiti, il mercato traboccava di vita.En: In the heart of Cortina d'Ampezzo, among the majestic mountains of the Dolomiti, the market was overflowing with life.It: I banchi erano un tripudio di colori, pieni di frutta fresca e verdura, mentre l'aria vibrava del brusio dei venditori e del profumo invitante dei prodotti freschi.En: The stalls were a riot of colors, full of fresh fruits and vegetables, while the air vibrated with the chatter of the vendors and the inviting aroma of fresh produce.It: Tra la folla, Lorenzo e Bianca camminavano fianco a fianco, occhi pieni di curiosità.En: Among the crowd, Lorenzo and Bianca walked side by side, eyes full of curiosity.It: Lorenzo, un cuoco avventuroso con una passione per gli ingredienti locali, desiderava impressionare Bianca con un piatto speciale.En: Lorenzo, an adventurous cook with a passion for local ingredients, desired to impress Bianca with a special dish.It: Bianca, invece, era una viaggiatrice entusiasta, affascinata dalla cultura e dai sapori della regione.En: Bianca, on the other hand, was an enthusiastic traveler, fascinated by the culture and flavors of the region.It: Entrambi avevano un obiettivo comune: godersi la giornata e creare ricordi indimenticabili.En: They both had a common goal: to enjoy the day and create unforgettable memories.It: Mentre si muovevano tra i banchi, Lorenzo cercava il perfetto pomodoro da abbinare alla sua ricetta segreta di pasta estiva.En: As they moved through the stalls, Lorenzo was searching for the perfect tomato to pair with his secret summer pasta recipe.It: Bianca lo seguiva, incantata dai colori vivaci del mercato.En: Bianca followed him, enchanted by the vibrant colors of the market.It: “Vedi, quei pomodori lì sembrano freschi e dolci,” suggerì Bianca, indicando un banco nelle vicinanze.En: "See, those tomatoes there look fresh and sweet," suggested Bianca, pointing to a nearby stall.It: Il sole splendeva alto, ma nel lontano orizzonte nubi scure iniziavano a coprirlo.En: The sun shone high, but in the distant horizon, dark clouds began to cover it.It: Lorenzo si fermò un momento, notando il segno di un temporale imminente.En: Lorenzo paused for a moment, noticing the sign of an impending storm.It: “Dovremo far presto,” disse, affrettandosi tra le bancarelle per raccogliere gli ultimi ingredienti.En: "We should hurry," he said, rushing through the stalls to gather the last ingredients.It: Tuttavia, la selezione di alcuni prodotti stagionali si rivelò limitata.En: However, the selection of some seasonal products proved to be limited.It: Lorenzo, apparentemente sconfortato, si grattò la testa cercando di adattare la sua idea originale.En: Lorenzo, seemingly disheartened, scratched his head trying to adapt his original idea.It: “Non preoccuparti,” disse Bianca con un sorriso rassicurante.En: "Don't worry," said Bianca with a reassuring smile.It: “Puoi sempre inventare qualcosa di nuovo!En: "You can always come up with something new!"It: ”Con il cestino pieno di ingredienti, alcuni scelti e altri improvvisati, Lorenzo e Bianca si ritrovarono sotto la tettoia del mercato, mentre la pioggia cominciava a scrosciare.En: With the basket full of ingredients, some chosen and others improvised, Lorenzo and Bianca found themselves under the market's awning as the rain began to pour.It: Il rumore dell'acqua che batteva contro il tetto creava una melodia avvolgente, che quasi rendeva l'atmosfera romantica.En: The sound of water beating against the roof created an enveloping melody, which almost made the atmosphere romantic.It: Lorenzo prese fiato e si mise all'opera.En: Lorenzo took a breath and got to work.It: Con destrezza, iniziò a preparare un piatto improvvisato, usando le fresche erbe aromatiche, i pomodori succosi e una piccola forma di formaggio locale che avevano acquistato.En: With skill, he began to prepare an improvised dish, using the fresh aromatic herbs, juicy tomatoes, and a small form of local cheese they had purchased.It: Bianca osservava con ammirazione e curiosità, godendo di ogni momento passato insieme sotto la pioggia.En: Bianca watched with admiration and curiosity, enjoying every moment spent together under the rain.It: Mentre cucinavano, il cielo continuava a ruggire, ma sotto la copertura del mercato, l'umore restava sereno e felice.En: As they cooked, the sky continued to roar, but under the market's covering, the mood remained calm and happy.It: L'aroma del cibo cominciò a diffondersi, attirando l'attenzione di alcuni passanti curiosi.En: The aroma of food began to spread, attracting the attention of some curious passersby.It: Finalmente, il piatto fu pronto: una semplice ma deliziosa pasta, ricca di sapori freschi e genuini.En: Finally, the dish was ready: a simple but delicious pasta, rich in fresh and genuine flavors.It: Lorenzo e Bianca si sedettero su una panchina vicina, assaporando ogni boccone tra risate e piccole chiacchiere.En: Lorenzo and Bianca sat on a nearby bench, savoring every bite amidst laughter and small talk.It: Il temporale passò e le nuvole si dissiparono, rivelando un cielo serale limpido e stellato.En: The storm passed and the clouds dissipated, revealing a clear, starry evening sky.It: Nonostante i cambiamenti di programma, l'esperienza fu ancora più bella di quanto avrebbero potuto immaginare.En: Despite the changes in plans, the experience was even more beautiful than they could have imagined.It: Lorenzo si rese conto che, grazie a quella sfida, aveva imparato l'importanza dell'adattabilità.En: Lorenzo realized that, thanks to that challenge, he had learned the importance of adaptability.It: E Bianca, guardando le stelle, capì il valore di vivere il momento presente.En: And Bianca, gazing at the stars, understood the value of living in the present moment.It: Insieme, condivisero un legame ancor più forte, reso speciale non solo dal cibo, ma anche dai sorrisi e dalle emozioni del giorno trascorso.En: Together, they shared an even stronger bond, made special not only by the food but also by the smiles and emotions of the day spent.It: La sera finì con loro a passeggiare sotto il cielo chiaro, i ricordi del mercato e del temporale ancora vivi nei loro cuori.En: The evening ended with them walking under the clear sky, the memories of the market and the storm still vivid in their hearts.It: E così, quel giorno inaspettato divenne un capitolo indimenticabile della loro storia.En: And so, that unexpected day became an unforgettable chapter in their story. Vocabulary Words:heart: il cuoremountains: le montagnemarket: il mercatocrowd: la follavendor: il venditoreadventurous: avventurosochatter: il brusioaroma: il profumocuriosity: la curiositàdish: il piattostall: il bancotomato: il pomodoroclouds: le nubistorm: il temporaleskill: la destrezzaherbs: le erbe aromatichecheese: il formaggiopassersby: i passantiwhisper: il sussurromelody: la melodiaatmosphere: l'atmosferaingredients: gli ingredientiimprovised: improvvisatoseasonal: stagionalithunder: il ruggitomood: l'umorestarry: stellatochallenge: la sfidabond: il legameexperiences: le esperienze

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, Japan is furious at Trump and they made a powerful statement rejecting his disgraceful conduct.Then, on the rest of the menu, DHS is urging law enforcement to treat even skateboarding and livestreaming as signs of violent intent; DOGE keeps gaining access to sensitive data, so now it can cut off billions to farmers; and, federal officials charged a prominent Georgia Republican with running a $140 million Ponzi scheme.After the break, we move to the Chef's Table where TikTok is facing a fresh European Union privacy investigation into user data sent to China; and, Cambodian lawmakers passed a constitutional amendment allowing the government to revoke citizenship.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, Bishop Gadsden resident Carol Fishman talks about her experience on the BG Culinary Committee and what makes the culinary program standout.

Intro Teaser:  How do you go from a high-powered banking career to stirring up cultural change one dish at a time? In this flavorful and fearless conversation, we sit down with Amalia Moreno-Damgaard—award-winning chef, author, cultural strategist, and Latina powerhouse. Born and raised in Guatemala, Amalia has turned her ancestral culinary roots into a mission: to build cultural bridges through food, storytelling, and inclusivity. From boardrooms to banquet tables, Amalia is redefining what it means to lead with flavor. She's not just cooking meals—she's crafting movements. In this episode, we explore her fascinating journey from international finance to founding Amalia Latin Gourmet, her insights on DEI in today's climate, and why Minnesota's food scene needs to bet big on diversity. Get ready to be inspired, empowered, and probably a little hungry.  This Week on The Empower Hour: What if the secret to stronger leadership, deeper inclusion, and cultural connection started in the kitchen? Meet Amalia Moreno-Damgaard—award-winning chef, bestselling author, keynote speaker, and former international banking executive—who turned her Guatemalan heritage into a global mission. Through her company, Amalia Latin Gourmet, she partners with top organizations to spark transformation through storytelling, Latin cuisine, and inclusive leadership. In this episode, we talk about: Her journey from corporate banking to building a Latin gourmet brand How food became her tool for cultural education and empowerment Competing in Carla Hall Presents Favorite Chef (and making it to the finals!) Why DEI needs a rebrand—and how storytelling can lead the way What cities like Minneapolis-St. Paul must do to invest in diverse food culture The process behind writing her award-winning books (and the third one in progress) Whether you're a foodie, a founder, or a fierce advocate for equity—this episode will feed your mind and soul.

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, furious world leaders like Lula from Brazil, Modi of India, Zelenskky of Ukraine, the foreign minister in Mexico and President Sheinbaum, are taking decisive action to checkmate Trump.Then, on the rest of the menu, the ‘oppressive' Florida State University revenue-sharing deals show continued exploitation of college football players; an “anti-government militia” announced  that it is “targeting” Oklahoma weather radars for manipulating the weather, days after an individual vandalized a news station's radar; and, the Trump administration sued California, arguing animal cruelty laws are the real cause of high egg prices.After the break, we move to the Chef's Table where the European court ruled that Russia committed widespread human rights violations in Ukraine and was behind the downing of Flight MH17; and, European Commission President Ursula von der Leyen comfortably survived a ‘no confidence' vote.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 his 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.

keywordscybersecurity, culinary arts, penetration testing, career transition, high-pressure situations, horror films, IT, social engineering, cooking, cybersecurity horror, dark web, pen testing, B-Sides community, cybersecurity, lifestyle polygraph, music, childhood memories, culinary skills, competition takeawaysKathy Collins transitioned from IT to culinary arts and back to cybersecurity.Her journey highlights the transferable skills between cooking and cybersecurity.Physical penetration testing involves unpredictable human elements.High-pressure situations in cooking can prepare one for cybersecurity challenges.Unexpected challenges can arise in both culinary events and cybersecurity tests.The importance of communication in cybersecurity engagements is crucial.Kathy's experience in cooking for large groups parallels the complexities of cybersecurity.The need for proper notification in penetration testing to avoid misunderstandings.Kathy's culinary background influences her approach to problem-solving in cybersecurity.There is a lack of big-budget horror films focused on cybersecurity. Going with the correct skeptical mindset is crucial.Using tools like Flare helps in dark web monitoring.B-Sides events are affordable and beneficial for newcomers.Engaging with the community fosters excitement and learning.Hannibal Lecter would be an interesting pen test partner.The Jaws soundtrack sets a perfect mood for stealth.Bonding over music can strengthen family relationships.Childhood toys can reveal early hacker tendencies.Culinary skills can be approached with a hacker mindset.Competition in cooking shows often emphasizes drama over skill. summaryIn this episode of the No Password Required podcast, host Jack Clabby and co-host Kaylee Melton welcome Kathy Collins, a security consultant at Secure Ideas. Kathy shares her unique journey from working in IT to pursuing a culinary career, and then back to cybersecurity. The conversation explores the transferable skills between cooking and cybersecurity, the unpredictability of physical penetration testing, and the high-pressure situations faced in both fields. Kathy also recounts memorable experiences from her culinary career and discusses the lack of horror films centered around cybersecurity. In this engaging conversation, the speakers delve into various aspects of cybersecurity, including the use of the dark web in penetration testing, the importance of community events like B-Sides, and the fun of the Lifestyle Polygraph segment. They also share personal anecdotes about music, childhood memories, and culinary skills, creating a rich tapestry of insights and experiences in the cybersecurity field. titlesFrom Chef to Cybersecurity: A Unique JourneyThe Culinary Path to CybersecurityHigh Stakes: Cooking and Cybersecurity Under PressurePenetration Testing: The Culinary Connection Sound Bites"I had to do some soul searching.""I was like, what if I have to do...""It's disturbingly easy.""There are so many opportunities there.""Going with the correct skeptical mindset.""We have a tool that we use called Flare.""They should attend them, first of all.""I had an Easy Bake Oven and took it apart." Chapters00:00 Introduction to Cybersecurity and Culinary Journeys02:46 From IT to Culinary Arts: A Unique Transition06:02 The Shift Back to Cybersecurity09:00 Experiences in Physical Penetration Testing11:48 High-Pressure Situations: Cooking vs. Cybersecurity15:02 Unexpected Challenges in Culinary Events17:54 The Intersection of Horror and Cybersecurity23:32 Exploring the Dark Web in Pen Testing25:34 Engaging with the B-Sides Community27:09 The Lifestyle Polygraph: Fun and Games 31:09 Bonding Over Music and Childhood Memories34:17 Culinary Skills and Competition Insights

Send us a text Happy America Day... I guess! Brian and Ronnie are back for episode 53 of Whip Cream Salmon. Brian kicks things off by recounting a fun-filled 4th of July block party. Ronnie, fresh off his first week at the new pizza spot, talks about the grueling work of slinging 18-inch pies, battling **imposter syndrome**, and the sheer volume of dough that moves through their kitchen. Plus, they dive into the intricacies of cooking the perfect pizza, the joy (or lack thereof) of bucatini, and some surprising facts about the weight of a waterbed. Raise a glass (or a glass can of sake) to another year of food, friends, and fuckery!What We DrankBrian - Dogfish Head - Grateful Dead Juicy Pale AleRonnie - Amabuki - Yamahai Junmai OmachiSTAY CREAMY

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, the American public knows Donald Trump is lying about tariffs and they've figured it out without any help from the White House press corps who continue to accept his lies as answers.Then, on the rest of the menu, RFK Jr.'s vaccine policy sparks a lawsuit from the American Academy of Pediatrics; Trump appointees have ties to companies that stand to benefit from privatizing weather forecasts; and, Trump blocked a ‘click-to-cancel' rule, intended to make cancelling subscriptions easier, just before it was to go in effect.After the break, we move to the Chef's Table where a Turkish court ordered a ban on Elon Musk's AI chatbot Grok for offensive content; and, French police raided the far-right National Rally headquarters in a new finance probe.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.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)Bon Appétit!Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Greg interviews repeat guest Justin Dunne, who previously appeared on Season 6, Episode 24, discussing his cool side project ‘Bangkok Haunts.' Justin's main gig is to be a legend of the Food & Beverage scene in Bangkok, having been the GM of the epic Bed Supperclub back in the day, and many more bars and restaurants between then and now. Oh yeah, he's also the head of F&B consultancy Evolution48.  The guys begin by discussing Bangkok's rise in status as a culinary capital. Justin contends there are many factors, not least of which is Bangkok's ability to capture Michelin ratings, which is a traditional way to get on the international stage for great food. Another explanation is the shift in Bangkok away from the previous sole emphasis on street food to more diverse, upscale offerings. And last, food shows on TV and the Internet, including high-profile foodies such as Anthony Bourdain, had an effect. Justin also mentions other significant milestones in the development of the food scene in Bangkok. One is the shift towards employing both Burmese and Filipino staff, which helped change the customer service culture more towards an international standard. Another is the rise of food delivery services and the embrace of technology, such as QR codes, which have reduced the friction points so much that the motivation for cooking at home is reduced. In short, Bangkok has a restaurant culture where a high percentage of people from all walks of life are either eating out or ordering in. Combined with relatively low prices compared to other international capitals, you have the recipe for a food paradise.   Don't forget that Patrons get the ad-free version of the show as well as swag and other perks. We also sometimes post on Facebook, you can contact us on LINE and of course, head to our website (www.bangkokpodcast.com) to find out probably more info than you need to know.  

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, it was a sight to behold Fox News panicking on live tv over Trump's major failures, and trying to desperately flip the script.Then, on the rest of the menu, Trump is opening new coal sales from public lands in Montana and Wyoming; a Georgia appeals court upheld a ruling that election officials must certify results according to deadlines set in law; and, ICE Barbie Kristi Noem shrugged off oversight as detainee deaths surge.After the break, we move to the Chef's Table where a British jury convicted three men of an arson attack organized by Russian intelligence; and, Trump's director of personnel, Sergio Gor, was born in the Soviet Union and secretly visited Moscow just last year.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.

Fluent Fiction - Japanese: From Market Paths to Culinary Dreams: Akira's Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-07-08-22-34-02-ja Story Transcript:Ja: 夏の朝、築地市場は活気に溢れていました。En: On a summer morning, Tsukiji market was brimming with energy.Ja: 市場の狭い道には、新鮮な魚介類の色と香りが満ちています。En: The narrow paths of the market were filled with the colors and scents of fresh seafood.Ja: 七夕を目前に控え、人々の期待が空気に漂っていました。En: With Tanabata just around the corner, anticipation floated in the air.Ja: 市場のあちこちで、活発な声が響いています。En: Lively voices echoed throughout the market.Ja: アキラは若いシェフです。En: Akira is a young chef.Ja: 自分のレストランを開きたいという夢を持っていますが、自信が足りません。En: He has a dream of opening his own restaurant, but he lacks confidence.Ja: 七夕の特別メニューを考えて、最も新鮮な海産物を手に入れたいと思っていました。En: He wanted to come up with a special Tanabata menu and get the freshest seafood available.Ja: 市場で最も優れた魚屋はマイコでした。En: The most outstanding fishmonger at the market was Maiko.Ja: 彼女は質の良い魚を見分ける目を持っています。En: She has an eye for spotting high-quality fish.Ja: しかし、若いシェフには慎重です。En: However, she is cautious with young chefs.Ja: 市場は祭りのために大変混んでいました。En: The market was extremely crowded due to the festival.Ja: アキラはマイコに話しかけました。「すみません、最高の魚を探しています。」En: Akira approached Maiko and said, "Excuse me, I'm looking for the best fish."Ja: マイコはアキラをじっと見ました。「あなたはその魚をどう料理しますか？」と、少し疑わしげに尋ねました。En: Maiko stared at Akira and asked a little skeptically, "How will you prepare the fish?"Ja: アキラは微笑み、意気込んで回答しました。「七夕の特別料理を作ります。素材の良さを活かしたいです。」彼の目には本物の情熱が伺えました。En: Akira smiled and eagerly responded, "I'm creating a special Tanabata dish. I want to make the most of the ingredients' quality." Genuine passion was evident in his eyes.Ja: マイコは少し考え、言いました。「では、あなたの知識を試させてください。」彼女はいくつかの質問をし、アキラはすべて答えました。その答えはマイコの心に響きました。En: Maiko thought for a moment and said, "Then let me test your knowledge." She asked several questions, and Akira answered them all. His answers resonated with Maiko's heart.Ja: 「いいわ、あなたに最良の魚をお譲りします」マイコは微笑みながら言いました。アキラは感謝し、喜びで心が弾みました。En: "Alright, I'll sell you the finest fish," Maiko said with a smile. Akira was grateful, his heart filled with joy.Ja: その日、アキラは市場から最高の魚介類を手に入れました。En: That day, Akira secured the best seafood from the market.Ja: 夜には七夕の特別メニューが見事に完成しました。En: By night, the special Tanabata menu was beautifully completed.Ja: お客様から絶賛を受け、自信を持ち始めました。En: He received great praise from the customers and began to gain confidence.Ja: マイコもアキラの腕前を認め、彼にとって重要な仲間となりました。En: Maiko also acknowledged Akira's skills and became an important ally for him.Ja: アキラは自信を得て、将来の夢へと一歩前進したのです。En: Akira gained confidence and took a step forward towards his future dream.Ja: 築地市場の喧騒の中で、一つの新たな絆が結ばれました。En: Amidst the hustle and bustle of Tsukiji market, a new bond was formed.Ja: アキラは、次のステップへと進む勇気を手に入れました。En: Akira gained the courage to move on to the next step. Vocabulary Words:brimming: 溢れてanticipation: 期待floated: 漂ってlively: 活発なchef: シェフconfidence: 自信outstanding: 優れたfishmonger: 魚屋cautious: 慎重skeptically: 疑わしげにeagerly: 意気込んでgenuine: 本物のpassion: 情熱resonated: 響きましたgrateful: 感謝secured: 手に入れましたally: 仲間amidst: 中でhustle: 喧騒bond: 絆courage: 勇気narrow: 狭いpaths: 道colors: 色scents: 香りspecial: 特別acknowledged: 認めpraised: 絶賛completed: 完成しましたprominent: 重要な

Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant, Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in the culinary world.TakeawaysHugh started cooking at 16 and always wanted to be a chef.International exposure is crucial for young chefs.Noma's focus on innovation greatly influenced Hugh's approach.Staff retention is about keeping the environment engaging.Hugh emphasizes the importance of a supportive network.Launching Yiaga is a long-held dream for Hugh.The restaurant will focus on Australian craftsmanship.Financial success is not the primary goal for Hugh's restaurant.Young chefs should prioritize working in top establishments.Being kind to everyone in the industry is essential.Sound bites"They put so much time into the innovation.""Just keep trying to progress and do better.""Work in the best possible places you can."Chapters00:00 Introduction to the Culinary Journey02:02 Early Career and Influences05:46 The Noma Experience09:51 Launching Yiaga: A New Restaurant13:45 Advice for Aspiring Chefs Follow Straight To The Source podcast on: IG: @stts_podcast TTIKTOK: @stts_podcast FB: @StraightToTheSource TW: _straight_to_source LI: Straight To The Source YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #InnovationSee omnystudio.com/listener for privacy information.

Bridging the worlds of food, writing, and the behind-the-scenes realities of celebrity chefs, today's guest is a true powerhouse! Laurie Woolever is best known as the longtime assistant and trusted collaborator of the legendary Anthony Bourdain. But her story stretches far beyond that role, from working as a receptionist, a private chef to a UHNW health-conscious family, to graduating from culinary school and serving as assistant to Mario Batali at the height of his fame. Laurie's career evolved into food media and writing, culminating in co-authoring several books with Bourdain. A three-time New York Times bestselling author, she completed World Travel: An Irreverent Guide after Bourdain's passing and penned Bourdain: The Definitive Oral Biography. Her latest memoir, Care and Feeding, is a raw, witty, and moving reflection on carving out her own voice while supporting someone else's. In this episode, we dive deep with Laurie into her memoir Care and Feeding and the pivotal events that have shaped her life. Laurie pulls back the curtain on navigating the world as an assistant to larger-than-life culinary personalities, breaking into food media, and forging a new path as a writer. We explore the highs and lows of her journey, as she reflects on years spent supporting others and how it ultimately led her to tell her own story. You don't want to miss this amazing episode and Laurie's insights on what it truly means to find your own voice after a career spent amplifying others!

Back in Episode 11 Ejler shared some memories of farm life on the rural island of Bonholm, Denmark. One story that really struck a chord was the existence of a food called Head-cheese, a magical substance created from the boiled remains of whatever comes out of the head of a pig. Never one to turn down a challenge, Robin provided the head of a wild boar the very next chance he had to harvest one. In this Episode Robin and Ejler reminisce about the sequence of events that brought them to the mysterious flavors of Danish Wild-Boar head cheese. While eating this magical dish they also catch up over their recent adventures in South Africa and Northern California.A huge thank you to Ejler for the great conversation - and for remembering his mother's old recipe.-----------------Subscribe to this podcast so you're always up to date. Even better - share us with a friend who loves the outdoors.Follow Robin & The Wild Dispatch on Instagram, TikTok, YouTube and Facebook...

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, Fox issued an apology in anticipation of a defamation suit by Kilmar Abrego Garcia.Then, on the rest of the menu, the anti-climate change MAGA candidate who claimed no one was killed in the Texas  'fake flood,' ramped up a $175M Texas 'land grab' conspiracy; the guy who said he only wants little Jews wearing yarmulkes counting his casino money, claims he never knew ‘shylock' is an antisemitic term; and, the quick action by one Texas summer camp lead to timely evacuations ahead of the deadly flash flood no one was warned about.After the break, we move to the Chef's Table where China retaliated against the EU with a ban on European medical devices; and, China used embassies to undermine the sales of France's flagship Rafale fighter jet.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.

Chef Jernard Wells. A celebrated culinary personality known for his vibrant cooking style, entrepreneurial spirit, and new travel show "Savor the City" on TV One. Here are some key highlights from the script:

What happens when a celebrity hairstylist trades the salon chair for a chef's apron?In this episode of the Ghetto CEO Podcast, host Monrae sits down with Gocha Hawkins, Atlanta-based entrepreneur, author, and CEO behind a growing hospitality brand—including multiple restaurant locations, a viral gourmet product line, and a retail footprint with major expansion plans.Gocha opens up about:• Going from 30 years in cosmetology to launching in the restaurant industry• The hard lessons she learned transitioning industries from scratch• The moment she went into “Album Mode”—cutting off distractions to master her new craft• Building company culture and team retention in the high-turnover hospitality space• Creating a product line to monetize her brand beyond the kitchenYou'll also hear real talk about: ✅ Payroll stress and profit margins ✅ Learning business systems through trial and error ✅ Leading as a hands-on CEO and wife ✅ Scaling with strategy, discernment, and divine timingWhether you're pivoting industries or scaling your brand, this episode is a blueprint for reinvention and longevity in business. If you're in your own album mode—this one's for you.Subscribe for more raw CEO conversations every Thursday at 7PM EST

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, King Krasnov gave an Independence Day speech for the ages at the Iowa State Fair.Then, on the rest of the menu, Defense Secretary Pete Hegseth is the one responsible for halting aid to Ukraine, blindsiding the State Department; Alina Habba has been under professional investigation for a year in a hush money scheme for Trump; and, the Georgia chapter of a Confederacy group filed a lawsuit against a state park for breaking state law by planning an exhibit on slavery, segregation and white supremacy.After the break, we move to the Chef's Table where hours after US anti missile shipments were halted to Ukraine, Russia hammered Kyiv in the largest missile and drone barrage since the war began; and, a strike by air traffic controllers is disrupting travel to, from and over France.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.

The ghost of garlic and oregano haunted Rossi's Deli. For three generations, the Rossi family served classic, quality sandwiches. But in a world of kale smoothies and quinoa bowls, quality wasn't paying the bills. With the family business bleeding red ink, Maria Rossi, in a moment of desperate inspiration, concocts a sandwich so audacious, so chaotic, it could only be called "The Chimera." This wild creation—featuring fig jam, habanero goat cheese, prosciutto, and pistachios—becomes an overnight local sensation thanks to a glowing review. But just as hope returns, the deli is visited by Rex "The Gastro-Goon" Reynolds, a ruthless influencer whose brand is built on performative evisceration. He calls The Chimera a "culinary car crash," and his video unleashes an army of online trolls that threatens to destroy everything Maria has built. Faced with an extinction-level event, the Rossi family must decide: do they pivot and apologize, clinging to a bland, safe strategy for survival? Or do they double down on the very thing they're being attacked for? This story is a masterclass in modern marketing, exploring how to filter signal from noise, why a niche audience is more powerful than the masses, and how to take control of your own narrative by turning an insult into a badge of honor. To unlock full access to all our episodes, consider becoming a premium subscriber on Apple Podcasts or Patreon. And don't forget to visit englishpluspodcast.com for even more content, including articles, in-depth studies, and our brand-new audio series and courses now available in our Patreon Shop!

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, a whiny-ass House MAGA whined on the Capitol steps, “we are not a bunch of little bitches!”Then, on the rest of the menu, the EPA dropped a legal case against major Trump donor GEO Group over its misuse of a harmful disinfectant in an ICE facility; with anti-vax loon RFK, Jr at the helm, the United States is seeing the largest measles outbreak since the infectious disease was declared eliminated 25 years ago; and, National Guard pilot Jo Ellis is suing a right-wing influencer for falsely blaming her for the DC crash that killed sixty-seven people.After the break, we move to the Chef's Table where France's foreign minister denounced spy charges being used to hold two French nationals in Iran for more than three years; and, a US federal appeals court ordered the reinstatement of the convictions of a former Fox executive and a South American sports media/ marketing company in the FIFA bribery investigation.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 his 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.

Send us a text Happy Anniversary to us! Join Brian and Ronnie for the 52nd episode of Whip Cream Salmon, marking one whole year of "all things food, friends, and fuckery" (and definitely not always facts). This week, Brian explains why his party schedule almost derailed the podcast, while Ronnie shares the intense, dough-slinging realities of his new pizza-making gig (and how he's definitely in "pizza consuming shape"). Plus, they dive into kitchen knife etiquette, the struggles of slurping bucatini, and the surprising popularity of waterbeds in the 80s. Crack open a cold one and celebrate with us!What we drankRonnie - PacificoBrian - SinghaSTAY CREAMY

Summary: This conversation explores the hunting, cooking, and ecological impact of invasive species, focusing on nutria, audad, and European hares. The hosts discuss the history of these species in the U.S., their effects on local ecosystems, and the potential culinary uses of their meat. They emphasize the importance of hunting as a conservation strategy and the need to shift cultural perceptions around consuming invasive species. This conversation explores the ecological and culinary implications of invasive species, focusing on the European hare, feral horses, and wild pigs. The discussion highlights the challenges these species pose to native ecosystems and agriculture, while also considering the potential benefits of hunting and consuming them as a means of conservation. The hosts delve into cultural attitudes towards eating these animals, particularly horses, and advocate for a shift in perspective towards invasive species as a valuable food source. - ⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠ Takeaways: Wild pigs are tough, smart, and destructive. Nutria were introduced for fur farming and became invasive. Nutria cause significant damage to wetlands and crops. Hunting nutria can aid in conservation efforts. Nutria meat is lean and has a mild flavor. Cultural stigma exists around eating invasive species. Audad are invasive and threaten native species. Audad meat varies in flavor based on age and diet. European hares compete with native species for resources. European hare meat is dark, lean, and flavorful. European hares were introduced to the US for hunting and have become invasive. Feral horses are not native to North America and compete with native wildlife. Eating horse meat is culturally accepted in many countries but controversial in the US. Wild pigs are highly adaptable and cause significant ecological damage. Hunting invasive species can aid in conservation efforts and provide food security. Culinary traditions around invasive species can help shift public perception. The management of feral horses is costly and politically sensitive. Wild pigs offer a nutritious and flavorful alternative to domestic pork. Cultural attitudes towards eating certain animals can hinder conservation efforts. Engaging in culinary conservation can benefit both ecosystems and communities. Chapters: 00:00 Introduction to Invasive Species Hunting 05:04 The Nutria: History and Impact 09:49 Culinary Uses of Nutria 12:12 Conservation Efforts and Community Involvement 12:49 The Audad: An Invasive Challenge 21:08 Culinary Potential of Audad 22:04 The European Hare: An Overview 28:57 Culinary Insights on European Hare 29:56 The European Hare: An Invasive Species 36:07 Feral Horses: Cultural and Ecological Dilemmas 45:06 The Controversy of Eating Horses 52:57 Wild Pigs: Culinary Conservation and Management Keywords: Invasive species, hunting, nutria, audad, European hare, conservation, culinary uses, wildlife management, ecological impact, sustainable food, European hare, feral horses, invasive species, culinary conservation, wild pigs, hunting, ecology, food security, animal welfare, wildlife management Learn more about your ad choices. Visit megaphone.fm/adchoices

This mindful eating hypnosis session is designed to create a thoughtfulness and appreciation of choosing, preparing, and eating food. Increasing the ability to make healthy natural choices and to make cooking an act of self-love and connection with others. 

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich.  After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs. In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions.  She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season. After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces. In this episode, we discuss: How Susan discovered her love of baking Culinary school and an apprenticeship at Konditorei Heinmann Jobs in Zurich and her introduction to pulled sugar Teaching sugar classes and giving demos all over the world Implementing college pastry programs in Alabama and Pennsylvania Working as a Corporate Pastry Chef at Felchlin Competing in pastry at the elite level Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama Susan's best tip for tempering chocolate And much more!   Episode Sponsored by​ Puratos   Okay, so bad news first: you can't travel back in time. Good news? MyPuratos has what you need to order or reorder so you can get back to business ASAP––no calls with sales reps. Better news: your first order is 20% off. Future you will thank you. Visit Puratos.us and click on MyPuratos to sign up and order today