Podcasts about culinary

We celebrate back to school with 2 time teacher of the year from Southington High School Miss Gurga!

This week, Corinne Beirne, a garden-design expert, and Chelsea Brasted, author of New Orleans Food Stories, join Maria to discuss food, gardening and travels! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

On this flavor-filled and inspiring episode of Authority on Demand Podcast (formerly Authors On Mission Podcast), host Danielle Hutchinson sits down with Emmanuel Laroche to discuss how a work trip to Madagascar evolved into a powerful journey of discovery, leading to a book that goes far beyond food. From world-famous vanilla to rare spices and unexpected delicacies, Emmanuel uncovers the remarkable people, traditions, and resilience behind the island's most treasured ingredients.He also shares his disciplined writing process, how he balanced a demanding career with authoring a book, and why travel can transform the way we tell stories. Plus, get a glimpse into his exciting next project—a food-themed murder mystery.What You'll Learn:✔️ How a vanilla sourcing trip inspired an unforgettable book.✔️ Why Madagascar's hidden ingredients tell stories of culture, resilience, and identity.✔️ How Emmanuel completed his manuscript while managing a full-time career.✔️ The writing habits that kept him productive without burning out.✔️ Why travel can unlock creativity and inspire better storytelling.✔️ What's next as Emmanuel ventures into fiction with a culinary murder mystery.

Agriculture, manufacturing, carnival rides, and games are great—but let's be real: we're here for the unapologetic, deep-fried culinary breakdown! On this episode of the Only in OK Show, we take a deep dive into the delicious, decadent, and downright wild eats coming to the 2026 Oklahoma State Fair running September 17–27 at Oklahoma State Fair Park in Oklahoma City. From classic golden staples to global street food fusion and insider budget tips, here is your ultimate guide to eating your way through the fairgrounds: Golden & Deep-Fried Cornerstones Brown's Corndogs & Cheese On a Stick: Jumbo, batter-dipped perfection. Wade Shows Funnel Cake: Crispy, golden, and smothered in powdered sugar. Salty & Savory Handhelds: Giant smoked turkey legs, roasted corn on the cob, bacon-wrapped treats from The Bacon Habit, and Swain's Pizza On-a-Stick. Sweet Indulgences: Deep-fried Oreos, Granny's Cheesecake, and Rodney & Lisa's Fancy Caramel Apples. Global & Specialty Eats African Flavors (Afrikan Delights): Egusi + Fufu plates (chicken, beef, goat, or vegan), smoky skewers, and jollof rice. Southwestern & Street Food Fusion: Birria street corn, Carne Asada street corn, and Dan's famous Indian Tacos. Cajun & Southern Comfort: Big G's Cajun shrimp, crawfish boils, and Eli's Soul Food. Wild Desserts & Drinks: Cobbler in a Cone, Mochi donuts, Turkish Delights, Waffle Chix, and cold refreshing Agua Fresca, Horchata, or Sunrise Boba. Insider Tips for Foodies on a Budget Taste of the Fair Tuesday (Sept 22): The absolute best day for food lovers! Gate admission drops to $4, and vendors across the fairgrounds offer select $4 menu items for sampling. The "Little Book of BIG DEAL$": Pick one up at the gate or the Made in Oklahoma Store (Bennett Event Center) for over 60 coupons and $250+ in food and fun savings. Pro-Tip Strategy: Use the fair's official online Food Finder tool beforehand to plot a strategic route across vendor rows so you don't miss key spots like Mac Me Crazy or Wondervan Pops. Event Logistics & Discount Days Location: Oklahoma State Fair Park (3001 General Pershing Blvd, OKC) Early Savings: Buy gate admission and carnival armbands before September 17 to lock in advance discount pricing. Thrifty Thursdays (Sept 17 & 24): $10 gate admission, $25 ride armbands. Military Monday (Sept 21): Free admission for active duty, veterans, and spouses. Senior Day (Sept 23): Free admission for 55+ with free shuttle access. College Day (Sept 24): $5 admission with college ID. Important Policies: Minors under 18 require an adult chaperone (25+) after 5:00 PM. Paid parking is cashless (credit/debit required). Links: Oklahoma State Fair Ticket Info & Advance Savings Interactive OK State Fair Food Finder Map Question for the listeners: If you could only eat ONE fair food for the rest of your life—are you picking a giant corn dog, an Indian taco, or a hot funnel cake? Let us know! Also discussed:  Misfit Pits BBQ, Enid SOS, HeyDey Entertainment, OTA, Visit Norman #OnlyInOKShow #OKStateFair #OklahomaStateFair #OKCFoodie #OKCFood #OklahomaCity #FairFood #DeepFried #TasteOfTheFair #ExploreOklahoma #OKEvents #OKC #IndianTacos #FunnelCake

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, furious world leaders are ditching Trump to form their own regional security arrangements.Then, on the rest of the menu, the Trump administration is accused of ‘inventing' terror threats to target charities; Trump's Sumo Goon scolded the CNN's top foreign war correspondent for the grave crime of, dancing; and, RFK, Jr says he can't vote because he's legally homeless.After the break, we move to the Chef's Table where a UN investigation found Myanmar's military has escalated airstrikes against civilians; and, a coalition of farmers, consumer associations and environmental groups is urging Malaysia's National Biosafety Board to reject a proposed field trial of genetically modified rice.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

The Delta Fair & Music Festival is back September 4–13 at Agricenter International! On this episode of Mid-South View Point, Byron visits with Jan Hamilton, director of Crafts, Culinary & Collectibles, for an inside look at everything the 2026 fair has to offer. Hear about crafts and culinary competitions, livestock, gardening, collectibles, the Senior American Day talent competition, educational exhibits, pageants, the Patriot Pro Rodeo, Jeep Day, Latino Day, special entertainment and much more. Jan also shares how to enter competitions, volunteer opportunities, money-saving admission options, and why the Delta Fair is all about making lasting family memories.

 We have a great show planned today and will talk about the popularity in Saffron. We will cover why and the science behind it and the branded ingredient Affron Saffron.  To help us unpack all the research and studies we have, Dr. Stengler joining us today!In addition to authoring 30 books on health and several best-sellers such as “The Natural Physician's Healing Therapies,” “Prescription for Natural Cures,” “Prescription for Drug Alternatives,” and “Outside the Box Cancer Therapies,” Dr. Stengler has been published in several peer-reviewed medical journals such as The International Journal of Family & Community Medicine, Endocrinology & Metabolism International Journal, and Journal of Nutritional Health & Food Engineering.Dr. Stengler's, NMD. The newest book is called, The Holistic Guide to Gut Health. A comprehensive yet accessible approach to healing leaky gut and the many uncomfortable symptoms it causes. Dr Stengler is also the founder of The Stengler Center for Integrative Medicine.Talking Points:-Saffron and its constituents shown in “systematic reviews and meta-analyses to be significantly more effective than placebo in reducing the severity of depression and similar efficacy to antidepressants”.-23 studies were analyzed for the effect of saffron supplementation as a treatment or adjunctive treatment for symptoms of depression and anxiety in clinical and general populations compared with pharmaceutical therapy or placebo.Results: A large positive effect compared to placebo for treating depression and anxiety. Also found to have a large positive effect when used as an adjunctive treatment with antidepressants for depressive symptoms.Learn more about Emerald Labs Affron Saffron at Emeraldlabs.com Use the code: Forever to save 20% off your first order. Learn more about Dr. Mark Stengler, NMD

Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's latest Air Force One scheme is causing major red flags to surface about all of the other incidents he has claimed were assassination attempts.Then on the rest of the menu, details spill on a secret plan to ‘cover up' Trump's ‘mountain of crimes;' Trump vowed to take legal action in a deranged name-calling rant after a liberal think tank said his costly National Guard deployments in cities did not reduce violent crime; and, lawmakers are demanding answers after ICE detained more than fifty spouses and parents of active-duty troops.After the break, we move to the Chef's Table where two former Chinese military service members were arrested in South Korea on espionage charges; and, over one hundred firefighters from Mexico had to avoid US air space as they flew to help battle the deadly wildfire that has forced twenty thousand people to flee and destroyed homes in Western Canada.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots 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.

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 closed down the White House all day today after Iran won't let him surrender.Then, on the rest of the menu, two impeachments and thirty-four criminal convictions didn't work, so top lawyers are working on a stratagem to haul Trump out of office in an under-the-radar law; pogrom detainees allege torture as Trump's for-profit death camps deploy ‘involuntary medical procedures;' and, just like the Central Park Five who were found innocent, Trump still wants to execute the former Olympian who did nothing to his botched blue pool project.After the break, we move to the Chef's Table where a former Thai lawmaker was arrested after killing the head of a government administrative organization outside his offices; and, a powerful 7.4-magnitude earthquake struck western Colombia and neighboring Ecuador today, forcing people to evacuate homes and buildings.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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 - Korean: The Garlic Revelation: A Culinary Tale of Serendipity Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2026-08-10-07-38-19-ko Story Transcript:Ko: 여름 날, 지수와 민준은 전주의 활기찬 시장을 걸었다.En: On a summer day, Jisoo and Minjun walked through the lively market in Jeonju.Ko: 시장은 사람들이 많았다.En: The market was bustling with people.Ko: 회전목마처럼 바쁘게 움직였다.En: It was as busy as a merry-go-round.Ko: 지수는 한 손에 바구니를 들고 있었다.En: Jisoo was holding a basket in one hand.Ko: 반대쪽 손에는 민준과의 순간적인 대화를 나누고 있었다.En: In the other hand, she was having a momentary conversation with Minjun.Ko: "마법의 풀이라고?" 지수가 물었다.En: "A magical herb?" Jisoo asked.Ko: 민준은 장난기 넘치는 미소를 지었다. "응, 특이한 맛을 나게 해준다니까."En: Minjun flashed a mischievous smile. "Yeah, they say it gives a unique flavor."Ko: 지수는 그 말을 듣고 기대에 부풀었다.En: Hearing this, Jisoo was filled with anticipation.Ko: 곧 커뮤니티 센터에서 열리는 요리 대회에 참여할 계획이지만, 그 ‘마법의 풀'을 사용해서 특별한 요리를 만들고 싶었다.En: She planned to participate in a cooking competition at the community center soon and wanted to make a special dish using this 'magical herb.'Ko: 그런데 민준은 한 가지 중요한 정보를 말하지 않았다.En: However, Minjun left out one important piece of information.Ko: 민준은 장난으로, 비밀스러운 ‘마법의 풀'을 만들어냈다. 그저 지수를 놀리고 싶었던 것이다.En: As a joke, Minjun had made up a secret 'magical herb.' He just wanted to tease Jisoo.Ko: 지수는 허겁지겁 시장의 노점상들에게 나아갔다.En: Jisoo hurriedly approached the stalls in the market.Ko: 그녀의 서툰 전라도 사투리가 대화를 하는데 난관이 되었다.En: Her clumsy Jeolla-do dialect became an obstacle in her conversations.Ko: 결국 지수는 큰 부대에 가득 담긴 마늘을 샀다. 무언가 잘못된 것을 감지하지 못하고 말이다.En: In the end, Jisoo bought a large sack filled with garlic, failing to sense that something was amiss.Ko: 집에 돌아온 지수는 요리에 몰두했다.En: Back home, Jisoo immersed herself in cooking.Ko: 두근거리는 마음으로 부대를 열어보니 그곳에는 마늘만 가득했다.En: With a pounding heart, she opened the sack, only to find it was filled only with garlic.Ko: “어떡하지?” 그녀는 속으로 생각했다.En: "What should I do?" she thought to herself.Ko: 하지만 멈추지 않고, 지수는 마늘을 메인 재료로 즉흥 요리를 시작했다.En: Without stopping, Jisoo began an impromptu dish using garlic as the main ingredient.Ko: 방금 만들어낸 요리는 반짝이는 아이디어의 집중체였다.En: The dish she created was a concentration of sparkling ideas.Ko: 요리하는 과정에서 강렬한 마늘 향이 집을 벗어나 마을 전체로 퍼져 나갔다.En: As she cooked, the strong scent of garlic spread beyond the house and throughout the entire village.Ko: 지나가던 사람들이 "무슨 냄새지? 좋다!"라고 말하기 시작했다.En: Passersby began to say, "What is that smell? It's good!"Ko: 모든 것이 준비되었고, 지수는 요리를 커뮤니티 센터의 대회에 가져갔다.En: Everything was ready, and Jisoo took the dish to the community center's competition.Ko: 상을 받을 줄은 꿈에도 몰랐던 그녀지만, 그녀의 요리는 모든 사람들의 입맛을 사로잡았다.En: Although she never dreamed of winning a prize, her dish captured everyone's taste buds.Ko: 사람들은 호기심에 서로의 접시를 향해 손을 뻗었다.En: Out of curiosity, people reached towards each other's plates.Ko: "어떻게 이런 맛을 내셨나요?" 누가 물었다.En: "How did you create such a flavor?" someone asked.Ko: 지수는 웃으며 대답했다. "그냥 우연히, 하지만 최선을 다했어요."En: Jisoo replied with a smile, "Just by chance, but I did my best."Ko: 결국 대회에서, 지수는 독창성 부분에서 상을 받았다.En: Ultimately, Jisoo won an award in the originality category at the competition.Ko: 그녀의 실수는 창조하는 데 있어 스스로의 재능을 발견하게 했다.En: Her mistake led her to discover her own talent for creation.Ko: 그날 이후 지수는 실수를 두려워하지 않고, 오히려 새로운 도전을 즐기게 되었다.En: From that day on, Jisoo was not afraid of making mistakes and instead enjoyed taking on new challenges.Ko: 민준은 지수를 칭찬하며 말했다, "마법의 풀은 없지만, 이미 너에게는 요리에 대한 마법 같은 재능이 있구나."En: Minjun praised Jisoo and said, "There may be no magical herb, but you already have a magical talent for cooking."Ko: 지수는 민준의 장난에 웃으며 손을 흔들었다. "다음엔 꼭 확인할 거야. 하지만 감사해, 덕분에 많이 배웠어."En: Jisoo waved her hand, laughing at Minjun's prank. "I'll make sure to check next time. But thanks, I learned a lot thanks to you."Ko: 이렇게 여름날 시장에서의 실수는 지수에게 더 큰 창의력을 선물한 하루였다.En: Thus, the mistake at the market on that summer day gifted Jisoo with greater creativity. Vocabulary Words:lively: 활기찬bustling: 바쁘게 움직이다merry-go-round: 회전목마momentary: 순간적인mischievous: 장난기 넘치는anticipation: 기대competition: 대회obstacle: 난관clumsy: 서툰amiss: 잘못된immersed: 몰두했다impromptu: 즉흥concentration: 집중체sparkling: 반짝이는scent: 향passersby: 지나가던 사람들curiosity: 호기심capture: 사로잡다originality: 독창성talent: 재능praise: 칭찬하다prank: 장난creativity: 창의력secret: 비밀스러운humor: 유머unique: 특이한flavor: 맛moment: 순간gather: 모으다unexpected: 예상치 못한

Fluent Fiction - Hebrew: Culinary Connections: A New Beginning at Tel Aviv's Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2026-08-08-22-34-01-he Story Transcript:He: השמש זרחה בעוז על שוק הכרמל בתל אביב, ואורות הקיץ הבהירו את כל הפינות הצבעוניות של הירקות והפירות.En: The sun shone brightly over Shuk HaCarmel in Tel Aviv, and the summer lights illuminated all the colorful corners of the fruits and vegetables.He: נעם, השף הצעיר, נדחק בין הדוכנים הצפופים, מחפש תבלינים מיוחדים וירקות טריים לרגל ראש השנה המתקרב.En: Noam, the young chef, squeezed between the crowded stalls, searching for special spices and fresh vegetables for the upcoming Rosh Hashanah.He: חלום שלו היה להרשים את משפחתו עם מנות חדשות ומיוחדות.En: His dream was to impress his family with new and special dishes.He: באותה השעה, יעל, סטודנטית צעירה שאפתנית העוסקת בלימודי אמנות קולינרית, טיילה בין השוק.En: At the same time, Yael, an ambitious young student of culinary arts, wandered through the market.He: היא התרגשה מהמגוון, אך גם חשה בלחץ המוטל עליה לבחור את המרכיבים המתאימים לארוחת החג של משפחתה.En: She was excited by the variety but also felt the pressure of choosing the right ingredients for her family's holiday meal.He: ברחוב ההומה, הכל נדמה כבלבול ענק של קולות, ניחוחות וטעמים.En: In the bustling street, everything seemed like a giant confusion of sounds, scents, and flavors.He: המוכרים קראו בקולות רמים כדי למשוך את הקונים, ונעם חשב לעצמו שהוא צריך הפסקה.En: The vendors called out loudly to attract buyers, and Noam thought to himself that he needed a break.He: הוא התיישב בבית קפה קטן, מזמין לעצמו מיץ רימונים כדי להירגע ולחשוב.En: He sat down at a small café, ordering himself a pomegranate juice to relax and think.He: יעל, שראתה את כובע השף של נעם, חשה סקרנות והתיישבה לידו.En: Yael, who saw Noam's chef hat, felt curious and sat down next to him.He: "שלום, גם אתה פה לשוק לקראת החג?En: "Hello, are you here for the market in preparation for the holiday too?"He: " היא שאלה בחיוך רחב.En: she asked with a broad smile.He: נעם ענה לחזור בחיוך: "כן, אני מחפש משהו מיוחד לבשל.En: Noam replied, smiling back: "Yes, I'm looking for something special to cook.He: זה די קשה בתוך הבלגן הזה.En: It's pretty hard in all this chaos."He: "הם התחילו לדבר על אהבתם המשותפת לאוכל.En: They started talking about their shared love for food.He: נעם שיתף ברעיונותיו למנות חדשות, ויעל הביעה את רצונה ללמוד עוד על מטבח ולמצוא השראה.En: Noam shared his ideas for new dishes, and Yael expressed her desire to learn more about cooking and find inspiration.He: השיחה ביניהם זרמה, ובשלב מסוים הם החליטו ללכת יחד תוך כדי חיפוש המרכיבים המושלמים.En: Their conversation flowed, and at some point, they decided to go together while searching for the perfect ingredients.He: לבסוף, עם שקיות נייר כבדות אשר התמלאו בתפוחים ירוקים, עשבי תיבול ופרחי מאכל, נעם ויעל יצאו מהשוק.En: Finally, with heavy paper bags filled with green apples, herbs, and edible flowers, Noam and Yael left the market.He: הם היו נרגשים לקראת שיתוף פעולה בהרכבת ארוחת חג בלתי נשכחת.En: They were excited about collaborating on creating an unforgettable holiday meal.He: הם ידעו שמצאו משהו מיוחד אחד בשני - את ההשראה, הביטחון וההתחלה של ידידות עמוקה.En: They knew they had found something special in each other - the inspiration, confidence, and the beginning of a deep friendship.He: ובכך, השוק ההומה הפך לפינה קטנה של שיתוף פעולה והתחלות חדשות.En: And so, the bustling market became a small corner of collaboration and new beginnings.He: הם חזרו משם עם הבטחה משותפת להפתיע ולהפעים את משפחותיהם במטבח, ועם תחושה עמוקה של סיפוק מהדרך החדשה שגילו יחד.En: They left with a joint promise to surprise and delight their families in the kitchen, and with a deep sense of satisfaction from the new path they discovered together. Vocabulary Words:shone: זרחהilluminated: הבהירוcorners: פינותsqueezed: נדחקcrowded: צפופיםupcoming: המתקרבimpress: להרשיםwandering: טיילהfelt: חשהpressure: לחץbustling: הומהconfusion: בלבולrelax: להירגעdiscovered: גילוambitious: שאפתניתculinary arts: אמנות קולינריתvariety: מגווןattract: למשוךvendors: מוכריםconversation: שיחהinspiration: השראהconfidence: ביטחוןcollaborating: שיתוף פעולהholiday meal: ארוחת חגingredients: מרכיביםedible: מאכלpromise: הבטחהsense of satisfaction: תחושה של סיפוקpath: דרךvendors: מוכריםBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, the nation's top generals and admirals are working to get Hegseth fired and block Trump from further escalating his catastrophic war.Then, on the rest of the menu, a Trump-backed MAGA candidate has been caught living a luxury out-of-state lifestyle despite his ‘farmer' image; an ICE policy says the agency will only release body camera footage that depicts its officers in the best possible light; and, Lake Tahoe's exclusive Incline Village is aghast after another stand of mature trees were “criminally poisoned” for the third time this year.After the break, we move to the Chef's Table where Romania rushed to sink four barges in the record-low Danube to keep a nuclear power plant's second reactor running; and, a Spanish-led police raid smashed a vast Mediterranean smuggling network, arresting seventy-eight suspects.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

From Pampanga to Melbourne, food creator Queenie Manuel shares her journey of celebrating Filipino cuisine, preserving cultural traditions through food and inspiring others to embrace their heritage one dish at a time. - Ibinahagi ng Kapampangan food creator na nakabase sa Melbourne na si Queenie Manuel ang kaniyang paglalakbay sa pagpaparangal sa lutong Pinoy, pagpapanatili ng mga tradisyong pangkultura sa pamamagitan ng pagkain, at pagbibigay-inspirasyon sa iba na yakapin ang kanilang pamana sa bawat putahe.

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 trying to avoid turning over two years of every scrap of financial and tax data held by his 400 companies to justify what he now admits is a phony ten billion dollar damage claim against the BBC, for defaming him by using his own words.Then, on the rest of the menu, a Trump-appointed judge's ‘weird' corporate side-hustle stuns insiders; Zuckerberg's AI went rogue and hacked another company; and, a probe of ICE agents criminally charged reveals a pattern of domestic violence, sex offenses against children, abuses of authority and corruption while carrying out the administration's mass deportation campaign.After the break, we move to the Chef's Table where ousted Bangladeshi leader Sheikh Hasina says she will return from exile in December; and, two members of the Iranian women's soccer team who claimed asylum in Australia in March, have been granted citizenship.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

This interview is like a thick, hearty and warming Borscht - a concentrated explosion of Ukrainian character, flavour and goodness. Enjoy!----------Yevhen Klopotenko is one of Ukraine's best-known chefs- iconic, iconoclastic, original and inventive. But as a leading figure within Ukraine's resurgent culture, his interests go beyond food. Over the past decade—and especially since 2022—he has become a cultural strategist, public intellectual and practitioner of what might be called gastronomic statecraft: using food as a vehicle for national identity, historical memory, soft power and resistance to Russian imperial narratives. His successful campaign to have Ukrainian borshch recognised by UNESCO became one of the defining examples of cultural diplomacy and resistance during wartime. ----------RESTAURANTS:https://www.100rokiv.com.ua/ukhttps://www.instagram.com/100rokiv?igsh=bWZodHV2Znc2Ymtjhttps://expz.menu/a16c8955-ee3e-46c4-bcb6-dbe17edaa63ehttps://www.cultfood.info/ukLINKS:https://klopotenko.com/en/https://klopotenko.com/en/cuisine/ukrainian/https://en.wikipedia.org/wiki/Yevhen_Klopotenkohttps://www.instagram.com/klopotenko_chef/?hl=enhttps://www.youtube.com/@klopotenkochefhttps://x.com/klopotenko_chef?lang=enhttps://www.linkedin.com/in/klopotenko/----------SUPPORT THE CHANNEL:https://www.buymeacoffee.com/siliconcurtainhttps://www.patreon.com/siliconcurtainhttps://www.gofundme.com/f/scaling-up-campaign-to-fight-authoritarian-disinformation----------TRUSTED CHARITIES ON THE GROUND:Car4Ukrainehttps://car4ukraine.com/en-US/campaignsDzyga's Pawhttps://dzygaspaw.com/projectsSuperhumans - Hospital for war traumashttps://superhumans.com/en/UNBROKEN - Treatment. Prosthesis. Rehabilitation for Ukrainians in Ukrainehttps://unbroken.org.ua/Come Back Alivehttps://savelife.in.ua/en/Chefs For Ukraine - World Central Kitchenhttps://wck.org/relief/activation-chefs-for-ukraineUNITED24 - An initiative of President Zelenskyyhttps://u24.gov.ua/Serhiy Prytula Charity Foundationhttps://prytulafoundation.orgNGO “Herojam Slava”https://heroiamslava.org/----------PLATFORMS:Substack: https://substack.com/@siliconcurtainTwitter: https://twitter.com/CurtainSiliconLinkedin: https://www.linkedin.com/in/finkjonathan/Podcast: https://open.spotify.com/show/4thRZj6NO7y93zG11JMtqm----------

Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking. Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students. Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation. What you’ll learn from Chef Sarah Thompson Why Las Vegas has become a legitimate global culinary destination. The enormous diversity of regional Mexican cuisine. Why fresh heirloom masa completely changes the dining experience. How chefs respectfully learn another culture’s cuisine. How travel fuels culinary creativity. Why mentorship matters more than hierarchy. How great kitchens develop future leaders. What innovation looks like inside a James Beard Award-winning restaurant. Why authenticity starts with curiosity rather than expertise. Lessons food innovators can borrow from restaurant chefs. Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Sarah Thompson Instagram Social media Casa Playa Instagram Links mentioned in this episode Casa Playa – The Wynn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

Fluent Fiction - Italian: Culinary Courage: Giovanni's Alpine Ferragosto Feast Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-08-02-22-34-02-it Story Transcript:It: Nell'incantevole villaggio alpino di Montevigna, l'estate portava con sé un'aria di festa.En: In the enchanting Alpine village of Montevigna, summer brought with it a festive air.It: Era Ferragosto, il giorno tanto atteso da tutti gli abitanti.En: It was Ferragosto, the much-anticipated day for all the inhabitants.It: Giovanni, un giovane chef pieno di ambizione, camminava tra le bancarelle del mercato del villaggio.En: Giovanni, a young chef full of ambition, walked among the stalls of the village market.It: Accanto a lui c'erano Livia, la sua mentore esperta, e Matteo, un assistente giovane e vivace.En: Beside him were Livia, his experienced mentor, and Matteo, a young and lively assistant.It: Il mercato era vivace, con colori e profumi che si mescolavano nell'aria.En: The market was lively, with colors and scents mingling in the air.It: Il cielo azzurro e le cime maestose delle Alpi creavano uno sfondo perfetto.En: The blue sky and the majestic peaks of the Alps created a perfect backdrop.It: Giovanni cercava gli ingredienti migliori per il suo piatto speciale.En: Giovanni was searching for the best ingredients for his special dish.It: Aveva in mente una ricetta che avrebbe colpito tutti al festival.En: He had a recipe in mind that would impress everyone at the festival.It: Tuttavia, mancava un ingrediente chiave per la sua creazione.En: However, a key ingredient was missing for his creation.It: "Giovanni, ricorda di seguire la tradizione," disse Livia, mentre esaminava un cesto di pomodori maturi.En: "Giovanni, remember to follow tradition," said Livia, while examining a basket of ripe tomatoes.It: "I classici sono sempre apprezzati."En: "Classics are always appreciated."It: "Lo so, Livia," replicò Giovanni con un sorriso, "ma vorrei anche aggiungere qualcosa di nuovo."En: "I know, Livia," replied Giovanni with a smile, "but I would also like to add something new."It: Matteo, curioso e sempre pronto a imparare, annuì timidamente.En: Matteo, curious and always ready to learn, nodded timidly.It: "Cosa succede se non troviamo quel condimento speciale?"En: "What happens if we don't find that special seasoning?"It: Giovanni osservò i prodotti locali.En: Giovanni observed the local products.It: Fu allora che notò un'erba verde, profumata e sconosciuta, in un angolo del mercato.En: It was then that he noticed a green, fragrant, unknown herb in a corner of the market.It: Si avvicinò e chiese al venditore di cosa si trattasse.En: He approached and asked the vendor what it was.It: "Erba montanara," rispose l'uomo con orgoglio.En: "Erba montanara," the man replied proudly.It: "Cresce solo qui, tra queste montagne."En: "It only grows here, among these mountains."It: Giovanni decise di rischiare.En: Giovanni decided to take a risk.It: Avrebbe sostituito l'ingrediente mancante con l'erba montanara.En: He would replace the missing ingredient with the erba montanara.It: Livia lo guardò scettica, ma con un sorriso di incoraggiamento.En: Livia looked at him skeptically but with an encouraging smile.It: I preparativi per il festival proseguirono tra risate e attesa.En: The preparations for the festival continued amidst laughter and anticipation.It: Finalmente arrivò il giorno di Ferragosto.En: Finally, the day of Ferragosto arrived.It: Il villaggio era un tripudio di colori e musica.En: The village was a riot of colors and music.It: Le persone si radunarono attorno ai tavoli, pronte a degustare i piatti preparati per l'occasione.En: People gathered around the tables, ready to taste the dishes prepared for the occasion.It: Giovanni presentò il suo piatto con orgoglio e una punta di nervosismo.En: Giovanni presented his dish with pride and a hint of nervousness.It: Il momento della verità era arrivato.En: The moment of truth had arrived.It: Gli abitanti assaggiarono il suo piatto e, dopo un istante di suspense, esplosero in applausi e sorrisi.En: The inhabitants tasted his dish and, after a moment of suspense, erupted in applause and smiles.It: "È delizioso!"En: "It's delicious!"It: esclamò un anziano villager.En: exclaimed an elderly villager.It: "Un sapore nuovo, ma familiare."En: "A new flavor, yet familiar."It: Livia si avvicinò a Giovanni e gli toccò leggermente il braccio.En: Livia approached Giovanni and lightly touched his arm.It: "Hai fatto bene, Giovanni.En: "You did well, Giovanni.It: A volte il cambiamento porta novità meravigliose."En: Sometimes change brings wonderful new things."It: Giovanni respirò con sollievo.En: Giovanni breathed a sigh of relief.It: Aveva conquistato i cuori dei suoi compaesani con il suo coraggio culinario.En: He had won the hearts of his fellow villagers with his culinary courage.It: Matteo, con occhi pieni di ammirazione, gli diede una pacca sulla schiena.En: Matteo, eyes full of admiration, gave him a pat on the back.It: La tradizione aveva incontrato l'innovazione, e insieme avevano creato qualcosa di speciale.En: Tradition had met innovation, and together they had created something special.It: Giovanni aveva imparato una lezione importante: innovare richiede coraggio, ma anche rispetto per le radici.En: Giovanni had learned an important lesson: innovating requires courage, but also respect for the roots.It: Era un chef, sì, ma ora anche un custode della tradizione capace di portarla verso nuovi orizzonti.En: He was a chef, yes, but now also a custodian of tradition capable of bringing it towards new horizons.It: La sua fiducia era più forte e il suo cammino più chiaro.En: His confidence was stronger and his path clearer.It: Un nuovo capitolo si apriva sotto il cielo azzurro di Montevigna.En: A new chapter was opening under the blue sky of Montevigna. Vocabulary Words:the village: il villaggiothe mountain: la montagnathe peak: la cimathe ingredient: l'ingredientethe dish: il piattothe recipe: la ricettathe mentor: il mentorethe stall: la bancarellathe assistant: l'assistentethe suspense: la suspensethe vendor: il venditorethe herb: l'erbathe laughter: la risatathe scent: il profumothe occasion: l'occasionethe flavor: il saporethe relief: il sollievothe applause: l'applausothe horizon: l'orizzontethe path: il camminothe chapter: il capitoloenchanting: incantevolemajestic: maestosofragrant: profumatoskeptically: scetticamenteto risk: rischiareto replace: sostituireto gather: radunarsito approach: avvicinarsito nod: annuire

A little white lie ultimately led to Joe Wilson becoming a national hunting celebrity. As humble as he is, Joe would never agree to being referred to as a celebrity. Even so, hunters, anglers, chefs and backyard barbecue fanatics around the country know Joe Wilson as the man who founded the World Champion Squirrel Cookoff [WCSCO]. Held every year in Springdale, Arkansas this event attracts thousands of curious minds from all around the world. In this episode of the Ahi Va Podcast, Jesse Deubel sits down with Joe to discuss the creation story of this unique and inspiring annual gathering. Just as there is so much more to this event than cooking squirrels, there is a lot more to Joe Wilson's contributions to society than organizing the WCSCO.Jesse and Joe talk about the importance of embracing diversity while finding commonality with our neighbors. Joe provides the history of why he created the non-profit organization "Steaks 4 Sheepdogs." This, often comical conversation provides listeners with a glimpse into the interesting travels and unique culinary experiences Joe has amassed over the years. Those adventurous culinary exposures have resulted in some unique, award-winning cooking product offerings including Wilsonshire Sauce. When asked why he would make a new version of the classic, Worcestershire sauce Joe's answer came pretty easy. Worcestershire is too hard for people to pronounce. While his custom sauce and spices win barbecue contests all over the country, Joe wins the hearts and minds of everyone he meets. He meets many of those folks when they agree to be a guest on his wildly popular podcast, "Cooking up a Story." On his show, Joe and his comedic co-hosts provide people from all walks of life an opportunity to share their stories. Those stories elicit a broad and sometimes unexpected range of reactions including laughter, tears, anger, surprise and inspiration. One thing is always evident. Joe cares about people. He cares about helping people. He cares about helping people help other people. His compassion for fellow Americans coupled with his contagious positivity and unmatched sense of humor continue to attract attention. Next year anyone who tunes in to the Outdoor Channel/Sportsman Channel will have an opportunity to get to know more about this great man by watching his newest show, "Meet Joe Wilson." Until then, I hope this episode of the Ahi Va podcast provides you with an entertaining introduction to this truly special person. Enjoy the listen!     

Cal Poly Dining Services Chef Arthur Dulin talks about his recent award and going for gold at next year's National Association of College & University Food Services Challenge. From bagels to cookies, San Luis Obispo baker Michael Milch talks about baking the foods he loves– gluten free. And John Smigelski with the California Alliance for Community Energy talks about a recent report on the cost to keep Diablo Canyon Power Plant running.

Today on Cruise News: Carnival Cruise Line's private Bahamian destination, Celebration Key on Grand Bahama, drew 2.4 million guests in its first year after opening July 19, 2025, and Carnival projects 3.5 million in year two following a $600 million initial investment. Fincantieri delivered Explora III to Explora Journeys on July 23, the fleet's first LNG-powered ship at 72,810 gross tons with 463 suites, ahead of an August 1 naming ceremony in Barcelona. And Silversea launched its S.A.L.T. Grape Harvest culinary voyages, seven autumn sailings across Portugal, Spain, France, and the United Kingdom aboard Silver Dawn and Silver Spirit.

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, a federal judge has gained access to the full, un-redacted Epstein files.Then, on the rest of the menu, a decorated US Army veteran is taking legal action against the Idaho National Guard and the Defense Department after troops detained her without a warrant on her front patio in a violent confrontation; the Kennedy Center scrapped public tours after a New York Times report on Trump's ‘”gutting of the iconic cultural institution;” and, Oregon Governor Tina Kotek announced she is cancelling the sale of a state-owned property in Salem where developers have plans to build a data center.After the break, we move to the Chef's Table where the MAGA State Department used a map of Africa in a presentation that failed to place a single country in the correct part of the continent; and, ancient mummy DNA recovered in Chile has yielded the firmest evidence yet that European colonization brought smallpox to the Americas.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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, Trump missed a critical court deadline, so the judge ordered all of Trump's private tax and business records from “January 1, 2023 to present,” to be immediately turned over to the BBC.Then, on the rest of the menu, the legality of Trump's ballroom is still being contested; Elon Musk sued Minnesota over its first-in-the-nation law banning his artificial intelligence ‘nudification' technology; and, an Urban League report reveals the Trump administration is harming Black Americans' chances at the American Dream.After the break, we move to the Chef's Table where Courts in Myanmar have sentenced nine activists up to thirty-seven years in prison for a protest calling to boycott the elections last December; and, a French student plead guilty and was fined for a straw-licking stunt in Singapore.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

On this episode of Destination on the Left, we bring you Part 2 of our Roadshow series recorded live at the 2026 Taste of Place Summit in Edmonton, Alberta. Hosted by the Culinary Tourism Alliance in partnership with Explore Edmonton, the Summit brought together destination leaders, economic development professionals, and tourism organizations exploring how culinary tourism can strengthen local economies and create more distinctive destination identities. Through conversations with Ellen Walker-Matthews, Elaine Zedack, Eiblis Doherty, Ceri Chong, and Bryanna Kumpula-Yung, we explore how collaboration serves as the foundation for successful culinary tourism, connecting producers, businesses, communities, and visitors into experiences that are greater than the sum of their parts. In this episode, you'll hear from these extraordinary leaders: Ellen Walker-Matthews: https://www.linkedin.com/in/ellen-walker-matthews-6951ab4/ Elaine Zedack: https://www.linkedin.com/in/elaine-zedack/ Eiblis Doherty: https://www.linkedin.com/in/eiblis-doherty/ Ceri Chong: https://www.linkedin.com/in/cerij/ Bryanna Kumpula-Yung: https://www.linkedin.com/in/bryannakumpula/ Collaboration Is the Foundation of Culinary Tourism One of the strongest themes throughout these conversations is that successful culinary tourism rarely happens in isolation. While exceptional farms, restaurants, and producers may draw visitors on their own, destinations create lasting impact when they intentionally connect those individual experiences into a cohesive visitor journey. Ellen Walker-Matthews shares how the Thompson Okanagan Tourism Association views culinary and agritourism as foundational to its destination strategy. Through readiness programs, partnerships between operators, and collaborative experience development, the region is helping visitors understand not only where food comes from, but also the relationships between farms, vineyards, Indigenous foodways, and the landscape itself. Across the episode, guests demonstrate how destination organizations can act as conveners, creating opportunities for businesses to work together in ways that benefit both visitors and local communities. Food Creates a Stronger Sense of Place Beyond great meals, culinary tourism serves as a powerful storytelling tool that helps destinations express their identity. Elaine Zedack explains how Pittsburgh uses food to celebrate its distinct neighborhoods, immigrant heritage, and blue-collar history while embracing the city's continued evolution. Local food experiences become a form of placemaking, allowing visitors to better understand the people and cultures that have shaped a destination over time. Ceri Chong shares a similar approach in Richmond, British Columbia, where the destination's culinary story is built around Asian dining, fresh seafood, and local agriculture. Through events, partnerships with fishers and restaurants, and immersive waterfront experiences, Tourism Richmond is creating opportunities for visitors to engage directly with the people and industries that define the community. These conversations reinforce that food is one of the most accessible ways to experience the character and heritage of a place. Creating the Conditions for Local Businesses to Thrive Several guests emphasize that one of the most valuable roles destination organizations can play is helping local businesses succeed together rather than independently. Eiblis Doherty describes her role as a facilitator, connecting operators, encouraging collaboration, and helping businesses develop visitor-ready experiences that might not happen without someone bringing the right people together. Bryanna Kumpula-Yung expands on this idea by sharing how Leduc County is investing in networking opportunities, food trails, business education, and a new local food hub that makes it easier for producers, restaurants, and consumers to connect. Rather than focusing solely on marketing, these initiatives strengthen the local ecosystem behind the visitor experience. Together, the guests demonstrate that sustainable culinary tourism depends on building relationships, removing barriers, and creating the infrastructure that allows communities, businesses, and destinations to grow together. Resources: Ellen Walker-Matthews Website: https://www.totabc.org/ LinkedIn: https://www.linkedin.com/in/ellen-walker-matthews-6951ab4/ Elaine Zedack Website: https://www.visitpittsburgh.com/ LinkedIn: https://www.linkedin.com/in/elaine-zedack/ Eiblis Doherty Website: https://www.strathcona.ca/tourism/ LinkedIn: https://www.linkedin.com/in/eiblis-doherty/ Ceri Chong Website: https://www.visitrichmondbc.com/ LinkedIn: https://www.linkedin.com/in/cerij/ Bryanna Kumpula-Yung Website: https://www.leduccountybusiness.com/ LinkedIn: https://www.linkedin.com/in/bryannakumpula/

Host Richie Tevlin and Co-Host Evan Blum sit down with Peter Ciarrocchi III, third-generation VP of Operations at Chickie's & Pete's. Pete traces the family's rise from a Northeast Philly corner deli to a 21+ location crab house and sports bar, the two-year quest behind the original Crab Fries, the Andy Reid friendship that put them on the map, and the self-funded growth into stadiums, casinos, and the Philadelphia Soul. https://www.chickiesandpetes.com/ @chickiesandpetes _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller - Epi 91 Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney Cascade Floors https://cascadefloors.com/ Chris Klein Email: chris@cascadefloors.com (541) 510-1080 _______________________________________ EPISODE NOTES: Mentioned Brands Cold Cut City - the family's original Northeast Philly corner deli (closed) Wally's - the Northeast Philly tap house the family bought in 1977; became the first Chickie's & Pete's McGillin's Olde Ale House - Epi 93 - Philadelphia, PA Xfinity Live! - Philadelphia, PA Aramark - stadium concessions partner Shake Shack - competing stadium vendor Lou Malnati's - Chicago, IL Raising Cane's / McDonald's - fry-quality comparison Miller Lite / Twisted Tea - beer partners Grand Sierra Resort - Reno, NV (licensed location) Sahara Las Vegas / The Strat / Fontainebleau / Wynn / Encore - Las Vegas, NV Caesars / Tropicana - Atlantic City, NJ Joe's Stone Crab, Peter Luger's, Komodo, Papi Steak - fellow casino tenants Arrowhead Stadium & Kauffman Stadium - Kansas City concessions Yankee Stadium - concessions partner Baltimore Ravens Stadium - concessions partner Dorney Park, Hershey Park (PA); Carowinds (NC); Cedar Point / Cedar Fair (OH) Philadelphia International Airport - location Wildwood, NJ (2) / Ocean City, NJ - boardwalk locations Bordentown, NJ / Egg Harbor Township, NJ - locations Parx Casino - Bensalem, PA Philadelphia Soul - Arena Football League team, formerly co-owned by the Ciarrocchi family, Jon Bon Jovi and Ron Jaworski Philadelphia Union - MLS ownership opportunity the family passed on Mentioned People Pete Ciarrocchi III - VP of Operations, Chickie's & Pete's Peter Ciarrocchi - Founder & Owner, Chickie's & Pete's Henrietta "Chickie" Ciarrocchi - Co-founder Tommy Ciarrocchi - VP of Culinary, Chickie's & Pete's Lisa Ciarrocchi - former Philadelphia Eagles cheerleader (namesake of Lisa's Bottom Lobster Pie) Diane - longtime Chickie's & Pete's office staff Andy Reid - former Eagles head coach; current Kansas City Chiefs head coach Jon Bon Jovi - musician; former co-owner, Philadelphia Soul Ron Jaworski - former Eagles QB; former co-owner, Philadelphia Soul Mark Donovan - President, Kansas City Chiefs Chris Mullins Jr - Epi 93 - Owner of McGillin's Olde Ale House Saquon Barkley - Philadelphia Eagles running back Charles Barkley - NBA Hall of Famer Matt Barone, Nick Largo - Chickie's & Pete's location managers Oprah Winfrey - TV host Other Mentions FIFA World Cup 2026 - matches hosted at Lincoln Financial Field Dollar Crab Fry Day - annual charity event, $1 crab fries / $5 Miller Lites Crab Fry Guy - Brand Mascot Lisa's Bottom Lobster Pie & Surf and Turf Cheesesteak - signature menu items Oprah Winfrey Show - featured segment with Jon Bon Jovi MLB All-Star Game & Home Run Derby - upcoming activations Wawa - the other authentically-Philly brand at national scale What We Drank? Beer at Chickie's & Pete's - [GAP - send the pour + ABV] Crabfries with signature cheese sauce _______________________________________ STAY CONNECTED: Instagram: @brewedat / @thebrewedatpodcast Tik Tok: @brewedat / @thebrewedatpodcast YouTube: @brewedat / @thebrewedatpodcast LinkedIn: BrewedAt Website: www.brewedat.com

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, “don't just burn your MAGA hats, torch them.”Then, on the rest of the menu, a federal judge threw out a defamation suit filed by Ka$h Patel because he really is a “googly-eyed Kremlin Bit*h”; the Arizona Department of Education wants answers to why the Arizona State Schools for the Deaf and the Blind violated federal disability law when it restricted placement options for students and predetermined where they should attend; and, a labor union and two women prison employees filed a lawsuit against the Equal Employment Opportunity Commission for unlawfully halting their sexual harassment cases as part of wider order to suspend proceedings in all federal-sector class claims.After the break, we move to the Chef's Table where gunmen killed a high-ranking Taliban official in Afghanistan in a rare targeted attack; and, France served pro-Russian propagandist Xenia Fedorova, with an order to leave the country, after accusations that she was churning out Kremlin propaganda on French television and radio.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

John speaks to Dumo Mfini, Managing Director of Culinary at Tiger Brands, about the company's R200 million investment in its Paarl mega-site and the return of Mrs Ball's chutney production to its Western Cape roots. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Barron is now suffering a “world of hell” because of Big Daddy.Then, on the rest of the menu, contracted armed MAGA goons descend on USPS facilities as Trump's war on mail-in voting ratchets up; butt-crack plumber Mark Wayne Mullin sure loves his “gas station heroin” investments; and, Elena Kagan's dissent of the 6-3 Temporary Protected Status case ruling, shocks with a blistering attack on Trump lawyers.After the break, we move to the Chef's Table where US diplomats walked out of a UN meeting as ally France criticized the Trump administration's human rights record; and, as surely as Stephan Miller pulled the trigger himself, a Missouri couple deported to Guatemala have been found shot dead in a sugar cane field with their 14-month old daughter crying and dehydrated beside their mutilated bodies.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots 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 - Spanish: Sweet Serendipity: Bogotá Market's Culinary Surprise Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-07-28-07-38-19-es Story Transcript:Es: En medio de un laberinto de aromas deliciosos y colores vibrantes, el mercado callejero de Bogotá bullía de actividad.En: In the midst of a maze of delicious aromas and vibrant colors, the street market in Bogotá buzzed with activity.Es: Vendedores vociferaban ofertas, y los compradores regateaban con entusiasmo.En: Vendors shouted offers, and the shoppers haggled enthusiastically.Es: Inés, con su mochila y su lista de ingredientes apretada entre las manos, se abría paso por la multitud.En: Inés, with her backpack and her list of ingredients clutched in her hands, made her way through the crowd.Es: A su lado, Julián observaba, distraído, todo el bullicio.En: Beside her, Julián watched, distracted by all the hustle and bustle.Es: Inés era estudiante de gastronomía, y su plato favorito era el ajiaco.En: Inés was a culinary student, and her favorite dish was ajiaco.Es: Estaba decidida a preparar el mejor ajiaco para practicar su habilidad.En: She was determined to prepare the best ajiaco to practice her skill.Es: Pero algo más estaba en su mente: justo esa mañana, habían decidido ir al mercado.En: But something else was on her mind: just that morning, they had decided to go to the market.Es: Sin embargo, el espíritu libre de Julián, que prefería dejar que el destino dictara los platos del día, la acompañaba.En: However, Julián's free spirit, who preferred to let fate dictate the day's dishes, accompanied her.Es: "¿Estás segura de que no necesitas ayuda con la lista, Inés?En: "Are you sure you don't need help with the list, Inés?"Es: ", preguntó Julián, sonriendo con picardía.En: asked Julián, smiling mischievously.Es: Pero Inés, comprometida y concentrada, agitó la cabeza.En: But Inés, committed and focused, shook her head.Es: Sin embargo, en la confusión de voces y colores, los dos amigos pronto se encontraron con bolsas llenas de ingredientes, pero no los que pensaban.En: However, in the confusion of voices and colors, the two friends soon found themselves with bags full of ingredients, but not the ones they had intended.Es: En vez de papas criollas, maíz y huascas, tenían en sus manos chocolate, azúcar, y coco.En: Instead of papas criollas, corn, and huascas, they had chocolate, sugar, and coconut in their hands.Es: "Oh, no.En: "Oh no.Es: ¡Nos hemos equivocado!En: We've made a mistake!"Es: ", exclamó Inés, escaneando con urgencia sus compras.En: exclaimed Inés, urgently scanning her purchases.Es: Julián se rió.En: Julián laughed.Es: "Bueno, parece que el destino tiene planes dulces para nosotros hoy, amiga".En: "Well, it seems that fate has sweet plans for us today, my friend."Es: Aunque frustrada, Inés tuvo qué decidir rápidamente.En: Although frustrated, Inés had to decide quickly.Es: Volver al mercado parecía una pérdida de tiempo, y no tenía ganas de lidiar de nuevo con la multitud.En: Going back to the market seemed like a waste of time, and she didn't feel like dealing with the crowd again.Es: "Está bien, improvisemos.En: "Alright, let's improvise.Es: A ver qué sale de esto", declaró con una sonrisa resignada.En: Let's see what comes out of this," she declared with a resigned smile.Es: En la pequeña cocina, transformaron su despiste en creatividad.En: In the small kitchen, they transformed their blunder into creativity.Es: Julián recordó una receta que había visto en una revista: un pudín de coco con chocolate.En: Julián recalled a recipe he had seen in a magazine: a coconut pudding with chocolate.Es: Juntos, mezclaron los ingredientes, riendo mientras intentaban dar forma a su improvisada creación culinaria.En: Together, they mixed the ingredients, laughing as they tried to shape their impromptu culinary creation.Es: El aroma dulce que se desprendía de la cocina no tardó en llamar la atención de los vecinos y los transeúntes, quienes, intrigados, se acercaron a probar el resultado.En: The sweet aroma wafting from the kitchen soon caught the attention of neighbors and passersby, who, intrigued, came closer to taste the result.Es: Aunque no era el ajiaco que Inés había planeado, el postre fue un éxito rotundo: un delicioso accidente que eclipsó cualquier expectativa.En: Although it wasn't the ajiaco that Inés had planned, the dessert was a resounding success: a delicious accident that exceeded any expectations.Es: Al atardecer, mientras compartían su nueva delicia con un grupo de sonrientes curiosos, Inés se dio cuenta de que, a veces, la cocina también podía ser un acto de espontaneidad y alegría.En: At sunset, while sharing their new delight with a group of smiling onlookers, Inés realized that sometimes cooking could also be an act of spontaneity and joy.Es: "Tal vez deberíamos llevar esto al festival del barrio la próxima semana", sugirió Julián, guiñando un ojo.En: "Maybe we should take this to the neighborhood festival next week," suggested Julián, winking.Es: Inés asintió, sintiendo una chispa de emoción.En: Inés nodded, feeling a spark of excitement.Es: "¿Y por qué no?En: "Why not?Es: Podríamos hacerlo".En: We could do it."Es: Y así, lo que comenzó como un error en un mercado bullicioso de Bogotá se transformó en una aventura de dulzura y risa, y un recordatorio de que la creatividad y la compañía hacen todo más sabroso.En: And so, what began as a mistake in a bustling market in Bogotá turned into an adventure of sweetness and laughter, and a reminder that creativity and company make everything more flavorful. Vocabulary Words:the maze: el laberintothe aromas: los aromasthe vendors: los vendedoresto haggle: regatearthe backpack: la mochilato clutch: apretarthe crowd: la multitudthe list: la listathe hustle and bustle: el bulliciothe culinary student: el estudiante de gastronomíathe skill: la habilidadthe fate: el destinomischievously: con picardíacommitted: comprometidato shake (one's head): agitar (la cabeza)instead of: en vez deto exclaim: exclamarquickly: rápidamentethe blunder: el despistethe pudding: el pudínthe magazine: la revistato transform: transformarthe aroma: el aromathe recipe: la recetathe passerby: el transeúntethe expectation: la expectativathe sunset: el atardecerthe onlookers: los curiososthe spontaneity: la espontaneidadto nod: asentir

It's Jubilee in July Part Two! This special series features conversations from our annual Cherry Bombe Jubilee, held this past April at The Glass House in New York City.  Today, we're sharing a Jubilee keynote conversation on the legacy of Edna Lewis, the legendary chef and author many regard as the godmother of American farm-to-table cooking. This year marks the 50th anniversary of her landmark book, “The Taste of Country Cooking,” which celebrates local ingredients, seasonality, and Southern traditions.  Culinary historian and author Toni Tipton-Martin joins Edna's niece Nina Williams-Mbengue for a conversation with Chef and podcaster Adrienne Cheatham. They are introduced by Chef Adé Carrena of iLéWA Foods. Then, we'll hear a solo talk from Mariana Velásquez, author of the cookbooks “Revel” and “Colombiana.” Mariana shares the deeply personal story of finishing “Revel” as her marriage ended, and how rewriting the book helped her rediscover her voice and the joy of gathering around the table. Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Click here for tickets and more information on Cherry Bombe's Farmers & Makers event.  Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Toni: Instagram, "The Taste of Country Cooking" 50th Anniversary Edition More on Nina: Instagram, The Edna Lewis Foundation More on Adrienne: Instagram, The Chef's Cut More on Adé: Instagram,  iLéWA Foods More on Mariana: Instagram, "Revel" More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

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, the international Epstein investigation is catching up with Blanche, Trump and several major corporations.Then, on the rest of the menu, the guy who said the Continental Army “took over the airports” during the American Revolutionary War, now wants to put up warning signs about the Smithsonian's “fake history” exhibits; as Trump boosts nuclear power, the MAGA Nuclear Regulatory Commission seeks to eliminate a fifty year foundational radiation safety practice; and, a US appeals court upheld an injunction that blocks Trump's order to create a federal voter list. After the break, we move to the Chef's Table where Romania scrambled its F-16 jets on Sunday and downed the third Russian drone in three days; and, Brazil's Foreign Ministry denied visas to two US State Department officials who wanted to cast doubt on the South American nation's upcoming October elections. All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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.

This episode is brought to you by the American Egg Board. Eggs remain a well-rounded, multi-functional staple of every kitchen, whether for industrial product formulators or at-home chefs. Consumers understand that seeing eggs on the ingredient list often translates to a product featuring simplicity with numerous attributes and health benefits. Nelson Serrano-Bahri, director of Innovation for the American Egg Board, discusses the various ways eggs are being used in products and offers additional opportunities for companies to put this “Swiss Army knife” of the ingredient world to good use. This episode is sponsored by the American Egg Board (AEB). Learn more about AEB.

Fluent Fiction - Italian: Culinary Journeys on the Amalfi Coast: A Ferragosto Feast Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-07-25-22-34-02-it Story Transcript:It: L'aria del mattino era fresca e profumata di mare.En: The morning air was fresh and scented with the sea.It: Sulla costa amalfitana, i colori vivaci delle barche e dei limoni inondavano lo sguardo.En: On the costa amalfitana, the vibrant colors of the boats and lemons flooded the view.It: Alessandro camminava con passo deciso, il cuore pieno di entusiasmo e un pizzico di ansia.En: Alessandro walked with a determined step, his heart full of enthusiasm and a hint of anxiety.It: Era estate, e Ferragosto si avvicinava.En: It was summer, and Ferragosto was approaching.It: Alessandro, giovane chef con la passione per la cucina tradizionale italiana, cercava gli ingredienti perfetti per un banchetto.En: Alessandro, a young chef with a passion for traditional Italian cuisine, was searching for the perfect ingredients for a banquet.It: Aveva deciso di celebrare Ferragosto con una cena speciale, una fusione di tradizione e modernità.En: He had decided to celebrate Ferragosto with a special dinner, a fusion of tradition and modernity.It: Entrò nel mercato locale, un labirinto di bancarelle affollate e chiassose.En: He entered the local market, a labyrinth of crowded and noisy stalls.It: L'aroma delle erbe fresche e dei pomodori maturi riempiva l'aria.En: The aroma of fresh herbs and ripe tomatoes filled the air.It: Giulia, un'amica fidata, lo accompagnava.En: Giulia, a trusted friend, accompanied him.It: "Guarda qui, Alessandro," disse, indicando una cesta piena di basilico.En: "Look here, Alessandro," she said, pointing to a basket full of basil.It: Ma le bancarelle erano gremite di turisti.En: But the stalls were crowded with tourists.It: Marco, un altro amico cuoco, si avvicinò con un'espressione preoccupata.En: Marco, another friend and fellow chef, approached with a concerned expression.It: "Alcuni venditori hanno già finito le migliori arance," osservò.En: "Some vendors have already run out of the best oranges," he observed.It: Alessandro sapeva di dover prendere una decisione: adattarsi o cercare altrove.En: Alessandro knew he had to make a decision: adapt or search elsewhere.It: Con il sole sempre più caldo sulle spalle, decise di proseguire.En: With the sun growing hotter on his shoulders, he decided to move on.It: "Dobbiamo cercare oltre," disse agli amici, determinato.En: "We need to look beyond," he said to his friends, determined.It: Le strade erano strette e il chiacchiericcio della folla sembrava un canto proveniente da una festa lontana.En: The streets were narrow, and the chatter of the crowd seemed like a song coming from a distant festival.It: Dopo un po', videro una piccola bancarella nascosta dietro un angolo.En: After a while, they saw a small stall hidden behind a corner.It: Un anziano signore e sua moglie osservavano il via vai dei passanti, con dolce pazienza.En: An elderly gentleman and his wife watched the comings and goings of the passersby with sweet patience.It: Quando Alessandro si avvicinò, il vecchio gli sorrise.En: When Alessandro approached, the old man smiled at him.It: "Cosa cercate, ragazzi?"En: "What are you looking for, guys?"It: chiese.En: he asked.It: Alessandro spiegò la sua missione con passione.En: Alessandro explained his mission with passion.It: L'uomo annuì e tirò fuori degli ingredienti che sembravano raccontare storie: pomodori deliziosi, formaggio appena fatto, e pesce fresco appena pescato.En: The man nodded and pulled out ingredients that seemed to tell stories: delectable tomatoes, freshly made cheese, and fresh fish just caught.It: La coppia condivise racconti su come erano stati coltivati e pescati quegli ingredienti.En: The couple shared tales of how those ingredients had been grown and fished.It: Era come una piccola lezione di storia culinaria.En: It was like a little lesson in culinary history.It: Alessandro si sentì ispirato.En: Alessandro felt inspired.It: Il suo cestino si riempiva di sapore e colore.En: His basket filled with flavor and color.It: Tornò alla sua cucina sentendo dentro di sé una nuova energia.En: He returned to his kitchen feeling a new energy inside him.It: Quella sera, mentre preparava il banchetto, capì che non era solo il piatto finale a contare, ma anche l'avventura e le persone incontrate lungo il cammino.En: That evening, while preparing the banquet, he realized that it wasn't just the final dish that mattered, but also the adventure and the people met along the way.It: Gli ingredienti presi non erano solo una lista da spuntare, ma una parte di una comunità, di una tradizione viva che ora avrebbe raccontato attraverso il cibo.En: The ingredients gathered were not just a checklist to tick off, but part of a community, of a living tradition that he would now tell through the food.It: Combattendo tra innovazione e tradizione, con un sorriso alle labbra, Alessandro capì che la vera essenza del Ferragosto era stata colta nel viaggio stesso, nella condivisione e nel racconto.En: Struggling between innovation and tradition, with a smile on his lips, Alessandro understood that the true essence of Ferragosto was captured in the journey itself, in the sharing and the storytelling. Vocabulary Words:the coast: la costathe chef: lo chefdetermined: determinatothe banquet: il banchettothe fusion: la fusionethe market: il mercatothe stall: la bancarellathe aroma: l'aromathe basil: il basilicocrowded: gremitothe vendor: il venditorethe orange: l'aranciathe decision: la decisionethe streets: le stradethe crowd: la follathe song: il cantothe corner: l'angolothe gentleman: il signoresweet: dolcethe patience: la pazienzathe mission: la missionethe ingredient: l'ingredientedelectable: deliziosothe cheese: il formaggiothe fish: il pescethe couple: la coppiato inspire: ispirarethe flavor: il saporeto share: condividerethe storytelling: il racconto

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This week, we return to national delicacies to discuss food from countries in the final rounds of the World Cup.

Smothered Benedict Wednesdays!Starting off in the Bistro Cafe, “if you can't be friends with Canada, then you almost certainly do not have a friend anywhere in the world.”Then, on the rest of the menu, a Shasta County, California MAGA father and son held two women biologists studying frogs in the Shasta-Trinity National Forest in 15-hour hostage ordeal; the Oregon Secretary of State slammed Trump's new election threats and urged Oregonians to turn their ballots in at dropboxes if they live more than fifty miles from the Portland area; and, the MAGA White House admitted it used keywords to kill billions worth of California research grants.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, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe,  Gym Jordan needs a shower after going to the mats seeking a criminal referral for Jack Smith.Then, on the rest of the menu, FBI agents scrambled to draw up a list of the most “salacious” Jeffrey Epstein-related allegations against Trump, just days after it announced the pedophile had left no client list; nearly 150,000 California voters had their mail-in ballots rejected for the state's June primary because the USPS erroneously postmarked them after election day; and, two North Carolina women who were arrested by federal immigration agents for honking their car horn to alert others to the officers' presence are suing the government for $2.5 million.After the break, we move to the Chef's Table where the BBC wants Trump to explain his “executive privilege” response to every request in Jack Smith's January 6 report in their ongoing defamation case; and, German Chancellor Friedrich Merz reshuffled his government's top posts in a bid to counter advances made by the Neo-Nazi far right.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep 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 Ultimate Culinary Confessions of Mikaela Shiffrin, Sadie Sink, Kendall Jenner & Kylie Jenner, Jutta Leerdam, Emma Raducanu, Camila Cabello, Jenna Ortega, Iga Świątek, Azzi Fudd, Paige Bueckers, Alexia Putellas, Bianca Censori & Dakota Johnsonhttps://rumble.com/user/TheCultureWarshttps://x.com/NewsK365https://buymeacoffee.com/courtpresshttps://www.youtube.com/@NewsK365Email: newsk365@protonmail.com

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Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We welcome celebrity chef Todd English and Dr. Joseph Antoun, CEO of L-Nutra and a pioneering longevity scientist. As experts in Mediterranean culinary arts and clinical nutrition, they have spent decades proving how food functions as the body's ultimate medicine. Today, they channel their combined expertise to explore how the dinner table can level the playing field for global health.In this LIVE, fast-paced, hot-seat interview from Wellness Week Miami 2026, Todd and Joseph break down the crucial difference between obsessive biohacking and intuitive, community-driven eating. They tackle the challenge of making healthy food affordable, pull back the curtain on the dangers of over-relying on weight-loss pharmaceuticals, and explain why true longevity is ultimately found in simple, everyday habits.Topics DiscussedProfit-driven food systems make unhealthy options cheaper and more accessible.GLP-1 weight-loss drugs are not a sustainable substitute for metabolic health.Todd balances nutritional science with the vital need for culinary joy and flavor.Obsessive wearable tracking creates unnecessary stress rather than healthy habits.Clinical trials prove that food-as-medicine can actively reverse chronic diseases.Longevity diets prioritize healthy fats and complex carbs over excessive protein.Society must reclaim food as our greatest democracy through education and local markets.Connect with Todd on InstagramConnect with Joseph on InstagramConnect with Sebastian on InstagramSebastianNaum.com

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, a new stockholder lawsuit is filed in Delaware to try to block the Ellison's acquisition of CNN and other Warner assets based on charges of fraud and bribery involving Trump.Then, on the rest of the menu, with a history of of getting paid to promote Russian propaganda as part of a years-long crusade to dismiss the Kremlin's meddling in the 2016 US election as a “hoax,” Kash Patel's planned secret trip to Moscow was just leaked; Trump's IRS chief snooped on colleagues' and rivals' emails while working at JPMorgan; and, the MAGA federal government took a major step toward opening more than 2,800 acres of Ohio's only national forest to “fracking.”After the break, we move to the Chef's Table where disturbing details were revealed in the UK charges against Barron Trump's rapey pals; and, LIV Golf suffers another major setback with the Asian Tour joining a new alliance with the European and PGA tours.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots 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.

In June, Carnival Cruise Line held an event in New Orleans called The Next Course, where it introduced new restaurants and menus on its upcoming ship, the Carnival Festivale, and showcased its partnership with superstar chef Emeril Lagasse, the line’s chief culinary officer. It also served as a chance to talk about the latest in foodie trends, and how those trends are showing up on Carnival’s ships. In this episode we take that conversation even further with Carnival’s vice president of food and beverage Juan Fernandez and cruise editor Teri West. We talk about changes in dining hours, dining styles, drinks and more and how those changes dovetail or diverge with how consumers eat and drink on land. Plus: How Carnival developed its relationship with Lagasse and the new restaurants on the Festivale. This conversation was recorded July 9 and has been edited for length and clarity. Episode sponsor: This episode is sponsored by National Geographic-Lindblad Expeditions https://www.expeditions.com Related links: Carnival and Emeril Lagasse embrace the latest culinary trends https://www.travelweekly.com/Cruise-Travel/Carnival-and-Emeril-embrace-the-latest-culinary-trends Carnival introduces new culinary concepts for upcoming ships https://www.travelweekly.com/Cruise-Travel/Carnival-and-Emeril-Lagasse-introduce-new-culinary-concepts Reservations are open for the Carnival Festivale https://www.travelweekly.com/Cruise-Travel/Reservations-open-for-Carnival-Festivale How weight-loss meds are changing travel https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/weight-loss-meds-changing-travel Focus on culinary travel: Savoring the experience https://www.travelweekly.com/Travel-News/Tour-Operators/Focus-on-culinary-travel-Savoring-the-experienceSee omnystudio.com/listener for privacy information.

Remember when we all used to eat things laced with radium? No, of course, you don't, because you're alive. But people used to eat irradiated everything, including chocolate and beard. They also chowed down poisonous weeds, vinegar pie, and something called a cannibal sandwich. Food is weird.

Chef Courtney Storer, culinary producer on ‘The Bear,' talks about bringing authenticity to the way food is prepared and filmed in the show. She also reflects on the end of "The Bear," which recently dropped its fifth and final season, and how the show has changed pop culture's approach to food and restaurants. Image courtesy of FX: Screen still from Season 5, Episode 3 of 'The Bear.' Ayo Edebiri as Sydney Adamu, Jeremy Allen White as Carmen "Carmy" Berzatto> Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Have you heard the news? Food & Wine officially tapped Columbus as one of America's Next Great Food Cities, and Condé Nast Traveler readers ranked it as a Top 10 Food City in the U.S. On this episode, Boxer and Sarah welcome one of Columbus' most influential chefs, Josh Dalton, and his long-time business partner, Mitch Coale to talk about the evolution of the Columbus food scene and to preview the opening of their newest concept, Amara. Josh Dalton is a nationally recognized Columbus chef and restaurateur known for creating distinctive dining experiences that have helped shape the Columbus' culinary scene. His restaurants include Veritas, Speck Italian Eatery, The Citizens Trust, Rosebud's and newly opened Amara. Inspired by travel, exceptional ingredients and genuine hospitality, Josh believes every restaurant should have a soul. He's known for being deeply hands-on, the kind of owner who's in the dining room as often as he's behind the scenes, and for treating his staff and guests like extensions of his own family. When he's not traveling in search of new culinary inspiration, Josh enjoys exploring Columbus' ever-evolving restaurant scene — preferably with a great margarita on a sunny patio.Mitch Coale is Director of Operations for Joshua Dalton's growing restaurant group, overseeing the day-to-day operations of Veritas, Speck Italian Eatery, The Citizens Trust, Rosebud's and newly opened Amara. Working alongside Josh for nearly a decade, Mitch has helped bring each concept to life while building teams known for exceptional hospitality and seamless execution. Respected for his calm leadership and attention to detail, Mitch is passionate about developing people and creating memorable experiences for every guest. A Columbus resident, Mitch genuinely loves this city's food scene, not just as someone who works in it, but as someone who eats and drinks his way through it too.

This week, we return to our series on national delicacies to discuss foods from countries in the 2026 World Cup round of 32.

Hasung Lee spent a decade cooking inside other people's restaurants—Gramercy Tavern, Geranium, Atomix, the French Laundry—before Netflix viewers met him as Culinary Monster, the mysterious “black spoon” who muscled his way into the final round of Culinary Class Wars season 2. While he lost in the finale, he opened Oyatte anyway and is clearly shooting for Michelin stars. In this episode, we talk with Lee about what it's like to compete under an alias, and we hear about the chef's journey through some of the world's greatest kitchens. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Cooking Issues, Dave and the crew are joined by Alex Hawk, Manager of Culinary Innovation at Burger King, and Zach Young, Director of Culinary and Commercialization at Burger King, for a rare look inside the food science, logistics, and product development behind one of the largest restaurant systems in the world.They get into what it actually takes to create food for millions of people: bakery supply chains, fresh bread logistics, Whopper improvements, tomato specs, lettuce formats, clean-label constraints, regional menu development, and the challenge of making recipes work across thousands of restaurants and multiple generations of equipment.The conversation also covers home frying versus commercial frying, fryer oil, Popeyes chicken, Burger King's relationship to Puerto Rico and the Whopper Jr., artificial sweeteners, frozen carbonated beverages, CVAP ovens, water fryers, potato freezers measured in hundreds of millions of pounds, and why even a seemingly simple menu change can become a massive operational question.Plus: Diet Coke loyalty, green ketchup, edible Tide Pods that mercifully never happened, the original chicken sandwich, secret-menu chaos, and the realities of innovating inside a global fast-food system. Hosted on Acast. See acast.com/privacy for more information.

1905 LA SPRING STREETHEADLINE: Pacific Watch: From Newsom's Political Ambitions to California's Animal Crossings and Culinary DiplomacyGUESTS Jeff Bliss: Pacific Watch correspondent and guide on West Coast matters. Michael Vlahos (referred to as Germanicus): Expert on historical parallels and international relations. SUMMARYThis special broadcast of the John Bachelor Show examines the intersection of California politics, wildlife conservation, and geopolitical shifts. Host John Bachelor and Jeff Bliss begin by analyzing Governor Gavin Newsom'spolitical persona, describing him as a "California dad" who skillfully engages with Gen Z voters while navigating complex Democratic party dynamics. The discussion highlights Newsom's recent pivot toward progressive billionaire tax policies—an effort to align with the Democratic Socialists of America (DSA) and prevent capital flight to states like Florida and Texas. However, the conversation also addresses a significant corruption probe in Sacramento, involving an insider wearing a wire for the FBI and questions regarding the charities of Newsom's wife, Jennifer Siebel Newsom.Shifting to infrastructure and culture, the segment details a $114 million animal land bridge currently under construction over the 101 freeway. Designed to protect wildlife like mountain lions and deer while reducing fatal human collisions, the project is characterized as a "very California" endeavor—over budget and behind schedule but potentially life-saving. Other cultural highlights include the rising popularity of In-N-Out Burger among European tourists and plans for a future NBA arena on the Las Vegas Strip.Finally, Michael Vlahos joins to critique the decline of American moral authority and the "rules-based order". He suggests that Western powers rely on creating "monsters" to destroy as a means of managing domestic electorates through a state of permanent emergency. The broadcast concludes with reflections on reports of Donald Trump's massive annual earnings and the normalization of greed in modern politics.