Podcasts about culinary tourism

Tom Ackerman is joined by Cat Neville to discuss an exciting new film that highlights St. Louis as a top culinary destination. The half-hour film features prominent chefs like Nick Bogner, Simone Faure, and Michael and Tara Gallina, showcasing the city's rich food culture. This project is part of a broader campaign to elevate St. Louis' culinary reputation, incorporating live events, media tours, and social media initiatives to engage audiences nationwide.

Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory—a four year culinary arts course followed by many years working in Michelin starred kitchens around the world—before realizing that the nightly slog just wasn't for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to food and a life in the industry. Then she met her partner Margaux, discovered the wonders of fermentation, and decided to slow down and move forward on her own terms. Together they started 4 Hands Food Studio and haven't looked back.We spoke with Rose about the importance of a work/life balance; food as nourishment; building her own home; and growing a business that fits your life instead of the other way around.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Ireland, like many places around the world, is in the grips of a housing crisis. Many young people are living with their parents far into adulthood and being told that home ownership may not be within their financial reach. What if there was an alternative to meeting the salary requirements for a bank loan and incurring a huge debt to pay for a mortgage? Our guest on this week's show, Harrison Gardner, may just have some ideas for you. Harrison is the author of Build Your Own: Use what you have to create what you need, and a co-founder of the Clare-based Common Knowledge, a social enterprise focused on teaching people the skills they need to build sustainable housing from the ground up.On this episode, we speak with Harrison about empowering people to use tools for the first time; the importance of making mistakes; the integral role of food in community projects; and how joy, hope, & possibility are key ingredients in any and all efforts to build toward our common future. Tune in for this truly inspiring and motivational conversation and be prepared to want to put on a hard hat when it's done!Photo courtesy of Erin McClure.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

While Ireland's rolling green hills are lovely to look at, they reflect a country whose landscape has been dramatically changed over many years. You may not even know that Ireland is the most deforested country in Europe. But what is Ireland's “natural” landscape, and what does that even mean? For this week's show, we spoke with Matt Smith, the manager of Hometree, a dynamic organization based in Ennistymon, County Clare, dedicated to planting more native trees into the Irish landscape. Hometree is not your average reforestation program, however! Built on a solid foundation of environmental science, they eschew carbon credit schemes, and their work incorporates community involvement, education & outreach—and even a healthy dose of Irish culture.In this conversation with Matt, we discuss the need for speed in our cultural shift towards thoughtful tree-planting schemes; the concept of rewilding as applied to the landscape; how Hometree has grown from a community garden project to the force of nature it is today; and the role that hope can play in the face of the unfolding climate crisis.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Having too much or too little salt can make or break a dish, and as chefs know all too well, even the variety of salt used can dramatically impact flavors. Salt is a seasoning that we consume every day and is necessary for life, but how much do we know about its contemporary production? Although typically associated with warmer climates, Dingle Sea Salt co-founders Tom Leach & Moe McKeown have created a small batch Irish sea salt that not only rivals their Mediterranean competition, but is made in the most environmentally sound way possible.For our first episode of 2024, we speak with Tom & Moe about their love of surfing and its relationship to salt production; how it's possible to use solar evaporation to make salt in an Irish climate; and why it's important to grow their business thoughtfully, with intention and care for the natural world.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

As the impact of the climate crisis unfolds all around us, the reality of what's at stake changes our relationships with each other and the natural world. More and more of us are finding ourselves drawn to reconnect with the land and to build community—to “rewild,” in a sense. But what does it mean to live a wilder life? Is it even attainable or realistic for most of the globe, especially if you live in a densely populated urban area?Our guest on today's show is Lucy O'Hagan, a teacher, forest school leader, wildlife tracker, bushcraft instructor, and the founder of Wild Awake Ireland. Through Wild Awake, Lucy guides people through rites of passage, teaches ancestral skills, and helps people to distill what it means to rewild on a personal and practical level, regardless of where you live.On this episode, we speak with Lucy about the Wild Biome project and what it's like to eat exclusively wild, foraged food for three months; honoring age transitions through nature-based, participatory rituals outside of traditional religious practice; using ancestral skills to understand the role of power and privilege in our modern day lives; and the importance of collaboration and building community in our efforts to reconnect and reengage. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Social media has been abuzz these past few weeks as the world tries to come to terms with the abundance of creative talent bursting forth from Ireland, from literary greats like Paul Lynch, whose Prophet Song just won the Booker, to actors like Cillian Murphy, Paul Mescal, and Barry Keoghan, who continue to dominate the silver screen. As the pundits continue to pontificate, we're here to tell you that Ireland's verdant climate, political history, and nourishment of the arts creates the conditions where bards can grow in every corner of society.Case in point: Our guest this week is a poet who might not even know it: Pat Whelan, of James Whelan Butchers, is a man whose passion for farming, the craft of butchery, and using the whole animal has led him to become Ireland's foremost butcher, and the co-author of the best-selling Irish Beef Book, which celebrates its 10th anniversary this year.On this week's episode, we speak with Pat about growing up on a family farm and being inspired by his hard-working parents; how important the role of a local butcher is to connecting stewardship for the land to our tables; how the food industry should take lessons from the wine world with regard to cherishing and promoting meat; and much, much more. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Niall Sabongi fell in love with seafood as a child living on the east coast of Ireland, where his father would bring him to the beach to find cockles and mussels to eat for dinner. Today, Niall is at the forefront of the conversation around Irish seafood. As a chef, he founded fish-centric favorite spots like Klaw, Saltwater Grocery, and most recently, The Seafood Cafe. While the stereotypical Irish ocean-based meal might be fish and chips or chowder, at Niall's restaurants, the incredibly wide range of Irish seafood is on display. Everything from oysters to crab to day boat scallops, as well as less common preparations like ceviche and cod collar, is prepared with expert attention and respect for the product.Niall also founded Sustainable Seafood Ireland, a wholesaler focusing on wild-caught Irish seafood. SSI supplies his restaurants and others, making sure that the freshest fish from Ireland's coasts gets on the plate at some of Ireland's best restaurants. During the pandemic, SSI pivoted and made their products available to individuals rather than restaurants, which helped increase general awareness of the truly incredible bounty of Irish wild seafood (something that historically has not been so widespread as it is today).We spoke to Niall about what drove him to focus on seafood, his evolution from chef to entrepreneur, why it's important to directly support independent, small boat fishermen, the seasonality of fish, and using oysters for water reclamation projects.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Have you ever wondered how much blood sausage a person can eat in one sitting? If so, you've come to the right place. Artie Clifford and Fallon Moore are the founders of Blas na hÉireann, the Irish Food Awards. Blas, which means ‘taste' in Irish, was born in Dingle in 2007, and has organized an annual celebration of the best in Irish food and drink every year since. With some help from University College Cork, they've developed a blind tasting process that's become the international standard in food competitions. The work of Blas na hÉireann goes well beyond an annual judging competition. They're champions of local food networks; a networking organization for producers, and a source of invaluable feedback for food startups. They also run a mentorship and educational training program for small businesses.On this week's episode, we speak with Artie and Fallon about how the food landscape is changing in Ireland; new trends in Irish food & drink; the rebirth of boxty and the renewed interest in traditional foods; and find out whether their judges ever get sick of eating blood sausage.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

The Multiple Heritages of Irish Soda Bread Presented by Lucy Long, PhD Soda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much more complicated—and tasty—than the sweet loaf with raisins that is usually found around St Patrick's Day in March. This talk discusses the various forms this bread takes in Northern Ireland, the Republic of Ireland, and the U.S., exploring how it represents different notions of Irish heritage in each of those countries. Recipes will be made available. Lucy M. Long directs the non-profit Center for Food and Culture (www.foodandculture.org) and teaches adjunct in American studies, ethnic studies, folklore, nutrition, and tourism at Bowling Green State University in Ohio. With a PhD in Folklore and Folklife (University of Pennsylvania), she has been involved in humanities-based research on food as a medium for creating meaning, identity, and community since the 1980s. She has published extensively on food topics, including Culinary Tourism (2004), Regional American Food Culture (2009), The Food and Folklore Reader ( 2015), Ethnic American Food Today: A Cultural Encyclopedia (2015, 2016), Honey: A Global History (2017) and Comfort Food Meals and Meanings (2017) and has produced numerous documentaries and community programs on a variety of food-related subjects and issues. Recorded on March 13, 2023 via Zoom. CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

This week Melissa welcomes the incredible author Patricia Schultz to the show. At a young age, Patricia took a life-changing trip to the Dominican Republic, fell in love with travel, and committed her life to experience as much as she could of the wonders of the world. Since that first trip, she's accrued passport stamps from over 150 of the 190 countries recognized by the UN.  Patricia is a prolific traveler, and she's also a renowned travel writer. Most famously, she's known for her New York Times bestselling series, 1,000 Places to See Before You Die, which has encouraged millions of others to get out and see the world.   Patricia recently released a new book: Why We Travel: 100 Reasons to See the World. While Patricia's previous books delve into where to travel with practical logistics, this new book explores why we travel and how to make the most out of trips.  And on Travel Hacks this week, Melissa highlights creative ways to prevent jet lag so that when you reach your final destination, you have the energy to explore and get the most out of your trip! For more on Patricia's new book, Why We TravelFollow Patricia on Instagram Follow Melissa on Instagram.Learn more about Indagare Travel. 

It's an exciting time in the food world in Ireland, so it should come as no surprise that, like restaurant pop-ups and artisanal producers, the landscape is ripe for new approaches to food writing too. Enter Jane Gleeson and Guzzle magazine, a new publication focused on the intersection of art and food, poised to make a splash with its unique perspectives. On this episode of Dyed Green, we speak to Guzzle editor Jane Gleeson about her inspiration for starting the magazine, and how using food and art as a lens to discuss political and cultural issues in Ireland allows for more open, inclusive, and creative conversations. We also talk about childhood food nostalgia; how fruitcake is generally pretty terrible; and how, stereotypes aside, Guinness and potatoes are never not ridiculously delicious.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Lauren Bailey, CEO and co-founder of Upward Projects, dishes on the enduring power of food as a travel motivator, how DMOs can explore the connection between food and other forms of local culture, and mastering the art of time management.

Find Yasmine on LinkedIn.Visit Yasmine's website.

Ana is not on LinkedIn, but you can find her on her website here.

How can we use food to strengthen communities? How can small businesses contribute positively to local economies? How can food businesses support sustainable ecology? How can we create nurturing environments for workers? These are questions that chefs and restaurant owners are constantly asking, even as they also struggle to keep their doors open in the midst of many intersecting challenges.This week we talk about all these issues and more with Aisling Rogerson, founder of Dubin's Fumbally Cafe and Stables, which continues to evolve while staying true to its core values. The café was one of the first to embrace a more locavore and multi-ethnic approach to Irish food, and many of the kitchen staff have gone on to create successful food brands and open top restaurants. We talk about how she and her co-founder, Luca D'Alfonso came up with the idea to open the space, its role as a community hub, and how the neighborhood has changed over the years since it opened. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Meet Hussein on LinkedIn or on his websites here and here.

Meet Brighde on LinkedIn or visit her website.

Meet David on LinkedIn or visit his website.

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Find Tracy on LinkedIn or on her website here.

Indonesia not only wants to preserve its brilliant, diverse food culture. It wants it to be known internationally. How can it achieve that ambition? One man believes the way ahead is through making use of pop culture. What should be the role of the government? - Indonesia tidak hanya ingin melestarikan budaya makanannya yang cemerlang dan beragam. Namun juga ingin dikenal secara internasional. Bagaimana Indonesia dapat mencapai ambisi itu? Seorang pria percaya bahwa jalan ke depan adalah dengan memanfaatkan budaya pop. Dan apa yang seharusnya menjadi peran pemerintah?

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According to a 2020 Food Monitor Report, 80% of all travelers research food and drink while they are visiting a destination, 63% of millennials seek restaurants that are socially responsible and culinary travelers spend 25% more per day than other travelers. Culinary tourism is a juicy topic that the Big Tourism show just had to taste. Join host Arica Sears and her guest Jane Connelly as they dive into Jane's career helping others appreciate food heritage, culinary experience and sustainable economic development. Add one extra treat for the ASPN audience... Arica and Jane have a mini culinary tourism series coming soon.

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Episode #30 of the Fact Up Podcast features Agatha Podgorski, Director, Community Engagement at Culinary Tourism Alliance, a national Canadian organization dedicated to supporting the food and restaurant industry. Passionate about travel, food, local and sustainability, we talk about: What her personal travel experiences have taught her about food and sustainability. How delicious Canada is. How the pandemic has changed food, restaurant and palette trends and habits. Why the annual 'Feast On' event is so important for restaurants and food related biz across the country. The Fact Up Podcast with Jim Bamboulis features informative, casual conversations about topics of the day with industry leaders and thinkers in the travel, food and culture industries! TravelMammal is a media company that aims to unite the global community through travel, food and cultural experiences worldwide. Connect on Social: https://www.youtube.com/travelmammal https://www.facebook.com/travelmammal https://www.twitter.com/travelmammal https://www.instagram.com/travelmammal

You can find great food in every city in Australia. Tasmania is home to great natural produce and a good variety of places to eat. But what are the best dishes available in Hobart? - Anda dapat menemukan makanan enak di setiap kota di Australia. Tasmania penuh dengan hasil alam yang luar biasa dan banyak tempat-tempat makan yang enak. Tapi apa masakan yang paling enak yang dapat kita santap di Hobart?

Find Elise on LinkedIn.

In this episode you will learn:How hotel guests have a different customer experience when the hotel owner lives in the hotelWhy hotel guests are treated like familyThe power of the smileMentioned in this episode:His Website

There’s probably only one thing podcasters and Perth residents A and T like more than conversation and that’s food. So where would they take us to eat in Perth? - Mungkin hanya ada satu hal yang lebih disukai podcaster dan warga Perth A dan T selain percakapan, yaitu makanan. Jadi, ke mana mereka akan membawa kita makan di Perth?

In this episode you will learn:Why you should not be afraid of the FSD.How to collaborate in order to delegate.The best way to get ahead with any project.Mentioned in this episode:Find Yorm on LinkedInYorm's Website

Sambal Ganja is a delicious Acehnese dish with a rich combination of flavours and a name that attracts attention. It contains some familiar ingredients and others that are unique. How hard is it to find those special ingredients in Australia? - Sambal Ganja adalah sajian khas Aceh yang lezat dengan kombinasi rasa yang kaya dan nama yang menarik perhatian. Sambal ini mengandung beberapa bahan yang sudah dikenal serta yang unik lainnya. Seberapa sulit menemukan bahan-bahan khusus tersebut di Australia?

There are recurring themes in the time of COVID-19. One of those themes is the damage to the hospitality industry. Another has been the need to adapt. Masbukhin Pradana who is affectionately known as Cak Bukhin, came up with an innovative solution to aid the culinary industry. - Ada tema yang berulang di masa COVID-19. Salah satu tema tersebut adalah rusaknya industri perhotelan. Yang lainnya adalah kebutuhan untuk beradaptasi. Masbukhin Pradana yang akrab dipanggil Cak Bukhin itu menemukan solusi inovatif untuk membantu industri kuliner.

As part of its affiliation with the Women’s International Club of Canberra, the Indonesian Women’s Association (DWP) at the Indonesian Embassy, recently held an Indonesian Cultural Circle event to promote the natural beauty, cuisine and culture of North Sumatra. - Sebagai bagian dari afiliasinya dengan Women's International Club of Canberra, Dharma Wanitqa Persatuan (DWP) KBRI Canberra baru-baru ini mengadakan acara Lingkar Budaya Indonesia untuk mempromosikan keindahan alam, kuliner dan budaya Sumatera Utara.

Inbal Baum had a successful culinary tourism company. When COVID hit, bookings suddenly evaporated and she was faced with the question of what to do next. In this episode we explore how she suddenly found herself building a technology company with her husband and what she's learned as a repeat lane changer.

In this episode, you will learn:Why team sports teach useful life lessons.What to do when some of an area's best food & beverage products are not exported.How a "transition dish" can make some traditional foods more approachable for visitors.What you will discover if you follow the road less traveled.How to make your dreams a reality.Discussed in this episode:Find Martina on LinkedInOriginal Sachertorte

Indonesian cuisine is amazing. But it needs better promotion in Australia. So the head of the South Australian branch of the Australia-Indonesia Business Council, Amalia Sosrodiredjo, took on the challenge of making a promo video that in 5 minutes described the best 5 dishes to enjoy in Adelaide. - Masakan Indonesia luar biasa. Tetapi perlu promosi yang lebih baik di Australia. Maka ketua Dewan Bisnis Australia-Indonesia cabang Australia Selatan, Amalia Sosrodiredjo, menerima tantangan untuk membuat video promo yang dalam 5 menit menggambarkan 5 hidangan terbaik untuk dinikmati di Adelaide.

In this episode, you will learn:Why travel is the best educationHow conversation is now a lost artWhy we need to reconnect with natureWhy you should work smarter, not harderDiscussed in this episode:Great Bear Lodge / Great Bear ToursFind Marg on LinkedIn

Kuliner dan gastronomi memiliki arti yang berkenaan dengan urusan masak dan makan, namun memiliki makna berbeda

In this episode, you will learn:Why you should not fear changeHow dramatic negative life events can have life-changing positive effectsHow spas are just a very small part of "wellness tourism"Why consumers need to be aware of 'wellness washing'Why food is a cornerstone of wellnessWhy you should strive to leave a legacy Discussed in this episode:Wellness Tourism WorldwideFind Camille on LinkedIn

In this episode, you'll learn:Why you need to move with the timesHow the actual process of researching affects knowledge retentionWhy you need to think differently to solve old problemsWhy people with different perspectives can add value to a discussion and give a better final resultWhy the pandemic has been an opportunity for many companiesDiscussed in this episode:Ewan Hederson Website

In this episode you'll learn:Why saying "My pleasure" is such a special way to say "you're welcome"Why communication should never be one-wayWhy it's important to curate your work and  personal life activitiesAnd more!Discussed in this episode:Ruskin InternationalPhilip on LinkedIn

In this episode you'll learn:Why you need to build your network of contacts because on experience leads to another, and doing one job could open doors to doing your dream job laterWhy we can all be food travelers in our own countriesWhy her greatest foodservice concerns are relentless competition, the logistics of sourcing quality ingredients from outside her area, and food wasteHow careful advance planning can reduce or eliminate food wasteWhy we need to remember to love ourselves while we're helping othersWhy we need to be careful of people who say one thing and act differentlyDiscussed in this episode:Chili Asylum on FacebookChili Asylum on InstagramHaynayan Ketchups on Facebook

In this episode you'll learn:Why you should never reveal too much too soon in businessDon't be afraid to pivot in a new career direction when the time is right for youWhy you should ask what others want from you before you start a new projectWhy we eat less than 0.5% of Earth's plant speciesHow food and sustainability are inextricably linkedDiscussed in this episode:Food Made Good Hong KongSustainable Restaurant Association

In this episode you'll learn:There's no substitute for work experience - you've got to just do it.The earlier you get a start towards outlining your life's path, the better.Persist in what you want until you get it.Mistakes can be overcome - focus on how to improve and you will.How to maximize your experience (and even save a little money) at fine dining restaurantsDiscussed in this episode:Richard Bagnold Concierge ServicesMajor Foodie Dining Reviews

In this episode you'll learn:When we talk the talk, we have to walk the walk. We can't just talk about great food culture without instilling the respect for it in how we view food and educate our youth about food.Why it doesn't make sense to both import and export the same foods.Take a risk and if it works, it works.Eating local & healthy actually costs less in the long run, especially when you use every part of the fruit or vegetable. Try banana skin chutney!Food education is, in many ways, the story behind the food and it's the story that matters most.Discussed in this episode:Feast Ireland2020 Food Travel Monitor

In this episode you'll learn:Why a destination needs to diversify its product portfolio to be competitiveHow the poison is in the dose - nothing in extremes gives great resultsHow new technologies threaten culinary tourism experiences & what can be done to prepare for a sustainable future for our industryWhy the personal touch needs to be preserved when you're trying to create an offer an authentic experienceWhy storytelling is important in serviceHow food evokes specific memoriesDiscussed in this episode:Bulgaria Wine Tours

In this episode of FEO on the Air we are joined by Landon Logie from the Culinary Tourism Alliance Landon and Dave discuss the mission statement of the Culinary Tourism Alliance and how they can help plan culinary events for Festivals and Events in Ontario. They also chat about the upcoming Full Day educational session that Landon will be hosting at the 2020 FEO Conference February 25 in Richmond Hill entitled "Incorporate a Local Taste of Place and Keep It Zero Waste". To get more information, visit their official website https://ontarioculinary.com/ or email Landon directly at landon@ontarioculinary.com. Tickets are on sale now for her full-day seminar at the FEO Conference here https://www.feoconference.com/landon-logie If you're an FEO member and you'd like your services, festival or event highlighted to our members and the world, please give us a call, we would love to share your story. Contact Dave MacNeil at 519-742-2226 or through email dave@festivalsandeventsontario.ca.

In this episode you'll learn:How preserving sense of place is essential to fostering a successful visitor experience, and ultimately, to furthering the advancement of food & beverage tourismWhy you need to ask for help early on in life so that you can go further fasterHow a company is the sum of its parts – everyone plays a vital roleWhy local food/beverage businesses need to be supported & preservedWhat compels food lovers to travel in the first placeWhy you should embrace failure & learn from itDiscussed in this episode:Devour ToursSpanish Sabores

Apples in the Midwestern Imagination Presented Lucy Long, PhD Like many Americans, Midwesterners have fond memories of apples: family apple orchards are commonplace; cider mills used to be and are returning; apple butter is a traditional way of preserving the fruit; apple pies and pastries frequent many homemade and commercial tables; Johnny Appleseed is embraced as a hometown hero; and festivals frequently celebrate the fruit. These memories make the fruit a significant part of personal histories and local food cultures. Are apples special in the Midwest? They are thought of as a national, even patriotic, though somewhat unexciting, fruit, and other regions are actually better known as producers of the fruit. This talk looks at how apples have contributed to a sense of place in the Midwest and to a collective memory that characterizes this region. Lucy M. Long directs the non-profit Center for Food and Culture (www.foodandculture.org) and teaches adjunct in American studies, ethnic studies, folklore, nutrition, and tourism at Bowling Green State University in Ohio. With a PhD in Folklore and Folklife (University of Pennsylvania), she has been involved in humanities-based research on food as a medium for creating meaning, identity, and community since the 1980s. She has published extensively on food topics, including Culinary Tourism (2004), Regional American Food Culture (2009), The Food and Folklore Reader ( 2015), Ethnic American Food Today: A Cultural Encyclopedia (2015, 2016), Honey: A Global History (2017) and Comfort Food Meals and Meanings (2017) and has produced numerous documentaries and community programs on a variety of food-related subjects and issues. Recorded at Bethany Retirement Community on April 6, 2019. www.GreaterMidwestFoodways.com

In this episode, you'll learn:The difference between authentic food and good food, and why you don’t necessarily need to have both or offer both at the same time.Ways to minimize “overfoodtourism”How the act of sharing food or drink together is an accelerator for friendshipsHow speaking directly can be so powerfulWhy it is in your best interest to just launch your product or business, even before it is perfect

In this episode you'll learn:Why quality trumps quantityWhy consumers will always pay more for qualityIf you can’t sell something, double the price and watch it sell outHow bureaucracy & rules can stymie small business growthHow an impressive visitor experience drives salesWhy you always need to ask whyDiscussed in this episode:Ummera Irish SmokehouseTraveling Spoon

In this episode you'll learn: How travel can be transformational for younger people starting their careers The power of video to tell a story The danger of food becoming commoditized How authenticity is about “real people” How to find the “magic” of great storytelling Why it’s important to be persistent Rob's links: GLP Films Rob on LinkedIn

In this episode you'll learn: What "linked prosperity" is and how you can work it into your business Why if you’re not living on the edge, you’re taking up too much space! How keeping a simple focus can help you achieve your goals Why plans seldom survive reality and what you can do about it Raj's links: Social Tours Ethical Travel Portal

In this episode you'll learn: Why too many visitors can ruin a destination’s authenticity & what to do about it Why we need to promote the value of hospitality careers, to industry, youth and the media How globalization has adversely affected the food-loving visitor experience Why food memories last so long What zero-sum thinking is and why it’s a bad deal for everyone How food can break down the walls of fear Discussed in this episode: Eric's links: Chemeketa Community College Eric on LinkedIn

In this episode, you will learn: How to be part of the solution not part of the problem Why you should take the road less traveled and don't be afraid where it leads. You'll surprise yourself. Not to be scared to make mistakes; it's the only way to learn To follow your heart and the money will follow after. That it's OK to chase the money for a short while, but have a Plan B. Why you should not ask for permission, rather for forgiveness How the benefits of food tourism ripple out to all areas of the economy. Why providers should not focus on creating just a product. Instead, they should create an experience. (This is similar to our Association's long-standing quote, "Serve a memory, not a meal). Discussed in this episode: John's links: John on Academia.edu John on LinkedIn

When Foodies see a lack of offerings in the tourism market, they say "why doesn't what we want exist right now?" Judi and Karen, the Kilachand and Karp respectively of bespoke culinary tourism company Kilachand+Karp take their entrepreneurial spirit on the road, crafting food-centric tours of a challenging food landscape: INDIA! This is a tasty story of can-do attitude and you're gonna want to a couple more katoris of daal on this thali. I think we got that right. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

  I interviewed Maria in the new Centro de Congressos do Algarve and we managed to sneak into an empty conference room as the sound was GREAT in there. Her life is really varied taking in a lot of projects like online tourism startups, the Lagos Food Fest, other big events, food tours, the Rota de Petisco (read all about it as we didn't have time to discuss it).   Show notes   Born in Lisbon, moved to Macau, China when she was 2 due to her fathers involvement with Portugal broadcasting. Her first impression of the Algarve was at Cabanas de Tavira when she was really small. The next time she visited was Vilamoura in her teens... (!) Typical vacation spot for the whole of Portugal. Escaping from the Algarve in August. How she moved to the Algarve. First job in the Algarve and then working for Eddie Murphy! Algarve Tech Hub makes its way into one more of our conversations. Share Algarve is coming soon and we discuss the new vision for the conference. Maria has a food tour company which started "by accident" over three years ago. Canned food from Maria do Mar in Portimao. Culinary Tourism as an incentive from the Tourism Boards, both the Região Turismo Algarve and Portugal Tourism. Lagos food fest 25,000 people come to Lagos for one weekend. It's in July 2019. Gastronomic Conference has been designed to build a strategy around the food and beverage industry in the Algarve. The web site is coming soon and will be here: http://congressogastronomiadoalgarve.com/ Maria's top spots! Beaches (all Google Maps links): Camilo, Ingrina, Amado, Arrifana, Tavira Restaurants: Polvo e Compania (Santa Luzia), Come Na Gaveta (Tavira), Ferradura (Lagos) Coastline: Walk the cliffs of Lagos from Ponta da Piedade to Burgau (about 10kms) Monchique: Find a medronho distillery and then enjoy the different food. Maria talks about the origin of Carne de Porco Alentejano (pork and clams).  

As American tourists stream into the newly opened nation of Cuba, they're driven by a desire to capture this magical moment. But how "authentic" is a Cuban dining experience when full-time residents don't have access to many foods? After a heavy conversation about privation, we lighten the mood with a brief history—and taste—of Cuban rum.

Folklore has long explored food as a core component of life, linked to identity, aesthetics, and community and connecting individuals to larger contexts of history, culture and power. It recognizes that we gather together to eat, define class, gender, and race by food production, preparation, and consumption, celebrate holidays and religious beliefs with food, attach meaning to the most mundane of foods, and evoke memories and emotions through our food selections and presentations. Today, A Taste of the Past host Linda Pelaccio welcomes Dr. Lucy Long to the show to elaborate on her books, The Food and Folklore Reader as well as Culinary Tourism, talking how these topics play into current food studies and much more.

Connie Adams kicks off the first Seattle DINING! internet broadcast together with SD! publisher, Tom Mehren. Featured: Uli's Famous Sausage, Salty's on Alki, Canlis, Toulous Pettite, Plaka, Shanik, South Lake Union, Kaspers, Brian Carter Cellars, Boat Street Café, Cellars, Jason Stratton, Spinasse, Artusi, Vespolina, Mio Sushi, Wild Fin, Japonessa, Heathman Hotel, Trellis, Grub on Queen Anne, Boyds Coffee, Rocks District AVA, Ray's Boathouse, Paul Duncan, Bellevue Bouban Bash, Thirsty Fish, Serafina, Dusted Valley, Fado Irish Pub, Sweet Nicky's, Russell's, Barolo, Tillikum Place Café, Andaluca, Fireside. Port Ludlow Inn, Ponti, Biscuit Box, Reidel, Wustoff, El Porton – Zillah, Seattle Food and Wine Event, SWFE, Quintanna Roo Mexicatessen, Glo, Fairmount Pacific Rim, Local 360, Kitsilano Brunch Crawl.

This week, food critic Ross Golden Bannon and Michelle Darmody of the Cake Cafe join Fionn to look at the spectacular growth of Culinary Tourism. From choosing a destination simply because it has a handful of great restaurants to shaping the whole holiday around a cooking course, food has become as important a part of the cultural landscape as museums and monuments. Inside Travel Show podcast presented by Fionn Davenport and produced by Sinead O'Shea. It can be listened to and downloaded via Soundcloud and iTunes. It can be delivered for free to you each week via this link. itun.es/i6664fQ #iTunes Android users can access this podcast via stitcher.com/s?fid=44906&refid=stpr

Join host Sarah S. Uthoff as she gives an insider's account at eating in the Amana Colonies of Iowa. Named the top tourist attraction in Iowa multiple times, the Amana Colonies offers a unique experience that anyone living in Iowa or just passing through ought to experience.

What is “food tourism” anyway? How do you do it? And how do you make sure that you’re doing it well? At the first Taste Trekkers Food Tourism Conference, we brought together several chefs, food tour operators and culinary tourism experts to discuss the state of food tourism and give you practical tips for putting together a great foodie vacation. Led by Gail Ciampa, the Food Editor of The Providence Journal, we heard from the top practitioners of food tourism in North America. This week's podcast episode features a recording of that panel discussion on Saturday, September 21, 2013, in Providence, Rhode Island.  

journeyPod and Foodtrekker have teamed up to explore the culinary hub of Portland, Oregon. Portland is a big small city with a wide variety of unique neighborhoods. Each neighborhood tells a unique story and the people around you are extremely friendly and laid back. You can find the complete podcast here.

     The Iberian Peninsula offers unique combinations when it comes to cuisine. Combining fresh seafood and land specialties - Portuguese and Spanish dishes have influenced a true culinary wave. Taste paella, tapas, caldo verde, ham, lamb and fresh breads and cheeses from both regions. Sip on a fine wine like a Tempranillo, Albarino, Port, Douro or Madeira. For more information visit http://portugalspainboth.com/   My Podcast Alley feed! {pca-da4e91cf58a8f2cf4d993596e95b9119}