Podcasts about cultivated

An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/latin-american-studies

Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab –  could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like?  Guests:  Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 - Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events  Learn more about your ad choices. Visit megaphone.fm/adchoices

Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab –  could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like?  Guests:  Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's episode, host Caryn Antonini is joined by Matthew Beaudin, Vice President of Culinary for Higher Education, a chef, operator, and systems thinker who's spent more than two decades pushing the boundaries of food, culture, and sustainability. After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin fiercely pursued his passion for cooking by working across the globe, holding chef positions in the Caribbean, China, Rwanda, and the West Indies, as well as each geographical food region within the United States. Today, he leads culinary programming across a national portfolio of cultural institutions, from museums to zoos to gardens, transforming food from an afterthought into a central, story-driven experience.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by David Vogel, Founder and CEO of Badger Beverages, a premium mixer brand designed to elevate the cocktail experience, whether you're enjoying a drink at home or at a top-tier bar. Badger is committed to high-quality ingredients and bold, refined flavors, delivering craft cocktail quality with the convenience of a bottle.David brings more than two decades of experience in the consumer packaged goods industry, with executive leadership roles at Blue Buffalo and The Chef's Warehouse. Drawing on that deep industry expertise, he has quickly built Badger into a rising name in the beverage space, with impressive early growth and expanding market presence driven by a commitment to quality, innovation, and exceptional taste.For more information on our guest:Premium Cocktail Mixers Crafted by Expertsbadgerbevs.com@badgerbevsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Dan Cohen, Owner of New York-based Danny Macaroons, Super Nice Coffee and Bakery and Super Nice Pizza. Dan didn't set out to build a food business, and in fact, came from the world of startups and sports media. But a simple batch of homemade macaroons for Passover, and a little encouragement from family, set off a completely unexpected journey. Today he is the creative force behind some of New York City's most beloved neighborhood spots, from the sweet, nostalgic charm of Danny Macaroons, to the warm, welcoming vibe of Super Nice Coffee and Bakery, to the cult-favorite pies at Super Nice Pizza. Dan is someone who has built not just businesses, but genuine community through food. For more information on our guest:@supernicenyc@dannymacaroonsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode of The Pet Food Science Podcast Show, Ashwath Bendre, Product Manager at Umami Bioworks, and Vincent Krudde, Head of Alternative Protein Program at Nutreco, discuss cultivated protein and its role in pet nutrition. They explain how cell-based seafood is produced, customized for nutrient profiles, and positioned to improve sustainability, protein diversity, and supply security. Discover how this emerging technology could shape the future of pet food. Listen now on all major platforms!“Cultivated protein is the same real animal protein at a molecular level, produced through a different technology that allows controlled and efficient cell growth.” - Ashwath BendreMeet the guests: Ashwath Bendre is a Product Manager at Umami Bioworks, a Singapore-based marine biotechnology company developing cultivated seafood. He holds an MBA from Nanyang Technological University and a Master of Science in Food Science from The University of British Columbia, with experience in quality assurance and supply chain operations.Vincent Krudde is Head of the Alternative Protein Program at Nutreco, a global animal nutrition company. He holds an MBA from INSEAD and a degree in Applied Physics from Delft University of Technology, with experience in strategy consulting and global business leadership focused on sustainable protein innovation.Liked this one? Don't stop now — Here's what we think you'll love!Don't miss the chance to be part of the Pet Food Inner Circle!Join now and connect with leading experts in pet nutrition: https://petfoodinnercircle.com/What will you learn:(00:00) Highlight(01:23) Introduction(04:15) Cell cultivation process(10:04) Nutrient customization(14:22) Feed efficiency comparison(18:35) Sustainability potential(21:23) Scaling challenges(25:23) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- DietForge- Biorigin- Rangen Group

On this week's episode, host Caryn Antonini is joined by Brittney Lim and Sashi Kumar, Co-Founders of award-winning Tamarind Heads BBQ Sauce. Their barbecue sauce replaces traditional tomato and vinegar bases with tangy, nutrient packed tamarind, offering a globally inspired flavor profile and often described as a “better for you” condiment with simple, natural ingredients and no preservatives. Tamarind Heads' mission is to celebrate the cultural richness and culinary versatility of tamarind by bringing its bold, global flavor to American kitchens.###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Mia Martensson, a Swedish-born sommelier whose journey began on the island of Gotland at just 14 years old and has since taken her across the globe. From Michelin-starred restaurants in Stockholm to vineyards in South Africa and even a private residential yacht sailing the world, Mia has built a career defined by curiosity, expertise, and a passion for connection.Currently, as the Resort Sommelier at Seven Stars Resort & Spa in Turks and Caicos, Mia is the creative force behind an award-winning wine program, known for its depth, innovation, and unforgettable guest experiences. Today, Mia joins us to share her remarkable story and her philosophy on wine, hospitality, and the art of bringing people together.For more information on our guest:@martensson.mia@sevenstarsresortCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

 A retired U.S. Navy Lieutenant Commander, Ratliff served aboard destroyers and with Underwater Demolition Team 11—the elite unit that paved the way for today's Navy SEALs. In Riding the White Bull, he provides a rare insider's perspective on how SEAL-level discipline, resilience, and judgment are forged long before combat, shaped by rigorous training, failure, fear, and responsibility. Jack details the relentless physical and psychological preparation that enables young men to operate under fear, exhaustion, cold, uncertainty, and risk—well before they ever face real-world missions.He is the author of "Riding the White Bull: The Making of a Navy SEAL." https://jackratliff.net/http://www.yourlotandparcel.org

This week on Cultivating Place, we continue with our flower theme as we celebrate May, looking toward the most floral of celebrations, Mother's Day in the US. We discuss not us as gardeners growing flowers, but rather, how flowers shape our world, our cultures, our economies, our thinking and outlooks. We're in conversation with Christin Geall, author of Cultivated: Elements of Floral Style. Her newest title is Flora Culture: How Flowers Shape our World. It's a revealing and thought-provoking cultural compendium. Listen in! Cultivating Place now has a donate button! We thank you for listening over the years, and we hope you'll continue to support Cultivating Place. We can't thank you enough for making it possible for this young program to grow and engage in even more conversations like these. The show is available as a podcast on SoundCloud and iTunes. To read more and for many more photos, please visit www.cultivatingplace.com.

On this week's episode, host Caryn Antonini is joined by Jessica Davidoff, Founder and CEO of Cob, a corn-free popcorn alternative made from the ancient, nutrient-rich grain sorghum. Jessica's journey began with a deeply personal challenge: when her son developed a severe corn allergy, she set out to create a better, safer snack—one that didn't compromise on taste or nutrition. The result was Cob, a light, cravable puffed sorghum snack that's naturally gluten-free and rich in prebiotic fiber, plant-based protein, and antioxidants. What started as a solution at home quickly gained traction at local farmers' markets, where Cob built a loyal following. Along the way, it caught the attention of Novak Djokovic, who shares Jessica's passion for clean, functional foods. Impressed by both the product and its mission, Djokovic joined the company as a co-founder and investor. Before launching Cob, Jessica built an impressive career as a turnaround CEO for several high-profile, celebrity-led brands. Today, she's channeling that expertise into a new mission: elevating sorghum from an ancient grain to a modern pantry staple.For more information on our guest:Cob | Sorghum-Based Snack Food for Energy, Digestion & Performancecobfoods.com@cobfoodsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Mitchell Littman, Founding Partner of Littman Krooks and head of the firm's Corporate and Securities practice. A seasoned transactional lawyer, Mitchell specializes in the hospitality industry, advising on mergers and acquisitions, financing, licensing, and management deals. He regularly represents celebrity chefs, restaurants, and hotels in complex corporate transactions.Mitchell is also an Adjunct Professor of Law at Brooklyn Law School, where he teaches Transactional Skills for Start-Ups as well as seminars on corporate and transactional matters. He is a frequent speaker and panelist at investment banking and securities law conferences and is frequently quoted in news media and trade publications.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Bill Brady, a seasoned food photographer and tabletop director who shoots food, beverage, and cannabis. Bill has spent more than 25 years photographing food for restaurants, brands, and publications. He grew up in an Italian American culinary household as well as a well known Tribeca establishment, an upbringing that deeply shaped his relationship with food and hospitality. Over the years, his work has included clients such as Nestlé, Walmart, and Boar's Head. In addition to his commercial work, Bill teaches photography on college campuses, lectures widely, and hosts live broadcast sessions on food photography for renowned B&H Photo in New York City. Bill also recently launched a new food photography course—a short, practical, no-nonsense approach designed specifically to help chefs transform their food photos using nothing more than their own smartphones.For more information on our guest:Food Photography and Videobillbradyphotography.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Jim weighs in on what can be considered a faux-pas. Do you feel judged for not having kids? GUESTS: Jay Rosenthal - Managing director of Cultivated, a daily cannabis newsletter Moshe Lander - economics professor at Concordia University

On this week's episode, host Caryn Antonini is joined by international Executive Chef Zouheir al Mokallalati  whose life story is deeply rooted in culinary tradition, culture, and decades of global experience. Chef Zouheir comes from a proud Lebanese family of chefs spanning six generations, where cooking has always been more than a profession, it is a heritage passed down through generations. Inspired by this legacy, Chef Zouheir pursued a degree in Hotel Management and went on to build an incredible career in hospitality that now spans more than 40 years. During that time, he has worked in prestigious five-star hotels and diplomatic restaurants across seven countries, including the iconic Kuwait Towers. Chef is fluent in four languages - Arabic, English, French, and Russian - and has shared the rich traditions and flavors of Middle Eastern cuisine with people from many cultures around the world. Today, he continues that mission beyond the kitchen, sharing traditional recipes, cooking techniques, and stories from his career with an impressive audience on social media.For more information on our guest:@chef_zouheirCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Gianleone Salvadori, Export Manager at Riccione Piadina, a family-founded company dedicated to producing authentic, high-quality piadina romagnola rooted in passion and tradition. Piadina is a beloved Italian flatbread from the Romagna area of Emilia-Romagna, and Riccione Piadina has become a benchmark for authenticity, honoring traditional recipes and techniques that reflect the culinary heritage of Riccione. After a career in the tourism industry, Gianleone brought that same spirit of hospitality to Riccione Piadina, helping share the soul of Romagna with the world. The company's mission is simple and heartfelt: to spread the culture of traditional Romagna piadina—one smile, and one delicious flatbread, at a time.For more information on our guest:Riccione Piadinariccionepiadina.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode, Mariann sits down with Bruce Friedrich, Founder and President of The Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food and Our Future, for a wide-ranging conversation about why the plant-based and cultivated meat revolution isn’t dead — it’s just getting started. Alternative proteins are a global food security imperative,…

On this week's episode, host Caryn Antonini is joined by Nancy Bean, Owner and Executive Director of Nantucket Wine and Food Festival, an annual springtime happening on Nantucket, featuring a series of elaborate events, grand tastings and other elevated experiences, drawing over 4,000 attendees to the island. As a leading event producer with over two decades of experience, she is also the founder of WISE UP EVENTS, a boutique agency specializing in high-end, unforgettable culinary experiences with top chefs and winemakers from around the globe. She has produced such events as Newport Mansions Wine and Food Festival, James Beard Taste America and the Boston Wine and Food Festival. Known for her creative vision and deep industry connections, Nancy has built a career turning big ideas into highly curated events that celebrate the power of food and wine to bring people together around the table. For more information on our guest:See you next year to celebrate our 28th anniversary!nantucketwinefestival.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Matthew Ivanhoe has become known as one of the few trusted pre-owned car dealers here in the United Staes to source vehicles into the 7 & 8 figures.We met several years ago through mutual friend though never in person until this last Fall. I was excited to host him on the show to get to know him a bit more and find out how a guy in his 30's can be the guy to call if you're looking for a McLaren F1 or perhaps even an S2000. Turns out a deep passion and a hustle that began in his teens is the answer.Please enjoy my conversation with Matthew, who also happens to have great taste in watches. The link to listen is above, or watch it below. Thank you for the support! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit standardh.substack.com/subscribe

On this week's episode, host Caryn Antonini is joined by Pierre Issa, Co-Founder of Pepe Saya Butter Company located in Sydney, Australia. An artisanal butter maker and lover of all things dairy, Pierre - AKA - Pepe, launched his butter company in 2009 with the dream of making a great tasting, high quality Australian cultured butter, and to create a shift towards using local butter. Together with his wife Melissa, he is dedicated to changing the landscape of butter in Australia, with a focus on getting chefs, bakers and retailers to support Australian made butter and to supply it in the their kitchen across the country, aiming to be the benchmark for Australian butter. Since 2024, Pepe Saya artisanal butters are now also created in the U.S. at the Pepe Saya USA Buttery in Lancaster County, Pennsylvania. For more information on our guest:Pepe Saya USApepesaya.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Brittney Miller, President of Manchester Farms, America's first quail farm located in Lexington County, South Carolina. Founded in 1974, Manchester Farms is a second generation, family-owned farm and one of the largest quail producers in the United States. Built on a foundation of agriculture, stewardship, and Southern hospitality, Manchester Farms has been raising premium quail for generations, serving chefs, retailers, and home cooks across the country. Under Brittney's leadership, the farm blends tradition with innovation, overseeing everything from sustainable farming practices to national distribution. She is deeply involved in operations, quality control, and customer relationships, ensuring that every product reflects the farm's commitment to excellence. Beyond production, Brittney is passionate about educating consumers and chefs about quail as a versatile, approachable protein rooted in Southern culinary heritage. Her work represents a modern chapter in American farming where family legacy, responsible agriculture, and culinary culture intersect.For more information on our guest:manchesterfarms.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

THIS WEEK'S MESSAGE: Today's Fireside is reminding us that hope is a verb! Yes, it's about taking action, but it's also something that we are asked to cultivate within. If we are going to bring great change, we must remember that the change we bring is different than how leadership was modeled before. In a patriarchal society, we focus on hierarchy. In matriarchal society, we focus on the community. We lead in circle, TOGETHER. Remember that your hope is meant for you, but it's also the thing that sustains and energizes the work that you're bringing in the communities that you live and work inside of. Your leadership isn't about a title... it's about your participation. I also did a three card pull for us today as the energy of our collective feels like we're running quite the gambit, from feeling like we're in the valley, perhaps waiting in the middle or we're on the mountain ready to share what we've been working on! Rose Card Reading (begins at 21min): Share your light! We need your joy, passion and what you're creating. It's going to spark and fuel you, but it's also a beacon to others who are feeling like they're in the valley AND it's going to call in partners who may want to join or collaborate with you to bring your vision forward. Yarn Ball Reading (begins at 26min ): It's time for you to focus on the mystical wisdom you're here to bring. Focus on where you're headed and who your medicine is meant for. Following your instincts will also lead you into regular commitment and discipline to ushering in what you're here to bring forward. Rose Bud Reading (begins at: 35:40min): You're being asked to stay right where you are. You're being attuned and guided to wait at this time. This waiting is FOR YOU. Let your guides remind you of your strength. Be in this moment as it will fuel the momentum you're craving in the long run. 2026 PLAYLIST: Each week of 2026, I'm selecting a song that resonates with the message of that particular Fireside Friday. Today's Fireside Song: "Hope" by NF. Check out the full playlist here: https://open.spotify.com/playlist/41b2woCYZCZXpDc1oCasZk?si=8dcd67ec022c49a9ABOUT: Welcome to a Fireside Friday Recording. Every Friday morning I tap in and pour out messages and words meant to fuel your fire, Fire Starter! These messages are to encourage, empower and activate you deeper in your calling and initiatives that you want to see through. grounding and encouragement every Friday morning. Want to attend live?⁠⁠ ⁠⁠⁠Sign-up here⁠⁠⁠⁠⁠: ⁠⁠⁠⁠https://forms.gle/TTRcWzjtiMhNZR2k6⁠⁠⁠⁠

On this week's episode, host Caryn Antonini is joined by Annie Falk, noted author, philanthropist, and dedicated host who loves the art of making people feel truly welcomed - beautifully, thoughtful and without stress. Most recently, Annie created The Seated App, a mobile app designed to help hosts effortlessly create, manage and share table seating and floor plan details for all types of events, from intimate dinners to weddings to corporate gatherings. Known for her entertaining expertise and lifestyle cookbooks - Hamptons Entertaining and Palm Beach Entertaining, Annie has made an indelible mark on the world of events with her impeccable taste and creative ideas. For more information on our guest:Homeanniefalk.com | Seating Plans and Soiree Design by Annie Falktheseatedapp.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Jon Engelson, Chief Strategy Officer of Joburg Meats, a U.S. based food company specializing in air-dried meat snacks called Steak slices. Inspired by traditional South African biltong, these tender, air-dried beef slices offer a high-protein, low carb snack that is clean, sugar and nitrate free with a distinct, natural flavor profile. Biltong is rooted in South African tradition and Joburg Meats uses the same recipes to offer healthy protein-packed snacks that are convenient and ready to eat. Jon is a seasoned entrepreneur, brand-builder and has been a Holistic Health and Healing advisor for over 30 years. He is also the founder of You Are What You Eat, which reached #441 on Inc. 500's fastest growing companies in 1998. Jon believes that true health starts not just in our choices, but with connection and education.For more information on our guest:Steak Slices | No Sugar | No Carbs | Gluten-Freejoburgmeats.comlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Cultivated meat has been promised as a solution to the climate impacts of the meat industry for over a decade. The industry has had a few false starts, and thus far has failed to come to market at the scale needed to fulfill its promise to feed our future.

Wednesday March 4, 2026II Week of LentToday's readings move us inward—into conscience, community, and the condition of the heart.In Genesis 42:18–28, Joseph's brothers begin to feel the weight of their past. “In truth we are guilty concerning our brother,” they confess. What they once buried now surfaces. Fear grips them as silver is returned to their sacks, and they ask, “What is this that God has done to us?” Conviction is no longer abstract—it is personal. God is stirring their hearts toward repentance.In 1 Corinthians 5:9–6:11, Paul calls the church to clear moral distinction. Believers are not to mirror the broken patterns around them. “Such were some of you,” he reminds them—but they have been washed, sanctified, justified in the name of the Lord Jesus Christ. The gospel does not merely forgive; it transforms identity and behavior.And in Mark 4:1–10, Jesus tells the parable of the sower. The same seed falls on different soils, but the harvest depends on the condition of the ground. The issue is not the power of the Word—it is the posture of the heart. Only receptive soil bears lasting fruit.This episode invites us to allow conviction to soften us, to live as people truly washed and made new, and to cultivate hearts ready to receive and respond to the Word of God.

Eli Buren returns to Heart of Man for his second round, inviting us into a deeper note around what it truly means to be a cultivated man in a time of rising disconnection.For those who have not listened to our first conversation, Eli is a teacher, martial artist, and guide whose work bridges self-discovery and rigorous embodied training.His path is rooted in decades of experiential practice that extends beyond theory.Through breath, movement, martial forms, meditation, and relational presence, he guides men into the lived experience of awareness in the body, not as an idea but as a discipline.Since we last spoke two years ago, Eli shares his journey of stepping more deeply into fatherhood, an initiation that has refined his relationship to presence, devotion, and responsibility.From there, we explore what it means to mature as a man, not by trying to eliminate our conditioning, but by learning to recognize it, create space from it, and train new capacities in breath, body, and awareness.In this conversation, discover:Why presence must be a choice, especially in a culture that pulls us toward speed, productivity, and distractionHow everything in life is already a practice, and how the deeper question becomes: What am I practicing right now?Why unconscious practices become patterns that shape our presence, relationships, and leadership.The distinction between realization and training. Why embodied mastery cannot be rushed, optimized, or hacked, and requires years of sincere dedication.My personal journey from trying to fix myself to grieving the ways I attempted to prove my worth.How to bring humor, play, and artistic expression through wounded parts of ourselves.Why developing dynamic range creates freedom in real time.As I see it, this conversation is not about becoming a different man...In his own way, Eli brings us back to the fundamentals that cannot be outsourced or optimized: your body, your breath, your awareness.If you currently feel stretched by responsibility, pressure, or the weight of expectation, and you are done chasing and ready to cultivate, this episode is for you.—Connect with Alex Lehmann:

Pastor Roger WilliamsTrusting the commitment of our King leads to a wise relationship with posessions.

On this week's show, host Caryn Antonini is joined by award-winning author and Chef, Carol Ann Kates. Carol Ann grew up in a corner market, learning and breathing the grocery business. In her adult years, she inherited co-ownership of her family's grocery business and operated delis and markets in Northern Colorado. She gained valuable experience and as well as insight into American consumer grocery shopping habits. After a series of unfortunate events, the markets closed, however, Carol Ann preserved the family legacy by compiling the recipes she'd created for her family business and authored her first book, Secret Recipes from The Corner Market. She then went on to launch a line of gourmet products and ultimate penned her next book, Cooking Seasonally in Colorado. Grocery Shopping Secrets is her latest cookbook which focuses on teaching people how to reduce food costs and to properly store produce. Carol Ann has since retired from the food production business and continues to write historical fiction as well as a memoir.For more information on our guest:Homecarolannkates.com | IG @carolannkatesCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

As global demand for meat grows, this episode of Duke University's Leading Voices in Food podcast examines cell-cultivated protein—real meat grown from animal cells—and the evolving U.S. policy landscape shaping its future. Host Norbert Wilson (Duke World Food Policy Center) speaks with postdoctoral researchers Kate Consavage Stanley (Duke/Bezos Center for Sustainable Proteins) and Katariina Koivusaari (NC State/Bezos Center) about their article in Trends in Food Science and Technology on U.S. regulatory and legislative activity. The conversation explains the joint FDA–USDA regulatory approach for cell-cultivated meat (FDA oversight through cell cultivation; USDA oversight from harvest through processing, packaging, and labeling) and FDA oversight for cell-cultivated seafood (except catfish). They discuss timelines companies report for approval (often two to three years), the lack of federal public guidance on naming and labeling so far, and how USDA label approvals are currently handled case by case (e.g., "cell-cultivated chicken" and "cell-cultivated pork"). The episode also covers state-level labeling laws and the likelihood of federal preemption if state requirements conflict with federal statutes, as well as a growing wave of state restrictions and bans—Florida and Alabama in 2024, followed by Indiana, Mississippi, Montana, Nebraska, and Texas in 2025—plus funding restrictions in South Dakota and Iowa. The guests explore implications for consumers, interstate commerce, innovation, investment, and U.S. leadership, noting ongoing lawsuits in Florida and Texas and continued legislative activity such as a proposed ban in Georgia.   Interview Transcript Kate, let's begin with you. In the paper, you write about the regulatory frameworks that have been developed for cell-cultivated meat and seafood products in the US. To start, let's talk about what's unique about cell-cultivated products from a regulatory standpoint and how the US Department of Agriculture and US Food and Drug Administration have decided to handle cell-cultivated protein products. Kate - Yes, so as you mentioned in the introduction, Norbert, cell-cultivation is a new technology for use of the food supply. So, the US government had to adapt its existing legal frameworks for food safety regulation. As your listeners may already know seafood is regulated by the FDA, so it was within their scope to also regulate cell-cultivated seafood. The FDA therefore regulates all cell-cultivated seafood products with the exception of catfish. When it came to determining the regulatory approach for cell-cultivated products from livestock, poultry, and catfish, it was a bit more nuanced as the processes and components evolved fell under both USDA and FDA purview. In 2019, the FDA and USDA therefore agreed on a joint regulatory approach where the FDA regulates the early stages of the cell cultivation process, including when those cells are taken from the animal, grown in the bioreactor, and matured into specific cell types such as muscle or fat cells. At the point where those cells are ready to be harvested from the bioreactor to use in a food product, oversight transfers to USDA who oversees that harvesting process as well as food processing, packaging, and labeling. I know this joint regulatory approach may sound complicated, but it's important to note that USDA and FDA already coordinate oversight over other foods in the food supply. I'll give you an example that we all love pizza. A frozen cheese pizza is regulated by the FDA, whereas a frozen pizza with meat toppings like pepperoni is regulated by the USDA. It is therefore not unprecedented that FDA and USDA would agree to jointly regulate cell-cultivated products. And while the process is new, the products go through the same safety checks as other foods in the food supply. In the past few years, we've seen four cell-cultivated meat products go through the joint USDA-FDA regulatory process, meaning they can be sold in the US food supply. And one cell-cultivated seafood product has gone through the FDA regulatory process. Kate, thank you for sharing this. And I've used a pizza example in my class, and it is super complex this regulatory maze that we're talking about. It seems like there has been a lot of collaboration between these two agencies, and so that's important to hear. But it is also the case that it seems challenging for cell-cultivated protein companies to get through this process. Is this a fair assessment and would you elaborate? Kate - Yes, absolutely. We've heard from cell-cultivated companies that it can take two to three years to get through this process. And there certainly is a lot of back and forth between the companies and FDA and USDA. Great, thank you. Katariina, now let's turn to you. How do these regulations extend to labeling and what do we know about the federal government's approach to labeling the sale of cultivated products thus far? Katariina – So, labeling regulations are the most consumer facing part of regulations, really. And they are used to ensure that the product label has information that's truthful, that's not misleading. And that the package has sufficient information and consistent information also across products so that the consumer can make an educated decision on what product they want to purchase. And you'd think that how you label the product or just how you call the product on the label would be simple. But there are certain regulations in place that define how food items can or cannot be called. Now, when it comes to cell-cultivated products, as you and Kate mentioned, they are novel in the food supply. So, there is not a long-established term or nomenclature on how we should call these products. The federal regulators, FDA and USDA, to date have not released any public guidance either on how these products should be called on the label. The USDA did release an advanced notice of proposed rulemaking back in 2021, requesting comments from stakeholders on how these products should be labeled. And the FDA has also requested comments when it comes to labeling cell-cultivated fish and seafood. But to date, no guidance has been published yet. Kate gave an overview of the regulatory process between FDA and UFDA when it comes to labeling this product products. The USDA oversees labeling cell-cultivated meat, and the FDA oversees labeling cell-cultivated fish and seafood. The USDA has a pre-market approval process for labels, similarly to conventional meat industry. So, whenever a company wants to bring to market a new product, they first submit their label to the USDA. And the USDA reviews it and make sure that they agree with the language used in the label. The FDA does not have a similar pre-market approval process for labeling fish or seafood or cell-cultivated fish or seafood. So, currently cell-cultivated meat labels are approved on a case-by-case basis. And we can see from the products that have gone through the regulatory review so far that the USDA seem to approve the use of 'cell-cultivated' as a qualifying term, together with a meaty term such as chicken or pork. So, the products that we've seen approved to date or brought to market to date are called cell-cultivated chicken or cell-cultivated pork. This is really helpful to know what's happened at the federal level. We also know that there are several actions happening at the state level, so several states have proposed their own laws outlining how and what to label these products. Katariina, can you talk us through what this study regarding state labeling? Katariina - To date, about half of the US states have enacted or proposed their own labeling legislation on cell-cultivated products. Missouri became the first state in 2018, so well before any of these products was available on the market. And they specifically prohibited the use of word meat unless the food was from harvested production livestock or poultry. Restricting, therefore, the use of meat not only on cell-cultivated, but also on other alternative protein products such as plant-based meat analogs or fermentation derived proteins. And this is true for many state level labeling laws. That they are applicable not only to cell-cultivated meat, but also other alternative proteins aiming to mimic meat. In addition to Missouri, there are six other states that prohibit the use of meat or meat related terms, such as chicken or pork. Now, the other group of states that have restrictions on cell-cultivated meat labeling do not concentrate on prohibiting the use of word meat, but they require the use of qualifying terms or other additional language that clearly states that the product does not come from livestock or poultry. And this group of states, there are 18 states, have quite a bit of variation in what kind of qualifying terms they require to be used. And I thought I'd give a couple of examples here. For example, Indiana requires the package to include the phrase this is an imitation meat product. Iowa requires the product to be labeled with qualifying terms such as cell-cultivated, cell-cultured, fake, grown in a lab, imitation, lab grown, lab created, meat free, or meatless. What's interesting though is that the federal statutes that regulate the US food supply have actual language that prevents states from establishing laws or regulations that conflict with or are additional to the federal labeling regulations. So, this means that the state level labeling laws are actually likely to be preempted if they conflict with the federal regulations. So, we've only talked about labeling so far. Kate, I want to go back to you. More recently, we've seen a number of states propose greater restrictions on these products. Can you describe these attempts to restrict cell-cultivated meat and their immediate implications? And how have cell-cultivated companies and other stakeholders responded? Kate - In the past few years we've seen quite a few attempts by states to ban or restrict cell-cultivated meats. And these attempts fall into two buckets: bans that aim to restrict the manufacturer sale or distribution of cell-cultivated products and bans that aim to limit the use of state funding to support these products. In 2024, Florida was the first state to pass a ban on the manufacture, sale, and distribution of cell-cultivated meats. Alabama followed shortly thereafter. In 2025, five more states passed similar bans on cell-cultivated products, including Indiana, Mississippi, Montana, Nebraska, and Texas. And many other states proposed bans that ultimately didn't pass. The language on what is banned differs some between states. For instance, Texas only bans the sale of cell-cultivated products. Whereas Florida and others also ban cell-cultivated manufacturing and distribution. But the core message in all these bans is similar. Cell-cultivated meats are not welcome in those states. The time span for the bans differs too. So, Indiana and Texas have two-year bans while Florida and other states passed indefinite bans. And we've seen two states, South Dakota and Iowa pass legislation to restrict the use of state funding to support cell-cultivated products. What's frustrating about these bands and confusing for those in the alternative protein sector is that cell-cultivated technology is largely still in the early stages. Yes, as I mentioned earlier, five products have passed through the regulatory process. But these products have mainly been made available in small tasting events. And only one has actually made it to retail. Most Americans have never had a chance to actually try these products. So, it begs the question, why is there such resistance? State bans on these products mean that Americans will not have the chance to decide for themselves if they like these products, or if and how they want to incorporate them into what they eat. Another big concern is that these bans create a fragmented policy landscape that's challenging for cell-cultivated startups, especially, to navigate. And it raises a lot of concerns about cross state sales. Concerns like these are the basis for two lawsuits against cell-cultivated bans in Florida and Texas. Those lawsuits are still playing out in court, so we don't yet know how those may Kate, this is really fascinating. And as both you and Katariina described, there's a patchwork of policies and a complex landscape for these companies to navigate. It has the potential of keeping consumers from even trying the products, as you've already suggested, when they're made available. And what I'm hearing from both of you is that this is an ongoing project. So even though there's a paper that's published now, it seems like there will be opportunities to keep going back as new laws and new regulations and new lawsuits are decided. So, this is a policy space that we need to keep an eye on. That's something I want to pick up on this last question. In closing, what does this legislation mean for consumers and the future of cell-cultivated products in the US and even globally? Katariina, let's begin with you. Katariina - Yes. In addition to impeding interstate and international commerce of cell-cultivated products, these bans could negatively impact the US investment climate on these products and technologies. For example, China has included developing cell-cultivated meat in their five-year plan. Within Europe, there's some variation. Some countries are being rather supportive of these technologies and products, whereas others have tried to ban them similarly to some US states. But I think it's important to note that even with some states in the US banning these products, the US will still likely remain a significant market area for cell-cultivated products. And it still takes significant investment and infrastructure to produce the products on a large scale enough to even reach the whole country. Another really important thing to mention here is that the global demand for meat is growing. If we look at global population forecasts, global meat or protein consumption forecasts, we need these alternative proteins. Not only cell-cultivated meat, but also for example, plant-based meat alternatives to help meet the increasing demand for protein and complement conventional meat supply. Kate, what about you?   Kate – I agree with everything that Katariina said. To add on to her points, I note that the US has been a leader in the cell-cultivated research development and innovation spaces to date. We are one of only a few countries that have both developed a framework for regulating these products and had products successfully pass through that process. The bans tell a different story, and they may restrict US innovation in the cell-cultivated space because companies will be limited to only the states where they can produce and sell these products. What this means for US leadership in the space remains to be seen. However, one could ask will cell-cultivated companies choose to set up shop in the US versus another country that isn't facing such legal challenges? We don't yet know the answer to that. You also mentioned consumers. We don't yet know about how these bans and the media surrounding them may influence consumer perceptions of cell-cultivated foods. Products, as you said, they've never even really had the chance to try. But these bans will certainly restrict consumer access to these products in certain states, and the varying state approaches to labeling that Katariina described are likely to confuse consumers. Going back to something you mentioned earlier, Norbert, we're excited to have this paper out in the world. But this work is certainly continuing to evolve. Just recently, a senator in Georgia proposed a new ban on cell-cultivated meat in the state, and other countries have faced similar legislative challenges against these products. So, we'll be watching and learning as these challenges continue to play out. Bios Katariina Koivusaari, Ph.D. is a postdoctoral researcher at the Bezos Center for Sustainable Protein at North Carolina State University. Her work focuses on stakeholder engagement and the regulatory and policy landscape of alternative proteins, including cell-cultivated products, fermentation-derived proteins, and plant-based proteins. She received her Ph.D. in Public Health Nutrition and M.Sc. in Food Sciences from the University of Helsinki. Prior to her current role, she worked in the biotechnology industry as a Senior Regulatory Scientist, where she focused on scientific strategy and regulatory affairs related to cell-cultured human milk ingredients. Katherine (Kate) Consavage Stanley, Ph.D., serves as a postdoctoral associate within the World Food Policy Center at the Sanford School. In this role, Kate supports Duke's research for the Bezos Center for Sustainable Protein housed at NC State. Her research seeks to detail the complexities of the consumer, market, and policy landscapes for alternative protein products. Kate holds a Ph.D. from Virginia Polytechnic Institute and State University where her research focused on how diverse U.S. food and health systems actors can support sustainable diet transitions through promoting plant-rich dietary patterns and reducing red and processed meat intake. She has also published scholarly work on digital food and nutrition literacy, sugary beverage media campaigns, and incorporating sustainability considerations into dietary guidelines, among others. Prior to starting her doctoral studies, Kate worked for the U.S. Agency for International Development (USAID) where she developed technical, communications, and advocacy-focused materials on key nutrition and maternal and child health issues. Kate holds a Master of Science in global health from Georgetown University and a Bachelor of Science in biology from Emmanuel College.      

On today's episode, we welcome Victoria Eisner, Co-Founder and CEO of Hair Cultivated and the original founder of Glamsquad — the trailblazing on-demand beauty service that transformed how women access professional hair, makeup, and nail care. Known for building brands that sit at the intersection of luxury, science, and technology, Victoria is once again stepping into white space — this time to address an issue impacting millions of women: hair loss.After redefining convenience in beauty with Glamsquad, Victoria turned her focus toward a category that has long lacked both innovation and empathy. With Hair Cultivated, she is bridging beauty and medicine through a premium, clinically proven prescription hair regrowth system designed specifically for women. Co-founded alongside a physician, the brand pairs powerful ingredients with elegant, easy-to-use formulations — creating a more elevated, discreet path to real results while helping normalize a conversation many women have felt forced to navigate quietly.In this episode, Victoria shares the personal inspiration behind Hair Cultivated, what she learned founding and scaling Glamsquad, and how those lessons shaped her approach to building again. We discuss identifying untapped opportunity, earning consumer trust in health-driven categories, and designing products that support both confidence and wellbeing. A great conversation for founders, innovators, and anyone inspired to build brands that truly change how people feel. Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Victoria Eisner and Hair Cultivated:https://www.haircultivated.com/https://www.instagram.com/haircultivatedhttps://www.instagram.com/therealvictoriagloriahttps://www.linkedin.com/in/victoria-eisner-6468a92/ Sponsored By:Fora - Become a Fora Advisor today at ForaTravel.com/karagoldin Check out our website to view this episode's show notes: https://karagoldin.com/podcast/804

On this week's episode host Caryn Antonini is joined by Ethan Frisch, Co-Founder and CO-CEO of Burlap and Barrel, a direct-trade spice company and social enterprise known for its high quality spices that are ethically sourced from small farmers around the globe. Ethan is an entrepreneur and advocate for food systems and social justice, and has worked as a line cook and pastry chef in the fast-paced kitchens of New York and London, eventually becoming the CO-Founder and Executive Chef of Guerrilla Ice Cream. Ethan then stepped away from the culinary world to pursue humanitarian work, earning a Masters in International Development and serving with organizations such as Aga Khan Foundation, Marie Stopes and Doctors Without Borders. Today Ethan provides consumers and chefs with Burlap and Barrel's growing line of flavorful spices and condiments while supporting global farming communities.For more information on our guest:Single Origin Spices | As Seen on Shark Tankburlapandbarrel.com@burlapandbarrelGet great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Alan Goldsher, Emmy Award-winning TV producer and founder of Flavors of America, a media project that started during the pandemic to support small businesses by offering free video profiles showcasing local food, culture and unique people across New York City's boroughs and eventually branching out to multiple states. Alan began his career in media in 1985, working in newspaper advertising sales before going out on his own to publish local newspapers in both Connecticut and New Jersey. His early work built a foundation in community-focused storytelling, local business promotion, and independent publishing. From there, he went he on produce multiple television series such as NY Residential, Faces of Philanthropy and Best Places to Live, all of which centered on storytelling with purpose by focusing on the human connection behind thriving communities. Today, Flavors of America has produced content across 9 states, highlighting diverse American flavors, culture and community.For more information on our guest:@flavorsof_ny###Get great recipes from Caryn at https://carynantonini.com/recipes/

PREVIEW: Journalist Craig Unger presents allegations from his books regarding Donald Trump's relationship with the KGB in the 1980s. Unger cites Yuri Shvets, a former KGB major, who claims Trump was cultivated as an asset by Soviet state security. The discussion covers a timeline from 1980 to 1987, detailing how a trip to Moscow allegedly led to Trump publishing a full-page ad in the New York Times that echoed KGB talking points.1870 CASTLE GARDEN

On this week's episode, host Caryn Antonini is joined by guest, Dr. Ferhat Ozturk, Project Director of Honey Pathway at University of Texas at San Antonio and Associate Professor of Biology at Sul Ross State University International in Eagle Pass, Texas. Ferhat is an educator, researcher, mentor and a leading expert, specializing in the medicinal properties of honey and its potential applications in healthcare and disease prevention. With a Ph.D. in cellular and molecular biology, he blends deep biomedical expertise with a passion for uncovering how different honey varieties from around the world, and locally in the U.S., can promote healing and fight microbes. He is recognized by the American Beekeeping Federation as a medicinal honey authority, and his work bridges ancient healing traditions with modern science, advancing understanding of honey's therapeutic potential in wound care, antimicrobial research, and beyond.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On the week's episode, host Caryn Antonini is joined by Jack Nutley, Manager of Olde Colony Bakery in Mount Pleasant, South Carolina. Olde Colony Bakery is the oldest family-operated bakery in the historic Charleston area and a well known favorite of locals and visitors alike. Since the late 1940's the celebrated bakery has been sharing the rich Southern heritage and unique Lowcountry specialities, including the original Charleston Benne Wafers, Benne Cheese Zingers, Pecan Pinchies, Carolina Key Lime Cookies, Cream Bread and Cinnamon Raison Bread. A Charleston anchor and keeper of traditions, Olde Colony has blended time-honored baking with the rhythms of Charleston life, creating breads and treats that feel both familiar and essential.For more information on our guest:Gourmet Cookies, Specialty Breads, Mt. Pleasantoldecolonybakery.com | Thanks!Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini###Get great recipes from Caryn at https://carynantonini.com/recipes/

LW1490 - A Cultivated Curiosity I have no doubt that I use less than 10% of what my software is capable of doing. I know there are features that I would find incredibly useful if I just knew about them. Since I don't know about them, I don't even know I should look for them! Instead, I have to rely on luck and a certain cultivated attitude of curiosity. In fact, that's not a bad idea for so many aspects of life. All previous episodes of our weekly podcast are available to members of LensWork Online. 30-day Trial Memberships are only $10. Instant access, terabytes of content, inspiration and ideas that expand daily with new content. Sign up for instant access! You might also be interested in. . . Every Picture Is a Compromise, a series at www.brooksjensenarts.com. and... "How to" tutorials and camera reviews are everywhere on YouTube, but if you're interested in photography and the creative life, you need to know about the incredible resources you can access as a member of LensWork Online.

SEGMENT 11: FEINSTEIN AND BLUM'S SHANGHAI CONNECTIONS Guest: Lee Smith Smith details how San Francisco Mayor Diane Feinstein and husband Richard Blum cultivated relationships with Shanghai's mayor and later Tiananmen dictator Deng Xiaoping, becoming apologists for the regime. These connections exemplify how American political figures enriched themselves while providing cover for China's authoritarian government.1905 Shanghai

On this week's episode, host Caryn Antonini is joined by Jason Liebig, America's foremost historian on candy and snack brand history, as well as a champion of the consideration of candy and snack brands as nostalgia and pop cultural touchstones. Jason's career began in the world of DC and Marvel Comics, where he learned the power of fandom and storytelling—skills that later shaped his unique voice in consumer packaged goods - brand history and innovation. He's consulted on ideation and design for major brands, such as Oreo, Skittles and Ferrara and helped usher in Big League Chew's first female mascot. Behind the scenes, Jason is known as “The Indiana Jones of Snacks” thanks to his massive archive of more than 100,000 pieces of vintage packaging, which he has used to advise shows like Mad Men, Stranger Things, Young Sheldon, The Goldbergs and The Queen's Gambit. Jason is currently the lead storyteller and on-screen star of the History Channel  hits, The Food That Built America, The Mega-Brands That Built America, and Hazardous History with Henry Winkler.For more information on our guest:linkedin.com | IG @collectingcandyCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Reach Out Via Text!In this final Marriage Monday episode, Jeremiah and Savannah look back at where the series started in spring 2022 and react to how far they've come, including replaying a clip from the early days and laughing at how different it sounded. From there, they share the big news: Marriage Monday is ending, and they're launching a brand new show called Cultivated. Jeremiah explains what “cultivated” means to them, why it fits their season of life, and how it reflects intentional, consistent growth in faith, marriage, and family rather than a polished or “perfect” image. They also talk about why this new space will allow broader conversations, including deeper topics that impact connection, relationships, and the world their kids are growing up in. The episode closes with details on the launch timing, how listeners can support the new show, and a heartfelt sendoff to the Marriage Monday eraSupport the show 10% off LMN Software- https://lmncompany.partnerlinks.io/growinggreenpodcast Signup for our Newsletter- https://mailchi.mp/942ae158aff5/newsletter-signup Book A Consult Call-https://stan.store/GrowingGreenPodcast Lawntrepreneur Academy-https://www.lawntrepreneuracademy.com/ The Landscaping Bookkeeper-https://thelandscapingbookkeeper.com/ Instagram- https://www.instagram.com/growinggreenlandscapes/ Email-ggreenlandscapes@gmail.com Growing Green Website- https://www.growinggreenlandscapes.com/

On this week's episode, host Caryn Antonini is joined by Jean-Eric Lavenir, co-founder of Olbia en Provence, a family-owned, small batch, artisanal producer of gourmet jams, preserves and confitures made from the best fruit-growing lands in Var, Provence and Corsica. Having lived across three continents, Jean-Eric truly embodies the spirit of a global citizen. His journey has taken him from the discipline of the French Navy's Aviation Corps to the artistry of the Ferrandi Paris Culinary College, and on to leadership roles at legendary fashion and beauty houses including Lagerfeld, Caron, Courrèges, and Patou, where he served as CEO. Today he and his wife, Elisabeth, have achieved their lifelong dream through Olbia, with a mission to preserve traditional craftsmanship and the authentic taste of the region, using natural methods. Olbia jams are sold in over 300 of the best food stores in France, Europe and across the United States.For more information on our guest:IG @confitures_olbia_en_provenceCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Robin Chase and Sue von Brachel, co-founders of Robin & Sue, a food photography and styling team based in Maplewood, New Jersey. Their mission is to create beautiful, personalized photography that helps brands tell their story.Both Robin and Sue left previous careers, shifting gears to create a business offering a more hands-on experience for both, where they work with clients such as restaurants, chefs, editorial publications, food brands and many more.For more information on our guests:Food Photographer & Food Stylist - Robin & Sue | NJ / NYCrobinandsue.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this re airing of an archived episode of Cultivated by Caryn from 2023, we are joined by the legendary, Jacques Pépin. Born in France, Jacques has been a lifelong chef – working in restaurants and as a personal chef for 3 French heads of state and developing cuisine for the Howard Johnson's chain. He has authored over 30 books, he's an award-winning television personality, he received the James Beard Lifetime Achievement awards, the inaugural Julia Childs Award, the daytime Emmy Lifetime Achievement award and he has received honorary doctorates from 5 universities. He has been a longtime culinary educator which is now also realized through his Jacques Pépin Foundation. Jacques is also an artist as seen in his latest book, Art of the Chicken.For more information:www.jacquespepin.comwww.jp.foundation.comCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, join us for a Christmas special at a holiday market in Backcountry Greenwich hosted by Backcountry Mercantile. www.cultivatedbycaryn.comhttps://www.backcountrymercantile.com/Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Rachael Mahoney, a classically trained chef and founder of Kinney Lane, an award-winning, chef-led meal delivery service located in New Canaan, CT. Kinney Lane specializes in fresh, organic prepared foods, rooted in wellness, simplicity and community connection. Prior to launching Kinney Lane, Rachael attended the French Culinary Institute and was a digital advertising expert for 12 years before following her passion - and Doing What She Loves - in the food and wellness space.  For more information on our guest:Kinney Lanekinneylane.comThank you!CarynCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Wildlife Intelligence: Magpie Alliances and Cockatoo Defense — Jeremy Zakis — Zakis discussed his dog Dallas, who has become a skilled magpie whisperer, having cultivated alliances with five distinct magpie families throughout the neighborhood. Dallas demonstrates affection and respect toward the birds through deliberate head-bowing behavior, effectively communicating non-threatening intent. Dallas also actively protects the property from destructive Australiancockatoos seeking food and nesting sites. As summer approaches, other wildlife including kangaroos and wombats are increasingly emerging from natural habitat areas into residential neighborhoods.