Podcasts about cultivated

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.      

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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 episode of the Kaya Cast, host Tommy Truong chats with Jeremy Berke, founder of Cultivated News, about turning a passionate cannabis beat into a full-fledged media platform. From launching Cultivated News from a Substack in 2023 to building a daily briefing, live streams, and a growing community, Jeremy shares the founder's journey, the emotional realities of leading a cannabis business, and how their coverage supports operators, brands, and investors. The conversation delves into New York's MRTA rollout, the tension between social equity goals and heavy regulation, and the ripple effects on dispensaries and service providers. They unpack federal hemp policy chaos, including the looming hemp-derived THC ban and what it means for products, retail, and capital. The episode also surveys state-level dynamics—from Florida ballot efforts to Pennsylvania and Virginia—and offers practical takeaways for navigating policy uncertainty, capital access, and growth in a volatile market. Jeremy also offers personal reflections on staying even-keeled as a founder and why compliance and quality matter. If you're involved in cannabis operations, investing, or media, this episode provides a journalist's perspective on policy, markets, and the work it takes to build in this evolving industry. For more, subscribe to Cultivated News and follow Jeremy Berke on social and LinkedIn. Find out more about Cultivated Media at:https://www.cultivated.news/https://www.linkedin.com/in/jeremyberke/https://www.linkedin.com/company/cultivated-news/ 00:00 Introduction and Guest Welcome00:18 Jeremy's Journey: From Business Insider to Cultivated News02:28 Challenges and Rewards of Running a Cannabis Media Business04:34 New York Cannabis Market: Opportunities and Obstacles14:06 Federal and State Hemp Regulations: A Complex Landscape22:57 Hemp Industry Challenges24:39 State-by-State Cannabis Legalization26:37 Cannabis Legalization in Red States31:33 Federal Cannabis Rescheduling35:05 Challenges in the Cannabis Industry40:55 Rapid Fire Questions on Cannabis44:48 Conclusion and Contact Information #kayacast #cannabis #tips #dispensaries #business #podcast

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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/

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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/

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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/

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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/

Lab-grown meat. The way of the future or a hard act to swallow? Synopsis: Every first and third Tuesday of the month, The Straits Times analyses the beat of the changing environment, from biodiversity conservation to climate change. In this episode, hosts Audrey Tan and David Fogarty get their teeth into cultivated meat, a topic that was very much in the headlines a few years back. Singapore was the first nation to approve the sale of cultivated chicken meat in 2020 but investment in the sector, after much fanfare, has slowed. So is there still potential for this sector to take off? The pay-off could be huge if companies can create safe, tasty and affordable beef, chicken, lamb and even seafood in bioreactors instead of relying on huge tracts of land and the sea. Meeting the needs of billions of people, could slash the impacts on the environment and cut greenhouse gas emissions. Is this your vision of the future? Or still too soon to say? Let us know what you think! Highlights of conversation (click/tap above): 2:24 What is the difference between cultivated meat and plant-based alternatives? 3:24 Why the interest in cultivated meat? What are the environmental benefits? 6:20 How cultivated meat products are made and why is the process challenging? 12:14 If companies succeed, the prize could be huge but there are still hurdles 20:32 Stay the course: Cultivated meat could become an important tool to fight climate change 23:04 Better information, better decisions by consumers. For instance: CO2 content labels on food products Follow Audrey Tan on LinkedIn: https://str.sg/848W Read her articles: https://str.sg/JLM2 Follow David Fogarty on LinkedIn: https://str.sg/jcvy Read his articles: https://str.sg/JLMu Hosts: Audrey Tan (audreyt@sph.com.sg) & David Fogarty (dfogarty@sph.com.sg) Produced and edited by: Hadyu Rahim Executive producers: Ernest Luis & Lynda Hong Follow Green Pulse Podcast here and get notified for new episode drops: Channel: https://str.sg/JWaf Apple Podcasts: https://str.sg/JWaY Spotify: https://str.sg/JWag Feedback to: podcast@sph.com.sg SPH Awedio app: https://www.awedio.sg --- Follow more ST podcast channels: All-in-one ST Podcasts channel: https://str.sg/wvz7 Get more updates: http://str.sg/stpodcasts The Usual Place Podcast YouTube: https://str.sg/theusualplacepodcast --- Get The Straits Times app, which has a dedicated podcast player section: The App Store: https://str.sg/icyB Google Play: https://str.sg/icyX --- #greenpulseSee omnystudio.com/listener for privacy information.

Lab-grown meat. The way of the future or a hard act to swallow? Synopsis: Every first and third Tuesday of the month, The Straits Times analyses the beat of the changing environment, from biodiversity conservation to climate change. In this episode, hosts Audrey Tan and David Fogarty get their teeth into cultivated meat, a topic that was very much in the headlines a few years back. Singapore was the first nation to approve the sale of cultivated chicken meat in 2020 but investment in the sector, after much fanfare, has slowed. So is there still potential for this sector to take off? The pay-off could be huge if companies can create safe, tasty and affordable beef, chicken, lamb and even seafood in bioreactors instead of relying on huge tracts of land and the sea. Meeting the needs of billions of people, could slash the impacts on the environment and cut greenhouse gas emissions. Is this your vision of the future? Or still too soon to say? Let us know what you think! Highlights of conversation (click/tap above): 2:24 What is the difference between cultivated meat and plant-based alternatives? 3:24 Why the interest in cultivated meat? What are the environmental benefits? 6:20 How cultivated meat products are made and why is the process challenging? 12:14 If companies succeed, the prize could be huge but there are still hurdles 20:32 Stay the course: Cultivated meat could become an important tool to fight climate change 23:04 Better information, better decisions by consumers. For instance: CO2 content labels on food products Follow Audrey Tan on LinkedIn: https://str.sg/848W Read her articles: https://str.sg/JLM2 Follow David Fogarty on LinkedIn: https://str.sg/jcvy Read his articles: https://str.sg/JLMu Hosts: Audrey Tan (audreyt@sph.com.sg) & David Fogarty (dfogarty@sph.com.sg) Produced and edited by: Hadyu Rahim Executive producers: Ernest Luis & Lynda Hong Follow Green Pulse Podcast here and get notified for new episode drops: Channel: https://str.sg/JWaf Apple Podcasts: https://str.sg/JWaY Spotify: https://str.sg/JWag Feedback to: podcast@sph.com.sg SPH Awedio app: https://www.awedio.sg --- Follow more ST podcast channels: All-in-one ST Podcasts channel: https://str.sg/wvz7 Get more updates: http://str.sg/stpodcasts The Usual Place Podcast YouTube: https://str.sg/theusualplacepodcast --- Get The Straits Times app, which has a dedicated podcast player section: The App Store: https://str.sg/icyB Google Play: https://str.sg/icyX --- #greenpulseSee omnystudio.com/listener for privacy information.

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/

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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/

Cultivated meat is no longer science fiction, but it isn't quite mainstream reality either. It is stuck in a fascinating limbo of regulatory battles, scaling challenges, and consumer skepticism. But the technology is marching forward, often funded by the very meat companies you might expect to oppose it. Do you think it will be on your grill by next summer? Let us know by filling out our reader poll at the bottom of this post. And read the transcript here. Happy eating!

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FBC Gallatin Year End Ministry Report Focus this year on church revitalization! **First part of sermon (4 minutes) was cut off see YouTube for the full recording... #1 The Word was Preached #2 People were Discipled #3 People were Counseled #4 Music Ministry Led Worship through Song #5 Pastors Led #6 Deacons Served #7 The Congregation Made Decisions Together #8 Gospel Motivated Giving & Practical Service #9 Fellowship was Cultivated #10 People Were Cared for and Served Preacher: Daniel Pelichowski

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/

On this week's episode, host Caryn Antonini is joined by Dylan McDonnell, founder of Foodini, an app designed to help people with food allergies, intolerances and specific dietary preferences to find suitable restaurants and personalized menu options for a safer and less stressful dining experience. Foodini harnesses an AI and dietitian-led approach to connect people to restaurants and menu options tailored for them. Their Dietary Intelligence Platform creates AI driven ingredient transparency and tagging solutions for food tech and hospitality, from dining rooms to stadiums. Hailing from Ireland, Dylan is a a former corporate lawyer who moved into the food and tech world to solve the problem he experienced dining out as a person with celiac. Dylan also chairs a committee for FARE (Food Allergy Research and Education) to support the food allergy community. He was also heavily involved in supporting the recent legislation in California mandating restaurant labeling on menus. For more information on our guest:AI-Powered Dietary Intelligencefoodini.co | 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 John New, CEO and Founder of 98 Octane Foundation, headquartered in Valley Forge, PA. A third-generation infantryman and former U.S. Army Captain, John brings a deep commitment to service, wellness and leadership. With more than 25 years of experience as a leader, manager, and entrepreneur, John has built a career in innovation and service, founding such companies as The Hub and Werk Merk. A passionate advocate for the health of first responders, military and veterans, he founded 98 Octane Foundation, with a clear mission to improve lives through focused, high-impact support. John, along with the 98 Octane Team is dedicated to helping 1 million military members and first responders live longer, healthier and stronger lives.For more information on our guest:98 Octane Military and First Responder Health Initiative98octane.orgCaryn 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.

Two halves of the same coin. Light and dark. Day and night. The husband and the wife. Scripture contains the idea of two parts being unified when they come together, two parts equating to one. The same is true when we consider our being. Mankind is less than a whole when separated from God.Genesis 1 says that God's creation exists as the heavens and the earth, two parts in one. In this message, we examined the last piece of God's creating efforts from Genesis 1:1, the earth, and explored the purpose it serves in God's grand scheme.Pastor Matt McCarter

As we gather for Thanksgiving, Caryn is joined by Producer John Iannuzzi to discuss great traditions, family, fun, and all things holiday cheer. A very happy Thanksgiving to all Cultivated By Caryn listeners, subscribers, and affiliate radio stations. Here is to a beautiful, sweet holiday season! ###Get great recipes from Caryn at https://carynantonini.com/recipes/Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Rashida Samed, founder of Dynamite Sauce, a tomato-based sauce inspired by her Ghanian heritage and her father's health journey. Rashida is the founder of Dynamite Girls International, an organization committed to empowering and uplifting girls from low income families in Ghana through mentorship and leadership development programs. Rashida is also a Member of the Queen's Commonwealth Trust and is currently getting her MBA at Georgetown University.For more information on our guest:Flavor You Can Feel Good Aboutdynamitefood.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This is a story about the dirty secrets of the most powerful people in the world—including Donald Trump.Based on exclusive interviews with intelligence officers in the CIA, FBI, and the KGB, thousands of pages of FBI investigations, police investigations, and news articles in English, Russian, and Ukrainian. American Kompromat shows that from Trump to Jeffrey Epstein, kompromat was used in operations far more sinister than the public could ever imagine. The book addresses what may be the single most important unanswered question of the entire Trump era: Is Donald Trump a Russian asset? The answer, American Kompromat says, is yes, supporting that conclusion with the first richly detailed narrative on how the KGB allegedly first “spotted” Trump as a potential asset, how it cultivated him, arranged his first trip to Moscow, and pumped him full of KGB talking points. Among its many revelations, American Kompromat reports for the first time that:   • According to former KGB major Yuri Shvets, Trump first did business over forty years ago with a Manhattan electronics store co-owned by a Soviet émigré, triggering protocols through which the Soviet spy agency began efforts to cultivate Trump as an asset, launching a decades-long “relationship” of mutual benefit to Russia and Trump, from real estate to real power.    • Trump's 1987 invitation to Moscow was billed as a scouting trip for a hotel, but according to Shvets, was actually initiated by a high-level KGB official. These sorts of trips were usually arranged for "deep development."   • Before Trump's first Moscow trip, he met with Natalia Dubinin, who worked at the United Nations library in a vital position usually reserved as a cover for KGB operatives.    • In 1987, according to Shvets, the KGB circulated an internal cable hailing the successful execution of an active measure by a newly cultivated American asset who took out full-page ads in The New York Times, The Washington Post, and The Boston Globe promoting policies promoted by the KGB. The ads had been taken out by Donald Trump, who, Shvets said, would become a “special unofficial contact” for the KGB.In addition to exploring Trump's ties to the KGB, American Kompromat also reveals:   • How Jeffrey Epstein and Trump jostled for influence and financial supremacy for years. Epstein became a millionaire in part with the help of Ghislaine Maxwell's father—media tycoon Robert Maxwell, who allegedly served as a spy and likely gave Epstein a sum between $10 and $20 million before his death in 1991.    • How the Epstein-Ghislaine Maxwell sex-trafficking operation provided a source and marketplace for sexual kompromat.   • How the Epstein-Maxwell ring helped enable young women with possible ties to Russian intelligence to gain access to the highest levels of Silicon Valley and the worlds of artificial intelligence, supercomputers, and the internet. This, at a time when Vladimir Putin has asserted, “Whoever becomes the leader in this sphere [artificial intelligence] will become the ruler of the world.”   • How John Mark Dougan, a former deputy sheriff in Mar-a-Lago's Palm Beach County, says he acquired 478 videos confiscated from the Jeffrey Epstein investigation, fled to Moscow, became only the fourth American to win asylum in Russia, and immediately gained access to Putin's inner circle, showing the ongoing power that comes from kompromat and how its value is highest before it is “used.”https://amzn.to/4i4T3dKBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-opperman-report--1198501/support.

American Kompromat unravels the Russian-influenced operations that amassed the dirty little secrets of the richest and most powerful men on earth.  American Kompromat is based on extended and exclusive interviews with high-level sources in the KGB, CIA, and FBI, as well as lawyers at white-shoe Washington firms, associates of Jeffrey Epstein, and thousands of pages of FBI reports, police investigations, and news articles in English, Russian, and Ukrainian. A narrative offering jaw-dropping context, and set in Upper East Side mansions and private Caribbean islands, gigantic yachts, and private jets, American Kompromat shows that, from Donald Trump to Jeffrey Epstein, Russian operations transformed the darkest secrets of the most powerful people in the world into potent weapons that served its interests.  Among its many revelations, American Kompromat addresses what may be the single most important unanswered question of the entire Trump era ― and one that Unger argues is even more important now that Trump is out of office: Was Donald Trump a Russian asset? Just how compromised was he? And how could such an audacious feat have been accomplished? To answer these questions and more, Craig Unger reports, is to understand kompromat ― operations that amassed compromising information on the richest and most powerful men on earth, and that leveraged power by appealing to what is, for some, the most prized possession of all: their vanity.  This is a story that transcends the end of the Trump administration, illuminating a major underreported aspect of Trump's corruption that has profoundly damaged American democracy.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-opperman-report--1198501/support.

On this week's episode, host Caryn Antonini is joined by Duff Goldman, a classically trained chef, bestselling author, television personality and artist known for his dazzling approach to food and desserts. A graduate of the Culinary Institute of America, Duff began his culinary career at a young age working in kitchens and bakeshops, before going on to stage for acclaimed pastry chefs at renowned establishments such as The French Laundry and Vail Cascade Hotel and Resort. He gained widespread recognition on the popular Food Network series Ace of Cakes, where he invited audiences into his innovative cake shop, Charm City Cakes, where he and his team pushed the boundaries of cake design, crafting extraordinary custom creations. With his playful spirit and impressive culinary skills, Duff quickly became a beloved fixture  on television, and over the years has been a veteran host and judge on a slate of shows. He is Food Network's top rated baking personality, anchoring 5 series each year. This fall, Duff will debut his first-ever restaurant, Duff's Deli + Market, featuring a fast casual Jewish deli-style restaurant with a gourmet market at Atlanta's International airport. For more information on our guest: DUFFduff.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 Jolma, founder of Amza Foods, a purpose-driven Tibetan owned company based in Portland, Oregon, that offers nutrition-dense tasty and sustainable food that celebrates Tibetan culture. Jolma connects ancient Tibetan nutrition with modern convenience using sustainable, US grown whole grains and clean ingredients to create healthy food products, such as Tibetan Tsampa Snacks. Amza Foods prioritizes ethical sources, supporting communities and empowering women in Tibet.  For more information on our guest:Ancient Tibetan Nutrition, Reimaginedamzasuperfoods.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

You may not know who Morgan Sackett is, but chances are good that his fingerprints are all over a TV show or a movie that you love. Also, a conversation with an Iowa City-based poet and fiber artist.

On this week's episode host Caryn Antonini is joined by Nancy Wall Hopkins, Executive Director of IACP, the International Association of Culinary Professionals, which provides access, education and mentorship to culinary professionals around the globe. Nancy is a true force in the culinary world with over 25 years of experience in the food and entertaining arena, and is the driving force behind major culinary gatherings. She curates dynamic programming and brings together some of the most influential voices in food, publishing and media which she will showcase at the 2025 IACP Awards and Summit on November 5th and 6th. For more information on our guest:Homeiacpculinary.com###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this edition of the Cultivated By Caryn show, we mark 3 years of podcasting & radio programs with top tier guests like Chef Jacques Pepin, Chocolatier Fritz Knipschildt, and Sharon Wee, author of Growing Up in a Nonya Kitchen...in addition to many more. Enjoy the anniversary show and thank you for tuning in! ###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this week’s episode of The Hen Report, Jasmin and Mariann balance the melancholy of fall with a lively rundown of animal rights news. Between linguistic deep dives and Jasmin’s theatrical preparations (complete with “lozengers” of questionable etymology), the duo delivers updates that actually matter for animals. They discuss the USDA’s increasingly toothless enforcement of the Animal Welfare Act, celebrate the…

On this week's episode, host Caryn Antonini is joined by Allie Sale, Senior Manager of PR and Brand at Oishii, a pioneering vertical farming company renowned for its premium, pesticide-free strawberries. A seasoned professional in brand management and public relations, Allie has been instrumental in building the Oishii's lifestyle identity through innovative collaborations as a means to introduce Oishii's products to new audiences, blending taste, health, and innovation. Founded by Hiroki Koga, Oishii was started with the goal of introducing Japanese fruit culture to the US. This visionary farming company, with a passion for fruit, uses indoor vertical farming techniques to grow produce that is good for you, and the planet.For more information on our guest:Oishiioishii.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 Leonardo Bagnoli, President of Sammontana Holding, a 3rd generation, family run frozen dessert company located in Empoli, Italy. Founded in 1946, Sammontana began as a modest artisanal gelato parlor in the suburbs, and is a beautiful post war story of tradition, quality and innovation. With a history of over 70 years in the marketplace, today Sammontana is the leader in the Italian frozen-desserts sector and remains one of Italy's most iconic brands. For more information on our guest:Sammontanasammontana.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/