Podcasts about cultivated

On this week's episode, host Caryn Antonini is joined by Chef David Burke, one of the leading pioneers in American cooking and President of David Burke Hospitality Management, based in New York. Chef David was first recognized for his kitchen mastery at the age of 26 while Executive Chef at New York's legendary River Cafe, receiving a 3 star review from the New York Times. He also won the prestigious French award, Meilleurs Ouvriers, a lifetime title awarded to the best of the best and was the first American to earn the award. He has gone on to receive multiple honors and awards over the years, including James Beard Foundation Who's Who in Culinary Arts and Best Chef New York. Chef is a seasoned media personality as a leading contributor on national news networks as well as cooking competitions such as Bravo's Top Chef Masters. One of the nation's most celebrated culinary innovators, hIs hospitality group operates and oversees culinary direction of 18 restaurants, an historic venue and a bakery.For more information on our guest:Home Chef David Burkechefdavidburke.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Listen to Victor Davis Hanson and co-host Jack Fowler discuss Chinese students as the People's Army agents, Chinese responsibility for global troubles, US judges as politicos, the Secret Service politicized, the choices for Jews among Left anti-Semites, the criminality of the Left's martyrs, cutting aid to California's high-speed rail, and UC Santa Cruz as microcosm of radicalism started in the 1960s.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode, host Caryn Antonini is joined by Michelin-starred and critically acclaimed Chef John Tesar.  John is an author, consultant, seasoned media personality and the owner and chef of the Tesar Restaurant Group, based in Dallas Texas, which has a footprint in the south as well as both coasts. With over 40 years of experience in the culinary industry, John is known for his classically trained chef's approach to seafood and steakhouse cuisine. He is a four-time James Beard “Best of Southwest Chef” semifinalist, he was a two-time contestant on Bravo's Top Chef and winner of the inaugural season of Food Network's Extreme Chef. John specializes in modern American cuisine with authentic European techniques and is known for his signature steaks and simple, ingredient driven dishes.For more information on our guest:MICHELIN Star & Critically Acclaimed Celebrity Chefjohntesar.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Chemical Safety, Cultivated Meat, and Our Health More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from fish, other meat, and dairy. Cultivated meat can be ‘clean' in comparison and healthier for you, other animals and the planet. Listen to today's episode written by Dr. Michael Greger at NutritionFacts.org. #vegan #plantbased #plantbasedbriefing #altproteins #cultivatedmeat #antibioticresistance #mercurypoisining #maha #animalag #toxins #bioaccumulation #foodchain ============================ Original post: https://nutritionfacts.org/blog/chemical-safety-cultivated-meat-and-our-health/  ========================== Related Episodes Use Search Field where you listen (or at PlantBasedBriefing.com/episodes) and enter ‘cultivated' or ‘alt protein' 1058: [Part 2] MAHA's ‘Natural' Foods Obsession Doesn't Account for the Way We Actually Eat https://plantbasedbriefing.libsyn.com/1058-part-2-mahas-natural-foods-obsession-doesnt-account-for-the-way-we-actually-eat-by-jessica-scott-reid-at-sentientmediaorg  1057: [Part 1] MAHA's ‘Natural' Foods Obsession Doesn't Account for the Way We Actually Eat https://plantbasedbriefing.libsyn.com/1057-part-1-mahas-natural-foods-obsession-doesnt-account-for-the-way-we-actually-eat-by-jessica-scott-reid-at-sentientmediaorg  960: [Part 2] How Big Meat Worked to Rebrand in 2024 — Using Disinformation https://plantbasedbriefing.libsyn.com/960-part-2-how-big-meat-worked-to-rebrand-in-2024-using-disinformation-by-jessica-scott-reid-at-sentientmediaorg   959: [Part 1] How Big Meat Worked to Rebrand in 2024 — Using Disinformation https://plantbasedbriefing.libsyn.com/959-part-1-how-big-meat-worked-to-rebrand-in-2024-using-disinformation-by-jessica-scott-reid-at-sentientmediaorg     379: The Significant, Unalloyed Goodness of Replacing Animal Agriculture https://plantbasedbriefing.libsyn.com/379-the-significant-unalloyed-goodness-of-replacing-animal-agriculture-by-dr-karthik-sekar-at-aftermeatbookcom   351: “Processed” is a Useless, Empty Descriptor of Food. https://plantbasedbriefing.libsyn.com/327-processed-is-a-useless-empty-descriptor-of-food-by-dr-karthik-sekar-at-aftermeatbookcom   ===================== End of Medicine Documentary: https://www.theendofmedicine.com/  ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

In this week’s Hen Report, Jasmin and Mariann navigate the delicate balance of activism while celebrating groundbreaking developments in food technology. From Mariann’s new camera angle (complete with curious pets) to troubling industry revelations, the hosts offer their characteristic blend of wit and wisdom on living compassionately in a complex world. Cultivated Salmon Milestone: Wild Type’s cultivated salmon becomes the first…

 On this week's episode, host Caryn Antonini is joined by Chef Mauro Colagreco in Palm Beach, where he helms Florie's restaurant, delivering the spirit of the French Riviera through his exceptional cuisine. South Florida is Chef's home away from home, as he and his family reside in Menton, France where he operates his acclaimed flagship restaurant, Mirazur, a three Michelin starred restaurant which opened in 2006. Within 6 months of its opening, it was awarded the Gault & Millau revelation of the year and in less than a year received its first Michelin star. Chef Mauro is a multiple award-winning and Michelin-starred chef and restaurateur, driven by instinct and vision. He is passionate about his commitment to the earth and oceans and in 2022 was named Goodwill Ambassador for Biodiversity by UNESCO. In 2020, Mirazur was the first restaurant in the world to obtain the Plastic Free Certificate. Chef Mauro is a chef without borders, operating award-winning and Michelin-starred restaurants throughout Asia, Argentina, France and the US, inspired by the Mediterranean spirit, his multicultural background and his international vision. Chef Mauro has been named Best Chef in the World by his peers and in the same year Mirazur was named Best Restaurant in the World by San Pellegrino's 50 Best.For more information on our guest:mirazur.fr | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

n this heartwarming and hilarious episode, FURG sits down with his mom for a real conversation about his journey into comedy and the moments that hinted at his future in entertainment. From cracking jokes at family gatherings to making his classmates laugh in school, she always knew FURG had something special. They talk about the early signs of his comedic talent, how she helped shape his confidence, and what it's like supporting someone chasing dreams in such a tough industry. She shares her perspective on staying grounded, navigating the ups and downs of showbiz, and why laughter really does run in the family. Catch the vibe. You won't want to miss it!Become a supporter of this podcast: https://www.spreaker.com/podcast/no-draws-podcast--5803859/support.

On this week's episode, host Caryn Antonini is joined by Dino Borri, an Italian born, New York based global connecter who brings, people, brands and cultures together through food, wine, design and stories. Dino hails from the town of Bra in Piemonte, a region in Northern Italy celebrated for its rich culinary traditions. Dino is a prominent figure in the global culinary scene, and began his career organizing and creating gastronomic events for the Slow Food movement, working closely with its founder, Carlo Petrini for some ten years. He went on to join the Italian marketplace, Eataly in Torino, just after its opening. He quickly became instrumental in expanding Eataly's global footprint and was the first Eataly employee to work outside of Italy with the opening of its Tokyo location, where he also lived. He then moved on to New York to open the first U.S. location and became the Head Buyer, Brand Ambassador and Vice President of Global Partnerships for Eataly USA.Dino is currently self-employed and a true Ambassador of Italian gastronomy worldwide..For more information on our guest:LinkedIn Login, Sign inlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Is it possible to make travel sports season feel like a vacation? Tune in for an inspiring discussion with Carolyn Antonini as she shares some of her best tips to help parents navigate their summer travel adventures for sporting events. Moments with Marianne airs in the Southern California area on KMET1490AM & 98.1 FM, an ABC Talk News Radio affiliate! Caryn Antonini is a multilingual entrepreneur, TEDx speaker, and media personality whose global upbringing sparked a lifelong passion for language and culture. A graduate of Georgetown University's School of Languages and Linguistics, she created the award-winning Early Lingo Language Learning System and later launched Cultivated by Caryn, a media brand and radio show focused on culture, cuisine, and comfort, airing on six stations. She previously ran Present Perfect, a luxury gift business serving A-list clients in Los Angeles, and co-produced the Town Dish series honoring First Responders. Caryn has been featured on CNN, ABC, Fox, CBS, and NBC as an expert in parenting, lifestyle, and cultural topics, and is an active member of the World Forum Foundation and the Global Chamber Advisory Board. www.ihg.com/youthsports For more show information visit: www.MariannePestana.com

On this week's episode, host Caryn Antonini is joined by the very talented, Darcy Miller, founder of Darcy Miller Designs, a boutique creative studio in New York City. Darcy is an author, illustrator, crafter and creative visionary, who began her career working at Martha Stewart Living and was quickly tapped for her creative talents, becoming one of the founding editors at Martha Stewart Weddings. After some 30 plus years in editorial at Martha Stewart, Darcy stepped out to begin her next chapter as a Celebration Expert, where she has been inspiring people to create meaningful celebrations, whether big or small, through her inventive crafting, personalized parties, baking ideas, whimsical designs and so much more. She also offers a bespoke consulting service, dubbed Celebrate Everything, with a vision and mission to help people celebrate life's most important moments.For more information on our guest:darcymillerdesigns.com | @darcymillerCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Step inside an honest, powerful conversation with actress and comedian LaNisa Frederick on "Dope Interviews." In this episode, LaNisa opens up about her upbringing in a doomsday church, her journey into acting, and the creation of her podcast "Black and Cultivated." Hear firsthand how she navigated religious trauma, why she centers Black and Brown voices in cult survivor spaces, and how humor and community play a role in healing. Join host Warren Shaw as he and LaNisa explore groupthink, the realities of leaving a cult, the importance of therapy, and what it means to reclaim your story. Whether you're interested in cult psychology, the intersection of race and spirituality, or stories of resilience, this episode offers insight, laughter, and inspiration-perfect for your next listen.00:00 – Defining a Cult: Lanisa's Perspective01:35 – Lanisa's Journey Into Acting & Entertainment03:30 – Theater Roots and Career Highlights05:00 – Launching "Black and Cultivated"08:20 – Finding Black Cult Survivors: The Call-Out Process10:40 – What Makes a Cult? Not Just Religion12:50 – How Lanisa Left Her Cult16:07 – Blending Comedy With Trauma19:00 – Guest Selection & Creating Safe Spaces21:30 – Cult Hopping: Why People Join Multiple Groups23:46 – Therapy & Healing in Black and Brown Communities27:45 – Guest and Audience Reactions30:21 – Non-Black Listeners and Broader Reception32:28 – Centering Black & Brown Voices34:22 – Season Structure and Future Plans35:17 – Biggest Lessons Learned36:35 – The Strangest Cults Encountered37:07 – Final Message: Breaking Shame and Finding HealingBecome a supporter of this podcast: https://www.spreaker.com/podcast/dope-interviews--5006633/support.

On this week's episode, host Caryn Antonini is joined by Susan Schwartz, an award-winning blogger, cocktail aficionado, journalist, travel expert and host of the Lush Life podcast, which explores the world of cocktails and the people who make them - otherwise know as - the movers and shakers in the cocktail world. Residing in London, Susan also hosts specialty cocktail tours in both London and Venice, and is Level 2 certified by Wine & Spirit Education Trust.For more information on our guest:Homealushlifemanual.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 Gerd Müller-Pfeiffer, CEO of International Coffee Consulting in Berlin, Germany. Gerd is an internationally renown coffee consultant with over two decades of experience in shaping the global coffee industry. Gerd brings a deep understanding to the field and advises multinational brands, top tier roasters and boutique cafes in mastering the complexity of the global coffee landscape, in an ever changing industry. Before turning to consulting, Gerd worked with Kraft Foods and Nestlé for 22 years. He's currently a global keynote speaker, a member of the Specialty Coffee Association and Deutscher Kaffeeverbrand. For more information on our guest:Consulting for coffee companiesmueller-pfeiffer.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Introduction In this post, I present what I believe to be an important yet underexplored argument that fundamentally challenges the promise of cultivated meat. In essence, there are compelling reasons to conclude that cultivated meat will not replace conventional meat, but will instead primarily compete with other alternative proteins that offer superior environmental and ethical benefits. Moreover, research into and promotion of cultivated meat may potentially result in a net negative impact. Beyond critique, I try to offer constructive recommendations for the EA movement. While I've kept this post concise, I'm more than willing to elaborate on any specific point upon request.From industry to academia: my cultivated meat journey I'm currently in my fourth year (and hopefully final one!) of my PhD. My thesis examines the environmental and economic challenges associated with alternative proteins. I have three working papers on cultivated meat at various stages of development, though [...] ---Outline:(00:13) Introduction(00:55) From industry to academia: my cultivated meat journey(01:53) Motivations and epistemic status(03:39) Baseline assumptions for this discussion(03:44) Cultivated meat is environmentally better than conventional meat, but probably not as good as plant-based meat(06:29) Cultivated meat will remain quite expensive for several years, and hybrid plant-cell products will likely appear on the market first(08:58) Cultivated meat is ethically better than conventional meat(10:26) The main argument: cannibalization rather than conversion(16:46) Strategic drawbacks of the current focus(19:11) The evidence that would make me eat my words (and maybe cultivated meat)(20:37) What Id like to see change in the Effective Altruism approach to cultivated meat(22:14) Answer from GFI Europe--- First published: April 30th, 2025 Source: https://forum.effectivealtruism.org/posts/TYhs8zehyybvMt5E4/cultivating-doubt-why-i-no-longer-believe-cultivated-meat-is --- Narrated by TYPE III AUDIO. ---Images from the article:Apple Podcasts and Spotify do not show images in the episode description. Try Pocket Casts, or another podcast app.

On this week's episode, host Caryn Antonini is joined by Renee Guilbault, CEO of the Open Food Company, the first ever open-source food company with a mission to empower consumers with nutritious and flavorful food made with whole ingredients. Renee is a seasoned food industry veteran, author, consultant and expert in high volume fresh food operations and menu development bringing 30 years of experience as a global food and beverage leader across several facets of the industry. A professionally trained chef, Renee has worked in leadership positions at companies such as Pret A Manger, Bon Appetit Management Company at Google, Compass Group and Le Pain Quotidian. Renee is also the co-host of AMC's In the Kitchen with Harry, alongside her Emmy-award-winning uncle, Harry Hamlin, where she brings her expertise and cooking chops, teaching audiences how to cook simple, delicious and no-fuss cooking techniques and dishes.For more information on our guest:The Restaurant Industry's #1 Consulting & Solutions Firmessayerfoodconsulting.com@chefreneeguilbaultThe Cultivated By Caryn show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

EPISODE 165 | Guests: Jon Rappoport, founder and director of Rapid Fig, and Jennifer King, deputy director at Rapid Fig We delve into the concept of cultivated communication and its importance in today's fast-paced world. Our guests explore the idea that great communicators aren't born but rather developed through strategy and practice. They discuss the need to move beyond simply sharing information and focus on generating receptivity and offering a clear path forward. The conversation highlights the significance of intentionality, empathy and preparation in communication and emphasizes the importance of understanding your audience's needs and crafting messages that resonate with them. We also explore the power of interconnectedness of various communication skills and how to navigate high-pressure situations with poise and impact. Learn to craft compelling messages that engage, influence and drive action. Get practical advice on applying intentional communication frameworks to messaging. Hear about generating receptivity and offering a clear way forward in every interaction. Identify common pitfalls, such as focusing too much on oneself or not clarifying purpose. Discover the power of storytelling to inspire, connect and reinforce priorities. See the full transcript HERE See what Rapid Fig does HERE  

On this week's episode, host Caryn Antonini is joined by Cathy Coluccio Fazzolari, co-owner of the legendary Italian importer D. Coluccio & Sons in Brooklyn, NY. Cathy is also the author of The Italian Daughter's Cookbook, which was inspired by her Calabrese roots and memories from her childhood, showcasing family and traditions entwined with the art of cooking. Cathy has served on the Board of Les Dames d'Escoffier New York as Treasurer and is a member of the National Organization of Italian American Women. She also offers specialized cooking classes, keeping Calabrese culinary traditions alive. For more information on our guest:@cathycolucciofazzolari@dcoluccioandsonsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week Alvin is joined by the incredibly talented and hilarious LaNisa Frederick to explore her personal experiences with cults, and the creation of LaNisa's podcast 'Black and Cultivated.' They explore the characteristics of charismatic leadership, the impact of church doctrine on interracial relationships, and the role of music in worship. The discussion also touches on personal awakenings and the nostalgia that can complicate perceptions of cult identity. Check Out Black and CULTivated TODAY! https://podcasts.apple.com/gb/podcast/black-and-cultivated/id1802509057 Learn more about your ad choices. Visit podcastchoices.com/adchoices

 In this solo episode, I'm sharing a behind-the-scenes look at how I've built and retained a high-performing remote team here at The Ops Authority. With an average tenure of over three years on our small but mighty team, I'm reflecting on the intentional (and sometimes accidental) leadership strategies that helped make this happen. From hiring with values in mind, to promoting autonomy, to designing meaningful fringe benefits that actually matter, I'm giving you the full playbook for cultivating a remote team that sticks around and thrives. Whether you're building a team for the first time or reevaluating your leadership approach, this episode is full of insights to support your journey. For full show notes, check out www.TheOpsAuthority.com/podcast/277 Stay Connected: Join the Ops Insiders FREE Facebook community! Other Ways to Connect with Me: Facebook Page Instagram Brought to you by the HubSpot Podcast Network

On this week's episode, host Caryn Antonini is joined by Susan Sarich, CEO and Founder of SusieCakes, a classic all-American bakery delivering classic desserts, made from scratch on-site daily and with real ingredients. Susan graduated from Cornell University's School of Hotel Administration and began her career in hospitality where she spent 15 years honing her skills in the industry. In 2006, inspired by her two grandmothers' love for baking, Susan opened her first SusieCakes location in Brentwood, California. Now in its 19th year of business, SusieCakes has 30 locations across California, Texas and Tennessee as well as nationwide shipping. For more information on our guest: SusieCakessusiecakes.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

The Man Who Spoke to Plants — And They Actually ListenedWhat would you say about a man who could sit…on a cactus…in front of a live audience...…and not move. Not flinch. Not bleed.Because the cactus had no spines.Not because he found it.But because he made it that way.Meet Luther BurbankA botanist who didn't just grow plants.He talked to them.And in ways science still can't explain…they talked back.Sounds Impossible? Too Mystical?Okay—but let's talk about fries.Not that you'd ever touch fast food, right?Of course not. Never.Definitely not at 11pm in a drive-thru.Wink.But if—hypothetically—you ever had one of those crispy golden fries from a certain global mega-chain… that potato was his.The Russet Burbank.Yes, the most widely consumed, industrially farmed, French-fried starch in America—the very potato that helped launch an empire of deep-fried convenience—came from this man.The man who sat on cacti, whispered to daisies, and believed that plants had personalities.The Man Behind the Big FryHe didn't work in white coats or test tubes.He used pruning shears, a notebook, and something deeper—a felt sense of communication with plants.In the early 1900s, ranchers in the American Southwest had a problem:Cattle were starving during droughts.So they chewed on prickly pear cactus—and ended up bleeding from the mouth.Burbank heard about it.He didn't just study the cactus.He spent years with it.Talking to it. Observing. Loving it.Trying to understand the will of the plant itself.“The secret of improved plant breeding... is love.” — Luther BurbankHe bred hundreds—hundreds—of Opuntia specimens.Until one day, the cactus responded.No spines.Just soft, fleshy pads—safe for cattle.And edible by humans.To prove it?He sat on one. In front of a crowd.And just smiled.Please Share this Article on any Groups you Frequent Online… More Need to Know this Truth. Thank you!What Made Burbank DifferentHe didn't just manipulate plants—he partnered with them.He believed they had memory. Emotion.Even a kind of intelligence.He treated each one as a unique individual.He refused to follow rigid scientific protocols.Instead, he spent hours—days—walking his gardens, whispering encouragement, noting every leaf twitch, every color shift, every scent change.Sometimes he'd wait 10 or 15 years just to see if a single cross would bloom the way he dreamed.“I am not making new things... I am helping nature express herself better.”That wasn't just his philosophy.It was his entire practice.A Saint Among the RosesAnd people noticed.Paramahansa Yogananda, one of the most revered spiritual teachers of the 20th century, met Burbank—and was so struck by his presence that he dedicated Autobiography of a Yogi to him.Not to a swami. Not to a sage.To a gardener.“A saint amidst the roses,” Yogananda called him.Their connection wasn't casual—it was soul-level.On a walk through Burbank's Santa Rosa garden, Yogananda heard the words that captured the essence of the man:“The secret of improved plant breeding, apart from scientific knowledge, is love.”They stopped beside a bed of edible cacti—yes, the famous thornless kind—and Burbank elaborated:“While I was conducting experiments to make ‘spineless' cacti,” he said, “I often talked to the plants to create a vibration of love. ‘You have nothing to fear,' I would tell them. ‘You don't need your defensive thorns. I will protect you.'”And the cactus listened.That's not metaphor.It actually dropped its spines.The plant changed its biology in response to trust.Beyond Biology—Into RelationshipThis is the core of Burbank's genius:Not just biology, but relationship.He didn't dominate nature.He collaborated with it.Listened. Adapted. Guided.Yogananda was so moved by this communion that he asked for some cactus pads to grow in his Mount Washington garden.When a workman stepped in to help, Burbank stopped him.“I myself will pluck them for the swami.”That's who he was.A Walnut Tree, a Twinkle in His EyeHe went on to show Yogananda a walnut tree that took just 16 years to produce an abundant harvest—a process that should've taken twice that time.With a twinkle in his eye, he described the possibilities—for both plants and people—when guided with care and intention.“The most stubborn living thing in this world... is a plant once fixed in certain habits... The human will is a weak thing beside the will of a plant.”But with love and patient attention, even that will could be shifted.“When it comes to so sensitive and pliable a thing as the nature of a child,” he said, “the problem becomes vastly easier.”Burbank saw humanity as one vast garden.And he believed that what worked in the soil...could also work in the soul.More Than Just WooSo yeah—maybe it all sounds a little woo.Talking to plants. Believing they respond to love.But then again…He gave us over 800 new plant species.He shaped modern agriculture.He gave us the potato that fed the world—and powered fast food empires.And still, that wasn't what moved him most.He and Yogananda spent hours dreaming about the future—not just of plants, but of people. They traded thoughts about education, Eastern and Western wisdom, yoga, reincarnation, mysticism.They even brainstormed the name of a magazine together.(They landed on East–West, naturally.)And Burbank wasn't just philosophizing from the sidelines.He took initiation into Kriya Yoga from Yogananda—and practiced it with devotion.“Sometimes I feel very close to the Infinite Power,” he told Yogananda, quietly.The Human SeedWhat stirred him more than a better walnut tree or thornless cactus...was the human seed—the potential in a child.He believed, as Yogananda did, that a new kind of education was needed:One that honored nature.Cultivated inner growth.Treated kids like whole people—not just data buckets.“Schools like yours are the only hope of a future millennium,” he said.That Vision Didn't Die With ThemMy wife Chiara helped start a school for our children and others based on those very ideals.It's called Piccolo Seme (Little Seed — in English)—originally rooted in the teachings of Yogananda, and in the same soil Burbank believed in.When the world was shutting down in 2020, and everything felt uncertain, that school became a lifeline for us—and for many families hungry for something more grounded, more joyful, more… real.And now, years later, I find myself still talking to plants in the garden.Still wondering what they know.Still trying to pass that spark on to my 10-year-old son—who usually just rolls his eyes when I get too mystical about my basil.But maybe someday, he'll get it.Maybe one day he'll feel what Burbank felt.That love isn't just something we feel—It's something we grow.And it grows back.What If...?What if the wildest ideas… aren't actually that wild?What if communion with nature isn't mysticism…but science we just haven't caught up to yet?What if you could learn to listen—really listen—to the life growing silently all around you?Burbank didn't just change plants.He changed the relationship we could have with them.And maybe…that's the part we're still catching up on.Let's talk more soon.Ray “Love Grows when we Plant Seeds” Lee BaconMore chapters of the Electroculture Foundations Guide are coming soon

On this week's episode, host Caryn Antonini is joined by Douglas Raggio, author, investor, food business founder and consultant and Founder of the thriving food company, Pass the Honey, a purveyor of fresh honeycomb that is designed to bring the full nutritional benefits of honey to the consumer in a convenient package. Prior to Pass the Honey, Douglas founded the slow cooked meal company, Stews and Such, he also founded a VC called Gastronome Ventures and a private equity fund Bias and Blind Spots, both of which focused on healthy food and beverage branded companies. He's been an advisor to over 100 startups and is a sought-after speaker at North America's largest specialty food trade shows. For more information on our guest:Pass the Honey - Harvesting the Potential of Regenerative Honeycombfreshhoneycomb.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

This spring, plant cultivated varieties of some wild greens. Lambsquarters and amaranth grow easily, look attractive in your garden, and taste mild and earthy.

On this week's episode, host Caryn Antonini is joined by Francesco Zimone, Owner and CEO of L'Antica Pizzeria da Michele, which has four locations, Hollywood, Santa Barbara, Belmont Shore and New York City, and his latest restaurant, Florence Osteria and Piano Bar. Hailing from Naples, Italy, Francesco worked for most of adult life in finance, yet after nearly two decades of a successful career in the United States, he longed for the sense of community that he felt in the piazzas of his hometown. Seeking that sense of connection inspired him to leave the world of finance to become a restaurateur where he  has designed, conceptualized and captured the Italian way of living through his establishments. For more information on our guest:L'antica Pizzeria da Michele USA | Italian Restaurantsdamicheleusa.com | Authentic Tuscan Restaurant Beverly Groveflorenceosteria.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

A project that aims to use kelp extracts to manage nutrients more efficiently is underway with a partnership of experts funded by Innovate UK. The project, 'Assessing Sugar Kelp Extracts as a Nutrient Management Tool' (or SKE-NMT), is in its early stages and is led by Algapelago Marine Ltd in collaboration with project partners The James Hutton Institute, Atlantic Mariculture Ltd and the UK Agri-Tech Centre. This project responds to the need for more efficient nutrient management in agriculture by adopting a biological approach, valuing the importance of microbial and fungal communities in the breakdown, cycling and retention of nutrients in soil. Through application of seaweed biostimulants under reduced mineral fertiliser application, this project aims to confirm new nutrient management options through stimulating plant responses and promoting healthy soil biology. Kelp extracts to manage nutrients more efficiently Seaweed supplements (due to their uniquely rich profile of fibres, micronutrients and bioactive components) enhance the growth of specific microbiota in soil, which leads to a cascade of biological functions with beneficial impacts for productivity, resistance to abiotic stress and resistance to pathogens. This approach is relevant across a wide range of crop types including broadacre, horticulture and top fruit. As such, use of seaweed biostimulants meet multiple biotic and abiotic challenges to transition to more sustainable and resilient farming systems. This will unlock further research opportunities to explore larger-scale field trials to confirm the ability of kelp biostimulants to improve Nutrient Use Efficiency (NUE). How does it work? Rhizosphere microbiota is a collection of microorganisms that live in the soil and around plant roots and plays an essential role in the degradation of organic matter, nutrient retention and recycling. Previous work has shown seaweed extract application improves microbial diversity and community structure and benefits crop yield and quality. The SKE-NMT project builds on an ongoing Innovate UK project, called 'Optimising Low Energy Extraction of Kelp for Soil and Livestock Nutrition', and is assessing the ability of biostimulants and livestock feed additives, again derived from sugar kelp using a novel low energy extraction method, to influence feed efficiency and improve soil health. The seaweed extracts are novel, firstly because cultivated sugar kelp (a type of brown alga native to UK coastal waters) is a new species in the seaweed extract industry with a unique biochemical profile. Secondly, these extracts are produced using a novel low-energy fermentation and extraction process. Cultivated kelp offers a sustainable and scalable alternative to wild harvested marine biomass. However, the potential of novel cultivated seaweed biomass, particularly in applications like biostimulants, remains underexplored. This project aims to establish an innovative supply chain where cultivated seaweed biomass serves as a cornerstone, significantly contributing to the global transition toward sustainable agricultural practices. The new SKE-NMT project will quantify the ability of these low energy seaweed extracts to improve nutrient use efficiency in stringently designed crop trials. This will explore yield responses under reduced nitrate and phosphate conditions and correlate improved uptake of Nitrogen and Phosphorus under fertiliser limitation with impacts on microbial diversity and community structure. The project will combine the development of new technologies (novel seaweed extracts) with further means to improve nutrient use efficiency in arable and horticultural systems. Wider impacts Conventional nutrient management systems depend on high mineral fertiliser inputs, leading to high input costs and environmental issues. Incorporation of seaweed supplements can improve NUE with significant implications for carbon emissions and soil fertility. This project tests the hypothesis th...

On this week's episode, host Caryn Antonini is joined by Steen Bojsen Møller, co-owner of Seymour's and Beverage Consultant in Palm Springs, California. Steen brings a wealth of experience to both the beverage and hospitality industry, elevating beverage programs for bars, restaurants, hotels and brands. Hailing from New Zealand, Steen began working in hospitality in Auckland, where he also opened a private bar. He ultimately moved to the U.S., working in various bars in San Francisco, including a speakeasy,  before moving to Los Angeles where he worked for Acme Hospitality at the Library Bar. From there he went on to become the opening General Manager of Spring Street Bar in Downtown LA, before moving to Palm Springs to work with Tara Lazar, friend and founder of F10 Creative. Steen currently consults bars and brands and hospitality groups. For more information on our guest:@steenbojsenmollerlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

I read from flaw to fleawort.     "Cultivated flax plants grow to 1.2 m (4 ft) tall, with slender stems." https://en.wikipedia.org/wiki/Flax     The word of the episode is "flea-flicker".     Use my special link https://zen.ai/thedictionary to save 30% off your first month of any Zencastr paid plan.    Create your podcast today! #madeonzencastr     Theme music from Tom Maslowski https://zestysol.com/     Merchandising! https://www.teepublic.com/user/spejampar     "The Dictionary - Letter A" on YouTube   "The Dictionary - Letter B" on YouTube   "The Dictionary - Letter C" on YouTube   "The Dictionary - Letter D" on YouTube   "The Dictionary - Letter E" on YouTube   "The Dictionary - Letter F" on YouTube     Featured in a Top 10 Dictionary Podcasts list! https://blog.feedspot.com/dictionary_podcasts/     Backwards Talking on YouTube: https://www.youtube.com/playlist?list=PLmIujMwEDbgZUexyR90jaTEEVmAYcCzuq     https://linktr.ee/spejampar dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://www.threads.net/@dictionarypod https://twitter.com/dictionarypod https://www.instagram.com/dictionarypod/ https://www.patreon.com/spejampar https://www.tiktok.com/@spejampar 917-727-5757

In this episode of The Truth In This Art, we explore the heart of Baltimore's art community with Martha Robichaud, a passionate art educator and the driving force behind Meander Art Bar, a vital art space Baltimore. Discover how Martha cultivates a thriving creative community Baltimore through accessible art Baltimore and impactful community art projects Baltimore. We delve into her unique journey, from growing up immersed in the Baltimore cultural scene, surrounded by the Baltimore Symphony Orchestra (her mom was a pioneering French horn player!), to her dedication to creating spaces for interactive art Baltimore and enriching arts education programs Baltimore.If you're interested in the essence of the Baltimore art scene, the power of community, or simply seek inspiration, this conversation with Martha Robichaud is a must-listen. Tune in and discover the magic of Meander Art Bar.Learn how community-building thrives through art in this episode of The Truth In This Art with Martha Robichaud of Meander Art Bar. Explore their programs and collaborations, including a connection with Cultivated (hear my interview - Truth In This Art episode with Alex Madaus of Cultivated Studios. Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

On this week's episode, host Caryn Antonini is joined by Cristina Gherardi, a board member of Agrivar at Palazzo di Varignana, which is a 4-star luxury Agricultural resort. Located 25 miles from Bologna, in the Emilia Romagna region of Italy, Palazzo di Varignana is dedicated to producing international award-winning extra virgin olive oil, exceptional wines, jams and other artisanal products. The Estate was founded in 2015 and is committed to excellence both in delivery of their exceptional farm-to-table products but also respecting the land from which they come.For more information on our guest:Resort nelle colline bolognesipalazzodivarignana.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode of The Truth in This Art, I welcome back Alex Madaus, an entrepreneur and visionary dedicated to bringing the healing power of nature indoors. Alex is a biophilic interior decorator and designer, and the owner of Cultivated Studios, a Baltimore-based biophilic design studio located right here in Baltimore.We explore Alex's impactful work, diving into the world of biophilic interior decoration and design, and discussing the captivating evolution of Cultivated Studios. Alex shares his insights on creating cultivated spaces, the importance of customer experience, and his deep-seated passion for bringing the healing power of nature indoors. We also look ahead, discussing the future of biophilic design and Alex's aspirations for Cultivated Studios.Eager to hear more about Alex's story and the early days of Cultivated?Be sure to listen to his first interview, where we discussed his journey and the initial concept behind Cultivated  Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.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 Rohit Khattar, a visionary and creative entrepreneur with interests in hospitality and entertainment. As Founder Chairman of Old World Hospitality in India, Rohit is one of India's most prolific restaurateurs. He has created over a dozen beloved restaurant brands which have won multiple awards, 1 hotel, and a partnership with a performing arts and cultural center. Rohit quickly scaled his group, now operating under EHV International, a global hospitality group that creates and manages innovative, industry-leading restaurant concepts. Rohit's restaurants have received numerous, coveted awards from such outlets as Conde Nast, 50 Best, New York Times, Time Magazine and many others. Rohit was awarded the IFCA Award of Excellence by the Indian Federation of Culinary Associations in appreciation of his outstanding contribution to the development of the culinary profession and society. In addition, he is the Founder Chairman of a boutique film studio, producing several films, but for the foreseeable future, Rohit is committed to his restaurants, which he continues to roll out both in India and abroad.For more information on our guest:Rohit Khattarrohitkhattar.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Today, Dr Emily talks about hope. And in a world where things can feel a little bit hopeless, this really couldn’t have come at a better time. In contrast to all of our understanding up until this point, hope is not an emotion. Expertly defined by Dr Emily, hope is a belief. And most significantly, it can be learned, and it can be cultivated. Psychological mic-drop. This episode delves into strategies for creating both a sense of collective and individual hope, and in a discovery which happens to be VERY on-brand for this podcast, Dr Emily talks to the significance of vulnerability and connection in living a hopeful life. We hope you enjoy this one as much as we did. If you would like to watch this full episode on YouTube, follow this link - https://bit.ly/41j0pT1

On this week's episode, host Caryn Antonini is joined by Paolo Montanaro, owner of Tartuflanghe, an award-winning family-owned company in Alba, Italy, specializing in truffles, truffle products and the renown Alba white truffle. The company was founded in 1975 by Paolo's parents, Beppe Montanaro and his wife Domenica, who had a vision to share Piedmont's truffles with as many people as possible. Paolo has continued the family tradition since 1996, adding new products, some of which are unique, and made through creative and innovative techniques. We will discuss some of these techniques and products today as well as how Paolo has continued to uphold Tartuflanghe as one of Italy's most revered truffle enterprises.For more information on our guest:The White Alba Truffle Company | Truffles Home Deliverytartuflanghe.us | https://tartuflanghe.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 Fred Evanko, founder of Links Drinks, a family run beverage company based in Fairfield, CT. Fred worked in the golf industry for 15 years as head of sales for PGA Merchandise Shows and then as Vice President of Sales for a start-up golf company called VPAR, one of the earliest tournament tracking and live scoring apps. Throughout that time, Fred attended numerous corporate and charity events at golf courses and noticed the amount of Transfusion cocktails being ordered in the clubhouse bars before and after rounds on the course. In 2019, he and his wife launched Links Drinks so golfers and others can enjoy Transfusion Cocktails on and off the course.For more information on our guest:Links Drinks Transfusion Vodka Canned Cocktailslinksdrinks.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 award-winning Chef Rohan Wadke, Culinary Head at Cameron House Hotel and Resorts in Scotland. Chef's resume includes working at prestigious London restaurant, Cinnamon Club,Taj Mahal Mumbai, The Leela Kempinski as well as Hyatt and Hilton Hotels in both the United Kingdom and Ireland. With over 20 years of experience in the UK Hospitality industry, Rohan has worked with the Michelin-starred Gilpin Hotel & Lake House Windermere where he opened a new concept called Gilpin Spice and received 2 Rosettes for his work in 2016. He was awarded the highly prestigious EDM award by the House of Commons for his growth in culinary and contributions toward local community. He was awarded semi-finalist for National Chef of the year in 2013 for 4 years running and was a quarter finalist on BBC's MasterChef Professionals in 2016, receiving praise from 2-Michelin starred Chef, Marcus Wareing. For more information on our guest:@rohanwadkeofficial Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Message from Ben Telfair on February 12, 2025

On this week's episode, host Caryn Antonini is joined by Co-Founders, Rachel Imbrogno and Michelle Imbrogno Miller, who have created The Culinary Wine Camp, a food and wine luxury travel experience.Rachel has over 20 years of experience in the wine world, is certified by the Court Master of Sommeliers and has received her Viticulture level 4 Certification from the American Sommelier Association. She served as a board member of the NY Delegation of the Order of Cavalieri and Truffles of Alba from 2018-2021 and has her Masters in Italian Language from Middlebury College. She lived in Italy for 3 years as a bicycle tour guide and has been visiting her clients and friends in the Piedmont region since 2008.Michelle started her media career as an event planner for TRAVEL + LEISURE Magazine and later worked at FOOD & WINE Magazine. Having executed brand building events at Skibo Castle in Scotland, Amanpuri in Phuket, Thailand and pre-opening events at the Mondrian Hotel and the Getty Museum in Los Angeles.For more information on our guests:@culinarywinecampCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

When we built our home, it stood on little more than a muddy, empty lot at the end of a gravel road. We needed grass, trees, and shrubs to match the surrounding Oregon foothills. As I got out my lawn tools and set to work, I thought of the first garden waiting for humans: “Now no shrub had yet appeared on the earth and no plant had yet sprung up, . . . and there was no one to work the ground” (Genesis 2:5). The creation account in Genesis 1 repeats God’s assessment of creation: “it was good” (vv. 10, 12, 18, 21, 25, 31). However, it wasn’t complete. Adam and Eve needed to cultivate the ground—to exercise stewardship of God’s creation (v. 28). They weren’t meant to live in an unchanging paradise, but one that needed care and development. Since the beginning, God has been inviting humans to partner with him in His creation. He did it in the garden of Eden, and He does it with “the new creation” He makes of us when we put our faith in Christ (2 Corinthians 5:17). Upon salvation, we’re not made perfect. As the apostle Paul says, “Do not conform to the pattern of this world” (Romans 12:2). God works in us as we pursue a life pleasing to Him, “conformed to the image of his Son” (8:29). Whether it’s caring for the earth or caring for our new life in Christ, God has given us a gift we need to cultivate.

On this week's episode, host Caryn Antonini is joined by Daniel Roberts, award-winning pastry chef and night baker at Aramark Offshore Catering. Daniel has worked in the culinary industry for 25 years throughout the United Kingdom, from the St Pierre Park Hotel to the Inn at the Lake to Executive Head Pastry Chef at the luxury 4 star McDonald Hotel and Resorts at Aviemore Avie-MOHR  and currently works offshore between the North Sea and Mediterranean seas.Daniel is known for his work ethic and the great pride he takes in creating fine cuisine and pastries.For more information on our guest:LinkedIn Login, Sign inlinkedin.com | ###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Chef Imad Al Arnab,chef and owner of Imad's Syrian Kitchen in London. Imad is a Syrian chef,award-winning restaurateur, cookbook author, entrepreneur and refugee. Imadoperated three successful restaurants, several juice bars and cafes in Damascusbut was forced to flee his country and seek safety when his businesses weredestroyed by the war. He made his way to the United Kingdom via Lebanon,Turkey and a host of European countries sharing his cooking skills withhundreds up other refugees along the way. In 2015, Imad arrived in London,where he worked a number of jobs before being able to resume his passion forfood and cooking, ultimately opening Imad's Syrian Kitchen in 2020.For more information on our guest:Imad's Syrian Kitchenimadssyriankitchen.co.uk | ###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Brian DiMarco, intrepid entrepreneur, classically trained chef, sommelier and founder of Harlem Standard, a lifestyle whiskey brand based on its uncompromising spirits. Brian began his career in advertising but ultimately decided to pursue his passion for food by enrolling in the French Culinary Institute. He has worked with the Food Network, founded and operated Barterhouse, a wine and spirits importing company and in 2020 founded Harlem Standard, which was inspired by a love for Harlem, live music and exceptional whiskey. For more information on our guest:Uncompromising Spiritsharlemstandard.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Join us today as we continue our journey into deeper discipleship with Jesus.

On this week's episode, host Caryn Antonini is joined by Andy Wang, a seasoned journalist covering the latest restaurants and bars, food and drink destinations and emerging cultural trends. Andy has a particular interest in giving a voice to Chinese and Asian Americans in the food and restaurant industry. Andy has written for Food + Wine, The Robb Report, Zagat, Taste, Condé Nast, Epicurious and many other publications. He is the co-founder of Dumpling Mafia NFT, he co-hosts both the Chinese Food Fight Club and Industry Only at The Cheese Store, podcasts. Andy also hosts Industry Only events and is based in Los Angeles but also covers New York and Las Vegas. For more information on our guest:@andywangnylaCaryn 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 Bob Florence, co-founder of Moromi, maker of handcrafted small-batch soy sauce, miso, hot sauce and specialty fermented condiments made in Stonington, Connecticut. Using traditional fermentation techniques, Moromi's goal is to deliver unique and flavorful ingredients that help home and professional cooks create delicious meals. Bob left the corporate world to pursue his passion of creating a sustainable product and studied the art of shoyu making under the guidance of his mentors at Chiba Shoyu in Japan. Today Bob sells his products throughout the United States. For more information on our guest:M O R O M Imoromishoyu.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Paul Sherman, senior attorney with the public interest law firm The Institute for Justice, joins us this week to discuss the legal battle over cultivated meat in Florida. Paul is leading the landmark lawsuit brought by UPSIDE Foods, challenging Florida’s controversial statute that criminalizes (criminalizes!) the production and sale of USDA-approved cultivated meat products in the state. This pivotal case examines…

A very Merry Christmas from Cultivated By Caryn. In this special episode Caryn and Producer John Iannuzzi celebrate the most joyous season and look ahead to the New Year. Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Lindsay McCabe, Manager of Corporate Communications and Brand PR at The Hershey Company. Lindsay upholds Hershey's “history of goodness” by helping to build and publicize some of the world's most iconic brands such as Reeses, Hershey's Kisses, Kit Kat, Cadbury and many, many more. As part of the team responsible for executing exciting marketing, communications and campaign initiatives, Lindsay will share some of her stories with us as well as the long, rich history or Hershey and how it has positively impacted the United States throughout the years. For more information on our guest:Homethehersheycompany.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 Yvette Zuniga Jemison, an award-winning cookbook author, certified recipe developer, writer, photographer and cooking instructor who was born and raised in South Texas and currently living in Louisiana. Yvette has documented her family's recipes and teaches, speaks and writes about her home cooking which focuses on her native south Texas Mexican American cuisine. Yvette's family recipes have been handed down verbally for multiple generations, which she shares in her cookbook which is as much about the cuisine as it is about the people, culture and place. For more information on our guest:Yvette Zuniga Jemisonyvettezunigajemison.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 Benita Kasbo, small batch Syrian cheesemaker and founder of Kasbo's Market, which sells curated Middle Eastern foods. Benita makes authentic, traditional Jibneh, which is a variety of cheese found throughout the Middle East. Born in Aleppo, Syria, Benita moved to the United States as a toddler. Part of Benita's mission behind her old world cheesemaking is to spread positivity and education about Syrian culture. Her cheese is currently sold at Zabar's in Manhattan and several locations throughout New Jersey. For more information on our guest:Kasbo's Marketkasbosmarket.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/