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On this week's episode, host Caryn Antonini is joined by Sara Sturges, owner and CEO of RJ Balson and Son USA, an authentic British sausage producer, located in New York. Originally from the southwest of England, RJ Balson and Son is a small independent family butcher that's been in the same family since 1515, making them England's oldest family business. Sara is the 26th generation, and the first woman in more than 500 years to own and operate part of the business. For more information on our guest:British Style Sausages and Bangersrjbalson.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Walter Haas, co-owner of Graffeo Coffee, one of North America's oldest artisan coffee roasteries, located in San Francisco. A sixth-generation San Franciscan with a deep personal connection to the city's history, Walter is a graduate of Stanford University and Harvard Business School. His career has spanned consumer technology, media, and retail, but today, alongside co-owner and Head Roaster Luciano Repetto, he is focused on making Graffeo the next great American heritage brand.For more information on our guest:www.graffeo.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
In the summer of 1991, a young woman walks into a police station in Ogden, Utah. She claims that just blocks away, amongst the manicured suburban sprawl, a self-proclaimed prophet has spent years building a secret religious empire — fuelled by fear, manipulation, and systematic abuse. Listen to Mike King's podcast Gardens of Evil: Inside the Zion Society Cult Chameleon is a production of Campside Media and Audiochuck. Follow Chameleon on Instagram @chameleonpod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
On this week's episode, host Caryn Antonini is joined by American artist Rob Strati, whose remarkable career has spanned large scale sculptural, installations, intricate digital diagrams, and most recently, his acclaimed Fragmented series created from broken porcelain and ink drawings. Rob's work examines how we create meaning from the ordinary, revealing stories through objects, systems, and memory. Alongside his artistic practice, Rob also spent years leading culinary research at Daily Harvest, from digital products to packaging to culinary and sensory. Rob brings a unique perspective that bridges art, design, and the way we experience food. For more information on our guest:ROBERT STRATIsites.google.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
Could we see the end of factory farming within our lifetime? What if the answer is not convincing everyone to stop eating meat, but completely changing how meat is made? In this episode of Food Heals, Allison Melody sits down with Bruce Friedrich, president of the Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food and Our Future. Bruce is vegan. Allison is vegan. And they both support cultivated meat, which is real meat grown directly from animal cells instead of raising and slaughtering animals for food. Cultivated meat has the potential to give meat eaters the same product they already want without factory farming, animal slaughter or animal suffering. It will also reduce the environmental destruction, food contamination, antibiotic resistance and pandemic risks connected to conventional animal agriculture. Bruce explains the difference between plant-based and cultivated meat, why cultivated meat could eventually become more affordable than conventional meat and why some of the world's largest food and meat companies are investing in this technology. They also discuss why global meat consumption continues to rise, the surprising enthusiasm cultivated meat receives from heavy meat eaters and whether this agricultural revolution could end factory farming within our lifetime. • What cultivated meat is and how it is made• The difference between plant-based and cultivated meat• Why cultivated meat does not require animal slaughter• How factory farming affects animals, human health and the environment• The connection between animal agriculture and antibiotic resistance• Why cultivated meat may reduce bacterial contamination• Why governments and major food companies are investing• What needs to happen before cultivated meat becomes widely available• Whether factory farming could end within our lifetime The Good Food Institute:https://gfi.org Get Bruce's new book, Meat:https://meatbook.org
On this week's episode, host Caryn Antonini is joined by Carmen Perr, who is known to her deeply loyal community as Carmen in the Garden. Carmen is a passionate gardener and food enthusiast who has spent nearly a decade inspiring audiences with imaginative, homegrown, true garden-to-table cuisine - and accessible gardening education. For more information on our guest:Meet Carmencarmeninthegarden.com | ###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Dan Reardon, founder of Dr's Orders Baking Co., a brand creating sinfully delicious baked goods made with simple, clean ingredients and a bigger mission of bringing people together to create memories through food.But baking is only one part of Dan's story. He's also a photographer, model, content creator and digital marketing pro, who's worked extensively in hospitality, including with Lettuce Entertain You Restaurants. Whether it's through food, photography or storytelling online, Dan has built a career around creating experiences that connect people.For more information on our guest:@drs_ordersbakingcowww.drsordersbakingco.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 Anna Hall, Founder of Baker Island Foods, a specialty food company dedicated to crafting gluten-free products made with heritage grains and thoughtfully sourced ingredients. After transitioning from a career in magazine writing to baking, Anna launched Baker Island Foods in 2012, in search of delicious, nourishing alternatives that didn't sacrifice flavor. Anna offers a more thoughtful approach to the foods we eat, all while making irresistible cookie dough and granola - available through specialty grocers and by direct order.For more information on our guest:Baker Island Foodsbakerislandfoods.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 Elizabeth Srivastava, owner of Saisons Sucrées, an authentic French bakery and pâtisserie, located in New Canaan, CT. Elizabeth attended Le Cordon Bleu Paris pâtisserie program and has worked in the pastry kitchens of Michelin-starred restaurants, such as Café Gray and Gordon Ramsay. She then pivoted into a long career in investment management before rediscovering her passion for pastry during COVID, ultimately realizing her dream of owning a café and patisserie with Saisons Sucrées, which she opened in the spring of 2025.For more information on our guest:Saisons Sucréessaisonssucrees.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's show, host Caryn Antonini is joined by legendary, award-winning Chefs, Wolfgang Puck and son, Byron Lazaroff-Puck. Theirs is a beautiful story of legacy - a passing of the culinary torch from one generation to the next. Wolfgang began cooking alongside his mother in Austria before training in some of Europe's most renowned restaurants. After moving to the United States, he founded Spago in 1982, launching what would become one of the world's most influential culinary empires. Today, his son Byron leads the Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide. Having started as a dishwasher at Spago before studying hospitality at Cornell University and training in acclaimed kitchens around the world, Byron brings a deep respect for his father's legacy while guiding the brand into its next chapter.For more information on our guests:Experience the Best of Restaurant Hospitalitywolfgangpuck.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/
Pastor Dan Belshaw continues our Formed series with a message exploring the role of spiritual disciplines in becoming more like Jesus. Drawing from 1 Corinthians 3, Dan reminds us that while we plant and water, it is God who brings the growth. In a culture driven by instant results, he unpacks how practices such as prayer, Scripture, fasting, Sabbath, community, generosity, and hospitality create space for God to transform us over time. This message offers practical encouragement to organise your life around Jesus and cultivate lasting spiritual growth.
###Get great recipes from Caryn at https://carynantonini.com/recipes/
Become a paid subscriber to our newsletter/podcast, The Climate Weekly, to help support this show! It's fun. All the cool kids are doing it! ------------- The meat industry is causing huge problems. It's accelerating climate change, increasing risks of pandemics and antibiotic-resistant diseases, and taking up a lot of land. There's a good chance you've tried alternative proteins, but as author Bruce Friedrich argues, that industry is just getting started on the course of innovation. Friedrich is the founder and president of the Good Food Institute and the author of the new book, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. In this conversation, he makes the case for why he thinks alternative proteins can revolutionize food systems, reduce climate impact, and improve global health. He explains the biological reasons humans crave meat and why it's important to understand it. Friedrich details the scientific progress and challenges in cultivated meat and what future innovation is possible. He also explains what he sees as the role of government and industry in scaling alternative proteins. I found this conversation to be very honest and straightforward. Hopefully, the exciting future Freidrich sees is possible! Read Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future Please consider becoming a paid subscriber to our newsletter/podcast, The Climate Weekly, to help support this show. Your contributions will make the continuation of this show possible. Our music is "Gotta Get Up" by The Passion Hifi, check out his music at thepassionhifi.com. Rate, review and subscribe to this podcast on iTunes, Spotify, and more! Subscribe to our YouTube channel.
On this week's episode, host Caryn Antonini is joined by Denise Manning, CEO + Founder of Beauty F(x), the first truly functional beauty food in the form of a bite-sized snack. Inspired by her own personal journey, Denise set out to create these nutrient-rich snacks which are packed with antioxidants and bioactive compounds, and are designed to work at the cellular level - nourishing, rejuvenating, and enhancing natural beauty from the inside out. Think - healthier hair, glowing skin, stronger nails, and overall wellness. And the best part is that they are delicious! A serial entrepreneur and lifelong wellness enthusiast, Denise is also a Stanford-certified nutritionist and a passionate believer that beauty has no limits. For more information on our guest:Beauty f(x) - Snack Yourself Gorgeousyourbeautyfx.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 Alessandra Rellini, owner of Agricola Farm, nestled in the heart of Vermont's Champlain Valley. Agricola is also home to Monti Verdi Salumi, where award-winning, artisanal cured meats are crafted in the true spirit of Italian tradition. What began as a passion project has grown into a thriving farm, deeply rooted in Alessandra's Italian heritage. Her work lives at the intersection of old world technique and the raw beauty of New England, where rolling pastures, changing seasons, and thoughtful animal husbandry come together to create truly exceptional products.For more information on our guest:Homemontiverdivt.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/latin-american-studies
An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/critical-theory
An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies
An exploration of the concept of cultivation, as conducted on both the land and the body, which expands our understanding of it as practice, aesthetic, and ideology. In Cultivated: Plants, Hair, and the Aesthetic of Control (Yale University Press, 2026), Jeffrey Hoelle traces the imprint of cultivation across the naturally growing covers of the land and body—plants and hair. The book builds from research in the agricultural fields and cattle pastures at the edge of the Amazon rainforest to domestic landscapes and hair salons and shops in the frontier cities of Brazil and beyond. In spaces where the tangled forest once stood, clean pastures and ordered rows of crops now sit on properties with geometric edges. From rural spaces to immaculate lawns and cemeteries in the city, the imprint leads to the body, where hair, like plant growth, is cut, trimmed, and otherwise managed. Seemingly separate domains of agriculture, landscaping, and personal grooming are governed by a similar aesthetic of control. This unique pairing of land and body expands our understanding of cultivation as a practice and as an ideology that operates in frontier Amazonia—but also closer to home, influencing how we conceptualize and interpret the covers that grow on and around us, and our imagined relations with nature in the future. Hoelle argues that we must understand this system of thought and the overlooked role it plays in environmental destruction and social inequality. Jeffrey Hoelle is Professor of Anthropology at the University of California, Santa Barbara. His research explores the social, cultural, and political-economic dimensions of environmental transformation and deforestation in frontier Amazonia. He is the author of Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia (UT Press, 2015) Yadong Li is an anthropologist-in-training. He is a PhD candidate of Socio-cultural Anthropology at Tulane University. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology
Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab – could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like? Guests: Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 - Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices
Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab – could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like? Guests: Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices
On this week's episode, host Caryn Antonini is joined by Matthew Beaudin, Vice President of Culinary for Higher Education, a chef, operator, and systems thinker who's spent more than two decades pushing the boundaries of food, culture, and sustainability. After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin fiercely pursued his passion for cooking by working across the globe, holding chef positions in the Caribbean, China, Rwanda, and the West Indies, as well as each geographical food region within the United States. Today, he leads culinary programming across a national portfolio of cultural institutions, from museums to zoos to gardens, transforming food from an afterthought into a central, story-driven experience.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by David Vogel, Founder and CEO of Badger Beverages, a premium mixer brand designed to elevate the cocktail experience, whether you're enjoying a drink at home or at a top-tier bar. Badger is committed to high-quality ingredients and bold, refined flavors, delivering craft cocktail quality with the convenience of a bottle.David brings more than two decades of experience in the consumer packaged goods industry, with executive leadership roles at Blue Buffalo and The Chef's Warehouse. Drawing on that deep industry expertise, he has quickly built Badger into a rising name in the beverage space, with impressive early growth and expanding market presence driven by a commitment to quality, innovation, and exceptional taste.For more information on our guest:Premium Cocktail Mixers Crafted by Expertsbadgerbevs.com@badgerbevsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Dan Cohen, Owner of New York-based Danny Macaroons, Super Nice Coffee and Bakery and Super Nice Pizza. Dan didn't set out to build a food business, and in fact, came from the world of startups and sports media. But a simple batch of homemade macaroons for Passover, and a little encouragement from family, set off a completely unexpected journey. Today he is the creative force behind some of New York City's most beloved neighborhood spots, from the sweet, nostalgic charm of Danny Macaroons, to the warm, welcoming vibe of Super Nice Coffee and Bakery, to the cult-favorite pies at Super Nice Pizza. Dan is someone who has built not just businesses, but genuine community through food. For more information on our guest:@supernicenyc@dannymacaroonsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
In this episode of The Pet Food Science Podcast Show, Ashwath Bendre, Product Manager at Umami Bioworks, and Vincent Krudde, Head of Alternative Protein Program at Nutreco, discuss cultivated protein and its role in pet nutrition. They explain how cell-based seafood is produced, customized for nutrient profiles, and positioned to improve sustainability, protein diversity, and supply security. Discover how this emerging technology could shape the future of pet food. Listen now on all major platforms!“Cultivated protein is the same real animal protein at a molecular level, produced through a different technology that allows controlled and efficient cell growth.” - Ashwath BendreMeet the guests: Ashwath Bendre is a Product Manager at Umami Bioworks, a Singapore-based marine biotechnology company developing cultivated seafood. He holds an MBA from Nanyang Technological University and a Master of Science in Food Science from The University of British Columbia, with experience in quality assurance and supply chain operations.Vincent Krudde is Head of the Alternative Protein Program at Nutreco, a global animal nutrition company. He holds an MBA from INSEAD and a degree in Applied Physics from Delft University of Technology, with experience in strategy consulting and global business leadership focused on sustainable protein innovation.Liked this one? Don't stop now — Here's what we think you'll love!Don't miss the chance to be part of the Pet Food Inner Circle!Join now and connect with leading experts in pet nutrition: https://petfoodinnercircle.com/What will you learn:(00:00) Highlight(01:23) Introduction(04:15) Cell cultivation process(10:04) Nutrient customization(14:22) Feed efficiency comparison(18:35) Sustainability potential(21:23) Scaling challenges(25:23) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- DietForge- Biorigin- Rangen Group
On this week's episode, host Caryn Antonini is joined by Brittney Lim and Sashi Kumar, Co-Founders of award-winning Tamarind Heads BBQ Sauce. Their barbecue sauce replaces traditional tomato and vinegar bases with tangy, nutrient packed tamarind, offering a globally inspired flavor profile and often described as a “better for you” condiment with simple, natural ingredients and no preservatives. Tamarind Heads' mission is to celebrate the cultural richness and culinary versatility of tamarind by bringing its bold, global flavor to American kitchens.###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Mia Martensson, a Swedish-born sommelier whose journey began on the island of Gotland at just 14 years old and has since taken her across the globe. From Michelin-starred restaurants in Stockholm to vineyards in South Africa and even a private residential yacht sailing the world, Mia has built a career defined by curiosity, expertise, and a passion for connection.Currently, as the Resort Sommelier at Seven Stars Resort & Spa in Turks and Caicos, Mia is the creative force behind an award-winning wine program, known for its depth, innovation, and unforgettable guest experiences. Today, Mia joins us to share her remarkable story and her philosophy on wine, hospitality, and the art of bringing people together.For more information on our guest:@martensson.mia@sevenstarsresortCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/
A retired U.S. Navy Lieutenant Commander, Ratliff served aboard destroyers and with Underwater Demolition Team 11—the elite unit that paved the way for today's Navy SEALs. In Riding the White Bull, he provides a rare insider's perspective on how SEAL-level discipline, resilience, and judgment are forged long before combat, shaped by rigorous training, failure, fear, and responsibility. Jack details the relentless physical and psychological preparation that enables young men to operate under fear, exhaustion, cold, uncertainty, and risk—well before they ever face real-world missions.He is the author of "Riding the White Bull: The Making of a Navy SEAL." https://jackratliff.net/http://www.yourlotandparcel.org
This week on Cultivating Place, we continue with our flower theme as we celebrate May, looking toward the most floral of celebrations, Mother's Day in the US. We discuss not us as gardeners growing flowers, but rather, how flowers shape our world, our cultures, our economies, our thinking and outlooks. We're in conversation with Christin Geall, author of Cultivated: Elements of Floral Style. Her newest title is Flora Culture: How Flowers Shape our World. It's a revealing and thought-provoking cultural compendium. Listen in! Cultivating Place now has a donate button! We thank you for listening over the years, and we hope you'll continue to support Cultivating Place. We can't thank you enough for making it possible for this young program to grow and engage in even more conversations like these. The show is available as a podcast on SoundCloud and iTunes. To read more and for many more photos, please visit www.cultivatingplace.com.
On this week's episode, host Caryn Antonini is joined by Jessica Davidoff, Founder and CEO of Cob, a corn-free popcorn alternative made from the ancient, nutrient-rich grain sorghum. Jessica's journey began with a deeply personal challenge: when her son developed a severe corn allergy, she set out to create a better, safer snack—one that didn't compromise on taste or nutrition. The result was Cob, a light, cravable puffed sorghum snack that's naturally gluten-free and rich in prebiotic fiber, plant-based protein, and antioxidants. What started as a solution at home quickly gained traction at local farmers' markets, where Cob built a loyal following. Along the way, it caught the attention of Novak Djokovic, who shares Jessica's passion for clean, functional foods. Impressed by both the product and its mission, Djokovic joined the company as a co-founder and investor. Before launching Cob, Jessica built an impressive career as a turnaround CEO for several high-profile, celebrity-led brands. Today, she's channeling that expertise into a new mission: elevating sorghum from an ancient grain to a modern pantry staple.For more information on our guest:Cob | Sorghum-Based Snack Food for Energy, Digestion & Performancecobfoods.com@cobfoodsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
Mitchell Littman, Founding Partner of Littman Krooks and head of the firm's Corporate and Securities practice. A seasoned transactional lawyer, Mitchell specializes in the hospitality industry, advising on mergers and acquisitions, financing, licensing, and management deals. He regularly represents celebrity chefs, restaurants, and hotels in complex corporate transactions.Mitchell is also an Adjunct Professor of Law at Brooklyn Law School, where he teaches Transactional Skills for Start-Ups as well as seminars on corporate and transactional matters. He is a frequent speaker and panelist at investment banking and securities law conferences and is frequently quoted in news media and trade publications.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Bill Brady, a seasoned food photographer and tabletop director who shoots food, beverage, and cannabis. Bill has spent more than 25 years photographing food for restaurants, brands, and publications. He grew up in an Italian American culinary household as well as a well known Tribeca establishment, an upbringing that deeply shaped his relationship with food and hospitality. Over the years, his work has included clients such as Nestlé, Walmart, and Boar's Head. In addition to his commercial work, Bill teaches photography on college campuses, lectures widely, and hosts live broadcast sessions on food photography for renowned B&H Photo in New York City. Bill also recently launched a new food photography course—a short, practical, no-nonsense approach designed specifically to help chefs transform their food photos using nothing more than their own smartphones.For more information on our guest:Food Photography and Videobillbradyphotography.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
Jim weighs in on what can be considered a faux-pas. Do you feel judged for not having kids? GUESTS: Jay Rosenthal - Managing director of Cultivated, a daily cannabis newsletter Moshe Lander - economics professor at Concordia University
On this week's episode, host Caryn Antonini is joined by international Executive Chef Zouheir al Mokallalati whose life story is deeply rooted in culinary tradition, culture, and decades of global experience. Chef Zouheir comes from a proud Lebanese family of chefs spanning six generations, where cooking has always been more than a profession, it is a heritage passed down through generations. Inspired by this legacy, Chef Zouheir pursued a degree in Hotel Management and went on to build an incredible career in hospitality that now spans more than 40 years. During that time, he has worked in prestigious five-star hotels and diplomatic restaurants across seven countries, including the iconic Kuwait Towers. Chef is fluent in four languages - Arabic, English, French, and Russian - and has shared the rich traditions and flavors of Middle Eastern cuisine with people from many cultures around the world. Today, he continues that mission beyond the kitchen, sharing traditional recipes, cooking techniques, and stories from his career with an impressive audience on social media.For more information on our guest:@chef_zouheirCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Gianleone Salvadori, Export Manager at Riccione Piadina, a family-founded company dedicated to producing authentic, high-quality piadina romagnola rooted in passion and tradition. Piadina is a beloved Italian flatbread from the Romagna area of Emilia-Romagna, and Riccione Piadina has become a benchmark for authenticity, honoring traditional recipes and techniques that reflect the culinary heritage of Riccione. After a career in the tourism industry, Gianleone brought that same spirit of hospitality to Riccione Piadina, helping share the soul of Romagna with the world. The company's mission is simple and heartfelt: to spread the culture of traditional Romagna piadina—one smile, and one delicious flatbread, at a time.For more information on our guest:Riccione Piadinariccionepiadina.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
In this episode, Mariann sits down with Bruce Friedrich, Founder and President of The Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food and Our Future, for a wide-ranging conversation about why the plant-based and cultivated meat revolution isn’t dead — it’s just getting started. Alternative proteins are a global food security imperative,…
On this week's episode, host Caryn Antonini is joined by Nancy Bean, Owner and Executive Director of Nantucket Wine and Food Festival, an annual springtime happening on Nantucket, featuring a series of elaborate events, grand tastings and other elevated experiences, drawing over 4,000 attendees to the island. As a leading event producer with over two decades of experience, she is also the founder of WISE UP EVENTS, a boutique agency specializing in high-end, unforgettable culinary experiences with top chefs and winemakers from around the globe. She has produced such events as Newport Mansions Wine and Food Festival, James Beard Taste America and the Boston Wine and Food Festival. Known for her creative vision and deep industry connections, Nancy has built a career turning big ideas into highly curated events that celebrate the power of food and wine to bring people together around the table. For more information on our guest:See you next year to celebrate our 28th anniversary!nantucketwinefestival.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
Matthew Ivanhoe has become known as one of the few trusted pre-owned car dealers here in the United Staes to source vehicles into the 7 & 8 figures.We met several years ago through mutual friend though never in person until this last Fall. I was excited to host him on the show to get to know him a bit more and find out how a guy in his 30's can be the guy to call if you're looking for a McLaren F1 or perhaps even an S2000. Turns out a deep passion and a hustle that began in his teens is the answer.Please enjoy my conversation with Matthew, who also happens to have great taste in watches. The link to listen is above, or watch it below. Thank you for the support! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit standardh.substack.com/subscribe
On this week's episode, host Caryn Antonini is joined by Pierre Issa, Co-Founder of Pepe Saya Butter Company located in Sydney, Australia. An artisanal butter maker and lover of all things dairy, Pierre - AKA - Pepe, launched his butter company in 2009 with the dream of making a great tasting, high quality Australian cultured butter, and to create a shift towards using local butter. Together with his wife Melissa, he is dedicated to changing the landscape of butter in Australia, with a focus on getting chefs, bakers and retailers to support Australian made butter and to supply it in the their kitchen across the country, aiming to be the benchmark for Australian butter. Since 2024, Pepe Saya artisanal butters are now also created in the U.S. at the Pepe Saya USA Buttery in Lancaster County, Pennsylvania. For more information on our guest:Pepe Saya USApepesaya.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Brittney Miller, President of Manchester Farms, America's first quail farm located in Lexington County, South Carolina. Founded in 1974, Manchester Farms is a second generation, family-owned farm and one of the largest quail producers in the United States. Built on a foundation of agriculture, stewardship, and Southern hospitality, Manchester Farms has been raising premium quail for generations, serving chefs, retailers, and home cooks across the country. Under Brittney's leadership, the farm blends tradition with innovation, overseeing everything from sustainable farming practices to national distribution. She is deeply involved in operations, quality control, and customer relationships, ensuring that every product reflects the farm's commitment to excellence. Beyond production, Brittney is passionate about educating consumers and chefs about quail as a versatile, approachable protein rooted in Southern culinary heritage. Her work represents a modern chapter in American farming where family legacy, responsible agriculture, and culinary culture intersect.For more information on our guest:manchesterfarms.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
THIS WEEK'S MESSAGE: Today's Fireside is reminding us that hope is a verb! Yes, it's about taking action, but it's also something that we are asked to cultivate within. If we are going to bring great change, we must remember that the change we bring is different than how leadership was modeled before. In a patriarchal society, we focus on hierarchy. In matriarchal society, we focus on the community. We lead in circle, TOGETHER. Remember that your hope is meant for you, but it's also the thing that sustains and energizes the work that you're bringing in the communities that you live and work inside of. Your leadership isn't about a title... it's about your participation. I also did a three card pull for us today as the energy of our collective feels like we're running quite the gambit, from feeling like we're in the valley, perhaps waiting in the middle or we're on the mountain ready to share what we've been working on! Rose Card Reading (begins at 21min): Share your light! We need your joy, passion and what you're creating. It's going to spark and fuel you, but it's also a beacon to others who are feeling like they're in the valley AND it's going to call in partners who may want to join or collaborate with you to bring your vision forward. Yarn Ball Reading (begins at 26min ): It's time for you to focus on the mystical wisdom you're here to bring. Focus on where you're headed and who your medicine is meant for. Following your instincts will also lead you into regular commitment and discipline to ushering in what you're here to bring forward. Rose Bud Reading (begins at: 35:40min): You're being asked to stay right where you are. You're being attuned and guided to wait at this time. This waiting is FOR YOU. Let your guides remind you of your strength. Be in this moment as it will fuel the momentum you're craving in the long run. 2026 PLAYLIST: Each week of 2026, I'm selecting a song that resonates with the message of that particular Fireside Friday. Today's Fireside Song: "Hope" by NF. Check out the full playlist here: https://open.spotify.com/playlist/41b2woCYZCZXpDc1oCasZk?si=8dcd67ec022c49a9ABOUT: Welcome to a Fireside Friday Recording. Every Friday morning I tap in and pour out messages and words meant to fuel your fire, Fire Starter! These messages are to encourage, empower and activate you deeper in your calling and initiatives that you want to see through. grounding and encouragement every Friday morning. Want to attend live? Sign-up here: https://forms.gle/TTRcWzjtiMhNZR2k6
On this week's episode, host Caryn Antonini is joined by Annie Falk, noted author, philanthropist, and dedicated host who loves the art of making people feel truly welcomed - beautifully, thoughtful and without stress. Most recently, Annie created The Seated App, a mobile app designed to help hosts effortlessly create, manage and share table seating and floor plan details for all types of events, from intimate dinners to weddings to corporate gatherings. Known for her entertaining expertise and lifestyle cookbooks - Hamptons Entertaining and Palm Beach Entertaining, Annie has made an indelible mark on the world of events with her impeccable taste and creative ideas. For more information on our guest:Homeanniefalk.com | Seating Plans and Soiree Design by Annie Falktheseatedapp.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
On this week's episode, host Caryn Antonini is joined by Jon Engelson, Chief Strategy Officer of Joburg Meats, a U.S. based food company specializing in air-dried meat snacks called Steak slices. Inspired by traditional South African biltong, these tender, air-dried beef slices offer a high-protein, low carb snack that is clean, sugar and nitrate free with a distinct, natural flavor profile. Biltong is rooted in South African tradition and Joburg Meats uses the same recipes to offer healthy protein-packed snacks that are convenient and ready to eat. Jon is a seasoned entrepreneur, brand-builder and has been a Holistic Health and Healing advisor for over 30 years. He is also the founder of You Are What You Eat, which reached #441 on Inc. 500's fastest growing companies in 1998. Jon believes that true health starts not just in our choices, but with connection and education.For more information on our guest:Steak Slices | No Sugar | No Carbs | Gluten-Freejoburgmeats.comlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
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.
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/
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
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
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
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