Podcasts about cultivated

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/

The following article of the Trade & Invesment industry is: “How Israel Cultivated a Global Beauty Powerhouse” by Estefanía Ustarroz Wood, Trade Officer, Economic Mission of Israel to Mexico.

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/

4.33 Ksanapratiyogi parinamaparantanirgrahyah The event in time is cultivated for the evolution of the soul. Death is constantly changing, creating birth.

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/

Imagine that we could make tissues indistinguishable from those produced by humans or animals, at will, and at comparable cost to the natural products. With the rate of progress being made, it won't be imaginary much longer.If we don't need to kill animals for food, leather, or other products, then we reduce animal suffering. We increase biodiversity because we don't need to devote huge land areas to feed farm animals. And we help climate change - the meat industry is a huge contributor to greenhouse gases. This dream needs more than cultivated cells. We need to organise them into tissues, with multiple cell types in the correct places and doing the right things. Directing cells to organise into tissue structures such as leather, corneas and cultivated meat has huge implications for medicine, fashion and the food industry.Che Cannon joins me in this episode to share his work in this area. Che is the CEO of BSF Enterprise PLC, and we delve into the intersection of science and business in developing innovative technologies such as this.Che shares the complexity of tissue mechanics and the advantages of bottom-up methods over traditional top-down approaches. We also talk about the environmental benefits and ethical considerations of alternative leathers and cultivated meats. Additionally, Che explains the progress that has been made on the medical device front with corneal repair. On the business side, we also cover the unusual step by the company to raise funds by listing on the stock exchange.There are many practical applications of these technologies, and they are surely the future of sustainable materials in various industries, making these developments hugely important.“Cultivated meat has a good purpose and can lift lots of technologies.” – Che ConnonYou'll hear about:01:11 Exploring Cell and Material Interaction03:30 Tissue Engineering and Its Applications06:22 The Science Behind Lab-Grown Leather15:31 Cultivated Meat: Innovations and Challenges20:41 Macromolecular Crowding in Cell Culture25:27 The Future of Cultivated Meat28:49 Market Opportunities in Asia31:46 Corneal Repair Technology36:06 BSF Enterprise: A Unique Path to Funding40:01 Future Directions in Research and DevelopmentConnect with Che Connon:LinkedIn - https://www.linkedin.com/in/checonnon/ 3D Bio-Tissues - https://www.3dbiotissues.com/ Kerato - https://kerato.co.uk/ BSF Enterprise - https://bsfenterprise.com/ Connect with me:LinkedIn: https://www.linkedin.com/in/markdavison100/ If you need any lab equipment:Grant Instruments: https://www.grantinstruments.com/ Grant Instruments on LinkedIn: https://www.linkedin.com/company/grant-instruments-cambridge-ltd/ 

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/

A couple years ago the biggest challenge for an organic food brand was convincing consumers that their products were worth the premium they were paying for them. It was naturally a gargantuan task, particularly in a price sensitive market like India. But for the brands that stood their ground, believing that the Indian market would one day come around to organic eating, well, their moment has finally arrived. And how. There is a growing market for organic products, here in India. This space is actually more exciting than it has ever been before. In fact, big FMCG brands like Tata and ITC have now swept in for a slice of the vegan, cruelty free pie. On one hand, this helped the Indian organic food market to grow at an average rate of 25 per cent annually. But on the other, it has intensified competition in this space. And in the process, smaller, new-age brands seem to be getting the short end of the stick. Is there room for everyone? Tune in. Daybreak is produced from the newsroom of The Ken, India's first subscriber-only business news platform. Subscribe for more exclusive, deeply-reported, and analytical business stories.Listen to the latest episode of Two by Two here

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/

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

On this week's episode, host Caryn Antonini is joined by Kasia Bosne, CEO and founder of Rawmanticchocolate, handcrafted, all natural, organic chocolate products which includes bars, truffles and other treats. Kasia began her career in the fashion industry, and while working as a style maven for over two decades with top brands and designers, she found inspiration to create her healthy snacks. Kasia's mission is to create healthy snack bars with clean ingredients to give you the energy to get through the day.For more information on our guest:Vegan Chocolate truffles, Chocolate Bars and Organic Protein Barsrawmanticchocolate.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 Hetal Vasavada, pastry chef, cookbook author, traveler and founder of the blog, Milk and Cardamom, who highlights the sweetness and delight of Indian desserts. She released her first cookbook, Milk and Cardamom in 2019 and has just launched her second book, Desi Bakes which has been featured in The Wall Street Journal, Forbes, Eater and more. Hetal is a past Master Chef Season 6 contestant and currently lives in the Bay Area where she develops recipes and also works as a freelance food photographer.For more information on our guest:Milk and Cardamommilkandcardamomsweets.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 Nancy Wall Hopkins, a true force in the culinary world with over 25 years of experience in the food and entertaining arena. Nancy is the founder of Eat With Nancy Productions, which launched in 2019, specializing in food, entertaining and lifestyle content production and events. Prior to this, Nancy was the former Senior Deputy Food and Entertaining Editor for Better Homes and Gardens Magazine, leading the creation of the magazine's food content. Nancy also worked as a Senior Executive at Edelman Worldwide and is a trend expert and keynote speaker at trade shows. She is also President and Interim Director of IACP, the International Association of Culinary Professionals. For more information on our guest: https://eatwithnancy.com/Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Drift to sleep with ease as you enter the tranquil, mountainous region of Celestia Green Fields where the heavens meet the earth. Cultivated rows of lush tea leaves rustle in the breeze, as you explore the sleepy valley via a tuk-tuk. A sunset tea tasting leads to a calming walk that returns you to a rustic stone cottage where you fall asleep by the fire as the aromas of tea and the sound of the night breeze usher you to sleep. It's time to dream away.  Original Script, Narration, Sound Design, and Production by Michelle Hotaling, Dreamaway Visions LLC 2024 All Rights Reserved Mentions: Food, Tea YOUTUBE: ⁠https://www.youtube.com/michellessanctuary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ INSTAGRAM: ⁠https://instagram.com/michellessanctuary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FACEBOOK:⁠https://www.facebook.com/michellessanctuary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TIKTOK: ⁠http://www.tiktok.com/@michellessanctuary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TWITTER: ⁠http://twitter.com/michsanctuary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email Michelle: ⁠michellessanctuary@gmail.com⁠ If you would like to support this channel: ⁠https://www.buymeacoffee.com/michsanctuary⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.paypal.me/michellessanctuary⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.venmo.com/michellehotaling ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Check out my new podcast, Meditation Tides, for guided meditations and let the tides of your breath bring the tranquility you deserve. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/meditationtides/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Michelle's Sanctuary is a place where you may enjoy high quality relaxing stories for sleep and guided sleep meditations completely FREE with a focus on mental vacations, sleep hypnosis, manifestations, and using your imagination to enjoy relaxing adventures before bedtime. Grown-ups deserve bedtime stories too! Having firsthand experience with anxiety, insomnia, and a strong desire to connect with my higher self and live my best life, I have tailored these recordings in ways that I have personally found helpful. This channel is not a replacement for consultations with a doctor or medical professional but can help you find more balance and a healing night's sleep. I always welcome comments, feedback & suggestions.

On this week's episode, host Caryn Antonini is joined by  Sara Romagnosi, Marketing Director for Marcato, an Italian manufacturer of machine and accessories for fresh pasta, bakery, pastry, and pizza making. Sara has been with the family owned company since 2014, where she has had the opportunity to develop many different projects with people coming from different countries.For more information on our guest:Made in Italy Pasta Machines & Accessoriesmarcatousa.com###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Chef Salvo Lo Castro, owner of Casasalvo in New York City, offering both gourmet catering services and Italian specialty food markets and espresso bars with various locations throughout the city. With nearly 3 decades of experience in the culinary arts, Chef Salvo, who began his career working as a gourmet chef at 5 star hotels and Michelin-starred restaurants throughout Italy has come to New York with a mission to bring his customers a piece of Italy and the Mediterranean Sea.For more information on our guest:Homecasasalvonyc.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In today's deep dive, we'll learn why cultivated meat is seeing growing opposition from U.S. lawmakers.

Cultivated meat – meat grown from animal cells – is touted as a way to meet growing global demand with far fewer climate impacts. Yet two states banned the sale of cultivated meat earlier this year, and there are proposals in several Midwestern states to do the same.

On this week's episode, host Caryn Antonini is joined by Susan Julia Abranovic, an olive oil sommelier and certified product specialist and owner of Susan Julia Olive Oil etc. With a design background and passion for food and travel, Susan began her career in marketing and brand development with Italian artisan producers. After studying olive oil in Italy and New York and receiving certifications from a handful of tasting schools such as Evooschool, Savantes and Olive Oil Times, including, the world's oldest olive oil tasting school ONAOO, Julia founded her company where she educates consumers and industry professionals through private tasting events. She also works with restaurants and hospitality, doctors, nutritionists and wellness groups.For more information on our guest:Susan Julia Olive Oilsusanjuliaoliveoil.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 guest, David Kong, founder of Glasvin, a premium handblown glass company based in New York. David began his career as a hedge fund investor but left to enter the wine industry, creating his company Glasvin, a direct to consumer wine glass brand that is disrupting the industry. HIs glassware is currently used in award-winning and Michelin-starred restaurants, including several owned by Major Food Group, Kato and Crown Shy. David also created Somm.ai, a sales and data analytics tool used by wine companies. David was named a Forbes 30 under 30 recipient and currently resides in New York. For more information on our guest;glas.vin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Fall is in the air! Join host Caryn Antonini and her producer, John Iannuzzi as they discuss the best of the season, from seasonal produce to recipes to upcoming shows, and, the centuries-long, interesting history of 'pumpkin spice'. It's been around way before your favorite PSL! For more information:www.cultivatedbycaryn.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Fall is in the air! Join host Caryn Antonini and her producer, John Iannuzzi as they discuss the best of the season, from seasonal produce to recipes to upcoming shows, and, the centuries-long, interesting history of 'pumpkin spice'. It's been around way before your favorite PSL! For more information:www.cultivatedbycaryn.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This month I am going to be using a prompt list to encourage myself to keep a regular garden journal again. This has been inspired by Inktober which is an art challenge where participants sketch something in ink, every day for the month of October. There is an official list, but I have created my own. I am calling this challenge Inktober in the Garden. Each prompt is just one word related to gardens and gardening and is aimed to get us thinking in different ways about the beauty of our cultivated space. Here is the list:1. Pollinator; 2. Fruit; 3. Scented; 4. Germinate; 5. Wild; 6. Sun; 7. Growth; 8. Mulch; 9. Tendril; 10. Water; 11. Sow; 12. Flower; 13. Soil; 14. Shade; 15. Cultivated; 16. Climbing; 17. Root; 18. Invertebrate; 19. Companion; 20. Textured; 21. Supported; 22. Leaf; 23. Herb; 24. Seed; 25. Insect; 26. Weed; 27. Compost; 28. Tools; 29. Seedling; 30 Pod; 31. Harvest. If you would like to join me, you can use each prompt or just dip into the ones that inspire you the most. I would love to see your pages! If you are on social media you can use the hashtag #inktoberinthegarden or you can email me your pages at bethan@journalingwithnature.com. If you don't have a garden, you can use the prompts to get inspired by your local park or green space. I have created a blog post with this information. You can find it here: Inktober in the Garden. I am also excited to share the news that I have opened my online store! You can find it over on the Journaling With Nature website. -----------------Sign-up for Journaling With Nature's Newsletter to receive news and updates. You can support Journaling With Nature Podcast on Patreon. Your contribution is deeply appreciated.Thanks for listening!