Podcasts about cultivated

Native to North America, pumpkins are truly an all-American crop, one of the continent's oldest cultivated plants and a symbol of fall, and Dr. Derrell Peel, livestock economist at Oklahoma State University, says beef imports play an important role in meeting consumer demand.

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

What does faithfulness really look like? Pastor Dan Holland breaks down this powerful Fruit of the Spirit and shows how true dependability grows through small daily choices. Be encouraged to stay consistent, follow through, and let faithfulness overflow in every season.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

In Galatians 5, Paul lists goodness as one of the fruits of the Spirit—but this isn't just about being nice. In today's episode of the C3 podcast, Pastor Dan Holland shows how biblical goodness is active, sacrificial, and rooted in God's own character. When we stay connected to the Spirit, goodness naturally flows from our lives into the lives of others. Tune in and be encouraged to let God's goodness grow in you.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

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

On this week's episode, host Caryn Antonini is joined by Allie Sale, Senior Manager of PR and Brand at Oishii, a pioneering vertical farming company renowned for its premium, pesticide-free strawberries. A seasoned professional in brand management and public relations, Allie has been instrumental in building the Oishii's lifestyle identity through innovative collaborations as a means to introduce Oishii's products to new audiences, blending taste, health, and innovation. Founded by Hiroki Koga, Oishii was started with the goal of introducing Japanese fruit culture to the US. This visionary farming company, with a passion for fruit, uses indoor vertical farming techniques to grow produce that is good for you, and the planet.For more information on our guest:Oishiioishii.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

The Scriptures teach that God is the ultimate owner of everything (Psalm 24:1), including everything we have and everything we are: our existence, our bodies, our time, and beyond. But as God graciously creates us, he also generously invites us to contribute to the beauty and goodness of his Creation (Genesis 2:15). The things that you have are not technically yours. How are you using what God gave you to make investments that might yield an eternal dividend (Matthew 25:14-27)? If you prefer to listen, stream, and/or watch, join us and subscribe on Youtube: https://www.youtube.com/@kingwoodmethodist

Hey, welcome back to the C3 Network podcast with Dan Holland! In this episode, we dive into the fruit of the Spirit—kindness—and explore how it's more than just being nice; it's strength under control, even in tough seasons. Join us as we unpack Paul's example and discover how keeping in step with the Spirit can help us spill kindness into every situation, no matter what life throws our way.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

On this week's episode, host Caryn Antonini is joined by Leonardo Bagnoli, President of Sammontana Holding, a 3rd generation, family run frozen dessert company located in Empoli, Italy. Founded in 1946, Sammontana began as a modest artisanal gelato parlor in the suburbs, and is a beautiful post war story of tradition, quality and innovation. With a history of over 70 years in the marketplace, today Sammontana is the leader in the Italian frozen-desserts sector and remains one of Italy's most iconic brands. For more information on our guest:Sammontanasammontana.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

We have officially entered the last quarter of the year which means we're now beginning to lay solid foundations for next year. Because let's be honest – a lot of people are already mentally checking out and thinking 2025 is basically done, so ‘why not wait for January'. In my humble opinion, this is the biggest mistake you can make as an ambitious woman. Q4 doesn't mark an ending – it is where so much magic can happen; we can upgrade our lives exponentially and take things 10x! In today's episode, I'm diving deep into how I've been reframing my approaches to life, biz & men, how I will scale my life, mindset, health and biz in Q4, the secret recipe to lasting wealth, some real truths you might need to hear, the five pillars I live and swear by, my unconventional success habits that I've implemented this year, and so much more!So babe, grab your cacao and matcha and a journal, because you're going to want to take notes and make Q4 the most successful and abundant quarter yet. CLAIM YOUR SPOT TO WORK WITH ME IN A PRIVATE SETTING HERE!In this episode, I discuss: 00:45 - How to 10x your results in the last quarter of the year07:40 - A life update: how I've been reframing my approaches lately24:00 - My recipe to lasting wealth (hint: it's not what you think!) 27:05 - The five pillars I live and swear by that changed my life34:55 - Unconventional success habits that I've implemented Similar Episode: Episode 134 - Proven hacks to enter your most magnetic era FAST + my recent palm readingConnect with Laura: Laura's Website: https://www.lauraherde.com/Laura's Instagram: https://www.instagram.com/laura.herde/Laura's 1-1 Coaching: https://www.lauraherde.com/application-1-1Laura's Coaching Certification Course: https://www.instagram.com/embodiedcoachacademy/More free resources for you:*FREE* HEAL YOUR FEMININE ENERGY GUIDE⁠*FREE* MASTERCLASS: THE ART OF ATTRACTION (MEN & MONEY)>> EMAIL ME TO CONNECT/ ASK QUESTIONS: hello@lauraherde.com>> FOLLOW ME ON INSTAGRAM: @laura.herde Feel free to share this episode with your bestie, and tag us on IG when you listen so we can repost you!Make sure to be subscribed to UNFUCK YOUR LIFE, we publish episodes every single Tuesday.Thank you so much for tuning in, love xx

In this episode of the C3 Network Podcast, Dan Holland dives into the next fruit of the Spirit—patience. It's not just about waiting in traffic or long lines, but learning to trust God's timing even when life feels unfair or delayed. Through Scripture and everyday stories, you'll see how patience shapes our character and helps us reflect God's grace when life bumps us.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

On this week's episode, host Caryn Antonini travels to the PEZ Candy Manufacturing Facility and Visitor Center in Orange, CT to speak with guest, Shawn Peterson, author, historian and Project Manager at PEZ Candy. Prior to working at PEZ, Shawn authored Collector's Guides to PEZ and conceived of the idea of the PEZ Visitor's Center, which features a collection of history, trivia and memorabilia related to one of the world's most iconic candies. Shawn is also the author of PEZ From Austrian Invention to American Icon, a comprehensive history of the company which began in 1927. Pez Candy's beautiful history began in Austria as a peppermint and made its way here to the U.S. after world war 2. It has become an American classic and a staple of childhood memories around the globe.For more information on our guest:www.pez.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Send us a textA city can make you breathe easier—or grind your teeth—before you've even named why. We follow that feeling from a flimsy townhouse hinge to the rhythm of a street that forces a ute to crawl, exploring how materials, widths, and mixed uses quietly choreograph daily life. In this episode we pull apart modernism's big promises, tip our hats to classical street smarts, and ask what a genuinely New Zealand urban vernacular might look like—one with corrugate, brick, and crafted facades that hold up to weather, touch, and time.The heart of the chat is human-scale design. We talk walkability you can feel, where a tight lane and rougher surface set a natural speed limit, and where a dairy under a flat means your day stacks neatly without a dashboard. Medellín's gondolas and covered escalators show how access can reverse decline when you cut the time penalty for the very people who make a city run. Christchurch's rebuild sits in the balance: a missed chance for bold spines of transit and tighter hubs, yet proof that even partial wins matter when applied consistently. And yes, fares and parking prices quietly steer behaviour more than slogans ever will.Inside the front door, priorities tell on us. The “double garage with everything” inflates into a third of a house, while the rooms we actually live in shrink. We argue for smaller, better spaces—nooks, ladders, odd corners that make memories—over storage for cars. Materials matter too: brick can beat timber on cost and presence, corrugate deserves a smarter role in city scales, and layered skins can bring the street back to hand-level detail. If there's a takeaway, it's this: design works when it speaks plainly to how people move, meet, and make a day. Subscribe, share with a city-loving mate, and tell us—what one change would make your street slower, safer, and more alive?Please Like and Subscribe it really helps :) Follow us on @designpriciplespod on Instagram and if you wish to contact us hit our DMs or our personal pages. We love to hear from you it really encourages us to keep going and the ideas and feedback we get from the listeners is awesome!

In this episode of the C3 Network Podcast, Dan Holland unpacks what real peace looks like. It's not about life being easy—it's about choosing prayer over worry and trust over fear. Through Scripture and everyday stories, you'll see how God's peace can steady your heart no matter what comes your way.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

The Great Eight Answers1. Best Coaching Advice Ever Received:“You cannot give to others what you have not first cultivated within yourself.”Eric lives this. From journaling to marriage counseling to feedback loops with his kids, he believes the inside work fuels the outside impact.2. What He's Still Improving:He's intuitive and strategic but admits he can “wing it” too much. He's learning to bring in structure and process to support long-term client journeys without squashing creativity.3. Most Outrageous Coaching Move:Challenging billionaires and C-suite execs—calling out toxic behaviors with clarity and grace. He calls it outrageous. We call it next-level courage.4. What Still Makes Him Uncomfortable:Sharing his own failures in sessions. It's not about making it about him—it's about being real, modeling vulnerability, and building trust. Still awkward. Still necessary.5. Advice for New Coaches:Apprentice with someone greatGet a frameworkPractice on guinea pigs for freeAlso: imitate before you innovate. (Spoiler: YouTube isn't a mentor.)6. What He's Had to Conquer:Himself. His insecurities. And surprisingly—his fear of success. As the stakes get higher, he wrestles with staying uncomfortable in the right ways.7. How He Uses AI:He's feeding all his content into an “EmpowerBot” that mimics his voice and philosophy. It's still early, but it's all in service of scaling his leadership operating system and putting it in more hands.8. What He's Learned About Himself:He's a firefighter. Not just one who runs into burning buildings—but one who shows others they have the courage and capacity to do it, too. He's most alive when helping people navigate chaos—and helping them see they can do it without him.Bonus Streaming Pick:

On this week's episode, host Caryn Antonini is joined by John Meadow, founder and President of LDV, a stylish and refined hospitality group, dedicated to bringing the spirit of ‘La Dolce Vita' through dynamic culinary and cocktail experiences. A graduate of the Cornell School of Hotel Management, John began his career at the Plaza Hotel's Oak Room before making the move to forge his own path, going on to build an empire that spans multiple cities and countries and is known for such restaurants as the critically acclaimed Scarpetta, American Cut and Barlume. John is a visionary and the creative force at LDV. His latest exciting collaboration is with La Tazza D'Oro, an historic international culinary institution in Prato, Italy, known for its authentic, local traditions, which will make its U.S. debut this fall in Manhattan. For more information on our guest:Café in New York, NYlatazzadoro.usThe Good Lifeldvhospitality.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week on the C3 Network Podcast, Dan Holland dives into the fruit of the Spirit—joy—and shows how it's way more than just temporary happiness. Looking at Paul's words in Philippians, we'll see how joy is something learned and grown as we trust God in every season. Join us as we talk about finding real contentment in Christ and how that can fill your life with joy no matter what you're facing.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

On this week's episode, host Caryn Antonini is joined by Dr. Micaela Pallini, President and CEO of Pallini Company, a fifth generation, award-winning Limoncello and liqueur producer in Rome, Italy. The company was established in 1875 and remains one of Rome's oldest and most important companies in the beverage industry - and today is the only remaining distillery in Rome. Micaela began her involvement with Pallini 25 years ago, eventually becoming Director and the Head of Production. She holds a Doctoral Degree in chemistry from Roma Tor Vergata University in Rome and utilized her background in chemistry to improve upon the existing family recipes. Pallini celebrates 150 years in operation this year and is the leading Limoncello brand in the U.S. marketplace and in the Duty Free segment. Micaela and the Pallini team are dedicated to preserving the family tradition.For more information on our guest:Home Pagelimoncellopallini.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Join Dan Holland as he kicks off a new nine-week series diving into the Fruit of the Spirit from Galatians 5:22–23. In this first lesson, we'll explore the bigger picture of what it means to walk by the Spirit and how true transformation begins from the inside out. Discover how love, joy, peace, and the rest of the Spirit's fruit naturally grow when we stay connected to God. This isn't just a checklist to follow—it's a new way of life led by the Holy Spirit.If you are interested in starting a micro church or hosting a small group in your home with like-minded individuals, we've got you covered. Our library of resources includes video messages and study questions for both group leaders and participants. To gain access to these resources or request access to our message videos, please get in touch with me atdanhollandC3@gmail.com.

On this week's episode, host Caryn Antonini is joined by Mark Simmonds, Founder of Broken Shed Vodka, a super premium quality vodka with award-winning, smooth taste and sustainable distillation practices, operating out of Wanaka, New Zealand. As a master blender with 30 years of experience in the beverage industry, Mark brings a wealth of knowledge and was been a pivotal force in the creation of Broken Shed vodka; He is one of three founders and currently responsible for production and quality control. For more information on our guest:Home | Clean, Crisp, Commended | Broken Shed Vodka | Broken Shed Vodkabrokenshed.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 Claudio Stefani Giusti, owner and CEO of Acetaia Giusti, the oldest balsamic vinegar producer in Modena, Italy. Before joining the family business, Claudio graduated in management engineering from the University of Bologna followed by an extensive consulting career where he traveled the globe working with important multinational companies. In 2005, Claudio brought his knowledge and expertise to Giusti assuming the role of CEO before becoming its owner in 2014. Today Claudio is a representative of the 17th generation of the Giusti family and under his transformative leadership and clear, strategic vision, he has grown Giusti into an internationally recognized brand. For more information on our guest:Balsamic Vinegar of Modena | Giusti 1605 US Storeus.giusti.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Philippians 4:8-9

In our Cultivated series, we're looking at what it really means to live a fruitful life in the Spirit. This week's message, “Get In Control,” digs into the fruit of gentleness and self-control—two qualities that reveal the depth of our walk with God. If you've ever felt tension between your flesh and the Spirit, or wrestled with how to stay grounded when life pulls at you, this word will speak directly to you. Watch now and discover how the Spirit wants to shape your life from the inside out.

On this edition of the Cultivated By Caryn show, Host Caryn Antonini visits the Rowayton Farmer's Market in Rowayton Connecticut. Caryn speaks with vendors, farmers, and merchants who set up shop at this well attended event at Pinkney Park .Learn more at Rowayton Farmers' Market###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Navah Frost, the creative force behind Frosted by Navah, a New York City based cake business, known for its stunning botanical buttercream cakes and cupcakes. A former classical pianist, Navah spent years captivating audiences with her artistry and precision on the piano. Today, as a self-taught baker, she brings that same passion, discipline, and creativity to the world of baking, where she has earned a devoted following for her inventive recipes and beautifully crafted, fanciful and intricately designed desserts. For more information on our guest:@frostedbynavahCaryn 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 Franz Mitterrutzner, a seasoned Italian food marketing executive and agribusiness leader, who is known for his advocacy for protecting and recognizing the uniqueness of regional food products through international geographical designations. Franz served as CEO of the Consortium for Speck Alto Adige, the quality consortium safeguarding South Tyrol's signature speck, a PGI‐protected dry‑cured smoked ham. Franz led the consortium from 1997 to 2009, and during his tenure, yearly production increased from 700,000 hams to 2.5 million. Franz also created and organized the annual Speckfest in Bolzano and Val di Funes, one of the most important Italian food events, celebrating speck as a regional specialty - the festival garnered more than 80,000 guests. Today Franz is a consultant for international food marketing, his expertise in products with Protected Geographical Indications.For more information on our guest:Speck Alto Adige PGI – Original South Tyrolean Speck / Baconspeck.itlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Salmon recovery efforts have had mixed success in Washington, where salmon habitat and spawning routes have been disrupted for generations. But what if human consumption wasn't part of that equation? What if the salmon we eat were no longer wild-caught in the ocean or pulled out of a farm? What if that salmon was grown in a lab? Starting in late August, you could try some at one Seattle restaurant, so we're talking about the future of cultivated fish and meat. Guests Frida Garza, staff reporter, GristClaire Bomkamp, senior lead scientist for cultivated meat and seafood at The Good Food Institute (GFI), a nonprofit advocating for alternative proteins Editor's note: A previous version of this text described The Good Food Institute as an advocacy group for alternative proteins. We've updated the description to note GFI's nonprofit status. Links Want to try lab-grown salmon? The US just approved it. - Grist No bones, no scales, no problem: The first lab-grown salmon sold in the U.S. - The Washington Post Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar - Bloomberg Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to kuow.org/donate/soundsidenotes Soundside is a production of KUOW in Seattle, a proud member of the NPR Network. See omnystudio.com/listener for privacy information.

On this week's episode, host Caryn Antonini is joined by Mohammad Salehi, owner of Heray Spice, a Chicago-based Saffron and spice company committed to quality, freshness and transparency. Born and raised in Herat, Afhganistan, Mohammad grew up in a farming family. As a teenager he became a linguist and interpreter for the U.S. Army and Marines at Camp Stone in 2014. Receiving a special visa, he immigrated to the United States and attended college. Afterwards, he began embarking on his spice company, a social enterprise with a mission to enrich the lives of farmers while helping ensure that chefs and home cooks in the U.S. receive the freshest and highest quality, farm-to-table spices from Afghanistan.For more information on our guest:We Help You Taste The Real Flavor Of Saffron. Best Afghan Super Negin.herayspice.com@herayspiceCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Post-Gazette sports columnist Paul Zeise reacts to the day in Pittsburgh sports news live around 5 p.m. Eastern. He gives his thoughts on whether Steelers GM Omar Khan and coach Mike Tomlin have cultivated enough depth this offseason. Yes, they made aggressive moves for big veteran names like Aaron Rodgers, Jalen Ramsey, Jonnu Smith and DK Metcalf to surround existing stars like T.J. Watt, Cam Heyward and Joey Porter Jr. But is the next layer of talent enough to compete with the best in the NFL? Later, he weighs in on the Pirates' latest home win against the San Francisco Giants and the momentum they've built the past couple of weeks despite an MLB trade deadline that disappointed many fans.

On this week's episode, host Caryn Antonini is joined by José Valdez, Maestro Tequilero at Partida Tequila in Jalisco, Mexico. A trained industrial engineer turned master distiller, José oversees every step of the production, from agave harvest to barrel aging, always maintaining Partida's signature additive‑free purity and precision. Under his guidance, Partida has earned acclaim as ‘the world's highest‑rated tequila.' In additional to his Industrial Engineering degree and MBA, José holds a Tequila Expert degree from Tequila Culture and Training Association and is also a certified Tequila Technician from the Tequila Regulatory Council. He is a certified Tequila Taster with Ana Maria Romera, and has been a member of the Mexican Academy of Tequila and Mezcal Tasters since 2008. For more information on our guest:World's Highest Rated Tequila - Tequila Partidapartidatequila.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 Olive Hamilton Russell, a vintner, award-winning author, media personality and owner & operator of Hamilton Russell Vineyards Oregon. The vineyard is a producer of carefully selected single vineyard Willamette Valley Pinot Noir and Chardonnay. Olive grew up in South Africa on a cattle farm, which had been in her family for nearly 200 years. She went on to major in Food Science and Nutrition at the University of Stellenbosch, then moved to London where she worked for Harvey Nichols in retail food product development before returning to South Africa where she worked for Woolworths in Cape Town, her work taking her to Europe and Asia. Olive holds the WSET diploma as well as the Cape Wine Academy diplomaFor more information on our guest:www.hamiltonrusselloregon.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

reference: Sri Aurobindo and the Mother, Looking from Within, Chapter 5, Attitudes on the Path, pp. 132-133This episode is also available as a blog post at https://sriaurobindostudies.wordpress.com/2025/07/21/an-unwavering-trust-and-faith-in-the-divine-without-any-admixture-of-egoistic-demands-or-self-dealing-is-the-attitude-to-be-cultivated-by-the-spiritual-aspirant/Video presentations, interviews and podcast episodes are allavailable on the YouTube Channel https://www.youtube.com/@santoshkrinsky871More information about Sri Aurobindo can be found at www.aurobindo.net  The US editions and links to e-book editions of SriAurobindo's writings can be found at Lotus Press www.lotuspress.com

On this week's episode, host Caryn Antonini is joined by Alex Gomberg, Vice President of Brooklyn Selzer Boys, a family run business now in its fourth generation. Alex is currently the youngest seltzer man in the United States, the owner of the last remaining seltzer shop in New York City, and his company is one of only three siphon seltzer bottling plants left in the country. Originally operating as Gomberg Selzer Works, Brooklyn Seltzer Boys is the latest iteration of their seltzer business, and under Alex's helm, they offer a home delivery service as well as delivery for bars and restaurants, constantly adapting to the future of the seltzer water industry. Alex also owns the Brooklyn Seltzer Museum which celebrates the long, rich history of the seltzer culture and his family's operation in Brooklyn. For more information on our guest:Brooklyn Seltzer Boysbrooklynseltzerboys.comBrooklyn Seltzer Museumbrooklynseltzermuseum.orgCaryn 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 Cassidee Dabney, Executive Chef at the Barn at Blackberry Farm, a luxury resort and farm located in the foothills of the Smoky Mountains of Tennessee. Chef Cassidee grew up with an appreciation for nature's bounty and seasonal freshness which provided a solid foundation for her culinary path. She is a graduate of the New England Culinary Institute and worked in various locations around the world, most of which were spent with the Four Seasons hotel group, before settling at Blackberry Farm. An acclaimed chef, Cassidee has been nominated three times for the James Beard Award - Best Chef Southeast and continues her culinary innovation at Blackberry Farm, known for it farm to table cuisine. Cassidee not only brings extraordinary culinary talent but also a deep passion for Southern hospitality, seasonal cooking, and storytelling through food.For more information on our guest:@cassideeHomeblackberryfarm.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this edition of Cultivated By Caryn, Host Caryn Antonini (and Producer John Iannuzzi) shares tips on making the most out of the Independence Day Holiday weekend. Safe, fun, festive Backyard BBQ's, Beach, and more. Enjoy, and happy 4th! Cultivated By Caryn Podcast/Radio show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this episode, we explore the trailer for Black and CULTivated, hosted by LaNisa Renee Frederick.About the featured trailer's show: In the comedy podcast “Black and CULTivated," actor/ writer LaNisa Renee Frederick interviews former Black and Brown cult members like herself as they spill the tea and kiki over surviving #cultlife.About TPP:Trailer Park: The Podcast Trailer Podcast wants to help you discover new podcasts. We share trailers for podcasts of shows that have been long-running, never made it out of pre-production, were made just for fun, or anything in between. Our goal is to help creators make better short-form audio and to help listeners find their next favorite listen.Episode extras:Submit your trailer to TPPEmail us: hello@trailerparkpod.comFollow us on InstagramWritten by Arielle NissenblattHosted by Arielle NissenblattProduced, edited, mixed, and mastered by Adam FlahertyLogo by Caio SliktaHosted on Ausha.coHosted by Ausha. See ausha.co/privacy-policy for more information.

Chef Tom Hishon, co-founder of Daily Bread Bakery, and Kingi, an award-winning restaurant, dedicated to highlighting sustainable seafood, which is located in Auckland, New Zealand at the Hotel Britomart. Chef Tom grew up in Auckland then traveled the world as a young chef before returning to his home country where he first opened Orphan's Kitchen and then Daily Bread. In October 2020, he opened Kingi with his business partners and continues to deliver fresh, local food and innovative dishes that reflect both the seafood and local culinary delights of New Zealand. For more information on our guest:kingi Britomartkingibritomart.comThomas Hishon (@tom_hishon) • Instagram photos and videosinstagram.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Rivca Zacharia's family moved from Israel to the U.S. in 1967 when she was just 6 years old. Traveling by ship, her family (father, mother and sister) arrived in Brooklyn on a cold and snowy February day. She remembers the cold and how she and her sister hated it at first. On their way to the U.S. they stopped in Greece to visit her father's parents, his sister and family. They spoke only Hebrew and Greek and soon after enrolling in school, she would begin learning English with her new Americanized name, Rifka, that her teacher said she must take. She was young and having to change her name in school was very confusing. Sadly, Rivca never had the opportunity to meet her maternal grandparents as they died at Auschwitz. Her mother was a concentration camp survivor but never spoke about it until they were much older when Rivca applied for reparations for her parents. Although it was for a good purpose, reliving this experience was very painful for her mother and for Rivca to learn about this in such detail was deeply upsetting. Her mother had endured grueling treatment. Growing up, her parents owned and operated a butcher shop in the Bronx and later owned a men's clothing store in Queens. Her parents worked relentlessly, and also went to adult education to learn English. She inherited her parents work ethic and assisted them in the store while maintaining a full-time courseload as a student attending Queens College and later Yeshiva University for her master's in school psychology. She's worked in advertising and sales, and embraced her entrepreneurial spirit while owning and operating her own advertising company representing magazines for advertising sales and serving a large territory of publishers. She later felt called to return and get a 2nd masters in school psychology and currently works in a low socioeconomic school district supporting students and their families. Her role as a school psychologist is very rewarding, but presents deeply challenging issues. She continually seeks new and creative ways to make positive impact by providing resources and developing programs to enrich her student's experience. Her personal struggles growing up as a young immigrant, and witnessing her parents strength and sacrifices has resulted in deep resilience and empathy which influences her approach to her work, raising her family and everyday life.

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

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

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

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

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

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

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

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

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

On this week's episode, host Caryn Antonini is joined by Susan Schwartz, an award-winning blogger, cocktail aficionado, journalist, travel expert and host of the Lush Life podcast, which explores the world of cocktails and the people who make them - otherwise know as - the movers and shakers in the cocktail world. Residing in London, Susan also hosts specialty cocktail tours in both London and Venice, and is Level 2 certified by Wine & Spirit Education Trust.For more information on our guest:Homealushlifemanual.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

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

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