Podcast appearances and mentions of Dave Arnold

In this episode, Damian takes us on a nostalgic, neon-lit journey through the "Dark Ages of Cocktails"—a period spanning from the 1970s to the early 2000s when bright colors, sweet mixers, and questionable balance ruled the bar.You'll hear:

Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods.Topics Covered:• Rabbit Katsu and Japanese Curry – Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers butchering techniques and optimizing texture in breaded rabbit cutlets.• Ice Cream Meltdown – A listener asks about how to adjust gelato formulations for commercial machines and whether tempered ice cream melts faster than traditional scooped ice cream.• Nixtamalization in Frying – Dave explains how calcium hydroxide (slaked lime) affects starch and protein structure in batters and whether it leads to a crispier final product.• Gluten and Bread Structure – A comparison of soft flour with added gluten versus naturally high-protein flour, examining whether one can substitute for the other in bread-making.• Cold-Smoked Ham Preparation – The best methods for heating and serving a smoked ham, including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can.• AI in Dating Apps – Nastassia shares her experience of responding to messages like an AI bot, and the group discusses whether automated conversation styles affect dating success.All that and more, this week on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world's leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts.Other key topics:• The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that's shaped the frozen dessert world since 1966.• Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles' heel of soft serve, and what really happens inside fast-food soft serve machines.• Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn't it crystallize? Goff explains why large manufacturers have to fight against sandy textures.• Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air.• The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece.• Breyer's Old Formula vs. New Formula – Once known for its pure ingredients, Breyer's ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix.• Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading.Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sargentsville Inn) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs.Other key topics:• Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko, but how does it compare to the hot version at Sargentsville Inn?• How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken.• Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement, arguing for its culinary comeback.• Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods.• The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own.• Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces, small-town food culture, and why tractors rolling by the window add to the charm.Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.Other key topics:• The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury's 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food.• Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace.• The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it's like to shape the voice of culinary icons while making sure her own perspective stays intact.• Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn.• The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters.• Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff.• Coming Soon: Creole & Quail – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora.Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn't what it used to be. All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse).The crew dives deep into KojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas.Other key topics:• Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it's all just a long play for funky seafood.• Meat-Shaped Stone Obsession – The Taipei National Museum's famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen.• Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making.• Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where's the industrial-sized polyethylene wrap?• Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table.• Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse's work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences) to a deeper understanding of the food system.Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes, the Taipei National Museum is worth skipping a meal for.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

We’re saying goodbye to CDs in the spring of 2026 and going fully digital. That means longer storylines for your favorite characters. Less waiting between multi-part stories. More flexibility for fun, one-off episodes. But what about downloads? Will there still be 24 new episodes a year? Executive producer Dave Arnold and showrunner Marshal Younger join producer Bob Smithouser to answer questions about the transition.

This week on Cooking Issues, Dave Arnold and the crew discuss the ongoing egg shortage, rising prices, and how it's affecting both consumers and businesses.On the cocktail front, Dave breaks down the egg white cocktail debate—whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks, confirming that full clarification removes their signature burn.Other key topics:• LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace.• Beef Heart Preparation – Methods for tartare and searing.• KFC's Secret Recipe – Insights into the history of pressure fryers and spice blends.• Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices.• Skate Wings vs. Scallops – Addressing the myth and best cooking techniques.• Belgian Fries – Why they outperform American fries. Hosted on Acast. See acast.com/privacy for more information.

It's a two-for as we talk to Ryan Sipes about his new role in managing Stu Baylor's Kawasaki GNCC effort, what he's looking forward to and what's involved in managing GNCC. Then we talk to Dave Arnold about working with the Triumph guys, aluminum versus steel frames, innovations he likes, fork systems, Ricki Gilmore, test riders, he tells some old stories, Eric Crippa and more

Mr Anslow began his martial arts journey around 1986 (whilst still at high school), dabbling in arts such as Shaolin Kung Fu, Wing Chun and even Ninjitsu. At college he studied both Judo and Fencing, before finally settling on Ch'ang Hon (ITF) Taekwon-do in early 1991 at Wembley Taekwon-Do School, under the instructorship of Master David Bryan (then a 5th degree) and Mr John Pepper, 2nd degree. During his formative years in Taekwon-do, he also got the opportunity to study some Jiu-Jitsu as well as training along side his friend (Dave Arnold), a Shotokan black belt, for many years. He graded to black belt in Taekwon-do in early 1994 under the B.U.T.F. and gained his 2nd degree in 1996. In 1999 he founded Rayners Lane Taekwon-do Academy, which ran in the same location until 2007, when the hall was demolished and we move into the newly built dojang (training hall), just a few hundred years away, continuing to run there ever since. In 2000 he graded to 3rd degree under Master Juan Mahai of the KTA (Korean Taekwondo Association), as well as winning a gold and silver medal at the AIMAA World Championships. In 2002, along with a couple of friends in the USA & Canada he founded IAOMAS (International Alliance of Martial Art Schools), which continues to flourish under the guidence of Mr Colin Wee, to this day. Stuart Anslow - Chief Instructor In 2003 he was inducted into Combat magazines 'Hall of Fame' & in 2004 he graded to 4th degree whilst in the USA, as well as 7 of his students becoming World Champions (2 as double world gold medallists) at the 2nd AIMAA World Championships. In 2005 he started writting his first book (Ch'ang Hon Taekwon-do Hae Sul, Vol. 1), which was released in 2006 to critical acclaim to Taekwon-Do students around the world. Also in 2005, he went from part-time instructor, to full-time instructor, establishing Harrow Martial Arts. Having written for and been interviewed in many martial arts magazines over the years, in early 2009 he started his own magazine; Totally Tae Kwon Do magazine, a global Tae Kwon Do magazine loved by all that read it, which he editted and ran free for 40 issues and is still going strong today. In 2010 he graded to 5th degree (along side fellow instructor Mr Vikram Gautam who was grading for 3rd degree) under legendary Taekwon-do pioneering Master, Willie Lim, 8th degree. Also in 2010 he released a further 3 books (The Encylopedia of Taekwon-Do Patterns, Vols. 1, 2 & 3), all of which were received extremely well and became top sellers Also in 2010 Mr Anslow was awarded a citation from Dr. Chungwon Choue, (then) President of the WTF (World Taekwondo Federation), South Korea, recognizing his 'outstanding contribution to the development of Taekwondo'. In 2012 he released the second volume of Ch'ang Hon Taekwon-do Hae Sul, which so many had been waiting for. Again, it was very well recieved. In 2013 he released his sixth book, From Creation To Unification, which is adored by many due to its in-depth historical contents regarding Taekwon-Do, in 2015 his first book (Ch'ang Hon Taekwon-do Hae Sul, Vol. 1) was released as a Spanish version as well and in 2017 he released his 7th book, 'Ch'ang Hon Taekwon-Do Hosinsul' which was a detailed look at the self-defence aspect of Taekwon-Do (known as Hosinsul). ​ In 2022, as well as his daughter gaining her 1st Degree black belt, he graded for 6th Degree, under Master Hay Harris, 7th Degree (Himself a Master promoted by Grandmaster Willie Lim, 9th Dan) Over the years he has taught numerous seminars (both home and abroad) on the applications of Taekwon-do's patterns (as well as other aspects of the art, such as knife and gun defence) and in 2015 he travelled to South Korea with one of his senior students, where he not only got to experience the fantastic culture of Korea and many historically relevant places, but also taught Taekwon-do in the homeland of the art, over the course of 10 days. And he returned in 2018, with another of his students, Matthew Baxter. Mr Anslow has 4 lovely children and continues to run the Academy. To him, Taekwon-Do is not a hobby or a part-time job, its not even a full-time job; it his his career that he devotes his life to, both developing excellent students, whilst continuing to promote and develop that art he loves.

On a special pre-Thanksgiving edition of Cooking Issues, Dave Arnold is joined by trailblazing chef and entrepreneur Elizabeth Falkner. Falkner discusses her exciting new venture in the world of spirits: T'Maro, alongside her career highlights and Thanksgiving traditions Hosted on Acast. See acast.com/privacy for more information.

Damian Cole chats with Camper English, the cocktail world's renowned ice expert and author of Doctors and Distillers and The Ice Book. Tune in for a deep dive into the science behind clear ice, its role in elevating cocktails, and how you can make it at home using the game-changing method of directional freezing. Camper and Damian explore the myths and tips surrounding ice, like why boiling water doesn't help with clarity and why you should be storing your ice separately to avoid freezer odors. They also share insights into how ice impacts dilution and cooling, bust common misconceptions about bartending, and geek out over the best ways to make the perfect gin and tonic.Finally, Camper answers quick-fire questions, shares his biggest cocktail disasters (like muddling a houseplant), and controversially nominates the hanky panky cocktail as one he'd erase from history!What You'll Learn:The importance of ice in cocktails and how directional freezing can help you make crystal-clear ice at home.How ice affects cocktail dilution and temperature, and why clear ice is aesthetically and functionally superior.Secrets to creating the perfect gin and tonic, including why you should keep your gin in the fridge, not the freezer.Camper's top cocktail book recommendations, including The Bar Book by Jeffrey Morgenthaler and Liquid Intelligence by Dave Arnold.Fun and geeky ice tips, like how to incorporate toys into ice blocks and make garnished ice for party punches.Loved this episode? Make sure to follow the Cocktail Academy podcast for more fascinating discussions with the experts who are shaking up the cocktail world! Hosted on Acast. See acast.com/privacy for more information.

Marie-Pier Therrien, Trudie Mason, Dave Arnold, John Moore, Tom Mulcair, Dr. Mitch Shulman, Chris Bumbray

Dave Arnold, known as "Mr. Sign", talks to Andrew Carter about his work in sign making for various businesses in Montreal.

Dave is revisiting some of his favorite episodes and interviews for his ‘Best of Dave Chang Show' series. In this episode, Dave Arnold joins Dave and Chris to talk about fat washing, which leads to a conversation about the merits of originality and innovation in the culinary world. Dave Arnold deciphers fancy-sounding bartending techniques and describes the “bar test” he uses to determine whether a bar's cocktails are worth ordering. Plus: an all-time rant about foams on cocktails, and top five fruits, including the best pears money can buy. Hosts: Dave Chang and Chris Ying Guest: Dave Arnold Producer: Victoria Valencia, Gabi Marler, and Euno Lee Additional Production Supervision: Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Executive producer Dave Arnold starting outlining a story about Eric Liddell in 2019 — but the episode wasn't written and directed by Phil Lollar until 2023 and not released until 2024. Follow the marathon production of the three-part epic. (Plus: A preview of “The Rydell Realizations, Part 3”)

Elsa Leblanc, mixologue _ Apprivoiser l'art des cocktails, comme une sorcière avec ses potionsVous allez découvrir aujourd'hui, mon échange avec Elsa, une mixologue talentueuse et fascinante. Passionnée par le monde du bar et des cocktails, elle a évolué et appris aux côtés de brillant.es professionnel.les sur Paris, avant de faire un retour sur Marseille pour créer sa propre marque : Zéma.Être au plus près des produits, sélectionner, rencontrer, apprendre, tester… elle aime dire qu'elle est comme une sorcière, qui compose toutes sortes de potions.Cocktails pression pour les évènements, kombucha au fil des saisons, créations originales, elle ne cesse d'explorer et d'innover, pour satisfaire tout ses clients. Dans cet épisode, elle nous partage sa passion pour son métier, nous parle de procédés de fabrication et d'ingrédients étonnants, mais aussi de comment l'art, la cuisine ou encore les producteurs, sont pour elle de grandes sources d'inspiration …Je vous propose un échange riche en découvertes et apprentissages, qui je suis sûre, va beaucoup vous plaire ! N'oubliez pas que vous pouvez retrouvez toutes les références, livres, établissement et personnes cités, dans la description de l'épisode. Je vous souhaite une très bonne écoute !

Why not let Eugene stay in Odyssey? Are you going to use the same technology to bring back old characters? Where did you get Bernard's lines? Why did the whole family Meltsner family move? Why didn't we hear Wooton in Eugene's goodbye party? Are we going to get any episodes with the Meltsners in Baltimore? And most importantly, how old are all of the kids in Odyssey?! Executive producer Dave Arnold, showrunner Marshal Younger, writer/director Phil Lollar, writer/director Kathy Buchanan, and line producer Nathan Hoobler answer the biggest questions about Eugene's departure.

Why not let Eugene stay in Odyssey? Are you going to use the same technology to bring back old characters? Where did you get Bernard's lines? Why did the whole family Meltsner family move? Why didn't we hear Wooton in Eugene's goodbye party?Are we going to get any episodes with the Meltsners in Baltimore? And most importantly, how old are all of the kids in Odyssey?! Executive producer Dave Arnold, showrunner Marshal Younger, writer/director Phil Lollar, writer/director Kathy Buchanan, and line producer Nathan Hoobler answer the biggest questions about Eugene's departure.

Dave and Chris are joined by special guest Dave Arnold to run up the score on his very own Game Day Pork Chili recipe! This is one of those recipes that you can make a huge batch of and be everyone's favorite tailgate buddy. But, as usual, the Recipe Club isn't going to take the easy way out. Dave does a Caribbean-inspired spin based on the true story of Jamaican oxtail, Chris tried an Italian-style fusion, and the guys—kind as ever—insisted that Dave Arnold turn this pork chili dish into a cocktail. Hosts: Dave Chang and Chris Ying Guest: Dave Arnold Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell Editor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave Arnold, Director of the NextGen Precision Health Initiative, talks about how the new facility has made a big difference in Mizzou research and recruiting on the latest Brad's Bites.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chuck Sun, Donnie Hansen, Danny Laporte and Dave Arnold join Matthes for a podcast at the Sturgis Motorcycle Hall of Fame where they got inducted, they talk about that week in Europe, their legacy, stories from the race and more.

Jersey mozzarella, tomato shame and melon hate are all a part of the conversation this week on another "No Tangent Tuesday" edition of Cooking Issues with Dave Arnold. Hosted on Acast. See acast.com/privacy for more information.

This week on the KPL podcast explore the fascinating history of Ice with author Amy Brady.  Her new book, Ice: From Mixed Drinks to Skating Rinks--a Cool History of a Hot Commodity, details the how ice came to be such a major part of American life. Author ReadsIce Book by Camper EnglishCult Classic by Sloane CrosleyLiquid Intelligence: the Art and Science of the Perfect Cocktail by Dave Arnold

Is it worth changing your legal name to "Subway" for free sandwiches? Why are HACCP plans so convoluted? Is pita flatbread? The answer to these questions and more on an all-new episode of Cooking Issues with Dave Arnold. Hosted on Acast. See acast.com/privacy for more information.

With the release of "Young Whit and the Phantasmic Confabulator" and "Young Whit and the Cloth of Contention," the series is complete. Hear from authors Dave Arnold and Phil Lollar about the story of what shaped John Avery Whittaker as a boy.

Executive producer Dave Arnold, showrunner Marshal Younger, and actor Townsend Coleman share about the way forward with Eugene Meltsner after Will Ryan passed away in 2021. Plus, hear from the girls who ran a 5k in Will's honor.

Executive producer Dave Arnold, showrunner Marshal Younger, and actor Townsend Coleman share about the way forward with Eugene Meltsner after Will Ryan passed away in 2021. Plus, hear from the girls who ran a 5k in Will's honor.

Executive producer Dave Arnold, showrunner Marshal Younger, and actor Townsend Coleman share about the way forward with Eugene Meltsner after Will Ryan passed away in 2021. Plus, hear from the girls who ran a 5k in Will's honor.

Dave Arnold joins Dave Chang and Chris Ying to talk about fat washing, which leads to a conversation about the merits of originality and innovation in the culinary world. Dave Arnold deciphers fancy-sounding bartending techniques and gives his “bar test” that he uses to determine whether a bar's cocktails are worth ordering. Plus: an all-time rant about foams on cocktails, and top five fruits including the best pears money can buy.Hosts: Dave Chang and Chris Ying Guest: Dave Arnold Producer: Victoria Valencia, Cory McConnell, Gabi Marler, and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

If you think you know what sweet and what sour taste like, you might change your mind after listening to this episode. In the new episode of DEE MY GUEST, I meet food hacker and bar legend Dave Arnold. He is the founder of the Museum of Food and Drink and the owner of the food innovation laboratory Booker and Dax. In his daily work, he challenges flavors as humans know them and experiments with what could taste “new.” In our conversation, he gave me a hint of what my first drink might be. Can you guess? Uh, I almost forgot, he's also a podcast host. So, two skilled podcast hosts, a ride around New York, and the answer to the question: what's the most human drink. Intrigued? Tune in! (00:00) Introduction (03:45) Exploring bridges with Dave Arnold (04:45) The mission for the MOFAD (07:00) Taste in the virtual world (11:00) The magic of sugar (16:00) Dee-ptalk (17:40) The perfect drink for an avatar (20:00) Human's favourite aromas (24:00) Dee-tails Wanna know more about me? Click here. Wanna know more about this podcast series? Click here.

First-time guest host John Tuttle III (Adventures in Opinions Podcast) joins Austin to talk about a rarely discussed topic. There are multiple episodes of Adventures in Odyssey that do not have a parental warning on them. However, there are several episodes with violence, death, or overall creepiness that got a pass. Austin and John share which intense episodes they think should be given the Dave Arnold treatment. You'll also hear their thoughts on their favorite episode that DOES have a parental warning on it, a discussion on if parents should be involved with their child's entertainment consumption, and the word "intense" used a lot. Hear John act in two audio dramas: The Innkeeper's Son and Senior Sawyer Read some of John's Odyssey satire articles

Writer/director Kathy Buchanan, executive producer Dave Arnold, showrunner Marshal Younger, and line producer Nathan Hoobler answer your questions about Album 73, Eugene, Katrina's brothers, and more.

Triumph's heritage in street and road motorcycles is paving the way for an entry into motocross and supercross, with new bikes and a new team for 2024. The brand announced the key players in the race team last week, and Jason Weigandt went to Angel Stadium to talk to them, including Ricky Carmichael, who sees himself as a general manager in picking talent, team principal Bobby Hewitt, and team manager Stephen “Scuba” Westfall, AMA Hall of Fame inductee Dave Arnold as lead chassis engineer, and Dudley Cramond joins as lead powertrain engineer. Jeremy Appleton, the global racing manager, joins Weigandt as well. We haven't seen the bikes yet, and the team isn't racing until 2024, but when you get to know the people behind the project, it becomes clear how seriously Triumph is taking this project.  The Racer X Exhaust podcast is presented by Yoshimura and Leatt.

Triumph Motorcycles announced their legendary lineup of managers and technicians for their debut factory AMA Supercross and motocross racing efforts on December 13th. Headlining the list is Bobby Hewitt, founder and former owner of the Rockstar team, who has been out of the industry since the KTM Group bought him out of his team in July of 2020. His co-pilot and former Rockstar Husqvarna team manager, Scuba Steve Westfall, joins Bobby at Triumph as well. Plus, longtime Honda chassis developer, Dave Arnold, and longtime KTM factory services engine builder, Dudley Cramond, have also joined the team.Walter Beede - Baseball Lifer's Podcast"The Youth Baseball Guy" | Former NCAA Head Baseball Coach, Speaker, Author | Tweets...Listen on: Apple Podcasts Spotify

Whether with his first band Thieves – hugely underrated, I listen to those songs all the time – his Britpop era partnership with Suede exile Bernard Butler – the union of which produced arguably the finest pop song of the mid-1990s - his work with the great Dave Arnold or the English composer Michael Nyman, the voice of David McAlmont has been a fixture of my listening habits for almost three decades. Turns out that's not stopping anytime soon. These days David has paired up with one Sean Dickinson – aka HiFi Sean, aka Sean from baggy boys the Soup Dragons – for a new venture, the spoils of which can be heard on February 3rd, 2023, via Plastique Recordings. The record is called Happy Ending, and it's an eclectic collection of songs that are unmistakably of the modern age – angsty, twitchy, sad, sombre, maybe even a bit paranoid, confused, hopefully, looking for meaning and love. It's not even 2023 yet and I might have found my favourite record of next year already. And so on this episode I speak to David about that record, but also his work with all of the aforementioned, and get into the machinations of one of my lifetime's most unique talents. It's a good episode this and I'm so grateful to David for taking the time to speak to me. And while I have you, I wanted to let you know that the new episode of the ever excellent Trve. Cvlt. Pop! Podcast have published their end of year round up episode, which features yours truly, talking about the highs and lows of 2022. There's three hours and fifty six minutes of chat about music for you over there, and as ever, it's a genre free zone. I can't recommend that podcast enough. It's routinely brilliant. Although I am obliged to say that before you go add that feed to your podcast player, listen to this cracker of an episode, eh?Substack! Substack! Substack!  Twitter - @jamesjammcmahon Substack - https://spoook.substack.com

Dave and Chris are joined by inventor, bartender, museum founder, and legendary Thanksgiving enthusiast (and bionic turkey inventor) Dave Arnold for a roundtable on America's most recipe-centric holiday—and not one, but two essential Thanksgiving recipes. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Hosts: Dave Chang and Chris Ying Guest: Dave Arnold Producers: Sasha Ashall, Jordan Bass, and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Executive producer Dave Arnold plucks an obscure character from 2 Samuel 6 to star in a "Book of Speculations" adventure.

Thanks to my guest stars Arianna Hone and Marshall Minaya.Tales of the Cocktail Foundation, Cocktail Apprentice Program (CAP), Spirited Awards Marshall mentioned Normindia gin, which employs CalvadosI discussed a wonderful session on clarifying milk featuring Garreth Howells We discussed the increased wellness push at Tales involving Seedlip, Arianna's Espresso Martini courtesy of Lyre's, and Livener by Three Spirit.  Bars: Peychaud's, Arnaud's, Two Schmuck's, Clover Club, LeyendaPeople: Dale DeGroff, Dave Arnold, Jeff Berry, Ivy Mix, Dave Wondrich, Julie Reiner, Phil DuffBrands and organizations: Diageo, Suze, Finger Lakes Distilling, Bar Convent BrooklynOne term I'd never heard that Arianna mentioned is bump pouring. A quick up-and-down motion while pouring, creates an air bubble that causes a short gap in the stream, allowing one to reposition over another glass and not spill on the counter or interrupt your pour. This helped Arianna pour more seamlessly when moving fast in the Speed Rack competition. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

The Adventures in Odyssey cast and crew remembers Will Ryan (the actor behind Eugene Meltsner, Harlow Doyle, and others) who passed away on November 19, 2021. Voices include executive producer Dave Arnold, executive producer Chuck Bolte, writer/director Kathy Buchanan, actor Robby Bruce (voice of Buck), actor Townsend Coleman (voice of Jason), Focus on the Family president Jim Daly, sound designer Mark Drury, actor Jess Harnell (voice of Wooton), Focus on the Family Guest Relations director Diane Ingolia, co-creator Steve Harris, writer/director Nathan Hoobler, sound designer Rob Jorgensen, host Chris Anthony Lansdowne, actor Katie Leigh (voice of Connie), co-creator Phil Lollar, sound designer Bob Luttrell, executive producer Paul McCusker, actor Phil Proctor (voice of Detective Polehaus), actor Shona Rodman (voice of Jules), actor Andre Stojka (voice of Whit), and actor Audrey Wasilewski (voice of Katrina).

Dr. Don and Professor Ben talk about the risks from some weird recipes from 1918. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from some weird recipes from 1918.Dr. Don - not risky

On this Episode of Heavy Radio the dudes are visited by the mighty Traveler! Matt Ries and Dave Arnold bring tales from the start of the band, touring and studio thrashing. For years they have been bringing the old school metal and they're here to talk about it! The dudes also go through their picks of the week for the Heavy Radio Playlist on Spotify. Tune in! Rock out! Look out!

Perry King and Laurette Nicoll are the perennial emcees of the AMA Motorcycle Hall of Fame Induction Ceremony. AMA Life Member King is an actor and director whose career on stage, screen and television spans more than 50 years. Nicoll is a motocross rider and sidecar enthusiast who has reported for AMA Supermoto, Mini Moto SX, Endurocross, the X Games, Formula Drift and Nitro Rallycross during her 18 years in the broadcast industry. In this episode, they reminisce about their many Hall of Fame shows and favorite memories from the dozens of Hall of Fame inductees they have extolled on stage, including Dave Arnold, Wayne Rainey, Don Emler, Kurt Caselli, John Kocinski, Gloria Struck, Tom White, Malcolm Smith, Tommy Hays, Kenny Tolbert and Kenny Roberts.Support the show (https://fs4.formsite.com/AMARacing/form21/index.html)

Grind your own wheat (or not!) and learn a thing or two about what's shaped @cookingissue Dave Arnold, founder of Booker & Dax, and the Museum of Food and Drink to be the epic food person that he is today, including a trip down memory lane and sneak peek at his newest book project. Subscribe on all podcast apps, rate & review on iTunes and Apple Podcasts! Follow us on social media at @judiaann and@eddpodnet Presented by Eat Drink Dine Podcast Network

Connect with Chris: [@chefswithoutrestaurants]Chefs Without Restaurants Podcast: https://chefswithoutrestaurants.org/Perfect Little Bites: https://perfectlittlebites.com/Show Notes:-Chefs without Restaurants: https://www.patreon.com/chefswithoutrestaurants-Chefs without Restaurants on ClubHouse: https://ios.joinclubhouse.com/club/chefs-without-restau-Grow the Show Podcast: https://growtheshow.com/-Grow the Show Facebook Group: https://www.facebook.com/groups/growtheshow-Andrew Talks To Chefs Podcast: https://andrewtalkstochefs.com/-The Food Lab: https://amzn.to/3cZuJKo-Joy of cooking: https://amzn.to/3mukUY5-The Flavor Bible: https://amzn.to/3dKO6Gi-Becoming a Chef: https://amzn.to/3t1rgk8-The 4-Hour Chef by Tim Ferriss : https://amzn.to/3e1Qs3N-Larousse Gastronomique: https://amzn.to/2Q8sX0q-Chef Jose Andres:http://www.joseandres.com/http://www.joseandres.com/en_us/biohttps://en.wikipedia.org/wiki/José_AndrésInstagram: [chefjoseandres]-Chef Michael Tweedie:https://www.adaremanor.com/dining/the-oak-room/Instagram:[@cheftweedie] Twitter: [@tweediesm]-Chef Dave Arnold: https://www.cookingissues.com/https://en.wikipedia.org/wiki/Dave_Arnold-Instagram: [@cookingissues]-Twitter: [@CookingIssues]-Institute of culinary education: https://www.ice.edu/icc-joins-ice?mcid=65371-The Transition From Restaurant Cooking to the Personal Chef and Events Business: https://chefswithoutrestaurants.com/2020/09/21/the-chefs-without-restaurants-podcast-episode-62-the-transition-from-restaurant-cooking-to-the-personal-chef-and-events-business-a-discussion-with-chef-justin-khanna-part-1/-Charging For Your Services, Content Creation and So Much More: https://chefswithoutrestaurants.com/2020/09/28/the-chefs-without-restaurants-podcast-episode-63-charging-for-your-services-content-creation-and-so-much-more-a-discussion-with-chef-justin-khanna-part-2/(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

This week on the whiskey throttle show, Dave Arnold joins us in the studio. Dave was at the helm of Factory Honda during the HRC dynasty, looking over champions like Marty Smith, David Bailey, Bob Hannah, Rick Johnson, JMB, Stanton, O'Mara, McGrath and more. 

Extreme Sports announcer Dave Arnold is also known as The Voice of Off-Road. If you've been to the Lucas Oil Off-Road Racing Series, it's highly likely you've heard Dave's voice. He's announced multiple events, over numerous decades; from SuperCross to X-Games, and he loves Off-Road! "It's the most incredible, physical racing you're ever going to see!" So just how did Dave get into announcing? Well, he was recuperating from a broken clavicle the day he went to watch some friends at a jet ski race and the event announcer never turned up. So, Dave picked up the microphone and started making fun of his friends out on the track. Steve Van Doren from Vans walked up and asked him how long he'd been announcing and he looked at his watch and said ‘about fifteen minutes.' And that's how it all started. Instagram: @BattleApproved and @DaveArnoldLive Twitter: @BattleApproved and @DaveArnoldLive Facebook: @BattleApproved and @DaveArnoldLive This episode of the podcast is brought to you by GrizzlyCoolers.com Get 25% Off anything Grizzly by using the coupon code: battle25 (at check out) --- Send in a voice message: https://podcasters.spotify.com/pod/show/battleapproved/message Support this podcast: https://podcasters.spotify.com/pod/show/battleapproved/support

In this episode we're talking about dinner: what you should make, how you should make it, and why the idea of “dinner” is fraught for so many of us. We talk with Melissa Clark, staff reporter for the New York Times Food section and author of the new cookbook “Dinner in an Instant.” We also chat with Dave Arnold, the Founder and President of the Brooklyn-based Museum of Food and Drink. And we spend quality time with Claire Lower, Lifehacker's food editor and the mastermind behind the “Will It Sous Vide” column.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.