Podcasts about Dessert

Nun kommen wir doch in arge Bedrängnis in einer Angelegenheit, in der uns die traditionelle Etikette keinerlei Orientierung bietet. Für diesen uns vorliegenden Fall gibt es schlichtweg keinen dokumentierten Präzedenzfall weltweit. Wie verhält man sich als guter Freund, wenn jemand (Thomas Schmitt) sich absichtlich (!) hat schwanger machen lassen (Cosimo-Voice), nur um sich nicht dem Problem stellen zu müssen, einen Hundert-Kilo-Tisch, den er aus kurzzeitig aufgeflackertem Lebensmut mal nachts bestellt hatte, in sein Wohnzimmer zu tragen? Soll man erst mal zur Schwangerschaft gratulieren oder ihn zunächst ausschimpfen, weil diese Form von Prokrastination schon in wenigen Monaten ein Menschenkind sein ganzes Leben lang ausbaden muss? Nicht weniger kompliziert und vergleichbar schamlos ist da Jakobs aktuelles Problem. Wo auf der Egozentrikskala von 0 bis Lundt befindet man sich eigentlich, wenn die größte Angst, die einen ergreift, wenn jemand im Restaurant am Nebentisch buchstäblich tot vom Stuhl fällt, darin besteht, ob nun die Servierreihenfolge durcheinandergerät und der nächste Gang am Tisch womöglich dem dritten Stern nicht mehr ganz gerecht wird? Dann doch lieber wie Klaas. Beim Luxus-Öff-Öff ist langsam nicht mehr klar, ob man noch vom Urlauber oder schon vom Aussteiger reden muss. Irgendwie hat er sich nun schlafend auf der Luftmatratze nach Italien verschifft und sein größtes Problem ist aktuell der Wechsel von Gracias auf Grazie. Wir fühlen alle mit ihm, wobei das glatt gelogen wäre, denn wer fühlt denn noch an einem random Mittwoch nach zwei schnellen Bier in der Mittagssonne? Denn: Die Summer Breeze ist vorbei – nun ist wieder Arbeits-Breeze. Viel Spaß! Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/BaywatchBerlin Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Cet été, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des épisodes inédits !Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Audrey Largouët part sur le terrain et se faufile dans les cuisines des chefs !Aujourd'hui, on prend la direction du 3ᵉ arrondissement de Paris pour une immersion chez Maslow Temple, l'une des adresses végétariennes les plus en vue de la capitale. Aux côtés de Mehdi Favri, chef exécutif et cofondateur du groupe Maslow, on explore une nouvelle manière de proposer de la cuisine 100% végétale.Grands classiques revisités, volumes assumés, sourcing exigeant et organisation pensée pour limiter l'impact environnemental : ici, la contrainte devient un véritable terrain de jeu créatif.Une immersion avec les équipes passionnées de Maslow, de la réception des produits au service. Équipes qui ont un défi de taille en tête : changer le monde, rien que ça, ou du moins mettre d'accord végétariens et viandards… en parlant à l'œil et aux papilles. Un épisode garanti sans tofu !Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé.Journaliste : Audrey Largouët ; Réalisateur : Benjamin Macé ; Productrice : Alice Deroide ; Vidéaste ; Édouard Jacques Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dolcino? Ma perché perché nei ristoranti ci sono sempre gli stessi dolci? Cheesecake, tortino al cioccolato, TIRAMISÙ!

Georgia Farm Bureau presented Representative Lynn Smith with its 2026 GFB Commodity Award, and the summer abundance of U.S.-grown produce makes it the perfect time to enjoy fruit pies and other desserts.

Cet été, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des épisodes inédits !Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Audrey Largouët part sur le terrain et se faufile dans les cuisines des chefs !Aujourd'hui, on prend la direction de Roissy-Charles-de-Gaulle, au cœur des unités de production de Newrest, où se préparent chaque jour des milliers de plateaux-repas destinés à voyager à 10 000 mètres d'altitude. Aux côtés d'Alexandre, chef exécutif, et de Marc, responsable communication du groupe, notre journaliste Audrey Largouët explore un ballet millimétré mêlant exigences sanitaires extrêmes, logistique XXL et créativité culinaire. Menus adaptés à des dizaines de régimes alimentaires, recettes pensées pour la réchauffe, sourcing responsable et innovation végétarienne : ici, chaque gramme compte et chaque saveur est calibrée pour l'altitude.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé.Journaliste : Audrey Largouët ; Réalisateur : Benjamin Macé ; Productrice : Alice Deroide ; Vidéaste ; Edouard Jacques Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This week on Straight To The Source, we're pulling up a chair with the humans behind two of Australia's most obsessed-over dessert brands: Oliver Allis, the guy who took a struggling frozen yoghurt shop from four stores to 75 (plus Singapore, because why not), and Eddie Stewart, the chef and baker who turned a drunken Tokyo night out into a Lamington institution. We're talking origin stories, cult followings, and the two-year "ghosting" saga that almost stopped their collaboration. Now Yo-Chi and Tokyo Lamington are dropping a full takeover: hand-dipped micro Lamingtons, a yoghurt that tastes like the real thing, and 5,000kg of collab magic hitting stores nationwide. Limited edition. Blink, and you'll miss it. Grab a spoon - this one's sweet, a little unhinged, and 100% worth the listen. In this episode: How Ollie turned a dying frozen yoghurt brand into a national name Eddie's pandemic-fuelled bakery hustle (and the drunk night that started it all) The full story behind the Yo-Chi x Tokyo Lamington collab Why "same values" beats big money every time in a good collaboration The sustainable packaging move most brands are too lazy to make. Yo-Chi's KeepCup-designed reusable "Go Bowl" (10% off every reuse) and Tokyo Lamington's tape-free, fully recyclable boxes Key Takeaways On why the collaboration took two years: Oliver first pitched mini lamingtons to Eddie in Newtown before Yo-Chii had even opened a Sydney store and didn't hear back for two years. "A two-year ghost," Eddie admits, before finally messaging: "We've cracked the code." The lesson, in Oliver’s words: "Put it out there, let it simmer, and see what happens." On instilling culture at scale: Ollie doesn't rely on a values statement. "We don't have values, we have stuff we care about," he says, running face-to-face sessions in every state to explain why small things, like smiling, matter to the business. On genuine hospitality: "If you put yourself under that pressure to build that team, you don't do a good job at it," says Eddie. "It just naturally comes." He points to Tokyo Lamington's Newtown store, where a largely Japanese staff have built their own community around staff lunches and after-work drinks. On choosing the right collaborators: "A great collaboration is two brands working together with the same values and the same endgame," says Eddie. Both founders say they've turned down or regretted partnerships where the other side was chasing profit over genuine brand fit. On sustainability as more than a gesture: Yo-Chi’s reusable Go Bowl program was co-designed with KeepCup, offers 10% off every reuse and has grown reuse rates from 0.01% to a record 1.3% of transactions. Tokyo Lamington's recyclable, tape-free boxes are, in Eddie's words, "a pain" for staff to fold but "a beautiful box" customers keep and repurpose. On taking the leap: Asked what advice they'd give their younger selves, Eddie says simply: "Take the chance and do it." Oliver’s answer: "Stay true to yourself. Stay curious." About Oliver Allis & Yo-Chi Oliver Allis is the co-founder and driving force behind Yo-Chi, one of Australia's most loved frozen yoghurt brands. After finishing his Bachelor of Business and a year travelling Latin America, Oliver teamed up with his father to take on Yo-Chi during the height of COVID, turning four struggling Melbourne venues into a national brand with 75 stores across Australia and international locations in Singapore. A self-described "brand marketing guy" at heart, Oliver has built Yo-Chi's cult following through bold local partnerships, sustainability initiatives like the reusable Go Bowl, and a company culture rooted in positivity over profit. When he's not dreaming up new yoghurt flavours, you'll find him tending to his backyard finger lime garden, 37 varieties and counting. About Eddie Stewart & Tokyo Lamington Eddie Stewart is the co-founder of Tokyo Lamington, the bakery brand born from a drunken night out in Japan. After a MasterChef stint and a COVID-scrapped plan to open in Tokyo, Eddie and business partner Min Chai opened their first shop on Australia Street with just $20,000 and a lot of hustle. What began with three hand-baked Lamington flavours has grown into a beloved brand with cafes in Marrickville and Newtown, known for seasonal collabs and a staff culture Eddie calls "one big family." A self-confessed cheese fiend, he's always up for a chat and a good collaboration. This episode is proudly brought to you by Seaway Logistics, local experts in global trade. Seaway website: https://www.seaway.com.au About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords: Yo-Chi, Tokyo Lamington, brand collaboration, frozen yoghurt, Lamingtons, Australian food entrepreneurs, food and hospitality podcast, Tawnya Bahr, Lucy Allon, Straight To The Source, Seaway Logistics, Ollie Allis, Eddie Stewart, Business, Food, Dessert, Hospitality, Cult Food Brands, Yochi founder @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Holly knows something about a famous dessert. Can Jason and Colleen guess what it is?Plus, is there a connection between President Lyndon B. Johnson and Beavis and Butthead?! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Il y a 5 ans, Delphine Bodier a décidé de changer de vie et de se dédier à la pâtisserie. Un CAP en poche et plusieurs expériences dans des grandes maisons plus tard, elle ouvre, au début de l'année 2022 , Pampa, sa propre boutique, à Villeréal. Après tout juste deux mois d'activité, Delphine déborde d'idées qu'elle a hâte de reproduire en pâtisseries.Si sa reconversion n'a pas toujours eu des allures de contes de fées, aujourd'hui, Delphine Bodier explique que “la pâtisserie a donné du sens à [sa] vie”. Ce dont elle est le plus fière dans cette aventure ? Avoir réussi toute seule (et bien entourée) à aller au bout de son projet — ou plutôt de son rêve.Au menu de cet épisode :

Dan's  one and only - but much bigger than normal story - we visit an abandoned mining town in Chile's unforgiving Atacama Desert. Locals claim that on rare nights, a bell rings through the ruins and the dead quietly return to finish a day that may have never truly ended. Lynze brings us four tales this week! Peggy The Doll seems to be having long term affects on one listener who didn't properly say good-bye, as the rules go. Then, a midnight snack break is ruined by someone, or something, making its presence known. When a new baby comes home, things get a little bit spoopy on the baby monitor. Lastly, some supernatural spooning?  WE ARE DOING A LIMITED RUN OF 1,500 AUTOGRAPHED BOOKS- SAME AS LAST FEW YEARS! WE HAVE TWO DATES FOR ON-SALE. 500 BOOKS WILL GO ON SALE JUST FOR ANNABELLE'S ON TUESDAY, AUGUST 25TH AT 12 NOON PT/3 PM ET. THEN, THE NEXT DAY ON WEDNESDAY, AUGUST 26TH, THE REMAINING 1,000 BOOKS WILL GO ON SALE FOR ANYONE WHO WANTS ONE AT 12 NOON PT/3 PM ET. ALL BOOKS ARE PRE SALE AND WILL BE SHIPPED OUT TO YOU AS SOON AS THEY ARE READY. THEY WILL BE DELIVERED ON OR BEFORE HALLOWEEN! YAY! ALL BOOKS WILL BE PURCHASED ON OUR WEBSITE, BADMAGICPRODUCTIONS.COM Do you want to get all of our episodes a WEEK early, ad free? Want to help us support amazing charities? Join us on Patreon! Want to be a Patron? Get episodes AD-FREE, listen and watch before they are released to anyone else, bonus episodes, a 20% merch discount, additional content, and more! Learn more by visiting: https://www.patreon.com/scaredtodeathpodcast. Send stories to mystory@scaredtodeathpodcast.com Send everything else to info@scaredtodeathpodcast.com Please rate, review, and subscribe anywhere you listen. Thank you for listening! Follow the show on social media: @scaredtodeathpodcast on Facebook and IG and TT Website: https://www.badmagicproductions.com/ Facebook: https://www.facebook.com/scaredtodeathpodcast Instagram: https://bit.ly/2miPLf5 Mailing Address: Scared to Death PO Box 3891 Coeur d'Alene, ID 83816 Opening Sumerian protection spell (adapted): "Whether thou art a ghost that hath come from the earth, or a phantom of night that hath no home… or one that lieth dead in the desert… or a ghost unburied… or a demon or a ghoul… Whatever thou be until thou art removed… thou shalt find here no water to drink… Thou shalt not stretch forth thy hand to our own… Into our house enter thou not. Through our fence, breakthrough thou not… we are protected though we may be frightened. Our life you may not steal, though we may feel SCARED TO DEATH." Subscribe to SiriusXM Podcasts+ to listen to new episodes of Scared to Death ad-free and a whole week early. Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Sorry, Disturbed listeners, there was a glitch in the Matrix, and the episode didn't release due to a technical error. Please enjoy Episode 287 better late than never! Featuring narrations by: Laura Intravia Dacey Else Laura Lockwood Ardenn Stolz Story 1: Someone to Cook and Clean  Narrated by: Laura Intravia A local handyman makes it clear that not only is he there to help, but he would also like someone to help him, and he won't take no for an answer.  Story 2: Just Beyond the Glass Door  Narrated by: Dacey Else  A young girl is living in her dream apartment, except for one little detail: the sliding glass patio door. She's always been afraid of sliding glass doors and how easily someone could break through one. Then one night, her fears come true. On her way to get a drink of water, she comes face to face with a man on the other side of her sliding glass door.  Story 3: The Dessert Diner  Narrated by: Laura Lockwood  A family road trip takes an interesting turn when they stop for breakfast in an old historical town. They go to a local diner that leaves them hungry for more.  Story 4: The Attachment  Narrated by: Ardenn Stolz A young girl brings home a new friend from a local haunt, but what she doesn't know is that this friend will follow her for the rest of her days. Hello, Disturbed listeners. We need your help in a truly terrifying way: a listener survey. Tell us all of your deep dark secrets; it'll only hurt for a few minutes. You'll find the link below! To show you how much we appreciate you,  we're giving away two $50 gift cards every month. We promise we won't stalk you when we're done. Click here for the Survey Learn more about your ad choices. Visit megaphone.fm/adchoices

Cet été, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des épisodes inédits !Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Audrey Largouët part sur le terrain et se faufile dans les cuisines des chefs !Aujourd'hui, on prend la direction de La Défense, au sommet de la tour Alto, pour découvrir les coulisses d'Exalt, le concept du groupe Compass qui réinvente la restauration collective. Ici, Alicia Vinial, cheffe exécutive passionnée, dirige ses brigades d'une main de maître pour servir chaque jour plusieurs centaines de couverts — avec exigence et créativité. Produits de saison, circuits courts, plats végétariens gourmands, et même un bar à focaccia pour dynamiser les vendredis : rien n'est laissé au hasard. Entre innovation, engagement et goût du beau geste, cet épisode nous plonge dans l'envers d'une cantine pas comme les autres.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé.Journaliste : Audrey Largouët ; Réalisateur : Benjamin Macé ; Productrice : Alice Deroide ; Vidéaste ; Edouard Jacques Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Cela fait des années que je veux la rencontrer et depuis que ce podcast existe je souhaite l'interviewer! Pourtant je ne sais rien de sa personnalité.J'ai juste en tête des faits et notamment en mémoire son passage au Plaza Athénée, époque Alain Ducasse/ Romain Meder, là où dans les cuisines on invente la naturalité. Tandis que les chefs enlèvent la viande, travaillent les céréales, dessinent une petite révolution dans la cuisine de palace, elle désucre et bouscule aussi le client dans le choix de ses produits, sa manière de les travailler et explore une forme de pâtisserie calquée sur un savoir faire de cuisinier. Imaginez alors que cette équipe-là, en travaillant ainsi va décrocher trois étoiles… Imaginez aussi que Jessica deviendra dans ces années-là meilleure pâtissière du monde, élue par le 50 best. Vous allez entendre une jeune femme élevée autour de la valeur travail, dans l'idée de l'indépendance. Vous allez écouter le propos d'une personne déterminée et qui, un peu par hasard, alors que la pâtisserie ça ne la faisait pas vibrer, va réaliser l'inédit et se découvrir une autre famille. Dans le rôle du père en cuisine Alain Ducasse, dans le rôle du grand frère dans l'aventure Romain Meder et voici donc la fille, obstinée, celle qui par principe, ne veut jamais lâcher, celle qui veut faire... différemment!Pour découvrir le travail de Jessica Préalpato ça se passe à l'Hôtel San Regis : 12 Rue Jean Goujon, 75008 Paris Production : NOLA Journaliste : David OrdonoRéalisation : David OrdonoAssistant montage : Thomas LadonneCréation musicale : Nathan CohenContact : podcast@nolamedias.comCrédit photo : Stéphane de BourgiesHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Need a quick and easy dessert for company? Try this apple crumble shared by a dear friend.

Episode 183 of the Tavern Podcast with host Mike features Sam Mickles of Irrelephant Brewing. Listen for Sam's journey from music and dancing into craft beer, his first industry breaks at Ritual, contract brewing with Three Iron and other local breweries, and how his creative background shapes unique recipes like Mama's Dessert, his strawberry golden ale, and the signature African‑American Ale made with sorghum and cultural inspiration. The conversation covers brewing technique and business (contract brewing, building a main menu, recipe development), Sam's passion for community and representation, and practical advice—don't sit on ideas; move when inspiration hits. Sam also shares favorite situational beers, what calms him at the end of the day, and how music fuels his brewing energy. Key takeaways: how creativity and culture inform recipe choices, the importance of building community and representation in craft beer, Irrelephant's goals to expand (including plans for multiple locations and aspirations in Africa), and encouragement for listeners to try new styles and pursue their own projects. Expect candid storytelling, concrete brewing insights, and an uplifting discussion about identity, inclusion, and the role of craft beer in bringing people together.

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Fils de restaurateurs, Michaël Bartocetti a grandi entre les pâtes maison et les heures en cuisine. Ce qui l'a fait penché pour la pâtisserie ? Les odeurs, la matière, les douceurs. Des années plus tard, cette passion ne l'a pas quitté. Quelques techniques et beaucoup d'expériences à son actif, il a à coeur de proposer des desserts tout aussi surprenants que délicieux à la carte des trois restaurants du George V à Paris.La star de ses assiettes ? Le produit. Mélilot, fraise, algue ou chocolat, le produit est toujours roi. Pour le sublimer, d'ailleurs, Michaël a sa petite botte secrète : ajouter toujours un filet d'huile d'olive. De la tarte aux pommes trognons inclus au dessert à l'algue présenté à Alain Ducasse, dans cet épisode de Papilles, il nous confie plein des petites histoires pâtissières qui ont marqué sa carrière.Au menu de cet épisode :

What happens when a protein bar claims to taste like a favourite chocolate treat? On this week's Test It Out Thursday, Africa Melane is joined by fitness enthusiast and mental wellness coach Liezel van der Westhuizen to put the new Barebells Banana Dream Protein Bar through a real-world taste test. Early Breakfast with Africa Melane is 702’s and CapeTalk’s early morning talk show. Experienced broadcaster Africa Melane brings you early morning news, sports, and business, with in-depth interviews featuring politicians and analysts to help make sense of the world. He also enjoys conversations with guests from the lifestyle and arts spheres. Thank you for listening. For more about the show click https://buff.ly/XHry7eQ and find all the catch-up podcasts here https://buff.ly/XJ10LBU Listen live on weekdays between 04:00 and 06:00 (SA Time) on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3N Subscribe to the 702 and CapeTalk daily and weekly newsletters https://buff.ly/v5mfetc Let's keep the conversation going online: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Dessert tables that steal the show and favors your guests actually want to take home; that's the magic of BAM Desserts!! In this episode, we're talking with the Melissa Jenkins, the creative force behind some of the sweetest details in weddings and events today! Custom cakes, cupcakes, cake pops, personalized cookies, macarons, brownies; they do it all. And they can accommodate every guest with their eggless, vegan, and gluten-conscious options for every guest at the table. We dig into how they make building a dessert table (or picking the perfect wedding favor) so effortless, and why their super user-friendly website makes ordering a breeze. Sweet inspiration ahead! Mark your calendars — Saturday, August 29th — because couples from all over Jersey (and beyond!) are invited to renew their wedding vows in a pre-game ceremony at a Somerset Patriots game.

Cet été, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des épisodes inédits !Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Audrey Largouët part sur le terrain et se faufile dans les cuisines des chefs !Aujourd'hui, on prend la direction de Montreuil, dans les cuisines d'un traiteur pas comme les autres : Les Cuistots Migrateurs, fondé par Louis Jacquot. Ici, les gastronomies du monde se croisent et s'enrichissent, grâce à des chefs réfugiés venus de Syrie, du Népal, du Bangladesh ou du Sénégal. Un épisode qui mêle cuisine, engagement et humanité — et qui prouve qu'en cuisine, l'intégration passe d'abord par le goût.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé.Journaliste : Audrey Largouët ; Réalisateur : Benjamin Macé ; Productrice : Alice Deroide ; Vidéaste ; Edouard Jacques Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Bradley's got the skinny on Oreo China's KFC collab and a dessert item from Taco Bell involving a Crunchwrap. Dawn's deadline is here for submitting her shortbread cookies to the MN State Fair!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us Fan MailDrew Larimore a Brooklyn-based playwright, screenwriter and librettist who's been produced in the U.S. and internationally. His plays have been developed and presented with Asolo Repertory's Unplugged New Works Festival, The Barrow Group, Denizen Theatre's New Play Development Series, ANDTheatre, Ensemble Studio Theatre and the Short & Sweet New Play Festival (Sydney & Melbourne). He's been a finalist for the Heidman Award, Lark Playwrights' Week and P73 Playwriting Fellowship.His play, SMITHTOWN was featured in River Styx's 2025 “Posthuman” edition and his play UPSTATE, initially commissioned by Denizen Theatre was presented in the FIRST LOOK series at the Studios of Key West in 2024. Drew made his Off-Broadway debut in 2012 at Walker Space with OUT OF ICELAND. Other plays include TOUCH and THE ANNIVERSARY which is published in Vintage Press' anthology of new work, Shorter, Faster, Funnier.  Drew wrote the book and was co-lyricist for the musical The New Peggy as well as the book and co-lyrics for the satirical holiday show THE BESTEST OFFICE CHRISTMAS PARTY EVERResidencies include Djerassi, Key West Literary Seminar, Studios of Key West, Telluride Playwright's Festival, Dairy Hollow, and Hawthornden Castle in Scotland.For tickets to The Cannibals of McGower County playing at TheaterWorks Hartford in Connecticut opening August 6th through August 30th, visit -https://theaterworkshartford.my.salesforce-sites.com/ticket/#/events/a0SUg000000ik0jMAATo watch the video format of this episode, visit - https://youtu.be/CTUSeDhrRXoResources mentioned in this episode -TheaterWorks Hartford - https://twhartford.orgWebsites and socials for Drew Larimore - www.drewlarimore.comSubstack - https://drewlarimore.substack.comIG -  https://www.instagram.com/bklynobserved/Websites and socials for James Elden, Punk Monkey Productions and Playwright's SpotlightPunk Monkey Productions - www.punkmonkeyproductions.comPLAY Noir -www.playnoir.comPLAY Noir Anthology –www.punkmonkeyproductions.com/contact.htmlJames Elden -Twitter - @jameseldensauerIG - @alakardrakeFB - fb.com/jameseldensauerPunk Monkey Productions and PLAY Noir - Twitter - @punkmonkeyprods                  - @playnoirla IG - @punkmonkeyprods       - @playnoir_la FB - fb.com/playnoir        - fb.com/punkmonkeyproductionsPlaywright's Spotlight -Twitter - @wrightlightpod IG - @playwrights_spotlightPlaywriting services through Los Angeles Collegiate Playwrights Festivalwww.losangelescollegiateplaywrightsfestival.com/services.htmlSupport the show

This week, Juliet and Jacoby cover the latest 'Real Housewives' food drama, discuss multiple hot dog-related stories, and reveal how Fireball shoes that hold alcohol could be useful. For this week's Taste Test, an apple mousse. Finally, they close the show by sharing their Personal Food News and react to a Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

I was thinking about Crumbl Cookies this week and realized they are the perfect metaphor for how a lot of people operate. All the presentation in the world means nothing if there is no real value underneath it. In this episode, I break down what it means to be fact instead of fluff, and why your actions will always outlast your words. The real challenge I want you to sit with this weekend is this: are you the main course in people's lives, or are you still hoping someone saves room for you? Key Takeaways Looking the part without delivering real value will eventually cause people to tune you out completely. You live an autobiographical life through your actions, not your intentions or your words. People who are all fluff specialize in pointing out problems but never do the work themselves. When your word means something, you need fewer words. Quality of follow-through replaces quantity of promises. A dessert mentality means waiting to be included. A main course mentality means becoming the reason people show up. Action Steps Audit one commitment you made this week and either complete it or have an honest conversation about it before the weekend ends. Identify one area where you have been offering opinions or criticism without doing the actual work, and redirect that energy into action. Ask yourself honestly whether the people in your life see you as essential or optional, then choose one behavior to change based on your answer. Notable Quote Your actions precede you, those actions become patterns, those patterns become your personality, and that is just how people remember you.

Drinks? Great. Dessert? Amazing. Chemistry? Definitely there. Then less than 24 hours later, Maya discovered something that completely changed the way she looked at the entire date with Kevin. This episode is going to have everyone talking.See omnystudio.com/listener for privacy information.

Few people can lay claim to having the Australian Prime Minister cook dinner for them, let alone that event taking place at The Lodge, but our guest this week has that and more on her plate. Annabel Crabb - host of the popular ABC TV show Kitchen Cabinet - joins us and spills the beans, peas and corn on her kitchen experience with Anthony Albanese, revealing how the Wagon Wheels almost fell off! Dessert spoons are drawn for the Food Poll as the traditional berry trifle battles it out with the precocious newcomer - the chocolate trifle. Winner takes all. Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Producer - Christopher Gates © 2026 Howdy Partners MediaSee omnystudio.com/listener for privacy information.

Discover why probiotic ice cream is so much more than dessert! In this episode, I'll share how kefir, yogurt, skyr, and cultured cottage cheese can be transformed into creamy, high-protein frozen treats that nourish your microbiome and help keep you satisfied. Learn why these delicious desserts have become a summer favorite in my home and how easy they are to make. Plus, don't miss this week's companion article featuring my favorite probiotic ice cream recipes! Episode link: https://www.culturedfoodlife.com/podcast/why-probiotic-ice-cream-is-more-than-just-dessert-episode-366/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/probiotic-ice-creams-yogurt-kefir-recipes-for-a-healthy-treat/ Check out these other links: My Story Video: https://www.youtube.com/watch?v=CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

On this episode of Bounced From The Roadhouse:Special Guests in 4B:Toilet Shoes Weight In Tomatoes Snoop DOGLove it Or Leave it - Brothers Osborne - Running Down a DreamTom Cruise Days Of ThunderFlashback Friday - What was the coolest thing in your bedroom when you were a child?Insect Dessert Measured my body APPThat's a Great QuestionLasso Man Brandon ShowZac ShowQuestions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

The only thing more dangerous than a zombie apocalypse might be putting this group in charge of surviving one.Episode 143 begins exactly the way you'd expect absolutely nothing to begin—with a debate over why Trader Joe's chocolate bread somehow smells exactly like chicken fingers while someone cracks open a Celsius and declares they're about to get "lit." From there, the rails disappear completely.The crew tackles one of humanity's most important questions: if civilization collapses tomorrow, who are you bringing with you? A combat medic? Engineer? Farmer? Navy SEAL? Jason Statham because apparently he's every profession? Or maybe just Monica Bellucci because if the world's ending, why not shoot your shot? Before long they're debating swimming zombies, Walking Dead logic, World War Z speed rankings, kayaks, Mississippi escape routes, island survival, and whether doctors or mechanics are the true MVPs of the apocalypse.As if that wasn't enough, Rafe finally settles a legendary $1,000 wager, Rizz starts planning his Paris adventure (which quickly becomes everyone convincing him to visit Jim Morrison's grave before literally anything else), and the gang dives into celebrity headlines that bounce from surprisingly emotional to wonderfully ridiculous.Tom Jones' family drama sparks a genuine discussion about fathers and responsibility before everyone gets distracted trying to determine what people actually call Tom Jones' famously enormous... reputation. Jimmy Buffett fans get some good news, Quiet Riot looks for a singer, ZZ Top reshuffles tour dates, and the crew debates whether fans are owed the original lead singer at every concert.Movie talk includes Tom Cruise returning for another lap in Days of Thunder, Glenn Powell stepping into the role of Lou Gehrig, Tom Holland preparing to become Fred Astaire, and a healthy amount of praise for great racing movies, Frankenstein reboots, and anything that gives Moon an excuse to recommend another film.The episode wraps with an all-out Guns N' Roses debate where Billboard's rankings get roasted harder than the listeners, proving once again that no music list survives five minutes around this crew.If you love daily comedy, ridiculous hypotheticals, celebrity news, pop culture arguments, hilarious tangents, and the kind of conversations that somehow begin with breakfast food and end with zombie survival plans, you've found exactly what you were looking for. This daily comedy episode delivers the perfect mix of weird news, sarcastic humor, entertainment gossip, and the lovable chaos that makes The Rizzuto Show one of the funniest morning shows anywhere.Whether you're listening during your commute, pretending to work, or actually preparing for the zombie apocalypse (we don't judge), thanks for hanging out with us. This daily comedy is proof that no topic is safe once the microphones turn on.Follow The Rizzuto Show → https://linktr.ee/rizzshowConnect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michelin star restaurant owner in South Korea faces jail for serving up ants on a dessert. US CD sales on the rise despite Gen-Z not owning CD players. Hitler's birthplace in Austria reopens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

Michelin star restaurant owner in South Korea faces jail for serving dessert topped with ants. CD sales are on the rise despite Gen Z lacking CD players. Adolf Hitler's birthplace in Austria re-opens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Claire Saffitz joins us for a summer-minded conversation about cooking outside the dessert lane. The best-selling author of Dessert Person and What's for Dessert talks pizza-oven construction, YouTube behind-the-scenes, garden life in the Hudson Valley, and—for the first time—details about her upcoming third cookbook, which is a bit of a departure from her previous work. And it's the return of Three Things, where Aliza and Matt discuss what's interesting in the food world, including Matt's visits to Lola's, Bar Chimera, AOOA Farm, and Superiority Burger. Aliza checks out Dolores, Un Posto Italiano, and shares how she is having a real potato salad summer.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Air quality concerns in NYC due to Canadian willdfire smoke... Deadline arrives for 19 Upper East Side buildings to disinfect their cooling towers... 2 Manhattan dessert shops up for title of 'America's Best Ice Cream' full 455 Thu, 16 Jul 2026 09:50:45 +0000 mi3YeCKGMWJ0DhXYCLOztFjcDDifb9PN news 1010 WINS ALL LOCAL news Air quality concerns in NYC due to Canadian willdfire smoke... Deadline arrives for 19 Upper East Side buildings to disinfect their cooling towers... 2 Manhattan dessert shops up for title of 'America's Best Ice Cream' The podcast is hyper-focused on local news, issues and events in the New York City area. This podcast's purpose is to give New Yorkers New York news about their neighborhoods and shine a light on the issues happening in their backyard. 2024 © 2021 Audacy, Inc.

Hour 1: The heat wave and the World Cup continue. Other Sarah had a blast girlie chatting with Marci at the bar yesterday, but what the heck happened to France? 80 is the new 60 as the average lifespan is on the rise. Life is too short to be unhappy. Let's be honest, Brian Austin Green isn't alone. There was a tragic boating accident in the Bay near Alcatraz yesterday. An AI matchmaker is promising to find you love.

There are just some times you have to toss it, right? Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Are you looking to beat the heat with an easy, refreshing, and QUICK dessert?By the end of this episode, you'll want to try a tapioca pudding topped with fresh summer berries that's vegan, gluten-free, and ready in just 10 minutes on the stove.You'll also discover a lemony pasta dinner that comes together fast, with the help of a can of chickpeas, a bundle of greens, and crumbled feta.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:How to Start A Cookbook Club from our SubstackDac Biet: An Extra-Special Vietnamese Cookbook by Chef Nini Nguyen and Sarah Zorn – in the book you'll find the recipes for:Green Jackfruit and Cabbage SaladLemongrass Ground MeatPickled eggplant (here's a similar version to try)And Coconut Tapioca banana pudding (here are two similar recipes: one from Serious Eats with crushed peanuts, and another with caramelized banana on top from Food 52) You can find more of Chef Nini Nguyen's recipes hereLemony Chard with chickpeas and feta by Hetty Lui McKinnon, tossed with pasta****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Send us Fan Mail We're covering the important stuff this week. First up, we talk all things Taco Bell—the good, the bad, and the cheesy. Next, we put ourselves on trial and answer: if it was your absolute last meal on Earth, what are you ordering? Lastly, we introduce Just Why, People?, a brand-new segment dedicated entirely to the little things in life that make us ask... why does this exist and who let it happen?Be sure to give us a like, a follow, and share this episode with a friend!  Thanks for listening! Check us out on Instagram @made_ya_smile_podcast and  Facebook @skitzychicks.  Jesus loves you, you can't mess that up!

This conversation with Emilio, the founder of Emilio's Barcelona, is about exploring the story behind one of the city's most charming artisan ice cream shops.From his first job to the moment he realized he wanted to create something of his own, Emilio shares the experiences that shaped his journey. He talks about why he chose ice cream over everything else, not just as a business, but as something that brings people together and creates moments of happiness.We also dive into the philosophy behind Emilio's Barcelona, its handcrafted flavors, homemade waffle cones, and the passion for quality and genuine customer experience that defines every visit.https://www.instagram.com/emiliosbarcelona/?hl=en [ Emilio's Barcelona, Barcelona Life, Barcelona Cafes, Gelato, Dessert, Founder Story, Behind The Business, Food Culture, Podcast, Melting Pot, Payal Nayar ] #Podcast #Barcelona #Gelato #Caffeinebarcelona Hosted on Acast. See acast.com/privacy for more information.

You learn at least five new things every episode, and this one stacks them fast. Roll your Apple Watch crown instead of tapping it to keep Sleep mode from searing your eyes, then hit Command-Shift-F in the Finder to jump straight to Recents when a saved file vanishes into the void. When a listener asks how to archive iMessages, you’ll meet iMazing, Shottr’s scrolling screenshots, privacy.apple.com, and a public-key-encryption rabbit hole that explains why even Apple can’t hand your texts back. You’ll also learn to Control-click the Printers list to reset the entire CUPS printing system, and to check every app’s Rosetta versus Apple Silicon status before sluggish performance quietly fools you, because Rosetta survives macOS 27 but finally bows out in fall 2027, so audit those Intel holdouts now. Then the questions roll in. You’ll troubleshoot a PDF that downloads on one Mac but stalls on another (think DNS blocks, CDN handoffs, stale session cookies, and a fast browser swap), wrestle Apple TV lip-sync into line by killing soundbar processing and matching frame rates, and chase a self-dimming iPad back to its ambient-light sensor and screen protector. Cool Stuff Found delivers a Beelink dock that sidesteps Apple’s storage surcharges and Pixette for reviving an ancient iPad as a photo frame. And when refurb Mac minis sell out in two hours and Apple nudges prices up overnight? Don’t Get Caught letting hope prevail like Dave did, grab it the moment you see it, because that cart won’t hold it for you. 00:00:00 Mac Geek Gab 1149 for Monday, July 6th, 2026 July 6th: National Air Traffic Control Day 00:02:47 A quick video from Dave's daughter's wedding MGG Monthly Giveaway – Win a license to Mole Quick Tips 00:00:01 Jan Landy-QT-Roll Your Apple Watch crown in Sleep Mode to go easy on your eyes 00:06:36 Claire-QT-To Find something you just added, Command-Shift-F in Finder for your Recents list 00:11:02 GW-I wish Apple had a way to archive Messages iMazing (and formerly PhoneView) Remember privacy.apple.com 00:19:09 Message in iCloud and Public Key Encryption Shottr's scrolling screenshots 00:23:33 WillRun4Fun-QT-Control-click in Printers list to Reset Printing System Enable CUPS web page on your Mac Visit https://localhost:631/printers/ If that fails, open Terminal and run “cupsctl WebInterface=yes” to enable it 00:26:14 TheDaveAbides-QT-Check your apps’ Rosetta/Apple Silicon status 00:35:28 Andrew-QT-Buy your refurbs immediately…don’t just leave in your cart Refurb Tracker RefurbMe AppTamer Sponsors 00:40:49 SPONSOR: Keeper. Right now, Keeper is offering our listeners 60% off personal and family plans at https://Keepersecurity.com/MGG. This offer is only for podcast listeners! 00:42:10 SPONSOR: Even Realities G2. Use promo code MGG at evenrealities.com to get 10% off Even Ring 1 and/or Even Clip when you add them to your Even G2 order. 00:43:48 SPONSOR: Decagon. Ready to transform your customer support? Decagon helps companies create personalized, concierge-style customer experiences with AI agents across chat, email, voice, and SMS. Go to https://decagon.ai/MGG to get a personalized demo and see what Decagon can do for your team. Your Questions Answered and Tips Shared! 00:45:16 Mike-Why can I download a pdf on ONE computer, but not another? 00:53:01 David-How do I resolve Apple TV lip sync issues? YouTube A/V sync videos AWOL 2500 Projector Sonos Soundbars 01:04:52 Larry-iPad Dims When I don't want it to Cool Stuff Found 01:12:44 Mike-CSF-Belkin Beelink Mac mini storage dock (and others like it) 01:14:24 Greg-CSF-1147-Pixette for displaying photos on an old iPad 01:16:55 MGG 1149 Outtro MGG Monthly Giveaway Bandwidth Provided by CacheFly Pilot Pete's Aviation Podcast: So There I Was (for Aviation Enthusiasts) The Debut Film Podcast – Adam's new podcast! Dave's Business Brain (for Entrepreneurs) and Gig Gab (for Working Musicians) Podcasts MGG Merch is Available! Mac Geek Gab iOS app Mac Geek Gab YouTube Page Mac Geek Gab Live Calendar This Week's MGG Premium Contributors MGG Apple Podcasts Reviews feedback@macgeekgab.com 224-888-GEEK Active MGG Sponsors and Coupon Codes List BackBeat Media Podcast Network

Today we're talking about the legacy of one of the winemakers who helped put Willamette Valley on the map. We also have recommendations for the best summer reads and cool treats that are not technically ice cream (but are delicious). Joining host Claudia Meza are local food and drink reporter Alex Frane and senior artistic director at Literary Arts, ⁠⁠Amanda Bullock⁠⁠. Discussed in today's episode: ⁠⁠Joe Campbell, co-founder of Elk Cove Vineyards, dies at 87⁠⁠ [Oregonian] ⁠⁠Phelp's Creek Vineyards⁠⁠ Summer reads: ⁠⁠Scavengers by Kathleen Boland⁠⁠ ⁠⁠Homebound by Portia Elan⁠⁠ ⁠⁠Famous Men by Julie Buntin⁠⁠ Icy treats: ⁠⁠Kulfi⁠⁠  ⁠⁠Cornet Custard⁠⁠  ⁠⁠Ice Queen⁠⁠  ⁠⁠Kate's Ice Cream⁠⁠  ⁠⁠Pinolo Gelato⁠⁠ Become a member of City Cast Portland today! Get all the details and sign up ⁠⁠here⁠⁠.⁠ ⁠ Who would you like to hear on City Cast Portland? Shoot us an email at ⁠⁠portland@citycast.fm⁠⁠, or leave us a voicemail at ⁠⁠503-208-5448⁠⁠. Want more Portland news? Then make sure to sign up for our ⁠⁠morning newsletter⁠⁠ and be sure to follow us on ⁠⁠Instagram⁠⁠. Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at ⁠⁠citycast.fm/advertise⁠⁠. Learn more about the sponsors of this July 6th episode: ⁠⁠D'Amore Law⁠⁠

Bugs nibble at our elbows, and the sun burns our necks as we climb the tallest mountain on the East Coast to take in the breathtaking views of Acadia National Park in Maine. Next, we stop for lunch at a bakery to try a sweet wild blueberry pie before strolling through a museum with Native American crafts and another museum dedicated to the small but mighty Atlantic Puffins.  Happy Independence Day/Happy 250th Anniversary (United States)!

A spirited debate breaks out over the necessity of apple pie on the Fourth of July and whether rejecting holiday traditions is considered un-American. The conversation shifts to favorite hot dog brands before critiquing wealthy celebrities like Michael Jordan and Brad Pitt for taking on unnecessary product endorsements. 01:00 - Ray Charles Musical Energy 02:11 - July 4th Pie Debate 04:05 - Holiday Food Traditions 07:30 - Top Hot Dog Brands 09:23 - Celebrity Endorsement Critiques

Do you say a Bracha on dessert!? Do you have to wear a kippa!? Importance of dressing for hashem!!!

WE READ ALL FAN MAIL FOR FREE JUST CLICK THIS LINK IT'S NOT A SCAMSupport the showFollow our Instagram: @swallowdaddysSubscribe to Youtube: @swallowdaddysFollow RJ: rj_sainsFollow Drew: drewbockkindof (deleted instagram due to gross incompetence)Join Patreon for Early Access and Bonus Content: Help Us

Dessert is delicious. But if it's the only thing on your plate, eventually you're going to get sick. Somewhere along the way, we started treating relationships like the main event. Like life begins when you get the boyfriend, the ring, the wedding, the happy ending. Meanwhile, we're hurtling through space on a floating rock with entire lives to build, people to meet, places to see, and stories to collect.Love is beautiful. Love is worth wanting. But life is happening now, not after you find it.Follow the pod on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Chloe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠

Horror history gets weird, reflective, and dangerously snackable this week as This Week in Horror History travels through June 8–14 with mischievous monsters, haunted hotels, supernatural comedy, demonic hauntings, creepy mirrors, and one killer dessert that may be eating America alive.This episode digs into a packed week of classic horror movies, cult horror sequels, supernatural blockbusters, 1980s horror, haunted-house horror, and strange consumer-satire body horror, including the release of Gremlins, the same-day arrival of Ghostbusters, the wider theatrical expansion of The Shining, the hit sequel The Conjuring 2, and the mirror-filled nightmare of Poltergeist III.Inside this episode:• Gremlins turns one cute little mogwai into small-town monster chaos and helps push Hollywood toward the PG-13 rating.• Ghostbusters brings haunted libraries, demonic possession, rooftop apocalypse, and paranormal exterminators into one of the biggest supernatural comedy franchises ever.• The Shining expands wider in U.S. theaters, pulling more audiences into Stanley Kubrick's cold, hypnotic nightmare inside the Overlook Hotel.• The Conjuring 2 sends Ed and Lorraine Warren to the Enfield haunting and introduces one of modern horror's most memorable demonic figures.• The Deep-Cut Spotlight goes to Poltergeist III, the strange 1988 sequel that traps Carol Anne inside a haunted Chicago high-rise full of mirrors, elevators, cold hallways, and unfinished supernatural business.Plus: a horror birthday roll featuring Johnny Depp, Natalie Portman, Jurgen Prochnow, and Adrienne Barbeau, a creepy look at how horror sneaks into family homes, hotels, corporate towers, grocery aisles, and blockbuster comedy, and a weekly recommendation for Larry Cohen's weird, gross, and sharply satirical cult classic The Stuff.From mogwai mayhem and ghost exterminators to haunted reflections, demonic forces, the Overlook Hotel, and a mysterious dessert that might be consuming its customers from the inside out, this week proves horror can invade almost anything: your home, your hotel room, your movie theater, your refrigerator, and your appetite.

“I'd  like to propose a toast to the garden, to this beautiful planet, and to the gardener. You know,  some people have gardens, some people don't. But, they need to have a garden because Grandfather used to say, “We are all a garden in the world." So, I give thanks to the garden and the gardener.” —Carlo MontesantiAnd so, we have gathered to the final course in this banquet, Dolce. Dessert. Here at this table, we reflect on inheritance. Returning once more to conversations with Carlo Montesanti, Jessie Jowers, and Arianna Gelpke, this episode lingers on to ask if we can remember landscapes, and if we can do so over a shared meal. What does it mean to grow (food, family, and tradition), in a world that has increasingly been shaped by speed, extraction, automation and touristic ideals? Amidst these changes, what remnants will we be able to conserve? In "Dolce," we continue our walk at Slow Life Family Farm, moving between memory, archaeology and rituals made at the dinner table and reflect on the legacy of slow food—that it is not a cuisine and, maybe even, not exclusive to the romantic imagings of Italian provincial life. Perhaps, it is about the way we attend to Earth and care for its continuity, asking not what we can take from it, but what we can give in return. We also join Arianna at Corzano e Paterno to discuss the process of "reading the grapes" and the factors that influence wine-making. This episode contemplates sweetness as something more than a flavour, as a longing for ways of living that keep us in relation to one another and the land which feeds us. Fat of The Land is a series that asks us what we mean when we look for connection between people and the land. Following a desire for real relation, for deliciousness, and for slowness, each episode traces what happens when we follow this desire. This episode is brought to you by generous sponsorships from Ritū and Terra Elaÿa. Music and sound design in this episode is brought to you from the For The Wild Studio.Thank you to Carlo and Jessie of Slow Life Family Farm and Arianna of Fattoria Corzano and Paterno  for joining us in conversation.BiographiesCarlo Montesanti: Born in Siracusa, Carlo is an esteemed English-speaking guide in Eastern Sicily, known for his work with BBC nature documentaries and Netflix's Chef's Table series.Jessie Jowers: With a passion for the traditional uses of plants, Jessie brings a wealth of knowledge about local crafts, foods, and medicines to our farm's daily life. Arianna Gelpke: Arianna Gelpke is a representative of Fattoria Corzano and Paterno, working in the family farm, and wine, cheese and oil production. She is passionate for nature and working with the land in the pursuit of sustainable agriculture and high-quality artisan produce. Since Wendelin Gelpke purchased Corzano in 1971 and the subsequent addition of Paterno in 1974, the two-hundred-hectare farm has developed along three different lines: wine and oil production, artisanal sheep's cheese production, and “Agriturismo.”Partners RitūFat of The Land is a series about what it means to be in relationship with land, food, and the people who tend both across generations. Ritū was made with the same kind of care; six ancient plants, ground and blended into a morning cup that honors the land it comes from, delivered in a compostable bag that returns to the earth.Ritu built a custom landing page for us and would like to offer For The Wild listeners 25% their first month with a discount code FORTHEWILD25. To order yourself some Ritu, head to: drinkritu.com/forthewild Terra ElaÿaThanks also to Elaÿa for the support of this series. Terra Elaÿa is a sanctuary where ancient ways meet the needs of our time. We emerge at this time of crossroads, standing as a space for the transformation, renewal, and re-enchantment of the human spirit. Located in the heart of southern Italy, we provide a place to come into a deeper relationship with life: to slow down, listen, and restore embodied wisdom.Head to terraelaya.com to learn more upcoming Elaÿa experiences or to host an event.  Support the show

Dessert is not the problem. Guilt aorund it is. Morgan, Christin, and Jess S. get into why so many people have a complicated relationship with sweets, where that relationship actually comes from, and what the science says about what happens in your brain when you restrict something you actually want. They talk about the food rules we grew up with, almond moms, the restrict-overeat-reset cycle, and why trying to replace the brownie with fruit and then a granola bar and then cereal means you end up eating everything in the kitchen and still not feeling satisfied. Plus a conversation about generational food guilt, raising kids without passing it down, why cravings are information and not a character flaw, and why just having the brownie was always going to be the better option. Black Iron Nutrition Book a Free Discovery Call Free Macro Calculator Free Downloads Black Iron Blog