Podcasts about dining

Program for 11/13/2025 Dining with Jesus, Part 1

Dubai chocolate and dirty sodas. Truffle fries and tomahawk steaks. It seems like every day there is another food trend coming across our feeds—but are they worth the hype? In this episode, George and Cheryl give their unapologetic thumbs up or thumbs down on some of the biggest food trends over the last few years. And in a rare detour from the way things typically operate at Arch Eats, there’s quite a bit of disagreement. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. This episode is sponsored by Saint Louis Art Museum and supported by Proper Cannabis. Don’t miss Anselm Kiefer: Becoming the Sea, a monumental exhibition at the Saint Louis Art Museum. As the artist’s first American retrospective in more than 20 years, the exhibit features iconic pieces from Kiefer’s storied career alongside new, massive, site-specific installations. The exhibition is free and on display through January 25. Learn more. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Mainlander, 392. N. Euclid, Central West End, no listed phoneSasha’s on DeMun, 706 De Mun, Clayton, 314-863-7274.Swig, 587 Mid Rivers Mall, St. Peters, no listed phoneSeven Brew Coffee (multiple locations)El Milagro Azteca, 4940 Southwest, Southwest Garden, 314-664-9955.Rock Star Tacos, 4916 Shaw, The Hill, 314-571-9016.Sabroso Cocina Mexicana (two locations)Pint Size Bakery, 3133 Watson, Lindenwood Park, 314-645-7142.O+O Pizza, 102 W. Lockwood Ave, Webster Groves, 314-942-1216.Scout’s, 2704 Locust, Midtown, no phone as yet See omnystudio.com/listener for privacy information.

"You Are Welcome": One Woman's Experience with Solo Travel, Food Adventures, and the Kindness of Strangers | Conversations with a Chiropractor Episode Description What actually happens when you travel the world alone—on purpose? In this warm, high-signal episode, Dr. Stephanie Wautier sits down with a dear friend, a seasoned solo traveler who's collected stories from San Francisco to Morocco, Palau, Vietnam, and Greece. You'll hear how one spontaneous weekend changed everything, why a great meal can open doors, and how culture, safety, and serendipity weave together when you give yourself permission to go. She shares her simple starter plan for first-time solo travelers, the "prop" that makes dining alone easier, and the mindset that turns awkward moments into invitations. From sharing a table with strangers who became friends to a full picnic waiting atop an Atlas Mountain summit, this conversation is a reminder that most people, most places, are better than the headlines. As one Moroccan shopkeeper told her: "You are welcome."

The WDW 4 Families crew is fresh off their latest October trips to Walt Disney World—and they've got stories, surprises, and tips to share! From crowd levels and weather to seasonal events and what's new in the parks, this episode is your insider look at fall 2025 at Disney. What worked, what didn't, and what should you plan for your own autumn visit?

Mexican food has returned to the heart of Trumansburg with the opening last week of El Amigo Restaurant. Ten years after they opened Old Mexico in Ithaca's southwest, followed by Old Mexico Express in Collegetown and Zocalo Mexican Bar & Grill at the Shops at Ithaca Mall, the same family has opened a fourth location in the former home of the Silver Line Tap Room, Dorothy's Music Room, and the Pourhouse. Now open: El Amigo Mexican Restaurant in Trumansburg Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

If French rugby is fine wine, the Boks uncorked it, chugged it straight from the bottle, and smashed the glass on the way out. The Springboks have once again marched into Paris like uninvited houseguests, stomping mud across the carpets, smashing the crockery, and pocketing a few heirlooms for good measure. France looked overrated, outmuscled, and utterly unable to dent the Bok defence, while the refereeing circus gave us scrums that made no sense, a red card that raised eyebrows, and yellows that felt more like lottery tickets. Rassie's substitutions were bold, Siya's leadership was immense, and Esterhuizen looked every bit the golden key to unlock this side. Sasha or Manie — who's really the man (hint, it's still Pollard)? Meanwhile, the 9s are bringing the heat, but KLA might not be it. Beyond Paris, the Northern Hemisphere chorus of “we're undercooked” rang out again, conveniently forgetting that the shoe is on the other foot every June. Italy toppled Australia, leaving us wondering if Joe Schmidt's fire has fizzled. Scotland spooked themselves against New Zealand in what quickly became the DMac show. England scraped past Fiji, though the islanders could easily have stolen it, with refereeing once again in the spotlight. Wales, poor Wales, were left licking wounds after Argentina gave them another bruising reminder of reality. And in the background, World Cup qualification permutations rumble on: Namibia struggling, Belgium proving they're more than just chips. It was a weekend of broken narratives, hot takes, and Southern Hemisphere swagger, and we're here to stir the pot with all the banter you can handle. Music by @monstroid, 80s TV Show

Director of Educational Outreach at “Next Gen Personal Finance” Yanely Espinal gives tips on how to achieve the best financial quality of life. Also, Darius Rucker stops by to discuss his brand-new band that brings together three rock legends. Plus, the best gifts ahead of the holidays – all for under $50. And, forecasting travel and dining trends for 2026.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Todd Graves is one of my favorite living founders. He owns over 90% of Raising Canes — a business that is worth at least $20 billion. Todd's maxim is "Do one thing and do it better than anyone else." It is impossible not to be inspired by his terminator levels of determination. I hope you enjoy our conversation as much as I did. Episode show notes: ⁠https://www.davidsenra.com/episode/to... Made possible by Ramp: ⁠⁠https://ramp.com⁠⁠ HubSpot: ⁠⁠https://hubspot.com⁠⁠ Function: ⁠https://functionhealth.com/senra⁠ Chapters 00:00 The Entrepreneurial Mindset: Sleep and Business Obsession 02:13 The Birth of Raising Cane's: Overcoming Skepticism 03:29 Inspiration from In-N-Out Burger 07:17 The Importance of Quality and Focus 14:49 The Journey to Success: Hard Work and Sacrifice 19:21 The Early Days: Building Raising Cane's from Scratch 21:23 Financing the Dream: Unconventional Paths 32:28 The Relentless Pursuit of Success 33:02 Commitment and Oaths: The Camping Trip 34:02 Fanaticism and Relentless Focus 34:53 Learning from Others and Continuous Improvement 35:06 The Never-Satisfied Mindset 36:04 The Importance of Founders in Business 39:55 The Purpose Beyond Profit 51:52 Financing the Dream: Credit Cards and SBA Loans 55:47 Building the First Restaurant 57:56 Expanding the Vision 58:59 Positive Motivational Management 01:00:51 Creating a Coaching Culture 01:01:42 Intrinsic Motivation vs. Titles 01:02:41 The Importance of Being Present 01:06:35 Respect, Recognition, and Rewards 01:09:12 The Power of Encouragement 01:18:10 The Myth of Delegation 01:22:57 Focus on What You Do Best 01:30:07 Dining at Jiro in Tokyo 01:30:59 The Franchise Model Debate 01:32:50 Challenges of Franchising 01:35:21 Building a Business Authentic to You 01:37:07 Financing and Expansion Strategies 01:49:13 Surviving Hurricane Katrina 01:55:48 Lessons from Estée Lauder 01:58:06 Final Thoughts and Reflections

Cosmopolitan ditches its ice rink, details about a couple more holiday pop-ups, two reward program tier promos and lots more Vegasy news and merriment The post FHBM #983: Getting Festive first appeared on Five Hundy By Midnight.

PREVIEW. Consumer Spending Concerns Despite Packed Indiana Restaurant. Jim McTague recounts dining at the Union Hall restaurant in the Journeyman Distillery in Porter County, Indiana, a magnificent facility renovated from a Civil War-era woolen mill. Though all 160 tables were filled, the manager reported that business is off 3 to 5% compared to last year, suggesting customers are being more careful with their spending.

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We sat down with local food writer and curator Katie Robertson to chart Bentonville's rise as a destination for inclusive dining—with celiac-safe kitchens, vegan menus, and allergy-aware staff. Katie takes us behind the scenes of a movement powered by a growing population, deeper nutrition awareness, and Arkansas's agricultural backbone. We spotlight fully gluten-free breweries like Stoic Brews Alternative and bakeries like Sandi Sue's; and shout out to vegetarians with a variety of Southeast Asian cuisine, and the vegan scene gets a boost from Third Space Coffee's 100% vegan menu, plus unexpected menus like Pedaler's Pub and Sunny's with lots of tasty options.This episode can be paired nicely with our delicious food guide, prepared by Katie: https://www.visitbentonville.com/blog/stories/post/holiday-dining-in-bentonville-glutenfree-vegan-allergyfriendly/ A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

It arrived in the hands of a waiter, who moved with the lightness and grace of a ballet dancer across the restaurant floor. It had a fleshy colour. A creamy, brown kind of hue. It was inflated to the size of a balloon, but the shape was slightly less uniform. “Asparagus,” said the waiter. “Prepared in this pig's bladder.” I don't know how many bladder-based meals you've had in your life but that was a first for me. The asparagus, I should say, was absolutely delicious. But not so amazing that I personally felt compelled to give up roasting food in my oven in favour of bladder cooking, from then on. I was dining at Eleven Madison Park. It's an extraordinary fine-dining restaurant at the foot of Madison Ave in New York, just across the way from the Flatiron Building. Tom Brady had his penthouse across the road. I once saw Rupert Murdoch walking his dog in the park outside. And the food at ELP is as fancy as the neighbours. As a winner of three Michelin Stars, Eleven Madison Park is widely considered one of the very best restaurants in the world. The Michelin Star system is certainly an effective marketing tool. It has been with me. I've sought out other Michelin-starred restaurants in New York, including when Kiwi Matt Lambert won a star for his work at The Musket Room. I've dined in Bilbao, where they have a higher concentration of Michelin-starred restaurants than anywhere on Earth. I've lined up early and eaten at what was the world's cheapest Michelin starred restaurant – dim sum in Hong Kong. As much as anything, I've treated eating at most of these places as an experience. A rare treat. Not so much as a source of nourishment, but as food for memories. As the Michelin judges turn their attention to our restaurant scene, I just hope they don't come here expecting the absolute finest of fine-dining. I appreciate they look at a range of restaurants, but for a few exceptions, la-de-dah's not really us. We don't do fussy. We don't do fiddly. We do a more casual, relaxed style that befits our culture. Really good ingredients cooked well and more often than not, designed to be shared. It's funny, as incredible as my night was at Eleven Madison Park, the single best meal of my life wasn't at a Michelin-starred restaurant. There were no white tablecloths, no sommelier-curated wine list. It was in tiny, legally questionable firetrap of an apartment in Paris, that my best mate called his home. I'd flown in with another mate the day before, and the three of us had gone for a long jog by the Seine to try and kick the jetlag. On the way back home, we stopped by one of the local farmers' markets and picked up some gooey cheese, tomatoes, salami, and baguette. We sprawled out on the floor of the apartment, cutting off hunks of each and stuffing them into our mouths. It was heaven. And that's the thing about the best meals. Ultimately, it's not the truffle mousse or the poached dodo's egg or even the inflated pig's bladder that makes the magic, it's the people. See omnystudio.com/listener for privacy information.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about offerings at the Few & Far Restaurant & Bar. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about this steak house in Watertown, MA. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

In this festive and flavorful episode of **Remy's Roundtable: The Florida Theme Park Podcast**, your hosts **Remy**, **Jen**, and **Mike** gather around the Roundtable to share stories, laughs, and plenty of Disney magic. As the holidays approach, the crew dives into food, history, and haunted adventures across the Walt Disney World Resort — blending nostalgia, flavor, and fun into one unforgettable show.Remy and Jen start things off by taking listeners to **EPCOT's International Food & Wine Festival**, where they share their culinary discoveries from around the world. The duo recounts their stops at some of the most talked-about booths this season, including *Gyozas of the Galaxy*, *India*, *Greece*, and the perfectly cozy *Milled and Mulled* stand. They discuss the dishes that stood out, the flavors that surprised them the most, and how the festival atmosphere continues to make EPCOT one of the most exciting parks to visit during the holiday season.As they savored delicious bites and drinks, Remy and Jen also caught a high-energy live performance by **Big Bad Voodoo Daddy**, bringing that swingin' holiday flair to the American Gardens Theatre. Between the music, the food, and the festive spirit, their visit to the festival perfectly captured the essence of the season at Walt Disney World.Next, Jen takes the mic for her always-enlightening segment, **This Week in Disney History**. In this week's historical spotlight, Jen dives into a fascinating moment from the 1950s when **Walt Disney appeared as a guest on the popular television game show “What's My Line?”** It's a piece of Disney history that many fans may not know, giving listeners a glimpse into how Walt's charm and humor captivated audiences beyond the theme parks. Jen breaks down how appearances like these helped shape Disney's image as both an innovator and an entertainer during a time when television was still finding its footing.Then, Remy brings on the chills with his segment, **Ride of the Week**, focusing on one of Disney's most beloved and legendary attractions — **The Haunted Mansion**. Remy explores the ride's history, from its early development by Walt Disney and his Imagineers to the timeless storytelling that keeps guests coming back for more. He highlights the unforgettable work of voice actor **Paul Frees**, the “Ghost Host” who gave life (or death!) to the attraction's haunting personality. Remy also shares some eerie fun facts, creative design details, and his personal connection to this classic ride that continues to define Disney's dark side of fun.Finally, **Mike** wraps things up with another mouthwatering edition of **Mike's Munchies**, this time featuring **Jiko – The Cooking Place** at Disney's Animal Kingdom Lodge. Known for its vibrant flavors and elegant atmosphere, Jiko is one of Disney's culinary crown jewels. Mike walks listeners through his perfect meal — from appetizers and entrées to desserts and drinks — breaking down the experience with his signature humor and foodie expertise. Of course, Remy jumps in to calculate **Mike's grand total**, revealing just how much a dream meal at Jiko might set you back.With laughter, storytelling, and plenty of passion for all things Disney, this episode has a little something for everyone — from food lovers to history buffs to thrill ride fans. So pour yourself a festive drink, kick back, and join **Remy, Jen, and Mike** for another magical, delicious, and slightly spooky edition of **Remy's Roundtable: The Florida Theme Park Podcast**.

Nicolas Budzynski, the CEO of globally acclaimed French Mediterranean restaurant La Petite Maison, shares his expansion plans and why he keeps his team focused on long-term vision. Plus: A dispatch from Aalto Founder School.See omnystudio.com/listener for privacy information.

On Wednesday's show: On Election Day, Democrats won high-profile races in Virginia, New Jersey, and New York, while back here in Houston, closely watched races for Congress and Houston City Council are headed to runoffs. We discuss election results and the latest developments in politics in our weekly roundup.Also this hour: Dining out has been getting more expensive. So, we turn to our gaggle of foodies and seek their suggestions for the best low-cost eating options around town on this month's edition of The Full Menu.And gifted and talented programs in Texas schools can take many forms. An education expert explains how those programs have evolved to embrace more than just academic prowess.Watch

Vidcast:  https://www.instagram.com/p/DQqtsDMDXak/The chair legs break creating fall hazards. This recall applies to chairs with SKU numbers 108-976, 109-100, 109-117, 109-123, 121-287, 436-035, 436-074, 436-096, 436-123, 686-763, 686-774, 387-127, 387-135, 387-141, and 387-166.About 54,930 of these chairs were sold in the US and about 3,160 were  sold in Canada from January 2021 through January 2025.Stop sitting on these recalled chairs right and contact Crate & Barrel at 1-800-451-8217 or by email at recall@crateandbarrel.com to receive a free replacement chair and arrange for the recalled one to be picked up at no charge.https://www.cpsc.gov/Recalls/2026/Crate-and-Barrel-Recalls-Ana-Dining-Chairs-Due-to-Fall-Hazard#crateandbarrel #anachair #legs #falls #recall

For over 40 years, Drew Nieporent conceived many hit dining concepts under his Myriad Restaurant Group including Nobu, Tribeca Grill, Rubicon, Montrachet, Corton, Bâtard. In his 2025 memoir, “I'm Not Trying To Be Difficult,” Nieporent shares how a kid from New York's East Side pursues his dream of working in hospitality and, ultimately, delivers customers memorable dining experiences. He shares stories from (his words) the restaurant trenches and dealing with his chefs and restaurant critics.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

Looking for daily inspiration?  Get a quote from the top leaders in the industry in your inbox every morning.   Every year, millions of attraction visitors lose hours in line instead of making memories. Since its inception, accesso's virtual queuing has saved more than 4.5 billion minutes of wait time, freeing guests to pack their day with more rides, eats, and excitement. The result? Happier guests who spend more and a better bottom line for you. Ready to turn waits into wins? Visit accesso.com/ROIClinic. The queues are virtual. The results are real. Phil Royle is the Vice President of LEGOLAND Development and Operations at Merlin Entertainments. With nearly 25 years at Merlin, he's grown from a 17-year-old ride operator at Chessington World of Adventures to opening Madame Tussauds Hollywood, leading guest experience at LEGOLAND Florida, and spearheading the development and launches of new LEGOLAND parks in New York, South Korea, and Shanghai. His career spans operations, development, community engagement, and global brand stewardship across 11 parks, multiple water parks, and themed hotels. In this interview, Phil Royle talks about being brick-centric, fantastical escapism, and teaching everything you can. Brick-centric “We have to make sure that everything we do centers around the brick. The brick is absolutely a core part of everything we do.” Phil explains that the LEGO brick is not just theming—it's the operating system for the entire resort experience. Because LEGOLAND serves families with children ages two to twelve, attractions are intentionally designed as “pink-knuckle” firsts: first coaster rides, first driving school licenses, and first hands-on build zones. Accessibility and inclusion are embedded, from wheelchair access to widespread Certified Autism Center credentials across parks, aligning day-to-day operations with the brand's “only the best is good enough” ethos. He describes a tight collaboration with the LEGO toy company, aligning new lands and attractions to upcoming toy lines so the parks bring IP like Monkey Kid to life in rides, hotels, and interactive spaces. Even hotel rooms extend the brick-first philosophy: families wake up inside immersive, character-rich environments and can step straight into building play, ensuring the brick is literally the first and last touchpoint of the day. Fantastical escapism “We want that fantastical escape to just say, ‘wow, I woke up at LEGOLAND.'” Phil explains that escapism is a design and operational mandate for both kids and parents. While queues and coasters provide the familiar structure of a theme park day, discovery and agency come from integrated build-and-play moments, such play areas inside queues, free-build buckets, guided vehicle-building challenges, and earthquake tables that turn trial-and-error into laughter and learning. Guests think they're just racing cars or stacking towers; in reality, they're encountering physics, structural engineering, and cause-and-effect through tangible, joyful play. He emphasizes that parents are part of the magic. Attractions and play spaces are planned so adults can ride, build, and celebrate alongside their kids, or comfortably supervise from thoughtfully designed lounges with clear sightlines (single-entry/exit play areas). Dining, shows, seasonal characters, and event overlays (from Brick or Treat through the holidays) complete a rhythm that lets families “forget the big wide world” for a day and live inside a story built from bricks and imagination. Teaching everything you can “You can only move on if you teach your team absolutely everything you can so that they can be successful on their own.” Phil frames leadership mobility and park scalability as outcomes of radical knowledge transfer. Opening multiple parks across continents required documenting processes, building successor capability, and ensuring local teams could operate confidently after handover. When knowledge is hoarded, questions bottleneck at the last team; when it's centralized and shared, the next parks in the pipeline (Shanghai, Shenzhen, and beyond) can accelerate with fewer blockers. He also extends teaching beyond internal teams to partners, media, and communities, using proactive education to align global safety standards with local norms (as in South Korea), and cultivating networks where safety transcends competition. For Phil, mentoring, documentation, and cross-park/intake relationships are the real engines that let leaders “move on to the next project” without leaving gaps behind.   To connect with Phil directly, he recommends reaching out on LinkedIn. To learn more about the company and what's new at the parks, visit the LEGOLAND website (including information on seasonal events and upcoming coasters and lands in California and Florida).   This podcast wouldn't be possible without the incredible work of our faaaaaantastic team:   Scheduling and correspondence by Kristen Karaliunas   To connect with AttractionPros: AttractionPros.com AttractionPros@gmail.com AttractionPros on Facebook AttractionPros on LinkedIn AttractionPros on Instagram AttractionPros on Twitter (X)

In our final nod to "We're Alive" after the longest run on Mutual, In a world where deception reigns and trust is a rare commodity, the stakes have never been higher. We're alive will return! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the 14850 Dining Report is exploring the food security efforts around Ithaca and Tompkins County as community members deal with uncertainty about SNAP benefits. An estimated 7,300 residents of Tompkins County alone rely on SNAP. Most recipients in New York State are children, elderly, or disabled. Local organizations and governments prepare to step in with SNAP funding in question Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

In our final nod to "We're Alive" after the longest run on Mutual, In a world where deception reigns and trust is a rare commodity, the stakes have never been higher. We're alive will return! Learn more about your ad choices. Visit megaphone.fm/adchoices

Show #264 - Hosts Dave Bossert and Aljon Go share part 4 of a series of interviews with Tad Stones, animator, storyboard artist, screenwriter, producer, and director. Stones is best known for creating, writing, and producing the animated series Darkwing Duck and producing Chip 'n Dale: Rescue Rangers, Disney's Adventures of the Gummi Bears, Aladdin, Hercules, and Buzz Lightyear of Star Command. We are now on Patreon! Click this link to support the show -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Skull Rock Podcast | Join our crew! | Patreon. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Skull Rock Podcast is powered by Riverside.fm. Click⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and start making great podcasts today!Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theoldmillpress.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Faceboook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠|⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X/Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Aljon Go (aljongo) - Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Aljon's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dining at Disney Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Sorcerer Radio - All Disney Music, All Day Long ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SRSounds.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - E-mail: aljon@skullrockpodcast.com ||⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dave Bossert (@dave_bossert) • Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Email dave@skullrockpodcast.com. For behind-the-scenes stories and articles, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠davidbossert.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Shop using our Amazon affiliate ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. The Skull Rock Podcast is one of the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠best Disney podcasts you must follow (feedspot.com)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. LISTEN to Dave's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠"Tunes Behind the Toons" segment on Sirius/XM's Disney Hits channel 133⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

TheECmethod.co.ukMindset and Fitness GoalsDining Out Strategies Exercise and Health Balancing Meals and Indulgences

Topic: Due to a shutdown in the United States government, Supplemental Nutrition Assistance Program (SNAP) recipients are facing a potential pause in funds. Mississippi has the worst hunger problem in the nation, and this pause in SNAP funding will affect thousands of Mississippians. Malcolm and Carol welcome Interim CEO of Mississippi Food Network, Cass Mobley, to talk about how Mississippi organizations are responding to help their neighbors.Guest(s): Cass Mobley Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.orgIf you need assistance from Mississippi Food Network, request help here. If you would like to help support Mississippi Food Network, donate here. Hosted on Acast. See acast.com/privacy for more information.

In Versailles with Kids & the Grand Ball: A Magical Family Adventure, host Annie Sargent talks with Katie Danger, an American mom who has lived in Versailles for more than a decade. Katie knows the palace and its surroundings inside and out — and she shares all her best tips for families who want to enjoy this iconic destination without the stress. Listen to this episode ad-free Together, Annie and Katie explore how to make Versailles fun and manageable with children. They talk about stroller-friendly paths, when to visit to avoid crowds, and why the gardens are often a better choice for kids than the formal palace rooms. Katie recommends favorite picnic spots, like near the Grand Canal or the Queen's Hamlet, where families can relax and feel the magic of French history in a natural setting. The conversation also touches on local life in Versailles — the lively markets, neighborhood cafés, and parks that most tourists miss. Katie shares practical advice about buying tickets, timing your visit, and how to add a touch of sparkle by attending the Grand Ball of Versailles, one of the most extravagant costume events in France. If you're planning a family trip to Versailles, this episode is packed with insider ideas to make it both educational and enjoyable. You'll come away inspired to slow down, explore beyond the palace walls, and experience Versailles like a local.

A bunch of Vegasy updates, more spite gambling tales and, by request, a ranking of Tim's cancers using a classic rock band scale The post FHBM #982: Trinkets and Tchotchkes first appeared on Five Hundy By Midnight.

Chef and multisensory mastermind Jozef Youssef joins Jaymee to talk about transforming food into emotion through his immersive dining studio, Kitchen Theory. He shares how science, storytelling, and a little curiosity turned him into one of the most innovative voices in modern gastronomy. Then Jozef takes us behind the scenes of Harry Potter: Wizards of Baking Season Two, where he returns as a judge alongside Carla Hall and the Phelps twins. He dishes on the magic of filming inside the Great Hall, what makes a dessert truly enchanted, and why sound might be the most powerful ingredient of all. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Jozef Youssef on Instagram: HERE Learn More about Harry Potter: Wizards of Baking Chapter Two : HERE Hosted on Acast. See acast.com/privacy for more information.

On the latest episode of the “Your Health” Podcast: Hoosier Ag Today's Greg Allen chats with Monica Nagele and Jessica Riffle from Purdue Extension about the many ways that you can eat healthy and get the nutrition you need without having to punish your taste buds! They also talk about the “Dining with Diabetes” curriculum that teaches how to make delicious and nutritious meals for those who are diabetic or pre-diabetic. "Your Health" is one of the many new podcasts now available as Hoosier Ag Today presents YOUR Purdue Extension—a podcast network!

As the capital of the world's largest democracy, Delhi embodies the essence of modern India – a vivid paradox of old and new, rich and poor, foreign and familiar. It's been fourteen years since my last visit and the economic transformation is ever-present. High rises, swanky malls and residential colonies housing the booming middle-class are mushrooming everywhere. As my engaging Wendy Wu Tours guide Girish remarked, as we were whisked into the city from the airport, “Delhi is more than a mere city, it has morphed into the national capital region.” With the metropolitan population now nudging 30 million, Delhi is a megalopolis and on-track to becoming the world's most populous city in three years' time. Our hotel was in New Delhi, the more modern, planned city within a city, that was built by the British in 1911 and replaced Kolkata as the national capital, twenty years later. In a city notorious for its air pollution, which is supposedly steadily improving, one of the great paradoxes of New Delhi is that it's also swathed in a sprawling green canopy. It's arguably the greatest legacy from British rule, because the new city was deliberately, meticulously planned to be nestled within a vast green cover, fanning out from Connaught Place on those broad long avenues. Large-canopy trees like banyans, mango, and pilkhans were selected by the British, while indigenous trees ideally suited to the climate have added to the canopy in recent decades. That sprawling tree cover is certainly a godsend from the fierce Delhi heat. Delhi's contradictions abound. You'll still see working elephants trudging along traffic-clogged roads, as fire-engine red Ferraris zip by. Handwritten posters singing out, “Customs confiscated goods sold here,” still compete next to glossy fashion billboards for Gucci and Prada. It's all part of Delhi's curious fabric. The city is littered with so many crumbling tombs and ruins, most of them are not even on the tourist map. But if you are a first-timer to the city, signature sights include marvelling at the sheer grace of the soaring Qutb Minar Tower. It was built 800 years ago by the Turkish Slave King Qutb-ud-din Aibak to celebrate his victory over the Hindu Rajputs. Wander through the sculptural Jantar Mantar, a huge, open-air astronomy observatory built in 1725 by Jai Singh, creator and ruler of Jaipur. Admire the 16th-century garden tomb of Mughal Emperor Humayun, precursor to the Taj Mahal, which was built by Humayun's great-grandson. Over in Old Delhi, two Mughal-era masterpieces, the imposing Red Fort (which was the Mughal seat of power for 200 years) and Jama Masjid, India's largest mosque. Both sandstone show-stoppers are definitely worth exploring. The mosque was commissioned by Shah Jahan in 1656 and it took 5000 labourers 6 years to complete. Within its hallowed walls lie sacred relics like Prophet Muhammad's hair. Beyond ticking-off the capital's great monuments, heading to Old Delhi is like a journey back in time. The beating, chaotic, carnival-like heart of Old Delhi is Chandni Chowk, Delhi's 400 year old marketplace that was built by the Mughal Emperor Shah Jahan. The market has been redeveloped to tame some of the chaos, including some fully pedestrianised streets and non-motorised transport lanes. But as I gazed at the spaghetti-like tangle of street wiring that garlands the crowded market lanes, there's no denying the ramshackle, faded glory feels amid this pulsating hot-spot of old-school commerce. Be sure to get your fill of jalebis from a street food vendor. Made from a deep-fried spiral-shaped wheat flour batter, which is then soaked in a sugar syrup, a plate of piping hot, crispy, sticky jalebis is a very satisfying sugar hit. We enjoyed a classic rickshaw ride through the throng of traders, shoppers and wandering cows, all heaving in those pencil-thin lanes. Girish also led us through the Khari Baoli Spice Market in Chandni Chowk, positively bulging with so many spices, nuts, herbs, pickles, preserves, rice and teas. Renowned as Asia's largest wholesale spice market, it's an aromatic head-blast. Shops and stalls bulge with heaping mounds and baskets of over a hundred different spices, headlined by turmeric, cardamom, coriander, star anise, ginger and cumin. Just as they have for hundreds of years, shoppers, dealers and chefs converge here every day to haggle and hustle. Many vendors have been peddling their wares for generations. Dawdle too long in front of a stall, and traders with huge sacks of chilis or cardamom pods will soon bump you out of their way. One of the oldest and tidiest shops is Mehar Chand and Sons. They've been in business since Queen Victoria ruled over them. And it's a great place to stock up on packaged spices, tea and saffron. Anshu Kumar, who is part of the family that has owned the shop since its inception, tells me that one of their biggest sellers with international visitors is turmeric, powered by the world's booming love-affair with this powerful superfood and supplement. (Their packaged products are allowed in New Zealand – just be sure to declare them.) Heading back to the hotel, we also stopped by the Indian parliament and sized up the monolithic might of India Gate. Designed by Sir Edwin Lutyens, this monstrous landmark is more than just a stunning feat of architecture—it's a poignant memorial to the 70,000 Indian soldiers who laid down their lives during World War I and the Third Anglo-Afghan War. Beautifully illuminated after sunset, street food vendors and ice cream carts line the area, swathed in sprawling lush gardens. The great thing about a Wendy Wu Tours private holiday is that you have complete flexibility over how much temple-touring and sightseeing you want to do. Equipped with your own driver and guide, it's a stress-free way to tackle Delhi. The itinerary can be as active or as laid back as you are, with full flexibility over included meals and excursions. You'll be in the best of hands with Wendy Wu Tours. www.wendywutours.co.nz/india Nothing beats retreating to a leafy oasis of eminent comfort and style after a hot, sticky day intrepidly gorging on the city sights. Nestled along the tree-lined boulevards of Connaught Place, Shangri-La Eros New Delhi, is a five-star hotel with serious wow-factor. From the moment you step inside the grand art-filled lobby, you know you are somewhere special. Service is swift, sparkling, flawless and convivial. It's the epitome of affordable luxury, with sharply-priced room rates that won't blow your budget. Push the boat out and lock in a Horizon Club room or suite. That will give you access to the hotel's cherry on top, the 19th floor Horizon Club lounge, allowing you a quick check-in, breakfast, evening cocktails and light bites. Plus panoramic views of the city's skyline. The hotel's arsenal of dining venues is very impressive. Head to Mister Chai for some authentic Indian street food coupled with flavoured tea and coffee. There is Tamra serving European, Japanese, Indian, Thai and Southeast Asian fare from live kitchens. “Lavish” doesn't do justice to the expansive array of buffet options at Tamra for breakfast. Sorrento specialises in Italian food with a contemporary twist and Shang Palace offers flavours of Sichuan, Cantonese and Yunnan cuisines. This is a signature dining venue in Shangri-La hotels and Shang Palace is widely feted as the world's most loved Chinese specialty restaurant. Dining here was divine, noshing on prawn dumplings with caviar; Xinjiang spice twice cooked baby lamb ribs; and the Cantonese BBQ platter. Shang Palace is a must. Celebrating it's 20th birthday this year, Shangri-La Eros is not the sort of hotel to rest on its laurels. And with wellness offerings continuing to be increasingly sought after, the hotel recently unveiled a wealth of enticing new amenities. The Wellness Club boasts offers over 4,000 square feet of world-class fitness space, advanced recovery therapies, a 100-feet outdoor swimming pool, salon, spa, and a calming hydrothermal zone featuring a cold plunge, Himalayan salt sauna, whirlpool, and steam. What more could you want for personal pampering? The Wellness Club seamlessly blends conscious luxury with modern wellness. Designed by Dubai's Stickman Tribe, Dubai, the interior is bathed in natural hues and hand-painted art. Calming music sets the tone for a serene escape with gilded details and reflective surfaces lending a touch of grandeur to the venue. The Spa has become a runaway hit with custom-crafted amenities to indulge the senses. Signature rituals include the Taste of India Retreat, Signature Indulgence, and a Couple's Serenity Bath, crafted to nourish the body and calm the mind. But my favourite hotel feature is the enormous new pool. Tranquil corridors lead you outdoors to the gloriously leafy green space, crowned with that magnificent pool and elegant sun loungers. As black kites circled high above in the sky, and mischievous rhesus macaques swung between the trees – much to the annoyance of nesting rose-ringed parakeets, marinating myself in the hotel's glorious pool became a rinse-and-repeat prize draw. www.shangri-la.com From New Zealand, it's just a one-stop connection to a multitude of destinations in India, including New Delhi, with Singapore Airlines, on their various daily services from Auckland and Christchurch to Singapore. Enjoy well-timed connections for an easy transit in Singapore. Across all classes of travel, the award-winning carrier has not only fostered a world-beating reputation for its exceptional customer service and in-flight product, but also its innovation. Become a KrisFlyer member and enjoy complimentary in-flight WiFi. For best fares and seats to suit head to https://www.singaporeair.com Mike Yardley is our resident traveller on Jack Tame Saturday Mornings. See omnystudio.com/listener for privacy information.

Peter Tempelhoff is a chef and restauranteur in Cape Town, South Africa. While Pete lived and worked in Europe and the US, and worked with Marco Pierre White and several other well-known chefs, hell fell in love with Japanese cooking many years ago and it changed how he saw South African ingredients, which is an ongoing evolution. His fine dining restaurant Fyn combines Japanese techniques with South African ingredients, though he also the more casual restaurants Sushiya and Ramenhead, and a vineyard restaurant in Constantia named Beyond. Another restaurant at the historic Boschendal Estate, called Arum, will open in November.Last year on a bit of a whim, while I was waiting on paperwork for my next book, I went to South Africa. Pete told me about a paleobotanist named Jan De Vynck that he was working with that was researching the cognitive development of homo sapiens in South Africa more than 100,000 years ago. The story was of particular interest to me, and Pete for that matter, because the story had everything to do with what homo sapiens ate. The species was near extinction, but the particular biodiversity of the Western Cape allowed the survive and then thrive to become the dominant species on the planet. I found it to be incredibly hopeful and a powerful reason why we need to protect biodiversity and I wrote a 10,000 word three part story on the New Worlder newsletter about it.This was my only time in South Africa. My only time south of Morocco on the African continent, and it was nothing like I expected. Aside of the straight up physical beauty of the Cape Town area, the extreme level of biodiversity and how it resulted in all sorts of ingredients new to modern kitchens was quite the surprise. Many of them don't look, smell or taste like anything I've ever tried before. Pete's restaurants are a good place to find them and he's been building different gardens to support his needs and encouraging other farmers to grow them to take the pressure off of wild resources. I see South Africa as a place we'll talk much more about in terms of gastronomy and restaurants in the years to come and it's because of what's native. --Host: Nicholas GillCo-host: Juliana DuqueProduced by Nicholas Gill & Juliana DuqueRecording & Editing by New Worlder Email: thenewworlder@gmail.comRead more at New Worlder: https://www.newworlder.com

Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate, joins us for a special Thursday edition of eating and drinking around the New Orleans area.

After years of no plates, not enough plates and just enough plates - you suddenly have access to many plates and pretty plates.  What's a hostess of fashion to do?Obviously - upend the way food is served.  Obviously if you have access to more artificial light - you can make meals longer.  Especially on dark, chilly, wet nights when no one wants to be outside anyway.Luckily - cookbooks are up to the challenge.  With all sorts of ideas of how to roll out this new style of multi-course dining.So come check out the complications.And if you are interested in seeing what American pottery looked like - pre-China and pre-imported porcelain - look at the Workshop of the Poor Potter in Historic Yorktown!Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This week on Arch Eats, George and Cheryl have some breaking news about one of St. Louis’ most anticipated restaurants. Ever since he first announced his revolving sushi restaurant and ramen bar, Sakatanoya, owner Anthony Wang has been the talk of the town—and for good reason. The forthcoming restaurant, which will soon open in the Delmar Loop, is the most novel place to open in St. Louis in recent memory, and the hosts get the inside scoop on everything from its double-tier, all-you-can-eat sushi conveyor belt, robot waiters, wild cocktail concept and its official opening date. It’s an episode you won’t want to miss about what’s sure to be the hottest spot in town. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Pali Grill, 10612 Page, Overland, 314-222-9631.Sakatanoya Revolving Sushi & Ramen Bar, 6683 Delmar, Delmar LoopSee omnystudio.com/listener for privacy information.

Nicholas and Will arrive in Justice, stepping into the heart of the Republic. With new identities and dangerous allies, they must tread carefully. But as they uncover shocking truths about the Republic's plans, they realize they may have dug in too deep behind the lines. Learn more about your ad choices. Visit megaphone.fm/adchoices

There aren't many restaurants that last 50 years, let alone under a single owner, and this week, 14850 Dining has learned that Kelly's Dockside Kafe will close this weekend, a little over a year after the building and business were listed for sale. Their last day of operation will be Sunday, November 2nd. As west end properties change hands, Kelly’s Dockside Kafe will close this fall Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

Nicholas and Will arrive in Justice, stepping into the heart of the Republic. With new identities and dangerous allies, they must tread carefully. But as they uncover shocking truths about the Republic's plans, they realize they may have dug in too deep behind the lines. Learn more about your ad choices. Visit megaphone.fm/adchoices

Show #263 - Hosts Dave Bossert and Aljon Go share part 3 of a series of interviews with Tad Stones, animator, storyboard artist, screenwriter, producer, and director. Stones is best known for creating, writing, and producing the animated series Darkwing Duck and producing Chip 'n Dale: Rescue Rangers, Disney's Adventures of the Gummi Bears, Aladdin, Hercules, and Buzz Lightyear of Star Command. We are now on Patreon! Click this link to support the show -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Skull Rock Podcast | Join our crew! | Patreon. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Skull Rock Podcast is powered by Riverside.fm. Click⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and start making great podcasts today!Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theoldmillpress.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Faceboook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠|⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X/Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Aljon Go (aljongo) - Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Aljon's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dining at Disney Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Sorcerer Radio - All Disney Music, All Day Long ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SRSounds.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - E-mail: aljon@skullrockpodcast.com ||⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dave Bossert (@dave_bossert) • Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Email dave@skullrockpodcast.com. For behind-the-scenes stories and articles, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠davidbossert.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Shop using our Amazon affiliate ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. The Skull Rock Podcast is one of the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠best Disney podcasts you must follow (feedspot.com)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. LISTEN to Dave's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠"Tunes Behind the Toons" segment on Sirius/XM's Disney Hits channel 133⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Topic: Malcolm and Carol are back in studio the week of Halloween to talk sauces, slugburgers, National Folk Festival, Halloween candies, Waffle House, and more.Host(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Tons of Las Vegas entertainment updates, a replacement for Margaritaville, more spite gambling tales and some listener calls The post FHBM #981: Oh No, Not Today first appeared on Five Hundy By Midnight.

Today Mike, Pam and Rikki are back taking our show topic from our listeners headed out to Disneyland here soon! We discuss how to spend 3 hours in each Disneyland and Disney California Adventure when it comes to top attractions, both table-service and quick-service dining and snacks not to miss! How do you think we did? Please share your thoughts over on the Discord channel at www.beourguestpodcast.com/clubhouse. We hope you enjoy today's podcast!  Please visit our website at www.beourguestpodcast.com.  Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast. Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

In celebration of Oscar Langburne's new edit, Ever Changing Moods, we revisit his remarkable journey from Cenny Coast rail shaman to dining with Mike Tyson, Jamie Fox and Pat Tenore in Hollywood, living with Cat Power, and serving surfing apprenticeships under Tom Carroll and Craig Anderson. Watch his new edit here. This episode was brought to you by Tubies, which runs this weekend at Urban Surf Sydney. Get your ticket here. See omnystudio.com/listener for privacy information.

Why are so many consumers dining on a deal?This week's episode of the Restaurant Business podcast A Deeper Dive features David Portalatin, SVP and food industry advisor for the data and technology firm Circana.Circana just released a report showing that 29% of consumers are dining on a perceived deal, a historically high percentage. That has also grown over the past couple of years at a rate not seen since the Great Recession.David on the podcast discusses that report and the factors behind consumer budget dining. This is a fascinating conversation. We talk about price increases, the types of deals being run, how that's changed over the past 15 years and how restaurants can adjust to these issues. This is a major issue affecting all restaurant operators today and could continue to impact them over the coming months. 

This episode is from our friends at Milk Street Radio. Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What's the best way to grab your server's attention? And how fussy is too fussy?  Learn about your ad choices: dovetail.prx.org/ad-choices

(3:00) Bible Study: Luke 12:35-38 Father talks about dining culture in Jesus’ time. Romans 5:12, 15b, 17-19, 20b-21 God doesn’t send us to hell, He finds us there. (21:34) Break 1 (23:23) Letters: Is it possible for the Roman Catholic Church to be wrong on some Church doctrine? When is the Eucharist NOT the body of Christ? Father answers these and other questions, send him a letter at simon@relevantradio.com (36:36) Break 2 (37:21) Word of the Day Religion (42:32) Phones: Simon - In Revelation 20 it says there will be a new earth and new heaven. What will that look like? Pat - I am a confirmation sponsor by my granddaughter. Is that ok? John - Hosanna. what does it mean?

This week, I'm catching up with our long-time friend and Super Geek, Jeff O'Polka!Jeff's back to share stories from his 13th Disney Cruise, this time aboard the brand-new Disney Treasure! Jeff's a true Disney Cruise veteran — and now a Platinum Castaway Club member — so this episode is filled with insider wisdom, family traditions, and that signature mix of relaxation and Disney magic that keeps cruisers coming back for more. ✨ Travel With Us We set sail on the Western Caribbean itinerary, stopping in: Jeff and his family of ten have cruising down to an art — from group photos before boarding to connecting balcony rooms that transform into one big family hangout. ⚓️ Featuring Highlights

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This is the Live Call-in Show from this past Sunday night, October 12, 2025!  Mike and Scott were together for the hour with some fun Disney talk!  We had some great callers including Justin LIVE from the Outer Rim at Disney's Contemporary Resort where he was in the middle of a monorail bar crawl!  He gave us a quick update on his trip, including thoughts on his experiences at Beak & Barrel!  Eean called in from Pittsburgh to tell us about a great new dining option in France as well as make a wager with Mike on a big football game this Saturday night!  This and more on today's show!  Come join us in the BOGP Clubhouse this week at www.beourguestpodcast.com/discord.  Please visit our website at www.beourguestpodcast.com.  Thank you so much for your support of our podcast! Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.  Become a patron of the Be Our Guest Podcast over at www.patreon.com/BeOurGuestPodcast.  Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!