Podcasts about fine foods

Vidcast:  https://www.instagram.com/p/DPmLQZYjlcI/The source of the listeria is the linguini pasta supplied by Nate's Fine Foods of Roseville, California, which issued its own recall for possible contamination. This bacterium causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. This recalled product was sold between September 15 and September 25, 2025. Do not eat this recalled Shrimp Scampi with Linguini but rather return it to the place of purchase for a full refund. Also, clean and sanitize any surfaces or containers that may have come in contact with this recalled product in order to prevent spread of infection. Note too that listeria can survive in refrigerated environments.For more information, contact Demers Food Group Customer Service at 1-800-239-9731 or email info@demersfoodgroup.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/demers-food-group-voluntarily-recalls-select-scott-jons-shrimp-scampi-linguini-bowls-due-ingredient#scottjons #shrimp #linguini #listeria #infection #recall

Vidcast:  https://www.instagram.com/drhowardsmithreports/reel/DPmKX-pDADT/This bacterium causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. The recall involves salads and meals made with bowtie pasta supplied by Fresh Creative Foods, which used a tainted ingredient manufactured by Nate's Fine Foods of Roseville, California.These recalled bowtie pasta products were sold under multiple store brands at Albertsons, Albertsons Market, Amigos, Andronico's Community Markets, Carrs-Safeway, Eagle, Pak 'N Save, Pavilions, Market Street, Randalls, Safeway, Tom Thumb, United, and Vons locations across Alaska, Arizona, Arkansas, California, Colorado, Hawaii, Louisiana, Nebraska, Nevada, New Mexico, Oklahoma, South Dakota, Texas, Utah, and Wyoming.Avoid eating these recalled products and return them to any participating store for a full refund. Clean and sanitize any containers or surfaces that may have come in contact with the recalled food to prevent cross-contamination. For additional  information, contact Albertsons Companies' Customer Service Center at 1-877-723-3929 or email the company at customerrelations@albertsons.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/update-albertsons-companies-voluntarily-recalls-select-store-made-deli-items-containing-bowtie-pasta#albertsons #pasta #bowtie #listeria #infection #recall

In this episode, I sit down at the table with Mr. Matthew Ratuski, Director of Possibilities at Floating Leaf Fine Foods. A family business with deep roots in Sunnyside, Manitoba, Floating Leaf has been a pioneer in premium wild rice and innovative grain blends for generations.We discuss the company's commitment to sourcing high-quality, sustainable ingredients, the art of blending grains for flavour and nutrition, and how Floating Leaf continues to innovate while honouring its heritage. From wild rice harvested in pristine Canadian waters to unique blends that bring versatility to the table, Floating Leaf Fine Foods is redefining how we enjoy whole grains.Wild rice is more than just a nutritious grain; it has deep cultural and historical significance. Traditionally harvested by Indigenous communities, wild rice has been a vital food source and a symbol of sustenance for First Nations peoples for centuries. Floating Leaf Fine Foods continues to honour these traditions by working closely with Indigenous harvesters and ensuring their wild rice is naturally grown, hand-harvested, and sustainably sourced, preserving both the land and its heritage.Join me for this podcast. Take a break. Listen in.A xx

Nous connaissons tous Labeyrie, plus précisément Labeyrie Fine Foods et quelques-unes de ses marques emblématiques. Je pense en particulier à Delpierre. Il y en a d'autres. Un jour ou l'autre, nous avons dégusté l'un de leurs produits et nous avons demandé par politesse à saisir le dernier sur le plateau en partage. Il faut être un peu gourmand pour aimer Labeyrie. Or reconnaissons-le, nous le sommes tous (ou presque). En tous cas, moi je le suis. J'étais donc curieux d'aller à la rencontre de leur PDG, Jacques Trottier pour qu'il partage avec nous quelques-unes des recettes du succès du Groupe qu'il dirige.  Jacques nous livre certaines de ces recettes. Il nous raconte aussi comment Labeyrie a traversé les crises récentes, pandémie, énergie, inflation et comment maintenant il ressort la grande voile pour repartir à la conquête de nouveaux marchés. Voilà une ETI comme je les aime qui réalise un peu moins d'un milliard d'euros de Chiffre d'Affaires et dont le siège se trouve au milieu des Landes dans un petit village, Saint-Geours de Maremne. Si vous ne nous écoutez pas, retenez au moins ce nom et allez y faire un tour. On peut être perdu au milieu des pins et faire rayonner un pays dans le monde entier. Suivre Jacques sur LinkedInSi cette nouvelle interview vous a plu, parlez-en autour de vous, notez 5 ⭐ le podcast (Spotify, Deezer, ApplePodcast...) et rédigez un avis.N'hésitez pas à m'écrire sur LinkedIn ➡️ LinkedIn/MartinVidelaine et à vous abonner à notre Newsletter hebdomadaire Toutes les Histoires d'Entreprises sont également disponibles sur histoiresentreprises.com et sur le site de bluebirds.partners, site de la communauté d'indépendants que j'anime et qui conseille ou remplace des dirigeants. Un podcast co-réalisé avec Agnès GuillardHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

How do you decide which is the better product between a smoked ham and sorbet or between coffee and honey?

Vidcast:  https://www.instagram.com/p/DMjCU8bJTWN/The Albertsons Company is voluntarily recalling these products as they contain listeria-contaminated breadcrumbs supplied by Reser's Fine Foods. This recall affects items sold under the brands.This bacterium causes a severe and sometimes fatal systemic infection in the very young, older frail individuals, and those with weakened immune systems.  Listeria can also trigger miscarriages and stillbirths. These tuna salad item were sold in Albertsons, Randalls, Tom Thumb, stores located in Arkansas, Louisiana, Oklahoma, and Texas and in Jewel Osco stores in Illinois, Indiana and Iowa. If you purchased these products, do not to eat them but return them to the place of purchase for a full refund. Also, be certain tothoroughly clean and sanitize any surfaces or containers that may have come into contact with the recalled products to prevent cross-contamination since listeria can survive in refrigerated environments.  For questions or concerns, call Albertsons' Customer Service Center at 1-877-723-3929.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/albertsons-companies-stores-arkansas-louisiana-oklahoma-and-texas-voluntarily-recalls-select-items#Albertsons #randalls #tomthumb #jewelosco #tuna #breadcrumbs #listeria #recall

Graham Laycock talks to Claire Woodward from the Princess Alice Hospice with news of their annual Summer Fete and Dog show at Sandown Racecourse on Sunday 15th June from 12.30pm to 4 pm which will include Live Music, Fun and Games, Fine Foods, Artisan stalls and of course the Dog Show.

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

In this episode, Andrew welcomes three seasoned logistics leaders with a unique perspective, having all started on the brokerage world before transitioning to the shipper side: Nicole Schuman, transportation procurement manager at Reser's Fine Foods; Marco Vargas-Avila, director of U.S. logistics at Dole Packaged Foods; and Andrew Dafnos, director of supply chain at KeHE Distributors.Andrew and the panel cover:Balancing cost vs. service, the importance of understanding different provider models (asset vs. non-asset), and strategic bid cycle planning.How shippers evaluate potential partners, the critical role of transparency, and why understanding a shipper's specific network needs (not just offering a truck) is key.Direct feedback on what makes cold outreach successful, common pitfalls to avoid, and the power of demonstrating genuine understanding before pitching.Perspectives on how the logistics landscape is changing and preparing for future trends.Follow The Freight Pod and host Andrew Silver on LinkedIn.*** This episode is brought to you by Rapido Solutions Group. I had the pleasure of working with Danny Frisco and Roberto Icaza at Coyote, as well as being a client of theirs more recently at MoLo. Their team does a great job supplying nearshore talent to brokers, carriers, and technology providers to handle any role necessary, be it customer or carrier support, back office, or tech services. Visit gorapido.com to learn more. *** A special thanks to our additional sponsors: Cargado – Cargado is the first platform that connects logistics companies and trucking companies that move freight into and out of Mexico. Visit cargado.com to learn more. Greenscreens.ai – Greenscreens.ai is the AI-powered pricing and market intelligence tool transforming how freight brokers price freight. Visit greenscreens.ai/freightpod today! Metafora – Metafora is a technology consulting firm that has delivered value for over a decade to brokers, shippers, carriers, private equity firms, and freight tech companies. Check them out at metafora.net. ***

Our guest PJ Monte carries on his family's century-old culinary legacy with Monte's Fine Foods, offering a vegan, gluten-free, and certified Kosher tomato sauce made from their original recipe, free of pastes, starches, and fillers. Sourcing premium U.S.-grown tomatoes, Monte's prioritizes quality and tradition in every jar. With deep roots in the restaurant industry dating back to 1906, PJ expanded the family brand by opening Monte's at the Manor in Montauk, blending classic Italian-American flavors with local ingredients. Through his passion for food, he continues to bring authentic, time-honored recipes to modern tables.Elevate Your Brand is the #1 marketing podcast for entrepreneurs and “wantrepreneurs” looking for insider tips and secrets from the most exciting new and growing brands in Los Angeles and the US at large. Each week, entrepreneurial special guests join Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, to discuss the marketing failures and successes that have brought their brands to the next level. Learn from real-life experiences and be inspired by leaders in your industry about how smart digital and experiential marketing can elevate your brand.Contact us: https://www.elevatemybrand.com/contact Stay connected & DM us feedback on the podcast:Instagram: https://www.instagram.com/elevatemybrandla/ LinkedIn: https://www.linkedin.com/company/elevatemybrandla/ TikTok: https://www.tiktok.com/@elevatemybrand

Today we're hearing from Shane Hunt, Wine Buyer at Piazzas fine foods.  Upon starting at Piazzas, Shane did a complete overhaul of the wine section, putting the focus on smaller, local, low intervention wines.  We discuss what it takes to sell these types of wines in a grocery environment.  How it feels to hook someone up with a zero/zero wine from Sonoma instead of a generic blend from a large brand.  And what smaller producers can do to get their wines into the hands of a more casual wine consumer. You can follow Shane www.instagram.com/shmob_shane and Piazzas www.instagram.com/piazzasfinefoods or their website https://piazzaslovesfood.com/.Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me keep telling wine stories ad free and available for everyone. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠

Have you ever wondered what the Sydney Royal Fine Food competition is about, who gets involved, and why? Tawnya Bahr catches up with Lyndey Milan OAM, Councillor of the Royal Agricultural Society of NSW, to find out what goes on behind the scenes of the iconic Sydney Royal Fine Food competitions. Lyndey has long been involved and has played a crucial role in this important agricultural competition, where she was the first female Vice-President. She founded the Fine Foods Committee in 1997, judging Aquaculture, Branded Meats, Oil and olives, Pasta, Professional Bakery, Specialty Foods, Smallgoods, and Charcuterie. She has also chaired the Sydney Royal Dairy and Wine Shows and remains on all three committees. In this engaging chat Lyndey discusses how and why the competitions started, explains the ‘blind judging’ system the Society uses to ensure fairness for all participants; why winning a medal at the competition is a significant accolade for producers and the importance of networking opportunities for those who sign up as a judge. She also explains the branding advantages of being a medal winner and how the competition encourages producers to improve their offerings based on genuine feedback. #podcast #foodpodcast #sydneyroyalfinefood #foodcompetition #ras #agriculture #finefoods #sydney #food #straighttothesource #dairy #wine Follow us on: IG: @straight_to_the_source FB: @StraightToTheSource TW: _straight_to_source LI: Straight To The Source YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source here Key Episode Links: Lyndey Milan https://www.lyndeymilan.com/ Royal Agricultural Society of NSW Royal Agricultural Society of NSW Cheese and Dairy Competitions Cheese and Dairy Produce Wine Competitions https://www.rasnsw.com.au/competitions/food-beverage-and-produce/Sydney-Royal-Wine-Show-details/ Specialty Competition https://www.rasnsw.com.au/competitions/food-beverage-and-produce/specialty-foods-details/ See omnystudio.com/listener for privacy information.

From touring with rock legends to pioneering culinary ventures, Matthew's.journey is nothing short of extraordinary. His creative spirit birthed ChefMatthew's Fine Foods, tantalizing Trader Joe's shoppers with chic eats. Hisartistic flair shone at Sublime Craftwork, where accidental genius led.mesmerizing art.Pamper and dine, Matthew's brainchild, used massage with gourmet fare,garnering acclaim from People Magazine to CNN. His voice then graced theairwaves, where he became a beloved radio host, known for his eloquent andinsightful banter on food, relationships, and life's many pleasures.As the digital dawn whispered, Matthew launched the Love Life Radio Network, apioneer in the online realm, and the Hawaii Chat Universe, celebrated by PC.Magazine. His pen then danced across the pages of Hawaii's leading newspaper.as a forthright food critic, unafraid to speak the culinary truth.Matthew's odyssey continued with Hawaii Food Tours, a 16-year adventure that.fed, educated, and entertained, leaving an indelible mark on the food tour.industry. Today, his wealth of experience positions him as a beacon for those.seeking guidance in achieving their dreams and savoring life's flavor. https://www.linkedin.com/in/matthew-gray-hawaii/h

Eric Skae is the CEO of Carbone Fine Food, the premium pasta sauce offshoot of New York's Iconic Carbone Restaurant. Over his career, Eric has led and scaled multiple consumer brands across beverages, snacks, and specialty foods – think New Leaf iced tea, Iceland Spring water, Popcornopolis popcorn, and the famous Rao's Specialty Foods sauce line, where he took over as CEO and led the company through a rebrand and exit.With that track record, Eric knows a thing or two about taking a startup and scaling it to new heights. In our conversation today, we'll dive into actionable insights on everything from crafting growth strategies for emerging CPG brands to cracking the code on distribution and retail expansion. It's going to be a dynamic, insight-packed discussion for any founder looking to scale up their brand.Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Queens Centers for Progress hosts the 29th annual EVENING OF FINE FOOD on February 25, 2025, in support of adults and children with intellectual and developmental disabilities. Our guest is Terri Ross, Executive Director of Queens Centers for Progress, an organization committed to providing person-centered services and supports to children and adults who have developmental disabilities.  For more, including tickets, visit queenscp.org.

Learn more at TheCityLife.org

One of PJ Monte's early sales pitches startled a woman so much that she clutched her purse. A few weeks later, PJ's tomato sauce was on the shelves of her husband's influential grocery store. It's one of dozens of stories that PJ, a streetwise, fedora-wearing entrepreneur, has about the development of Monte's Fine Foods, makers of premium, clean label pasta and sauces. Monte's launched in 2020 and is an homage to PJ's family, which has a long history in the restaurant and hospitality industries. A former clothing designer, PJ shifted his focus to food five years ago and began selling jars of homemade sauce out of the trunk of his car. Today, the brand markets a trio of tomato sauces that are produced in small batches and made with carefully sourced ingredients. Monte's also sells bagged buchi and rolotini dry pasta. The brand is carried in over 1,000 retail stores across the U.S., including Target, ShopRite, Fairway and Erewhon, and is planning to expand its presence in several other chains later this year. In the following interview, PJ talks about how his family's background motivated him to get into the food business, why he credits “human being relationships” for some early wins and the continued growth of Monte's, how he reduced ingredient costs by 25% without sacrificing quality and how he landed the brand at Target. Show notes: 0:32: Interview: PJ Monte, Founder & CEO, Monte's Fine Foods – PJ chronicles his family's history in restaurants and hotels before recalling a few notable stories about the early days of Monte's and uncommon methods of distribution. He also talks about how “human connections” between his team and retail buyers are the key to retail relationships and helps differentiate Monte's from other companies and how a chance meeting helped him secure a major deal for the brand. PJ also discusses his insistence on using premium ingredients and working with a co-manufacturer that could match his standards, how a deep dive into the company's supply chain helped it secure placement at Target and why he believes that quality doesn't need to be synonymous with being “the little guy.” Brands in this episode: Monte's Fine Foods, Rao's

Carbone Fine Food CEO Eric Skae discusses the boutique food industry and his company's strategy for growth in the grocery aisle. He speaks with hosts Carol Massar and Tim Stenovec.See omnystudio.com/listener for privacy information.

Vidcast:  https://www.instagram.com/p/DEVl_6vv4Ar/ Reser's Fine Foods, Inc. is recalling select lots of Sprouts Farmers Market Gyro Family Kits with use by dates from 12/29/24 to 01/07/25.  These kits are on recall since the cucumbers in the tzatziki sauce have salmonella contamination. These Gyro Family Kits were sold at Sprouts stores in 22 states including California, Florida, Texas, New Jersey, and Virginia. Do not consume the contents of these kits but return the kits to the place of purchase for a full refund. Don't forget to thoroughly clean and sanitize the surfaces oandr containers that came in contact with these salmonella-contaminated products.  For additional information, contact Sprouts Customer Relations online at sprouts.com/contact. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/resers-fine-foods-inc-recalls-select-lots-sprouts-farmers-market-gyro-family-kits-due-potential #sprouts #gyrokit #salmonella #infection #recalls

The Sioux City Strangler heads home with the housekeeper in tow.Visit our website to learn more about the Sioux City Strangler. You can also sign up for exclusive updates, join the fan club, and take your pick of limited edition merchandise like limited edition posters, coffee mugs, and more.Presented by Past Due. Hosted by Mary Buckley.Written by Christopher Chase Godwin.Theme music by Michael Wegener. Additional music by Michael Wegener and Christopher Chase Godwin. Incidental music by Storyblocks and Epidemic Sound.Dialogue editing services by Janet Barry. Additional editing by Karl Weiss at Past Due Studios.Mixing by Tommy Singh.Audio mastering by Renee Rojas.Thanks to our sponsors CareClean Remediation Services and The Class Action Compliance Consumer Advocacy Group.

Pivotal's Personal Pilots: Novices Navigate New eVTOLs.  Forged Gras: A Future Feast of Fine Food.  Facial Features and Privacy Fights: Bunnings' Recognition Rollout Rumble.  El Capitan's ExaFLOP Era: Computing Colossus Conquers Complexity.  Pigeon Precision: Robotic Feathers Take Flight for Future Aviation.  AI Avatars and Authenticity: Simulating Souls with Silicon Precision.  Coating Conundrums and Ceramics: Supercharged Surfaces in Science.  Dawn's Daring Dash: Aurora MK-II's Supersonic Soar.  Sun-Powered Sedans: Mercedes-Benz's Solar Paint Revolution. 

Emily Schildt wants food shopping to be a more fun and mind-expanding experience, and with her company, Pop Up Grocer, she's getting customers closer to that destination. Emily is back in our studio to talk about some of her favorite products that she's selling at her amazing New York City store, and how she sorts through the thousands of new brands to land on her always-rotating shelves.Also on the show is the founder of one of Emily's favorite brands. PJ Monte is behind Monte's Fine Foods, a historically rich (and legitimately incredible) New York City pasta sauce company. PJ has an amazing story to tell, and we get into how he took his family's sauce recipe, made famous at their restaurant on Long Island, and hustled it onto the shelves of major retailers.And finally, we hear from Tuệ Nguyễn, a.k.a. TwayDaBae, about her terrific new book: Đi Ăn: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking With TwayDaBae.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE ABOUT POP-UP GROCER AND MONTE'S FINE FOODS:The 2024 Guide to Holiday Gifting [Pop Up Grocer]How Monte's Fine Foods is Embracing ‘Tomato Girl Summer' [Marketing Brew]This Is TASTE 127: Pop Up Grocer [TASTE] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vidcast:  https://www.instagram.com/p/DBhAgNHp7ep/ The Food and Drug Administration and Reser's Fine Foods are recalling Bistro 28 and Don Pancho branded Chicken Quesadillas, Tacos, and Enchilada Express Meal Kits as well as Bistro 28 Burrito Bowl kits.  These products contain listeria-contaminated chicken provided by BrucePac.  Affected are products with Use By dates from 9/13-11/21/2024. These meal kits were sold in: Alabama, Arizona, California, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Missouri, Nebraska, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, and Wyoming. Do not consume these food products or any part of the meal kits containing them.  Return them to the place of purchase for a full refund.  For more information about the recall, contact Reser's at 1-888-223-2127. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/resers-fine-foods-announces-voluntary-recall-limited-number-meal-kits-due-recalled-chicken #bistro28 #donpancho #chicken #quesadillas #tacos #enchiladas #burritos #listeria #infection #recall

"Fine Food Australia" è una delle fiere nazionali più importanti del settore food and beverage, si svolge ogni anno alternativamente a Sydney o a Melbourne e attira migliaia di espositori e visitatori da tutto il mondo.

Vidcast:  https://www.instagram.com/p/C_iz-FdPNOx/ The Food and Drug Administration and Asli Fine Foods have recalled Asli Fine Foods Cinnamon Powder due to high levels of  lead contamination.  Affected are 7 oz. Bags with lot number DDDLUS.  Lead is toxic to the nervous system and exposure to it can be particularly devastating for young children. The product was sold in Minnesota, Indiana, Illinois, Missouri, and Ohio. Return this product to the place of purchase for a refund.  For more information, contact Asli Fine Foods at 1-630-739-1599. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/asli-fine-foods-recalls-asli-cinnamon-powder-7-oz-because-possible-health-risk #asli #cinnamon #lead #neurotoxicity #recall

After a wind delay (surprisingly not caused by Stephen J Peak) and some technical set backs this episode of Ruck n' Roll is finally here, but Finey isn't. The delectable delights of Lenny's Fine Foods have not stolen him from our presence, in fact it was a school reunion. Those former grade three's can be very persuasive, and who could say no to all that red cordial? Meanwhile on the show, plenty of sport for our pontification (Thanks for the big word SJP). A moving tribute to a footy champion in the Deathalyser and the musical banter is to say the least, over rated. No, it really is. The good news keeps coming. It is a delight to have Ken Francis back, Kev wasn't washed ashore on an Inverloch beach like another ancient relic and Stephen J Peak wasn't that relic. Kevin Hillier, Ken Francis, Stephen J Peak Subscribe in iTunes!https://apple.co/2LUQuix Listen on Spotifyhttps://spoti.fi/2DdgYad Follow us on Facebook...https://bit.ly/2OOe7ag Post-production by Steve Visscher | Southern Skies Media for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2024See omnystudio.com/listener for privacy information.

This week, 14850 Dining is enjoying the outdoor weather with some of Ithaca's fine food trucks. https://www.14850.com/081337658-ithaca-food-trucks-2408/ Subscribe 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, and Twitter or sign up for our newsletter.

In the latest episode of Food, Views and Big Ideas, Lucy Allon catches up with our good friend, Chef Sam Burke. From his early days in the kitchen to his current role as Product & Business Development Manager and Corporate Chef for Meat and Livestock Australia, Sam's journey is one of passion, vision, and relentless dedication. We explore how he's helping to shape the future of Australian red meat, his thoughts on the changing food landscape, and how he manages to stay grounded with a busy career and family life. Get ready for an intimate conversation with a true industry leader! NDUSTRY ALERT: Sam Burke and Catherine Golding from Meat and Livestock Australia, Will Barton from Gundagai Lamb, Simon Crowe from Grill'd Burgers and Markus Werner from Delaware North will be joining us at The Source Kitchen at Fine Food Australia at 1pm on Tuesday, 3 September for a session all about Sharing the Love of Lamb. Register for free via the Fine Food link below and come and join the conversation.  Check out Fine Food Australia at: IG: @FineFoodExpo Website: www.finefoodaustralia.com.au Check out Meat and Livestock Australia's Rare Medium educational and inspirational resources on Aussie beef, lamb and goat at: IG: @_raremedium Website: www.raremedium.com.au Find Sam Burke at: Instagram: @chefsamuelburke Facebook: @chefsamuelburke LinkedIn Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeas #FoodPodcast #beef #lamb #goat #FineFoodAustraliaSee omnystudio.com/listener for privacy information.

Join us as we unveil the program for The Source Kitchen at Fine Food Australia! From September 2nd to 5th at the Melbourne Convention and Exhibition Centre, this collaboration between Fine Food Australia, Global Victoria, and Straight to the Source promises exciting sessions for all food industry professionals. Explore 12 unique sessions covering topics from plant-based innovation and sustainable practices to the non-alcoholic revolution. Whether you're a chef, producer, or culinary enthusiast, this is your chance to connect and learn. Register now for free and be part of the future of food! This episode is supported by Fine Food Australia, the Southern Hemisphere's ultimate B2B food event. Check out Fine Food Australia at: IG: @FineFoodExpo Website: www.finefoodaustralia.com.au   Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeasSee omnystudio.com/listener for privacy information.

This interview is with Jeff Quatraro of Augustine's Restaurant. In this interview, Jeff speaks about his passion for cooking and knowing that being a chef was what he wanted to do from a young age. He talks about the path he took, working in different parts of different restaurants before finding himself in Oregon.He speaks about deciding he wanted his own restaurant and how he found Augustine's, and all about the wine and food and community served there. He also talks about his work at a number of other Oregon restaurants before finishing his career working for Reser's Fine Foods. Along the way, he talks about his excitement about working with the growing Oregon wine industry and the wine community he got to know and support.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 11, 2024.

Not only has Mark Fine has built a loyal following of sports fans through his SEN show Finey's Final Siren, he also happens to run one of Melbourne's most popular delis: Lenny's Fine Foods in Caulfield North. Joining us on the Food Bytes podcast this week, Finey waxes lyrical about his love of food creation and the joy he gets from the tidal wave of cooking that needs to be done each and every day. Soup, anyone? And our Friday Food Poll topic this week is a true winter warmer … do you love lamb shanks? Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: The Buzzz - Melbourne's Home of Classic Hits - thebuzzz.com.au Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ Radio Bayside - Stream.radiobayside.com  Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Post-production by Chris Gates  for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2024See omnystudio.com/listener for privacy information.

The Chicken King presents Grampy D's original recipe. This week the Soul Forge Podcast crew is on location. We find ourselves at Bruni's Fine Foods for a taste testing. David Poluck from Northern Jewellery and Crafts is the Chicken King. He has created a unique chicken coating mix. The event and subsequent interview are detailed in this episode. In David's own words, the idea for a deep fried coating mix began with a conversation: "In a world saturated with fast-food chains and pre-packaged coating mixes, it all began with two friends who found themselves in a discussion about something more when it came to fried chicken. Dissatisfied with the limited options available whether it was the greasy offerings from chain restaurants or the uninspiring coating mixes he found at his local grocery store I made a decision to take matters into my own hands and embark on a journey that would eventually lead to the creation of Grampy D's original Recipe's" David tells us about his childhood influences and the cooks in his life. Creating an easy, yet not greasy coating mix takes time. Four and a half months and many chicken dinners later, the recipe was perfected. Designed for bone-in chicken, you must reduce cooking time for boneless poultry. At this tasting event, we sampled air-fried, deep-fried and oven roasted cooking methods. About 15 people participated in the event. Their thoughts are recorded in this episode. There is also a fish coating mix that we did not try. You can buy Grampy D's coating mix in a variety of places. Here in Sault Ste. Marie, it is available at Bruni's Fine Foods, Pino's Get Fresh, RJ's Market and Northern Jewellery. Algonquin Outfitters sells the product, and it can also be found in Sturgeon Falls as well as on Amazon. Phoebe from Eat At Sault Ste. Marie was also at the event. You can follow her page at https://www.facebook.com/Eatssm Follow and learn more about David and his businesses at https://luraygems.com/ Soul Forge Podcast can be found at http://www.soulforgepodcast.com/ This week's podcast promo: Monster Attack

The Chicken King presents Grampy D’s original recipe. This week the Soul Forge Podcast crew is on location. We find ourselves at Bruni’s Fine Foods for a taste testing. David Poluck from Northern Jewellery and Crafts is the Chicken King. He has created a unique chicken coating mix. The event and subsequent interview are in […] The post The Chicken King – Soul Forge Podcast 327 appeared first on The ESO Network.

Extreme athlete and motivational coach Andre Belibi Eloumou is going to tackle his toughest challenge yet, for a worthy cause that is very close to his heart. On May 24, the opening day of the 2024 Servus Calgary Marathon runners' expo, Belibi will attempt to break the Guinness World Records title for the longest time for a man to be packed in ice. He is undertaking this mission to raise awareness and support for the millions of other people around the world, including his daughter Kira, with Autism Spectrum Disorder (ASD). The world record is four hours and two minutes. Andre is in the final stages of more than one-year of training and preparation for the world record attempt. Last Saturday (May 11), he undertook a test run being packed in ice for two hours outside The Fitness Guy Pete Estabrooks' gym in Calgary's historic Inglewood neighbourhood. Andre's project is being generously supported by Run Calgary, Arctic Glacier Premium Ice, Spolumbo's Fine Foods and Deli, The Home Depot, Ian Boyd – Central Calgary REAL Broker, Primextate Ltd., and a long list of other donors and supporters. Full Video can be seen here. Donations and sponsorships to the Ice Bath World Record for Autism project can be made on Audre's GoFundMe page: https://gofund.me/21509e26 Tax-deductible donations to Autism Canada can be made through Andre's Calgary Marathon charity fundraising page: https://raceroster.com/…/pledge/participant/24936493 For more information about Andre Belibi Coaching programs and services, visit: www.andrebelibicoaching.com  Mario Toneguzzi Mario Toneguzzi is Managing Editor of Canada's Podcast. He has more than 40 years of experience as a daily newspaper writer, columnist, and editor. He was named in 2021 as one of the Top 10 Business Journalists in the World by PR News – the only Canadian to make the list. He was also named by RETHINK to its global list of Top Retail Experts 2024. About Us Canada's Podcast is the number one podcast in Canada for entrepreneurs and business owners. Established in 2016, the podcast network has interviewed over 600 Canadian entrepreneurs from coast-to-coast. With hosts in each province, entrepreneurs have a local and national format to tell their stories, talk about their journey and provide inspiration for anyone starting their entrepreneurial journey and well- established founders. The commitment to a grass roots approach has built a loyal audience on all our social channels and YouTube – 500,000+ lifetime YouTube views, 200,000 + audio downloads, 35,000 + average monthly social impressions, 10,000 + engaged social followers and 35,000 newsletter subscribers. Canada's Podcast is proud to provide a local, national and international presence for Canadian entrepreneurs to build their brand and tell their story AthletebusinessCanada's Number One Podcast for EntrepreneursentrepreneursentrepreneurshipIce Bathsmall business

In this episode, we are setting the table with “Kermit's Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis's great-grandmother is Lois Shuler Caughron, and her late husband is Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations named the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit, and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove were made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis's ancestors. This family is very involved with a nonprofit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and the repository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months. For his “Potluck Radio” series, Fred Sauceman recalls Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond's Fine Foods” along with Raymond's recipe for Cole Slaw. Raymond's Fine Foods was inducted into the Tennessee Restaurant Hall of Fame.

Fresh from recording some new X Men songs, Brian is cock a hoop with life and his own awesome performance in the studio and in the footy tipping. Spoiler Alert - Brian is still in the lead. Finey is cooked literally after a schnitzel frenzy at Lenny's Fine Foods for Passover. Kev's not overly impressed with the ARIA chart from May 1988 - it's an Astley overload on the Chart Chat. Park your sensibilities, engage your sense of humour and strap yourself in for another verbal injection of real life observations or as we call it... Ruck 'n Roll (cause Talking Total S%$# was already taken)       Kevin Hillier, Brian Mannix, Mark Fine Subscribe in iTunes!https://apple.co/2LUQuix Listen on Spotifyhttps://spoti.fi/2DdgYad Follow us on Facebook...https://bit.ly/2OOe7ag Post-production by Steve Visscher | Southern Skies Media for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2024See omnystudio.com/listener for privacy information.

Do you find yourself craving the crunch of potato chips but worry about their health and environmental implications? In this episode, we are joined by Betty Lu, Founder and CEO of Confetti Snacks, to delve into the world of sustainable snacking. Confetti Snacks specializes in creating delicious gourmet snacks using nutrient-rich vegetables infused with unique flavors from around the world. In our conversation, we discuss her experience traveling the world looking for unique flavors, her creative process behind the idea for a colorful veggie chip, how she acquired funding to test the concept, and how Confetti Snacks is making a positive impact on people and the planet. She also shares why authentic, genuine connections with end consumers are essential for success and answers our round of rapid-fire questions. Join us as we unwrap the story behind Confetti Snacks and explore the delicious possibilities of mission-driven snacking for a healthier, happier world. Tune in now!Key Points From This Episode:Her motivation for traveling the world and what she learned from the experience.Betty's idea of “travelpreneurship” and the value of traveling for entrepreneurs. Why she founded Confetti Snacks and what she hopes to achieve with the company.How she was able to acquire her initial investment from the Singapore Government.Learn about how she was able to enter the US market and her plans to scale.The company's product range and why they are better for people and the planet.Ways her products stay true to its cultural inspirations while communicating its mission.Upcycling and how Confetti Snacks is helping the fight against food waste. Opportunities sustainability offers and reasons why companies should embrace it. Confetti Snacks' ColorForHunger program and the impact it is making. She shares lessons from her career and valuable advice for budding entrepreneurs.Explore the real value of a brand and how to build a loyal customer base. Hear how listeners can support Confetti Snacks in achieving its mission. Rapid-fire questions: her favorite vegetable, country, impact-driven leader, and more!Links Mentioned in Today's Episode:Betty Lu on LinkedInConfetti SnacksConfetti Snacks on InstagramConfetti Snacks on LinkedInConfetti Snacks on FacebookConfetti Snacks on XConfetti Snacks on AmazonColorForHungerDo the KIND ThingKIND SnacksModern Species Gage Mitchell on LinkedInGage Mitchell on XBrands for a Better World WebsiteBrands for a Better World on YouTubeBrands for a Better World emailImpact Driven Community

Georgina Damm is the founder and driving force behind Damm Fine Food Co., a Melbourne-based event and catering company that specializes in creating unique and socially responsible events throughout Victoria and beyond.  Damm Fine Food Co. is passionate about food that speaks for itself—sourced from seasonal ingredients, locally produced, and presented with style. Their offerings include: World-Class Weddings: From staff and styling to entertainment, premium catering, and beverages, they handle it all. Event Administration Consulting: Whether you have in-house caterers or are organizing interstate or overseas events, their team ensures precision and flair. Premium Catering: Their in-house chefs design menus matched to the theme and decor of your event. Luxury and Fashion Events: Attention to detail is key, from impeccably groomed staff to flavorful canapés. Exclusive Venues: The George Ballroom: Located in St Kilda, this art-deco venue features wooden floorboards, heritage walls, high ceilings, and designer lighting—ideal for weddings, corporate functions, and more. Georgina's journey began with years of experience in the hospitality industry before venturing out on her own. Her commitment to quality and creativity shines through in every event orchestrated by Damm Fine Food Co.

Join Daniel Scharff in this episode of the Startup CPG Podcast featuring Eric Skae, the CEO of Carbone Fine Food with over 35 years of experience in business. Carbone's success is anchored in its association with the renowned Carbone restaurant, premium product quality, and effective branding strategies.Eric emphasizes the crucial role of strategic partnerships, the early focus on velocity, and the evolving importance of margin and pricing as a brand matures. He also reveals his approach to brand launch, securing retail partnerships, and harnessing social media for optimal promotion.From extensive networking and diligent work ethics to developing expertise across various domains, Eric's advice is a beacon for those aspiring to make a mark in the CPG industry.Ready to add some special sauce to your CPG journey? Tune in now!Listen in as Eric shares about:Entrepreneurial Journey of EricEric's Lessons from Previous VenturesChallenges and Learning from New Leaf Iced TeaConsulting and Startup CollaborationStarting Carbone Fine FoodStrategies for Early Growth and Scaling:Launching a Premium Pasta Sauce BrandChallenges in Retail and Building RelationshipsDirect-to-Consumer Launch and ScalingPartnerships and Brand RecognitionWhole Foods and Market PositioningSuccess and ScalingEpisode Links:Carbone Fine Food WebsiteEric's LinkedInDon't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (15K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Developed from a dream to build a specialty market that offers all the products one would need under one roof, Pete Marczyk, founder of Marczyk Fine Foods, left his job in business to create the community-focused market. In this episode of Spill & Dish recorded at the Winter Fancy Food Show in Las Vegas, Marczyk speaks with George Hajjar, associate editor at the SFA, about providing for a local community. He discusses growing the market, and gives advice to specialty makers and retailers looking to grow their business.Spill & Dish is Powered by Simplecast.

Petty's Fine Foods was a specialty food store in Tulsa, Oklahoma's Utica Square. It closed in February 2016 after more than 70 years of being a staple of Tulsa shoppers.The grocery store was established in 1945 by L.G. Rowan and Robert Petty. The business, which was then called Rowan & Petty, opened at the corner of East 21st Street and South Wheeling Avenue.The store quickly became known as the best purveyor of meats and groceries in Tulsa.During the 1940s and 1950s, Rowan & Petty established itself as a specialty food store offering charge accounts, delivery services, quality meats, and outstanding service. In 1972 it moved to its recent location in Utica Square.The last owner of Petty's Fine Foods, Scott Petty, talks about his life prior to his involvement with the store and the growth of the store up to 2016 in his oral history interview for Voices of Oklahoma.

Heather and Chris talk about the year to come in Alpine – fun and varied events and festivals happen here almost every month through the year! From Cowboy Poetry to Dark Skies to Wine, Fine Food, Art and Live Music, pull out your calendar for this one because there will definitely be some dates you want to remember. We'll see you when you get to Alpine for the next big event!

Kim Chakanetsa meets two women who are revolutionising the dairy industry.Mausam Narang is the founder and Head Cheesemaker at Eleftheria cheese. She has made history by becoming the first Indian person to win big at the World Cheese Awards in 2021. Before working in the dairy industry, Mausam studied language in Germany and worked in the corporate world for 8 years. It's during her travels in Europe that Mausam caught the cheese-making bug, and in 2014 she decided to start her own artisan cheese company. Emma Young a.k.a. The Cheese Explorer is a specialist and consultant and the author of The Cheese Wheel. She has worked in the Cheese industry since 2009 in retail, wholesale, cheesemaking, judging and now as a teacher and consultant to the cheese industry. She is also an International cheese judge and a teacher for the Academy of Cheese and the Guild of Fine Food.Produced by Alice Gioia(Image: (L) Mausam Narang. (R) Emma Young, credit Richard Heald Photography.)

In this episode of The FreeMind Podcast, we talk to Ronda Brittian, the founder of Ronda's Fine Foods, a women and minority owned business that produces Romesco and Spicy Romesco - delicious dip sauce spreads that are perfect for any occasion.Ronda shares her journey from medicine to the specialty food industry, how she created her unique product based on a traditional Spanish recipe, and how she overcame the challenges of launching a food business during Covid. She also gives us some tips on how to use her romesco sauces to enhance your meals, from breakfast to dinner.If you love food and want to learn more about Ronda's Fine Foods, you don't want to miss this episode!The FreeMind Podcast, sponsored by The FreeMind Group, delves into the stories of founders and senior leaders in the food and beverage industry, and beyond! Join Host, Nate Fochtman, as he interviews key figures in the food and beverage industry (and other related industries), touching upon a variety of essential topics such as their backgrounds, careers, experiences, interests and the trials and tribulations they've had to overcome. Listen as they celebrate and showcase the lives of the most influential individuals, be prepared to alter your perspective and ignite your curiosity.

Wharton's Barbara Kahn and Dr. Americus Reed speak with Tracy Garbowski, Executive Vice President of Marketing, Carbone Fine Food about how they got involved in CPG, expanding the awareness of the brand, and the "all that at home" campaign. Hosted on Acast. See acast.com/privacy for more information.

Kansas City, with the Larry "Fats" Goldberg barbecue eating tour, a Kansas City Soul Breakfast with Maxine Byrd of Maxine's Fine Foods, and Legendary jazz violinist Claude "Fiddler" Williams--

Ep 259 - Transforming the way hospitality businesses operate with Richard McLeod, CEO of LoadedJoin us as we dive into the fascinating world of hospitality with Richard McLeod, former hospitality group owner and one the masterminds behind Loaded. This comprehensive software hub is shaking up the way the industry operates, and we're thrilled to have Loaded sponsoring our season!What's Inside this Episode:Richard's personal journey into hospitality and the creation of Loaded.Roles and dynamics within Loaded's team.Challenges in scaling across different cities and maintaining consistency.Key strategies for sustainable growth, including incentive schemes, financial reporting, and the development of Loaded.Insights on what Richard would do differently in growing a hospitality group today.A deep look into culture, hiring, unique beliefs, and the legacy Loaded hopes to leave in the industry.Loaded is expanding into Australia, and we're excited to explore how it's going to be a game-changer! Don't miss this rich conversation filled with actionable insights for anyone in the hospitality industry.Please find our guest information here:Website: https://loadedhub.com/Instagram: https://www.instagram.com/loadedgram/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/Mentioned in this episode:Fine Food Australia returns this September to Sydney and will occupy the entire ICC Sydney – that's 4 levels of Fine Food! Fine Food has been the leading trade event for all food —from retail to hospitality, manufacturing to bakery for nearly 4 decades Visiting Fine Food will be the recipe to fast-track your business for commercial success. Just a reminder that this is a free event to attend, so make sure you register at finefoodaustralia.com.au Fine Food Australia Loaded Now, if you feel like you can never get on top of your back-of-house ops, you'll want to hear about our sponsor for this season - Loaded. Loaded's hospitality management software has changed the game for hospitality performance in New Zealand, and they've just arrived in Australia to help you do the same. Their everything-in-one-place platform helps you master your reporting and inventory, simplify your recipe and menu management, reduce your cogs, and becomes an epic central hub that immediately puts you in control. We've seen Loaded's impact first-hand, and if you're running a bar, Pub, restaurant or cafe you need to reach out to the team. Check them out at loadedhub.comLoaded Now, if you feel like you can never get on top of your back-of-house ops, you'll want to hear about our sponsor for this season - Loaded. Loaded's hospitality management software has changed the game for hospitality performance in New Zealand, and they've just arrived in Australia to help you do the same. Their everything-in-one-place platform helps you master your reporting and inventory, simplify your recipe and menu management, reduce your cogs, and becomes an epic central hub that immediately puts you in control. We've seen Loaded's impact first-hand, and if you're running a bar, Pub, restaurant or cafe you need to reach out to the...

Welcome to this captivating episode of Give A Heck! Join Dwight as he engages in a fascinating conversation with Matthew Gray, a multifaceted chef, metabolic health specialist, and radio talk show host. Matthew's extraordinary and diverse life unfolds as he shares his remarkable experiences, from touring with renowned rock bands to serving Hollywood elites. Join us as we delve into his ventures, including chef Matthew's Fine Foods, Pamper and Dine, and his contributions to food journalism. Despite the challenges of the pandemic, Matthew's unwavering dedication to helping others find joy and achieve their goals is truly inspiring. In this episode, you'll learn about… Fond Memories of Dining: Pecan Pie and Whole Foods On the Road with the Eagles: A Young Musician's Journey Behind the Camera: Celebrities' Personalities Unveiled Culinary Adventures: From Sexy Finger Foods to Microbreweries Transforming Lives: From Pampering to Metabolic Health And so much more! About Matthew Gray: Matthew G. is a multifaceted individual with a diverse background encompassing various industries and roles. He is described as a lifelong chef, restaurant consultant, radio host, writer, entrepreneur, and more. Throughout his career, he has traveled with renowned bands like the Eagles, Fleetwood Mac, and Pink Floyd. Matthew has also been involved in the food industry, creating a line of "sexy finger foods," providing massage and fine dining services through his company "Pamper and Dine," and starting Hawaii Food Tours. Connect with Matthew Gray on… Website: https://lovelife.com/ YouTube: https://www.youtube.com/@50TastesOfGray Facebook: https://www.facebook.com/matthew.hawaii LinkedIn: https://www.linkedin.com/in/matthew-gray-hawaii/ Instagram: https://www.instagram.com/50tastesofgray/ Connect with Dwight Heck! Website: https://giveaheck.com (Free Book Offer) Instagram: https://www.instagram.com/give.a.heck Facebook: https://www.facebook.com/dwight.heck Facebook Group: https://www.facebook.com/groups/Giveaheck YouTube: https://www.youtube.com/channel/UCF0i LinkedIn: https://www.linkedin.com/in/dwight-raymond-heck-65a90150/