Podcasts about Flavor

In this episode we try and figure out when fall break became a thing and why dirt malls are so awesome.  Lots of college football talk including why UK sucks right now and if it will ever get any better.  A 58 year old college player gets an NIL deal, McDonald's brings back a beloved game, Doritos tries to jump on the nostalgia train, MLB playoff foods and more!

Exploring one's roots can be one of the most meaningful journeys of a lifetime, and for Italian Americans, Italian heritage tours offer a chance to connect with family history, rediscover ancestral towns, and experience the culture of Italy in an intimate way. In my recent Flavor of Italy podcast episode, I spoke with Cherrye Moore, founder of My Bella Vita Travel, who has been helping Italian Americans reconnect with their past for nearly two decades. What makes Italian heritage tours unique is the emotional depth of the experience. Many travelers embark on these journeys in honor of parents or grandparents who never had the chance to return to Italy. Others come to re-create childhood memories of family recipes through cooking classes or to discover how their ancestors' dialects evolved. It's no coincidence that this conversation comes during Italian-American Heritage and Culture Month so be sure to tune in!

We talk about the surprise release of Fire Emblem Shadows, Kevin tries some early Final Fantasy, and Andre checks back in with Marvel Rivals. We also discuss the latest State of Play, Microsoft's wild price hikes, an Oreo Reese's taste test, and more. Thanks for listening, and rate and review us! Fine Time on Bluesky: @fineti.me Andre: @pizzadinosaur.fineti.me Steve: @monotonegent.fineti.me Kevin: @kevinflevin89.fineti.me [00:00] Intro (Price Hike) [04:04] Steve played Fire Emblem Shadows [19:51] Andre checks back in on Marvel Rivals [34:02] Kevin played Final Fantasy (Dawn of Souls) [45:00] Break Time [45:57] Taste Test: Oreo Reese's [51:47] State of Play - September 2025 [01:09:33] Microsoft Price Hikes: Today's Cost of Doing Business [01:26:48] Do You Listen To Live Albums? [01:34:20] See Ya!

Join Randee Donovan and Dr. Elizabeth Clark as they explore how culture, generation, and science shape our love for spicy food. From global flavor trends and pop culture, to the chemistry behind heat perception, this episode dives into what makes spicy food so fascinating — and how you can develop products for consumers' spicy-hot cravings. Listen now and spice up your perspective! Skip ahead to hear:19:00 – “What makes heat?”26:45 – How to measure heat41:00 - Heat delivery factors

This is a special episode because it's our ONE YEAR PODIVERSARY ! Our first episode was Tuesday October 1st 2024.We are welcoming our newest sponsor Brittni Gutman. She has an Allstate insurance agency located in Oro Valley and is very active in the local community. Then we will be talking with Jeff Moreland, he is with Teen Challenge of Tucson. We will be talking about the amazing work they are doing and the challenges they have.

Here comes a tummy-rumbling adventure!

Italy has a way of getting under your skin. In this episode of the Flavor of Italy podcast, I chatted with Thea Duncan—the Milan-based American behind Doing Italy—to talk about how to move to Italy in 2025 without losing your sanity (or your savings). If you've been dreaming about starting a new life here, this guide distills the essentials from our conversation into one practical roadmap.

Jeff Saunders and I will co-host today. We'll talk to James Wendling of Beloved Built. Then, we'll spend time with Scott Tilley of TRAK Therapeutic Ranch for Animals and Kids, a non-profit we're raising money for by riding in the El Tour De Tucson Bike race.

In this episode of “At Your Convenience,” CSP Editor Chuck Ulie talks with Deb Bowman, category manager at Rhodes convenience stores, from CSP's Center Store Forum on Sept. 9 in Lombard, Illinois.Rhodes, based in Cape Girardeau, Missouri, is operated by PAJCO Inc.On this podcast, Bowman talks about some of the most fun and challenging parts of her job—and how she doesn't see an end in sight to the avalanche of flavor innovations. She also shares how Rhodes has expanded its meat snack section in response to the growing GLP-1 trend.

Send us a textBlack Diamond Bourbon combines innovative boxcar aging with a thoughtful blend of Middle West and MGP whiskeys to create a uniquely Appalachian expression that honors Ohio's coal mining heritage.• A bourbon that scores an impressive 15/18 on the Old Louisville Whiskey Company's barrel bottle breakdown scale• Mash bill of 71% corn, 24% rye, and 5% barley bottled at 103 proof• The only bourbon in America aged in railroad boxcars, creating unique temperature fluctuations• A blend of 5.5-year Middle West Spirits and 4.5-year MGP distillate• Flavor profile featuring vanilla, caramel corn, French toast, almond, and chocolate notes• Part of a larger mission to revitalize historic coal mining communities across Southeast Ohio• Available in five taproom locations: Nelsonville, Circleville, Marietta, Shawnee, and Greenfield• Developed in partnership with former MGP master blender Sam SchmetzlerIf you're in Ohio, pick up a bottle of Black Diamond Bourbon from your local OHLQ store. Come visit one of our five taprooms to experience our beers, cocktails, and the full spirit of Appalachian hospitality.Few things capture the essence of a region quite like its spirits, and Black Diamond Bourbon serves as a liquid love letter to Appalachian Ohio's coal mining heritage. This isn't just another craft bourbon—it's the centerpiece of a remarkable revitalization effort breathing new life into historic small towns across Southeast Ohio's former coal country.What sets Black Diamond apart is their revolutionary aging process. In partnership with the Hocking Valley Scenic Railway, they've transformed vintage railroad boxcars into "rolling rickhouses." These unique aging environments create natural temperature and humidity fluctuations that impart distinctive character to the whiskey. As the first and only bourbon in America aged this way, each sip connects you to both innovation and tradition.The liquid itself represents a thoughtful collaboration between regional distilleries. Blending 5.5-year-old Middle West Spirits bourbon with 4.5-year-old MGP distillate creates a 103-proof expression with a mash bill of 71% corn, 24% rye, and 5% barley. This combination delivers a sensory experience worthy of its 15/18 rating on the barrel bottle breakdown scale—notes of caramel corn and vanilla on the nose lead to a palate reminiscent of French toast with almond extract and cinnamon, finishing with touches of tropical fruit and chocolate.Behind Black Diamond stands a development group dedicated to creating gathering spaces in towns once powered by coal. From their distillery in Nelsonville to taprooms in Circleville, Marietta, Shawnee, and Greenfield, each location preserves historic structures while generating economic opportunities for locals. The Black Diamond Tavern in Shawnee exemplifies this mission—housed in an 1877 building once crumbling into its basement, now restored as a community cornerstone featuring locally-sourced cuisine and an impressive whiskey selection.Whether you're a bourbon enthusiast seeking new experiences or someone who appreciates the intersection of craft spirits and community revival, Black Diamond offers something truly special. Find a bottle at your local Ohio liquor store or better yet, plan a visit to experience firsthand how this remarkable spirit is helping transform Appalachian Ohio, one pour at a time. Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

The reason you get in fashion ruts - and you won't see it until someone points it out.In the Food Dude: The new Uncrustable flavor we should've had a long time ago.A beautiful reason to save your child's voicemails. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brad Bergaus, corporate chef and director of menu innovation at Taco John's, joins QSR Uncut to dive into how the classic chain is delivering more than just convenience to consumers. How is Taco John's using unexpected pairings to define its own unique West-Mex flavor and stand out in the QSR space? What's needed to appeal to Gen Z and even Gen Alpha customers? What should operators understand about using LTOs as a testing ground? We get into those questions and much more in this week's culinary-focused episode.

In this episode of Small Biz Florida, host Tom Kindred broadcasts from the 2025 Florida Brewers Guild Conference in downtown Tampa. The episode features a conversation with Al Murphy, CEO, and David Will Hoyt, VP of Sales at Mother Murphy's Flavors—a company dedicated to crafting custom flavors for a wide range of products, including craft beer. The discussion explores the essential role of flavor innovation in the craft brewing industry. Al Murphy shares his journey through the company, emphasizing the importance of flexibility and creativity in meeting market needs. David Will Hoyt sheds light on how Mother Murphy's works with both large-scale and small-batch brewers, highlighting the importance of strong client relationships and personalized service. This episode underscores how small businesses can use flavor as a strategic tool to adapt, differentiate, and grow in a constantly shifting market. This podcast episode was recorded live at the 2025 Florida Brewers Guild Conference hosted at the Tampa Marriott Water Street. This podcast is made possible by the Florida SBDC Network and sponsored by Florida First Capital. Connect with Our Guest: https://www.mothermurphys.com

This week on Above The Fold, I sat down with Chef Rama Ginde to talk about building a food brand rooted in heritage, education, and flavor. Rama is a private chef, culinary educator, and co-founder of Satya Blends, a spice company created from family recipes with the goal of making Indian flavors approachable for every kitchen.We cover entrepreneurship, food culture, and what it really means to educate customers while building a CPG brand. Rama opens up about growing up between Puerto Rican and Indian cultures and how it shaped her love of food, launching Wannabe Chef as her first business and turning cooking lessons into a career that has lasted over 16 years, and creating Satya Blends with her mom, inspired by her grandmother's cooking classes in Bombay. She also talks about the challenges of honoring tradition while making spices mainstream and easy to use, and why packaging, sampling, and constant education are the keys to building customer loyalty in CPG.If you're building a food brand, leading a CPG startup, or just want to learn how heritage can shape customer experience, this episode is packed with practical insight you can actually use.Listen now for tips on CPG marketing, customer education, and why the best food brands are built on empathy and tradition.

On this episode, Will Peña and I dive into the latest on U of A Football and college sports. We also take a moment at the end to discuss the tragic murder of a cyclist on the local bike loop here in Tucson.

What are the non-clinical AI tools that are out there and are they here to stay? Many practices are scared of change, many simply just do not want to change.... but will the practices of insurance companies force the issue? Are we overreacting about the usefulness of AI in dentistry? Teresa Duncan joins the show to give us some perspective! Resources: https://www.odysseymgmt.com/ Nobody Told Me That and Chew On This podcasts New journal alert!! The International Journal for Applied Health Behavior Change - www.OHUPublishing.com  

From Kitchens to Code: Gregory Willis on Flavor, Innovation & Food TechIn this episode, I sit down with Gregory Willis — founder and president of SenSpire, the company behind Flavor Studio, an operating system powering innovation in the food and ingredient industry. Gregory's journey is anything but linear: from earning four-star reviews as a chef in the competitive San Francisco dining scene, to leading CPG innovation at Chef's Best, to building patent-backed food tech solutions at Treasure8, and now creating software that unifies formulation, sensory testing, CRM, and R&D for some of the world's leading food companies.He's also the author of The Language of Flavor, a book unpacking the creative science of taste, and co-runs a boutique letterpress company with his wife. His career weaves together food, technology, design, and relentless curiosity.We cover:How lessons from fine dining — work ethic, customer service, discipline — shaped his approach to startupsThe creation of Flavor Studio: from flavor-predicting algorithms to a full R&D suite replacing Excel in food labsWhy most food companies still rely on spreadsheets (and how Flavor Studio solves this problem)Scaling Chef's Best into a nationally trusted label and what it taught him about consumer psychologyBehind the scenes of food innovation trends: tinned fish, Dubai chocolate, protein-everything, pickle-flavored snacks, and zero-proof drinksMisconceptions about taste: why aroma is central and the “tongue map” is a mythThe role of memory, design, and emotion in shaping flavor experiencesThe grind of patents and why sustainable food innovation is both slow and necessaryAdvice for young founders entering food/CPG: curiosity, communication, and building resilience against failure

In this conversation, Olivia Gibson shares the story behind Olivia's Ohana House, Lauderdale County's first Hawaiian restaurant. From her background and culinary journey to the challenges and hopes of starting a new business, Olivia reflects on how food carries memories, connects cultures, and builds community.

Juliet is joined by Gabe Lincoln to ask to borrow a cup of one of Magic's oldest flavors, Giant non-Lizard-Wizard non-Hero-Villain Spiders. How do the arachnids that predate the keywording of reach differ from the ones that come after? What is the anatomy of a two-color gold Spider? Why does Ravnica get the most Giant Spiders of them all? Join Beacon of Creation's Discord: https://discord.gg/t88Vpwh Show Notes and Images: https://beaconofcreation.com

What are the non-clinical AI tools that are out there and are they here to stay? Many practices are scared of change, many simply just do not want to change.... but will the practices of insurance companies force the issue? Are we overreacting about the usefulness of AI in dentistry? Teresa Duncan joins the show to give us some perspective! Resources: https://www.odysseymgmt.com/ Nobody Told Me That and Chew On This podcasts New journal alert!! The International Journal for Applied Health Behavior Change - www.OHUPublishing.com  

"Stop it, Tony. I care about you." If that advice sounds familiar, it's because JuJu has to REPEAT advice he gave to Dan earlier in the week. The crew also dives into the definitively best Gatora Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on our show we are talking with Lara Iacobucci Paris and the work she is doing with Tucson Action Team Advocacy For Dogs.Then we will be talking to Coach Manny Gomez. We'll be discussing coaching and football.

In this inspiring conversation, I sit down with Amber O'Neal Johnston—author, speaker, and founder of Heritage Mom—to explore what it means to create something uniquely your own. Amber offers her wisdom on embracing heritage, weaving family culture into everyday rhythms, and finding the courage to “create your own flavor” instead of simply following tradition or trends.Together, we unpack how heritage shapes identity, why representation matters in learning and storytelling, and practical ways families can cultivate spaces that celebrate authenticity, belonging, and joy. If you're longing to live more fully in your story, this episode will encourage you to embrace who you are—and share it boldly with the world.Ro's Resource Room is a series of informational podcasts designed to equip and encourage families on their homeschooling journeys. CHAP is the Christian Homeschool Association of Pennsylvania and has provided year-round support to homeschoolers since 1994.  Find valuable resources at https://www.chaponline.comGot PA Homeschool law questions? Check out https://www.homeschoolpennsylvania.org Contact us at https://www.chaponline.com/contact-us with your questions or topics for discussion.Don't miss out on the latest in PA homeschool news! Subscribe to our eNews at https://chaponline.com/subscribe-to-enews/Donate to support CHAP in the endeavor to encourage, connect, equip, and protect homeschoolers at https://chaponline.com/donate/

This week the gang samples some snews snacks and talks suspiciously flavored ice cream in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks     -- Snack News: New Peanut M&M's Offers Subtle But ‘Absolute Fire' Flavor: https://parade.com/food/mms-new-honey-roasted-peanut-flavor-confirmed-release-fall-stores-2025 Zaxby's Just Dropped A Nerds Gummy Clusters Milkshake—Here's Where To Find It: https://www.delish.com/food-news/a66016428/zaxbys-nerds-gummy-clusters-milkshake/ A New Rocky Road–Inspired Cookie Is Joining the Girl Scout Lineup in 2026: https://www.foodandwine.com/girl-scouts-cookies-exploremores-flavor-11804187 Sunscreen-flavored ice cream? Imagine SPF in a scoop with this new collab: https://www.usatoday.com/story/money/2025/09/09/sunscreen-ice-cream-van-leeuwen-carnival/86058724007/ AriZona Beverages Launches Chocolate Egg Cream Soda in Partnership with Tunnel to Towers Foundation: https://www.prnewswire.com/news-releases/arizona-beverages-launches-chocolate-egg-cream-soda-in-partnership-with-tunnel-to-towers-foundation-302552970.html  Locate Lauren on Twitter (@rawrglicious) and Bluesky(@rawrglicious.bsky.social‬)! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Instagram (@shoresofpluto)! Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/  Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/ 

Episode 68: This week, we dive into the colorful world of the Coffee Taster's Flavor Wheel! While this tool can seem intimidating or overwhelming, it's actually quite useful for beginner coffee enthusiasts and professionals alike! Check out this episode to see how Catherine and Stephen use the Wheel, and how you can too! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Check out our limited offering of Arabica Coffee Plants here! Here's an interactive Coffee Taster's Flavor Wheel Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Skinny Mixes isn't just about syrups, it's about creating everyday moments that are simply sweeter. Melissa Minkow sits down with Tim Snyder, CEO of Skinny Mixes, to explore how the brand grew from a cult favorite into a social-forward powerhouse with over 100 flavors and a community of raving fans. Highlights include: - Why listening is Skinny Mixes' secret sauce for loyalty and engagement - How fans drive recipe sharing, product discovery, and viral trends like #WaterTok - The role of DTC, retail partnerships, and the brand's own app in reaching consumers - Limited-time flavors like apple crisp and nostalgic soda collections that keep fans coming back

The 1970s called—they want their cocktails back! Dust off your bell bottoms, crank up that Earth, Wind & Fire cassette, and join us on Flavor Odyssey as we take a groovy trip back in time. This week, we're shaking up some classic '70s drinks that have been lost to the sands of time: think Midori Sour, Blue Lagoon, Sex on the Beach, 7&7, and more. Mix yourself a cocktail your parents would have made and get ready for some retro fun! Pairings Randy: Tequila Sunrise & JDN Antaño

Matthew Kuntz with VR Pools. We'll discuss the importance of having a professional to keep your pool healthy.Then we'll talk with Fareed Alshami of Vibrance Automotive. They are your one stop shop to keep your vehicle safe and on the road.

What does it really mean to make space — for creativity, connection, and the parts of ourselves that often get pushed aside? In this episode, we sit down with Gina Bruno: private chef, mom, and the visionary behind Frank's House, a Brooklyn brownstone turned community hub. Gina shares how she blends food, family, and storytelling to create spaces that nourish more than just our appetites. We talk about motherhood, building community around the table, and why feeding people is about so much more than what's on the plate. If you've ever wanted to infuse your life with more intention, flavor, and connection, this conversation will leave you inspired (and maybe a little hungry).

We're all feeling the financial pressures of today's economy. So, host Raheel Ramzanali is getting some great budget bites around the city from Culture Map Houston's editor Eric Sandler. Plus, Raheel has a hot take on a new viral ice cream that might get Bluebell lovers in an uproar. And, what is going on with James Harden's restaurant?!  Places we talked about on today's show:  Loro's Happy Hour  Bludorn's extended Houston Restaurant Weeks Menu  Cali Sandwiches  The 5 Best Tacos You Need To Try Right Now Cantina Barba  Paulie's in Montrose Aga's Uber Eats deal More than 30 Houston bars are selling $7.13 drinks for Texas Cocktail Week James Harden's Houston restaurant locked out over $2.2 million in unpaid rent What's Eric Eating [podcast] Learn more about the sponsors of this September 17th episode: Holocaust Museum Houston Kidney Cancer Association The Texas Tribune Festival 4th Wall Theatre Company Texas Renaissance Festival Want to become a City Cast Houston Neighbor? Check out our membership program.  Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Photo: Marco Torres/@MarcoFromHouston

This week Damian is joined by Mandy Naglich, an Advanced Cicerone®, certified taster, drinks writer, and author of How to Taste. Mandy's journey into the world of flavor started with homebrewing, where she won a gold medal at the National Homebrew Competition in 2016, and led her into the deep study of sensory science, fermentation, and tasting.In this episode, Mandy shares:How she went from winning a homebrew medal to becoming an Advanced Cicerone® and certified taster.Why fermentation underpins so many flavors we love—from chocolate and cheese to beer, wine, and spirits.Her take on the crossovers between beer, wine, and cocktails, and why cocktails are leading the charge in embracing science and chemistry.The biggest misconceptions about tasting—and why anyone can become a better taster with practice.Damian's firsthand experience of the super taster test at Tales of the Cocktail, and what our genes reveal about how we each perceive flavor differently.The crucial role of aroma and retronasal smell in shaping what we taste.How sight, texture, and expectation can make or break the drinking experience.Tips for building your own flavor vocabulary and why note-taking helps train your palate.The surprising ways memory and context shape tasting, from German Hefeweizen to holiday meals.Mandy's passion shines through as she shows how taste is not just biology—it's memory, context, and practice. Whether you're a bartender, a drinks enthusiast, or just curious about why things taste the way they do, this episode will give you tools to taste with more clarity, confidence, and joy.

Send us a textWelcome to the CashColorCannabis Podcast: A Higher Level of Conversation. In this first episode of our Function + Flavor series with Wana Brands, we dive into the function side of cannabis gummies.Our guest is Mike Hennesy, Vice President of Innovation at Wana, who breaks down the science behind cannabis edibles and why function is just as important as flavor. From pairing cannabinoids and terpenes to developing reliable formulations for sleep, calm, focus, and more—this episode shows why Wana is the gold standard in cannabis edibles.✨ Don't forget to like, comment, and subscribe for more conversations like this.When it comes to wellness, quality matters. High-There delivers Delta-8, THCa, flower, and more—all crafted with care and transparency. Whether you're shopping for relaxation, focus, or just something to elevate your vibe, High-There has products you can trust.Browse their full collection and see why so many people choose High-There. Visit high-there.co today. Support the show

In this episode, Tall Cop breaks down the Tall Cop Trifecta of Drugs—ease of access, low price point, and flavored products—and what that means for students today. From $1 edibles to $3 vapes and kratom under $5, the affordability and concealability of these substances are changing the game inside schools.We'll cover:The most common substances showing up in schools: alcohol, cannabis, vapes, edibles, kratom, 7-hydroxy, and moreWhy fewer devices are being found—and how students are getting better at hiding themThe rise of pouches and why metal detectors miss themNew concerns with mushrooms, flavored pills, and over-the-counter cannabis productsPolicy shifts on the horizon for vaping and substance use in schoolsWhy prevention requires looking at the bigger picture—accessibility, affordability, and unintended consequences, especially with addictionPlus, hear Tall Cop's take on Narcan in schools, flavored products, and even what a “summer breeze” really means.

Today on our show we have Pastor Gene Chewning. We'll talk about his lifelong mission to lead people to Christ and his new mission, pastoring in Europe.Then we'll be spending time with Frank THE TANK Lundin, of Picture Rocks Cooling Heating and Plumbing.

Mushroom Magic: From Farm to Fork My interview with ARTISAN JOE WEBER Four Star Mushrooms   ABOUT FOUR STAR MUSHROOMS Good For You Nutrient Rich: Loaded with vitamins, minerals, and antioxidants Immune System: Contains modulating beta-glucans High Protein: Low calorie per serving and low in fat Top Chefs - Top Choice Flavor: Packed with umami Versatility: Provides a meaty texture for a variety of dishes Endorsed: Found in hundreds of restaurants across Chicagoland Good For The Planet Regenerative: Turning organic byproducts into mushrooms & then soil Controlled Environment: Cultivated indoors year-round Hyper-Local: Producing in the community we serve A QUALITY COMMITMENT To you and our planet Striving For Negative Waste Production Process Pure Lake Michigan Water No Herbicide, Pesticide No GMO Pure Organic Grown Sustainably For Our Future In the U.S.A.    Discover the ultimate support system designed to empower you every step of the way. Whether managing daily challenges or pursuing your personal goals, this comprehensive solution offers personalized tools, expert guidance, and a compassionate community to keep you motivated and on track. Experience seamless integration into your lifestyle, making your journey smoother and more manageable. Embrace empowerment, control, and success with a support system that truly understands and supports your unique needs. Mushrooms are a powerhouse food that deliver a lot of nutrition for very few calories, making them especially valuable for people focused on healthy eating and blood sugar management. Here are the main health benefits: Mushrooms are the only plant-based food that naturally makes vitamin D from sunlight.   A single portobello has more potassium than a banana. Mushrooms are 90% water — no wonder they shrink when you cook them!   They bring big flavor with umami, helping you cut back on salt without losing taste.   For over 4,000 years, mushrooms have been used in medicine around the world.     1.    Nutrient Powerhouses – Mushrooms are low in calories, fat-free, and packed with B vitamins, selenium, potassium, and antioxidants that support immune health. 2.    Vitamin D Boosters – When exposed to sunlight or UV light, mushrooms are one of the only natural plant-based sources of vitamin D. 3.    Great for Blood Sugar – Their fiber and unique compounds can help with blood sugar control, making them an excellent choice for people living with diabetes. 4.    Flavor without the Salt – Mushrooms are rich in umami, the savory “fifth taste,” which makes them a great way to boost flavor without adding extra sodium. 5.    Ancient & Medicinal – Mushrooms have been used for thousands of years in traditional medicine around the world, from reishi for immune health to lion's mane for brain support.   Nutritional Benefits of Mushrooms Low in calories & carbs → Great for weight management and blood sugar control. Rich in fiber (including beta-glucans) → Supports healthy digestion and helps stabilize blood glucose. Good source of B vitamins (riboflavin, niacin, pantothenic acid) → Support energy metabolism and brain health. Source of selenium & antioxidants → Protect cells from oxidative stress and may support immunity. Contain vitamin D (when exposed to sunlight/UV light) → Helps with bone health and immune function. Provide potassium → Supports heart health and blood pressure regulation.  Health Benefits 1.    Support immune system Certain compounds (like polysaccharides) help activate immune cells. 2.    Improve blood sugar regulation Fiber and low glycemic impact make mushrooms a smart choice for people with diabetes. 3.    Promote heart health Antioxidants, potassium, and beta-glucans may help lower cholesterol and support healthy blood pressure. 4.    Aid in weight management Low-calorie but satisfying, mushrooms add bulk and umami flavor without extra fat or sugar. 5.    May have anticancer properties Some studies suggest compounds in mushrooms may help protect against certain cancers (though more research is needed). 6.    Gut health support Prebiotic fibers in mushrooms feed beneficial gut bacteria. How can our listeners connect with you? Website URL: fourstarmushrooms.com Instagram ENGLISH URL:      @fourstarmushrooms

In the spirit of the episode number, we kick off a demons and devils special in the Gaming Hut. Robin pitches Ken three ideas for a game with demon PCs; Ken picks one and we flesh it out. In the Mythology Hut we figure out what the big deal is with the number 666 anyway. […]

Grateful Friday! Get your gratefuls IN on the show.The clutter hack to help with ANY room in your home. From the Food Dude: A new weird M&M flavor is coming.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen. Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI's role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices

Once dismissed as “mocktails,” non-alcoholic cocktails are now among the most exciting frontiers in modern bartending. And at Kato in Los Angeles, Austin Hennelly is forging an exciting new path, rethinking NA wine and creating systems that ensure guests who don't drink are never accidentally served alcohol. He joins Cocktail College to share his wealth of expertise on the category, through quick tips and advanced techniques. Listen on to learn more, and read below to discover one of his simplest recipes. Finally, don't forget to leave us a review wherever you get your podcasts! - Non-alcoholic beer of choice - ½ ounce lime juice - ½ ounce non-alcoholic aperitif Serve over ice with a lime wedge.

In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen.Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI's role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen.Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI's role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

We're kicking off our fundraiser for the Washburn Center for Children, a new Girl Scout cookie flavor for 2026, we have a new Miss America, and "The Conjuring" goes to TVSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Park City, Utah, Offset Bier is doing big things. In a state with laws that can make it tough to be a brewer, Conor Brown, the brewery founder, is doing what he can to bring fresh flavorful beer to the people all while creating a welcoming community space.  He's currently working to build out the brewery footprint, bringing in new equipment and adding more space, and at this time of year he finds the time to make frequent trips to Idaho where he loads up on fresh hops to bring back to the brewery for quick turnaround brew days. It's the kind of commitment that bodes well for the future of craft beer.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: John HollGuest:  Conor BrownSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Utah, IPA, Hops, Growth, CommunityPhoto:  Aaron Grove

Kristin Cavallari chats about her latest co-parenting struggles with Jay Cutler and Dancing with the Stars drama already involving Hilaria Baldwin and Corey Feldman. Plus Rosie talks about the end of her friendship with Ellen and there is a New Girl Scout Cookie flavor and we are all in on it! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Rizzuto Show crew shares their weekend adventures, including King Scott's concert adventure and trip to meet his hero Weird Al! We dive into the ups and downs of social interactions, from late-night texts to the peculiarities of neighborly pranks. Plus, we get into some interesting relationships and the latest in pop culture, including a unique new dating trend dubbed, "Date Them 'Til You Hate Them." So grab your headphones and dive into this entertaining journey through the Rizz Show's weekend escapades! Follow The Rizzuto Show @rizzshow on all your favorite social media, including YouTube, Facebook, Twitter, Instagram, TikTok, and more. Connect with The Rizzuto Show online at 1057thepoint.com/rizz See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Topics covered in this episode: * prek* * tinyio* * The power of Python's print function* * Vibe Coding Fiasco: AI Agent Goes Rogue, Deletes Company's Entire Database* Extras Joke Watch on YouTube About the show Sponsored by us! Support our work through: Our courses at Talk Python Training The Complete pytest Course Patreon Supporters Connect with the hosts Michael: @mkennedy@fosstodon.org / @mkennedy.codes (bsky) Brian: @brianokken@fosstodon.org / @brianokken.bsky.social Show: @pythonbytes@fosstodon.org / @pythonbytes.fm (bsky) Join us on YouTube at pythonbytes.fm/live to be part of the audience. Usually Monday at 10am PT. Older video versions available there too. Finally, if you want an artisanal, hand-crafted digest of every week of the show notes in email form? Add your name and email to our friends of the show list, we'll never share it. Brian #1: prek Suggested by Owen Lamont “prek is a reimagined version of pre-commit, built in Rust. It is designed to be a faster, dependency-free and drop-in alternative for it, while also providing some additional long-requested features.” Some cool new features No need to install Python or any other runtime, just download a single binary. No hassle with your Python version or virtual environments, prek automatically installs the required Python version and creates a virtual environment for you. Built-in support for workspaces (or monorepos), each subproject can have its own .pre-commit-config.yaml file. prek run has some nifty improvements over pre-commit run, such as: prek run --directory DIR runs hooks for files in the specified directory, no need to use git ls-files -- DIR | xargs pre-commit run --files anymore. prek run --last-commit runs hooks for files changed in the last commit. prek run [HOOK] [HOOK] selects and runs multiple hooks. prek list command lists all available hooks, their ids, and descriptions, providing a better overview of the configured hooks. prek provides shell completions for prek run HOOK_ID command, making it easier to run specific hooks without remembering their ids. Faster: Setup from cold cache is significantly faster. Viet Schiele provided a nice cache clearing command line Warm cache run is also faster, but less significant. pytest repo tested on my mac mini - prek 3.6 seconds, pre-commit 4.4 seconds Michael #2: tinyio Ever used asyncio and wished you hadn't? A tiny (~300 lines) event loop for Python. tinyio is a dead-simple event loop for Python, born out of my frustration with trying to get robust error handling with asyncio. (I'm not the only one running into its sharp corners: link1, link2.) This is an alternative for the simple use-cases, where you just need an event loop, and want to crash the whole thing if anything goes wrong. (Raising an exception in every coroutine so it can clean up its resources.) Interestingly uses yield rather than await. Brian #3: The power of Python's print function Trey Hunner Several features I'm guilty of ignoring Multiple arguments, f-string embeddings often not needed Multiple positional arguments means you can unpack iterables right into print arguments So just use print instead of join Custom separator value, sep can be passed in No need for "print("n".join(stuff)), just use print(stuff, sep="n”) Print to file with file= Custom end value with end= You can turn on flush with flush=True , super helpful for realtime logging / debugging. This one I do use frequently. Michael #4: Vibe Coding Fiasco: AI Agent Goes Rogue, Deletes Company's Entire Database By Emily Forlini An app-building platform's AI went rogue and deleted a database without permission. "When it works, it's so engaging and fun. It's more addictive than any video game I've ever played. You can just iterate, iterate, and see your vision come alive. So cool," he tweeted on day five. A few days later, Replit "deleted my database," Lemkin tweeted. The AI's response: "Yes. I deleted the entire codebase without permission during an active code and action freeze," it said. "I made a catastrophic error in judgment [and] panicked.” Two thoughts from Michael: Do not use AI Agents with “Run Everything” in production, period. Backup your database maybe? [Intentional off-by-one error] Learn to code a bit too? Extras Brian: What Authors Need to Know About the $1.5 Billion Anthropic Settlement Search LibGen, the Pirated-Books Database That Meta Used to Train AI Simon Willison's list of tools built with the help of LLMs Simon's list of tools that he thinks are genuinely useful and worth highlighting AI Darwin Awards Michael: Python has had async for 10 years -- why isn't it more popular? PyCon Africa Fund Raiser I was on the video stream for about 90 minutes (final 90) Donation page for Python in Africa Jokes: I'm getting the BIOS flavor Is there a seahorse emoji?

This week on Fresh from the Field Fridays, Dan the Produce Man and Ross the Produce Boss share some of their top picks of the week. They're joined byaward-winning organic retail consultant, educator, and advocate, and the owner of Organic Options Mark Mulcahy.Mark brings the latest on what's tasting great right now — like dry-farmed early-grown tomatoes and even dry-farmed variety melons grown in Oregon. He also talks about the Rising Stars program, a collaborative effort that's helped over 2,500 produce and fresh food managers grow and thrive in the industry.Tune in for all this and more — only on Fresh from the Field Fridays, brought to you by The Produce Industry Network and AgLife Media.