Podcasts about Flavor

In this week's episode of The Grill Coach Podcast, Jay and Brian explore how marinades can transform your grilling and BBQ. From building bold flavor profiles to tenderizing tougher cuts of meat, marinades are one of the most versatile tools in outdoor cooking. The guys break down how acids, enzymes, and seasoning work together to elevate beef, pork, poultry, and seafood on the grill.

Why do some people love cilantro, while others say it tastes like soap? How did Dubai chocolate take the world by storm? And how are scientists using A.I. to determine what we'll crave next?Today we'll learn the answers when we get a preview of the 4th International Flavor Summit, taking place March 16 to 18 in Orlando. The biennial event brings together leaders in the food and beverage science industries; it's also open to the public. To register, click here.One of the presenters is Yu Wang, Ph.D., associate professor of food science and human nutrition at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS). In this conversation, Dr. Wang answers our burning questions about flavor, discusses how she's working with Florida's citrus growers to produce better-tasting fruit and explains how to break up with your favorite junk food.

What does it take to build one of the supplement industry’s most flavor-forward protein brands from scratch? In Episode #208 of the PricePlow Podcast, Ben headed up to Long Island, New York, for an in-person visit at Musclesport HQ with founder and CEO Jason Mancuso, EVP and CMO Robert Oberholzer, and Kate Christensen, who handles everything from flavor development to logistics to customer service. Together, they trace Jason’s path from getting fired at McDonald’s in 1993 to managing GNC stores at 18 to running his own manufacturing plant, ultimately building a protein brand that has become a retail floor staple. The conversation digs into how Lean Whey evolved from a side project into the core of Musclesport’s identity, why Jason bet big on dessert-inspired flavors and cereal-style inclusions before anyone else in the industry, and what it really takes to launch a new flavor: 6 months of planning, tight supply-chain relationships, and a small team that does everything in-house. They also cover the brand’s evolution from a strict brick-and-mortar-only model into a balanced omnichannel business — and why the community of ambassadors Kate manages is one of the most underrated growth engines behind the brand. Subscribe to the PricePlow Podcast on your favorite platform and sign up for Musclesport news alerts on PricePlow so you don’t miss what’s coming next. https://blog.priceplow.com/podcast/musclesport-jason-mancuso-208 Video: Jason Mancuso and the Musclesport Team on Lean Whey, Flavor Innovation, and Building a Brand https://www.youtube.com/watch?v=OaovuO8ra6Q Detailed Show Notes: Jason Mancuso, Kate Christensen, and Robert Oberholzer of Musclesport (0:00) – Introductions (3:00) – Grinding to Build the Brand (7:00) – Kate and Rob Join the Team (11:00) – From Distribution Model to Omnichannel Brand (19:00) – Rob’s Background and the D2C Push (24:00) – Content, Community, and Why the Brand Feels Real (30:30) – How Lean Whey Got Cereal Flavors First (34:30) – Lean Whey Becomes the Core of the Business (38:30) – Protein’s Rise and Retail Strategy (41:15) – CreaM’D Rice: Applying the Lean Whey Playbook (45:00) – Building the Community Flywheel (50:00) – Authenticity, AI, and the Value of Being Imperfect (54:30) – Formula Philosophy and Simplification (57:00) – Pre-Workout Creativity, Transparency, and Where Things Are Headed (1:01:30) – Retail Exclusives, the Flavor Vault, and Coming Launches Where to Follow and Learn More Connect with Jason, Kate, and Robert Jason Mancuso on LinkedIn Robert Oberholzer on LinkedIn Kate Christensen on LinkedIn Musclesport on Instagram: @musclesportusa Musclesport on PricePlow – Sign up for news and launch alerts Resources Mentioned … Read more on the PricePlow Blog

Get ready for a packed episode! Joining me behind the mic today is co-host Will Peña for two deep-dive conversations you won't want to miss.Leading Sahuarita: We sit down with Mayor Tom Murphy to discuss the latest growth, community initiatives, and what's on the horizon for the town of Sahuarita.The Luck of the Irish: We welcome Trish Muir, President of the Tucson St. Patrick's Day Festival. She's giving us an exclusive preview of this year's festivities, the parade, and how Tucson celebrates its Irish heritage.Inside This Episode:

Episode 26 of Matt Likes Beer features Electric Mainline, a West Coast IPA from Grimm Artisan Ales, a Brooklyn-based brewery Matt knows primarily through retail purchases rather than firsthand taproom experience. With limited personal history to draw from, the episode leans heavily into technical judging, exploration, and education, making it one of the most analytically driven installments of the season. Matt opens by exploring Grimm's extensive and stylistically diverse beer catalog, noting the brewery's wide-ranging output across IPAs, lagers, stouts, sours, and mixed fermentation beers. While researching Grimm live during the recording, Matt discusses the brewery's dual-level taproom layout, contrasting its polished upstairs space with a more industrial downstairs brewery setting—an aesthetic that strongly appeals to his personal tastes. Before judging begins, Matt reads the brewery's own description of Electric Mainline, which declares the beer a West Coast IPA featuring Luminosa hops, supported by Mosaic, Citra, Columbus, and Simcoe. With the style clearly defined, Matt evaluates the beer strictly as BJCP Category 21A: American IPA. Appearance is a standout, with the beer pouring a brilliant, unmistakable yellow, a large, persistent white head, and excellent lacing. While visually striking, Matt notes an interesting guideline quirk: BJCP color descriptors list medium gold to light amber, making pure yellow technically outside the expected range—an example of how modern IPAs sometimes outpace written standards. Aroma earns a full 12/12 score, delivering expressive notes of orange zest, mandarin citrus, lemon brightness, subtle pine, and a faint grainy malt backbone. Matt explicitly follows advice from a fellow judge—“don't fear the 50”—choosing not to deduct points where the beer fully delivers stylistically. Flavor presents a more mixed picture. While citrus character remains vibrant and layered, bitterness is strongest on the tongue rather than in the finish or aftertaste, falling short of the firm, lingering bitterness expected in a classic West Coast IPA. Malt presence is detectable but subdued, leading Matt to score flavor at 14/20. Mouthfeel is spot-on, with a medium body, high carbonation, and smooth texture earning a perfect score. Overall impression balances enjoyment with technical critique, resulting in a final score of 39 out of 50, placing Electric Mainline solidly in the “Excellent” range—even with noted flavor shortcomings. With no one-star reviews available, the episode transitions into a long-form educational soapbox prompted by a conversation with a non-judge friend: Why do Double and Triple IPAs often taste sweeter than regular IPAs? Matt breaks down the concept using brewing fundamentals, explaining fermentable versus non-fermentable sugars, increased body, alcohol's impact on sweetness perception, and why higher-ABV IPAs inevitably drift away from the crisp bitterness drinkers expect. The episode concludes with a preview of upcoming IPA-focused discussions and reinforces one of the show's core missions: helping everyday beer drinkers understand why beer tastes the way it does, not just whether it's “good” or “bad.”

All plants are toxic to varying degrees. I haven't changed my mind on that. But recently our oldest daughter came up with a business idea: – making salves from plantain leaves infused in beeswax and olive oil for their antibacterial properties — and it got me thinking about the role plants actually play in our household despite the fact that we're very much an animal-based, meat-centric family. The truth is, we do eat plants. We always have. The foundation hasn't changed — meat, organs, eggs, dairy and bone broth make up the vast majority of our calories, and comparing the nutrient content of beef liver to kale isn't a close fight. But adhering to an animal-based dietary framework doesn't mean plants are the enemy in every context. The oldest use case is medicinal. Aspirin comes from willow bark, metformin from the French lilac, morphine from poppies. I'm not eating willow bark for lunch, but if I have a headache, it makes perfect sense. Turmeric targets inflammatory pathways, ginger helps with nausea, and oregano oil has been one of our go-to remedies for respiratory and gut infections for years.  These aren't calories or micronutrients — we get those from animals. But for targeted medicinal use, plants have earned their place. Then there's flavor and the cultural connection that comes with food. Rosemary on a lamb roast, fresh basil on sourdough pizza, the smell of garlic roasting in a pan — those things make food better.  Food is family connection, tradition, and cultural identity. My wife is Costa Rican, I'm from Europe, and we grew up with certain meals that bring the family together. Some of those include plant-based ingredients, and the value of sharing that meal can override the marginal downsides. The real nuance is preparation. Fermenting, sprouting, soaking, peeling cooking — these methods can meaningfully reduce anti-nutrients like lectins and phytic acid.  We peel, slice, and ferment sweet potatoes in a saline solution for three days, which lowers the glycemic index and breaks down a lot of the problematic compounds.  We soak rice overnight and cook it in fresh water.  None of this turns plants into superfoods, but it makes them significantly more compatible with a species-appropriate diet – especially if you're sourcing organic or growing them yourself. The practical framework is straightforward: 80 to 90% quality animal foods, 10 to 20% well-chosen, well-prepared plants. If you're already eating nose to tail and building around nutrient density, you've won the big battle. The plant question is just fine-tuning. Learn More: My Animal-Based Food List (Free Download): https://michaelkummer.com/food-list/ MEAT vs. PLANTS (What's Better for Your Health?): https://www.youtube.com/watch?v=GqKzO_PkD-k&utm Plants vs. Meat: Why I Stopped Eating Veggies: https://michaelkummer.com/plants-vs-meat 99: Plants vs Animals: Why Meat Beats Plants for Nutrition: https://www.primalshiftpodcast.com/99-plants-vs-animals-why-meat-beats-plants-for-nutrition 49: From Almonds to Spinach: Dr. Schindler on Avoiding Common Dietary Traps: https://www.primalshiftpodcast.com/49-from-almonds-to-spinach-dr-schindler-on-avoiding-common-dietary-traps/  Thank you to this episode's sponsor, Apollo Neuro! Apollo is a wearable that delivers gentle vibrations to calm your nervous system and help your body stay in a restful state through the night. I've been wearing it for years and still notice a measurable difference — higher HRV and a lower resting heart rate on nights I use it. That's not placebo. That's my nervous system responding differently. If your sleep issues feel stress-related — and honestly, most of them are — Apollo is worth trying. To learn more, visit apolloneuro.com/michaelkummer and use code PRIMALSHIFT for $60 off. In this episode: 00:00 Intro  02:47 Animal-Based foundation 03:35 Plants as medicine 06:54 Flavor and food culture 10:34 Fermentation and prep 15:04 Plant tiers and avoids 16:42 Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code.

(March 10, 2026 - Hour One)9:14pm - Meathead - Amazingribs.com9:35pm - Robert Moss - Southern Living BBQ Editor (ContributingThe BBQ Central Show SponsorsPrimo GrillsBig Poppa Smokers – Use promo code “REMPE26” for free shipping!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

In this episode of MiCannaCast, we sit down with Jake Greba— founder of Midnight Roots, longtime legacy cultivator, edible pioneer, and music producer Bass Owl — for a deep, wide-ranging conversation about cannabis culture, genetics, medicine, creativity, and the journey from underground roots to the modern legal market.Jake shares powerful personal stories about growing up in a cannabis family, using the plant to help loved ones through serious medical conditions, navigating the pre-legal era, and building a respected brand rooted in authenticity rather than hype.We also dive into strain selection philosophy, terpene appreciation, why THC percentage doesn't equal quality, the dilution of genetics in today's market, and how cannabis connects to memory, ritual, and community.Beyond cannabis, the conversation explores Jake's parallel life in music — touring, producing bass music, and the creative mindset that links art and cultivation.If you care about legacy cannabis culture, real genetics, meaningful consumption, or the intersection of creativity and plant medicine, this episode delivers one of the deepest conversations we've had on the show.

Best Of 2GG: Favorite Ice Cream Flavor PART 2 by Two Girls and a Guy

Best Of 2GG: Favorite Ice Cream Flavor PART 1 by Two Girls and a Guy

Old Soul Tintype Series No. 3 honors blues legend Kenny Brown with an 11 year, 103.5 proof bourbon built on a high rye MGP mash bill. We break down the sweet tea and strawberry notes, rich brown sugar caramel, and that bold charred barrel kick that Southern aging brings. Does the heat make the difference? Let's find out.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode is a conversation with Nick of North, a wild food chef, forager, and educator from Prince Edward Island who works at the intersection of cooking, ecology, and landscape literacy. Nick has built a unique career teaching chefs how to understand the landscapes around them and translate wild ingredients into meaningful food. His work focuses on flavor, aromatics, fermentation, and developing a deeper relationship with the land through cooking.In this conversation, we explore Nick's journey from working as a line cook in restaurants to becoming a forager who now teaches chefs around the world how to work with wild ingredients. We also dive into how landscape literacy can transform the way we cook, why many wild foods are misunderstood, and how learning to work with flavor, aroma, and seasonal timing can unlock entirely new possibilities in the kitchen.Episode Overview:How wild ingredients often enter restaurant kitchens — and the surprising problems chefs face when working with themWhat landscape literacy actually means and why learning to read ecosystems changes the way you cookWhy understanding the environments plants grow in can make you a better forager and a more attentive cookNick's method for learning plant identification by studying ecosystems instead of relying entirely on field guidesWhy wild greens taste bitter — and how harvest timing and time of day can dramatically change flavorHow chefs can use wild aromatics, herbs, and plant materials to elevate dishes beyond basic ingredientsCreative ways to extract wild flavors into oils, vinegars, fats, and other cooking mediumsHow plants like oak leaves can be used to add tannins for better pickling and food preservationWhy trusting your senses is one of the most important skills when fermenting and preserving foodThe fear many beginners have about poisonous plants — and how learning just a few dangerous species can unlock confident foragingHow the same wild plant can taste completely different depending on where it growsWhy understanding plant families helps chefs cook unfamiliar wild foods more confidentlyWhy becoming a great forager is a lifelong process of learning, observation, and patienceUse code “yearofplenty” for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/n6C0k9XC5bA?si=pZkwtN5qSSq3xfHkSign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/bigforagingguy/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R

What if the secret to true Southern comfort isn’t a dish—but a sound? Today on Small Town Soapbox, Darien dives into the sizzling, unmistakable crackle of bacon and why this iconic Southern staple deserves more respect than it gets. From its European roots to its perfected place in Southern kitchens, Darien explains why bacon outshines every other meat in versatility, flavor, and tradition. Thick‑cut, smoky, and wrapped in nostalgia, bacon isn’t just food—it’s a celebration on your plate. Follow us on Facebook and Instagram or download our app to stay connected! www.1011thepulse.com The Porch with Darien and Asa ios App Android AppSee omnystudio.com/listener for privacy information.

Join McCormick Flavor Solution experts Jordan Carfagno, Sarah Malphrus, and Gina Walter to celebrate 3.14 and explore the history, evolution, and potential of pie in this special Pi(e) Day episode. The team connects nostalgia, consumer insights, and technical strategy to show how pie continues to inspire cross-category innovation. Tune in to discover:The origins of pie and the true definitionTop pie flavors, regional trends, and nostalgic insightsTranslating pie flavors into cross-category applications Pie recipes and technical flavor development tips

Today on In the Kitchen with Mary Mac, we're talking with culinary arts teacher, yacht chef, and now cookbook author, Abby Cheshire (abbyinthegalley.com)! Her new cookbook "Passport to Flavor" is out now, full of delicious recipes from around the world!Book linksHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

Many leaders assume that company culture is something that just "happens"—a byproduct of the team they hire. But as Katherine Robinette points out: culture happens whether you plan it or not. The real question is whether you are intentionally designing it to support your goals, or letting it evolve by accident. In this episode of Leadership in Quarters, host Josh Seldin sits down with leadership strategist Katherine Robinette to unpack the "Core Dimensions of Leadership." They explore how to move away from the "Flavor of the Month" management style and toward a structured, intentional approach that protects your team's energy and clarifies your organization's true North Star. In this episode, you'll learn: ✅ The 4 Core Dimensions: How to balance Mindset, Method, Metrics, and Mood. ✅ Why your "North Star" isn't a goal to achieve, but a reason to exist. ✅ Identifying "Method" problems: Why team burnout is usually a system failure, not a people failure. ✅ How to use "In-Progress Metrics" to keep your team motivated during long-term projects. ✅ The art of saying "No": How to protect your team's energy by knowing what to stop doing. ✅ The Stop-Start-Continue framework: A tactical gut-check for any organization. ✅ How to transition from an individual executor to a strategic leader without the burnout. Connect with Katherine Robinette: Her Website: https://keystoneandraven.com/ LinkedIn: / katherine-robinette-speaker Curious how your leadership, team, or workplace is showing up? Download these reflection tools to get a sense of what is really going on at work: https://keystoneandraven.com/resources Contact Josh: leadinquarters@gmail.com Follow Leadership in Quarters: Instagram, YouTube & TikTok @leadinquarters Don't forget to LIKE, SUBSCRIBE, and hit the notification bell so you never miss an episode on navigating the complexities of modern leadership! Music by https://www.bensound.com License code: US7J7IREGSLNT8B0 Artist: : Benjamin Tissot #LeadershipInQuarters #IntentionalLeadership #CoreDimensionsOfLeadership #LeadershipMindset #CompanyCultureDesign #BurnoutPrevention #StrategicPlanning #LeadershipDevelopment #ManagementSystems

Expo West 2026 made one thing clear: food and beverage brands are racing to add function, but the ones that nail flavor have the best chance of winning. The hosts break down the show's biggest trends, from protein-packed everything to standout brands in candy, beverages, frozen treats, and snacks, while sharing the products and ideas that reinforced a simple truth: in modern CPG, taste still comes first. Show notes: 0:23: Barking Dogs. Plenty Of Protein. Where's The Fiber? Blurring Lines. Sweet (Date) Treats. – The hosts are wiped but loquacious as they break down the biggest themes and trends from Expo West. They highlight the surge of protein across nearly every category – from popcorn, chips, and pretzels to beverages and ice cream – and debate whether some applications make sense today or may become more relevant in the future. Ray emphasizes that taste remains the ultimate test, spotlighting standout brands such as high-protein ice cream maker Protein Pints. The team also notes that added fiber was surprisingly less visible at the show and wonders whether it faces a bigger consumer education hurdle than protein. They examine emerging beverages like spiked prebiotic or probiotic sodas and question their long-term appeal. Beyond functional products, they highlight innovative brands discovered around the show, including crispy jerky chips, soy-based high-protein yogurt, sea moss lemonade, non-alcoholic cocktail alternatives, a modern MSG brand, and date-based candies positioned as better-for-you sweets. Brands in this episode: Khloud, Jam Packed, Lumen, Sky Pop, David, Protein Pints, Manitoba Harvest, Belly Well, Poppi, Pop Sips, Beast, YAY's, Tezza, Bitter Love, Tips, Mother Root, OSIA, Dime MSG, Black Beverly Hills, Oh My Dessert Butter, Sleet Pops, Chara, Benny Bites, Ohum, Kias, Gato, Lasso Jello, Wobbled Jello, Very Lucky, True Dates, Joolie's, Smood, Daddl, Harken Sweets, Farmwell, Quip, House of Joy, Crafty Ramen, Prickly, Fresh Fizz, Leisure, RXBAR, Häagen-Dazs, Ben & Jerry's, Van Leeuwen, Swedish Fish, Mounds, Almond Joy, High Noon

Hey there! Welcome to episode 653 of the Perfect Pour, a show for having fun with your beers! This week we have some things for you, like: Fuzzy teeth. You MUST make a Seltzer. Can you even handle Double Hards? Is it flavor fatigue or brewery fatigue? Hard Sunny D. There really is a Dole Whip beer? Sangerrrrr. Shout out to ChewYourBeer's birthday! Hot beer poking. You can still DM if you don't update. And more! download Thank you for listening! HOSTED BY: Nick, Rad Stacey, Mikey MUSIC BY: Sunburns and Paul From Fairfax. BEER AND SHOW-RELATED LINKS: SUPPORT THE SHOW AND BECOME A GOLDEN GOD! Subscribe to the show on Apple Podcasts. You can also find us on Spotify and most podcast players. Perfect Pour's YouTube Channel. VOICEMAIL/TEXT LINE: 559-492-0542 Drop Us a Line: perfectpourpodcast@gmail.com. Join our Discord Channel! Send Postcards or Samples to us: The Perfect Pour – co Mike Seay 2037 W. Bullard Ave #153 Fresno, CA 93711

This week, the Queens are crunching on some familiar flavors in new forms with Frito-Lay's Flavor Swap! Have you been longing for a Dorito-flavored Ruffle? A Ruffle-flavored Dorito? Or a barbecue Lay's-flavored Cheeto? The 2026 edition of Flavor Swap is here to make all of our dreams come true. Special thanks to Pepsi Co for gifting us these snacks!

I had the honor of attending Steven Tyler's Janie's Fund Grammy Viewing Party in Los Angeles, held the same night as the Grammy Awards. Founded by Aerosmith frontman Steven Tyler, Janie's Fund supports organizations that provide care, counseling, and safe housing for abused and neglected girls. It was an incredible night speaking with celebrities and supporters who came out to raise awareness for such an important cause!To support this great cause, please visit: https://janiesfund.orgSubscribe & stay connected: 

In this Huberman Lab Essentials episode, my guest is Dr. Charles Zuker, PhD, a professor of biochemistry, molecular biophysics and neuroscience at Columbia University and an Investigator with the Howard Hughes Medical Institute (HHMI). We explore taste perception and how the brain transforms chemical signals from food into distinct taste experiences. We discuss how these taste signals shape both conscious choices and unconscious behavior, as well as how food preferences can change over time. Additionally, we discuss gut–brain signaling and explain why sugar is especially powerful at driving cravings. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman LMNT: https://drinklmnt.com/huberman Function: https://functionhealth.com/huberman Timestamps (00:00:00) Charles Zuker (00:00:20) Senses & Perception (00:02:29) Taste, 5 Taste Qualities & Dietary Needs (00:05:49) Taste vs Flavor (00:07:05) Sponsor: AG1 (00:07:56) Taste Buds; Bitter (00:09:45) Sweet vs Bitter, Sensory Perception from Tongue to Brain (00:12:47) Taste Plasticity & Changing Food Preferences (00:14:13) Taste Modulation; Salt (00:17:08) Sponsor: LMNT (00:18:41) Gut-Brain Signaling (00:23:14) Sugar Appetite & Gut-Brain Axis (00:27:42) Sponsor: Function (00:29:21) Artificial Sweeteners, Sugar Cravings (00:30:37) Taste & Essential Nutrients; Highly Processed Foods; Brain & Food Choices (00:34:11) Acknowledgements Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

New toothpaste flavor by 102.9 The Hog

The episode features Nora Bordeau of Balancing Bowls, a former collegiate rower and food blogger focused on practical bean- and lentil-based cooking for families and athletes. They discuss types of beans and lentils, nutrition benefits (protein, complex carbs, fiber, micronutrients, antioxidants), and how beans can count as multiple food groups. They cover convenience, affordability, accessibility, and how to use canned versus dried beans (soaking, rinsing, cooking tips). They address gas and bloating, fiber tolerance, and strategies like gradual intake increases and discarding soaking liquid. Nora shares recipe ideas including bean salads, crispy chickpeas, stuffed peppers, brothy beans, pizza spreads, and using blended beans to create creamy soups. Nora Bourdeau is the creator of Balancing Bowls, a food blog focused on balanced, practical cooking with a special passion for beans and lentils. A former college athlete, Nora brings a grounded, food-first perspective to nourishment, strength, and sustainability in the kitchen, helping women fuel their lives with confidence and flexibility. Episode Highlights: 01:22 Period Pain Sponsor 03:00 Meet Nora Bourdeau 04:28 Why Beans Became The Focus 06:36 Athlete Background And Fueling 08:14 Bean Prep Stories And Tips 10:19 Beans And Lentils Explained 18:02 Nutrition Benefits Breakdown 22:47 Protein And Meal Ideas 26:40 Convenience Pantry Wins 31:08 RED-Ss Check In And Resources 33:07 RED-S Recovery Membership 33:40 Canned Beans Myths 34:52 Dried Beans Basics 36:04 Soaking and Cooking Tips 38:32 Brothy Beans and Soups 40:32 Busy Night Flexibility 44:20 Gas and Bloating Fixes 53:47 Favorite Bean Recipes 01:00:36 More Resources and Wrap Resources and Links: Balancing Bowls Website Follow Balancing Bowls on Instagram For more information about the show, head to work with Lindsey on improving your nutrition, head to: http://www.lindseycortes.com/ Join REDS Recovery Membership: http://www.lindseycortes.com/reds WaveBye Supplements – Menstrual cycle support code LindseyCortes for 15% off: http://wavebye.co Previnex Supplements – Joint Health Plus, Muscle Health Plus, plant-based protein, probiotics, and more; code CORTES15 for 15% off: previnex.com Female Athlete Nutrition Podcast Archive & Search Tool – Search by sport, condition, or topic: lindseycortes.com/podcast Female Athlete Nutrition Community – YouTube, Instagram @‌femaleathletenutrition, and private Facebook group Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's a special Thursday edition of Southwest Flavor! Today, I'm joined by a very special guest—my wife, Janay Arenas. Together, we pull back the curtain on the Pima County Small Business Commission, discussing the real-time challenges local entrepreneurs are facing and how our community can better show up for them.We also welcome Dianne Kelley, owner of FreshVue Business Solutions. As a leading expert in business succession, Dianne shares essential strategies for:* Legacy Planning: How to protect what you've built.* Smooth Transitions: Ensuring your company thrives long after you step away.* Future-Proofing: Why planning ahead is the best gift you can give your business.Whether you're a business owner or a local supporter, this is a deep dive into the heart of our local economy.

Episode 25 of Matt Likes Beer tackles one of the most polarizing modern beer styles of the past decade: the Cold IPA. The featured beer comes from Wayfinder Beer in Portland, Oregon, the brewery that not only created the recipe concept but also coined the term “Cold IPA” in 2018. For Matt—who actively seeks out the style—this makes Wayfinder the definitive benchmark. Matt opens by reflecting on the intense backlash Cold IPA received when it first appeared, noting that the hostility rivaled—and even surpassed—the early resistance to Hazy IPA. He contrasts that early reaction with the sudden, almost overnight acceptance the style enjoys today, raising questions about how and why beer communities choose what to embrace or reject. Drawing directly from Wayfinder's own published definition of the style, Matt explains what sets Cold IPA apart: heavy use of rice adjuncts, lager yeast, a very dry finish, and an emphasis on clean fermentation that allows American hops to shine with clarity and precision. He also points out that Wayfinder has effectively written their own style guideline—complete with vital statistics—despite the BJCP not yet adopting Cold IPA as a standalone category. Because no official BJCP style exists, the beer is evaluated as a 34B Mixed-Style Beer, declared as American IPA + American Lager, which Matt agrees is the best available option—even if it doesn't fully capture what Cold IPA truly is. Using this framework, he conducts a full judging breakdown, noting a medium-yellow appearance with persistent foam, expressive citrus-forward aroma, light herbal and dank hop character, subtle grain notes, and a distinct but restrained lager yeast presence. Flavor-wise, the beer delivers orange zest, grapefruit rind, floral and herbal hop notes, light toasted grain, and a crisp, slightly dry finish. However, Matt finds the bitterness lower than expected for the style—particularly from the brewery that defined it. Mouthfeel is light-bodied and highly carbonated with surprising softness beneath the fizz, contributing to excellent drinkability. The final score lands at 35 out of 50, placing it squarely in the “Very Good” range. With no online reviews to read—of any rating—the episode pivots into an extended and impassioned soapbox segment. Matt unpacks the early hatred directed at Cold IPA, arguing that much of the criticism was aimed at the name and concept, not the beer itself. He connects that reaction to a broader problem within craft beer and homebrewing: resistance to innovation, gatekeeping, and a reflexive hostility toward anything new or unfamiliar.

From Berlin cocktail bars to building an international whiskey brand, one conversation about finding your lane

Episode #121 - Big Tuesday show for you today ! Dawn Armstrong from Think Safe seminars will be talking about workplace safety, women's safety and general situational awareness. Then we will be spending time with Nicole Piper of Piper Family Painting. Nicole explains to us her process of sitting down with homeowners to find out the color combinations of colors inside and outside of their house that will match her clients comfort and expectations.

Chef Sungchul Shim's dream was to have a restaurant in Times Square, and he realized that dream just about a year ago when he opened Gui Steakhouse. The Culinary Institute of America graduate set out to make his steakhouse unique by infusing Korean flavors and techniques into the menu.Steaks are dry-aged and cooked over live fire fueled by a combination of wood and Korean charcoal. Along with classic steakhouse sauces, Chef Shim offers a house-made steak sauce that's an umami-rich blend of Korean soy sauce, seaweed and herbs. His Caesar salad also has Korean accents—the dressing includes fermented plum. Diners can choose from an array of starters and sides, but there's also a menu section of shared noodle and rice dishes—a traditional way for Koreans to end a restaurant meal. But a martini cart with tableside service is an all-American specialty of the bar.A more recent addition is Hwaro, a 22-seat circular chef's counter within Gui that offers a Korean fine dining experience through a multi-course tasting menu. It's named after the traditional Korean brazier, a symbol of community. For a more wallet-friendly option, there's a prix-fixe three-course dinner that's well-suited for pre-theater guests.  Listen as Chef Shim talks about the culinary journey that brought him from Korea to New York and how is wowing guests at Gui Steakhouse with its inventive menu in a striking setting right in Times Square. Request one free case of the right mayonnaise for your MayoNeeds™: http://venturafoods.com/mayoneeds

Episode 450 of Friends Talking Nerdy kicks off March with a brand-new theme: History. And not the dry, memorize-the-dates kind. The messy, human, “why do we do this?” kind.The Reverend Tracy and Tim The Nerd dive into the long, boozy tale of how drinking became welded to holiday celebrations. From ancient harvest festivals to Christmas parties that somehow end with someone crying in the kitchen, they explore how alcohol shifted from ritual offering to social lubricant to cultural expectation. Humans have been fermenting things since before we figured out plumbing. That's not an accident. Fermentation was chemistry, preservation, and mild euphoria all rolled into one bubbling clay pot.They break down why certain holidays seem incomplete without a drink in hand. Is it tradition? Marketing? Social pressure? A collective agreement that Uncle Gary is easier to handle with eggnog? The conversation wanders through how Americans tend to approach alcohol—often in big swings between indulgence and moral panic—compared to drinking cultures in parts of Europe and elsewhere, where alcohol can be more integrated into daily life rather than treated like a rebellious event.Then the episode zooms into the historical shockwaves of Prohibition. From the 18th Amendment to the unintended consequences of bootlegging and organized crime, they explore how attempts to legislate morality often create new problems. They also unpack the racial and xenophobic undercurrents that fueled Prohibition, including how anti-immigrant sentiment targeted communities associated with beer culture. History rarely behaves like a clean morality tale. It's usually more like a Jenga tower of good intentions and bad incentives.The conversation then fast-forwards to the War on Drugs and how its policies continue to shape incarceration rates, community trust, and public health conversations today. The Reverend Tracy and Tim The Nerd examine how racial disparities were baked into enforcement and how the ripple effects are still with us. Laws are not just words on paper; they're systems that echo for generations.But this episode isn't about wagging fingers or telling anyone to dump out their liquor cabinet. The heart of the conversation is introspective. When you reach for a drink at a holiday party, is it simply enjoyment? Ritual? Flavor? Community? Or is it covering anxiety, loneliness, or pressure? There's a big difference between mindful celebration and autopilot coping. The goal isn't prohibition 2.0. It's self-awareness.Episode 450 invites listeners to look at their own traditions with curiosity instead of judgment. Because history isn't just about what people did centuries ago. It's about the patterns we're still living inside today.History month is officially underway. And this one comes with a side of fermentation science and social psychology.As always, we wish to thank Christopher Lazarek for his wonderful theme song. Head to his ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for information on how to purchase his EP, Here's To You, which is available on all digital platforms.Head to Friends Talking Nerdy's⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠for more information on where to find us online.

Send a textThe Dew Dads have 600 mg of caffeine in front of them.  The Dew Dads have polled the masses, and collected 3 of the top voted energy drink flavors.  What flavor will reign supreme?  Is there a Johnny Appleseed song?  Can the dads figure out google translated movie quotes?  The only way to find out is to listen to the newest episode of Dew Dads!

How does your brain actually detect smell and taste? And why does the MCAT care so much about the difference between flavor and taste?In this Jack Westin MCAT Podcast episode, Mike and Molly break down everything you need to know about olfaction and gustation for the MCAT. Building on our previous episode about GPCR signaling, we walk through how smell and taste both rely on chemoreceptors, why they use different signaling pathways, and how they combine to create your perception of flavor.In this episode, you'll learn:

Heal Holistics is a budding health and wellness small business owned by Adicia Valdez in Oklahoma City, OK. This all natural organic store sells numerous herbs and remedies that promote clean living. Adicia hand picks special ingredients from the Caribbean Sea and Jamaica to make her top sellers the Elderberry Syrup, an immune boosting + more elixir and her amazing Seamoss that contains 92 vitamins and minerals + more benefits. She does her research and she lives by her products as she has been managing her Fibromyalgia naturally with these products for years now. They are amazing as I can testify myself. So far my favorite item is the Healing Cream (100% organic ingredients) and the Magnesium Spray for anxiety. She can ship most of her products from Oklahoma and can be reached on her Facebook page or by email mzadicia@gmail.com‍ ‍Heal Holistics is showing promising signs of growing into an online store soon so follow Adicia to stay updated. Also, she is currently working on an all natural make-up line that will include super beneficial ingredients such at Marshmallow Root and Beet Root. Heal Holistics small business is located at Conscious Community Co-Op 121 E Waterloo Rd Ste 7 Edmond, 73034 OK open 7 days a week 8 am - 8 pm. Seamoss, Elderberry Syrup, Herbal Salves, Toothpowder, Magnesium Spray, Herbs + more. New items SOURSOP LEAVES! Soundtrack: (with permission granted, thank you) The Boomroots Collective Santa Fe, NM Weed Fi Smoke Up Soldier No One Always the Flavor

Can you eat plant-based and still avoid sugar, carbs, and ultra-processed foods? In this episode of Food Junkies, Dr. Vera Tarman is joined by Adina Mullen, plant-based chef, author of Vegan Flavors of the World, and founder of Adina's Delicacies, to explore whether vegetarian or vegan eating can truly support food addiction recovery, low-sugar living, and even plant-based keto—without deprivation or rebound eating. Adina brings a deeply grounded, real-world approach to plant-based cooking rooted in whole foods, cultural traditions, flavor, and satisfaction. This conversation goes beyond diet rules to focus on nourishment, satiety, and sustainability, especially for people healing their relationship with food.

This week, the hosts revisit the cultural chaos of early 2000s reality television through the lens of the documentary Reality Check: Inside America's Next Top Model  on Netflix. What a time to be alive! From the era that brought viewers Flavor of Love, I Love New York, Jersey Shore, The Real World, and Paris Hilton's reality TV dominance, the conversation explores how shock value, humiliation, and boundary-pushing became entertainment staples. At the center of the discussion is Tyra Banks' assertion that she was simply producing the content audiences wanted more of. The hosts critically examine that defense, questioning whether demand absolves creators of accountability. They unpack how reality television shaped beauty standards, normalized problematic behavior, and blurred the line between competition and exploitation. From controversial challenges to moments that feel deeply uncomfortable in hindsight, the episode explores what responsibility producers hold when entertainment has real-world impact.*Please be advised this episode is intended for adult audiences and contains adult language and content. We are expressing opinions on the show for entertainment purposes only. Dedication: To our patrons as always!! We love you!Moni: To positive personal growth and evoulution, Forgotten dedication: RIP Jesse JacksonKat: Dr Steven Hassan https://freedomofmind.com/cult-mind-control/bite-modelRelease Date: The 3 part series premiered on Netflix on February 16, 2026.https://www.netflix.com/tudum/articles/reality-check-inside-americas-next-top-model-release-date-newsAbout the creators of the Doc: The series was directed by Mor Loushy and Daniel Sivan (also co-executive producers). Executive producers are Ryan Miller, Jason Beekman, Vanessa Golembewski, Jon Adler, Amanda Spain, Ian Orefice, and Jonna McLaughlin. **Stranger than Fiction:

Ron Arenas and Will Peña will be joined by Shawn Over.  Shawn is creating a documentary called Ticunaland."How the love of Jesus brings hope to the darkest corners of the world."This short documentary film celebrates the remarkable 70-year missionary journey of Lambert and Doris Anderson who dedicated their lives to bringing God's Word to the Ticuna people—an indigenous tribe along the Amazon River in regions of Peru, Colombia, and Brazil.

Wixon's Marketing Manager Rachael Jarzembowski and Executive Chef – Culinary Manager Ryan Kukuruzovic explore Wixon's 2026 Flavor Forecast and implications for meat and poultry processors.

Is Fiddler 118 Proof Bourbon the sleeper hit proof monsters have been waiting for?

Episode 24 of Matt Likes Beer shines a spotlight on a rice-forward American-style lager from Table Brewing, continuing the show's run of style-driven, BJCP-informed beer evaluations. Picked up through Tavour, the beer prompts Matt to dig into one of the most frequently misunderstood brewing ingredients in modern beer: rice. Matt opens by addressing his own preconceived notions about dark beers and adjunct lagers, acknowledging that rice is often unfairly associated with mass-market American lagers. From there, the episode pivots into an educational breakdown of how rice is actually used in brewing, including the distinction between standard brewer's rice and more aromatic varieties like jasmine rice, which can contribute subtle floral and grain character rather than just fermentable sugar. Judged using BJCP guidelines, the beer presents with excellent clarity, a pale golden color, and a clean, well-formed head. Aromatically, it remains restrained—appropriate for the style—while offering delicate grain notes and a soft, rounded malt profile. Flavor-wise, the beer is crisp and highly drinkable, with rice contributing dryness and smoothness rather than overt sweetness or hop bitterness. Mouthfeel is light to medium-light, clean, and refreshing, aligning well with the intended style. While the beer performs well technically, Matt notes that the subtlety of the style inherently limits how high it can score in competition settings. The final BJCP score lands in the Very Good range, reinforcing a recurring theme of the podcast: some beers are meant to be enjoyed, not chased for points. The episode expands into a broader discussion about style bias, particularly how adjunct lagers are often dismissed before being properly evaluated. Matt argues that when brewed with intention and quality ingredients, rice lagers can be elegant, nuanced, and extremely difficult to execute well—making them worthy of respect both on the judging table and in everyday drinking.

MSG has been labeled as the villain of the food world, but Jennifer Ko is rewriting the story and bringing it back with a bold new twist. In this episode, Reid Jackson sits down with Jennifer Ko, the founder of Dime, a company that's reinventing how we think about MSG. Jennifer shares her personal connection to MSG, the cultural beliefs that shaped her family's avoidance of it, and how she's working to debunk common myths about this misunderstood ingredient. She also discusses the challenges of packaging, logistics, and the supply chain that come with launching a product in the competitive CPG space. In this episode, you'll learn: How Jennifer's curiosity about MSG turned into a business idea The challenge of changing consumer perceptions  The importance of streamlining packaging and logistics in CPG Things to listen for: (00:00) Introducing Next Level Supply Chain (01:57) Jennifer's entrepreneurial journey (06:08) Breaking down the misconceptions about MSG (11:33) Building a brand around a stigmatized product (18:28) The challenges of building a business in the food industry (29:17) Advice for startups and aspiring entrepreneurs (33:19) Jennifer Ko's favorite tech Connect with GS1 US: Our website - www.gs1us.orgGS1 US on LinkedIn Register now for this year's GS1 Connect and get an early bird discount of 10% when you register by March 31 at connect.gs1us.org.  Connect with the guest: Jennifer Ko on LinkedInVisit Dime at dimemsg.com

Australia is best known for its Shiraz. Big bold Shiraz and Cabernet Sauvignon from Barossa Valley, McLaren Vale, and Coonawarra. These are all from South Australia.We have talked about Western Australia (Margaret River) known for Cabernet Sauvignon and Chardonnay.Yarra Valley in Victoria is a cooler region known for its Chardonnay and Pinot Noir.Tasmania is off the south Coast of Australia and is an island. This is a cooler region and produces sparkling wines, Pinot Noir, and Chardonnay.Riesling is normally dry and crisp and best known for coming from the Clare Valley and the Eden Valley. Barossa Valley: Famous for bold Shiraz.Coonawarra: Renowned for rich Cabernet Sauvignon.Margaret River: A key region for elegant Chardonnay and Sauvignon Blanc blends.Clare Valley: Known for world-class, dry Riesling.McLaren Vale: Produces excellent Grenache, Shiraz, and GSM blends.Yarra Valley: A cooler climate region well known for quality Pinot Noir. Tonight, we are tasting:2020 Koonunga Hill, Shiraz Cabernet. Penfolds Wines South Australia. The winery is one of the best known in Australia and was established in 1844. Deep purple color, sweet dark dense berries, chocolate. Medium acidity, full-bodied, 14.5% alcohol. Flavors of vanilla bean creaminess and warm spice. Dried rosemary and sage might give appearance of earthiness. I purchased at Costco for $8. I mostly saw this wine running around $11, but I did see an online clearance sale (at Fine Wine and Good Spirits) for $4.33 (it said $11.26 off). The wine comes from the South Australia, but is a multi-regional blend. 65% Shiraz and 35% Cabernet Sauvignon.2020 Max's Shiraz Cabernet Penfolds. I purchased this wine at WineStyles for $17.00. Wine Enthusiast says aromas of blackberry jam, cherry cordial, pencil shavings and sweet vanilla bean-and-dark-chocolate oak influence. Rich, balanced acidity with tannins in the background. Could benefit from a few more years of aging. The wine scored a 92 from Wine Enthusiast. 70% Shiraz and 30% cabernet Sauvignon. 14.5% alcohol.2021 Bin 28 Shiraz Penfolds. Purchased at Wall to Wall Wine for $30. Wine Enthusiast says dense, ripe and powerful with quite a bit of oak. Chocolate with dark fruit and pepper spice on the nose. Flavor is rich and luscious, muscular tannins support rather than overpowers. Could age for a few more years. The wine was scored a 93 from the Wine Enthusiast. The wine is aged in American Oak for 12 months. 14.5% alcohol.We both liked #2 Max's Shiraz/Cabernet the best, and we thought this was the best buy of the night. I also liked #3 Bin 28 Shiraz, a very powerful fruity-oaky wine. I felt it lost a little balance because of the amount of oak, Denise didn't care for it's finish. Neither of us really cared for #1 Koonunga Hill, Shiraz/Cabernet. Next week we are exploring white wines of Australia.

Oh, you wanna watch ‘Flavor of Love?’ Good news. It’s everywhere. More updates from Trucker Ally. A mom in 2001 said “fuck these kids” and never came home. There’s a new Frosted Flakes jingle (thank God). Plus so much more on a Tuesdee!

On today's show, we will be spending time with some old friends. First up, Kristen Sharp, President and CEO of the Oro Valley Chamber, then Scott Tilley of TRAK Therapeutic Ranch for Animals and Kids (TRAK).

Hosts: Allie Daniel, Amelia Saylor Guest: John Ortiz Air date: Feb 18, 2026

Today I'm excited to have an interview with Abby Cheshire. Abby is a private chef, culinary educator, and content creator best known for her social media presence as @abbyinthegalley. With experience cooking on luxury yachts and for private clients, Abby shares what it's really like to work as a chef from high-pressure yacht kitchens to immersive dinner events while teaching accessible global recipes and telling stories through food. Before we get started, I want to share a quick invitation. If you are a food, nutrition, or culinary expert — a chef, dietitian, food blogger, culinary educator, caterer, or passionate home cook with a message to share — and you want to understand what traditional publishers are looking for in 2026, I'd love to invite you to my upcoming masterclass: Get Paid to Write a Cookbook. In this class, you'll learn how to craft a viable cookbook concept that attracts agents and publishers, understand what publishers are looking for right now, and build three deal-ready essentials so you feel confident and prepared to pitch. If you're ready to stop guessing and gain a clear path to traditional publishing, you can register at https://www.cookbookwritersacademy.com/getpaidmasterclass. The link is also below in the show notes, and I would love to see you there. In my conversation with Abby, we talked about her experience cooking on luxury yachts, what it's like working as a private chef in high-pressure environments, and how she built a loyal audience by sharing the real behind-the-scenes life of a chef. We also discuss her new book, Passport to Flavor: 100 Global Dishes You Can Make Anywhere, and how she helps beginning cooks and adventurous eaters gain confidence cooking cuisines from around the world — right in their own kitchens. So without further delay, let's dive into this conversation with Abby Cheshire. Things We Mention In This Episode: Free Masterclass: Become a Paid Cookbook Author — and Turn Your Recipes Into Income + Impact Abby in the Galley   

Episode 23 of Matt Likes Beer features Dolly Hole, a hazy IPA collaboration between Tactical Brewing and Sideward Brewing, two of Matt's most frequently visited and personally meaningful Orlando-area breweries. Gifted to Matt by a fellow homebrew club member, the beer marks the first local brewery review of 2026, setting the stage for more hometown highlights throughout the year. Matt opens the episode by explaining his approach to note-taking, clarifying that while the show is unscripted, he keeps minimal reference notes to ensure accuracy—especially when discussing unfamiliar breweries or beer descriptions. That leads into a discussion of Tactical Brewing's intentionally minimal website descriptions, which prompted Matt to dig slightly deeper than usual, confirming that Dolly Hole was a recent rebrew rather than an older release. The beer itself is evaluated strictly under BJCP Category 21C: Hazy IPA, eliminating the ambiguity that often surrounds modern IPA substyles. Appearance-wise, Dolly Hole pours an opaque, butter-yellow color with a dense, mousse-like head, though Matt notes that the haze borders on murky, a technical fault under BJCP guidelines. Aromatically, the beer bursts with orange rind, citrus juice, and tropical fruit, supported by subtle esters and a faint herbal note. While expressive and inviting, the aroma lacks sufficient malt presence, costing it points in the judging process. Flavor-wise, the beer leans heavily into sweet, candy-like citrus, fruit punch, and lemon-lime soda character, with only a fleeting bitterness appearing late in the finish. The mouthfeel is one of the beer's strongest attributes—soft, silky, and medium-bodied, perfectly aligned with the hazy IPA style. However, excessive sweetness and minimal bitterness ultimately hold the beer back from higher marks. Matt scores Dolly Hole 32 out of 50, placing it in the “Very Good” range while emphasizing that the score reflects stylistic evaluation—not overall enjoyment. With no one-star reviews to read, the episode transitions into a detailed breakdown of the Beer Judge Certification Program (BJCP). Matt explains what the BJCP is, how judging works, and demystifies the certification process—from the notoriously difficult online entrance exam to the tasting exam and the various ranking levels. He also shares how becoming a BJCP judge has made him a better brewer and more thoughtful beer drinker. The episode closes with an invitation for listeners interested in judging or learning more to explore structured study resources, reinforcing one of the podcast's central themes: beer appreciation improves with education, curiosity, and community involvement.

Is Energizer Park home to the best food hall in the country… that just happens to be inside a stadium?In this episode of The STL Bucket List Show, Lucas Farrell sits down with STL CITY SC's Matt Sebek (Chief Experience Officer) and Chef Gerard Craft (Flavor Officer) to break down how they've transformed match day into one of the most unique food and fan experiences in the country.From launching the City Flavor program to generating over $7 million for local restaurants, this conversation dives into how STL CITY SC is redefining stadium dining, sustainability, and community impact.They discuss:- The 4 new 2025 food partners: Motor Town Pizza, Taco Buddha, Biscuit Town, and Goshen Coffee - How fan feedback shapes the stadium menu (hello breakfast + NA options

Chef Mei Lin returns to the pod to talk about her Beverly Hills restaurant 88 Club, where nostalgic Chinese flavors meet a moody dining room and serious vibes. She shares how dishes like shrimp toast and Namu chicken connect to her childhood and why this chapter of her cooking feels more personal and unapologetic than ever. Mei also dives into festival cooking, Lunar New Year collaborations, and the energy of live food events before opening up about her newest role as a judge on Tournament of Champions. She talks blind judging, missing the adrenaline of competing, and how social media trends are starting to show up on competition plates. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow the Mei Lin on Instagram: HERE Learn More about TOC: HERE Hosted on Acast. See acast.com/privacy for more information.

Writer/director Óliver Laxe (SIRAT) chops it up with hosts Josh Olson and Joe Dante to discuss the movies that made him! Show Notes: Movies Referenced In This Episode Sirat (2026) Wages of Fear (1953) Andrei Rublev (1966) Nostalghia (1983) The Mirror (1975) Ordet (1955) Au Hazard Balthazar (1966) Blue Velvet (1986) Sorcerer (1977) Mad Max (1979) Two-Lane Blacktop (1971) Apocalypse Now (1979) Easy Rider (1969) Zabriskie Point (1970) Vanishing Point (1971) Paris, Texas (1984) Freaks (1931) Dersu Uzala (1975) Pan's Labyrinth (2006) Dirty Pretty Things (2001) The Naked Island (1960) The Flavor of Green Tea Over Rice (1952) Late Spring (1949) The Card Counter (2021) The Four Seasons (1975) Close-Up (1990) Where is the Friend's House? (1987) Ten (2002) Five Dedicated to Ozu (2003) Through the Olive Trees (1994) Other Notable Items Our Patreon!  The Hollywood Food Coalition Chuck Berry The Beatles Carl Theodor Dreyer  Notes on the Cinematographer book by Robert Bresson (1975) Sculpting in Time book by Andrei Tarkovsky (1985) John Cassavettes Béla Tar David Lynch The Criterion Collection Dennis Hopper Monte Hellman Ry Cooder Akira Kurosawa Sergi López  Kaneto Shindo  Yasujirō Ozu Paul Schrader Oscar Isaac Transcendental Style in Cinema: Ozu, Bresson, Dryer book by Paul Schrader (2018) Artavazd Peleshyan  Abbas Kiarostami Zohran Mamdani Mira Nair Learn more about your ad choices. Visit megaphone.fm/adchoices

Behind the Ben & Jerry's factory in Vermont sits a very peculiar graveyard... one dedicated to dearly departed ice cream flavors.READ MORE IN THE ATLAS: https://www.atlasobscura.com/places/ben-jerry-s-flavor-graveyard  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.