Podcasts about Flavor

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:

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.

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

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   

Where Y'Eat: Food Lovers Find a Master Class in Vietnamese Flavor at Tet Festival

Big Thursday show ! Will Peña will be co-hosting with me today. We will be discussing a HOT TOPIC in Pima County, the RTA NEXT proposal, that is up for public vote. We will get facts about the project from General Ted Maxwell. Then, on a lighter note.........we will be spending time with our good friend, THE KING of BBQ, Val Romero. He will tell us about Az Grill and Hearth and his monthly "Smoking 101" class.

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

TakeawaysSpecialty coffee is a highly differentiated product.Consumer preferences significantly influence coffee marketing strategies.Words like 'rich' and 'smooth' resonate with coffee drinkers.Flavor notes serve a practical purpose in the coffee buying process.The NCA survey provides valuable insights into consumer behavior.Coffee drinkers may not align with industry-specific flavor descriptors.A balance of vague and specific terms can attract a wider audience.Sweet notes should be prioritized in flavor descriptions.Understanding consumer perspectives is crucial for effective marketing.Coffee tasting language should evolve to meet consumer needs.The Written Blog   Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Grandpa Bill talks about-5 Senses in Memory Mastery-#PerceptionShift, #BrainPower, #HealthRevolution, #BillHolt8792,Unlock the secrets of ancient memory techniques that could transform the way you learn and perceive the world. Grandpa Bill shares a vivid, behind-the-scenes look at how Giordano Bruno's revolutionary ideas can be applied today — from mapping the cosmos in your mind to mastering perception through sensory-rich mnemonics. If you've ever struggled with memory, focus, or even pain management, this episode reveals practical tools rooted in history and modern neuroscience to elevate your mental game.You'll discover how Bruno's memory palace evolved into a divine engine of synchronization, blending hermetic philosophy with visualization strategies like the KAVE-COGS framework—covering kinesthetic, auditory, visual, emotional, conceptual, olfactory, gustatory, and spatial senses. Grandpa Bill takes you inside his personal preparation for an upcoming masterclass with Dr. Anthony Metivier, illustrating how ancient techniques translate into powerful, hands-free methods to boost memory, focus, and even pain relief.We break down complex concepts such as Bruno's concentric wheels, the symbolism of zodiac signs, and the innovative "seals of perception," all designed to help you internalize information more vividly and stickier than ever. You'll learn how to use mental imagery, sensory association, and spatial placement to recall vast amounts of data effortlessly—perfect for students, professionals, or anyone eager to upgrade their mental faculties.Why does this matter? Because in a world overflowing with information, mastering your perception and memory isn't just a superpower—it's your chance to gain clarity, reduce stress, and unlock untapped cognitive potential. Missing out on these techniques means staying stuck in manual note-taking and fragmented focus, but by embracing Bruno's timeless wisdom, you open doors to accelerated learning and deeper self-awareness.Whether you're an aspiring memory athlete, a curious learner, or someone managing chronic pain through mental techniques, this episode provides accessible, sensory-driven tools to elevate your mind. Join Grandpa Bill in exploring the ancient pathways to modern clarity—your brain's full potential awaits. Enticing Practical and Transformative Insights.Why this works:transformative memory techniques rooted in both ancient philosophy and modern neuroscience. It appeals directly to curious learners, students, and self-improvers seeking practical, sensory-rich strategies, creating curiosity about applying Bruno's methods today. The detailed yet engaging language, vivid imagery, and focus on outcomes motivates us—making it easy and accessible across ALL GLOBAL PLATFORMS!Unlock the secrets of memory and perception with Grandpa Bill as he reveals how ancient techniques can transform your mental clarity—without taxing your hands. In this mind-expanding episode, learn how Giordano Bruno's revolutionary memory systems, rooted in the old-world art of loci and the innovative cave cogs framework, can help you map the cosmos within your mind and ace complex information efficiently.How can sensory-rich mnemonics enhance your memory retention?What role do scents and tastes play in creating unforgettable memories?How can you use the KAVE-COGS mnemonic to boost your cognitive abilities?What is the connection between memory palaces and cosmic mapping?How can engaging all five senses elevate your memory from ordinary to extraordinary?What ancient techniques can you apply today to enhance your mental clarity and perceptio

We have big show Tuesday for you. Brittni Linae Gutman will be co-hosting with myself. First we have Pastor Toby Newnum, he will be telling us about his upcoming event on Friday March 13th, along with Frank Lopez . Then, we will be spending time with local athlete, Amy Elizabeth Prillaman. She'll discuss the importance of physical, emotional, and spiritual strength in our lives.

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.

You can also tune into this episode on YouTube BTW.

(February 10, 2026 - Hour Two)10:14pm - Mark Anderson from "The Grill Dads" joins me in the 2nd hour. We will talk about the killer rib roast method that I am in love with, the new show they just sold to a "no names please" network, their best bites of 2025 and much more.10:35pm -OpenThe BBQ Central Show SponsorsPrimo GrillsBig Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Why is commercial baking a destination workplace? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry and Peggy Dantuma, Development Director NA from Kerry, a proud ABA Premium Allied Member. Together, they share their career journeys and discuss how Kerry helps shape the food and beverage market through research, innovation, and collaboration. From identifying key consumer drivers to exploring the latest flavor and wellness trends, this conversation dives into how Kerry transforms insights into real-world solutions for brands. The episode wraps with a look ahead at the future of flavor and what it means for the baking industry. With special guests: Peggy Dantuma, Development Director NA at Kerry and Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

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

Adam, Joanna, and Zach discuss something that Adam raised during his recent session at the Unified Wine & Grape Symposium: can you really bring customers into wine (or other beverage categories) by connecting their existing flavor preferences with similar flavors in your product or category? Can you really explain the popularity of most of the most successful wines by connecting them to other popular beverages? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: 50/50 MartiniJoanna is drinking: Patagonian Sour at Love's AlibiAdam is drinking: GattinaraInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In this episode we break down the most unbelievable terp profiles we've come across—strains so loud, complex, and unique they redefine what top-shelf flavor really means. From sweet and fruity to gassy and exotic, these picks took things to a whole new level. If you're all about taste, aroma, and next-level terps, this one's for you.Support the show

Read OnlineJesus said to his disciples: “You are the salt of the earth. But if salt loses its taste, with what can it be seasoned? It is no longer good for anything but to be thrown out and trampled underfoot.” Matthew 5:13Sodium chloride, also known as salt, is one of the most commonly used substances in the world, used for seasoning, preserving, and purifying. Sodium chloride is a very stable compound and cannot lose its flavor unless there is a chemical reaction or dissolution. Why, then, did Jesus suggest that salt could lose its taste? One likely explanation is that the salt used in ancient Palestine could indeed lose its flavor due to impurities and the conditions in which it was stored.The Dead Sea, located in modern-day southeast Israel, contains a massive deposit of salt and other minerals. According to biblical history, Lot's wife was turned into a pillar of salt in this region. Because of the vast salt and mineral deposits, the area surrounding the Dead Sea is desolate.Salt extracted from the Dead Sea was never pure sodium chloride. Gypsum and other minerals were also present, making the salt impure. If this salt were stored improperly or came into contact with water, the sodium chloride could dissolve and wash away, leaving behind the solid residue of minerals. These residual substances, like gypsum, had the appearance of salt but were tasteless and useless for flavoring, preserving, and purifying purposes. When this happened, the “salt” lost its taste. In light of this explanation, Jesus' teaching becomes especially clear.The first notable feature of salt is its ability to add flavor to food. By calling His disciples the “salt of the earth,” Jesus was instructing them to enhance the “flavor” of the world by bringing the truth of the Gospel and the joy of His message to others. A Christian life lived in fidelity to Christ would make the world a better and more virtuous place, just as salt enhances the flavor of food.Salt is also commonly used for preservation. Before the age of refrigerators and freezers, salt was mixed with food to prevent corruption, by drawing out moisture and hindering bacteria and other microorganisms. Though this practice is still used today, it was especially vital in ancient times. By being the “salt of the earth,” Jesus was calling His disciples to preserve the world from moral decay. Through their witness and proclamation of the Gospel, they were to act as a preservative against sin and spiritual ruin. If they were to “lose their taste,” they would become indistinguishable from the rest of the world and ineffective in their mission. Hence, Jesus was exhorting them—and us—to avoid becoming watered down and bland in our witness to the Gospel.Lastly, salt held a significant role in Jewish religious practices, symbolizing purity and consecration. In sacrificial rituals, salt was used to consecrate offerings, as commanded in Leviticus: “You shall season all your grain offerings with salt. Do not let the salt of the covenant with your God be lacking from your grain offering. On every offering you shall offer salt” (Leviticus 2:13). By seasoning their offerings with salt, the Israelites preserved the sacrifices from decay, making them pure. This practice reflects the disciples' role in purifying the world through their example of holiness, their lives of self-sacrifice, and their participation in Christ's redemptive work. They were to live lives of integrity, leading others to God through the purity of their hearts and their unwavering commitment to His will.Reflect today on this powerful metaphor of being the salt of the earth. The world desperately needs the enriching “flavor” of God's grace. Without Him, the world is left to corruption and decay. With God, we, and those we serve, are preserved as pure and holy offerings, adding to His glory and growing in holiness. Be the salt of the earth. Do not become watered down in your faith. Remain steadfast in your fidelity to Christ and His Gospel, and you will transform the world around you. In doing so, you will not only glorify God but will also share in His eternal joy. wqw2232Most pure and enriching Lord, You alone enrich and enhance our lives, preserve us from sin, and make us a pure offering to Your Father. Please use me to be an instrument of Your grace to the world, making me the “salt” that remains pure and effective, to bring Your saving truth to the ends of the earth. Jesus, I trust in You.Image: Ilyas Basim Khuri Bazzi Rahib, CC BY-SA 3.0, via Wikimedia CommonsSource: Free RSS feed from catholic-daily-reflections.com — Copyright © 2026 My Catholic Life! Inc. All rights reserved. This content is provided solely for personal, non-commercial use. Redistribution, republication, or commercial use — including use within apps with advertising — is strictly prohibited without written permission.

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.

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube. This week, we explore flavors and techniques with two incredible guests. First, James Beard award-winning author Henrietta Lovell, aka the Tea Lady, takes us on her tea journey. From discovering the art of tea in China and countries beyond, to teaching us how to taste the nuanced flavor profiles and appreciate the craftsmanship. She left us with a recipe for Cold Brew Iced Teas that can be enjoyed like a fine wine.  Henrietta is the author of Infused – Adventures in Tea and founder of the Rare Tea Company. Then, we talk to our favorite food scientist, Nik Sharma, about his latest video series, Flavor Forward with America's Test Kitchen. He shares tips and tricks for the home cook on elevating your dinners. Like the Tandoori Salmon, Braised Lemon Chicken with Couscous, and Calabrian Chile White Beans with Almond Romesco. Nik Sharma is the author of Veg Table, and The Flavor Equation.Broadcast dates for this episode:January 30, 2026 (originally aired)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Generous listeners like you make The Splendid Table possible. Donate today to support the show.When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you.