Podcasts about Flavor

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The shape of your wine glass isn't just decorative—it actively affects aroma, taste, texture, and even how your guests perceive the wine. This year, make sure that when the cork pops and the wine pours, you're not just enjoying the bottles—you're enhancing the moment by choosing the right wine glass shape. This fun and insightful podcast conversation - (and video soon to be on the Flavor of Italy YouTube channel) - with sommelier and Italian wine expert Cynthia Chaplin,  shares the key take-aways so your table shines and your sip delivers with just the right glass this holiday season.

What fall-inspired flavors are dairy companies and brands offering? How do seasonal flavors appeal to consumers? And what goes in to developing unique flavors? This week on The Dairy Download, we hear from two experts about all things fall flavors: Ryan Murphy , senior director of marketing with Prairie Farms; and Jessica Dillon, senior brand director for The Laughing Cow and Babybel at Bel Brands USA. Tune in now to learn more!If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

It's the witching hour, Halloween is in the air and spirits are all around us. This week on Flavor Odyssey, we're conjuring up “Trick-or-Neat,” where we explore neat spirits like bourbon, tequila, mezcal, rum, and more to discover which pair best with our favorite cigars. Pour yourself a glass, light up a cigar, and join the spooky fun! Pairings Randy: Sobremesa Solita Red Sensei: Padron 1926 Serie

Today we are talking with our friend and official coffee sponsor of Live The Dream Media, Aldo Boccaccio of Al Gusto Coffee company. We'll be talking about coffee and customer service.Then we'll be talking with Eric Erickson of Tucson Business Investments. He will tell us about preparing your business to sell BEFORE you start the process.

Today we are spending time with Shelley Harris of Sol Dog Lodge. We are even honored to have a guest appearance from Leo the Russian Wolf Hound.Then we will be talking to Chris Allen owner/operator of Win Supply our local plumbing wholesaler.

Two heavy-hitters walk into a dab rig. Buzz GMO and Red Velvet — Moxie's latest mash-up — and this one's a full-bodied experience. You get that funky garlic kick from GMO, smoothed out by the creamy, dessert-like feel of Red Velvet. It's the kind of strain that makes you forget your to-do list and remember your playlist.This live resin batter (sourced locally and crafted by Moxie) hits around 64% THC, with a chill 3% CBG and a full supporting cast of minor cannabinoids like CBC and CBD. That lower THC means it's not panic-inducing — it's peace-inducing. Expect a steady, balanced high that feels focused in the head but relaxed in the body.Terpene Profile:• Limonene – Uplifting citrus notes, mood boost.• Myrcene – Earthy calm, the couch-lock counterbalance.• Caryophyllene – That peppery, spicy body relief.• Linalool & Pinene – Light, floral, creative clarity.Flavor & Feel:Garlic on the inhale, silk on the exhale. There's this strange-but-sexy “velvety” coating on your tongue that fights off dry mouth — a rare win in the dab world. The high lands soft, creeping in about five minutes, leaving you clear enough to read a book or get lost in a good conversation.Perfect For:Saturday mornings with nowhere to be. Reading on the porch. Watching the sunset while you forget how time works.Final Thoughts:Moxie keeps proving consistency is king. This strain is the peanut butter and chocolate of cannabis collabs — bold, smooth, and just indulgent enough to feel special.Buzz GMOSave on Dr Dabber with Code: Cannabisschool10Save on Storz & Bickel with Code : CannabisschoolSave on Santa Cruz Shredder with Code: CSP10Save on Bomb Erigs with Code: CSPScore 100 on your test

Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel breaks down the concept of biodiversity, drilling into why it matters in terms of sustainability, nutrition, and food security. Plus: This episode of … Continue reading EP 70: Flavor Trends for 2026 and Beyond, Why Biodiversity Matters →

If you like the flavor of peppers but aren't a big fan of the heat some bring to your meals, Oregon State University has two mild Habaneros you might like.

Chef Paul Smith joins Dave Weekly on Hotline for another lively talk about food, flavor, and the fine line between home cooking and restaurant mastery. The James Beard–nominated Charleston chef dishes on why tuna sells best raw or rare, why homemade hash browns are “better left to the professionals,” and how to perfect your rice using his first-knuckle water test method. Along the way, the crew shares a nostalgic detour to the last surviving Rax Roast Beef in Ironton, proving that no culinary conversation is too small for big flavor and good humor

Our guest is Andrew Tsui who is the founder and president of The Ike Jime Federation https://ikejimefederation.com/ based in Maryland. Ikejime is a unique, traditional Japanese technique to treat fish right after it is caught. Ikejime dramatically reduces fish's suffering and extends its freshness. The results are much better taste and flavor, as well as less waste of fish. Ikejime is not known enough outside of Japan, but Andrew is passionately trying to educate commercial and recreational anglers about the awesome technique. In this episode, we will discuss how exactly Ikejime is done, what types of fish are suited to the Ikejime treatment, the difference between Ikejime and Shinkeijime, how you can learn the Ikejime technique and be certified by Andrew's Ike Jime Federation and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Home cooking without the hassle.If you're longing for a taste of home but you find yourself ordering takeout again and again, then this conversation is for you. Get ready to meet Ciji Castro, founder and executive chef of Domestic Gourmet. It's a food and lifestyle brand inspired by the Palm Harbor resident's Cuban and Puerto Rican roots. Domestic Gourmet's oils, spices and recipes are designed to make traditional family flavors fast and easy to enjoy. The products are a hit with Ciji's scores of social media followers, as well readers of Forbes and Southern Living—just two of the many media outlets that have featured Domestic Gourmet.Whether you're juggling a hectic schedule or just craving a convenient taste of home, Ciji's products are designed to bring joy and tradition to your table without hours in the kitchen.Ciji visited our studio at WUSF Public Media. In this conversation, she shares lessons you can use both in the kitchen and in the world of business.

Not all of us can afford $100 cigars and top-shelf whiskey every night. Most of us live on tighter budgets and get creative with our pairings. This week on Flavor Odyssey, we're exploring the best budget-friendly cigar and drink pairings. Grab your favorite affordable combo and join the show! Pairings Randy: Evan Williams Old Fashioned & La Aurora Broadleaf

Will Peña and Janay Arenas will be joining me today as we discuss sports and local events during the fall in Southern Arizona.

Home cooking without the hassle.If you're longing for a taste of home but you find yourself ordering takeout again and again, then this conversation is for you. Get ready to meet Ciji Castro, founder and executive chef of Domestic Gourmet. It's a food and lifestyle brand inspired by the Palm Harbor resident's Cuban and Puerto Rican roots. Domestic Gourmet's oils, spices and recipes are designed to make traditional family flavors fast and easy to enjoy. The products are a hit with Ciji's scores of social media followers, as well readers of Forbes and Southern Living—just two of the many media outlets that have featured Domestic Gourmet.Whether you're juggling a hectic schedule or just craving a convenient taste of home, Ciji's products are designed to bring joy and tradition to your table without hours in the kitchen.Ciji visited our studio at WUSF Public Media. In this conversation, she shares lessons you can use both in the kitchen and in the world of business.

What Flavor Was Tang Drink Mix? The correct answer could win you $1,000 on The Andie Summers Show with Minute To Win It!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textStep into Moe's Southwest Grill and the first thing you'll hear is the signature shout: “Welcome to Moe's!” As part of the GoTo Foods platform company, Moe's taps into enterprise resources in technology, culinary innovation and guest insights that help the brand translate flavorful energy into long-term loyalty. But what really keeps guests coming back isn't just the burritos, bowls and queso, it's the energy, the personality and the way the brand makes loyalty feel fresh and fun. In this edition of Leaders in Customer Loyalty: Brand Stories, we sat down with Mike Smith, Chief Brand Officer at Moe's Southwest Grill, to talk about how the brand is blending bold flavors with bold ideas. With more than 7 million members in Moe's Rewards, Smith shares how the team is reimagining loyalty with flexibility, personalization, and plenty of brand personality. 

Grain filling turnings, crosscut sled vs mitersaw and keeping on track with a large project.

LSU tailgate interviews with British and Irish fans, Tiger Stadium atmosphere, Louisiana food debate, and the debut of the Wheel of Flavor segment. Southern culture, college football, and more.

Lila Owens, the founder of Cupcakin' Bake Shop, joined The Ash Said It Show for an exclusive interview, detailing her journey from a home-based business to a successful bi-coastal brand. Expansion, Innovation, and Community * Bay Area to Buckhead: Lila discussed the strategic decision to choose Buckhead for her second Atlanta location, offering insights into how the burgeoning Atlanta dessert scene compares to the established California market. * The Art of Flavor: We explored Cupcakin's commitment to innovation, focusing on the creative process behind developing their beloved "Flavor of the Month" and the new Custom Cake Program. * Beyond Cupcakes: Lila highlighted how the brand has evolved past its name, utilizing offerings like custom cakes, cookies, and viral cupcake bouquets to serve broader community needs that traditional cupcakes alone couldn't meet. * Finding the Niche: She confirmed that Cupcakin' stands out in the competitive market due to its focus on sustainable ingredients and an inclusive menu that proudly features high-quality vegan and gluten-free options. Success and the Entrepreneurial Mindset * Award-Winning Start: The conversation covered the significance of winning "Best Dessert" at Grand Tasting Buckhead, especially as a newer business in the area, calling it a major validation for the team. * Advice for Founders: As a seasoned female founder, Lila shared the most valuable lesson she's learned since launching in 2007, offering compelling advice for aspiring entrepreneurs on building and scaling a successful brand. This episode is a must-listen for anyone interested in food entrepreneurship, luxury baking, and the power of a strong business vision. Web: https://cupcakinbakeshop.com/ Cupcakin' Bake Shop — Gourmet Cupcakes Made Fresh Daily Cupcakin' Bake Shop is a top-rated bakery specializing in handcrafted gourmet cupcakes made from scratch with premium ingredients. As a woman-owned business with locations in the Bay Area and metro Atlanta, we're proud to deliver fresh, flavorful desserts that elevate every occasion. Our menu features best-selling classics like Red Velvet and Chocolate Salted Caramel, alongside seasonal favorites such as Strawberry Lemonade, Maple Bacon, and Lemon Lavender. Every cupcake is baked fresh daily and frosted to perfection, making Cupcakin' the go-to destination for weddings, birthdays, corporate events, and everyday indulgence. Known for our commitment to quality, creativity, and community, Cupcakin' Bake Shop has earned a loyal following and rave reviews across Yelp, Google, and social media. Whether you're searching for custom cupcake catering, vegan dessert options, or a local bakery near you, Cupcakin' delivers sweetness that stands out. ✨ Discover why Cupcakin' Bake Shop is one of the best cupcake bakeries in California and Georgia — where every bite is a celebration. Ash Brown: Your Ultimate Guide to Inspiration, Empowerment & Action Looking for a motivational speaker, authentic podcaster, or influential media personality who can spark your journey toward personal growth? Meet Ash Brown — a dynamic American powerhouse known for her uplifting energy, relatable wisdom, and unwavering commitment to helping others unlock their full potential. Ash is a:

This week we sparked up Salt Lake City Fumes by September Solventless, a cured rosin batter that came in smooth but left us wondering if the flavor took the day off. It's a sativa-leaning hybrid clocking around 63% THC, with top terps like Limonene, β-Caryophyllene, β-Pinene, and β-Myrcene. On paper, it sounds like a citrus-spiced dream. In practice? More like parsley met mint and decided to start a lawn-care business.The high hits fast and focused — pressure behind the eyes, light tension across the forehead — then mellows into an easy, functional calm. Not bad for a wake-and-bake or a mid-day creative boost, but it definitely lacks that terp-punch we expect from a solventless. We'd call it “fine, not fire.”While the strain didn't wow our taste buds, the episode did turn into an impromptu joint-rolling masterclass. Brandon dove into his tenth-joint learning curve, Jesse compared it to an art class, and somehow we ended up breaking down Amsterdam rolling techniques while trying not to tear the papers. By the end, we actually pulled off some decent Js — proof that persistence (and sticky fingers) pay off.Flavor aside, Salt Lake City Fumes did its job — chill enough to keep the vibes steady while we learned, talked technique, and philosophized about the art of the perfect roll.Overall vibe: calm, clear, slightly grassy.Flavor score: 4/10.High: 6.5/10.Joint-rolling experience: 10/10.How to roll a Joint?Save on Dr Dabber with Code: Cannabisschool10Save on Storz & Bickel with Code : CannabisschoolSave on Santa Cruz Shredder with Code: CSP10Save on Bomb Erigs with Code: CSPScore 100 on your test

This morning we are spending time with our friend Gabriel Gutierrez of Gabe's Spottless Window Cleaning.Then we will talking with Mike Curry of Mike Curry Coaching. He's a life coach that has used his own life struggles to turn around and help others.

Browne Family Spirits (Spokane, WA) WF0074 As we hit the midway point of the Great 48 Tour, we're hitting the furthest point northwest on our tour. Our destination is a distillery that lives in the shadown of a massive grain mill on the eastside of town. It's known in the area for great and innovative cocktails, its owners came from the wine industry, the distiller is a Kentuckian, and the whiskeys are filled with depth and character. Join me as I chat with Aaron Kleinhelter, master distiller, about working with Pacific Northwest grain, how he gets so much flavor from his spirits, and life for a Kentuckian in Eastern Washington.  And enjoy a few extra minutes of interview time as a member of the Whiskey Lore Speakeasy, by joining at patreon.com/whiskeylore while supporting this independent podcaster. Cheers and slainte mhath, Drew

In “Fresh, Hot, and Full of Flavor,” Pastor Shelby Crump unpacks Ruth 1:1–6 and the reality of a spiritual famine in our world today. Just as Naomi and Ruth left home in search of bread, many are searching for something to satisfy their starving souls — chasing fame, money, and self instead of God. But there's good news: there's bread in the house again. God is visiting His people and filling His church with fresh fire, revelation, and purpose. As believers, we're called to be ready, full of the Spirit, and “fresh” for today — not stale or lukewarm. From the fire that refines us to the flavor that makes us stand out, this message reminds us that the world is hungry for something real — for believers who have been in the presence of God. When the church is hot, full of flavor, and filled with the glory of God, lives are changed, and the lost are drawn to the Bread of Life. Taste and see that the Lord is good. It's time to serve the world something fresh, hot, and full of flavor.

The weeks seem to be going by faster, as we pick up speed in our crash course into fascism in America, and I rush back to the studio to talk all about the random events that emerge. I rap about Kai Cenat getting snubbed by the Twitch Ceo, Argentina's 20 billion dollar bailout, and who gets hurt the most by the government shutdown? Join me on another glorious rant session as I get into all of these topics and more!

Breathe it in—can you feel that crisp fall air? The leaves are turning from green to shades of yellow, brown, and bright red. And you know what else is changing? Our cravings for those perfect fall cigar and cocktail pairings. But what are the top options this season? Flavor Odyssey is counting down the five best fall cocktails and their ideal cigar counterparts. So grab your favorite autumn drink, light up a great cigar, and join the show! Pairings Randy: Bird on a Wire & Fuente Rosado Sun-Grown Magnum R

Japanese rice lagers are having a moment in the beer industry right now. It feels like nowadays everyone is brewing one and they've become a popular part of the golden lager trend. But what goes into making them and what unique ways are people exploring to bring this style to the next level? We've also been told that rice is just a cheap adjunct that adds no flavor of consequence but new research suggests that rice is more than it seems. On this episode of the All About Beer podcast, we talk to a brewery owner about new ways to brew Japanese rice lager (foeders?!) and a food scientist who gives us the new facts on rice flavor. This Episode is Sponsored by:Sierra Nevada Brewing Co.Sierra Nevada Brewing Company, where trailblazing runs in the family. From crafting a movement with their iconic Pale Ale, to taking the IPA haze craze nationwide with Hazy Little Thing – it's an adventurous spirit you can taste in every sip. Find your next favorite beer wherever fine beverages are sold. With new brews for every season, there's always something to discover. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.Hosts:  Em Sauter and Don TseGuests: Sean Buchan and Scott LafontaineSponsors: Sierra Nevada Brewing Co., All About BeerTags: Rice Lager, Brewing, Flavor, ProcessPhoto: John HollThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Today we will be talking with Season Hicks, Regional Vice President of Aerus Enterprises Solutions. We will be learning about indoor air quality solutions for a healthy home and office.Then we will be talking with Nic Griffin and Michael Soulliard of Tanque Verde Home Inspections. We'll be discussing the importance of a thorough inspection of a home or a property.

Before we talk about communication techniques or conflict strategies, we must start with what's inside. What fills your heart will inevitably flavor your words. In this episode, we explore the positive spiritual currents that bring life and protection to your marriage - being refreshing toward your spouse, maintaining a right spirit, engaging with gentleness, and pursuing unity, peace, and gratitude. Discover how a joyful, thankful heart can transform the tone of your home and create a marriage that truly reflects God's love.

Did you know that the flavors you crave could be guiding your body toward better nutrition? In this episode of the NTI PodTalk, Dianne talks with Sherry Hess, founder of Flavor Remedy, to explore the link between flavor and nutrition and the powerful role taste plays in digestion and overall health.Sherry explains how our taste buds are more than just sensors for pleasure—they're deeply connected to our biology, influencing digestion, metabolism, and even nervous system regulation. Yet, in today's food system, flavor is often manipulated. The food industry has learned to strip out bitterness and pump up sweetness, creating hyper-palatable products that keep us hooked while offering little nutritional value. Even in the wellness space, there's a tendency to mask the very flavors that signal nutrient density.About Sherry:Sherry is a culinary expert and regenerative food advocate with experience in spice manufacturing, restaurant management, and as Executive Chef/Product Developer for Oncobitez. Her talks, including TEDx, inspire self-empowerment through our innate ability to detect nutrition via taste. Currently pursuing a Nutrition Therapy Master Certificate, she connects taste, nutrient density, and soil health through her work with The Flavor Remedy™, showing how taste can help regenerate the food system.Connect with Sherry:⁠sherry@flavorremedy.com⁠The Flavor RemedyLinkedIn**Timestamps for the topics discussed can be found on this episode's NTI PodTalk page.Are you ready to start your journey as a Nutrition Therapist Master? To learn more about NTI's Nutrition Therapist Master Certification, visit ntischool.com for more information, or call 303-284-8361 to speak with our admissions team.This discussion is not intended to provide Medical Nutrition Therapy, nor in any way imply that Nutrition Therapists who graduate from NTI are qualified to provide Medical Nutrition Therapy.  The scope of practice for graduates of NTI is to deliver therapeutic nutrition guidance to our clients which helps support their natural biology to achieve optimal function in whatever wellness path they are on.

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Dr. Julia Harshman and Nichole Towell from Duda Farm Fresh Foods to discuss the importance of quality in celery production.

WWW.PATREON.COM/THEIONPACKWe're back, and this is a big one. We're announcing our next Big Project: setting the Guiness World Record for longest recorded podcast! We discuss the piece and give you, the Packer and/or Head, a glimpse into what its like hearing us Brainstorm and Birth a Project in real time! We weigh what's interesting about it, how we'll do it, and how it will become one of the Greatest Art Pieces of All Time. We also discuss and do a deep dive into the previous record holder, Mario Bekes, exposing false gurus, being world class, intelligence solutions, Tracey Todd's The Flavor of Cassava Leaf Over Rice, The Downtown Festival, Hailey Benton Gates's Atropia, improv, and MUCH MORE! This episode is FREE FOR EVERYONE, so if you're new, we're happy to have you as Packer and/or Head! Join this Patreon, and watch this space for more Big Projects! ★ Support this podcast on Patreon ★

Bespoken Spirits isn't your typical whiskey distillery. Yes, they're based in the American bourbon heartland of Lexington, Kentucky, and yes, they often make private label whiskeys for clients. But everything from how Bespoken Spirits distills their whiskey to how they market it is done with the help of AI. Jordan Spitzer, their head of flavor, can finish a whiskey in days instead of years—while precisely crafting its taste—using their machine-learning backed approach. And Wane Lindsey, their director of marketing, credits AI tools with helping his tiny team punch way above their weight.The result is a whiskey that may not be traditional, but still tastes great—and in a fraction of the time it would otherwise take. That's time they can spend on the creative side of their craft and the work that has the most meaning: building brands and bespoke spirits that people will want to drink.On this episode, Jordan and Wane share how AI has helped them explore creative new ways to make and market whiskey—and why, no matter how smart our tools get, there's still no substitute for human taste.You can learn more about Bespoken Spirits at bespokenspirits.com~ ~ ~Working Smarter is brought to you by Dropbox Dash—the AI universal search and knowledge management tool from Dropbox. Learn more at workingsmarter.ai/dashYou can listen to more episodes of Working Smarter on Apple Podcasts, Spotify, YouTube Music, Amazon Music, or wherever you get your podcasts. To read more stories and past interviews, visit workingsmarter.aiThis show would not be possible without the talented team at Cosmic Standard: producer Dominic Girard, sound engineer Aja Simpson, technical director Jacob Winik, and executive producer Eliza Smith. Special thanks to our illustrators Justin Tran and Fanny Luor, marketing consultant Meggan Ellingboe, and editorial support from Catie Keck. Our theme song was composed by Doug Stuart. Working Smarter is hosted by Matthew Braga. Thanks for listening!

Meet the dynamic student chefs from Berkmar High School who wowed judges with their Chicken Churrasco Bowl. Guided by Chef Preston Gouge, a former Gwinnett County student and regional student chef competition winner who returned to the classroom with a passion for giving back, the team brought flavor, culture, and heart to the 2025 Student Chef Competition. Their reflections reveal that the experience was about more than cooking; it was about preparing them for life.

The true heart of the Puglia region is Bari—a vibrant, living city that perfectly embodies Puglia's soul. Check out all the things to do in Bari Puglia! When you think of Puglia, the first images that come to mind might be whitewashed hill towns, centuries-old olive trees, turquoise seas, and meals that seem to stretch blissfully into the afternoon. But the true heart of the region is Bari—a vibrant, living city that perfectly embodies Puglia's soul. In this week's Flavor of Italy podcast, I'm taking you to Bari: the capital of Puglia, a city of fishermen and pasta makers, sea breezes and stone streets, faith and food. And now the United Airlines' exciting announcement of a new direct flight from Newark to Bari starting May 1, 2026 makes Bari and Puglia imminently accessible.

Today we have the pleasure to spend time with Hall of Fame radio broadcaster Jim Bednarek.Then we will hear the personal story of coming to America, after the Vietnam war. Our very own, Tucson High Badger graduate and fellow cyclist Kiet Phung.

This is an unusual Flavor Gems episode for us, as this is an unusual set for Magic! We're exploring the planes (and the Edge of those planes) this week to talk about the online exclusive Through the Omenpaths set! This set is a reskin of the Marvel's Spider-Man set, presenting a challenge to the creative team behind it to somehow make 25 unique representations of the "human spider" creature type line. Did they succeed? Well, it's complicated! If you want to support the Vorthos Cast, you can! Go to Patreon.com/TheVorthosCast and contribute as little as $1 a month to get access to our Discord server, as well as early episode releases! And for $3 a month, you can listen to episodes recorded live on Thursday nights at 7pm Eastern time! We'd love to have you. Our Patreon supporters keep the podcast free and ad-free.

Is the future of flavor increasingly borderless? Valda Coryat, vice president of marketing for condiments and sauces at McCormick, reveals how curiosity powers McCormick's flavor foresight, why segmentation by “flavor personality” matters, and how flavors are becoming more culturally driven. More about Valda Coryat: More about McCormick: McCormick & Company, Inc. is a global leader in flavor. With our diverse and balanced flavor portfolio, we are ideally positioned to meet the increasing demand for flavor around the world. Learn more at https://www.mccormickcorporation.com/.

Send us a text Could belly support bands, kino tape, belly wraps etc. be the hidden key to postpartum recovery? What about wearing one during your pregnancy, will that actually help prevent diastasis recti/pelvic girdle pain etc? In today's episode, I discuss the real deal with taping and belly bands during pregnancy. Despite their popularity, there's a lack of evidence to suggest they prevent diastasis recti; instead, strengthening exercises prove to be the more effective method. I talk about what they do help with, how you should use one and what you should be looking for if you're looking to buy one.I also tackle the widespread claim that oats, brewer's yeast (and other supplements) are the answer to increased breastmilk production. The conversation doesn't end there – we dive into the emotional whirlpool that new mothers face, especially the fear of not producing enough breast milk; a concern for a staggering 76% of mothers, according to a survey. I examine the reliability of this statistic and the societal pressure to steer clear of formula supplementation. Here's the link to the brewer's yeast study.I also talk about Geraldine DeRuiter's highly anticipated book "If You Can't Take the Heat,". This is one that I'm really looking forward to reading when it comes out, and when I clear the HUGE stack of books on my bedside table.As always; HPNB still only has 5 billing cycles.So this means that you not only get 3 months FREE access, no obligation! BUT, if you decide you want to do the rest of the program, after only 5 months of paying $10/£8 a month you now get FREE LIFE TIME ACCESS! That's $50 max spend, in case you were wondering.Though I'm not terribly active on  Instagram and Facebook you can follow us there. I am however active on Threads so find me there! And, of course, you can always find us on our YouTube channel if you like your podcast in video form :) Visit healthypostnatalbody.com and get 3 months completely FREE access. No sales, no commitment, no BS. Email peter@healthypostnatalbody.com if you have any questions, comments or want to suggest a guest/topicPlaying us out this week "Flavor and reduction" by Cody Martin 

Hej Somna! Nu kommer äntligen (?) berättelsen om Gudrun Krycka, en loppisälskare med kattgalge, som snubblar över en doktorand i förbannelser i en trång vintagebutik som luktar förråd, parfym och gamla kappor. En liten cirkel i luften, en pytteliten punkt – och ett helt liv där något skaver i marginalen.Vi bokför mynt och tappade nycklar, jämför tekannor och cykelkedjor, och hittar till slut… inga myggbett. Förbannelsen visar sig vara en vänlig felkoppling: honmyggor som blir hanmyggor. Någonstans mellan anteckningsbokens relief och en marsaffisch på kylen släpper Gudrun jakten på “varför” och väljer “okej då”.Du och jag går ett sista varv bland kapporna, andas doften av förr och accepterar det där ogängsa med oklar verkan som också kallas livet. Det är som det är. Det som händer, händer. Och just nu finns ingenting som vi kan göra åt det. Nu börjar vi. Mer om Henrik, klicka här: https://linktr.ee/HenrikstahlLyssna utan reklam, få extraavsnitt, spellistor med mera på: https://somnamedhenrik.supercast.com/ Hosted on Acast. See acast.com/privacy for more information.

On Healthy Mind, Healthy Life, host Avik Chakraborty digs into the choice to stop drinking—not from pressure, but from self-awareness, mental health, and intentional living. Founder Michelle Houston of To Be Honest Beverage Company breaks down the sober-curious movement, social dynamics of not drinking, and why flavor + function (including CBD, 0% THC) are redefining adult beverages. We cover anxiety, habit design, navigating pushback, and building a sophisticated alcohol-free ritual that doesn't sacrifice connection—or sleep. About the guest  : Michelle Houston is the founder of To Be Honest Beverage Company, a U.S.-based brand creating mindful, non-alcoholic functional spirits designed for sophisticated, cocktail-like experiences—without alcohol or THC. Her personal pause from alcohol to manage anxiety led to a purpose-driven product line focused on taste, calm, and presence.   Key takeaways: The real turning point: Anxiety and low-level depression exposed how alcohol was borrowing from tomorrow—hurting sleep, energy, and focus. Mindset shift: Don't make it about deprivation; add in enjoyable alcohol-free rituals to replace default drinking. Culture is changing: Not drinking is now a spectrum (Dry January, drink less, or 0%)—choose what fits your season. Social navigation: Lead with a simple, confident “I'm not drinking tonight.” You don't owe explanations; sharing your “why” can open real dialogue. Flavor + function win: Adults want taste and a subtle benefit; TBH uses CBD with 0% THC to support calm without intoxication. Design the environment: Align friends, home setup, and work habits to support your intention; remove default triggers. No hard ultimatums: Avoid rigid timelines (“never again”/“30 days or bust”); instead, practice mindful choice every time. Unexpected gift:Time—no more lost mornings, compromised workouts, or decision fatigue from hangovers.   Connect with the guest   Brand & socials:@ToBeHonestBev (all platforms) Website: https://www.tobehonestbev.com/ (U.S. distribution currently) DM: Message the brand accounts; Michelle will connect from there.   Want to be a guest on Healthy Mind, Healthy Life? DM on PM - Send me a message on PodMatch DM Me Here: https://www.podmatch.com/hostdetailpreview/avik   Disclaimer: This video is for educational and informational purposes only. The views expressed are the personal opinions of the guest and do not reflect the views of the host or Healthy Mind By Avik™️. We do not intend to harm, defame, or discredit any person, organization, brand, product, country, or profession mentioned. All third-party media used remain the property of their respective owners and are used under fair use for informational purposes. By watching, you acknowledge and accept this disclaimer.   Healthy Mind By Avik™️ is a global platform redefining mental health as a necessity, not a luxury. Born during the pandemic, it's become a sanctuary for healing, growth, and mindful living. Hosted by Avik Chakraborty—storyteller, survivor, wellness advocate—this channel shares powerful podcasts and soul-nurturing conversations on: • Mental Health & Emotional Well-being• Mindfulness & Spiritual Growth• Holistic Healing & Conscious Living• Trauma Recovery & Self-Empowerment With over 4,400+ episodes and 168.4K+ global listeners, join us as we unite voices, break stigma, and build a world where every story matters.

In today's episode, I sit down with Romont Thomas, CEO of Want Italy Pasta & Go, whose vision is reshaping quick-service dining. After spending eight years in Italy sourcing food, wine, and fashion brands, Romont returned to the U.S. with an idea to bring authentic, high-quality pasta into a fast, flexible business model. He shares how his team delivers four-minute fresh pasta without sacrificing flavor, why using electricity instead of gas makes expansion easier, and how his approach to franchising and real estate keeps costs low. We also discuss his path from testing global brands to creating a scalable restaurant built for growth.

Will Peña and I will be talking about a variety of topics. Including, U of A sports, NFL & MLB playoffs, and Will has a special segment called "10 questions for Ron".

In this exclusive episode of the Ash Said It Show, host Ash Brown reconnects with Chris Kiser, CEO of Spice World Inc., to explore the latest innovations in garlic and ginger products, seasonal cooking inspiration, and what's trending in flavor as we head into the holidays. Listeners will discover:

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

Did you know we've lost 80% of the nutrients in vegetables in the last 100 years?As farming has become big agriculture focused on scale, transportation, and profit, human health has suffered along with soil health.Farmer Lee Jones has become one of regenerative farming's most enthusiastic promoters, and to hear him wax poetic about butternut squash and the way Brussels sprouts grow is like a sports announcer commentating on the game-winning score!In this highly entertaining episode (I can see why Rachael Ray offered him a show through her production company!), you'll get to hear about:the unique microclimate along Lake Eriethe changes in farming and grocery stores in the last 75 yearshow the Jones family has turned many failures into better health for all of us at the Chef's Gardenwhat regenerative farming is, and how even small home gardeners can tap into this traditional, lost wisdom!why so many farmers are trapped and hurting the soilhow the whole mess got started (and who's behind it)how to harness the energy from the sun to create nutrient-rich soil, and how the Chef's Garden research facility makes old-fashioned farming high tech (without losing the good parts)what's ice spinach???how the on-farm chef has figured out the art of using all the parts of the plant, the vegetable version of “nose to tail” cookingIt's rare to have so much fun on an interview AND learn so much. Farmer Lee Jones does not disappoint!Resources We Mention for Regenerative Farming MethodsPurchase The Chef's Garden: A Modern Guide to Common and Unusual Vegetables–with Recipes on Amazon or Bookshop.orgWatch The Chef's Garden on Amazon or on A&E!A Beginner's Guide to Regenerative AgricultureGrowing Food in Containers Using PermacultureVisit Farmer Lee on his website or on social media: Instagram, Facebook, X, YouTube, TikTokCheck out the cookbook FOR kids, BY kids at kidscookrealfood.com/chefjr. Get the one-page summaries of each podcast at www.kidscookrealfood.com/Handbook! Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

Send us a textWhat if convenience food didn't feel like a compromise? We sit down with Howl at the Spoon founder Melanie Jenkinson, a former creative director who traded pitch decks for real ingredients, to unpack how healthy convenient options can change the way we eat. From backcountry meals to office lunches, Melanie shows why right-sized portions beat the clutter and waste of old-school bottles—and why a sauce that expires in weeks is a good thing.The conversation traces a winding path: Oregon hikes, a creative career stacked with pitches, the reality of gender gaps in leadership and funding, and a COVID-era pause that became an unexpected R&D gift. Melanie shares what 500+ markets and 150,000 samples taught her about flavor, packaging, and the language customers actually hear. We dig into the brand's clean-label stance, why “sauce graveyards” are a solvable problem, and how fruit dust turned into a café-friendly, kid-approved upgrade for yogurt, oats, lattes, and ice cream.We also talk systems and scale: moving beyond tents, building B2B partnerships with coffee shops and butchers, leaning into user-generated content, and using structured mentorship from Bend Outdoor Worx to set goals that stick. Through it all, Melanie's mission stays clear—reduce food waste, make real food easy, and design modern formats that fit real life. If you've ever wondered why that bottle in your fridge still looks the same after two years, this episode will change how you stock your kitchen.Enjoy the episode? Follow, share with a friend who meal preps, and leave a quick review to help more listeners discover founder stories that matter.The Circling Podcast is proud to be in partnership with Bend Magazine. Claim your five-dollar annual subscription when you visit www.bendmagazine.com and enter promo code: PODCAST at checkout. Your subscription includes 6 issues of our regions top publication celebrating mountain culture, and four bonus issues of Bend Home and Design, the leading home and building design magazine in Central Oregon. Support The Circling Podcast:Email us at: thecirclingpodcast@bendmagazine.comJoin the Circling membership: patreon.com/Thecirclingpodcast Follow us on Instagram @thecirclingpodcast @bendmagazineCover Song by: @theerinsmusic Bend Magazine. Remember to enter promo code: Podcast at checkout for your five-dollar annual subscription. https://bendmagazine.com. BOSS Sports Performance: https://www.bosssportsperformance.comBack Porch Coffee: https://www.backporchcoffeeroasters.comStory Booth: https://www.storyboothexperience.comRemember, the health of our community, relies on us!

Send us a textIn our last episode, we talked about the science behind Wana's products. In this episode, we get into the taste.In Episode 2 of Function + Flavor: The Wana Way, the CashColorCannabis Podcast continues our partnership with Wana Brands — this time exploring how they craft gummies that taste as good as they feel.Host Mehka dives into the art and innovation behind Wana's award-winning flavors. From sourcing ingredients to fine-tuning every bite. Because when it comes to edibles, great taste isn't an afterthought — it's part of the science.Listen to Mike explain how Wana balances function and flavor to create products customers truly love, and why their commitment to both has kept them leading the pack in the cannabis space for over a decade.Like, comment, share, and subscribe to keep more videos like this coming.Support the show

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

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