Podcasts about Flavor

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.

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.

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 

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!

On this episode, we're thrilled to welcome University of Arizona running back Ismail Maudi to the podcast. We'll be talking to this incredible young man about what brought him to Tucson and the excitement of playing for the U of A.Following that, my amazing wife, Janay Arenas, is back to dive into a wide-ranging conversation on various topics.Catch the Southwest Flavor podcast live every Tuesday and Thursday at 9 AM (MST).

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

Can water, grind, and roast transform your cup—or ruin it? Lindsay Sant, Lino Saubolle, and Dom Bettinelli break down the chemistry of better brewing with simple, testable tweaks. Taste is tunable science. The post Coffee Science: How Water, Grind & Roast Transform Flavor appeared first on StarQuest Media.

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

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

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

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

Here comes a tummy-rumbling adventure!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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