Podcasts about Flavor

Harvesting, Milling, and Cooking with Arizona's Native SuperfoodIn this episode we explore mesquites as a desert food source, hosted by Romey Romero & Farmer Greg. This episodes guests are Peggy Sue Creekmore and Mike Clow and we explore one of the Sonoran Desert's most abundant and overlooked food sources: mesquite beans. The conversation covers how to identify quality mesquite trees, harvest pods safely, dry them properly, and turn them into nutritious mesquite flour using a community hammer mill. Listeners learn why mesquite has been a staple food for centuries, how it compares to conventional flour, and how to transform this free local resource into delicious baked goods, drinks, and snacks. The episode also highlights educational workshops, harvesting walks, and community milling opportunities.Key Topics & EntitiesMesquite bean harvestingMesquite flour productionCommunity hammer mill projectNative desert food systemsPeggy Sue CreekmoreMike ClowFarmer Greg PetersonSonoran Desert edible plantsPalo verde beansCarob podsIronwood seedsAflatoxin preventionBruchid beetlesUrban Farm mesquite milling eventsKey Questions AnsweredWhy is mesquite considered a valuable food source?Mesquite pods are highly nutritious, naturally sweet, gluten-free, and rich in protein. Indigenous peoples and desert communities have relied on mesquite as a staple food across the Southwest and northern Mexico for centuries.Do all mesquite trees produce good-tasting pods?No. While all mesquite pods are technically edible, flavor varies significantly from tree to tree. Some are sweet and pleasant, while others can be chalky or have an unpleasant aftertaste. Tasting pods before harvesting is essential.What does mesquite flour taste like?Mesquite flour has a naturally sweet flavor often compared to graham crackers, caramel, or malt. Many recipes require little or no additional sugar because of the flour's natural sweetness.When is mesquite harvesting season?Mesquite pods typically begin ripening in June, although weather and elevation can shift timing earlier or later. Pods should be fully tan, dry, and free of green coloration before harvesting.How should mesquite pods be harvested?Harvest pods directly from the tree rather than from the ground. Many harvesters use a tarp and gently shake or tap branches to collect ripe pods.Why shouldn't pods be collected from the ground?Ground-harvested pods can develop mold and aflatoxins, which may contaminate community milling equipment and reduce food safety.How can harvested pods be stored properly?Pods should be dried thoroughly in shallow boxes, baskets, dehydrators, ovens, or even a parked vehicle. Moisture is the primary cause of spoilage and milling problems.What is a mesquite hammer mill?A hammer mill is a specialized machine that pulverizes entire mesquite pods, including seeds and pod walls, into flour. Traditional grain mills cannot process mesquite effectively because its natural sugars gum up the machinery.What can be made with mesquite flour?Mesquite flour can be used in cookies, muffins, crepes, breads, energy balls, beverages, and other baked goods. It works particularly well in low-temperature baking and gluten-free recipes.What happens to the material that doesn't become flour?The coarse material, often called "chunky bits" or chaff, can be used to make tea, brewing mash, and other food products.Episode HighlightsMesquite flour is naturally sweet enough to reduce or eliminate added sugar in many recipes.Flavor quality varies dramatically between mesquite trees, making tasting an important step before harvesting.A mature mesquite tree can produce more than 100 pounds of pods in a season.Harvesters should only collect pods directly from the tree to prevent mold contamination.Proper drying is the single most important factor for successful milling.The Urban Farm community hammer mill converts harvested pods into food-grade flour.Mesquite flour is gluten-free and requires binders such as eggs, chia, or applesauce when baking.Desert trees such as palo verde, carob, ironwood, and mesquite offer significant edible resources often overlooked by modern food systems.Calls to Action & ResourcesMesquite Harvesting Walks — https://urbanfarm.org/mesquiteMesquite Milling Appointments — https://urbanfarm.org/mesquiteUrban Farm Educational Programs — https://urbanfarm.orgDesert Food Tree Guide — https://learn.desertkitchen.net/treesVisit www.UrbanFarm.org/990 for the show notes and links on this episode!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam's extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

Welcome to Channel Nine. This week we talk about Ragdoll's "JOY RUN" video part, ReesGAnimator "You Skating?" video, The Retail Report featuring Underground Skateshop in New Jersey, catching up with Chad Caruso on finishing his 2nd skate across America, Liam Pace's "BONES" part and much more! Become a Channel Member & Receive Perks: https://www.youtube.com/TheNineClub/joinNine Club Merch: https://thenineclub.com Sponsored By: AG1: Get a FREE Welcome Kit worth $76 when you subscribe, including 5 AG1Travel Packs, a shaker, canister, scoop & bottle of AG Vitamin D3+K2. https://drinkag1.com/nineclub LMNT: Grab a free Sample Pack with 8 flavors when you buy any drink mix or Sparkling. https://drinklmnt.com/nineclub Monster Energy: Monster Energy's got the punch you need to stay focused and fired up. https://www.monsterenergy.com Yeti: Built for the wild, Yeti keeps you ready for any adventure. https://www.yeti.com Richardson: Custom headwear for teams, brands, and businesses crafted with quality in every stitch. https://richardsonsports.com Etnies: Get 15% off your purchase using our code NINECLUB or use our custom link. https://etnies.com/NINECLUB éS Footwear: Get 15% off your purchase using our code NINECLUB or use our custom link. https://esskateboarding.com/NINECLUB Emerica: Get 15% off your purchase using our code NINECLUB or use our custom link. https://emerica.com/NINECLUB Find The Nine Club: Website: https://thenineclub.com Instagram: https://www.instagram.com/thenineclub X: https://www.twitter.com/thenineclub Facebook: https://www.facebook.com/thenineclub Discord: https://discord.gg/thenineclub Twitch: https://www.twitch.tv/nineclub Nine Club Clips: https://www.youtube.com/nineclubclips More Nine Club: https://www.youtube.com/morenineclub I'm Glad I'm Not Me: https://www.youtube.com/chrisroberts Chris Roberts: https://linktr.ee/Chrisroberts Links We Talked About: I'm Glad I'm Not Me "Most VIP Dude At Red Bull Soapbox Derby": https://youtu.be/oIbo81_WqGo?si=KvimvxvY7JvHFKWq Liam Pace - BONES Part: https://www.youtube.com/watch?v=-YdN3b0gHaA ReesGAnimator "You Skating? | Season 5 | Don't film Daewon Song!": https://youtu.be/yLSyEAo2j2k?si=34NcmctPhMDoE49F Ragdoll Scalamere "JOY RUN": https://youtu.be/kHF-x4m8qD4?si=FocvjH2YQNhKn5_F Underground Skateshop Website: https://www.undergroundskateshop.com Underground Skateshop Instagram: https://www.instagram.com/undergroundskateshop The Retail Report contact email: theretailreport@thenineclub.com Timestamps (00:00:00) Channel Nine (00:00:50) Episode run down (00:01:20) The Nine Club Classic is back! (00:03:30) House of Flavor at Burger She Wrote (00:12:00) The Retail Report featuring Underground Skateshop in New Jersey (00:44:30) Our Sponsor: AG1 (00:46:00) Chad Caruso Facetime (01:09:00) Ragdoll's "JOY RUN" video part (01:14:00) ReesG Animator (01:20:00) Looking back at the Noin Club (01:26:00) Liam Pace "Bones" part (01:40:00) Episode Recaps and Thank you Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Bourbon Life Podcast, Matt and Mark sit down with Reece Sims, Founder of Flavor Camp and a judge for the prestigious International Wine & Spirit Competition (IWSC), for a fascinating conversation about flavor, spirits evaluation, and one of the most respected competitions in the world of whiskey. The conversation begins with Reece sharing her unique journey into the world of sensory analysis, education, and spirits, and how that path ultimately led her to create Flavor Camp, an innovative program designed to help people better understand flavor and develop their tasting skills. She also discusses how her passion for sensory evaluation opened the door to becoming an IWSC judge and what it means to be selected for such an esteemed role. Across three segments, Reece pulls back the curtain on the IWSC, explaining its global reputation, the rigorous judging process, and what a typical day looks like for judges tasked with evaluating some of the finest spirits from around the world. She also shares her personal approach to judging, how she strives for objectivity, and what separates truly exceptional spirits from the rest of the field. Of course, no Bourbon Life episode would be complete without a tasting. In a fun and entertaining twist, Matt and Mark put Reece's palate to the test with a blind tasting featuring three whiskies that recently earned the coveted Gold Outstanding designation at the IWSC North American Spirits Competition held in Kentucky. Did one of the competition's own judges identify the award-winning pours? You'll have to tune in to find out. Whether you're a seasoned whiskey enthusiast, an aspiring taster, or simply curious about how the world's best spirits are judged, this episode offers an engaging behind-the-scenes look at the art and science of tasting. This Episode is sponsored by District 7 and The Kitchen Table at the James B. Beam Distilling Co.

What if using less hops made beer more hoppy?  In a series of trials one North Carolina brewery was able to prove, by using advanced hop products, thiol flavors could be boosted through efficient use of ingredients, rather than more-is-better. Better beer.  Better efficiency.  Lower cost.  It's a whole new way to use hops.  And consumers are enthusiastic not only of the flavors, but also the lower price of the beer!On this bonus episode, we are going to talk about thiolized flavor from advanced hop products. Host Don Tse talks with Hopsteiner and NoDa Brewing Company about how NoDa was able to use new products to achieve a unique flavor outcome.GuestsChad Henderson is one of the founding members of NoDa Brewing Company.  He started as the head brewer and became Co-Owner in 2014 after the company's 3rd year anniversary.  Chad's focus with NoDa Brewing Company has been to produce exciting and consistent beer varieties while also looking at increasing brewhouse and production efficiency.  Chad's innovation and product utilization have contributed to multiple awards and increased sales as well as inserting new styles into the market without jeopardizing NoDa's current portfolio.Steve Bradt has enjoyed a long and rewarding career in craft brewing, beginning in 1989 at the newly opened Free State Brewing Co. in Lawrence, Kansas and now extending into the supply side as regional representative for Hopsteiner where a lifelong passion for hops gets a chance to grow in a new direction. Steve has established and maintained a strong relationship to the brewing community as brewer, beer judge, writer, and through service and leadership in the Brewers Association, Master Brewers Association of the Americas and Kansas Brewers Guild, as well as other organizations.This Episode is Sponsored by:HopsteinerThis episode is brought to you by Hopsteiner and Alora™ hops. If you're looking for the next breakthrough aroma variety, Alora delivers. With 5 times more bound 3MH thiol precursors than Cascade hops, Alora gives brewers incredible potential for unlocking vibrant tropical and citrus character. Add in a unique oil profile featuring over 50% selinene—and you get expressive notes of peach, apricot, yuzu, and sweet melon. Discover otherworldly flavor with Alora™. Shop Alora and other products at shop.Hopsteiner.com.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Steve Bradt and Chad HendersonSponsors: HopsteinerTags: Hops, Flavor, BrewingPhoto: HopsteinerThe 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 ★

In this episode of the Smell Podcast, Katie Boateng interviews Dr. Bob Pellegrino about the book "Rediscovering Flavor: A Practical Guide for Smell Loss". You can purchase a copy of the book on Bookshop.org.

This week, just one Creep goes where we've gone before and bravely tries more pickle stuff. Matt's snackin' on new Fritos Flavor Twists Spicy Dill Pickle. They taste exactly like all of that.Then, Kelsey covers an election battle gone weird. In Alaska there is a Dan Sullivan running for US Senate. Also, there is a Dan Sullivan running for US Senate. And now their state is getting involved for whatever reason. It's two times the Dan's for two times the fun. Two Dan hats in the Sullivan ring.Also, we talk about Rainbow/Red White Blue Capitalism, pickle snacks, running for office at random for the lols, 1776-2026 merch, sticky cheese, seriously so much America 250.Note: the ad was created, unknownst to the Creeps at time of recording. Ad credit: the tonight show starring jimmy fallon

Another small milestone in my podcast journey ! We are proud to present to you today Episode #150. We will be talking with PJ Gomez of Solarmastermind USA. He'll tell us about the products, misconceptions and success stories in today's solar market. Next, we will welcome Charles Heller, a concealed carry instructor and a radio show host. Charles will tell us about some of the laws pertaining to concealed carry and we'll also talk about our upcoming Independence Day.

Sintonía: "Hawaiian Eye" - ERNIE FREEMAN 1.- "Hawaiian Rock" - TOMMY SANDS 2.- "Coconut Girl" - AL TERRY 3.- "Little Grass Shack In Kealakekua" - FELIX MENDELSSOHN & HIS HAWAIIAN SERENADERS 4.- "Hawaiian Cha-Cha-Cha" - PEREZ PRADO & HIS ORCHESTRA 5.- "Yaaka Hula Hickey Dula" - HALELOKE KAUAALOPUA & ARTHUR GODFREY WITH THE MARINERS 6.- "Honolulu Rock & Roll" - EARTHA KITT 7.- "Hula-Rock" - BILL BROWNING 8.- "O hilo Hanakaki" - LANI McINTIRE & HIS ORCHESTRA KAULANA 9.- "Kookie Little Paradise" - FRANKIE VAUGHAN10.- "Two Ladies In De Shade Of Banana Tree" - JOSEPHINE PREMICE11.- "Ulili E" - THE SURFERS12.- "Rag of Rags" - DIE HULA HAWAIIANS13.- "On A Coconut Island" - LOUIS ARMSTRONG WITH THE POLYNESIANSTodas las músicas extraídas de la compilación (1xLP + CD gratis) "Ohana Hawaiiana - Hipshakin´& Fingersnappin´ Poolside Music with Hawaiian Flavor" (Jukebox Music Factory, 2024)14.- "I´m a Happy Hawaiian Cowboy" - HAL ALOMA AND HIS ORCHESTRA15.- "Hawaiian Cowboy" - SLIM WHITMAN16.- "Hawaiian War Chant" - THE AMES BROTHERS17.- "Hootchy Kootchy Henry" - MITCHELL TOROK18.- "Hapa Haole Hula Girl" - ALFRED APAKA19.- "Hukilau" - WEBLEY EDWARDSExtraídas de la compilación (1xLP + CD gratis) "Ohana Hawaiiana - Hipshakin´& Fingersnappin´ Poolside Music With Hawaiian Flavor Vol.2" (Jukebox Music Factory, 2025)  Todas las músicas seleccionadas (singles a 45 rpm) y compiladas por Jens Galler (AKA Buddy Belpaso)Escuchar audio

In this episode of The Produce Moms Podcast, host Lori Taylor speaks with Justin Pettit, Co-Founder of Santa Carota Beef and a third-generation cattle rancher, to share a powerful story of innovation, resilience, and advocacy in American agriculture.

Reaching 300 episodes of the Flavor of Italy Podcast feels both surprising and deeply rewarding. When I recorded my first episode, I had no idea where this Italy podcast would take me. I simply wanted to share my love of Italy's food, wine, culture, travel, and people with an English-speaking audience. Three hundred episodes later, I've had conversations with bestselling authors, chefs, winemakers, artisans, historians, photographers, and people who have completely reinvented their lives by moving to Italy. Looking back, what stands out most is not the number 300, but the extraordinary people and experiences that have made the Flavor of Italy Podcast such an important part of my life. Thank you to every guest who has generously shared knowledge, experiences, and stories. Thank you to every listener who has spent time with me while driving, cooking, walking, gardening, or relaxing at home. Thank you to those who comment on blog posts, subscribe on YouTube, join me on Substack, and share episodes with friends and family. When I started the Flavor of Italy Podcast, I could never have imagined where it would lead. It has introduced me to extraordinary people, deepened my understanding of Italy, and even strengthened my efforts to bring a long-awaited cookbook project closer to publication. Three hundred episodes later, my curiosity remains as strong as ever. Italy continues to surprise me, inspire me, and teach me something new every day. I hope you'll continue listening as we begin the next 300 episodes together.

At some point, you stop following the recipe. And start asking — what if? That's where the best beers — and worst mistakes, happen.  Add your pin to the brew map. We have merch!

On this episode, we welcome back Dr. David Shields, known as "The Flavor Saver," as they discuss some cherry stories as well as some grocery store produce changes over the last century. #podcast #history #cherry #food Follow us on Take on the South socials!https://linktr.ee/sostatuscGo checkout the Savers orf Flavor show! (Available now)https://www.pbs.org/show/the-savers-of-flavor/

He's been a prosecutor, a Yale Divinity School student, a policy advisor, a climate resilience expert, and has traveled the world studying how communities survive catastrophe. People have tried to recruit him to run for office. Instead, Andrew Doss takes the next step toward becoming an Episcopal priest. After spending years around law, politics, and power, why did he decide the questions he cared about most were spiritual ones?

What does a flavorist really do? In this episode, Flavorist Katie Beaver reveals how flavors move from concept to authentic consumer experience. Through the lens of cinnamon, she explores how terroir, sourcing, and cultural understanding shape formulation decisions. Learn how customization can go far beyond just selecting from a flavor library.In this episode:• A behind-the-scenes look at the training and craft behind the flavorist profession• Learn how regional differences in cinnamon influence taste • Understand why sharing context leads to stronger, more authentic flavor solutions

On today's show, Janay Carrillo - Arenas will join me as we welcome Amanda Reitzell, owner of All In Balance Bookkeeping. Everyone loves a success story. Few people talk about their mistakes, setbacks, sleepless nights, difficult decisions and hard lessons that happen behind the scenes.Today, we're having a real conversation about entrepreneurship, failure, resilience and what success actually costs.

Wir rauchen die neue San Martin Robusto aus dem Tubo. Die neue Zigarre kommt von Villiger und soll mit kubanischem Flavor trumpfen.

Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/LAPLATICA10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount   Sign up for your one-dollar-per-month trial today at https://shopify.com/platica   The World Cup is finally here, and who better to chat about soccer with than the Mexican soccer legend himself, Marco Fabian.

Chris, a theater kid in his youth, told himself as he was walked out of a job several years ago that he was going to work for himself one day. He founded Flower City Flavor Company as a first step, helping spread Rochester based food items across the country via his website. One of those items, a bourbon barrel malt vinegar that he created, caught the attention of New York Chips who offered him a collaboration deal. That relationship grew (it's their #1 best selling chip flavor) to the point that when it came time for the founders to move on, they called Chris and said "we think you'll be perfect for this job". Job was able to acquire the company about a year later, and is now the rightful owner of New York Chips, seen in hundreds of stores from Wegmans to TOPS and Walmart amongst many local/regional moms & pops.Mentioned in this episode:Connections PodcastConnections with Evan Dawson - Subscribe wherever you get your podcastsConnectionsDialed In: A Coffee PodcastGet Dialed In to the world of coffee with Aaron and Wade! Tastings, coffee news and opinion and more! https://dialedincoffee.captivate.fmJoe Bean RoastersVisit joebeanroasters.com to get fresh roasted specialty coffee either by the bag or with a Perpetual Joy subscription!

What happens when a passion for local restaurants meets a desire to tell great stories? You get Basin Flavor Magazine. In this episode of The Krista Escamilla Show, Krista sits down with Shannon Frost and Chad Anderson, the creators of Basin Flavor Magazine, to discuss how a simple idea grew into a publication dedicated to highlighting the people, food, and stories behind West Texas restaurants. The conversation explores the magazine's beginnings, the relationships they've built with restaurant owners, and why preserving and sharing these stories matters. Shannon and Chad also share lessons learned from entrepreneurship, their love for West Texas, and the mission that continues to drive Basin Flavor forward. Whether you're a foodie, a small business supporter, or someone who loves hearing stories of local success, this episode offers inspiration, insight, and a deeper appreciation for the restaurants that help shape our communities. Plus, don't miss the unexpected and hilarious impromptu duet that breaks out when Shannon and Chad are asked to reveal their hype song. Thank you both for sharing your story with us. Thank you to our sponsors: Rig-ID Workwear, Omni Midland Hotel, The Preserve at Midland, Thin FR, The Locklin Hotel, Midland Cap Co. and www.joincapclub.com We appreciate you for supporting local. Connect With Us If you enjoyed this episode, please subscribe, leave a review, and share it with a friend. Every share helps us continue highlighting incredible people and stories from West Texas and beyond.

This is a Vintage episode from 2005.William Walker of Jersey Fresh joins Mark Pascal and Francis Schott for a conversation about New Jersey agriculture, local produce, farmers markets, and why fresh food tastes different when it does not have to travel halfway across the country.Why This Episode MattersJersey Fresh is more than a label. It is a long-running New Jersey Department of Agriculture program built to connect farmers, supermarkets, restaurants, and consumers.William explains why “local” is not just feel-good marketing. Produce picked closer to ripeness often has better flavor, better texture, and a much shorter trip to the plate.The conversation gets into the real economics of small farms: if New Jersey farmers cannot win on volume, they can win on quality.Farmers markets, U-pick farms, and seasonal forecasts all become tools for helping families and restaurants eat better while keeping farmers on the land.Mark and Francis make a strong case for treating Jersey tomatoes, strawberries, peaches, and farm stands like the seasonal treasures they are.BanterMark and Francis cover stolen car seats in Jersey City, motorcycles with laptops in the saddlebags, and a glowing local newspaper article that names Francis “the mean one” and Mark “the rock.” The real question: after 70 hours a week together, who wouldn't be?The ConversationWilliam Walker explains how Jersey Fresh grew from a supermarket promotion into a broader effort to connect New Jersey farmers with restaurants, markets, and home cooks. The conversation covers farmers markets, U-pick farms, strawberries, tomatoes, peaches, and the simple reason local produce tastes better: it can be picked closer to ripe.Mark and Francis also dig into the real challenge behind “buy local”: preserving farmland only matters if farmers can still make a living. Along the way, William offers practical advice on storing produce, including the all-important rule that tomatoes do not belong in the refrigerator.Timestamps0:00 – Jersey City car seats, motorcycle regret, and a local article about The Restaurant Guys6:45 – Why local ingredients changed fine dining8:30 – William Walker joins to explain Jersey Fresh10:00 – Farmers markets, U-pick farms, and connecting people to local agriculture15:00 – Why local strawberries, tomatoes, and peaches taste different25:45 – Why tomatoes do not belong in the refrigeratorGuest BioWilliam Walker was part of Jersey Fresh, the New Jersey Department of Agriculture program promoting New Jersey-grown fruits, vegetables, and farm products. In this episode, he discusses the program's history, its work with supermarkets and restaurants, and its role in supporting local farmers.InfoJersey FreshNew Jersey Department of Agriculturehttps://www.findjerseyfresh.com/JerseyFreshLink Home News article about RG from 2006https://www.nj.gov/agriculture/divisions/md/prog/jerseyfresh.shtml Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Stewart's Ice Cream Bracket Challenge is finally here! Avery and Isla join Beard Laws as we raid the freezer, grab 8 random Stewart's Ice Cream pints, and put them through the ultimate taste test tournament to crown the best Stewart's ice cream flavor. From Cookies & Cream and Moose Trail to Happy Camper, Bark in the Dark, Sugar Shack Swirl, and more, every flavor had to survive our family bracket challenge. Some favorites dominated, some surprise underdogs pulled off huge upsets, and one Stewart's Ice Cream flavor walked away as champion. If you're a Stewart's Shops fan, ice cream lover, or someone searching for the best Stewart's ice cream flavor, this episode is for you. What's In The Fridge This Week? • Stewart's Ice Cream taste test • Family food challenge and bracket tournament • Honest snack review and flavor rankings • Taste Test 2026 family edition • Funny family food vlog moments This week we headed to Stewart's Shops in Heuvelton, New York and took advantage of their pint sale. With limited flavors available, we randomly selected eight different Stewart's Ice Cream pints and built a March Madness-style bracket to determine which flavor deserves the crown. Would Cookies & Cream live up to the hype? Could Bark in the Dark pull off a massive upset? Would Happy Camper make us happy? Or would a dark horse flavor steal the championship? You'll have to watch to find out. Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we test snacks, drinks, candy, fast food, desserts, and weird food finds while sharing funny family moments along the way. Timestamps 00:00 - Introduction to Stuart's ice cream tasting challenge 00:31 - Overview of flavors and sale context 01:00 - Ice cream favorites and personal preferences 02:26 - Description of the ice cream flavors and selection process 03:53 - First impressions and ranking methodology 04:50 - Tasting and ranking chocolate peanut butter cup vs. salty caramel gelato 05:49 - Discussion on texture and flavor; non-dairy options 06:17 - Comparison of Moose Trail, Bark in the Dark, and vanilla 07:10 - Final ranking predictions and bracket seedings 08:07 - Tasting matchups: peanut butter cup vs. Bark in the Dark 09:06 - Head-to-head taste tests and bracket organization 10:28 - Final bracket seeding and matchup setup 11:26 - First round taste-off analysis: chocolate peanut butter cup vs. Bark in the Dark 12:52 - Flavor profiles and preference weighing 15:00 - Second matchup: cookies and cream vs. gelato 16:23 - Taste test and ranking decision; winner advances 17:30 - Vanilla vs. Sugar Shack; debate over maple versus plain vanilla 19:27 - Sugar Shack's victory and next round matchup against Moose Trails 22:38 - Moose vs. Happy Camper; taste test and preferences 24:37 - Final matchup: cookies and cream vs. Sugar Shack 26:33 - Final voting and championship decision 29:48 - Elation and reflection on the winning flavor 30:48 - Overall favorites and honorable mentions 32:43 - Closing thoughts, upcoming episodes, and special shoutouts A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #StewartsIceCream #BeardLawsNetwork #FoodReview #FamilyVlog If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us Fan MailWe finally get Steve back behind the mic, then crack open Watershed Rye Batch Three, and it immediately resets our idea of what Ohio rye can be. Between a 143.1 proof gut-punch of flavor and a long-awaited tin of Esoterica Plum Cake, we end up talking about scarcity, lotteries, and why some bottles demand patience. • Steve's return after tax season and what we're pouring • Watershed Rye Batch Three first impressions and why it tastes “vastly different.” • The shock of 143.1 proof and how the intensity shows up as flavor • Comparing Ohio rye to Pennsylvania-style profiles and defining “Ohio rye bite.” • Watershed's sale to Marussia, the restaurant closing, and what Greg's leaving could mean • Lottery releases vs distillery lines and what feels fair to fans • Esoterica Plum Cake tin note, moisture issues, and why time improves the smoke • Batch-to-batch comparisons, packaging quirks, and why both bottles feel worth the price If you want more great content and other perks, be sure to support the show by clicking the link in the show notes. We can be reached on our website, whiskeychaserspod.com, with any ideas for the show. Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Big Thursday show, spending time with my good friends Will Peña and Scott Tilley. These two men are dedicated to serving the community and making it a better place. Join us as we discuss a variety of topics on today's show.

Over the next few weeks, Rim and AB will revisit the first season of 'Flavor of Love', when VH1's "celebreality" shows were ascending to their mainstream raunchy peak. Thanks for listening. (Timestamps below)

Today we will be spending time with Celina Santana. She'll tell us about what she's doing in the world of marketing and promotions. Then we'll sit down with Taniyah Parker, a canine behavior specialist with 6 paws training camp.

In this episode, we dive into the rich, flavorful world of fat-washed cocktails, where culinary technique meets classic mixology. Jules and Uncle Brad each dive into the flavor: a bacon fat-washed bourbon Old Fashioned on my end, and a chili crunch fat-washed tequila creation from Jules that brings heat and intrigue in equal measure.  From there, Uncle Brad trace the origins of fat washing, exploring how this once-niche technique emerged from the evolution (or revolution) of cocktails.   We wrap things up with a listener question on what to do when a cocktail just tastes “off,” offering practical tips to troubleshoot and rebalance your drink like a pro.   The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Executives from Just Born, Hawaii Host, SNAX-Sational Brands and Xaca Cantina share how they use heat, global flavors, strategic collaborations and accessible formats to turn consumer curiosity into repeat purchases

Acts: The Revolution Begins With Dr. Clint Archer. Today's Sermon Is A New Flavor Of God's Favor: Hard To Swallow, Part 3 From Acts 10:24-48. Sermon Outline - 5 New Covenant Concepts That Were Hard To Swallow: 1. Unsterile Industry 2. Uncommon Italian 3. Unappetizing Instruction (last week) 4. Unclean Invitation (last week) 5. Unprecedented Inclusion I. Unrebellious Preacher Of The Gospel II. Uncomplicated Presentation Of The Gospel III. Undeniable Presence Of The Spirit IV. Unprecedented Path Of Inclusion

Today's guest is Marie Frank—a recipe developer and pastry chef based outside of Copenhagen. She's also the creator of the Substack newsletter “More Than Sweet,” and the author of the new book, “More Than Sweet: Desserts with Flavor,” which features elevated recipes for cakes, cookies, frozen desserts, custards, tarts, and more. Marie joins host Jessie Sheehan to share how she became fascinated with complex flavors in desserts, despite not having a sweet tooth, and how an online baking community helped her develop pastry skills while she was at home on maternity leave.  Marie also walks Jessie through her Brunsviger recipe from her book. It's a traditional Danish yeasted cake topped with a gooey brown sugar caramel—Marie describes it as the love child of a sticky bun and focaccia. Her version gets a flavorful twist with roasted grapes and rosemary, and she explains why this cake is especially delicious with ice cream. Click here for Marie's Brunsviger with Grapes & Rosemary recipe from “More than Sweet.”  Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Marie: Instagram, More Than Sweet Substack, "More Than Sweet" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Robert Harmon better known as Uncle Bob is the founder and creative force behind the brand, Uncle Bob's Sauces and Rubs.  Uncle Bob's love for cooking and BBQ started at a young age, and he quickly became known for his delicious creations. He began entering cooking competitions, where he honed his skills and passion for cooking. As his reputation grew, he decided to share his passion with the world, and Uncle Bob's sauces and rubs was born in 2022.  Go to https://theunclebobs.com for more information on Uncle Bob and his products. Christopher Hebert is an author, as well as a former senior editor for the University of Michigan Press and is Associate Professor of English and Director of Creative Writing at the University of Tennessee. His latest novel, Delivery incorporates his love of baseball, especially, the New York Mets.  The story follows a talented high-school baseball player named Gabe who, after an injury shakes his confidence, spends a summer working as a pizza delivery driver in 1993. Go to https://www.christopherhebert.com/?utm_source=chatgpt.com for more information on Christopher Hebert and his books. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.com/    We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us Fan MailThis week on Barbecue Radio Network, step inside North Minneapolis' most colorful barbecue revolution — Animales. Founder and culinary director John Wipfli went from fine‑dining in New York to smoking world‑class beef ribs, pork belly, and that legendary green‑chili spaghetti. With giant pink smokers, a family‑friendly vibe, live music, and bread baked fresh every morning, this isn't just barbecue… it's a full‑blown experience. Come taste what Midwest barbecue can be — only on the Barbecue Radio Network. www.bbqradionetwork.com

Japan KitKat Taste Test & Review | Stay Outta My Fridge is pure snack chaos from start to finish. Beard Laws, Avery and Isla raid the fridge to try rare Japanese KitKats, weird chocolate flavors, mystery matcha candy, and some of the wildest snacks we've ever opened on the show. This week's Stay Outta My Fridge episode turns into a full-on family snack battle as Avery and Isla rank Japanese KitKats against classic American chocolate bars. Some flavors were incredible. Some tasted like candles. One tasted like grass. And one nearly broke the entire family. If you love family food reviews, funny snack reactions, candy taste tests, and chaotic kitchen energy, this episode is for you. WHAT'S IN THE FRIDGE THIS WEEK: • Rare Japan KitKat taste test challenge • Matcha KitKat review and reaction • Family snack review with Avery and Isla • Funny food challenge moments and rankings • Japanese candy haul and international snack review • Taste Test 2026 family food vlog chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every episode features snack hauls, candy rankings, weird food discoveries, family debates, and hilarious moments that feel like a real family fridge raid. This week's Japanese KitKat lineup included: • Matcha KitKat • Strawberry KitKat • Dark Chocolate KitKat • Mint KitKat • Mystery Japanese flavors • Rare imported snacks from Japan And yes… somebody actually spit one out. Timestamps: 00:00 - Introduction and studio chat about Sissy 01:28 - Opening assorted mini chocolates from Japan Dipping into Japanese candy trends 02:43 - Ranking Kit Kat flavors: top ten placements and favorite picks 04:02 - Classic Kit Kat theme song and commercial nostalgia 06:44 - Different Japanese chocolates, playful reactions, and flavor profiles 08:07 - Deep dive into dark chocolate cacao content and taste test 10:19 - Tasting Japanese chocolate with foreign packaging and labels 12:00 - Favorite flavor rankings and reactions to exotic candies 13:22 - Trying fruity and creamy sweets, sipping teas for palate cleansing 15:12 - Group ratings and overall top favorites including OG Hershey and Japanese variants 16:47 - Experiencing the dark chocolate and note on cocoa percentage 18:16 - Verdict on the coconut and floral flavors, and surprise rankings 20:10 - Matcha flavor tasting: honest reactions and bottom-tier placement 22:24 - Coconut caramel surprise and flavor discussion 24:03 - Celebratory discussion about favorite picks and rankings 26:15 - The final top three: Hershey, dark chocolate Kit Kat, and strawberry wafers 28:34 - Last ratings and sorting out the final chocolate ranking leaderboard 30:23 - Comparing Japanese and American Kit Kat flavors 32:55 - Strawberry blossom and vanilla-flavored candies 34:09 - Matcha flavor step into the bottom of the rankings 36:15 - Wrap-up and comments on the overall favorites, including the household's top chocolate If you've ever wondered whether Japanese KitKats are actually better than American candy bars, this episode answers it once and for all. A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today I'm sitting down with two gentlemen that are busy working out in the community to make a difference. Dr. Joe Utash will be co-hosting the show with me. First, we will welcome Ron Kirk, owner of Arcadia Landscape. Then, Dr. Joe and I will discuss staying hydrated and safe while working in the Arizona summer heat.

The show OPEN... Jolly Rancher candy... texts.... and Cherry Chap-Stick!

Send us Fan MailWe get honest about what really builds bourbon flavor and why the barrel may be the single most important ingredient after distillation. We compare bourbon rickhouses to wine cellars, then bring in cooperage expertise on toast, char, white oak chemistry, and why great barrels still cannot fix bad spirit. • how oak drives extraction, oxidation, colour, and mouthfeel • why bourbon must use new charred oak and how entry proof and char levels shape outcomes • what char actually does versus what toasting creates in the wood • why wine producers chase stability with caves, humidity, and gentle oak influence • how used wine barrels become tools for whiskey finishing and flavour twists • why American white oak works, including tyloses and leak resistance • how air-drying staves reduces harsh tannins and bitter phenolics • why warehouse location, heat swings, and monitoring matter for maturation • what fermentation choices and distillation cuts change before the barrel even starts Remember www.scotchyburbonboys.com. For all things Scotchy Bourbon Boys, we got Glenn Karen's, we got t-shirts. Just check out our website. Make sure you do things like leave super chats or become members or leave good feedback, especially on Apple. Those five-star reviews immensely they help us out so much. The barrel is not just where whiskey sits. It is where whiskey becomes bourbon. We go deep on barrel influence in bourbon, whiskey, and wine, starting with the basics: new make comes off the still clear and raw, and oak brings the colour, sweetness, spice, and texture that people actually chase in a great pour. We break down how extraction, oxidation, and temperature swings drive flavour, why bourbon can pull 60 to 80 percent of its character from the barrel, and what details like barrel entry proof, char level, and even barrel size do to maturation and the angel's share.Then we zoom out and compare two totally different philosophies of aging. Bourbon rickhouses embrace environmental extremes, hot summers, cold winters, and big swings that force spirit into and out of the wood for faster, more aggressive interaction. Wine cellars and caves aim for stability, cooler temperatures, controlled humidity, and a lighter touch, because wine is delicate and easy to throw off balance. We also talk about why wineries reuse barrels for years until they become neutral, and why those used wine barrels can be so interesting for finishing whiskey, adding dark fruit and layered complexity without pretending it is “better,” just different.Greg Schneider joins with real cooperage and maturation insight, including why American white oak works (hello, tyloses), how toasting converts wood chemistry into caramel and vanilla notes, and why char acts more like a charcoal filter than a flavour generator. We also get into natural air-drying, tannin management, cost trade-offs, and why no barrel can rescue bad distillate. If you love bourbon barrel aging, whiskey maturation, cooperage craft, and the truth behind cask finishing, this one is for you. Subscribe, share the episode with a bourbon friend, and leave us a five-star review so more people can find the show.voice over Whiskey Thief If You Have Gohsts Support the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Rod and Karen banter about commercials with famous celebrities, birthday cake, Red Bull and free ice cream samples. Then they discuss CBS News Boss 'Furious' Over Anderson Cooper's '60 Minutes' Farewell: Report, Trump’s Justice Department scrubs its website of news releases about Jan. 6 defendants, RFK Jr blames Tylenol for autism again, Black Capitalism™ (Queen Latifah, Megan Thee Stallion, Kanye West), Black Folks Business™ (Ray J, Cardi B going after Tasha K again, TX embalmer has case dismissed), man destroys chiropractor sign, woman shoots two attorneys outside courthouse, man replaces legos with pasta and sword ratchetness. Patreon: https://www.patreon.com/theblackguywhotips Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- https://the-black-guy-who-tips-podcast.dashery.com/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – https://www.amazon.com/hz/wishlist/ls/1PDD9JUQUNVY5?ref_=wl_share ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – https://www.crowdcast.io/theblackguywhotips Voicemail: ‪(980) 500-9034Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

we spiral through airline horror stories, cursed objects, horror movies, reality TV manipulation, terrible TV finales, Taco Bell nostalgia, indie filmmaking, and a deer literally attacking a truck.Pump up the FLAVOR and the HEAT with everything you eat. Try the variety of Hot Salt blends at https://firecracker.farm and use code MILK to save some of that moneyLUCY is the only pouch that delivers long-lasting on-demand flavor. Get 20% off your first order when you buy online at lucy.co/PIE with promo code PIE . And if you don't want to wait, check out their store locator to find LUCY near you and grab it today!

It's been...one week since our last episode, but we're back anyways! This XXL episode contains the Golden Shower Goliath, the Flavor of Skavor, and Campbell gets Krang'd by his cat, Noomi! But more importanty, we review the recent Warhammer Skulls event, and author, historian, and all-around cool dude Joe Kassabian returns to the program to talk about his new book, The Highlands Burn. It's actually a good one, chock full of battle reports, phobby updates, vidya games, and a frank and interesting conversation with a dude we think is pretty great. Don't miss it! https://www.patreon.com/40kBadcast https://40kbadcast.bigcartel.com/ contact@40kbadcast.com

Italian Festivals are a different and joyful way to experience Italy beyond the Tourist Trail: town squares filled with music, local communities gathering to celebrate the harvest, patron saints.... Italy is a country that celebrates with extraordinary enthusiasm, and one of the greatest pleasures of living here is discovering just how deeply these traditions are woven into everyday life. Visitors often arrive with a familiar checklist in mind - Rome's monuments, Florence's art, Venice's canals, perhaps the Amalfi Coast or Tuscany's vineyards - and while those places are undeniably magnificent, there is another side of Italy that many travelers never fully experience. That Italy reveals itself in town squares filled with music, in church processions that have taken place for centuries, in celebrations tied to local harvests, and in communities gathering to honor traditions that remain central to their identity. In my recent Flavor of Italy podcast conversation with travel writer Katerina Ferrara, we explored exactly this world of Italian festivals, and it was a conversation that reminded me just how special these experiences can be for anyone wanting to connect with a more authentic side of Italian life. The blog post that accompanies this episode is full of photographs and links to help you get started with your own Italian Festival exploration! 

Welcome to Southwest Flavor!

Today's guests will join the Restaurant Unstoppable Network for a live Q+A on June 22ndth, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Shihan Chowdhury is the co-owner and co-founder of Flavor Hive, the fast-growing halal fusion brand that started as a viral food truck and expanded into brick-and-mortar locations across the DMV. Better known online as @chilipeppercooks, he built a large following through food content, creative recipes, and a distinctive personal brand that helped turn Flavor Hive into a social media phenomenon. Originally from Bangladesh and a Montgomery County native, Shihan's journey blends entrepreneurship, creativity, and community-driven growth. Amgd Gende is the co-founder and operator behind Flavor Hive, the viral halal fusion concept that grew from a single food truck into a multi-location brand across the DMV. He's known for handling day-to-day operations while helping build the business alongside Shihan Chowdhury, turning Flavor Hive into a popular fast-casual destination with a strong local following. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.flavorhive.com Thanks for listening! Rate the podcast, subscribe, and share! 

What happens when breweries start making cider… not because they have to, but because they want to keep drinking beer? That question kicks off episode 504 featuring Dan Kramer and Ben Anhalt of Element Brewing Company. "Most breweries probably see cider as a way to let them continue making beer." That line says a lot. And it opens the door to a bigger conversation. Breweries adding cider isn't just about diversification. It's not just about gluten-free taps. And it's definitely not just about adding another SKU. Something is shifting. In this episode, we dig into: • Why breweries are turning to cider right now • What changing consumer habits have to do with it • How cider fits into a beer-first business model • What this trend means for independent cider makers At Element, cider isn't an afterthought. It's part of a strategy to stay relevant in a changing market and a window into where craft beverages may be heading next. Time Stamps 00:00 Why Breweries Are Making Cider 02:01 Season Travels Recap and Road Notes 04:44 Tours, Travel Updates, and France Signup 06:44 Meet Element Brewing Company 07:07 From Brewing to Distilling: The Origin Story 10:43 Barrels, Aging, and Apple Brandy 15:37 Sourcing Cider and Apples for Production 19:23 Why Breweries Are Adding Cider Now 23:53 Branding and the Element Two Concept 25:44 South Deerfield Expansion Plans 29:13 Cider Making Mindset 29:40 Tasting a Dry Botanical Cider 30:36 Yeast Choices and Sweetness Strategy 32:15 Balance First: Building Flavor 33:38 ABV, Structure, and Serving Glassware 34:59 Learning Curve and Cider Books 35:50 Apple Varieties, Terroir, and Flavor 38:33 Experimentation and Small Batch Cider 41:12 Personal Palates and Fridge Favorites 42:40 The Bigger Shift: Breweries Moving to Cider 46:00 Advice: Make Your Cider Stand Out 48:53 Apple Brandy Toast 49:40 Why Independent Cider Media Matters 51:54 Tom Oliver and 500 Episodes 53:00 #CiderGoingUp Campaign 53:45 Final Sign-Off Find the full show notes for Episode 504 at CiderChat.com Direct link: https://ciderchat.com/podcast/504-breweries-making-cider-element/ Mentions in this episode: Totally Cider Tour to France Listen wherever you get your podcasts Prefer to watch? Find Cider Chat on YouTube

A man brought his robot on a plane… Now, Southwest Airlines has added robotic friends to its no-fly list. Food & Wine just named the one ice cream flavor every state needs to try — Utah's pick might surprise you(not), but does it fit? And Ethan wants to talk about pickles.   

We play “Tobor the Robot, meet Niela the Alien” Submitted by Luke McNeil from Quincy, Massachusetts; “Hyperlocal Tourism Board” Submitted by Noah Levine from Philly, Pennsylvania “We, Wee, or Whee!” Submitted by Jimmy Denman from Porter, Maine on this episode of Dr. Gameshow Supported by: Zocdoc! Go to https://www.zocdoc.com/GAMESHOW MaxFun members! http://www.maximumfun.org/joingameshow $5+ members can get Bonus Content! $10+ members can go ad-free! Hosted by Manolo Moreno ( moslo.xyz ) Insta / bluesky / substack : @drgameshow Opening theme: “Dr. Hangout” by Manolo Moreno Exit music: “Dr. Gameshow” by Big Huge ( bighuge.bandcamp.com); performed by Conrad Tao ( conradtao.com | insta: @conradtao ) Thanks to everyone who participated in this year's MaxFunDrive! Still want to get in on the action? Follow this link to support this show (and get in on our limited-time keychain sale to benefit the Center for Constitutional Rights): https://maximumfun.org/joingameshow

Is Any Oreo Flavor Better Than the Original?