Podcasts about Flavor

Eden, Colin & Mayes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Mailbag LIVE on YouTube every Friday⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LeBron James is a Seven Tea Sixer. We talk Obsession and all of the places Eden will watch a horror movie. Flavor of the Year + When does afternoon become evening? Patreon Exclusive: All Free This Week COUNT THE DINGS MERCH STORE - Check it out here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/CTDMERCH⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to hear the full Mailbag, check out the Patreon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Count The Dings Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for exclusive full, ad free episodes, extra Cinephobe content and more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/CountTheDings Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us Fan MailThe Less Stressed Life turns 10 next year

This week on the pod, we talk about the big news that the Cincinnati Reds are going to be sellers at the deadline. We talk about who should be moved, who will be moved and if we trust the front office to get it done. Also, we look at the Chase Burns extension and why it's SUCH a good move for now and the future. We also talk about the Odyssey, eggs and Taco Bell. The show is brought to you by Cincy Light, the Flavor of Cincinnati!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

7/20/26 - Spoiler rules, What would make keeping Skubal worth it? Would you pay extra for a flight with no kids? The best Michigan-made ice cream flavor

8:00 HOUR: What would make keeping Skubal worth it? The best Michigan-made ice cream flavor

Yesterday was National Ice Cream Day

Kami Wanous, The Freedom Scholar, works with homeschool families to help their students become lifelong learners. Kenyon is Kami's son, and he has been studying AI for many years. Keyon is working on a book on how young people can use AI safely. In our conversation, we discussed: How Kenyon got into AI How students can use AI safely Ways to use AI properly as part of a student's education The role parents play in how their kids use AI Plus, Kenyon shares about his experience going through the Scholarship Summer Camp. Click here to learn about Kami's next Inspire Lifelong Learners Masterclass. ---------- The Scholarship Summer Camp is for high school students in the Classes of 2027, 2028, 2029, and 2030. Your student will learn the skills required for scholarship success by applying for real scholarships, including a $35,000 scholarship capstone project! Every Monday through Thursday, a new, pre-recorded lesson will be released. On Thursday evenings, we will be live (but recorded for future viewing), discussing the week's lessons and taking Q&A. Here's the agenda: Week 1: The Tools For Scholarship Success Week 2: Your Personal Narrative Week 3: Finding The Right Scholarships For You Week 4: Why Do You Deserve To Win This Scholarship? (Apply for a Real Scholarship This Week!) Week 5: Topical Scholarships (Apply for Another Real Scholarship This Week!) Week 6: $35,000 Capstone Scholarship Project! The Scholarship Summer Camp starts on July 27th. Click here to learn more and register today. ---------- Featured Scholarships: $1500 Flavor of the Month Scholarship $1000 CardRates.com Financial Futures Scholarship $1000 Spirit of Giving Scholarship $1000 Future Business Leaders Scholarship $2000 Better Financial Future Scholarship

Send us Fan MailHello and welcome to our show. Are these viral rice cake snacks really as good as everyone says? We put six Drizzilicious flavors to the ultimate taste test to find out!In this episode of Just Talkin' Out Loud, we sample and rate:

Fluent Fiction - Spanish: Finding Flavor: A Culinary Adventure in Barcelona's La Boqueria Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-07-20-22-34-01-es Story Transcript:Es: El sol brillante del verano bañaba el mercado de La Boqueria en Barcelona.En: The bright summer sun bathed the mercado de La Boqueria in Barcelona.Es: El aire estaba lleno de aromas frescos, una mezcla de frutas maduras, mariscos recién pescados y hierbas aromáticas.En: The air was filled with fresh aromas, a mixture of ripe fruits, freshly caught seafood, and aromatic herbs.Es: La Boqueria era un caleidoscopio de colores, un mar de sombrillas y humildes puestos donde los vendedores ofrecían sus productos con sonrisas amplias y saludos alegres.En: La Boqueria was a kaleidoscope of colors, a sea of umbrellas and humble stalls where vendors offered their products with wide smiles and cheerful greetings.Es: Lucía, una cocinera apasionada por su arte, llevaba de la mano a su primo Javier.En: Lucía, a cook passionate about her art, held her cousin Javier's hand.Es: Él, con ojos curiosos y su cámara lista, estaba encantado por el vivo ambiente del mercado.En: He, with curious eyes and his camera ready, was delighted by the lively atmosphere of the market.Es: Ambos tenían una misión: encontrar los ingredientes más frescos para un banquete especial que Lucía quería preparar en honor a su visitante.En: They both had a mission: to find the freshest ingredients for a special banquet that Lucía wanted to prepare in honor of her visitor.Es: Mientras se adentraban en los angostos pasillos del mercado, pronto notaron la multitud que, como ellos, buscaba lo mejor del día.En: As they delved into the narrow market aisles, they soon noticed the crowd that, like them, were searching for the best of the day.Es: A pesar de la muchedumbre, Lucía estaba llena de entusiasmo.En: Despite the crowd, Lucía was filled with enthusiasm.Es: Quería que Javier experimentara la magia de un plato preparado con productos locales frescos.En: She wanted Javier to experience the magic of a dish prepared with fresh local products.Es: Sin embargo, la tarea no sería fácil.En: However, the task wouldn't be easy.Es: Muchos de los puestos ya estaban comenzando a quedarse sin los productos más populares.En: Many of the stalls were already beginning to run out of the most popular products.Es: Lucía, sin desanimarse, decidió acercarse a los vendedores locales, gente que conocía el corazón de La Boqueria mejor que nadie.En: Lucía, undeterred, decided to approach the local vendors, people who knew the heart of La Boqueria better than anyone.Es: "Hola, buenos días", saludó Lucía a una vendedora que organizaba cuidadosamente sus verduras.En: "Hello, good morning," Lucía greeted a vendor who was carefully organizing her vegetables.Es: "¿Podría recomendarnos algo muy fresco para cocinar hoy?"En: "Could you recommend something very fresh to cook today?"Es: La vendedora, sonriendo, señaló unas alcachofas recién llegadas.En: The vendor, smiling, pointed to some freshly arrived artichokes.Es: "Estas son del pueblo de al lado, jugosas y perfectas," dijo, mientras Lucía asintió agradecida.En: "These are from the nearby village, juicy and perfect," she said, as Lucía nodded gratefully.Es: Javier, fascinado por el intercambio, tomó una foto espontánea de Lucía y la vendedora.En: Javier, fascinated by the interaction, snapped a spontaneous photo of Lucía and the vendor.Es: Era una imagen llena de vida, que capturaba no solo la luz del día, sino la esencia del mercado mismo.En: It was an image full of life, capturing not only the daylight but the essence of the market itself.Es: Al continuar su camino, Javier sugirió explorar un rincón menos concurrido.En: Continuing on their way, Javier suggested exploring a less crowded corner.Es: Ahí, escondido entre grandes puestos de frutas exóticas, encontraron a un vendedor con un pequeño y discreto puesto de frutas raras.En: There, hidden among large stalls of exotic fruits, they found a vendor with a small and discreet stall of rare fruits.Es: Entre estas, brillaban pequeños melocotones dorados.En: Among these, small golden peaches shone.Es: El vendedor, al ver a Javier capturando la esencia del mercado con su cámara, se mostró curioso y les ofreció probar algunos melocotones.En: The vendor, seeing Javier capturing the essence of the market with his camera, became curious and offered them to taste some peaches.Es: "Nadie conoce estos mejor que yo", dijo con orgullo.En: "No one knows these better than I do," he said proudly.Es: Lucía, con una sonrisa de satisfacción, se dio cuenta de que habían encontrado una joya entre la multitud.En: Lucía, with a satisfied smile, realized they had found a gem among the crowd.Es: Agradecieron al vendedor y compraron una selección generosa.En: They thanked the vendor and bought a generous selection.Es: Con la canasta llena de ingredientes frescos y la cámara de Javier cargada de vivas memorias, la pareja se dirigió a casa.En: With the basket full of fresh ingredients and Javier's camera loaded with vivid memories, the pair headed home.Es: Aquella tarde, Lucía preparó un banquete que reflejaba la esencia de un mercado que nunca duerme.En: That afternoon, Lucía prepared a banquet that reflected the essence of a market that never sleeps.Es: Javier, mientras degustaba cada plato, admiraba las fotos que había logrado capturar.En: Javier, while savoring each dish, admired the photos he had managed to capture.Es: Ese día, Lucía y Javier aprendieron que en un lugar lleno de gente y prendas coloridas, el verdadero tesoro de La Boqueria no solo eran los ingredientes, sino también la experiencia compartida y la colaboración.En: That day, Lucía and Javier learned that in a place full of people and colorful garments, the true treasure of La Boqueria was not only the ingredients but also the shared experience and collaboration.Es: Al final, ambos partieron con algo más que recuerdos.En: In the end, they both left with more than just memories.Es: Partieron con una lección sobre el poder de la creatividad y el trabajo en equipo.En: They left with a lesson on the power of creativity and teamwork. Vocabulary Words:the banquet: el banquetethe essence: la esenciathe kaleidoscope: el caleidoscopiothe crowd/multitude: la muchedumbrethe task: la tareathe vendor (female): la vendedorathe products: los productosthe umbrella: la sombrillathe stalls: los puestosthe artichoke: la alcachofathe gem: la joyathe corner: el rincónthe mystery: el misteriothe interaction: la interacciónthe camera: la cámarathe dish: el platothe lesson: la lecciónthe market: el mercadothe smell: el aromathe teamwork: el trabajo en equipothe power: el poderthe photograph: la fotothe memory: la memoriathe garment: la prendathe mystery: el misteriothe collaboration: la colaboraciónthe passion: la pasiónthe experience: la experienciathe mission: la misiónthe visitor: el visitante

Today on the Show... Everyone's Favorite Don stories, Marvel casting rumors and Spider-man:BND leaks A returning DCEU hero confirmed for Man of Tomorrow Netflix top 10 and programming changes Pgh Penguins affiliate news and more....

Jala is joined by Mike to discuss coffee and tea, two important beverages: the production process, how to shop for them, taste them, prepare and more. Mentioned During the Episode: [Coffee flavor wheel](https://notbadcoffee.com/flavor-wheel-en/) [Tea flavor wheel](https://pathofcha.com/pages/tea-flavor-wheel) Upton Tea Check Out These Related Episodes: Jala-chan's Place Ep 68: The Science of Flavor Jala-chan's Place Ep 76: The Art of Flavor Jala-chan's Place Ep 78: Cooking and Nutrition 101 Check out the Swag Shop to share your love with the world! Support this show via Ko-fi! Just like Patreon, there are subscription tiers (with bonus content!) in addition to the ability to drop us a one-time donation. Every little bit helps us put out better quality content and keep the lights on, and gets a shout out in a future episode. Check out ko-fi.com/fireheartmedia for the details! Don't forget to rate & review us on your podcasting platform of choice~ Jala Prendes Bluesky - @jalachan, Bluesky - @fireheartmedia Instagram The Level Mike Prehn Bluesky - @michaelprehnSpecial Guest: Mike Prehn.

Topics discussed on today's show: AI Pets, Who's Going To Hell, The Pussy Bandit, Heidi's Mom's Memorial Trip, Retirement Home Happy Hours, Robot Teacher, Fun at Funerals, SQZ A55, Movie Reviews, Comments About The Show, Movie Password, Auctions, The Olympics, Daylight Savings, Explosive Diarrhea, The World Cup Final, CD Sales, New Reece's Flavor, New Monkey, Trump Coin, Kia Recall, Animal News and the Reptile Zoo, and Apologies.

On today's episode, we recap the wild World Cup run through the states, talk about the week ahead & then dive into our interview of the week with Andy Brody, CEO of Candaze Rosin Treats.Candaze has become a HIT in the Colorado cannabis community & culinary scene as well. From their flavor combinations to the quality of their buzz, they're take the scene by storm. We sat down with the CEO to talk about their product, but also his story in the industry. From trimmer to top dog with a few teasers and tangents throughout... including what's coming down the pike in terms of LTO drops and flavors that make a grown man swoon.Tune in if you're craving a quality buzz or conversation. This episode is loaded with both. Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Episode #160: Navigating Monsoon Season & The Art of CharcuterieIn this episode, we dive into the realities of desert weather and celebrate exciting new local business growth in our community.First Up: Weathering the Storm with Arcadia Landscape Join Ron Arenas and Ronald D. Kirk as they discuss the impact of this year's monsoon season. From storm-damaged yards and fallen trees to handling unexpected, slithering desert wildlife on your property, the team at Arcadia Landscape shares expert advice on how to protect your home and restore your outdoor spaces.Next: A Taste of Something New in Marana Then, we sit down with Sarai Solomon, co-owner of the newly opened Graze Craze - Charcuterie Boards and Boxes in Marana. Sarai and her husband recently launched this exciting new venture, and they join the show to share their entrepreneurial journey, their passion for curated artisanal platters, and what they are bringing to the local food scene.Listen now to get your yard storm-ready and discover your new favorite local spot!

For the first time ever, She Pivots is flipping the mic to a man. Flavor Flav joins Emily for our very first "He Pivots" episode to talk about his work as a hype man for women's sports. From sponsoring the US women's water polo team (yes, he got in the pool) to throwing this weekend's three-day "She Got Game" celebration in Vegas for female Olympians and Paralympians the White House snubbed, Flav explains why he's become one of the loudest voices for female athletes who rarely get their flowers. He also opens up about cutting class to teach himself piano, chasing a real Grammy after his Lifetime Achievement win, bowling at the White House with Dr. Jill Biden, and why, nearly 40 years into his career, he still doesn't think he's made it to the top. Chapters: 00:00 Welcome to HE Pivots 00:28 Guest Introduction: Flavor Flav 02:22 Flavor Flav's Musical Roots 07:08 Reality TV and Flavor of Love 13:51 The Pivot to Supporting Women's Sports 18:53 In the Pool with the Women's Water Polo Team 22:52 The Birth of SHE Weekend 30:26 Closing Thoughts on Flav's Impact 31:46 Podcast Credits Keep up with Flavor Flav on Instagram @flavorflavofficial, and with SHE Weekend @flavorflavsshe. Learn more about SHE Weekend at sheweekend.com Be sure to subscribe so you never miss a pivot story, leave us a rating (it really helps!), and share this episode with a woman in your life who you think needs a little inspiration. She Pivots is a podcast created by host Emily Tisch Sussman to highlight influential women voices, share stories of bold career moves, and inspire women with interviews about career reinvention and how personal pivots can redefine professional success. Join our Substack community! Subscribe here for exclusive content and to connect with other pivoters: shepivots.substack.com Learn more about the inspiring women in our pivoter community by following us on instagram @ShePivotsThePodcast, and check out our website shepivotspod.com for resources and updates. She Pivots is proud to be an iheart podcast.Support the show: https://www.shepivotsthepodcast.com/See omnystudio.com/listener for privacy information.

We are back with a brand new episode, and today we're diving deep into local fitness, community grit and high school football.Join your hosts Ron Arenas Arenas and Brittni Gutman as they sit down with two incredible local guests. First up, we talk with Tyler Farley, owner of HOTT Fitness. Tyler breaks down his approach to building strength, staying motivated and the story that sets him apart in the fitness community.Then, we shift gears to the gridiron with Phillip Steward, Head Football Coach at Marana High School. Coach Steward shares his vision for the upcoming season, how he's developing local talent and what it takes to build a winning culture on and off the field. You don't want to miss this mix of fitness, inspiration and hometown sports !

NASA wants 4 volunteers for a simulated space habitat right here in HoustonJuly is National Ice Cream Month and Blue Bell has dropped their latest - Chocolate Lava CakeFEEL GOOD FRIDAY: Sugar Land pharmacist celebrating her Mom's birthday this weekend

The summer has a flavor you may not realize. Kevin does and he hates it.

this is actually one of my favorite meals i've made--it's my take on this thai-style vegan bowl I had in australia YEARS agoexcept low key mine is better, and it comes with TWO sauces, and the flavors are perfectplus, we make TWO drinks: 1. a dirty thai iced tea (a sugar free & electrolyte-rich take on thai iced tea + a shot of espresso); and 2. thai basil lemonadeboth are contenders for the drink of the summerINGREDIENTS & LINKS: https://shopmy.us/shop/collections/6279209

Chef John Liu of Los Angeles Michelin Bib restaurant Chifa joins us to talk about his culinary journey and the inspirations behind his cooking. We dig into his ties with Taiwan through his dad, his creative partnership with brother-in-law and noted designer Umberto Leon and how family shapes both the kitchen and the menu. A warm conversation about heritage, collaboration, and the meaning of home through food. Hosted by I-C-R-T's Hope Ngo. -- Hosting provided by SoundOn

Join me as we welcomes Scott Tilley with TRAK Ranch as co-host — sharing the heart behind a place that connects people, animals, and the community.Joining the conversation:Luke Arenas — HVAC Project Manager at Picture Rocks Cooling, Heating & PlumbingFrom growing up around a family business to helping lead projects today, Luke shares what it means to continue a local legacy built on hard work, service, and taking care of Tucson families.Mayor Jon Post — talking about Marana's past, present, and future as he runs for another term as Mayor.

Host Branden Hudson introduces guests Nick Tagipour and Drew Dunlap to announce the launch of Tului, a new performance-focused energy drink aimed first at gyms. They discuss how their 20+ year friendship and combined experience in fitness clubs and consumer packaged goods led to the brand, plus the risks and cash demands of entrepreneurship and the need for a focused go-to-market plan. Tului's hero SKU features 200mg caffeine paired with 150mg L-theanine for “jitter-free” energy, plus a “performance stack” with nootropics (alpha-GPC, uridine 5'-monophosphate), B vitamins, and L-citrulline for pump, designed for clean energy and mental clarity. The name comes from Nick's grandmother's maiden name and supports trademarkability. First cans were produced yesterday; rollout starts in Nick's clubs with demos, events, and later e-commerce at tuluilife.com and @tului.life.00:00 Welcome and Support01:04 Meet Nick and Drew01:53 Why Build Tului04:12 Startup Reality Check07:07 From Idea to Shelf08:30 What Makes It Different10:07 Performance Stack Breakdown11:57 Flavor and Daily Use13:25 Fitness Industry Shift14:37 Vision and Lifestyle Brand17:59 Authenticity and Small Wins21:36 Celebrate The Wins22:14 Naming Tului Origins22:38 Trademark And Moats25:04 First Cans Tasting26:21 Savor The Win28:44 Where To Buy Launch31:56 Focused Channel Strategy33:11 Culture Brand Lessons36:00 Two Year Roadmap40:26 Socials And Wrap Up

Southwest Flavor is bringing you another morning of real conversations, real people, and real impact!Join host Ron Arenas and co-host David Deal as they welcome two great guests:- Doug EverettRepublican Candidate for AZ State Senate LD18Talking community, leadership, and the issues that matter.- Adrienne WatkinsImprov Instructor at Unscrewed TheaterBringing the fun, creativity, and power of improv to the conversation!People. Places. Stories. That's the flavor of the Southwest.

Zero & Astro talk about Sacramento, A's, family, Lolo, birthdays, Northern California, rural America, fishing, nature, and so much more.

Summer barbecues are all about enjoying good food with family and friends. But they can also be a missed opportunity to get more fiber — a nutrient that many older adults don't get enough of. In this episode, discover simple ways to boost your fiber intake while still enjoying all your favorite cookout flavors.   To support more content like this, become an AARP member at aarp.org. And don't forget to subscribe for more tips and tricks to help make your life a little easier — and happier!

Send us Fan MailWe sit down with Doug McLaughlin of M&O Spirits to hear how a film-and-production background turned into a grain-to-glass distillery south of Columbus. We taste through Ta-Da, Pumpkin Spice, Black, Smoke, and a cask strength pour while Doug breaks down the process choices that make his whiskey stand out. • Doug and Mike's path from basement R&D to a fully licensed Ohio craft distillery • Why M&O sticks to 55-gallon barrels and waits for real maturity • The double oaking method using custom toasted and charred staves • Long fermentation for fruit esters and a cleaner, drinkable distillate • Ta-Da white whiskey: wheat-heavy recipe, multi-run pot distillation, quick oak touch for whiskey designation • Pumpkin puree in the mash and spice satchels in the barrel for a balanced holiday finish • Black vs Smoke: same mash bill, different distillation count, different flavor profiles • Cask strength tasting notes and how proof can mean concentrated flavour • Where to buy, distillery hours, and why some cask strength bottles are distillery-only • Our July 25 tasting event plug and why “try before you buy” matters www.scotchybourbonboys.com. Make sure whether you listen to us or you watch us to become a member, subscribe, leave good feedback, all that stuff. A lot of craft bourbon talk is hype. Doug McLaughlin from M&O Spirits shows what it looks like when the hype is backed by process, patience, and a distiller who can explain every decision from mash to bottle. We're joined by Doug (calling in from Asheville, Ohio) and we taste through the lineup while he lays out how M&O went from an off-the-books R&D basement setup to a fully legal, award-winning grain-to-glass distillery.  We dig into the techniques that shape the flavor: a long 20-day fermentation designed to build fruit esters, pot still runs that change the entire personality of the same mash bill, and a double oaking approach that uses custom white oak staves toasted, charred, and smothered to lock smoke into the wood. You'll hear why Black (triple distilled) lands smoother and more “classic bourbon,” while Smoke (double distilled) keeps a bigger mouthfeel with brighter fruit and built-in campfire notes that shine in an Old Fashioned.  Then we get into the fun bottles: Ta-Da, a wheat-forward white whiskey that surprises people who expect “gasoline,” and a pumpkin spice spirit made with real pumpkin puree in the cook and spice satchels aging in the barrel for years so the finish feels like dessert, not a candle. We also talk cask strength, non-chill filtering, careful cuts, and how small allocations impact where you can actually buy the rare stuff.  If you're near Columbus, Doug shares how to visit, tour, and taste at the distillery, plus how to catch him at the July 25 event at Mother Stewart's. Subscribe, share this with your bourbon group, and leave a review so more people can find the show and the makers behind the bottles. If You Have Gohsts voice over Whiskey ThiefSupport 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/

Meet Aaron “Flavor Baaron” Reimers! Bobby and Allison turn the mic on in-house brewer Aaron Reimers. Aaron shares his journey from sculpture artist to brewing. It's not the normal route we usually hear! He also gives you a peek behind the curtain of some of the beer experiments McFleshman's.PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS01:58 Aaron Origin Story06:52 NA And Cider Mission08:39 Dunkelweizen Obsession11:38 Brewing Science Banana Notes13:51 Oh Crap Mead Explosion19:30 Bobby Sharpie Chaos22:56 Pencil Paper Patterns23:53 Brewing Without Homebrew25:02 Hiring Trainable Talent25:38 Pilot System Learning27:03 Color Theory In Drinks28:52 Purple Pink Blue Challenges30:48 Wax Dips Presentation32:10 Swiss Army Brewery Days36:00 Schedules Chaos Problem Solving37:37 Black Friday Flavor RnD40:04 Tinctures Extract Lab42:00 Wrap Up And Credits42:31 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

We have a spectacular show for you today ! First, we are joined by Amanda Wiggins, the President and CEO of the Marana Chamber.  Amanda will talk about their summer program "Dine & Discover Marana". The program that encourages everyone to support local restaurants during the slow summer months. Then, our friend Mark Napier, candidate for Oro Valley Mayor will be joining us, as the upcoming election on July 21st is fast approaching.

Today, Josh and Nicole taste every Indomie flavor and Indo-MY were their noodle-loving hearts filled! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: https://www.youtube.com/@ahotdogisasandwich

Mens Room Top 10

We kick off the show with the best ice cream flavors, then talk nightly recaps and gardening!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Matthew 5:1-12 Now when Jesus saw the crowds, he went up on a mountainside and sat down. His disciples came to him, and he began to teach them. He said: “Blessed are the poor in spirit, for theirs is the kingdom of heaven. Blessed are those who mourn, for they will be comforted. Blessed are the meek, for they will inherit the earth. Blessed are those who hunger and thirst for righteousness, for they will be filled. Blessed are the merciful, for they will be shown mercy. Blessed are the pure in heart, for they will see God. Blessed are the peacemakers, for they will be called children of God. Blessed are those who are persecuted because of righteousness, for theirs is the kingdom of heaven. Blessed are you when people insult you, persecute you and falsely say all kinds of evil against you because of me. Rejoice and be glad, because great is your reward in heaven, for in the same way they persecuted the prophets who were before you.”Matthew 5:13-16 You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot.What do people EXPERIENCE when they experience YOU?1. The Beatitudes are a SEASONING process.God wants to SEASON you before He SENDS you.Romans 5:3–5 We also glory in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope.What if your current season isn't PUNISHMENT? What if it's a SEASONING?2. Salt is not meant for the SHAKER. Its purpose is in what it TOUCHES.Your seasoning is meant to be EXPERIENCED.Colossians 4:5-6 Be wise in the way you act toward outsiders; make the most of every opportunity. Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.Salt in the shaker has POTENTIAL, but salt in contact has PURPOSE.Salt changes the FLAVOR of everything it touches.

In this episode of Product Rising's AI Safety, Ethics & Responsibility series, host Shannon Peavey sits down with Kelly Anderson, founder and CEO of DyeConverter, an AI-powered platform helping food and beverage companies replace synthetic dyes with natural alternatives.Kelly's path to entrepreneurship is anything but typical. A chef-technologist and the first chef in the world certified by MIT in AI and Machine Learning, she has spent more than a decade leading innovation, R&D, and product development initiatives for brands including Nestlé, Disney, Impossible Foods, Panera Bread, Starbucks, and US Foods.As regulators, consumers, and food manufacturers grapple with the future of food ingredients, Kelly saw an opportunity to apply AI to one of the industry's most complex challenges: reformulating products that rely on synthetic colors. If you've ever wondered how artificial intelligence can move beyond content generation and help solve real-world scientific and operational challenges, this episode is for you.00:00 Introduction to Kelly Anderson and DyeConverter02:08 What is a "chef-technologist"?03:01 How culinary training shaped Kelly's approach to AI and innovation04:08 From executive chef to food innovation leader05:28 Discovering a broken food system and finding an AI opportunity08:10 Why replacing synthetic food dyes is harder than it sounds10:11 Health, regulatory, and manufacturing risks of natural color alternatives12:41 How DyeConverter works14:20 The role of the human in the loop17:55 Flavor transfer, consumer expectations, and reformulation challenges19:12 Which food dyes are being phased out?20:40 AI-powered color matching and the Color Studio22:42 Data sharing, trade secrets, and AI collaboration in food25:01 Why the food industry needs food people building food technology26:28 Beyond food dyes: the future of ingredient reformulation28:05 Ultra-processed foods, consumer demand, and healthier products30:22 Why business incentives matter more than good intentions31:34 Food regulations around the world and lessons from Europe34:07 What every industry should know about AI adoption35:40 Consumer rights, transparency, and AI disclosure36:21 How food companies are using AI today38:14 AI, sustainability, agriculture, and the future of farming39:32 Supply chain transparency and food traceability40:38 Predictions for food, health, and AI over the next decade42:18 Will healthier food become more affordable?43:38 Resources for following innovation in food and CPG44:18 Kelly's favorite cuisine and why she loves classic French cooking45:15 Closing remarks

Big Tuesday show! Join Ron Arenas and Ron Kirk as we welcome Corey Williams. Corey will talk about his journey from playing basketball at the University of Arizona to becoming a community leader in Tucson.

Join Patrick Kelly and co-host Ross "The Produce Boss" Nelson, as they celebrate America's 250th anniversary with a festive discussion on Fourth of July produce trends, from melon and grape supply updates to the rise of global flavors fueled by the World Cup. Discover how supply chain challenges, soaring fuel costs, and grilling essentials impact your summer produce choices and learn tips for retailers and consumers to make the most of this vibrant season.#celebration #freshproduce #agriculture

Send us Fan MailSoccer, which is known to most to most of the world as football has captured the world's attention during this time of the "Cup That Shall Not Be Named".My long-time friend, TR Masino (co-host of the Stairway to Eleven music podast) joined me in Mexico City to discuss US vs Mexican food culture, in the context of a "foodball" game.  It seemed like a good idea at the time.Our GOOOOOOALLL!!! is to provide an overview of the similarities, differences, and changes we've seen over the last 25 years of travels between the US and Mexico.  In this episode, we "pass" the conversation back and forth and even give a "yellow card" to each side.See the links below to find out more information on these awesome music and food topics.Stairway to Eleven PodcastUNESCO Mexican Food Traditions25 Dishes that Capture the Flavor of America (the US part) TodayGot a questions for us?  Email us at wolfingdownfoodscience@ncsu.eduPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

We know many of our listeners have tried their hand off-flavor tasting.  Whether you’re studying for certification exams or just leveling up your brewing game, off-flavor identification is a must. But many of the options for isolated flavor compounds are prohibitively expensive for many of us.  So, what if there was a better way? This week, Matt sits the crew down for his own off-flavor experiment, testing a possible new method for training your palate to identify unwanted compounds in beer, using a secret ingredient that is much cheaper and more accessible than costly training kits. Tune in to find out if the G&G team can identify the off-flavors, how effective this new method is, and stay to the end to find out the secret ingredient! Tap, tap, tap Alright, Grit & Grainers! Please email us at cheers@gritandgrainpodcast.com with your comments, opinions, and buttery favorites. You can subscribe to GGP on YouTube, Amazon, Apple Music, Spotify, Google Play, and iHeartRadio, and please leave us a review. Be sure to also follow us on Facebook and Instagram. If this podcast is not what you expected, please alter your expectations. No such thing as a bad time to visit Tacoma. No such thing as too much barleywine. Tune in next Friday for more sweet chatter. Cheers! The post Episode 195: Turning the Off-Flavor Industry on Its Head appeared first on Grit & Grain Podcast.

When feminist freedom becomes a cage... Kid Fury | Crissle  Thisistheread.com Patreon Fury: patreon.com/kidfury Patreon Crissle: patreon.com/cw/CrisslesCouch Merch: shoptheread.com/ IG: @thisistheread Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jolenta is joined by TV critic and podcaster, Jazmine Henley-Brown (The Queue, Reality with the King) to talk about a classic reality TV moment - when Flavor Flav rejects New York for a second time on Flavor of Love season two. The two go over Tiffany (New York) Pollard's huge impact on the landscape of reality TV and why she's so great to watch. They also discuss how Flav himself was a celebrity reality TV pioneer. Plus they reminisce about all the amazing soundbytes that came from the show… did you know you have 30 minutes? Jazmine's insta  HMT Insta Jolenta on Threads Sources: Flavor of Love - Hulu Thanks to Bellesa for sponsoring the show! EVERYONE who signs up wins a FREE toy or gift card! Just click the link!⁠ https://www.bboutique.co/vibe/hotmessterpiecetheatre-pod Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode, Ron Arenas and Will Peña spend time with Mike Feder. A longtime Tucson baseball general manager, Mike now serves as the board chairman for the Southern Arizona Law Enforcement Foundation.

We head back to the pub for a little game of Pub Trivia! This weeks category: Pop Culture Music! Hosted on Acast. See acast.com/privacy for more information.

This week we deep-dive into a band that was in, around, and adjacent to the numetal scene with a really unique sound and a killer live show: The Urge. We discuss their major-label debut Receiving the Gift of Flavor, the band's history, and where they went from here (pun intended!) Cheers! Instagram: https://www.instagram.com/nubreed_podcast/ Email: Nubreedpodcast@gmail.com Voicemail: 267-297-4627 Twitter: https://twitter.com/nubreed_podcast Facebook Group: https://www.facebook.com/groups/nubreedpodcast/ Tim Twitter: https://twitter.com/timLSD Jay Twitter: https://twitter.com/horsecow Youtube Channel: https://www.youtube.com/channel/UCrlK456FML4jtXN1YF7fxHg Spotify Playlists: https://open.spotify.com/user/o0f47xzeolb7nk7yuq1by3rry/playlists Merch Store: Merch store @ StickerMule - DEATH TO FALSE NUMETAL HOODIES NOW IN STOCK!

The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft. The guests are: Chef Dylan Jobsz from Esther’s Kitchen Chef Sarah Thompson from Casa Playa at Wynn Chef Jackson Stamper from Ada’s Food and Wine Baker Chef Kimmie McIntosh from Milkfish at Durango Social Club Bartender Joseph Arakawa from Anima by EDO The conversation repeatedly points to this shift: Las Vegas has moved beyond the buffet stereotype into a more diverse culinary community, with Chinatown and the Arts District emerging as creative hubs. The chefs share their sources of inspiration, including travel and cultural influences, and discuss the importance of seasonal ingredients. The conversation delves into the authenticity of cooking in everyday settings, the pressure of social media virality, and the importance of consistency in content creation. Ultimately, the discussion highlights the collaborative nature of cooking and the importance of nurturing talent within the culinary industry. What you’ll learn from the Panel Discussion Listeners will walk away seeing that: Las Vegas is not only the Strip; its food culture is increasingly shaped by neighborhoods, local communities, and independent creative voices.The city's culinary strength comes from its mix of cultures, migration stories, chef collaboration, and constant reinvention.Authenticity in food and drinks is not about rigid tradition; it is about respect, understanding, flavor, and the ability to translate heritage for today's guests.Social media matters, but the best culinary work is not built only for virality. The episode emphasizes that authenticity, relatability, and brand integrity matter more than chasing manufactured viral moments.Creativity in restaurants is not just the chef's individual genius; it depends on teams, feedback, R&D, mentorship, trust, and systems. Chapters 00:00 Introduction to the Culinary Scene in Las Vegas06:00 Community and Collaboration in the Culinary World09:46 Local Dining Experiences on the Strip14:45 Sustainability and Employment in Hospitality19:39 The Growth of Las Vegas and Culinary Diversity23:01 The Influence of Military Background on Culinary Perspective27:02 Integrating Sri Lankan Flavors into Italian Cuisine30:28 Sources of Culinary Inspiration34:28 Maintaining Authenticity in Cuisine39:51 Coconut Delights and Culinary Memories45:07 The Challenges of Flavor Extraction49:24 The Rise of Low ABV Drinks54:20 Balancing Story and Flavor in Cocktails58:11 The Impact of Social Media on Culinary Trends01:01:23 Authenticity Over Virality01:06:12 Innovation and Originality in Modern Cuisine01:10:14 Nostalgia in Culinary Presentation01:11:27 Innovating Beverage Experiences01:12:16 Cultural Sensitivity in Food Marketing01:14:36 The Importance of Authenticity01:17:45 Balancing Creativity and Daily Operations01:19:54 Collaborative Cooking and Team Dynamics01:21:02 Research and Development in Culinary Arts01:22:18 The Importance of Team Support in Creativity01:23:14 Feedback and Iteration in Dish Development01:24:09 Balancing Service and Creativity01:25:40 Exploring New Ideas and Overcoming Creative Ruts01:27:22 Building Trust and Systems for Creativity01:28:47 Mentorship and Growth in the Culinary Industry Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here!February “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Dylan Jobsz Instagram Social media Sarah Thompson Instagram Social media Jackson Stamper Instagram Social media Kimmie McIntosh Instagram Social media Joseph Arakawa Instagram Links mentioned in this episode Esther’s Kitchen Casa Playa at the Wynn Ada’s Food & Wine Anima by EDO SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

On this final epsiode of the 2-part food special, we welcome back Dr. David Shields, known as "The Flavor Saver," as he shares even more interesting food stories.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/#podcast #food #corn #history

Ravenloft is supposed to be full of gothic horror, tragic villains, and creeping dread. Instead, we somehow spent twenty minutes imagining a Midwestern Strahd saying You betcha before drinking your blood, arguing about wet burritos, and debating whether North Dakota counts as a real place. By the time we actually opened the book, the greatest horror wasn't the Dark Powers. It was realizing that someone somewhere willingly ordered a hot wet beef sandwich. Sponsor Spotlight: Mithos This episode is sponsored by Mithos, a modular, system-agnostic digital toolkit designed to make life easier for Game Masters. With customizable layouts, built-in player views, fog of war support, encounter tools, and an active community sharing content, Mithos helps keep your game running smoothly without juggling a dozen browser tabs. Whether you're running Dungeons & Dragons at a convention, Call of Cthulhu in a cabin, or your favorite indie RPG at home, Mithos puts everything you need in one place. Best of all, there are no subscriptions and no internet connection required. Learn more at rpgbot.net/mithos. Show Notes We finally returned to Ravenloft with The Horrors Within and dug into the new player options from Wizards of the Coast. Along the way we examined the subclasses, talked about what survived from the Unearthed Arcana playtest, and debated whether some of the changes actually improved the designs or simply made them safer. The Reanimator Artificer immediately caught our attention with its wonderfully creepy flavor. We loved the concept of Frankensteining together an undead companion and modifying it over time, even if the final numbers often felt disappointingly conservative. The subclass oozes atmosphere, but several features left us wishing Wizards had trusted the design enough to let it hit a little harder. The College of Spirits Bard received some welcome improvements from the playtest version. Moving the random spirit effects away from mandatory immediate use made the subclass far more practical, and controlled channeling solved many of the frustrations we had previously identified. This version finally delivers on the fantasy of consulting strange entities from beyond without constantly fighting against the mechanics. We also revisited the Grave Domain Cleric and looked at the redesigned Path to the Grave. While the old version was undeniably flashier, the new implementation is much easier to use in any party composition. It may not create those huge cinematic damage spikes anymore, but it provides reliable support every time it comes online. As always, our review quickly spiraled into side discussions involving Call of Cthulhu, sturgeon festivals, Midwestern rivalries, taxes, and the eternal mystery of why so many fantasy character illustrations are suspiciously attractive. That's just another day at the RPGBOT.Podcast. Key Takeaways Ravenloft: The Horrors Within delivers strong gothic flavor and some excellent artwork. The Reanimator Artificer has fantastic thematic design but several mechanics feel overly cautious. Lightning interactions with the undead companion create some amusing and creative tactics. College of Spirits Bard benefited significantly from feedback and is much easier to play effectively. Controlled Channeling fixes many of the frustrations from the Unearthed Arcana version. Grave Domain Cleric lost some of its explosive potential but gained consistency. The revised Path to the Grave works better across a wider variety of party compositions. Several subclasses showcase great ideas that feel slightly undertuned. Flavor and atmosphere are consistently strong throughout the book. No matter how serious the subject matter becomes, the conversation will eventually derail into food arguments, regional insults, or bizarre fantasy accents. Welcome to the RPGBOT Podcast. If you love Dungeons & Dragons, Pathfinder, and tabletop RPGs, this is the podcast for you. Support the show for free: Rate and review us on Apple Podcasts, Spotify, or any podcast app. It helps new listeners find the best RPG podcast for D&D and Pathfinder players. Level up your experience: Join us on Patreon to unlock ad-free access to RPGBOT.net and the RPGBOT Podcast, chat with us and the community on the RPGBOT Discord, and jump into live-streamed RPG podcast recordings. Support while you shop: Use our Amazon affiliate link at https://amzn.to/3NwElxQ and help us keep building tools and guides for the RPG community. Meet the Hosts Tyler Kamstra – Master of mechanics, seeing the Pathfinder action economy like Neo in the Matrix. Randall James – Lore buff and technologist, always ready to debate which Lord of the Rings edition reigns supreme. Ash Ely – Resident cynic, chaos agent, and AI's worst nightmare, bringing pure table-flipping RPG podcast energy. Join the RPGBOT team where fantasy roleplaying meets real strategy, sarcasm, and community chaos. How to Find Us: In-depth articles, guides, handbooks, reviews, news on Tabletop Role Playing at RPGBOT.net Tyler Kamstra BlueSky: @rpgbot.net TikTok: @RPGBOTDOTNET Ash Ely Professional Game Master on StartPlaying.Games BlueSky: @GravenAshes YouTube: @ashravenmedia Randall James BlueSky: @GrimoireRPG Amateurjack.com Read Melancon: A Grimoire Tale (affiliate link) Producer Dan @Lzr_illuminati

This company began by accident. As someone who puts on concerts for some of the biggest stars in the world, I wanted to give those I worked with something special, something made with love. After all, what do you give someone who can afford anything? It all started to change with the first order request. Flattered, I shipped a free bottle. But as more requests started pouring in, what began as a heartfelt gesture quickly turned into a challenge. I had to make a choice: turn everyone away or turn this into a business. So here we are. Fiery was the first sauce I created, based on a recipe my aunt shared with me years ago. I spent years refining these flavors with one goal in mind: to help you Amplify Your Food. Just as countless others have shared their positive feedback,I look forward to hearing about the compliments you'll receive at your next meal. Enjoy! Walter Kinzie Foods, Founde

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.

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

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.