Podcasts about Flavor

RealDGC.com

RealDGC.com

Today we're lighting up and dabbing a heavy-hitting strain that's as wild as its name — Purple Platinum Garlic. This potent hybrid is a cross between GMO (Garlic Cookies) and Platinum OG, and it packs some serious flavor and effects.We're not just sparking flower either — we're dabbing the concentrate using the Sykloud by Bomb Erigs, one of our favorite portable rigs. If you want to try it yourself, hit up Bomb's site and use the code cannabisschool at checkout for 10% off. It's smooth, tasty, and makes concentrates way more fun to sesh with.Now back to the strain. Purple Platinum Garlic isn't your everyday smoke — THC levels on this one hit between 30–35%, so it's definitely one of those “clear your schedule” strains. There's barely any CBD (about 0.01–1%), so all the effects are dialed in from the THC and terpene combo.And speaking of terpenes, here's what's in the mix — and what they do for you:Caryophyllene – spicy, peppery, and known to help reduce inflammation and stress. It's the only terpene that actually interacts with your endocannabinoid system like cannabinoids do.Limonene – bright, citrusy, and often associated with boosting mood and easing anxiety. It gives you that “sunshine in your brain” kind of feeling.Humulene – earthy and woody, and may help curb your appetite (yep, a rare anti-munchie terp).Myrcene – herbal and musky. This one's the most common cannabis terp and usually behind that heavy, sedative body high that makes you feel like melted butter.Flavor-wise, Purple Platinum Garlic lives up to the name. It kicks off with a big garlic-and-herb inhale, then smooths out into sweet, creamy notes on the exhale. There's even a little sage-y earth vibe in the background. It's weird. It's tasty. And if you're a fan of the funky stuff, it's a must-try.The high starts up top — a fast cerebral rush that'll have you feeling floaty and giggly. Then the body high rolls in slowly and fully. You're not locked to the couch at first, but don't be surprised if you end up there with snacks and a dumb grin on your face. Perfect for unwinding at night, de-stressing, or sinking into some creative work if you catch the head high early enough.Looks-wise, this strain is a stunner. Dense, chunky buds that are forest green with deep purple tones, loud orange hairs, and a thick, frosty layer of trichomes. Definitely a “pull this out to impress your friends” kind of flower.If you're growing it, Purple Platinum Garlic flowers in about 8–9 weeks. Indoor growers can expect about 400g/m², while outdoors you can pull around 500g per plant with a harvest window in early October. It grows solid and sturdy, like it knows it's a powerhouse.Medically, it's great for stress, anxiety, depression, chronic pain, and appetite loss — but again, go easy if you're sensitive to high-THC strains. This one doesn't sneak up on you… it kicks the door down.Whether you're here for the garlic funk, the relaxing body high, or just trying something new on the dab rig, Purple Platinum Garlic brings the full experience. And the Sykloud by Bomb Erigs made the sesh even smoother.Light it. Dab it. Let it take you for a ride.

In this episode we chat with Andia Xouris from Andia's Ice Cream. Andia entered and won the best new flavor of 2025 and chats about her business growth and the decision making process to enter the competition each year.Find more about Andia's at:https://andiasicecream.comhttps://www.instagram.com/andiasicecream/https://www.facebook.com/andiashomemadeicecream/https://www.tiktok.com/@andias.icecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

- Frank Ruiz from Tucson Tamale. We'll be talking about their summer specials and catering options. - Ricky Williams, plumbing manager with Picture Rocks Cooling Heating and Plumbing. We'll be discussing company culture and serving the public.

James Stephenson didn't take the traditional route to entrepreneurship—he left school early, started DJing at 16, and was throwing parties before most of us figured out what a side hustle was. That early hustle gave him the foundation to build something entirely different years later: oHHo, a plant-powered wellness brand combining CBD, creativity, and really good flavor. From the UK rave scene to the U.S. wellness space, James brings his full story and all the vibes to this episode.Tyler and James get into the nitty-gritty of launching a business in a highly regulated and fast-evolving industry. We're talking kitchen-table product drops, surprise pivot moments, and a husband-wife co-founder duo making it work through clear roles, good communication, and shared vision. James talks openly about challenges like supply chain chaos, growing complexity, and the decision to stay scrappy (and cash-conscious) even as they scale.This episode isn't just about infused beverages and cannabis topicals—it's a blueprint for building a brand that feels like you. James' passion for music, flavor, and intentional lifestyle design runs deep in oHHo's DNA. If you're into startups, wellness, or just love hearing how someone turns a festival food truck into a multi-product wellness brand, hit play on this one.TakeawaysCreativity can be your business superpower. From DJ to CBD innovator, James built oHHo with soul.Know your lane—and your partner's. Co-founding with a spouse takes clarity, patience, and teamwork.Start small, stay scrappy, scale smart. Growing slowly gave oHHo the flexibility to build sustainably.Flavor matters. In a crowded space, standing out starts with a product people actually want to consume again.Customer connection is key. Physical stores, community events, and music-driven activations create brand magic. TakeawaysCreativity can be your business superpower. From DJ to CBD innovator, James built OhHo with soul.Know your lane—and your partner's. Co-founding with a spouse takes clarity, patience, and teamwork.Start small, stay scrappy, scale smart. Growing slowly gave OhHo the flexibility to build sustainably.Flavor matters. In a crowded space, standing out starts with a product people actually want to consume again.Customer connection is key. Physical stores, community events, and music-driven activations create brand magic.Chapters00:00 Introduction to oHHo and James Stevenson02:40 James's Journey from Music to Entrepreneurship05:40 Transitioning to the Cannabis Space07:59 Building oHHo: Early Challenges and Strategies10:56 Customer Acquisition and Retail Strategy12:32 Navigating Partnerships and Family Dynamics14:19 Product Expansion and Market Differentiation16:58 Challenges of Complexity in Business18:41 Future Plans and Product Launches21:15 Personal Life and Work-Life Balance27:58 Final Thoughts and Call to Action

On this sizzling episode of The Fork Report, Neil Saavedra is joined by the legendary Wing Lam of Wahoo's Fish Taco to dish on the upcoming LA Food & Wine Festival, kicking off May 31st at Harry Bridges Memorial Park in Long Beach. Get the inside scoop on what to eat, who to see, and why this food fest is a can't-miss culinary celebration. In fast food news: Burger King is handing out FREE food all the way up to National Burger Day—Neil breaks down the best deals you don't want to miss. Also on the menu: Neil shares 6 canned food staples from Costco that pack real nutritional value for your next warehouse haul—healthy, hearty, and totally worth the cart space. And in a big win for the service industry, the Senate just passed the No Tax on Tips Act. Neil breaks down what this means for restaurant workers and how it could reshape tipping culture in America. Food, festivals, freebies, and real talk—dig in! 

In this episode, Mark Baratto sits down with Whisky Rick, the charismatic founder of Key West Whisky Tours, for a lively conversation that blends Key West history with handcrafted spirits. Rick shares how his deep love for storytelling and fine whisky inspired him to create immersive tasting experiences right here in paradise. From hidden gems and Prohibition tales to flavor profiles and favorite pours, this episode is a toast to the spirit of the island—literally. We talk about: How Whisky Rick got his name (and his start) The craft behind building a whisky tasting tour in Key West Surprising local history tied to spirits What makes a great tour—and a great pour Why Key West was the perfect place for this passion project Whether you're a seasoned sipper or whisky curious, this episode has something smooth for everyone. Explore more or book your tour:

Send us a textEver changed your voice on a Zoom call? Avoided cultural references at work? Second-guessed your tone in every email? That mental gymnastics—known as code switching—is the focus of our thought-provoking conversation about authenticity, cultural appropriation, and the exhaustion of making yourself palatable in spaces that weren't built for you.Drawing from powerful personal experiences, we explore the painful irony of being told our natural hair is "unprofessional" while watching others be praised for adopting the same styles. Remember those high school moments when white classmates used your skin as a "tanning barometer," wanting your melanin but not your lived experience? We unpack how these seemingly small interactions reveal a larger pattern where everyone wants the flavor but not the responsibility.This episode goes beyond identifying problems to offer solutions for both individuals navigating code switching fatigue and those committed to creating more inclusive environments. You'll discover why constant assimilation creates versions of ourselves that are palatable but not whole, and how cultural appropriation manifests in everything from Halloween costumes to workplace policies. Whether you're a BIPOC professional seeking validation for your experiences or an ally wanting to understand the emotional tax of code switching, this conversation offers both validation and actionable insights.Ready to embrace authenticity and help others do the same? Check out our Code Switching 101 mini course mentioned in the episode, which includes two private coaching sessions to help you recognize these patterns and create spaces where everyone can bring their full, magnificent selves. Your culture isn't a costume—and your voice is a powerful tool for change. Subscribe, share with someone who needs to hear this message, and join us in transforming how we show up in professional and educational spaces.If you're ready to stop code-switching and start showing up fully — this course is for you.

Bond… James Bond. On this episode of Flavor Odyssey, we explore the iconic Vesper Martini, famously known as James Bond's drink of choice. But does this classic cocktail pair well with a cigar, and if so, which one? Mix up a martini (shaken, not stirred – err, well that's debatable) and join the fun with our Big Screen Bracket Challenge. Pairings Randy: Vesper Martini & Davidoff Aniversario No. 3

Welcome true believers to X-Men Horoscopes where each week our host Lodro Rinzler is in conversation with a special guest to discuss the X-Men issue that aligns with a significant month and year from their life and what that issue reveals about their future. This week on the show: fan-favorite guest David Delcourt returns to help unpack host Lodro Rinzler's X-Men Horoscope—which, let's be honest, might be the most hopeless one yet. It's Brood madness once again, featuring: Angel is a hot bird... again What X-comics Dave's kid should read Lodro is a queer adjacent bimbo with a flat ass and no sense of direction That time Dave made Justin Timberlake cry Wolverine gets all the best lines (as usual) Who the f- is Corsair? Should Dave launch an OF that's just him making hot sauce? PLUS: our first-ever X-Men Tarot Reading! Illyana. Nightcrawler. Iceman. The cards have spoken. As Chief of Flavor of Seed Ranch Flavor and GrownAs*Foods, David Delcourt is dedicated to creating the most grin-inspiring vegan food for customers to enjoy and buyers to love. David is an entrepreneur, father, and annoying vegan who insists on telling bartenders how to make his favorite cocktail The Greenpoint. He always asks if it's Cash Cab when he gets in a taxi. More of Lodro Rinzler's work can be found here and here and you can follow the podcast on Instagram at xmenpanelsdaily where we post X-Men comic panels...daily. Have a question or comment for a future episode? Reach out at xmenhoroscopes.com

Co-hosting with Will Peña of Tucson Pack & Ship, our first guest is Kevin Kinghorn of Kinghorn Law. We will be talking about integrated estate planning and investing. Our second guest is Coach Fred Harvey from University of Arizona Track and Cross Country. Coach Harvey just announced his retirement after spending 38 years with the University of Arizona. Coach Harvey has coached 160 All-Americans, 11 national champions and 14 Olympians!

TBOY Live Show Tickets to Chicago on sale NOW: https://www.axs.com/events/949346/the-best-one-yet-podcast-ticketsNetflix just saved Sesame Street… because kids content crushes subscription churn.America got downgraded after 126 years to AA+... So we've got 1 solution to our debt addiction.Over 90% of startups fail, and one startup buries them… because LinkedIn ain't reality.Plus, we're playing a new game: “Flavor or Fake?”... Is “Hint of Hummus” a real LaCroix flavor?$NFLX $WBD $METAWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… LaCroix

In this episode, I had the pleasure of speaking with Lauren Corugedo, Head of Marketing at Chef Merito. Chef Merito is a family-founded Latino brand that has been bringing bold, authentic flavor to kitchens since 1985.  We dove into the brand's rich heritage, how it all started in her grandfather's garage, and why staying true to their roots is more important than ever as they grow across the U.S. Lauren shares the emotional connection people have with Chef Merito seasonings, the brand's commitment to quality and innovation, and how they're keeping flavors both timeless and trend-forward.  From collaborations at Dodger Stadium to growing demand in B2B and retail, this is a story of passion, perseverance, and flavor that connects generations. Here are a few highlights from our conversation:   * The family story behind Chef Merito and its first seasoning, Carne Asada * How the brand balances tradition with innovation in B2B, DTC, and retail * Why adaptability is key in modern marketing and flavor development * The surprising versatility of seasonings—from tofu to stadium fries * How community feedback and family values shape every decision Join me, Ramon Vela, in listening to the full episode and discover what it takes to build a multigenerational brand that honors its past while cooking up the future. For more on Chef Merito, visit: https://chefmerito.com/ If you enjoyed this episode, please leave The Story of a Brand Show a rating and review.  Plus, don't forget to follow us on Apple and Spotify.  Your support helps us bring you more content like this! * Today's Sponsors: Compass Rose Ventures - Advisor for CPG Brands: https://compassroseventures.com/contact/ Compass Rose Ventures can help your CPG brand increase customer lifetime value, expand into the US market, create an omnipresent omnichannel footprint, optimize customer journeys, build brand communities, and more. Visit the link above to learn more.    Saral - The Influencer OS: https://www.getsaral.com/demo SARAL is the all-in-one influencer platform that finds brand-aligned creators, automates outreach, and manages everything in one place. Request a live demo today. Let the SARAL team know you're a The Story of a Brand Show podcast listener to get an extended free trial! Visit the link above. 

The aggressive blue crab, a voracious predator, is devouring Italy's beloved clam population, now decimated by as much as 90% since 2023. This is a crisis you need to follow: listen today!!! Before we dive into this urgent environmental and culinary crisis affecting Italy today, I want to take a moment to celebrate something close to my heart: this is the 250th episode of the Flavor of Italy podcast! That's 250 episodes dedicated to exploring Italian food, wine, culture, and the incredible people behind it all. If you've been listening since the beginning or have just recently joined the Flavor of Italy community, thank you. This podcast has been a labor of love for many years, and reaching this milestone wouldn't have been possible without you. If you enjoy the podcast, please consider subscribing, leaving a glowing review, and sharing it with your friends and family. Your support helps the podcast grow and keeps these important conversations going.

9am James Buchanan with Chapman Property Management 9:30am Adrienne Ledford with Treasures 4 Teachers

No guest(s) on this one, just yours truly. This episode is the first of me sharing memories of my basketball junkie journey - from my beginnings as a very young fan to my playing days and my coaching career. Hope you enjoy!! #ITCCT

Griddle vs. Grill: Which One's Better for BBQing Beef? Benefits of Using a Griddle for BBQ Great for smash burgers, fajitas, Philly cheesesteaks Even heat and no flare-ups Easy to clean and ideal for small patios or RV setups Why You Might Prefer a Traditional Grill Adds smoky flavor from charcoal or wood Better for steaks, kabobs, and ribs Authentic sear marks and a backyard BBQ vibe Verdict — Use What Fits Your BBQ Style Choose a griddle for convenience, consistent heat, and multitasking (think: onions + patties at once) Choose a grill for high-heat searing, smoke, and bold beef flavor Top 5 Expert Beef BBQ Tips for Flavor & Juiciness 1. Choose the Right Cut Go for marbled cuts like ribeye or chuck for flavor Leaner cuts like sirloin or flank work better with marinades 2. Don't Overhandle the Meat Pressing burgers too hard or flipping too often = dry beef Remove steaks from the refrigerator, "warm-up" on the counter at least 30 minutes prior to grilling. 3. Season Simply but Generously Salt, pepper, and garlic powder are enough Use rubs for roasts and brisket — let them sit 1+ hour before cooking 4. Let It Rest Before removing from heat, add a pat of butter to melt on the steak during the resting stage. Always let beef rest 5–10 minutes after grilling to lock in juices 5. Invest in a Meat Thermometer Ideal internal temps: Burgers: 160°F (medium) Steaks: 130°F (medium rare), 145°F (medium) Brisket: 195°F–205°F for perfect pull-apart texture OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com

Wex, AC and Cole bring back the A-Team Summer Draft and kickstart first round with Wing Flavors! Who is the winner? Which person sucked at selecting? Make your picks after listen here!https://x.com/SportsTalk790/status/1923509330843775406

This week on Flavor Odyssey, we tackle the ultimate pairing challenge: the Bloody Mary. That's right, folks—this cocktail's intense, spicy tomato flavors make it a daunting match for cigars, one that most professionals would avoid. But no mission is too tough for the Flavor Odyssey hosts, who bravely risk it all for your benefit. Are you bold enough to tackle an impossible pairing? It doesn't have to be a Bloody Mary—choose a drink and cigar combo that defies your better judgment and join the fun!

On this episode, David visits Georgia Sea Grill on St. Simons Island to explore how Chef Tim Lynch and owner Zack Gowen are redefining local dining through fresh, coastal cuisine. The journey continues to Potlicker Farm, where farm manager Sam McPherson grows seasonal produce that connects deeply with Southern food traditions.

9am: Clint Bolin owner of The Station Pub & Grill. We'll talk about his summer menu and specials.930am: Scott Tilley with TRAK Therapeutic Ranch for Animals and Kids. There's still time to sign up the kids at summer camp at TRAK !

Whaat's the best gum flavor? WE GOT THIS.

AI learning fears, a new Nutella flavor, Jason's house has two less nutsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get 40% off your first Hungryroot box, plus get a free item in every box for life. Use code LEMON at https://www.hungryroot.com/LEMON MERCH: https://lemonparty.myshopify.com/ more episodes: https://www.patreon.com/lemonparty live dates: https://www.lemonparty.life/livedates https://benavery.live/ ben avery: https://www.instagram.com/benaveryisgood/ https://twitter.com/benaveryisgood https://benavery.live/ devan costa: https://www.instagram.com/devanjamescosta/ https://twitter.com/DevanCosta jace avery: https://www.instagram.com/saddrawingsbyjace/ https://twitter.com/JaceAvery  website: https://www.lemonparty.life/ YouTube (suspended): https://www.youtube.com/channel/UCwlbiNZoV2RpNygeOQZnQ0Q Spotify: https://open.spotify.com/show/3RRoTJ1TV0hLtkKOtT2Mc5?si=60641c5188294084&nd=1 Apple: https://podcasts.apple.com/us/podcast/lemonparty/id1651896150 Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWelcome to Caribbean Adjacent, a brand-new series within the Carry On Friends Podcast! Randy Pulayya is back on the podcast and this time he is with his wife Shauna. They are dynamic husband-and-wife duo behind West Indies Pepper Sauce, From meeting at JFK Airport to blending their Guyanese and Vietnamese-American backgrounds, Randy and Shauna share their journey of embracing each other's traditions, preserving cultural legacies, and raising a new generation proud of both heritages. This episode is filled with heartwarming stories, travel adventures, cultural insights, laughs and, of course, a little spice! Connect with Randy, Shauna + West Indies Peppa Sauce: Website | InstagramSubscribe to the Newsletter Support How to Support Carry On Friends Join the Community:Sign up for one of our paid memberships to access "The After Show", early episode releases, exclusive content and connect with like-minded individuals. JOIN TODAY! Donate:If you believe in our mission and want to help amplify Caribbean voices, consider making a donation. Get Merch:Support Carry On Friends by purchasing merchandise from our store. Connect with @carryonfriends - Instagram | Facebook | YouTube A Breadfruit Media Production

In this episode of the Survival Punk Podcast, we're diving into the world of sauces — because flavor is morale, and morale is survival. Whether you're living off rice and beans or stretching shelf-stable staples, the right sauce can turn bland into badass. From classic pan sauces to time-tested “mother sauces,” this episode is all about making survival food actually taste good.

In this episode of the Survival Punk Podcast, we're diving into the world of sauces — because flavor is morale, and morale is survival. Whether you're living off rice and beans or stretching shelf-stable staples, the right sauce can turn bland into badass. From classic pan sauces to time-tested “mother sauces,” this episode is all about making survival food actually taste good. "Survival Sauces: Flavor Hacks for Hard Times | Episode 413" The post Survival Sauces: Flavor Hacks for Hard Times | Episode 413 appeared first on Survivalpunk.

Ron sits down with Tony from Steamy Concepts and Shana from Bayada Home Health Care to explore what their businesses do, how they got started, and what sets them apart!

Flavor Flavvvv in the house! The rapper, reality star, OG hype man, and national treasure sits down with Bunnie to talk about everything, starting with his wild come-up in Freeport, meeting Chuck D, and what life was really like inside Public Enemy. He gets honest about blowing thousands a day on drugs, the moment he got clean, and how he's trying to pay it forward. Flav sets the record straight on the infamous clock, breaks down his sweet and strange relationship with Brigitte Nielsen, and spills behind-the-scenes tea from Flavor of Love. He talks about cousins ODB, RZA, and GZA, his love for Taylor Swift, and his new show Old School (yes, he's actually going back to high school), plus plans for a late-night talk show.Flavor Flav: IG | XWatch Full Episodes & More:www.dumbblondeunrated.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we're joined by horticulturist, journalist, and the award-winning host of Food Garden Life, Steven Biggs. Get ready for an insightful journey into the world of horticulture and a deep dive into the delicious realm of growing figs. Biggs shares his childhood memories of only having dried figs and how a summer working at a UK nursery with a national fig collection transformed his perspective. Discover his excitement about growing figs and his dedication to teaching others the art of cultivating these delectable fruits. Learn about the ins and outs of growing and enjoying figs as he discusses his work through blogging, podcasting, and teaching. He shares his expertise, passion, and tips for cultivating the perfect fig harvest. Press play to unravel the mysteries of figs! You'll learn: The difference between figs and dates The fascinating process of reproducing figs through cuttings Optimal growing conditions for figs and the unique method of tipping a fig tree on its side to encourage growth in cold climates. Eager to learn more? Check out Food Garden Life Show — Food Garden Life. Episode also available on Apple Podcasts: http://apple.co/30PvU9

Send us a textThe sizzle of fat dripping onto hot embers, the aromatic smoke wafting upward, and the unmistakable char marks on a perfectly grilled steak – few things speak more directly to our primal connection with food than cooking over live fire. For Chef Aaron Brooks, this elemental approach to cooking bridges his Australian roots and his current home in Miami's vibrant culinary landscape.Growing up on Australia's Gold Coast, Brooks found himself drawn to the kitchen rather than the famous surf breaks. Under his mother's guidance, he developed an appreciation for quality ingredients and the joy of bringing people together around a table. "Mom was always getting me to try new things," he recalls, describing how she embraced diverse cultural influences in her cooking. These early experiences laid the foundation for a culinary philosophy centered on simplicity, quality, and genuine hospitality.Brooks' journey from backpacking Australian cook to executive chef took him through Four Seasons properties in Vancouver, Boston, and finally Miami, where he spent years leading Edge Steak and Bar before making the leap to Sunny's Steakhouse in the city's burgeoning Little River District. This transition allowed him to return to his passion: hands-on cooking with a focus on exceptional ingredients prepared over live fire.At Sunny's, the elaborate grill system incorporates both an open hearth for seafood and a mangal specifically designed for meats. Brooks speaks with infectious enthusiasm about fire management – the careful maintenance of embers, the strategic positioning of different proteins, and the transformative flavor that comes from cooking over oak and charcoal. As an ambassador for AustIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

Hey Listener, This month it's hip to be square as we discuss a favorite herb of our, MINTS! Mints are a common herb of the genus Mentha that are widely used in cooking, cosmetics, and popular medicine. Join us as we share some fun facts about mints, their history and chatting about how to grow it in your own garden. Mint Resources - Drying and preserving herbs - https://extension.umd.edu/resource/harvesting-and-preserving-herbs/ The Big Book of Herbs: A Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance The Wonderful Activities of the Genus Mentha: Not Only Antioxidant Properties We also have our Native Plant of the Month: Lyre-leaf Sage (Salvia lyrata), Bug of the Month:blue-winged scoliid wasp (Scolia dubia) , and Monthly garden tips (so much to do in May). We currently have an open survey for ALL listeners. Whether you've listened to all of our episodes, or this is your first time. We developed an evaluation to determine if the information we share on the podcast has made a difference in your practices at home. We promise that it is a short, easy 5-minute survey, and we even have exclusive podcast stickers to give to those who participate. We are so thankful for the feedback, and we appreciate you tuning in for the podcast! You can take our survey here. The Garden Thyme Podcast is brought to you by the University of Maryland Extension. Hosts are Mikaela Boley- Principal Agent Associate (Talbot County) for Horticulture; Rachel Rhodes- Senior Agent Associate for Horticulture (Queen Anne's County); and Emily Zobel- Senior Agent Associate for Agriculture (Dorchester County). Theme Song: By Jason Inc, University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

In this deliciously cheesy episode, we shine a spotlight on Cabécou — a small but mighty goat cheese that's full of character and deeply rooted in French culinary history. Often no bigger than the palm of your hand, Cabécou hails from the picturesque regions of Nouvelle-Aquitaine and the Massif Central. But don't let its size fool you: this creamy gem has a rich past, a distinctive flavor, and a name steeped in the lyrical tones of the Occitan language. We'll explore Cabécou's fascinating origin story, tracing its roots back to the Middle Ages and the arrival of goats during the Arab invasion of southern France. You'll learn how its name — derived from “cabe” (goat) and “cou” (little) — offers a charming linguistic window into the local culture. Plus, we take a deep dive into the regions that nurture this cheese to perfection, from the wild, rugged landscapes of the Massif Central to the lush, goat-dotted pastures of Nouvelle-Aquitaine. Of course, no episode of Fabulously Delicious would be complete without a sensory journey. Andrew describes the texture, taste, and ideal season for enjoying Cabécou at its finest — think creamy, nutty, and tangy notes that intensify with age. Whether you're grilling it for a gooey treat, pairing it with walnuts and honey, or adding it to a simple cheese board, you'll be inspired to savor this French treasure in your own kitchen. So grab your baguette, pour a glass of wine, and join us on this mouthwatering journey through the hills and markets of southwest France. Whether you're a seasoned cheese lover or just beginning your French fromage adventure, this episode will leave you dreaming of your next bite of Cabécou. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Listed points:(00:46) Brush your teeth - josh(01:50) Pre logging meals - David(03:32) Using bone broth isntead of olive oil. Flavor, protein and way less cals. Bonus if you cook it in onion. - Maddy(06:12) Repeating meals that work well for you - Freeda(09:23) Protein fasting - Freeda(13:58) Front loading protein when you have less control of meals later - Megan(14:54) If you're going to snack at nighttime pre-log and stick to it - Carol(16:30) Meal planning and bulk cooking - Alex(17:26) Big salads are clutch in a cut - BrookeWalk the perimeter of the grocery store, go in with a list, etc - KyleThanks for listening! We genuinely appreciate every single one of you listening.➢Follow us on instagram @colossusfit➢Apply to get your Polished Physique: https://colossusfitness.com/

Flavor Odyssey returns with the next Big Screen Bracket Challenge cocktail contender from the movie Glass Onion: A Knives Out Mystery. The Cuban Breeze takes the spotlight, vying to be the ultimate movie-inspired cigar pairing. Mix up this cocktail, light a cigar, and join the fun! *There are many recipes for a Cuban Breeze, and instead of requiring you to use ours, we invite you to find or create your own perfect version of this refreshing cocktail.* Pairings Randy: Cuban Breeze & Arturo Fuente Hemingway

- Pastor Toby Newnum will join us and talk about his concert event coming up on Saturday May 10th.- Olympic Gymnastics coach Yoichi Tomita. He founded Gymnastics World in Tucson and has trained many college and Olympic athletes.

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

Discover the story behind HDA Cigars as Devonte Jennings hosts Andray and Zack for an honest dive into their journey from military camaraderie to cigar entrepreneurship. Get the facts on their blends, business philosophy, and the unique passion fueling their brand.In this episode, we cover:- The origins of HDA Cigars and the military background of its founders- Detailed breakdowns of HDA's three core blends: Cataclysm, Veiled Mutiny, and Descending Shadows- The blend creation process and focus on construction, flavor, and quality- Challenges and realities of breaking into the cigar industry with a new brand- Where to find HDA Cigars, upcoming plans, and pairing tips for the perfect smokeWatch now to get a no-nonsense look at what sets HDA Cigars apart in today's cigar scene.Episode Content00:00 Introduction05:58 Cigar Lounge Collaboration Story09:20 Cigar Blends: Unique Trio Unveiled12:03 Cigar Brand's First-Year Milestone13:54 Cigar Journey: From Basics to Luxury17:53 "Cigar Passion Becomes Business"22:42 Andray and Zack's Roles Explained24:10 Resilience in Cigar Retail28:12 "Guaranteed Product Quality Assurance"31:06 "Simplistic Branding, Quality Cigars"34:33 HCA Cigars: New Shops & Specials39:30 Exciting Growth and New Releases40:08 "Loyal to Ash Subscription Event"Help us to continue to make great content! Your donations are truly appreciated! - Monthly Cigar Subscription - https://loyaltoash.com/?aff=5- Rabbit Air Purifier: Use code PUFF6 for a 10% Discount or use the following link -https://www.rabbitair.com/?ref=puffsipchat- Puff, Sip, Chat Swag Available at: https://www.puffsipchat.com/- CashApp - $thestickmen- PayPal at https://www.paypal.com/donate hosted_button_id=3J2PBSCZDTFE6Puff, Sip, Chat is hosted by Reggie Kimble (aka StickMan #1) and Co-host Sean Simpson (aka StickMan Simp). What makes us unique is that we cover the Cigar and Whiskey scene in our neighborhoods across the globe. Look out for our Whiskey Reviews, Cigar Reviews and Interviews with the cigar lifestyle influencers that make what we do so much fun! Our motto is to always "Puff, Sip, Chat ... Repeat"Support the show

- Taylor Huffman: Soon to be graduate of cosmetology school. We'll talk about her journey working and going to school full time. And discuss her exciting future.- Veronica Soto: Cheer coach at CDO and personal trainer. We'll talk about what it takes for the daily discipline of an athlete and what drives her.

This week, Stacy Jones sits in to share the story behind American Hi-Fi's 2001 breakout hit, “Flavor of the Weak.” From his early days as Veruca Salt's touring drummer to stepping into the spotlight as a frontman, Stacy discusses the evolution of his career, the challenges of reinvention, and the lessons he's learned along the way. He reflects on the spontaneous songwriting process that led to the band's signature track, the impact of working with producer Bob Rock, and the raw energy captured in the song's live-off-the-floor recording. Stacy and Chris also dive into the song's lasting legacy, the importance of authenticity in music, and what's next for American Hi-Fi. Chris DeMakes A Podcast is brought to you by DistroKid, the ultimate partner for taking your music to the next level. Get 30% off your first YEAR with DistroKid by signing up at http://distrokid.com/vip/demakes  For bonus episode of The After Party podcast, an extensive back catalog of past After Party episodes, early ad-free releases of new episodes of Chris DeMakes A Podcast, full video versions of episodes, and MUCH more, head to the Patreon at http://www.ChrisDeMakes.com  Follow Chris DeMakes A Podcast on Instagram: https://www.instagram.com/chrisdemakesapodcast/ Join the Chris DeMakes A Podcast community on Facebook: https://www.facebook.com/groups/2643961642526928/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I'm fired up from the Spring Workshop and a pretty fantastic concert we had yesterday with my choir in Cookeville, tn. We will share the stories, the people, the late-night brainstorms, the amazing food, and yes... the sea sponges. If you've never been to one, this episode will be a fun listen and if you have - I hope you enjoy the journey through LFTN25. Featured Event: Wild Foraging Walk with Strong Roots Resources – May 10, strongrootsresources.com Sponsor 1: EMP Shield – Protect your home, car, and gear from lightning strikes and power surges. empshield.com — Use coupon code LFTN for a $50 discount.
 Sponsor 2: Discount Mylar Bags – Long-term food storage doesn't have to break the bank. Quality mylar bags, oxygen absorbers, and more. discountmylarbags.com Tales from the Prepper Pantry - The prepper pantry is finally usable and mostly organized—still clearing out the last of the Spring Workshop aftermath
 - Pulling road food from the freezers: steaks travel well, plus premade chili, soup, scotch eggs, and dried salami
 - May is audit month for leftover canned goods
 - Planting a much smaller garden this year since we moved it—but still planting
 - Also, I GOT BROCCOLI. Weekly Shopping Report I made a trip on Tuesday to Food City for a couple of bags of flour and a 22 lb. bag of Meow Mix (that our cats ask for by name); and Walgreens for the goop I put in my eye at night (“Stye”) so it doesn't dry out. Only the first Tuesday in the month is Walgreens' “senior day,” when Grumpy Old Men (and women) get a discount.
For our usual trip, the weather gave us a clear stretch amidst the bands of heavy rain on Thursday. Most people must have decided to wait, as there was little traffic.
Dollar Tree was first. They're finally out of the big non-carbonated Monsters I was getting, but there were plenty of other choices. Stock levels throughout the store looked good. Sonia has been able to find some craft items in there lately.
We also went to Hobby Lobby for some acrylic paint. We didn't walk around the whole store looking at other stock, but I didn't see empty sections or anything else odd. Things may change with the tariffs on Dragon Country, but not yet. They were “normal-busy” with a short wait to check out.
The online price of a 2x4x8 stud at Home Depot is still $3.85.
Aldi was last. We found everything we wanted. Staple prices were: bread (20 oz. white): $1.39; eggs: $4.97; whole milk: $2.92; heavy cream: $5.29; OJ: $4.09; butter: $3.49 (-); bacon: $3.99; potatoes: $4.39; sugar: $2.99; flour: $2.35; and 80% ground beef: $4.59.
Untainted regular gasoline at Weigels is still $3.59/gallon. Operation Independence I had a great conversation with John Pugliano this week that's helping bring clarity to the next big project here at the Holler. I'm still sorting out the details, but it's one of those moments where a few things click into place, and you realize what really needs to happen next. Hint: It starts with some RV spots. Main Topic: Behind the Scenes at the LFTN Spring Workshop Today I want to pull back the curtain on what really makes the Spring Workshop special—not the agenda, not the official sessions, but the stuff that makes it unforgettable.
 Glenn's Rum – He always shows up with something we've never tried. This year? It was memorable. Let's just leave it at that. Carnivore Scotch Duck Eggs – Y'all, the food. This isn't your standard workshop fare. It's duck eggs. It's bacon. It's food that fuels you for real work. Alan Booker measuring brix – Alan showed me how to measure brix in my plants, gave me a compliment, then called my leaves "aphid food." And you know what? He was right. Patrick Roehrman's precision strike – My one-of-a-kind MT Knives kitchen knife got used to slice a carpenter bee out of the air. No, really. While it was flying. Emily Zanotti Skyles and the plantain spit war – She left fired up about wild edibles. Her kids? They took that knowledge and turned it into backyard ammo. The greenhouse swim spa debate – We planned to function-stack a greenhouse over the swim spa… and ended up realizing Nicole just needs to bury her electrical lines already. Ian's moment – On his way home, Ian stopped by his family land and decided: it's time. That's the kind of clarity these weekends bring. John Pugliano and Meshtastic – He helped all of us finally understand how Meshtastic works—and why it matters. Leos' pop-up blacksmithing – Did I mention we had a surprise forge session? Because of course we did. Glenn's hamburgers – Day one. Fire. Flavor. No notes. Gavin and the birds – Gavin wandered through the holler like a nature monk with binoculars, pointing out the birds we miss every day. Jack Spirko's bioreactor breakthrough – Sometimes the right fencing and weed cloth are all it takes to spark a better compost design. Community eggs – Between scotch eggs, scrambles, and three separate egg suppliers, we fed the holler crew with ease—and had leftovers. Late-night wrestling matches – You know who you are. I won't name names… this time. Pocket door rescues – Multiple saves were made, but one prepper decided to handle it solo. Mad respect. The sea sponges – If you know, you know. And finally—YOU – The participants. Every single person showed up not just to learn, but to help each other figure out their next chapter. So why haven't you taken your shot? Is it the money? The time? The fear of people? Or do you just think you're not good enough? If it is that last one, take a good hard look at that because you are. You are good enough. You deserve to build your dream. And you can do it - it may look different when you get there than you thought it would, but you can go further - but it takes hard work, strong community and it takes being a DOER. Make it a great week, GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

The senior U.S. senator from Missouri is known for his raised fist in solidarity with Trump supporters on January 6, and he was the first Republican senator to object to the 2020 election results. He's also positioned himself as a champion of working class Americans.

GDP Script/ Top Stories for May 3rd Publish Date: May 3rd PRE-ROLL: From the BG AD Group Studio Welcome to the Gwinnett Daily Post Podcast. Today is Saturday, May 3rd and Happy Birthday to James Brown I’m Peyton Spurlock and here are your top stories presented by Gwinnett KIA Mall of Georgia. GGC’s patient navigation program one of only a handful in the country Georgia Banking Company names new executive team members Truck driver, train crew walk away from collision in Buford without injuries Plus, the Stripers report with Dylan Dodd All of this and more is coming up on the Gwinnett Daily Post podcast, and if you are looking for community news, we encourage you to listen daily and subscribe! Break 1: 07.14.22 KIA MOG STORY 1: GGC’s patient navigation program one of only a handful in the country Patient navigators, a growing role in healthcare, help patients overcome barriers to care, improving outcomes for chronic and complex conditions. Georgia Gwinnett College (GGC) offers one of the few bachelor’s programs in patient navigation, growing from 24 to 276 students since its 2021 launch. Eduardo Montero, a GGC student, chose this path to assist patients in navigating the healthcare system, emphasizing compassion and advocacy. Originating from a 1990 pilot program by the American Cancer Society, the field addresses financial, access, and emotional barriers. With demand projected to grow 14% by 2032, GGC’s program prepares students for diverse healthcare careers or advanced studies. STORY 2: Georgia Banking Company names new executive team members Georgia Banking Company CEO Bartow Morgan Jr. announced two leadership promotions. Jeff Kraus is now Chief Financial Officer, bringing 25 years of financial expertise, including roles as CFO and treasurer. He’ll oversee financial operations and strategic growth. Margaret Whieldon steps into the Chief Experience Officer role, leveraging her 25+ years in marketing to enhance customer and employee experiences. She’ll focus on fostering collaboration and ensuring customer voices are heard. Both joined the bank in 2021, and Morgan praised their leadership as key to the bank’s future success. STORY 3: Truck driver, train crew walk away from collision in Buford without injuries A train collided with a semi-truck in downtown Buford on Tuesday at the Little Mill Road railroad crossing, causing significant debris but no injuries. Videos on social media show the truck stopped on the tracks despite signage warning against it. The Norfolk Southern train, blowing its horn, struck the truck, tearing its trailer apart and scattering debris. Some trailer pieces remained attached to the train as it stopped further down the tracks. Gwinnett County Police confirmed the truck driver ignored posted warnings, and the accident report is pending release. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info. We’ll be right back Break 2: STRIPERS INTERVIEW Break 3: STORY 6: Lawrenceville Announces Schedule For Summer Concert Series Lawrenceville’s LIVE in the DTL outdoor concert series returns this summer at the Lawrenceville Lawn, running from May 16 to September 12. The series kicks off with the Ultimate Dolly Parton Tribute, featuring a Dolly Look-Alike Contest with a $250 prize. Concerts are free, with food trucks starting at 6 PM, and VIP packages available for an upgraded experience. Guests can enjoy live music, local food, and explore downtown shops and breweries. Free parking is available, and event details, including food truck info, will be shared on The DTL website. STORY 7: Brookwood High grad wins Flavor of Georgia award for best barbecue sauce James Argo’s Oconee Gold Georgia Sweet Peach barbecue sauce won the Barbecue Sauce category in the 2025 UGA Flavor of Georgia competition, which featured over 170 entries. Argo, a Statham resident and Brookwood High graduate, has been perfecting his sauces since the early 2000s. Oconee Gold products are sold locally in Gwinnett County and online. The Flavor of Georgia contest, organized by UGA’s College of Agricultural and Environmental Sciences, highlights innovative Georgia-made food products, boosting sales and recognition for participants since 2007. This year’s winners showcase the state’s rich culinary heritage. We’ll have closing comments after this Break 4: Ingles Markets 2 Signoff – Thanks again for hanging out with us on today’s Gwinnett Daily Post Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.gwinnettdailypost.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: ingles-markets.com kiamallofga.com #NewsPodcast #CurrentEvents #TopHeadlines #BreakingNews #PodcastDiscussion #PodcastNews #InDepthAnalysis #NewsAnalysis #PodcastTrending #WorldNews #LocalNews #GlobalNews #PodcastInsights #NewsBrief #PodcastUpdate #NewsRoundup #WeeklyNews #DailyNews #PodcastInterviews #HotTopics #PodcastOpinions #InvestigativeJournalism #BehindTheHeadlines #PodcastMedia #NewsStories #PodcastReports #JournalismMatters #PodcastPerspectives #NewsCommentary #PodcastListeners #NewsPodcastCommunity #NewsSource #PodcastCuration #WorldAffairs #PodcastUpdates #AudioNews #PodcastJournalism #EmergingStories #NewsFlash #PodcastConversations See omnystudio.com/listener for privacy information.

Che Durena, Rob Crews, Emily Wade and Jaime-Lee Simmons join Zac Amico and they discuss Shaq pooping his pants on air, Flavor of Love spin-off shows, famous leaked sex tapes, Jamie-Lee pegging a boyfriend who cheated on her, a follow up on the Aussie twins who speak in unison, racial play in the bedroom, tickle play, tricks restaurants use to make you spend more money, getting a boob reduction and what the equivalent is for men, a Battle of the Sexes trivia game and so much more!(Air Dates: April 28th, 2025)Support our sponsors!Support the show and get 15% off your Huel order, plus a free gift for new customers, with minimum $75 purchase. Use code ZOO at https://www.huel.com/ZOO!YoKratom.com - Check out Yo Kratom (the home of the $60 kilo) for all your kratom needs!Help Replace Shannon's Cannons - https://www.gofundme.com/f/help-shannon-lee-replace-her-boobsZac Amico's Morning Zoo plug music can be found here: https://www.youtube.com/watch?v=oMgQJEcVToY&list=PLzjkiYUjXuevVG0fTOX4GCTzbU0ooHQ-O&ab_channel=BulbyTo advertise your product or service on GaS Digital podcasts please go to TheADSide.com and click on "Advertisers" for more information!Submit your artwork via postal mail to:GaS Digital Networkc/o Zac's Morning Zoo151 1st Ave, #311New York, NY 10003You can sign up at GaSDigital.com with promo code: ZOO for a discount of $1.50 on your subscription and access to every Zac Amico's Morning Zoo show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Che DurenaTwitter: https://twitter.com/CheDurenaInstagram: https://instagram.com/CheDurenaRob CrewsTwitter: https://twitter.com/RobCrewsComedyInstagram: https://instagram.com/TheAttentionHorseEmily WadeInstagram: https://instagram.com/LoudEmilyJaime-Lee SimmonsInstagram: https://instagram.com/TheJaimeLeeShowZac AmicoTwitter: https://twitter.com/ZASpookShowInstagram: https://instagram.com/zacisnotfunnySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Old Fashioned Football Podcast hosts J Mark and Merr sit down with Dan Oskey, the co-founder of Tattersall Whiskey, for an insightful discussion about the origins, processes, and philosophies behind one of Minnesota and Wisconsin's distinguished distilleries. The conversation covers everything from the unique flavors of Tattersall Distillery's offerings to the sustainability efforts in the new River Falls facility. For those who appreciate the craft of whiskey, this episode is a deep dive into how passion and innovation can harmonize to create exceptional spirits.A Deep Dive into TatterSall WhiskeyThe episode kicks off with an introduction to the unique Tattersall distillery whiskey varieties. Focused particularly on the Minnesota Rye. Dan shares that their rye uses 85% rye grain and 15% malted rye. This is entirely crafted from local Minnesota ingredients. He explains the flavor profile to the hosts. This includes black pepper spice and subtle cocoa bean notes that characterize their rye, making it perfect for cocktails or a neat sip.Tattersall's philosophy centers around using locally sourced grains. This includes rye and other key ingredients to enhance the complexity and authenticity of their products."We have a great soil and climate here," Dan notes, emphasizing the importance of sustainable and local farming partnerships, such as their long-standing collaboration with Dale Anderson of Cambridge, Minnesota.A Journey to DistillationDan told Old-Fashioned Football about his journey to establishing Tattersall. He reflects on his early years as a bartender, where he developed a passion for crafting every element behind the bar. His transition to distilling was sparked by a childhood friend's proposal to create something more than just cocktails — to distill the spirits themselves.For Dan, distilling was a natural progression. After bartending and creating small-batch bitters and sodas, the idea to open a distillery allowed him to bring everything full circle. He recounts the reunion with Jon Keidler, a childhood friend turned business partner. Jon came to dinner at his restaurant and proposed the idea of starting the distillery together. Jon, with his investment background, had a business plan ready, and Dan's expertise in flavor and distillation made them the perfect team.Tattersall's New Home: River FallsOne of the most exciting advancements for Tattersall is their move to River Falls, Wisconsin. As Dan and the team sought to expand and optimize operations, they settled in a repurposed former Shopko building. This new facility is not just larger but also beams with sustainability efforts. This includes the largest solar array of any distillery in the country, water reclamation systems, and zero waste operations.Dan proudly describes the facility as perhaps the greenest distillery in America. Tattersall's commitment to sustainability is enhanced by its involvement in the White Oak Initiative. This is an effort to plant American white oaks necessary for future barrel production.Exploring the Tattersall Product LineThe conversation also ventures into Tattersall's diverse product offerings. This includes unique launches like their toasted coconut avi, lauded for its innovative combination of botanical ingredients. There's something for everyone at Tattersall, including their award-winning absinthe and canned cocktails.Dan explains how Tattersall approaches canning by lowering alcohol content for more refreshing, sessionable drinks. This includes their blueberry basil vodka collins, which has become a popular favorite. Though the whiskey peach tea didn't find its footing in the initial launch, it remains a hidden gem beloved by its loyal fans.An Invitation to VisitTattersall doesn't just want people to buy their products—they want to welcome them to the distillery itself. With events ranging from free mini margaritas on Cinco de Mayo to broader public tours, Tattersall ensures a visit is worth every minute.The distillery offers tastings of their complete product line. Their unique design features a tasting bar and dining area, emphasizing their mission of offering hospitality through flavor and experience.ConclusionWhether you're a whiskey enthusiast, a curious spirit aficionado, or someone just discovering the depth of craft distillation, the story of Tattersall Whiskey is one of passion, precision, and progress. Their varieties offer complex tasting notes. Nurtured through sustainable practices and local sourcing—truly embodying the notion that flavor is hospitality.Head to River Falls for an experience of a lifetime, or explore their offerings via their website. Tattersall welcomes you to taste beyond the ordinary, offering a delightful adventure in every bottle. Exclusive SGPN Bonuses And Linkshttp://linktr.ee/sportsgamblingpodcastFollow The Sports Gambling Podcast X/Twitter - https://x.com/GamblingPodcastInstagram - https://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFollow The Sports Gambling Podcast HostsSean Green - http://www.twitter.com/seantgreenRyan Kramer - http://www.twitter.com/kramercentricGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)

Scientists have developed a device, called “e-Taste”, capable of recreating complex flavours of food and drink from five basic building blocks, and plan to use it to enhance virtual reality and augmented reality systems, boosting immersive experiences. Anthony and Jeff debate whether adding taste to VR will made the world a better place.Today's story: https://www.theguardian.com/science/2025/feb/28/scientists-create-e-taste-device-that-could-add-flavour-to-virtual-reality-experiencesSupport the show and get bonus episodes, videos, Discord community access and more! http://patreon.com/wehaveconcernsJeff on Blue Sky: https://bsky.app/profile/jeffcannata.bsky.socialAnthony on Blue Sky: https://bsky.app/profile/acarboni.bsky.socialIf you've seen a story you think belongs on the show, share it on the Discord, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

10 THINGS FROM THE WEEKEND!!!1) Grizzlies Weekend (6:06)2) Grizzlies Exit Interviews (12:19)3) Where Do Grizz Go From Here? (43:30)4) Western Conference NBA Playoffs (50:41)5) Eastern Conference NBA Playoffs (1:01:16)6) Law & Order, Flavor of Love, Coastal Fish (1:20:17)7) NFL  Draft (1:25:59)8) Shedeur to Cleveland (1:34:00)9) Braden Thornberry Top 10 at Zurich (1:48:39)10) Tonight (1:50:33)

Today we taste test every single flavor of Red Bull, which one is the best!?WANT MERCH?? ► https://laughdailyapparel.com