Podcasts about Flavor

An interesting interview with Bob Holmes the author of: Flavor The Science of Our Most Neglected Sense. A great book about flavor. You should listen to this podcast but also get the book if flavor interest you!

Meet the husband and wife duo that used an old favorite to come up with a soon to be new, favorite, summer treat! On The Sawkar Salute!

Meet the husband and wife duo that used an old favorite to come up with a soon to be new, favorite, summer treat! On The Sawkar Salute!

Episode 357 features author Rob Weir, who discusses his book 7 Swings at 7: Mickey Mantle — Legend and Victim of American Culture and takes us behind the myth of one of baseball's most iconic figures. We also revisit our memorable interview with barbecue legends Moe Cason and Bob Trudnak. Rob Weir holds a PhD in American social history and is a retired University of Massachusetts Amherst professor.  He is the author of the book, 7 Swings at 7: Mickey Mantle - Legend and Victim of American Culture.  Weir's lifelong fascination with Mantle began when he was five years old. That personal connection, combined with his academic training, provides the foundation for 7 Swings at 7 and his exploration of why Mickey Mantle continues to fascinate generations of baseball fans. Mickey Mantle remains one of the most fascinating and complicated figures in baseball history. He was a Yankees superstar, a three-time MVP, a seven-time World Series champion, and one of the most celebrated athletes of the 1950s and 1960s. But behind the legendary home runs, incredible speed, and larger-than-life image was a man whose life was shaped by injuries, expectations, personal struggles, and the enormous cultural forces surrounding him. Moe Cason AKA Big Moe is an award winning pitmaster who has toiled for many years creating his well respected brand, Moe Cason Barbeque and his instantly recognizable, Big Moe persona.  Moe is a television personality, cookbook author, and a Navy veteran.  He has been featured in national television segments, including Steve Harvey's and Harry Connick Jr.'s talk shows and had his own segment on NatGeo's World of Flavor.  For more information on Big Moe Cason and to purchase his products go to  https://moecasonbbq.com/ Bob Trudnak has loved barbecue since the age of seven, when his dad placed him "in charge" of putting charcoal in the grill and from that day forward he was hooked.  In 1999, Bob helped co-found the company, BBQ Guru.  He is an award winning competive pitmaster.  Beyond competitions, he is a renowned judge and instructor, having hosted hundreds of in-person and virtual barbecue classes.  He is the creator of BBQ Bob's Sauces and BobbyT's Pizza Products.  His latest accomplishment is winning season seven of BBQ Brawl on the Food Network to become the Master of 'Cue.  For more information on Bob Trudnak go to https://bobtrudnakbbq.com/ We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves,  Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.com/    We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq       Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Welcome back to this week's Friday Review where I can't wait to share with you the best of the week!     I'm looking forward to reviewing:     New DNS Flavor- Salted Carmel (product review) Increase Your Energy (tip of the week) Microplastics & Coffee Cups (research) Multivitamins & Brain Health (research)     For all the details tune into this week's Cabral Concept 3850 – Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3850 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Our friend Tim, CEO of Ice Cream for Bears, is back on the show! This time, we're skipping the formal interview and just having a good old-fashioned friend chat — and somehow, we ended up talking about everything.We're getting into dating, making friends in a new city, learning not to take yourself so seriously, and the male perspective on cosmetic injections (because we obviously had to hear Tim's take

Georgia Farm Bureau presented Representative Lynn Smith with its 2026 GFB Commodity Award, and the summer abundance of U.S.-grown produce makes it the perfect time to enjoy fruit pies and other desserts.

The Alan Cox Show

Dawn is not impressed with a viral sparkling water flavor that has been selling out.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when the doorbell rings and suddenly you have people to feed? Maybe your husband is bringing colleagues home, relatives appear unexpectedly, or friends are coming over and you'd really like the evening to feel special. You start wondering what you can possibly put on the table, which bottle of wine to open, whether you have the right glasses, and how you're going to pull everything together without spending hours in the kitchen. This is exactly when Megan Recce wants you to call your food and wine big sister. That's how Megan describes the role she hopes to play for anyone who has questions about food and wine entertaining. No question is too basic, and there's no requirement that you know the difference between Gamay and Sangiovese or own twelve different kinds of wine glasses. Her approach is practical, knowledgeable and, above all, reassuring: food and wine are supposed to bring people together, not make us anxious about whether we're doing everything correctly. That philosophy was at the heart of my recent Flavor of Italy podcast conversation with Megan. We talked about everything from opening a bottle of wine and choosing the right glass to assembling a last-minute cheese board, making a simple pasta impressive, setting a beautiful table, choosing wine for a sweltering summer evening, and why you should actually say yes when a dinner guest asks, "What can I bring?"

Wild weather hits the Wasatch Front — Sandy sees major flooding, a Tooele tornado warning, and soccer fields turn into lakes. We've got the videos, the pictures, and a reminder: do NOT swim in flood water. Plus, double rainbows pop up across the valley and we've got the videos. Then, what would YOU buy if you won the Powerball? We’ve got a list of possibilities. Also, the #1 M&M flavor in America has been revealed (The most searched might surprise you), a UK hot chocolate shop is making its American debut right here in Salt Lake City- did they pick the right location? Instagram has a brand-new logo that the internet is already roasting.   KSL Brightside streams live weekdays 12–3 PM, with a YouTube-exclusive live stream from 12–1 PM and radio plus YouTube from 1–3 PM.   Follow KSL Brightside on social media! YouTube: https://www.youtube.com/@KSLBrightside Facebook: https://www.facebook.com/KSLBrightside Instagram: https://www.instagram.com/KSL_Brightside TikTok: https://www.tiktok.com/@ksl.brightside

Fermented foods can help—or harm. Learn sodium cautions, cancer risk reduction, and how to protect your gut for life. #FermentationFacts #GutHealth #CancerPrevention #HealthTalks

On today's show, Live The Dream Media co-founder Clint Peek joins me for a conversation about Faith and Family. Join us as we come together to tackle some issues in every community throughout America, in a fun and lively conversation.

See omnystudio.com/listener for privacy information.

Rachel and Eddie talked about the Celestial Seasonings tea tour in Boulder, tea flavors, and Rachel's “molecule theory” about food odors. The conversation covered gum habits, cannabis legality in different states, and Rachel's experience with homemade psychedelic gummies. They debated music preferences, especially Rachel's dislike of jam bands like Phish and Fish, and shared favorite songs and artists. Rachel updated Eddie on her move to a suburb near Dallas, her growing therapy practice focused on men, and her new fitness routine with Pilates. They also touched on local events, school updates for Eddie's kids, and personal routines like finding a hairdresser.

The Hobbits are coming to Magic, but how much are they actually going to change Legacy?Zac and Phil go through the new Hobbits from Vetter Breath cards and find something surprisingly refreshing: there aren't that many cards worth talking about for Legacy.We break down the eight cards that caught our attention, including Bilbo, Thief in the Night, The Great Goblin, Giant's Boulder, Thirandil, the Elven King, Inside Information, Bilbo's Gambit, Plunder the Trollshaws, and Riddles in the Dark.Bilbo is the clear standout, looking like a powered-up version of a card that's already on Legacy's banned list. But does that actually make him a problem?We also discuss:Why Universes Beyond sets keep feeling like Commander productsThe new Storied mechanicBilbo vs. Dreadhorde ArcanistWhether The Great Goblin can enable a comboWhy Giant's Boulder isn't the next AstrolabeCan Thirandil actually save Elves from Orcish Bowmasters?Why Inside Information probably isn't a Storm payoffBilbo's Gambit and the Legacy "Silence" problemWhy Riddles in the Dark isn't Fact or FictionAnd why we're actually happy that the set has a lower Legacy power levelIf we missed a card, let us know in the comments.And if you're done with Universes Beyond and want to play Classic, Peak, Pre-War, or Premodern, check out Returnal Durdles. 00:00 — The Hobbit Set Isn't Breaking Legacy00:57 — Flavor vs. Power Level02:37 — The Storied Mechanic Is Metalcraft+04:40 — Urza's Saga Is Already Storied?!05:56 — Why We're Building Locked Formats Instead06:48 — Peak Legacy Event Announcement07:17 — Bilbo, Thief in the Night10:02 — The Great Goblin12:55 — Giant's Boulder vs. Astrolabe16:27 — Does Giant's Boulder Work With Scry Payoffs?17:40 — Thirandil, the Elven King19:40 — Inside Information21:36 — Bilbo's Gambit24:30 — Bilbo Is an EDH All-Star26:29 — Plunder the Trollshaws27:39 — Riddles in the Dark28:48 — Riddles vs. Fact or Fiction30:14 — Just Play Three Wishes31:27 — The Eight Cards That Matter32:00 — Why We're Happy the Power Level Is Lower32:40 — Returnal Durdles & Locked Formats33:00 — Submit Your Own Legacy TakesTimestamps

The Hobbits are coming to Magic, but how much are they actually going to change Legacy?Zac and Phil go through the new Hobbits from Vetter Breath cards and find something surprisingly refreshing: there aren't that many cards worth talking about for Legacy.We break down the eight cards that caught our attention, including Bilbo, Thief in the Night, The Great Goblin, Giant's Boulder, Thirandil, the Elven King, Inside Information, Bilbo's Gambit, Plunder the Trollshaws, and Riddles in the Dark.Bilbo is the clear standout, looking like a powered-up version of a card that's already on Legacy's banned list. But does that actually make him a problem?We also discuss:Why Universes Beyond sets keep feeling like Commander productsThe new Storied mechanicBilbo vs. Dreadhorde ArcanistWhether The Great Goblin can enable a comboWhy Giant's Boulder isn't the next AstrolabeCan Thirandil actually save Elves from Orcish Bowmasters?Why Inside Information probably isn't a Storm payoffBilbo's Gambit and the Legacy "Silence" problemWhy Riddles in the Dark isn't Fact or FictionAnd why we're actually happy that the set has a lower Legacy power levelIf we missed a card, let us know in the comments.And if you're done with Universes Beyond and want to play Classic, Peak, Pre-War, or Premodern, check out Returnal Durdles. 00:00 — The Hobbit Set Isn't Breaking Legacy00:57 — Flavor vs. Power Level02:37 — The Storied Mechanic Is Metalcraft+04:40 — Urza's Saga Is Already Storied?!05:56 — Why We're Building Locked Formats Instead06:48 — Peak Legacy Event Announcement07:17 — Bilbo, Thief in the Night10:02 — The Great Goblin12:55 — Giant's Boulder vs. Astrolabe16:27 — Does Giant's Boulder Work With Scry Payoffs?17:40 — Thirandil, the Elven King19:40 — Inside Information21:36 — Bilbo's Gambit24:30 — Bilbo Is an EDH All-Star26:29 — Plunder the Trollshaws27:39 — Riddles in the Dark28:48 — Riddles vs. Fact or Fiction30:14 — Just Play Three Wishes31:27 — The Eight Cards That Matter32:00 — Why We're Happy the Power Level Is Lower32:40 — Returnal Durdles & Locked Formats33:00 — Submit Your Own Legacy TakesTimestamps

Today we are bringing a great show for you. Ron Arenas and Ron Kirk are hosting. Our first guest is CDO football coach Scott McKee. Coach McKee brings many years of valuable experience as a coach and as a former walk on player at the University of Arizona.  We'll find out about this season's CDO team.Then, our next guest is Tom Sommerville. A former police officer and current member of Boys In Blue. Tom will share with us the mission of Boys In Blue. And why it means so much to him.

Pork is a great place to get your protein, and the flavor profile is unlimited! Keri Retallick, Executive Vice President with Wisconsin Pork Association, says they'll serve at least 30,000 sandwiches at this year's Wisconsin State Fair. See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Bart zu lang, Bart zu kurz, Axt zu mächtig, Axt zu schwach - bei "Spiel oder Exil" entscheiden nicht nur mechanische Erwägungen oder Karten-Power eine Rolle, sondern auch Artworks, Flavor und vieles mehr. Diesmal schauen sich Freddy, Blacky und Jochen das neue Tolkien-Set an, in dem wir Bilbos Reise zum einsamen Berg begleiten (sollen).Alles von Blacky findet ihr hier: https://mtgblackset.de/-Discord: https://discord.gg/Mu2EBCUwjKSpotify: https://spoti.fi/3rVEuy5Apple Podcasts: https://apple.co/3bX7fVPTwitter: https://twitter.com/edh_kompassDeezer: https://deezer.page.link/wduneK1DsrUKKVvF9-Editor: https://twitter.com/merlotter & https://archidekt.com/u/Flumpor

On today's pages, ⁠Chullin 99 and 100, the rabbis explore the principle that flavor—not appearance or texture—is what truly defines food. Recorded around a barbecue table in upstate New York, this special summer episode with Rabbi Dovid Bashevkin and producer Josh Kross reflects on why Judaism takes the invisible transmission of flavor so seriously, and what that teaches us about the unseen ways people, experiences, and actions leave their mark on our lives. What kind of flavor are we leaving behind? Listen and find out. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Chris sits down with the brain behind the JR flavor wheel, Jeff Brody, to break the wheel down and discuss the different flavors you may taste in cigars.

Pop of Culture is back! This week, we head to a commercial kitchen to learn the art of layering flavors with Chef Jason Reynolds. He also talks about how his catering team maintains their culinary creativity while managing hundreds of events each month. Then, just ahead of the 2026 IndyFringe Festival (August 13 - 23), Executive Director Paul Daily explains how they turn dozens of shows around in ten days.We also meet comic book author—and owner of Aw Yeah comics in Muncie—Christina Blanch, and we'll hear from the remaining artists in this year's Muncie Three Trails Music Festival!

NNB Nutrition CEO Jake Mulder and Chief Brand Officer Dustin Elliott join us for Episode #229 of the PricePlow Podcast, recorded live at IFT FIRST 2026 in Chicago. It’s the second of two conversations we recorded with NNB on-site. The first, Episode #227, dug into Shawn Wells’ science-first philosophy. This one turns to the business side of building an ingredient supplier: how NNB scales dipeptides like DL185 Dileucine and the newly trademarked VasoRush, why the company favors ingredients that already exist in nature over new dietary ingredient filings, and how a tightening global whey supply is pushing brands toward clarified plant proteins like NNB’s clear pea protein. Jake and Dustin also walk through the flavor science behind SweetVantage+, NNB’s brazzein-enhanced stevia system built to mask some of the worst-tasting (and most effective) ingredients in the industry, and look back at how far the company has come since it first started working with PricePlow back in 2019. Subscribe to the PricePlow Podcast on your favorite platform and sign up for NNB Nutrition news alerts before diving in. https://blog.priceplow.com/podcast/jake-mulder-dustin-elliott-nnb-nutrition-229 Video: NNB Nutrition Talks Business, Manufacturing, and Flavor Science at IFT FIRST 2026 https://www.youtube.com/watch?v=l-qUhVvrGNc Detailed Show Notes: Jake Mulder and Dustin Elliott on NNB Nutrition’s Growth (0:00) – Introductions (2:45) – Why Dipeptides Are Winning the Peptide Conversation (10:00) – Dileucine’s MuscleTech Launch, One Year Later (16:30) – Inside NNB’s Global Manufacturing Playbook (19:45) – C8Vantage: The MCT Powder Built for One Customer (21:15) – Fiber, Postbiotics, and Defending a Precision Fermentation Moat (24:45) – The Protein Crisis: Proprietary Blends, Whey Supply, and Clarified Plant Proteins (31:45) – Precision-Fermented Dairy and PeptiClear’s Second Act (37:00) – Dileucine Meets ClearPea: New Sarcopenia Research (48:30) – The Hardest Ingredients to Flavor, and How Reb M9 Changed the Game (51:45) – Brazzein, SweetVantage+, and the Formulator’s Guide to Natural Sweeteners (59:15) – Customizing SweetVantage+ and What’s Next for NNB Where to Follow and Learn More Connect with Jake Mulder, Dustin Elliott, and NNB Nutrition LinkedIn: Jake Mulder LinkedIn: Dustin Elliott Instagram: @nnbnutrition NNB Nutrition on LinkedIn NNB Nutrition on PricePlow – Sign up for news alerts NNBNutrition.com Resources Mentioned Episode #227: Shawn Wells Breaks Down GLP-1 Drag – Part 1 of this two-part IFT FIRST 2026 series Episode #192: NNB Nutrition’s Pure, Potent, Precise Revolution … Read more on the PricePlow Blog

On today's show we'll be talking some high school football, as the start of the season is getting close. Join Ron Arenas and  Luke Arenas as we welcome Tucson High Football Coach Zachary Neveleff. Coach Zach will tell us about the football program - where it's been and where it's headed. Then Ron and Luke will talk about the most important thing on these hot summer days......your air conditioner ! Luke always has helpful tips and insight to help you keep cool all summer long.

Jody Fletcher helped lead Navy organizations of up to 45,000 people. His biggest leadership lesson was simple: how you treat people directly affects how they perform.After nearly 30 years in the U.S. Navy—including service as a corpsman alongside Marine Corps Recon and MARSOC—Jody became a command master chief and senior enlisted advisor to two- and three-star generals.In this episode of Whiskey & Wisdom, Jody joins Tyler Yaw and Chris Kellum to discuss the leadership principles behind his book, Good Humans Make Great Leaders.Jody explains why leadership skills must be deliberately developed, what separates a good human from a merely effective performer, and why authority alone will never create a great team. The conversation covers self-awareness, boundaries, relationship-building, difficult personnel decisions, optimism, and the principle of “first do no harm.”The crew also pours Jefferson's Ocean Voyage 24 and debates whether aging bourbon at sea actually changes the flavor—or simply creates a better story.If you lead a team, own a business, serve in the military, or want to become someone others can trust, this conversation is for you.Subscribe to Whiskey & Wisdom for honest conversations with people building businesses, leading others, and making an impact.Find Jody Fletcher's book, Good Humans Make Great Leaders, wherever books are sold—and leave a review after reading.CHAPTERS00:00 Welcome and Guest Introduction00:51 Jefferson's Ocean Pour02:04 Does the Voyage Change the Flavor?04:14 Jody's Navy Origin Story06:09 From the Teams to Command Master Chief08:17 Why Jody Stayed Past 20 Years13:26 Learning Leadership Later in His Career14:34 Officer vs. Enlisted Career Paths19:50 Why Good Humans Make Great Leaders23:06 How the Book Is Structured24:52 Creating a Conversational Leadership Book25:56 What Makes Someone a Good Human?26:27 Assuming Positive Intent27:07 Leadership, Boundaries, and Candy27:37 Why Would Anyone Want to Lead?28:50 Building the Super Team30:22 First, Do No Harm31:48 Hiring People and Making Hard Decisions33:58 The Right Way to Let Someone Go38:26 Defining Success After Military Service43:38 Control the Controllables44:56 The Discipline of Optimism46:34 Where to Buy the Book47:46 The Reality of Publishing a Book50:25 Final Thoughts and Book Reviews51:22 Jefferson's Ocean Afterthought#Leadership #MilitaryLeadership #WhiskeyAndWisdom

Join Reggie Kimble as he sits down with Tyler Deedy of Liar's Bench Cigars to discuss brand origins and the new partnership with smoke-dogg.com. Get the highlights of what makes Liar's Bench unique and how it's connecting cigar lovers everywhere.Chapters00:00 The meaning and inspiration behind the Liar's Bench brand03:17 Importance of authentic community and storytelling in cigar culture 05:13 Tyler's approach to making cigars accessible for newer and younger smokers07:12  Flavor profiles and personalities behind the Optimist, Silver Tongue, and Torchbearer cigars10:41 Where to find Liar's Bench cigars locally and online, plus calling on supporters to request them at their local lounge 10:41Support the show

Fluent Fiction - French: Discovering Friendship and Flavor at the Heart of Paris Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2026-08-05-22-34-02-fr Story Transcript:Fr: Le marché de la Rue Cler était en ébullition ce matin d'été.En: The marché de la Rue Cler was buzzing this summer morning.Fr: Les rayons de soleil dorés éclaboussaient les étals colorés.En: Golden sun rays splashed over the colorful stalls.Fr: Lucien, les yeux brillants, se tenait à l'entrée, un peu nerveux mais plein d'enthousiasme.En: Lucien, his eyes shining, stood at the entrance, a little nervous but full of enthusiasm.Fr: À côté de lui, Coralie regardait autour avec curiosité, ses sens déjà en éveil parmi les senteurs de fromages affinés et de fleurs fraîches.En: Beside him, Coralie looked around curiously, her senses already awakened by the scents of aged cheeses and fresh flowers.Fr: "Coralie, je pensais qu'on pourrait cuisiner ensemble ce soir", proposa Lucien d'une voix un peu maladroite.En: "Coralie, I thought we could cook together tonight," suggested Lucien in a somewhat awkward voice.Fr: "J'adore l'idée", répondit Coralie, un sourire en coin.En: "I love the idea," replied Coralie with a sly smile.Fr: Elle connaissait bien les marchés parisiens, alors elle se demandait secrètement à quel point Lucien savait s'y prendre.En: She knew the Parisian markets well, so she was secretly wondering how adept Lucien was at handling them.Fr: Ils commencèrent leur promenade entre les stands.En: They began their stroll among the stands.Fr: Lucien cherchait un ingrédient spécial que Coralie avait mentionné, mais il n'était pas sûr de son nom exact.En: Lucien was looking for a special ingredient that Coralie had mentioned, but he wasn't sure of its exact name.Fr: Il regardait de gauche à droite, passant d'un étal à l'autre avec un air un peu perdu.En: He glanced left and right, moving from one stall to another with a somewhat lost expression.Fr: "Lucien, tu cherches quelque chose de particulier ?"En: "Lucien, are you looking for something in particular?"Fr: demanda Coralie en feignant l'innocence.En: asked Coralie, feigning innocence.Fr: "Euh, oui, l'ingrédient secret de la tarte de ton rêve... Poire...", hésita-t-il.En: "Uh, yes, the secret ingredient for the tart of your dreams... Pear...", he hesitated.Fr: Mais sa confusion s'était déjà trahie.En: But his confusion had already betrayed him.Fr: "Tu ne veux pas dire 'la tarte aux figues'?"En: "Don't you mean 'the fig tart'?"Fr: suggéra-t-elle avec un petit rire.En: she suggested with a little laugh.Fr: "Sûrement", avoua Lucien, rougissant un peu.En: "Surely," Lucien admitted, blushing a bit.Fr: Conscient de sa méconnaissance du marché, il se gratta la tête, un peu gêné.En: Aware of his unfamiliarity with the market, he scratched his head, a bit embarrassed.Fr: Il hésita un instant, puis prit son téléphone.En: He hesitated for a moment, then took out his phone.Fr: "Permets-moi de demander à Émile de nous rejoindre.En: "Let me ask Émile to join us.Fr: Il connaît sûrement mieux cet endroit."En: He surely knows this place better."Fr: Coralie, bien que surprenante, apprécia l'honnêteté de Lucien.En: Coralie, though surprised, appreciated Lucien's honesty.Fr: Ces moments d'hésitation montraient qu'il ne portait pas de masque de fausse perfection.En: These moments of hesitation showed that he didn't wear a mask of false perfection.Fr: En attendant Émile, ils continuèrent à discuter.En: While waiting for Émile, they continued to chat.Fr: Peu après, Émile arriva, son visage lumineux et accueillant.En: Shortly after, Émile arrived, his face bright and welcoming.Fr: "Bonjour, mes amis !En: "Hello, my friends!Fr: Vous avez besoin d'un guide culinaire ?"En: Do you need a culinary guide?"Fr: blagua-t-il avec un clin d'œil.En: he joked with a wink.Fr: Avec l'aide d'Émile, ils trouvèrent facilement toutes les denrées nécessaires.En: With Émile's help, they easily found all the necessary groceries.Fr: Il avait un talent pour débusquer la crème de la crème du marché.En: He had a knack for spotting the market's crème de la crème.Fr: Lucien se détendit, riant aux blagues d'Émile, et Coralie perçut une connexion sincère entre eux trois.En: Lucien relaxed, laughing at Émile's jokes, and Coralie sensed a genuine connection between the three of them.Fr: De retour chez Lucien, la cuisine devint leur terrain de jeux.En: Back at Lucien's place, the kitchen became their playground.Fr: Ils épluchèrent, coupèrent et dégustèrent.En: They peeled, chopped, and tasted.Fr: En partageant ce moment, Lucien et Coralie se rapprochèrent.En: By sharing this moment, Lucien and Coralie grew closer.Fr: Leur repas, même débutant, avait un goût d'aventure et d'authenticité.En: Their meal, even though amateur, had a taste of adventure and authenticity.Fr: "Merci, Lucien", dit Coralie doucement, tandis que le crépuscule s'installait, "C'était une journée merveilleuse."En: "Thank you, Lucien," said Coralie softly, as dusk settled in, "It was a wonderful day."Fr: Lucien, soulagé, répondit simplement : "À refaire."En: Lucien, relieved, simply replied: "Let's do it again."Fr: Ainsi, sous le ciel étoilé de Paris, ils découvrirent qu'une simple promenade au marché pouvait ouvrir la voie à quelque chose de beaucoup plus enrichissant.En: Thus, under the starry Parisian sky, they discovered that a simple stroll at the market could open the way to something much more rewarding. Vocabulary Words:the market: le marchéthe rays: les rayonsthe morning: le matingolden: dorésto splash: éclabousserthe stall: l'étalnervous: nerveuxenthusiasm: l'enthousiasmecuriosity: la curiositéthe senses: les sensawakened: en éveilscent: la senteuraged cheeses: des fromages affinésto stroll: se promenerparticular: particulierto hesitate: hésiterthe confusion: la confusionthe embarrassment: le gêneto join: rejoindremask: le masquethe false perfection: la fausse perfectionculinary guide: un guide culinairethe groceries: les denréesto spot: débusquerthe kitchen: la cuisineplayground: le terrain de jeuxto peel: éplucherto taste: dégusterthe dusk: le crépusculerewarding: enrichissant

Bomberger's 2026 brings a wild mix of historic Pennsylvania whiskey heritage, unique oak finishing, and some seriously unexpected flavor notes. Think cola, fruit, spice, and a pour that kept us guessing from nose to finish.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

How do you turn military leadership into a powerful business advantage? Eric L. Johnson II of Flavor Hills breaks down how discipline, brand strategy, leadership, and community engagement have helped grow a standout Black-owned hospitality brand. From shaping the customer experience to expanding into new markets, Eric shares lessons on building a brand people remember and a company culture people want to be part of. For entrepreneurs, veterans, and business leaders looking to scale with intention, this episode offers practical insights on leadership, marketing, and sustainable growth. Resources & Mentions

2 mishnayot! 1 - Which part of the sciatic nerve incurs a violation of the prohibition? And how much would one need to eat to be liable? Including a dispute and the distinction between what was prohibited at the biblical level of prohibition and what was prohibited at the rabbinic level. With an acceptance of diversity in the practice of kashrut that seems radical for many in this day and age. 2 - What happens when the gid ha-nasheh is imparting flavor to your meat? If it were not imparting flavor, you might well be able to eat that meat. But if it does, then you have to treat it as prohibiting the meat as well. But how do you know whether the sciatic nerve is providing flavor?

Big Tuesday show lined up for you today ! Ron Arenas and Scott Tilley are sitting down with Jim Bednarek. Jim has been is radio in the Tucson area for many years. He will share with us a few of his stories throughout the years in broadcasting. Then, Ron will spend time with Scott, talking about Therapeutic Ranch for Animals and Kids (TRAK), the history, the mission and everything TRAK does in this community.

Discover why Jim Baldridge's Secret Seasoning has become a favorite for grilling, smoking, wild game, vegetables, popcorn, and more. Learn how this all-purpose seasoning enhances every meal for hunters, home cooks, and outdoor enthusiasts. Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News!   Guest: Jake Tiedeman  What Is Jim Baldridge's Secret Seasoning? Jim Baldridge's Secret Seasoning is an all-purpose seasoning blend developed by Nebraska rancher, auctioneer, and cook Jim Baldridge. Based on an old family recipe, it combines a carefully balanced mix of herbs and spices designed to enhance meats, vegetables, soups, eggs, salads, seafood, and wild game. The seasoning has been commercially available since 1991 after years of refinement in Jim Baldridge's home kitchen. From Homemade Blend to National Product Friends and neighbors quickly became fans of the seasoning, increasing demand beyond what Jim could mix at home. After sourcing 23 premium herbs and spices, Jim Baldridge officially launched the product in July 1991, and it has remained a family-operated business based in North Platte, Nebraska on their Baldridge-Tiedeman Ranch. Gluten-Free and MSG-Free Jim Baldridge's Secret Seasoning is marketed as: Gluten-free MSG-free All-purpose Suitable for everyday cooking These qualities make it a versatile pantry staple for home cooks. Shop Here: https://baldridgeseasoning.com/ Facebook Follow: Jim Baldridge's Secret Seasoning 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 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.

When passion, family tradition, and artisan craft come together, you get something truly magical. On this episode of The Ash Said It Show, we sat down with Lisa, the visionary founder behind Chelita's Desserts, to explore how she transformed cherished family roots into one of Suwanee, Georgia's most beloved cottage bakeries. Chelita's Desserts isn't just about satisfying a sweet tooth—it's an invitation to experience authentic Puerto Rican heritage through every bite. Born from a deep love for tradition, Lisa crafts small-batch, handmade treats that bring rich Latin flavors to the local community. Leaving mass-market shortcuts behind, every recipe is infused with genuine nostalgia, magnetic presentation, and the kind of personal care that makes every single order feel like a gift from a dear friend. While her entire menu turns heads—featuring creative twists like Strawberry Crunch and rich dulce de leche—there is one absolute showstopper that stole the spotlight during our chat: her famed Tres Leches Mini Loaves. Perfectly balanced, exquisitely moist, and never too heavy, these mini loaves have earned a massive local following and stand as the ultimate must-try for any first-time buyer. You can catch Chelita's Desserts next at local metro-Atlanta pop-ups, community markets, and by ordering directly online. Web: https://www.chelitasdesserts.c... Follow: @chelitasdesserts07 Call: 973-216-4767a Bio: Chelita's Desserts is a premier woman-owned, family-operated cottage bakery rooted in Suwanee, Georgia, specializing in authentic Puerto Rican-inspired small-batch sweets and luxury dessert creations. Built on a foundation of authentic family traditions, cultural pride, and heartfelt hospitality, founder Lisa created the brand to preserve and share the vibrant flavors of her Latin heritage with the Gwinnett County community and the broader Metro Atlanta area. Bypassing mass-market commercial shortcuts, Chelita's Desserts relies on handcrafted, small-batch techniques using fresh, high-quality components to ensure every bite delivers a nostalgic, homemade taste experience. The bakery's undisputed signature showstopper is its lineup of Luxury Tres Leches Mini Loaves, celebrated across North Georgia for achieving the perfect balance of rich, decadent moisture without ever feeling overly dense or heavy. Alongside classic caramel-infused Dulce de Leche recipes, Lisa innovates with creative, trend-forward flavor variations including Strawberry Crunch, Cookies & Cream, Pineapple, Coconut, Red Velvet, and Lemon Pistachio. Beyond exceptional flavor profiles and magnetic presentation, Chelita's Desserts stands out for its high-touch customer service and deep community connections, making its personal-sized mini loaves and custom treats the ultimate choice for local Gwinnett County pop-up events, dessert gift boxes, teacher appreciation, corporate catering, and family celebrations. #ChelitasDesserts #SuwaneeGA #GwinnettEats #PuertoRicanDesserts #TresLechesMiniLoaf #GABakery #LatinaOwnedBusiness #AtlantaFoodies #CottageBakery #SmallBatchSweets #DulceDeLeche #GwinnettCountyFood #SuwaneeEats #AtlantaDesserts - Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

This month, Katie and Zondra shine a spotlight on Visit The Northshore's Tammany Taste of Summer, the monthlong August dining promotion celebrating local restaurants and chefs. They sit down with Executive Chef Bryce Grenier of Palmettos on the Bayou in Slidell and visit Chef/Owner Gavin Jobe at Meribo in downtown Covington, where they talk about the experiences that shaped their culinary careers, the inspiration behind their menus and what guests can look forward to during this year's Tammany Taste of Summer.

A rant about a watermelon vodka switch and a mystery seltzer that's just labeled “purple” somehow spirals into Fed policy, Trump's Epstein birthday card, and a UN vote where America got left standing alone with Iran and North Korea. Also: karaoke, a snowball joke nobody fully commits to, and a passionate defense of pizza crust quality.

Epic Thursday show today ! Join Ron Arenas and Will Peña as we welcome two local restaurant owners. First, we sit down with Ted Fisher, owner of Dominick's Real Italian. This is one of my favorites ! Located on the northwest side, The restaurant provides a classic Italian dining experience with a focus on authentic flavors and quality ingredients, making it a popular spot for both casual and family meals. Next, we're talking to Ismail Maudi, co-owner of Dickey's Barbecue Pit - Tucson, AZ  on Ina and Thornydale. Ismail, was the starting running back for the University of Arizona Football team in 2025. He will share with us his journey from college athlete to business owner and what it means to start his career in Marana.

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair Quai d'Orsay Coronas Claro (UBL MAR 22) with 123 Organic Tequila Reposado Dos. The guys saber Pol Roger champagne for two Lizard birthdays, they discuss the future of Cuban tobacco and the global supply/demand issues and they are shocked to learn that Lizard X's wife angrily returned to the lounge.PLUS: Has the Golden Age of Cuban Tobacco Ended?, Body vs. Strength vs. Flavor, Why Cuban Blends Change, The Lizard X Files: Lounge Etiquette, Lizard's Cuban Prognostications, Is a European Non-Cuban Cigar Boom Coming?, New French Bolivar R.E. & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

In this bonus episode of the All About Beer Podcast, Chris Meadows, Head of Brewery Operations at Peaceful Side Brewery in Maryville, Tennessee, shares how Hopsteiner's advanced hop products helped the brewery reformulate two flagship beers while achieving improvements in cost, yield, shelf stability, and flavor.IPA's are a double edge sword for most breweries. IPA's sell the most but are often more expensive to make and distribute sustainably. By tweaking a few key ingredients, Peaceful Side Brewing was able to reduce production cost and routinely gain an additional 1.5 to 2 barrels of finished beer from each production run.By adding Salvo® and SalvoPlus® the American IPA's dry-hop load fell from approximately 60 pounds into the 40-pound range. With less vegetative material entering the brewery, Peaceful Side experiences smaller trub loads, improved wort and beer recovery, easier cleaning, faster transfers and less water used for rinsing.Most importantly, the beer has improved. In blind internal tastings, participants consistently preferred the reformulated versions. The American IPA gained a clearer grapefruit-and-citrus direction, more balanced bitterness and a cleaner finish without the lingering astringency of the previous recipe.Meadows also credits the reduced hop load and shorter tank exposure with slowing oxidation and keeping the beers tasting fresher for longer.“Consumer response has been overwhelmingly positive, and sales have increased—even though Peaceful Side never promoted the recipe changes to the general public,” says Meadows.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.This Episode is Sponsored by:HopsteinerLet's talk brewhouse efficiency: Replacing pellet loads with Salvo cannot only boost aroma density, but reduce trub load and increase beer wart. Seems like simple math, but if it is still not obvious— replacing pellets with Salvo can give you MORE BEER per batch with BETTER brewhouse efficiency. Salvo —designed for brewers who are tired of sacrificing yield for aroma Explore flavor solutions at shop.hopsteiner.com.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Chris Meadows, Paul SchroederSponsors: HopsteinerTags: Hops, Flavor, BrewingPhoto: HopsteinerThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Big Tuesday show ! Join Ron Arenas  and Ron Kirk as we welcome our first guest Emily Spivey of Old Pueblo Cellars. Old Pueblo Cellars is a family-owned winery in Pima County, Arizona, known for its small-batch, desert-grown wines. It features a Southwestern-chic tasting room with seated tastings by reservation, offering flights, glasses, and bottles, along with charcuterie boards and event hosting. The winery emphasizes a relaxed, intimate experience, celebrating Arizona's unique growing conditions with handcrafted wines. Our next guest is our friend MeMe Aguila, Executive Director of We Care Tucson. A local non-profit organization in Tucson, Arizona, focused on bridging the digital divide and promoting sustainability by refurbishing donated electronics for low-cost distribution, providing STEM education for youth, and offering durable medical equipment to those in need. They collect used technology, repair it, and provide it to underserved communities, while also running youth programs and recycling e-waste. The organization was formerly known as World Care and shifted its focus to local community needs in Southern Arizona.

If you look for the beauty in the world, you will see it in everything. The light, the sounds, the smells, the feelings. If you look for the horrors, you'll see it in everything, too. Focus on the light so you can create and become more of it. Study what you avoid. What makes you scared to act. Defensiveness is often protecting you from something you are afraid to face, but if you face it, you may realize your guard being up against it was the biggest hurdle. Leverage your effort into longterm upkeep of all the goodness in your life. Small repeated actions are what add up to create your life, so don't let it pass you by waiting for it to arrive. It is not the strongest of the species that survive, nor the most intelligent, but the most responsive to change. - Charles Darwin To love someone else is easy, but to love what you are, the thing that is yourself, is just as if you were embracing a glowing red-hot iron: it burns into you and that is very painful. Therefore, to love somebody else in the first place is always an escape which we all hope for, and we all enjoy it when we are capable of it. But in the long run, it comes back on us. You cannot stay away from yourself forever, you have to return, have to come to that experiment, to know whether you really can love. That is the question-whether you can love yourself, and that will be the test. - CARL JUNGRead Julie's Medium Blog.Support JULIE (and the show!)Support + get some bonus stuff over on PATREON.Get an occasional personal email from me: www.makeyourdamnbedpodcast.comTune in on INSTAGRAM AND YOUTUBE or TIKTOK.Info on War Tax Resistance.Donate to the Palestinian Children's Relief Fund and the Sudan Relief FundThe opinions expressed by Julie Merica and Make Your Damn Bed Podcast are intended for entertainment purposes only. Make Your Damn Bed podcast is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Support this show http://supporter.acast.com/make-your-damn-bed. Hosted on Acast. See acast.com/privacy for more information.

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

In this episode of Five Minute Fridays, Jake Lewellen breaks down the Wild Turkey Austin Nichols Archives Gold Foil, a limited-edition 16-year-old, 120-proof whiskey that pulls straight from Wild Turkey's 1980s and '90s heritage. This one's a nostalgic throwback dressed up in a bold, high-proof finish — and Jake puts it to the test.Jake walks through the nose — confectionery sugar, leather, dark oak, and cherry — before diving into the palate, where intense oak, stewed cherry, and spice build into a smooth, leathery finish. He talks through why letting this one open up matters, how it stacks up against Russell's Reserve 13 Year and the 45th Anniversary edition, and the influence Associate Master Blender Bruce Russell had on shaping this release.Then comes the real question: is $400 justified for this bottle? Jake gives his honest take on where Gold Foil lands in the broader Wild Turkey lineup, how it fits into his top whiskey picks for 2026, and whether the nostalgia factor is enough to carry the price tag.In this episode:Heritage and origin of the Gold Foil 16 Year releaseFull nose-to-finish tasting breakdownValue debate: does this bourbon earn its $400 price point?Head-to-head comparison with Russell's Reserve 13 YearBruce Russell's role as Associate Master BlenderWhere Gold Foil ranks among Jake's top releases of 2026We want to hear from you — what's your favorite Wild Turkey release? Drop it in the comments or join the conversation on Discord.Timestamps:00:00 Introduction to Wild Turkey Gold Foil 16 Year00:30 Heritage and background of the Gold Foil01:00 Tasting approach and initial impressions01:27 Nose nuances: confectionery sugar and leather02:00 Flavor profile: dark oak and stewed cherry02:18 Encouragement to let the whiskey open up02:39 Palate experience: oak, cherry, and spice03:08 Finish: leather, oak, and subtle spice03:38 Value discussion: is $400 worth the experience?04:06 Comparison with Russell's 13 and personal rankings04:36 Final thoughts: nostalgia, uniqueness, and overall impressions05:05 Call to action: audience feedback and closing remarks

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with John Biak of Just North of Memphis Barbecue — a pitmaster whose story starts with family, faith, and a legendary Memphis dry rub. Hear how an 11‑year‑old kid smelling smoke on a Tennessee carport grew into a national champion, how Christy's sauce became award‑winning magic, and why their partnership makes barbecue unforgettable. Don't miss it — only on the Barbecue Radio Network. Support the showwww.bbqradionetwork.com

Send us Fan MailThe Less Stressed Life turns 10 next year

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.

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.