Podcasts about Flavor

Hi friends!  Today we're talking about all the reasons to start with terminal livestock if you're a beginner or just getting started raising farm animals.  I'll explain the advantages to starting with meat animals rather than breeding stock, and how those animals will be your best teacher and set you up for success with your future breeding herds.  Let's get to it!   All the Best! Millie     Related Episodes:   06 | What Livestock Should I Get First? My Top Pick for Your First Homestead Animals   47 | How to Adjust to the Flavor of Homegrown Meat and Eggs Before You Raise Your Own     Get your farm fresh meat here: https://drycreekheritagemeats.com     Join our email list and be first to get updates and special offers:  https://www.getgoatwise.com/insider   Join the FB Community: https://www.getgoatwise.com/community     Connect with me:   Email: millie@drycreekpastures.com   See what's happening on the ranch: https://www.instagram.com/drycreekpastures/  

Celebrating our 300th episode with Emmy winner, David Wild, writer for the Grammy Awards and Rolling Stone magazine and barbecue pitmaster legends, Moe Cason and Bob Trudnak, plus special congratulatory messages David Wild  is an award-winning writer, producer, and longtime Rolling Stone magazine contributing editor.  Prior to Rolling Stone he wrote for Esquire magazine.  He has written or produced scores of major specials including the Grammy Awards, Oscars, Emmys, and the Academy of Country Music Awards.  Additionally, he has written books on the television shows, Friends and Seinfeld.  He now co-hosts the podcast, Naked Lunch with Phil Rosenthal.  David is a huge baseball fan, beginning in his youth as a New York Mets fan and as an adult changing his allegiance to the Los Angeles Dodgers. 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.  For more information on Bob Trudnak go to https://bobtrudnakbbq.com/ Special thanks to Doug Scheiding for his special artwork celebrating our 300th episode. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

D&P Highlight: That IS the best ice cream flavor! full 386 Fri, 18 Jul 2025 18:55:00 +0000 oInqgeo6o296u1sD1cdgAtpU13p90fNQ news The Dana & Parks Podcast news D&P Highlight: That IS the best ice cream flavor! You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News False https://player.amperwavepodcasting.com?feed

Bitterness doesn't show up overnight — it brews slowly in the wounded places of our soul.In this episode, we explore how bitterness forms, how it disguises itself, and why it poisons everything it touches.Whether it's past church hurt, personal betrayal, or unhealed disappointment, we'll walk through how to identify bitterness, bring it into the light, and let Jesus heal the wounded spirit underneath.This is an episode for anyone who's tired of feeling stuck and ready to live free.

Long-time friend, Argentine Chef Fede Garcia and I explore the soul of Argentina cooking, from childhood kitchens to his famous flame-kissed feasts at the popular La Paz Argentina lodge. While digging into what makes Argentina beef sacred, why game meats deserve respect, and how open-fire aside is a way of life, he shares stories behind his new cook book, pop-up supper club, recipes for turning tough game into unforgettable meals, which Argentina meat cuts are most popular with guests, and the philosophy that guides every plate served. If you love food, hunting, and culture, pull up a chair and enjoy this feast in flavor, fire and the universal language of hospitality.    

In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo visits Aromaa, a new Sri Lankan restaurant in Raleigh. Max speaks with the owner Sherwin, his daughters Stephanie and Jennifer, and Chef Kalpa about the culinary delights of Sri Lankan cuisine. They discuss the restaurant's origins, the distinctive flavors and spices used in Sri Lankan cooking, and the differences between Sri Lankan and South Indian food. The conversation also covers Aromaa's unique blend of traditional Sri Lankan dishes and fusion items like curry pizzas, as well as their plans to introduce a full bar. The episode gives listeners an inside look at the restaurant's operations and showcases the passion and dedication of the Aromaa team. It concludes with a tasting session and a promise of more exciting culinary offerings to come. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

We're now deep into the heart of summer, and that means it's time to kick off a brand-new Flavor Odyssey segment: Summertime Sippers. For the next few weeks, we're exploring easy-drinking, warm-weather cocktails that pair perfectly with a fine cigar and a little sunshine. This week, hosts Robby and Randy whip up a classic: the Summer Shandy. Light, crisp, and citrusy, this beer-based cocktail is a backyard favorite—but how does it hold up when paired with premium tobacco? Grab your favorite summer smoke and sip along, whether you're riding the shandy train or just keeping it seasonal. Think bright, refreshing, and perfect for a patio. Let the summer pairings begin! Pairings Randy: Summer Shandy Cocktail & Warped La Colmena Black Honey

Will Pena will be joining me, talking about random stuff. Then we'll be talking with Robert Lizarraga owner of Compression Printing. We will be talking about his recent 2 week trip to Italy.

It’s Wine Wednesday on The Wake Up Call with Scotch, Tank, and Mandy on Froggy 99.9! This week, we’re joined by Hailey Sundet from Republic National Distributing for a deep dive into Noble Vines 337 Cabernet Sauvignon — a bold red wine with rich notes of black cherry, plum, and spice. Thanks to Bottle Barn Liquors with three Fargo locations for making it all possible. Whether you're a wine newbie or a seasoned sipper, this episode is packed with tasting notes, food pairings, and fun banter to elevate your midweek pour.

Right About Now with Ryan AlfordJoin media personality and marketing expert Ryan Alford as he dives into dynamic conversations with top entrepreneurs, marketers, and influencers. "Right About Now" brings you actionable insights on business, marketing, and personal branding, helping you stay ahead in today's fast-paced digital world. Whether it's exploring how character and charisma can make millions or unveiling the strategies behind viral success, Ryan delivers a fresh perspective with every episode. Perfect for anyone looking to elevate their business game and unlock their full potential.Resources:Right About Now NewsletterFree Podcast Monetization CourseJoin The NetworkFollow Us On InstagramSubscribe To Our Youtube ChannelVibe Science MediaSUMMARYIn this episode of "Right About Now," host Ryan Alford interviews Yousuf Ahmed, founder of B-Sides, a sustainable snack brand. Yousuf shares his journey from Goldman Sachs to food entrepreneurship, focusing on upcycling food byproducts into tasty snacks. The discussion covers product development challenges, branding inspired by 80s/90s music, and strategies for scaling the business. Yousuf emphasizes balancing great taste with sustainability and profitability, highlighting the importance of authenticity and operational efficiency. The episode offers insights into building a purpose-driven brand and navigating the complexities of the modern snack industry.TAKEAWAYSTransition from investment banking to food entrepreneurshipBackground in the music industry and its influence on career choicesConcept of upcycling in the food industry and its sustainability benefitsChallenges in product development using upcycled ingredientsImportance of balancing taste and sustainability in consumer productsMarketing strategies for authentic promotion of sustainable snacksTarget audience for sustainable snack products and their preferencesOmnichannel distribution strategy for reaching consumersVertical integration in manufacturing to improve profit marginsInsights on consumer awareness and cultural references in brandingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Best Italian Wines for Summer: a glorious lineup of crisp, zesty, and often under-the-radar Italian wines that are perfect for warm-weather sipping. When the Italian sun is blazing and lunch stretches lazily into the afternoon, you need a wine that refreshes—not one that weighs you down. On the latest episode of the Flavor of Italy podcast, I chatted once again with Italian wine expert Cynthia Chaplin to talk about the best wines for summer—and as always, Cynthia delivered a glorious lineup of crisp, zesty, and often under-the-radar Italian wines that are perfect for warm-weather sipping.  Photos and links included!

Tropical Runtz: Sweet, Sticky, and Just a Little UnpredictableThis week on The Sesh, we cracked open a fresh jar of Tropical Runtz — a sticky indoor-grown hybrid that's basically a fruity love child of Runts and Tropical Truffle. If that sounds delicious, it is. If it sounds like it hits hard, well… clear your afternoon.We didn't stop at flower. We gave it a proper test drive in the Verb dry herb vaporizer by Riot — shoutout to Riot and Santa Cruz Shredder for keeping our gear game strong. Smooth grinders, slick rolling trays, and joint tubes you'll actually want to show off? Yes please.Flavor & Smell:Think sweet citrus, dried fruit, and a deep, aromatic swirl that sits somewhere between tropical punch and fancy incense. Not skunky, not earthy — just bright, sticky, and surprisingly smooth.Terpenes:Myrcene: sets the mellow baselineLimonene: lifts you up with zesty citrus vibesLinalool: sneaks in a floral calmHow It Hits:The head high shows up early — you'll feel it tickle your forehead before sliding into a clear, talkative buzz. Expect random giggles, deep thoughts, and maybe a sudden interest in reorganizing your living room. Pro tip: hydrate before you hit it — trust us.The Gear:We tested the Verb by Riot and put it through its paces. Sleek rubberized body, wide bowl, and smart airflow design. A couple hiccups with missing filters (oops), but once dialed in, it hits like a dream. If you're hunting a pocket-friendly dry herb vape, give it a look.Final Word:Tropical Runtz is one of those strains that's equally chill and lively — fruity enough for flavor chasers, potent enough for seasoned stoners. Whether you roll it, vape it, or spark it up the old-school way, you're in for a bright, sticky ride.Light it. Vape it. Let it take you somewhere tropical — no passport required.

LOUNGE LIZARDS PRESENTED BY FABRICA5 - 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.Recorded at Ten86 Lounge in Hawthorne, New Jersey, the lizards pair H. Upmann No. 2 with Cascahuín Tahona Tequila Blanco. The guys answer a listener email on what flavor notes to expect from the core Cuban marcas, they put together a five-pack for the "New Cuban Smoker" and Bam details his trip to Turks and Caicos.PLUS: J.J. Fox Launches the Punch Nectarés, Was This Cigar Worth COTY?, Cuban Tobacco Yield Drops, American Airlines Reduces Cuban Flights, Tahona vs. Steel for Tequila & Freezer Protocol for Tobacco BeetlesJoin 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!cuban cigar box codes archive: loungelizardspod.com/codesinstagram: @loungelizardspodGizmo HQ: LizardGizmo.com

On this episode we have Matt Horn, owner of Steamy Concepts carpet cleaning and restoration. Then we will be spending time with our new podcast host Blaire Lometti-Mathias

Hi friends!  Today we're talking about what's happening in the beef market, and what that means for future meat prices.  I'm sharing advice from a local rancher on how to build a good relationship so that buying directly from a farmer or rancher works long-term.  Mostly, though, I want you to make a plan now to take at least some control over your food supply so you can weather whatever storms come your way.  Let's get to it!   All the Best! Millie     Related Episodes:   49 | 3 Strategies to Make the Best Use of Bulk Meat Storage and Avoid Freezer Overwhelm   47 | How to Adjust to the Flavor of Homegrown Meat and Eggs Before You Raise Your Own   45 | Health Benefits of Ruminant Red Meat, Grass-Fed vs Grain-Fed, and Special Characteristics of Goat Meat     Get your farm fresh meat here: https://drycreekheritagemeats.com     Join our email list and be first to get updates and special offers:  https://www.getgoatwise.com/insider   Join the FB Community: https://www.getgoatwise.com/community     Connect with me:   Email: millie@drycreekpastures.com   See what's happening on the ranch: https://www.instagram.com/drycreekpastures/

In this episode, our new host, Randee Donovan, sits down with Annelieke Van Ooij, Product Development Director, and Alex Brewer, Regulatory Affairs Director, as they guide us through all things product reformulation. From increased synthetic dye bans and ongoing FDA updates, shifting regulations are forcing brands to rethink their product formulation. Our experts break down today's evolving regulatory landscape and provide technical guidance that will help you formulate without compromising on taste.

Flavor Of Heaven - feat. Trent Lowe (07-13-2025 AM) by Sundown Church

We discuss the bourbon flavor wheel published by The Council of Whiskey Masters. Then hold on tight, we close out part 2 with some top notch bourbons!

Ok we have talked stills in the past. But never 3 chamber stills. They are unique and different and tend to make a very oily and viscous whiskey. Check it out, sorry it was raining hard in the shed so the mic might be a little hot or laggy. I tried to clean it up.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanA three-chamber still is a type of distillation apparatus, historically used for producing whiskey, particularly rye, in the mid-1800s and early 1900s. It features three separate chambers stacked vertically, each with a specific role in the distillation process. These stills are known for producing a heavier-bodied, aromatic spirit due to the way they extract flavor compounds. Here's a breakdown of the three-chamber still:Design:The still consists of a tall, column-like structure, often made of wood or copper, divided into three chambers. Function:Freshly fermented mash (or distiller's beer) is fed into the top chamber. Steam, generated from the bottom chamber, heats the mash, and vapor containing alcohol and flavor compounds rises to the next chamber. Each chamber has a valve for liquid to flow down to the chamber below. Extraction:The bottom chamber, initially filled with water and then with spent mash, is where steam extracts heavier oils and flavor compounds. Output:The vapor from the bottom chamber then passes through the middle and top chambers, stripping out alcohol and flavor from the mash in each. Historical Use:Three-chamber stills were popular for producing rye whiskey in the mid-1800s but largely disappeared after Prohibition. Why they are used:Flavor profile:Three-chamber stills are known for producing a heavy-bodied, oily, and aromatic spirit, often with lavender-like notes, making them suitable for rye whiskey. Efficiency:The design allows for efficient extraction of flavor compounds from the mash, resulting in a flavorful distillate. Batch process:Three-chamber stills are typically used in a batch process, meaning they are not continuously running, allowing for careful fractionation of heads, hearts, and tails. Modern Revival:Three-chamber stills are making a comeback in some distilleries as distillers seek to recreate the unique flavor profiles of pre-prohibition spirits. Leopold Bros is a notable example of a distillery reviving this style, using a meticulously engineered three-chamber still to produce their signature Three Chamber Rye. Leopold Bros Three Chamber RyeThe Revivial of a Lost American TraditionLeopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and grew the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey. ​The 2022 summer release of the Three Chamber Rye is a Single Barrel offering. Todd Leopold worked through our dunnage warehouse, searching for the best barrels that are at least 5 years old.He found some commonalities: rich aromas of peanut shell, maple syrup, cocoa nibs, and hazelnuts followed by wafts of fruits like plum, cherries, apricot and orange marmalade. In the finish, you will find the floral notes that are the hallmarks of Three Chamber Rye: lavender, rose, elderflower, and chamomile. Each barrel he selected has differing intensities of these notes and thus every bottle from this collection is marked with the barrel number and the date the barrel was filled. We hope you enjoy this rebirth of an American classic as much as we enjoyed making it.

In the (slightly altered) words of Shakespeare: “To smoke or not to smoke, that is the question.” Most of us have a special cigar tucked away in the humidor—maybe it was a gift, maybe a rare find—but for one reason or another, we just can't bring ourselves to light it up. Some say you should smoke and enjoy it; others argue there's value in simply owning it, admiring it from time to time. On this episode, Robby and Randy explore this debate and break out a few special cigars and spirits of their own to put theory into practice. Pairings Randy: Classic Martinez Cocktail & Fuente Fuente OpusX 20 Years Celebration

This is an all Tucson High Badger Episode! First, we'll talk with Ronnie Huerta, former probation officer and now a realtor. Then, we'll talk to Dr. Jesus Bernal of Mueve Flex stretch clinic.

Fluent Fiction - Italian: Blending Success: A Roastery's Bold Flavor Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-07-10-22-34-02-it Story Transcript:It: Nel cuore dell'estate, quando il sole avvolgeva tutto con il suo calore splendente, la torrefazione di Luca e Giulia brulicava di attività.En: In the heart of summer, when the sun enveloped everything with its bright warmth, Luca and Giulia's roastery buzzed with activity.It: L'aria era satura di profumi ricchi e terrosi dei chicchi di caffè in torrefazione.En: The air was saturated with rich, earthy aromas from the roasting coffee beans.It: I sacchi di caffè, provenienti da ogni parte del mondo, occupavano ogni angolo, testimoni silenziosi delle lunghe ore di lavoro che seguivano.En: Coffee sacks from every part of the world occupied every corner, silent witnesses to the long hours of work that followed.It: Luca era intento davanti alla macina, lo sguardo concentrato e serio.En: Luca was intent in front of the grinder, his gaze focused and serious.It: Non era un giorno qualunque.En: It was not just any day.It: Il futuro della loro torrefazione dipendeva dall'evento di degustazione imminente.En: The future of their roastery depended on the upcoming tasting event.It: Voleva creare la miscela perfetta, qualcosa che avrebbe fatto parlare i critici e conquistato nuovi clienti.En: He wanted to create the perfect blend, something that would get the critics talking and win over new customers.It: Ma trovare l'equilibrio giusto tra i sapori si stava dimostrando più arduo del previsto.En: But finding the right balance of flavors was proving more challenging than expected.It: Accanto a lui, Giulia si muoveva con la grazia di chi è abituato a prendere decisioni rapide.En: Next to him, Giulia moved with the grace of someone accustomed to making quick decisions.It: Anche lei sentiva la pressione, ma non lo lasciava trasparire.En: She too felt the pressure, but she didn't let it show.It: Aveva fiducia in Luca, pur serbando dentro la preoccupazione silenziosa per le difficoltà finanziarie che minacciavano la torrefazione.En: She trusted Luca, though she harbored a silent worry about the financial difficulties threatening the roastery.It: "Luca, che ne pensi di provare questa combinazione?"En: "Luca, what do you think about trying this combination?"It: suggerì Giulia, indicando un sacco di chicchi provenienti dal Brasile accanto a uno etiope.En: suggested Giulia, pointing to a sack of beans from Brazil next to an Ethiopian one.It: La proposta era audace, un mix che nessuno aveva mai tentato nella loro piccola torrefazione.En: The proposal was bold, a mix no one had ever attempted in their small roastery.It: Luca esaminò i chicchi attentamente.En: Luca examined the beans carefully.It: C'era qualcosa di allettante nell'idea.En: There was something enticing about the idea.It: Con un respiro profondo, accettò la sfida.En: With a deep breath, he accepted the challenge.It: Passarono ore, un susseguirsi di assaggi e aggiustamenti, finché non furono entrambi soddisfatti.En: Hours passed, a succession of tastings and adjustments, until they were both satisfied.It: La nuova miscela aveva un sapore unico, una sinfonia di aromi freschi e inaspettati.En: The new blend had a unique flavor, a symphony of fresh and unexpected aromas.It: Tuttavia, la tensione non li abbandonò.En: However, the tension didn't leave them.It: Il giorno dell'evento si avvicinava rapidamente.En: The day of the event was approaching quickly.It: Il momento della degustazione giunse finalmente.En: The moment of the tasting finally arrived.It: La torrefazione era piena di gente, tra cui critici noti per il loro palato esigente.En: The roastery was full of people, including critics known for their demanding palates.It: Luca osservava nervosamente mentre i primi assaggiatori sollevavano le tazze, scrutando le loro espressioni.En: Luca watched nervously as the first tasters raised their cups, scrutinizing their expressions.It: Alcuni sembravano perplessi, altri sembravano trovare qualcosa di interessante nel sapore.En: Some looked puzzled, others seemed to find something interesting in the flavor.It: Giulia si avvicinò, posandogli una mano confortante sulla spalla.En: Giulia approached, placing a comforting hand on his shoulder.It: "Abbiamo fatto del nostro meglio," disse, cercando i suoi occhi con un sorriso incoraggiante.En: "We did our best," she said, meeting his eyes with an encouraging smile.It: In quel momento, un critico di spicco si avvicinò, una scintilla di approvazione nei suoi occhi.En: At that moment, a prominent critic approached, a spark of approval in his eyes.It: "Questa miscela è intrigante," dichiarò, "un equilibrio perfetto tra l'acidità e il corpo."En: "This blend is intriguing," he declared, "a perfect balance between acidity and body."It: L'applauso che seguì riempì la stanza.En: The applause that followed filled the room.It: Luca e Giulia si scambiarono uno sguardo di sollievo mista a gioia.En: Luca and Giulia exchanged a glance of relief mixed with joy.It: Avevano raggiunto il loro obiettivo.En: They had achieved their goal.It: Oltre a nuovi clienti interessati, la loro sinergia aveva aperto nuove possibilità per il futuro.En: In addition to new interested customers, their synergy had opened new possibilities for the future.It: Usciti dalla torrefazione, il sole del tardo pomeriggio li avvolse in un abbraccio caldo.En: As they left the roastery, the late afternoon sun enveloped them in a warm embrace.It: Luca sentiva di aver finalmente trovato la fiducia nei suoi istinti, mentre Giulia sapeva che i rischi erano stati ben calcolati.En: Luca felt he had finally found confidence in his instincts, while Giulia knew the risks had been well calculated.It: Insieme, sorridevano al futuro che li attendeva, più uniti e forti che mai.En: Together, they smiled at the future that awaited them, more united and stronger than ever. Vocabulary Words:the heart: il cuoreenveloped: avvolgevathe roastery: la torrefazionebuzzed: brulicavasaturated: saturaearthy: terrosithe grinder: la macinathe gaze: lo sguardoupcoming: imminentethe blend: la miscelabold: audaceenticing: allettantethe challenge: la sfidathe succession: il susseguirsiscrutinizing: scrutandopuzzled: perplessia spark: una scintillaintriguing: intrigantethe applause: l'applausothe relief: il sollievosynergy: sinergiathe afternoon: il pomeriggioconfidence: fiduciainstincts: istinticalculated: calcolatiunited: unitistronger: fortitasting: degustazionethe critic: il criticounexpected: inaspettati

How does a “flavor drop” every month, pop culture infusions, and a unique loyalty program help 16 Handles thrive in the frozen yogurt game? CEO Neil Hershman shares his journey from franchisee to CEO, the secrets behind flavor innovation, why customer reviews matter, and how modern marketing powers franchise growth. Discover lessons in loyalty, operations, and brand building—plus the scoop on what it takes to scale in a crowded dessert market. 16 Handles More about the episodeTheme Music by Ali Schwartz and Meserole Sound

Earlier today Adam Carter said his favorite ice cream flavor is mint chocolate chip. Who hurt him?

We have Scott Tilley with TRAK Therapeutic Ranch for Animals and Kids. And special guest SMOOCH the mini donkey. Talking about the special mission of helping kids and the community.Then we'll spend time with Chris Cummings of Doxa Church. His church is in the heart of Tucson. We'll talk about the challenges of starting a church in the middle of Tucson.

It’s National Ice Cream Month! You can make it your mission to try a new ice cream flavor thanks to the partnership between Wisconsin 4-H and Cedar Crest Ice Cream. The Cedar Crest Ice Cream Flavor Creation Contest encourages 4-H groups to work together to develop and name a flavor. You can find the winner at a parlor near you today. Shannon Simon is the marketing manager for Cedar Crest Ice Cream – a Wisconsin-based company serving parlors and retailers across the Midwest. She raves about this year's winner, "Demo Derby" created by Sunnyside Climbers 4-H. It includes chocolate ice cream dented with chocolate cookie crumbles, smashed M&M’s, and swirled with chocolate fudge, and it will be available in ice cream parlors and scoop shops until supplies run out.See omnystudio.com/listener for privacy information.

On today's episode of Finding Freedom John discusses the tragic flooding in Texas, the DOJ's conclusion that there is no Epstein list and the foreign flavor in the brand new America Party. We have a new show on Lions of Liberty! The Politicks Podcast! Be sure to subscribe to the standalone Politicks Podcast feed. This is the absolute best way to support the show! Listen and subscribe on Apple Podcasts and Spotify. And remember, they're all Blood Suckers! Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of Finding Freedom John discusses the tragic flooding in Texas, the DOJ's conclusion that there is no Epstein list and the foreign flavor in the brand new America Party. We have a new show on Lions of Liberty! The Politicks Podcast! Be sure to subscribe to the standalone Politicks Podcast feed. This is the absolute best way to support the show! Listen and subscribe on Apple Podcasts and Spotify. And remember, they're all Blood Suckers! Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

I recently spoke with Katie Azevedo of School Habits. Having taught in both public and private school systems, Katie has seen firsthand how our students are expected to learn, but they are rarely given the tools or strategies to do so. Since 2006, she has personally coached thousands of students, one-on-one, on standardized tests (SAT/ACT, SSAT, GRE), application essays, study skills, executive functions, and writing and reading instruction. Katie works with students in grade 6 through graduate school, as well as adults looking to further their work productivity habits. In our conversation, Katie explains what studying IS and what studying IS NOT. She provides ideas to help students improve their study habits and also discusses how studying in college often differs from the study skills that may have worked in high school. Katie also talks about some of the systems that students need in place to support their study habits. And Katie even tells us about the most overlooked skill that students need for success - and that skill may surprise you! You can access her free training, How to Help Your Student Handle School Like a Pro Without Study Frustration, Assignment Overwhelm, or All the Drama, here: https://www.schoolhabitsuniversity.com/freetraining Finally, please check out Katie's fantastic podcast, Learn and Work Smarter. ---------- Did you know that when our kids turn 18, we lose the legal ability to help them in medical and financial emergencies? If your child is turning 18, whether they are going away to college or remaining at home, please consider getting a Power of Attorney in place. You can use my discount code, ScholarshipCoach20, to take 20% off the total price at Mama Bear Legal Forms. ---------- This Week's Featured Scholarships: $1000 Strong Work Ethic Scholarship $1500 Flavor of the Month Scholarship $1000 MoolahSPOT Scholarship $1000 Courage to Grow Scholarship $2000 Bachus & Schanker Scholarship $1000 Appily Easy Money Scholarship ---------- Unlock your student's potential with the Scholarship Navigator Program, a comprehensive program designed to jumpstart their scholarship journey and provide invaluable ongoing support. With our program, your student will gain access to a personalized list of scholarships tailored to their unique profile, ensuring they can apply for opportunities that resonate with their passions and experiences. But we don't stop there! Your student will receive expert guidance on their scholarship applications and essays, including personalized reviews, constructive feedback, and editing assistance from Dave the Scholarship Coach. Both students and parents can take advantage of direct support for all scholarship-related questions, available through email and exclusive client-only Zoom meetings. We proudly offer Scholarship Navigator programs for college students and high school students in the Class of 2026, Class of 2027, as well as for sophomores and freshmen. Empower your student to seize their future—enroll today!   ---------- Subscribe to our free newsletter, Your Daily Scholarship, here: https://nodebtcollege.substack.com/  

On today's episode of Finding Freedom John discusses the tragic flooding in Texas, the DOJ's conclusion that there is no Epstein list and the foreign flavor in the brand new America Party. We have a new show on Lions of Liberty! The Politicks Podcast! Be sure to subscribe to the standalone Politicks Podcast feed. This is the absolute best way to support the show! Listen and subscribe on Apple Podcasts and Spotify. And remember, they're all Blood Suckers! Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Pirates discuss coffee and the different styles, brands, and favorite way to drink it. 

Send us a textIn this episode, we unpack Beyond Meat's bold new product that intentionally doesn't taste like meat, dig into the labor disputes and alleged union-busting at Rebel Cheese in Austin, and break down why Texas just banned lab-grown meat. It's messy, it's political, and it's all plant-based.

Tural Hassanov is a celebrated beverage director with experience running luxury hotel and bar programs all across the world. Known for crafting unique, geographically & culturally specific drink experiences, and once scaring off sharks with limes, he brings equal part skills and story to every glass

Let's shake up a Mojito with a unique twist! On this week's episode of Flavor Odyssey, we're wrapping up our series on classic cocktail variations. Join Robby and Randy as they explore the Mojito, tweaking the recipe for a fresh take, and pair it with the perfect cigar. Pairings Randy: Hibiscus Basil Mojito & Casa Fuente

A surprise lineup of teenage taste-testers takes over the B-Team Podcast as Josh welcomes Hunter Gowen, founder of Honeybean Ice Cream, for a delicious exploration of entrepreneurship and artisanal ice cream in Bentonville.The episode transforms into an educational ice cream flight as Hunter shares his remarkable journey from mechanical engineer to ice cream innovator. With candid humor, he reveals how a simple text message to his accounting-minded wife evolved into a thriving business, highlighting the challenges of marital entrepreneurship and the creative problem-solving required to launch a food truck enterprise.What separates Honeybean from ordinary ice cream becomes deliciously apparent as Hunter breaks down the science behind super-premium ice cream (14% milk fat) and his decision to incorporate Arkansas honey into every flavor. Our teenage panel, comprised of Matt and I's daughters, provides authentic, enthusiastic reviews as they sample unique creations like "30,000 Feet" (Biscoff cookie with cookie butter), "Grandy's Medicine" (chocolate named for his grandfather), and "Wild Sweet Williams" (Earl Grey tea with blackberry and dark chocolate).Beyond flavors, Hunter demonstrates the strategic thinking that's propelled Honeybean's growth – from private events to restaurant partnerships to their physical location on 5th Street. His business philosophy of "say yes and figure it out" embodies the entrepreneurial spirit, while his three-day production process reveals the craftsmanship behind each scoop. The conversation illuminates both the technical aspects of premium ice cream production and the heartfelt storytelling that makes each flavor memorable.Ready to experience Bentonville's sweetest success story? Visit Honeybean at 5th and J Street, Thursday through Sunday, and discover why these handcrafted flavors are becoming a Northwest Arkansas favorite. Follow @honeybeanicc on Instagram to track their journey from food truck dream to dessert destination.

Co-Host Will Peña of Estrella Insurance. Today the show will include four members of Business Association of Tucson  (BAT). First we will spend time with Richard Harris, owner of Facilities Installation Company. He loves what he does for work, but he also loves his adventures during his off time.The next guest will be Charles Heller of Liberty Watch Radio. On the eve of America's celebration of Independence Day, we will talk with Charles about the real meaning of Independence Day, not just hot dogs and fireworks.

Farm owner Diane Gooding, Liz Bauer of Garston Hops and Alex Nowell, Mellotone Beer Project brewer and CLS Farms consultant, discuss how the partnership between brewers and growers has evolved in the past 20 years. Learn about the role terroir and farm practices play in hop aroma and flavor, and how the industry is adjusting to a slowdown in hop sales. Moderated by Stan Hieronymus.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code THINKBEER for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: Stan HieronymusGuests:  Diane Gooding, Liz Bauer, and Alex NowellSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Tags: Hops, IPA, Oregon, Washington, Idaho, New Zealand, Farming, Flavor, AromaPhoto: John Holl

Matt Graham talks AI and food and flavor trends on the latest episode of the Marketer's Brief Podcast

Oreo has a new flavor, and many consumers want it to be permanent. Try the new Selena Gomez Oreo and let us know what you think. But first, Chicago O'Hare may be the first airport with a gay bar and Kim Jong-Un opens a beach resort in the People's Paradise known as North Korea. Don't get too excited, foreign tourists are not yet welcome. Apple Podcasts: apple.co/1WwDBrC Spotify: spoti.fi/2pC19B1 iHeart Radio: bit.ly/4aza5LW YouTube Music: bit.ly/43T8Y81 Pandora: pdora.co/2pEfctj YouTube: bit.ly/1spAF5a Also follow Tim and John on: Facebook: www.facebook.com/focusgroupradio

First we're spending time with Amanda Wiggins, President and CEO of Marana Chamber. She'll tell us where the chamber is and where it's going in the future.Then we are joined by our friend Reggie Geary. We'll talk about playing basketball at the University of Arizona for Lute Olson. Then pursuing his playing and coaching career around the globe.

In this engaging episode of Shark Theory, Baylor Barbee dives into the transformative power of understanding and embracing one's unique identity amidst the rapidly changing landscape of AI and technology. He recounts his recent experience speaking at a founders conference, where he emphasizes the importance of personal connection and authentic self-presentation in business. The discussion navigates how individuals can achieve high performance by focusing inward and harnessing their personal strengths. In an era where AI often takes center stage, Baylor underscores the significance of maintaining consistency and authenticity. Listeners will find valuable lessons on embracing their unique "flavors," shaking up their daily routines to reignite passion, and letting go of the need to appeal to everyone. Baylor crucially advises against changing oneself to fit others' expectations, advocating instead for celebrating one's individuality to attract and resonate with the right audience. Through the lens of his books, Baylor talks about embracing all aspects of oneself, turning perceived weaknesses into strengths, and appreciating those who support and grow with you. Key Takeaways: Embrace Authenticity: Success comes from appealing to those who resonate with your unique flavor, rather than trying to be something for everyone. Shake Up Your Routine: Like settling juice, shake up your life to rediscover full flavor and regain the edge you might feel you've lost. Celebrate All Aspects of Yourself: Accept and leverage both your positives and negatives as parts of your growth and identity. Focus on Supporters: Concentrate on those who are present and supportive, rather than those who walk away or fail to engage. Personal Growth in the AI Age: Position yourself as a consistent and authentic brand, even when technology threatens to distract or redefine normative identities. Notable Quotes: "The quickest way to succeed, especially in business, is not to appeal to everybody." "Be all of your full flavor. Be too much of something." "Quit having these civil wars in your mind and in your heart." "In order to get full flavor, to get the best taste, you have to shake it up." "So many people are spending their time just wishing the right person would have been in the room."

Hi friends!  Today we're talking about how to avoid overwhelm and make real progress on your journey to healthier food, self-sufficiency and homesteading.  We'll talk about the power of focusing so that your progress is sustainable over the long term, creating real impact and lasting change in your life.  Let's get to it!   All the Best! Millie     Mentions:   04 | Avoiding Homestead Comparison:  The “Good, Better, Best” of Homesteading and Your Definition of Best   Related Episodes:   47 | How to Adjust to the Flavor of Homegrown Meat and Eggs Before You Raise Your Own   49 | 3 Strategies to Make the Best Use of Bulk Meat Storage and Avoid Freezer Overwhelm       Get your farm fresh meat here: https://drycreekheritagemeats.com     Join our email list and be first to get updates and special offers:  https://www.getgoatwise.com/insider   Join the FB Community: https://www.getgoatwise.com/community     Connect with me:   Email: millie@drycreekpastures.com   See what's happening on the ranch: https://www.instagram.com/drycreekpastures/

I am re-releasing one of our most talked about episodes because EVERYONE needs to hear this. So if you missed it or would like a "re-visit" (as we call it in wine tasting)... I'm bringing one of our first and most popular episodes to the top of our now 80 episode catalog!I first met Dr Hoby Wedler when he led my wine education team and I through his signature “Tasting in the Dark” experience. We were blindfolded and tasting the wines we thought we knew very well, in a whole new light (or lack thereof). Dr. Hoby Wedler is a Chemist, Sensory Expert, Motivational Speaker and Entrepreneur who happens to be blind since birth.After your virtual time with Hoby, you'll have a new perspective on how to take in the world around you, especially when it comes to things like Seeing Flavor and Tasting Color!You'll hear about: The call from Francis Ford Coppola that inspired him to create Tasting in the DarkHis first chemistry teacher who questioned how chemistry would “work for him”, until he told her “No one can see atoms”…. (Mic drop)His thought on the questions around the health benefits of wineHow he identifies colorHis uncensored reaction when I snuck my newly released 2021 Sollevato Sangiovese into our “blind tasting”You can find and follow Hoby here!www.hobywedler.comIG: @hobywedlerEmail him at hoby@hobywedler.comGet our Sip Spotlight Wines Here!Wine #1- Hoby's Choice: Chianti ClassicoWine #4 -The trick I played on him with my own wine: Sollevato SangioveseIf you'd like to Support the Podcast, you can buy me or Hoby a glass of wine, we would be so grateful!Nikki's Links:Follow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!My Super Tuscan Inspired Blend, Sollevato "Fortunato" is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!Our 2022 Sollevato Sangiovese just took the Gold Medal at the Sunset International Wine Competition! Get yours here! (Use the code PODLISTENER for 10% off.)Enjoy some of MY FAVORITE THINGS from our Sponsors:You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and...

This week the gang creams it up and powers up with Kirby ketchup in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks     -- Snack News: Lay's Announces 'Do Us a Flavor' Competition Winner: See the $1M Prize-Winning Flavor (Exclusive): https://people.com/lays-announces-do-us-a-flavor-competition-winner-11755292  Nintendo's Kirby Teams up With Heinz for Limited-Edition Ketchup: https://hypebeast.com/2025/6/nintendo-kirby-heinz-japan-limited-edition-ketchup-collaboration-release-info  Philadelphia Shakes Up the Iconic Dirty Martini with New Philly-tini Olives: https://ir.kraftheinzcompany.com/news/philadelphia-shakes-up-the-iconic-dirty-martini-with-new-philly-tini-olives/94f04a68-53fc-412c-b18c-f837be22bf05  Cup Noodles Releases Its Briniest Flavor Yet — and It's Kinda Genius: https://www.foodandwine.com/cup-noodles-dill-pickle-flavor-11754031 Locate Lauren on Twitter (@rawrglicious) and Bluesky(@rawrglicious.bsky.social‬)! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Instagram (@shoresofpluto)! Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/  Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/ 

On Today's Menu:

We step into the world of premium winegrowing with two of Sonoma County's most respected vineyard leaders.First, we hear from Jake Terrell, Director of Vineyards at St. Francis Winery, who shares how his viticulture background and years managing vineyards like Monte Rosso have shaped his approach to sustainable farming. Jake outlines how timing, precision, and green practices drive quality grape production. He also discusses his role in revising the Code of Sustainable Winegrowing Practices, showcasing his leadership in building a more environmentally conscious wine industry.Then, we're joined by Glenn Proctor of Puccioni Ranch & Vineyards, whose winemaking heritage dates back to 1904. Glenn gives us a rare look at the art of letting the vineyard speak for itself, drawing on a century of family knowledge and old-vine farming. We also explore his broader experience in the wine industry — from leadership roles at Beaulieu Vineyard (BV) and Sterling, to becoming a partner at The Ciatti Company, the world's largest grape and bulk wine brokerage.Together, Jake and Glenn reflect on the evolution of the wine business, how sustainability and tradition are converging, and what the future holds for vineyard operations amid changing climate, consumer demand, and labor dynamics.Listeners will walk away with an appreciation for what it means to farm for flavor, legacy, and longevity — and how lessons from the vineyard apply to agriculture across the board. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

Today's guest is Aleks Rybchinskiy, a truly gifted somatic therapist, Master CHEK practitioner, and co-founder of Primal Fusion Health. Aleks is a living example of what it means to be in harmony with your mind, body, and spirit—and in this conversation, he shares the blueprint for reclaiming your primal vitality in a modern world that often strips it away.We go deep into the power of breath, movement, cold exposure, and emotional integration, not as hacks but as sacred rituals rooted in lineage and wisdom. Aleks also breaks down how trauma is stored in the fascia, why movement and somatic work are essential to healing, and how working with sacred plants or extreme environments like ice baths can be potent catalysts when integrated responsibly.If you've ever felt disconnected from your body, overwhelmed by life, or out of sync with nature—this episode will serve as both a wake-up call and a roadmap back to wholeness. Visit eatberski.com/luke and use code LUKE to save 10%.DISCLAIMER: This podcast is for educational purposes only and not intended for diagnosing or treating illnesses. The hosts disclaim responsibility for any adverse effects from using the information presented. Consult your healthcare provider before using referenced products. This podcast may include paid endorsements.THIS SHOW IS BROUGHT TO YOU BY:JUST THRIVE | Head to justthrivehealth.com and use code LUKE20 to save 20%. MAGNESIUM BREAKTHROUGH | You can use the code LUKE10 for 10% off at bioptimizers.com/luke.SUNLIGHTEN | Save up to $600 when you go to lukestorey.com/sunlighten and use code LUKESTOREY in the pricing form.QUANTUM UPGRADE | Get a 15 day free trial with code LUKE15 at lukestorey.com/quantumupgrade.MORE ABOUT THIS EPISODE:(00:00:00) The True Meaning of Masculinity in a Confused Culture(00:28:31) Reclaiming the Truth About Organ Meats(00:49:21) Scaling Organ Meats & Decoding Food Label Lies(00:57:45) Vaccine Controversies, Ethical Meat, & Sacred Food Practices(01:14:03) Bile Shots, Gallbladders, and the Power of Detox(01:22:50) Mega-Dosing Organ Meats, Minerals, & the Truth About Toxicity(01:40:47) How “Healthy” Foods Are Secretly Harming You(02:10:15) Solving the Preservative Puzzle in Meat SticksResources:Website: eatberski.com Website: primalfusionhealth.com Instagram: instagram.com/health.performance.engineer Facebook: facebook.com/eatberski Twitter: x.com/eatberski TikTok:

If you've ever wondered what mole poblano is—or why it's considered by many to be Mexico's national dish—this episode is for you. We talk about the ingredients that make it so complex, its colonial and pre-Hispanic roots, and how it's typically served during major celebrations like weddings and New Year's. From our own tasting experiences to the endless variations across regions, we explore what makes mole more than just food—it's a reflection of Mexico's history and identity.Key Takeaways:Learn about the fascinating legends behind the invention of mole poblano and how it evolved over time.Discover what goes into making this richly flavored dish—from chiles and spices to chocolate and even tortillas.Understand why mole poblano holds such a special place in Mexican culture and how it brings people together during important celebrations.Relevant Links And Additional Resources:192 – Los 7 Moles Oaxaqueños | The 7 Oaxacan MolesLevel up your Spanish with our Podcast MembershipGet the full transcript of each episode so you don't miss a wordListen to an extended breakdown section in English going over the most important words and phrasesTest your comprehension with a multiple choice quizIf you enjoy Learn Spanish and Go, please consider subscribing, rating, and reviewing our podcast on Apple Podcasts, Spotify, Google Podcasts, or Pandora. This helps us reach more listeners like you. ¡Hasta la próxima!Support the show

We're talking grill season like you've never heard it before with Good Housekeeping's Kate Merker Good Better Best, The Not Old Better Show, Good Housekeeping Interview Series

Today, Josh and Nicole are talking about all the cooking rules celebrity chefs have touted over the years, like fat equaling flavor. Is there truth to all their claims? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices