Podcasts about Flavor

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

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

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

On this final epsiode of the 2-part food special, we welcome back Dr. David Shields, known as "The Flavor Saver," as he shares even more interesting food stories.Follow us on Take on the South socials!https://linktr.ee/sostatuscGo checkout the Savers orf Flavor show! (Available now)https://www.pbs.org/show/the-savers-of-flavor/#podcast #food #corn #history

On today's show we welcome David Corrado of Tucson Hearts of Gold Foundation. David will talk about his history, the history of the foundation and the mission of the foundation. Next, we welcome Amber Eghtesadi, incoming president of Foothills Club of Tucson. We'll talk about the various events that the Foothills Club puts on to benefit children in southern Arizona.

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

The Sawkar Salute: Bringing a World Cup flavor to Brooklyn Park. full 70 Mon, 22 Jun 2026 13:11:53 +0000 tOVUxeRXUDDRS0zqQOAoB2ekB6FOnPNp news The Morning News with Vineeta Sawkar news The Sawkar Salute: Bringing a World Cup flavor to Brooklyn Park. Vineeta Sawkar brings you the day's most important and impactful news stories, talks with the news-makers and influencers we need to hear from, and brightens your day with fun anecdotes and stories along the way. Add in the latest weather, traffic, and sports…it's the best way to start the day! © 2026 Audacy, Inc. News https://player.amperwavepodc

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

The Sawkar Salute: Bringing a World Cup flavor to Brooklyn Park. full 70 Mon, 22 Jun 2026 13:11:53 +0000 tOVUxeRXUDDRS0zqQOAoB2ekB6FOnPNp news The Morning News with Vineeta Sawkar news The Sawkar Salute: Bringing a World Cup flavor to Brooklyn Park. Vineeta Sawkar brings you the day's most important and impactful news stories, talks with the news-makers and influencers we need to hear from, and brightens your day with fun anecdotes and stories along the way. Add in the latest weather, traffic, and sports…it's the best way to start the day! © 2026 Audacy, Inc. News https://player.amperwavepodc

Warlocks are the only class where the phrase "I signed a terrible contract and somehow came out ahead" counts as a character concept. By level 20, your patron has become equal parts sugar daddy, eldritch therapist, and extended warranty scammer. Somewhere between your third Eldritch Invocation and your fourth existential crisis, you stop asking whether the power is worth the cost and start asking if your soul came with roadside assistance. Show Notes In the second half of the Warlock deep dive, we continue advancing our example characters from level 5 all the way to level 20, exploring how the class evolves from a reliable blaster into one of the most customizable spellcasters in 2014 D&D 5e. Along the way we discuss new spell options, increasingly specialized Eldritch Invocations, Pact Boon upgrades, and the always-interesting challenge of squeezing maximum value out of a very limited number of spell slots. As the builds mature, we compare different approaches to survivability, damage output, and utility. The conversation highlights how Warlocks reward careful planning while still leaving plenty of room for weird and thematic choices. Whether you're building a Hexblade, Fiend, or something stranger, the class offers countless ways to personalize your character. Naturally, no discussion of Warlocks would be complete without jokes about selling your soul, suspicious contracts, and patrons who definitely read the fine print that you ignored. Between optimization advice and increasingly ridiculous examples, we discover that eldritch power and bad life decisions make an excellent combination. Key Takeaways Level 5 is a major power spike thanks to 3rd-level spells and additional Eldritch Invocation options. Invocations continue to define a Warlock's identity throughout higher levels. Pact Boons and invocation choices can dramatically change how two Warlocks of the same subclass play. Short rests remain essential because Pact Magic depends heavily on recovering spell slots frequently. Gift of the Ever-Living Ones and other defensive options can greatly improve survivability. Blade-focused builds use options like Thirsting Blade to keep pace with martial classes. Mystic Arcanum provides access to powerful high-level spells without changing the core Pact Magic system. Warlocks excel when players specialize rather than trying to do everything at once. The class rewards planning and understanding how individual features interact. Flavor and mechanics blend exceptionally well, making Warlocks one of the most thematic classes in 5e. Welcome to the RPGBOT Podcast. If you love Dungeons & Dragons, Pathfinder, and tabletop RPGs, this is the podcast for you. Support the show for free: Rate and review us on Apple Podcasts, Spotify, or any podcast app. It helps new listeners find the best RPG podcast for D&D and Pathfinder players. Level up your experience: Join us on Patreon to unlock ad-free access to RPGBOT.net and the RPGBOT Podcast, chat with us and the community on the RPGBOT Discord, and jump into live-streamed RPG podcast recordings. Support while you shop: Use our Amazon affiliate link at https://amzn.to/3NwElxQ and help us keep building tools and guides for the RPG community. Meet the Hosts Tyler Kamstra – Master of mechanics, seeing the Pathfinder action economy like Neo in the Matrix. Randall James – Lore buff and technologist, always ready to debate which Lord of the Rings edition reigns supreme. Ash Ely – Resident cynic, chaos agent, and AI's worst nightmare, bringing pure table-flipping RPG podcast energy. Join the RPGBOT team where fantasy roleplaying meets real strategy, sarcasm, and community chaos. How to Find Us: In-depth articles, guides, handbooks, reviews, news on Tabletop Role Playing at RPGBOT.net Tyler Kamstra BlueSky: @rpgbot.net TikTok: @RPGBOTDOTNET Ash Ely Professional Game Master on StartPlaying.Games BlueSky: @GravenAshes YouTube: @ashravenmedia Randall James BlueSky: @GrimoireRPG Amateurjack.com Read Melancon: A Grimoire Tale (affiliate link) Producer Dan @Lzr_illuminati

Warlocks are the only class where the phrase "I signed a terrible contract and somehow came out ahead" counts as a character concept. By level 20, your patron has become equal parts sugar daddy, eldritch therapist, and extended warranty scammer. Somewhere between your third Eldritch Invocation and your fourth existential crisis, you stop asking whether the power is worth the cost and start asking if your soul came with roadside assistance. Show Notes In the second half of the Warlock deep dive, we continue advancing our example characters from level 5 all the way to level 20, exploring how the class evolves from a reliable blaster into one of the most customizable spellcasters in 2014 D&D 5e. Along the way we discuss new spell options, increasingly specialized Eldritch Invocations, Pact Boon upgrades, and the always-interesting challenge of squeezing maximum value out of a very limited number of spell slots. As the builds mature, we compare different approaches to survivability, damage output, and utility. The conversation highlights how Warlocks reward careful planning while still leaving plenty of room for weird and thematic choices. Whether you're building a Hexblade, Fiend, or something stranger, the class offers countless ways to personalize your character. Naturally, no discussion of Warlocks would be complete without jokes about selling your soul, suspicious contracts, and patrons who definitely read the fine print that you ignored. Between optimization advice and increasingly ridiculous examples, we discover that eldritch power and bad life decisions make an excellent combination. Key Takeaways Level 5 is a major power spike thanks to 3rd-level spells and additional Eldritch Invocation options. Invocations continue to define a Warlock's identity throughout higher levels. Pact Boons and invocation choices can dramatically change how two Warlocks of the same subclass play. Short rests remain essential because Pact Magic depends heavily on recovering spell slots frequently. Gift of the Ever-Living Ones and other defensive options can greatly improve survivability. Blade-focused builds use options like Thirsting Blade to keep pace with martial classes. Mystic Arcanum provides access to powerful high-level spells without changing the core Pact Magic system. Warlocks excel when players specialize rather than trying to do everything at once. The class rewards planning and understanding how individual features interact. Flavor and mechanics blend exceptionally well, making Warlocks one of the most thematic classes in 5e. Welcome to the RPGBOT Podcast. If you love Dungeons & Dragons, Pathfinder, and tabletop RPGs, this is the podcast for you. Support the show for free: Rate and review us on Apple Podcasts, Spotify, or any podcast app. It helps new listeners find the best RPG podcast for D&D and Pathfinder players. Level up your experience: Join us on Patreon to unlock ad-free access to RPGBOT.net and the RPGBOT Podcast, chat with us and the community on the RPGBOT Discord, and jump into live-streamed RPG podcast recordings. Support while you shop: Use our Amazon affiliate link at https://amzn.to/3NwElxQ and help us keep building tools and guides for the RPG community. Meet the Hosts Tyler Kamstra – Master of mechanics, seeing the Pathfinder action economy like Neo in the Matrix. Randall James – Lore buff and technologist, always ready to debate which Lord of the Rings edition reigns supreme. Ash Ely – Resident cynic, chaos agent, and AI's worst nightmare, bringing pure table-flipping RPG podcast energy. Join the RPGBOT team where fantasy roleplaying meets real strategy, sarcasm, and community chaos. How to Find Us: In-depth articles, guides, handbooks, reviews, news on Tabletop Role Playing at RPGBOT.net Tyler Kamstra BlueSky: @rpgbot.net TikTok: @RPGBOTDOTNET Ash Ely Professional Game Master on StartPlaying.Games BlueSky: @GravenAshes YouTube: @ashravenmedia Randall James BlueSky: @GrimoireRPG Amateurjack.com Read Melancon: A Grimoire Tale (affiliate link) Producer Dan @Lzr_illuminati

Tonight is gonna be Dino Myte ! Dani Mo joins us to talk about Juggalo Championship Wrestling JCW Lunacy returning to Detroit TOMORROW night at The Majestic ! We'll also talk about her debut in Power Slap against the daughter of Rowdy Roddy Piper Teal Piper her time @lodestone_est2025 and more ! Ant of Podders of Destiny is back as well ! As always also available on @bodyslamnet @millionsdotco as well !!#jcwlunacy #powerslap #lodestone #wrestlingFOLLOW & SUBSCRIBE – KNOCKOUTS AND 3 COUNTSBringing you the best in Combat Sports and Pro Wrestling – available everywhere!YouTube (Live Tues & Thurs 9PM EST): http://www.youtube.com/c/Knockoutsand3CountsFacebook (Live Tues & Thurs 9PM EST): https://www.facebook.com/knockoutsand3countsApple Podcasts: https://podcasts.apple.com/us/podcast/knockouts-and-3-counts/id1446923286Spotify: https://open.spotify.com/show/3OpvW0QHBe3uRc3D0pbORt?si=33935ad9669146d3Twitter/X: https://twitter.com/ko3cpodInstagram: https://www.instagram.com/ko3cpod/TikTok: https://www.tiktok.com/@ko3cpodMerch, Streams & Videos (Millions): https://millions.co/kyle-collisonIf you love what we do at KO3C, support us by grabbing merch or ordering a personal video at Millions.co.We go LIVE every Tuesday and Thursday at 9 PM EST — bringing you interviews, breakdowns, and the real talk you won't hear anywhere else.Want dope clips of your podcast ? https://www.opus.pro/?via=Ko3C

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

What is the best baseball snack of all time? In this episode of the Kid Cave Podcast, Hutson takes over and creates his own tournament bracket featuring some of the most popular Big League Chew and sunflower seed flavors ever made. Together, Dan and Hutson debate every matchup, make their picks, and crown a champion. Will Grape Big League Chew prove why it's a dugout favorite? Can classic sunflower seed flavors like Ranch, Dill Pickle, and Parmesan Garlic hold off some of the newer contenders? Along the way, you'll hear plenty of baseball talk, friendly father-son banter, surprising upsets, and a few controversial picks that might leave baseball fans shaking their heads. ⚾ Which Big League Chew flavor is the GOAT?

Fluent Fiction - Italian: Tradition Meets Innovation: A Culinary Adventure of Flavor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-06-17-22-34-01-it Story Transcript:It: Il sabato pomeriggio del centro commerciale era vivo e allegro.En: The Saturday afternoon at the mall was lively and cheerful.It: La gente camminava per le corsie, i carrelli pieni di verdure fresche e delizie italiane.En: People walked through the aisles, carts full of fresh vegetables and Italian delights.It: Lorenzo camminava diritto, la lista della spesa in mano, scritta con precisione.En: Lorenzo walked straight, shopping list in hand, written with precision.It: "Ho promesso alla nonna che avrei continuato la tradizione," pensava mentre cercava i pomodori maturi per la salsa.En: "I promised grandma that I would continue the tradition," he thought as he searched for ripe tomatoes for the sauce.It: Accanto a lui c'era Giovanna, con gli occhi curiosi.En: Beside him was Giovanna, with curious eyes.It: Amava i colori vibranti di peperoni e melanzane, immaginando nuove combinazioni di sapori.En: She loved the vibrant colors of peppers and eggplants, imagining new combinations of flavors.It: "E se cambiassimo un po' la ricetta?"En: "What if we changed the recipe a little?"It: propose, indicandole con entusiasmo.En: she suggested, pointing with enthusiasm.It: Lorenzo si fermò, guardando la lista e poi Giovanna.En: Lorenzo stopped, looking at the list and then at Giovanna.It: "La tradizione è importante," insistette.En: "Tradition is important," he insisted.It: "Voglio onorare la nonna con i suoi piatti, proprio come li faceva."En: "I want to honor grandma with her dishes, just as she made them."It: Il dialogo si intensificò finché non si fermarono davanti a un cespo di basilico profumato.En: The dialogue intensified until they stopped in front of a fragrant basil bush.It: Il profumo li calmò.En: The scent calmed them.It: Giovanna propose un compromesso: "Prepariamo i piatti tradizionali, ma con un piccolo tocco di novità, solo su uno."En: Giovanna proposed a compromise: "Let's prepare the traditional dishes, but with a little twist, just on one."It: Dopo un attimo di riflessione, Lorenzo annuì.En: After a moment of reflection, Lorenzo nodded.It: "Possiamo provare sull'antipasto," accettò finalmente con un sorriso.En: "We can try it on the appetizer," he finally agreed with a smile.It: "Una caprese con il tuo tocco speciale."En: "A caprese with your special touch."It: Con la decisione presa, si mossero con maggiore complicità tra le corsie.En: With the decision made, they moved with more complicity through the aisles.It: Giovanna scelse mozzarelle di bufala fresche, mentre Lorenzo sceglieva i pomodori più rossi.En: Giovanna chose fresh buffalo mozzarellas, while Lorenzo selected the reddest tomatoes.It: Insieme trovarono l'equilibrio tra tradizione e innovazione.En: Together they found the balance between tradition and innovation.It: Quella sera, la cucina era piena di risate e profumi.En: That evening, the kitchen was filled with laughter and aromas.It: Mentre Lorenzo cucinava secondo le ricette della nonna, Giovanna mise il suo tocco speciale sulla caprese, aggiungendo ingredienti segreti.En: While Lorenzo cooked according to grandma's recipes, Giovanna added her special touch to the caprese, adding secret ingredients.It: Quando la famiglia si riunì attorno al tavolo, i piatti erano un mix di passato e presente.En: When the family gathered around the table, the dishes were a mix of past and present.It: Il nuovo piatto fu una sorpresa gradita.En: The new dish was a pleasant surprise.It: Lorenzo guardò Giovanna e capì che, a volte, c'è bellezza nel cambiare qualcosa di familiare.En: Lorenzo looked at Giovanna and realized that sometimes, there is beauty in changing something familiar.It: Lorenzo scoprì l'importanza di aprirsi a nuove idee, mentre Giovanna imparò a rispettare l'eredità.En: Lorenzo discovered the importance of opening up to new ideas, while Giovanna learned to respect heritage.It: Entrambi trovarono un punto d'incontro, creando una serata speciale da ricordare.En: Both found a meeting point, creating a special evening to remember. Vocabulary Words:the mall: il centro commercialethe aisle: la corsiathe cart: il carrelloprecise: precisionethe pepper: il peperonethe eggplant: la melanzanato imagine: immaginarethe flavor: il saporeto suggest: proporrethe tradition: la tradizioneto honor: onorarethe dish: il piattoto intensify: intensificarefragrant: profumatothe basil: il basilicothe compromise: il compromessothe appetizer: l'antipastothe laughter: le risatethe aroma: il profumoto add: aggiungerethe ingredient: l'ingredienteto gather: riunirsipleasant: graditathe heritage: l'ereditàto respect: rispettarethe meeting point: il punto d'incontroto create: crearethe balance: l'equilibrioripe: maturicurious: curiosi

Lunchtime Live's Reasons to be Happy looks at some of the news stories that you might have missed that will leave you feeling more optimistic.98FM's Cathal O'Sullivan joined Andrea in the studio to put a smile on your faces…

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

Jelly Roll's Divorce, RHONJ Season 15 Drama, Glen Powell's latest PDA Pap-Stroll & the Williams Sisters are back ON the Court!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Big Tuesday show for you today ! Ron Kirk will be co-hosting with me as we welcome Kristen Sharp, President and CEO of Oro Valley Chamber. Then we will be sitting down Chris King, candidate for AZ state senate LD17.

On this Thursday episode, Dr Joe Utash will be co-hosting with Ron Arenas. Our first guest is Rodney Cox of GameTime Recruiting and Consulting. Rodney is a former Arizona State University football player that helps high school athletes and their families navigate the recruiting process for all sports. He gives us a realistic approach to what it takes to go to the next level in college sports. Then, Dr Joe and I will talk about Chiropractic care, staying mobile and healthy as we get older.

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

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

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

What if using less hops made beer more hoppy?  In a series of trials one North Carolina brewery was able to prove, by using advanced hop products, thiol flavors could be boosted through efficient use of ingredients, rather than more-is-better. Better beer.  Better efficiency.  Lower cost.  It's a whole new way to use hops.  And consumers are enthusiastic not only of the flavors, but also the lower price of the beer!On this bonus episode, we are going to talk about thiolized flavor from advanced hop products. Host Don Tse talks with Hopsteiner and NoDa Brewing Company about how NoDa was able to use new products to achieve a unique flavor outcome.GuestsChad Henderson is one of the founding members of NoDa Brewing Company.  He started as the head brewer and became Co-Owner in 2014 after the company's 3rd year anniversary.  Chad's focus with NoDa Brewing Company has been to produce exciting and consistent beer varieties while also looking at increasing brewhouse and production efficiency.  Chad's innovation and product utilization have contributed to multiple awards and increased sales as well as inserting new styles into the market without jeopardizing NoDa's current portfolio.Steve Bradt has enjoyed a long and rewarding career in craft brewing, beginning in 1989 at the newly opened Free State Brewing Co. in Lawrence, Kansas and now extending into the supply side as regional representative for Hopsteiner where a lifelong passion for hops gets a chance to grow in a new direction. Steve has established and maintained a strong relationship to the brewing community as brewer, beer judge, writer, and through service and leadership in the Brewers Association, Master Brewers Association of the Americas and Kansas Brewers Guild, as well as other organizations.This Episode is Sponsored by:HopsteinerThis episode is brought to you by Hopsteiner and Alora™ hops. If you're looking for the next breakthrough aroma variety, Alora delivers. With 5 times more bound 3MH thiol precursors than Cascade hops, Alora gives brewers incredible potential for unlocking vibrant tropical and citrus character. Add in a unique oil profile featuring over 50% selinene—and you get expressive notes of peach, apricot, yuzu, and sweet melon. Discover otherworldly flavor with Alora™. Shop Alora and other products at shop.Hopsteiner.com.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Steve Bradt and Chad HendersonSponsors: HopsteinerTags: Hops, Flavor, BrewingPhoto: HopsteinerThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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