Podcasts about Flavor

Live from The Front Yard inside Ellis Island Casino, Boomer's Sportsbook Director of Trading, Nick Bogdanovich joins Cofield & Company to recap the betting action for week 1 of the NFL season, review the Miami Dolphins' 30-6 loss to the Indianapolis Colts, and give his thoughts on the performance of the Las Vegas Raiders during their 20-13 season-opening victory over the New England Patriots. Woman who stole a baseball from a young fan during a Philadelphia Phillies' game being called the "Phillies Karen." Aaron Rodgers' comments on wanting to beat everyone associated with the New York Jets following the Pittsburgh Steelers' 34-32 victory over Rodgers' former team. Silver and Black Sports Network reporter and founder, Jesse Merrick joins Cofield & Co. live from The Front Yard inside Ellis Island Casino to recap the Las Vegas Raiders' 20-13 victory over the New England Patriots in the NFL opening week, review Ashton Jeanty's performance in the rookie's regular season debut, and previews' the Raiders' week 2 match up against the Los Angeles Chargers on Monday Night Football.

Marcia Peck is an award-winning writer and accomplished musician, celebrating over 50 years as a cellist with the Minnesota Orchestra.  Inspired by the rhythms and sounds of music echoed in language, her debut novel, Water Music: A Cape Cod Story, combines all of her passions –music, writing, and Cape Cod. The book has received critical acclaim and has received many book awards, including Literary Titan Gold, National Indie Excellence Award, New England Book Festival Regional Lit Winner, and Feathered Quill Reviewers Choice Award Winner. Additionally, she was a finalist for American Writing Awards, Eric Hoffer Award Grand Prize, Firebird Book Awards, and Wishing Shelf Book Awards. Pacifica book Awards designated it as a “Notable Book” and her book was long-listed by both Historical Fiction Company Book-of-the-Year Award and Somerset Book Awards.  Peck's writing has received awards from New Millenium Writings (First prize for "Memento Mori"), Tamarack Awards (honorable mention for "An Unexpected Cadence"), Lake Superior Writers' Conference (First Prize for "Pride and Humility"), Glimmer Train(finalist for Very Short Fiction Award for "The Flavor of Borscht"),Flash quake (nomination for Pushcart Prize for "Long Distance"), and MnArtists Mini Stories (Winner for "Little Vladimir's Father").  She is the grateful recipient of Artist Fellowships from the Minnesota State Arts Board, Loft-McKnight, and the Jerome Foundation as well as residencies at Hambidge Center in Georgia and Ragdale in Illinois. A cellist with the Minnesota Orchestra for her entire musical career, she is inspired by the rhythms and sounds of music echoed in language. Peck graduated from the legendary Curtis Institute of Music in Philadelphia. She studied with famed Italian cellist Antonio Janigro in Germany for two years. Her articles have appeared in Musical America, Strad Magazine, Strings Magazine, Senza Sordino, the magazine of the Minnesota Orchestra and the op-ed pages of the Minneapolis Star Tribune. Her fiction has appeared in Chautauqua Journal, New Millenium Writings, Gemini Magazine, Glimmer Train, 26 Minnesota Writers (Nodine Press), Tribute to Orpheus 2(Kearney Books), and three volumes of Open to Interpretation: Fading Light(Taylor and O'Neill). Her work has been supported by the Minnesota State Arts Board, The Loft Literary Center, and the Jerome Foundation, Ragdale Foundation and Hambidge Center. Peck grew up in New Jersey and summered in Cape Cod. Her love for Cape Cod has been a strong and deep current throughout her life. She and her sisters still return to the house their father built in Orleans. She lives in Minnetonka, Minnesota with her husband and two very naughty dogs For more information, please see: www.marciapeck.com.

The Rizzuto Show crew shares their weekend adventures, including King Scott's concert adventure and trip to meet his hero Weird Al! We dive into the ups and downs of social interactions, from late-night texts to the peculiarities of neighborly pranks. Plus, we get into some interesting relationships and the latest in pop culture, including a unique new dating trend dubbed, "Date Them 'Til You Hate Them." So grab your headphones and dive into this entertaining journey through the Rizz Show's weekend escapades! Follow The Rizzuto Show @rizzshow on all your favorite social media, including YouTube, Facebook, Twitter, Instagram, TikTok, and more. Connect with The Rizzuto Show online at 1057thepoint.com/rizz See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Topics covered in this episode: * prek* * tinyio* * The power of Python's print function* * Vibe Coding Fiasco: AI Agent Goes Rogue, Deletes Company's Entire Database* Extras Joke Watch on YouTube About the show Sponsored by us! Support our work through: Our courses at Talk Python Training The Complete pytest Course Patreon Supporters Connect with the hosts Michael: @mkennedy@fosstodon.org / @mkennedy.codes (bsky) Brian: @brianokken@fosstodon.org / @brianokken.bsky.social Show: @pythonbytes@fosstodon.org / @pythonbytes.fm (bsky) Join us on YouTube at pythonbytes.fm/live to be part of the audience. Usually Monday at 10am PT. Older video versions available there too. Finally, if you want an artisanal, hand-crafted digest of every week of the show notes in email form? Add your name and email to our friends of the show list, we'll never share it. Brian #1: prek Suggested by Owen Lamont “prek is a reimagined version of pre-commit, built in Rust. It is designed to be a faster, dependency-free and drop-in alternative for it, while also providing some additional long-requested features.” Some cool new features No need to install Python or any other runtime, just download a single binary. No hassle with your Python version or virtual environments, prek automatically installs the required Python version and creates a virtual environment for you. Built-in support for workspaces (or monorepos), each subproject can have its own .pre-commit-config.yaml file. prek run has some nifty improvements over pre-commit run, such as: prek run --directory DIR runs hooks for files in the specified directory, no need to use git ls-files -- DIR | xargs pre-commit run --files anymore. prek run --last-commit runs hooks for files changed in the last commit. prek run [HOOK] [HOOK] selects and runs multiple hooks. prek list command lists all available hooks, their ids, and descriptions, providing a better overview of the configured hooks. prek provides shell completions for prek run HOOK_ID command, making it easier to run specific hooks without remembering their ids. Faster: Setup from cold cache is significantly faster. Viet Schiele provided a nice cache clearing command line Warm cache run is also faster, but less significant. pytest repo tested on my mac mini - prek 3.6 seconds, pre-commit 4.4 seconds Michael #2: tinyio Ever used asyncio and wished you hadn't? A tiny (~300 lines) event loop for Python. tinyio is a dead-simple event loop for Python, born out of my frustration with trying to get robust error handling with asyncio. (I'm not the only one running into its sharp corners: link1, link2.) This is an alternative for the simple use-cases, where you just need an event loop, and want to crash the whole thing if anything goes wrong. (Raising an exception in every coroutine so it can clean up its resources.) Interestingly uses yield rather than await. Brian #3: The power of Python's print function Trey Hunner Several features I'm guilty of ignoring Multiple arguments, f-string embeddings often not needed Multiple positional arguments means you can unpack iterables right into print arguments So just use print instead of join Custom separator value, sep can be passed in No need for "print("n".join(stuff)), just use print(stuff, sep="n”) Print to file with file= Custom end value with end= You can turn on flush with flush=True , super helpful for realtime logging / debugging. This one I do use frequently. Michael #4: Vibe Coding Fiasco: AI Agent Goes Rogue, Deletes Company's Entire Database By Emily Forlini An app-building platform's AI went rogue and deleted a database without permission. "When it works, it's so engaging and fun. It's more addictive than any video game I've ever played. You can just iterate, iterate, and see your vision come alive. So cool," he tweeted on day five. A few days later, Replit "deleted my database," Lemkin tweeted. The AI's response: "Yes. I deleted the entire codebase without permission during an active code and action freeze," it said. "I made a catastrophic error in judgment [and] panicked.” Two thoughts from Michael: Do not use AI Agents with “Run Everything” in production, period. Backup your database maybe? [Intentional off-by-one error] Learn to code a bit too? Extras Brian: What Authors Need to Know About the $1.5 Billion Anthropic Settlement Search LibGen, the Pirated-Books Database That Meta Used to Train AI Simon Willison's list of tools built with the help of LLMs Simon's list of tools that he thinks are genuinely useful and worth highlighting AI Darwin Awards Michael: Python has had async for 10 years -- why isn't it more popular? PyCon Africa Fund Raiser I was on the video stream for about 90 minutes (final 90) Donation page for Python in Africa Jokes: I'm getting the BIOS flavor Is there a seahorse emoji?

This week on the Pod, Chris is in San Diego, so Jake and Billy let it fly after being at all of the games this weekend. Watching this team this week has been frustrating and we bring up the glaring flaw with this roster and what they're missing to be true contenders and to make a real playoff push and possibly make a deep run. We also break down Hunter Greene's excellent week and why Zach Littell's time in the rotation might be over. Matt McLain has turned his season around and Reigned this week. The show is brought to you by Cincy Light, the Flavor of Cincinnati!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fresh from the Field Fridays, Dan the Produce Man and Ross the Produce Boss share some of their top picks of the week. They're joined byaward-winning organic retail consultant, educator, and advocate, and the owner of Organic Options Mark Mulcahy.Mark brings the latest on what's tasting great right now — like dry-farmed early-grown tomatoes and even dry-farmed variety melons grown in Oregon. He also talks about the Rising Stars program, a collaborative effort that's helped over 2,500 produce and fresh food managers grow and thrive in the industry.Tune in for all this and more — only on Fresh from the Field Fridays, brought to you by The Produce Industry Network and AgLife Media.

When it comes to building a brand, the secret ingredient might just be the same one that makes an unforgettable meal: genuine hospitality. On this episode of Brand Slam, (add)ventures founder and CEO Steve Rosa and Joe Kayata sit down with Steve DiFillippo, the culinary visionary behind Davio's Northern Italian Steakhouse. With 10 locations from Boston to Atlanta, Davio's has become a national name, but its commitment to making every guest feel at home has kept the brand deeply personal. The conversation begins with DiFillippo's entrepreneurial leap at age 24, when he bought a struggling Boston restaurant and transformed it into the Davio's we know today. He kept the name but reinvented everything else, from the food and atmosphere to the service, creating a brand rooted in both consistency and creativity. Listeners will hear how DiFillippo has marketed Davio's with heart and hustle, using creative grassroots tactics and strategic retail offerings like his signature steak and cheese spring rolls and sausages that are sold in markets.  The episode also explores how Davio's adapts to evolving customer lifestyles through collaborations like Awaken180° Weightloss, and how exceptional staff experiences and thoughtful, one-on-one service, showcase the brand's values in action. DiFillippo reflects on lessons learned from icons like Julia Child and Bruce Springsteen, and emphasizes the importance of weaving personal values into a brand, from supporting community organizations to embracing new technologies like AI without losing the human touch. This episode goes beyond the kitchen. It's a branding masterclass for marketers looking to turn values into value. Interested in a particular topic or want to be a guest? Contact us at brandslam@addventures.com.

We are joined today by Steven Clausen owner of Assault Marketing, but today he will be talking about White Stallion Ranch.Then we will be spending time with Meme Aguila with non-profit We Care Tucson.

Renowned rhizosphere ecologist Dr. Jill Clapperton heads to Australia to participate in a series of events designed to showcase regenerative farming Down Under. In this episode, Jill joins BEAR Biologics' Sarah Fea to discuss the upcoming field events, farmer gatherings, and an experiential dinner highlighting local food producers—hosted by Sarah's company, BEAR Biologics.Stay tuned for future episodes, where Jill shares more insights from her month-long trip through Australia!Topics Covered in This Episode:How soil health directly impacts the flavor and quality of foodInsights from field events and farmer gatherings in AustraliaExperiential dinner highlighting local producersThe role of BEAR Biologics in supporting regenerative agricultureSarah Fea's work and expertise in soil biology and farming solutionsPractical takeaways for growers and food enthusiastsFollow & Support:YouTube: @jillclappertonsoilhealthSupport us: Buy Me a CoffeeBlog: rhizoterra.com/blogHashtags:#HealthySoil #BetterFlavor #RegenerativeAgriculture #SoilHealth #FarmToTable #BEARBiologics #JillClapperton #AustraliaFood #FoodScience #SoilScience

The queen of the early 2000s pop culture landscape is here, Kelli Williams from Beyond the Blinds! Our mission? To decipher the most important reality tv on MTV and VH1! And who's content stands the best of time!We chat The Challenge, Laguna Beach, The Hills, Flavor of Love, Charm School, Tiffany Pollard, Adrianne Curry, My Fair Brady, Tammy Faye, Frankie Munez, Goldie, Flav, Brett Michaels, and somehow, so much MORE!Subscribe to the Dumpster Dive YOUTUBE channel! Live Bravo recaps and video versions of the podcast!Tom Hamlett Instagram: @thetomhamlettKelli Williams Instagram: @laguna_biotchDumpster Dive YouTube: ⁠⁠⁠⁠https://www.youtube.com/@DumpsterDivePodFOLLOW

Recorded 13th July 2024visit: http://beautyofreallove.com/visit: https://sadhumaharaja.net/audio: https://tinyurl.com/BeautyOfRealLove#raganugabhakti #bhaktiyoga #radha

When a strain comes in hot from our friends at San Juan Squish Co., you know it's worth talking about. This week, we're cracking open some Voodoo Burger — a concentrate that's equal parts smooth, peppery, and sneaky in its effects.Strain Breakdown:Type: Hybrid concentrate (live rosin batter)THC: ~75%CBG: ~5% (rare and worth noting)Genetics: Lineage not disclosed by grower — crafted for concentrate form rather than classic flower breakdownTerpenes:Limonene (bright citrus uplift)β-Caryophyllene (peppery spice, body balance)α-Pinene & β-Myrcene (minor notes for focus and calm)Flavor & Effects:Flavor: Pepper-forward, with coffee-like undertones and a kick in the throat that makes you cough (in the best way).Effects: Calm, happy, and productive — hits the head first, then eases into a relaxed but clear state. A great starter concentrate for beginners thanks to its balance of CBG + THC.Onset: Slower than flower, builds gently like a tide instead of a knockout punch.Best For:Midday focus without fogCreative sessions or light productivity (even mowing the lawn feels good on this one)Microdosing before work or keeping the vibe steady without getting glued to the couch

Highland cows are really having a moment. As are pickles. And if you'd listen to this week's episode you'd think that so are American Girl dolls, poop knives, and super sexy swans (AND their cloacas). You know what's not having a moment? Windi the Gas Passer. Want to learn what that is? You've come to the right place.Other discussion topics may include:- Who won the war between the Spartans and the Aztecs?- How to make your furniture smell more like delicious food- The single greatest idea for pumpkin pie this century- Avoiding lawsuits from super powerful mythical beings- Testicular ear buds

This month, we wrap up all things Summer at Walt Disney World! Dialing it back, we recap our Flavor of Florida finale, the news shows that premiered at Disney's Hollywood Studios this year, and diving deeper into Lorcana. We also start shifting into Fall, discussing our first impressions of Halloween Horror Nights 34. We also react to some of the big news coming out of this past weekend's Destination D23 Event.  Join the conversation on social media @monoreelradio on all major platforms, or send us an email at monoreelradio@gmail.com. For links to anything you heard on the show, visit our website and if you want to experience the Disney magic for yourself, click here to start planning your next vacation. 

In this episode, Bob 'n Joyce explore the surprising benefits of resistance to change. Too often, resistance is seen as a problem to squash — but that only fuels it further. Instead, what if resistance is a signal worth listening to? When we meet resistance with curiosity and inquiry, it becomes a powerful ally for successful change. Resistance is natural. It's the system's way of saying, “Not so fast.” This conversation was sparked by The Seven C's of Consulting by Mick Cope — a book we're reading (and loving). Here are a few flavors of resistance we dig into: • Flavor of the day change – “Here we go again…” • Imposed change – Done to us vs. done with us • Dislike of surprises – “You're doing what?” • Unpopular issues – The hard stuff nobody wants to face • Fear of the unknown – The imperfect and uncertain • Feeling inadequate – Not up to the challenge • Lack of respect – Doubting the messenger So don't resist — come on in, grab a snack, and join us for the conversation.

Football season is underway ! Our first guest today is Marana High School Football Coach Phillip Steward. We'll be discussing the football program that he has built and the young men that he impacts.Next we have former University of Arizona and NBA basketball player Reggie Geary.  After his playing and coaching career, he has transitioned over to broadcasting. We'll talk about being an analyst for Arizona basketball.

On this episode of the Detroit Koolaid Cast Koolaid Packet we talk all things Detroit Lions. DRINK IT INNNNNNNNNNNNNNNNNN!#DetroitKoolaidCast #Lions #Podcast #OnePride@DerekOkrie & @ChopsInTheD on TwitterPodcast Platforms:Apple PodcastsGoogle PodcastsSpotifyBreakerCastboxGoogle Play MusicAnchorOvercastPocket CastsPodBeanRadioPublicStitcherDetroit Koolaid Cast Listener Line 989-272-3484. Please call or text and leave us a message!!Please SUBSCRIBE and leave us a review on iTunes.GO LIONS!!

Discover 25 vegan slow cooker recipes for easy, flavorful plant-based meals. Perfect for meal prep, cozy dinners, and hands-off cooking. Check out the full show notes and links to all the recipes here.

Fluent Fiction - French: Saint-Antoine Market: Where Tradition Meets Modern Flavor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-30-22-34-02-fr Story Transcript:Fr: Le soleil brillait fort sur le marché en plein air du village communal de Saint-Antoine.En: The sun shone brightly over the open-air market in the communal village of Saint-Antoine.Fr: Les étals étaient remplis de fruits colorés, de légumes frais et de produits faits maison.En: The stalls were filled with colorful fruits, fresh vegetables, and homemade products.Fr: L'air embaumait le parfum des herbes fraîches et du pain croustillant.En: The air was fragrant with the scent of fresh herbs and crusty bread.Fr: La clameur des vendeurs et des acheteurs créait une ambiance vivante et joyeuse.En: The clamor of vendors and buyers created a lively and joyful atmosphere.Fr: Mathieu, un fermier du village, se tenait fièrement derrière son étal.En: Mathieu, a farmer from the village, stood proudly behind his stall.Fr: Ses tomates rouges et juteuses brillaient au soleil, tout comme ses courgettes et ses poivrons colorés.En: His red and juicy tomatoes gleamed in the sunlight, as did his zucchinis and colorful peppers.Fr: Il espérait attirer Chloé, une blogueuse culinaire venue de la ville.En: He hoped to attract Chloé, a culinary blogger from the city.Fr: Chloé cherchait toujours des ingrédients uniques pour son blog.En: Chloé was always on the lookout for unique ingredients for her blog.Fr: Mathieu observa Chloé s'approcher, son appareil photo à la main.En: Mathieu watched as Chloé approached, camera in hand.Fr: "Bonjour, Chloé!En: "Hello, Chloé!Fr: Je suis Mathieu," dit-il, avec un sourire chaleureux.En: I'm Mathieu," he said, with a warm smile.Fr: "Mes produits sont les meilleurs de la région.En: "My products are the best in the region.Fr: Laissez-moi vous faire visiter."En: Let me show you around."Fr: Émile, un client régulier et ami de Mathieu, écoutait la conversation.En: Émile, a regular customer and friend of Mathieu, listened to their conversation.Fr: Il aimait les traditions locales et hésitait à voir des étrangers changer le marché.En: He loved local traditions and was hesitant to see outsiders change the market.Fr: "Tu sais, Chloé, ce marché a une longue histoire," dit-il doucement.En: "You know, Chloé, this market has a long history," he said softly.Fr: "Chaque produit a une histoire, une tradition."En: "Every product has a story, a tradition."Fr: "Toutes ces histoires m'intéressent," répondit Chloé.En: "All these stories interest me," replied Chloé.Fr: Elle regarda autour d'elle, inspirée par la diversité des produits et l'énergie du marché.En: She glanced around, inspired by the diversity of products and the energy of the market.Fr: Mathieu se pencha et montra à Chloé ses betteraves violacées.En: Mathieu leaned down and showed Chloé his violet beets.Fr: "Celles-ci ont été récoltées ce matin même," expliqua-t-il.En: "These were harvested just this morning," he explained.Fr: "Je les cultive avec soin, en respectant les traditions de ma famille."En: "I cultivate them with care, respecting my family's traditions."Fr: Émile ajouta, "Ici, nous respectons la nature et la communauté.En: Émile added, "Here, we respect nature and the community.Fr: C'est important pour nous."En: It's important to us."Fr: Chloé réfléchit.En: Chloé pondered.Fr: Elle voulait écrire sur la qualité exceptionnelle des produits de Mathieu, mais aussi sur la richesse des traditions locales.En: She wanted to write about the exceptional quality of Mathieu's products but also about the richness of local traditions.Fr: C'était une décision difficile.En: It was a difficult decision.Fr: Finalement, Chloé annonça, "Je vais écrire sur les deux - la qualité et les traditions.En: Finally, Chloé announced, "I'm going to write about both—the quality and the traditions.Fr: C'est ce qui rend ce marché spécial."En: It's what makes this market special."Fr: En entendant cela, Mathieu se sentit reconnaissant.En: Hearing this, Mathieu felt grateful.Fr: Il comprit l'importance de préserver les traditions tout en accueillant de nouvelles opportunités.En: He understood the importance of preserving traditions while welcoming new opportunities.Fr: Émile, quant à lui, réalisa que le marché pouvait grandir tout en respectant sa véritable essence.En: Émile, for his part, realized that the market could grow while respecting its true essence.Fr: Ainsi, le marché de Saint-Antoine continuait de vivre au rythme de ses habitants, tout en s'ouvrant doucement au monde extérieur, grâce à un équilibre parfait entre tradition et modernité.En: Thus, the market of Saint-Antoine continued to thrive to the rhythm of its inhabitants while gently opening up to the outside world, thanks to a perfect balance between tradition and modernity. Vocabulary Words:the stall: l'étalthe clamor: la clameurthe farmer: le fermierjuicy: juteusesthe vendor: le vendeurthe buyer: l'acheteurthe glitter: brillaientthe zucchini: la courgettethe pepper: le poivronthe diversity: la diversitéthe beet: la betteravethe essence: l'essencefragrant: embaumaitthe bread: le painthe opportunity: l'opportunitéto thrive: vivrethe village: le villagethe tradition: la traditionthe blogger: la blogueusethe region: la régionthe market: le marchéthe tradition: la traditionto inspire: inspiréeto cultivate: cultiverthe quality: la qualitéthe rhythm: le rythmethe inhabitant: l'habitantto hesitate: hésitaitto announce: annoncerthe care: le soin

On today's podcast, we sit down with Chef Brad Kilgore, ICONIC award-winning chef and wine enthusiast, and get a front-row seat into the mind of a Michelin-starred chef - one of America's most innovative culinary voices. Known for blending bold global flavors with fine-dining precision, Kilgore explores the ever-evolving world of food, creativity, and culture. Website: kilgoreculinary.com Instagram: brad_kilgore BACK STORY Widely recognized for his boundary-pushing creativity, Kilgore has earned accolades from Food & Wine (Best New Chef), James Beard (multiple nominations), Esquire (Best New Restaurants), and The New York Times, which called his work “refined, inventive, and unforgettable.” With a reputation for blending artistic precision with bold global flavors, Kilgore has cooked at the prestigious James Beard House, collaborated with global hospitality brands, and is now turning heads again—this time for championing Itameshi, a rising Japanese-Italian fusion trend he's helping introduce to American diners. Already gaining global momentum, Itameshi combines the depth and umami of Japanese cuisine with the rich traditions of Italy—creating dishes that feel both deeply comforting and wildly inventive. From yuzu-kosho buttered pastas to miso-infused carbonara and caviar-topped pizzas, Kilgore is blending the best of both cultures and delivering it with the precision of fine dining and the heart of a neighborhood favorite. With five acclaimed restaurants already in operation—including Mad Lab, CIMA, Verge at Concourse Club, Café Sebastian, and Fisher Island—and two new openings coming soon in San Francisco (Ama) and Fort Myers (OISE), Kilgore is bringing this genre-bending flavor profile to diners across the country.   He's also expanding his influence far beyond the kitchen with high-profile collaborations at Rosewood Private Residences, OCN Hotel in Mexico, and Inter Miami, Lionel Messi's home team. And perhaps most surprising? His frozen pizza brand, Pizza Freak, born during the pandemic, was just nominated for World's Best Pizza—the only pre-made pizza to make the iconic pizza ranking list.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

The central theme of today's podcast revolves around the intricate journey of Aussie Beef and Lamb, as we delve into the multifaceted perspectives of our distinguished guests, Sabina Kindler and Chef Thomas Mandzik. Sabina, whose extensive experience traverses the realms of agriculture, livestock genetics, and marketing, provides a profound narrative that encapsulates the sustainability, flavor, and passion inherent in Australia's revered red meat industry. Together with Chef Thomas, we explore the culinary applications of these premium products, highlighting their unique qualities that set them apart on global menus. Our discussion offers insights into the collaborative relationship between chefs and farmers, emphasizing the importance of provenance and quality in the culinary landscape. As we navigate through this episode, we invite our listeners to appreciate the depth and richness behind each bite of Aussie Beef and Lamb, fostering a greater understanding of their role in both gastronomy and sustainable agriculture.The Walk-In Talk podcast presents a compelling discussion centered on the nuances of Aussie Beef and Lamb, featuring the esteemed Sabina Kindler, whose rich background in agriculture offers a unique perspective on the industry. Growing up on her family's apple orchard in the Blue Mountains, Sabina's formative experiences laid the groundwork for her transition into the cattle sector. Her narrative unfolds as she shares her journey through various roles in livestock genetics and marketing, culminating in her current position representing Aussie Beef and Lamb in the United States. Sabina passionately articulates the significance of sustainability and quality in the meat industry, shedding light on how Australian producers maintain their reputation for excellence. Chef Thomas Mandzik, the executive chef at the Tampa Club, provides an engaging culinary counterpoint to the discussion, preparing two exquisite dishes that exemplify the versatility and flavor of Australian meats. His insights into the culinary process illuminate the relationship between chefs and producers, emphasizing the collaborative spirit that drives innovation in the kitchen. The episode also addresses the critical factors that distinguish Aussie Beef and Lamb on the global stage, including their stringent grading systems and the emphasis on environmental sustainability.This episode is a treasure trove of information for food enthusiasts and industry professionals alike, weaving together personal stories, culinary artistry, and agricultural insights. It serves as an invitation to explore the intricate connections between food, culture, and sustainability, reinforcing the idea that the act of dining is a shared experience rooted in tradition and innovation. Through this dialogue, listeners are encouraged to appreciate not only the flavors on their plates but also the rich narratives that accompany them.Takeaways: The Walk- In Talk Podcast illuminates the intricate relationship between food, chefs, and storytelling in culinary arts. Carl Fiadini, the host, emphasizes the importance of flavor, hustle, and heartfelt narratives in the food industry. Sabina Kindler, a notable guest, shares her multifaceted journey from apple farming to representing Australian beef in the United States. Chef Thomas Mandzik highlights the significance of creativity and collaboration in developing new dishes within the culinary landscape. The discussion reveals the rising prominence of Australian Beef and Lamb, showcasing their unique qualities and sustainability efforts. Both guests advocate for the importance of mentorship and support for women entering the agriculture and meat industry.

WEEK IN GEEK: Andrew gets lost in Tamriel as he plays The Elder Scrolls Online while D. Bethel finds a lot to love in Ninja Gaiden: Ragebound, but can't help to ask...is it a Ninja Gaiden game? TOPICS: (0:00:00) Intro - Andrew's Birthday (0:09:25) Andrew's WiG: The Elder Scrolls Online (0:45:28) D.'s WiG: Ninja Gaiden: Ragebound (1:12:20) Outro - ComicCon Swag (1:17:16) Outtake RELEVANT LINKS: The opening to the original Ninja Gaiden. "Noclip Podcast #143" (7 Sep 2013): Where Danny O'Dwyer discusses the Catholicism of Blasphemous 2. The Unofficial Elder Scrolls Pages. The trailer for I Know That Voice. RELEVANT EPISODES: "An Accident of Flavor" (12 November 2021): Where our hosts discuss the 10 year anniversary of The Elder Scrolls V: Skyrim. "Bone Juice" (08 August 2025): Where D. talks about The Fantastic Four: First Steps and Superman. INFO: Visit our website at forallintents.net and leave your thoughts as comments on the page for this episode. Join our Facebook page Social: Andrew - Mastodon, D. Bethel - Instagram & BlueSky Subscribe to our YouTube channel. FEATURED MUSIC: "Disco Medusae" by Kevin McLeod Link: https://incompetech.filmmusic.io/song/3652-disco-medusae "District Four" by Kevin McLeod Link: https://incompetech.filmmusic.io/song/3662-district-four Tracks are licensed under Creative Commons BY Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/

On Episode #179 of the PricePlow Podcast, Mike and Ben sit down with Tyrus Sciarra, the high-energy sales dynamo from Sensapure Flavors, at IFT First 2025 in Chicago. Broadcasting from Sensapure's booth (the same location where we recorded our Episode #175 with Solar Foods), this conversation dives deep into the evolving world of flavor science, industry trends, and the passionate career journey of one of the supplement industry's most enthusiastic flavor advocates. From Natural to Even More Natural with Sensapure Flavors at IFT First 2025 Tyrus brings his characteristic energy and industry expertise to discuss everything from the natural vs. artificial flavor debate to international taste preferences, sweetener technologies, and the rise of the "clean label" movement. The conversation reveals how Sensapure Flavors differentiates itself through superior customer service, owned manufacturing capabilities, and deep understanding of the sports nutrition market. From his early days at another flavor house to his current role helping brands create flavor systems that drive consumer loyalty, Tyrus shares insights into why flavor isn't just about taste -- it's about building successful brands. In the Supplement Industry and Don't Know Tyrus?! You Should! The discussion also explores current industry controversies, including the Food Babe-driven movement away from natural flavors toward whole food extracts, the ongoing sucralose versus natural sweetener debate, and how American flavor profiles are conquering international markets. Whether you're a brand looking to understand flavor development or simply curious about what goes into making your favorite supplements taste great, this episode provides rare insights into the science and business of flavor creation. https://blog.priceplow.com/podcast/tyrus-sciarra-sensapure-flavors-179 Video: Tyrus Sciarra Breaks Down Flavor Science and Industry Trends at IFT First 2025 https://www.youtube.com/watch?v=ESsccpGF5gw Detailed Show Notes: The Science and Business of Flavor Creation (0:00) – Introductions: The "Walking Ball of Energy" (2:00) – Career Journey: From ADM Wild to Sensapure Leadership (8:00) – The Flavor Industry Landscape: Service Over Commodity (12:00) – Manufacturing Excellence: Owning the Process (16:00) – Ownership Strategy: Learning from Xtend's Success (23:00) – The Natural Flavor Controversy: Beyond Food Babe (32:00) – Citric Acid Alternatives: Meeting Clean Label Demands (37:00) – Cost Analysis: Premium Pricing for Clean Label (39:00) – The Sucralose Debate: Performance vs. Perception (47:00) – Sweetener Technology: Understanding Peak Profiles (50:00) – International Taste Preferences: American Flavors Go Global (54:00) – Trend Prediction: Personalization and Athlete Collaborations (58:00) – Brand Visibility: Moving Beyond Behind-the-Scenes (1:02:00) – Industry Evolution: Community Over Competition (1:05:00) – Market Education: Energy Drinks and Consumer Awareness (1:10:00) – Viral Marketing: Lessons from Basic Supplements (1:14:00) – Nostalgia and Memory: The Emotional Power of Flavor (1:16:00) – Innovation Opportunities: Functional Flavor Development Where to Follow Tyr... Read more on the PricePlow Blog

This week on Fresh from the Field Fridays, we're going ape for grapes! Ross “The Produce Boss” Nelson and Dan “The Produce Man” Avakian welcome Jim Beagle from Grapery.Jim shares his journey from working the fields at age five with his dad to becoming CEO of Grapery—still walking the rows every day with his crew. You'll hear how rich dialogue with consumers keeps Grapery in tune with shopper expectations, and Jim's core advice: do the job right every day, be consistent, and deliver the experience shoppers can count on.We dive into: The intensity and precision of meticulous hand harvesting Why Grapery lets grapes ripen longer for maximum flavor The systems that ensure bunches are picked at peak maturity Grapery's world travels to find wild grape species with amazing flavor, bred into seedless varieties (all non-GMO) Flavor explosions ranging from tropical notes to Stone fruit sweetnessIt's a masterclass in flavor, farming, and consistency—all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media.

Put it on your toast. Gett Off My Back 911 Is a Joke 31 Flavors 41:19 More News at 11 Flavor Man What Kind of Power We Got Eve of Destruction Too Much Posse Shake Your Booty Can a Woman Make a Man Lose His Mind? Broke Diva Col-Leepin I Don't Wanna Be Called Yo I can't even type it out misspelled or otherwise Can't Do Nuttin' For Ya, Man What What I'm Only Out for One Thang A Letter to the New York Post They Call Me Flavor Sells Like Teens Hear It I Ain't Mad at All Megablast Confusion (Here Come the Drums) Cmon Get Down Messy Hens Public Enemy Comin Throoooo The Hits Just Keep on Comin March Madness Party for Your Right to Fight Cold Lampin' with Flavor

Ever find yourself standing in front of the fridge at 9:30 p.m. wondering how you got there — or what you're even looking for?In this episode, I'm breaking down the simple, powerful framework I call the 3 F's of Eating:

Will Peña and I will be talking about the college football season that officially starts this Saturday.Then we will be talking with Rob Same owner of private courier service, Rob's Elite Deliveries.

Fishing Traditions: Generations of Flavor and Quality with Sena Wheeler In this episode of Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Sena Wheeler, a fifth-generation fisherman and co-founder of Sena Seafish. The conversation spans a variety of topics, including the family's rich history in the fishing industry, nutritional benefits of different fish species, and how to properly handle and cook fish. Sina shares insightful tips on defrosting and preparing fish, the differences between various kinds of salmon, and addresses common concerns about mercury in seafood. The episode also delves into personal stories, culinary techniques, and the importance of sourcing high-quality ingredients. Listen in for a wealth of information on integrating more fish into your diet and ensuring it's done in the healthiest and most flavorful way possible. Find Sena: Sena Sea - www.senasea.com Facebook - https://www.facebook.com/senaseafoods/ Instagram - https://www.instagram.com/SENASEA_SEAFOODS/ LinkedIn - https://www.linkedin.com/in/sena-wheeler-3617a2a0/ Youtube - https://www.youtube.com/channel/UC_B_yPTrE879H_KM1fCCuRQ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00

Hey there, and a very happy Thursday to you! This is your Disney News for Thursday, August 28th, 2025. I hope you're having a wonderful day and ready for some Disney updates to brighten it up even more! - Excitement at Disney World Orlando with the announcement of "The Enchanted Realms," a new attraction opening next summer featuring augmented reality and immersive scenes from Disney classics like Aladdin, Frozen, and Moana. - Disneyland Tokyo celebrates its 42nd anniversary with "Tokyo Disney Nights," a limited event with extended park hours, nighttime parades, and exclusive merchandise. - Tokyo Disneyland introduces "Flavor of the Seasons," showcasing Japanese cuisine with dishes like sushi and ramen, offering guests a taste of local culture. - Disney+ to release a new live-action adaptation of "The Little Mermaid" soon, promising a fresh take on the classic tale with stunning visuals and unforgettable music. Have a magical day and tune in again tomorrow for more updates.

Jeremy Au and DJ Tan sit down to discuss how Prefer grew from a bold bean-free coffee experiment into a flavor house tackling climate-threatened ingredients. They explore the evolution from naive product launches to customer-driven adoption, why B2B positioning makes more sense than B2C in food tech, and how shifting investor expectations shaped their fundraising strategy. Their conversation covers product development cycles with baristas, the science of replicating flavors like coffee and chocolate, and how climate change is forcing businesses to rethink supply chains. DJ also shares lessons on storytelling, scaling options, and the importance of founder transparency when building trust with investors. 02:28 Founding Mission Expands: Prefer was co-founded in 2022 with the mission to make coffee without beans and has since expanded into chocolate while building towards a broader sustainable flavor house. 04:25 Customer Adoption Through Blends: Cafe partners showed reluctance to add a completely new menu item so Prefer gained traction by becoming part of blends such as cappuccinos with ten percent inclusion instead of selling as a separate bean-free option. 09:19 Messaging Shifts to Flavor House: Messaging evolved from pitching only bean-free coffee to presenting Prefer as a flavor house once traction with coffee and chocolate proved product market fit. 16:12 Designing for Applications: Coffee used in cocktails, tiramisu, iced cans or espresso requires different flavor formulations and the R and D team now designs products to fit specific applications. 19:38 Climate Change Disrupts Supply: Climate change has created volatility in coffee, cocoa, vanilla, hazelnut and citrus supplies with events like a blight wiping out most of Florida's orange harvest and forcing shifts in supermarket juice offerings. 24:05 B2B Model Prevails Over B2C: The B2C experiments validated that consumers were unwilling to pay premiums but B2B customers valued Prefer for protecting margins, supply continuity and preventing shrinkflation. 37:30 Fundraising with Clear Milestones: DJ emphasized raising funds by starting with the end in mind asking investors what metrics will matter in 18 months and working towards those clear goals. Watch, listen or read the full insight at https://www.bravesea.com/blog/dj-tan-brewing-without-beans Get transcripts, startup resources & community discussions at www.bravesea.com WhatsApp: https://whatsapp.com/channel/0029VakR55X6BIElUEvkN02e TikTok: https://www.tiktok.com/@jeremyau Instagram: https://www.instagram.com/jeremyauz Twitter: https://twitter.com/jeremyau LinkedIn: https://www.linkedin.com/company/bravesea English: Spotify | YouTube | Apple Podcasts Bahasa Indonesia: Spotify | YouTube | Apple Podcasts Chinese: Spotify | YouTube | Apple Podcasts Vietnamese: Spotify | YouTube | Apple Podcasts

Baylor dives into a lesson sparked by coffee—why life should be about potency, not empty “flavors.” Just like overloading your latte masks its real purpose, overcomplicating your life can dilute your impact. In this episode, Baylor challenges you to strip away the extras, focus on effectiveness over appearances, and build a life that leaves an aroma the world can notice—rather than just flavor that fades. Key Takeaways: Extra “flavors” in life can mask your true purpose. Effectiveness > appearance — results matter more than looking cool. Simplicity breeds potency. Think aroma (lasting impact), not flavor (temporary appeal).

First up is our friend and local State Farm insurance agent Thadeaus Jones. But he's not only an insurance agent, he's a cyclist, participates in Spartan races and is an avid Lego builder.Then, we'll be talking to our friend Mark Weiss, sales consultant at Mercedes-Benz of Tucson. Mark has developed sales performance strategies that he teaches. He is also President of the Board for Southern Arizona Book Heroes.

Send us a textThe Scotchy Bourbon Boys taste and rate Old Fitzgerald 7-Year, finding this Heaven Hill wheated bourbon delivers impressive butterscotch and toasted coconut notes at a reasonable price point.• Old Fitzgerald 7-Year is part of Heaven Hill's wheated bourbon program including Larceny and other Old Fitzgerald expressions• This bottled-in-bond 100 proof bourbon presents rich caramel and butterscotch on the nose• The body has impressive viscosity with thick legs that coat the glass nicely• Flavor profile includes distinctive toasted coconut butterscotch notes• At $60, it represents good value compared to other premium bourbons• Final rating: 15 out of 18 on the Old Louisville Whiskey Company Barrel Bottle Breakdown• This bottling outperforms some older Old Fitzgerald expressions that become too oak-dominant• Kentucky Bourbon Festival appearances include Revival Vintage Spirits (Saturday 7-9:30pm), Neely Distillery, and Whiskey ThiefCome see the Scotchy Bourbon Boys during Kentucky Bourbon Festival week at our special events and tastings. Remember good bourbon equals good times and good friends. Drink responsibly and live your life uncut and unfiltered.Heaven Hill's Old Fitzgerald bottled-in-bond series has gained a devoted following among wheated bourbon enthusiasts, and the 7-year expression might just be the sweet spot in their lineup. This elegant decanter-style bottle with its distinguished wooden top houses a remarkable spirit that strikes the perfect balance between youthful vibrancy and mature complexity.When I poured this bourbon into my Glencairn glass, the rich amber liquid immediately caught my attention with its impressive viscosity. At 100 proof, it coats the glass with medium-thick legs that slowly cascade down the sides – a promising indication of the full-bodied experience to come. The nose opens with waves of caramel complemented by subtle ethanol, followed by enticing hints of butterscotch and gentle toasted oak notes that become more pronounced as the whiskey breathes.The tasting experience truly elevates this bourbon above many of its competitors. That first sip delivers a distinctive toasted coconut butterscotch flavor that sets it apart from other wheated bourbons on the market. The sweetness is perfectly balanced by oak tannins that provide structure without dominating the delicate wheat characteristics – a problem that sometimes affects the older expressions in this series. While the finish isn't extraordinarily long, it leaves a pleasant impression with lingering notes of butterscotch and subtle oak warmth.At approximately $60, this expression represents excellent value in today's premium bourbon landscape. It earned an impressive 15 out of 18 points on our comprehensive barrel breakdown rating system, with particularly high marks for its exceptional taste profile. Whether you're a dedicated collector or simply looking for a delicious pour to share with friends, the Old Fitzgerald 7-Year delivers a refined experience that showcases Heaven Hill's mastery of wheated bourbon production. Try it alongside other offerings in their wheated portfolio like Larceny or Bernheim Wheat Whiskey for a fascinating comparative tasting experience! Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Why does one plant smell like citrus while another reeks of pine, spice, or straight-up funk? It's all thanks to terpenes— the aromatic compounds that don't just shape the smell and taste, but actually steer the whole experience.In this episode, Brandon and Jesse break down the most common terps you'll run into, what they do, and why chasing terps might be smarter than chasing THC:

Send us a textIn this episode of Fishing for a Reason, Jamie takes a deep dive into the art and science of smoking salmon

On today's pages, Avodah Zarah 67 and 68, the Talmud digs into beans, vinegar, and the science of taste. Rabbi Dovid Bashevkin joins us to show how the rabbis' rules of flavor transfer—through heat, salt, and soaking—mirror the ways we absorb spirituality. Can food metaphors help us understand how to infuse our lives with holiness? Listen and find out.

תקציר: כמי שבילה חלק ניכר מילדותו באולמות משחקי הוידאו של תל-אביב, הייתי בטוח שאני מכיר את רוב מכונות המשחק הפופולאריות, אבל סרט דוקומנטרי ישן על התרבות היפנית, הציג בפניי משחק שלא ידעתי על קיומו. מקורותיו של המשחק נטועים בצרפת של לפני המהפכה הצרפתית. הוא חצה את האוקיינוס לארה"ב ומשם, כעבור כ-150 שנה, הוא הגיע ליפן ואז השתלט עליה לחלוטין.עד לא מכבר היפנים הוציאו על המשחק סכום כסף השווה ל-4% מהתוצר הלאומי הגולמי של המדינה כולה, כ-200 מיליארד דולר או פי 30 מכלל ההכנסות של תעשיית ההימורים בלאס-ווגאס. מה סוד הקסם של המשחק שכבר 100 שנה שולט בה ביד רמה, כיצד היאקוזה קשור אליו ומדוע היפנים כל כך אוהבים אותו? זהו סיפורו המשוגע של "פצ'ינקו", סיפור על טכנולוגיה ותרבות, פשע ודיפלומטיה, היסטוריה ופוליטיקה.הפרק שודר לראשונה באוקטובר 2021.קישורים:מצב תעשיית הפצ'ינקוhttps://agbrief.com/news/japan/26/11/2024/pachinko-market-to-continue-steady-decline-until-2028-research/סרטו של וים ונדרס, "טוקיו-גה".https://www.imdb.com/title/tt0090182סרטו של אוזו, The Flavor of Green Tea over Ricehttps://www.youtube.com/watch?v=AO-1aZQ-uUYניתוח תרבות יפן בעיניי שעות הפנאי של אזרחיהhttps://www.amazon.com/Culture-Japan-through-Leisure-Transition/dp/0791437914

תקציר: כמי שבילה חלק ניכר מילדותו באולמות משחקי הוידאו של תל-אביב, הייתי בטוח שאני מכיר את רוב מכונות המשחק הפופולאריות, אבל סרט דוקומנטרי ישן על התרבות היפנית, הציג בפניי משחק שלא ידעתי על קיומו. מקורותיו של המשחק נטועים בצרפת של לפני המהפכה הצרפתית. הוא חצה את האוקיינוס לארה"ב ומשם, כעבור כ-150 שנה, הוא הגיע ליפן ואז השתלט עליה לחלוטין.עד לא מכבר היפנים הוציאו על המשחק סכום כסף השווה ל-4% מהתוצר הלאומי הגולמי של המדינה כולה, כ-200 מיליארד דולר או פי 30 מכלל ההכנסות של תעשיית ההימורים בלאס-ווגאס. מה סוד הקסם של המשחק שכבר 100 שנה שולט בה ביד רמה, כיצד היאקוזה קשור אליו ומדוע היפנים כל כך אוהבים אותו? זהו סיפורו המשוגע של "פצ'ינקו", סיפור על טכנולוגיה ותרבות, פשע ודיפלומטיה, היסטוריה ופוליטיקה.הפרק שודר לראשונה באוקטובר 2021.קישורים:מצב תעשיית הפצ'ינקוhttps://agbrief.com/news/japan/26/11/2024/pachinko-market-to-continue-steady-decline-until-2028-research/סרטו של וים ונדרס, "טוקיו-גה".https://www.imdb.com/title/tt0090182סרטו של אוזו, The Flavor of Green Tea over Ricehttps://www.youtube.com/watch?v=AO-1aZQ-uUYניתוח תרבות יפן בעיניי שעות הפנאי של אזרחיהhttps://www.amazon.com/Culture-Japan-through-Leisure-Transition/dp/0791437914

Pacific Street Blues & AmericanaAugust 24, 2025Interruption Free Musical Ecclectricity1. Tony Holiday / Twist My Fate2. Eric Bibb, Rory Block, Maria Muldaur / Lean on Me 3. Big Bill Broonzy / Black, Brown, & White4. Josh White / Take a Gal Like You 5. Eddie 9V (9 volt) / Chamber of Reflection6. Josh Hoyer & Soul Colossus / Beautiful People  7. The Claudettes / Dozing in the Crypt 8. Kid Anderson / Day Tripper 9.  Junior Watson / One Way Street 10. DK Harrell / Grown Now 11. Devon Allman / After You 12. Larry McCray / Try to Be a Good Man 13. Johnny Adams/ Laughin' & Clowin' 14. Walter Wolfman Washington / Funk is in the House15. Tower of Power / Soul Vaccination 16. Lucinda Williams / I've Got a Feelin' 17. Delbert McClinton / Come Together 18. Aretha Franklin / Eleanor Rigby 19. Wilson Pickett / Hey Jude (featuring Duane Allman) 

A school district in Indiana had to cancel school just 5 days into the school year...because some criminals crippled all their buses! Find out what happened & more, like the "Flavor of Fall" returning even earlier, in STUPID NEWS! #PhilShowSee omnystudio.com/listener for privacy information.

ITL shares their biggest takeaways from today's Texans-Lions joint practice. Plus, Figgy's Mixtape kicks off pumpkin spice season, warns against Walmart shrimp, and serves up more wild stories.

We are spending time with Jason Ayers of GAP Ministries, discussing the great work that they do in our community.Then Shelley and Valerie from Sol Dog Lodge will talk about training dogs and humans to have a happy, healthy relationship together.

In this flavor deep dive, Mason and Adam pull back the curtain on how flavors are built. From the chemistry behind natural extracts to the artistry of crafting artificial flavor compounds, they explore the science and creativity that shape what we taste in our glasses. Whether it's the citrus pop in a spritz, the vanilla in your bourbon, or the tropical notes in a hard seltzer, the boys break down how these flavors are created—and why they matter. Question of the Day: When picking a beverage, what flavors do you tend to lean towards?Shoe's Pizzeria Ad Read: Today's podcast is all about flavor and learning how the architect builds and balances that flavor. You know who has been a flavor architect for over 15 years? Chris from Shoe's Pizzeria. They have been crafting unbelievable flavors from their hot and cheesy pizza, crispy and spicy wings, salty fries, and frosty draft beer. Go check out Shoe's at 3300 N. Calumet Avenue in Valparaiso, IN. Tell Chris that Mason & Adam say what's up dog.

Juliet and game designer Brendan McLeod dispel Ondore's lies as they talk about Final Fantasy XII's sparse appearances in the canon "Magic: The Gathering–FINAL FANTASY", and set out to make a jeskai Commander deck with all new designs for the game's biggest hitters and most memorable moments and characters. Brendan's bsky with links to Paper Labyrinths and The Prisoner's Dilemma: https://bsky.app/profile/brendanmcleod.com Join Beacon of Creation's Discord: https://discord.gg/t88Vpwh Show Notes and Images: https://beaconofcreation.com

Today we are joined by Pastor Dave Goffeney of Redemption Church.Then we will spend time with Marisela Buczkowski owner of Sweetheart Soirees, discussing how she turned her passion into her business.

In this week's issue, Dr. Harlan Krumholz highlights new science with direct clinical implications: a randomized trial showing conduction system pacing outperforms RV pacing in AV block, a pragmatic study suggesting HEPA filtration may modestly lower blood pressure, and long-term data from FLAVOR comparing FFR and IVUS-guided PCI. Also featured are a state-of-the-art review on heart failure therapy implementation, a brief report refining NT-proBNP thresholds for pre–heart failure, and an updated JACC Report Card revealing persistent cardiovascular mortality disparities among Black Americans. The issue closes with reflections on equity, anatomy, and two complex case reports.

August marks Black Philanthropy Month, a vital initiative launched in 2011 to champion funding equity and uplift philanthropic efforts within communities of African descent. This focus is more critical than ever, as the percentage of funding directed towards Black charities has decreased by over 30% since the surge in giving that followed George Floyd's death. In Part One of this two-part series, we'll dive into the fundamentals of philanthropy from the perspective of non-profit leaders. We'll explore the "5 T's of philanthropy" and discuss effective funding strategies designed to build a sustainable organization. You'll also get an introduction to the Minnesota Black Collective Foundation.

Hemp-derived THC products, including beverages, have exploded on the market in recent years as producers take advantage of a federal legal loophole that leaves the products legal—or at least not-illegal—in many states. Much of this nascent beverage market is focused on seltzer-style minimalism or sweet, fruit-forward drinks, but Connecticut's Float House (https://floathouse.co) is making the case for beer aroma and flavor as the category develops. In this episode, cofounders Gordon Whelpley and Jared Emerling—alumni of Connecticut and New York breweries that include Two Roads, Sixpoint, Twelve Percent Beer Project, and Stony Creek—discuss their approach to making hop-driven THC beverages that drink like nonalcoholic beers. Along the way, they touch on: launching a THC beverage brand in an uncertain environment the current regulatory framework for producing and selling hemp-derived beverages creatively designing beer-focused beverages in a space with infinite possibility building balanced flavor and mouthfeel in hopp-forward NA brews creating body using novel hop products the difference between nonconverted and converted hemp-derived THC how CBD modulates the body's uptake of THC the benefits of beverage-sipping as a slow ingestion mode for THC And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): Custom blend development is available through our innovative R&D lab. Our bulk division supplies a wide range of beverage segments, making it the one-stop shop for flavoring beer and beyond. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon's terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let's make it flavorful. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

First, Ben and Celestia react to the CDC shooting, then Ben looks at some skeptical-leaning responses of ghost hunters to Dan Rivera's death and the Annabelle narrative. Rounding out current events, Celestia has another RFK-adjacent story, this one about two women hospitalized after peptide injections at a Las Vegas wellness festival. For our main segment, food historian and Vegas gal-about-town Sarah Lohman joins us to share some interesting food mythos... everything from beer, MSG, spices and spoiled meat to the connection between corn flakes, enemas, masturbation and vegetarian dishes. Along the way we discover Sarah's downright distaste for Johnny Appleseed and rate our favorite Vegas buffets while learning about the history of cheap shrimp cocktail. Then, for dessert -- pink slime!

Ben Criddle talks BYU sports every weekday from 2 to 6 pm.Today's Co-Hosts: Ben Criddle (@criddlebenjamin)Subscribe to the Cougar Sports with Ben Criddle podcast:Apple Podcasts: https://itunes.apple.com/us/podcast/cougar-sports-with-ben-criddle/id99676