Podcasts about Flavor

William Jonathan Drayton Jr., better known as Flavor Flav, is an American rapper and reality TV star. Known for his signature "Yeah, boyeeeeee!" and political lyrics, he's also the hype man for the group. Flav's career extends beyond music, with appearances in the films Mo' Better Blues (1990) and New Jack City (1991). He's also starred in VH1 reality shows, most notably the Flavor of Love series. Shop CANTSTOPGOODBOY here: https://shop.cantstopgoodboy.com/ Bobbys World Merchandise from Retrokid: https://retrokid.ca/collections/bobbys-world Howie Mandel Does Stuff available on every Podcast Platform Visit the Official Howie Mandel Website for more: https://www.howiemandel.com/ Howie Mandel Does Stuff Merchandise available on Amazon.com here https://www.amazon.com/shop/howiemandeldoesstuff Join the "Official Howie Mandel Does Stuff" Reddit: https://www.reddit.com/r/HowieMandelPodcast/ Thanks to Our Sponsors: Lingering household odors from cooking and pets are caused by unwanted particles and chemicals trapped in the air. Airpura's advanced HEPA filtration system uses activated carbon to capture airborne irritants like dust and dander, effectively giving your air a deep clean. To start breathing cleaner, fresher air, head to airpura.com now and use code 'HOWIE' for a special offer. Tired of your expensive sunglasses feeling like a team uniform? Cossino creates stunning, luxurious eyewear in limited production, so your unique style can truly be your own. Each pair is hand-assembled with premium materials like Italian Mazzucchelli acetate and features anti-shatter lenses with full UV400 protection. Pick out a pair that speaks to you and use the code 'HOWIE' for 15% off at cossinoNY.com. That racing-mind feeling when you're trying to rest? The worst. The Pulsetto FIT helps your body hit the “relax” button using hands-free bilateral vagus nerve stimulation, so you can unwind, sleep better, focus deeper, and recover faster. And now's the perfect time to share the calm, buy one and get the second for 50% off with code HOWIECALM at pulsetto.tech/HOWIE. Treat yourself, and gift the extra to someone who could use a little more peace in their day. That fragile silence after your baby finally falls asleep is priceless. The Dreamer sound and wellness machine creates a protective bubble of calm, using specialized frequencies to shield their sleep from disruptive noises. Its portable design conveniently attaches anywhere, from the crib to the car seat, ensuring their peaceful slumber is never interrupted. Visit sleepwithdreamer.com and use code 'HOWIE10' for 10% off your order. Say Hello to our house band Sunny and the Black Pack! Follow them here! YouTube: https://www.youtube.com/@BlackMediaPresents TikTok: https://www.tiktok.com/@blackmediapresents Spotify: https://open.spotify.com/artist/01uFmntCHwOW438t7enYOO?si=0Oc-_QJdQ0CrMkWii42BWA&nd=1&dlsi=a9792af062844b4f Facebook: https://www.facebook.com/SunnyAndTheBlackPack/ Instagram: https://www.instagram.com/blackmediapresents/ Twitch: https://www.twitch.tv/blackmediapresents Twitter: twitter.com/blackmedia @howiemandel @jackelynshultz @flavorflav

Halle Berry from Betty Wellness is one of those strains that doesn't kick the door in right away. It takes its time, then quietly settles in and makes you realize you're smiling, relaxed, and way more comfortable than you expected.First thing you notice is the look. These nugs are straight purple. Not hints of purple. Not accents. Just deep, rich purple all the way through. One of the most visually striking Utah flowers we've seen, easily in the same conversation as Tropicana Cherries, but darker and more uniform.The flower leaned a little dry, likely storage or packaging related, but even with that, the smoke was surprisingly smooth. No harsh bite, no instant throat grab. Across a few different pieces, it stayed easy and clean.Terpene wise, this one is led by limonene, followed by linalool, beta-caryophyllene, myrcene, and humulene. Translation, this is not a panic strain. The experience came on slow and even, with light facial tingles, a relaxed jaw, and a very clear headspace.Genetically, Halle Berry is bred from Ice Cream Cake × Blockberry. You'll sometimes hear Blockberry casually called Blackberry, but the official Utah listing for Betty's cut specifies Blockberry. The genetics show up more in the overall vibe than in-your-face flavor.Flavor stays subtle. Slightly peppery, a little earthy, nothing loud or perfumey. This is not a strain that tries to impress your nose, it wins on how it feels.THC sits around 18 percent, which matters here. This strain doesn't rely on brute force. It's balanced, approachable, and forgiving. No racing heart. No anxiety spike. No couch lock either.As the session went on, it turned into a sneaky euphoric creeper. Floaty head, relaxed body, calm arms, and a general “everything's fine” feeling. There was even mild pain relief without the heaviness that usually comes with that territory.This is a strain we'd confidently hand to someone newer, someone sensitive, or someone who just wants to feel good without getting wrecked. It's also a solid anytime option if you want to stay functional but noticeably happier.Big win for Betty Wellness here. This ended up being our favorite Betty strain so far, not because it was loud, but because it was thoughtful.If you're looking for a happy, relaxed, clear-headed hybrid that doesn't demand attention but earns it anyway, Halle Berry is worth your time.Keep the Mic on.Fuel the movement. Keep the conversation going.We keep a running list of tools and brands we personally enjoy and actually use.Find everything in one place here:

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube. This week, we explore flavors and techniques with two incredible guests. First, James Beard award-winning author Henrietta Lovell, aka the Tea Lady, takes us on her tea journey. From discovering the art of tea in China and countries beyond, to teaching us how to taste the nuanced flavor profiles and appreciate the craftsmanship. She left us with a recipe for Cold Brew Iced Teas that can be enjoyed like a fine wine.  Henrietta is the author of Infused – Adventures in Tea and founder of the Rare Tea Company. Then, we talk to our favorite food scientist, Nik Sharma, about his latest video series, Flavor Forward with America's Test Kitchen. He shares tips and tricks for the home cook on elevating your dinners. Like the Tandoori Salmon, Braised Lemon Chicken with Couscous, and Calabrian Chile White Beans with Almond Romesco. Nik Sharma is the author of Veg Table, and The Flavor Equation.Broadcast dates for this episode:January 30, 2026 (originally aired)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Generous listeners like you make The Splendid Table possible. Donate today to support the show.When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you.

In this episode of Thursday Thoughts, Jake Lewellen breaks down everything you need to know about bourbon—America's native spirit. From its deep-rooted history and the origins of its name to the lasting impact of the Bottled and Bond Act of 1897 and the disruption caused by Prohibition, this episode covers it all. Jake explains the strict legal standards that define bourbon, including mash bills, aging requirements, and what “straight bourbon” really means. He also dives into common bourbon flavor profiles and shares approachable tasting tips for beginners and seasoned drinkers alike. Whether you enjoy bourbon neat, on the rocks, or in a cocktail, this episode celebrates drinking bourbon your way while honoring the tradition behind the glass.Subscribe

Will Peña and I first welcome Pima County Supervisor, District 1, Rex Scott. He will share his insights on RTA Next and give us current updates on his District.Then, we will spend time with my chiropractor and new sponsor, starting in February, Dr. Joe Utash. He will give us some tips on staying healthy and active for the new year.

Episode 20 of Matt Likes Beer finds Matt deep into Dry January 2026, reflecting on health goals, pre-recorded episodes, and the realities of balancing beer enthusiasm with personal wellness. The beer in the spotlight is Dollar Slice, a hazy IPA from Other Half Brewing in Brooklyn, New York—chosen initially for its pizza-inspired label and unexpected name. Matt shares his prior experience with Other Half, noting that while he's enjoyed their IPAs before, this particular beer was a classic case of label buying—a marketing reality many craft beer fans know well. A deeper look into the brewery's catalog reveals a diverse lineup beyond IPAs, including lagers, sours, and spontaneous fermentation beers, even though hop-forward styles clearly dominate their production. During the tasting, Matt addresses an important judging dilemma: while the can simply says “India Pale Ale,” further research—and the beer's unmistakable appearance—confirm it should be evaluated as a 21C Hazy IPA. Using BJCP guidelines, he breaks down the beer's opaque yellow appearance, exceptional head retention, intense citrus and tropical fruit aroma, and luxuriously soft, creamy mouthfeel. Flavor-wise, Dollar Slice delivers vibrant orange zest, pineapple, and juice-forward hop character from Citra and Galaxy hops, earning high marks across the board. A slight lingering off-flavor prevents a near-perfect score, but the beer still lands at an impressive 41 out of 50, firmly in the Excellent range. Matt emphasizes that without this minor issue—possibly isolated to the can or palate—this could easily have been a mid-40s standout. With no one-star reviews to read, the episode closes on a thoughtful soapbox moment about Untappd, consumer-driven beer trends, and the disconnect that can occur when breweries resist making the styles people actually want to drink. Matt balances critique with humility, acknowledging the complexity of running a brewery while reaffirming his belief that variety, responsiveness, and drinker feedback matter.

Send Us Your Grilling QuestionsCold smoked cheese is one of the easiest ways to add serious flavor without turning on the grill, and it's a perfect example of where backyard cooking is heading.In this week's episode of Grilling To Get Away, we talk through a recent cold smoked cheese cook and use it as a jumping-off point to discuss the flavor trends shaping 2026.We cover:How to cold smoke cheese without melting itWhy simple ingredients and clean seasoning matter more than everThe shift toward protein-first, purposeful flavorWhere sweet heat still works—and where it doesn'tWhy confidence and restraint are becoming the real trendsThis episode isn't about chasing fads. It's about understanding what actually makes food better and how backyard cooks can stay ahead without overcomplicating things.Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

A mom freaks out her child, a snowball fight in New York, ICE retreats in Minnesota, a teacher in trouble over two words, snow heads to Florida, a child tumbles out of an SUV, Sydney Sweeney vs the Hollywood sign, the NFL noise problem complaint, Super Bowl lies and so much more!See omnystudio.com/listener for privacy information.

A mom freaks out her child, a snowball fight in New York, ICE retreats in Minnesota, a teacher in trouble over two words, snow heads to Florida, a child tumbles out of an SUV, Sydney Sweeney vs the Hollywood sign, the NFL noise problem complaint, Super Bowl lies and so much more!

On this Episode, we sit down with Dr. Paula Rivadeneira, the owner of Cholla Afterlife - Aquamation For Pets. We will explore her local Marana business and the deep care she provides to families during their time of need. Later, we welcome our new sponsor, James Piper of Piper Family Painting. James and his wife, Nicole, share their journey as local painting contractors who bring expertise and custom color options to every home they touch.

Lorwyn: Eclipsed is a special set for Magic as it marks the first full return to the plane of Lorwyn-Shadowmoor, last visited nearly 20 years ago! The world has changed considerably, but you'll find that the flavor has only gotten better with age. The care and dedication put into this return is undeniable, with art and designs honoring the past and showing how far Magic has come since 2007. Our flavor gems are only a first serving, and we encourage you to return to the table and share your own delicious findings! If you'd like to support the show, we'd like that, too! By going to Patreon.com/TheVorthosCast, you can donate as little as $1 a month and get access to our Discord server, where Vorthoses from around the world talk about Magic lore, story, and also the card game sometimes. And if you donate at $3 a month, you can listen to us record live! All paid patrons get access to early episode releases, too!

If you've ever dreamt of eating your way around the world—but without the jet lag, lost luggage, or questionable airplane food—today's episode is your passport.  My guest today is Abby Cheshire, a private yacht chef, culinary arts teacher, and global flavor hunter who somehow manages to cook extraordinary meals in the tiniest kitchens… while floating on the open sea. She's the author of the just-released cookbook Passport to Flavor, featuring 100 global recipes inspired by destinations around the world—from Barbecue Short Rib Vermicelli in Ha Long Bay, Vietnam, to Calypso Cracked Lobster in the Bahamas, Beef Bulgogi in Seoul, Schnitzel Sliders in Germany, and even Lomi Lomi Salmon on the Na'Pali Coast of Hawaii. And this isn't just a pretty cookbook for your coffee table. The praise is already rolling in, including from Andrew Zimmern, who says: "Bravo to Chef Abby for taking us around the world on her delicious journey. One hundred global recipes is so meaningful an effort in our mission to make the world a better place for everyone." Abby spends her school year teaching high school culinary students, then trades the classroom for the galley—traveling the world by yacht and cooking with fresh, local ingredients wherever she drops anchor. If you've seen her viral videos on @abbyinthegalley, you already know she's the queen of making magic in small spaces. Today, we're talking about food as a universal language, how travel shapes the way we cook and connect, and why opening yourself up to global flavors might just be one of the most joyful ways to expand your world—no matter where you live. So grab a fork, fasten your seatbelt, and get ready to travel—one delicious bite at a time. Let's dive in. 

If you're trying to lose weight but feel stuck eating bland, boring meals, this episode is for you. Coryn and Crysanne share simple, realistic ways to add flavor to high-protein meals without overcomplicating your nutrition or throwing off your metabolism. We talk through easy breakfast, lunch, dinner, snack, and eating-out strategies that help you stay satisfied, fuel your workouts, and build real consistency — especially in busy seasons of life. Because enjoying your food matters, and consistency (not perfection) is what leads to sustainable weight loss.

Well Seasoned Librarian Podcast Season 16 Episode 20Guest; Abby Cheshire Cookbook: Passport to Flavor: 100 Global Dishes You Can Make Anywhere (An International Cookbook. Delicious Recipes from Around the World)Bio: Chef Abby Cheshire is a private yacht chef, culinary arts teacher, and social media influencer. When she's not teaching her high school students during the school year, Abby spends her summers traveling around the world and cooking global cuisine on a yacht. Her popular social media accounts, @abbyinthegalley, share videos of her unique cooking experience and ability to create fabulous meals in small spaces, on the high seas or anywhere with local and fresh ingredients. Abby has been featured in the New York Times, Newsweek, and other media, and she has worked with Food Network stars at the Super Bowl. Her social media platforms now have over 2.5 million followers and continue to grow. When she's not traveling the world by boat, she lives in Central Florida.Book: Passport to Flavor: 100 Global Dishes You Can Make Anywhere (An International Cookbook. Delicious Recipes from Around the World) https://www.amazon.com/Passport-Flavor-International-Cookbook-Delicious/dp/1400251680Instagram: abbyinthegalleyCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED___________________________________________________________About the Well Seasoned Librarian (Reviewer)Hailing from San Diego and spending his teenage years in the Pacific Northwest, Dean Jones has become a seasoned resident of the San Francisco Bay Area for over 30 years. A true foodie and lover of the written word, Dean wears many hats: librarian, Podcaster, cookbook reviewer, and writer.Catch him at book festivals, farmers' markets, bookstores, or savoring a delicious meal at a local restaurant. Dean's passion for food and literature shines through his published works. You can find his reviews in “Amoral Beatitudes Magazine” and his insightful articles on platforms like Medium's “One Table One World,” “The Cookbook for All,” “An Idea,” and “Authors What Are You Reading?” Currently, Dean keeps Benicia Times Herald readers informed with his regular cookbook review column.Connect with Dean:Email: wellseasonedlibrarian@gmail.comPodcast: Linktree (Spotify, Amazon, iTunes, YouTube)YouTube: https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig

Fluent Fiction - Hungarian: Harmony in the Market: Finding Flavor and Frugality Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2026-01-25-23-34-01-hu Story Transcript:Hu: A Nagyvásárcsarnok Budapest szívében pezsgő életét élte, a pultokat friss zöldségekkel, gyümölcsökkel és fűszerekkel teli.En: The Nagyvásárcsarnok in the heart of Budapest was bustling with life, its stalls filled with fresh vegetables, fruits, and spices.Hu: Bence és Lilla a hűvös januári levegő ellenére elhatározták, hogy felkutatják a legjobb hozzávalókat Bence családi vacsorájához.En: Bence and Lilla, despite the chilly January air, decided to seek out the best ingredients for Bence's family dinner.Hu: Bence álmodozó tekintettel figyelte a színkavalkádot, míg Lilla céltudatosan vezette a kosarat a tömegben.En: Bence watched the colorful array dreamily, while Lilla purposefully maneuvered the basket through the crowd.Hu: „Én azt hiszem, hogy itt van a legjobb paradicsom Budapesten!En: "I think the best tomatoes in Budapest are right here!"Hu: ” mondta Bence a kedvenc zöldségesénél megállva.En: said Bence, stopping at his favorite vegetable stall.Hu: „De vigyáznunk kell a pénztárcánkra is,” figyelmeztette Lilla kicsit aggódva.En: "But we need to be careful with our wallet," warned Lilla a bit anxiously.Hu: „Van még sok minden, amit vennünk kell.En: "There are still many things we need to buy."Hu: ”A piacon nehéz volt eligazodni.En: Navigating the market was difficult.Hu: Az emberek sürögtek-forogtak, mindenki a legfrissebb portékáért versengett.En: People bustled about, everyone competing for the freshest goods.Hu: Az árusok hangosan hirdették az áruikat, a hely tele volt élettel és illattal.En: The vendors loudly advertised their wares, the place was full of life and aroma.Hu: A hosszú standokon elterülő gyümölcsök és zöldségek közül azonban Bence alig talált a százszorszépek közé rejtett kincseket.En: Among the long stands of fruits and vegetables, however, Bence could barely find the hidden treasures among the daisies.Hu: „Zeller, répa, hagyma.En: "Celery, carrot, onion.Hu: Mindegyik kellene,” sorolgatta Lilla, miközben gyorsan beharapott egy almát, amit egy kedves nénitől kaptak kóstolóba.En: We need all of these," listed Lilla, quickly biting into an apple they got as a sample from a kind elderly lady.Hu: „De ne feledd a fűszereket.En: "But don't forget the spices."Hu: ”Bence végigfüttyentett egy kisfiúnak, aki friss koriandert árult.En: Bence whistled over a young boy selling fresh coriander.Hu: „Ez elég jó,” mormolta, de szemeivel tovább barangolt.En: "This is pretty good," he murmured, but his eyes continued to wander.Hu: „Lilla, szükségem van a különleges fűszerre.En: "Lilla, I need the special spice."Hu: ”Ahogy eljutottak a fűszeresbolt elé, Bence szeme felcsillant.En: As they reached the spice shop, Bence's eyes lit up.Hu: A drága fűszer megfogta a fantáziáját.En: The expensive spice captured his imagination.Hu: „Ez lenne a tökéletes íz a vacsorához,” mondta izgatottan Lillának.En: "This would be the perfect flavor for the dinner," he said excitedly to Lilla.Hu: Lilla kételkedett és a táblára mutatott.En: Lilla was doubtful and pointed to the sign.Hu: „Ez egy picit drága.En: "It's a bit pricey.Hu: Figyelnünk kell a költségeinkre.En: We need to watch our expenses."Hu: ”A kis vita közepette körbefogta őket a kíváncsi piacozók hada.En: In the middle of their little argument, a curious crowd of market-goers surrounded them.Hu: Még az árus is visszatartotta a levegőt, hogy hallja, mi lesz vége a vitának.En: Even the vendor held their breath to hear the outcome of the debate.Hu: Bence sóhajtott, majd elgondolkodott egy pillanatra.En: Bence sighed and thought for a moment.Hu: „Jó, lehet igazad van,” ismerte el végül.En: "Okay, maybe you're right," he finally admitted.Hu: „De mit szólnál, ha csak egy keveset vennénk?En: "But how about we just buy a little?Hu: Így marad pénz másra is, és a vacsora különleges ízű lesz.En: That way, we still have money for other things, and the dinner will have a special flavor."Hu: ”Lilla bólintott egyetértően, s így elhatározták, hogy kompromisszumot kötnek.En: Lilla nodded in agreement, and they decided to make a compromise.Hu: Együtt számolták ki a költségeket és végül mosolyogva folytatták az útjukat.En: Together, they calculated the costs and eventually continued on their way with smiles.Hu: Vásárlás végeztével a piacon kívül vidáman nevetgéltek.En: After finishing their shopping, they laughed merrily outside the market.Hu: Bence megtanulta, hogy a minőség és a praktikum között meg kell találni az egyensúlyt.En: Bence learned that a balance must be found between quality and practicality.Hu: A vásárlás egy újfajta megértést hozott kettejük kapcsolatában.En: The shopping brought a new kind of understanding to their relationship.Hu: Boldogan tértek vissza a hideg utcákra, a jól elvégzett munka büszkeségével a szívükben.En: Happily, they returned to the cold streets, the pride of a job well done in their hearts. Vocabulary Words:bustling: pezsgőchilly: hűvösmaneuvered: vezettearray: színkavalkádpurposefully: céltudatosanwallet: pénztárcaanxiously: aggódvacompeting: versengettadvertised: hirdettékaroma: illathidden treasures: rejtett kincsekcelery: zellerspice: fűszercoriander: korianderwander: barangoltpricey: drágacompromise: kompromisszumexpenses: költségekdebate: vitacaptured: megfogtasigh: sóhajtottcalculated: számoltákmerrily: vidámanbalance: egyensúlytpracticality: praktikumunderstanding: megértésrelationship: kapcsolatpride: büszkeségvivid: élénkcurious: kíváncsi

Joe Gorman and Kelly Taylor join Zac Amico and discuss the girl who threw a 25lb dumbbell out of jealousy, warden burgers in an Ohio jail, making prison wine, changing out superhero movie actors, Shannen Doherty's ex-husband contesting the terms of their divorce, the most famous sex tapes, Rock of Love vs Flavor of Love, Mia Khalifa dating Rowan Atkinson, the woman who got cheated on and had to publicly apologize to her husband and his mistress and so much more!Air Date: 01/19/26Support our sponsors!SmallBatchCigar.com - Use promo code: GAS10 for 10% off plus 5% bonus points!YoKratom.com - Check out Yo Kratom (the home of the $60 kilo) for all your kratom needs!Get 50% of your Green Chef order and free Graza Olive Oil with code ZOOGRAZA at https://www.greenchef.com/ZOOGRAZAZac Amico's Morning Zoo plug music can be found here: https://www.youtube.com/watch?v=oMgQJEcVToY&list=PLzjkiYUjXuevVG0fTOX4GCTzbU0ooHQ-O&ab_channel=BulbyTo advertise your product or service on GaS Digital podcasts please go to TheADSide.com and click on "Advertisers" for more information!Submit your artwork via postal mail to:GaS Digital Networkc/o Zac's Morning Zoo151 1st Ave, #311New York, NY 10003You can sign up at GaSDigital.com with promo code: ZOO for a discount of $1.50 on your subscription and access to every Zac Amico's Morning Zoo show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Joe GormanTwitter: https://twitter.com/joewgormanInstagram: https://instagram.com/joewgormanKelly TaylorInstagram: https://instagram.com/hellothisiskellyPodcast YouTube: youtube.com/@IFeelFatTodayZac AmicoTwitter: https://twitter.com/ZASpookShowInstagram: https://instagram.com/zacisnotfunnyDates: https://punchup.live/ZacAmicoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TikTok Mystery: Jim found a food review with some weird sounds in the background. Is this an elaborate bit? Or is this guy scrambling to save face with his follow-ups.Circle K: Poor Circle K guy has to deal with a crazy man holding scissors but did he stumble into his new bit?Pokemon Values: Pokemon value going so crazy we have armed robbery snatch and grab heists going on in NYC. Better than robbing a bank or jewelry store?THE BEAR!, FUCK YOU, WATCH THIS!, EVERYWHERE!, MICHELLE BRANCH!, GETTIN THE PEPPS OUT!, SO MANY HITS!, 311 HITS!, AMBER!, JEZEBEL SWEET!, 20-20-DIX!, BLACK DICKS DILDO!, SUCTION!, DOMESTIC VIOLENCE!, WINNERS!, CRAZY SPIN!, TACO BELL!, FOOD REVIEWS!, TIKTOK!, AIRPODS!, GENIUS BIT?!, REAL!?, EROTICA!, PORN!, WHISPER!, CLAPPING!, DIRTY TALK!, CERTIFIED GINGA!, FLAVOR!, LEAN INTO IT!, CIRCLE K!, SCARY!, FACES!, TRIPPING!, GOT IN THAT POCKET BOY!?, HOMELESS!, TALKING ALL THAT SHIT!, INTIMIDATING!, SCISSORS!, POCKET!, HOURS!, QUIET FIRING!, DOMESTIC!, NERD!, OUTBURST!, PARENTS!, FIGHT!, WHICH BARREL IS GOING TO BLOW UP!?, LIGHTER!, BLACK GUY!, CHRISTIAN!, POKEMON CARDS!, THUGS!, COMIC BOOKS!, BANK VAULT!, JEWELRY!, ROBBERY!, SMASH AND GRAB!, NYC!, 90,000!, STIMMIES!, STIMULUS!, PIKACHU!, HAWK TUAH! You can find the videos from this episode at our Discord RIGHT HERE!

THEE premiere pop culture commentator, THEE mind behind Higher Learning and Morally Corrupt, and THEE first Black Bachelorette… Rachel Lindsay is here!We dive into Flavor of Love (my favorite topic), Rachel's journey to reality tv, this season of RHOSLC, Meredith and Lisa's combative reunion performance, and where do our Salt Lake ladies go from here?FOLLOW DUMPSTER DIVE ON SOCIALS/POD PLATFORM

In this episode, host George Duran sits down with entrepreneur and baker Dana Pollack for a wide-ranging conversation that bridges the worlds of the seafood industry, baking, and modern food culture.Dana shares her perspective on the rise of “digital food” and how today's consumers are increasingly buying with their eyes first, driven by bold colors, flavors, and viral food trends that continue to shape food entrepreneurship and product innovation. She opens up about the pressures of scaling a food business and expanding her Long Island facility, explaining why she thrives under pressure and how growth and stress often go hand in hand in food production at scale.The conversation turns to Dana's recent visit to the Ducktrap facility in Belfast, Maine—a standout example of artisan food production within the premium smoked salmon category. From the moment she walked in and smelled what she jokingly calls “smoky goodness,” Dana was struck by the tight-knit culture, hands-on craftsmanship, and rigorous seafood quality control standards. She experienced every step of the process firsthand—spending time across the floor from handling fish to packing boxes, gaining firsthand insight into how a specialty seafood brand can scale production without sacrificing quality.George and Dana also explore the parallels between seafood and baked goods when it comes to food safety, packaging, preservation, and perishable food shipping, highlighting why temperature control, materials, and processes are critical across the seafood supply chain. Dana shares her experience participating in Ducktrap's daily tastings, where team members from every department sample the salmon to ensure consistency and excellence in every batch.Plus, Dana reveals her favorite Ducktrap product, creative smoked salmon recipe ideas like an everything-bagel macaron, and why premium smoked salmon is ideal for entertaining and at-home chefs. The episode wraps with reflections on place, craftsmanship, and why certain foods—like Ducktrap salmon or New York pizza—can't be replicated anywhere else.

In this extra-special episode, Krista + Lindsey celebrate a major milestone—the launch of the Almost 30 book: your new go-to guide for navigating transformation in your late twenties + beyond. Hear personal stories about their spiritual awakenings + journey to finding purpose.Morning Microdose is a podcast curated by Krista Williams and Lindsey Simcik, the hosts and founders of Almost 30, a global community, brand, and top rated podcast.With curated clips from the Almost 30 podcast, Morning Mircodose will set the tone for your day, so you can feel inspired through thought provoking conversations…all in digestible episodes that are less than 10 minutes.Wake up with Krista and Lindsey, both literally and spiritually, Monday-Friday.If you enjoyed this conversation, listen to the full episode on Spotify here and on Apple here.

You know it when you smell it. But how do you put into words the unmistakable, indescribable scent of guava? And then there's the taste: sour on its own, but irresistibly sweet in a guava-and-cream-cheese pastry or a pint of guava ice cream from Publix. For a lesson in all things guava, we turned to historian Rodney Kite-Powell of the Tampa Bay History Center.In this episode, you'll learn: The fruit's role in the creation of modern Tampa, which is nicknamed The Big Guava. Why Ybor City's iconic Guavaween festival became a victim of its own success. Why the guava industry remains small but mighty. So grab a pastelito and a cup of café con leche, and settle in for this enlightening conversation.

In this episode, I'm joined by my wife and business partner, Janay Arenas, for a special look back at our landmark 25th anniversary in business. We share the "behind-the-scenes" reality of navigating a 25-year career while maintaining a successful marriage and partnership.In the second half, we shift to local leadership with former Pima County Sheriff Mark Napier. Mark joins the show to discuss his current candidacy for Mayor of Oro Valley, his vision for the town, and the key issues driving his campaign.

Could your favorite wine survive a wildfire? Well, Dr. Elizabeth Tomasino, professor at Oregon State University's College of Agricultural Sciences, is working on a solution to save Kennedy's beloved pinot noir.  Dr. Tomasino explains the science behind why smoke makes grapes taste "ashy" and what researchers are doing to save future vintages. Kennedy Now Available on YouTube: ⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@KennedySavestheWorld⁠⁠⁠ Follow on TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@kennedy_foxnews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join Kennedy for Happy Hour on Fridays! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/playlist?list=PLWlNiiSXX4BNUbXM5X8KkYbDepFgUIVZj⁠⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

How fermentation connects flavor, culture and gut health, through Southern Oregon's Fermentopia.

Brittni Linae Gutman will be joining me today as we talk about business ownership and the motivation to strive to complete every day as your best. Then, we will be spending time with Billy Hill, owner of Tucson Tool Shop. We'll learn about his business and what motivates him.

This week on our Vino Lingo segment we feature JJ Williams, General Manager, Kiona Vineyards, Red Mountain, Washington, defining the term “Flavor Listing”.  Learn more by visiting kionawine.com

Doug Veliky, now of beverage consulting firm BrightBev (https://www.bright-bev.com), author of the BeerCrunchers (https://beercrunchers.substack.com) newsletter and blog, and the personality behind the Beer Aficionado (https://www.instagram.com/beeraficionado/) social media account, has a knack for explaining complex beverage-business goings-on without jargon. Over the years of running first finance and then marketing for Chicago craft brewery Revolution, he developed a keen sense of brand building and market timing. Now, he shares that expertise with beverage brands both professionally and publicly, with BrightBev as well as via entertaining videos on Facebook, Instagram, and TikTok. However, in this episode of the podcast, we dive deeper than the minute or two that social media typically afford, and we explore the trends that Veliky sees gaining momentum over the next 12 months. Including: major flavor trends in 2026, such as apple, yuzu, pickle, and more rethinking seasonality in fruit beer balancing philosophy and consistency with effectiveness in branding the growing segments of mid-strength and “dad-strength” beer lower performance from breweries' long-tail brands building brands slowly to gain organic traction pricing trends that affect craft beer how quality is a make-or-break proposition in craft beer today And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit is worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Berkeley Yeast (https://berkeleyyeast.com). Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passionfruit. Order now at berkeleyyeast.com. PakTech (https://paktech-opi.com) PakTech delivers craft beer multipacking you can trust. PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Indie Hops. (https://indiehops.com) Introducing Strata Cryo, in collaboration with Yakima Chief Hops. Whether brewing up a single-hop Strata IPA to wow customers or modernizing your flagship IPA, Strata T99, Strata CGX, Strata HyperBoost, and now Strata Cryo provide the tools for you to create your unique masterpiece. Indie Hops Strata (https://indiehops.com/). Life is short. Let's make it flavorful! Midea. (https://Midea.com/us/) The Midea 50/50 Flex has the power to be all freezer, all fridge, or a little bit of both. Plus, it's designed to maintain a stable temp even in non climate controlled conditions–so you can crack a cold one even on the warmest days in the man cave. Check out Midea.com/us/ to get more info on this game changer today. Old Orchard (https://www.oldorchard.com/brewer) Why not source everything from a one-stop shop? Old Orchard might be best-known for flavored blends, but if you need 100 percent purees or concentrates, then Old Orchard can likely help—even with options not listed on our website. Let us know what you need at oldorchard.com/brewer (https://www.oldorchard.com/brewer). Brightly Software (https://brightlysoftware.com) is a complete asset management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources. Learn more at brightlysoftware.com.

For most of the year, Abby Cheshire teaches culinary arts for Florida Virtual School. And when school lets out, she works her summer job. But she's not delivering groceries or leading arts and crafts at daycamp like many teachers. The Brevard County native works as a chef on a private yacht. She shares her high-seas adventures with her more than 1 million TikTok followers, who know her as Abby in the Galley.And now she's sharing her recipes, too. Chef Abby's new cookbook is Passport to Flavor: 100 Global Dishes You can Make Anywhere. And she literally means anywhere. When she's aboard the yacht, Abby is limited to working with whatever food and equipment she has on hand. Abby recently chatted with us about the highs and lows of cooking on the high seas.

Why do you see so much Australian Wagyu in the U.S.—and what does it actually mean for the beef you're buying?We go to sit down with Jesse Chiconi of 4C Consultancy for a beginner-friendly deep dive into Australian Wagyu. We break down how Australia scaled its Wagyu industry, why exporting is such a big part of the program, how Aussie grading works, and what really drives flavor and quality (genetics, feed, marbling “fineness,” and more).No sides. No hype. Just straight-up Wagyu education—so you can shop smarter, cook better, and understand what's on your plate.

On this episode of Southwest Flavor, we're breaking down the latest on the court and the field. Join us as we recap the U of A basketball game and preview the NFL playoffs with sports analyst Will Pena. Then, we shift gears to the local business scene with Jared Wright, the owner of Blessed Grounds. Jared joins the show to discuss the art of coffee roasting and the community-focused mission behind his Tucson-based business.

Rob has some more girl stories from the road and the most ridiculous hall pass answer ever. Justin had some up and down stand up shows. Joe can never go to Outback again. Trip predictions for this weekends ski and snowboarding. 

I met Matt years ago when Ideal Nutrition was just getting started. At the time, they had a single location in West Palm Beach offering healthy, grab-and-go meal packages designed to make eating well easier. We talked about potential partnerships between FROPRO and Ideal Nutrition and I was grateful for the opportunity to have our products sold and shared with the West Palm community.What began as one store and a small kitchen quickly evolved into something much bigger—a large production facility, multiple store locations, and even a fleet of delivery vehicles connecting the community with healthy, high-quality, and fairly priced food options. Before entrepreneurship, Matt spent many years serving the West Palm community in law enforcement. One of the young men who came to train and work with him shared a passion for healthy eating, and as Matt's time as a public servant came to an end, he and Wolfgang began working together to grow and enhance Ideal Nutrition. In a crowded space with plenty of competition, they knew they had something special that other brands couldn't quite replicate.Their brick-and-mortar locations quickly became more than just places to pick up meals—they became spaces where people could walk in, ask questions, and get real, practical guidance about their food choices. It wasn't just about the food; it was about the connection and the time spent with the people they served. Matt and I talked about his transition from public servant to entrepreneur, the “fake it till you make it” mentality, the endless time, effort, and sweat equity required to build a business, and the challenges and rewards of growing a company while raising a family.If you haven't tried their meals yet, do yourself a FLAVOR and give them a shot. I'm a big fan of their breakfast burrito (and many others), and I promise you won't be disappointed. You can find them at www.idealnutritionnow.com or on Instagram @idealnutritionnow.We hope you enjoy the show—and their delicious, high-quality food.

This March, the Lowcountry marks a major milestone as Charleston Wine + Food celebrates its 20th Anniversary. Executive Director Alyssa Maute Smith sits down with host Kim Russo to discuss how this 501(c)(3) non-profit has grown from a local vision into a powerhouse that has injected over $210 million into the Charleston economy. Having been a part of the festival family for over a decade, Alyssa shares her journey from marketing leadership to Executive Director, fueled by a passion for the stories and people that make our food scene world-class. This year's schedule is a "Past, Present, and Future" celebration, featuring over 90 events—including the return of favorites like Pinot Envy and Bubbles + Sweets (more at https://chswf.org/schedule/). But the festival's impact goes far beyond the tasting tents. We dive into their deep commitment to education, from high-stakes scholarships at the College of Charleston and Trident's Culinary Institute of Charleston, to the Culinary High School Scholars program. By bringing professional chefs into classrooms and providing paid externships, CHSWF is actively training the next generation of hospitality talent. Join us for a look at how 20 years of community and flavor are fueling the future of Charleston. To explore the full 2026 schedule, learn about their educational partnerships, or support the Culinary + Hospitality Foundation, visit the official Charleston Wine + Food website at ChsWF.org. Join us in celebrating 20 years of the people, stories, and flavors that make the Charleston area so world-renowned.

Coffee tasting notes on a bag of coffee helps us understanding what the coffee will taste like, but what happens when we don't taste those flavor notes in the cup? This is a common struggle we hear from people and it can be frustrating, but the conversation around coffee flavor notes is a little bit more nuanced. In this episode, we try to unpack the nuance and explain why it sometimes okay not to taste what is written on the bag.Pick up our coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

Each year, I reflect back on the guest episodes. Hear about the guests you might have missed, some key insights, and how it all wraps around to one, unifying thing: the love of music!For 30% off your first year with DistroKid to share your music with the world click ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DistroKid.com/vip/lovemusicmore⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

We explore two pillars of the Southern Arizona community: our global tourism and our local non-profits.We begin with Michal Mael, an industry icon known as the "Queen of Rocks," to discuss the economic and cultural impact of the upcoming Gem Show. Whether you're a serious collector or a casual attendee, Michal breaks down the "can't-miss" events of the season.We close the show with Scott Tilley of TRAK. Scott joins us to discuss the transition to their new facility and what this milestone means for the children and animals served by their therapeutic programs.

Small Bites Radio Episode 201 - Passport to Flavor by Chef Abby Cheshire and Baking and the Meaning of Life: How to Find Joy in 100 Recipes by Helen Goh This week on Small Bites Radio, we serve up a global, soulful, and very Philly centric packed with culinary inspiration and big city excitement. We kick things off celebrating Philadelphia's upcoming 250th anniversary, along with the incredible lineup of major events heading our way including FIFA World Cup matches, the MLB All-Star Game, and another triumphant year for Donato, who takes first place once again at the Mummers Parade. Our featured guest is social media sensation Chef Abby Cheshire, private yacht chef, culinary arts teacher, and creator behind the wildly popular @abbyinthegalley with over 4 million social media followers! Abby joins us to talk about her upcoming cookbook, Passport to Flavor: 100 Global Dishes You Can Make Anywhere published by Harper Celebrate, releasing January 20, 2026. Drawing from her years cooking aboard luxury yachts around the world, Abby shares how home cooks can create vibrant international dishes in any kitchen no matter the size. From the Mediterranean and Caribbean to Asia and Europe, her recipes are infused with regional flavors, fresh local ingredients, and practical tips for cooking in small spaces. We also chat about her life teaching high school students during the year, summers spent at sea, her love of global food culture, and even her dream of cooking for Ina Garten how she should meet Extreme Chef Terry French and her life cooking and living in Florida. The episode also features acclaimed pastry chef and writer Helen Goh, who joins us to discuss her highly anticipated debut solo cookbook, Baking and the Meaning of Life: How to Find Joy in 100 Recipes published by Abrams Books. Known for her longtime collaboration with Yotam Ottolenghi on Sweet and Comfort, Helen shares how her multicultural upbringing in Malaysia and Australia, her Mediterranean and Middle Eastern baking influences, and her work as a trained psychologist shape both her recipes and her philosophy. From showstopping celebration cakes to comforting everyday bakes and even savory treats Helen explores how baking fosters connection, community, and joy in life's biggest and smallest moments. It's an episode filled with travel, storytelling, meaningful food, and Philly pride only on Small Bites Radio. #ChefAbbyCheshire #AbbyInTheGalley #PassportToFlavor #GlobalCuisine #CookbookRelease #HelenGoh #BakingAndTheMeaningOfLife #Ottolenghi #BakingLife #CookbookLove #CulinaryTravel #FoodAroundTheWorld #YachtChef #GlobalEats #PhillyEats #PhillyFoodScene #Philadelphia250 #PhillyPride #FIFAinPhilly #MLBAllStarPhilly #MummersParade #DonatoWins Small Bites Radio is the WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment 2023-2025, nominated by Metro Philly Newspaper 2022 Best of Arts & Entertainment, named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, and Top Philly Food RSS Feeds 2024-2025. Again, in 2025, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com was blown away by winning the Best of the Best in the Philadelphia Region Arts & Entertainment category out of 80,000 votes tallied in total through Metro Philly's Best of Philadelphia for 2025. Truly appreciate everyone who voted for us. We would be thrilled if you voted for us again in 2026. As usual don't forget to listen to the #1 listed “Food Radio Show Philadelphia” and the #1 listed “Food Radio Show South Jersey” Small Bites Radio. For a list of guests who have appeared on the show and more information click below: http://www.bluejeanfood.com/smallbitesradio #foodradioshowphiladelphia #FoodRadioShowSouthJersey #tophospitalityshow #foodradio #foodradioshow #topphiladelphialifestyle #toplisted #bestfood #bestpodcast #bestofphilly #bestphillyblog #bestfoodfeed #bestphillyartsentertainment #metrophillybest

Liguria Italy is often reduced to a handful of famous images: pastel houses clinging to cliffs, glamorous yachts bobbing in Portofino, hikers threading their way between the villages of the Cinque Terre. But as this conversation on my Flavor of Italy podcast reveals, Liguria Italy is far richer, deeper, and more nuanced than its postcard reputation suggests. In this episode, I spoke with Anna Merulla, co-founder of Beautiful Liguria, a locally based travel company created to tell the story of Liguria Italy from the inside out. What emerges is a portrait of a region that rewards curiosity, slower travel, and a willingness to step beyond the obvious.

The show tries a new flavor Girl Scout cookie!

Neil Saavedra said Strickland's Ice Cream has some of the BEST ice cream he has ever had and we all know our beloved Fork Reporter is well fed. Take a listen to Strickland's Neil Lui talk about all the exciting flavors as they celebrate 90 years overall, and two amazing years in Costa Mesa. You're invited! January 13th Strickland’s of Costa Mesa will offer $.90 small cones, a $4.95 value, with any purchase, along with hourly prize drawings from 4 to 8 pm featuring exciting giveaways. The event is open to the public and will be attended by Orange County media, influencers, and even Akron residents who now call Orange County home. Additionally, Strickland’s of Costa Mesa has added two of its most iconic flavors, Banana and Pistachio, to the menu for the week. Visit Strickland’s of Costa Mesa on Instagram for more information and updates, including their latest Flavor of the Day. Take a listen!See omnystudio.com/listener for privacy information.

For Episode 4 of the Terp Basel Miami 2025 series, JP taps in with Loganberry, a brand built at the intersection of fashion, flavor, and real cannabis culture.Born and raised in Buffalo, New York, Loganberry started as a clothing brand before naturally evolving into a high-end underground cannabis brand. He was always known around his city for having the fire, so turning that reputation into a brand was an easy transition. The trust was already there. The quality spoke for itself.The brand has done collaborations with Buffalo rap legend Conway the Machine, cementing its place in the culture and keeping the connection between hip-hop and cannabis authentic. Today, Loganberry is making noise all across New York State and nationwide, staying true to his roots with small-batch drops and strict quality control to make sure every pack hits the same every time.This episode is about turning reputation into reality, building a lifestyle brand with substance, and keeping quality at the center of everything.⸻

Tommy Olson is back from Mexico and shares some great stories from south of the border

Tommy Olson is back from Mexico and shares some great stories from south of the borderSee omnystudio.com/listener for privacy information.

Episode #106: Marriage, Milestones, and the Future of LD17This week, we're kicking off the show with a very special guest: my wife and business partner, Janay Arenas. Joining us for the first half-hour, Janay shares the "behind-the-scenes" reality of balancing a marriage while co-navigating the world of business. As we celebrate a landmark 25 years in business this year, we reflect on the lessons learned, the challenges overcome, and the secrets to a lasting partnership in both life and work.Then, we pivot to the political landscape of Arizona. I'm joined by Chris King, candidate for AZ State Senate (LD17). We sit down to discuss his vision for the district, the key issues facing our community, and why he's stepped into the race to represent you in Phoenix.

Natarajasana ~ Flavor (5 October 2017 - Manchester, ENG)

In this episode of The Bourbon Lens Podcast, Jake and Scott travel to Clermont, Kentucky to sit down with Alex Bowie, Director of Homeplace Experiences at the James B. Beam Distilling Co. The conversation was recorded on location in Beam's brand-new podcast studio, with Bourbon Lens receiving early access to the space for an exclusive insider look. While working through a few first-day kinks in the new studio, Jake and Scott explore what makes the Beam Homeplace experience unique and dive into the current and upcoming whiskey innovations coming out of the James B. Beam Distilling Co. Alex shares insight into how Beam approaches storytelling, hospitality, and innovation while honoring generations of bourbon-making tradition. A major focus of the episode is the debut of the Hardin's Creek Warehouse Series, a new limited collection designed to showcase how different warehouse environments shape bourbon flavor. The discussion breaks down how rickhouse design, height, and microclimate influence maturation—even when all other production variables remain the same. The episode wraps with a look at Beam's newly announced partnership with the Cadillac Formula One Team, set to debut during Cadillac's inaugural 2026 F1 season, highlighting Beam's expanding global presence and crossover into motorsports culture. Hardin's Creek Warehouse Series: Release Details A New Chapter in Hardin's Creek Innovation The Hardin's Creek Warehouse Series is a limited, three-part collection that builds on the brand's experimental roots. Following the 2023 Kentucky Series—which explored terroir across multiple Beam campuses—this release isolates a single variable: the warehouse itself. Each bourbon uses the same mash bill and production process, allowing the aging environment to take center stage. As Freddie Noe, Eighth Generation Master Distiller at the James B. Beam Distilling Co., explains, the Warehouse Series demonstrates how maturation environments alone can dramatically shape flavor. The Three Warehouse Expressions Warehouse R – "The Mushroom" Aged in a single-story, windowless warehouse Cool, dark conditions similar to a forest floor Flavor profile emphasizes deep oak influence and toasted sweetness 55% ABV (110 proof), 11 years old Warehouse W – "The Beaver" Aged in a nearly 100-year-old, five-story rickhouse near a creek Produces a balanced bourbon with lighter oak smoke and depth 55% ABV (110 proof), 11 years old Warehouse G – "The Owl" Aged in a towering nine-story warehouse Results in layered aromatics and increased complexity 55% ABV (110 proof), 11 years old Each bottle features artwork by surrealist artist Max Loeffler, using symbolic characters and hidden design elements to tell the story of each warehouse environment. SRP: $149.99 per 700mL bottle Availability: Limited, select markets   Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens  

From Chris DeMakes A Podcast (originally released as Episode 256 on 5/5/25).... This week, Stacy Jones sits in to share the story behind American Hi-Fi's 2001 breakout hit, “Flavor of the Weak.” From his early days as Veruca Salt's touring drummer to stepping into the spotlight as a frontman, Stacy discusses the evolution of his career, the challenges of reinvention, and the lessons he's learned along the way. He reflects on the spontaneous songwriting process that led to the band's signature track, the impact of working with producer Bob Rock, and the raw energy captured in the song's live-off-the-floor recording. Stacy and Chris also dive into the song's lasting legacy, the importance of authenticity in music, and what's next for American Hi-Fi. One Hit Thunder is brought to you by DistroKid, the ultimate partner for taking your music to the next level. Our listeners get 30% off your first YEAR with DistroKid by signing up at ⁠http://distrokid.com/vip/onehitthunder⁠ ⁠Join our Patreon⁠ ⁠Buy some merch⁠ ⁠Follow us on IG⁠ ⁠Join our FB Group Learn more about your ad choices. Visit megaphone.fm/adchoices

Gert Christiaens loved the beers of Oud Beersel so much that he couldn't abide the brewery closing in 2003. So, he bought the brewery, learned to brew, and for the past 20 years has focused on preserving the legacy of traditional oude gueuze and kriek. But that mission to preserve doesn't mean sealing beers in a time capsule. Instead, it involves finding new ways to make these classic styles relevant to drinkers wherever they may be—from the Senne Valley to South America. In this episode, Christiaens discusses: learning how to produce beer in order to continue the lambic and gueuze tradition the challeges of producing oude kriek with Schaerbeekse cherries the four main phases of lambic fermentation micro-oxygenation through wood-aging the impact of wood and barrel types on culture centering blends with refined components incorporating interesting and localized ingredients such as Chilean peppers and Japanese bamboo leaf as bridges between cultures protecting the definition of oude gueuze and oude kriek And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D's biggest edge isn't just the equipment—it's their deep understanding of brewery operations. From layout to production flow, they bring real-world expertise and build reliable systems that last. Learn more at gdchillers.com. Berkeley Yeast (https://berkeleyyeast.com). Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passionfruit. Order now at berkeleyyeast.com. PakTech (https://paktech-opi.com) PakTech delivers craft beer multipacking you can trust. PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Indie Hops. (https://indiehops.com) Give your customers a pleasant surprise with Audacia in your next IPA. This descendant of Strata brings her own flare of catchy lilac/lavender aroma, and flavors of sweet-tart berries with tangy lychee. Life is short. Let's make it flavorful! Midea. (https://Midea.com/us/) The Midea 50/50 Flex has the power to be all freezer, all fridge, or a little bit of both. Plus, it's designed to maintain a stable temp even in non climate controlled conditions–so you can crack a cold one even on the warmest days in the man cave. Check out Midea.com/us/ to get more info on this game changer today. Old Orchard (https://www.oldorchard.com/brewer) The beyond-beer space is booming, and Old Orchard is here for it, supplying breweries with fruit ingredients for all your beverage needs: low/no alcohol, hard lemonades, seltzer, cider, and more. More information and free samples are waiting at oldorchard.com/brewer. Brightly Software (https://brightlysoftware.com) is a complete asset management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources. Learn more at brightlysoftware.com. Visit Flanders (https://visitflanders.com) In Flanders, beer is more than a drink—it's a cultural thread woven through history, cuisine, and community. Come to Flanders in 2026 to celebrate the 10th anniversary of UNESCO recognition, and sample this unique combination of creative brewing tradition and culinary exploration.

Happy New Year! We are SO back! We have thoughts and you have thoughts.