Podcasts about Flavor

Join Al Zambone and guest John Shelton Reed (author of The Ramos Gin Fizz, for the LSU Press series on iconic New Orleans cocktails) for a deep dive into the history, culture, and legend of the Ramos Gin Fizz—a cocktail that's as much a symbol of New Orleans as it is a drink. From its 19th-century origins and the city's cosmopolitan mix, to Prohibition, Huey Long, and the modern cocktail renaissance, this episode explores how a single drink can carry the weight of place and time.00:00 — Podcast intro00:23 — Welcome and guest introduction02:35 — The Ramos Gin Fizz: A New Orleans Legend (episode setup)02:35 — Origins and pronunciation of “Ramos”05:56 — Carl Ramos's biography and 19th-century mobility05:56 — New Orleans in the late 19th century05:56 — Cosmopolitan city, Caribbean and European connections08:56 — Cultural divisions in New Orleans10:55 — German immigration and Civil War era11:06 — Rise of celebrity bartenders and cocktail culture13:18 — New Orleans' iconic cocktails16:22 — The Ramos Gin Fizz recipe and its components17:45 — Al's first attempt at the drink19:30 — The “shaker boys” and the three-minute shake21:00 — Flavor profile and chemistry29:29 — Fame, Prohibition, and Huey Long38:23 — Southern soft drinks and temperance44:48 — Where to find the perfect Ramos Gin Fizz today46:46 — Closing thoughts and thanksFor Further Investigation John Shelton Reed, Dixie Bohemia: A French Quarter Circle in the 1920s"How the South Cornered the Soda Market"The Sazerac Bar at the Roosevelt HotelRevel Cafe and Bar– where Chris McMillian spells it "Ramos Gin Phizz", which just makes everything a little more confusing than it already was

Episode 142: Brad from Raw Genetics – Breeding Flavor, Building the Futurefeat. Brad, Founder of Raw Genetics This week, JP sits down with Brad, the mind behind Raw Genetics, a California-based breeder creating some of the most talked-about strains in the game. Brad's approach is simple but powerful—hunt for unique terp profiles, lock in stable genetics, and always aim for flower that smokes as good as it looks.From standout hits like Stuffed French Toast, White Zlushiez, Galaxy Glaze, Strawberry Strudel, Strawberry Fritter, & Zlushiez to the new wave he's building right now, like Zikigai, Zoju, and Hikari. Brad's work has found its way into grow rooms, jars, and conversations across the country. He breaks down how he selects parents, balances feminized and regular lines, and preserves heirloom genetics while still pushing fresh crosses that keep things exciting for growers and consumers alike.

Clubroom Backstage Ep.9 Robin Brühlmann & Adrian Flavor live at Zurich Music Week Listen here: lnk.to/ClubRoomBackstage

"You find nothing" Words that will haunt me forever. Have fun!

Ron sits down with Clint Peek to cover a range of topics, including life updates, the exorbitant prices of stadium concessions, and more.

Featuring Sensient's President, Steve MorrisJoin host Jeff Klopfenstein and guest Steve Morris, President of Sensient Flavors and Extracts, as they discuss adapting to mega trends in flavors, meeting global challenges head on, and what is driving growth at the company. Steve Morris joined Sensient's Color Group in June 2007 and served as Sales Director of Food Colors US. He served as General Manager, Food Colors from October 2012 through August 2017, during which time his oversight progressively expanded from the US to North America, and ultimately to the Americas. Mr. Morris has held his current role as General Manager, Sweet & Beverage Flavors North America since August 2017. Prior to joining Sensient, Mr. Morris held various commercial leadership roles at DuPont (Solae) and operations management roles at Unilever. Steve holds a Bachelor of Science in Chemical Engineering from Iowa State University and an MBA from Washington University's Olin School of Business. Mr. Morris was born and raised in Iowa and is married with three adult children.Sensient Technologies Corporation is a leading global manufacturer and marketer of colors, flavors, and other specialty ingredients. Sensient uses advanced technologies and robust global supply chain capabilities to develop specialized solutions for food and beverages, as well as products that serve the pharmaceutical, nutraceutical, and personal care industries. Sensient's customers range in size from small entrepreneurial businesses to major international manufacturers representing some of the world's best-known brands. Sensient is headquartered in Milwaukee, Wisconsin.Visit Guest Steve Morris' LinkedIn

In humankinds modern, late-stage-capitalistic world, one of the most celebrated luxuries is Flavor. Chefs and Sommeliers are world renowned celebrities. […] The post Coffee Snobs appeared first on Mat Labotka.

Pumpkin spice—it's more than just a latte flavor. In this episode of The Halloween Podcast, I explore the fascinating history behind one of fall's most beloved and divisive trends. From its origins as a centuries-old spice blend to its rise as the ultimate symbol of autumn, I uncover how pumpkin spice made its way from kitchens to coffee cups, and why it became such a cultural phenomenon. Along the way, I'll share surprising facts, historical connections to Halloween, and the marketing magic that turned it into a seasonal obsession.

Day 11 of #RPGaDAY2025 is "Flavor"!Share your thoughts via:

Fluent Fiction - Italian: Espresso Enthusiast's Risk: Embracing the Flavor of Confidence Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-08-10-22-34-02-it Story Transcript:It: Nel cuore di un'estate italiana, il sole splendeva caldo sulla piccola città.En: In the heart of an Italian summer, the sun shone warmly over the small town.It: Era Ferragosto, e le strade erano piene di gente in festa.En: It was Ferragosto, and the streets were full of people celebrating.It: Al Freelancer's Home Cafe, il tempo sembrava fermarsi.En: At the Freelancer's Home Cafe, time seemed to stand still.It: Era un rifugio accogliente, con pareti decorate da quadri vivaci e l'odore irresistibile di caffè appena fatto.En: It was a cozy refuge, with walls decorated with vibrant paintings and the irresistible smell of freshly brewed coffee.It: Quella mattina, Luca entrò nel caffè sentendosi più emozionato che mai.En: That morning, Luca entered the cafe feeling more excited than ever.It: C'era un evento speciale: una competizione di degustazione di espresso alla cieca, organizzata dal proprietario del caffè, Alessandro.En: There was a special event: a blind espresso tasting competition organized by the cafe's owner, Alessandro.It: Luca, grande appassionato di caffè, voleva vincere.En: Luca, a great coffee enthusiast, wanted to win.It: Ma c'era un problema: aveva un terribile raffreddore e sapeva che i suoi sensi non erano al massimo.En: But there was a problem: he had a terrible cold and knew his senses were not at their best.It: Gianna, la sua amica, lo aveva iscritto di nascosto.En: Gianna, his friend, had secretly signed him up.It: Rideva dolcemente mentre Luca si soffiava il naso e scuoteva la testa.En: She laughed sweetly while Luca blew his nose and shook his head.It: "Hai paura?"En: "Are you scared?"It: lo stuzzicò, sperando di rallegrare il suo umore.En: she teased, hoping to lift his spirits.It: "Mai.En: "Never.It: Solo un po' di... naso chiuso," rispose Luca con un sorriso incerto.En: Just a bit of... a stuffy nose," replied Luca with an uncertain smile.It: Decise di partecipare lo stesso, fidandosi della sua memoria e un pizzico di fortuna.En: He decided to participate anyway, trusting his memory and a bit of luck.It: Alessandro, con il suo spirito giocoso, spiegò le regole del gioco mentre serviva i primi espressi.En: Alessandro, with his playful spirit, explained the rules of the game while serving the first espressos.It: Gli occhi del pubblico erano fissi sui partecipanti.En: The eyes of the audience were fixed on the participants.It: Luca assaggiò il primo espresso, poi il secondo.En: Luca tasted the first espresso, then the second.It: Le note complesse dei caffè erano perse nella nuvola del suo raffreddore.En: The complex notes of the coffee were lost in the cloud of his cold.It: Avvicinandosi al terzo bicchiere, Luca decise di rischiare.En: Approaching the third cup, Luca decided to take a risk.It: Con tutta la sicurezza, dichiarò: "Questo viene sicuramente dalle colline dell'Etiopia!"En: With full confidence, he declared, "This definitely comes from the hills of Ethiopia!"It: Alessandro scoppiò a ridere, apprezzando il coraggio di Luca mentre tutti gli altri applaudivano divertiti.En: Alessandro burst out laughing, appreciating Luca's courage while everyone else applauded amused.It: Alla fine della competizione, Luca non vinse.En: At the end of the competition, Luca didn't win.It: Ma Alessandro, colpito dallo spettacolo e dalla fiducia di Luca, gli offrì un premio speciale: un mese di caffè gratuito per il suo entusiasmo.En: But Alessandro, impressed by the performance and Luca's confidence, offered him a special prize: a month of free coffee for his enthusiasm.It: Gianna lo guardava con occhi pieni di ammirazione.En: Gianna looked at him with eyes full of admiration.It: "Sei stato incredibile," disse.En: "You were amazing," she said.It: Lasciando il caffè, Luca sentiva il peso della competizione sollevarsi.En: Leaving the cafe, Luca felt the weight of the competition lift off.It: Aveva imparato che divertirsi con gli amici era più prezioso di qualsiasi trofeo.En: He had learned that having fun with friends was more valuable than any trophy.It: E in quel Ferragosto, in un piccolo angolo d'Italia, Luca trovò una nuova fiducia in sé stesso, scoprendo che essere semplicemente sé stesso era la vera vittoria.En: And on that Ferragosto, in a small corner of Italy, Luca found a new confidence in himself, discovering that simply being himself was the true victory. Vocabulary Words:the heart: il cuorethe town: la cittàthe freelance: il freelancethe refuge: il rifugiothe painting: il quadrothe smell: l'odorefreshly brewed: appena fattothe morning: la mattinathe coffee tasting: la degustazione di caffèthe blind: ciecathe owner: il proprietariothe enthusiast: l'appassionatothe problem: il problemathe cold: il raffreddorethe sense: il sensothe friend: l'amicathe mood: l'umorethe nose: il nasothe memory: la memoriathe participant: il partecipantethe audience: il pubblicothe note: la notathe cloud: la nuvolathe hill: la collinathe laughter: la risatathe courage: il coraggiothe prize: il premiothe admiration: l'ammirazionethe weight: il pesothe trophy: il trofeo

Evo and Menace break down everything from SummerSlam 2025—Night 1 and Night 2. We dive into the fallout from Monday Night Raw and SmackDown, how to watch TripleMania to get your Dominik Mysterio fix, and the big ESPN news: they're taking over WWE Premium Live Events in 2026. Plus, our reactions to that jaw-dropping Night 2 ending.

New ice cream flavor inspired by breast milk goes nationwide Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

New ice cream flavor inspired by breast milk goes nationwide Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

In this episode, we trace the gritty, budget-driven rise of reality TV from MTV's The Real World to VH1's chaotic “celebreality” era. You'll hear how networks cut costs by ditching writers, actors, and sets—and how that led to megahits like Flavor of Love, Rock of Love, and Megan Wants a Millionaire. But behind the drama was a dangerous lack of oversight. We unpack the shocking true crime that brought VH1's empire crashing down and forever changed how reality TV is made.

There's little debate that whiskey (especially bourbon) is one of the best pairings for a cigar. But what are the go-to picks for the Flavor Odyssey hosts? This week, we reveal six whiskeys that deserve a spot within reach of your home bar. Grab a cigar, pour a glass, and join the fun on this special episode of Flavor Odyssey. Pairings Sensei: Davidoff Maduro & OF 100, Henry McKenna 10yr, Bookers

Dr. Joe Utash, owner of Wellness Key Chiropractic. Talking about keeping you healthy and in full motion.Next is Tucson High Football, Coach Zachary Neveleff. The football season is about to start.

Send us a textThe Maison Barboulot Chardonnay Viognier 2024 from Trader Joe's defies its $5.99 price tag with impressive flavor complexity and balance. This French wine from the Languedoc region combines Chardonnay (60%) and Viognier (40%) to create a refreshing, aromatic white that tastes far more expensive than it is.• Unique "old style French broadside" label with playful sayings gives the bottle character• Blend of 60% Chardonnay and 40% Viognier creates exceptional aromatics and flavor• Unoaked style (no malolactic fermentation) preserves fresh fruit flavors• Flavor profile includes white peach, coconut milk, green apple, and tropical fruit finish• 13% alcohol content is relatively modest by today's standards• IGP Vin de Pays designation from the foothills of the Black Mountains• 2024 vintage means it should be consumed within a year• Responds well to chilling, which enhances its refreshing qualities• Represents exceptional value that proves price doesn't always indicate qualityKeep it cheap, and I'll be talking to everybody in a couple of days with some red wine reviews coming up next.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

This is the 4pm All-Local on Tuesday, Aug. 5, 2025.

14850 Dining is at the movies this week with a month’s worth of staff picks at Cinemapolis, Ithaca’s downtown movie theatre, because this month’s staff picks theme is food! Flavor on film: A month of food features begins this week at Cinemapolis Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

Garrett Case with Steamy Concepts, talking about restoration and the steps you should take if you have damage to your home.Then Eli Wnek with Athletes in Action. He's also a former Arizona football player and the current Tucson High Volleyball coach.

Isle of Raasay Distillery (Isle of Raasay, Scotland) WF0065 Returning to Scotland to visit one of my favorite young distilleries. Join me as I take you to the little island off the coast of the Isle of Skye and the distillery that was built by a blender with the idea of creating the perfect components for crafting a flavorful young whisky. Alasdair Day, co-founder of the distillery, joins me to explore the unique aspects of Raasay Distillery, from its historical significance as the first legal distillery on the island to the innovative techniques used in whisky production. Alasdair shares insights into the distilling process, the importance of water sources, and the unique characteristics of their peat. We also dive into the experiences you can have while visiting the island. Subjects we touch on: Exploring Raasay: A Hidden Gem in Scotland The History of Distilling on Rassay Navigating Life on Raasay Island Alasdair's Journey to Raasay Distillery Creating a Distillery from Scratch The Art of Blending and Fermentation Innovative Oak Types in Whisky Production The Role of Rye in Whisky Complexity The Unique Peat Story of Raasay Protecting the Gin Experiencing Rassay: A Visitor's Guide For those who want more, check out the extra 10 minutes, commercial free as a member of the Speakeasy or Club 1897 at patreon.com/whiskeylore. We'll discuss the Distillery's Unique Highland Designation, Crafting the Perfect Water Source from a Pale Cow, and Future Plans: The Campbeltown Distillery Project.

It's time for your routine sustenance break! Nutrients will be delivered via audio signals. Yum! It's our regular Flavor Gems episode, but now in space! Edge of Eternities provided us with so many incredible cards telling their stories through mechanics and art. We covered as many as we could, but there are still so many discoveries to be made. To support the Vorthos Cast on future missions in the Edge, please consider joining our Patreon at Patreon.com/TheVorthosCast, where members get access to the podcast Discord channel and early episode releases.

Ice cream consumers today are chasing bold flavors, cleaner labels, and nostalgic experiences. How do consumer trends impact flavor and product development? Where is the future of ice cream heading? How will the supply chain react to new demands? This week on The Dairy Download, we hear from three ice cream experts: Logan Cisewski, technical sales manager and application specialist at IRCA Group, along with Rich Draper, CEO and co-founder of The Ice Cream Club, and Heather Draper, director of The Ice Cream Club.If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

Flavor is on the menu at Wisconsin Pork Association's Pork Shoppe. Morgan Worek is the Program and Marketing Director at the Wisconsin Pork Association. Located across from the Colosseum and the Wisconsin Products Pavilion, the food stand is serving up Butterfly Pork Chop sandwiches, Pork Burgers and Pork Chop On A sticks. The pork is raised local to the Midwest, much of it coming from Wisconsin. Worek gives us insight on the new campaign for pork, and tells us how to cook a moist and flavorful pork chop every time. See omnystudio.com/listener for privacy information.

Fire up the grill with these vegan bbq favorites—mains, sides, and sauces bursting with flavor. Perfect for summer cookouts. Find your new go-to recipe here! You can check out the show notes here. 

Portland, Oregon's proximity to hop country gives its brewers an enviable perspective on hop flavors, aromas, evolving technologies, and seasonal expressions, and the brewers at Ruse (https://www.rusebrewing.com) don't take that for granted. When developing recipes, cofounder Shaun Kalis loves pushing the envelope to find additional intensity using the latest flowable hop products, but he also finds punch and flavor density in previous generations of products, used judiciously in combination with hops in other formats. Through this episode, Kalis discusses: using flaked wheat and flaked rice to lower FAN and increase the snap early pick Columbus for bittering and a healthy dose of CO2 extracted Mosaic or Simcoe with T-90's for long-lasting hop flavor selecting different expressions within the same hop variety for layering character in IPA lifting up hop flavors by boosting underlying dankness adjusting pH while brewing fresh hop beers hot side hopping for more impactful and long-lasting flavor applying new ideas to hazy IPA And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): The Elite 290 Micro-series line uses a natural refrigerant, features a more compact design with variable-speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM 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): It's time to revisit Old Orchard's flavored craft juice concentrate blends, where the latest additions include Fruit Punch, Guava, Kiwi, and Pomegranate. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. 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. Hyperboost from Yakima Chief Hops (https://www.yakimachief.com) HyperBoost is a smarter dry hop solution that delivers bold, variety specific aroma and flavor you trust while cutting down on shipping, storage and waste. Try Yakima Chief Hops' Efficiency Calculator tool at yakimachief.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.

The MLB Trade Deadline has come and gone, so we went to the Fart Dungeon (sans Jake) and we give our thoughts on the Reds "buyers" moves. Ke'Bryan Hayes will definetly sure up 3rd but will he find his swing again? Can Zack Little continue his newfound success in a Reds uniform? Will Miguel Andújar be better than Connor Joe? Were these moves enough to take out the Padres who made all of the moves? All of these questions and more will be answered! This show is brought to you by Cincy Light, the Flavor of Cincy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Psalm 34:8, David urges his audience to “taste and see that the LORD is good,” a bold invitation rooted in his own experience with God. Refusing to be silenced, he speaks with conviction. Yet too often, our spiritual palates grow dull. In this memorable message, The Flavor of Favor, Dr. T. D. Stubblefield explores this powerful passage while preaching during the 2025 Summer Speaker Series at One Family Church—one of St. Louis's fastest-growing and most diverse congregations.

In this flavorful episode of Another Foodie Show, we sit down with dudette Chelsea from SouthrnGritsKitchen — a powerhouse of Southern cooking, bold personality, and unstoppable creativity. From viral recipes to kitchen roots, Chelsea shares her journey, what drives her love of comfort food, and how she's building a community one plate at a time.From supporting local/small businesses to confronting Tony about wings and BBQ, this episode is packed with laughs, feelings and good times!Whether you're here for the sass, the soul, or the secret to a perfect pot of grits — this one's a must-listen.#SouthrnGritsKitchen #ChelseaCooks #AnotherFoodieShow #SouthernFood #ComfortFoodQueen #FoodiePodcast #WomenInFood #KitchenStories #BoldFlavors #CookingWithHeart #TheDudeNetwork #Podcast #BBQ #Humor

Will Pena will be co-hosting. We will be talking to Christopher DeSimone for the first segment. Then Will and I will be talking about some topics of our own.

What if healthy food actually became the most delicious part of your day?In this episode of Better Health Bookshelf, host Mike Capuzzi talks with Dr. Deborah Kennedy about culinary medicine—the practical approach to making nutritious food taste so good, you'll want to eat it. If you're tired of the chemicals, sugar, and salt hidden in your food—or frustrated that healthy cooking feels bland or boring—this episode will give you a new path forward.What you'll learn:How to make healthy eating sustainable by maximizing flavor.Simple kitchen strategies to cut sugar and salt without losing taste.Why food as medicine isn't hype—it's a powerful, science-backed solution.Listen now to discover how to transform your relationship with food and cook meals that heal, energize, and satisfy.Click here to grab your copy of Culinary Medicine: Maximizing Flavor to start making healthy food craveable today.If you find this episode helpful, please consider subscribing and sharing it with friends and family.

On today's Southwest Flavor, we have David Samorano to talk about the tech world and AI.Then we'll be talking with Jacob Benzenhoefer, former military and now on the board of Hero Breakfast.

This week on the pod, we are glowing over the Redlegs destruction of the Tampa Bay Rays. We talk about how they did it and why thump in the lineup can take this team over the top. Nick Lodolo reigned this week with a complete game giving Andrew Abbott a run for his money to be the teams active ace. We also shout out the Parker family and the introduction of Dave Parker to Cooperstown. We also look at who the Reds should be targeting aside from Geno and what it's going to take to get a deal done for Geno. Lastly, we talk about the Condiment Cow and how our studio needs one. 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.

Hi friends!  Last week we talked about all the reasons to start with terminal livestock if you're a beginner or just getting started raising farm animals.  Today I'm going to dive into that a little deeper and talk about why you should start with smaller livestock like sheep and goats instead of cattle.  We're going to talk about meat and dairy and risk management, especially through those beginner phases where lots of mistakes and learning happen.  Let's get to it!   All the Best! Millie     Related Episodes:   67 | Why Beginners Should Start with Terminal Livestock First   06 | What Livestock Should I Get First? My Top Pick for Your First Homestead Animals   47 | How to Adjust to the Flavor of Homegrown Meat and Eggs Before You Raise Your Own     Get your farm fresh meat here: https://drycreekheritagemeats.com     Join our email list and be first to get updates and special offers:  https://www.getgoatwise.com/insider   Join the FB Community: https://www.getgoatwise.com/community     Connect with me:   Email: millie@drycreekpastures.com   See what's happening on the ranch: https://www.instagram.com/drycreekpastures/  

AI's role in agriculture is still taking shape, with many growers testing how it fits into their operations.

Chef Demi Unique approaches food as art, memory, and ancestral tribute. Trained at both the Fashion Institute of Design & Merchandising and the Institute of Culinary Education, she blends her deep creative roots into immersive culinary storytelling. As a traveling artist, chef, and consultant, Demi uses food to honor lineage, build community, and create space—especially for Black folks. In this conversation, we explore her path into food, the influence of the women who shaped her journey, and how style, culture, and flavor come together in her work.

Flavor Savers: How to Freeze Fresh Herbs, Broth, and More Today's episode tells you everything you need to know to freeze flavorful recipe ingredients, from the equipment you need to how to measure, pack and store each item so that it tastes as fresh as it did the day you froze it. Written by Mary Margaret Chappell at ForksOverKnives.com #vegan #plantbased #plantbasedbriefing #wfpb #wholefoodplantbased #freezingherbe #freezingproduce  ========================== Original post:  https://www.forksoverknives.com/how-tos/fresh-herbs-citrus-more-flavor-essentials-freezing-guide  ========================== Use search feature at https://www.plantbasedbriefing.com/episodes-search   ========================= Forks Over Knives Documentary: https://www.forksoverknives.com/the-film/  =========================== Forks Over Knives was founded following the release of the world-famous documentary Forks Over Knives in 2011, showing people how to regain control of their health and their lives with a plant-based diet. Since then Forks Over Knives released bestselling books, launched a mobile recipe app and maintains a website filled with the latest research, success stories, recipes, and tools to help people at every phase of their plant-based journeys. They also have a cooking course, a meal planner, a line of food products, and a magazine. Please visit www.ForksOverKnives.com for a wealth of resources.  FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      

Welcome to PTBN Pop's Video Jukebox Song of The Day! Every weekday will be featuring a live watch of a great and memorable music video. On today's episode, Steve Riddle is watching “Flavor Of The Weak” by American Hi-Fi from 2000.   The YouTube link for the video is below so you can watch along! https://www.youtube.com/watch?v=uAmINmjpQxw

Flavor Odyssey is teeing up another great cigar and drink pairing to help you beat the summer heat. This week, we're going non-alcoholic with a true clubhouse classic—the Arnold Palmer. It's a refreshing mix of iced tea and lemonade, perfect for the 19th hole or just lounging in the shade. But the big question is: what cigar pairs best with this legendary summertime sipper? Take a swing at your own pairing and join the fun as our summer sipper segment stays in full swing. Pairings Sensei: AriZona Arnold Palmer & Aladino 85 Aniversario Reserva

Are your words building up or breaking down? Grace and truth are powerful when spoken together. Video available at: https://youtu.be/BDrypAieFHY Message by Rey Azofeifa.

In this high-energy episode of MiCannaCast, co-hosts Cannadave and Groovee dig deep into the Best in Grass Competition Moon Rock category, giving their honest and passionate breakdown of infused flower entries — including one standout (or not-so-standout) contender from Fresh Canna. Along the way, the crew shares behind-the-scenes takes from past events (including Michigan Matt's underground sesh), looks ahead to upcoming Michigan cannabis happenings, and talks about the ever-changing landscape of legacy vs. corporate in the cannabis community. Whether you're a cannabis connoisseur, Michigan event hopper, or terp junkie — this one's for you.

In this episode of the Grazing Grass Podcast, Cal visits with Natalie Hancock of Olde Oak Glen, located near Perkins–Tryon, Oklahoma. Natalie shares her unique journey from the mountains of Greece to raising one of the rarest and most flavorful heritage pigs—Mangalitsa—on 60 forested acres. What began as a love for animals, particularly horses, turned into a passion for pigs after rescuing a potbelly. Now, Natalie is one of the largest Mangalitsa breeders in Oklahoma, producing high-quality pork and skin care products while embracing regenerative and ethical farming practices.In this episode, you'll hear about:How Natalie got started with pigs and why she chose MangalitsaCharacteristics and history of the Mangalitsa breedThe challenges and rewards of raising slow-growing, heritage pigsPasture-based management and natural farrowing practicesWhat makes Mangalitsa pork (and its fat!) so different and nutritiousHow Natalie markets her pork through farmers markets and snack sticksCreative uses of lard for skincare and bakingFeeding practices, mineral use, and maintaining herd healthThe importance of educating consumers and building a direct marketIf you've ever been curious about heritage pigs or want to learn from someone doing things a bit differently—and deliciously—this is a can't-miss conversation. Natalie's commitment to flavor, animal welfare, and sustainable practices shines through every part of her story.Resources Mentioned:Olde Oak Glen (Natalie's farm)Edmond Farmers MarketRalph's Processing for private label snack sticksLooking for Livestock that thrive on grass?  Check out Grass Based GeneticsVisit our Sponsors:Noble Research InstituteRedmondGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResourcesCommunity (on Facebook)Check out the Apiary Chronicles Podcast

Nick is joined by Dan Fienberg from The Hollywood Reporter for a sharp, funny breakdown of the new season of Big Brother and the cast of lovable idiots already making a mess of things. They also dig into the 2025 Emmy nominations, calling out the most satisfying nods and baffling snubs, with a passionate plea for Harrison Ford to finally take home some gold. Plus, they react to the wild new Dexter reboot and marvel at Jamie Lee Curtis dropping the word "jagoff" repeatedly on The Bear—which, somehow, Nick still hasn't seen. Later, Esmeralda Leon pops in to help Nick rewind to the chaotic, glorious heyday of VH1 reality TV. From The Surreal Life to Mob Wives to the unforgettable Flavor of Love, it's a nostalgic trip through some of the most absurd and addictive shows ever created. Plenty of laughs, solid takes, and maybe a little regret over just how much of that stuff we all actually watched. [Ep 369]

Have you lost your spiritual “flavor”? The world needs your bold faith—not a watered-down version. Video available at: https://youtu.be/a9bwOPn9vww Message by Trent Jenkins.

On this edition of Fitzy Five, Hart and Fitzy debate Nick's nominations for the best snack and flavor combinations of all-time.

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

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

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

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