Podcasts about flavors

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On this week's episode of the Who Are You? Podcast we sit down for a fun Sunday hang out conversation. We talk about our recent wild round of golf where we shot the lowest score we have ever, Connor turned 27, we rate our top 3 birthday cake flavors, we ask each other some wild would you rather questions and so much more! Make sure to turn on your notifications so you don't miss an episode, please share the episode, leave a like, a review and a 5-star rating. All those things help the podcast be seen by more people!For all questions, business inquires or are interested in being on the show please reach out to: ⁠whoareyoupod@yahoo.com⁠ For all updates and information about the podcast:Instagram: ⁠ https://www.instagram.com/whoareyoupod/?hl=enFacebook: ⁠https://www.facebook.com/profile.php?...TikTok: ⁠https://www.tiktok.com/@who.are.you.podcaYouTube: ⁠ https://www.youtube.com/@whoareyoupodAll other links: ⁠https://linktr.ee/Whoareyoupod⁠#whoareyoupodcast #jacksonville

The Hidden Dose, a special episode of Flavors and KnowledgePicture this: It's a chilly February afternoon in Providence, Rhode Island, and you're wheeling your cart down the bright aisles of your local grocery store. The meat section stretches out ahead—rows of chicken breasts, ground beef, pork chops, all wrapped neatly and labeled with promises of freshness.But as your hand hovers over that familiar package, a question nags at you: What's really in this? Beyond the visible cuts, there's an invisible legacy: antibiotics fed to these animals throughout their lives. You're not alone in wondering. Millions of us are asking the same thing: How does routine antibiotic use in livestock impact our health, the environment, and the terrifying rise of superbugs?Let's pull back the curtain on what's happening in farms, stores, and restaurants across the U.S.—and give you the facts to shop and eat smarter.It all begins on the farm. Most of America's meat, poultry, and dairy comes from large-scale industrial operations.For decades, antibiotics—many of the very same ones doctors prescribe to us—have been routine here. Not just to treat sick animals, but mixed into feed or water to prevent disease in those crowded conditions, and even to make animals grow faster. The downside? It supercharges antibiotic resistance. Bacteria evolve, survive drug treatment, and suddenly infections in people become much harder—or even impossible—to treat.The CDC estimates that at least 2.8 million Americans deal with antibiotic-resistant infections each year, leading to over 35,000 deaths. A huge chunk of that resistance links back to overuse in agriculture, which still accounts for roughly 70% of medically important antibiotics sold in the U.S.Things are shifting, but not always in the right direction. Recent numbers are concerning: In 2024, sales of these important antibiotics for livestock jumped 16%—the biggest yearly spike since tracking began in 2011. Total sales hit nearly 7.1 million kilograms. Swine accounted for 43%, cattle for 41%, turkeys for 11%, and chickens for only 4%. That's progress in poultry, but the overall rise points to disease outbreaks, bigger herds, and continued preventive use.Globally, experts project livestock antibiotic use could climb another 30% by 2040 if nothing changes. And this isn't just a farm problem—it's a human health crisis.Regulations have stepped in. Since 2017, the FDA has banned antibiotics used solely for growth promotion and requires vet oversight for medically important antibiotics. USDA testing ensures no antibiotic residues remain in the meat or milk you buy. But that doesn't stop routine use earlier in the animal's life, where resistance builds.Some states like California go further, limiting preventive use and making grocery chains report on suppliers. Nationally, though, usage intensity is still nearly double Europe's.Now, let's bring it home to the grocery store. Chains like Walmart, Costco, and Kroger carry both conventional and antibiotic-free options. Hunt for labels like "Raised Without Antibiotics" or "No Antibiotics Ever"—these mean no antibiotics were used (with rare exceptions, such as day-old chicks in some poultry cases). Some states, like California, go further, limiting preventive use and making grocery chains report on suppliers.USDA Organic takes it higher: It prohibits almost all antibiotics, requires third-party audits, ensures better welfare, and prohibits synthetic pesticides. Brands like Applegate, Coleman Natural, and Perdue make these easy to find. Demand is growing—antibiotic-free meat sales surged years ago, and organic sales continue to trend up. New 2026 certifications add trustworthy third-party audits to fight greenwashing.But watch out: Phrases like "No Growth-Promoting Antibiotics" can still allow preventive doses, so they don't fully tackle resistance.Read the Full Content Subscribe to the FK Newsletter Free SimVal Media, USA

Celebrate the vibrant traditions and delicious symbolism of the Lunar New Year on this episode of Big Blend Radio's "Eat Drink & Be Merry" show with special guest Robert Schueller of Melissa's Produce. Discover the meaningful foods that bring luck, prosperity, and long life in the new year — from citrus fruits and mushrooms to Asian greens, noodles, and wontons. Robert shares easy ways to enjoy and cook with unique produce like butterscotch pears, kumquats, and gai lan, along with simple recipes that make festive entertaining fun and flavorful. Whether you're planning a Lunar New Year feast or just want to explore fresh Asian ingredients year-round, this episode is packed with tasty inspiration and cultural insight.

In this second episode of the Culinary Travel series, we go around the world through some very exotic flavors with Chef Kelvin Cheung of Jun's in Dubai. Kelvin has eaten his way across the globe, traveling through continents and cities exploring cultures, cuisines, heritage and so much more. On this episode Kelvin gives us a glimpse of his journeys and takes us on a super delicious ride.Destination Highlights and Culinary Insights:1. Thailand - Fireworks of flavor.Kelvin calls Thailand one of the most dynamic food destinations in the world.• Exploring small towns and villages beyond Bangkok.• Best street food in the world.https://www.instagram.com/cheftonn/?hl=en – All of Chef Ton's restaurants come highly recommended.https://www.instagram.com/restaurant.potong/?hl=en – Highly recommended.2. China - A Culinary awakening.• Regional diversity across South, East and Northwest China.• Border cuisines blending Chinese, Thai, and Lao influences3. Japan - The benchmark of excellence.4. Singapore - Nostalgia on a plate5. Jordan - A delicious surprise.https://www.instagram.com/qaismalhas/?hl=en – highly recommended.6. Vietnam - The ingredient revelation - a ‘rice paddy herb'.7. India – A culinary renaissance.Highly recommended - https://www.instagram.com/veronicasbombay/?hl=en                                    https://www.instagram.com/masquerestaurant/?hl=en                                    https://www.instagram.com/restaurantnaar/?hl=enThis special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards.Connect with Kelvin at:https://www.instagram.com/chefkelvincheung/Thank you all for tuning in today!If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or journeys should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference.Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes.Thanks for listening! Until next time, safe travels and keep adventuring.     "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this week's episode, host Caryn Antonini is joined by Alan Goldsher, Emmy Award-winning TV producer and founder of Flavors of America, a media project that started during the pandemic to support small businesses by offering free video profiles showcasing local food, culture and unique people across New York City's boroughs and eventually branching out to multiple states. Alan began his career in media in 1985, working in newspaper advertising sales before going out on his own to publish local newspapers in both Connecticut and New Jersey. His early work built a foundation in community-focused storytelling, local business promotion, and independent publishing. From there, he went he on produce multiple television series such as NY Residential, Faces of Philanthropy and Best Places to Live, all of which centered on storytelling with purpose by focusing on the human connection behind thriving communities. Today, Flavors of America has produced content across 9 states, highlighting diverse American flavors, culture and community.For more information on our guest:@flavorsof_ny###Get great recipes from Caryn at https://carynantonini.com/recipes/

Alejandro Oropeza's journey from Mexico City's family kitchens to founding Flavors demonstrates how deep domain expertise combined with technological innovation creates transformative opportunities. His unique position allowed him to identify a critical gap: food content viewers experience genuine hunger and desire immediate action. Rather than remaining passive consumers, audiences wanted to bridge inspiration and consumption. Alejandro's resilience defines his entrepreneurial identity as profoundly as his vision. Pitching nearly 100 venture firms before securing funding, facing systemic barriers as a Latino founder in an industry where only 2% of capital flows to founders like him, he maintained conviction through what most would consider irrational persistence. His decade-long meditation practice and emphasis on surrounding himself with authentic relationships demonstrate that Alejandro understands entrepreneurial success requires equal investment in psychological resilience and relational support alongside strategic acumen. By enabling chefs to share their stories through video and making their cuisine nationally accessible, Alejandro Oropeza facilitates cultural exchange that honors immigrant voices and expands culinary representation. His entrepreneurial model—grounded in authentic passion, practitioner respect, and bidirectional value creation—offers an alternative to extractive technology business. Experience this vision firsthand: visit www.cookunity.com to discover chef-crafted meals with authentic stories, support independent culinary talent, and join a community celebrating food's transformative power to connect us all. For the accessible version of the podcast, go to our Ziotag gallery.We're happy you're here! Like the pod?Support the podcast and receive discounts from our sponsors: https://yourbrandamplified.codeadx.me/Leave a rating and review on your favorite platformFollow @yourbrandamplified on the socialsTalk to my digital avatar Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this week's Flavors of Northwest Arkansas podcast, we're talking with Mark Smith and Dan Clous of Natural State Beer Company, but before we get to them?!?! FOOD NEWS!!! The Hive at 21C made a prominent national magazine. We'll tell you what magazine and why they're in there! Speaking of The Hive, they're now selling tickets for their No Kid Hungry Fundraiser. We'll tell you how and where to get them. Zelli Pasta has a new home! Co-owner Mitchell Owen will tell us what's different about it. Desi Fusion opened in Springdale on Monday. We'll hear from owner Lucky Sadthra about their fare. NYC Express Deli opened their second location- their first in Benton County. We'll tell you where! The soon-to-be AQ Chicken House had folks over yesterday for graffiti. Kind of. We'll explain. We MIGHT have a grand opening date or week for Ozark Charcuterie & Wine Bar's cheese and wine shop in Rogers. Brewski's and Natural State Beer Company have Chili Cookoff's soon! If you've been missing Renzo's Italian Steakhouse, there's now a way to have it! Happy anniversary to Bella's Table and Dodo Coffee! In this week's Flavors Flashback, we're talking about hairy pasta! True story. Mark Smith and Dan Clous met in a home brewing club here in Northwest Arkansas. Their love for a unique certain style of brewing eventually led to them getting into business with each other. They talk about how they found their peaceful and serene spot to build their brewery. Once you're there, you don't feel like you're a quarter mile from I-49. Soon after opening, they had to survive covid. You'll hear how they did it, and they were able to because of their location. Also, Dan had to leave NWA for a few years, and you'll hear why. Oh, and that Chili-cookoff. Taproom manager Haley Arnell will give you the lowdown. And finally, the beers. We had a live-to-tape taste-test, and I do NOT regret it. That's all next here in the Flavors of Northwest Arkansas.

Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes on a specific topic in craft beer, craft chocolate, or artisan drinks. Today we're looking back at one of the first deep dives I ever did on pairing beer and chocolate for Bean to Barstool. Enjoy!You can listen to the entire episode this clip is from here.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Fluent Fiction - Spanish: Flavors of the Heart: Love & Culinary Fusion at Mercado Central Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-02-10-23-34-02-es Story Transcript:Es: El aroma a chiles y especias llenaba el aire del Mercado Central de la Ciudad de México.En: The aroma of chiles and spices filled the air at the Mercado Central in Ciudad de México.Es: Era el Día de San Valentín, y el mercado estaba decorado con corazones y cintas rojas.En: It was Valentine's Day, and the market was decorated with hearts and red ribbons.Es: Eliana, una joven chef con sueños grandes, atendía el puesto de su familia.En: Eliana, a young chef with big dreams, manned her family's stall.Es: Su prima Valeria la ayudaba, moviéndose con energía entre los ingredientes frescos y las especias.En: Her cousin Valeria helped her, moving energetically among the fresh ingredients and spices.Es: Mateo, un apasionado bloguero de comida, caminaba por los pasillos del mercado.En: Mateo, a passionate food blogger, walked through the market's aisles.Es: Buscaba historias auténticas sobre la gastronomía mexicana.En: He was seeking authentic stories about Mexican gastronomy.Es: De pronto, una risa alegre llamó su atención.En: Suddenly, a cheerful laugh caught his attention.Es: Se acercó y vio a Eliana y Valeria preparando comida con entusiasmo.En: He approached and saw Eliana and Valeria enthusiastically preparing food.Es: El aroma era irresistible.En: The aroma was irresistible.Es: Eliana lo notó y lo saludó con amabilidad.En: Eliana noticed him and greeted him kindly.Es: "¿Quieres probar algo?En: "Would you like to try something?"Es: ", preguntó, extendiendo una muestra de sus famosos tacos de cochinita pibil.En: she asked, extending a sample of her famous tacos de cochinita pibil.Es: Mateo sonrió y aceptó.En: Mateo smiled and accepted.Es: Saboreó el bocado, sus ojos brillaron.En: He savored the bite, his eyes lighting up.Es: "Esto es increíble", dijo, visiblemente impresionado.En: "This is incredible," he said, visibly impressed.Es: Mateo, intrigado por la autenticidad del sabor, comenzó a preguntar sobre las recetas.En: Mateo, intrigued by the authenticity of the flavor, began to ask about the recipes.Es: Eliana, cautelosa, dudó unos segundos.En: Eliana, cautious, hesitated for a few seconds.Es: No estaba segura de compartir sus secretos familiares.En: She wasn't sure about sharing her family's secrets.Es: Sin embargo, Valeria, viendo el interés honesto en los ojos de Mateo, le dio un codazo suavemente.En: However, Valeria, seeing the honest interest in Mateo's eyes, gently nudged her.Es: "Quizás podrías mostrarle cómo lo hacemos", sugirió.En: "Maybe you could show him how we do it," she suggested.Es: Con la aprobación de su prima y la curiosidad de Mateo, Eliana decidió enseñar su técnica.En: With her cousin's approval and Mateo's curiosity, Eliana decided to teach him her technique.Es: "Vuelve mañana temprano, y cocinamos juntos", le dijo a Mateo.En: "Come back early tomorrow, and we'll cook together," she told Mateo.Es: Él aceptó, emocionado.En: He accepted, excited.Es: Al día siguiente, Mateo llegó temprano y ayudó a preparar los ingredientes.En: The next day, Mateo arrived early and helped prepare the ingredients.Es: Durante el proceso, compartieron historias y risas.En: During the process, they shared stories and laughter.Es: Mateo aprendió sobre las raíces de los ingredientes y la historia detrás de cada plato.En: Mateo learned about the roots of the ingredients and the history behind each dish.Es: Eliana, mientras cocinaban, comenzó a ver la belleza en combinar las tradiciones con nuevas ideas.En: Eliana, as they cooked, began to see the beauty in combining traditions with new ideas.Es: Juntos, crearon un nuevo platillo: una fusión entre los tacos tradicionales y un toque moderno sugerido por Mateo.En: Together, they created a new dish: a fusion of traditional tacos with a modern twist suggested by Mateo.Es: Cuando lo ofrecieron a los visitantes del mercado, las reacciones fueron entusiastas.En: When they offered it to the market's visitors, the reactions were enthusiastic.Es: Todos querían probar la nueva creación.En: Everyone wanted to try the new creation.Es: Con el corazón lleno de gratitud, Mateo escribió un blog sobre su experiencia.En: With a heart full of gratitude, Mateo wrote a blog about his experience.Es: Lo tituló: "Tradición y modernidad: el corazón de la cocina en el Mercado Central".En: He titled it: "Tradition and Modernity: The Heart of Cooking at Mercado Central."Es: La historia de Eliana, su pasión y su comida, capturó la atención de nuevos clientes, iluminando el puesto con curiosos y amantes de la comida.En: The story of Eliana, her passion, and her food captured the attention of new customers, lighting up the stall with curious food lovers.Es: Eliana ya no temía compartir su herencia con el mundo.En: Eliana no longer feared sharing her heritage with the world.Es: Mateo obtuvo mucho más que una historia para su blog; ganó amigos y una conexión genuina con la cultura que tanto admiraba.En: Mateo gained much more than a story for his blog; he gained friends and a genuine connection to the culture he so admired.Es: Juntos, Eliana y Mateo descubrieron que el auténtico sabor de la vida se encontraba en compartir, en la mezcla armoniosa de lo viejo con lo nuevo.En: Together, Eliana and Mateo discovered that the true flavor of life is found in sharing, in the harmonious blend of the old with the new. Vocabulary Words:the aroma: el aromathe market: el mercadothe stall: el puestothe cousin: la primathe spices: las especiasthe aisles: los pasillosthe authenticity: la autenticidadthe secrets: los secretosthe technique: la técnicathe fusion: la fusiónthe twist: el toquethe creation: la creaciónthe gratitude: la gratitudthe title: el títulothe heritage: la herenciathe culture: la culturathe laughter: la risathe roots: las raícesthe heart: el corazónthe tradition: la tradiciónthe history: la historiathe visitors: los visitantesthe experience: la experienciathe blend: la mezclathe flavor: el saborauthentic: auténticomodernity: la modernidadcuriosity: la curiosidadto hesitate: dudarto greet: saludar

A Porter's Life: Riding the Rails of Black Labor HistoryThe morning of April 6th 1907, Ross Wood decided to fill out the application to become a Pullman Porter. He was 23 years old, and until this point he has only ever worked as a servant; a “houseboy”. Wood was born to parents that were enslaved not too long before he was born. He thought about how if he had been born just 20 years earlier, he too would've been a slave. He wanted to be a porter. It was a respected job among his black peers and even though he would spend his days being demeaned, the $10 a week might've been enough incentive. Sources  Labor Union Negotiation and Agreement Files, 1920-1969. 1920.  Pullman's Palace Car Company. Employee Indexes and Registers, 1875-1946. 1875.  Application and Service Files, 1900-1964. 1900.  United States Railroad Administration. Union Contract Agreement Books, 1919-1958. 1919.https://jimcrowmuseum.ferris.edu/question/2021/august.htm Send us a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

Lazy Dog restaurant, Regional Operations Director Casey Salagaj joins Dane Neal on WGN Radio. Hear as Casey shares great things going on at Lazy Dog with dishes perfect for watching the big game, a night out with family and friends and even for that special night with someone special on Valentines Day. Listen as Casey […]

Send us a text and chime in!The 20th Annual Chocolate Affaire returns to the Glendale Civic Center February 14-15 for Valentine's weekend from 10 a.m. to 5 p.m. each day. Admission is free, with complimentary parking available. The event will feature more than 50 chocolatiers, confectioners, food truck vendors, and artisan merchants, along with live music, craft cocktails, and interactive activities for all ages. Participating vendors will offer themed Valentine's Day treats and hand out samples to celebrate the occasion. Attendees can indulge in sweet treats from vendors such as Flavors of France, Karen's Kreamery, Little Dipper Mini Donuts, San Francisco Chocolate Factory, Shut My Mouth... For the written story, read here >> https://www.signalsaz.com/articles/chocolate-affaire-returns-to-glendale/Check out the CAST11.com Website at: https://CAST11.com Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

Lazy Dog restaurant, Regional Operations Director Casey Salagaj joins Dane Neal on WGN Radio. Hear as Casey shares great things going on at Lazy Dog with dishes perfect for watching the big game, a night out with family and friends and even for that special night with someone special on Valentines Day. Listen as Casey […]

Send Help took a simple setup and used it to teach survival lessons, emotional damage, and “nah I'm good” instincts.

In this episode, we dive deep into the world of food tourism with chef, world traveler, and co‑founder of The Chef Tours, Karl Wilder. From Paris to Mexico City to Berlin, Karl shares why food tours led by chefs create a richer, more human way to experience a destination. Learn why no AI, guidebook, or Google search can replace firsthand discovery.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at the Langman Winery and Restaurant in Centerton talking with owner Jim Langman, but before we do?!?! FOOD NEWS!! The AACF Soup Sunday happened last weekend, and you'll hear from the winners!! To the Table is having their introduction and dining experience dinner! We'll tell you how to get tickets! Hideaway Pizza is OPEN in Rogers! NY Deli Express is OPEN in Rogers! Monte Ne Inn is back OPEN in Rogers! Desi Fusion will open next week in Springdale. Doe's Eat Place has closed in Bentonville. Boba Journey has closed in Bentonville. In today's Flavors Flashback, Café Rue Orleans Co-owner and Executive Chef Maudie Schmitt tells us about her first career Jim Langman was destined to be a pharmacist. He started working in pharmacies as a young teenager and worked his way up to being a VP at Walgreens. He was never a fan of beer, wine, or hard liquor, but will tell us how he ended up getting into wine. He would then buy a vineyard in the Sierra Foothills of California and will tell you why he decided against Napa. Jim and his wife Sue were going to move to California to the winery and live life there until Jim started getting courted by Walmart. After a second career with Walmart, they fell in love with Northwest Arkansas and scrapped the California plans, but not the wine. Jim will tell us about Langman Winery and Restaurant next, here on the Flavors of Northwest Arkansas.

This week on Kitchen Tape, Rose and Crystal sit down with Alana Kysar, author of Aloha Kitchen and Aloha Veggies, to talk about her food education from bakes to salad scores, home cooking as cultural record, the evolution of vegetable-forward food, and moving through recipe failures. We also dive into Alana's dual role as both author and photographer on her books (and others!)— unpacking what that workflow looks like in practice, pros and cons, how creative decisions shift when one person holds both lenses, and what it takes to balance vision, logistics, and stamina across an entire project.Mentioned in this episode:• Aloha Kitchen: Recipes from Hawai‘i• Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai‘i• Salad Freak by Jess Damuck• Salt, Fat, Acid, Heat by Samin Nosrat• Community cookbooks• Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs• Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking by Kimi Werner• Hetty McKinnon

In this episode, Jenna is joined by her nine-year-old daughter, Rosie, for a sweet and surprisingly insightful conversation about what comfort looks like in their family. Together, they talk about the different “flavors of comfort” each family member needs when big emotions show up—whether that's physical touch, someone staying close, space to process alone, or quiet presence. Rosie shares how she prefers space before reconnecting, while Jenna reflects on how having someone in the room can actually make it harder for her to notice what she's feeling.The conversation is tender, honest, and full of Rosie's natural charm. Toward the end, Jenna also shares a recent meaningful moment they experienced together with the Lord—offering a gentle invitation for parents to cultivate similar moments of connection, emotional safety, and spiritual openness with their own kids. This episode is both practical and heart-level, and a reminder that learning how we give and receive comfort can deepen our relationships in powerful ways. Support the show------------------------------------------------------------------------------------------------------------->>> Become a sponor of our shows

This month, London Coe of Peace on Fifth in Dayton, Ohio, will celebrate the tenth annual Global Black Chocolate Makers Month. It's an opportunity to promote the work of Black craft chocolate makers from outside the U.S., and introduce tasters here to makers and, in some case, ingredients they might not be familiar with.In this episode of Bean to Barstool, David Nilsen and London discuss the importance of Global Black Chocolate Makers Month, what we gain when we have tasting experiences that push us outside our comfort zones, and the makers she'll be promoting throughout February.The makers highlighted in this episode include Eka Chocolate from Madagascar, One One Cacao from Jamaica (listen to my previous interview with Nick Davis of One One here), Afrikoa from South Africa, Zacao from Ghana, '57 Chocolate from Ghana, and Ayitika from Haiti, among others.Peace on Fifth's InstagramPeace on Fifth's websiteEpisode timeline (approximate):1:00 - Introduction2:30 - Global Black Chocolate Makers Month6:05 - How GBCMM got started14:20 - Value of makers and voices21:15 - Eka Chocolate and other highlighted makers34:25 - What story is GBCMM telling?37:45 - News and notes46:55 - EndHere you can find info and tickets for my upcoming beer and chocolate pairings at Third Eye Brewing and Full Circle Brewgarden. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Chicago Black History Month You cannot tell the history of Chicago without telling the history of Black Chicago. And you cannot tell the history of the United States without the history of Black America.In our first episode back, we dive deep into the origins of Black History Month—long before it was officially recognized—and into the people who fought to ensure Black history was preserved, taught, and honored.Sourceshttps://asalh.org/carter-g-woodson-timeline/https://www.civilandhumanrights.org/the-history-of-black-history-month/https://www.jstor.org/journal/jnegrohistory https://www.wttw.com/playlist/2020/02/13/vivian-harshhttps://naacp.org/https://www.loc.gov/Send us a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

It was been over 8 months!! Honestly, we are happy to be back and have you as a listener.Thank you.Sara & DarioSend us a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

In this episode, I interview Patrick from Typ3cannabis, who dives into the art and science of breeding plants for distinct flavors and effects. Our conversation covers how genetics, selection, and intentional breeding decisions shape aroma profiles, potency, and the overall experience. We also discuss the challenges breeders face and the techniques used to bring truly unique traits to life.Support the show

Here on The LDS Mission Podcast, Ep. 241 - Flavors of Motivation, is all about changing the way we think about motivation—especially when it feels like it's "on" one day and completely gone the next. I share why motivation isn't actually black-and-white, and how judging yourself for feeling unmotivated usually makes everything heavier. Instead, I teach a simple framework that helps you identify your unique "flavor of motivation," so you can create forward momentum in a way that actually works for your brain, your personality, and your mission experience. In this episode, I break down six different motivation styles: the strategist, the visionary, the builder, the provider, the refiner, and the observer. We talk about what each one looks like, what it's good at, what can trip it up (hello, perfectionism, overthinking, rigidity, comparison, burnout, or shutting down), and how to use your motivation flavor to get unstuck—whether you're preparing for a mission, trying to meet goals while currently serving, rebuilding after your mission, or supporting a missionary as a mom. I also share a simple fill-in-the-blank prompt you can use to quickly pinpoint what motivates you: "I'd be down to do this if…" If you've been feeling stuck, heavy, or like you "should" be more motivated, The LDS Mission Podcast Episode 241: Flavors of Motivation will help you understand what makes you tick, motivate yourself with more compassion, and even better understand what might motivate your companion, your district, or the people you're teaching. As always, if you found this episode helpful, I want to invite you to subscribe if you aren't already, share this episode with your friends and missionaries you know, and write a review. I know this work will help LDS missionaries around the world and it would mean so much to me if you did. Until next week my friends.   Website | Instagram | Facebook   5 Ways to Process Any Less-Than Happy Mission Memories Article: HERE   Get the Full Show Notes and Text/PDF Transcripts: HERE   Free PDF Download:  Podcast Roadmap   Free PDF Download:  Preparing Missionary Cheat Sheet   Free Training for Preparing Missionaries:  Change Your Mission with this One Tool   RM Transition Free Video Series:  3 Tools to Help RMs in Their Transition Home   Free Guide:  5 Tips to Help Any Returning Missionary   Schedule a Free Strategy Call:   Click Here

In this bonus episode of the Flavors of Northwest Arkansas, we talk to my old friend Channing Barker.  She's the Event Chair for AACF Soup Sunday at the Rogers Convention Center happening Sunday at 4:00. You can get tickets by going to the bio of the Flavors of Northwest Arkansas Instagram page, I've got the link there. You can also follow the link from AACF Soup Sunday's social media. It's the 25th anniversary of the event in Northwest Arkansas, and Channing tells us about Arkansas Advocates for Children and Families. When we recorded, we also knew some of the soups that these restaurants would be serving there, and you'll hear all about them! Available wherever you listen to podcasts and on YouTube!

Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields.In this edition, we hear from Kjartan Gíslason, a co-founder of Omnom Chocolate in Reykjavik, Iceland. Omnom is known not only for their delicious and creative bean to bar chocolate, but for the colorful packaging and marketing that presents the spirit of Omnom to consumers. We talk with Kjartan about that spirit behind Omnom, as well as their collaborations with Reykjavik craft breweries on both chocolates and beers, and the use of flavors distinct to Icelandic culture in their bars.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Today, Sam sits down with Natalie Alibrandi, a London based food scientist. They talk allllllllllll things misinformation and what you can do to keep yourself as safe as possible from a food science perspective. Resources in Today's Episode: https://www.naliconsulting.co.uk/ https://www.instagram.com/nali_consulting/ ALL things Find Food Freedom: Get your Insurance Benefits Checked: https://bit.ly/FFFinsurance   Instagram: @find.food.freedom TikTok: @findfoodfreedom Website:https://find-foodfreedom.com/ Join the FFF Monthly Membership here: https://findfoodfreedommembership.com and use the code 'IWANTFOODFREEDOM' for 3 months completely FREE! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hello there- hope this finds you warm and dry! I'm John Engleman and welcome to this week's edition of the Flavors of Northwest Arkansas podcast.  This week, we're talking with Dustin Simmons, Co-owner and Executive Chef of Flashback Pizza & Milkshakes in Rogers, but before we talk to him?!?! FOOD NEWS!! I want to start with this. Your local restaurants and bars have taken a hit the last 5 days. Some have opened, but most folks haven't gotten out because of the roads... and I get it. But as the conditions improve, please consider getting out to local restaurants and bars, as your favorite establishments and servers have taken a pretty big hit. There's no better time to get out and support them than now and isn't it about time to have someone else cook, anyway?!?! ChoKolata Dessert Lounge is officially open in Springdale! Zelli Pasta is expanding into downtown Springdale The Michelin-recommended restaurant Written by the Seasons is coming to Bentonville! The new Whole Foods in. Rogers will be opening soon! Happy anniversary to Dodo Coffee Company! You have a month to complete the downtown Fayetteville Coffee Crawl A popular coffee shop steps away from one of their locations. The Tontitown Grape Festival has announced their dates! We talk Soup Sunday with Event Chair Channing Barker! Flashback Pizza and Milkshake Co-owner and Executive Chef Dustin Simmons is a Rogers native and wanted to be a rockstar. Hey, at least he tried. He also did a stint in retail ownership but then went to Brightwater and that's where he found his calling. His favorite job was his first one, he'll tell you what that was. Also, how did Flashback Pizza and Shakes come up with their concept? Finally, they had their soft opening the day before the Rogers tornadoes hit.  They paused everything help the community. Dustin tells those stories and more next here on the Flavors of Northwest Arkansas.

Send us a textWe explore how a five-year whiskey aged in used cooperage becomes something new when layered with over two dozen botanicals. Kieran Walsh shares the path from wine and High West to Big Easy Whiskey and why he designed an 86 proof pour that opens on ice, thrives in a toddy, and avoids sugary shortcuts.• philosophy of enhancing whiskey rather than masking it• used cooperage to balance oak and highlight grain character• infusion set including baking spices, citrus peel, and green herbs• how hydrophobic compounds bloom with water and heat• positioning beyond the “flavored whiskey” category• New Orleans as flavor inspiration and brand home base• distribution focus on Louisiana with planned regional growth• future expressions and bourbon releases teased• simple cocktails: big easy hot toddy and absinthe pairing ideasListen, like, subscribe, leave good feedback, especially on AppleGive us a five-star review, pleaseYou can become a member and also join our PatreonWhat if American whiskey could be lifted, not lacquered? We sit down with master blender and COO Kieran Walsh of Big Easy Spirits to unpack a five-year whiskey aged in used cooperage and layered with precise infusions—baking spices, citrus peels, and verdant herbs—that amplify what whiskey already does well. No cloying sweetness, no camouflage, just a thoughtfully built 86 proof pour that blooms on ice, hums in a hot toddy, and reshapes what “flavored” can mean without losing its whiskey core.Kieran's journey runs from wine production and restrained oak philosophy to High West's blending lab, where the idea of barrel-aged cocktails and Amaro architecture took root. That background shows in every decision: used barrels keep the oak in line, botanicals track existing whiskey notes rather than fighting them, and the proof point preserves structure in cocktails while staying approachable neat. We explore how hydrophobic compounds unlock aroma with water and heat, why category rules forced a new lane beyond “flavored whiskey,” and how New Orleans—more gumbo than single note—became both muse and proving ground.We also get practical. Expect serving ideas from a minimalist Bourbon Street hot toddy (just whiskey and hot water) to an absinthe-kissed riff worthy of the Old Absinthe House. Kieran shares distribution plans rooted in local love first, then careful expansion to Texas, the Florida panhandle, Mississippi, California, and more. He teases future releases, including older base stocks with alternate infusions and two bourbons waiting in tank—early tasters' reactions ranged from “holy shit” to wide-eyed silence.If you're curious about whiskey innovation, botanical infusions, New Orleans cocktail culture, and how to bridge the gap between purist pours and sugar-heavy flavor bombs, this one's for you. Hit follow, share with a whiskey friend, and drop a review—tell us what cocktail you'll try first with Big Easy Whiskey.voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Tonight, we are tasting two Sauvignon Blancs.My favorite Sauvignon Blancs are from Sancerre, part of the Loire Valley in France. Bright but with a lot of minerality.Some people prefer the bright acidic Sauvignon Blancs from New Zealand.We purchased two wines, a New Zealand wine from Trader Joe's for $10, and a Napa Valley wine Costco for $28.Tonight, we are tasting:2024 Kono Sauvignon Blanc. I purchased the wine from Trader Joe's for $10. It comes from Marlborough, New Zealand and received a 90 rating from the Wine Enthusiast. It has 13% alcohol. They say passionfruit, lime and grassy. Dry and zippy. The winery says aromas of citrus, grapefruit, passionfruit, and lemongrass. Taste of ripe lemon and lime, green apple, pineapple. Fresh and bright acidity. Pairs with seafood, scallops, mussels, oysters, white fish, salad, and vegetable dishes. Goat cheese. https://www.konowines.co.nz/2023 Beaulieu Vineyard Sauvignon Blanc. This comes from the Rutherford region of Napa Valley. I purchased the wine from Costco for $28. The winery says aromas of meyer lemon, white peach, orange blossom, and bright pineapple, along subtle oak notes of brioche toast and marzipan. Flavors of ripe citrus fruits. Round and luscious, and very well balanced. Crisp and lively. Pairs with charcuterie platter, mixed salads, mixed salads, and lighter fish or chicken dishes.Wine Enthusiast rated this wine a 92. The wine spends 5 months in new French oak to add structure. https://www.bvwines.com/We both enjoyed the Kono. I scored a 4 and Denise a 3. The Beaulieu was not our favorite. I scored it a 3 and Denise a 2. I would definitely recommend the Kono. This wine was bright, but well balanced and packed with flavor. Next week, we are jumping into Merlot.

Join Christina Warren and Brett Terpstra as they navigate the freezing Minnesotan cold without running water, delve into the intersection of tech and political turmoil, and explore the latest in AI agents and multi-agent workflows. Dive into a whirlwind of emotions, tech tips, and political ranting, all while contemplating the ethics of open source funding and AI coding. From brutal weather updates to philosophical debates on modern fascism, this episode pulls no punches. Sponsor Copilot Money can help you take control of your finances. Get a fresh start with your money for 2026 with 2 months free when you visit try.copilot.money/overtired. Show Links Crimethinc: Being “Peaceful” and “Law-Abiding” Will Not Stop Authoritarianism Gas Town Apex OpenCode Backdrop Cindori Sensei Moltbot Chapters 00:00 Introduction and Host Updates 00:21 Brett’s Water Crisis 02:27 Political Climate and Media Suppression 06:32 Police Violence and Public Response 18:31 Social Media and Surveillance 22:15 Sponsor Break: Copilot Money 26:20 Tech Talk: Gas Town and AI Agents 31:58 Crypto Controversies 37:09 Ethics in Journalism and Personal Dilemmas 39:45 The Future of Open Source and Cryptocurrency 45:03 Apex 1.0? 48:25 Challenges and Innovations in Markdown Processing 01:02:16 AI in Coding and Personal Assistants 01:06:36 GrAPPtitude 01:14:40 Conclusion and Upcoming Plans Join the Conversation Merch Come chat on Discord! Twitter/ovrtrd Instagram/ovrtrd Youtube Get the Newsletter Thanks! You’re downloading today’s show from CacheFly’s network BackBeat Media Podcast Network Check out more episodes at overtiredpod.com and subscribe on Apple Podcasts, Spotify, or your favorite podcast app. Find Brett as @ttscoff, Christina as @film_girl, Jeff as @jsguntzel, and follow Overtired at @ovrtrd on Twitter. Transcript AI Agents and Political Chaos Introduction and Host Updates Christina: [00:00:00] Welcome back. You’re listening to Overtired. I’m Christina Warren. Joined as always by Brett Terpstra. Jeff Severns. Guntzel could not be with us this week, um, but uh, but Brett and I are here. So Brett, how are you? How’s the cold? Brett: The cold. Brett’s Water Crisis Brett: So I’m going on day four without running water. Um, I drove to my parents last night to shower and we’re, we’re driving loads of dishes to friends’ house to wash them. We have big buckets of melted snow in our bathtub that we use to flush the Toyland. Um, and we have like big jugs with a spout on them for drinking water. So we’re surviving, but it is highly inconvenient. Um, and we don’t know yet if it’s a frozen pipe. Or if we have [00:01:00] a bad pump on our, well, uh, hopefully we’ll find that out today. But no guarantees because all the plumbers are very busy right now with negative 30 degree weather. They tend to get a lot of calls, lots of stuff happens. Um, so yeah, but I’m, I’m staying warm. I got a fireplace, I got my heat’s working Christina: I mean, that’s the important thing. Brett: and that went out, that went out twice, in, twice already. This winter, our heat has gone out, um, which I’m thankful. We, we finally, we added glycol to our, so our heat pumps water through, like, it’s not radiators, it’s like baseboard heat, but it, it uses water and. Um, and though we were getting like frozen spots, not burst pipes, just enough that the water wouldn’t go through fast enough to heat anything. So we added glycol to that [00:02:00] system to bring the freeze point down to like zero degrees. So it’s not perfect, but we also hardwired the pump so that it always circulates water, um, even when the heat’s not running. So hopefully it’ll never freeze again. That’s the goal. Um, and if we replace the well pump, that should be good for another 20 years. So hopefully after this things will be smoother. Political Climate and Media Suppression Brett: Um, yeah, but that, that’s all in addition to, you know, my state being occupied by federal agents and even in my small town, we’ve got people being like, abducted. Things are escalating quickly at this point, and a lot of it doesn’t get talked about on mainstream media. Um, but yeah, things, I don’t know, man. I think we’re making progress because, um, apparently Binos [00:03:00] getting retired Christina: I was going to say, I, I, I, I heard, I heard that, and I don’t know if that’s good or if that’s bad. Um, I can’t, I can’t tell. Brett: it’s, it’s like, it’s like if Trump died, we wouldn’t know if that was good or bad because JD Vance as president, like maybe things get way worse. Who knows? Uh, none of these, none of these actual figureheads are the solution. Removing them isn’t the solution to removing the kinda maga philosophy behind it. But yeah, and that’s also Jeff is, you know, highly involved and I, I won’t, I won’t talk about that for him. I hope we can get him monsoon to talk about that. Christina: No, me, me, me too. Because I’ve, I’ve been thinking about, about him and about you and about your whole area, your communities, you know, from several thousand miles away. Like all, all we, all we see is either what people post online, which of course now is being suppressed. [00:04:00] Uh, thanks a lot. You know, like, like the, oh, TikTok was gonna be so terrible. Chi the, the Chinese are gonna take over our, uh, our algorithms. Right? No, Larry Ellison is, is actually going to completely, you know, fuck up the algorithms, um, and, and suppress anything. I, yeah. Yeah. They’re, they’re Brett: is TikTok? Well, ’cause Victor was telling me that, they were seeing videos. Uh, you would see one frame of the video and then it would black out. And it all seemed to be videos that were negative towards the administration and we weren’t sure. Is this a glitch? Is this coincidence? Christina: well, they claim it’s a glitch, but I don’t believe it. Brett: Yeah, it seems, it seems Christina: I, I mean, I mean, I mean, the thing is like, maybe it is, maybe it is a glitch and we’re overreacting. I don’t know. Um, all I know is that they’ve given us absolutely zero reason to trust them, and so I don’t, and so, um, uh, apparently the, the state of California, this is, [00:05:00] so we are recording this on Tuesday morning. Apparently the state of California has said that they are going to look into whether things are being, you know, suppressed or not, and if that’s violating California law, um, because now that, that, that TikTok is, is controlled by an American entity, um, even if it is, you know, owned by like a, you know, uh, evil, uh, billionaire, you know, uh, crony sto fuck you, Larry Ellison. Um, uh, I guess that means we won’t be getting an Oracle sponsorship. Sorry. Um, uh, Brett: take it anyway. Christina: I, I know you wouldn’t, I know you wouldn’t. That’s why I felt safe saying that. Um, but, uh, but even if, if, if that were the case, like I, you know, but apparently like now that it is like a, you know, kind of, you know, state based like US thing, like California could step in and potentially make things difficult for them. I mean, I think that’s probably a lot of bluster on Newsom’s part. I don’t think that he could really, honestly achieve any sort of change if they are doing things to the algorithm. Brett: Yeah. Uh, [00:06:00] if, if laws even matter anymore, it would be something that got tied up in court for a long time Christina: Right. Which effectively wouldn’t matter. Right. And, and then that opens up a lot of other interesting, um, things about like, okay, well, you know, should we, like what, what is the role? Like even for algorithmically determined things of the government to even step in or whatever, right now, obviously does, I think, become like more of a speech issue if it’s government speech that’s being suppressed, but regardless, it, it is just, it’s bad. So I’ve been, I’ve been thinking about you, I’ve been thinking about Jeff. Police Violence and Public Response Christina: Um, you know, we all saw what happened over the weekend and, and, you know, people be, people are being murdered in the streets and I mean that, that, that’s what’s happening. And, Brett: white people no less, Christina: Right. Well, I mean, that’s the thing, right? Like, is that like, but, but, but they keep moving the bar. They, they keep moving the goalpost, right? So first it’s a white woman and, oh, she, she was, she was running over. The, the officer [00:07:00] or the ice guy, and it’s like, no, she wasn’t, but, but, but that, that’s immediately where they go and, and she’s, you know, radical whatever and, and, and a terrorist and this and that. Okay. Then you have a literal veterans affair nurse, right? Like somebody who literally, like, you know, has, has worked with, with, with combat veterans and has done those things. Who, um, is stepping in to help someone who’s being pepper sprayed, you know, is, is just observing. And because he happens to have, um, a, a, a, a gun on him legally, which he’s allowed to do, um, they immediately used that as cover to execute him. But if he hadn’t had the gun, they would’ve, they would’ve come up with something else. Oh, we thought he had a gun, and they, you know what I mean? So like, they, they got lucky with that one because they removed the method, the, the, the weapon and then shot him 10 times. You know, they literally executed him in the street. But if he hadn’t had a gun, they still would’ve executed. Brett: Yeah, no, for sure. Um, it’s really frustrating that [00:08:00] they took the gun away. So he was disarmed and, and immobilized and then they shot him. Um, like so that’s just a straight up execution. And then to bring, like, to say that it, he, because he had a gun, he was dangerous, is such a, an affront to America has spent so long fighting against gun control and saying that we had the right to carry fucking assault rifles in the Christina: Kyle Rittenhouse. Kyle Rittenhouse was literally acquitted. Right? Brett: Yeah. And he killed people. Christina: and, and he killed people. He was literally walking around little fucking stogey, you know, little blubbering little bitch, like, you know, crying, you know, he’s like carrying around like Rambo a gun and literally snipe shooting people. That’s okay. Brett: They defended Christina: if you have a. They defended him. Of course they did. Right? Of course they did. Oh, well he has the right to carry and this and that, and Oh, you should be able to be armed in [00:09:00] these places. Oh, no, but, but if you’re, um, somebody that we don’t like Brett: Yeah, Christina: and you have a concealed carry permit, and I don’t even know if he was really concealed. Right. Because I think that if you have it on your holster, I don’t even think that counts as concealed to Brett: was supposedly in Christina: I, I, I don’t, I don’t, I don’t. Brett: like it Christina: Which I don’t think counts as concealed. I think. Brett: No. Christina: Right, right. So, so, so, so, so that, that, that wouldn’t be concealed. Be because you have someone in, in that situation, then all of a sudden, oh, no. Now, now the, the key, the goalpost, okay, well, it’s fine if it’s, you know, uh, police we don’t like, or, or other people. And, and, and if you’re going after protesters, then you can shoot and kill whoever you want, um, because you’ve perceived a threat and you can take actions into your, to your own hands. Um, but now if you are even a white person, um, even, you know, someone who’s, who’s worked in Veterans Affairs, whatever, if, if you have, uh, even if you’re like a, a, a, you know, a, a gun owner and, and have permits, um, now [00:10:00] if we don’t like you and you are anywhere in the vicinity of anybody associated with law enforcement, now they have the right to shoot you dead. Like that’s, that’s, that’s the argument, which is insanity. Brett: so I’m, I’m just gonna point out that as the third right came to power, they disarmed the Jews and they disarmed the anarchists and the socialists and they armed the rest of the population and it became, um, gun control for people they didn’t like. Um, and this is, it’s just straight up the same playbook. There’s no, there’s no differentiation anymore. Christina: No, it, it, it actively makes me angry that, um, I, I could be, because, ’cause what can we do? And, and what they’re counting on is the fact that we’re all tired and we’re all kind of, you know, like just, [00:11:00] you know, from, from what happened, you know, six years ago and, and, and what happened, you know, five years ago. Um, and, and, and various things. I think a lot of people are, are just. It kind of like Brett: Sure. Christina: done with, with, with being able to, to, to, right. But now the actual fascism is here, right? Like, like we, we, we saw a, a, you know, a whiff of this on, on, on January 6th, but now it’s actual fascism and they control every branch of government. Brett: Yeah. Christina: And, um, and, and, and I, and I don’t know what we’re supposed to do, right? Like, I mean it, because I mean, you know, uh, Philadelphia is, is, is begging for, for, for them to come. And I think that would be an interesting kind of standoff. Seattle is this, this is what a friend of mine said was like, you know, you know Philadelphia, Filch Philadelphia is begging them to come. Seattle is like scared. Um, that, that they’re going to come, um, because honestly, like we’re a bunch of little bitch babies and, um, [00:12:00] people think they’re like, oh, you know the WTO. I’m like, yeah, that was, that was 27 years ago. Um, uh, I, I don’t think that Seattle has the juice to hold that sort of line again. Um, but I also don’t wanna find out, right? Like, but, but, but this is, this is the attack thing. It’s like, okay, why are they in Minnesota? Right? They’re what, like 130,000, um, Brett: exactly Christina: um, immigrants in, in Minnesota. There are, there are however many million in Texas, however many million in Florida. We know exactly why, right? This isn’t about. Anything more than Brett: in any way. Christina: and opt. Right, right. It has nothing, it has nothing to do with, with, with immigration anyway. I mean, even, even the Wall Street Journal. The Wall Street Journal who a, you know, ran an op-ed basically saying get out of Minnesota. They also, they also had like a, you know, a news story, which was not from the opinion board, which like broke down the, the, the footage showing, you know, that like the, the video footage doesn’t match the administration’s claims, but they also ran a story. Um, that [00:13:00] basically did the math, I guess, on like the number of, of criminals, um, or people with criminal records who have been deported. And at this point, like in, you know, and, and when things started out, like, I guess when the raid started out, the, the majority of the people that they were kind of going after were people who had criminal records. Now, whether they were really violent, the worst, the worst, I mean that’s, I’m, I’m not gonna get into that, but you could at least say like, they, they could at least say, oh, well these were people who had criminal records, whatever. Now some, some huge percentage, I think it’s close to 80% don’t have anything. And many of the people that do the, the criminal like thing that they would hold would be, you know, some sort of visa violation. Right. So it’s, it’s, it’s Brett: they deported a five-year-old kid after using him as bait to try to get the rest of his family. Christina: as bait. Brett: Yeah. And like it’s, it’s pretty deplorable. But I will say I am proud of Minnesota. Um, they have not backed [00:14:00] down. They have stood up in the face of increasing increasingly escalated attacks, and they have shown up in force thousands of people out in the streets. Like Conti, like last night they had a, um, well, yeah, I mean, it’s been ongoing, but, uh, what’s his name? Preddy Alex. Um, at the place where he was shot, they had a, like continuing kind of memorial protest, I guess, and there’s footage of like a thousand, a thousand mins surrounding about 50, um, ICE agents and. Like basically corralling them to the point where they were all backed into a corner and weren’t moving. And I don’t know what happened after that. Um, but thus far it hasn’t been violent on the part of protesters. It’s been very violent on the part of ice. I [00:15:00] personally, I don’t know where I stand on, like, I feel like the Democrats are urging pacifism because it affects their hold on power. And I don’t necessarily think that peace when they’re murdering us in the street. I don’t know if peace is the right response, but I don’t know. I’m not openly declaring that I support violence at this point, but. At the same time, do I not? I’m not sure. Like I keep going back and forth on is it time for a war or do we try to vote our way out of this? Christina: I mean, well, and the scary thing about voting our way out of this is will we even be able to have free elections, right? Be because they’re using any sort of anything, even the most benign sort of legal [00:16:00] protest, even if violence isn’t involved in all of a sudden, talks of the Insurrection Act come Brett: yeah. And Trump, Trump offered to pull out of Minnesota if Minnesota will turn over its voter database to the federal government. Like that’s just blatant, like that’s obviously the end goal is suppression. Christina: Right, right. And, and so to your point, I don’t know. Right. And I’m, I’m never somebody who would wanna advocate outwardly for violence, but I, I, I, I, I don’t know. I mean, they’re killing citizens in the streets. They’re assassinating people in cold blood. They’re executing people, right. That’s what they’re doing. They’re literally executing people in the streets and then covering it up in real time. Brett: if the argument is, if we are violent, it will cause them to kill us. They’re already killing Christina: already doing it. Right. So at, at this point, I mean, like, you know, I mean, like, w to your point, wars have been started for, for, for less, or for the exact same things. Brett: [00:17:00] Yeah. Christina: So, I don’t know. I don’t know. Um, I know that that’s a depressing way to probably do mental health corner and whatnot, but this is what’s happening in our world right now and in and in your community, and it’s, it’s terrifying. Brett: I’m going to link in the show notes an article from Crime Think that was written by, uh, people in Germany who have studied, um, both historical fascism and the current rise of the A FD, which will soon be the most powerful party in Germany, um, which is straight up a Nazi party. Um, and it, they offered, like their hope right now lies in America stopping fascism. Christina: Yeah. Brett: Like if we can, if we can stop fascism, then they believe the rest of Europe can stop fascism. Um, but like they, it, it’s a good article. It kind of, it kind of broaches the same questions I do about like, is it [00:18:00] time for violence? And they offer, like, we don’t, we’re not advocating for a civil war, but like Civil wars might. If you, if you, if you broach them as revolutions, it’s kind of, they’re kind of the same thing in cases like this. So anyway, I’ll, I’ll link that for anyone who wants to read kinda what’s going on in my head. I’m making a note to dig that up. I, uh, I love Crime Fake Oh and Blue Sky. Social Media and Surveillance Brett: Um, so I have not, up until very recently been an avid Blue Sky user. Um, I think I have like, I think I have maybe like 200 followers there and I follow like 50 people. But I’ve been expanding that and I am getting a ton of my news from Blue Sky and like to get stories from people on the ground, like news as it happens, unfiltered and Blue Sky has been [00:19:00] really good for that. Um, I, it’s. There’s not like an algorithm. I just get my stuff and like Macedon, I have a much larger following and I follow a lot more people, but it’s very tech, Christina: It’s very tech and, Brett: there for. Christina: well, and, and MAs on, um, understandably too is also European, um, in a lot of regards. And so it’s just, it’s not. Gonna have the same amount of, of people who are gonna be able to, at least for instances like this, like be on the ground and doing real-time stuff. It’s not, it doesn’t have like the more normy stuff. So, no, that makes sense. Um, no, that’s great. I think, yeah, blue Sky’s been been really good for, for these sorts of real-time events because again, they don’t have an algorithm. Like you can have one, like for a personalized kind of like for you feed or whatever, but in terms of what you see, you know, you see it naturally. You’re not seeing it being adjusted by anything, which can be good and bad. I, I think is good because nothing’s suppressing things and you see things in real time. It can be bad because sometimes you miss things, but I think on the whole, it’s better. [00:20:00] The only thing I will say, just to anyone listening and, and just to spread onto, you know, people in your communities too, from what I’ve observed from others, like, it does seem like the, the government and other sorts of, you know, uh, uh, the, you know, bodies like that are finally starting to pay more attention to blue sky in terms of monitoring things. And so that’s not to say don’t. You know, use it at all. But the same way, you don’t make threats on Twitter if you don’t want the Feds to show up at your house. Don’t make threats on Blue Sky, because it’s not just a little microcosm where, you know, no one will see it. People are, it, it’s still small, but it’s, it’s getting bigger to the point that like when people look at like where some of the, the, the fire hose, you know, things observable things are there, there seem to be more and more of them located in the Washington DC area, which could just be because data centers are there, who knows? But I’ve also just seen anecdotally, like people who have had, like other instances, it’s like, don’t, don’t think [00:21:00] that like, oh, okay, well, you know, no one’s monitoring this. Um, of course people are so just don’t be dumb, don’t, don’t say things that could potentially get you in trouble. Um. Brett: a political candidate in Florida. Um, had the cops show up at her house and read her one of her Facebook posts. I mean, this was local. This was local cops, but still, yeah, you Christina: right. Well, yeah, that’s the thing, right? No, totally. And, and my, my only point with that is we’ve known that they do that for Facebook and for, for, you know, Twitter and, and, uh, you know, Instagram and things like that, but they, but Blue Sky, like, I don’t know if it’s on background checks yet, but it, uh, like for, uh, for jobs and things like that, I, I, I don’t know if that’s happening, but it definitely is at that point where, um, I know that people are starting to monitor those things. So just, you know, uh, not even saying for you per se, but just for anybody out there, like, it’s awesome and I’m so glad that like, that’s where people can get information out, but don’t be like [00:22:00] lulled into this false sense of security. Like, oh, well they’re not gonna monitor this. They’re not Brett: Nobody’s watching me here. Christina: It is like, no, they are, they are. Um, so especially as it becomes, you know, more prominent. So I’m, I’m glad that that’s. That’s an option there too. Um, okay. Sponsor Break: Copilot Money Christina: This is like the worst possible segue ever, but should we go ahead and segue to our, our, our sponsor break? Brett: Let’s do it. Let’s, let’s talk about capitalism. Christina: All right. This episode is brought to you by copilot money. Copilot money is not just another finance app. It’s your personal finance partner designed to help you feel clear, calm, and in control of your money. Whether it’s tracking your spending, saving for specific goals, or simply getting the handle on your investments. Copilot money has you covered as we enter the new year. Clarity and control over our finances has never been more important with the recent shutdown of Mint and rising financial stress, for many consumers are looking for a modern, trustworthy tool to help navigate their financial journeys. That’s where copilot money comes in. [00:23:00] With this beautifully designed app, you can see all your bank accounts, spending, savings and goals and investments all in one place. Imagine easily tracking everything without the clutter of chaotic spreadsheets or outdated tools. It’s a practical way to start 2026 with a fresh financial outlook. And here’s the exciting part. As of December 15th, copilot money is now available on the web so you can manage your finances on any device that you choose. Plus, it offers a seamless experience that keeps your data secure with a privacy first approach, when you sign up using our link, you’ll get two months for free. So visit, try. Copilot money slash Overtired to get started with features like automatic subscription tracking so you never miss a renewal date and customizable savings goals to help you stay on track. Copilot money empowers you to take charge of your financial life with confidence. So why wait Start 2026 with clarity and purpose. Download copilot money on your devices or visit. Try copilot money slash [00:24:00] overti today to claim you’re two months free and embrace a more organized, stress-free approach to your finances. Try copilot.money/ Overtired. Brett: Awesome that I appreciate this segue. ’cause we, we, we could, we could be talking about other things. Um, like it’s, it feels so weird, like when I go on social media and I just want to post that like my water’s out. It feels out of place right now because there’s everything that’s going on feels so much more important than, Christina: Right. Brett: than anything else. Um, but there’s still a place for living our lives, um, Christina: there are a absolutely. I mean, and, and, and in a certain extent, like not to, I mean, maybe this is a little bit of a cope, but it’s like, if all we do is focus on the things that we can’t control at the expense of everything else, it’s like then they win. You know? Like, which, which isn’t, which, which isn’t even to [00:25:00] say, like, don’t talk about what’s happening. Don’t try to help, don’t try to speak out and, and, um, and do what we can do, but also. Like as individuals, there’s very little we can control about things. And being completely, you know, subsumed by that is, is not necessarily good either. Um, so yeah, there’s, there, there are other things going on and it’s important for us to get out of our heads. It’s important, especially for you, you know, being in the region, I think to be able to, to focus on other things and, and hopefully your water will be back soon. ’cause that sucks like that. I’ve been, I’ve been worried about you. I’m glad that you have heat. I’m glad you have internet. I’m glad you have power, but you know, the pipes being frozen and all that stuff is like, not Brett: it, the, the internet has also been down for up to six hours at a time. I don’t know why. There’s like an amplifier down on our street. Um, and that has sucked because I, out here, I live in a, I’m not gonna call it rural. Uh, we’re like five minutes from town, [00:26:00] but, um, we, we don’t. We have shitty internet. Like I pay for a gigabit and I get 500 megabits and it’s, and it’s up and down all the time and I hate it. But anyway. Tech Talk: Gas Town and AI Agents Brett: Let’s talk about, uh, let’s talk about Gas Town. What can you tell me about Gastown? Christina: Okay. So we’ve talked a lot about like AI agents and, um, kind of like, uh, coding, um, loops and, and things like that. And so Gastown, uh, which is available, um, at, I, it is not Gas Town. Let me find the URL, um, one second. It’s, it’s at a gas town. No, it’s not. Lemme find it. Um. Right. So this is a thing that, that Steve Yy, uh, has created, and [00:27:00] it is a multi-agent workspace manager. And so the idea is basically that you can be running like a lot of instances of, um, of, of Claude Code or, um, I guess you could use Codex. You could use, uh, uh, uh, co-pilot, um, SDK or CLI agent and whatnot. Um, and basically what it’s designed to do is to basically let you coordinate like multiple coding agents at one time so they can all be working on different tasks, but then instead of having, um, like the context get lost when agents restart, it creates like a, a persistent, um, like. Work state, which it uses with, with git on the backend, which is supposed to basically enable more multi-agent workflows. So, um, basically the idea would be like, you get, have multiple agents working at once, kind of talking to one another, handing things off, you know, each doing their own task and then coordinating the work with what the other ones are doing. But then you have like a persistent, um, uh, I guess kind of like, you know, layer in the backend so that if an agent has to restart or whatever, it’s not gonna lose the, [00:28:00] the context, um, that that’s happening. And you don’t have to manually, um, worry about things like, okay, you know, I’ve lost certain things in memory and, and I’ve, you know, don’t know how I’m, I’m managing all these things together. Um, there, there’s another project, uh, called Ralph, which is kind of based on this, this concept of like, what of Ralph Wickham was, you know, coding or, or was doing kind of a loop. And, and it’s, it’s, it’s a, it’s kind of a similar idea. Um, there’s also. Brett: my nose wouldn’t bleed so much if I just kept my finger out of there. Christina: Exactly, exactly. My cat’s breath smells like cat food. Um, and um, and so. Like there are ideas of like Ralph Loops and Gastown. And so these are a couple of like projects, um, that have really started to, uh, take over. So like, uh, Ralph is more of an autonomous AI agent loop that basically like it runs like over and over and over again until, uh, a task is done. Um, and, and a lot of people use, use Gastown and, [00:29:00] and, and Ralph together. Um, but yeah, no Ga gastown is is pretty cool. Um, we’ll we’re gonna talk about it more ’cause it’s my pick of the week. We’ll talk about Molt bot previously known as Claude Bot, which is, uses some, some similar ideas. But it’s really been interesting to see like how, like the, the multi-agent workflow, and by multi-agent, I mean like, people are running like 20 or 30 of them, you know, at a time. So it’s more than that, um, is really starting to become a thing that people can, uh, can do. Um, Brett: gets expensive though. Christina: I was, I was just about to say that’s the one thing, right? Most people who are using things like Gastown. Are using them with the Claude, um, code Max plans, which is $200 a month. And those plans do give you more value than like, what the, what it would be if you spent $200 in API credits, uh, but $200 a month. Like that’s not an expensive, that’s, you know, that, that’s, that, that, like, you know what I mean? Like, like that, that, that, that, that, that’s a lot of money to spend on these sorts of things. Um, but people [00:30:00] are getting good results out of it. It’s pretty cool. Um. There have been some open models, which of course, most people don’t have equipment that would be fast enough for them to, to run, uh, to be able to kind of do what they would want, um, reliably. But the, the AgTech stuff coming to some of the open models is better. And so if these things can continue, of course now we’re in a ram crisis and storage crisis and everything else, so who knows when the hardware will get good enough again, and we can, when we as consumers can even reasonably get things ourselves. But, but in, in theory, you know, if, if these sorts of things continue, I could see like a, a world where like, you know, some of the WAN models and some of the other things, uh, potentially, um, or Quinn models rather, um, could, uh. Be things that you could conceivably, like be running on your own equipment to run these sorts of nonstop ag agentic loops. But yeah, right now, like it’s really freaking cool and I’ve played around with it because I’m fortunate enough to have access to a lot of tokens. [00:31:00] Um, but yeah, I can get expensive real, real fast. Uh, but, but it’s still, it’s still pretty awesome. Brett: I do appreciate that. So, guest Town, the name is a reference to Mad Max and in the kind of, uh, vernacular that they built for things like background agents and I, uh, there’s a whole bunch, there are different levels of, of the interface that they kind of extrapolated on the gas town kind of metaphor for. Uh, I, it was, it, it, there were some interesting naming conventions and then they totally went in other directions with some of the names. It, they didn’t keep the theme very well, but, but still, uh, I appreciate Ralph Wig and Mad Max. That’s. It’s at the very least, it’s interesting. Christina: No, it definitely is. It definitely is. Crypto Controversies Christina: I will say that there’s been like a little bit [00:32:00] of a kerfuffle, uh, involved in both of those, uh, developers because, um, they’re both now promoting shit coins and, uh, and so that’s sort of an interesting thing. Um, basically there’s like this, this, this crypto company called bags that I guess apparently like if people want to, they will create crypto coins for popular open source projects, and then they will designate someone to, I guess get the, the gas fees, um, in, um, uh, a Solana parlance, uh, no pun intended, with the gas town, um, where basically like that’s, you know, like the, the, the fees that you spend to have the transaction work off of the blockchain, right? Like, especially if there’s. A lot of times that it would take, like, you pay a certain percentage of something and like those fees could be designated to an individual. And, um, in this case, like both of these guys were reached out to when basically they were like, Hey, this coin exists. You’ve got all this money just kind of sitting in a crypto wallet waiting for you. [00:33:00] Take the money, get, get the, the transaction fees, so to speak. And, uh, I mean, I think that, that, that’s, if you wanna take that money right, it’s, it’s there for you. I’m not gonna certainly judge anyone for that. What I will judge you for is if you then promote your shit coin to your community and basically kind of encourage everyone. To kind of buy into it. Maybe you put in the caveat, oh, this isn’t financial advice. Oh, this is all just for whatever. But, but you’re trying to do that and then you go one step beyond, which I think is actually pretty dumb, which is to be like, okay, well, ’cause like, here’s the thing, I’m not gonna judge anyone. If someone who’s like, Hey, here’s a wallet that we’re gonna give you, and it has real cash in it, and you can do whatever you want with it, and these are the transaction fees, so to speak, like, you know, the gas fees, whatever, you know what you do. You, even if you wanna let your audience know that you’ve done that, and maybe you’re promoting that, maybe some people will buy into it, like, people are adults. Fine. Where, where I do like side eye a little bit is if you are, then for whatever reason [00:34:00] going to be like, oh, I’m gonna take my fees and I’m gonna reinvest it in the coin. Like, okay, you are literally sitting on top of the pyramid, like you could not be in a better position and now you’re, but right. And now you’re literally like paying into the pyramid scheme. It’s like, this is not going to work well for you. These are rug bulls. Um, and so like the, the, the, the gas town coin like dropped like massively. The Ralph coin like dropped massively, like after the, the, the Ralph creator, I think he took out like 300 K or something and people, or, you know, sold like 300 K worth of coins. And people were like, oh, he’s pulling a rug pull. And I’m like, well, A, what did you expect? But B it’s like, this is why don’t, like, if someone’s gonna give you free money from something that’s, you know, kind of scammy, like, I’m not saying don’t take the money. I am saying maybe be smart enough to not to reinvest it into the scam. Brett: Yeah. Christina: Like, I don’t know. Anyway, that’s the only thing I will mention on that. ’cause I don’t think that that takes [00:35:00] anything away from either of those projects or it says that you shouldn’t use or play around with it either of those ideas at all. But that is just a thing that’s happened in the last couple of weeks too, where it’s like, oh, and now there’s like crypto, you know, the crypto people are trying to get kind of involved with these projects and, um, I, I think that that’s, uh, okay. You know, um, like I said, I’m, I’m not gonna judge anybody for taking free money that, that somebody is gonna offer them. I will judge you if you’re gonna try to then, you know, try to like, promote that to your audience and try to be like, oh, this is a great way where we, where you can help me and we can all get rich. It’s like, no, there are, if you really wanna support creators, like there are things like GitHub sponsors and there are like other methods that you can, you can do that, that don’t involve making financial risks on shit coins. Brett: I wish anything I made could be popular enough that I could do something that’s stupid. Yeah. Like [00:36:00] I, I, I, I’m not gonna pull a rug pull on anyone, but the chances that I’ll ever make $300,000 on anything I’m working on, it’s pretty slim. Christina: Yeah, but at the same time, like if you, if you did, if you were in that position, like, I don’t know, I mean, I guess that’d be a thing that you would have to kind of figure out, um, yourself would be like, okay, I have access to this amount of money. Am I going to try to, you know, go all in and, and maybe go full grift to get even more? Some, something tells me that like your own personal ethics would probably preclude you from that. Brett: I, um, I have spent, what, um, how old am I? 47. I, I’ve been, since I started blogging in like 1999, 2000, um, I have always adhered to a very strict code and like turning down sponsors. I didn’t agree with [00:37:00] not doing anything that would be shady. Not taking, not, not taking money from anyone I was writing about. Ethics in Journalism and Personal Dilemmas Brett: Like, it’s been, it’s a pain in the ass to try to be truly ethical, but I feel like I’ve done it for 30 some years and, and I don’t know, I wouldn’t change it. I’m not rich. I’ll never be rich. But yeah, I think ethics are important, especially if you’re in any kind of journalism. Christina: Yeah, if you’re in any sort of journalism. I think so, and I think like how people wanna define those things, I think it’s up to them. And, and like I said, like I’m not gonna even necessarily like, like judge people like for, because I, I don’t know personally like what my situation would be like. Like if somebody was like, Christina, here’s a wallet that has the equivalent of $300,000 in it and it’s just sitting here and we’re not even asking you to do anything with this. I would probably take the money. I’m not gonna lie, I don’t, I don’t, I don’t [00:38:00] know if I would promote it or anything and I maybe I would feel compelled to disclose, Hey, Brett: That is Christina: wallet belongs to me. Brett: money though. Christina: I, I, right. I, I, I might, I might be, I might feel compelled to com to, to disclose, Hey, someone created this coin in this thing. They created the foam grow coin and they are giving me, you know, the, the, the gas fees and I have accepted Brett: could be, I’d feel like you could do it if you were transparent enough about it. Christina: Yeah, I mean, I, I, I think where I draw the line is when you then go from like, because again, it’s fine if you wanna take it. It’s then when you are a. Reinvesting the free money into the coin, which I think is just idiotic. Like, I think that’s just actually dumb. Um, like I just, I just do like, that just seems like you are literally, like I said, you’re at the top of the pyramid and you’re literally like volunteering to get into the bottom again. Um, and, or, or b like if you do that and then you try to rationalize in some way, oh, well, you know, I think [00:39:00] that this could be a great thing for everybody to, you know, I get rich, you know, you could get rich, we could all get money out of this because this is the future of, you know, creator economy or whatever. It’s like, no, it’s not. This is gambling. Um, and, and, and, and you could make the argument to me, and I’d probably be persuaded to be like, this isn’t that different from poly market or any of the other sorts of things. But you know what? I don’t do those things either. And I wouldn’t promote those things to any audience that I had either. Um, but if somebody wanted to give me free money. I probably wouldn’t turn it down. I’m not gonna pretend that my ethics are, are that strong. Uh, I just don’t know if I would, if I would, uh, go on the other end and be like, okay, to the Moom, everyone let, let’s all go in on the crypto stuff. It’s like, okay, The Future of Open Source and Cryptocurrency Brett: So is this the future of open source is, ’cause I mean like open source has survived for decades as like a concept and it’s never been terribly profitable. But a [00:40:00] lot of large companies have invested in open source, and I guess at this point, like most of the big open source projects are either run by a corporation or by a foundation. Um, that are independently financed, but for a project like Gastown, like is it the future? Is this, is this something people are gonna start doing to like, kind of make open source profitable? Christina: I mean, maybe, I don’t know. I think the problem though is that it’s not necessarily predictable, right? And, and not to say that like normal donations or, or support methods are predictable, but at least that could be a thing where you’re like, they’re not, but, but, but it’s not volatile to the extent where you’re like, okay, I’m basing, you know, like my income based on how well this shit coin that someone else controls the supply of someone else, you know, uh, uh, created someone else, you know, burned, so to speak, somebody else’s is going to be, uh, [00:41:00] controlling and, and has other things and could be responsible for, you know, big seismic like market movements like that I think is very different, um, than anything else. And so, I don’t know. I mean, I, I think that they, what I do expect that we’ll see more of is more and more popular projects, things that go viral, especially around ai. Probably being approached or people like proactively creating coins around those things. And there have been some, um, developers who’ve already, you know, stood up oddly and been like, if you see anybody trying to create a coin around this, it is not associated with me. I won’t be associated with any of it. I won’t do it. Right. Uh, and I think that becomes a problem where you’re like, okay, if these things do become popular, then that becomes like another risk if you don’t wanna be involved in it. If you’re involved with a, with a popular project, right? Like the, like the, like the creator of MPM Isaac, like, I think there’s like an MPM coin now, and that, that he’s, you know, like involved in and it’s like, you know, again, he didn’t create it, but he is happy to promote it. He’s happy to take the money. I’m like, look, I’m happy for [00:42:00] Isaac to get money from NPMI am at the same time, you know, bun, which is basically like, you know, the, you know, replacement for, for Node and NPM in a lot of ways, they sold to Anthropic for. I guarantee you a fuck load more money than whatever Isaac is gonna make off of some MPM shitcoin. So, so like, it, it’s all a lottery and it’s not sustainable. But I also feel like for a lot of open source projects, and this isn’t like me saying that the people shouldn’t get paid for the work, quite the contrary. But I think if you go into it with the expectation of I’m going to be able to make a sustainable living off of something, like when you start a project, I think that that is not necessarily going to set you up for, I think that those expectations are misaligned with what reality might be, which again, isn’t to say that you shouldn’t get paid for your work, it’s just that the reason that we give back and the reason we contribute open source is to try to be part of like the, the greater good and to make things more available to everyone. Not to be [00:43:00] like, oh, I can, you know, quit my job. Like, that would be wonderful. I, I wish that more and more people could do that. And I give to a lot of, um, open source projects on, on a monthly basis or on an annual basis. Um, Brett: I, I give basically all the money that’s given to me for my open source projects I distribute among other open source projects. So it’s a, it’s a, it’s a wash for me, but yeah, I am, I, I pay, you know, five, 10 bucks a month to 20 different projects and yeah. Christina: Yeah. I mean, I think it’s important, but, but I, I don’t know. I, I, I hope that it’s not the future. I’m not mad, I think like if that’s a way where people can make, you know, a, a, an income. But I do, I guess worry the sense that like, if, if, if, I don’t want that to be, the reason why somebody would start an open source project is because they’re like, oh, I, I can get rich on a crypto thing. Right? Like, ’cause that that’s the exact wrong Brett: that’s not open source. That’s not the open source philosophy. Christina: no, [00:44:00] it’s not. And, and so, I mean, but I think, I think if it already exists, I mean, I don’t know. I, I also feel like no one should feel obligated. This should go without saying that. If you see a project that you like that is involved in one of those coins. Do you have a zero obligation to be, uh, supportive of that in any way? And in fact, it is probably in your financial best interest to not be involved. Um, it, it is your life, your money, your, you do whatever you want, gamble, however you want. But, uh, I, I, I, I do, I guess I, I bristle a little bit. Like if people try to portray it like, oh, well this is how you can support me by like buying into this thing. I’m like, okay, that’s alright. Like, I, I, if you wanna, again, like I said, if you wanna play poly market with this, fine, but don’t, don’t try to wrap that around like, oh, well this is how you can give back. It’s like, no, you can give back in other ways. Like you can do direct donations, you can do other stuff. Like I would, I would much rather encourage people to be like, rather than putting a hundred dollars in Ralph Coin, [00:45:00] give a hundred dollars to the Ralph Guy directly. Apex 1.0? Brett: So, speaking of unprofitable open source, I have Apex almost to 1.0. Um, it officially handles, I think, all of the syntax that I had hoped it would handle. Um, it does like crazy things, uh, that it’s all built on common mark, GFM, uh, like cmar, GFM, GitHub’s project. Um, so it, it does all of that. Plus it handles stuff from like M mark with like indices. Indices, and it incorporates, uh. Uh, oh, I forget the name of it. Like two different ways of creating indices. It handles all kinds of bibliography syntax, like every known bibliography syntax. Um, I just added, you can, you can create insert tags with plus, plus, uh, the same way you would create a deletion with, uh, til detail. Um, and [00:46:00] I’ve added a full plugin structure, and the plugins now can be project local. So you can have global plugins. And then if you have specific settings, so like I have a, I, my blogs are all based on cramdown and like the bunch documentation is based on cramdown, but then like the mark documentation. And most of my writing is based on multi markdown and they have different. Like the, for example, the IDs that go on headers in multi markdown. If it’s, if it has a space in multi markdown, it gets compressed to no space in common Mark or GFM, it gets a dash instead of a space, which means if I have cross links, cross references in my document, if I don’t have the right header syntax, the cross reference will break. So now I can put a, a config into like my bunch documentation that tells Apex to use, [00:47:00] um, the dash syntax. And in my Mark documentation, I can tell it to use the multi markdown syntax. And then I can just run Apex with no command line arguments and everything works. And I don’t know, I, I haven’t gotten adoption for it. Like the one place I thought it could be really useful was DEVONthink, Christina: Mm-hmm. Brett: which has always been based on multi markdown, which. Um, is I love multi markdown and I love Fletcher and, um, it’s just, it’s missing a lot of what I would consider modern syntax. Christina: Right. Brett: so I, I offered it to Devin think, and it turned out they were working on their own project along the same lines at the same time. Um, but I’m hoping to find some, some apps that will incorporate it and maybe get it some traction. It’s solid, it’s fast, it’s not as fast as common Mark, but it does twice as much. Um, like the [00:48:00] benchmarks, it a complex document renders in common mark in about. Uh, 27 milliseconds, and in Apex it’s more like 46 milliseconds. But in the grand scheme of things, I could render my whole blog 10 times faster than I can with cramm down or Panoc and yeah, and, and I can use all the syntax I want. Challenges and Innovations in Markdown Processing Brett: Did I tell you about, did I tell you about, uh, Panoc Divs? The div extension, um, like you can in with the panoc D extension, you can put colon, colon, colon instead of like back, take, back, take backtick. So normally, like back ticks would create a code block with colons, it creates a div, and you can apply, you can apply inline attribute lists after the colons to make, to give it a class and an ID and any other attributes you wanna apply to it. I extended that so that you can do colon, [00:49:00] colon, colon, and then type a tag name. So if you type colon, colon, colon aside and then applied an attribute list to it, it would create an aside tag with those attributes. Um, the, the only pan deck extension that I wish I could support that I don’t yet is grid tables. Have you ever seen grid tables? Christina: I have not. Brett: There, it’s, it’s kind of like multi markdown table syntax, except you use like plus signs for joints and uh, pipes and dashes, and you actually draw out the table like old ASCI diagrams Christina: Okay. Brett: and that would render that into a valid HTML table. But that supporting that has just been, uh, tables. Tables are the thing. I’ve pulled the most hair out over. Christina: Yeah, I was gonna say, I think I, they feel like tables are hard. I also feel like in a lot of circumstances, I mean obviously people use tables and whatnot, but like, [00:50:00] only thing I would say to you, like, you know, apex is, is so cool and I hope that other projects adopt it. Um, and, uh, potentially with the POC support as far as you’ve gotten with it, maybe, you know, projects that support some of POC stuff could, could, you know, uh, jump into it. But I will say it does feel like. Once you go into like the Panoc universe, like that almost feels like a separate thing from the markdown Flavors like that almost feels like its own like ecosystem. You know what I mean? Brett: Well, yeah, and I haven’t tried to adopt everything Panoc does because you can als, you can also use panoc. You can pipe from Apex into Panoc or vice versa. So I’m not gonna try to like one for one replicate panoc, Christina: No, no. Totally Brett: do all of panoc export options because Panoc can take HTML in and then output PDFs and Doc X and everything. So you can just pipe output from Apex into Panoc to create your PDF or whatever Christina: And like, and, and like to, [00:51:00] and like to me, like that seems ideal, right? But I feel like maybe like adopting some of the other things, especially like, like their grid, you know, table, things like that. Like that would be cool. But like, that feels like that’s a, potentially has the, has the potential, maybe slow down rendering and do other stuff which you don’t want. And then b it’s like, okay, now are we complicated to the point that like, this is, this is now not becoming like one markdown processor to rule them all, but you Brett: Yeah, the whole point, the whole point is to be able to just run Apex and not worry about what cex you’re using. Um, but grid tables are the kind of thing that are so intentional that you’re not gonna accidentally use them. Like the, the, the, the impetus for Apex was all these support requests I get from people that are like the tilde syntax for underline or delete doesn’t work in Mark. And it, it does if you choose the right processor. But then you have to know, yeah, you have to [00:52:00] know what processor supports what syntax and that takes research and time and bringing stuff in from, say, obsidian into mart. You would just kind of expect things to work. And that’s, that’s why I built Apex and Christina: right? Brett: you are correct that grid tables are the kind of thing, no one’s going to use grid tables if they haven’t specifically researched what Christina: I right. Brett: they’re gonna work with. Christina: And they’re going to have a way that has their file marked so that it is designated as poc and then whatever, you know, flags for whatever POC features it supports, um, does. Now I know that the whole point of APEX is you don’t have to worry about this, but, but I am assuming, based on kind of what you said, like if I pass like arguments like in like a, you know, in a config file or something like where I was like, these documents or, or, or this URL or these things are, you know, in this process or in this in another, then it can, it can just automatically apply those rules without having to infer based on the, on the syntax, right. Brett: right. It has [00:53:00] modes for cram down and common mark and GFM and discount, and you can like tell it what mode you’re writing in and it will limit the feature set to just what that processor would handle. Um, and then all of the flags, all of the features have neg negotiable flags on them. So if you wanted to say. Skip, uh, relax table rendering. You could turn that off on the command line or in a config file. Um, so yeah, everything, everything, you can make it behave like any particular processor. Uh, but I focus mostly on the unified mode, which again, like you don’t have to think about which processor you are using. Christina: Are you seeing, I guess like in, in circumstances like, ’cause I, in, in my, like, my experience, like, I would never think to, like, I would probably like, like to, I would probably do like what you do, which is like, I’m [00:54:00] going to use one syntax or, or one, you know, processor for one type of files and maybe another and another. Um, but I, I don’t think that like, I would ever have a, and maybe I’m misunderstanding this, but I don’t think I would ever have an instance where I would be like mixing the two together in the same file. Brett: See, that’s my, so that’s, that’s what’s changing for me is I’m switching my blog over to use Apex instead of Cramdown, which means I can now incorporate syntax that wasn’t available before. So moving forward, I am mixing, um, things from common mark, things from cram down, things from multi markdown. Um, and, and like, so once you know you have the option Christina: right. Then you might do that Brett: you have all the syntax available, you start doing it. And historically you won’t have, but like once you get used to it, then you can. Christina: Okay. So here’s the next existential question for you. At what point then does it go from being, you know, like [00:55:00] a, a, a rendering engine, kind of like an omni rendering engine to being a syntax and a flavor in and of itself? Brett: That is that, yeah, no, that’s a, that’s a very valid question and one that I have to keep asking myself, um, because I never, okay, so what to, to encapsulate what you’re saying, if you got used to writing for Apex and you were mixing your syntax, all of a sudden you have a document that can’t render in anything except Apex, which does eventually make it its own. Yeah, no, it is, it’s always, it’s a concern the whole time. Christina: well, and I, I wouldn’t even necessarily, I mean, like, and I think it could be two things, right? I mean, like, you could have it live in two worlds where, like on the one hand it could be like the rendering engine to end all rendering engines and it can render, you know, files and any of them, and you can specify like whatever, like in, in, in like a tunnel or something. Like, you know, these files are, [00:56:00] are this format, these are these, and you know, maybe have some sort of, you know, um, something, even like a header files or whatever to be like, this is what this rendering engine is. Um, you know, with, with your projects to have it, uh, do that. Um. Or have it infer, you know, based on, on, on, um, the, the logic that you’re importing. But it could also be one of those things where you’re like, okay, I just have created like, you know, the omni syntax. And that’s a thing that maybe, maybe you get people to try to encourage or try, try to adopt, right? Like, it’s like, okay, you can always just use common mark. You can always just use GFM, you can always just use multi markdown, but we support these other things too, from these other, um, systems and you can intermix and match them. Um, because, because I, I do feel like at a certain point, like at least the way you’re running it yourself, you have your own syntax. Like, like, you know. Brett: yeah. No, you have perfectly encapsulated the, the major [00:57:00] design concern. And I think you’re correct. It can exist, it can be both things at once. Um, but I have like, nobody needs another markdown syntax. Like there are so many flavors right now. Okay. There may be a dozen. It’s not like an infinite number, but, but there’s enough that the confusion is real. Um, and we don’t need yet another markdown flavor, but we do need a universal processor that. Makes the differentiations less, but yeah, no, it’s, I need, I need to nail down that philosophy, uh, and really like, put it into writing and say, this is the design goal of this project, uh, which I have like hinted at, but I’m a scattered thinker and like, part of, part of the design philosophy is if someone says, Hey, [00:58:00] could you make this work? I just wanted a project where I could say, yeah, I’m gonna make that work. I, I, I’m gonna add this somewhat esoteric syntax and it’s just gonna work and it’s not gonna affect anything else. And you don’t have to use it, but if you do, there it is. So it’s kind of, it was designed to bloat to a circuit certain extent. Um, but yeah, I need to, I need to actually write a page That’s just the philosophy and really, really, uh, put, put all my thoughts together on that. Christina: Yeah, no, ’cause I was just kind of thinking, I was like, ’cause it’s so cool. Um, but the way that I would’ve envisioned using it, like I, I still like, it’s cool that you can mix all those things in together. I still feel like I probably wouldn’t because I’m not you. And so then I would just have like this additional dependency that it’s like, okay, if something happens to Apex one day and that’s the only thing that can render my documents, then like, you know what I mean? And, and, and if it’s not getting updated [00:59:00] anymore or whatever, then I’m kind of like SOL, um, Brett: Maku. Do you remember Maku? Christina: vaguely. Brett: It’s, the project is kind of dead and a lot of its syntax has been incorporated into various other processors. But if you built your whole blog on Maku, you have to, you have to be able to run like a 7-year-old binary, um, and, and it’ll never be updated, and eventually you’re gonna run into trouble. The nice thing about Unix based stuff is it’s. Has a, you can stop developing it and it’ll work for a decade, um, until, like, there’s a major shift in processors, but like, just the shift to arm. Like if, if Maku was only ever compiled for, uh, for, uh, Intel and it wasn’t open source, you would, it would be gone. You wouldn’t be able to run it anymore. So yeah, these things can happen. Christina: [01:00:00] Well, and I just even think about like, you know, the fact that like, you know, like some of the early processors, like I remember like back, I mean this is a million years ago, but having to use like certain, like pearl, you know, based things, you know, but depending on like whatever your backend system was, then you moved to PHP, they maybe you move, moved to, you know, Ruby, if you’re using like Jekyll and maybe you move to something else. And I was like, okay, you know, what will the thing be in the future? Yeah. If, if I, if it’s open source and there’s a way that, you know, you can write a new, a new processor for that, but it does create like, dependencies on top of dependencies, which is why I, I kind of feel like I like having like the omni processor. I don’t know if, like, for me, I’m like, okay, I, I would probably be personally leery about intermingling all my different syntaxes together. Brett: to that end though, that is why I wanted it in C um, because C will probably never die. C can be compiled on just about any platform. And it can be used with, like, if you have, if you have a Jekyll blog and you wanna [01:01:00] incorporate a C program into a gem, it’s no problem. Uh, you can incorporate it into just about any. Langu

Ale Sharpton, a legendary beer writer from Atlanta celebrating his 30th year in the craft beer industry in 2026, is back with the latest version of his Piano Keys chocolate vanilla imperial stout collab, this time with Creature Comforts. The beer celebrates diversity in the brewing industry, both in terms of flavors and the people brewing and enjoying them. The beer uses Ecuadorian cacao nibs from Condor Chocolate, three different types of vanilla, and fonio, an African grain that's been getting a lot of buzz in the beer industry of late.In this bonus episode, David Nilsen talks with Ale and with Blake Tyers of Creature Comforts about this new edition of Piano Keys stout.You can also listen to the original interview from 2022 here.Here's where you can check out more about the collab partners:Ale Sharpton: Website | Instagram | Piano Keys InstagramCreature Comforts: Website | InstagramCondor Chocolate: Website | InstagramCheck out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Episode #437 - In this episode of the Dining at Disney Podcast, hosts Kristen, Cat, and Aljon take listeners on a flavorful journey through the Lunar New Year Festival at Disney California Adventure Park. They explore a vibrant array of culinary delights inspired by Chinese, Korean, and Vietnamese cuisines, highlighting must-try dishes and beverages from various festival booths. From five-spice popcorn chicken to unique cocktails and sweet treats, the hosts share their excitement and insights on the festival's offerings, making it a must-listen for Disney foodies eager to experience the magic of Lunar New Year at Disneyland. PLUS the latest Disney Travel Deal!Book your vacation today! Email: kristen@magicaljourneysvacations.com !SOCIAL MEDIA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/diningatdisneypodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://instagram.com/diningatdisney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/DiningatDisney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/diningatdisney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kristen Hoetzel⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/diningatdisney/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Cat Arcori -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/cat_astrophe/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- Producer - Aljon Go⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/aljongo/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AFFILIATE LINKS: ⁠⁠Stitch In Time⁠⁠ offers t-shirts, magnets, and more! Use promo code DiningatDisney to save 10% off - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠RIVERSIDE.FM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GATOR FRAMEWORKS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KINGDOM STROLLERS ORLANDO⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AMAZON⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DISNEY STORE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GARDEN GROCER

#BeAGoodFriend and check out episode #156 of #FeeneyTalksWithFriends featuring Rino Ouellet.It was great to talk and eat Dirt Wings with my #friend, Rino! Rino is the Beverage Program Director and FOH Hiring Manager. We talked about:The holiday season (minute 1)Sagamore Rye Whiskey from Matt Whitney (minute 3)34 years at J. TImothy's  (minute  4.30)The J.Timothy's 35th Annual Golf Tournament on May 18, 2026 (minute 7.30)Travel back in time to 1989 (minute 9.30)Helping Plainville Food Pantry and The John Huey Scholarship (minute 11)“Controlled Chaos" (minute 13)Confirm or Deny: J. Tim's sold 12 tons of wings during last year's Super Bowl (minute 15)Barry aka “Dirt” was the pitcher on the J. Timothy's Softball Team  (minute 17)Close-up view of The Dirt Wings (minute 20)Jim Welch and Tim Adams created J. Timothy's (minute 22)Being on the Food Network in 2016 (minute 24)BOH vs. FOH (minute 26)3 Keys to the Beverage Program Director and FOH HIring Manager (minute 29)Wing Tasting Time!! (minute 34)The Bear, Waiting & Burnt (minute 36)Rino's Go-To Meal (minute 37)In 2025, 430 tons of wings were sold and 80% were Dirt Wings (minute 39)Only 5 Flavors offered  (minute 41)50th Year Anniversary is coming up  (minute 43)Does Dan Hurley really get free wings for life? (minute 44)Alex Karaban and teammates showed up for a fundraiser at J. Tims (minute 48)Congrats to Teddy from Martin Rosols for going from 2 children to 3  (minute 50)Events: First, Last, Best, Worst (minute 52)Volunteering at Plainville HS for 3 days during a snowstorm (minute 57)Selfie pic of The Sunday Night Crew (minute 1.00)@RinoEatsAndDrinks on Instagram (minute 1.01)Rino's favorite pizza (minute 1.03)Rapid Fire Questions (minute 1.04)Beers from New Park Brewing (minute 1.05)Podcast Sponsors: Directline Media - www.directlinemediaproductions.com/The Fix IV - www.thefixivtherapy.comWest Hartford Lock - www.westhartfordlock.comKeating Agency Insurance - www.keatingagency.comGoff Law Group - www.gofflawgroup.netParkville Management - www.parkvillemanagement.comLuna Pizza - www.lunapizzawh.com/lunas-menuPeoplesBank - www.bankatpeoples.comFloat 41 - www.float41.comMaximum Beverage - www.maximumbev.comSally and Bob's - www.sallyandbobs.com

You first heard Katie Parla on our show a couple years ago when we recorded a live episode at Omnivore Books (hi Celia!) in San Francisco to discuss her then-newest cookbook, Food of the Italian Islands. [Listen to that chat here.] Now, Katie's back with her 11th cookbook and it's a deep-dive into Roman history and cuisine. Born in New Jersey, Katie has called Rome home for more than two decades and she's been obsessed with uncovering the city's culinary—and non-culinary—history the whole time. She's written culinary guides, hosted TV shows and podcasts, showed folks like Stanley Tucci and Andrew Zimmern where to eat in Rome, and built a tour company. This new book distills much of what she's researched—and ate—into a 350+ page opus titled Rome: A Culinary History, Cookbook, and Field Guide to Flavors that Built a City. Part guide book, part history book, part cookbook—this is a love letter to the city that's been feeding people for over 2,700 years.Late last year, I met up with Katie for an evening tour of Trastevere. What struck my most about our conversation is how Katie approaches Roman food as not a static collection of recipes, but very much a living and evolving story that reflects everything the city has been through: ancient empire, Renaissance opulence, cucina povera, Jewish ghetto traditions, modern immigration, and more.--Additional Music Credits:Beat Mekanik - Stylin' (FreeMusicArchive) This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're talking to Tamara Keefe. She's the Founder & CEO of Clementine's Ice Cream which just opened in Bentonville, but before we get to her?!?! FOOD NEWS!! Huntsville Baker Hannah's Cake Co made the Queen of Country's 80th birthday cake! We'll her from the cake-maker! Slim Chickens is building a donation to No Kid Hungry The Rendezvous Junction Brewing Company's Third Annual Chili Cookoff was won with a family recipe. Ping Pong for Paws is back at Ozark Beer Company. We'll tell you how to get signed up. The Artemis Temperance Lounge opened last week in Fayetteville. It'll be many things. Tamara Keefe was saved by ice cream twice in her life, once as a kid an again as an adult. The Owner, Founder and CEO of Clementine's Ice Cream has been professionally successful twice in life, but the first time wasn't NEAR fulfilling. It took a come to Jesus with her closest friends to help her realize that. And that was the start of Clementine's Ice Cream. She took her executive marketing skills, and some newly acquired DIY skills and got to work. She'll tell you how she got her name out there while she was making her ice cream at home. Also, what was it like for her building out her first ice cream parlor? And how did she get her newest spot on the Walmart campus? We talk to Tamara Keefe of Clementine's Ice Cream on this edition of the Flavors of Northwest Arkansas...

Tonight we have two Chenin Blanc-Viognier white blends. We have talked about both of these varieties before. Both of these wines are about 80% Chenin Blanc and 20% is Viognier. This is a typical blend because Chenin Blanc is bright and acidic and Viognier is fuller-bodied with a hint of sweetness (eventhough it is a dry wine).Chenin Blanc is a very versatile grape that can be made into late harvest sweet dessert wines, dry white wines, sparkling wines, and oaked or unoaked wines.While versatility could be a good thing, it may actually be a bad thing because people don't always know what the wine is going to be like when they get a Chenin Blanc. We have also talked about Viognier before. Viognier in France comes mostly from the Rhone Valley. Outside of France it can be found in North and South America, South Africa, Australia, and New Zealand.It has some similarities to Chardonnay because it can make a full-bodied white wine. It requires a long growing season to develop, and is known for having lower yields. Viognier has flavors of tangerine, mango, honeysuckle, rose, and peach. Serve slightly chilled from 45 to 55 degrees. Pair with white meats or fish, especially if they are nut encrusted. Tonight, we are tasting:2024 Mbali Chenin Blanc-Viognier. I purchased this at Trader Joe's for $5.99. It is made up of 79% Chenin Blanc and 21% Viognier. The Reverse Wine Snob says it has bright fruit guava, melon, lychee, and honeyed tangerine. Mbali is the Zulu word for flower. The Cheap Wine Finder says this is a wine to buy multiple bottles of. I like his line “keep it cheap”. The wine is unoaked and has 13.5% alcohol.2024 Pine Ridge Vineyards Chenin Blanc-Viognier. I purchased this at Trader Joe's for $13.99. It is made up of 80% Chenin Blanc and 20% Viognier. It's vegan friendly, gluten free, no pesticides, lower alcohol, and has less than 1 gram of sugar per glass. They use a lighter bottle which is better for the environment. Pairs with light salads, seafood, and foods with a bit of spiciness. Great pair with appetizers. Aromas of Kiwi, melon, key lime zest, white flowers, honeysuckle, and jasmine. Flavors of Lychee, orange blossom, peach, citrus, crisp acidity. Clean and bright with no oak and no malolactic fermentation. Fruit comes from Clarksburg, CA. Was voted the #27 Best Buy by the Wine Spectator.We loved the Pine Ridge and scored it a 4. The Mbali was also good and we both gave it a 3. Next week, we are having a Mystery Show. Can we tell what we are drinking. Most importantly, we will go through the reasoning for our guess.

In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly in the sandwich and pastry sectors, and how they strive to maintain authenticity while appealing to a diverse clientele. The chefs delve into their personal journeys, discussing how their cultural backgrounds influence their culinary creations. They share insights on the significance of community and connection through food, as well as the creative processes behind their menus. The conversation culminates in a discussion about the importance of experimentation and iteration in crafting cocktails, with a focus on balancing flavors and ensuring that each drink resonates with patrons. Overall, the episode paints a vibrant picture of Seattle culinary scene, marked by resilience, creativity, and a commitment to quality. Emmanuel Laroche and Christina Wood discuss the challenges of introducing unconventional ingredients, such as fermented items, and the reactions they receive from patrons. Melissa Miranda shares her personal inspirations, rooted in family and cultural heritage, which shape her approach to menu development. The group reflects on the evolving trends in the culinary world, particularly the resurgence of tropical flavors and the integration of savory elements into cocktails. They also explore the role of social media in shaping food trends, with a nod to the growing popularity of unique flavor combinations that challenge traditional expectations. In this engaging conversation, the panelists discuss the evolving trends in the food and beverage industry, particularly focusing on the rise of non-alcoholic cocktails and the enduring popularity of espresso martinis.  Christina Wood highlights the coffee culture in Seattle, emphasizing the city’s preference for coffee-driven drinks. The discussion then shifts to the creative process behind crafting non-alcoholic cocktails, with Emmanuel Laroche and Kyton Blair sharing insights on the increasing variety of options available today compared to just a few years ago. The discussion culminates in a heartfelt exchange about self-care, the pressures of the culinary world, and the value of collaboration and support among peers, emphasizing the need for balance and understanding in a demanding profession. What you’ll learn from this panel discussion 00:00 Introduction to Seattle’s Culinary Scene04:25 Challenges and Evolution Post-Pandemic06:57 The Rise of Pop-Ups and New Trends09:40 Seasonality and Local Ingredients in Cooking12:26 Cultural Influences and Culinary Identity15:06 Innovative Uses of Local Produce17:44 The Role of Community and Tradition in Cuisine21:43 Preserving Local Flavors22:58 The Art of Seasonal Menus23:53 Innovative Cocktails and Cultural Influences27:00 Sources of Culinary Inspiration29:26 Balancing Tradition and Innovation32:10 Menu Evolution and Customer Engagement34:22 The Role of Community in Culinary Creativity37:03 Seasonal Adjustments and Customer Preferences38:41 Pushing Boundaries in Sandwich Making40:40 Creative Pastry Innovations42:16 Exploring Savory Donuts and Unique Pastries44:21 Seasonal Menu Inspirations and Collaborations47:17 Crafting Cocktails: Flavor Pairing and Trends49:57 The Challenge of Unpopular Flavor Combinations51:59 Emerging Trends in Flavors and Ingredients54:46 The Coffee Culture: Trends and Preferences01:00:36 Crafting the Perfect Sandwich01:01:29 Culinary Inspirations and Personal Favorites01:03:19 Menu Challenges and Customer Education01:04:38 Navigating Competition in the Culinary World01:06:10 Mental Health and Self-Care in the Restaurant Industry01:08:08 Lessons Learned from Experience01:09:39 The Importance of Teamwork and Support01:12:08 Finding Balance and Managing Stress01:13:41 Advice for Future Chefs01:18:06 Final Thoughts and Reflection Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Melissa Miranda Instagram Social media Avery Hardin Instagram Social media Janet Becerra Instagram Social media Christina Wood Instagram Social media Kyton Blair Instagram Links mentioned in this episode Musang restaurant Kilig restaurant Pancita restaurant Layers Green Lake restaurant Pastry Temple bakery Roquette Bar SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

"Language and food are the two vehicles that can help people understand each other better."That's Liang Wang, co-founder and chocolate maker at KESSHŌ Chocolate in Austin, Texas. KESSHŌ makes craft chocolate bars inspired by Asian cuisine and ingredients. These bars open up worlds to the curious taster that might otherwise have remained closed.I met Liang in person for the first time at the Midwest Craft Chocolate Festival in November, and was pleased sit down with her recently to talk about how these concepts are created, and how flavor can bridge cultural divides to speak to something deeper in our shared humanity, something more important now than ever. You can learn more about KESSHŌ Chocolate on their website, or follow them on Instagram. You can listen to my episode with Estelle Tracy about pairing with tea here, and our episode in which we paired KESSHŌ's Lamb Skewer bar here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Welcome to another bonus edition of the Flavors of Northwest Arkansas podcast! This one will be a quick one, as it's Bentonville Restaurant Week primer! 19 Bentonville restaurants have already committed, and more will most likely jump on during the week. In this episode, we'll talk about this week's discounts and freebies as well as curated menus and signature plates (so far). There are some GREAT deals! Get out this week and check them out!!

Friendship Files #4 — Different Flavors of FriendshipWhy do some friendships feel easy… and others feel confusing or painful—even when there's real care?In this episode, we unpack the idea that friendship isn't one-size-fits-all. People connect in different “flavors”—and when we turn our personal preference into the standard, difference starts to feel like rejection.We talk about common contrasts like:Frequent texter vs. periodic connectorFast-paced life vs. slow-paced lifeOne-on-one vs. group connectionTalker vs. doerSpontaneous vs. plannedYou'll learn how pain quietly turns into story, and story turns into judgment—and how to separate personality from personal so you don't turn difference into a verdict.This episode will help you:Name your own flavor of friendshipUnderstand others without moralizing styleAdjust expectations without shrinking your needsReceive love in more than one formDifferent doesn't mean distant.Different doesn't mean careless.Sometimes it just means… they're a different flavor than you.Click here to Book a coaching with Jenna --------------------------------------------------------------------------------------

1st hour of the G-Bag Nation: Headlines; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Bagel flavors; College Football Day Party full 2509 Thu, 15 Jan 2026 22:38:03 +0000 Z2XFxQwATdGGIqT8hIZVzzFp8i9ZZFnJ sports GBag Nation sports 1st hour of the G-Bag Nation: Headlines; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Bagel flavors; College Football Day Party The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

On this Bonus Episode of the Flavors of Northwest Arkansas podcast, we're talking about the inaugural Downtown Rogers Restaurant Weekend with Sam Danneberg, Director of Downtown Development. As of the taping of the podcast on Wednesday, there were 12 restaurants participating in the weekend (with more to follow). Some restaurants designated a special plate for the weekend, while some spots are trying something new for their menus. If you plan on going this weekend, or know something that is, send them the link so that they can get a better idea as to who is serving what. For an updated, you can go here: https://www.destinationrogers.com/downtown-rogers-restaurant-weekend/

In this week's Flavors of Northwest Arkansas podcast, we talk with Ariel Husband, co-owner of the Gelatissimo gelato shop in downtown Rogers, but before we talk with her!!! FOOD NEWS!!! Benny's Bagels is about a month away from opening in Fayetteville. Hear how they're different! Sweetgreen officially opens in Fayetteville. Wright's Barbecue opened last week on the Walmart Campus. Clementine's Ice Cream opens later this week on the Walmart Campus BLU in downtown Rogers is expanding! Happy anniversary to Shirley's! ChoKolata is coming to Springdale! In this week's Flavors Flashback, we hear from the owners of the soon-to-be new Northern Italian Restaurant in downtown Rogers, Cura. They used to have Cura Culinary in Bentonville Provisions, and they talk about their Northern Italian food from our interview in the summer of 2024. Ariel and Daniel Husband have known each other since they were 16 years old. They started dating in high school and delivered newspapers together from a hollowed-out school bus around downtown Dallas on the weekends. Their first date was to Braum's, so you had to know they'd get into frozen desserts at some point! After marriage and kids, they'd always look for local ice cream-type shops in their travels. About 6 years ago, they went to a wedding out of town and noticed that a frozen treat shop they went to was absolutely packed. They wondered why there wasn't anything like that in Northwest Arkansas... When they did decide to open a shop, how did they decide on Gelatissimo? Being all natural and made in-house surely didn't hurt. Ariel will tell you the story. Also, hear about their grand opening- it was non-stop! We talk with Ariel Husband of Gelatissimo next here on the Flavors of Northwest Arkansas.     

Today, I'm joined by Ben Katz—better known online as Mr. Mass Spec —an academic analytical chemist from UC Irvine whose mission is to uncover what's really in our everyday foods, drinks, and products. Ben reverse engineers everything from Taco Bell meat to Doritos, and sometimes even entire industries, using cutting-edge mass spectrometry. His curiosity and expertise have made him a go-to source for those wanting to know what's hiding behind vague ingredient labels and "natural flavors."   Episode Timestamps: Welcome and podcast introduction ... 00:00:00 What is mass spectrometry? ... 00:05:00 Viral "what's in it?" projects and public interest ... 00:07:27 Synthetic vs. plant-derived nicotine and toxins in plant extracts ... 00:09:53 Food label transparency and loopholes (natural flavors, FEMA, GRAS) ... 00:20:11 Sweeteners & artificial additives: sucralose, stevia, cost motivations ... 00:23:07 Ultra pasteurization of milk and added flavors ... 00:29:48 Chocolate, caffeine content, and labeling challenges ... 00:33:12 Industrial food processes, GMOs, and food security insights ... 00:38:36 Microplastics: occurrence, regulation, and PEG in food ... 00:50:15 Supplements under development for microplastic removal ... 00:58:43 Adulteration in olive oil, maple syrup, and honey ... 01:04:08 Hidden sweeteners, and processed food pitfalls ... 01:10:14 Avoid artificial sweeteners, problematic plastics, and hidden flavors ... 01:14:36   Our Amazing Sponsors: Manukora Honey - rich, creamy Manuka honey packed with powerful bioactives, all in just one heaped teaspoon a day. Go to MANUKORA.com/NAT to save up to 31% plus $25 in free gifts with the Starter Kit.   Magnesium Breakthrough - uses seven absorbable forms of magnesium to support deeper sleep, calmer nerves, and real recovery. Get up to 35% off at bioptimizers.com/bionat with code BIONAT.   Nature's Marvels Bioregulators - provide gentle, organ-specific support — and the Liver Bioregulator is a favorite this season for supporting detox pathways and metabolic flow. Head to profound-health.com and use code NAT15 for 15% off your first order.   Nat's Links:  YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

In this quick bonus episode, host David Nilsen talks with Jake Potter, founder and chocolate maker at Red Rock Chocolate in Utah. They talk about the upcoming inaugural Red Rock Region Chocolate and Fine Foods Festival in Hurricane, Utah, discussing vendors, classes, and other things to expect at the fest.You can get all the details about the festival here, and follow the festival on Instagram here.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Co-op programs are trending these days, with many colleges looking to offer students on-the-job experiences while taking classes. Jeff and Michael talk with Robert McMahan, president of Kettering University, which has a long-running co-op program for all students. He argues that more colleges could incorporate and scale the approach. But there are obstacles, both cultural and logistical. This episode is made with support from Ascendium Education Group.Chapters0:00 - Intro1:44 - An Unusual History of a Co-op Model3:28 - Kettering Presidents' Path to University Leadership6:17 - Why Colleges Should Think of Employers as Their Customers11:23 - Why Colleges Can't Learn Everything They Need On Campuses17:17 - How Kettering University's Co-op Model Differs Than Others20:44 - Why Isn't Kettering More Popular?24:44 - What Is Keeping More Universities From Doing Co-op Programs?29:30 - Sponsor Break31:05 - How More Colleges Can Move to a Co-op Model35:36 - Companies Don't Have Enough Internships to Meet Demand39:08 - Could There Be ‘31 Flavors' of Experiential Learning?41:50 - Will We See a Return of the Corporate University?45:52 - Lightning Round With Robert McMahanLinks“Colleges Teach Learning, but They're Not Learning How to Survive,” by Robert McMahan in Fortune.“Former Governor Dishes on Connecting Work and College,” past Future U episode.Connect with Michael Horn:Sign Up for the The Future of Education NewsletterWebsiteLinkedInX (Twitter)Threads  Connect with Jeff Selingo:Dream School: Finding the College That's Right for YouSign Up for the Next NewsletterWebsiteX (Twitter)ThreadsLinkedInConnect with Future U:TwitterYouTubeThreadsInstagramFacebookLinkedIn  Submit a question and if we answer it on air we'll send you Future U. swag!Sign up for Future U. emails to get special updates and behind-the-scenes content.

In the first episode of 2026, we talk the future of technology, and it seems to be AI and electronic vape dispensers.  The college football playoff was a disaster for some and a success for others.  The bowls have become more absurd, and we are absolutely here for it.  A hash brown/mcflurry mashup, a hotdog and hamburger in one food item, snow beer, Netflix after dark maybe and more!

Angel's Envy takes bourbon back to basics with their Two-Grain Bourbon. Made with 90% corn and 10% malted barley, this limited release delivers nostalgic cereal notes, light baking spice, and an easy-drinking profile at 112 proof.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices