Podcasts about flavors

Bentonville Restaurant Week officially starts on Sunday. We caught up with Visit Bentonville's Natalie Stika to find out more on this bonus edition of the Flavors of Northwest Arkansas. Learn how you can win free gift cards to some of Bentonville's favorite restaurants and we highlight some of the deals that are going on for the week! Natalie's got the deets. Also? John shares his favorite deal, and it's the most GenX thing ever! Be sure to check out VisitBentonville.com to see the latest list of offers and get out and support local! As always, Tip you servers!!!

Hop back on the Culture Train and join us for another exciting journey to Lagos, Nigeria! This time, our friend Mr. Taofeek, Co-Founder of Visit Nigeria Now, takes us to one of his favorite spots—House of Pounded Yam—for a delicious dive into traditional Yoruba cuisine. In this episode, you'll: Learn what eeyon (pounded yam) is and how it's enjoyed with flavorful soups and stews. Taste (through your imagination!) three beloved Yoruba dishes: Ogbono Soup – nutty, earthy, and stretchy, made from bush mango seeds. Efo Riro – a rich spinach stew with a spicy kick, palm oil, and tasty proteins like prawns or snails. Fisherman's Soup – a seafood lover's dream, filled with prawns, crabs, okra, and smoky spices. Discover the story behind jollof rice and why Nigeria, Ghana, and Senegal all claim to make the tastiest version. Hear about cultural dining traditions, from eating with your hands to sharing food as a way of building community. Along the way, we explore how food connects people to their heritage, sparks curiosity about the world, and turns every meal into a shared story.

In this packed episode of KentNow, we cover everything from quirky Gen Z drink trends (Pickle Juice Slushies, anyone?) to Mark's latest cheese-fueled adventure.   On the city front, we're celebrating a record-breaking National Night Out with 65 neighborhoods, sharing how you can sign up for the Kent Police Community Police Academy, and giving updates on the new Link light rail stations and upcoming SR 509 tolling.   We preview this weekend's Cajun & Creole Fest and talk about the partnerships that keep downtown thriving. We'll also spotlight other can't-miss events, like the Cruisin' Kent Classic Car Show, the Hops Festival, and the return of the Kent Spotlight Series.   And because it's Left Handers Day, we tip our hats to Mayor Ralph and share some fun lefty facts you didn't know you needed.

In this week's edition of the Flavors of Northwest Arkansas podcast, we interview at the oldest restaurant in Benton County, Wesner's Grill, where talked to owners Jack Debner and Brandy Moreland, but before we hear from them?!?! FOOD NEWS!! If you can make a burger, you have a chance to compete with it at the World Food Championships! UnDeuxTrois has opened in Rogers! There's a new buffet serving all-you-can-eat sushi. They're also serving all-you-can-eat freshly shucked oysters, crab legs and mussels on the weekends! Great Harvest NWA is now open in Bentonville. Happy 9th anniversary to Bucks Emma Tap. The party is ON this weekend! Wesner's Grill is indeed the oldest restaurant in Benton County, as they celebrate 70 years this year. Harry Wesner founded it on Walnut Street in 1955, and it's had many ownership changes as well as a location change since. That said, it's always been in downtown Rogers and maintained its charm and strong reputation. We'll talk about its history and the history of its current location, as well as the menu – classic American diner food. That's in this week's edition of the Flavors of Northwest Arkansas.

Kumi Arhin is doing something new in wine: he's bringing the flavors of his homeland in Ghana to American wine, offering a Riesling made with Lake Erie region grapes accented by Ghanaian ginger. His innovative Ofori Brothers Wine honors winemaking tradition but caters to members of the West African diaspora in the U.S., providing familiar flavors that speak of home. The name Ofori Brothers harkens back to his family's background in cocoa production in Ghana in the early twentieth century. The Ofori brothers were quire successful in that trade, and he wanted to honor them with this new project. Kumi recently won Crafted For Action's Crafted Fellows microgrant competition, and he has more unique wines planned (a rosé with hibiscus is on the horizon).In this interview, Kumi talks about how his family's legacy in cacao has impacted his current venture in wine, the significance of including a flavor ingredient from Ghana in a American wine and how that helps him reach new audiences, and the importance of storytelling along the way.You can learn more about Ofori Brothers Wine and order bottles here.Guest:Kumi Arhin is a Ghanaian-American entrepreneur, engineer, and founder of Ofori Brothers Wine, a brand that redefines premium wine through the bold, expressive flavors of Africa. Inspired by his family's legacy in Ghana's early cocoa trade, Kumi blends heritage with innovation to craft culturally rooted, sensorially distinct wines. His debut release, a ginger-infused Riesling, launched at the beginning of 2025, quickly sold out, and recently won the top prize at the Crafted for Action pitch competition.By day, Kumi works at the intersection of technology and culture as a Partner Engineer at YouTube Music. He previously founded a Y Combinator-backed edtech startup that reached over a million users globally. A Columbia University alum with a background in software engineering and product design, Kumi now channels his technical and entrepreneurial experience into building a wine label that connects diasporic legacy, flavor, and storytelling. 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.

Anthony Richardson or Daniel Jones - a choice that depends upon your perspective. Fans see playmaking as key; coaches see mistakes as critical difference! Caitlin Clark not practicing yet, but Fever keep winning anyway! Cubs enter critical 11 game stretch. Here is the link to become a member - click link and look to right edge of the "Our members" immediately beneath my pic: https://www.youtube.com/channel/UCOORhfV2IYcWYyPaFxZjfEQ Here is the link for the only autobiography ever published without praise for its author: https://www.amazon.com/Oops-Art-Learning-Mistakes-Adventures/dp/173420740X

Join Michaela in this live workshop recording as she answers questions about narcissistic parents, tells stories of her own family traumas, discusses grief and abandonment, and how to open the heart. 00:00 - Narcissistic parents 06:04 - Michaela's war traumatised grandmother 08:49 - Siblings can have very different perceptions 09:54 - Grief and abandonment 13:29 - Opening the metaphysical heart and neotantric mistakes Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

We got together this week to discuss who's on and who's NOT on the UTMB start list. We also talk through Adam's training camp in Steamboat Springs, throw out a hot take on kids at aid stations, and even our favorite dating shows!

Jon and Justin talk comics.

Jason celebrated his birthday last night with giant lobster tail madness, climbing Mt. McDonaldland -- but we don't know what it's going to taste like, Grimace's origin story is darker than you think, battery-flavored chips are a thing, and new DQ flavors of fallSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's Flavors of Northwest Arkansas podcast, we sit down with Onyx Co-Owner Andrea Allen at the new Onyx in downtown Springdale, but first?!? FOOD NEWS!! It's Tontitown Grape Festival Week! We'll tell you when you can get those famous spaghetti dinners! An update about Wright's Barbecue's Johnson location from Jordan Wright himself! We have a BIG update on the Fermentary Public House in Lowell! A popular cafein Devil's Den is temporarily closed. It's finally that time for Nomad's Southtown. Great Harvest is about to open in Bentonville. The Barber Bar in Bentonville is making big progress and might open this month! Coffee has been a passion for Onyx owners Jon and Andrea Allen for a long time. They worked together at Arsaga's in Fayetteville not even having an inkling of what they would build together. Andrea would eventually manage a few Arsaga's coffee shops, where she would learn the business side of the trade, and then she and Jon would get an offer that they just couldn't refuse. That's when Onyx was born. Speaking of Onyx, Andrea will tell us about the name and why it fit what they were building. Also, you'll hear her talk about their growth through the years and what's coming. She'll also tell the story of why their cafe Hail Fellow Well Met has such a special place in her heart. It's a great story. Also a great story? How hospitality runs deep in her family. She's got a few stories about that, and you'll hear them here, on the Flavors of Northwest Arkansas.  

EnvironMental Podcast leans into the sustainability stories you might have missed.Not to scare you but the quiet comfort of predictable seasons is shattering as our world faces unprecedented storms, searing heat, and alarming shifts.In this episode, Aub and Court deliver a vital climate reality check: exploring shocking global extreme weather impacts, exposing governmental greenwashing in our National Parks, and sharing unexpected good news from around the globe.We then dive into what science says we can do, alongside a provocative take on humanity's true climate position and the challenge of societal inertia. Tune in for essential truths and a powerful call to action. ~~~~~~~~~~~~~~ Dandelion Branding is a digital marketing agency that specializes in telling sustainability stories.Show Notes Sources:Save the Flavors list: https://climatebasecamp.org/endangered-food-list/Dolphins are citizens:https://www.theguardian.com/environment/2025/jul/15/korean-activists-dolphins-animal-legal-rights-jeju-islandAP news on EnvironMental Justice:https://apnews.com/article/amazon-uae-environmental-crime-operation-arrests-8361b6e0570a00ac14b40aab62937efcThe California Government shared that "Renewable Energy" isn't "alternative":https://www.gov.ca.gov/2025/07/14/in-historic-first-california-powered-by-two-thirds-clean-energy-becoming-largest-economy-in-the-world-to-achieve-milestone/Lever for Change the Emerging Climate Champions Award:https://leverforchange.org/article/press-release/emerging-climate- чемпионов-announcement/Breakdown of the National Parks Exec order:https://www.cntraveler.com/story/what-make-america-beautiful-again-means-for-national-parksThe Exec order:https://www.whitehouse.gov/presidential-actions/2025/07/making-america-beautiful-again-by-improving-our-national-parks/World Weather Attribution (funded by Grantham Foundation, the European Climate Foundation and the Bezos Earth Foundation):https://www.worldweatherattribution.org/State of the Global Climate 2024 WMO (World Meteorological Organization - (member countries, climate funds, and partnerships):https://wmo.int/sites/default/files/2025-03/State%20of%20the%20Global%20Climate%202024_Extremes%20Supplement.pdfEEA, European Environment Agency (funded by the 27 member states):https://www.eea.europa.eu/en/topics/in-depth/extreme-weather-floods-droughts-and-heatwavesCenter for Climate & Energy Solutions (independently funded nonprofit):https://www.c2es.org/content/extreme-weather-and-climate-change/The Climate Action Tracker is an independent scientific project that tracks government climate action and measures it against the globally agreed Paris Agreement & they list their funders on their about page and it's eu govt initiatives and climate foundations:https://climateactiontracker.org/global/cat-thermometer/National Oceanic and Atmospheric Administration (Us funding and which is being proposed for serious budget cuts in the US):https://www.noaa.gov/education/resource-collections/climate/climate-change-impactsClimate Check - unsure of funding, I think they're a for-profit business:https://climatecheck.com/ (USA)The Intergovernmental Panel on Climate Change - mostly funded by the WMO:https://www.ipcc.ch/documentation/Diary of a CEO with Eric Weinstein:https://youtu.be/I-iyGGPabpI?si=eDY4m_G6zN1zOzNj

Today's tier Tuesday topic is Ice Cream Flavors

Send us a textFind fun and creative way to enhance summer meals with no-cook sauces in your Empty Nest Kitchen. Christine shares her tips and tricks on making flavorful sauces without turning on the stove, perfect for the hot summer months. You'll learn a simple framework using fats, acids, and flavor enhancers like fresh herbs. Christine also introduces her new mini-course, 'Just Add Sauce,' which provides detailed guidance on creating and remixing various no-cook sauces, emphasizing ease and adaptability for small-scale cooking.00:00 Introduction to No-Cook Sauces00:46 Why No-Cook Sauces?03:16 The Basics of Sauce Making05:01 Creative Sauce Ideas08:24 Practical Tips and Tools09:04 Challenge and Conclusion10:49 Special Offer: Mini Course Follow Christine Van Bloem on Instagram @theemptynestkitchen and on Facebook @emptynestkitchen Learn more about Menopause Meal Plans Sign up for my FREE 10 Essential Tools for the Empty Nest Kitchen

In this bonus edition of the Flavors of Northwest Arkansas Podcast, we talk with the 126th Tontitown Grape Festival Chair Clint Engle as he and his team are ramping up this year's edition that kicks off tomorrow (Tuesday, August 5, 2025). He'll go over some of the highlights, like live entertainment (which includes the Bellamy Brothers and Walker Montgomery) and food (the famous spaghetti dinners, grape ice cream, and more). You can also win a Ford Bronco Sport- Clint has all the details on this special edition of the Flavors of Northwest Arkansas podcast.

Jay and Brittany Gill, owners of Masala Indian Cuisine hope to introduce locals to many different types of Indian food from different regions around the country. They speak on their experience with the restaurant business, ingredients they use, and what it's like to start a restaurant as a couple.

Faithfulness is not a moment, but momentum for every day. 9 Flavors pt 9.

We recorded a full “live dining” review right from our table — and let's just say The Edison gave us plenty to talk about (and sweat over).This wasn't your average restaurant recap. We hit record at the table and let the conversation flow — capturing our unfiltered reactions, food-fueled tangents, and, yes, even the spice-induced meltdowns in real time. From the second our zero-proof drinks arrived, we were in review mode, starting with the Heart & Soul and LZP mocktails — both creative, refreshing, and worthy of sipping slowly.Then came the standout: the Maryland Blue Crab Dip. Hot, creamy, packed with flavor, and shockingly legit for being in Florida, this dish brought us straight back to Chesapeake Bay roots. The naan was warm and soft, the crab flavor spot-on, and the addition of a side of tortilla chips was the cherry on top (or the crunch on the bottom?).Finally, we tackled the Flavors of Florida Hot Honey High Voltage Chicken Sandwich — and it lived up to the voltage warning. Spicy, sweet, peppery, and surprisingly cohesive, it might not be for the faint of heart (or weak of tastebud), but it's a bold, fiery experience we won't forget.Would we do another live dining episode? Absolutely. Would we get that crab dip again? Without hesitation.

Have you ever felt like the Mikes don't say enough puns? Thenn this is the episode for you!   The Mikes discuss kinds of practicing, offer some person tips to maximize your time in that claustrophobic joy box, and maybe make some friends along the way.  

This week on Sinica: On my final two days in Shaxi in Yunnan, Chris Thomas and Stephanie Li, the hosts of the marvelous YouTube channel Chinese Cooking Demystified, joined me for some cooking and lots of chatting about food! We recorded this show together and focus our conversation on their heroic attempt at a taxonomy of different Chinese cuisines. We don't talk about all 63 that they identify, but we do get into their04:31 - Flavors of Yunnan 08:44 - On balancing between the “exotic” and “normal” China 11:53 - The origin story behind “Chinese Cooking Demystified”14:56 - The Breath of the Wok (Wok Hei, 鑊氣 / huo6 hei3)21:05 - A Comprehensive Taxonomy on Chinese Cuisine 32:25 - Correlations between dialects and cuisine 37:15 - Efforts behind the work39:09 - Promoting local specialties44:23 - Chinese identity and food trends52:30 - "Minority" cuisine in Yunnan01:00:52 - Yunnan cuisine and the Chinese hipster generation01:05:52 - Dali dish recommendationsRecommendations: Chris & Steph: Shunde Lao Baby, Pin Nuo, Lao DongbeiKaiser: Taking time off to do something you love!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeff Perera, the Co-Founder & Vice President of Jeff's Bagel Run, joins the show to share his journey from being laid off to creating the craziest bagel flavors in the world. Hear how to quickly learn a new skill, how to get used to change as an entrepreneur, how to experiment with new flavors, how to push your industry forward while honoring its past, and his dream bagel flavor. Connect with Jeff at JeffsBagelRun.com, on social media @JeffsBagelRun, and their Jeff's Bagel Run app

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Elliot Hunt, co-owner and executive chef of Atlas the Restaurant in Fayetteville. We'll talk to chef Elliot in a second but first?!?! FOOD NEWS! We have a LOADED Food News segment today, so pack a lunch because here we go! The Ropeswing Hospitality Group announces three food and beverage programs for the Compton Hotel in downtown Bentonville. We find out how much spaghetti is made for the Tontitown Grape Festival. Great Harvest Bakery & Café opens soon in Bentonville. Onyx Coffee lab opens a new location in Fayetteville. A new coffee shop is about to open in Highfill. We'll tell you about Kaleidoscope Café. The Johnson location of Wright's BBQ is having construction delays. We'll tell you when they're aiming to re-open. Smith & Betts BBQ is opening a second location. We'll tell you where! Sugar Llamas is closed in Springdale, but they're about to open at a new location. Pizzeria Ruby is holding delicious fundraiser next month and we'll tell you all about it. Speaking of Pizzeria Ruby, they're opening a new location in Bentonville called Pizza Lottie. A Parisian-inspired café will open soon in Rogers. You'll hear about Un Deux Trois Café Fayetteville's Wildberry Smoothie Co. opens soon, and they do more than smoothies! Fuego Tortilla Grill is coming to Fayetteville. If you have any food news or want us to check into something, just shoot us a note on Instagram or Facebook at Flavors of Northwest Arkansas or email us at FlavorsofNWA@Gmail.com. Elliot Hunt got into cooking by accident, and it's taken him all over the country and globe. From working in kitchens in France, Ecuador, Australia and Chicago (and that's just for starters), the Fayetteville-raised chef never stops learning and never stops travelling. In this episode, we hear stories from both long and short kitchen tenures both stateside and abroad. What was it like working for a Michelin star chef in France as an 18-year-old? What was it that kept him in Chicago so long? And why did he decide to come back home to Fayetteville? We talk to Elliot Hunt of Atlas the Restaurant on this edition of the Flavors of Northwest Arkansas.

Last night's storms were intense, ABFAB: Richardson Nature Center, JUST SAYIN': Can we get more dipped cone flavors, DQ? And Taylor Swift music money and an "AJLT" fashion oopsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Real goodness is prophetic: it sees the gold under the mess on the outside, and is moved to action. 9 Flavors pt 8.

Episode Title: Episode Description:In this vibrant episode of Braving Business, we're joined by the multi-talented Keya Wingfield, a culinary powerhouse whose journey from Bombay to Virginia has been as flavorful as the dishes she creates. As the CEO of Keya's Snacks / Daksh Foods and the reigning champion of Food Network's “Spring Baking Championship”, Keya shares her insights on blending culinary passion with entrepreneurial acumen.Key Topics Covered:- Culinary Entrepreneurship: Discover how Keya turned her love for food into a thriving business, creating unique products like "Bombay Chips" that blend her Indian heritage with American tastes.- Resilience in Business: Learn how Keya has navigated the challenges of running a business for nearly 15 years, including her strategic pivots and collaborations with major brands like McDonald's and Duke's Mayonnaise.- Cultural Integration: Keya discusses her mission to bring people and cultures together through food, and how this has shaped her business philosophy.- Charitable Initiatives: Hear about her efforts in organizing a bake sale for COVID relief in India, exemplifying her commitment to giving back.Main Insights:- Keya's journey highlights the importance of authenticity and cultural roots in creating a brand that resonates with diverse audiences.- Her experience underscores the power of resilience and adaptability in overcoming business challenges.Actionable Takeaways:- Embrace Your Heritage: Leverage your unique background and experiences to create authentic products or services that stand out in the market.- Strategic Partnerships: Seek collaborations that align with your brand values to expand your reach and impact.- Community Engagement: Use your platform to support causes that matter to you, enhancing brand loyalty and societal impact.Join us for an episode filled with rich insights and practical advice from a chef who's as skilled in business as she is in the kitchen. Whether you're an entrepreneur or a creative looking to infuse your personal story into your professional journey, Keya's experiences will inspire and guide you.

Some 100 years after prohibition, a distillery in Providence is serving up local liquor. But it's not your run-of-the-mill alcohol, it’s both organic and oceanic. Pamela Watts of Rhode Island PBS Weekly reports for our arts and culture series, CANVAS. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Whoever says that Michigan doesn't have the fire is about to be proven wrong. Today's guest is a keeper not only of insane Prop 215 lore, but also one of the real-deal pioneers of the medical and recreational scene in MI, actively setting the standard for A-1 smoke and the right way to get it into the hands of the people 7 days of the week.Blackleaf is joined back in the FSOTD studio by the legend himself, Andrew Thomas, of Exclusive Brands, to discuss the late 90s and early 2000s, bouncing around LA and visiting places like the iconic dab bar at Kind Meds, as well as Michigan's claims to fame in terms of Chem, OG, and Gas genetics, the prominence of customers driving in from border states like Ohio and Illinois to get MI prices and premium flower options, as well as the future of the industry in terms of interstate commerce, and safe, traditional banking, marketing access, and so much more.For those unaware, Exclusive Brands is a vertically-integrated retailer with (currently) seven shops running across the state including in Ann Arbor, Grand Rapids, Kalamazoo, Monroe, Muskegon, Lowell, Coldwater, Lapeer, and Gaylord. Their portfolio includes their in-house labels like Concentrate Kings, Strain Kings, Terpene Tanks, Magic Edibles, and more, offering a full range of products from flower and vapes to edibles and concentrates. Exclusive emphasizes quality and transparency with lab-tested products and educates consumers through rewards, weekly deals, and (most importantly) knowledgeable and attentive staff, with an expansive line of merchandise and in-house product. You'll also get to hear about how they became the first in the state to get the licensing to manufacture and distribute major California stables like Kushy Punch. And even the story about how Andrew's partner eventually even acquisitioning the Kushy Punch brand after it had a very public legal fallout. We're not joking when we say that this episode is JUICY in terms of free game and crazy stories surrounding partnerships, trapping, building the dream team, expanding into 5+ shops, and how to keep a lid on it with an almost religious connection to customer service paired with aggressively competitive prices. From producing mixtapes with The Game and countless other hip-hop legends as a teenager to diving headfirst into California's early Prop 215 days to absorb the culture, set up shop, trap it out, and then bring all the knowledge back to Michigan the minute Medical hit, it's almost impossible not to learn something valuable from this conversation with Andrew if you're a hustler or even just a passionate fan of the plant. Hit the play button, kick back until the end, and you'll thank us later. Visit Exclusivemi.com to learn more about everything you're missing out on in the Michigan scene.Subscribe to our channel and the FSOTD.com site to keep up with other key players and enjoy conversations with trailblazers from the culture you can't find anywhere else. Hosted on Acast. See acast.com/privacy for more information.

Some 100 years after prohibition, a distillery in Providence is serving up local liquor. But it's not your run-of-the-mill alcohol, it’s both organic and oceanic. Pamela Watts of Rhode Island PBS Weekly reports for our arts and culture series, CANVAS. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Join Michaela in this live workshop recording as she discusses learning how to speak up for yourself, how to deal with looping thoughts, understanding generational trauma and social conditioning, and shares formative stories from her own childhood development. 00:00 - How to speak up for yourself 03:20 - How to deal with looping thoughts 04:56 - Generational trauma and social conditioning 10:13 - Michaela's childhood story 13:21 - Michaela's crucial mistake 17:04 - Social tropes 18:02 - Eros and psyche 18:43 - Nausea when releasing trauma 22:19 - Sweat and tears Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

Fluent Fiction - Mandarin Chinese: Unexpected Friendships and Flavors on Ferragosto Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2025-07-26-22-34-01-zh Story Transcript:Zh: 明亮的太阳洒在阿马尔菲海岸湛蓝的海面上，海风轻拂，仿佛在邀请人们踏上一段不同寻常的旅程。En: The bright sun cast its rays on the Amalfi Coast's azure sea surface, with the sea breeze gently blowing, as if inviting people to embark on an unusual journey.Zh: 今天是特别的日子——Ferragosto节假日，一个充满欢庆和友谊的时刻。En: Today is a special day — the Ferragosto holiday, a time filled with celebration and friendship.Zh: 在临海的一个宽敞明亮的厨房里，烹饪课即将开始。En: In a spacious and bright seaside kitchen, a cooking class is about to begin.Zh: Ming，一个热爱旅行和摄影的人，此时正站在窗边，眺望着美丽的海岸线。En: Ming (Ming), a person who loves traveling and photography, is standing by the window, gazing at the beautiful coastline.Zh: 他感到既兴奋又略带孤独。En: He feels both excited and slightly lonely.Zh: 他希望这堂烹饪课能让他更接近意大利的文化，也希望能结识一些新朋友。En: He hopes this cooking class will bring him closer to 意大利's culture and also hopes to make some new friends.Zh: 另一方面，Li Wei，不远处的厨师正低头沉思。En: On the other hand, Li Wei (Li Wei), the chef not far away, is deep in thought.Zh: 他的心中充满了自我怀疑。En: His heart is filled with self-doubt.Zh: 虽然他是个专业厨师，但总觉得自己的创意不足以打动别人。En: Although he is a professional chef, he always feels his creativity is not impressive enough.Zh: 他来到这里寻找灵感，却不敢轻易与人分享自己的想法。En: He came here seeking inspiration but hesitates to share his ideas with others.Zh: 课上，Ming和Li Wei因为语言不通而显得有些尴尬，而同一个班级的Xiaoyu则在一旁忙碌地记录每一个精彩的瞬间。En: During the class, Ming and Li Wei felt somewhat awkward due to the language barrier, while at the same time, Xiaoyu was busy capturing every wonderful moment.Zh: 她不仅是个美食博客作者，还在寻找深层次的个人联系。En: Not only is she a food blogger, but she is also searching for deeper personal connections.Zh: 随着课程的进行，Ming意识到交流的重要性。En: As the course progressed, Ming realized the importance of communication.Zh: 他努力用简单的英文，手势，乃至肢体语言与Li Wei沟通。En: He made an effort to communicate with Li Wei using simple English, gestures, and even body language.Zh: Li Wei不再躲避，他开始尝试与Ming分享自己的想法。En: Li Wei stopped avoiding communication and began to share his ideas with Ming.Zh: 同时，Xiaoyu也注意到了他们之间的互动，开始鼓励并帮助他们更顺利地交流。En: Meanwhile, Xiaoyu noticed their interaction and started to encourage and help them communicate more smoothly.Zh: 在Ferragosto的晚上，烹饪课上的每个人都一起准备了一场盛大的晚宴。En: On the evening of Ferragosto, everyone from the cooking class gathered to prepare a grand dinner.Zh: Ming和Li Wei决定合作制作一道结合他们创意的菜肴。En: Ming and Li Wei decided to collaborate on a dish that combined their creative ideas.Zh: 随着烹饪的进行，他们发现彼此有许多相似的想法，在不断地相互启发中，他们的友情悄然形成。En: As they cooked, they discovered they had many similar thoughts, constantly inspiring each other, and their friendship quietly formed.Zh: 晚宴如期而至，热闹非凡。En: The dinner went on as scheduled and was very lively.Zh: Ming和Li Wei的合作菜肴获得了大家的一致好评。En: The collaborative dish by Ming and Li Wei received unanimous praise from everyone.Zh: 透过这次合作，Ming不再感到孤独，更加自信与他人交流。En: Through this collaboration, Ming no longer felt lonely and became more confident in communicating with others.Zh: Li Wei也收获了满满的信心，对自己的创意充满信心。En: Li Wei also gained plenty of confidence and felt assured about his creativity.Zh: 这次经历让他们都意识到，分享与合作能创造更美好的事物。En: This experience made them both realize that sharing and collaboration can create more beautiful things.Zh: 在一片欢声笑语中，他们三人一同举杯，遥望无际的沙滩和海洋。En: Amidst laughter and joy, the three of them raised their glasses together, looking at the endless beach and ocean.Zh: Ferragosto的夜晚满载着光明与希望，为他们的友谊和未来的合作展开了新的篇章。En: The night of Ferragosto was full of light and hope, opening a new chapter for their friendship and future collaborations. Vocabulary Words:azure: 湛蓝breeze: 海风embark: 踏上spacious: 宽敞glanced: 眺望coastline: 海岸线lonely: 孤独creativity: 创意hesitates: 犹豫awkward: 尴尬gesture: 手势interaction: 互动encourage: 鼓励collaborate: 合作grand: 盛大unanimous: 一致amidst: 在...之中laughter: 欢声笑语endless: 无际light: 光明hope: 希望self-doubt: 自我怀疑inspiration: 灵感capture: 记录communication: 交流confidence: 信心assured: 放心realize: 意识到share: 分享beautiful: 美好

What happens when Korean flavors meet Southern comfort food? Our guest Cynthia Christensen of But First We Brunch knows exactly how magical this combination can be.Growing up in a household where kimchi shared fridge space with cornbread, Cynthia learned early on that the best meals happen when different food traditions come together. We talk about growing up between two rich food cultures, how to introduce Korean ingredients into your everyday cooking, and why brunch became her culinary calling.Cynthia shares practical advice for anyone curious about Korean cooking, plus her thoughts on adapting family recipes for modern kitchens. See show notes at www.passingtheplate.org/65.ResourcesKeep exploring and learning with these resources mentioned in the episode:Visit Storied.com or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.But First We Brunch WebsiteInstagram @butfirst_webrunch  Keum Ho Garden Korean BBQ in Edison, NJKitchen scissorsWhite Lily self-rising flourGochujang (Korean chili paste)Braised Korean Short RibsGochugaru (Korean chili flakes)Quick and Easy Rough Puff PastryFlaky Buttermilk BiscuitsMelt-in-Your-Mouth Buttermilk Chocolate CookiesThanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Jess Eng is a food writer based in New York City. She's a regular contributor here at TASTE alongside a great roster of publications like the Washington Post and the New York Times. It's so fun to have her on the show to expand on some of her favorite stories, her latest experiments with home fermentation, and her recent reporting trip in Fuzhou, China.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It's fall cookbook season and Matt previews Measure with Your Heart by Hannah Taylor, The Ex-Boyfriend's Favorite Recipe Funeral Committee by Saki Kawashiro, Script Notes by John August and Craig Mazin, and Obsessed With the Best by Ella Quittner (not fall but worth a mention). Aliza jumps in with a visit for Thai chicken wings at Sam Yan in Clinton Hill, a preview of Ruby Tandoh's new book, All Consuming, and a special shoutout to LA Taco's ongoing coverage in Los Angeles. Subscribe: Apple Podcasts, Spotify, YouTube READ MORE FROM JESS:Flavors of Fujian [Substack]Kombucha's Pét-Nat Moment [TASTE]The Fluidity and Fun of Chino Latino Cuisine Reaches New Fandoms [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're up in Rogers at the Uptown Kitchen and Taphouse talking with Co-owner/Operator Seth McDaniel... but before we hear from him?!?! FOOD NEWS!! 72 restaurants are participating in Fayetteville Restaurant Week. We'll tell you how Black Apple Hard Cider is celebrating their 10th birthday on Sunday. The Fayetteville Farmer's Market will have a Watermelon Fest soon. Happy first year anniversary to the Leroy! We'll tell you how and when they'll be celebrating it. Nomad's Southtown will be open a bit longer. The newest Slim Chickens has opened at their first location. We'll explain. Someone tried to make Richard's Country Meat Market a drive-thru this weekend. Seth McDaniel was an information systems consultant for Hitachi for years. It kept him on the road constantly, and he got tired watching his kids grow up on a webcam, so he got out. What led him to wanting to open a kitchen and taphouse? It's an interesting story and has everything to do with his travels. Seth had zero restaurant or bar experience, other than sitting on the other side of it, so he bought into a chain that was different. VERY different. In fact, it was only an unproven concept at the time. It included 100 beers on tap, and he ended up being one of the flagships for the chain, until he broke away from that chain. He'll talk about that process and how he was able to do it. That's how Uptown Kitchen and Taphouse was born. Seth will talk about its growth, and HIS growth in the restaurant business. In many cases, he had to learn the hard way and he talks about it next, here on the Flavors of Northwest Arkansas.

NASCAR has announced it will not hold a street race in Chicago next year, but wants to keep the option open for 2027. Host Jacoby Cochran and executive producer Simone Alicea have the latest. And since we're a bunch of NASCAR skeptics, we're also talking with NASCAR converts Dario Durham and Sara Faddah, co-hosts of 77 Flavors of Chicago and NASCAR converts. They explain why they think the race is worth keeping around. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this July 21 episode: Babbel – Get up to 60% off at Babbel.com/CITYCAST Framebridge Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

Here is your Daily Disney News for Monday, July 21, 2025 - Disneyland Resort announces "Rise of the Resistance II," a new Star Wars attraction set to offer an immersive experience with cutting-edge technology. - Walt Disney World's Magic Kingdom introduces the "Summer Splash Parade," featuring Disney characters in summer attire and floats with refreshing water mist. - Tokyo Disneyland's "Flavors of Asia" food festival kicks off next month, with Chef Tiana giving live cooking demos. - Disney+ to release "Imagineers: Behind the Magic," a documentary series on the creative minds behind Disney parks. Have a magical day and tune in again tomorrow for more updates.

What if the greatest legacy you leave isn't your resume, but the wounds you helped heal? 9 Flavors pt 7.

Here is your Daily Disney News for Sunday, July 20th, 2025 - Disneyland Tokyo announces the return of "Disney's Easter" event next spring, featuring parades, character meet-and-greets, and vibrant decorations. - Walt Disney World's Magic Kingdom enhances Main Street with new themed storefronts and nighttime lighting, blending nostalgia with modern elements. - Disneyland Anaheim will host "Harvest Festival of Flavors" this fall, offering seasonal dishes, live cooking demos, and workshops for food lovers. - Disney+ to launch "Behind the Magic: Disney's Imagineers," a documentary series exploring the creative minds behind beloved park attractions. Have a magical day and tune in again tomorrow for more updates.

In this special edition of the Flavors of Northwest Arkansas podcast, we talk Fayetteville Restaurant Week with Sarah King of Experience Fayetteville and we get knee-deep into what's being offered. There are 72 restaurants participating, offering prix fixe dinners, special drinks, discounts and more. If you plan on going to a Fayetteville restaurant during restaurant week, we'll tell you some of our favorite specials and how to find what all 72 are offering this week. You can find more at ExperienceFayetteville.com.

In this episode Katie and Zondra talk to the Lantrips from the English Tea Room, and Chef Pat Gallagher. In honor of Tammany Taste of Summer, Katie and Zondra ask these titans of the Northshore restaurant scene questions about how they started, and how they have stayed on top of the game. Both interviews also feature highly personal stories about these personalities that you may not have heard before. It is Tammany Taste of Summer. Make sure to check in with Visit the Northshore's website and social media so you can support this important period for our local restaurants. 

We're firing up the grill and talking killer BBQ with Blazing Star BBQ, Founder and Air Force veteran Michael Starr. We start with his Air Force days, where he was a satellite communications specialist aboard The National Airborne Operations Center, commonly known as “The Doomsday Plane”. These classified 747s are the nations' mobile command center for The President, Pentagon and Joint Chiefs. Capable of withstanding the effects of nuclear and electromagnetic attacks, it follows the President everywhere and ensures the government and military can continue even amidst catastrophic attacks against our nation. Starr, who grew up in North Carolina, shared how his global travels ignited a passion for food, flavors and great BBQ … despite being raised on “salt, pepper, butter and bacon grease.” He shared how he first began making sauces for local restaurants and revealed some of the special ingredients in his Blazing Star BBQ recipe. We discussed his rise during the pandemic, and how his social media earned Starr recognition from some of the top BBQ Pitmaster Champions in the country. We also heard more about Blazing Star seasonings, and how his products would eventually get picked up by some of America's largest retailers like; Home Dept, Ace Hardware and more. Get some Blazing Star BBQ essentials here: https://www.blazingstarbbq.com/ Special Shout out … Thanks to our delicious new sponsor “Eggland's Best”. From their unique hen feed and strict quality standards to a network of USDA-inspected local farms all over the United States, you can be confident that a classic, organic, or cage-free egg with the EB stamp on the shell is a superior egg that delivers farm-fresh taste. https://www.egglandsbest.com/ Connect with CBS Eye on Veterans, Host, Phil Briggs phil@connectingvets.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In this week's edition of the Flavors of Northwest Arkansas podcast, we're talking to Russell Ingram, co-owner of the very popular Dot's Hot Chicken that recently made the change from food truck to brick and mortar. But first?!?! FOOD NEWS!!! We've hit the time of year where we get some temporary restaurant closures, especially in Fayetteville before the U-of-A gets back in session. Torchy's Taco's re-opens soon in Fayetteville after a remodel. Little Bread Company is taking the week off. Rick's Bakery took some time off, but are back! Baked by Kori is taking the week off in Fayetteville, but open in Rogers. Fayetteville Restaurant Week is next week! Formosa has been closed for over a month but are supposed to come back soon. The revival of the AQ Chicken House is taking a pause. Happy 4 years this weekend to Rendezvous Junction Brewing! Big party there this weekend! Russell Ingram and his wife Sarah moved from Nashville to Fayetteville where she's originally from. Russell has a chef background and learned hot chicken from when they made it as a special at a restaurant where he worked in Nashville. He grew to love it and didn't like that he was moving to a place that didn't have it, so he started his own- Dot's Hot Chicken, and they hit the ground running! They opted for a food truck first.  They bought one that they had to drive back from outside of Houston, and the trip was SCARY. You'll hear that story. Also, who is Dot and how many awards has her chicken won? Russell will tell us. They recently moved into a brick-and-mortar restaurant from the food truck. Russell will talk about that transition, and what that allows them to do that they couldn't do in the food truck... and it's all next right here on the Flavors of Northwest Arkansas!

This month, we've got the recorder with us as we enjoy the Flavors of Florida food and beverage offerings at Disney Springs. We also discuss an evening at Disney's Boardwalk Resort, the controversy surrounding "Elio", and our first dive into Lorcana.  Join the conversation on social media @monoreelradio on all major platforms, or send us an email at monoreelradio@gmail.com. For links to anything you heard on the show, visit our website and if you want to experience the Disney magic for yourself, click here to start planning your next vacation. 

In this Stoppage Time episode, Rob opens up about a week filled with tension, reflection, and ultimately, inspiration. As he grapples with the pressures of growing his media platform and the disturbing federal immigration actions taking place in Los Angeles, Rob finds clarity through a deeply personal and moving conversation with Jocelyn Ramirez—a chef, author, New York Times contributor, social justice advocate, and founder of the plant-based food brand Todo Verde.Jocelyn's story is one of heritage, resilience, and purpose. Born and raised in South LA to Mexican and Ecuadorian immigrant parents, she shares how food became both her expression and her activism—bringing people together, honoring culture, and creating access in underserved communities.What unfolds is a heartfelt and timely discussion about identity, memory, and the power of food to unite us. Rob and Jocelyn reflect on how, in a city like Los Angeles—and a country built by immigrants—our shared meals and food traditions are living proof of who we are at our best.At a time when some are trying to erase that truth, this episode stands as a celebration and a call to action: to defend our diversity, to uplift immigrant stories, and to recognize that food is more than nourishment—it's resistance, it's love, it's legacy.Pull up a chair. You'll want to hear this one all the way through.

These are the top cereal flavors of all time...did your fav make the cut?

In this week's Flavors of Northwest Arkansas podcast, we talk to Chef's Matt Cooper and Rafael Rios about being 2 of the 5 finalists for Best Chef of the South at the James Beard Awards. They made the trip to Chicago for the awards, and they'll tell us about their trip, food trends here locally and nationally, and what's next for them... but before we get to that!! FOOD NEWS!! Art of Wine is Friday night! Goat Lab Brewery is opening up a new concept in Fayetteville. A new cocktail bar opens in downtown Springdale TODAY! We'll hear about the Blind Bear! Nomads Southtown is closing in Fayetteville. Hear what their plans are. A popular local fast food burger chain has closed their doors. Happy 3 year anniversary to Crème Ice Cream! Wright's Barbeque has closed their Johnson location temporarily. We'll tell you why. Outlaw Pizza Co. is now in a brick and mortar! We'll tell you where! Conifer & Ryn Chef and owner Matt Cooper and Yeyo's, Bauhaus Biergarten and Casa Magnolia Chef & Owner Rafael Rios were the first in Arkansas to make it to the final 5 in the Best Chef of the South category at the James Beard Awards, an unbelievable feat for them, for Arkansas and more specifically Northwest Arkansas.  They talk about their trip to Chicago, and the lead up to the awards. Keep in mind, the top chef of the south category includes 5 states and Puerto Rico... Chefs Rios and Cooper will tell us how other chefs reacted when they told them that they were from Bentonville. As mentioned earlier, they see some trends coming both for Northwest Arkansas and the rest of the country. They'll tell us about those. And finally, what's next for both chefs? You know that great restauranteurs and chefs rarely sit still... some big plans coming for both, and you'll hear from them next, right here on the Flavors of Northwest Arkansas.

It's officially the very popular Art of Wine week at Walton Arts Center! The event takes place Friday night from 8 to 11. We interviewed the Walton Arts Center Events Manager Whitlee Douthitt about the event. How many vendors will be there, what does the event benefit, and how can you get tickets? That's next here on the Flavors of Northwest Arkansas!

The essence of this podcast episode revolves around the exploration of American culinary identity, particularly in the context of Independence Day. We engage with WITM personality, Pooch Rivera, and Chef Thomas Parker, who showcases two distinct summer dishes, reflecting the diversity of American flavors. This dialogue extends to the broader query of what constitutes American food, as we traverse from fine dining experiences to festival fare, encapsulating the rich tapestry of cultural influences that define our culinary landscape. Additionally, we are joined by Jillian Chiles from Florida Farm Finder, who provides valuable insights into current agricultural developments. This episode serves as a reminder that food is not merely sustenance, but a profound narrative interwoven with our collective identity and heritage.