Podcasts about flavors

We're celebrating Dunkin' because their fall flavor profile is decidedly NOT pumpkin spice! And wait, Alix Earle has NEVER read a book?! Ok. 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 are at The Leroy in Fayetteville this week, talking with Owner Ted Belden and Operator Todd Martin, but before we sit with them?!?! FOOD NEWS!! We kick it off with some breaking news- and it's sad news. Springdale's Pleasant Counter is closing. We have the deets and you'll hear from one of the owners. Isabella's in Bentonville announced their closure on Monday, and they may have foreshadowed it on last week's podcast. What's up with Mama Tangs? Stephen Fiery Redd Curgan set another Guinness Record over the weekend! Hill City Popcorn opens in their new spot TOMORROW. Centerton is getting a new cookie shop, and you won't want to miss this grand opening! We'll tell you about Crave! Mugs & Merlot will be opening without the Merlot starting out, but there's a good reason. We find out where the Obsidian Lion speakeasy will be located! Do you have your tickets yet to Evening at the Farm?!?! Happy 3-year anniversary to Perisseia Coffee! Happy 1-year Anniversary to Langman Winery! Falltoberfest is this Sunday on Dickson Street! Frisco Inferno is back this weekend in downtown Rogers! We hear about “Bloody-blood” in this week's Flavors Flashback (yikes)! The Leroy on Dickson Street in Fayetteville hasn't always been called the Leroy. It opened a few years ago as the Luh-roy... We'll hear about the pronunciation change. Also, why a sporting lounge? Owner Ted Belden speaks to that and the inclusion of duckpin bowling there. More so than most places, there's a diversity of clientele being that they're in walking distance to campus and serve upscale pub food, and craft cocktails. We'll hear how they work to cater to everyone. Finally, we get into the food and bev space, and we'll hear about operating partner South by Northwest's influence on the current menu and what that first gameday looked like, and that's next here on the Flavors of Northwest Arkansas podcast.

The Joy of Salsas Across the Globe: When most of us hear the word salsa, we probably picture something red, tomato-based and perhaps fairly spicy, sitting alongside a bowl of tortilla chips. But salsa is a much bigger world than that. It can be fresh or cooked, red or green, fiery or mild, made with tomatoes, fruit, herbs, roasted vegetables or even ingredients you would never expect. Once you start thinking about fresh homemade salsas as simply combinations of good ingredients brought together to add flavor to a dish, the possibilities become almost endless.

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 talking with David Herrick of Foundry Chocolate in New Zealand. David shares with us the thought and intention behind their elegant packaging design. Enjoy!You can listen to the entire episode this clip is from here.You can learn more about Foundry Chocolate 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 - Danish: Cooking Tales: A Cozy Danish Weekend of Flavors and Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2026-09-28-22-34-02-da Story Transcript:Da: Efterårssolen kastede et gyldent skær over den lille træhytte i den danske landsby.En: The autumn sun cast a golden glow over the little wooden cabin in the Danish village.Da: Inde i køkkenet summede der af liv.En: Inside the kitchen, there was a buzz of activity.Da: Venskabsgrupperne, samlet til en hyggelig weekend på landet, var i fuld gang med at forberede en venskabelig men ambitiøs madlavningskonkurrence.En: The friendship groups, gathered for a cozy weekend in the countryside, were eagerly preparing for a friendly but ambitious cooking competition.Da: Lyden af latter, knitrende gryder og skramlende potter fyldte luften.En: The air was filled with sounds of laughter, the crackling of pots, and clattering pans.Da: Udenfor dansede de farverige blade ned fra træerne, og en duft af krydderier og bagværk svævede gennem rummet.En: Outside, colorful leaves danced down from the trees, and a scent of spices and baked goods wafted through the room.Da: Mikkel gik rundt med beslutsomme skridt.En: Mikkel moved around with determined steps.Da: Han havde et mål: at vinde konkurrencen og bevise sit talent i køkkenet.En: He had one goal: to win the competition and prove his talent in the kitchen.Da: Han var kendt for sine kulinariske eksperimenter, og i dag planlagde han noget helt særligt.En: He was known for his culinary experiments, and today he was planning something very special.Da: Astrid, derimod, var rolig og smilende.En: Astrid, on the other hand, was calm and smiling.Da: Hun var altid positiv og en støtte for alle omkring sig, men dybt nede ønskede hun også anerkendelse for sine køkkenfærdigheder.En: She was always positive and a support to everyone around her, but deep down, she also wished for recognition for her cooking skills.Da: “Jeg prøver noget nyt,” sagde Mikkel højt og tiltrak alles opmærksomhed.En: “I'm trying something new,” said Mikkel loudly, attracting everyone's attention.Da: Han havde besluttet at lave en ret med en usædvanlig kombination af ingredienser.En: He had decided to make a dish with an unusual combination of ingredients.Da: Risikoen var stor, men hvis det lykkedes, ville det blæse alle omkuld.En: The risk was high, but if it succeeded, it would blow everyone away.Da: I mellemtiden holdt Astrid sig til sin plan.En: Meanwhile, Astrid stuck to her plan.Da: Hun arbejdede stille på en traditionel dansk ret, smørrebrød, men med en raffineret twist af sæsonens smage.En: She was quietly working on a traditional Danish dish, smørrebrød, but with a refined twist of the season's flavors.Da: Da tiden nærmede sig slutning, summede køkkenet af forventning.En: As the time neared the end, the kitchen was buzzing with anticipation.Da: Retterne blev præsenteret på langbordet.En: The dishes were presented on the long table.Da: Mikkels ret så fantastisk ud - en kreativ sammensætning af farver og former.En: Mikkel's dish looked fantastic - a creative composition of colors and shapes.Da: Men ved første smag gik det galt; smagene harmonerede ikke, som han havde håbet.En: But at the first taste, it went wrong; the flavors didn't harmonize as he had hoped.Da: Astrid derimod overraskede alle med en enkel, men himmelsk god kombination af syrligt og sødt.En: Astrid, on the other hand, surprised everyone with a simple yet divinely good combination of sour and sweet.Da: Hendes ret blev mødt med bifald og ros.En: Her dish was met with applause and praise.Da: Da resultatet blev annonceret, var Astrids navn det første, der blev råbt.En: When the results were announced, Astrid's name was the first to be called.Da: Mikkel kom med et ydmygt smil til hende.En: Mikkel gave her a humble smile.Da: “Til lykke, Astrid,” sagde han, i en blanding af skuffelse og beundring.En: “Congratulations, Astrid,” he said, in a mix of disappointment and admiration.Da: Astrid rakte en hånd ud til ham.En: Astrid reached out a hand to him.Da: “Det handler ikke kun om at vinde, Mikkel.En: “It's not just about winning, Mikkel.Da: Det handler om glæden ved at lave mad sammen,” svarede hun varmt og delte sin opskrift og nogle tips med resten af vennegruppen.En: It's about the joy of cooking together,” she replied warmly and shared her recipe and some tips with the rest of the friend group.Da: Mikkel lærte noget vigtigt den dag.En: Mikkel learned something important that day.Da: Mindre om at vinde og mere om at nyde hyggestunderne med sine venner.En: Less about winning and more about enjoying the cozy times with his friends.Da: Fra det øjeblik blev køkkenet ikke kun et sted for konkurrence, men også et sted for fællesskab og glæde.En: From that moment, the kitchen became not just a place for competition, but also a place for community and joy.Da: Udendørs stirrede han på de faldende blade og indåndede den rene efterårsluft, og han vidste, at dette var begyndelsen på en ny tilgang til mad og venskab.En: Outside, he watched the falling leaves and inhaled the fresh autumn air, and he knew this was the beginning of a new approach to food and friendship. Vocabulary Words:autumn: efterårcast: kastedeglow: skærbuzz: summedecountryside: på landetambitious: ambitiøscrackling: knitrendeclattering: skramlendewafted: svævededetermined: beslutsommegoal: målculinary: kulinariskeexperiments: eksperimenterrecognition: anerkendelseharmony: harmoniseredecombination: kombinationingredients: ingredienserscent: duftrefined: raffineretanticipation: forventningcomposition: sammensætningharmonize: harmonerededivinely: himmelskapplause: bifaldadmiration: beundringapproach: tilgangcompetition: konkurrencecommunity: fællesskabjoy: glædeinhale: indåndede

In this Special Edition of the Flavors of Northwest Arkansas podcast, we're talking about Evening at the Farm at Apple Seeds Teaching Farm in Fayetteville. We talk with Apple Seeds Event Manager Carol Weaver, who walks us through what Apple Seeds is and what they do, and how Evening at the Farm has grown over the years. You'll also hear from Chefs Case Dighero and Tyler Rogers about the night, the menu, and more. This is a night that always sells out, and this year will be no different because there aren't many tickets left. The dinner is October 10th and you can get your tickets at appleseedsAR.org.

In this week's edition of the Flavors of Northwest Arkansas podcast, we sit down to talk with Isabella's, Big Daddy's Burgers, TJ's Sandwiches, Hugs Ice Cream, and Mermaid's Catering Co-owner & Executive chef Todd Golden, but before we hear from him?!?! FOOD NEWS!! NWA has a new Guiness World Champion and he's going for another on Friday, and you can be there to witness it! A new winner has been crowned from the Miracle League of NWA, and they'll be heading to Indianapolis to compete in the World Championships. You'll hear from him. Parlay on 8th won some big recognition on Friday night. We'll hear from the new owners of Orthodox Brewing! A new update from Apple's Thai-Nee Restaurant. Bearberry Donuts will be opening in Bentonville, we'll tell you where! Know a restaurant that should make the Arkansas Food Hall of Fame? You can nominate them until September 30. We'll tell you how! Nola's Pantry will re-open soon. We'll tell you when! Available tickets for BITE NWA are only available for one day! Happy one-year anniversary to Mouret Maison in Lowell and Muselet in Bentonville! Speaking of Muselet, in today's Flavors Flashback, we hear how Executive Chef Aaron Walters got into cooking- and it started with a lie! Chef Todd Golden has been in the Fayetteville restaurant business scene for 35 years. Since we sat with him a few years ago, he and his family have added 4 spots, 2 of which are restaurants, an event space called the Golden Venue, and a private wellness studio called Red Light Retreat! Chef Todd talks about the recent opening of Big Daddy's Burgers in Fayetteville, the recent closing of Mermaids in Rogers, and what the restaurant scene is going through in Fayetteville now and more, and that's on this edition of the Flavors of NWA podcast.  

De viatge pels territoris de la m

Here's the entire Collaboration for Chocolate Makers series in one place! While craft chocolate makers periodically partner with breweries and coffee roasters, examples of collaboration in the industry remain pretty limited. That's a shame, because collaboration offers amazing opportunity to growing your chocolate business. In this supercut of the Collaboration series from early 2026, we walk through different types of possible collaborations and how craft chocolate makers should go about them.We discuss:- Why you should consider collaborating with other businesses- Things to consider before beginning a collaboration- Ideas for collaborating with alcoholic beverage producers- Ideas for collaborating with other craft chocolate makers- Creative, unexpected collaboration ideas- Estelle Tracy's insights on her own collaboration experienceCollaboration for Chocolate Makers series:Podcast EpisodesWhy Do It, and General ConsiderationsCollaborating with Beverage Alcohol ProducersCollaborating with Other Craft Chocolate MakersCreative Collaborations to ConsiderCollaboration Case Study: Estelle Tracy on working with Craft Chocolate MakersBlog PostsWhy It's Worth It, and Things To ConsiderCollaborating with Beverage Alcohol Producers, and Drinks-Based CollabsChocolate-Based Collabs with Beverage Alcohol ProducersCollaborating with Other Craft Chocolate MakersCreative Collaborations to ConsiderCollaboration Case Study: Estelle Tracy on working with Craft Chocolate Makers 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.

We are back from our Summer break and jumping back into our Explore Oak Park & Beyond series. If you haven't checked it out, please see our first episode with that title.In this episode, we chat with the Mayor of Hillside and learn so much! Send us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

This week we talk about long road trips, since Sean took one for work and Chris is getting ready for one. And why is Chris going on a long road trip? All to get a new car with a manual transmission. We talk about how crazy Amazon is, how great a soft pretzel is, and drop some new soda news on your ears!Support the showWant More Shedtime Podcast?Want to Find the Show on your FAVORITE STREAMING SERVICE?Want more EXCLUSIVE CONTENT only available to the Shedheads?Visit the Shed on the web :http://www.shedtimepodcast.comFind  the Shedtime Podcast on Instagram : @ShedtimePodcast

Send us Fan MailHello and welcome to our show. WE'RE TAKING A TRIP TO THE SUMMER CARNIVAL… WITH OREOS!

This episode of Weird News takes a playful look at the latest culinary curiosity: hot honey-flavored Spam. The new permanent flavor is described as a sweet and spicy twist on the classic canned meat, and it is being positioned as part of Spam's growing breakfast appeal. The conversation also highlights how many varieties of Spam are already on the market, from Korean barbecue and Japanese barbecue to bacon, maple, hickory smoke, teriyaki, jalapeno, and more. It's a lighthearted reminder that Spam fans have plenty of options, even if the idea of hot honey Spam feels a little unusual.

Amy Tilley is Executive Assistant to the CEO at Nielsen-Massey Vanillas & Flavors, and twenty-some years into a career that has kept her beside a CEO at every stop.In this episode of The Leader Assistant Podcast, Amy traces a path that grew into leading a best-in-class administrative team – performance reviews, assignments and all.Amy shares her 20+ year journey in the administrative profession, reflecting on her experiences navigating organizational structure changes, and dealing with the under-discussed topic of workplace grief when transitions occur.Amy also emphasizes the vital importance of professional development and self-advocacy for administrative professionals.Show notes -> leaderassistant.com/394--It's the last day of the offsite and it was exactly what the team needed. The CEO pulls you aside to say, “Thank you. This was next level.”Your secret? You used Offsite. They handled the venues, negotiations, and logistics – so you could focus on shaping the experience.Sound too good to be true? It's actually within reach. (And it can even save you money.)See how at leaderassistant.com/offsite. --The Assistant Habits Weekly Planner is designed to help you lead well through consistent action. It bridges the gap between daily calendar chaos and strategic executive partnership. Learn more -> assistanthabits.com --Are you ready to level up? Enroll in The Leader Assistant Academy at leaderassistant.com/academy to embrace the Leader Assistant frameworks used by thousands of assistants.More from The Leader Assistant...Free Community -> leaderassistant.com/communityBook, Audiobook, and Workbook -> leaderassistantbook.comAssistant Habits App and Weekly Planner -> assistanthabits.comEvents -> leaderassistantlive.comThe Leader Assistant Academy -> leaderassistantbook.com/academy Premium Membership -> leaderassistant.com/membership

How far would you go for an Oreo? On Episode 261 of That Don't Sound Right, hosts Peter and Cecil welcome Margaret “Meg” Wilson for a blind taste test featuring four limited-edition Oreo flavors that sound questionable before you even take the first bite. On the menu: Banana Pudding, Apple Pie à la Mode, Deep-Fried Oreo, and Chicken & Waffles. What starts as a simple taste test quickly turns into exactly the kind of conversation you'd expect from TDSR—surprise, laughter, strong opinions, and a few moments of genuine revulsion. Some flavors bring back familiar desserts. Others leave everyone wondering who decided these should become Oreos in the first place. Along the way, Peter, Cecil, and Meg talk about nostalgia, podcast milestones, weird food experiments, and why our brains sometimes tell us something should taste good… right up until we actually taste it. Then there's a quick speed round to wrap things up. Four unusual Oreo flavors. Three willing taste testers. One important question: Which Oreo flavor sounds the most wrong—and which one would you actually eat again? This is That Don't Sound Right—where we talk the way we did before the internet, when you couldn't immediately prove anybody right or wrong and the expertise lived in the people sitting around the conversation. And sometimes, you just have to take a bite and decide for yourself. If you find yourself thinking, “That Don't Sound Right”… you're one of us. Connect with us:

Fall is officially on the menu! The Fork Report breaks down the Technique of the Week and the seasonal foods coming our way. Plus, Lesley Sutter, Special Projects Director at Eater, joins the show to talk about the latest food trends, fall flavors, and what’s worth digging into this season.See omnystudio.com/listener for privacy information.

The more you learn how to perceive something, the more there is to experience. Just ask any sommelier. For them, what was once simply "wine" became acidity, tannin, texture, aroma, balance, and finish. The wine hasn't changed – they just learned to better appreciate what was there all along. This week, we explore how we can improve our enjoyment of food and drink by learning to taste with intention. We begin with Mandy Naglich, author of How to Taste: A Guide to Discovering Flavor and Savoring Life. Mandy explains how sight, smell, sound, and even expectation can affect your experience at the table. She wants us all to slow down, pay attention, and become more aware of the experiences we're having – to savor what's in front of us, rather than simply consume it. Next, we meet Dr. Arielle Johnson. She a flavor scientist whose work takes her into the kitchens, restaurants, and bars where new ideas about food and drink are being developed. Her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor, empowers readers to use the science of food to improvise, experiment, and cook with confidence. Finally, we look at what happens when one of those hidden ingredients of flavor is suddenly gone. Author Molly Birnbaum recounts the story of losing the sense that made her want to become a chef – and discovering a new way forward. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The more you learn how to perceive something, the more there is to experience. Just ask any sommelier. For them, what was once simply "wine" became acidity, tannin, texture, aroma, balance, and finish. The wine hasn't changed – they just learned to better appreciate what was there all along. This week, we explore how we can improve our enjoyment of food and drink by learning to taste with intention. We begin with Mandy Naglich, author of How to Taste: A Guide to Discovering Flavor and Savoring Life. Mandy explains how sight, smell, sound, and even expectation can affect your experience at the table. She wants us all to slow down, pay attention, and become more aware of the experiences we're having – to savor what's in front of us, rather than simply consume it. Next, we meet Dr. Arielle Johnson. She a flavor scientist whose work takes her into the kitchens, restaurants, and bars where new ideas about food and drink are being developed. Her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor, empowers readers to use the science of food to improvise, experiment, and cook with confidence. Finally, we look at what happens when one of those hidden ingredients of flavor is suddenly gone. Author Molly Birnbaum recounts the story of losing the sense that made her want to become a chef – and discovering a new way forward. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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 talk with Arron Liu of Chocobien in Hong Kong. Chocobien is a bean to bar chocolate company that produces many truly unique bars that employ flavors and ingredients from other artisan food and beverage segments, including beer, whiskey, coffee, sake, tea, and more. Arron talks about the ideas behind these bars, the partnerships and processes that went into their development, and the satisfaction this curious and creative maker finds in achieving the flavors he could only hold in his imagination at the start of each experiment. 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.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Johnson at La Media Luna talking with owners Julio & Adrian Leonardo, but first?!?! FOOD NEWS!!! Another NWA restaurant made ANOTHER impressive list in the New York Times! We'll tell you who, and you'll hear from them! Hotel Vin in Rogers has officially opened. We'll hear about their food and beverage availabilities. Kaylee's Bakery had a HUGE grand opening in Highfill last Saturday. Kaylee will tell us about her spot! Is Memo's Tacos finally open in Springdale? A 20 year-old has opened a coffee drive thru on Bentonville called Tri-Stars. Hill City Popcorn will be opening in a new spot soon. We'll tell you when & where! Lot 9 Billiards will have food, folks! Sunday is the Miracle League of NWA's Burger Competition. We'll tell you all about it! The World Champion Squirrel Cookoff happened in front of record crowds. We'll tell you about the winners! Get your tickets NOW if you're planning to goto BITE NWA! Stone Mill Café is permanently closing one of their spots. We'll tell you which one. Onyx at the Preserve opens to full capacity today! On today's Flavors Flashback, we hear from Onyx at the Preserve Executive Chef Arturo Solis about getting into the family business when he was young. Wait until you hear the business! Julio & Adrian Leonardo opened La Media Luna ALMOST a decade ago in Johnson. For those that have been, you know how different some of their food is from other area Mexican restaurants. They'll explain why. Also, Julio came to Fayetteville from Hidalgo Mexico. He opened another restaurant before La Media Luna that he still operates. He'll tell you which one. And finally, what does La Media Luna mean? They'll tell you about it and more and that's next here on the Flavors of Northwest Arkansas Podcast.

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine.The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich cultural heritage of Panama’s food, highlighting traditional cooking techniques and key ingredients that define the region’s culinary landscape. In this engaging conversation, Chef Charlie Collins shares his insights into the unique ingredients of Panamanian cuisine, his creative process as a chef, and the evolution of culinary traditions in Panama. He discusses the influence of Italian, Chinese, African cuisines, his personal culinary heritage, and the importance of local ingredients. The recording also touches on the challenges and joys of being a chef in Panama, as well as the significance of family and cultural influences in shaping his culinary journey. What you’ll learn from Chef Charlie Collins Chef Charlie Collins was inspired to become a chef at a young age. Boquete is known for its exceptional coffee production. The restaurant Tash is named after the Embera Wunan word for plantains, a staple food. Panamanian cuisine varies significantly across regions, with unique local dishes. Tamales in Panama are made with ground corn and have distinct regional variations. The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro. Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce. Traditional cooking techniques in Panama often involve smoking meats for preservation. Nance fruit is used in various dishes and has a unique flavor profile. Panama’s culinary scene has evolved, with more chefs focusing on traditional Panamanian cuisine. The chontaduro palm is nutritious and used for oil. Tamarillo has a unique flavor and health benefits. A chef’s inspiration comes from tasting and seeing ingredients. Creativity in cooking is essential for catering events. Panamanian cuisine has been influenced by American tastes. Chef Collins aims to elevate Panamanian cuisine’s recognition. Traditional recipes often have secret ingredients. Family heritage plays a significant role in culinary skills. Ice cream and cheese are personal guilty pleasures. Boquete is known for its exceptional coffee. Chapters 00:00 Introduction to Chef Charlie Collins 01:06 Chef’s Background and Early Influences 05:10 Exploring Boquete, Panama 08:17 The Concept of Tash Restaurant 10:57 Culinary Discoveries in Panama 15:40 Diverse Regional Dishes 21:10 Key Ingredients in Panamanian Cuisine 27:25 Traditional Cooking Techniques 28:02 The Role of Smoke in Panamanian Cuisine 32:11 Exploring Unique Panamanian Ingredients 34:26 The Creative Process of a Chef 37:33 Signature Dishes and Culinary Innovations 41:45 The Evolution of Panamanian Cuisine 46:47 Influences and Inspirations in Cooking 54:14 Personal Culinary Heritage and Family Influence 57:50 Guilty Pleasures and Culinary Favorites 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 Chef Charlie Collins Instagram Social media Panamonte Instagram Facebook Links mentioned in this episode The Panamonte Inn T’ACH restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

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 talking with Caroline Houghton of Carobeans in St. Paul, Minnesota. Caroline talks about how her community came together to protect their neighbors during the immigration raids earlier this year, and the ICE Melter bar she creates to raise awareness and funds for immigrant justice. Enjoy!You can learn more about Carobeans here, and find the ICE Melter 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.

Hour 1 - Neil catches up with producer Kayla, what's she's been up to and her latest restaurant ventures. Neil talks summer vegetables and the studio debates okra. And Neil gets into all the tasty flavors of fall, including new caramel apple specials coming soon to McDonald's.See omnystudio.com/listener for privacy information.

Rick Redrik Grey was born and raised in the small town of Festus, Missouri, but small town life didn't have everything he was looking for and he ended up in Fayetteville, AR. Along the way, he started smoking weed, ended up in a rehab program called Teen Challenge, joined a gang, and then joined a rock band. Both the gang and the band required traveling, taking him to even bigger cities. In this one, Rick talks about his adventures in life as well as the challenges. Give it a listen, it's a good one. #Festus #gang #rehab #guitar #RockMusic 

We sat down with Bren Silk of Gingerbug to talk about what “natural flavors” really mean, his path from homesteading to building Gingerbug, and how the brand is evolving as it grows. Now that the brand is shelf-stable product he shares his journey to bring Gingerbug into the U.S. market while staying true to the flavor and philosophy that started it all.

In this week's Flavors of Northwest Arkansas Podcast, we're in Fayetteville at 1834 Tavern Lafayette talking with Co-owner Stephanie Ouyoumjian, but before we hear from her?!?! FOOD NEWS!! Herman's Ribhouse reopened last week. Owner Nick Wright will tell you about the turnout and his new partner- a Razorback legend. Nola's Pantry is temporarily closed in downtown Rogers. We'll tell you why. We have news on the soon-to-be Memo's Taco's in the old Angus Jack's space in Springdale. Kai officially opened in Fayetteville last week. We'll tell you the hours. AQ Chicken made a national publication! Mothership Brewhouse Kitchen has reopened in Springdale. Kaylee's Bakery & Mercantile opens this Saturday in Highfill. You can still enter the 2nd annual rib competition at Centerton Days 2026! Find out what all you'll be able to do on Saturday at the World Championship Squirrel Cookoff and hear how it started 15 years ago in this week's Flavors Flashback! Stephanie Ouyoumjian and her husband Matt Taylor are both well-accomplished in their fields, and they're started to become accomplished in another- owning and operating a Belgian Tavern. They opened 1834 Tavern Lafayette in March and haven't looked back. Stephanie will tell you about the concept, which is unusual to Fayetteville, but becoming more and more familiar to those that eat there. They had a specific vision for the place and needed a chef that could deliver. They'll tell you how they landed Executive Chef David Fisher, and how he's over-delivered. She'll also talk about his unusual training once he took the job. We'll also talk about the food and the inspirations behind the menu. And finally?  Belgium beer! That's next on this week's edition of the Flavors of Northwest Arkansas.

Hour 1 1:12 - Chris Recaps ‘Flavors of the Season' Party at NW Stadium + Football is BACK! 16:15 - Chris Isn't Thrilled About the Super Bowl Rematch Opening the NFL Season 26:53 - 2026 AFC East and North Predictions 36:27 - 2026 AFC South and West Predictions + Wild Card Teams

Acclaimed Chef and restaurateur behind one of the NY Times top Mexican restaurants and the James Beard Awards finalist, ORO by Nixta; Chef Gustavo Romero joins Dane Neal live on WGN Radio. Hear as Chef Romero shares his journey from Mexico to other great cuisines around the world and establishing the iconic Minneapolis Mexican food […]

It's appropriate we call alcoholic drinks spirits. Fermented beverages carry with them the traditions of their homelands and the essence of their agricultural ingredients, and they've been used for millennia to both grieve and celebrate, to ease tensions, to bond relationships, to preserve the bounty of a harvest, to mark our hopes for the same next year.Bean to Barstool has been covering the intersections of craft chocolate with artisan drinks for about six years now. We've looked at countless chocolate makers who have used alcoholic drinks to infuse flavor into their bars. By far the most common drinks used for this are beer and whiskey, with many substyles of each represented. Over the last couple years however, I've noticed a somewhat unexpected spirit growing more and more common. Mezcal.Mexican craft chocolate makers like Cuna de Piedra, Metiche, and others have led the way in this, and an increasing number of American craft makers have caught on. Mezcal bars are no longer a curiosity. They're a way of carrying the flavors of this traditional Mexican spirit to new audiences, and a way of telling stories that might get missed otherwise. Today, we're going to talk all about the growing segment of mezcal-infused craft chocolate.I reached out to Cuna de Piedra for this episode, and unfortunately, their production schedule did not allow time for an interview before this episode needed to be assembled. I want to apologize that I wasn't able to get a Mexican craft maker lined up for this episode, as it's difficult to tell the story of mezcal chocolate without them. I will continue working to get something scheduled, and hopefully we'll be able to learn from these makers in future episodes.Today, we're talking all things Mezcal in craft chocolate!Let's introduce our guests:Lou Bank, host of the Agave Road Trip podcast, and the founder of S.A.C.R.E.D. Agave, an organization that works to improve lives in the rural Mexican communities where heritage agave spirits are made.Kelly Campos, director of quality control at Chicago's popular Dark Matter Coffee, and their craft chocolate spinoff, Sleep Walk Chocolate.Eric Parkes, owner and chocolate maker at Somerville Chocolate. You can listen to a previous episode with Eric here to hear her talk about his collabs with Aeronaut Brewing.Caroline Houghton, owner and chocolate maker at Carobeans.Hans Westerink, owner at Violet Sky Chocolate. You can listen to a previous episode with Hans here to hear him talk about roasting cacao and coffee.Shay Pal, craft chocolate and spirits enthusiast. You can listen to a previous episode with Shay here to hear her talk about pairing chocolate and spirits. 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.

With every growing season, the South is in danger of losing an ingredient that's shaped our state's flavor, history, and culture. This week, we will be talking with Chef Kevin Mitchell and food historian David Shields, hosts of the SCETV and PBS series The Savers of Flavor about their ongoing search for the vanishing ingredients of Southern cuisine. Over the course of four episodes David and Kevin embark on a quest to seek out and rescue those ingredients before they are lost forever.

This week, the Queens are tailgate-ready with some brand new snacks from Tostitos. Will Spicy Queso Blanco tortilla chips and Chunky Guacamole become our new gameday go-tos?Thank you to Tostitos for gifting this episode's snacks!

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 talk with Arcelia Gallardo of Mission Chocolate in Sao Paolo, Brazil. Arcelia has taken a long and winding road to making world class chocolate in Brazil, and as she'll explain, her own journey is interwoven with the growth of the cacao industry and bean to bar chocolate scene in Brazil over the last decade. Arcelia also talks about the exciting craft beer scene in Brazil right now, and its relationship to cacao. 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.

In this episode, David Wollen explores seven different flavors of happiness and what God’s Word teaches us about which ones are truly worth pursuing.

Beata and Bita are back together to catch up on their summer food adventures, projects, and kitchen experiments. They chat about some of Beata's recent recipe testing, what she's been working on with BeatsEats cooking classes, and her growing YouTube channel. Then the conversation turns to breakfast and how creating a few practical systems can make mornings easier, more organized, and more enjoyable. Rather than reinventing breakfast every day, they explore simple ways to build routines around flavorful, nourishing foods. The big news of the episode is Bita's new functional cookbook, Power & Glow: Vibrant Persian Breakfasts to Prep & Go—inspired by bringing heritage flavors into breakfast recipes with plenty of nutritional value alongside each recipe. Beata interviews Bita about what sparked the idea for a breakfast cookbook, how her Persian heritage influenced the recipes, and why breakfast felt like the perfect place to explore these flavors as a health and wellness coach. Bita also shares what the self-publishing process has really been like, including what she's learned along the way and what she's looking forward to as she continues her cookbook journey. In this episode: Summer food adventures, recipe testing, and projects What's happening on the BeatsEats YouTube channel Making breakfast more practical with simple systems The inspiration behind Bita's book, Power & Glow: Vibrant Persian Breakfasts to Prep & Go Bringing Persian and heritage flavors into breakfast Bita's new functional cookbook, Power & Glow: Vibrant Persian Breakfasts to Prep & Go What's next on Bita's cookbook journey Tune in for a fun conversation about food, culture, creativity, and finding more joy—and a little more ease—in the most important meal of the day. Link to information on Bita's new cookbook: Bita Arabian Link to Beata's YouTube channel: www.youtube.com/@beatseats415   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Cave Springs sitting with Zach Reeves and talking about Pizza Cave on Main, but before we get to that?!?! FOOD NEWS!! 5 GRAND OPENINGS THIS WEEK (AND MAYBE A 6TH?!?!) Blu in DTR is reopening. We'll tell you when and how to get a table! Gusano's is opening this week in the old King Burrito spot in Fayetteville at Joyce & College. Heavenly Acai in Rogers is opening this week as well! We'll tell you when and about their mission! A coffee shop is opening at Sassafras in Springdale? We'll tell you all about it! Cable Car Pizza is opening at their original spot in Fayetteville! Kaylee's bakery in Highfill announced their grand opening. Not this week, but SOON! The Apple's Thai-Nee Food truck is closing... to open a restaurant in Springdale! Romero's Cuisine Toque Latino announced where they'll be opening their second spot! Onyx will have weekend pop-ups... in London?!?! Oui! The first Ozarks Flame and Flavor Festival is in the books. We'll hear from one of the winners! Happy 3rd anniversary to House 1830! Happy first anniversary to Springdale Pool Lounge! In today's Flavor Flashback, we hear what got Blu's Barry Furuseth to move from LA to NWA! Zach Reeves started working in the hospitality industry at the tender age of 14 in a dish pit. It didn't take long before he was hooked. He continued with hospitality while also working in some construction, but he was always drawn back. He worked his way up at Crabby's and stayed for 15 years. How long had he been thinking about opening his own spot and why Cave Springs? He'll talk about that, the location, and how he bought it. Also? Their popular sourdough pizza dough, along with the wings, drinks, pool, darts, and much more on this week's edition of the Flavors of Northwest Arkansas podcast.

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 talking with Allo Gilinsky and Rachek Benkowski of the Craft Connections Beverage Education Summit. Allo and Rachel share with us some thoughts about how to make beer education approachable for consumers. Enjoy!You can listen to the entire episode this clip is from here.You can learn more about Craft Connections 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.

Last week, Mayor Brandon Johnson signed an executive order barring companies with a recent history of workplace discrimination from receiving city contracts. It also requires city contractors to disclose past work done for other governments and law enforcement agencies, and creates a new procurement task force. We dive into the details with contributors Leigh Giangreco and Al Scorch. Plus, we've got great art exhibitions and fall flavors to check out this September. Exhibitions: Between Memory and Becoming: Manifestations of Black Motherhood; Artist's Flower Show: Pigments; If Emmett Till Lived: Freedom on American Ground; Where Memory Lives: 40 Years of Día de Muertos  Want some more City Cast Chicago news? Then make sure to sign up for our daily newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Aug. 31 episode: Paramount Theatre Chicago Exhibition Week AFSP Illinois Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE 

In this episode we're exploring the flavors, textures, aromas, and unexpected combinations that make a great pairing. From neighborhood favorites to sophisticated dinners, we'll discover why some combinations work, why others don't, and how to find the perfect match without taking the fun out of it. Cheers!https://www.instagram.com/unwined_boutique/https://www.instagram.com/sommandsommerpodcast/https://www.instagram.com/thechosenvine/

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk with Bella Vista resident, and three-time League of Fire World Champion in competitive pepper eating Stephen “Fiery Redd” Curgan. We'll talk about what got him into competitive pepper eating and we'll also talk about the first-ever Ozark Flame & Flavor Festival happening this Saturday, but first?!?! FOOD NEWS!! Orthodox Farmhouse Brewing sold. We'll tell you what the plans are. Dodo Coffee is OFFICIALLY open in their new building, and there's a party Saturday. We'll hear from owner Isaiah Ojeda! Fresh Monkee is having their soft opening week in Fayetteville. Shakes are half off! A Santa Barbara winery opened their only tasting room in Rogers. You'll hear from the owner! Khana Grill closed their dining room, but you can still eat their food. We'll explain. Downtown Springdale's The Blind Bear is expanding into another city. El Jaliciense in Lowell might be closed, but they may not be done. Happy 25th anniversary to Grubs in downtown Fayetteville! Happy 31st anniversary to Marketplace in Springdale! Happy 4th anniversary to Conifer and Chef Matt Cooper. Speaking of Chef Cooper, he has something BIG coming in 2027! Again, Speaking of Chef Cooper, he was out fifth interview EVER. He broke a little news on our show back then. Stephen “Fiery Redd” Curgan is a 3-Time League of Fire World Champion... He eats peppers that a VERY high percentage of us wouldn't touch. How did he get into it? It all started online- he'll explain. Also, how do you make your way to being a World Champion in it in only 2 years? It's an interesting path for sure! Finally, this Saturday is the first-ever Ozark Flame & Flavor Festival in Bentonville at the Record, and you'll hear all about in this episode of the Flavors of Northwest Arkansas podcast!

It's time for the final episode in our Media series!In this episode, David and Melinda talk through a range of topics to conclude the Media Relations for Craft Chocolate Makers series. They discuss: - Common pitfalls companies make in media relations (or let hold them back from even starting)- Crisis communications - what it means, and things to think about now before you need to later- What to do after you get media coverage- Action items to get you started on your media relations path. Media relations doesn't have to be scary, but it is super important, so listen in and David and Melinda share their final thoughts about Media Relations for Craft Chocolate Makers!David's been a full time food and beverage journalist for about a decade now and Melinda Guerra has been a freelance PR professional helping brands tell their stories and connect with media for even longer than that. In this series, they share what they've learned over their careers to help craft chocolate companies of any size identify their stories, communicate them to media members and outlets, gain new customers, and keep the ones you have curious.Media Relations for Craft Chocolate Makers series:Podcast EpisodesWhy You Need a Media PlanIdentify Your Company's StoriesHow to Build and Manage a Media ListAll About Press ReleasesHow to Maintain Media Relationships and Communicate New StoriesHow to Get Started, and Common PitfallsBlog PostsWhy You Need a Media PlanHow to Identify Your StoriesHow to Build a Media ListAdding Industry and Unexpected Outlets to your Media ListHow to Write and Send a Press ReleaseHow to Maintain Media Relationships and Communicate New StoriesCrisis CommunicationsCommon Pitfalls in Media RelationsEasy Steps for Getting Started 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.

Andy and Randy visit the Backpage with Beau Johnson.

I talk about all the combat sports, a Frank the tank moment, and tough as nails. Cheers!

00:00:00 – Cretched returns after the move 00:05:12 – Rural internet complicates the new Iowa setup 00:08:59 – Alex Jones clips of the week 00:13:36 – Alex Jones and Tim Pool feud erupts 00:21:24 – Middle East defense pacts raise war fears 00:32:09 – Fragile transformers threaten a national blackout 00:41:13 – UFO contact starts resembling a new religion 01:00:14 – Colorado driver reports a Bigfoot encounter 01:05:12 – Cornell denies testing the alleged Bigfoot corpse 01:14:08 – Connecticut Bigfoot report gets labeled credible 01:18:29 – Pentagon investigates triangle UFO video 01:23:15 – Dr. Phil joins the UFO disclosure push 01:37:42 – Worker gets trapped inside a towering truck-stop sign 01:41:53 – Pepsi launches soda-scented body wash 01:46:40 – KFC and Oreo create a fried-chicken cookie 01:51:31 – Oreo launches a bizarre flavor vote 02:01:31 – Temporary studio closes out the show Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research ▀▄▀▄▀ CONTACT LINKS ▀▄▀▄▀ ► Website: http://obdmpod.com ► Twitch: https://www.twitch.tv/obdmpod ► Full Videos at Odysee: https://odysee.com/@obdm:0 ► Twitter: https://twitter.com/obdmpod ► Instagram: obdmpod ► Email: ourbigdumbmouth at gmail ► RSS: http://ourbigdumbmouth.libsyn.com/rss ► iTunes: https://itunes.apple.com/us/podcast/our-big-dumb-mouth/id261189509?mt=2  

Vince Horn, Emily Horn, and Brian Newman talk through the design of their Insight Chord Retreat in Western North Carolina—why everyone will start with a single “go-to move” (of their choosing) for the first 3 days, what Brian learned about reintegration after doing daily multiplayer meditation on retreat, and how to maximize individual choicemaking on the retreat while having a solid community of practice to fall back on, including qualified teachers & dedicated peers.

The most successful men in Hollywood, a.k.a Hayes Davenport and Sean Clements, join us this week. They tell Ku and Su about drinks that have the fizz of beer without the baggage, and share their faves. Plus, flavored coffee beans and oral care are improving Hayes and Sean's fasting experience. Please note, Add To Cart contains mature themes and may not be appropriate for all listeners. We have a website! Sign up to find out what's happening next with the Aunties at ADDTOCART.WORLD. To see all products mentioned in this episode, head to @addtocartpod on Instagram. To purchase any of the products, see below. Hayes is adding the 1994 film “The Scout” to cartCrack open a cold one safely with Hoplark's Thai Basil and Brilliant Basil drinksHayes and Sean are feeling fantastic with the Fastic appTry Nature's Flavors coffee beans during your fastClosys Oral Spray for when fasting makes your breath smellyStankin' retainer? Try Dental Pod Listen to the guys on their podcast Hollywood Handbook Support The Flagrant Ones on Patreon See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oreo has put out some interesting flavors as tests to see what the new flavor for next year will be. The only issue is we think these flavors are kinda gross... It is Free Comedy Friday with our friends the Sklar Brothers! Check them out this weekend at the Grand Comedy Club in Escondido! We had a wild conversation regarding how much we love our significant other and how much we are willing to do for money... When the idea of getting $1000 for drinking our significant others bath water, someone didn't hesitate to jump for the money...See omnystudio.com/listener for privacy information.

I met Stetson years ago. Orange wine was not a thing. But he was making it a thing. I was intrigued by his commitment to the sector and the develpment of Georgian wine in the US, particularly in Los Angeles. Bringing Stetson Robbins onto this show is like popping the cork on a bottle you've never heard of, from a country you can barely pronounce, and finding it's the most fascinating taste you didn't know you craved. Forget everything you thought you knew about wine, because this conversation isn't about chasing the next California cab or French pinot—this is about tracking the wild, unfiltered edge of the wine world through the forgotten vineyards of Eastern Europe, where tradition, culture, and rebellion ferment side by side. The conversation focused on peeling away the comfort (and sometimes the snobbery) of the usual wine stories and diving deep into what it means for a wine to actually taste like where it's from—right down to the hands, palates, and histories of the people making it. One concept discussed was the big secret of "terroir"—not just dirt, weather, or latitude, but the food, the local tradition, and even the pressures of the market itself. These are wines born not just from grapevines, but from migration, resistance, and centuries of culinary survival. You'll learn how post-Soviet countries like Slovenia, Croatia, and Georgia have turned their backs on cookie-cutter commercial varietals, instead resurrecting their own native grapes and bringing ancient techniques—like wild fermentation in massive underground clay qvevris—right to the glasses of skeptical sommeliers and thirsty Brooklynites alike. A key theme that emerged was that true winemaking is messy, unpredictable, and profoundly human. The discussion explored not only what orange wine actually is (spoiler: it's not fruit salad in a glass), but why it's shaking up wine scenes from coast to coast, frustrating purists and delighting experimenters. Several points were raised, including how even the act of importing these bottles is a full-throttle exercise in grit, luck, and sometimes chaos. This episode will have you questioning everything you thought made a good wine—and craving an adventure, not just a drink.

Back in June, we played a Chicago-themed game of Scattergories during our live taping at Switchyards Chicago. Host Jacoby Cochran competes with Dario Durham and Sara Faddah of 77 Flavors and with some audience volunteers. Plus, in today's members-only segment, the team discusses some of the worst things about moving in Chicago. Want access to the extra content, an invite to the next event, and some exclusive City Cast Chicago merch? Become a Neighbor today. Good News: Hindsight Tavern to open in North Center. Want some more City Cast Chicago news? Then make sure to sign up for our daily newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Aug. 11 episode: Paramount Theatre Destination Madison Interested in advertising with City Cast? Find more info HERE 

intro & graphics by tomi og slop episode