Podcasts about flavors

Odyssey Director Chris Nolan got $20M, star Matt Damon got $15M… Filmmakers are the new Franchise.Saudi Arabia is joining the nuclear club… and 1 American biz from 1886 is serving it up.Instant Ramen's new innovation: It can now be booked cold… Seasonality is just an excuse.Plus, Miami is now more expensive than NYC… because of gator removal, iguana insurance, & the tan tax.$WAB $NFPDF $SPYGrab your Tickets to the IPO Tour: Our In-Person OfferingSan Francisco 9/23: https://www.ticketmaster.com/event/1C0064AFB5F688BDBoston 10/14: https://tickets.citywinery.com/event/tboy-the-ipo-tour-in-person-offering-8cdhupSeattle 11/4 (21+): https://www.axs.com/events/1446394/the-best-one-yet-ticketsNEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell. Hosted on Acast. See acast.com/privacy for more information.

Jordan recently made a bag of his favorite candy containing seven different flavors of Jelly Bellies, and Max aka The Palate Professor, will blindly taste each one, attempting to decipher and reveal Jordo's dark addiction bag to the world.

The Alan Cox ShowSee omnystudio.com/listener for privacy information.

In this Special Edition of the Flavors of Northwest Arkansas podcast, we're at the Walton Arts Center with Events Manager Whitlee Douthitt talking Art of Wine! There are some new elements to this year's event, which is happening THIS Friday from 7-9:30. We kick it off with the record number of vendors this year- you won't BELIEVE the number! There are retail opportunities that include getting a flash tattoo, take a tintype photo and more. Plus, if you're like me, you didn't get close to seeing the whole event last year. You can download the new Art of Wine app, and you'll be able to see where you are, what what's available, because let's be honest, the Walton Arts Center is huge, and you can get lost easily. You can also win during the event! You can get the app here: https://art-of-wine.vercel.app/.  Finally, Whitlee tells you where to get your tickets, and what the cost of the tickets goes to. It's all on this Special Edition of the Flavors of Northwest Arkansas podcast.

This episode is sponsored by Explore Oak Park and Beyond which is a collection 20 of communities just due west of Chicago, including Oak Park, River Forest, Hillside and many others. Show notes here! 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

The guys get an update on Uncle Nearest drama and discuss their personal preferences for nose, palette and finish notes

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Bentonville talking to Rebecca & Jay Davitt, the owners of Stoic Brews Alternative, but before we hear from them?! FOOD NEWS!! We hear from Mallory Files, who sold Ozark Charcuterie & Wine Bar in Fayetteville and grand opened Ozark Charcuterie in Rogers in back-to-back days. Pearlsnap Picnic grand opened in the Jones Center. Vagabond Coffee grand opened at the Sugar Creek Shopping Center in Bella Vista. We'll hear from owner J.W. Gericke! HTeaO is open in Lowell! Jack in the Box is coming to Rogers (somewhere at some time?)? McAlister's is coming to Farmington. Saltine Bakery & Kitchen will open in South Fayetteville SOON. Happy 2-year anniversary to Butter & Bloom Cake Shop! Their anniversary menu-WOW. Happy 28 years to Iron Horse Coffee Company!! In today's Flavors Flashback, Mallory Files tells us what it was like to go viral back in 2024! Rebecca and Jay Davitt started Stoic Brews Alternative back in March of 2025. For those that don't know, Stoic brews gluten-free beer, and all their food is gluten-free as well. Rebecca has been on a gluten-free diet for a decade and Jay wanted to brew beer. Rebecca didn't want to do it until she found out that she could do it gluten-free, and with her food science background, a monster was created! Speaking of which, Rebecca struggled with imposter syndrome. She'll tell you why. Also, how did they find such a great spot? It's the old Pedaler's Pub, and they'll tell you that story. Finally, you don't know what you don't know. They'll talk about being ill-prepared to go through the emotions of seeing people have their first beer in over a decade because of gluten allergies and tear up. They go over that and so much more, on this edition of the Flavors of Northwest Arkansas podcast.

In this Special Edition of the Flavors of Northwest Arkansas, we sit with Experience Fayetteville's VP of Marketing & Communications, Brannon Pack. We talk all things Fayetteville Restaurant Week, including those offering prix fixe menu's, who's offering half-off, who's being creative and some of our favorite offerings (and more).  To see who's participating, and what they're offering, go here: https://www.experiencefayetteville.com/restaurant-week 

Welcome to Bean to Barstool's Media Relations for Craft Chocolate Makers series!I've been a full time food and beverage journalist for about a decade now, and my wife and business partner, Melinda Guerra, has been a freelance PR professional helping brands tell their stories and connect with media for even longer than that, and in this series, we'll be sharing what we've learned over our 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.In part 3 today, David and Melinda talk about building a media list. They talk about understanding different types of media, making a list of media you might want to reach out to, the information you need for prospective contacts, how to find contact info, how to initiate communication, and more. Media Relations for Craft Chocolate Makers series:Podcast EpisodesWhy You Need a Media PlanIdentify Your Company's Stories How to Build and Manage a Media List (you're listening to it!)How to Write and Send a Press ReleaseHow 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 and Manage a Media ListHow to Write and Send a Press ReleaseHow to Maintain Media Relationships and Communicate New StoriesHow to Get Started, and Common Pitfalls 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.

How Anasazi Stone & Tile Built One of Southern Utah's Most Trusted Businesses | The Samantha Parker ShowOn this episode of The Samantha Parker Show, Samantha Parker sits down with Adam and Ashlee, owners of Anasazi Stone & Tile in St. George, Utah, to share the incredible story behind one of Southern Utah's leading flooring, tile, and design businesses.From purchasing the company during COVID with an SBA loan to overcoming betrayal, rebuilding customer trust, and launching multiple successful businesses, this conversation is packed with real entrepreneurship, business strategy, and lessons for anyone building a company in Southern Utah.Adam and Ashlee share how they transformed Anasazi Stone & Tile into a trusted destination for homeowners, builders, designers, and contractors throughout St. George, Washington County, and Southern Utah.They also discuss how creating Mach 1 Logistics dramatically reduced shipping costs, allowing them to control their supply chain while opening new business opportunities. Beyond flooring, they dive into launching Desert Edge Golf, Third Avenue Design, and their newest venture, Mach 1 Energy.Whether you're an entrepreneur, business owner, contractor, designer, or simply love hearing local success stories, this episode offers practical insights into leadership, resilience, calculated risk, and building businesses that last.In this episode we discuss:Buying Anasazi Stone & Tile during COVIDUsing an SBA 7(a) loan to purchase a businessEntrepreneurship in St. George, UtahBuilding trust in the Southern Utah construction industryRecovering after losing hundreds of thousands of dollarsStarting Mach 1 Logistics and reducing freight costsRunning multiple businesses simultaneouslyDesert Edge Golf simulator installationsThird Avenue furniture and interior designLaunching Mach 1 EnergyBusiness growth and expansion in Southern UtahTile design, natural stone, and luxury home projectsLeadership, hustle, family business, and entrepreneurshipIf you're looking for inspiration from successful Southern Utah entrepreneurs, subscribe to The Samantha Parker Show for conversations with local business owners, creators, community leaders, and innovators making an impact across St. George and beyond.Chapters00:00 Welcome to The Samantha Parker Show00:30 Meet the Owners of Anasazi Stone & Tile00:42 Inside Southern Utah's Premier Tile & Flooring Business01:56 Buying the Business During COVID04:15 Funding the Purchase with an SBA Loan05:06 Rebuilding Customer Trust07:02 Relationships in the Construction Industry08:18 Lessons Learned Through Hardship09:21 Entrepreneurship and Work-Life Balance11:42 Business Events and Community Connections15:43 Expanding Beyond One Business16:00 How Mach 1 Logistics Was Born19:17 The Truth About Shipping Tile Online21:08 Desert Edge Golf Simulators22:23 Third Avenue Design & Furniture24:38 Launching Mach 1 Energy25:30 Brand Building Lessons26:41 Their First Product Photoshoot26:57 Breaking Bad Inspired Commercial28:08 Energy Drink Launch Strategy29:15 Flavors, Caffeine & Product Development31:17 Military Mission and Aviation Inspiration32:40 Aviation and Entrepreneurial Passion34:21 Future Plans for Anasazi Stone & Tile35:56 Favorite Southern Utah Tile Projects39:03 Behind the Craft of Premium Tile43:20 Handmade & Reclaimed Tile Stories47:14 Final Advice for EntrepreneursAnasazi Stone & TileVisit Anasazi's Website:Follow Anasazi on Instagram:Want to Work with The Samantha Parker for Content Management  CLICK HEREFollow me on TikTok https://www.tiktok.com/@samanthaparkershowYouTube https://www.youtube.com/@thesamanthaparkerInstagram https://www.instagram.com/thesamanthaparker/

On this episode we revisit the story of Chico, the first Latino All-Star. Celebrate 75 years of history. Show notes here! Join us....Summer Dinner @ HermosaHosted at Hermosa, this special fundraising dinner will feature a collaborative seasonal menu created by Chef Sarah Stegner and Chef Ethan Lim, two chefs whose commitment to thoughtful, ingredient-driven cooking has helped shape Chicago's culinary landscape.Drawing inspiration directly from the farms of Green City Market, the evening's menu will showcase the peak flavors of the season through a series of dishes that highlight the region's farmers. Guests will enjoy a unique dining experience that reflects the creativity of both chefs while supporting the continued work of 77 Flavors of Chicago.Proceeds from the dinner will help fund 77 Flavors' mission of documenting, preserving, and sharing the stories, people, and places that make Chicago one of the world's great food cities.Come hungry, connect with fellow food lovers, and celebrate the rich agricultural and culinary traditions that make our region so special. This dinner is BYOB.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

Send us Fan MailHello and welcome to our show. Join us for another fun episode of Just Talkin Outloud as we head to Dairy Queen to try all three of their brand-new Global Blizzard flavors!This time we're tasting:

Ever wondered why Persian food is considered a global culinary treasure?In this episode of Podgap, we travel back over a thousand years to the heart of the Silk Road to uncover the legendary secrets of three iconic Iranian ingredients:Saffron, Barberry, and Rose Water.Join your hosts, Hanieh and Mohsen, as we blend history, science, and linguistics. Discover how these ingredients didn't just flavor the world—they powered ancient caravans, revolutionized global perfumery, and shaped medicinal history.[What You'll Learn] The fascinating history of "Red Gold" (Saffron) and its journey from Persia to Europe.Why Barberries (Zereshk: The sour ruby of the desert) were the life-saving superfood of ancient Silk Road merchants. The history of Rose Water (Golab: The scent of paradise)Ready to master the taste and language of Iran?  For the full transcription, worksheet, vocabulary list, pronunciation, meanings, and examples, visit our Patreon page: patreon.com/podgapIf Podgap makes your Persian learning journey easier and more enjoyable, share it with your friends — it truly means the world to us!We'd also love to hear from you: drop us a message anytime at podgapp@gmail.com

Sara and Paul from Lake City CW Farm tell their Catholic Worker journey from college to Duluth to building their strawbale house and creating a thriving kombucha business while raising a family, providing hospitality and jobs, rebuilding the soil through regenerative agriculture, and tasting the variety of flavors provided by the Driftless region of SE Minnesota.

Daniel makes his return to the SHACK in brilliant fashion to join Wilbur to discuss the electric eye watching our vehicles, taking a picture every time you pass its lens."You think you've private lives, think nothing of the kind,There is no true escape, I'm watching all the time."While in the Shack a Dogman tried to break in during this episode, also we come up for the new symbol of anarchy. This episode of the Shack is brought to you by Flavors of the Forest, and any power tool company.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Welcome back to the Bourbon Road Bar, where Jim and Todd settle in for a five-bottle session packed with limited releases, aged expressions, and a little bit of everything the whiskey world has to offer right now. Tonight's lineup spans wheat whiskey, high-rye bourbon, east-coast rye, and some serious Beam family heavy-hitters — all barrel strength, all worthy of serious attention. On the Tasting Mat: - Makers Mark Star Hill Farms Wheat Whiskey 2026: A 116.4-proof wheat whiskey bottled at 700ml, featuring a revised mash bill of 62% malted wheat, 27% wheat, and 11% malted barley — including undisclosed amounts of hard red and hard white wheat, plus experimental barrels pulled from three warehouses with a 20-point proof swing. Aged 7–8 years. The nose opens with earthy cherry, turkey figs, and dark fruit, while the palate delivers an oily, velvety texture with baking spices, vanilla, and a distinctive wheat whiskey bite on the back of the palate. MSRP $100. *(00:01:48)* - New Riff 10 Year Bourbon 2026: Bottled at 116.9 proof from a mash bill of 65% corn, 30% rye, and 5% malted barley, this Kentucky bourbon offers a nose of caramel, vanilla, and baking spices with a hint of root beer. On the palate, a honeyed peach and dried apricot character emerges alongside tobacco, leather, and mature oak — drying toward the finish with impressive length. Available at New Riff Distillery and to whiskey club members. MSRP $89.99. *(00:09:50)* - New Riff 10 Year Rye 2026: A 95% rye, 5% malted barley mash bill bottled at 118.8 proof, this east-coast rye comes in at the same price point of $89.99. The nose is immediately striking — spearmint, pine forest, citrus zest, and dried orange. The palate is exceptionally thick and viscous, carrying the mint and zest through with clove, pine nut, and a cooling quality that gives way to a long, peppery oak finish. Available at New Riff Distillery and to whiskey club members. *(00:17:00)* - Little Book Chapter 10 "All the Wiser" 2026: Freddie Noe's tenth Little Book chapter is an homage to the beloved Chapter 3 "The Road Home," blending 11-year Knob Creek, 14-year Basil Hayden, 10-year Booker's, 9-year Baker's, and a 4-year Jim Beam finished in sherry and toasted casks — all uncut at 122.6 proof. The nose is rich and mahogany-dark with vanilla, nuttiness, and a subtle sherry influence. The palate is decadent: dark Luxardo cherry, chocolate, snicker-like nuttiness, molasses, and a long, spicy, sizzling finish that simply refuses to leave. MSRP $160 for 750ml. *(00:27:17)* - Booker's 2026-01 "Big Easy Batch": The first Booker's batch of 2026, named in honor of Booker Noe's legendary love of New Orleans, is aged 7 years, 2 months, and 15 days at a big 129.1 proof. Mash bill is 77% corn, 13% rye, and 10% malted barley. The nose presents caramel apple, green apple, and pie crust. On the palate, a perfectly cooked caramel apple pie character develops with a noticeable fruitiness that runs a bit off the typical Booker's nutty profile — finishing with warmth and spice. MSRP $100 for 750ml. *(00:37:14)* Five barrel-strength pours, two distilleries, and one very tough call at the end — this is the kind of evening that makes the Bourbon Road Bar worth pulling up a stool for. Whether you're hunting shelf staples or chasing limited releases, tonight's lineup has something to put on your radar. As always, check out the full tasting notes and scores over at TheBourbon Road.com, and we'll see you down the Bourbon Road.

I usually forget to do this here but wanted to make sure to ask you to subscribe to the podcast and rate it. I know that some watch on YopuTube and some listen. Every subscription and like helps. We appreciate it very much. In this week's edition, we talk to Kentedra Kentrice, also known as Keke. She owns and operates Kou'Sins Social Lounge in Bentonville, where we'll talk all things hanging, food and bev, but first?? FOOD NEWS!! We have 3 grand openings this week! Ozark Charcuterie grand opens their Rogers location on Thursday. We'll tell you what time! Big Biscuit grand opens their Rogers location. Pearlsnap Picnic brings a coffee shop to the Jones Center. You'll hear from the owners. Bauhaus Biergarten reopens! AQ Chicken House is fully open! Isabella's Bakery opens in Lowell- we'll tell you about the spot Playa Bowls is coming to Rogers. We'll tell you where! This year's Art of Wine is going to be HUGE! We'll tell you how to get tickets. Fayetteville Restaurant Week is just around the corner. Get the 127th Tontitown Grape Festival on your calendar! Happy 11th anniversary to MJ's Pizzeria! Speaking of MJ's, in today's Flavors Flashback, we go back to June of last year to our interview with Chef Miles James. He talks about an article that changed his life. Kentedra Kentrice, or Keke, moved to Northwest Arkansas to work for Walmart after working for them in the Atlanta area. Once here, she realized that Bentonville was missing something. A place where you can go out, not have to pay an arm and a leg, and just hang with some good food and drink. She talks about her professional past, her FIRST profession (you'll never guess), and what happened in the week leading up to opening Kou'Sins. There was some panic involved and she'll talk about how she got the doors open, and that's on this 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 David Herrick of Foundry Chocolate in New Zealand. David takes us behind the scenes of the R&D process for developing their esteemed Whisky bars released annually. 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.

Join us for an in-depth interview with the owner of Cultura Cuisines! If you are local to Madison, WI feel free to place your order by visiting Cuddy Rugga's online page!https://www.facebook.com/mac.ruggaInstagram: Cultura_CuisinesAlso, make sure to vote for Cuddy to win 25 Grand! Let's goo!https://favchef.com/2026/tyrice-somersett

Fluent Fiction - Catalan: Igniting Laughter and Flavors: Oriol's Culinary Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-07-05-07-38-19-ca Story Transcript:Ca: La canícula de l'estiu escalfa La Boqueria.En: The summer heat warms La Boqueria.Ca: El mercat bull de vida.En: The market buzzes with life.Ca: Les paradetes són un festival de colors i olors.En: The stalls are a festival of colors and scents.Ca: Oriol camina entre les parades, les mans a la butxaca, amb un somriure nerviós als llavis.En: Oriol walks among the stalls, hands in his pockets, with a nervous smile on his lips.Ca: Li han dit que avui hi ha un concurs de cuina.En: He's been told there's a cooking contest today.Ca: Ell pensava que era per aficionats com ell, però en arribar-hi, s'adona que estava equivocat.En: He thought it was for amateurs like him, but upon arrival, he realizes he was wrong.Ca: Els altres participants són xefs amb jaquetes blanques impecables i ensenyes de cuina gravades sobre els pitets.En: The other participants are chefs with impeccable white jackets and cooking badges engraved on their aprons.Ca: Montse i Pere no trigarien a arribar per animar-lo.En: Montse and Pere shouldn't be long to arrive to cheer him on.Ca: Oriol vol demostrar-los que pot fer més que remenar ous.En: Oriol wants to show them he can do more than just scramble eggs.Ca: Vol fer un plat digne d'un xef.En: He wants to make a dish worthy of a chef.Ca: Mira la recepta que ha de preparar: "Salmó a la papillota amb escuma de safrà".En: He looks at the recipe he needs to prepare: “Salmon in papillote with saffron foam.”Ca: No ho ha escoltat mai.En: He's never heard of it.Ca: El nerviosisme l'atrapa, però decideix que provant mai no es perd res.En: Nervousness grips him, but he decides that trying never loses you anything.Ca: Al costat seu, un xef alt i ràpid comença a preparar els ingredients.En: Next to him, a tall, swift chef begins preparing the ingredients.Ca: Oriol decideix copiar-lo.En: Oriol decides to copy him.Ca: Mira com talla el peix i intenta fer el mateix.En: He watches how the chef cuts the fish and tries to do the same.Ca: Però la seva mà tremola i uns trossos de salmó cauen a terra.En: But his hand trembles, and some salmon pieces fall to the ground.Ca: "Ai, carai!", murmura Oriol amb un somriure tímid.En: "Oh, darn!" Oriol murmurs with a shy smile.Ca: Apura a recollir-los i continua amb el que té.En: He hastens to pick them up and continues with what he has.Ca: El concurs avança i Oriol s'adona que no té escuma de safrà.En: The contest progresses, and Oriol realizes he doesn't have saffron foam.Ca: Decideix improvisar amb un pot de mostassa que ha trobat a prop.En: He decides to improvise with a jar of mustard he found nearby.Ca: Elabora una salsa groguenca que intenta dissimular amb molta decoració de verdures.En: He makes a yellowish sauce that he tries to mask with lots of vegetable decoration.Ca: A punt de finalitzar, nota una olor de cremat.En: Just about to finish, he notices a burnt smell.Ca: El seu plat comença a fumejar.En: His dish begins to smoke.Ca: Un foc petit comença a créixer sota la paella.En: A small fire starts to grow under the pan.Ca: Els visitants del mercat s'acosten curiosos.En: The market visitors approach curiously.Ca: El fum dibuixa formes a l'aire i aviat es converteix en una flama alegre.En: The smoke draws shapes in the air and soon becomes a merry flame.Ca: Els responsables del concurs corren a apagar l'incendi.En: The contest officials rush to put out the fire.Ca: Montse i Pere arriben just a temps per veure el núvol de fum dissipar-se entre rialles.En: Montse and Pere arrive just in time to see the smoke cloud dissipate amid laughter.Ca: "Bravo, Oriol!", diu Montse, entre aplaudiments.En: "Bravo, Oriol!" says Montse, clapping.Ca: Els jutges s'aproximen.En: The judges approach.Ca: Amb un somriure que no pot amagar la sorpresa, li donen un premi de consolació per la seva "creativitat incendiària".En: With a smile that can't hide their surprise, they give him a consolation prize for his “incendiary creativity.”Ca: Després del concurs, Oriol, Montse i Pere s'asseuen en un banc del mercat.En: After the contest, Oriol, Montse, and Pere sit on a bench in the market.Ca: Oriol confessa entre riures que, potser, el seu talent és fer riure, no cuinar.En: Oriol confesses with laughter that perhaps his talent is to make people laugh, not cook.Ca: "M'he adonat que no cal ser el millor per fer passar una bona estona", diu.En: "I've realized that you don't have to be the best to have a good time," he says.Ca: El sol d'aquell estiu brillant sembla somriure damunt d'ells.En: The bright summer sun seems to smile down on them.Ca: Oriol ha après que a la vida, com en cuina, l'important és divertir-se i ser fidel a un mateix, fins i tot si això significa acceptar que les flames no són sempre dolentes.En: Oriol has learned that in life, as in cooking, the important thing is to have fun and be true to yourself, even if that means accepting that flames aren't always bad. Vocabulary Words:heat: la canículamarket: el mercatstall: la paradetapocket: la butxacasmile: el somriurelip: el llavicooking contest: el concurs de cuinaamateur: l'aficionatchef: el xefjacket: la jaquetabadge: l'ensenyaapron: el pitetsaffron: el safràfoam: l'escumanervousness: el nerviosismeingredient: l'ingredientslice: el trosground: la terramustard: la mostassasauce: la salsavegetable: la verduradecoration: la decoraciófire: el focsmoke: el fumflame: la flamajudge: el jutgeconsolation prize: el premi de consolaciócreativity: la creativitattalent: el talentlaughter: la rialla

Producer Becky shares highlights from her culinary adventures along the Oregon Coast // Joe Sundberg of Old Salt Fish & Bagels and Rupee Bar talks bagels, smoked fish, and neighborhood restaurants // Summer Relishes: Sweet, Sour, Crunchy, and Bright // Chef/owner Eric Banh celebrates 15 years of Ba Bar, from Vietnamese street food to noodles and cocktails // Behind the Scenes at TD & Co. – Q & A // Chef Eda Martin of Cocina Casera brings South American flavors, inclusive cooking, and food science // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Mens Room Top 10

Some of these sound AWESOME!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Waltrip talks about his brewery business on the latest episode of Bringing the Heat.

Well hello there, and welcome to this week's edition of the Flavors of Northwest Arkansas podcast. I'm John Engleman- thanks for being here! This week, we're in downtown Rogers at Nola's Pantry where we talk with owner Alicen Rumsey and her daughter Melanie Keller, but before we sit with them?!?! FOOD NEWS!! Theo's has announced that they're closing their Rogers location. The artist formerly known as Bistro 16 in Springdale has announced that they'll be moving in. We hear about it from both owners. Speaking of Theo's, their owner is now the operator on The Leroy in Fayetteville. We'll hear what that means. The AQ Chicken House soft opens today. We'll hear about perfecting recipes with a few of their co-owners. Dixieland Crossing in Rogers had 2 new restaurants open this week! BITE at the Ramble in Fayetteville happens this Friday! Vagabond Coffee has announced the grand opening date for their brick and mortar! Happy 79th birthday to a true mainstay, Venesian Inn! Happy third anniversary to the Mad Rooster Beer Company! We've gotten word of when Fossil Cove's new spot in South Fayetteville hopes to open! Happy two-year anniversary to Gaskins on Emma! Hear why they originally didn't open their doors on time in today's Flavors Flashback! Absolute madness! Speaking of Gaskins, they're only a few weeks away from opening Gaskins Trattoria in downtown Springdale! Emilia's Kitchen in Fayetteville has closed. We'll tell you why. Alicen Rumsey started Nola's Pantry because of a hot sauce. Well, not really, but it prompted something in her, and she grew the idea further to open a specialty food store. That's not what it is now, but Alicen will explain that pivot. Speaking of that, if you look on their menu, you'll see influence of Alicen's daughter Melanie, who you'll also hear from. Finally, Alicen is a tweaker – no, not that kind, but she'll talk about the advantages and disadvantages of... tweaking. That and MUCH MORE is next here on the Flavors of Northwest Arkansas.

  We're just a couple of days away from our nation's 250th anniversary. And today, we really hone in on unity as Americans. Governor Cox made some comments this week during the Western Governors Association meeting, saying we can all be patriotic with our own flavor. Greg and Holly take a few minutes to talk about patriotism and how it can be different for each person. 

Fluent Fiction - Hebrew: Summer Flavors & Unexpected Connections at the Farmers' Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2026-07-01-07-38-19-he Story Transcript:He: בבוקר קיץ חם ושמשי, בשוק האיכרים המקומי, היו הריחות של פירות טריים ופרחים באוויר.En: On a hot and sunny summer morning at the local farmers' market, the air was filled with the scents of fresh fruits and flowers.He: המוכרים קראו בקול על המבצעים הטובים ביותר שלהם.En: The vendors called out about their best deals.He: עמית שוטט בין הדוכנים עם עיניים מחפשות.En: Amit wandered between the stalls with searching eyes.He: הוא היה שף מתחיל, חולם להכין מנה קיצית מיוחדת שתכבוש את לב הסועדים במסעדה שלו.En: He was an aspiring chef, dreaming of crafting a special summer dish that would win over the diners' hearts at his restaurant.He: ליאורה, אמנית מקומית שאוהבת טעמים ומרקמים חדשים, הלכה ליד דוכן הפירות.En: Liora, a local artist who loves new flavors and textures, walked by the fruit stall.He: היא נעצרה כשהבחינה בסלסילת תותים אדומים ועסיסיים.En: She stopped when she noticed a basket of red and juicy strawberries.He: באותו הרגע גם עמית הושיט יד לאותו הסל.En: At that moment, Amit also reached for the same basket.He: "סליחה," הוא אמר בחיוך נבוך.En: "Excuse me," he said with an embarrassed smile.He: "או, זה בסדר," ענתה ליאורה בחיוך.En: "Oh, it's alright," Liora replied with a smile.He: "אני תמיד שמחה לפתח שיחה על תותים.En: "I'm always happy to start a conversation about strawberries."He: "הם התחילו לדבר על פירות, אמנות ובישול.En: They began to talk about fruits, art, and cooking.He: עמית גילה שליאורה יכולה להיות מקור השראה מעולה עבורו.En: Amit discovered that Liora could be an excellent source of inspiration for him.He: היא הציעה רעיונות מעניינים והוא הבין שיש להם חיבור טוב.En: She offered interesting ideas, and he realized they had a good connection.He: לאחר כמה דקות, נועם, חברו הטוב של עמית שעובד גם הוא במסעדה, הופיע לידם.En: After a few minutes, Noam, Amit's good friend who also worked at the restaurant, appeared beside them.He: "עמית, בוא, אנחנו חייבים ללכת להביא עוד מצרכים," אמר נועם בחיוך רחב שראה את חברו בעיצומה של שיחה נעימה.En: "Amit, come on, we need to get more supplies," Noam said with a broad smile as he saw his friend in the middle of an enjoyable conversation.He: עמית לא רצה לפספס את ההזדמנות להכיר את ליאורה יותר, אז הוא הציע: "אולי תבואי לנסות כמה מהמנות החדשות שלי?En: Amit didn't want to miss the opportunity to get to know Liora better, so he suggested, "Maybe you'd like to come and try some of my new dishes?He: אני אשמח לשמוע את דעתך.En: I'd love to hear your opinion."He: "ליאורה הסכימה בהתלהבות.En: Liora agreed enthusiastically.He: מאותו היום, הם נהגו להיפגש בטעימות, כשהשילוב בין ההצעות של ליאורה והכשרון הקולינרי של עמית יצרו טוויסט מיוחד למנה שלו.En: From that day, they would meet for tastings, where the combination of Liora's suggestions and Amit's culinary talent created a special twist to his dish.He: באחת הפגישות הם ישבו במטבח הנעים של המסעדה.En: During one of the meetings, they sat in the cozy restaurant kitchen.He: עמית הכין ממולאות תותים עם גבינה ואגוזים, וליאורה הוסיפה רוטב עשוי נענע ודבש.En: Amit prepared stuffed strawberries with cheese and nuts, and Liora added a sauce made of mint and honey.He: הטעם היה מרענן וחדשני.En: The taste was refreshing and innovative.He: המסעדה התמלאה והמנה הפכה ללהיט.En: The restaurant filled up, and the dish became a hit.He: הסועדים לא הפסיקו לחייך ולהתפעל מהמנה שהתגלתה כהצלחה גדולה.En: The diners couldn't stop smiling and marveling at the dish that turned out to be a great success.He: עמית הבין איך אפשר לחבר בין החיים האישיים והמקצועיים שלו, וליהנות מההשראה ומהקשרים העוברים ממנו ואיתה.En: Amit realized how he could connect his personal and professional life, enjoying the inspiration and connections that flowed from him and with her.He: היום הם ממשיכים לבשל יחד, משלבים טעמים ורגשות, ונהנים מהיצירה המשותפת שלהם.En: Today, they continue to cook together, blending flavors and emotions, and delighting in their shared creation. Vocabulary Words:aspiring: מתחילcrafting: להכיןembarrassed: נבוךsource: מקורsupplies: מצרכיםenthusiastically: בהתלהבותtastings: טעימותstuffed: ממולאותrefreshing: מרענןinnovative: חדשניmarveling: להתפעלsuccess: הצלחהflavors: טעמיםemotions: רגשותcreation: יצירהsunny: שמשיvendors: מוכריםbasket: סלסילתoffered: הציעהconnection: חיבורopportunity: הזדמנותopinion: דעהcombination: שילובculinary: קולינריrealized: הביןpersonal: אישייםprofessional: מקצועייםdelighting: נהניםshared: משותפתappearance: להופיעBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Welcome to Bean to Barstool's Media Relations for Craft Chocolate Makers series!I've been a full time food and beverage journalist for about a decade now, and my wife and business partner, Melinda Guerra, has been a freelance PR professional helping brands tell their stories and connect with media for even longer than that, and in this series, we'll be sharing what we've learned over our 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.In part 2 today, David and Melinda talk about identifying stories, understanding what constitutes a story, and what the different types of media coverage are.Media Relations for Craft Chocolate Makers series:Podcast EpisodesWhy You Need a Media Plan Identify Your Company's Stories (you're listening to it!)How to Build and Manage a Media ListHow to Write and Send a Press ReleaseHow 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 and Manage a Media ListHow to Write and Send a Press ReleaseHow to Maintain Media Relationships and Communicate New StoriesHow to Get Started, and Common Pitfalls 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.

Pack your proverbial bags and hand over your room key, we're leaving the Expo. Show notes hereSend 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

Today, we're diving spoon-first into one of the sweetest debates ever: the greatest ice cream flavors of all time! From beloved classics to irresistible favorites, I reveal my personal Top 10 ice cream flavors, counting down from #10 all the way to #1. Along the way, I'll share what makes each flavor special, why it earned its spot on the list, and whether it deserves legendary status. Whether you're a chocolate lover, a fruit fanatic, or a fan of something a little unexpected, this episode is sure to leave you craving a scoop. Grab your favorite cone and join the countdown!

Step into Episode 217 of On The Delo as Delo sits down with Laura, founder of Laura's Gourmet — a woman-owned, Arizona-based granola brand that went from a "happy accident" recipe to 22 years on the shelves of AJ's Fine Foods, Whole Foods, and United Airlines Hawaii flights. From culinary school career changer to food service powerhouse, Laura's journey is a masterclass in trusting your gut, asking for what you want, and never saying no to an opportunity you haven't tried yet.This conversation goes deep on what it really takes to build a certified gluten-free, kosher, chef-driven food brand — navigating FDA compliance, retailers, food service platforms, and now launching an entirely new product category with CounterCool, a lightweight, collapsible aluminum counter rack born out of a real need Laura had as a private chef. Whether you're an entrepreneur, a food lover, or someone figuring out your next chapter, this episode is packed with honest insight, humor, and momentum you can use.Chapter Guide (Timestamps):(0:14 - 1:55) Welcome to EP217, Book Promo & Introducing Laura(1:56 - 5:26) Origin Story: New Jersey, Tech Career, and an Entrepreneur Mindset from Day One(5:27 - 8:48) Finding the Kitchen: From Paris Study Abroad to Culinary School & Celebrity Cuisine(8:49 - 13:22) The Food Philosophy: Slowing Down, Appreciating Your Meal & the Fuel vs. Enjoyment Debate(13:23 - 15:29) Laura's Gourmet Origin: The Happy Accident That Started With a Magazine Recipe(15:30 - 21:27) Getting on the Shelf: Stalking AJ's, Meeting Eddie Basha & 22 Years of Partnership(21:28 - 27:05) Granola 101: What It Is, How It's Made & the Simple Ingredients That Set Laura's Apart(27:06 - 32:30) CounterCool: The Patent-Pending Kitchen Tool Born from a Private Chef Problem(32:31 - 38:38) Savory Toppers, Clusters, Flavors & Where to Buy Laura's Gourmet Products(38:39 - 41:33) Wellness Routines, Saying No, and Leading with Love as an Entrepreneur(41:34 - 46:07) Rapid Fire: Bon Jovi, Appalicious, Granola Shots & South Mountain Trail Runs(46:08 - 46:31) Closing Thoughts: 22 Years in Arizona and the Community That Made It Possible

Fluent Fiction - Japanese: Rediscovering Flavors Under Starlit Skies: A Tanabata Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2026-06-27-07-38-19-ja Story Transcript:Ja: 夏の暑い日、朽ち果てたビルの中にハルトとユイがいた。En: On a hot summer day, Haruto and Yui found themselves inside a decaying building.Ja: 彼らは古びた料理本を見つけ、久しぶりにおいしい食事を作りたがっていた。En: They had come across an old cookbook and were eager to prepare a delicious meal for the first time in a while.Ja: 今日は七夕、星がきれいに輝く日だ。En: It was Tanabata, a day when the stars shine brightly.Ja: 忘れ去られたレシピで、楽しい食事を作ろうと考えた。En: They decided to create a delightful meal using a forgotten recipe.Ja: 「ユイ、この本にはたくさんのレシピがあるよ！」ハルトは目を輝かせた。En: “Yui, this book has tons of recipes!” Haruto exclaimed, his eyes sparkling.Ja: 「でも、ここにある材料はないよね？」ユイはしかめっ面をした。En: “But we don't have the ingredients mentioned here, do we?” Yui replied, frowning.Ja: 荒れた街には植物があちこちに生い茂っていたが、本に書かれている材料の半分は見つからなかった。En: Although plants were thriving all over the run-down city, they couldn't find half of the ingredients listed in the book.Ja: 時間と自然が街を変えてしまったようだ。En: It seemed that time and nature had changed the city.Ja: 「何か他のもので代用できるよ！」ハルトは前向きで、近くの地面に生えている草を見つけた。En: “We can substitute with something else!” Haruto said optimistically, spotting some grass growing nearby.Ja: 「代わりにこれを使うの？」ユイは疑わしそうにその草を見た。En: “Are you planning to use that instead?” Yui looked at the grass doubtfully.Ja: 「まずい味になりそうね。」En: "It might taste awful."Ja: ハルトは自信たっぷりにうなずいた。「大丈夫、新しい味を発見しよう！」En: Haruto nodded confidently. “No worries, let's discover a new flavor!”Ja: ユイは渋い顔をしたが、それでも協力することにした。En: Yui grimaced but decided to cooperate.Ja: 二人は街を歩き回って、奇妙な植物を集めた。En: The two of them wandered around the city collecting unusual plants.Ja: 途中、面白い形の実を見つけた。それは古いレシピの中の一つに非常によく似ていた。En: Along the way, they found a fruit with an interesting shape, which closely resembled an item in one of the old recipes.Ja: 「これだ！見て、ユイ！この形、この色、本に書いてあるものと同じ！」ハルトは歓声をあげた。En: “This is it! Look, Yui! The shape and color are just like in the book!” Haruto shouted with excitement.Ja: 「じゃあ、使ってみよう。」ユイは半信半疑でその植物を鍋に入れた。En: “Alright, let's try it,” Yui said, placing the plant in the pot, albeit with some skepticism.Ja: しかし、驚くべきことが起こった。En: Then, something astonishing happened.Ja: 鍋の中で植物が踊り始めたのだ。En: The plant began to dance in the pot.Ja: 「何これ！この植物、生きてるの？」ユイはびっくりして一歩後ずさりした。En: “What's this? Is this plant alive?” Yui gasped and stepped back in surprise.Ja: ハルトは大笑いした。「そうかもね！でも面白いよ！」En: Haruto burst out laughing. “Maybe it is! But it's fun!”Ja: 鍋の中で植物が泡立ち、予想もしない匂いが漂った。En: Bubbling in the pot, the plant released an unexpected aroma.Ja: それはどこか懐かしい香りだった。En: It was somehow a nostalgic scent.Ja: 「これは想像以上にうまくいったね。」ハルトは笑顔で言った。En: “This turned out better than I imagined,” Haruto said with a smile.Ja: 「確かに、不思議だけど悪くない。」ユイも笑った。En: “Indeed, it's strange but not bad,” Yui agreed, also smiling.Ja: 料理が完成すると、二人はそれを新世界の珍味と名付けた。En: Once the dish was ready, they dubbed it a delicacy of the new world.Ja: 二人は失敗を笑い飛ばし、楽しいひとときを共有した。En: Laughing off their failures, they shared a joyous moment together.Ja: 「あの植物のおかげで良い時間を過ごせたね。」ハルトが言った。En: “Thanks to that plant, we had a good time,” Haruto remarked.Ja: 「そうね、即興も悪くないかも。」ユイは笑顔で答えた。En: “True, improvising isn't so bad,” Yui replied with a grin.Ja: 彼らは星がきれいな夜空を見上げ、七夕の願いをそれぞれ心に秘めた。En: They gazed up at the beautifully starlit sky, each keeping their Tanabata wishes close to their hearts.Ja: ハルトはユイの柔軟性を称え、ユイは新しい驚きを楽しみながら、逆境の中でも笑えることの価値を学んだのだった。En: Haruto appreciated Yui's flexibility, while Yui learned the value of finding laughter amidst adversity, embracing new surprises along the way. Vocabulary Words:decaying: 朽ち果てたcookbook: 料理本frowning: しかめっ面thriving: 生い茂っていたingredients: 材料substitute: 代用optimistically: 前向きでgrimaced: 渋い顔をしたunusual: 奇妙なresemble: 似ていたalbeit: 半信半疑でastonishing: 驚くべきgasped: びっくりnostalgic: 懐かしいdelicacy: 珍味dubbed: 名付けたimprovising: 即興gazed: 見上げstarlit: 星がきれいなflexibility: 柔軟性adversity: 逆境embracing: 楽しみながらforgotten: 忘れ去られたcollecting: 集めたrecipe: レシピwonder: 驚きaroma: 香りlaughter: 笑い飛ばしinsufficient: 足りないjoyous: 楽しい

Mens Room Top 10

Most energy drinks trade your long-term health for a short-term jolt. This episode breaks down a smarter approach to energy, one that builds mitochondria function, supports gut health, stabilizes mood, and helps you sleep better at night, all without the crash -Get 15% off your next order at: https://getmte.com/dave Host Dave Asprey sits down with Jeff Boyd, founder and chairman of MTE (More Than Energy), the caffeine-free energy drink built around adaptogens, nootropics, and prebiotics that delivers what Boyd calls "energy that loves you back." Before launching MTE, Jeff spent 15 years as President and co-owner of Luggage Free, scaling the company to operations in over 100 countries before selling it in 2019. He brings the operational discipline of a veteran entrepreneur and the personal conviction of someone who built the energy product he actually wanted to exist. Dave and Jeff get into the full science and strategy behind MTE's ingredient stack, including paraxanthine, ashwagandha, eleuthero, maca, GABA, theanine, and saffron, and why each one was chosen for its role in stress response, brain optimization, and sleep optimization. They also dig into the formulation challenges of building a clean-label supplement over a stimulant base, the real difference between caffeine and its downstream metabolite paraxanthine, and why this blend functions more like a foundational biohacking protocol than a beverage. You'll Learn: Why conventional energy drinks wreck your cortisol curve and what to do instead How paraxanthine delivers the benefits of caffeine without the jitters or sleep disruption The adaptogen trio (ashwagandha, eleuthero, and maca) and how they work together for stress response and human performance Why saffron is one of the most underrated nootropics for mood and brain optimization How gut health and the microbiome connect directly to your energy, metabolism, and longevity The mitochondria connection between willpower, physical performance, and entrepreneurial output How AI is reshaping small teams and what founders need to do right now to stay competitive Why the cleanest path to anti-aging and longevity starts with how you manage your energy across the day Thank you to our sponsors! - Beyond Wonderland Conference | Oct 13 - 14, 2026. Get your ticket now at wonderlandconference.com. - Gatlan | Book your free consultation at www.gatlan.com/DAVE - BrainTap | Go to http://braintap.com/dave to get $100 off the BrainTap Power Bundle. - Danger Coffee | Grab yours at DangerCoffee.comand use code DAVEPOD at checkout for 15% off. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade brings you the knowledge to take control of your biology, extend your longevity, and optimize every system in your body and mind. Each episode delivers cutting-edge insights inhealth, performance, neuroscience, supplements, nutrition, biohacking, emotional intelligence, and conscious living. New episodes are released every Tuesday, Thursday, Friday, and Sunday (BONUS). Dave asks the questions no one else will and gives you real tools to become stronger, smarter, and more resilient. Keywords: Jeff Boyd, MTE, More Than Energy, caffeine-free energy, paraxanthine, adaptogens, ashwagandha, eleuthero, maca, nootropics, saffron, GABA, theanine, prebiotics, gut health, stress response, cortisol management, sleep optimization, huckleberry acai, clean label formulation, stevia Reb A, energy drink alternative, paraxanthine vs caffeine, afternoon energy, Luggage Free, cycling endurance, long jump training, ADHD entrepreneurship, AI small teams, willpower mitochondria Resources: • Get 15% off your next order at: https://getmte.com/dave • Purchase Dr. Fotuhi's New Book The Invincible Brain: https://a.co/d/0iHCgPpL • Get My 2026 Clean Nicotine Roadmap | Enroll for free at https://daveasprey.com/2026-clean-nicotine-roadmap/ • Dave Asprey's Latest News | Go to https://daveasprey.com/ to join Inside Track today. • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Join My Substack (Live Access To Podcast Recordings): https://substack.daveasprey.com/ • Upgrade Labs: https://upgradelabs.com Timestamps: 00:00 – Trailer 00:42 – What Is MTE? 03:50 – Ingredients Deep Dive 09:49 – Flavors & Formulation 12:31 – Dave's Caffeine Origin 18:35 – Athletic Identity 22:38 – ADHD & Entrepreneurship 26:43 – AI & Future of Work 30:47 – Willpower & Mitochondria 35:34 – MTE Wrap-Up See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We talk about some of the interesting menu items during the World Cup with Chef Michael Feker

20260624 Recipe Swap-Flavors of Puerto Rico! Originally Broadcasted June 24, 2026, on ACB Media 5 Participants joined us at our next recipe swap for a taste of Puerto Rico! Come share a recipe for your favorite Puerto Rican dish or beverage or just come and say hi.

In this week's episode of the Flavors of Northwest Arkansas podcast, we took a different direction – a little out of the norm for us. We talked to Nick Ferguson, an Englishman who lives in Pea Ridge, and owned and operated restaurants and bars in Vietnam. It's going to be story time, but before we hear from Nick? FOOD NEWS!!! AQ Chicken House announced when they'll be opening. Vagabond Coffee opened their first brick and mortar. We'll tell you where it is. The Protein House in Rogers is officially open! A popular chain opened a spot in west Fayetteville. Handel's Ice Cream opened in Fayetteville last week. We'll hear from the first person in line, and she'll tell us what time she got there! Taziki's will be opening in Rogers soon! We'll tell you how you can eat there for free! Dodo Coffee will be opening their new building next month! A smoothie/protein shake chain is opening in Fayetteville soon. Happy anniversary to the Vault Bar in Fayetteville and Ryn in Bentonville! Jaclyn's Kitchen has officially closed. We'll tell you when Do it Yum's last day at the 8th Street Market is. Nick Ferguson shot me a Facebook message last August from Vietnam. Said that he was moving here after owning and running restaurants over there. He met his wife in college in England, and she went to Bentonville High School. You'll hear him talk about working for English pub landlords, to opening a vegan brunch spot in the mountains of Vietnam, and much more, and that's in this edition of the Flavors of Northwest Arkansas podcast.

In this episode, host David Nilsen talks with Ava J Holmes and Fiorella Richter, the founders of Women of Cacao, a global, bilingual network uniting professionals across sectors within cacao and craft chocolate: from genetics and farming to chocolate making and science. The work of Women of Cacao culminates each year in the Women of Cacao Summit, a hybrid virtual and in-person global gathering. At the summit, you can  be part of a movement connecting thousands across the cacao world in a shared, values-driven experience. The founders and organizers see the summit as an invitation to see the industry through a wider lens, and to help shape what's next. This year's summit takes place September 17-20.In our conversation today, Ava and Fiorella speak to the rich history of women in cacao and chocolate, their own journeys to craft chocolate, and what folks can expect at this year's summit.You can learn more about Women of Cacao at their website, or on Instagram.Guests:Fiorella Richter Fiorella is the founder of Women of Cacao and Kaukawa Cacao, a Peru-based company working with native cacao varieties and origin-centered cacao experiences. Her work bridges cacao culture, sensory exploration, producer visibility, and regenerative approaches to cacao value chains. She is also a graduate of the Cacao of Excellence sensory evaluation program. Her approach explores how sensory evaluation and scientific tools can support greater visibility, recognition, and value creation for producers and origin countries.Ava J HolmesAva J. is a serial entrepreneur whose work blends on-the-ground activism, storytelling through creative mediums such as fashion and chocolate, and out-of-the-box social ventureship. Her work has been featured across major media outlets from The NY Times and Vogue to Discovery Channel and TED Talks.Ava co-founded Women of Cacao and Cacao Center, an educational center and research hub in the lower Amazon that explores wild cacao strains, medicinal plants, and regenerative agroforestry. Her team collaborates with local farmers, scientists, and conservationists to produce the region's first organic, ecologically-grown chocolate. 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.

"Nashama" is the nickname of the Jordanian national soccer team. It's a word for a group of people who are chivalrous and brave...but it also relates to being generous and hospitable. Mazra, a restaurant in San Bruno, serves food from the Levant—the area that covers Jordan, Lebanon, Syria and Palestine. Today, how this spot on the Peninsula embodies Nashama through food. 

The Obama Presidential Center is open! We were there all weekend to experience the historic opening on Chicago's South Side. In part 2 we interviewed Michael Strautmanis and Chef Cliff RomeSpecial thanks to the Obama Foundation for lending the studio and for some of the video footage used in this episode!Show notes hereSend 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

The Obama Presidential Center is open! We were there all weekend to experience the historic opening on Chicago's South Side. In part 1 we interviewed:Valerie JarrettJohn RobersonTina Tchen Special thanks to the Obama Foundation for lending the studio and for some of the video footage used in this episode!Show notes hereSend 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

224: Greek Roots, Global Flavors: Ted Pappas on Master Chef 16 Kiki goes behind the scenes of Master Chef with White Apron contestant Ted Pappas.  Enjoy a little storytelling, culture and the excitement of the competition. Today's Lexi:  Συνταγή – Syntagí – Recipe In Today's Episode: Chicagoan Ted Pappas has taken his culture and love of cooking in his personal kitchen to a whole new level.  This architect turned Home Cook has passed all the tests to get his white apron and compete on Season 16 of Fox's Master Chef. Let me share the description of Master Chef 16, officially titled Master Chef: Global Gauntlet. Twenty elite home cooks are featured in a World Cup-Inspired competition.  Contestants represent four global regions based on their heritage- the Americas, Europe, Africa and Asia-Pacific- competing for the iconic trophy and a 250,000 grand prize.  Join me today as Greece and her food are spotlighted with Home Cook Ted Pappas competing in Master Chef Season 16.  GO TED!!!!!! Resources: Ted Pappas on Instagram (@teds_everyday_eats) Ted Pappas Competes in Front of Gordon Ramsey  Master Chef 16 Contestants Ted Pappas Competes on Master Chef 16  Gordon Ramsey on Instagram (@gordongram) Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Manos Koumparakis  

If you find yourself alone, consider whether being closed-minded is holding you back. Be open to exploring different personalities and backgrounds when searching for a partner. You may discover new qualities you appreciate if you give them a chance.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Rogers at the new Chuo Izakaya, talking to some seasoned vets- Owner Darwin Beyer, Head Chef Colin Stewart and Beverage Director Shaun Traxler. But first?!?! FOOD NEWS!! The James Beard Awards were held on Monday night. Onyx was a finalist for Best Bar in the US, and Jason Paul of Heirloom was a finalist for Best Chef of the South. You'll hear & see what happened. Handel's opens in Fayetteville on Thursday, and they're doing something special for it. We'll hear from one of the owners! Chicken chain Huey Magoo's is coming to NWA. We'll tell you where. Homegrown is officially coming to Fayetteville. We'll tell you where it'll be. We'll tell you about a food drive in Bentonville at Sun Painted Farm. Happy first birthday to Archie's Sandwichery. That was QUICK! A Dickson Street mainstay is closing. A Tex-Mex chain closed nationwide over the weekend, and their Rogers location In this week's Flavors Flashback, House 1830's Binh Hoang talksabout placing a premium on front of house hospitality. Chuo Izakaya has been a long time coming for Co-Owner Darwin Beyer. In his pursuit of building a Japanese Tavern experience in Northwest Arkansas, he was able to surround himself with some exceptionally experienced folks, including Head Chef Colin Stewart and Beverage Director Shaun Traxler. We'll hear from all three about how they got to Chuo Izakaya, we'll hear about the menu, including what's new, and we'll also hear about the sickly creative drinks coming from Shaun. Lastly, they're starting something new there, and you'll hear about it here, first. And that's on this week's edition of the Flavors of Northwest Arkansas podcast.

Welcome to Bean to Barstool's Media Relations for Craft Chocolate Makers series! As a full time freelance journalist in food and beverage, David Nilsen has communicated with thousands of breweries, distilleries, restaurants, chocolate makers, and other businesses, and he's seen ones who maximize their relationships with media members and outlets, and ones who are leaving opportunities on the table. Additionally, his wife and business partner, Melinda Guerra, is a freelance PR professional helping brands tell their stories and connect with media. Between the two of them, they'll be sharing what we'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 they have curious.In part 1 today, David talks about why media relations are so important no matter the size of your chocolate business, and why you need to have a strategy for this. In upcoming episodes, we're going to explore how to build a media list, how to identify the stories you want to tell, how to create press releases and what to put in them, how to maintain media relationships, what to do when you get media coverage, and much more. The goal of all this is not to overwhelm you, but to walk you through how you Can do this, and why you should. One note: while a lot of what we'll talk about could apply to social media, and we will be hitting some specific aspects of social media, this series is focused on working with media members and outlets.Media Relations for Craft Chocolate Makers series:Podcast EpisodesWhy You Need a Media PlanHow to Identify Your StoriesHow to Build and Manage a Media ListHow to Write and Send a Press ReleaseHow 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 and Manage a Media ListHow to Write and Send a Press ReleaseHow to Maintain Media Relationships and Communicate New StoriesHow to Get Started, and Common PitfallsCheck 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 episode, Pete Hegseth whittles down America's list of real religions, we lament the shutdown of the storied Riverstone Christian Academy in the strip mall behind the Staples, and we'll get to know Don Ford biblically. Again.---To make a per episode donation at Patreon.com, click here: http://www.patreon.com/ScathingAtheistTo buy our book, click here: https://www.amazon.com/Outbreak-Crisis-Religion-Ruined-Pandemic/dp/B08L2HSVS8/If you see a news story you think we might be interested in, you can send it here: scathingnews@gmail.comTo check out our sister show, The Skepticrat, click here: https://audioboom.com/channel/the-skepticratTo check out our sister show's hot friend, God Awful Movies, click here: https://audioboom.com/channel/god-awful-moviesTo check out our half-sister show, Citation Needed, click here: http://citationpod.com/To check out our sister show's sister show, D and D minus, click here: https://danddminus.libsyn.com/Report instances of harassment or abuse connected to this show to the Creator Accountability Network here: https://creatoraccountabilitynetwork.org/---Guest Links:Get tickets to see Seth and Noah in Cincinnati! https://www.sethandrews.com/cincinnatiLearn moe about SkeptiCal Con here: https://www.skepticalcon.com/---Headlines:Pete Hegseth shrinks military's recognized religions list, erasing atheists and Humanists: https://www.friendlyatheist.com/p/pete-hegseth-shrinks-militarys-recognizedAndhttps://www.sltrib.com/religion/2026/06/06/lds-church-left-off-defense/ and https://atheists.org/news/federal-policy/american-atheists-demands-answers-from-pentagon-following-removal-of-faith-belief-codes/Under guise of fighting anti-Catholic bias, Kash Patel fires FBI analysts who kept us safe: https://www.friendlyatheist.com/p/under-guise-of-fighting-anti-catholicPriest Who Said Aliens Were Demons Removed as Exorcist for Washington: https://www.nytimes.com/2026/06/04/us/catholic-exorcist-demon-ufo.htmlMyPillow site gets hacked, Lindell lies, and he loses GOP endorsement for MN governor:https://www.wonkette.com/p/mypillow-guys-gubernatorial-dreamsColorado's ‘first public Christian school' closes permanently: https://www.denverpost.com/2026/06/03/colorado-public-christian-school-closed/---This Week in Misogyny:TPUSA tradwife-con claims feminism is anti-woman: https://religionnews.com/2026/06/08/at-tpusas-womens-summit-christian-influencers-say-feminism-threatens-motherhood/SBC amends constitution to be more explicitly sexist: https://www.houstonchronicle.com/news/houston-texas/religion/article/sbc-female-pastors-vote-22299028.phpCatholics challenge Illinois employment law on religious grounds: https://www.ncregister.com/cna/illinois-diocese-asks-court-to-block-law-requiring-it-to-hire-nonbelievers

The other day we posted a video on our Instagram of Sky going off on Kylie Kelce because of Kylie's attitude towards her children dealing with fame on her popular podcast. Well what we thought would be a simple Instagram post turned into a celebrity feud because Kylie has responded! It seems that the day has come where Thor rants about his son (but also somehow geared it towards his wife). It seems like somebody is jealous that they aren't the favorite parent... Things get wild in the studio when the topic of Pop Tarts are brought up. We have debates on our favorite flavors as well as break down a list of the most popular flavors in the countrySee omnystudio.com/listener for privacy information.

Red Line trains will be rerouted to elevated tracks for the third straight weekend due to maintenance work in the Loop subway. Executive producer Simone Alicea and host Jacoby Cochran have the details and their favorite events this weekend away from the Loop. Plus, we've got our Ultimate Summer Guide taped live last week at Switchyards in Logan Square with 77 Flavors' Sara Faddah and Dario Durham.   Good News: Sky vs Dream 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 June 9 episode: Visit Bloomington Friends of San Damiano Chicago Public Library Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE 

Connor and Mike determine the reception the school will get before ranking Ice Cream flavors.

Now that Dorit's financial mess has been exposed, Camille Grammer feels vindicated. Camille also slams RHOBH as boring, praises PK, talks season one drama with Kyle and oh, so very much more. Speaking of Dorit, her foreclosure has been postponed, for now…. Lala blows down the house and comes for everyone. Brynn Whitfield says a lot, but, in typical Brynn fashion, it is hard to tell what is true and what is untrue. Last, but not least, Sony Pictures Television buys RHOBH, RHOC, Vanderpump Rules, The Valley and more as 32 Flavors is sold off to the media giant.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: ZENNI OPTICAL -  zenni.com/podcast (Use Code Podcast15 For 15% Off Your First Order Of The Most Affordable, Stylish Glasses and Sunglasses) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices