Podcasts about flavors

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.

Full show - FrYiday | Joking off | News or Nope - We have to issue a correction to yesterday's show | Feel Good Friday | Are these new Oreo flavors appealing? | Slacker wants you to wait to look at the menu | T. Hack wants to drink his wife's bathwater | Stupid stories | Are Erica and Swanson bad neighbors? | Enraged Erica - AI doctors | Pampered pets www.instagram.com/theslackershow www.instagram.com/askslacker www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

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.

Would you try any of these new flavors?

On this week's edition of Top 5 Friday, the guys share their top 5 favorite ice cream flavors, and the listeners could not disagree more with the guy's lists.

Missed this morning's Prospector Show on ROCK 107? Catch up with Prospector's Prime Cuts, your daily recap of the funniest moments from NEPA's morning radio show. On today's episode: • Top 5 Rejected Oreo Flavors — after Oreo and KFC teamed up for an 11 Herbs & Spices flavored cookie, Prospector imagines some of the other flavors that thankfully never made it past the testing phase. • inTEXTicated — another collection of drunken texts that seemed like brilliant ideas at the time and became evidence the next morning. • Go or No Go — what's worth doing around NEPA this weekend? We run through some of the biggest local events and help you decide where you're going and what you're skipping. • Prospector's Rant — after seeing Billy Idol and DEVO at Montage Mountain, Prospector has some things to say about the people who apparently forgot how you're supposed to behave at a concert. From nonstop talking to people who spend the entire show staring at their phones, concert etiquette needs a refresher course. • Prospector's Yambag of the Week • Plus more weird, funny, and completely unnecessary moments from the show. Stay caught up on Northeast PA radio, classic rock, local events, comedy, concert etiquette, and the daily nonsense you might have missed on the Prospector Show.

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.

Dan and Hutson are back in the Kid Cave—and this time, they're putting their taste buds to the test! After the popularity of their sunflower seed and Big League Chew flavor bracket, the guys decided it was time for the real thing: a massive sunflower seed taste test! With more than 25 different flavors and brands, Dan and Hudson sample everything from Peanut Butter & Jelly and Chili Lime to Backyard Barbecue, Dill Pickle, Maple Brown Sugar, Cheddar Jalapeño, S'mores, Cinnamon Rolls and more. Each flavor gets a rating from 1 to 5, and there are plenty of surprises along the way. Some flavors completely miss the mark, while others turn out to be much better than expected. They also discover that one thing matters a lot when it comes to a great sunflower seed: how long the flavor lasts. Which seeds earn the coveted 5-star rating? Which flavors are total disappointments? And which unexpected flavors might be perfect for the dugout—or even the tree stand? Grab a bag of seeds and join Dan and Hutson for one of the tastiest episodes yet of The Kid Cave Podcast!See omnystudio.com/listener for privacy information.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Bentonville at Chick'n Headz, talking with owners Byron & Natasha Kendle, but before we sit down with them?!?! FOOD NEWS!!! Here come the grand openings! Saltine's Bakery & Kitchen announces when they'll open! Flyway Brewing opened their Bentonville location on the Walmart campus. CEO/COO Rob Byford talks about their growth in the northwest part of the state. Aida's is a Saturday night only spot in the 8th Street Market. We'll tell you about it! Punk Truck Stop is diversifying business in Fayetteville's Metro District! Bienvenue's Will Mauk talks about getting their Rogers spot turned around QUICKLY. Whole Hog Café turns 26, and we're all going to party like it's 2000 (literally)! Bucks on Emma celebrates a decade on Saturday – we have the deets! Foghorns on 15th street closed last weekend. It's your last chance to eat from the Blazin Asian food truck. Nosh Nola opens VERY soon, and in today's Flavors Flashback, you'll hear from owner/operator Hayne Begley, who took some time away from the restaurant life for a little stability. You'll never guess what he did for a living! Byron & Natasha Kendle are high school sweethearts from Little Rock. What brought them here is what brings many people here- Walmart. They both come from big families and have a pretty big one themselves. Though they have corporate backgrounds, there was a little restaurant experience and their recall from it's pretty funny. They'd always kicked around the idea of a restaurant, but it wasn't ever real. Until one day, and it's a story where their bluff got called, and they had to figure everything out on the spot. It's a great story. Finally, why the move from Fayetteville to Bentonville? It may not be what you think- you'll hear the reasons on this edition of the Flavors of Northwest Arkansas podcast!

In episode 31 of the Record Shop, Keith discusses comeback albums from Susanna Hoffs, Def Leppard & The Strokes. As well as a rumored Elastica reunion and the final offering from Soundgarden. Set to a hard rocking soundtrack. Dig it!

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 

Once you've established a line of communication with a media member, how do you maintain that relationship and communicate new story ideas to them? That's what we're going to talk about in this new episode in Bean to Barstool's Media Relations for Craft Chocolate Makers series!In part 5 today, food and beverage journalist David Nilsen talks how to maintain communication with members of the media, how to communicate story ideas in an informal but helpful way, how stories come together on the freelance journalism side, and much more.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 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.

intro & graphics by tomi og slop episode

Send us Fan MailHoi An is undeniably touristy. But after a few days wandering its lantern-lit streets, eating our way through some of the most unique food we found in Vietnam, and soaking up its beautiful old-world charm, I came away thinking: this place is touristy for a reason. In this episode, we explore Hoi An's incredible food scene, from bánh bèo and white rose dumplings to cao lầu and endless cups of MOT herbal tea, while also navigating crowded markets, aggressive haggling, a somewhat questionable beach adventure, and some delightfully awkward interviews with local students. Come along to one of Vietnam's most popular destinations—and find out why, despite the crowds, I absolutely think Hoi An is worth the hype. Link to food tour (a local company):The specific tour we didAll the tours by that companyMusic and Sound Credits:Samarai Acoustic by Ebunny, Dream by Atlas Audio and Sea and Beach by Upbeat  provided by Pixabay.Pickleball sound effect and Hoi An.wav by OleTerbijn -- License: Attribution License 4.0-  provided by freesound community. Support the showWant to support the podcast? Go to Laura's Patreon site to see photos from the episode, maps of places she talks about and you can become a patron too!Follow the show on instagram or facebook.Buy any of these products that I fully stand behind- and I'll earn a commission.Buy cute sustainable bags at: https://torrain.org/   Use Promo code: TRAVELALONG to get 15% off.  Buy matcha at: https://mantramatcha.com/  Use Promo code: TRAVELALONG to get 15% off.  Buy sustainably produced coffee:  https://www.afueracoffee.com/  Enter promo code: TRAVELALONG for 15% off.  Music in advertisement by Pavel Bekirov from Pixabay

A familiar scent from a plant, a flavors on your plate or a common phrase are all powerful connections to the ancestors. They left their voices that continue to whisper to us like breadcrumbs for us to follow in stories and everything that we see, taste and do.

WELCOME TO EPISODE 150 of the Flavors of Northwest Arkansas podcast!!! We're spending it at the legendary Bordinos in Fayetteville talking with co-owner Molly Allison and they're celebrating Bordinos 30th anniversary, but before we get into that?!?! FOOD NEWS!! We're hosting a Diners, Drive-Ins and Dives watch party on Friday at 7! Both Mezzaluna and Saiwok will be in this episode! Come watch with us! Chef Mauk announces the grand opening date for Bienvenue on today's podcast! Speaking of Bienvenue, Nosh Nola is about to open in their old spot in Downtown Springdale! Arkansas Trails Brewing Company opened over the weekend in a VERY significant building. Owners Audrey & Adam Jones will explain. It's Tontitown Grape Festival Week! Bloom Cheese Collective officially opened their front room remodel and opened a wheel of cheese the next day! This is the final week for Los Compas Margaritatown's physical location, and they're partying! In this week's Flavors Flashback, we go back to Chef Will Mauk from Bienvenue who tells us where he worked when he came to NWA. Jeff and Molly Allison had the opportunity to buy Bordinos in 2020 when Joe Fennell decided to sell and retire. Molly will tell you that story. Also, 30 years!!! Molly will tell you how they plan to celebrate and it happens soon! Finally, something that they didn't see coming... Covid. They hadn't owned Bordinos for even two months when that started. Molly tells us what they did to survive, and that's in this edition of the Flavors of Northwest Arkansas podcast!

1st hour of the G-Bag Nation: Latest Sports Headlines; 3 Live Mics from Cowboys Practice; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Cookie flavors full 2475 Tue, 04 Aug 2026 23:46:06 +0000 RgSXrFj5EmWHsweSvWGM8MdX87dzyfTm sports GBag Nation sports 1st hour of the G-Bag Nation: Latest Sports Headlines; 3 Live Mics from Cowboys Practice; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Cookie flavors GBAG Nation sets the afternoon sports pace for Dallas-Fort Worth with an energetic, roundtable approach that speaks directly to the heart of North Texas. Featuring Gavin Dawson, Super Bowl winning scout Bryan Broaddus, Eric Chiofalo, Zach Wolchuk and Lucious Alexander, the show combines insider-level knowledge, strong debate, and the confident swagger of the Metroplex, plus plenty of laughs and the kind of friendly ribbing you'd expect from a group of best friends. Your drive home is filled with in-depth coverage of the Cowboys, Rangers, Mavericks and Stars. GBAG Nation also tracks college football across Texas along with the biggest national sports headlines, translating them through a distinctly local lens. The GBAG Nation has some of the best contacts in DFW. They pull back the curtain and give you information that no one else can. This is where informed analysis meets bold opinion, with humor and camaraderie that keep it fun and real. © 2026 Audacy, Inc.

Chilean empanadas, Greek coffee, luxe Italian desserts and Midwestern pork fritter sandwiches: that's a sampling of items offered by new restaurants that opened in the St. Louis area in July. This month's discussion of the St. Louis-area food scene delivers notes on these additions. STLPR's Jessica Rogen and Abby Llorico also weigh in on locally-based chain restaurant closures and relocations (Baileys' concepts, Salt + Smoke, Syberg's on Market and Panera) — and mount a case for St. Louis to be the next city to host the James Beard Awards.

Craft beverage education is one of my passions, and I really believe that the more people learn about their favorite drinks, the more they're able to enjoy them. Allo Gilinsky and Rachel Benkowski definitely agree. I first met this pair at last summer's Crafted For Action conference in Atlanta, where they were co-presenting an education tasting. Since then, they're announced the inaugural Craft Connections Beverage Education Summit taking place in early 2027, an event that will bring together craft beer professionals for conversations and presentations around how we can better provide useful, approachable education for both staff and consumers. I recently sat down with Allo and Rachel to talk all about the philosophy and passion behind the Summit, why beverage education is so important, and how we can provide actionable tools for staff and consumers without overwhelming or talking over them. You can learn more about the Summit, and find their social media links, on the event website. You can listen to the previous episode with Master Cicerone Scott Fielder and Advanced Cicerone Chris Crowe mentioned in our conversation 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.

This week Jamie Evans — author of High Times Cannabis Cocktails — stops by the studio for a conversation about cannabis beverages, sensory experiences, and the…

BACK WITH A FULLY LOADED EPISODE!

Rainbow Cone managing partner Bryan Feltman joins Bob Sirott to talk about Rainbow Cone’s 100th anniversary and how it started off as a little shack. He also shares details about special partnerships to celebrate and how generations of ice cream lovers continue to enjoy Rainbow Cone.

Eric Chiofalo, Lucious Alexander, and Bryan Broaddus discuss the Texas Rangers' recent success and the training camp intensity of the Dallas Cowboys under Brian Schottenheimer. They analyze Tony Romo's encounter with law enforcement and celebrate National Chicken Wing Day by ranking the best flavors. Rangers catcher Austin Wynns joins the program to share his perspective on joining the team and his immediate impact on the field. 03:25 - Parenting And Driving Lessons 06:57 - Cowboys Training Camp Intensity 11:25 - Corey Seager Injury Update 16:00 - Soccer News And GBAG 22:12 - Tony Romo OWI Footage 26:25 - Ranking Chicken Wing Flavors 34:33 - Austin Wynns Interview 42:25 - Cowboys Roster And Notebook

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in Bentonville at Turnbuckle Farm with the dynamic duo of Melissa & Adam Milsap, who have a great story to tell, but before thy do?!?! FOOD NEWS! Gaskins Trattoria officially opens TODAY! We'll hear from owners Lisa Provencio-Jones and Bert Jones. 4 Benton County restaurants will be on Guy Fieri's Diners, Drive-Ins and Dives next month! La Cabanita will soon open in downtown Springdale. We'll hear from one of the owners. KAI will take Wasabi's former spot on Dickson Street in Fayetteville. The new La Familia Taco drive-thru in Farmington is CRUSHING. Siloam Springs is getting Indian Food! Made Market in Rogers made an announcement over the weekend. We'll tell you what it is! A local restaurant group has diversified their portfolio in a big way. We'll tell you about Red Light Retreat and who owns it! A Woodstone Craft Pizza Chef can win a BIG contest with your vote. Happy 5 years to Rendezvous Junction Brewing Company, as they turned 5 this weekend! Speaking of Rendezvous, in this week's Flavors Flashback, we go back to last year's podcast with them and hear about Owner Mike Peerson health problems before they opened. They were worse than you could imagine. Adam and Melissa Milsap grew up in Springfield, Missouri, got married there and started urban farming there in what wasn't a good place. In fact, it was the 2nd worst area in Springfield, and at times could be dangerous. You'll hear the story about how the community and the city gathered and rallied for them to be able to change the area into a farm! And how did they end up in Northwest Arkansas? It's hard to leave a place you love, especially one that's been home for your whole life. They'll tell the story. They'll talk about how they found their land in Bentonville-or Bentonvista as they call it. And on the food side? We'll hear what they're growing, and also? They have a Chef-driven food truck on-site, and it's popular. I think I know why, as I had an all-local egg and chorizo biscuit from there and it was an absolute flavor-bomb. Chef Simon talks about that in the food segment, as well as chef dinners there. In the creek. True story, and you'll hear all about it from them next here on the Flavors of Northwest Arkansas podcast.  

Does writing a press release sound scary and overwhelming? Who do you send it to? What do you include? Which news is important enough to deserve one?Welcome to Bean to Barstool's Media Relations for Craft Chocolate Makers series!In part 4 today, journalist David Nilsen and public relations pro Melinda Guerra  talk all about press releases. What they are, when to send them, to whom to send them, what to include, and, just as importantly, the inverse of all those: when not to send them, what not to include, etc. David's been a full time food and beverage journalist for about a decade nowand Melinda 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 Releases (you're listening to it!)How 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 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.

This Week In Startups is made possible by: Every.io https://every.io MongoDB https://MongoDB.com/ai Agree https://agree.com Today's show: *Most lab-grown meat companies have already gone under. It's expensive to produce, and there's little demand from real-world consumers. But Tokyo's IntegriCulture is still standing after selling their proprietary serum to cosmetics companies. On Episode 3 of TWiST from Tokyo, Jason sits down with Dr. Yuki Hanyu, an Oxford-trained chemist who started a DIY meat movement out of a comic convention and turned it into Japan's first cell-cultured protein company. PLUS why the cultivated meat market stalled out, why producing a "slurry of cells" is more efficient than jumping right to muscle tissue, the regulatory framework in Japan vs. the US, and… is it fair to call this "meat"? Or is it something else entirely? Guest Yuki Hanyu on LinkedIn: https://www.linkedin.com/in/yuki-hanyu-b860bb34/ IntegriCulture: https://integriculture.com/en/ Relevant Links: AG Funder News: "IntegriCulture turns a profit": https://agfundernews.com/cell-ag-picks-shovels-pioneer-integriculture-turns-a-profit-but-cautions-that-as-long-as-cell-ag-remains-so-capital-intensive-it-will-be-difficult-to-take-off Vegconominst: Cultivated duck liver coverage: https://vegconomist.com/cultivated-cell-cultured-biotechnology/cultivated-meat/japans-integriculture-products-cultivated-duck-liver/ Cellament skin care ingredient: https://www.cellament.jp/cellament-en?lang=en Medium: Shojinmeat Project: https://medium.com/shojin-meat Cellular Agriculture Institute of the Commons (CAIC): https://cellagri.org/en/about-us Japan Association for Cellular Agriculture (JACA): https://jaca.jp/en/ Upside Foods: https://upsidefoods.com/ Vow: https://www.eatvow.com/ Impossible Foods: https://impossiblefoods.com/ Fast Company: "Inside the stunning collapse of Believer Meats": https://www.fastcompany.com/91462102/believer-meats-stunning-collapse-600-million-cooling-cultured-meat-industry AG Funder News: "FDA clears Wildtype's cell-cultivated salmon": https://agfundernews.com/fda-clears-wildtypes-cell-cultivated-salmon-for-us-debut Food Navigator: Parima gets green light for cultivated duck: https://www.foodnavigator.com/Article/2026/04/15/parima-gets-regulatory-approval-for-cultivated-foie-gras/ Protein Production: "Japan publishes first draft safety guidelines for cultivated meat…": https://www.proteinproductiontechnology.com/post/japan-publishes-first-draft-safety-guidelines-for-cultivated-meat-as-regulatory-debate-advances Stateline: "Texas bans lab-grown meat": https://stateline.org/2025/06/30/texas-becomes-seventh-state-to-ban-lab-grown-meat/ TODAY: "Japan's Coca-Cola Plus has an unexpected ingredient": https://www.today.com/food/japan-s-coca-cola-plus-has-unexpected-ingredient-t121047 Timestamps: 0:00 Why founders should visit Japan 1:48 Intro of cultivated meat pioneer, Dr. Yuki Hanyu 3:19 Why don't consumers want lab-grown meat? 10:05 Every.io - For all of your incorporation, banking, payroll, benefits, accounting, taxes or other back-office administration needs, visit https://every.io 10:26 DIY meat manuals at comic conventions 15:37 Flavors that don't exist in nature 19:35 The Wagyu Hot Dog 21:38 MongoDB - AI-assisted and agentic coding is helping you build faster than ever. Start building at https://MongoDB.com/ai 24:23 Why chicken nuggets are the hardest problem 28:28 Beachhead markets, waypoints, and surviving early 30:25 Agree.com - Stop chasing invoices and automate your entire contract-to-cash stack. Go to https://agree.com and tell them Jason sent you to get 50% off for life! 35:57 Q&A: Commercializing an open source project 37:56 Q&A: Growing protein in space 40:07 Should this be called "meat"?   Subscribe to the TWiST500 newsletter: https://ticker.thisweekinstartups.com Check out the TWIST500: https://www.twist500.com Subscribe to This Week in Startups on Apple: https://rb.gy/v19fcp   Follow Lon: X: https://x.com/lons   Follow Alex: X: https://x.com/alex LinkedIn: ⁠https://www.linkedin.com/in/alexwilhelm   Follow Jason: X: https://twitter.com/Jason LinkedIn: https://www.linkedin.com/in/jasoncalacanis Check out all our partner offers: https://partners.launch.co/   Great TWIST interviews: Will Guidara, Eoghan McCabe, Steve Huffman, Brian Chesky, Bob Moesta, Aaron Levie, Sophia Amoruso, Reid Hoffman, Frank Slootman, Billy McFarland   Check out Jason's suite of newsletters: https://substack.com/@calacanis   Follow TWiST: Twitter: https://twitter.com/TWiStartups YouTube: https://www.youtube.com/thisweekin Instagram: https://www.instagram.com/thisweekinstartups TikTok: https://www.tiktok.com/@thisweekinstartups Substack: https://twistartups.substack.com

This month, we do a DIY version of "Flavors of Florida" at Disney Springs. Jacki fills us in on her new exciting project while Sean also discusses going to SeaWorld with family friends as well as roping dropping the park as a single rider. We then run through what we know so far about Halloween Horror Nights 35 at Universal Studios Orlando.  Join the conversation on social media @monoreelradio on all major platforms or send us an email at monoreelradio@gmail.com. For links to anything you heard on the show, visit our website and if you want to experience the Disney magic for yourself, click here to start planning your next vacation.  

The Am I Wrong? committee is here again sharing thoughts on America's love of vanilla ice cream and what is considered bad behavior at the beach.

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.

Executive Director of Pure Ludington, Brandy Miller joins Lisa Dent to talk about “the sunset side of Lake Michigan,” Ludington. She highlights the initial coastline drive along Michigan, the House of Flavors ice cream shop, as well as the more than 28 miles of sugar sand beaches where visitors can relax and have a good […]

Your nonprofit is doing well, but you're worried you'll lose good employees if you don't offer retirement benefits. You've heard of a 401(k), but is that the right move? I'm joined by Christopher Tipper of Hunter Benefits Consulting Group to break down retirement benefit options for small nonprofits. Christopher helps us wade through the alphabet soup of 403(b)s, 401(k)s, and simple IRAs. Real Listener Question: "I'm an Executive Director of a small org, and I've been advocating to my board that it's time to offer more benefits, including a 401(k). I realize it's a selfish ask since I'd benefit too, but I think it would help us recruit and retain good people. I started researching and I'm already in over my head. How do I even begin?" Christopher and I walk through the retirement plan options that actually make sense for small nonprofits, why the 401(k) isn't always the best fit, and what the ED needs to know before pitching this to their board. What You'll Learn: What retirement plan options nonprofits can consider and which ones actually make sense Why a simple IRA might be the easiest and cheapest option for small orgs What a 403(b) is and why only 501(c)(3) organizations can offer one Why the "highly compensated employee" definition is not what you think it is What compliance really costs and what to budget per eligible employee Why AI is genuinely dangerous for retirement plan advice Bottom line: If you're the ED asking whether it's a conflict of interest to advocate for retirement benefits, stop worrying. The board decides. Your job is to make the case, not to feel guilty about being included. Resources from this Episode Learn about Christopher Tipper's firm at https://hunterbenefits.com/ Watch Christopher's videos: https://www.youtube.com/@Hunter_Benefits Previous Episode: https://birkenlaw.com/charity-therapy-podcast/ct168-flat-org-structre-pablo-otaola Episode Transcript: https://birkenlaw.com/wp-content/uploads/2026/07/CT169_Transcript.pdf Connect with Us Jess Birken: https://www.linkedin.com/in/jessbirken/ Christopher Tipper: https://www.linkedin.com/in/christophertipper/ Listen & Engage Listen on Apple Podcasts | Spotify | YouTube | Amazon Music Rate & Review on Apple Podcasts: Click "Ratings and Reviews" then "Write a Review" Send us your nonprofit questions: https://birkenlaw.com/podcast/#podcast-story   Stay Connected Sign up for the Birken Law Email list: https://birkenlaw.com/signup/   Follow us on Facebook, Instagram, Twitter

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.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at the Vagabond Coffee Bar in Bella Vista talking with co-owner/operator J.W. Gerike and his awesome story, but before we talk to him?!? FOOD NEWS!! We're heading into the final weekend of Fayetteville Restaurant Week Art of Wine is this Friday and bigger than ever! The Muse is a new cocktail bar in downtown Fayetteville. If you're a good salsa-maker, do I have a competition for you at Brewski's! Longtime Herman's Ribhouse stalwart has opened Possum Creek Bistro food truck There's a new restaurant at Prairie Creek Marina. We'll tell you about Yaya's Waterside! Bella Vista has a new bottle shop! We'll hear from the owner of the Little Bear Café. Dum & Grill is up and rolling in Bentonville. There will be 2 new restaurants in the new Visionaries building in Rogers. Bites & Bowls is downsizing in Springdale. Los Compas Margaritatown is going back to their roots... soon. Kung Fu Tea's location in Rogers is for sale. A pizza place on Dickson Street has shut down. Happy anniversary to La Favorita in Siloam, The Blind Bear in downtown Springdale, and Pizzeria Ruby in Johnson! Speaking of Pizzeria Ruby, in this week's Flavors Flashback, we go back to our podcast with them last October where they talked about getting the doors open 5 years ago. Sidenote for you, there's some salty language in this Flashback, so earmuffs for the kids!!!. Speaking of Covid, that changed the career trajectory for JW Gerike. By trade, he was a physical therapist in Ft. Worth, but Covid hit, and his hours weren't conducive to family life. Hear him talk about why he picked coffee. What were his first steps? Have you seen his 1979 Peugeot Coffee Van? Funny story about how he acquired that. At least he can laugh about it now. Speaking of, once getting established, he got some pretty cool gigs in Texas, including supplying coffee on a movie set. You won't believe which one. And then, the move to Bella Vista. How did they find it, and why did they make the move? And finally, after a very popular trailer at Tanyard Creek, they open a storefront. Some great stories coming your way in this edition of the Flavors of Northwest Arkansas podcast!

The Alan Cox Show

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Luke Owen Smith in New Zealand has launched A Bar Apart, an organization with a corresponding emblem that certifies the quality and practices of New Zealand based craft chocolate makers. In today's episode, Luke shares what A Bar Apart is, what it means, and what he hopes it will accomplish.We've had Luke on the show before to talk about the craft chocolate and craft beer scenes in New Zealand, and he guest-hosted to interview Phoebe at Living Koko. We also recently had as a guest one of the chocolate makers who has signed on with A Bar Apart, David Herrick of Foundry Chocolate. You can learn more about A Bar Apart on their website, where you can also find links to their social media accounts. 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 hour 2, Sue hosts, "Sue's News" where she discusses the latest trending entertainment news, this day in history, the random fact of the day and more. The crew later takes a sunscreen quiz.

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 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.

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.

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.