Podcasts about flavors

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!

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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 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.

In this episode of Break Room Talk, we kick things off with weekly updates, dealing with the summer heat and finding ways to enjoy it. Reactions to the Gucci Mane/Pooh Shiesty situation and debate why people online co-sign it, tying it into how streaming and constant cameras create a “telling on yourself” era and whether they could date or be a full-time content creator and you'll find out the rest when you press play!00:00 Break Room Roll Call02:15 Weekend Check In02:22 Summer Heat Talk04:02 Racino Horse Betting07:31 Big Animals Fears09:04 Heat Sparks History Talk11:59 Jail Time Reality Check19:38 Pooh Shiesty Gucci Drama28:41 Pooh Shiesty Potential28:57 Robbing Birdman Fallout29:18 Was Gotti Aware30:40 Breaking Down The Video32:00 Feds Leaks And Narrative32:40 Self Snitching Era33:51 Dating A Streamer35:53 Streamer Relationship Drama42:50 Clips Run The Culture44:01 Streaming Money Cheat Code45:57 YouTube Premium Rant48:20 Ice Cream Tier List49:44 Truck Favorites And Calories55:39 Chipotle Kids Meal Debate55:57 McChicken Comeback Era57:00 McChicken Meal Breakdown57:10 Biggie Bag vs Frosty Swap58:06 Bacon Milkshake Madness01:01:01 Lactase and Aging Stomachs01:02:04 Bow Wow Tiny Desk Takes01:05:14 Why Bow Wow Gets Clowned01:10:25 Child Star Box Problem01:18:34 Transitions Miley Bieber Chris01:23:46 Concert Hopes and Wrap Up

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!

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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

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

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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.

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.

"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. 

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