Podcasts about flavors

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

Join us as we are back in France and stepping up from Beaujolais-Villages level wines into one of the Crus as we crack open the 2023 Laurent Delaunay Morgon Gamay. Colin's on a mission to rediscover his love for Gamay, and we're all in.This week, we explore the surprising differences between the aromas and flavors in the glass, dive into the joys of chilled red wine season, and revisit the basics with a learning segment on acidity and tannin. If you've ever wondered why your mouth waters or dries out mid-sip, you'll want to tune in.We're also debuting a blind ranking game, pitting past wines against each other to find out which ones still hold up.Is this a wine worth sharing, or should it stay on the shelf? Grab a glass of your favorite Gamay and find out with us!Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠Stop Wasting Your Wine on YouTube⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠The Stop Wasting Your Wine Website⁠⁠https://stopwastingyourwine.com/⁠⁠Chapters00:00 - Intro 05:18 - What Are We Drinking and Why Did Colin Pick It?09:18 - Wine Discussion: Smells and Flavors 16:21 - Is This a Good Intro Wine? 18:08 - Serving Temperature Chat 19:15 - Learning Segment: Acidity and Tannin 21:50 - How to Spot Acidity in a Wine 23:07 - Tannin Explained 24:53 - What High Acidity and High Tannin Feel Like 26:33 - How Structure Affects Balance 28:06 - Can Color Predict Tannin? 29:03 - How the Wine Evolved in the Glass 30:54 - Review 31:03 - Joel's Review 31:51 - Aaron's Review 32:50 - Colin's Review 36:14 - Game: Blind Rank42:17 - Outro

  MASA Chips These aren't your average chips. MASA Chips are made with organic corn and 100% beef tallow—no seed oils, ever. Real ingredients, real flavor, and family-friendly.

Two dinner ideas packed with protein, an easy pasta with a fresh twist for summer and a refreshing update to a classic ranch water cocktail are all ahead as the Dallas Morning News food team wraps up its easy summer recipe series. As a note, Eat Drink D-FW is taking a short break for the month of July and will return in August. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Two dinner ideas packed with protein, an easy pasta with a fresh twist for summer and a refreshing update to a classic ranch water cocktail are all ahead as the Dallas Morning News food team wraps up its easy summer recipe series. As a note, Eat Drink D-FW is taking a short break for the month of July and will return in August. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Del Real Foods Senior Brand Manager Sergio Trujillo sits down with The National Provisioner to discuss the brand's recent distribution expansion with Target. This expansion comes on the heels of Del Real Foods' first-ever brand campaign, Abuela Intelligence.

Dani Meyering with Orlando Date Night Guide stops by with date night ideas, including 'Shucked' at the Dr. Phillips Center, a Prehistoric Sip & Stroll at Oviedo Mall, and Flavors of Florida, which returns to Disney Springs this week. Get more date night ideas here: https://www.orlandodatenightguide.com/things-to-do-22853/

Even geen Michiel, maar geen zorgen — Ralf en Jorn fixen je dosis Disney-nieuws gewoon zelf! Van een smakelijk foodfestival met de vibes van Florida in Disney Springs, een mini-review van de nieuwe Pixar-hit Elio, tot een toffe docu over die beroemde Universal-haai op National Geographic. En alsof dat nog niet genoeg is: audities bij Tokyo Disney Resort, een gloednieuwe Disney musical op West End én misschien komt er een vijfde park bij Walt Disney World. Main Street USA volgens eerste concepten Eddie Sotto (dank Arvid): https://www.youtube.com/watch?v=jDctEgTRwm8

We're celebrating our 10th anniversary all year by digging in the vaults to re-present classic episodes with fresh commentary. Today, we're revisiting our 2021 conversation with Ani DiFranco. ABOUT ANI DIFRANCOSinger, songwriter, musician, producer, poet, author, spoken-word artist, activist and entrepreneur Ani DiFranco has released more than 20 independent studio albums on her own label, Righteous Babe Records. Though often classified as “alternative folk,” DiFranco's musical influences span a range of genres. After relentless touring, she reached a wide commercial audience in the late 1990s and early 2000s with albums such as Little Plastic Castle, Up Up Up Up Up Up, Revelling/Reckoning, Evolve, Educated Guess, and the gold-certified live album Living in Clip. The Grammy winner and nine-time nominee achieved her sole Top 40 hit as a songwriter when Alana Davis covered the DiFranco classic “32 Flavors” in 1997. The prolific and critically-acclaimed performer developed her own uniquely percussive guitar style and has collaborated with a range of artists, including Bon Iver's Justin Vernon, Bruce Cockburn, Pete Seeger, Utah Phillips, Maceo Parker, and Prince. In addition to releasing her own music, her label has issued recordings by Sara Lee, Andrew Bird, Nona Hendryx, and others. Ani was one of the first musicians to receive the Woman of Courage Award from the National Organization for Women, and was honored with both the Woody Guthrie Award and the Southern Center For Human Rights' Human Rights Award. Her memoir, No Walls and the Recurring Dream, was released in 2019 by Viking Books. At the time we spoke with her, the New Orleans-based DiFranco's 2021 album, Revolutionary Love, was just about to be released. 

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at Bocca in Fayetteville talking with co-owner Mike Rohrbach and Executive Chef & GM John Harpool, but before we hear from them?!?! FOOD NEWS!! Bonchon has their grand opening tonight in Rogers! The Oak Steakhouse is opening in Rogers at the New Hotel Avail. Queen Donut's opens this week in Fayetteville. Black Apple Hard Cider is having a BIG birthday this weekend! We talk to one of the owners of the soon-to-be new restaurant/brewery in Lowell, the Fermentary! The Botanical family is growing! King Burrito is headed back to Fayetteville Waystone Pizza has closed in Fayetteville. Mike Rohrbach was working away as co-owner of Flying Burrito and had no plans to open an authentic Italian restaurant. Enter his food salesman Keith Burmylo, who had different plans for himself and Rohrbach... You'll hear how that materialized... it wasn't quick... And how about Executive Chef John Harpool? He got into food almost accidentally when he was back home one summer break from the U of A. You'll hear what prompted him. Incidentally, it made him a VERY popular roommate back in college... You'll hear about his first food job and what propelled him into being the top dog in the kitchen AND front of house at Bocca. We talk to co-owner Mike Rohrbach and Executive Chef/General Manager John Harpool NEXT here on the Flavors of Northwest Arkansas!

It's officially halfway to the holidays, and the summer season is heating up across the Walt Disney World Resort. From new characters and construction updates to seasonal food events and even some big infrastructure news, a lot is happening this week. Let's dig in. Create your own Christmas Tree Returns to Walt Disney World Coolest Summer Ever Brings New Surprises The Cool Kids Summer campaign is in full swing, and Frontierland is abuzz with activity. We spotted new characters joining the Disney Adventure Friends Cavalcade, including rare appearances that surprised even longtime parkgoers. Over in Toy Story Land, guests will be glad to see new shade structures finally added near Andy's Lunch Box — a much-needed relief in the Florida heat. Meanwhile, Magic Kingdom Updates Tomorrowland Astro Orbiter is nearing completion.   Flavors of Florida Kicks Off with a Culinary Preview Flavors of Florida is back at Disney Springs, and the 2025 edition kicked off with a flavorful media preview. We had a chance to check out offerings from The Edison, Terralina, and House of Blues — including new dishes and seasonal cocktails inspired by Florida's fresh ingredients. If you're planning to visit, keep an eye out for the new Shrimp & Grits, Pizza alla Vodka, and a colorful gator-themed beverage that's already creating buzz. Big Thunder Rumblings and D23 Archives Celebration Over at Magic Kingdom, train cars were spotted on the Big Thunder Mountain tracks, fueling speculation about ride testing or possibly preparation for refurbishment. While Disney hasn't confirmed anything officially, it's a sign that more activity is happening behind the scenes. At Disney Studios, we got a sneak peek into Disney's past as the Walt Disney Archives celebrated its 55th anniversary. The Archives team released a fantastical short film honoring the legacy of Walt's vision and the importance of preserving Disney history. We even spotted a familiar face — Gongos Mickey, from the Muppet*Vision 3D pre-show — as part of the anniversary display. Major Road Projects Could Shape Disney's Future Perhaps the biggest long-term news this week didn't come from inside the parks but just outside them. The Central Florida Tourism Oversight District has officially opened bidding for two major infrastructure projects: the Western Way road expansion and a full redesign of the Buena Vista Drive interchange. These fully funded initiatives are designed to ease traffic flow into the resort's western entrance — but they could also mean something much bigger. Could this signal a future park expansion or new resort area? Disney owns 160 acres nearby with improved access underway.  Speculation is growing about long-term plans, especially as road work begins. Sam analyzed access ramps and project maps, even comparing them to satellite images.  The results are intriguing and raise many questions. While Disney has made no announcements, these upgrades could open the door to major development. Video Episode https://www.youtube.com/watch?v=9m_wRuGK8g0

Hello everyone and welcome to the WDW Mainstreet podcast. Pull up your stool with John and Doug as they discuss all of the latest news from around Walt Disney World and their worlds. The guys kick the show off with a possible fifth gate. Also in the news Haunted Mansion exterior is complete, extended park hours for the summer, new parade times plus so much more news. The guys cover the entire Flavors of Florida coming up at Disney Springs, what where their thoughts? Was there way to much Key Lime? So, grab yourself a cold one, sit back, relax and enjoy the show.   

Pod Crashing episode 376 with Caroline D'Amore from the podcast Once Upon A Con Television personality and founder of LA-based organic Italian food and accessories company, Pizza Girl, Caroline D'Amore ("The Hills: New Beginnings," "Keeping Up with the Kardashians," "Gordon Ramsay's Food Stars") is taking back control with her powerful new true crime series with iHeartPodcasts, the No. 1 podcast publisher globally according to Podtrac, "Once Upon a Con" premiers February 12, 2025, on the iHeartRadio app and everywhere podcasts are heard. The series chronicles D'Amore's transformation from victim to relentless crusader as she exposes David Bloom, the notorious and prolific fraudster. Produced by Alex Baskin's 32 Flavors-the creative force behind "The Real Housewives of Beverly Hills," "The Real Housewives of Orange County," "Vanderpump Rules," and "The Valley," among many others -and AYR Media ("Queen of the Con"; "Bitter Blood" and "Spy High," among many others), "Once Upon a Con" delivers gripping access to D'Amore's dramatic pursuit of justice, featuring never-before-seen footage of her high-stakes confrontation with Bloom that ultimately led to his arrest on multiple felony charges. In 2020, Bloom infiltrated the star-studded world of Hollywood's iconic Villa Carlotta, a prestigious haven for A-list creatives. Masquerading as a philanthropic billionaire with fabricated ties to top executives, Bloom orchestrated an elaborate scheme to defraud D'Amore and her business partners out of tens of thousands of dollars-and other victims out of significantly more. But Bloom didn't anticipate D'Amore's determination to fight back. Refusing to remain a victim, D'Amore launched her own investigation, uncovering decades of deceit that stretched back to Bloom's days as Manhattan's infamous "Wall Street Whiz Kid." The podcast reveals D'Amore's fearless pursuit of the truth, taking listeners step-by-step through the relentless investigation and dogged efforts that ultimately bring Bloom to justice. "'Once Upon a Con' isn't just about what happened to me-it's about exposing the manipulators who prey on trust and showing that even when you feel powerless, you can take the fight to those who think they're untouchable," says D'Amore. "Once Upon a Con" features exclusive interviews with Bloom's victims, including survivors from his earlier multi-million-dollar busts in Manhattan in the 1980s and 1990s, uncovering his long trail of fraud across Hollywood and Manhattan, and delivering shocking revelations about his tactics. With unprecedented access to the investigation, "Once Upon a Con" gives listeners a front-row seat to the dramatic takedown of one of Hollywood's most cunning predators, who now sits in a Los Angeles County prison waiting for trial. Episodes available here:Https://www.iheart.com/podcast/1119-once-upon-a-con-260747492/   Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Join Michaela in this live workshop recording as she discusses how to find men who want to be in relationship with you, why some men never text back, how to be friends with your ex, and shares a powerful journalling method to unlock the richness of your inner life. 00:00 - Widen the net 00:26 - Why does this adventurous guy never text me? 04:44 - How can I be friends with my ex? 07:24 - Unlocking your rich inner life 10:01 - A powerful journalling method 13:12- Expanding your range of expressions Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

Mike Schopp and The Bulldog talk their favorite Ice Cream Flavors

Hour One- Which teams of the Big 4 sports are still without championships and Under the radar ice cream flavors full 2651 Mon, 23 Jun 2025 20:48:06 +0000 MEK1L8ZQhmBEjbTs8Aogtb1SqTXrH9Qt sports Schopp and Bulldog sports Hour One- Which teams of the Big 4 sports are still without championships and Under the radar ice cream flavors Sports talk should be entertaining and informative, which is why Schopp and the Bulldog control the WGR 550 airwaves every weekday from 3-7 p.m. Chris "The Bulldog" Parker bleeds Buffalo and is as passionate about the Sabres and Bills as any listener to our radio station. Mike Schopp keeps the callers in line while dishing out his unique perspective and opinions, and creating on-air fantasy drafts of anything from favorite candy and meats, to actors, presidents and bands. Bills reporter Sal Capaccio appears daily on the show covering every move the team makes like nobody else!The top-notch weekly guests include:Mondays (DURING FOOTBALL SEASON) at 4 p.m. - Buffalo Bill, Eric WoodSabres general manager Kevyn Adams (DURING HOCKEY SEASON) - 5:30 p.m.Thursdays at 5:30 p.m. - Sports betting media specialist Evan Abrams from The Action NetworkTogether for 10 years, Schopp and the Bulldog are the No. 1 most listened to talk show in all of Western New York.On Demand Audio is presented by Northwest Bank. For What's Next. © 2025 Audacy, Inc. Sports False

What's up, good people!? Today we are sticking to our Instagram theme of talking about streets. But also, we stopped by Migos, finally, and tried the halal tacos. MY...GOODNESS!! Come learn with us!Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

What determines the quality of love? It's the object. The true question is not ‘do you love', but ‘what do you love'? 9 Flavors pt 3.

Food News - New Dr. Pepper Milkshake, MTN Dew Summer Flavors & Cheesesteak MilkshakeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was so much fun having Chris Morocco in the studio for a wide-ranging conversation about cooking, media, and his nearly two decades working at Condé Nast. Chris is the food director of Bon Appétit and Epicurious, overseeing the test kitchen team and the recipes they develop. In this episode, we go back to Chris's early career working at Vogue before landing an assistant job in the BA Test Kitchen. We go over how he currently leads the team and how they think about seasonality, taste, and getting people to cook more in this rapidly changing world. We're big fans of Chris's work, and it was exciting speaking with him.We're hosting a really cool live podcast event in Brooklyn on July 23, featuring Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic, visit the Bell House website.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From heritage breed pork to bourbon-infused flavors, artisanal bacon makers are transforming America's most beloved food. Let's talk about the latest trends that prove you can't go wrong with bacon!Insight provided by https://bartsbacon.com/ Bart's Bacon City: Mesa Address: Mesa, AZ 85205 Website: https://bartsbacon.com/

On this episode, we have some news about when Test Track is reopening, Flavors of Florida festival at Disney Springs kicks off next week, and changes to Disney Cruise Line deposits. Plus, we rank our top EIGHT favorite pools at Disney World, using criteria like size, theming, unique features, and access to food and drinks.Join Club 32Help us to fund & grow the show by becoming part of Club 32! You'll get more additional content, CTM Apparel discounts, 1901 Candle Company discounts, private Facebook Group, private podcast & more! - head to ctmvip.com1901 Candle CompanyWe're excited to launch our brand new Disney Scented Candles & You Can Learn More at 1901candleco.com.CTM ApparelGet the best Disney, Universal and/or Pop Culture apparel that is hand made in our shop - shop at ctmshirts.comSubscribe To The Show & Leave Us A ReviewApple Podcasts - Click HereStitcher - Click HereSpotify - Click HereFollow Us on Social MediaCTM Facebook Group: @capthemagicTwitter: @capthemagicInstagram: @capthemagicVisit Us OnlineSubscribe to our YouTube Channel!Capture the Magic Podcast – find the latest episodes!Capture The Magic Apparel – you can find a great Disney-inspired t-shirt collection!Join Club 32! Our private group with access to exclusive livestreams, podcasts, and MORE! Visit ctmvip.comOur SponsorsZip Travel - visit vacationwithzip.com to see how they can help you have the vacation of a lifetime!

Kankelfritz & Friends chat about how their may be actual benefits to those couples that argue compared to those that don't. Also, Wendy's has new frosty flavors for the summer!

Is it worth buying? You're trusted consumer advisors at The Kidd Kraddick Morning Show have the answer. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this edition of the Flavors of Northwest Arkansas podcast, we talk with Chef Miles James- he of Ella's at Inn at Carnal Hall, Inn at the Mill, James at the Mill, 28 Springs, and currently? MJ's Pizzeria. We'll hear from him shortly, but first?!?! FOOD NEWS! Not the night that we wanted here locally at the James Beard Awards. Chef Matthew Cooper's new restaurant Ryn will officially open tomorrow! Archie's Sandwichery opens soon. We'll hear from the owner! Bloom Cheese Collective has started their soft opening week. We'll hear when they open for good! Sicaru Coffee Roasters opened last week. We now have a Peruvian restaurant in Rogers. Queen Donuts should open soon in Fayetteville. Taqueria Guanajuato just opened in a new location. A new tea shop is opening soon in Fayetteville. Miles James grew up in Northwest Arkansas and went to the U of A. He got his first job in a legendary Fayetteville restaurant when he was 14, and from there, he was hooked. After college, he decided on culinary school and then learned from some of the top chefs in the northeast and around the world. Chef James has some great stories about that. Why did he come back to NWA? Opportunity, both professionally and personally. At the tender age of 26, he came home to open James at the Mill and Inn at the Mill in Johnson. His trajectory and life changed immensely because of 3 guests just having lunch one day. That's when things truly took off. What a great story that is, and you'll hear it from him. And finally, his current baby, MJ's Pizzeria. He'll tell the story about how it started, and how they survived Covid. Also, I couldn't believe it when he said it, but next month will be a decade for MJ's- 10 years! And something's on the horizon for the place. Chef James will tell us that and much more, and that's next here on the Flavors of Northwest Arkansas!    

Time Stamps-3:00 - Foreign policy Round-up54:27 - All the Flavors of Gladio1:07:18 - Influencer Iran War Updates (Kirk, Tucker)1:25:05 - Dutroux Reading Pt 2(of Pt 2)Welcome to The Morning Dump, where we dive headfirst into the deep end of the pool of current events, conspiracy, and everything in between. Join us for a no-holds-barred look at the week's hottest topics, where we flush away the fluff and get straight to the substance.Please consider supporting my work- Patreon- https://www.patreon.com/nowayjose2020 Only costs $2/month and will get you access to episodes earlier than the publicNo Way, Jose! Rumble Channel- https://rumble.com/c/c-3379274  No Way, Jose! YouTube Channel- https://youtube.com/channel/UCzyrpy3eo37eiRTq0cXff0g My Podcast Host- https://redcircle.com/shows/no-way-jose Apple podcasts- https://podcasts.apple.com/us/podcast/no-way-jose/id1546040443 Spotify- https://open.spotify.com/show/0xUIH4pZ0tM1UxARxPe6Th Stitcher- https://www.stitcher.com/show/no-way-jose-2 Amazon Music- https://music.amazon.com/podcasts/41237e28-c365-491c-9a31-2c6ef874d89d/No-Way-Jose Google Podcasts- https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5yZWRjaXJjbGUuY29tL2ZkM2JkYTE3LTg2OTEtNDc5Ny05Mzc2LTc1M2ExZTE4NGQ5Yw%3D%3DRadioPublic- https://radiopublic.com/no-way-jose-6p1BAO Vurbl- https://vurbl.com/station/4qHi6pyWP9B/ Feel free to contact me at thelibertymovementglobal@gmail.com#WWIIIForeplay #WW3Foreplay #ForeplayToWWIII #AllTheFlavorsOfGladio #GladioFlavors #GladioUnmasked #DutrouxExposed #DutrouxTruth #DutrouxCase #TuckerSchism #SchismTucker #TuckerDivided #NeoconMAGA #MAGAattack #NeoconThreat #WWIIIprelude #GladioSecrets #DutrouxUncovered #TuckerConflict #MAGAneoconclash

Third Eye Brewing Company, with locations in Sharonville and Hamilton on the north side of Cincinnati, have won numerous awards at the Great American Beer Festival, World Beer Cup, and many other beer competitions. Led by brewmaster Kelly Montgomery, they've medaled in styles as diverse as Scotch Ale, Pumpkin Beer, and Milk Stout, but they've had particular success with chocolate beers. Their Double Astral Chocolate Imperial Milk Stout won gold as the best chocolate beer in the country at GABF in 2023.In May 2025, I led an event with Kelly at Third Eye's Hamilton location called Chocolate, Beer, & Chocolate Beer. We led attendees through a tasting of Double Astral and Dark Aura (a chocolate peanut butter Imperial Stout), and a pairing of two of Third Eye's non-chocolate beers (details below) with two craft chocolates, before a tour of the brewery and the barrel cellar.In this episode, Kelly and I talk about brewing with cacao, working with Maverick Chocolate and Violet Sky Chocolate, collaborating with River North Brewery in Denver, writing beer recipes with cacao or barrel-aging in mind, and pairing with craft chocolate. Listen in as one of the best brewers of adjunct stouts in the country shares his expertise!You can learn more about Third Eye Brewing on their website, or follow them on Instagram.Beers discussed in this episode include:Double Astral—10.8% Imperial Stout brewed with Madagascar Bourbon vanilla, Violet Sky Haitian cacao nibs, an lactose.Dark Aura—10.4% Imperial Stout brewed with Maverick Haitian cacao nibs and peanut butter.Celestial Death—10.2% Black Barleywine brewed with TCHO Ghana cacao nibs, in collaboration with River North Brewery.Pairings from the Chocolate, Beer, & Chocolate Beer event:First Pairing:Beer: Funky Fresh v.9—4% fruited sour with passionfruit, prickly pear, and pineapple.Chocolate: Theo & Philo 65% Philippine Dark Chocolate with Green Mango and Salt.Second Pairing:Beer: Jelly Brain v.1—7.2% Milkshake IPA with pineapple and toasted coconut.Chocolate: Definite 75% Dominican Republic Finca Elvesia Dark Chocolate with Dominican Rum. 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.

Welcome back, friends! That was our first break in 4 years!! Much needed, but we are excited to get back to you with more Chicago history! Have you heard of furniture row?? If not, we gotchu! Come learn with us!Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

Liberty is the Spirit-given desire & ability to do what we should do before God: 9 Flavors part 2.

In this soul-stirring episode of Mirror Talk: Soulful Conversations, we are joined by Massimo Rigotti, addiction recovery advocate, author of Flavors of Confidence, and the creator of the life-changing S.O.B.E.R. Method™. From battling bipolar disorder and addiction to becoming a powerful voice of healing and transformation, Massimo shares his deeply personal journey to sobriety, confidence, and holistic restoration.We dive into the heart of his innovative method, exploring:Stoic principles and how they offer mental resilienceObservation and behaviour awareness in healingBehaviour modification as a tool for lasting changeExecution of positive habits to fuel transformationRestoration of the mind, body, and spirit for complete recoveryMassimo also opens up about the pivotal role of community, overcoming digital addiction, and the often-overlooked importance of confidence in recovery. His story is a testament to the strength of the human spirit and the healing power of self-reflection.Timestamps:00:00 — Welcome & Massimo's Powerful Introduction10:20 — From Rock Bottom to Breakthrough23:42 — The S.O.B.E.R. Method™ Explained33:09 — Facing Relapses & Staying Resilient42:00 — The Role of Confidence in Recovery53:00 — Building Support Systems & Breaking Stigmas1:01:00 — Final Words of Hope

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at San Miguel Mexican Grill and Bar in Fayetteville talking with Jesus Rodriguez... but FIRST?!?! FOOD NEWS! Wu Zhao finally opens in Bentonville. We'll hear from owners Barry Furuseth and Vincent Lim. The 9th Downtown Springdale Street Dinner took place Saturday night. Fossil Cove Brewing became a teenager! It looks like a local Indian food chain has closed. If you have a tip or have heard any food or beverage news, feel free to shoot me a note. Just look for Flavors of Northwest Arkansas on Instagram, Facebook or TikTok. You can also shoot me an email at FlavorsOfNWA@Gmail.com. Jose Rodriguez emigrated from a small town outside of San Miguel in Mexico and made his way to Houston to get into the restaurant business. He started at the very bottom and made his way from absolutely nothing. He met the love of his life in Houston and now some 40+ years later, their kids have kids, and though he doesn't know what the word “retire” means, his kids have taken over their 2 restaurants. La Hacienda, named after the restaurant in Houston where he learned the trade, and San Miguel, of course the resort town near his hometown (and there might be something new on the way). One of Jose's sons, Jesus Rodriguez, grew up in Fayetteville as one of 6 kids, went to Brightwater, and now for the most part runs San Miguel... We hear from Jesus about how his family ended up in Arkansas from Houston... He'll also tell us about growing up at La Hacienda, how and why he decided to go to Brightwater, and of course, we talk food. That's next, here on the Flavors of Northwest Arkansas.

In this conversation, David Jacobowitz, founder of Nebula Snacks, shares his journey from a childhood filled with sweets to creating a line of luxurious, sugar-free chocolate bites. He discusses the challenges of managing his health, the experimentation process behind developing his products, and the ways in which customer feedback helps shape his brand and product line. David emphasizes the importance of taste in healthy snacks and the benefits of using natural sweeteners that do not spike blood sugar, making his products suitable for those with dietary restrictions. He shares valuable lessons learned from his digital marketing background, emphasizes the significance of maintaining healthy profit margins while growing a CPG company, and the importance of maintaining personal involvement in all aspects of the business.  David wraps up by advocating for a positive relationship with food, because food is meant to be enjoyed, not feared.Takeaways:David's childhood nickname was 'the vacuum' due to his insatiable appetite.He faced obesity and potential diabetes at a young age, leading to a long phase of fad dieting.During COVID, he began experimenting with making his own sugar-free chocolate to get his sweet snacking under control.David aimed to create a product that didn't compromise on taste while being healthier.He used monk fruit and allulose as sweeteners to avoid the aftertaste common in other sugar-free products.The development of his chocolate took years of experimentation and customer feedback.He initially launched with full-size chocolate bars before transitioning to smaller filled cups.Mint chocolate became a top seller despite David's original dislike for that flavor.Customer feedback played a crucial role in flavor development and product offerings.David's products are designed to not spike blood sugar, making them suitable for most diabetics, though different individuals have unique blood sugar responses.Manufacturing challenges can be significant for startups.Protecting profit margins is essential to sustain a business.Pricing should be based on actual costs, not market feelings.Food should be enjoyed, not feared.Transparency in food ingredients is increasingly important.Sound Bites:“The doctor said I was obese, at 10 years old, and I was heading towards diabetes.""I own a Zero sugar chocolate company, but I do still have some sugar.”"You can have a better-for-you product, but if it doesn't taste good, you're solving nobody's issue. Taste matters"“I can't give a hundred percent guarantee that it won't spike your blood sugar because everybody's blood sugar is unique.”“At the end of the day you gotta listen to the customer. They're requesting flavors, they're requesting products, those are the ones I'm gonna be launching.”“Until you reach a certain point, do everything yourself. It's gonna suck, but you will become far more appreciative, learn the ins and outs a lot quicker, and be able to establish firm relationships with your customers."“Protect your margin because once you actually hit scale, particularly in retail, you're going to need it.""Don't price based on feeling and market comps alone. Know your numbers.”"Snacking is my superpower.""Food is meant to be enjoyed, not feared.""The consumer's wisening up, and that's what we're really all about.”Links:David Jacobowitz on LinkedIn - https://www.linkedin.com/in/davidjacobowitz/Nebula Snacks - https://nebulasnacks.com/Nebula Snacks on LinkedIn - https://www.linkedin.com/company/nebula-snacks/Nebula Snacks on Facebook - https://www.facebook.com/nebulasnacksNebula Snacks on Instagram - https://www.instagram.com/nebulasnacksNebula Snacks on X - https://x.com/nebulasnacksNebula Snacks on TikTok - https://www.tiktok.com/@nebulasnacks…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 - The Sweet Beginnings: David's Journey with Sweets05:39 - From Fad Diets to Sustainable Solutions07:59 - Crafting the Perfect Sugar-Free Chocolate12:00 - Experimentation and Flavor Development18:44 - Customer Feedback and Flavor Evolution24:23 - Understanding Blood Sugar and Health Benefits34:28 - Understanding Blood Sugar and Snacking35:41 - Customer-Centric Product Development37:12 - The Challenges of Manufacturing40:19 - Lessons from Digital Marketing Experience42:37 - Key Lessons from Three and a Half Years45:54 - Advice from CPG Leaders53:37 - Personal Snacking Preferences57:53 - A Better World Through Food01:03:37 - Closing Thoughts and Future Aspirations

Send us a textRelive a historic basketball rivalry. Learn the story of the first video rental store. Recoil at some weird bubble gum flavors.Episode 199 is the final stop before the big Listener's Choice show but there's plenty of nostalgia to be had.It all begins with the beginning of the video rental store. It was at one point a gigantic industry before falling to streaming, but it had to start somewhere. We will look at how the first video store came to be and some of the original players in the world of rentals.There have been many amazing rivalries between teams in all sports. Few had the impact of the Boston Celtics and Los Angeles Lakers battles in the 1980s. Bird and Magic, Boston and L.A., it was a wonderful time to be a fan. We will look at what made it special.Peppermint, spearmint, cinnamon, fruit, these are all classic favorite bubblegum flavors. This week's Top 5 will not be featuring beloved classics. Instead we will look at some of the weirdest and in some cases grossest bubblegum flavors there have been.There will be a new This Week In History and Time Capsule featuring the crazy but true story of a player who fell asleep on the field during a baseball game.Don't forget to become a free member and to go vote in the polls for Listener's Choice Episode 200 over on Patreon! Voting ends June 12th!Helpful Links from this EpisodePurchase My New Book Cape Cod Beyond the Beach!In My Footsteps: A Cape Cod Travel Guide(2nd Edition)Hooked By Kiwi - Etsy.comDJ Williams MusicKeeKee's Cape Cod KitchenChristopher Setterlund.comCape Cod Living - Zazzle StoreSubscribe on YouTube!Initial Impressions 2.0 BlogWebcam Weekly Wrapup PodcastCJSetterlundPhotos on EtsySerenading RomeroCandy Hero.comListen to Episode 198 hereSupport the show

Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Dorothy Neary, one of the founders and chocolate makers at NearyNogs Chocolate in Northern Ireland. In this clip, Dorothy talks about the influence of Irish music on much of her chocolate making and shares the stories behind a few specific examples. Enjoy!You can learn more about NearyNogs Chocolate here.You can listen to my entire interview with Dorothy 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.

Topics:NBA Finals Tied 1-1Jason Kidd to the Knicks???Aaron Rodgers to the SteelersRandom NFL StorylinesBest Wing Flavors?Be sure to follow us on our socials here! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://solo.to/thacookout⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠... so you can watch our shows live on Twitch and YouTube weekly!

Jesus is enough! Our debt was not canceled; it was paid in full! Join us as we begin a new study: 9 Flavors part 1.

Join Michaela in this live workshop recording as she discusses how to attract a partner even when you are still healing, the relationships between the causes of frozen shoulder and feminine energetics, and the subtle consequences of the receiving role. 00:00 - Can you attract a partner before you are healed? 04:28 - Frozen shoulder causes and feminine energetics 10:04 - The consequences of the receiving role 11:08 - Heart invitation Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

Send us a textMiami OG alert! Chef Daniel Serfer of Blue Collar and Mignonette joins me for a convo that's been way overdue. Trust me, it was worth the wait.He didn't exactly dream of becoming a chef, much less running a beloved South Florida restaurant inside a hooker motel... but here we are, thriving.In this special one-on-one, we get into everything. And I mean everything: from law school aspirations to battling addiction, building two of Miami's most respected spots, and redefining success on his own terms.Oh, and we definitely make time for a full-on Taco Bell deep dive (judge us if you want) and some serious guilty food confessions. Crunchy Cheez Doodles, anyone?It's raw, funny, inspiring, and so, so Miami.Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms:InstagramTwitterYouTubeTikTokFacebookThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Send us a textThe Mickeyphile Podcast Episode 228 - Flavors of Florida returns to Disney Springs, Communicore is undergoing another transformation, and a new character meet is coming to the Germany Pavilion.  We have an official date for the Disney Starlight:  Dream the Night Away Parade, and with it a return to some old rules.  We have official word on when the Rivers of America and its attractions will be closing.  Plus, we'll discuss our successful strategy for the Main Street 16 Challenge last month.  All of this on episode 228 of The Mickeyphile Podcast. Facebook Group:  https://www.facebook.com/groups/946434275769168/Instagram:  https://www.instagram.com/mickeyphile_podcast/Music: “Cân thema (Mickeyphile Podcast Theme)” copyright Scott Daves 2024

In today's episode, I caught up again with Brent Manning, one of the founders of Riverbend Malt House, to dig into all the big moves happening at his malt operation. We delved into how Riverbend has become the first malt house in the world to gain third-party Regenified regenerative agriculture certification for their Southern Select malt. Brent shared the behind-the-scenes of what it took to achieve that milestone, the meaning and practices behind regenerative ag, and how it's impacting their farmer partnerships and supply chain transparency. We also took a deep dive into their USDA inspection experience and how rigorous record-keeping is opening doors for industry-wide traceability. Later, Brent geeked out with me on their adventures malting heirloom corns—like Ohio Blue—and how these unique grains are driving new flavors and opportunities for craft brewers and distillers. Brent Manning is a co-founder of Riverbend Malt House, a leader in the craft malt movement. With a background in environmental science and a deep passion for regional agriculture and sustainability, Brent is always driven to push boundaries in grain and malt, from pioneering regenerative certification efforts to experimenting with heirloom corn varieties. His work bridges the gap between farmers, brewers, distillers, and conscious consumers to build a healthier, more transparent, and more flavorful grain supply chain. “We're the first malt house in the world to get certified [as regenerative]… this is a perfect way to recapture that environmental ethos we started with.” ~Brent Manning Today on Consuming the Craft:·     Riverbend Malt House is now third-party Regenified certified for regenerative agriculture, a global first for a malt house.·     Regenerative agriculture goes beyond organic by focusing on soil health, ecosystem improvement, traceability, and ongoing progress rather than just forbidding inputs.·     Achieving this certification required working closely with growers, adding stringent record-keeping, and full supply chain traceability.·     Many of Riverbend's practices already meet or exceed the requirements for both regenerative and USDA inspections, thanks to their early roots in organic production.·     USDA inspections at this scale require detailed batch tracking, preventive controls, allergen protocols, and meticulously documented Standard Operating Procedures (SOPs).·     Riverbend continues to experiment with malting unique, heirloom, and heritage corn varieties, such as Bloody Butcher and Ohio Blue, unlocking new flavors for both beer and spirits.·     The team is seeing growing interest from brewers, especially craft distillers, eager to work with regeneratively sourced, flavorful specialty malts and grains.·     Brent's environmental science background and commitment to data-driven decision-making set Riverbend apart, focusing not just on claims but on actual measurement of soil and ecosystem impacts. Contact for Brent Manning: ·     Website: www.riverbendmalt.com·     Instagram: @riverbendmalt·     Email: info@riverbendmalt.com Resources Mentioned: ·     Riverbend Malt House·     Regenified regenerative certification (https://www.regenified.com/)·     USDA Food Safety Preventive Controls for Human Food·     Michigan State University Heirloom Corn Research·     Schoolhouse Farms (Ohio Blue Heirloom Corn) • Maker's Mark Supply Chain Summit·     Sandhill Kitchen (for the finest chicken sandwich in Asheville!)·     Seal Box (Direct-to-Consumer Craft Spirits)·     McConnell Farms (sponsor) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

At the DISCUS conference a few months ago, I was at a party that was populated by small-brand tasting tables. The one that drew my attention most was the one that was both least visited and most colorful. And my response to everything they were pouring was, Yes, please! But most especially, the White Chocolate/Raspberry Tiramisu whiskey! It's an artificially inspired episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with wisdom from Al Murphy of Mother Murphy's Flavors.Episode Notes Thanks to Al Murphy of Mother Murphy's FlavorsShout outs to the Distilled Spirits Council of the US, Runts, Skittles, Hampden Estates Rum, Elevate Innovation, Non-Alcoholic Phony Negroni, Zignum Mezcal, Ancho Reyes Verde, Mexico in a Bottle, and “Outspoken,” the monthly storytelling event at Chicago's Sidetrack!

"Vanilla is a great flavor." – Austin Palmer Austin may have raised some eyebrows as a kid at 31 Flavors, but he's always known one thing: flashy doesn't equal better. So, whether he's picking ice cream or building financial portfolios, his approach is the same: Simple. Steady. No sprinkles required. His path started predictably—son of a CPA, became a CPA, climbed the ladder at Morgan Stanley & Merrill Lynch. He never chased “fastest-growing advisor” titles. He just kept showing up, doing the right thing, & putting clients first. Then one day, he walked away from corporate comfort to become a partner at Destination Wealth—and suddenly, vanilla had a twist. Consistency? That came naturally. Entrepreneurship? That was rocky road. If you've ever done everything “right” & then found yourself wondering, “What else am I capable of?”—this one's for you. It's a story of rewiring. Of risk. Of letting go of the familiar to build something that's yours. Because leadership doesn't have to be loud. It just has to be real. To learn more, find him at destinationwealthadvisors.com, or reach out to him at austin.palmer@dw-advisors.com George Eliot told us, "It's never too late to be what you might have been." Austin proves it.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Lowell for this episode at Goat Lab Brewery talking with owner Bill Adams and Promotions and Marketing Director Alex Keltner... but before we get to them?!?! FOOD NEWS!! Parlor Donuts is having their soft open week, We'll hear from the owners about their Grand Opening! We have an update on Mermaid's in Rogers. We talk to Jordan Wright of Wright's BBQ about helping put together the first Bentonville BBQ Festival that happened Saturday! Sicaru Coffee Roasters will open soon in Fayetteville. We have the deets. What about Archie's Sandwichery in Bentonville? We talked to the owner and have new details You can now have nitrogen ice cream in NWA! Tula is moving from the Fayetteville Square! A New Orleans coffee shop is coming to Rogers. Girls Gone BBQ will be closing soon. Sakura Poke Sushi & Grill is now open in Fayetteville. We'll hear from them. Goat Lab Brewery in Lowell isn't just a brewery. it's a part of a complex that was inspired by owner Bill Adams time in the military while stationed in Germany. Of course, we all know about the Grove Comedy Club, but there's more to the complex, and Bill will tell us all about it. Also, why Lowell? If you've been around long enough, you'll remember that the Grove was initially in Rogers, so why'd it move? Finally, when getting Goat Lab together, Bill was extorted. He tells us what happened. It was a stressful time for sure. Watch on YouTube or listen to wherever you get your podcasts!

In this episode, we talk with Christopher Nobles of Piety & Desire Chocolate in New Orleans.I visited New Orleans a very long time ago on a college road trip, and a lot of my images from that trip are still so sharp and clear. My impression of the city was that it didn't feel like it could exist in the United States, like it existed in a parallel version of the US or in a foreign country. The buildings and the foliage and the cemeteries—it all felt like it was just draped in this elegant decay. I haven't been back, sadly, but would love to revisit it now after having seen a lot more of the world and see how the city has changed, but more importantly, how I've changed and how my impressions of a place change with that.Christopher Nobles is a lifelong New Orleans resident, and at Piety & Desire Chocolate he brings elegance and indulgence to his range of bars and confections. In true Big Easy style, many of them incorporate alcoholic beverages from some of the city's new generation of producers. We talk about the flavors of New Orleans, its personality, and how it all makes its way into his chocolate.You can learn more about Piety & Desire Chocolate and order their bars on their website, or follow them on Instagram. 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.

For some people in the industry, one whiff of a plant when it first starts flowering, or a fresh batch of solventless, is all it takes to ignite their never-ending passion to forge ahead. Today's guest is one such individual.Blackleaf is on the road for this episode and sits down with Tyler Hall of Michigrown following the Bring Your Best Bag 2025 competition in Detroit to discuss literally everything surrounding terps. From Tyler's bursting box of rosin pucks he calls his head stash, to the logistics of keeping over 300 mother plants in rotation, as well as consulting large-scale grows across the country, dialing in their SOPs and genetic libraries, the story behind naming the Titty Sprinkles strain, and so much more.For the uninitiated, Tyler Hall is a seasoned cultivator who currently serves as the Chief Operating Officer at Michigrown, a leading Michigan-based

 It seemed like over the past few weeks EVERYONE was talking about the new release, Pretty Delicious created by Food Dolls, and I knew I had to have them on the show to talk more about the book and the heart behind it! Our conversation takes you behind the scenes with this dynamic sister duo who, surprisingly, didn't always love cooking. Growing up as first-generation Americans with Egyptian parents, they actually avoided helping in the kitchen whenever possible! Their journey to becoming well loved recipe developers and food stylists began when they had families of their own and started calling each other daily with the question: "What are you making for dinner tonight?" They introduce listeners to game-changing ingredients like sumac (a lemony herb), za'atar (an earthy spice blend), and pomegranate molasses (a must try if you love balsamic glaze). When they describe tahini as "the Middle Eastern version of peanut butter" that you can spread on toast with honey, you'll immediately want to explore these flavors in your own kitchen.Rather than pursuing Instagram perfection, we frame beautiful food as "carving out moments of joy" in everyday life, instead of striving for perfection. Ready to bring Mediterranean magic to your table?  Follow the Food Dolls @fooddolls on all platforms and grab their cookbook for 110 approachable recipes that will transform your everyday cooking with minimal effort and maximum flavor.This Episode is Sponsored by: Travel with Stephani- Are you looking to plan a vacation for your family this Summer? Get access to unique deals, exclusive access and save HOURS on research by working with a travel agent. It doesn't cost you anything at all but saves you loads of stress. Sounds like a dream right? Reach out to her here and on socials @travelwithstephani to learn more about booking a trip to Sandals, Beaches, Disney & more! 

How are sweeteners developed to meet the flavor profile and nutrition needs for dairy products? How can flavors like vanilla be used to enhanced yogurts and frozen desserts? What innovations are on the horizon in this space?Join us for this week's episode of The Dairy Download to hear from two guests who work at the forefront of innovation in sweeteners and flavors: Melissa Kaczmarczyk, PhD, MPH, principal scientist for North America, global nutrition with Tate & Lyle; and Darian Rottmann, vanilla specialist with Lochhead Vanilla.If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

In this bonus edition of the Flavors of Northwest Arkansas Podcast, we cover the huge day yesterday for the Northwest Arkansas food community, specifically for those desiring easier access to fresh local food as well as food entrepreneurs who are looking for an inexpensive option for their food or drink production, as a very crowded Market Center of the Ozarks held their grand opening and ribbon cutting in downtown Springdale.   Emily English is the Director of Northwest Arkansas Food Systems and the Senior Program Officer with the Walton Personal Philanthropy Group and explains the difference between the 2 operators of the facility. Senator John Boozman was on hand and talked about the current plight of the farmer and how this facility could be an influence nationally. One of the most important topics when planning the Market Center of the Ozarks was the location- why downtown Springdale? We'll hear from Arkansas Food Innovation Center Executive Director Darryl Holliday. If you're a food entrepreneur, or are thinking about making your own product, we'll tell you how to reach out! We'll have a podcast with the Arkansas Food Innovation Center team later this summer, where we'll get knee deep into the ideation and what it took for the Market Center of the Ozarks to come to fruition. Don't forget, you can find us on YouTube or wherever you listen to podcasts. Please subscribe, like and rate. If you're new, check out our archives as we have over 70 interviews–mostly audio, but the past 3 months are video on YouTube. And if you're going out this weekend, please tip your servers and tip them well if they deserve it. They count on your more than you count on them. Have a great weekend, we'll see you next week.

Kogi king Roy Choi has health on his mind in a new collection of recipes. How do you become a restaurant critic? Besha Rodell explains in her memoir. Marie Mitchell shares dishes from the Caribbean and its diaspora. It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand.

The joy of cooking with Roy Choi... Kogi king Roy Choi has health on his mind in a new collection of recipes How do you become a restaurant critic? Besha Rodell explains in her memoir Marie Mitchell shares dishes from the Caribbean and its diaspora It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand Sign up for our newsletter and catch up on all Good Food episodes!