Podcasts about flavors

On today's episode, we sit down for Part II of our conversation with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft. Website: https://wrigleymansion.com/christophers westroc.com  Instagram: christophersatwrigley   BACK STORY The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco. Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa. Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland. A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award. William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.   Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States. Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish." Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

Season 11 Episode 526 “31 Flavors” by EverydayMedia

In this week's edition of the Flavors of Northwest Arkansas podcast, we're up in Bentonville at Nosh Nola inside the Bentonville Brewing Company, talking with owner Hayne Begley. This location won't be his only spot for long as he's opening another one soon, he'll tell you about it, but first?!?! FOOD NEWS!! We have the results from the first ever Mac & Cheese Cook Off in Fayetteville at Brewski's! We'll hear from the winner. Viet Buffet is ALMOST open in Rogers! Potbelly and Sweetgreen are close to opening on the new Walmart campus. Fuego Tortilla Grill has announced their opening date for their much-anticipated Fayetteville restaurant! Pathway Café is coming to the area. We'll tell you what it is, and what it means for the area! The Bentonville Bulletin reports a new dog-friendly café is now open in Bentonville. Chug Soda Shop is now back to soda truck-only. Anime Café in Rogers has closed. Hayne Begley started Nosh Nola after moving up from Little Rock. His first food truck was the Delta Biscuit Company, and it was a favorite in Little Rock. However, food truck culture there isn't what it is here, so Hayne took the opportunity to move north, and away he went. How did he survive covid? With the help of celebrity chef Jose Andres... sort of. He'll explain. He'll also talk about his food. Did you know that they have the top-of-the-line tater tots? They spent a good amount of time tater tot testing – it's a real thing, and he'll tell you why they have tots. Makes perfect sense. And finally, he'll be opening another spot next year. He'll tell us where and much more. That's next here on the Flavors of Northwest Arkansas podcast!

How do flavorists capture the essence of a fruit and put it in a can of sparkling water, or a tub of yogurt? Zachary Crockett takes a bite. SOURCES:Terry Miesle, master flavorist at Sensient Technologies Corporation. RESOURCES:"Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions," by Sakhawot Hossain, Abdul Wazed, Sharmin Asha, Alomgir Hossen, Nur Muhammad Fime, Shamiha Tabassum Teeya, Lubna Yeasmin Jenny, Diptho Dash, and Islam Shimul (Food Science & Nutrition, 2025)."What is artificial banana flavor made of? A food neuroscientist reveals the truth," by Elana Spivack (Inverse, 2024)."Are ‘Natural Flavors' Really Natural?" by Roni Caryn Rabin (New York Times, 2019)."The Inexorable Rise Of Synthetic Flavor: A Pictorial History," by Nadia Berenstein (Popular Science, 2015)."The Flavor Industry: From 1945-1995," (Chemical Sources Association). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Drive was giddy with excitement about Red Lobster introduce more flavors for their seafood boils.

Hey there, and a very happy Saturday to you! This is your Disney News for Saturday, November 8th, 2025. I hope you're ready to dive into some exciting updates from the magical world of Disney! - Disney's new animated film "The Dragon's Heart" debuts in Japan, featuring a warrior princess and her dragon companion in ancient Japan. Breathtaking animation and heartwarming storyline are captivating audiences. - Disneyland's Avengers Campus in Anaheim is expanding with a new ride featuring the Incredible Hulk. It's packed with heart-pounding action and cutting-edge technology for an immersive Marvel experience. - Epcot's "Flavors of Fall" festival kicks off this weekend at Disney World, celebrating harvest season with seasonal dishes and drinks, cooking demos, and family activities. Perfect for a fall outing. - Disney+ will premiere "Mickey's Festive Surprise" later this month, a holiday special featuring Mickey and friends in a cheerful, music-filled adventure. Thanks for tuning in, and I hope you have a magical day. Remember to check in tomorrow for more Disney updates.

CTL Script/ Top Stories of November 7th Publish Date: November 7th   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, November 7th and Happy Birthday to Jim Kaat I’m Peyton Spurlock and here are the stories Cherokee is talking about, presented by Times Journal Cherokee County voters approve sales tax for transportation Paloma brings Mexican flavors to Woodstock’s Adair Park Here's who signed up to run for Georgia House District 23 Plus, Leah McGrath from Ingles Markets on milk We’ll have all this and more coming up on the Cherokee Tribune-Ledger Podcast, and if you’re looking for Community news, we encourage you to listen and subscribe!  Commercial: Ingles Markets 1 STORY 1: Cherokee County voters approve sales tax for transportation Cherokee County voters just gave the green light to a 1% sales tax for transportation—T-SPLOST—set to pump $445 million into local roads over six years. The measure passed with 60.4% of the vote, according to unofficial results. That’s 25,132 “yes” votes to 16,479 “no.” Here's Cherokee County Commission Chair Harry Johnston talking about the results: VO Starting April 2026, the tax will fund road widening, bridge replacements, traffic signal upgrades—you name it. The tax bumps Cherokee’s sales tax to 7%, but here’s the kicker: about a third of that revenue comes from non-residents. STORY 2: Paloma brings Mexican flavors to Woodstock’s Adair Park “Everything here—everything—is made from scratch,” says Jason Sheetz, co-owner of Paloma Tequila & Tacos, Woodstock’s newest spot for Mexican food. Open since October in Adair Park, the restaurant even makes its chips and salsa fresh daily. The menu? Familiar favorites like tacos, enchiladas, and fajitas, but with a twist. Almost everything is gluten-free, and Executive Chef Rebeca Delgado brings her own creative flair to dishes like carne asada burritos and tacos de carne asada. Drinks are just as thoughtful. The Paloma Cantarito, served in a ceramic cup, and the jalapeño-pineapple margarita are crowd-pleasers—no premixes, just fresh juices. Paloma is open for dinner now, with lunch service starting Thanksgiving week. And yes, parking is free. STORY 3: Here's who signed up to run for Georgia House District 23 Six candidates are vying for the Georgia House District 23 seat, left vacant after the passing of longtime Representative Mandi Ballinger, who served the Cherokee County area for over a decade before losing her battle with cancer last month. The special election is set for Dec. 9, with five Republicans and one Democrat in the mix: Ann Gazell, a retired educator; Bill Fincher, a former assistant DA; Brice Futch, a firefighter; Raj Sagoo, a consultant; Scott Sanders, an engineer (and the lone Democrat); and William Ware, a retired microbiologist. Early voting starts Nov. 17, and if no one wins outright, a runoff will follow on Jan. 6. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info.    We’ll be right back. Break: Ingles Markets 1 STORY 4: Cobb/Cherokee State Football Playoff Schedule Here is the upcoming state football playoff schedule. Class AAAAAA – Nov. 14 Paulding County (4-6) heads to North Cobb (7-3) Hillgrove (8-2) takes on North Paulding (8-2) Marietta (5-5) faces Harrison (9-1) Walton (5-5) battles undefeated McEachern (10-0) Class AAAAA – Nov. 14 Lee County (7-3) visits Sprayberry (9-1) Creekview (5-5) travels to Houston County (9-1) Woodstock (6-4) meets Thomas County Central (10-0) Coffee (4-6) challenges Sequoyah (9-1) Class AAAA – Nov. 14 Hampton (7-3) at Kell (8-2) Class A-AAA Private Nov. 14: NCC (4-6) vs. King’s Ridge (7-3); MPC (5-5) at Holy Innocents (7-3) Nov. 21: Darlington/Aquinas winner heads to Whitefield (8-2) STORY 5: Woodstock Midday Optimist Club donates $500 and food to CCHVP  The Woodstock Midday Optimist Club stepped up in a big way, handing over a $500 check and a pile of food donations—worth another $500—to the Cherokee County Homeless Veterans Program. CCHVP recently launched a food pantry aimed at helping active-duty military in Cherokee County who’ve lost their SNAP benefits. It’s a lifeline for those who need it. The pantry, located at the Thomas M. Brady American Legion Post 45 (160 McClure St., Canton), is open Mondays, Wednesdays, and Fridays from 10 a.m. to 2 p.m. And now here is Leah McGrath from Ingles Markets on milk Commercial: We’ll have closing comments after this.   COMMERCIAL: Ingles Markets 1   SIGN OFF –   Thanks again for hanging out with us on today’s Cherokee Tribune Ledger Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.tribuneledgernews.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com See omnystudio.com/listener for privacy information.

Beat Migs!! Tune in to find out how the world is feeling about donuts, soda, and Christmas too!

ransforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Nice Cream: 31 Flavors That Love You Back (ebook) Ebook is attached in pdf format (compressed using ilovepdf.com) Dive Into Plant-Based Yum: Explore 31 flavors of nice cream that cater to every craving—and The Nutrition Professor has made sure these treats actually love you back! Perfect for Any Kitchen Setup: Whether you have an ice cream machine, blender, or food processor, you'll be creating smooth and creamy desserts at home in no time! Make It Your Way: Delight in the freedom to adjust flavors and textures to suit your preferences - nice cream recipes that are easy, fun and personalized! Retail Cost: $14.99* for sale on my website: https://foodiebars.com/product/nice-cream-31-flavors-that-love-you-back-ebook/ *Includes QR code in book linked to YouTube Video Playlist featuring kitchen footage of Timaree demonstrating techniques and recipes from the ebook! Timaree Hagenburger, (a.k.a. The Nutrition Professor), is a registered dietitian nutritionist (RDN), licensed dietitian, and certified exercise physiologist with a master's degree in public health with over 20 years of experience as a college nutrition professor. She's a Senior Public Health Nutritionist for the State of Florida, speaker, media personality and author, who also works with private clients, and in corporate wellness, specializes in plant-based nutrition, manages her resource-rich website (https://www.TheNutritionProfessor.com), has contributed to several cookbooks and published her own very unique cookbooks (plant-based, whole food), The Foodie Bar Way: One Meal, Lots of Options, Everyone's Happy (www.foodiebars.com) and Nice Cream: 31 Flavors That Love You Back. Timaree is also the founder of an incredible online membership community, The Foodie Bar Way of Life, that makes loving the food (and living a life) that loves us back... simple, satisfying, sustainable AND FUN, with a bounty of engaging and interactive opportunities to learn, practice and connect! Not sure if you needed the bio, but it is easier to include it here, than for you to have to ask for it in a follow up email! Timaree Hagenburger, MPH, RDN, LD/N, EP-c www.TheNutritionProfessor.com

On today's episode, we sit down with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft. Website: https://wrigleymansion.com/christophers westroc.com  Instagram: christophersatwrigley   BACK STORY The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco. Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa. Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland. A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award. William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.   Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States. Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish." Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.     SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

News with Sean 11-5-2025 …New Oreo Flavors Nobody Asked For or Wanted

Happy November and welcome to EPISODE 100 of the Flavors of Northwest Arkansas podcast!!! I can't believe we're finally here!! I want to thank you all, and ask a small favor... Please tell a friend about us and our little podcast here. It's growing and we're thankful for everyone that listens and watches. Please subscribe and rate- can't wait to see where this thing is at episode 200! Today, we celebrate with tropical drinks behind an art gallery wall, as we're at Callisto in Bentonville and talking with the VERY engaging Gabe Barrett, who is part-owner and the beverage director, but before we talk with Gabe?!?! FOOD NEWS!!! Brewski's is holding a Mac & Cheese cookoff on Sunday. We'll tell you how to enter! Happy 1-year anniversaries to Magnolia House in Prairie Grove, Isabella's in Bentonville, and Gelatissimo in downtown Rogers. One of them is having a HUGER giveaway! Yankabilly Smokehouse and Casa Alejo are looking for new spots! Viet Buffet in Rogers has announced their opening date! We found where Chicken Headz is opening in Bentonville! We'll tell you where Desi Fusion is opening in Springdale The Windwood Missionary Baptist Church on Township has a new future, according to the Fayetteville City Lifestyle Magazine Last chance to get your tickets to the Kelham Wine dinner at Gaskins on Emma Bentonville's Callisto is a family affair. Gabe and Izaak Barrett came from the Phoenix area to start Callisto with their Uncle Braxton, who grew up in NWA. Gabe had an early introduction into what a speakeasy was, and it happened on accident on his 21st birthday. He'll tell you the story. Also, if you've been there, you know that you enter through an art gallery called the Midnight Gallery. It was almost something else, and Gabe will tell us how the speakeasy entry would have been different. Finally, Gabe will get into some elaborate drinks, including how they make their own non-alcoholic rum. That's episode 100, here on the Flavors of Northwest Arkansas.  

Tonight, we are trying a Kabinett Riesling from Mosel, Germany. Just for some added fun we also have an Emma Reichart Dry Riesling from Rheinhessen, Germany. So what is a Kabinett (Cabby – Net) and what are other words used to describe the sweetness in German wines. Trocken is the German word for dry. Kabinett has crisp acidity, green apple, citrus and delicate floral notes. Good for an aperitif and pair nicely with light seafood dishes and salads. Dry to a little sweet. Spatlese is a late harvested wine so will have riper stone fruit, touches of honeyed and tropical notes, and acidity. These wines pair well with spicy foods and soft cheeses. Auslese is made from fully ripe fruit and may even have some “Nobel rot”. It has flavors of apricot, honey, and caramelized apple. Pairs with desserts and strong blue cheese. Hint: you can often tell the level of sweetness from the alcohol level. Anything over 11% alcohol will typically be dry. Less than 11% will probably have some level of sweetness. Tonight, our two wines are: 2023 Karl Kaspar Riesling Kabinett. It is an off-dry Riesling with a classic Mosel profile. Intense mineral and floral aromas, low alcohol and a wonderful balance between sweetness and crisp acidity. The grapes come from two single vineyard sites of stoney, slate soil. Grapes of different ripeness levels are used. 45% Riesling Spatlese from middle Mosel and 55% Riesling Kabinett from the lower Mosel. Fermented in stainless steel tanks. Serve well chilled. Excellent aperitif or with fish or poultry. 2024 Emma Reichart Dry Riesling. This wine was purchased from Trader Joe's for $5.99 and comes from the Rheinhessen region of Germany. Flavors of peach, citrus, and slate. Crisp. The wine received a Bronze Award and a score of 88 from Decanter. This is considered a medium-dry wine with residual sugar from 5 to 18 g/L. It has 11.5% alcohol.We both liked the wines and gave them a three rating. Denise liked the Emma Reichart, but I found it to be a little sweet and lacked the balance of the Karl Kaspar. Next week, we return to the USA. We will taste the hybrid wine grape Baco Noir. The wine comes from New York, and we will also talk about its wine industry.

In conjunction with our November cover story, in which we honor and feature Wayne-Sanderson Farms as our 2025 Processor of the Year, I had the opportunity to visit the company's Decatur, Ala., prepared foods processing complex and its Customer Innovation Center there. While visiting, I sat down with Matt Masters, director of R&D, and Beau Batchelor, corporate research chef – product development, to talk about the formulation and consumer trends driving the chicken industry today. The two shared their insights on flavors, dayparts and cuts of chicken that consumers continue to seek, as well as some of the larger macro factors driving demand.

Epcot at Walt Disney World is unlike any other theme park. It blends innovation, culture, and entertainment into one unforgettable experience. Whether you're fascinated by technology, drawn to global flavors, or simply want to enjoy a different kind of Disney day, Epcot has something for everyone. Here's how to make the most of one perfect day at Epcot.Start Early: Arrive for Rope DropEpcot opens earlier than many guests realize, and arriving before the official opening—known as “rope drop”—is the best way to get a head start. Head straight to one of the park's most popular attractions:Guardians of the Galaxy: Cosmic Rewind in World DiscoveryRemy's Ratatouille Adventure in the France PavilionFrozen Ever After in the Norway PavilionIf you're staying at a Disney resort, take advantage of Early Theme Park Entry to enjoy even shorter lines.Morning: Explore Future World (World Celebration, Discovery, and Nature)Begin your day with Epcot's innovative side. Start with Spaceship Earth, the iconic geodesic sphere that takes you on a journey through the history of human communication. Then explore:Soarin' Around the World – a breathtaking simulated flight over famous landmarks.Living with the Land – a peaceful boat ride through futuristic greenhouses.Test Track – design your own virtual car and put it to the test.These attractions showcase Epcot's original vision: a celebration of human creativity and progress.Lunch: Savor the Flavors of the WorldLunch at Epcot is an event in itself. Head to World Showcase, where 11 countries circle the lagoon, each offering authentic cuisine, drinks, and entertainment.Some fan favorites include:Les Halles Boulangerie-Pâtisserie (France) for sandwiches and pastriesVia Napoli Ristorante e Pizzeria (Italy) for wood-fired pizzaLa Cantina de San Angel (Mexico) for tacos with a waterfront viewIf you're visiting during one of Epcot's seasonal festivals—like the International Food & Wine Festival—sample small plates from the festival booths scattered around the park.Afternoon: Stroll and Discover the World ShowcaseSpend your afternoon exploring the pavilions at a leisurely pace. Each country offers detailed architecture, cultural exhibits, and unique shopping opportunities. Don't miss:The American Adventure show, an impressive blend of history and animatronicsMatsuriza drummers in JapanThe Voices of Liberty a cappella group performing in the rotunda of The American AdventureFor a cool break, visit the DuckTales World Showcase Adventure on the Play Disney Parks app for an interactive scavenger hunt.Evening: Dinner and FireworksAs the sun sets, Epcot transforms into a glowing wonderland. Reserve dinner in advance—options range from fine dining to casual bites:Le Cellier Steakhouse (Canada) for signature steaksTakumi-Tei (Japan) for an elegant dining experienceSpice Road Table (Morocco) for small plates with lagoon views End your night with Luminous: The Symphony of Us, Epcot's nighttime spectacular over World Showcase Lagoon. This blend of fireworks, fountains, and music is a fitting finale to a day that celebrates human connection and creativity.The Magic of EpcotEpcot is more than a theme park—it's an exploration of what's possible when imagination meets innovation. Whether you're riding through space, tasting your way around the world, or watching fireworks dance across the water, a day at Epcot is a reminder that adventure and inspiration can be found in every corner of the globe.

Today's guest uses craft chocolate as a way to introduce people to a subject they might otherwise feel intimidated by: chemistry.Professor Robyn Araiza teaches at California State University San Marcos. She leads a class called the Chemistry of Chocolate, which was first created by her colleague Dr. Jackie Trischman about a decade ago. The important thing about this class is that it's not really intended for chemistry students. It's a GE course for non-STEM majors.I met Robyn through our mutual friend Jorge Torres. Jorge took Robyn's class, and he's been a long time listener and supporter of Bean to Barstool. Jorge reached out to me a while back to share his excitement about this class, and about the unexpected way Robyn's research has overlapped with our interests here at Bean to Barstool: she ran a study a few years back looking at caffeine and theobromine levels in coffee and chocolate beers, respectively. Robyn was kind enough to sit down with me to talk about her research, but primarily to discuss her innovative chemistry of chocolate class, and how chocolate and the sensory process can be used in an educational setting to make a complicated subject more approachable. We also hear from Jorge about his own experience as a student in the class.Guests:Robyn Araiza began her studies at CSU San Marcos (CSUSM) in the Literaturedepartment but was inspired and mentored by CSUSM professors to eventually earn her B.S. in Chemistry and later, her Master of Science in Chemistry. She is currently a PhD student in Analytical Chemistry under the mentorship of Dr. Kevin Schug at the University of Texas at Arlington, while on CSUSM teaching faculty in the Department of Chemistry and Biochemistry. She is also a Science & Conservation Research Associate with the San Diego Botanic Garden, supervising scientists on SDBG medicinal plant research collaborations. As the CSTEM Mentoring and Outreach Fellow much of her time is also dedicated to mentorship, community education, and outreach. Her roles include being a Super STEM Saturday Coordinator, and Faculty Director of the CSTEM Professional Mentoring Program and Blueprints Peer Mentoring Program, focused on mentorship and career development for students in the program. Her passion for early childhood outreach has led to work with The Center for Research and Engagement in STEM Education as well as helping create STEM focused Girl Scout merit badges. She's also teaches “Chemistry of Chocolate”, an upper division GE course that attracts 200+ students annually from every imaginable major. As a passionate advocate for equity in STEM, Robyn is committed to diversifying instructional strategies both inside and outside the classroom. She consistently seeks innovative ways to inspire students and share her enthusiasm for the sciences.Jorge Torres is the associate producer of the Capital of Craft Podcast, a member of the San Diego Brewers Guild Education Committee, and a U.S. Navy Reservist. Passionate about community and storytelling, he serves the industry through writing and building meaningful connections. A San Diego native, he loves celebrating the people and history that shap 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.

The word of the year isn't even a word! And Salt and Straw has released some very odd savory flavors. Leave us a voice message in the Audacy app with your take!

Neale Asato is an entrepreneur from the island of O'ahu. He is the owner of Asato Family Shop, which is best known for making “Local Kine” sherbet that honors the past while sharing it with the next generation. Their sherbet is more than just a treat, it's a memory inspired by the old-school flavors of crack seed stores, the Manapua man, and the local snacks we grew up with, every scoop is a taste of small kid time in Hawai'i. Their mission is to carry on the history of Hawai'i, the food, and the culture. In this episode we talk about growing up in the restaurant industry, all the jobs he used to have, starting his business Asato Family Shop, making local flavors of sherbet, working with family, their new Waikiki location, and so much more.Buy our merch on:Official website: https://keepitaloha.com/Support us on:Patreon: https://www.patreon.com/kamakadiasFollow us on:Instagram: https://www.instagram.com/keepitalohapod/Facebook: https://www.facebook.com/keepitalohapodTikTok: https://www.tiktok.com/@keepitalohapod

On this episode, we're taking a look at how farmers and gardeners are helping maintain the region's biodiversity. Our first stop? A seed swap.With the summer gardening season at its end, many growers throughout Appalachia are turning their attention to seed saving. It's a practice where gardeners select the seeds from their best crops, and then save them over winter to plant the following spring. This past April, we visited the annual Appalachian Seed Swap in Pikeville, Kentucky.  We learned how important seed saving and swapping are for maintaining Appalachia's biodiversity. And for creating a tasty meal.Next, we travel to Richmond, Kentucky where Brian Chadwell is growing something unexpected. He's a fourth generation farmer and he's using his family's land to grow rice.

Hop District Community Brewing Company owners join Jon Hansen as we feature the hometown of La Grange Park. Owners Shayne Hansen and Jim Koblish talk about how they started their business in the community, IPAs and seasonal drinks. For more information on Hop District Community Brewing Company visit, hopdistrictbrewing.com.

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 at one of the most popular breweries in our area, Rendezvous Junction Brewing Company in Rogers where we're talking with Founder and Owner Mike Peerson and Head Brewer and COO Kenny Warden, but before we get to them?!? (*FOOD NEWS*) Mallory Files of the Ozark Charcuterie and Wine Bar BREAKS NEWS WITH US!! The Cellar on B Street opened last weekend Top Chef NWA took place on Saturday. We'll hear from the winner! Sugar Llama's opened over the weekend in downtown Rogers. We'll hear about their journey! Happy Anniversary to El Rey Bar and Grill and Pleasant Counter! We'll tell you all about Bistro 16's wine dinner and how you can score free tickets! The iconic Herman's Ribhouse is for sale. We'll hear why. The soon-to-open Sestina at the soon-to-open Compton Hotel in the Bentonville Square has named their chef! Sassafras Springs Winery has a gorgeous new spot on their premises The Dumont Creamery opened their doors in Bentonville this weekend Wright's Barbecue's Johnson location is close... VERY close to being done. Mike Peerson didn't start Rendezvous Junction at their current location. In fact, it started at the old Foster's Pint and Plate in Rogers... Of course, Foster's closed and that left them without a home and without folks to drink their beer. Who bought it during that time? We've interviewed them on here, so it won't be a surprise to many of you. In fact, Mike ended up taking one of his employees and now he's the head brewer and COO of the company, Ken Warden, who we'll be talking to as well. Mike and Ken will tell us how they got into beer, the successes and failures, and Mike talks about dying. Yes, he's officially died and been brought back. Some great stories- thanks for being with us here on the Flavors of Northwest Arkansas!

Champagne must be made in the traditional method.A blend of Chardonnay, Pinot Noir, and Pinot Meunier. The wine comes from the grand cru village of Verzenay in the Champagne region of France.Tonight, we are tasting:NV Kirkland Signature Brut Champagne. It is a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes. The grapes come from the grand cru village of Verzenay. Matures in the bottle for 15 months. It is made by wine maker Manuel Janisson who doesn't really market his wines in the US, but his least expensive wines range from $40 to $50 per bottle. The wine has a rich texture and has notes of gingerbread, orange, peaches, and citrus. The Reverse Wine Snob reports aromas of lime, lemon, apple, and a bit of freshly baked bread and some floral. Flavors of creamy yet crisp lemon zest, lime, and green apple. Also has some minerality. Pairs with salty foods, white meat, and sweet potatoes. We both loved this wine and rated it a 4. Sparkling wine is not our go to wine, but we will buy this again. If you haven't tried it, put it on your list. Next week, we are trying a wine that is new to us. It is a German Riesling Kabinett. We will find out what that means and see if this will be our Thanksgiving wine.

In this episode of Retention Chronicles, host Mariah Parsons chats with Cheryl Kim, Head of Business Development at Hoxy, a fast-growing Korean-inspired seasoning brand making waves in both online and offline retail. Cheryl shares how Hoxy was born from a decade of importing Korean dry goods and a vision to make authentic Korean flavors accessible and irresistible to American consumers.They dive into the brand's bold packaging strategy, its Gen Z-friendly aesthetic, and how intentional design decisions—from resealable pouches to shelf-ready displays—set Hoxy apart. Cheryl also walks through the company's growth journey, from landing on the shelves of HomeGoods, World Market, and soon Walmart, to building traction through Amazon Vine, influencer seedings, and TikTok Shop.Whether you're a CPG founder, marketer, or flavor enthusiast, this conversation offers rich insights into how to turn cultural inspiration into mainstream success, one savory packet at a time.

In this bonus episode of Bean to Barstool, I reflect back on my recent trip to Mexico to judge at Copa Cerveza Mx and the great beer and chocolate I had while I was there, and discuss what I love about beer judging and what you should and shouldn't take away from beer award results. The Copa Cerveza Mx awards list can be found here.I also briefly talked about the upcoming Midwest Craft Chocolate Festival. You can listen to my full preview of the festival 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.

Purchase on Bookshop: https://bit.ly/47we0tkShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens!** Follow @totallybookedwithzibby on Instagram for listening guides and more. **(Music by Morning Moon Music. Sound editing by TexturesSound. To inquire about advertising, please contact allie.gallo@acast.com.) Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Hindi: In the Spice Market: Aarav's Journey to Festive Flavors Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hi/episode/2025-10-27-22-34-02-hi Story Transcript:Hi: प्राचीन पोम्पेई के बाजार का दृश्य अद्वितीय था।En: The scene of the ancient market in Pompeii was unique.Hi: हर ओर रंग-बिरंगे कपड़े, चमचमाती धातुएं, और सबसे महत्वपूर्ण, मसालों की सुगंध छाई हुई थी।En: Everywhere, there were colorful clothes, shining metals, and most importantly, the aroma of spices filled the air.Hi: यह पतझड़ का मौसम था, और जिस शांति से पत्तियाँ गिरती थीं, उसी शांति से व्यापारी और खरीददार आपस में मोलभाव कर रहे थे।En: It was the autumn season, and just as peacefully as the leaves were falling, the merchants and shoppers were peacefully haggling with each other.Hi: आरव, जो एक दूर देश का जिज्ञासु व्यापारी था, वहाँ की भीड़ में शामिल हो चुका था।En: Aarav, who was a curious trader from a distant land, had joined the crowd there.Hi: उसे दीवाली के लिए अद्वितीय मसालों का सेट खरीदना था।En: He needed to buy a unique set of spices for Diwali.Hi: उसने केवल सुना था कि ये मसाले किसी भी व्यंजन को जादुई स्वाद दे सकते हैं।En: He had only heard that these spices could give any dish a magical taste.Hi: उसका सपना था कि इन मसालों से वह अपने परिवार को चकित कर सके और अपने व्यापार में नाम कमा सके।En: His dream was to astonish his family with these spices and to earn a name in his trade.Hi: बाजार में पहुंचते ही, उसने एक-एक दुकान पर नजर डाली।En: Upon reaching the market, he glanced at each shop.Hi: वहाँ की भाषा समझना मुश्किल था, लेकिन उसकी आँखों में वो इच्छा थी कि वो हर संभव कोशिश करेगा।En: Understanding the local language was difficult, but his eyes showed the determination to try his utmost.Hi: तभी उसकी मुलाकात मीरा से हुई, जो एक चालाक स्थानीय थी।En: It was then that he met Meera, a clever local.Hi: उन्होंने तुरंत दोस्ती कर ली।En: They instantly became friends.Hi: "आरव, यहां मसाले ढूंढ़ना आसान नहीं है," मीरा ने कहा।En: "Aarav, finding spices here is not easy," Meera said.Hi: "यहां उन्हें पाने के लिए बहुत ज्यादा प्रतियोगिता है।En: "There's a lot of competition for them here."Hi: "आरव ने सिर हिलाया, "मैं तैयार हूँ।En: Aarav nodded, "I am ready.Hi: मैं अपना सब कुछ दांव पर लगाने को तैयार हूँ।En: I am willing to risk everything."Hi: "परंतु एक समस्या थी।En: However, there was a problem.Hi: जब आरव ने एक दुकान में जाकर मसाले देखे, वहां पहले से ही एक और व्यापारी ऊँची बोली लगा रहा था।En: When Aarav entered a shop to look at the spices, another merchant was already bidding high.Hi: अविश्वसनीय कीमतों के बाद, आरव जान गया कि वो उसके सामर्थ्य से बाहर जा रहा है।En: After some unbelievable prices, Aarav realized it was beyond his means.Hi: उसने चतुराई दिखाई, मीरा के साथ मिलकर मसाला व्यापारी से व्यक्तिगत रूप में बात की।En: He showed cleverness and, along with Meera, spoke to the spice merchant personally.Hi: "भाईसाहब," मीरा ने कहा, "यह आदमी सच्चा है।En: "Brother," Meera said, "This man is sincere.Hi: यह मसाले इसके परिवार के लिए बहुत मायने रखते हैं।En: These spices mean a lot to his family."Hi: "आरव ने आत्मविश्वास से भरी आवाज़ में कहा, "मैं इन्हें अपने देश में ले जाकर त्योहार को यादगार बनाना चाहता हूँ।En: Aarav, in a voice filled with confidence, said, "I want to take them to my country to make the festival memorable."Hi: "व्यापारी ने कुछ क्षण सोचा।En: The merchant thought for a moment.Hi: उसके दिल में आरव का सच्चा अरमान चुभा।En: He was touched by Aarav's genuine desire.Hi: "ठीक है, तुम्हें ये मसाले मिल जाएंगे," उन्होंने मुस्कराते हुए कहा।En: "Alright, you will get these spices," he said with a smile.Hi: आखिरकार, आरव ने वह अद्वितीय मसाला सेट खरीद लिया।En: Finally, Aarav bought that unique set of spices.Hi: मीरा की मदद से वह सफल हुआ और उसने जाना कि कभी-कभी अपनी सीमा से बाहर जाकर नए दोस्त और नए अनुभव ही सबसे बड़ी ताकत होते हैं।En: With Meera's help, he was successful and learned that sometimes stepping beyond your limits to make new friends and experiences is the greatest strength.Hi: और इस तरह, आरव ने सीख ली - सहयोग और जोखिम लेने की महत्ता।En: And thus, Aarav learned the importance of collaboration and taking risks.Hi: उन मसालों के साथ वह अपने घर लौटा, और एक यादगार दीवाली मनाई।En: He returned home with those spices and celebrated a memorable Diwali.Hi: उसके प्रयास ने उसके परिवार और व्यापार दोनों को खुशियों से भर दिया।En: His efforts filled both his family and his trade with joy.Hi: और जब उसे अपने लक्ष्य को प्राप्त करने की संतुष्टि मिली, तब उसे पता चला कि असली सफलता कितनी मीठी होती है।En: And when he achieved his goal, he realized how sweet true success tastes. Vocabulary Words:ancient: प्राचीनunique: अद्वितीयaroma: सुगंधautumn: पतझड़haggling: मोलभावcurious: जिज्ञासुdistant: दूरastonish: चकितdetermination: इच्छाutmost: हर संभवclever: चालाकcompetition: प्रतियोगिताrisk: दांवbidding: बोलीunbelievable: अविश्वसनीयmeans: सामर्थ्यsincere: सच्चाmemorable: यादगारgenuine: सच्चाcollaboration: सहयोगstrength: ताकतfestival: त्योहारachieve: प्राप्तgoal: लक्ष्यtastes: स्वादscene: दृश्यmerchant: व्यापारीshoppers: खरीददारspices: मसाले

Nathan Peak, chef at The Foundry Kitchen inside of Anvil and Forge Brewing and Distilling, talks to Community Voices about his passion for making memorable food. He discusses what brought about his passion for cooking, and how his creativity has evolved over his years in the kitchen. Nathan also speaks about what is next on his culinary journey.

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk with Meredith Butler and Chef Mike Robertshaw of Pizzeria Ruby, where we go over SO much, including some breaking news, but before we get into them?? FOOD NEWS!!! It's Top Chef Week, and I'm giving away a pair of tickets. Learn how to enter! Three Arkansans will be competing at the International Championship Chili Cook-Off in Terlingua after qualifying in Prairie Grove this past weekend. The owners of Mermaids have a new event venue in Fayetteville and will be opening a new burger joint in the Mill District soon! Speaking of the Mill District, Arsaga's has closed. We'll tell you who's moving in. The Stonebreaker Hotel has a new executive chef. Faymosa has opened in the Fayetteville Square. Dave and Jenny Marrs will be opening a coffee and ice cream shop. We'll tell you where! Chef Mike Robertshaw and his partner Meredith Butler aren't from the area... in fact, they met in Seattle and they weren't from there either. Chef Mike will tell you about hanging out with some regulars at his restaurant there who happened to be in Pearl Jam and Soundgarden. Meredith will tell you her pizza crush, who I will tag when I post this. How did they end up in NWA, and what did they do once they got here? That's a good story. Also, they'll talk about how they prepared for Pizzeria Ruby having never worked in a pizza spot before. And finally, they're opening a spot called Pizza Lottie in Bentonville. MANY folks are curious about when it'll open. Chef Mike and Meredith will tell you when!! One note for you, there's some explicit language in this one, so earmuffs for the kids, OK?  Thanks for tuning in.

Kendall-Jackson's chardonnay is made using grapes grown in the cool, coastal regions of California, which gives the wine its crisp, clean flavor. Whole cluster pressed and made in small vineyard lots throughout the winemaking process. Sur lie aging with monthly battonage (lees stirring) giving the wine silky texture and creamy flavor. Aged for 3 months in 44% French Oak (4% new) and 50% American Oak (7% new).Tonight, our three wines are:2023 Louis Dailly Fondateur Chablis. This wine costs around $17.00 and was purchased at Costco. It comes from Chablis region of Burgundy. It has notes of apples, wet stones and lemons. It is medium-bodied, clean and fresh. Drink now.2023 Kendall-Jackson Vintner's Reserve Chardonnay. This was purchased from Costco for $11.00. This is the #1 selling Chardonnay in the US for the past 30-years. It comes from cool coastal climates. 13.5% alcohol. Aromas of vanilla and honey. Flavors of pineapple, mango, papaya, with notes of citrus. Also has a hint of toasted oak and butter. Comes from California, 48% Monterey County, 29% Mendocino County, and 23% Santa Barbara County. Pairs well with fish dishes. We both enjoyed both wines, but we both preferred the Kendall-Jackson. This surprised both of us since we typically like unoaked Chardonnay. Next week, we are getting ready for the holidays and will be tasting the Kirkland Signature Brut Champagne.

Clementine's has new cryptid inspired ice cream flavors just in time for Halloween.

** _“Beats, Brands & Bold Flavors: The Vision of Gary Thomas II, CEO of Urban Unity Productions **Host:** Marcos Luis **Guest:** Gary Thomas II, CEO of Urban Unity Productionswebsite: www.UrbanUnityProductions.com --What happens when a creative powerhouse blends music, media, and culinary mastery into a single mission? In this dynamic episode, Host Marcos Luis sits down with Gary Thomas II—CEO of Urban Unity Productions and a trailblazing culinary entrepreneur—to explore how he's building platforms that feed both the soul and the culture. From empowering artists to crafting unforgettable dining experiences, Gary's journey is a blueprint for passion-driven impact.-- Episode Highlights:- **The Birth of Urban Unity Productions:** How Gary launched a music label that champions independent artists and authentic storytelling.- **Artist Empowerment:** Why /--Urban Unity puts creative control back in the hands of musicians.- **Culinary Roots:** Gary's parallel journey as a chef and food entrepreneur—and how his culinary philosophy fuels his leadership.- **Culture Through Creation:** The intersection of music, food, and community in Gary's vision for cultural transformation.- **Leadership & Legacy** Lessons from building two creative empires with purpose, grit, and flavor.-- Why You Should Listen:This episode is a masterclass in multidimensional entrepreneurship. Whether you're a creative, a founder, or someone hungry for inspiration, Gary Thomas II's story will leave you energized and ready to build boldly--

Autumn in Japan is full of charm☺️ Fresh fruits, cozy evenings, colorful leaves, and perfect weather for hiking. In this episode, I talk about the moments that make me feel, “Ah, autumn has come.” You'll hear natural Japanese expressions about seasonal foods, outdoor activities, and reading time.

You've seen it on almost every label — Natural Flavors. But what are they really? In this episode, I'm breaking down what “natural flavors” actually mean, why food companies use them, and whether you really need to avoid them. You might be surprised to learn how something that sounds so harmless can still keep you guessing about what's in your food. Let's clear up the confusion so you can make informed, confident choices about what you eat.

Eric Wareheim is an actor, director, winemaker, and writer based in Los Angeles. You may know him as one half of the comedy duo behind the cult-followed Tim and Eric Awesome Show, Great Job!, but in recent years, he's been making a foray into food and wine, starting with the New York Times Best Seller cookbook Foodheim. His new book, Steak House, chronicles his freewheeling, exhaustive search for the ultimate steak house. It's a heady mix of recipes, interviews with legendary servers, and his own very funny essays—and today on the show, we go deep on his steak house fixation and reporting process.  And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Great Community Bake Sale is New York's big weekend event, Katie Parla has a very cool new book out, Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City, it's soup season and Andy Baraghani's Golden Potato and Greens Soup is a great option. Also, a recap from the fun Los Angeles Chef's Conference, a visit to the Tiny Dollhouse Store, and Matt is heading to Korea. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

In a recent “At Your Convenience” podcast, CSP sat down with industry experts Bill Flack, senior vice president, head of foodservice strategic business, and Ed Shabaz, vice president of sales, director-foodservice and CPG, both from Ajinomoto Foods North America. According to Flack and Shabaz, this trend is being driven primarily by younger demographics including millennials and Gen Z consumers.Latin American cuisine continues to dominate growth, with core items like tacos and burritos expanding to include trending options such as Birria tacos and elote. Empanadas are particularly well-suited for the convenience channel, showing 12% menu growth due to their portable nature and operational efficiency.On the Asian front, dumplings and pot stickers are gaining significant traction. These handheld items appeal to consumers seeking authentic global experiences while offering retailers operationally friendly solutions that require minimal labor and hold well under heat lamps.Listen to the full “At Your Convenience” podcast episode above for deeper insights into how convenience retailers can successfully implement global flavor programs and stay ahead of emerging food service trends.

Obsessive–compulsive disorder (OCD) affects an estimated 1 in 40 adults and 1 in 100 children in the U.S. — yet it remains one of the most misunderstood and misdiagnosed mental health conditions. Too often portrayed as a “quirk” or a preference for cleanliness, OCD is actually a complex and often debilitating disorder rooted in anxiety and doubt. In this episode, I sit down with Dr. Patrick McGrath, Chief Clinical Officer at NOCD, for a candid, deeply practical conversation about what OCD really is, how it shows up (far beyond stereotypes), and what actually helps. We dig into the “OCD × news cycle” spiral, break down flavors/subtypes and internal compulsions, and get specific about Exposure and Response Prevention (ERP): what it looks like, why the response prevention part matters most, and how to know if you're getting the right care. You'll also hear how to find a qualified clinician, what treatment “afters” feel like, and the empowering mindset of living the life you want — not the one OCD dictates. IN THIS EPISODE WE TALK ABOUT... The OCD–news cycle Venn diagram: why constant headlines can supercharge doubt and rumination What OCD actually is (and isn't) and why logic alone won't cut it Flavors, subtypes, and themes plus how themes can “double scoop.” ERP in real life: the safety behaviors to drop, and why response prevention is the unlock Getting help + what recovery feels like: how to vet specialists, levels of care, virtual options/insurance, and building a supportive “mental-health team” for long-term wins and more! Links Find care, learn about ERP, and explore resources: https://www.treatmyocd.com NOCD App (free) — Community + tools on iOS/Android: https://www.treatmyocd.com/app International OCD Foundation (IOCDF) — Education and “Find Help” directory: https://iocdf.org Postpartum OCD episode mentioned: https://podcasts.apple.com/us/podcast/the-postpartum-struggle-no-one-talks-about-ocd/id1753682951?i=1000726285060 Katie on Patrick's podcast: https://podcasts.apple.com/us/podcast/from-inner-critic-to-inner-ally-transforming-ocd-and/id1753682951?i=1000682417350 ~ Subscribe to SELF-TALK SUNDAYS on Substack: http://womenagainstnegativetalk.substack.com Follow Katie on Instagram: http://instagram.com/katiehorwitch Get WANT YOUR SELF!: http://wantyourself.com Learn more about Katie: http://katiehorwitch.com Learn more about WANT: http://womenagainstnegativetalk.com ~ IF YOU LOVED THIS EPISODE, DON'T FORGET TO: Subscribe, rate, and review on Apple Podcasts and your favorite podcast platform!

Welcome to this week's episode of the Flavors of Northwest Arkansas podcast! Quick request off the top, if you have yet to subscribe, like or rate, please do me a favor and do so. It helps us grow and is a big help. Thank you! Now to this week's episode- we're at Marsouls in downtown Rogers, talking with owner and founder Jordan Conley. We taped this JUST as Bikes, Blues and BBQ was rolling into town,  so you'll hear a few rumbles. But first?!?! FOOD NEWS!! Mellow Moose Burgers is back at the World Food Championships. We'll hear from Owner/Chef Adrian Lem. Townie's Burgers & Bevvies is finally open. General Manager Adam Brewer tells us about the process to get the doors open! Parlay on 8th is going in at the old Hollar at 8th Street Market. We'll tell you all about it. Oktoberfest NWA is back in downtown Rogers this weekend! BV65 has changed into a brunch spot in Bella Vista! The Melting Pot is coming to Rogers! Chicken Headz is moving! Founder and owner of Marsouls Jordan Conley grew up VERRRY influenced by his grandmother's cooking. After spending some time away from home as an adult, he came home during covid and had a new dream in the form of a culinary love-letter to his family heritage, and most notably his grandmother. You'll hear about their buildout in what was once a gas station, you'll also hear how they handled the tornado... Finally, he'll talk about the food, and grandma's quality control. She's not shy about it, I'm told. That's next here on the Flavors of Northwest Arkansas podcast.

The second annual Midwest Craft Chocolate Festival will take place in the beautiful small town of Rushville, Indiana, on November 21-22. The MCCF was brought to reality by Dustin Cornett, the owner of Chocolat Cafe and organizer of the Craft Chocolat Challenge, along with a talented team and the wonderful folks of Rushville.For the second year, Bean to Barstool will have a booth in the vendor space selling my pairing book, cacao photography, and beer- and spirits-infused chocolate bars. I'll also be giving a talk on collaborations between craft chocolate makers and beverage alcohol producers, giving a short presentation about working with media, serving on a panel, and leading a ticketed tasting of beer- and spirits-infused chocolate. It'll be a busy weekend for us!In this episode, I talk with organizer Barb Genuario, sponsor Cocoa Supply's CEO Leila Carvajal Erker, chocolate maker Tandy Peterson of Embers Chocolate, and educator London Coe of Peace on Fifth about what to expect at this year's fest and what makes this festival so unique. You can access my guests' websites and social media at the following links:Barb Genuario on InstagramCocoa Supply's website and InstagramEmbers Chocolate's website and InstagramPeace on Fifth's website and InstagramYou can find all the information you'll need about the Midwest Craft Chocolate Festival and purchase tickets at the festival website. You can also follow the fest on their Instagram account. I'll be sharing a ticketing link for my tasting soon.We hope to see you in Rushville in November! 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.

Dudes Behind the Foods is sponsored by BetterHelp! Go to https://www.BetterHelp.com/FOODS today for 10% OFF your first month! Download the PrizePicks app today and use code DUDESFOOD and get $50 instantly when you play $5!  Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this mouthwatering episode of The Ash Said It Show, Ash Brown sits down with Chef Andrea Young, founder of Sweet Vegan NYC, to explore the delicious world of plant-based chocolate and the exciting launch of two new flavors: Cranberry Passion Bark and Espresso Blueberry Bark.

Welcome back to the Grow From Your Heart Podcast with your host Rasta Jeff! Topics I cover in this episode:I talk about planning a grow around existing equipment, Breeding towards specific goals, and how to maximize flavors and aromas. ⌨️ Leave comments and tell me what you think of the show! Visit Irie Direct for blowout pricing! Visit AC Infinity and use code IRIEARMY to save 10%. https://www.acinfinity.com/ref=RASTAJEFF&utm_campaign=affiliate_promotions&utm_medium=social&utm_source=affiliate Join us on Discord for live chats and endless grow info! https://discord.gg/iriearmy Follow us on X! https://x.com/iriegenetics

Hear from the Top Chef NWA competing chefs: Chef Bill Martfeld from Lasang Pinoy, Chef Sara Guevara from the Walmart AMP, Chef Jesus Rodriguez from San Miguel Mexican Grill & Bar, and the defending champion, Chef Roni Mathis from the Arkansas Food Innovation Center at the Market Center of the Ozarks.  They'll talk about why they're competing in Top Chef NWA this year, and a few may just flat-out tell you what they'll be cooking for the competition.  Get to know these awesome people on this bonus edition of the Flavors off Northwest Arkansas podcast!

This week In The Current, we're on location at Esteban's place.  We get caught up with Ryan about his daughter's wedding and how some of the crew helped out.  We talk a little about Fall Flavors, spoiler alert...the guy aren't into Pumpkin Spice...and of course, we are still prepping for Archery Season.  Check it out!!  Instagram: @rutandriverpursuits For more In The Currents go to https://rutandriverpursuits.com/ 

On this week's edition of the Flavors of Northwest Arkansas podcast, we head to beautiful downtown Siloam Springs, where we're at the new Kilroy Public House talking with owners Justin Melonson, Kyle Reidy and Brandon Norrell... but before we get to them?!?! FOOD NEWS! The Fayetteville location for Confident Coffee opened last week. We'll hear from owner Amber Dietrich AQ Chicken House will open in downtown Springdale instead of Elm Springs. Hear why from co-owner Tom Lundstrum Casa Magnolia announced that they will close There's a new BBQ spot in the Har-Ber area! We'll tell you about Smith & Betts Fayetteville's Dollar Slice Club has a new concept and name Top Chef NWA is around the corner. We'll tell you how's competing and how to get your tickets! The Kilroy Public House is now open in downtown Siloam Springs. They offer sensational Irish fare, drinks and a cozy atmosphere. Chances are, if you've been a wedding recently, you've had their food as Co-Owner and Executive Chef Justin Malonson also owns and operates the popular Sous Chef Catering Company. In fact, he didn't buy the space to be a restaurant. He'll tell you what his initial vision was. Also, what's going to be the most popular item on the menu? Well, it won't be on the menu for starters. Finally, and most importantly, Justin is very much into a non-profit where he spends what little time he has working to feed others. He explains that and so much more, next here on the Flavors of Northwest Arkansas.

Episode 277 for the week of September 28, 2025 ...  and this is what is going on in our Disney World...Last Week In Disney- Dr. Jane Goodall passed away- 13 new sauced chicken strips are coming to Walt Disney World (source: Disney Parks Blog)- Rumor: infrastructure changes to the TTCStarts @2:47 ...Should Disney Eliminate Tipping at WDW?- An article at WDW Info proposes that as as premium experience, Disney should eliminate all gratuities (housekeeping, dining, etc)- Would this create a more all inclusive experience and increase use of Table Service restaurants or just create new issues?- Source: WDWInfoStarts @29:18 ...Discounts Announced - Do We Care Anymore?- Disney Announced early 2026 room and package discounts for Walt Disney World - but they seem largely in line with what they have offered in the past ... so do we care anymore or does it just feels like Kohl's pricing now?Starts @39:09 ...Game: Under/Over Rated - Disney Parks Souvenirs- Phil and Jason discuss what park souvenirs are over or underratedStarts @43:19 ...DBC Engagement: Over/Under Rated Park Strategies- Following up to last week's episode, the community shared some food items at Disney they find to be over or underratedStarts @1:05:12 ...* Reminder to like, subscribe, rate, and review the DBC Pod wherever you get your podcast *Send us an e-mail! .... thedbcpodcast@gmail.comFollow us on social media:- LinkTree: https://linktr.ee/thedbcpod - Bluesky: @thedbcpod.bsky.social- Instagram: https://www.instagram.com/TheDBCPod/- Twitter: https://twitter.com/TheDBCPod- Facebook: https://www.facebook.com/TheDBCPod- YouTube Channel: https://www.youtube.com/thedbcpod- Discord Server: https://discord.com/invite/cJ8Vxf4BmQNote: This podcast is not affiliated with any message boards, blogs, news sites, or other podcastsHawaii Travel & Vacation GuideDiscover Hawaii's Best local spots and travel tips!Listen on: Apple Podcasts Spotify

This week: The crew reacts to MPG Soundwave and speculates on possible Blaster and TwinCast releases. With Hasbro's panel at MCM London Comic-Con coming up, they're curious about potential surprises or exclusives. In toy talk, they cover Missing Link Arcee, MPG Rattrap, Sea Spray, Venom, and the Target 4-pack—praising the figures' alt modes and build quality.

Welcome to a new episode of The Way Out Is In: The Zen Art of Living, a podcast series mirroring Zen Master Thich Nhat Hanh's deep teachings of Buddhist philosophy: a simple yet profound methodology for dealing with our suffering, and for creating more happiness and joy in our lives. In this installment, Zen Buddhist monk Brother Phap Huu and leadership coach/journalist Jo Confino explore the importance of silence and its role in personal transformation and spiritual practice.  They further discuss noble silence in the Plum Village tradition – a fundamental practice that allows for deep reflection, self-awareness, and connection with the present moment; silence as a space that enables practitioners to listen deeply; the challenges of silence; the contrast between the mainstream emphasis on productivity, noise, and external validation, and the Buddhist approach of valuing stillness, presence, and inner listening as a path to true well-being and happiness; silence as a means to engage more deeply with life, rather than as an escape; embodied listening; and more. The episode concludes with an invitation to take time for silent reflection and to explore the transformative power of silence in our lives. Enjoy! Co-produced by the Plum Village App:https://plumvillage.app/   And Global Optimism:https://globaloptimism.com/ With support from the Thich Nhat Hanh Foundation:https://thichnhathanhfoundation.org/ List of resourcesInterbeinghttps://en.wikipedia.org/wiki/Interbeing Being with Busyness: Zen Ways to Transform Overwhelm and Burnouthttps://www.parallax.org/product/being-with-busyness/ Calm in the Storm: Zen Ways to Cultivate Stability in an Anxious Worldhttps://www.parallax.org/product/calm-in-the-storm/ Buddha Path https://buddhapath.com ‘The Four Dharma Seals of Plum Village'https://plumvillage.org/articles/the-four-dharma-seals-of-plum-village Brother Spirithttps://plumvillage.org/people/dharma-teachers/brother-phap-linh Brother Phap Unghttps://plumvillage.org/people/dharma-teachers/brother-chan-phap-ung ‘Three Resources Explaining the Plum Village Tradition of Lazy Days'https://plumvillage.app/three-resources-explaining-the-plum-village-tradition-of-lazy-days/ Tao Te Ching https://en.wikipedia.org/wiki/Tao_Te_Ching Bimbisarahttps://en.wikipedia.org/wiki/Bimbisara Devadattahttps://en.wikipedia.org/wiki/Devadatta Quotes “When we learn to allow ourselves to be in silence, the silence becomes delicious because it gives us an immense feeling of spaciousness. But silence is also very scary if we are not trained in it – scary because we get to see our restlessness.” “The silence that we are learning to cultivate is the stillness that we all need.” “When we engage with the world, we don’t know how to be silent. That is not engaged Buddhism. That is not applied Buddhism. So the middle way is very important. Silence is not to suppress or to bypass what is going on; in our practice, there’s a space and time for everything.” “Silence allows us spaces of deep reflection. Silence is also to hear ourselves.” “Noble silence is the silence of being present.” “There’s a lot to learn in silence, and a lot to discover, as well as to celebrate.” “The silence of listening is an art form and a practice of embodied listening. And that means that we’re not just listening with our minds, but that we need to learn to listen with our whole body.” “We’re not here trying to gain more to enhance our ‘label'; actually, Zen is about seeing our label and letting it go, in order to see our wholeness. Because our wholeness is not limited to ‘I am a monk', ‘I am a journalist', ‘I am a coach', ‘I am a business leader', ‘I am my technician'. We’re so much more than this.” “Learn to let go. That’s the hardest practice.” “A lotus to you, a Buddha to be.” “Don’t just do something, sit there.” “There’s nothing to learn, but there is a lot to unlearn. Because, actually, when we strip away all the fears, judgments, and sufferings, home is already there. It’s already present, it’s never gone away; we just traveled a long way from it.” “So much of life is about feeling safe, and about knowing that we’re not on our own and that we are going to be supported.” “Colors blind the eye. Sounds deafen the ears. Flavors numb the taste. Thoughts weaken the mind. Desires wither the heart. The Master observes the world, but trusts his inner vision. He allows things to come and go. His heart is as open as the sky” – from the Tao Te Ching, credited to Lao Tzu. “There is no way to happiness; happiness is the way.”

This is the 2nd half of … part two of Upaya's Love and Death weekend program, Roshi Joan Halifax and Frank Ostaseski deepened the exploration of how personal love can open into universal compassion. Framed […]