Podcasts about flavors

This is a Vintage Selection from 2005The BanterThe Guys tell of an unnecessary battle: it's curtains!The ConversationThe Restaurant Guys welcome wine and restaurant critic Peter Schleimer from his home in Austria. They talk about grape-loving birds, where to get authentic Austrian food and some wine recommendations that are still good advice today. The Inside ScoopThe Guys have spent time eating and drinking  with Peter both in the U.S. and in Austria. They ask him about the rise in popularity of Austrian wines at the time.“The main reason is that we just have extremely interesting varieties. We have stuff other countries don't have and that's the secret. We have great varieties that are first of all, unique and second of all, interesting,  too. It doesn't help if they're only unique and they and the wines suck,” Peter Schleimer on The Restaurant Guys Podcast 2005BioPeter Schleimer worked in the Austrian wine industry, specifically at the Austrian Wine Marketing Board and the Austrian Wine Academy, and as an editor for the Austrian trade journal Vinaria, he was appointed its editor-in-chief in 2006. Peter was also editor-in-chief of the biannual magazine Vinaria Gourmet from 2006 to 2011. Since 2025, Peter Schleimer has run a restaurant in Mödling called Genussatelier Mödling with Doris Bracher. He also operates a wine business focused on international markets and cultivates his own wine on a small scale in the Thermenregion.InfoWine recsSchloss Gobelsburghttps://www.gobelsburg.at/en/*We have some at Stage Left Wine Shop!https://www.stageleftwineshop.com/wines/Schloss-Gobelsburg-Riesling-1er-Cru-OTW-Heiligenstein-2020-w4844439u9Weingut Glatzer Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJhttps://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/Restaurant Guys' Regulars get a discount so sign up today!https://www.buzzsprout.com/2401692/subscribe Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In this week's edition of the Flavors of Northwest Arkansas Podcast, we talk to David Flores, owner/operator of Geraldi's in Fayetteville and Pizza Navona in Farmington, but before we talk to him?!?! FOOD NEWS!! Wine news first (of course) with Langman's Winery & Restaurant opening in Centerton. We'll hear from owner Jim Langman. Viet Buffet in Rogers opens and then closes. We'll explain. There'll be a new scratch Italian restaurant in downtown Springdale next year. We'll talk to the owners (Hint: You know who they are). Handshake has their grand opening date now. Firebirds Wood Fired Grill opens their first Arkansas location next week in Rogers. Big Whisley's in Rogers has their grand opening this weekend! Happy birthday to Loveless, Hot Vine and La Media Luna! Downtown Fayetteville announces the Holiday Haul Brunch Crawl. We've got the details. Downtown Springdale's International Hot Cocoa Crawl is also around the corner. Classic Flavors Rewind: Mezzaluna's Chef Peters tells the story of feeding Gorbachev with limited time! David Flores is the owner/operator of longtime Fayetteville staple Geraldi's, and a newer spot in Farmington, Pizza Navona. He's not from here, but he's been here long enough that he's an Arkansan now. He started working for Mr. Geraldi a long time ago when he had a Giraldi's in Oregon, and he started at the bottom. Mr. Giraldi opened several more spots in several more places around the country, and David ended up at the Geraldi's in Eureka Springs. He'll tell you about what got him there. He eventually moved to the Fayetteville location and would later take it over. As for Pizza Navona, David will tell you why he chose Farmington over Benton County for its location. Also, we'll talk menu and future plans and that's next, here on the Flavors of Northwest Arkansas podcast!

The culinary expedition wraps up its American journey as hosts Marcos and Josue venture into the diverse and delectable Pacific Coast and Western time zones, exploring unique Thanksgiving traditions stretching from the cool Pacific Northwest all the way down to sunny California and out to exotic Hawaii. They discuss the use of hyper-local ingredients—from fresh seafood like Dungeness crab to wild Alaskan game and luau-inspired Hawaiian twists—highlighting the significant Asian and Latin cultural influences that redefine the traditional holiday plate. This conversation celebrates the ultimate food fusion, proving that the Thanksgiving table is a true reflection of American diversity, and concludes with a look ahead to the next episode's journey to the East Coast heritage. #westcoastfood #thanksgivingfeast #regionalrecipesGot a Thanksgiving recipe or a meal so good it deserves a holiday? Share YOUR culinary creations with us! Tag your delicious dishes using our special hashtag: #LTSmeals-------------------------------------------------- IG: ⁠⁠https://bit.ly/IG-LTS -------------------------------------------------- ⁠⁠LTS on X: ⁠⁠https://bit.ly/LTSTweets -------------------------------------------------- ⁠⁠Buy Me Coffee: ⁠⁠https://www.buymeacoffee.com/LTS2020

Welcome back everyone to another great interview, in this edition I'm being joined by a friend of Sadhu Dah who I interviewed a while back. Please join me in welcoming Sifu Aman Berry, Paranormal Investigator and Meditation Coach. Sifu has lived an amazing paranormal life and it was an honor to talk to him. We talked about everything from his haunted childhood home, legend tripping, psychic self defense, wall bleeding, different entities, bigfoot, annunaki, extraterrestrials, and so much more. Sifu's Youtube Page: https://www.youtube.com/@SifuAmanBerry Uncensored, Untamed & Unapologetic U^3 Podcast Collective: https://www.facebook.com/groups/545827736965770/?ref=share Tiktok: https://www.tiktok.com/@juggalobastardpodcasts?is_from_webapp=1&sender_device=pc YouTube: https://www.youtube.com/channel/UC8xJ2KnRBKlYvyo8CMR7jMg

New York Times bestselling author Katie Parla talks with Brent about her adopted hometown of Rome and her new book Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Build a City and dishes like braised pig skin and beans, pizza tongues, and Roman rice balls. Plus, why Jewish Roman dishes are often fried, getting pickpocketed in the Eternal City, and busting the myth of Carbonara. [Ep 363] Show Notes: Destination Eat Drink foodie travel guides Destination Eat Drink foodie travel videos Katie Parla's website Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Build a City

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.

Group Guide Use this guide to help your group discussion as you meet this week. TranscriptWell, good morning. My name is Chet. I'm one of the pastors here. We are working our way through our membership commitment. Normally we're working our way through books of the Bible. We are taking this season as a church family to say, hey, let's remember the things that we've committed together and let's recommit to these. We have a membership commitment. It looks like this. It's a one sheet piece of paper. It's got 14 points on it. It is intentionally simple. We are saying, hey, we believe the Bible and we're going to practice the things that the Bible calls us to. And this is some of how we're going to practice that together. The first ones are just, the first seven are things that we believe that we hold to, to be true. Number eight says, I actually believe that. I'm going to go apply that. And then from there on we're saying, this is how we're going to practice that here.If you are a Christian, you should belong to a local church that has some authority in your life. You, you should be around Christians who you are beholden to, to walk out the things of what it looks like to be a Christian. And this is just us saying, this is how we're going to try to practice that together. Here we've made it to point number 12 of 14 and we are turning and saying, this is what it looks like as we kind of face outward as we work as missionaries together. I don't know if you know this and hopefully by the end of the day it'll be clear, but if you belong to Jesus, you are on his mission, you're a part of his mission, which means that you are a missionary out in a mission field. Do you know that? Well, now you do. Some of you are foreign missionaries. Welcome. Please help these Americans meet Jesus. Some of you are like, I didn't move anywhere. I'm not a missionary. I grew up here. It's like, well, you did grow up here, but that doesn't make you not a missionary. That just means God has you here for you to be a part of his work here. And so we're going to look at that together.I'm going to pray and we'll read number 12 and then we'll start seeing, where does the Bible say this, how does the Bible say this? And how do we practice this together? Lord, we ask for your to bless our time. We ask for you to empower your word. We ask that we would actually, as we follow you and walk in the Spirit, do these things so that so more people might come to know you in Jesus name. Amen.So number 12 says this. Empowered by the Spirit and partnering with my community group, I will obey Christ's call in everyday life to advance his mission of redemption by proclaiming the Gospel and making disciples. That's why we call it our membership commitment. We are committing two things. Let me read that again. Empowered by the Spirit, partnering with my community group, I will obey Christ's call in everyday life to advance his mission of redemption by proclaiming the Gospel and making disciples. That center phrase there, his mission of redemption is kind of what everything else is built into coming out of that. Jesus has a mission of redemption that he came to redeem sinners, to rescue, to make them whole, and that we're on this where John chapter 20, verse 21, he says to his disciples,> Jesus said to them again, "Peace be with you. As the Father has sent me, even so I am sending you."So the church, his disciples are sent out the same way that he was sent. We're joining him in his mission. This is the way Paul puts it in second Corinthians says,> All this is from God, who through Christ reconciled us to himself and gave us the ministry of reconciliation; that is, in Christ God was reconciling the world to himself, not counting their trespasses against them, and entrusting to us the message of reconciliation. Therefore, we are ambassadors for Christ, God making his appeal through us. We implore you on behalf of Christ, be reconciled to God.That what Jesus was doing was there was a lost world of people who were in rebellion and sin and Jesus died on the cross to pay for their sin. That he rose again so that we might have forgiveness and life. And there's forgiveness proclaimed in his name and hidden through his death. He is reconciling the world back to himself. That the gap between us and God because of our sin and rebellion is paid for. And then it says, he's given us the ministry of reconciliation that is in Christ. God was reconciling the world to Himself, not counting their trespasses against them, meaning there's a way for us to find forgiveness through the work of Jesus and entrusting to us the message of reconciliation. That that message has been given to the Church. This is why we say when we finish up on Sunday mornings and we're about to leave, we remind ourselves of this mission, this message, and we repeat consistently the Church's plan A for this message to go forward. There is no plan B. We've been entrusted with a ministry of reconciliation. We've been entrusted with the message of reconciliation. Therefore, we are ambassadors for Christ, God making his appeal for through us. We implore you on behalf of Christ, be reconciled to God. We're sent with a message to implore, to plead, to call people to be reconciled. This is something that we're Commissioned to go do this has been given to the church. We're joining him in this mission.So let's go back to that first phrase, empowered by the Spirit. Partnering with my community group. Now, that's tagging back to some of the things we've already said in our membership commitment, that we're empowered by the Spirit, we're equipped for mission and service. I will say this briefly. If you are a Christian and you're like, I just want to know what it's like to walk in the Spirit. I want to know and live in the Spirit, then you have to do the things of the Spirit. And you have to do things that you need the Spirit for. You have to go and join him in mission and service. And then the Spirit empowers that. The Spirit does not empower eating Doritos and watching football. There are things that we partake in in life that we don't need to lean into the Spirit for now, sometimes the Spirit empowers you, repenting of how many Doritos you ate. He helps us with self control, but he's not empowering some of the things that we're partaking in. And if we want to walk in the Spirit, we're supposed to join him in this. And so we're saying, I'm empowered by the Spirit. I'm going to. Then we put partnering with my community group.We yesterday had our fall festival. In a few weeks, we'll start our Give series, our Give project, together as a church. And that's really it. As far as the things that we say, hey, our whole church is going to go do this together. We very rarely say, hey, we want our whole church to go do this. Most of the time, our groups are just serving and working and laboring alongside of each other. So we have groups that serve at homeless shelters and groups that have partnered to feed people and work on houses or build wheelchair ramps or groups that are hosting parties intentionally to welcome people who don't know Jesus. We have groups all over the place doing things all the time. Every once in a while, we'll say, hey, this group bit off a little more than they can chew. And if other groups would like to join them, they sure would appreciate that because they got excited and committed to some things that are kind of expensive, labor intensive. They're going to get after it. But we'd love for two or three groups to partner with them. But most of the time, it's just your group. What are you gifted in? What are you good at? And y' all are partnering Together. And the mission is served by us going together. So that's what we're saying. We're going to do this.In this context, I will obey Christ's call. This is not an optional thing. It is a matter of obedience. Matthew 28. Jesus, after his resurrection, he says he came and said to them,> And Jesus came and said to them, "All authority in heaven and on earth has been given to me. Go therefore and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, teaching them to observe all that I have commanded you. And behold, I am with you always, to the end of the age."He's talking to his disciples. Go, therefore, and make disciples. Okay? So he says, go do with them what I've done with you. Go make disciples. Go equip people. Do exactly what I've been doing with you. You're going to go do that with them. And then he says, of all nations, at this point, he had 11 disciples. It's a big ask of 11 guys. There's an assumption baked into this that as they make disciples, those disciples are going to go make disciples. That this is something that's given to all of those who are going to be brought into this. Go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, teaching them to observe all that I have commanded you. And behold, I am with you always to the end of the age. So it's for the entire earth until the end of the age. It's given to the disciples who are going to make more disciples, who are going to follow in this and continue. Which means that if you belong to Jesus, you are a part of the gospel going forward to the nations. Because this was not said in English, but it's made it here now. And if you belong to Jesus, you're here now as a part of this effort to join in.What does it look like to make disciples now, there are times in the Bible where someone is set aside for a specific purpose. We see that in Acts, chapter 13, there's a church, they're praying, and the Spirit specifically while they're praying and fasting, says, send Paul and Barnabas out to go do this, what I've asked them to do. So some people are going to stay and help send, and some people are going to go. That happens in Galatians. Paul talks about he has a ministry specifically to Gentiles, just like Peter has a ministry specific to Jewish people. That happens. My grandparents were missionaries to Nigeria. They learned Yoruba, trained to do medical work, and went and lived in Obama Shah to be missionaries. Which means that by learning Yoruba and moving to a Bomasha, they didn't learn Arabic and move to Lebanon. It's pretty straightforward. Seems Pretty self explanatory. But Ben Johnson, who is a part of our church and helps run 1040 Hope for the 1040 window, was in a class in Bible school and they were talking about the unreached people in the Islamic world. And he said he went back to his dorm and he wept at the idea that there were so many people following Islam, following Muhammad and not Christians. So he learned Arabic and moved to lebanon and started 1040 Hope. He works here now, helping send and equip missionaries. Sometimes people are set aside for specific tasks. But no matter where you are, where God has you, you're called to this, you're called to help send, and you're called to participate in this mission field, in this mission work, that we're a part of his mission of redemption. And I praise Jesus that there are people in Cayce and West Columbia and Irmo and Columbia that are here that know Jesus and are trying to reach people who don't know Jesus. So that's what we're saying, is that we're going to participate.That's what Romans 10 says. He just said,> For "Everyone who calls on the name of the Lord will be saved." How then will they call on him in whom they have not believed? And how are they to believe in him of whom they have never heard? And how are they to hear without someone preaching? And how are they to preach unless they are sent? As it is written, "How beautiful are the feet of those who preach the good news!"Somebody's got to go. Somebody's got to sin. Somebody's got to go. Somebody's got to say it so that they can hear it. Once they hear it, then they can believe. Once they believe, then they can call on him. But Paul says none of that happens if we aren't going and we aren't talking. So that's where we come to what we're committing to, which is that we're going to practice this in everyday life, that in your normal everyday life, you're going to take the call to Christ's mission seriously. We're going to be mindful of it, active in it, aware of it.So what we're going to do for the rest of our time is we're going to look at where Paul talks about this in Colossians. There's a lot of places we could go, but we're going to go to Colossians chapter four and we're just going to look and kind of walk through the way he says it, what he says, and try to grow together. And what does this actually look like, how do you be what we call everyday missionaries? How do I do that? What does that look like? So let's read Colossians 4.> Continue steadfastly in prayer, being watchful in it with thanksgiving. At the same time, pray also for us, that God may open to us a door for the word, to declare the mystery of Christ, on account of which I am in prison—that I may make it clear, which is how I ought to speak. Walk in wisdom toward outsiders, making the best use of the time. Let your speech always be gracious, seasoned with salt, so that you may know how you ought to answer each person.So that's what he says, I want you to be in prayer. Then he says, at the same time. So while you're praying, pray also for us that God may open to us a door for the Word to declare the mystery of Christ. But that would be the first thing, is to be praying for an opening for the Word. At the same time, pray also for us that God may open to us a door for the Word. And now he's specifically saying, pray that for us. But he's told them to be praying. And it would be a good thing for us to be praying for ourselves as well. For you to be praying for your group, for us to be praying for our church, that there would be an opening for the Gospel.So we start there. If you are going, how do I be in everyday mission? I don't even know where to begin. You begin by asking the Lord, give me opportunities, open a door, help me to be in the right spot, help me to meet the right person. Help there to be a window for this. You begin to pray for the people on your shift. You begin to pray for the people on your road. You begin to pray for the people who work out at the same gym. You begin to pray, Lord, may there be an opening. May there be an opportunity. May you give me, put me in the right place. I know somebody who used to say they would pray, lord, you fill my plate. You just be the one who puts on my plate what I have today. And you're asking, lord, put me in a place where I can share the gospel. So we start by praying. I'm not going to spend a lot of time on that. We've got more things we're going to spend a little more time on. But we begin there. We begin by praying.Then he says that we may declare the mystery, which means that part of being an everyday missionary is that at some point we have to open our mouths and see the gospel. I said that. My grandparents were missionaries in Nigeria. They went as medical missionaries. My granddad actually became an obstetrician, an OB GYN because they said we need more OB GYNs to go do mission work. Which means that primarily what he did with his time was helped run a hospital, deliver babies. He would ride a bicycle around and help give out vaccinations. And he passed away this past November. And I was looking through his journal of his time there. And the very first page says, as you go preach, it's a reference to Matthew 10. You go to the next page and he talks about, I know I'm going to do mission work to medical mission work. I know I'm going to help run a hospital. But as I'm on my rounds and as I go village to village, I'm there to tell them about Jesus. He understood that it wasn't just the work of serving people who needed real, tangible earthly needs met. It wasn't just the in breaking of the kingdom, in a kindness and a service for the sake of healthy born babies, but that he was there to be able to articulate the gospel. And without an articulation of the gospel, it's incomplete. So we want your group to serve at a soup kitchen. We want your group to host a party. We want your group to do whatever it is in front of you that you're gifted to do. We want you to go be a part of a prison ministry. But we want, as you do these things, to love others, that you would articulate the gospel because at some point we have to declare it.Which brings us to the next thing that Paul says, which I'm very thankful that he says it. He says, pray also for us so there'd be a door open that we may declare the mystery of Christ and that I may make it clear, which is how I ought to speak. The reason I love that is because Paul was aware that there were times where he had tried to share the gospel and it was unclear. There were times where the Apostle Paul was like, oh my gosh, I rabbit trailed all over the place. What was I even? How did I get from here to there? Or I made that way too complicated, Or I jumped this thing. Like I'm so thankful that he's aware this is something that I should practice, prepare in. That's what Peter says. Be prepared to give an answer. Which this means is one if you think, well, I'm not good at it. I tried that and I did a poor job. Cool. You're in a club with the Apostle Paul. That doesn't mean that there's some people who are just always good at it and some people who aren't. It means that this is a normal thing when you're trying to articulate the gospel to people, that you might mess it up a little bit. You might not exactly know where to what to say next. But it also means that we should pray about this and get better at it. You should work on how to clearly articulate the gospel.So I'm going to give you a starting place for that. This is where I think you should start. If you're like, I don't know how to share the gospel with somebody. I wouldn't even know where to begin. Pray and then do this. These are my starting places for you. I'm going to walk you through these briefly, and then I'll show you a little bit of how they work. First is if you're like, I don't even know where to go. In the Bible, if somebody walked over to you and said, hey, will you share the gospel with me? Where does the Bible say this? And you're like, okay, hold on. And you just. Romans Road is what people call it. But it's just verses in the book of Romans that clearly articulate it. And you can just kind of go to the book of Romans and work your way through. So it's Romans 3:23, 5:8, 6:23, 8:1, and 10:9. You can do 10, 9 all the way up to 13 if you want.> For all have sinned and fall short of the glory of God.> But God shows his love for us in that while we were still sinners, Christ died for us.> For the wages of sin is death, but the free gift of God is eternal life in Christ Jesus our Lord.> There is therefore now no condemnation for those who are in Christ Jesus.> If you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.You can do 10, 9 all the way up to 13 if you want. Romans 3:23 says that everyone has sinned and fallen short of the glory of God. Five, eight says that Christ loved us in that while we were still sinners, he died for us. 6:23 says that the wages of sin is death, but the gift of God is eternal life through Christ Jesus. So you're going to say you're a sinner. There's hope because he loves us enough to die for us while we're sinners. There is the wages of sin. What you've earned your wage, your paycheck for sin is death. But there's a gift that's in Christ. Then Romans 8 says, there's no more condemnation for those who are in Christ. So that if you're in Christ, if you actually belong to him, then you don't get the wages of sin, but you get this gift of eternal life. You get no condemnation. And then 10, 9 says, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. So then you get to go to Romans 10, 9 and say, do you believe that? Do you want that? Do you want to trust him? Do you want to confess? And it's just a way to say clearly a picture of the Gospel. So if you have nowhere, start there, learn at least the references so you can get a Bible out and show them. You have your phone in your pocket. Get a Bible app. That's a good place to Start.The other ones are concepts. There's a lot of people around you who do not know the basic storyline of the Bible. They think they do, or they think that we've all collectively moved on past Jesus and they don't need to know this information. It used to be you could start off by assuming people knew that the Bible, the basic storyline of the Bible, and you could start with just you're a sinner. And sometimes that would connect with people. But now a lot of people don't even know the basic storyline of the Bible. This is the basic storyline of the Bible. Creation, fall, redemption, restoration. Creation is that God made the world good. And we see this. You can connect with people on this all the time. There's a lot of really beautiful, wonderful things out in the world. Flavors, you guys. God designed the world and he made it to where food gets to taste good. That was nice of him. He didn't have to do that, but he made food good. Some chilies win awards. There's flavor, there's good, there's beauty in the world. Then there's the fall, which is that our first parents, Adam and Eve, sinned, they rebelled against God and the curse enters the world and the world is broken. And we can see that clearly too, that there's so much wrong in the world. And some of the reasons it's so painfully wrong is because how beautiful it was or how much promise it held or how it could have been great if it weren't for blank. So it's creation and fall are seen clearly all the time. Redemption is that Jesus comes to fix that. He comes to reclaim the garden. He comes to buy back the people in rebellion. That there's this storyline of redemption. And actually we're all trying to live that out. We're all looking for something to fix the problem. And we're told that Christ is the only one who can. And restoration is that at some point all the sin and all the evil and all the brokenness is gone and it's fixed. There's no death, there's no pain, there's no suffering. That's the basic storyline of the Bible. And everybody's living in that storyline, whether they know it or not. We'll talk a little bit later about how to filter that into conversations, but I just wanted you to give the concept.The next one, which is more of a zoomed in version of the same kind of thing, is that there's a functional hell, a functional savior, and a functional heaven. So this is, if I'm trying to talk to somebody. And I'm trying to filter in these basic concepts. Functional hell is just whatever's really broken in your life at this moment. Or what would be the worst thing, the thing of nightmares that's chasing you down. There's something that is just, if I get stuck in this, it'll be awful. And then functional heaven is where that's not the case anymore. And so your functional savior is whatever gets you out of functional hell and into functional heaven. Functional meaning practical, current. Let me give you an example. You might have a co worker or a friend who grew up really poor and poverty for them is their functional health. They might be currently really poor. And that's all that, that's affecting them in life. They just don't have the money to handle the next thing that's coming. And so they're constantly talking about their functional heaven, which is, if I just had enough money, I'd be fine, then I'd be okay, everything would be fixed. And so their functional savior is their job that they currently have. But this could be as someone who's not poor anymore. It could be someone who's currently in the middle of poverty and fighting it. But their job, they want the job. They have some vague future job. Like they're just, they've got something that's going to get them from point A to point B. And as we're listening to them and relating to them, we have opportunities to understand. Well, actually Jesus is a better answer for these things. He's a more complete answer. He's actually a real response these things. Like he works in all this stuff to undo all of this and we have the ability to begin to speak in. So I'm going to give you examples of that in just a second. But let's keep following what he says so that you would make it clear and you'd learn some of these basic things. I think that's a good place to start. And again, like I said, I'm gonna show you two examples or some examples of the how that works in a conversation in just a moment when we get there, alright?Verse 5. Walk in wisdom toward outsiders making the best use of the time. So he says, be praying for an open opening for the gospel, that we might declare it, that we might make it clear. And then he looks at the church and says, walk in wisdom towards outsiders making the best use of those are those people who are outside of Christ that you should use your wisdom, ingenuity, intentionality for the sake of. How do I relate to people who don't know Jesus, and that you should make good use of the time. So when we talk about being an everyday missionary, this is some of what this means practically for us. We don't do a lot of things in this building. We meet on Sundays. We meet in community groups. We want you to walk in church, family. We don't have a ton of things on our calendar. This is a constant thing. When we go to add anything to the calendar, we sit and debate whether or not we should ever have anything on a calendar. We know that meeting and doing things is good, but, boy, we don't like it every time we plan something. It's just your pastors, just so you know. We don't want things on the calendar because we don't want you having a whole bunch of things to do here and missing out on being in the places where the people are that don't know Jesus.There are a lot of churches in this city. If someone wants to come follow Jesus, if they're looking for Christ, they'll come. They can show up. But there are a whole lot of people who do not want to be here. No, thank you. They don't want to come to your group meeting. They don't want to show up on Sunday. We have to go where they are. So we want you to coach a Little League team, join a bowling league. We want you to go be out in the world around people who don't know Jesus for the sake of being a missionary. So when we talk about making the best use of the time, what we'll do with people. I've done it consistently being a pastor here is we'll sit down and just go, hey, what time do you wake up in the morning? What time do you go to bed? What happens in between? What does Sunday look like? What does Monday look like? What does Tuesday look like? What's your schedule? What's your job? Because it's possible that you work out four days a week and you see the same people repeatedly. Okay, learn their name. Start praying for them. Take your headphones out, Start talking to people. And you might say, well, that's weird. Okay, be weird for the sake of people knowing Christ. Some of you work jobs where someone is stuck with you 40 hours a week. The only way to get away from you is to quit. And they need this job. So start praying for them and start talking to them. And start asking for openings for the gospel to make the best use of your time, we say things like, don't go eat in your car. Eat in the break room. If someone invites you To a thing, go to it. And you can complain to the Lord. You can lament to him. You can say, lord, I'm going to be really stressed out. I'm not going to know anybody. This is going to be really hard. And then you can say, so empower me with the spirit. Help me to get over that. Help me to go have a good time. Help me to make a friend. Open the door for the opportunity. Let me find the other person who's standing around awkwardly. I'll go talk to them and then go, we don't want to have a church kickball team. We want you to go join a kickball team with pagans and become real friends with them so that you might share the gospel with them.So if you look at your schedule and you go, I work from home. I don't have any roommates. I'm not in class with anybody. I don't know anybody. Then we just start going, okay, well, then you've got to get creative to make the best use of your time. And we'll help you plot on that. And you can talk to your group. But also you might say, I don't know anybody. I don't know how to make a friend. I've never made a friend in my life. Then we would say, join a community group. Those people have to be your friends. Step one. And then ask the people in that group, who are your friends? I'm gonna need to hang out with you. I want to join you in what you're doing. I tell my group this all the time, but if you invite someone to lunch and they'll go to lunch with you, you can just bring someone from our group to that lunch. They can't stop you. You can just be like, oh, so good to see you. Also got Logan to join us. Have a seat. What are they going to say? I thought it was just going to be us. They're not going to say that. And now they know someone else in your group. You're going out of your way to make the best use of the time. You're working together. Like, we get to do these things. But you're trying to think through, who am I around, where am I at, who's stuck with me, and how do I get to be on mission with Jesus there? Because those people need to know Christ, and we want you there. We want you to gather with us on Sunday, study the Bible, pray together. We want you to get with your group. This is why we have a review, the mission section where we're trying to talk through how's it going? What are you doing? Praying with each other, thinking it through. But then we want you out doing this. Okay? Making the best use of time.Then he says, let your speech always be gracious, seasoned with salt, so that you may know how you ought to answer each person. Okay, Ought to answer, meaning that there is a. We are things that we're supposed to be saying. We already know that. So there are things that we should be including in conversations that we have conversations where we should be gracious, grace filled conversations and seasoned with salt. I don't think that means just be interesting. You know, he's not just like, bam, flavor your conversations up. I think he's saying be intentional about how you speak to people making the best use of the time to declare the gospel.You know how like 95% of news anchors have worked to have this like generic American accent? Like they, they've gotten good at it, they practiced it, they just have neutral American. I think that most of us also have a practiced neutral American way that we talk to people who are not Christians. That if someone asked you who was in your community group that you've been walking with, trying to follow Jesus, if they said, hey, you know, I'm about to get married, do you have any advice? You might say something like, well, Ephesians 5 says, Matthew 19 says, here's one of the things we know as we follow Jesus, you might just. But if someone at work says, you got any marriage advice? I think a lot of us are more likely to jokingly quote a movie before we are to talk about anything that has to do with Christ because we know what we're supposed to do, have our generic American answers. Stop that. I've told this story a lot, but it was pivotal for me in my trying to figure out how to do this. I was in seminary. I was working at Sears selling appliances and yes, Fortune 500 company. You're right. It was a very excellent place to be. I'm not trying to brag. All right. Anyway, just trying to make ends meet. Was working there. And there was a guy I worked with who we would just be talking about, whatever, shift slow, or just having discussions about sports, money, life, whatever. And he would consistently say, well, I'm a Muslim, so we. I'm a Muslim, so I. Well, the Quran says he just did this all the time, all the time. And I had known him for months. And then suddenly one day I was like, wait a second, I can do the same thing. He's been teaching me Islam for like three Months. And I can be saying, well, I'm a Christian, so we believe I'm a Christian. So the Bible says I'm a Christian. And just applying it to me, that was part of it. He was just applying it to himself. He was just telling me, here's why I would think about it this way, because this is what I'm taught. And every time, I just found it interesting just listening to him, being slightly discipled at work on how to be a good Muslim. That's what I was doing. And I was like, this is. This is excellent. I can do this. So I started just responding, well, I'm a Christian, so we believe this, we think this. And it's a way to just incorporate it. It's pretty neutral. I'm just talking about myself, but I'm getting to articulate the gospel. I'm getting to articulate how the Bible influences my choices. I'm getting to have my conversation seasoned with salt.All right, let's talk through some of. Like, if you're thinking, okay, I want to do this. I want to figure out how to get this into conversations. It feels really weird, feels really hard. I want you to understand that this is some spiritual warfare stuff. The enemy doesn't want you to do this. There are some opposition things to this. It's not going to be the easiest thing. You're going to feel tense, adrenaline. You're going to have to lean into the spirit for this. All that's true, but I also want to just give you some practical things to consider and ways to apply some of this. I want to tell you a story about. I don't think I'm the best at this, but I trying to relate some of the stories, some ways that I've seen this work and some of the ways that I've been able to have this conversation.There was a guy who was putting in a panel at my house, and he was struggling. He's on, like, his fourth hole that he had drilled into the wall. He's over there, I mean, fighting it. And he's got some work to do to fix the problems he's causing at my house and to do the thing. But he's made more problems since he got here. He hadn't even done the thing he was supposed to do. That's what he was doing. But, y', all, he's stuck at my house. He can't leave unless he wants to quit his job. So I'm like, well, I better make the best use of the time. I have no real desire to like, talk to him. Just so, personal. If you're like, my personality is not like yours. My personality is to go live in the woods. My wife and I daydream about that. What if we just lived somewhere and didn't know people? We've gotten over it. We love y' all dearly, but we've had to work to get past that. And some days, we still want the woods, you guys. But I'm going, okay, I gotta. He's here. Let me try to, you know. And so what I said to him, I did. Creation, fall, redemption, restoration. I said, man's it fighting you? He's like, you know, he's trying not to be like, I'm ruining your house. But he was like, yeah, it's not going great. And I said, yeah, you know, I'm a Christian. And the Bible starts off. It says that God created the world and it was beautiful and that Adam and Eve rebelled. And it tells us that because Adam rebelled, work is cursed. So it's always like this, man. Most of the work, I always find that most of the work I'm doing, I can get 80% of it done in 20% of the time. And then I have, like, one screw that. I fight for four hours and go to Lowe's six times. And it takes it because it's cursed. It fights me. I was like. And that's one of the things that I think is wonderful about being a Christian is it says, jesus has come to redeem all this, to fix all this, and one day, it's not going to be a thing anymore. We ended up having a bit of a conversation out of that, but it was just. Anywhere there's brokenness, anywhere there's beauty, we can connect to creation and fall. And this happens all the time. We see beauty all the time. These are things that people point out to you all the time. They'll point out beauty to you all the time. Look at how wonderful that is. And we get to respond. Yeah, you know, I'm a Christian. The Bible says God designed all of this good and beautiful. And it's the beginnings of a conversation. It's seasoned a little bit. Somebody points out brokenness to you. They do this all the time. This is the worst. This is awful. Can you believe this? Yeah, I can. We've entered into a conversation about the fall. I can enter right into that. The Bible has a lot to say about fear and doubt and injustice and brokenness. And it also has a lot to say about the person who fixes that. The hope that we have to think through the functional savior thing.I had a friend who, the more I knew him, a big part of his story was how broken his home life was growing up. And it just factored really big in his life. Makes sense. And then he would daydream and he would talk about like his, his whole hope. The storyline of his life was get married, white picket fence, 2.5 kids, and not do the stuff my parents did. He was on a redemption arc. And so in that story, he has a functional hell and he has a functional heaven. So I can start listening for what's his functional savior. Some of it was him being a good father was going to come later, but it also was whoever he was dating at the time was going to take him from hell to heaven. Which meant a couple of things. He was going to put either way too much pressure on this person because he needs them to save him, or he was going to be too excited about the concept, the prospect of who this person was. That he was going to overlook a lot of things because this was his chance and it could be really bad, but he was just going to let it be really bad because this is going to be. Because it's not the reality of the situation, it's what it represents. And so I now, knowing the gospel, knowing this person, knowing their story, have ways to begin to fit in. Hey, man. I can agree with him on the brokenness. I can agree with him that this is good, but I can't agree with him that it'll fix everything. There actually is a better family and a better hope and an eternal one. And there's a better savior who actually can undo this in his heart in a way that this can't. She can't. There's a God who can speak to these things that are broken deep inside of him that she can't, won't ever be able to. And the expectations of that will crush her. So I have the ability to begin to speak in because I understand functional health, functional savior, functional heaven. And so this is a helpful way for you to begin to listen to the people that you're around and try to understand what are they thinking will fix this? What are they thinking will make this better? What are they thinking will save me? What do they think is broken? What do they think would be good? I had someone who's group leader in our church recently say this has been one of the biggest benefits of being in a community group for them is that we're consistently sharing the gospel with one another in our groups and it helped him understand how to do that at work, how to apply the gospel to all these different situations, how to begin to speak the gospel in all these different situations in a way that made sense.Okay, so we're going to turn off generic American responses. We're going to be praying for the Lord to give us some opening. We're going to have some mental preparation on how the general storyline works. We're going to begin listening for these things. And then here's what we're going to do. We're going to make some conversations kind of awkward, but not terribly awkward. But you actually have openings for these types of conversations all the time. Because people constantly ask you to agree with them. Constantly. They talk and talk and talk and then they say, right, you know what I'm saying? Isn't that what you would do? Don't you think? And how often have you listened to someone say things that no, I don't think. No, not right. No, that's not what I would do. And how many times have I just gone. Does that just. Why do I need to get in the middle of this mess? I'm like the kid in Christmas Story who just goes football even though he wants a red Rider carbon action single shot air rifle with a compass in the stock. Like he just is. He's got something he really wants, but he's lost. He's just not paying attention. He's just dumbfounded. Like this. So they say, right? Isn't that what you would do? Just go, no. First of all, it'll be fun, don't you think? How would you handle that? Whatever. They ask you this all the time, you know what I'm saying? No, I wouldn't do that at all. But we get these situations all the time. Someone says, you enter into a conversation where they're talking about what they would do if they won the lottery. Now pause for a second. I have my locker room, Sears job answer to that. But that's not actually what I would do if I won the lottery. And that's not how I would talk about it. If I was with my community group. If I won the lottery, first thing I would do is be terrified. I don't know if I can handle that amount of money. That sounds scary. Which is a weird thing to say to your co workers. They'd be like, what? I could absolutely handle millions of dollars. I don't think you could. I've seen you handle this paycheck bad. You guys, you've made a lot of bad choices since I've known you you get these opportunities where they ask you, what do you think? What would you do? What would you. How would you handle this? What would you do in marriage? What would you. I have people come say, hey, you got any marriage advice? You got any whatever? And these are these moments where we get to go, yeah, I actually do have a lot of thoughts on marriage, but I'm a Christian, so it's all informed by the Bible. Do you want to hear that? Oh, yeah. The Bible says. I'm a Christian. So the Bible says a lot about how we handle money. So I can tell you how I'd handle, you know, $2.5 billion. You're going to be annoyed with me, but here we go. And you can start those conversations. Someone says, am I right? And you can go, I don't think so. So. And they'll say, what? And you can go, I'm so glad you asked. But you have these moments all the time. And if you actually think about it, if you actually have your radar up, you've gotten a lot of windows, a lot of doors for you to begin to share the gospel, for you to begin to have conversations that are real. And the truth is, some of these people, you're like, I'm building a relationship with them. I'm building a friendship with them. And if I asked you why, you would say, so that I can share the gospel with them. Okay, and now you have these doors, these openings, these opportunities, and you're like, but if I do that, they won't be my friend anymore. Okay, well, then you're not making the best use of the time. If you're in these friendships for the sake of sharing the gospel, and you won't share the gospel, that's odd. But when you begin, if you say, well, they'll stop being my friend, well, then, okay, go make a friendship with someone who wants to hear this and pray for that door to be open. But you also don't know that that's true because someone shared the gospel with you. And it was like someone had brought water to a desert. And you would declare that it's the greatest news you ever heard. And there's somebody that you're around that you have a relationship with that you have an opening for, you have an opportunity with that you love dearly. And you might could begin to tell them something. And the spirit go to work in their heart because Jesus has bought them with his blood. And they suddenly go, thank you so much for sharing this.So we're going to go be active in this, and y' all you gotta understand there are some energy level things that happen in relationships and invitations there, your invitations to people, the things you're asking people to participate in, take energy level. There's energy level differences. So some people will be like, I invited them in my group, they don't want to come. Okay, first of all, invite people to your community group. That's one of the best places for them to be and hear about the gospel. But if they don't want to come, that kind of makes sense. Would you like to come to someone's house you don't know, meet people you don't know, discuss, eat food that was cooked at their houses that you haven't seen? You don't know where that came from. Just add a little bit of mystery. Discuss a thing you don't care about. Pray to a God you don't believe in for three hours. No. No. Well, that's weird. It's like that actually, they might not want to. That energy level, you know, there's a different energy level from can we grab lunch together to do you want to come to my community group? Do you want to get matching tattoos and move to Colorado with me? Like, energy levels on invitations change, you guys. And so start figuring out what will they say yes to. Some people would much be much more willing to come eat dinner with you at a restaurant than at your house. Some people would much rather eat dinner with you at your house. Some people don't want to come eat dinner with just you at your house because they have to carry the conversation. They'd much rather come to a party. Some people don't want to come to a party because meeting a bunch of new people scares them. Be wise, use the best. Make the best use of the time and start figuring out who am I around? What kind of invitation will they say yes to? How do I get the rest of our group around them? And how do we begin to be everyday missionaries together? But let's take this seriously because someone once told you the gospel and you will never be the same.And God has us around people where he has already infiltrated with missionaries and we're supposed to tell them, let's pray. Lord, may we be blessed in our everyday mission efforts. Lord, may your spirit be at work to convict and to send and to equip. And Lord, may when the gospel is proclaimed, people respond in belief. Help us to take this seriously and obey. Lord, we ask for open doors and for clear presentations, for fearlessness that we would be unashamed of the gospel. It has the power of salvation for all who will believe in Jesus name. Amen.As we conclude our time together, we're going to sing in a moment, but we're going to take communion. And in First Corinthians, chapter 11, Paul gives instruction on what communion is and how to respond to it. He says,> For I received from the Lord what I also delivered to you, that the Lord Jesus on the night when he was betrayed took bread, and when he had given thanks, he broke it, and said, "This is my body which is for you. Do this in remembrance of me." In the same way also he took the cup, after supper, saying, "This cup is the new covenant in my blood. Do this, as often as you drink it, in remembrance of me." For as often as you eat this bread and drink the cup you proclaim the Lord's death until he comes.So as Christians, we come around the table together to remember that Christ's body was broken for us, that his blood was shed for us, and that our only hope is in Him. Some of you have very real sins that you're struggling with right now, very real doubt, very real pain. And one of the things that we do is we take very real bread and very real fruit of the vine, and we remember that he died for us in a very real way, and that he rose in a very real way, and that his substantive work on the cross is effective and efficient for salvation, and that our only hope is in Him. There's something to the tangible nature of this, the slowing ourselves down and the remembering that if I'm not in Christ and he's not in me, I have no hope. And so this is something that we share together because we have one Lord that saves all of us.So if you are not a Christian, this is not something that you would partake in because you do not yet know and remember and proclaim the work of Christ on your behalf. But if you belong to Jesus, I would invite you to take a moment to confess, to take seriously what we are about to participate in. And when you are ready to take communion, if you have a gluten allergy, we do have gluten free, the back corner over there. So when you're ready, take communion.

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.

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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

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/ 

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.”