Podcasts about flavors

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

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

Here is your Daily Disney News for Saturday, October 4th, 2025 - Disneyland Tokyo is unveiling a new ride, "Journey to the Enchanted World," inspired by classic Disney fairy tales. - EPCOT at Walt Disney World is preparing for the International Festival of the Arts starting January 16th, 2026. - Disney+ announces "Disney Villains Unite!"—an exciting new animated series featuring infamous Disney villains. - Disneyland Resort's "Festival of Flavors" returns to California Adventure Park from October 10th to November 25th. Have a magical day and tune in again tomorrow for more updates.

This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Institute of America reimagines and elevates the dish by using tagliatelle egg pasta with cuttlefish Ink for a briny, coastal twist. This pasta dish is a snapshot of European culinary traditions, blending Eastern European comfort with Mediterranean vibrancy in a way that feels both familiar and refreshingly new. Get the recipe at: https://www.ciaprochef.com/european-products/seasonal-cabbage-and-noodles/  

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.”

In part two of Upaya's Love and Death weekend program, Roshi Joan Halifax and Frank Ostaseski deepened the exploration of how personal love can open into universal compassion. Framed by the bodhisattva path, Roshi Joan recounted […]

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

Johny Schuler, Peruvian culinary ambassador and restaurateur, joins Maria to discuss the great flavors of Peru! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠

Send us a textFreddie Bell interviews Chef Matt Basile on the Barbecue Radio Network. They discuss Matt's culinary journey, live fire cooking techniques, and the importance of patience and simplicity in barbecue. Matt shares insights on essential grilling tools, wood choices, the balance of flavors, and his favorite cuts of meat. He also talks about his projects with Alchemy Grills and his passion for international flavors.www.bbqradionetwork.com

Food has a way of carrying stories across oceans and generations. In this episode, we chat with Shareba Abdul of In Search of Yummy-ness to learn about her Trinidadian culinary roots and the flavors that shaped her kitchen journey.From her earliest cooking memories to the dishes that define her heritage, Shareba shares the vibrant world of Trinidadian cuisine and offers guidance for those ready to expand their palate.If you've never tried Caribbean food or want to branch out, Shareba has great recommendations and stories that'll point you in the right direction. See the show notes at www.passingtheplate.org/70Keep exploring with the links and resources from the episode:Visit Storied.com or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.Shareba's Favorite Yummy-ness recipesTrinidad Coconut Ice Cream RecipePersian Rice with Potato TahdigTrinidad Pelau with ChickenPumpkin Pie CrepesPolo Shevid Baghali (Persian Dill + Lima Bean Rice)DoublesRotiCallalooThanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to a couple of do-gooders who are hell-bent on helping others. We'll hear from the Hive's Executive Chef Micah Klasky and Leverett Lounge/Sidecar co-owner Reese Roberts about their awesome, amazing missions, but first?!?! FOOD NEWS! We were at the Miracle League Burger Competition. We'll hear from the winner who got the Golden Ticket to the World Food Championships. We'll tell you about the 10th annual Frisco Inferno in downtown Rogers for Bikes, Blues & BBQ! Confident Coffee opens their Fayetteville location today! Downtown Fayetteville is hosting the 3rd annual Falltoberfest this weekend Faymosa will open soon on the Fayetteville Square Theo's in Fayetteville will have its former chefs help prepare their 20th anniversary dinner. We'll tell you who's participating and where to get tickets! 15% benefits the Fayetteville Independent Restaurant Alliance. Speaking of the amazing Fayetteville Independent Restaurant Alliance, you're about to hear much more about it from Reese Roberts. They work to take care of the people in the Fayetteville restaurant industry who have been laid off, or not able to work. She'll tell us how it started and what their future looks like. Also, we sat down with Micah Klasky to talk about food waste, and how we go from waste to nourishing those that need it most. Did you know that we waste over 40% of our food? Micah talks about a program called Re-Think Food that he's introducing to our area. Also, Chef Cycle sign-up has opened again, and it benefits No Kid Hungry. He'll talk about why this year is more important than ever, and why fewer hungry kids will be seen. He'll explain what that means, next, in this do-gooder's episode of the Flavors of Northwest Arkansas.

This week, we are joined by Fabiola Santiago to discuss her important work with the non-profit organization, Mi Oaxaca. She explains their mission to preserve the Indigenous food and beverage cultures of Oaxaca. Fabiola shares how their new non-profit status will help expand their efforts. This work includes creating educational opportunities and building cross-border collaborations. Listen to learn how Mi Oaxaca is protecting these vital cultural traditions. Learn more: https://www.mioaxaca.org  ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge    

In this episode of Root Words, we'll meet one of the longest established vendors of the Rutland market, Youngla Nam of Flavors of Asia - Vermont Seoul Food. Youngla caters to vegans and meat eaters alike.  While she takes inspiration from traditional Korean dishes, she also bucks convention.  She has adapted through her life and she adapts her dishes to her customer's needs.   Youngla left her tight-knit family in Seoul many years ago, and today she is a cornerstone of the market vendor family in Rutland.   Join us next time as we connect with more market chefs on Root Words.   This episode was produced by Stephen Abatiell. Special thanks to Youngla Nam. To learn more, visit Youngla at the next Rutland Farmers' Market.   Root Words is produced in the heart of Rutland County Vermont and is made possible by generous support from listeners like you.  You can support Root Words by visiting us Online

Chef Paul joins Hotline with Dave Weekley to confess his over-the-top coffee habit, share his love for Vidalia onions, and reflect on Charleston's pizza legacy. The conversation dives into behind-the-scenes kitchen practices—everything from gloves and scrubbers to the life of a dishwasher—and ends with Paul's take on pancakes, from specialty flavors to classic buttermilk. A lively mix of food, nostalgia, and restaurant know-how.

Fluent Fiction - Catalan: Finding Flavors: A Chef's Autumnal Market Quest Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-09-28-22-34-02-ca Story Transcript:Ca: El mercat de la Boqueria bullia d'activitat en un matí assolellat de tardor.En: The mercat de la Boqueria was buzzing with activity on a sunny autumn morning.Ca: Els colors vius de les parades de fruites i verdures es barrejaven amb els olors dels espècies i dels formatges.En: The bright colors of the fruit and vegetable stalls mixed with the scents of spices and cheeses.Ca: Els venedors cridaven, atents als clients que omplien els carrers estrets del mercat.En: The vendors called out, attentive to the customers filling the narrow streets of the market.Ca: Jordi, un jove cuiner amb un somriure radiant, passejava per la Boqueria buscant inspiració.En: Jordi, a young chef with a radiant smile, was strolling through la Boqueria, seeking inspiration.Ca: Volia impressionar un crític gastronòmic molt important que visitaria el seu restaurant aquella nit.En: He wanted to impress a very important food critic who would visit his restaurant that night.Ca: Però, davant l'immens assortit de productes de temporada, Jordi se sentia aclaparat.En: However, faced with the immense assortment of seasonal products, Jordi felt overwhelmed.Ca: Les fulles de tardor es reflectien en les carns vermelles i les peres madures, però les idees no acabaven de connectar.En: The autumn leaves reflected off the red meats and ripe pears, but the ideas just weren't connecting.Ca: Al arribar a una parada repleta de pastanagues i carbasses, Jordi va notar que algunes de les verdures que buscava estaven esgotades.En: Upon arriving at a stall full of carrots and pumpkins, Jordi noticed that some of the vegetables he was looking for were sold out.Ca: Amb un sospir, es va girar i va veure a Laia, la propietària de la parada, amb un somriure acollidor.En: With a sigh, he turned and saw Laia, the stall owner, with a welcoming smile.Ca: "Hola, Jordi," va dir Laia amb entusiasme.En: "Hi, Jordi," Laia said enthusiastically.Ca: "Busques alguna cosa especial avui?En: "Are you looking for something special today?"Ca: ""Sí, Laia," va respondre Jordi, "necessito idees per a un plat únic amb productes de temporada.En: "Yes, Laia," replied Jordi, "I need ideas for a unique dish with seasonal products.Ca: Però no sé per on començar.En: But I don't know where to start."Ca: "Laia va pensar un moment, mirant al voltant.En: Laia thought for a moment, looking around.Ca: "Per què no proves amb castanyes i moniatos?En: "Why don't you try chestnuts and sweet potatoes?Ca: Estan en el seu moment perfecte ara.En: They are at their perfect moment now.Ca: Pots fer una crema de castanyes amb un toc de sàlvia i preparar els moniatos rostits per sobre.En: You can make a chestnut cream with a touch of sage and prepare roasted sweet potatoes on top."Ca: "Jordi va sentir com una llum s'encenia dins seu.En: Jordi felt a light ignite within him.Ca: Era una combinació senzilla, però plena de possibilitats.En: It was a simple combination, but full of possibilities.Ca: "És brillant, Laia!En: "That's brilliant, Laia!Ca: Mai no vaig pensar a combinar-los així.En: I never thought to combine them like that."Ca: "Laia va riure càlidament.En: Laia laughed warmly.Ca: "A vegades les idees més senzilles són les més efectives.En: "Sometimes the simplest ideas are the most effective."Ca: "Amb un nou esperit, Jordi va comprar les castanyes i moniatos recomanats per Laia, donant-li les gràcies.En: With a renewed spirit, Jordi purchased the chestnuts and sweet potatoes recommended by Laia, thanking her.Ca: Va tornar al seu restaurant, inspirat i preparat per experimentar a la cuina.En: He returned to his restaurant, inspired and ready to experiment in the kitchen.Ca: Aquella nit, el seu plat de crema de castanyes amb moniatos rostits va captivar el crític gastronòmic.En: That night, his dish of chestnut cream with roasted sweet potatoes captivated the food critic.Ca: La unió de sabors i textura va ser tan impressionant que Jordi va rebre elogis i l'article que va escriure el crític va ser esplèndid.En: The combination of flavors and textures was so impressive that Jordi received praises, and the article the critic wrote was splendid.Ca: Jordi havia après que la col·laboració amb experts locals podia obrir les portes a noves possibilitats.En: Jordi had learned that collaborating with local experts could open doors to new possibilities.Ca: Més enllà dels seus propis límits creatius, havia trobat una nova manera de connectar amb els ingredients i d'impressionar als que venien a gaudir del seu art culinari.En: Beyond his own creative limits, he had found a new way to connect with the ingredients and impress those who came to enjoy his culinary art.Ca: I així, mentre la tardor cobria Barcelona amb el seu mantell daurat, Jordi va continuar experimentant, sempre buscant inspiració als llocs més inesperats.En: And so, as autumn draped Barcelona with its golden cloak, Jordi continued experimenting, always seeking inspiration in the most unexpected places. Vocabulary Words:the market: el mercatbuzzing: bulliathe stalls: les paradesthe scents: els olorsthe vendors: els venedorsthe customers: els clientsstrolling: passejavaoverwhelmed: aclaparatthe assortment: l'assortitseasonal products: productes de temporadathe red meats: les carns vermellesripe: maduressold out: esgotadesunique dish: plat únicsweet potatoes: els moniatoschestnuts: les castanyessage: la sàlviaroasted: rostitsthe possibilities: les possibilitatsthe food critic: el crític gastronòmicthe textures: la texturathe praises: els elogiscollaborating: la col·laboraciócreative limits: límits creatiusthe culinary art: l'art culinarithe inspiration: la inspiracióthe autumn leaves: les fulles de tardorwelcoming: acollidorignited: s'enceniathe experiment: l'experiment

From iconic Kendall Brook to our NEW Hot Honey flavor, Ducktrap Plant Manager Katie Foster shares how innovation, craftsmanship, and responsibly sourced salmon come together to create smoked seafood that's more than a meal—it's an experience. Available now wherever you listen to your podcasts.

In this episode of Small Biz Florida, host Tom Kindred broadcasts from the 2025 Florida Brewers Guild Conference in downtown Tampa. The episode features a conversation with Al Murphy, CEO, and David Will Hoyt, VP of Sales at Mother Murphy's Flavors—a company dedicated to crafting custom flavors for a wide range of products, including craft beer. The discussion explores the essential role of flavor innovation in the craft brewing industry. Al Murphy shares his journey through the company, emphasizing the importance of flexibility and creativity in meeting market needs. David Will Hoyt sheds light on how Mother Murphy's works with both large-scale and small-batch brewers, highlighting the importance of strong client relationships and personalized service. This episode underscores how small businesses can use flavor as a strategic tool to adapt, differentiate, and grow in a constantly shifting market. This podcast episode was recorded live at the 2025 Florida Brewers Guild Conference hosted at the Tampa Marriott Water Street. This podcast is made possible by the Florida SBDC Network and sponsored by Florida First Capital. Connect with Our Guest: https://www.mothermurphys.com

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to University of Arkansas Athletics Executive Chef Tim Walsh, Director of Football Nutrition Brooks Gillerlain, and Captain/Defensive Tackle/BBQ Pitmaster Cam Ball. We hear from them all, but FIRST?!?! FOOD NEWS!!! A true Battle of the Bartenders happened in Bentonville on Monday night. If you haven't, get your tickets for Sunday's Miracle League Burger Competition! A mac and cheese cookoff in Fayetteville in November? YES. We'll tell you how to enter and judge! Happy anniversary to the Creekside Taproom in Siloam Springs! A new Irish Pub with amazing food opens Saturday in Siloam Springs. We'll tell you about the Kilroy Public House! The Viet Buffet in Rogers is SO CLOSE to being open. Dodo Coffee is making moves! Ever wondered what it takes to feed a division 1 college football team in the SEC? I wondered it too, so I reached out to the University of Arkansas football team, and they were gracious enough to set me up with folks who answered that question in full. Also, what's their favorite meal? How hard it is to schedule meals on the road? You'll hear about odd food combinations, food sourcing, and their take on sweets. Finally, team captain Cam Ball talks about his barbecue past and his barbecue future. One note for you, this was recorded during training camp, so you'll notice a few earlier references... and that's coming up next here on the Flavors of Northwest Arkansas!

Pumpkin spice lovers, rejoice! Shannon O'Shields, vice president of marketing for Rubix Foods, explains that even though pumpkin has become ubiquitous, it is not cancelled — and in fact, it has established itself among consumers as an anchor flavor for the fall season. Nevertheless, when considering seasonal food and beverage items, processors would be wise to expand beyond pumpkin and investigate some of the faster-rising flavors. In addition, O'Shields shares two of the macro trends Rubix Foods is watching in product development as the calendar prepares to turn to 2026.

Today I'm sharing the second in my two part conversation with cacao agronomist Sarah Bharath about cacao farming and fermentation and some overlaps with beer. You can listen to part one of the conversation here.Listen in as Sarah and I discuss these topics! 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.

On this ep we go in on crappy re-boots of crappy sitcoms, street art, skateboarding, howdy doody, house fly sex, Boston tough guy Frasier and so much more!! Tune in and join us at patreon.com/looselips for bonus eps and more!

I sat down with Semira Nikou and Bella Hughes, co-founders of Better Sour, to share how they're redefining the candy aisle with bold sour flavors inspired by their roots in Hawaii and Iran. We talk about scaling into 4,000+ retail doors, building a new category, and the lessons they've learned along the way.Sponsored by Highbeam – The financial platform built to protect and empower modern brands. Highbeam is a founder-focused cash and banking platform. With FDIC-insured accounts, high-yield cash management, and real-time financial visibility, Highbeam helps CPG brands stay liquid, secure, and ready for anything.Foodbevy listeners can also get access to a free FDIC-insured bank account with Highbeam, plus tools designed specifically for growing CPG brands. Just email us directly for the introduction: grace@foodbevy.comStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

This week, we're diving into fall cooking and the beauty of bitter flavors. First, Genevieve Ko, deputy editor at New York Times Cooking, joins Francis to take your fall cooking questions. From freezing smart to cabbage makeovers, Genevieve shares practical advice for making the most of fresh produce and tackling leftovers. She also shares the NYT Cooking piece 15 Ways to Make a Head of Cabbage Dinner and her Pumpkin Meringue Pie recipe. And check out her Cinnamon-Toast Graham Crackers from the last time she joined us to talk about Better Baking. Then, London-based cookbook author Alexina Anatole shares the inspiration behind her debut book, Bitter. She makes the case for bitterness as an essential flavor, one that brings depth, intrigue, and balance to our cooking. Alexina reminds us how bitterness touches so many of our favorite foods and she leaves us with her recipe for Stout Sticky Toffee Pudding, a perfect example of sweet meeting bitter in harmony.Broadcast dates for this episode:September 19, 2025 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Jeffro Brown of the Odd Soul in bustling downtown Springdale, but before we talk to Jeffro?!?!?! FOOD NEWS!! Rewired Fest is coming to NWA, and The Hive's Micah Klasky is collaborating with one of the creator's products. We'll hear from Chef Micah. Cobblestone Farms is having their big fundraising dinner tomorrow night, and some tickets remain. Wait until you hear the all-star lineup of chefs for this one! We wrap the World Champion Squirrel Cookoff, and have some great video if you watch on YouTube! Confident Coffee has announced their opening date for their Fayetteville location. Daddy Smackin Wings is moving from Russellville to the Hill. We'll tell you where. A longtime Fayetteville restaurant has closed for good. Happy anniversary to both Ozark Charcuterie and Wine Bar and Marley's Pizza! Jeffro Brown is as Springdale as the city itself. In fact, his family can be traced back in Springdale to the early to mid-1800's and were probably there even earlier than that. Since high school, he's and more jobs that most guys have had girlfriends, while continually going back to one job like he was getting back together with an ex-girlfriend over, and over again... He'll tell that story... He'll also tell us how he almost accidentally blew his head off at one job... We can all laugh about it now.. Jeffro spent some time in Europe, where he learned, he loved, and eventually came back to Springdale where he employed what he learned overseas behind a bar... He'll tell us where he started and what he worked his way up to. Finally, the Odd Soul... How did he get involved? How has it evolved since it opened? He'll talk about adding pizza to the menu and how it's become VERY popular in downtown Springdale... We hear from Jeffro Brown of the Odd Soul, next here on the Flavors of Northwest Arkansas.

✈️ Show NotesEpisode SummaryScott and Candice are only days away from their next big Disney adventure—two park days followed by a Disney Cruise! In this episode, they revisit the menus for the EPCOT International Food & Wine Festival, narrowing down their “must-do” snacks, drinks, and desserts before they set sail. From pickle milkshakes (no thank you!) to the irresistible Schinken Nudel, and from sparkling pineapple wine to blueberry crème brûlée, they sort through what's worth the calories and what's better left behind.What You'll Hear in This Episode:

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3116: Dr. Neal Malik explores whether sparkling water is truly a healthy choice, separating myths from facts. He explains how carbonation affects acidity, hydration, and dental health while sharing practical tips to enjoy fizzy drinks without harming your teeth or replacing plain water. Quotes to ponder: "Once you lose enamel, it's gone forever." "As long as you're not relying on carbonated or sparkling waters as your main means of hydrating, enjoy them." "Try and drink them with food and still consider plain water the best way to rehydrate." Episode references: Center for Science in the Public Interest: https://www.cspinet.org/ Learn more about your ad choices. Visit megaphone.fm/adchoices

We have a bonus edition of the Flavors of Northwest Arkansas podcast for you today, and THIS one will be a memorable one. Tomorrow is the World Championship Squirrel Cookoff, and we interviewed the head of the whole thing, Mr. Joe Wilson. Joe is a master storyteller and talks about previous winners, previous entries and other events taking place tomorrow at the J.B. and Johnelle Hunt Family Ozark Highlands Nature Center. He'll also talk about you chances to sample some tree-chicken! It's free and open to the public. It'll get crowded so parking will be hard to come by. Joe will tell you where to go! Hope to see you there!!!

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3116: Dr. Neal Malik explores whether sparkling water is truly a healthy choice, separating myths from facts. He explains how carbonation affects acidity, hydration, and dental health while sharing practical tips to enjoy fizzy drinks without harming your teeth or replacing plain water. Quotes to ponder: "Once you lose enamel, it's gone forever." "As long as you're not relying on carbonated or sparkling waters as your main means of hydrating, enjoy them." "Try and drink them with food and still consider plain water the best way to rehydrate." Episode references: Center for Science in the Public Interest: https://www.cspinet.org/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Katie Boykin, co-owner and Chief Operating Officer of Bentonville Brewing Company... Also?? It's the big BITE NWA ticket giveaway episode... But before we get to those?!?! FOOD NEWS!!! Hawk Moth Brewing has an update! A former Conifer manager is opening her a spot in Fayetteville. We'll tell you about Handshake. Moonhouse has announced their grand opening date in Fayetteville. Bienvenue flipped to Bistro 16. Quickly. The Mermaid's team is re-opening in Fayetteville, but it's not quite a restaurant. We'll explain. Our buddy @reesewithnospoons took a poll and the results? Not great. The River Grille Steakhouse has another Dining in the Dark coming! We'll tell you when. WE GIVE AWAY A PAIR OF TICKETS FOR THE WHOLE WEEKEND OF @BITENWA. Watch the drawing! The folks at Bentonville Brewing Company have been through a lot. Remember when you were in your 20's and moved apartments every so often? That's kind of how Bentonville Brewing started. In fact, Bentonville Brewing wasn't always in Bentonville. You'll hear that scar tissue from Co-Owner and COO Katie Boykin. She'll also talk about how she was able to keep the staff paid during covid, and there were some genius ideas that very much helped. Finally, what about that beer? Katie will talk about the first beer they ever brewed commercially, and talk about their staples, including their Homewrecker IPA and Space Goose Hazy IPA, and a beer that won a big national award! We'll talk with Katie Boykin next, here on the Flavors of Northwest Arkansas.

Cacao agronomist Sarah Bharath has become one of my closest friends in the craft chocolate world, and she's been on Bean to Barstool a couple times before. (You can listen to those conversations here and here.) Today I'm sharing the first of a two part conversation Sarah and I had recently about cacao farming and fermentation. Rather than getting technical (though there is certainly a lot of science here), the conversation was more philosophical, as we discuss the challenges and opportunities offered by small-holder farms in the cacao space. Farmers need to make money to live, and that means efficiency and predictability are easy to prioritize. But those goals might be at odds with soil health, long-term plant health, and the ultimately goals of cacao production: flavor and complexity. How do we reconcile these? And what do we do with the tension in craft chocolate and other artisan food and drink industries between the romance of terroir and agricultural variability and the need for consistency and agronomic predictability?Listen in as Sarah and I discuss these topics! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this week's bonus show, Matt and Keith ask the question: Do we live in a simulation? Plus, a hotline message about Universalism: what is it? What flavors does it come in?If you want to call in to the Bonus Show, leave a voicemail at (530) 332-8020. We'll get to your calls on next Friday's Bonus Show. Or, you can email Matthew at matthew@quoir.com.Join The Quollective today, and use Promo Code "heretic" to save an additional 10% off a yearly subscription (which is already 10% off a monthly subscription).Pick up Keith and Matt's book, Reading Romans Right, today!Please consider signing up to financially support the Network: QuoirCast on PatreonIf you want to be a guest on the show, email keith@quoir.com.LINKSQuoirCast on PatreonQuoirCast on Patheos

John talks about how you can win tickets to BITE NWA. Also, BITE NWA announced their lineup last week of who all will be participating, we talk about some of them, and that includes some that haven't opened yet! You'll be able to try them out before they even open their doors. Also, you'll find out where to park this year, where to go, and of course, where the party is. We talk with Tatum Murray of BITE NWA next on this bonus edition of the Flavors of Northwest Arkansas podcast!

The Boys draft the best ice cream flavors known to mankind! Get ready to get hungry. www.jabroniu.com

Kim Korte, creator of the Sensory Sync Method, joins us to discuss how understanding the "ingredients" of our emotions can transform the way we live, heal, and connect. From personal betrayal to emotional empowerment, Kim's story is both relatable and transformative. She introduces listeners to the concept of interoception—our internal sense of emotion—and how to use it to reclaim emotional agency. “We construct our emotions, and understanding the ingredients can give us autonomy over our lives.”

Chris and Jeff take some time to brainstorm on fall flavors and what makes a good fall mead now that Kansas City weather has taken a decidedly more pleasant turn in recent weeks. The guys share some past experiments, successes and lessons learned along with throwing out a handful of new flavor ideas and directions … Continue reading "Episode 288 – Fall Flavors"

Vont's here to stir the pot over Pumpkin Spice, Caramel, and Apple.

Vont's here to stir the pot over Pumpkin Spice, Caramel, and Apple.

Exploring Israeli Wines: History, Innovation, and Unique Flavors with the Israeli Wine Producers Association Iwpa.com About the Guest(s): Josh Greenstein is the Executive Vice President of the Israeli Wine Producers Association (IWPA), which represents over 40 wineries from Israel, ranging from boutique operations to large-scale producers. His passion for wine runs deep, ingrained over five generations in the industry. Josh's family background includes ties to wine production going back to the Prohibition era, with his father working in the market for 47 years. Josh founded the IWPA to promote positive aspects of Israel through its burgeoning wine industry, advocating for the recognition of Israel as a world-class wine region. Episode Summary: Join Chris Voss on this episode of The Chris Voss Show as he delves into the dynamic world of Israeli wines with Josh Greenstein, the Executive Vice President of the Israeli Wine Producers Association. With over 5,000 years of wine-making heritage, Israel is carving out a name for itself on the global stage as a region worthy of oenophile exploration. Josh shares the fascinating story of how Israeli wines have emerged from a historical context powered by ancient viticultural techniques and modern innovations. In this enthralling conversation, Voss and Greenstein unravel the uniqueness of Israeli wines, exploring the diverse microclimates and soil types that lend to the country's distinctive terroirs. They dive into the significance of kosher wines, the contributions of the storied Rothschild family, and the innovative spirit enveloping Israeli winemakers. Josh emphasizes the value of trials in vineyards that harken back to Biblical times while advocating for greater awareness and presence of Israeli wines in global markets, especially in the United States. For anyone intrigued by the intersection of tradition, technology, and taste, this episode is a must-listen. Key Takeaways: Israeli Wine Heritage: Israel boasts a winemaking history that spans over 5,000 years, incorporating ancient techniques with modern innovations. Innovative Viticulture: Israeli winemakers utilize advanced technology, such as drip irrigation and enhanced grape stress management, leading to high-quality wine production. Unique Terroir: Israel's diverse microclimates and soil types contribute to distinctive flavors and enable the growth of a variety of grape types, including varieties unique to the region. Kosher Wines: All the wines represented by the IWPA are kosher, although kosher certification is more about cleanliness and ethical processing rather than quality differentiation. Market Penetration: While Israeli wines are available across the U.S., increasing awareness and consumer interest is key to their expansion in international markets. Notable Quotes: "Israel has been making wine for about 5,000 years… finally got recognized for being good at it." – Josh Greenstein "CAB is still king, but we're seeing more wineries producing fun, lighter bodied wines like roses and whites." – Josh Greenstein "You know, wine is historical, wine is fun, wine is friendly… an amazing thing." – Josh Greenstein "People have the ability to go search it up themselves. Customers are very educated these days." – Josh Greenstein "Drip irrigation, which was invented in Israel… really changed the farming world." – Josh Greenstein Resources: Israeli Wine Producers Association (IWPA): Follow the IWPA on Instagram at @IsraeliWine Josh Greenstein: Connect with Josh on Instagram at @JAGWines Learn About Israeli Wines: Additional details can be found by visiting Goodreads for Chris Voss goodreads.com/chrisvoss Connect with Chris Voss: Follow on LinkedIn linkedin.com/in/chrisvoss Discover the intricate flavors of Israeli wines and delve into the historical and cultural narratives that shape them. Listen to the full episode for an insightful journey through Israel's rich winemaking tradition and st...

On this week's edition of the Flavors of Northwest Arkansas podcast, we have a story of perseverance as we interview Junto Executive Chef, Donovan Johnson. That's a man who's been through a lot, but before we get to him?!?! FOOD NEWS!! Botanical Live in Fayetteville has now turned into two different spots that have two different themes. We'll hear from one of the others, @fnoway The Barber opens Friday! The Fox Trail Distillery is transitioning their tasting room. We'll tell you what they'll be doing You can now take Stoic Brews home! Greenhouse Aleworks has their new home in downtown Rogers. Speaking of downtown Rogers, happy anniversary to Tusk & Trotter's second location! The doors are open at Blue Ember Smokehouse in Rogers! We'll hear from GM Chance Sneathern. Keep your eyes out- WE HAVE BITE NWA tickets! We'll be telling you how to win them this week! The Collective in Fayetteville soft opens with entrée's tonight. Los Compas Margaritatown is selling their food truck. KDK's Chicken and Waffles are moving into a brick and mortar. Folklore Ice Cream grand opened in the Fayetteville Square. Junto Sushi opened in the Motto Hotel in Bentonville a year ago, almost to the day. Chef Donovan Johnson has been there from the start, and it was a hard road for him to get there. VERY hard. It was a road paved with addiction, rehab, relapses, and cooking around northwest Arkansas... One of his earliest jobs in his teens in Mountain Home might have been his most important. It helped shape his professional cooking preference and through it all, he never lost sight of it or let it go. That's one of the many things that helped get him to where he is today. He talks about it in detail, and the scare that sparked his turnaround. How did a guy from Mountain Home who had always cooked in Fayetteville gain the favor of a James Beard Award winning chef that has worked in a Michelin-star restaurant? We hear from Junto Executive Chef Donovan Johnson next, here on the Flavors of Northwest Arkansas.

Vont's here to stir the pot over Pumpkin Spice, Caramel, and Apple.

Naysayers suggest that organic, regenerative farming is impractical, expensive, and less productive than conventional farming methods. Farmer Bob Quinn has been at it for over 40 years and he is convinced that not only is organic and regenerative farming is possible, it produces greater yields and can be more profitable. He tells numerous stories today from his own experience and from the farmers he's mentored over the years. He highlights how regenerative agriculture is a better way to farm, producing food that is better to eat. He talks about trends in farming, and his "four main pillars for turning food into medicine". Visit Bob's websites: quinninstitute.org and realorganicproject.org Register for the Wise Traditions conference at wisetraditions.org Check out our sponsors: Paleovalley and Harvest Right  

Learn how a farmer changed from cotton to sheep to be profitable, share red meat health insights, plus outdoor college programs can earn you college credits, upcoming events & News! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News!   NEWS TOPICS: Farming, Outdoors, College, Red Meat, & Upcoming Events Hang on tight - Lots of news and topics covered here... let's ride! Upcoming Events: Rodeo, Horse Sale, Pheasant Hunt Devils Lake Shoot Out Rodeo When: September 5 - 7, 2025 Where: Devils Lake, North Dakota at the Western State Bank Event Center (7823 Hwy 19, Devils Lake, ND). Watch: Saturday night and Sunday afternoon performances will air on https://www.bek.tv/ Stock Contractor & Producer: Abrahamson Rodeo Company PRCA Announcer: Jeff 'Tigger' Erhardt PRCA Music Director: Rebecca Wanner Froelich Legacy Quarter Horses Sale Selling: Blue Roan & Grullo Quarter Horse Fillies & Colts Offering: 2025 Weanlings with Superior Bloodlines, Disposition and Confirmation. Full Details available Here. When: September 20, 2025 Where: Froelich Ranch near Selfridge, North Dakota How To Buy: Bid Live In-person or Online Bidding with DV Auction. Full Details & Catalog Request: https://ranchchannel.com/froelich-legacy-quarter-horses/ Cattlemen's Week Pheasant Hunt by Jorgensen Land & Cattle When: November 20-23, 2025 Where: Ideal, South Dakota Location: Lazy J Grand Lodge at Jorgensen Land & Cattle Information & Contact HERE. Texas Farmer Ditches Cotton for Sheep, Finds Success Grazing on Solar Farms In a dusty field in Texas, Chad Raines is living a new reality — as a shepherd. After four generations of cotton farming, Raines faced years of bad harvests and rising debt, forcing him to rethink his future and to think outside the box. That led him to a growing trend called solar grazing, where farmers rent out sheep to keep vegetation in check at solar farms. Raines now works with Enel North America, helping manage one of the largest solar farms in the U.S., near Waco. The sheep are the perfect lawn mowers, working in all conditions, day or night, even when it's muddy or rainy. While small farms across the country struggle—40% operated at a loss last year—Raines has found success. By grazing 6,000 sheep across 20,000 acres, he turned a profit of nearly $300,000, compared to a loss of $200,000 had he stuck with cotton. It's a profitable venture that also supports his family's future, as his sons are set to join the business. From struggling farmer to thriving shepherd, Raines is a prime example of adapting to change in the world of agriculture. Reference: https://www.cbsnews.com/news/solar-farm-texas-sheep-grazing-farming/ New Study Says Red Meat Can Support Mental and Gut Health — In the Right Diet A new study out of South Dakota State University suggests red meat should not be getting a bad rap — at least when it's part of a high-quality diet. Researchers looked at data from nearly 5,000 adults in the American Gut Project and found that people who ate lean red meat within a healthy eating plan had better levels of nutrients that support brain health — things like choline, selenium, vitamin B12, and zinc. They also had greater gut microbial diversity, which is linked to overall well-being. Samitinjaya Dhakal, the lead researcher, says the takeaway isn't to cut out red meat entirely, but to focus on balanced, high-quality diets where lean meat can play a positive role. The study was supported by the National Cattlemen's Beef Association and could help reshape how we think about red meat in healthy eating. University & Colleges Offer Outdoors Courses  Penn State's Aurora Outdoor Orientation Program offers a unique nature experience plus the opportunity to earn 3 General Health & Wellness Credits as a bonus!   Personal Review: Gregory Clarke, Pennsylvania Hear how this parent of a college freshman took part in the program August 2025 in order to get ready for freshman year, have one more outdoors experience, and make new friends! Check out: https://hhd.psu.edu/rptm/aurora Red Lobster - New! Mariner's Seafood Boil In an attempt to bring you back, Red Lobster has added Seafood Boils to the menu! The new Mariner's Seafood Boil offers a Maine lobster tail, a dozen shrimp, snow crab legs, corn and red potatoes. Served in a hot shake-and-serve bag with your choice of flavor. Flavors include Roasted Garlic Butter, Cajun Butter or Old Bay & Parmesan, and YES you can mix or match those flavors plus there's the option to add Extra Spice! Wanting that infamous Cajun Sausage? You're in luck, it can be added. There are various price points depending on location and if feeding for one to the whole family. Just so you know - Red Lobster is not a sponsor, with us living in an area with few if any options for Seafood Boils had me excited to share the news… and am hoping that Tigger gets the hint that I've got a hankering for a shake the bag kinda dive in, get messy meal! OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff 'Tigger' Erhardt & Rebecca 'BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

A Pinch of Golic, coming soon to a screen near you.Guest:Mike Golic Jr. (@mikegolicjr)Support the show!Join the AFE Patreon at patreon.com/allfantasy for ad-free episodes, mailbags, auction drafts, and other exclusive content.Watch the video podcast at youtube.com/@AllFantasyEverything.Advertise on AFE!Advertise on All Fantasy Everything via Gumball.fm.Follow the Good Vibes Gang on social media:Ian KarmelSean JordanDavid GborieIsaac K. LeeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we're joined by Mark Dirksing of Unrestricted Flavor and Justin Dean of Carriage House Farm and Lost Bridge Beverage company to talk about their upcoming event in support of those with intense food allergies and FODMAP intolerance. Mark tells his heartwrenching story of the difficulties he's faced since developing some of his food intolerances, how it's caused problems in so many spaces of his life, and his struggles to overcome this. Stay tuned, as we'll update the info here when they launch their official event date. In the meantime, follow along with Mark and Justin here: YouTube https://youtube.com/@unrestrictedflavor?si=-25i2DUfAoT2Tfsc Facebook https://www.facebook.com/groups/618825987420680/?ref=share&mibextid=NSMWBT LBBC https://lostbridgebeverage.com/ Also, don't forget to try these delicious limited edition chips from Cape Cod, Malt Vinegar flavor. Incredible.

Put it on your toast. Gett Off My Back 911 Is a Joke 31 Flavors 41:19 More News at 11 Flavor Man What Kind of Power We Got Eve of Destruction Too Much Posse Shake Your Booty Can a Woman Make a Man Lose His Mind? Broke Diva Col-Leepin I Don't Wanna Be Called Yo I can't even type it out misspelled or otherwise Can't Do Nuttin' For Ya, Man What What I'm Only Out for One Thang A Letter to the New York Post They Call Me Flavor Sells Like Teens Hear It I Ain't Mad at All Megablast Confusion (Here Come the Drums) Cmon Get Down Messy Hens Public Enemy Comin Throoooo The Hits Just Keep on Comin March Madness Party for Your Right to Fight Cold Lampin' with Flavor

203: Flavors of Europe at Minos Imported Foods Kefi Life goes on location to Minos Imported Foods for a taste of Europe. Kiki & Bob Today's Lexi:  Τυρί – Tyri – Cheese In Today's Episode: Kiki goes on location to one of Kefi Life's specialty vendors.  Meet Co-owner Bob Denic as the two stroll through the store checking out foods that bring back the nostalgia and taste of the old country with home cooked meals and family.  Resources: Minos Imported Foods Minos Imported Foods on Instagram (@minosimportedfood) Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Manos Koumparakis  

In this week's edition of the Flavors of Northwest Arkansas podcast, we're talking with Chef William Mauk of Bienvenue in downtown Springdale which will flip into a new restaurant VERY soon, but before we do?!?! FOOD NEWS!! We hear about the new champagne bar @Muselet.nwa in Bentonville from its owner Time's running out to try your hand at the Miracle League burger competition. You could get a golden ticket to the World Food Championships! Top Chef NWA will be at the Walmart AMP! Arsaga's Mill District has sold. We'll tell you what's coming. An update from Wrights BBQ about their Johnson location. Folklore Ice Cream opens on the Fayetteville Square soon! An update on Confident Coffee's soon-to-be Fayetteville location. Bienvenue has been in operation in downtown Springdale for almost 2 years now, and in less than a month, will be something else as Owner & Executive Chef Will Mauk will be flipping the format, and he'll explain why and what it's going to be... Also. He's involved in a few other things, like the launch of Goat Lab Red at the former Renzo's in Fayetteville on Garland, and he's one of the esteemed chefs for the Cobblestone Farms 2025 Cultivating Community Fundraiser dinner... He'll tell us all about it next, here, on the Flavors of Northwest Arkansas.

Join Michaela in this live workshop recording as she answers questions about how to share your practice with your partner, common mistakes in spiritual monogamy, how to polarise with heart, and how to bring the sacred into your intimate relationship. 00:00 - Real men vs a relationship with the Divine 05:48 - Common mistake in spiritual monogamy 06:46 - How to open the solar plexus with breathing 09:02 - How to share your practice with your partner 11:10 - Polarising with heart 13:16 - Shorter practice session are best 14:05 - Advice for leaving intense retreat and reentering the world Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

In this special Ask Me Anything episode of The Art of Being Well, Dr. Will Cole and his clinical team tackle your most pressing health questions - from whether food sensitivities like an avocado reaction really mean you can never eat it again, to the surprising science behind hydrogen-rich water, to what “natural flavors” actually hide (spoiler: you'll never guess one of them). They also dive into practical mast cell activation support, navigating chronic illness plateaus, the keto diet for insulin resistance, and actionable tools for calming your nervous system. Plus, learn how Dr. Cole's team uses listener voice messages in AMA episodes, and how you can submit yours for a future show. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Use my link to give the new AG1 flavors a try, plus a FREE Welcome Kit: drinkag1.com/willcole. Text ABW to 64000 to get twenty percent off all IQBAR products, plus FREE shipping. Message and data rates may apply.Reverse hair loss with @iRestorelaser! Subscribe & Save for 25% off or more + free shipping on the iRestore REVIVE + Max Growth Kit, and unlock HUGE savings on the iRestore Elite with the code WILLCOLE at https://www.irestore.com/WILLCOLE!Strong Cell comes in a daily 2 oz drink, and I challenge you to take it for 30 days and see how you feel. Go to strongcell.com/will today to get started. Friends of the show get 20% off.Practice love every day with Paired, the #1 app for couples. Download the app at http://www.paired.com/beingwell.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.