Podcasts about flavors

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

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.

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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.

In the Wealth Building Wednesday spotlight we feature James and Janet Dinnall, a husband-and-wife duo who are elevating their Jamaican roots to bring authentic flavors to kitchens everywhere. Montego Island Foods aims to add spice to your life while building generational wealth. https://montegoislandfoods.com/ https://www.instagram.com/diprimaradio/

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

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

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

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

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

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

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

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

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

Fluent Fiction - Hindi: Rediscovering Flavors: Friendship at Café Prerna Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hi/episode/2025-10-11-07-38-20-hi Story Transcript:Hi: सर्द हवाएँ समुद्र की लहरों के साथ खेल रही थीं, और हर गिरी हुई पत्ती उस शांत कैफे की ओर इशारा कर रही थी जो समुद्र के किनारे बसा था।En: The cold breezes were playing with the sea waves, and every fallen leaf pointed towards that serene café settled by the sea.Hi: इस कैफे का नाम "प्रेरणा" था।En: This café was named "Prerna".Hi: लकड़ी की पुरानी मेजें, ऊँची खिड़कियों से आती धूप, और ताजगी भरे कॉफी के महकने से भरपूर था यह कैफे।En: It was full of old wooden tables, sunlight streaming through tall windows, and the aroma of fresh coffee.Hi: अनन्या, एक युवा और उत्सुक शेफ, यूरोप के इस खूबसूरत हिस्से में प्रेरणा की तलाश में निकली थी।En: Ananya, a young and eager chef, had ventured out in search of inspiration in this beautiful part of Europe.Hi: उसका दिल हमेशा कुछ नया और रोमांचक बनाने के लिए धड़कता था।En: Her heart always beat for creating something new and exciting.Hi: वो खुद को साबित करना चाहती थी लेकिन उसके मन में संदेह के बादल थे।En: She wanted to prove herself, but clouds of doubt lingered in her mind.Hi: क्या उसका खाना लोगों के दिलों को छू पाएगा?En: Would her food be able to touch people's hearts?Hi: उसी कैफे में रवि, एक प्रसिद्ध स्थानीय खाद्य समीक्षक, अक्सर अपनी किताब के साथ आता था।En: In the same café, Ravi, a renowned local food critic, often came with his book.Hi: उसे भोजन में संतुलन और स्थिरता पसंद थी।En: He liked balance and consistency in food.Hi: लेकिन पिछले कुछ समय से उसे नई चीज़ें कुछ खास भा नहीं रही थीं, और वह उसी चिंगारी को फिर से ढूंढने की कोशिश में था जिसने कभी उसे भोजन प्रेमी बनाया था।En: But for some time now, new things hadn't particularly appealed to him, and he was trying to rediscover the spark that once made him a food lover.Hi: अनन्या ने कैफे में कदम रखा और एक कोने की मेज पर बैठ गई।En: Ananya stepped into the café and sat at a corner table.Hi: उसने अपने नोटबुक में कुछ स्केच बनाना शुरू किया।En: She began sketching something in her notebook.Hi: रवि वहां बैठा अनजाने में उसकी ओर देख रहा था। उसे अनन्या की तस्वीरें और उसकी एकाग्रता में कुछ खास नजर आया।En: Ravi, sitting there unknowingly, found something special in her pictures and her concentration.Hi: कैफे के मैनेजर से उन्होंने बातचीत शुरू की।En: They started a conversation with the café's manager.Hi: कुछ ही मिनटों में, उन्होंने अपने सपनों और अपने डर को साझा करना शुरू कर दिया।En: Within minutes, they began to share their dreams and fears.Hi: अनन्या ने अपने दिल की बात कही, “मुझे हमेशा लगता है कि मैं कुछ नया कर सकती हूँ, लेकिन क्या वो सच में लोगों को पसंद आएगा?”En: Ananya spoke from her heart, "I always feel I can do something new, but will people really like it?"Hi: रवि ने सोचा और कहा, “कभी-कभी स्थिरता से हटकर कुछ अलग करने में ही असली आनंद है।En: Ravi thought for a moment and said, "Sometimes, stepping away from stability and doing something different is where the real joy lies.Hi: चलो, मुझे तुम्हारा एक नया पकवान चखने का मौका दो।”En: Come on, give me a chance to taste a new dish of yours."Hi: अनन्या ने हिम्मत जुटाई और एक नया व्यंजन बनाने का फैसला किया।En: Ananya gathered her courage and decided to create a new dish.Hi: वह तत्काल अपनी कल्पना में खो गई और मसालों का मेल बिठाने लगी।En: She immediately lost herself in her imagination, blending spices together.Hi: थोड़ी ही देर में उसकी मेहनत रंग लाई।En: In no time, her hard work paid off.Hi: उसने एक अनोखा डिश बनाया, जो समुद्री तट के ठीक सामने जैसी ताजगी से भरपूर था।En: She created a unique dish, full of freshness just like being right in front of the seaside.Hi: रवि ने पहला कौर लिया और उसकी आँखों में चमक लौट आई।En: Ravi took the first bite, and a sparkle returned to his eyes.Hi: “वाह, ये तो कमाल है!” वह बोला।En: "Wow, this is amazing!" he exclaimed.Hi: “तुम्हारे इसमें जो स्वाद है, वह अद्वितीय है।”En: "The flavors you have in this are unique."Hi: रवि के इस प्रोत्साहन ने अनन्या की आत्मविश्वास को पंख दिए।En: Ravi's encouragement gave wings to Ananya's confidence.Hi: दोनों ने निर्णय लिया कि वे अगली कुछ दिनें साथ में बिताएंगे और वहां के स्थानीय भोजन पर प्रयोग करेंगे।En: They decided to spend the next few days together experimenting with the local cuisine.Hi: अब उनके पास दोस्ती और भोजन की वैश्विक दुनिया थी।En: Now, they had the global world of friendship and food.Hi: इस प्रकार, अनन्या को प्रेरणा मिली और वह बिना किसी संकोच के अपनी कला को संवारने लगी।En: Thus, Ananya found her inspiration and began to refine her art without any hesitation.Hi: रवि ने भी भोजन की नई शैली में अपना खोया हुआ जुनून पाया।En: Ravi also found his lost passion in the new style of cuisine.Hi: समुद्र की लहरें उनकी दोस्ती की नई शुरुआत की गवाह बन गईं।En: The waves of the ocean became witnesses to the new beginning of their friendship. Vocabulary Words:serene: शांतsunlight: धूपaroma: महकeager: उत्सुकventured: निकलीinspiration: प्रेरणाlingered: लंबे समय तक रहाfears: डरstability: स्थिरताimagination: कल्पनाblending: मेल बिठानाsparkle: चमकunique: अद्वितीयencouragement: प्रोत्साहनconfidence: आत्मविश्वासexperimenting: प्रयोग करनाcuisine: भोजनrefine: संवारनाhesitation: संकोचrenowned: प्रसिद्धcritic: समीक्षकconsistency: संतुलनappealed: भा नहीं रही थीsketching: स्केच बनानाunknowingly: अनजाने मेंconcentration: एकाग्रताconversation: बातचीतventure: निर्णय लियाromantic: रोमांचकdoubts: संदेह

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

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

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

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

Flavors of Encouragement _ 1 Timothy 5_1-2 by Cypress Bible Church

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

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!

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.

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

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  

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.