Podcasts about flavors

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!

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/

In this episode, our host, Randee Donovan, talks with Laura Partida, Principal Flavorist, and Jason Mittelheuser, Sr. Principal Scientist. They explore how congruent flavors help create harmony in product formulations. Discover how the right complementary flavors can be an advantage to support taste attributes within a difficult product base, how "approachable adventure" is used to build complexity in the taste experience, and beyond!

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.

Our Guest Is George Fredenham.He Joins Us From London…Where He's The Founder Of Flavour Fred….A Company That Highlights His Skills As A  Flavour Forager, Fermenter, Chef And Distiller… We Talk About:✅ His Quest To Discover Where Flavors Come From….✅ Plus His Take On The Best Approach To Foraging…✅ And An Epic Story About Stumbling Into 5 Kilos Of Porcini Mushrooms In The Woods….https://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

Topics Discussed:

Angi at ChocolateSpiel takes visual appreciation of chocolate to a new level, using color to make each of her chocolate bars an edible piece of art. Her colorful bars are eye-catching, and they invite folks to try bean to bar chocolate who might not otherwise have taken the plunge.In this episode I talk with Angi about how and why she uses chocolate as a canvas for color, as well as pairing chocolate with beer, cider, wine, coffee, tea, and cocktails. Spiel means “game” or “play” in German, and ChocolateSpiel is all about having fun with chocolate! Founded by Angi—a chemical engineer turned chocolatier—she took one spark of inspiration during a factory tour (where chocolate machines reminded her of her old paint equipment) and turned it into a whimsical reality. From bean-to-bar creations to bonbons and nut spreads, every dairy-free treat is a colorful, playful twist on chocolate craft.You can learn more about Chocolate Spiel and order their bars here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

On this week's episode, Brad and Eric go through all the models available for Chaos Space Marines in Warhammer 10th Edition (well… except models that aren't available for purchase on GW's website because… you know… they are probably made of 30 years old resin and are either going to get a refresh or be axed forever in next edition). Tune in to find out more about Daemon Engines and people who look more like crab than people.   POORHAMMER MERCH! https://orchideight.com/collections/poorhammer PATREON: https://www.patreon.com/SolelySingleton YOUTUBE: https://www.youtube.com/@thepoorhammerpodcast TWITCH: https://www.twitch.tv/poorhammer Website: https://poorhammer.libsyn.com/   RELATED TO THIS EPISODE: Every SPACE MARINE model: https://www.youtube.com/watch?v=ZO6xJGBM5lY Every AELDARI model: https://www.youtube.com/watch?v=oEnL6f1dV3Y Every ADEPTUS MECHANICUS model: https://www.youtube.com/watch?v=IkEdNsHul9E   TIMESTAMPS: 00:00 First We Silk 00:42 Then We Song 01:51 Abaddon the Despoiler 04:09 Vashtorr The Arkifane 06:46 Fabius Bile 09:28 Cypher 10:17 Haarken Worldclaimer 11:07 Huron Blackheart 11:40 The Flavors of CSM 13:03 Chaos Lords 15:43 Lord Discordant On Helstalker 16:57 Daemon Prince 19:33 Warpsmith 21:03 Sorcerer and Sorc on Terminator Armour 22:57 Master of Possession 24:02 Master of Executions 25:09 Dark Apostle 25:55 Dark Commune 27:38 Cultist Firebrand 28:02 Traitor Enforcer 28:35 Cultist Mob 29:19 Legionaries 30:19 God-Specific Marines 31:50 Traitor Guardsmen Squad 32:49 Accursed Cultists 33:36 Fellgor Beastman 34:11 Chaos Spawn 34:59 Possessed 36:31 Obliterators 37:48 Chosen 38:48 Chaos Terminator Squad 40:00 Chaos Bikers 40:38 Havocs 41:43 Raptors and Warptalons 43:09 Nemesis Claw 44:01 Chaos Rhino 44:45 Chaos Vindicator 44:55 Land Raider 45:59 Chaos Predator 46:21 Noctilith Crown 46:40 Defiler 47:24 Helbrute 48:52 Venomcrawler 51:02 Forgefiend and Maulerfiend 52:54 Khorne Lord Of Skulls 54:08 Heldrake 55:50 Final Bit of Advice 57:42 Alright Audio Audience   Our Producers for AUGUST: 3D Frank A healthy ammount of piranhas airbrush video revenue that got lost in the couch Blizted_Brain BrokenReaper45 Corvus DemolitionMann Dixie Normous Drinking vodka and playing aerial gunlance just to feel something DrLace GilgameshVS iwonderhowlongittakesbeforbloodclawsaccepttheorgys Jan Geisse Jeric Foster Kiwifruitbird Le BloupBloup mistahsquiggems Mr Festastic #WheresMikesBaneblade n0rth the H3retic Nj harlan Off topic but where's the nearest Cracker Barrel, I'm eggin for a peggin ON MAH' WAY TA' STEAL A SNAZZWAGON! Pizza00100 Ratchet7989 thatmoiety The Idiot with grey knights VictorianBatman Wargame Simulator   Our Biggest Supporters: A certain grey baneblade A Pulsating Ball of Pure Energy A Suspicious Looking Guy Addoxin Adrian Franke Aetherion Collector of Slaaneshi thighs and regret Alex Fuja amdragon Amists Andreas Another hairy Sasquatch Ava Warrior Princess Ave Dominus Nuts Bigs The Purple Necron Blubbles 180 Bob Meyers Bobqer BRB gotta snazz my wagon Canuk-eh Carnuvex Chad the Frog Christopher Gargagliano Chroma Veil Colin. H Craig Judge Crazyshak48 Cube1359 Dairy Sorceror, addicted to mana potions Daniel Field5150 Darth Vergeance DasGoopy Dominick Colacicco Dylan Baker Edward Lawrence Enchantedgalaxycat Fay FlawlessOyster Freedom is only three edibles away Gathering Clouds GearOverlord Geete Hoss Hammond How are those rivets going Eric Hyena Beans HypnoticSpecter I read the Space Wolves Codex and all I got out of it was wolfwolfwolfwolfwolfwolfwolfwolf Illindi IrisHFoXRR isaac hall J3C GAM1NG James coe Jarrett DiPerna Jolyne Justin Yudichak kalex Kaydien moore Kentorb Kozak Krishna Chanamolu L'Etranger (Lukus) Lord of Chaos LSJay Madison Ramanama Malcador the Rizzler-ite Matthew Tsushima Michael Melcher Mitchell Mixolydius mmmm burnt toast Monkey218 morfiel55 Not-Gafie NotEE Omegashark Pierce forgot about changing their name as a bit for a while Protius7331 Qelan Rock roguetraderjake RossWarlock Rothana's All Terrain Tactical Enforcer Rymora saft SarahchaSauce Shaxxs pet otter Solonite Struggle_l3us The Mailman The Other Mailman Thecrusader13 TheFishboi Thrango

Episode Summary:Grab your festival maps and loosen your belts—Scott and Candice are back with Part 2 of our deep dive into the 2025 EPCOT International Food & Wine Festival menus! In this episode, we pick up at Flavors of America and make our way all the way around World Showcase, wrapping up at the new booths near the Imagination Pavilion. Along the way, we debate lobster bisque on bread, gush over cheese bread from Brazil, puzzle over blonde stouts, and plan how to juggle our financial, dietary, and appetite budgets (thanks, Space 220 and Ale & Compass).From spanakopita in Greece to sparkling pineapple wine in Hawaii, and even a Bananas Foster cream ale (yes, you read that right), we're tasting with our imaginations and building our must-try lists. Plus, we ask the big questions—like why there's still no UK festival booth, and whether pistachios deserve a second chance.We close with a shoutout to Joffrey's special festival drinks and lay the groundwork for a future episode where we'll rank our festival favorites E-ticket style.Highlights in this episode:

On this week's episode, Brad and Eric go through all the models available for Chaos Space Marines in Warhammer 10th Edition (well… except models that aren't available for purchase on GW's website because… you know… they are probably made of 30 years old resin and are either going to get a refresh or be axed forever in next edition). Tune in to find out more about Daemon Engines and people who look more like crab than people.   POORHAMMER MERCH! https://orchideight.com/collections/poorhammer PATREON: https://www.patreon.com/SolelySingleton YOUTUBE: https://www.youtube.com/@thepoorhammerpodcast TWITCH: https://www.twitch.tv/poorhammer Website: https://poorhammer.libsyn.com/   RELATED TO THIS EPISODE: Every SPACE MARINE model: https://www.youtube.com/watch?v=ZO6xJGBM5lY Every AELDARI model: https://www.youtube.com/watch?v=oEnL6f1dV3Y Every ADEPTUS MECHANICUS model: https://www.youtube.com/watch?v=IkEdNsHul9E   TIMESTAMPS: 00:00 First We Silk 00:42 Then We Song 01:51 Abaddon the Despoiler 04:09 Vashtorr The Arkifane 06:46 Fabius Bile 09:28 Cypher 10:17 Haarken Worldclaimer 11:07 Huron Blackheart 11:40 The Flavors of CSM 13:03 Chaos Lords 15:43 Lord Discordant On Helstalker 16:57 Daemon Prince 19:33 Warpsmith 21:03 Sorcerer and Sorc on Terminator Armour 22:57 Master of Possession 24:02 Master of Executions 25:09 Dark Apostle 25:55 Dark Commune 27:38 Cultist Firebrand 28:02 Traitor Enforcer 28:35 Cultist Mob 29:19 Legionaries 30:19 God-Specific Marines 31:50 Traitor Guardsmen Squad 32:49 Accursed Cultists 33:36 Fellgor Beastman 34:11 Chaos Spawn 34:59 Possessed 36:31 Obliterators 37:48 Chosen 38:48 Chaos Terminator Squad 40:00 Chaos Bikers 40:38 Havocs 41:43 Raptors and Warptalons 43:09 Nemesis Claw 44:01 Chaos Rhino 44:45 Chaos Vindicator 44:55 Land Raider 45:59 Chaos Predator 46:21 Noctilith Crown 46:40 Defiler 47:24 Helbrute 48:52 Venomcrawler 51:02 Forgefiend and Maulerfiend 52:54 Khorne Lord Of Skulls 54:08 Heldrake 55:50 Final Bit of Advice 57:42 Alright Audio Audience   Our Producers for AUGUST: 3D Frank A healthy ammount of piranhas airbrush video revenue that got lost in the couch Blizted_Brain BrokenReaper45 Corvus DemolitionMann Dixie Normous Drinking vodka and playing aerial gunlance just to feel something DrLace GilgameshVS iwonderhowlongittakesbeforbloodclawsaccepttheorgys Jan Geisse Jeric Foster Kiwifruitbird Le BloupBloup mistahsquiggems Mr Festastic #WheresMikesBaneblade n0rth the H3retic Nj harlan Off topic but where's the nearest Cracker Barrel, I'm eggin for a peggin ON MAH' WAY TA' STEAL A SNAZZWAGON! Pizza00100 Ratchet7989 thatmoiety The Idiot with grey knights VictorianBatman Wargame Simulator   Our Biggest Supporters: A certain grey baneblade A Pulsating Ball of Pure Energy A Suspicious Looking Guy Addoxin Adrian Franke Aetherion Collector of Slaaneshi thighs and regret Alex Fuja amdragon Amists Andreas Another hairy Sasquatch Ava Warrior Princess Ave Dominus Nuts Bigs The Purple Necron Blubbles 180 Bob Meyers Bobqer BRB gotta snazz my wagon Canuk-eh Carnuvex Chad the Frog Christopher Gargagliano Chroma Veil Colin. H Craig Judge Crazyshak48 Cube1359 Dairy Sorceror, addicted to mana potions Daniel Field5150 Darth Vergeance DasGoopy Dominick Colacicco Dylan Baker Edward Lawrence Enchantedgalaxycat Fay FlawlessOyster Freedom is only three edibles away Gathering Clouds GearOverlord Geete Hoss Hammond How are those rivets going Eric Hyena Beans HypnoticSpecter I read the Space Wolves Codex and all I got out of it was wolfwolfwolfwolfwolfwolfwolfwolf Illindi IrisHFoXRR isaac hall J3C GAM1NG James coe Jarrett DiPerna Jolyne Justin Yudichak kalex Kaydien moore Kentorb Kozak Krishna Chanamolu L'Etranger (Lukus) Lord of Chaos LSJay Madison Ramanama Malcador the Rizzler-ite Matthew Tsushima Michael Melcher Mitchell Mixolydius mmmm burnt toast Monkey218 morfiel55 Not-Gafie NotEE Omegashark Pierce forgot about changing their name as a bit for a while Protius7331 Qelan Rock roguetraderjake RossWarlock Rothana's All Terrain Tactical Enforcer Rymora saft SarahchaSauce Shaxxs pet otter Solonite Struggle_l3us The Mailman The Other Mailman Thecrusader13 TheFishboi Thrango

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

Meet Tony Pilato, the visionary behind Ulmo Honey, where nature's sweetness comes to life!Join us for the vibrant and mouthwatering experience of Warren Luckett's Black Restaurant Week! Dive into a celebration of culinary excellence that showcases the incredible talent and flavors from our local Black-owned restaurants. Don't miss out on this delicious opportunity to savor unique dishes, support our community, and indulge in the rich diversity of our dining scene!

On this episode of **Remy's Roundtable: The Florida Theme Park Podcast**, your hosts **Remy** and **Mike** are back with another fun-filled discussion covering everything from poker tables to theme park dining tables.Remy kicks things off with a recap of the Real Radio 104.1 Poker Tournament, where he and Jen gave it their best shot but came up short in the end. From there, the conversation turns to what it's really like being both a **poker player and a poker dealer**, as Remy shares the experience with Mike in true Roundtable fashion.Next up, it's time for **The Latest Theme Park Updates**, where Remy dives deep into the newest details coming out of **Epic Universe** as well as the mouthwatering lineup from this year's **EPCOT International Food & Wine Festival**. Expect news, excitement, and plenty of foodie highlights.Then we jump into **Mike's Munchies**, where Mike takes us on a delicious stop inside **ToadStool Café** at Epic Universe. From themed dishes to immersive dining, Mike breaks it all down while asking the big question: *“Are ya hungry yet, bitches?!”*Finally, the episode wraps up with **Ride of the Week**, where Remy takes us on a journey through the classic **People-Mover** in Tomorrowland, celebrating its history, charm, and why it's still one of the most relaxing attractions at Magic Kingdom.So sit back, relax, and enjoy another magical and hilarious episode of **Remy's Roundtable: The Florida Theme Park Podcast!https://linktr.ee/remysroundtablehttps://refer.link/7sg3

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at Casa Alejo in downtown Rogers, where we hear great stories from the Mayorga family, but first!?! FOOD NEWS!! There's a new date and new location for this year's Top Chef NWA, benefitting the Rogers Public Library Foundation. Chuo Izakaya will be opening soon in Rogers. It's owned by Meiji's Darwin Beyer, who will tell us when he plans to open it! Cura Culinary will finally be back soon! We'll tell you where and hear from them! Bienvenue will be flipping formats. We'll tell you what's coming in its place! Wildberry Smoothie Company opened Monday in Fayetteville. There's a new Asian buffet at the old Eat My Catfish spot in Fayetteville. We'll tell you about Osaka House! Savory Hibachi will open soon on MLK in Fayetteville! The work is done at the Springdale Pool Lounge. Owner Ross Jackson will tell us when it opens! Thai Cuisine in Bentonville looks to have closed. Remember, if you have a food news tip, just shoot it to me at the Flavors of Northwest Arkansas social media, or at FlavorsOfNWA@gmail.com!! Casa Alejo is a family restaurant run by brothers that grew up in the family business. Originally from San Luis Potosi in Mexico, the family emigrated to Searcy to work in the restaurant business. Brothers Said and Luis Mayorga had their first restaurant together in their adopted hometown of Searcy, and let's just say that it didn't go as planned, you'll hear why. Of course, with age comes wisdom and the brothers will tell you their path to opening the first Casa Alejo in downtown Springdale and then Rogers. It's quite the ride, including the torn-up road on Emma RIGHT when they opened!! Also, they'll talk about family recipes and what the elders thought about birria, and Said's fascination with finding places on and off-menu for waffle fries. It's a funny story, but there's also a good reason behind it. Finally- are they done, or are there more Casa Alejo's on the horizon? We'll talk with Said, Luis and Kacey Mayorga next, here on the Flavors of Northwest Arkansas.

In this episode of BRAVE COMMERCE, Rachel Tipograph and Sarah Hofstetter are joined by John Alvarado, U.S. Chief Brand Officer at Suntory Global Spirits. As more companies replace traditional CMO roles with Chief Brand Officers, John explains why brand-building—not just marketing—is central to growth, especially in a category steeped in heritage and ritual.From transforming Jim Beam's go-to-market strategy to embracing Gen Z's flavor-first preferences, John shares how Suntory is putting the consumer at the center of everything—from digital upskilling to cultural collabs. Plus, a personal story about bravery that's both touching and cinematic.Key Takeaways:Why Brand Still WinsIn an age of economic uncertainty, Suntory is doubling down on brand equity rather than discounting. John shares how this conviction is fueling consumer love and long-term loyalty.Upskilling with PurposeFrom media to marketing, Suntory's teams are evolving into digital generalists. John reveals how a “fail forward” culture and clear alignment have made upskilling more than a box-checking exercise.Flavors, Funnels, and the Future of SpiritsWith Gen Z entering the category, Suntory is leaning into bold flavors, limited-time offerings, and full-funnel marketing. Learn how launches like Jim Beam Pineapple reflect a new generation's preferences and pace.

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.

In this first of our two-part Food & Wine Festival special, Scott and Candice dig deep into the front half of the 2025 EPCOT International Food and Wine Festival. From flaky samosas to suspicious milkshakes, we break down what's new, what's returning, and what's totally skippable. Along the way, you'll hear our festival strategy, hot takes on influencer hype, and why we're not falling for the pickle milkshake trend (again).Plus, we share our Eat to the Beat concert picks (Spoiler: Gen X is THRIVING), how you can help choose Scott's breakfast on social, and why the dining plan may be a double-edged sword when it comes to festival snacking.By the end of this episode, you'll have a full itinerary for navigating World Celebration, Discovery, and Nature – including what's open now, what's delayed until late September, and which booths are just not worth the hype.

Self-Control is not you holding yourself back. It is the Spirit holding you together. 9 Flavors pt 11.

Bentonville Restaurant Week officially starts on Sunday. We caught up with Visit Bentonville's Natalie Stika to find out more on this bonus edition of the Flavors of Northwest Arkansas. Learn how you can win free gift cards to some of Bentonville's favorite restaurants and we highlight some of the deals that are going on for the week! Natalie's got the deets. Also? John shares his favorite deal, and it's the most GenX thing ever! Be sure to check out VisitBentonville.com to see the latest list of offers and get out and support local! As always, Tip you servers!!!

Hop back on the Culture Train and join us for another exciting journey to Lagos, Nigeria! This time, our friend Mr. Taofeek, Co-Founder of Visit Nigeria Now, takes us to one of his favorite spots—House of Pounded Yam—for a delicious dive into traditional Yoruba cuisine. In this episode, you'll: Learn what eeyon (pounded yam) is and how it's enjoyed with flavorful soups and stews. Taste (through your imagination!) three beloved Yoruba dishes: Ogbono Soup – nutty, earthy, and stretchy, made from bush mango seeds. Efo Riro – a rich spinach stew with a spicy kick, palm oil, and tasty proteins like prawns or snails. Fisherman's Soup – a seafood lover's dream, filled with prawns, crabs, okra, and smoky spices. Discover the story behind jollof rice and why Nigeria, Ghana, and Senegal all claim to make the tastiest version. Hear about cultural dining traditions, from eating with your hands to sharing food as a way of building community. Along the way, we explore how food connects people to their heritage, sparks curiosity about the world, and turns every meal into a shared story.

In this packed episode of KentNow, we cover everything from quirky Gen Z drink trends (Pickle Juice Slushies, anyone?) to Mark's latest cheese-fueled adventure.   On the city front, we're celebrating a record-breaking National Night Out with 65 neighborhoods, sharing how you can sign up for the Kent Police Community Police Academy, and giving updates on the new Link light rail stations and upcoming SR 509 tolling.   We preview this weekend's Cajun & Creole Fest and talk about the partnerships that keep downtown thriving. We'll also spotlight other can't-miss events, like the Cruisin' Kent Classic Car Show, the Hops Festival, and the return of the Kent Spotlight Series.   And because it's Left Handers Day, we tip our hats to Mayor Ralph and share some fun lefty facts you didn't know you needed.

In this week's edition of the Flavors of Northwest Arkansas podcast, we interview at the oldest restaurant in Benton County, Wesner's Grill, where talked to owners Jack Debner and Brandy Moreland, but before we hear from them?!?! FOOD NEWS!! If you can make a burger, you have a chance to compete with it at the World Food Championships! UnDeuxTrois has opened in Rogers! There's a new buffet serving all-you-can-eat sushi. They're also serving all-you-can-eat freshly shucked oysters, crab legs and mussels on the weekends! Great Harvest NWA is now open in Bentonville. Happy 9th anniversary to Bucks Emma Tap. The party is ON this weekend! Wesner's Grill is indeed the oldest restaurant in Benton County, as they celebrate 70 years this year. Harry Wesner founded it on Walnut Street in 1955, and it's had many ownership changes as well as a location change since. That said, it's always been in downtown Rogers and maintained its charm and strong reputation. We'll talk about its history and the history of its current location, as well as the menu – classic American diner food. That's in this week's edition of the Flavors of Northwest Arkansas.

Rod Hogan, senior vice president of Innovation for Sargento, walks us through the development of the company's new Natural American Cheese Slices product — a journey through the product pipeline that demonstrated the company's commitment to a long-term view of the business and the category overall. Hogan also explains how Sargento continues to focus on big, bold flavors and meaningful innovation to draw more consumers, especially among the younger generations.

Kumi Arhin is doing something new in wine: he's bringing the flavors of his homeland in Ghana to American wine, offering a Riesling made with Lake Erie region grapes accented by Ghanaian ginger. His innovative Ofori Brothers Wine honors winemaking tradition but caters to members of the West African diaspora in the U.S., providing familiar flavors that speak of home. The name Ofori Brothers harkens back to his family's background in cocoa production in Ghana in the early twentieth century. The Ofori brothers were quire successful in that trade, and he wanted to honor them with this new project. Kumi recently won Crafted For Action's Crafted Fellows microgrant competition, and he has more unique wines planned (a rosé with hibiscus is on the horizon).In this interview, Kumi talks about how his family's legacy in cacao has impacted his current venture in wine, the significance of including a flavor ingredient from Ghana in a American wine and how that helps him reach new audiences, and the importance of storytelling along the way.You can learn more about Ofori Brothers Wine and order bottles here.Guest:Kumi Arhin is a Ghanaian-American entrepreneur, engineer, and founder of Ofori Brothers Wine, a brand that redefines premium wine through the bold, expressive flavors of Africa. Inspired by his family's legacy in Ghana's early cocoa trade, Kumi blends heritage with innovation to craft culturally rooted, sensorially distinct wines. His debut release, a ginger-infused Riesling, launched at the beginning of 2025, quickly sold out, and recently won the top prize at the Crafted for Action pitch competition.By day, Kumi works at the intersection of technology and culture as a Partner Engineer at YouTube Music. He previously founded a Y Combinator-backed edtech startup that reached over a million users globally. A Columbia University alum with a background in software engineering and product design, Kumi now channels his technical and entrepreneurial experience into building a wine label that connects diasporic legacy, flavor, and storytelling. 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.

Anthony Richardson or Daniel Jones - a choice that depends upon your perspective. Fans see playmaking as key; coaches see mistakes as critical difference! Caitlin Clark not practicing yet, but Fever keep winning anyway! Cubs enter critical 11 game stretch. Here is the link to become a member - click link and look to right edge of the "Our members" immediately beneath my pic: https://www.youtube.com/channel/UCOORhfV2IYcWYyPaFxZjfEQ Here is the link for the only autobiography ever published without praise for its author: https://www.amazon.com/Oops-Art-Learning-Mistakes-Adventures/dp/173420740X

Join Michaela in this live workshop recording as she answers questions about narcissistic parents, tells stories of her own family traumas, discusses grief and abandonment, and how to open the heart. 00:00 - Narcissistic parents 06:04 - Michaela's war traumatised grandmother 08:49 - Siblings can have very different perceptions 09:54 - Grief and abandonment 13:29 - Opening the metaphysical heart and neotantric mistakes 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

We got together this week to discuss who's on and who's NOT on the UTMB start list. We also talk through Adam's training camp in Steamboat Springs, throw out a hot take on kids at aid stations, and even our favorite dating shows!

Jason celebrated his birthday last night with giant lobster tail madness, climbing Mt. McDonaldland -- but we don't know what it's going to taste like, Grimace's origin story is darker than you think, battery-flavored chips are a thing, and new DQ flavors of fallSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's Flavors of Northwest Arkansas podcast, we sit down with Onyx Co-Owner Andrea Allen at the new Onyx in downtown Springdale, but first?!? FOOD NEWS!! It's Tontitown Grape Festival Week! We'll tell you when you can get those famous spaghetti dinners! An update about Wright's Barbecue's Johnson location from Jordan Wright himself! We have a BIG update on the Fermentary Public House in Lowell! A popular cafein Devil's Den is temporarily closed. It's finally that time for Nomad's Southtown. Great Harvest is about to open in Bentonville. The Barber Bar in Bentonville is making big progress and might open this month! Coffee has been a passion for Onyx owners Jon and Andrea Allen for a long time. They worked together at Arsaga's in Fayetteville not even having an inkling of what they would build together. Andrea would eventually manage a few Arsaga's coffee shops, where she would learn the business side of the trade, and then she and Jon would get an offer that they just couldn't refuse. That's when Onyx was born. Speaking of Onyx, Andrea will tell us about the name and why it fit what they were building. Also, you'll hear her talk about their growth through the years and what's coming. She'll also tell the story of why their cafe Hail Fellow Well Met has such a special place in her heart. It's a great story. Also a great story? How hospitality runs deep in her family. She's got a few stories about that, and you'll hear them here, on the Flavors of Northwest Arkansas.  

Today's tier Tuesday topic is Ice Cream Flavors

Send us a textFind fun and creative way to enhance summer meals with no-cook sauces in your Empty Nest Kitchen. Christine shares her tips and tricks on making flavorful sauces without turning on the stove, perfect for the hot summer months. You'll learn a simple framework using fats, acids, and flavor enhancers like fresh herbs. Christine also introduces her new mini-course, 'Just Add Sauce,' which provides detailed guidance on creating and remixing various no-cook sauces, emphasizing ease and adaptability for small-scale cooking.00:00 Introduction to No-Cook Sauces00:46 Why No-Cook Sauces?03:16 The Basics of Sauce Making05:01 Creative Sauce Ideas08:24 Practical Tips and Tools09:04 Challenge and Conclusion10:49 Special Offer: Mini Course Follow Christine Van Bloem on Instagram @theemptynestkitchen and on Facebook @emptynestkitchen Learn more about Menopause Meal Plans Sign up for my FREE 10 Essential Tools for the Empty Nest Kitchen

We recorded a full “live dining” review right from our table — and let's just say The Edison gave us plenty to talk about (and sweat over).This wasn't your average restaurant recap. We hit record at the table and let the conversation flow — capturing our unfiltered reactions, food-fueled tangents, and, yes, even the spice-induced meltdowns in real time. From the second our zero-proof drinks arrived, we were in review mode, starting with the Heart & Soul and LZP mocktails — both creative, refreshing, and worthy of sipping slowly.Then came the standout: the Maryland Blue Crab Dip. Hot, creamy, packed with flavor, and shockingly legit for being in Florida, this dish brought us straight back to Chesapeake Bay roots. The naan was warm and soft, the crab flavor spot-on, and the addition of a side of tortilla chips was the cherry on top (or the crunch on the bottom?).Finally, we tackled the Flavors of Florida Hot Honey High Voltage Chicken Sandwich — and it lived up to the voltage warning. Spicy, sweet, peppery, and surprisingly cohesive, it might not be for the faint of heart (or weak of tastebud), but it's a bold, fiery experience we won't forget.Would we do another live dining episode? Absolutely. Would we get that crab dip again? Without hesitation.

This week on Sinica: On my final two days in Shaxi in Yunnan, Chris Thomas and Stephanie Li, the hosts of the marvelous YouTube channel Chinese Cooking Demystified, joined me for some cooking and lots of chatting about food! We recorded this show together and focus our conversation on their heroic attempt at a taxonomy of different Chinese cuisines. We don't talk about all 63 that they identify, but we do get into their04:31 - Flavors of Yunnan 08:44 - On balancing between the “exotic” and “normal” China 11:53 - The origin story behind “Chinese Cooking Demystified”14:56 - The Breath of the Wok (Wok Hei, 鑊氣 / huo6 hei3)21:05 - A Comprehensive Taxonomy on Chinese Cuisine 32:25 - Correlations between dialects and cuisine 37:15 - Efforts behind the work39:09 - Promoting local specialties44:23 - Chinese identity and food trends52:30 - "Minority" cuisine in Yunnan01:00:52 - Yunnan cuisine and the Chinese hipster generation01:05:52 - Dali dish recommendationsRecommendations: Chris & Steph: Shunde Lao Baby, Pin Nuo, Lao DongbeiKaiser: Taking time off to do something you love!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeff Perera, the Co-Founder & Vice President of Jeff's Bagel Run, joins the show to share his journey from being laid off to creating the craziest bagel flavors in the world. Hear how to quickly learn a new skill, how to get used to change as an entrepreneur, how to experiment with new flavors, how to push your industry forward while honoring its past, and his dream bagel flavor. Connect with Jeff at JeffsBagelRun.com, on social media @JeffsBagelRun, and their Jeff's Bagel Run app

Last night's storms were intense, ABFAB: Richardson Nature Center, JUST SAYIN': Can we get more dipped cone flavors, DQ? And Taylor Swift music money and an "AJLT" fashion oopsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode Title: Episode Description:In this vibrant episode of Braving Business, we're joined by the multi-talented Keya Wingfield, a culinary powerhouse whose journey from Bombay to Virginia has been as flavorful as the dishes she creates. As the CEO of Keya's Snacks / Daksh Foods and the reigning champion of Food Network's “Spring Baking Championship”, Keya shares her insights on blending culinary passion with entrepreneurial acumen.Key Topics Covered:- Culinary Entrepreneurship: Discover how Keya turned her love for food into a thriving business, creating unique products like "Bombay Chips" that blend her Indian heritage with American tastes.- Resilience in Business: Learn how Keya has navigated the challenges of running a business for nearly 15 years, including her strategic pivots and collaborations with major brands like McDonald's and Duke's Mayonnaise.- Cultural Integration: Keya discusses her mission to bring people and cultures together through food, and how this has shaped her business philosophy.- Charitable Initiatives: Hear about her efforts in organizing a bake sale for COVID relief in India, exemplifying her commitment to giving back.Main Insights:- Keya's journey highlights the importance of authenticity and cultural roots in creating a brand that resonates with diverse audiences.- Her experience underscores the power of resilience and adaptability in overcoming business challenges.Actionable Takeaways:- Embrace Your Heritage: Leverage your unique background and experiences to create authentic products or services that stand out in the market.- Strategic Partnerships: Seek collaborations that align with your brand values to expand your reach and impact.- Community Engagement: Use your platform to support causes that matter to you, enhancing brand loyalty and societal impact.Join us for an episode filled with rich insights and practical advice from a chef who's as skilled in business as she is in the kitchen. Whether you're an entrepreneur or a creative looking to infuse your personal story into your professional journey, Keya's experiences will inspire and guide you.

Some 100 years after prohibition, a distillery in Providence is serving up local liquor. But it's not your run-of-the-mill alcohol, it’s both organic and oceanic. Pamela Watts of Rhode Island PBS Weekly reports for our arts and culture series, CANVAS. PBS News is supported by - https://www.pbs.org/newshour/about/funders