Podcasts about flavors

When you think of Mexican or Tex Mex foods is it guacamole or tacos? Sommelier Jacqueline Coleman introduces us to Chef Lori Dumm. She takes us beyond these foods to new and exciting flavors. She uses the foods of the Yucatan, bringing great tastes to her vegetarian meals. She also gives us her secrets to creating flavor in our own meals. Jacqueline also talks about Mexican wines. Tune into Food News and Views podcast on all major sites.

This week, we uncork a bottle of Ulrich Langguth 12° Sekt from Germany's Mosel region. Sparkling wine on the show? You know what that means, we're celebrating. This time, it's a toast to Aaron as he welcomes his newborn daughter.But that's not all. We're diving into the fascinating world of German sparkling wine, Sekt, and watching as Colin fights to defend his coveted Spellmolier crown.Grab a glass, settle in, and join us for great wine and even better company on this week's episode.Connect with the show. We would love to hear from you!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠00:00 - Intro04:32 - Tonight's Wine07:21 - Wine Discussion: Smells and Flavors 12:36 - Learning Segment: Sekt21:23 - Review28:19 - Game: 'Spellmolier'44:30 - Outro

Join Michaela in this live workshop recording as she discusses the connection between love and money, how to heal the inner child, clarifies a participant's mother-pattern, and reflects on the challenges faced by a new counsellor when dealing with others' dysfunction. 00:00 - Love, money, and a mother's love 02:02 - Healing ideologies vs the reality of being a human 03:51 - Growing up the frightened inner child 08:12 - Integrating sub personalities 09:22 - A case study of relational dysfunction 10:21 - Advice for a new counsellor 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'd like to think our show can be educational sometimes…so join us as we learn about flavored tampons! Join John, Sos, Rose, Hoody, and Erick as we hear Sos and Rose explain to John what flavored tampons are used for, and where to find them. We find out what the dumbest thing your ex did or believed, Plus we do an all NEW War Of The Roses. All that and more with Intern John & Your Morning Show!  Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week:  The Thought Shower Let's Get Weird Crisis on Infinite Podcasts 

In this week's edition of the Flavors of Northwest Arkansas podcast we're taking a bit of a left turn as we're heading out to the Rogers Farmer's Market where we had a bit of a roundtable, and we'll get to that, BUT FIRST??? (*FOOD NEWS*) Pesto's By Lance closed yesterday. We'll hear from Lance. Both Renzo's locations also close, but it might just be temporary Taqueria Lucha opened on Dickson Street last week The Apartment 7 Bar has opened in the space formerly known as WineU on 15th Street across the street from Baum-Walker Stadium in Fayetteville. There is now a Rudy's BBQ in Fayetteville Local Ice Cream is joining he Brick City Shops at Evelyn Hills Mermaids in Rogers is opening soon. VERY soon. France's top Sommelier will be in Springdale at the end of the month! A local bartender competes against the top 30 in the nation We'll hear about the new restaurant & bar at the New AC Hotel in Bentonville The Bentonville Brewing Company turns 10! Of course, we're in Farmer's Market Season here, and it's a serious time of year for those that run them, and those that have booths. The Rogers Farmer's Market got displaced by the tornado last year, but they've come back strong. Owner/operator Grant Wise took it over last year from his mother, carrying on the family tradition. But with that came new ideas, new marketing AND a new location – a very different one that's paying off early... We hear from Grant, and two local vendors that basically plan their whole week around people “shoppin the shade.” If you don't know what that means, you will shortly, right here on the Flavors of Northwest Arkansas...

Flavors See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com

In this episode, we talk with Greg & T from Front Porch Chocolate in Montana. They've crafted many of their excellent inclusion bars—Including Chai Rose, Fig & Cherry, and Strawberry Lemon—with beer pairing in mind, and here we talk with them about the concepts behind their bars and the beer pairings they've designed for each. The bars we discuss include:Orange ThymeStrawberry LemonTiramisuFig & CherryChai RoseAs Greg says during our interview, "You could experience a chocolate bar on its own, you could experience a beer on its own, but when you put them together you experience something completely new."You can learn more about Front Porch Chocolate and order their bars on their website, and you can follow them on Instagram 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.

The joy of cooking with Roy Choi... Kogi king Roy Choi has health on his mind in a new collection of recipes How do you become a restaurant critic? Besha Rodell explains in her memoir Marie Mitchell shares dishes from the Caribbean and its diaspora It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand Sign up for our newsletter and catch up on all Good Food episodes!

Welcome dear listener to the podcast of the 2024-25 Premier League Champions. I'm Paul and I am joined by Sean and Daz. We will review last weekend's Arsenal game, and continue to reflect on a 20th top flight title. Obviously we will touch on the Trent situation. We will look ahead to the Brighton match and we'll be looking around at what's happening elsewhere.Part One - Arsenal at home - xG 1.92 to 0.58 in the first halfFirst half, Reds are generally magnificentSalah, Luis Diaz and Cody Gakpo - well that was funSecond half - it was warm, Arsenal appeared to be beatenWe just didn't look the same teamAnd then the booing started and the game and the whole future narrative about the game changesAll Mikels are forever shady - ‘unscrupulous and fraudulent'Booing Thomas ParteyPart Two - ‘Brand Trent', the crowd and the impact on the game - 1.99 xG conceded in the second halfSuggestion that it was led by younger fans on the Kop‘I don't support the booing but he deserved it'Other issues that I've heard from Scousers who were upset‘The ear cupping'The AI generated goodbye messageYou are leaving us:you've used the Scouser in our Team stuff to support your brand‘Just a normal lad from Liverpool'Part Three - 2 games left. Mo Salah - FWA Player of the YearBrighton away on a Monday night. Nice opportunity for a beer with some friends?Signings - Frimpong and Kerkez seem to be high on the list. Not so much Huisen.Xabi Alonso, also going (back) to Franco's boys:We will be back after the Brighton game. Thanks to Daz and Sean for joining me, Paul. And most of all, thank you dear listener for joining us. Might need to record the night of to get it done.If you enjoyed the pod, please share it with a friend. Follow us @FirstStateKopites on Twitter  – we only tweet and retweet from sources we think are credible. Music is courtesy of Hypenotic – they are a Welsh electro-pop band – https://hyperfollow.com/hypenotic

Happy Thursday! Let go back to Woodlawn with our friends Chi Food local!This episode originally aired January 31, 2022Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

Welcome to the Personal Development Trailblazers Podcast! In today's episode, we're diving into something deeply important and incredibly impactful — how to tackle substance and behavioral addictions.Massimo Rigotti is the creator of SOBER Method, a confidential recovery specialist, and the visionary author of the transformative memoir Flavors of Confidence: A Reflection for Those in Need. His life story is a compelling testament to the resilience of the human spirit, marked by a profound journey from the depths of addiction to the pinnacle of sobriety and confidence. Massimo is determined to transform our lives through his innovative SOBER Method. His work is a testament to the idea that, regardless of the challenges we face, we all have the potential to rise above them, and harness our inner strength to achieve and maintain sobriety. When he isn't speaking, writing, or inspiring others, Massimo enjoys windshield time traveling down any backroad, competitive figure skating, researching the obscure, and spending time disconnected from the modern world with those his heart cherishes most. He resides in Lincoln, Nebraska and aspires to ranch in the Nebraska Sandhills.Connect with Massimo Here: @sobermethod on all platformshttps://massimorigotti.comGrab the freebie here: https://www.massimorigotti.com/recoveryservices===================================If you enjoyed this episode, remember to hit the like button and subscribe. Then share this episode with your friends.Thanks for watching the Personal Development Trailblazers Podcast. This podcast is part of the Digital Trailblazer family of podcasts. To learn more about Digital Trailblazer and what we do to help entrepreneurs, go to DigitalTrailblazer.com.Are you a coach, consultant, expert, or online course creator? Then we'd love to invite you to our FREE Facebook Group where you can learn the best strategies to land more high-ticket clients and customers. QUICK LINKS: APPLY TO BE FEATURED: https://app.digitaltrailblazer.com/podcast-guest-applicationDIGITAL TRAILBLAZER: https://digitaltrailblazer.com/

Whaat's the best gum flavor? WE GOT THIS.

Hope you're thirsty! On this week's edition of the Flavors of Northwest Arkansas podcast, where we're talking local BEER... local Beer with owner/operator John Lee of New Province Brewing Company, but first?!?! FOOD NEWS!!! Chef Rafael Rios has a grand re-opening at Yeyo's at the 8th Street Market. We'll hear from him. Akira Sushi and Hibachi opens in east Fayetteville. Owner Andreas Tan tells us what it was like leading up to getting the doors open. BBQ King in Bentonville has closed. The Honey Bean Ice Cream Company food trailer has moved! It's all about honey, bees and beer Sunday at Orthodox Brewery. Café Lavande is officially open in Fayetteville. A new Poke Bowl and Sushi place will be opening in west Fayetteville. USip is setting up near UA, and a former NFL quarterback is one of the owners. New Province Brewery opened in Rogers in 2016 and was founded by Derek and Megan McEnroe. In 2022, the brewery was acquired by John Lee and a few partners. Before New Province, Lee owned and operated Rebel Kettle Brewing Company in Little Rock and built it from the ground up. He took a shining to brewing at a young age thanks to his first taste of a craft beer, and it's one that helped start the movement nationally- we'll tell you which one. How did he learn to brew beer? He didn't intern anywhere. He didn't work at any breweries before opening his own. He'll tell you how he learned. And the lead up to opening that brewery? He tells us what he DIDN'T know and what his first day was like opening Rebel Kettle. After 4 years, he got out of the beer business and went back to his professional roots, which benefitted him greatly. You'll hear the story. Finally, John bought New Province in 2022 and quickly looked to see what he had with an eye on expansion. He'll get specific on some of their beers and some that are coming down the pike. It's John Lee of New Province, next, right here on the Flavors of Northwest Arkansas!

The Show Presents: Full Show On Demand May 13, 2025

In this episode of the Stay Tranquilo Podcast, we sit down with Tony Cao, founder of CAO Bakery, to talk Cuban roots, family legacy, and building one of the fastest-growing Cuban-American bakery brands in the U.S.Tony shares how growing up inside the iconic Vicky Bakery led to launching his own concept — CAO (Cuban American Original) — blending tradition with that distinct Miami flavor. From pastelitos to partnerships with Marlins Stadium, hear how CAO is expanding beyond South Florida and into cities like Tampa, Orlando, and even North Carolina.

Host Amaris Pollock first spoke with Revolution Bees and the two Owners/Beekeepers who have turned their honey into a multi-purposed production of infused honeys, alcoholic beverages, and spreads--and the processes in order to achieve each individual product.  We then drove to the Jersey shore to visit someone at the Kohr of a Jersey sweet treat: Kohr's Soft Ice Cream!  Our host sat with Owner Eva Kohr to learn more about the business' history, flavors, and how to participate in this year's ice cream tour.  We ended our show by revisiting Ekiben, a restaurant brand that fuses Asian and Ethiopian cuisines together offering a delicious array of menu items to ignite your appetite...all while helping the communities they serve. *Food Farms And Chefs Radio Show, Episode 323

Join us as we review the 2022 Seghesio Family Vineyards Zinfandel from Sonoma County. This week, we tackle a 15% ABV wine for our second recording of the night, and see where that takes us. Joel surprises us with a rare but always welcome Wine Facts, and we wrap with an invigorating debate about how high, or low, the bar is for free wine. Connect with the show. We would love to hear from you!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠Chapters00:00-Intro04:28-Today's Wine14:48-Wine Discussion (Smells and Flavors)23:04-Wine Facts With Joel33:00-Review33:24-Aaron's Review35:06-Colin's Review36:54-Joel's Review39:17-Game:"Wine With That"44:56-Outro

Every year it's so interesting to see what people come up with for Lay's chip flavor competition!

What's up, friends! This is a story you just have to hear! Y'all, just come learn with us!Also, make sure to sign up for the scavenger hunt!! We've partnered with our friends at eAtlas and the RHA to bring some fun to the streets! Gather your friends, assemble the team, and find some amazing Chicago history, like 77 Flavors of Chicago!Press release!Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

Join Michaela in this live workshop recording as she discusses how over come rejection, anger, and resentment; how to introduce variety into your relationship, and why energy leaks are destroying your productivity. 00:00 - Energy leaks and productivity hacks 01:26 - Toggle and Freedom 03:50 - How to deal with resentment 05:58 - Variety and repeatability 06:38 - The purpose of your relationship 08:00 - How to do I stop being angry at my partner 14:20 - Why do I feel so sad? 14:48 - Overcoming in rejection in relationship 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

Tourism season is about to be in full swing, and we are curious why these popular Chicago attractions got poor reviews. Host Jacoby Cochran plays with Dario Durham and Sara Faddah from 77 Flavors of Chicago to see who can guess the Chicago spot based on its one-star ratings. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this May 8 episode: Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST The North Shore Center For the Performing Arts Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

In this candid conversation, the co-founder of Personal Fav, Hannah Hutton and our host Cat Meyer go deep into what it really takes to build a brand in the sexual wellness space—from shadowbans and startup burnout to co-opetition, community, and why we're done calling ourselves “small.” Key takeaways: ✨ Why “shadowbanned” is the new normal—and why we're still showing up ✨ The power of bold packaging, good lube, and even better boundaries ✨ Why indie brands like Head South + Personal Fav aren't competitors—we're collaborators ✨ A few laughs (and some truth bombs) about rope play, oral sex, and redefining intimacy About Hannah | Personal Fav:Founded by best friends Hannah Hutton and Stephanie Estey, Personal Fav  was born from a shared mission to dismantle shame around sex and empower people to prioritize their pleasure. With formulas crafted from natural aphrodisiacs and clean, pH-friendly ingredients, their products are designed to enhance arousal without compromising your body's natural balance. Personal Fav isn't just about what's in the bottle—it's about fostering confidence, connection, and pleasure that feels as good as it looks. Because your pleasure should always be a personal favorite. You can find Hannah and Personal Fav here:Website Instagram Please support Hannah's foundation of choice:   Mayday Health is a nonprofit organization that educates about medication abortion and its accessibility, particularly in states with restrictions or bans on abortion.  This episode is powered by Head South Pleasure Products Slip Serum – Lightweight and silky for effortless sensation  Slide Serum – Thicker, luxurious glide for extended moments Oasis Oil  – Hydration and sensuality in every drop  Why You'll Love Head South: Vegan. Gluten-free. Paraben-free. No added Flavors, Fragrances, or Colors.Minimalist formulas, planet-friendly packaging Made with love in Los Angeles Let's connect: Head South Website Head South Instagram This episode is sponsored by: STIMULATE: A B2B Sexual Wellness Trade Show + Conference, which launched in 2023 and is heading into their third year this summer. Their event, which is held in Nashville on August 4+5 @StimulatetheShow Head South Partners:  -The New Way to Wash Hair - Hairstory- 1st-time customers use the link for discount  -Non-Hormonal Birth Control- Natural Cycles-  Use link for discount -Receive 15% when you purchase Wonderlust Mindful Intimacy Deck with code: HEADSOUTH15

ICYMI: Hour Three of ‘Later, with Mo'Kelly' Presents – Nick Pagliochini's “Picklepalooza” in full effect as he was finally able to track down Pickle Menu items from Popeye's Louisiana Kitchen AND the team also got to sample “poptastic” pickle flavored popcorn from ‘Pop'n Flavors' & a peanut butter and pickle sandwich from DillysLB; both found in the City of Long Beach. Don't forget to check out all the action @NickPagliochini and @ThisWeekendWithNick on social media, including Nick's upcoming adventures with Center Theatre Group's presentation of Life of Pi, his visit to the LA County Fair, and a return to Universal Fan Fest Nights at Universal Studios Hollywood…PLUS – A look at the California beers that were named “best in the world” during the 2025 World Beer Cup - on KFI AM 640…Live everywhere on the iHeartRadio app & YouTube @MrMoKelly

Welcome to episode 66 of the Flavors of Northwest of Northwest Arkansas Podcast! In this episode, we're in Fayetteville with Lewis Chase, co-owner of Feed and Folly, City Park, and The Guisinger, which is where we did the interview. But first? FOOD NEWS!! More like COFFEE News today! The highly anticipated Onyx in downtown Springdale has opened. We'll hear from co-owner Andrea Allen Doomsday Coffee has opened on the West Side of Springdale There's a new coffee shop opening in Springdale on Memorial Day Weekend The Preacher's Son has added on... kind of. Sassafras Springs Vineyard has won another BIG award! A new Tri-Tip place will be opening in downtown Springdale You can now get your BBQ at the Fayetteville Athletic Club! Lewis Chase is a Fayetteville guy through and through. Born and raised there, U of A educated, and spends his days downtown, mostly. He's also part owner of 3 popular restaurants- Feed and Folly, City Park and the Guisinger. He's got some great stories- like how they opened Feed and Folly before covid. RIGHT before covid. He'll tell us how they survived. And how about City Park? Is it a seasonal place? And what does it have to do with Southwestern Bell? Those of you that have been in Fayetteville for a LONG time will know that answer. And how did they come about getting the Guisinger? He'll tell us about that, and the name as well. Watch on YouTube or listen wherever you get your podcasts!

ICYMI: ‘Later, with Mo'Kelly' Presents – Nick Pagliochini's “Picklepalooza” in full effect as he was finally able to track down Pickle Menu items from Popeye's Louisiana Kitchen AND the team also got to sample “poptastic” pickle flavored popcorn from ‘Pop'n Flavors' & a peanut butter and pickle sandwich from DillysLB; both found in the City of Long Beach. Don't forget to check out all the action @NickPagliochini and @ThisWeekendWithNick on social media, including Nick's upcoming adventures with Center Theatre Group's presentation of Life of Pi, his visit to the LA County Fair, and a return to Universal Fan Fest Nights at Universal Studios Hollywood - on KFI AM 640…Live everywhere on the iHeartRadio app & YouTube @MrMoKelly

For our 100th full length episode of Bean to Barstool, we're talking with an old friend and supporter of the pod, Estelle Tracy. Estelle leads chocolate tastings and pairings through her business, 37 Chocolates, and in this episode we're tasting and pairing the adventurous bars from her new curated collection. Which wines and beers do we pair with a bar inspired by Beijing lamb skewers? How about the always challenging 100% cacao bar, or a bar loaded with chili pepper? Listen in as we have a fun time coming up with pairings  for these unusual bars.You can learn more about Estelle and her work on her website, and you can follow her on Instagram.You can order the "Adventurous Palate" pairing box we taste and pair in the episode here.You can listen to our previous episode on pairing with wine and beer 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.

So many people ask me, Sara, how can I get to my daily protein requirement without consuming animal products? After recording this episode with Mege, I thought….think of beans like chicken! I often hear people say, I'm so tired of chicken. Yet, many of us are compelled to find a new and different flavorful recipe to prepare it, right?  So I hope this episode opens your mind to the diverse ways you can add a wide variety of legumes to your meals. We know that when beans, peas, and lentils are combined with other foods, the result is a dish with all of the 9 essential amino acids found in animal products. I'm definitely going to implement some of Mége's time saving and taste tips this week. To learn more visit my website empoweredhealthyliving.org where you can subscribe to my Reset & Launch membership to give you all the tools, strategies, and support you need to transform your life and health. Most of us need support to transform - it's not a question of will power! I've designed this membership program to be a no brainer - easy and flexible because no matter how badly we want different results, without the right support, education, accountability, and structure, it's nearly impossible to get there.  May you be happy and healthy.

What's up, y'all! Happy Cinco de Mayo!! We are happy to bring you all the Chicago flavor and culture in today's episode. We had the pleasure of sitting with Liv Warfield!! Still can't believe it. She's an amazing artist and the Madam at one of Chicago's must-see attractions, Teatro ZinZanni Chicago! We had a fun conversation that we can't wait for you to listen to!Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

Join Kevin and Steph as they visit Mr. Kim's Korean Fried Chicken, operated by Max Kim and Remy Stockwell. Discover how Max and Remy met and decided to venture into the restaurant industry. They discuss the challenges and opportunities in running a restaurant, especially during and post-pandemic. Enjoy behind-the-scenes insights and learn about the unique Korean fried chicken recipes, cooking processes, and modern adaptations within the restaurant industry. Watch them savor delicious dishes and reflect on the blend of cultures, culinary skills, and innovative practices driving their success.

In this episode we sat down with Abby & Dane, the creators of Rogue Rogis, to discuss everything from the pierogi making process to the trials and tribulations of starting their business and so much more. We even came up with some crazy new custom pierogi flavors that may end up on their menu soon. Tons of free game and funny moments in this one that you DON'T want to miss!Follow Rogue Rogis on social media @rogue.rogisPATREON LINK: patreon.com/ogsessionsSHOP: ogsessions.comFOLLOW USInstagram: @ogsessionspod X: @ogsessionspodTikTok: ​@ogsessions

RealDGC.com

RealDGC.com

Immerse yourself in the vibrant flavors and community spirit of the annual Taste of Alpharetta, a cherished tradition that draws families, food enthusiasts, and those seeking a delightful evening out. Mark your calendars and prepare your palates for an unforgettable culinary adventure in the heart of Downtown Alpharetta. For one spectacular night, the charming streets transform into a bustling haven for food lovers, showcasing the diverse talents of over 60 of the city's most esteemed restaurants. Embark on a delectable journey, sampling an array of mouthwatering appetizers that tantalize the taste buds, savoring exquisite entrees that highlight culinary artistry, and indulging in decadent desserts that provide the perfect sweet ending. From innovative creations to beloved classics, the top chefs in town pour their passion onto every plate, offering a true taste of Alpharetta's dynamic food scene. Beyond the incredible food, the Taste of Alpharetta offers a vibrant atmosphere brimming with engaging activities for all ages. Witness captivating culinary demonstrations by local chefs, gleaning insights and inspiration for your own kitchen. Little ones will delight in специально curated activities designed just for them, ensuring a fun-filled evening for the entire family. As the aroma of delicious food fills the air, enjoy a diverse lineup of entertainment that promises to please every palate, from live music performances to engaging street performers. The Taste of Alpharetta is more than just a food festival; it's a celebration of the entire local food ecosystem. The event proudly supports and highlights the vital connections between local restaurants, dedicated growers and producers who bring fresh ingredients to our tables, passionate educators shaping the future of food, efficient distributors ensuring quality, innovative thinkers pushing culinary boundaries, and vital food rescuers working to combat food waste. By attending, you're not only treating yourself but also contributing to a thriving local food community. Admission to this exceptional event is complimentary, allowing everyone to partake in the festivities. To fully experience the culinary offerings, tasting tickets are available for pre-purchase online and conveniently at the event. This year, enhance your experience by skipping the ticket booth altogether! Embrace the ease and convenience of buying or reloading your tickets directly from your phone, allowing you more time to savor the flavors and enjoy the atmosphere. Come and discover why the Taste of Alpharetta has become a must-attend annual event! Web: https://tasteofalpharettaga.co... About the show: Ash Brown is a force to be reckoned with in the world of motivation and empowerment. This multi-talented American is a gifted producer, blogger, speaker, media personality, and event emcee. Her infectious energy and passion for helping others shine through in everything she does. Ash Said It, Ash Does It: * AshSaidit.com: This vibrant blog is your one-stop shop for a peek into Ash's world. Dive into exclusive event invites, insightful product reviews, and a whole lot more. It's a platform that keeps you informed and entertained. * The Ash Said It Show: Buckle up for a motivational ride with Ash's signature podcast. With over 2,000 episodesalready under her belt and a staggering half a million streams worldwide, this show is a testament to Ash's impact. Here, she chats with inspiring individuals and tackles topics that resonate deeply. What Makes Ash Special? Ash doesn't just preach motivation; she lives it. Her strength lies in her authenticity. She connects with her audience on a genuine level, offering real-talk advice and encouragement. She doesn't shy away from the challenges life throws our way, but instead, equips you with the tools to overcome them. Here's what sets Ash apart: * Unwavering Positivity: Ash Brown is a glass-half-full kind of person. Her infectious optimism is contagious, leaving you feeling empowered and ready to take on the world. * Real & Relatable: Ash doesn't sugarcoat things. She understands the struggles we face and offers relatable advice that resonates with listeners from all walks of life. * Actionable Strategies: This isn't just about empty inspirational quotes. Ash provides practical tips and strategies to help you translate motivation into action, turning your dreams into reality. So, if you're looking for a daily dose of inspiration, actionable advice, and a healthy dose of real talk, look no further than Ash Brown. With her infectious positivity and dedication to empowering others, she's sure to become your go-to source for making the most of life. ► Goli Gummy Discounts Link: https://go.goli.com/1loveash5 ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Happy Thursday! Listen to our episode on Hyde Park again. Disregard the mermaid talk. or don't. Haha... this episode originally aired November 15, 2021Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

On this day 99 years ago, Route 66 was assigned its iconic number. The so-called Mother Road takes you all the way to California, but it begins in Chicago. So let's take a little road trip. Host Jacoby Cochran gets in the car with Dario Durham and Sara Faddah, hosts of 77 Flavors of Chicago, to drive the Chicago leg of old Route 66. Along the way, they point out their favorite attractions, spots to eat, and see the city from a new perspective. Get more from City Cast Chicago when you become a City Cast Chicago Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this April 30 episode: Aura Frames — Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

In this week's Flavors of Northwest Arkansas podcast, we're at Loma in uptown Rogers talking with Chef Daniel Hernandez, but first!?! Food News!! Lasang Pinoy is FINALLY open in Rogers! Sidecar in Fayetteville fully opens TODAY! Happy anniversary to a Bentonville staple! We hear from the co-owner of Doomsday Coffee about their soon-to-be-opened Springdale store Grove Food Truck Park opens this weekend! El Sol in Fayetteville to shut their doors Burger King on College in Fayetteville closes Onyx in Springdale opens their doors for good next week! Get your tickets for tomorrow's Dish event benefitting the expansion of Arkansas Children's Northwest! LOMA Executive Chef Daniel Hernandez is from Mexico City and made his way to the states to work construction. He very quickly found his way into a kitchen in Missouri, where he started in the dish pit... he worked his way up to the line, and eventually to running the whole thing, and that took over a decade. He eventually found his way here to Northwest Arkansas, and he'll tell you how he got here. And if you're a Gen-Xer like me, you'll love to hear what his first job was, and you may have actually done it yourself back in the day. Chef Hernandez describes his food, and we'll walk through some menu items. Also, what was it that hooked him in to cooking?? Listen wherever you listen to podcasts or watch on YouTube!

Today we're pleased to have William van Dongen with us. He's an R&D manager with a wealth of experience in flavour and fragrances, as well as pharmaceutical research.William is co-founder of Scents & Flavors— a comprehensive database of over 46,000 materials used in the flavor and fragrance industry. In this episode, he'll share his approach to innovation, problem-solving, and how his diverse background informs his work.Join us as we explore his insights and experiences in the field.Host: Trevor Groome, Séan Ryan, Michel Aubanel, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka

April 29th is the Cubs' birthday and we celebrate it with some history of one of their original ballparks! Come and learn with us!Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

Business and Business - Boston Consulting Group

Developing custom flavors for new and existing foodservice and restaurant customers for sous vide proteins involves collaboration and communication, according to Keith Goerl, Vice President, R&D and Commercialization at Ed Miniat LLC. Successfully meeting client needs means employing a variety of channels to stay ahead of emerging flavor trends and testing new concept inside the in-house kitchens, he adds. In this episode, Goerl also addresses operational lessons learned during the pandemic and how the resurgence of foodservice and new relationships forged during COVID affected Miniat's post-pandemic business. 

Send us a textYou say one thing. They hear another. And somehow, the more you try to explain, the worse it gets.Sound familiar?This is what defensiveness does. It scrambles your message, distorts your intentions, and quietly chips away at emotional safety, until even love starts to feel like a battleground.According to renowned relationship researcher Dr. John Gottman, defensiveness is one of the top predictors of divorce. And not because you're broken, but because it's the armor we all reach for when emotions get big and uncomfortable.In this episode of Love Shack Live, the podcast for anyone standing at a relationship crossroads, we're breaking down the truth about defensiveness: why we all do it, what it looks like (even when it's subtle), and how to take off the armor without losing yourself.You'll hear:Real-life examples of common defensive moves (yes, we all have a favorite!)How defensiveness kills emotional safety, and how to rebuild itA simple tool you can use to recognize when you're getting defensive in real timeAnd we'll ask the question that could shift everything:What if the thing you're doing to protect your heart… is actually keeping real love out?Whether you're navigating space, dating again, or trying to save something that still matters, this one's for you. It's time to slow things down, get honest about “that thing you do,” and start building connection from the inside out.Timestamps: 03:39 Flavors of Defensiveness06:44 The Impact of Defensiveness17:14 Personal Stories and Examples25:49 Building Emotional Safety27:26 Understanding Defensiveness28:34 Common Defensive Mechanisms31:26 Personal Stories of Defensiveness34:01 Managing Emotional Capacity35:41 Practical Tips for Handling Defensiveness44:07 Defensiveness in Relationships47:31 Conclusion and Resources

Which flavor of sampling would you use? In this episode of Wildlife By The Numbers, Grant, Matt, and Randy have a conversation on the different flavors of sampling. They begin with random sampling, then move on to stratified sampling and two stage sampling. Finishing up this flavor fest of sampling with focus sampling. Examples in this episode include snails and warblers. They even talk a little bit about their earlier tomato garden examples. Episode music: Shapeshifter by Mr Smith is licensed under a Attribution 4.0 International License. https://creativecommons.org/licenses/by/4.0/https://freemusicarchive.org/music/mr-smith/studio-city/shapeshifter/Cite this episode: https://doi.org/10.7944/usfws.wbtn.s01ep010Citation formatter: https://citation.doi.org/

1st hour of the G-Bag Nation: Sports Round Up; Woolly Bully's Top 10: Wing Flavors; Sports Hodge Podge full 2607 Thu, 24 Apr 2025 21:54:27 +0000 cTzn7qqNM8XmrJNDHZ9GzbsxBkmfdhsH sports GBag Nation sports 1st hour of the G-Bag Nation: Sports Round Up; Woolly Bully's Top 10: Wing Flavors; Sports Hodge Podge The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports False

Happy Thursday! Today listen to the history of Washington Park again! This episode originally aired June 20, 2022Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Jerrmy Gawthrop, co-owner of Wood Stone Pizza and formerly of the Greenhouse Grill. But first? Food News! Lasang Pinoy is about to FINALLY open in Rogers Get out your records- Sidecar is about to open in Fayetteville Dining in the Dark in Fayetteville? Yes, at the Mockingbird Kitchen! Act fast! Doomsday Coffee opens in Springdale (we think)! A new pop-up opens in Springdale at the Spring Kitchen K-Pot Korean BBQ & Hot Pot opens in Rogers soon. Win dinner for four! Still a chance to get your tickets to Dish benefitting the Arkansas Children's Northwest expansion! Jerrmy Gawthrop has quite the background. The co-owner of Wood Stone Pizza grew up working in the restaurant scene in NWA and started front-of-house. Then he got pulled into the kitchen, and that's where his education truly began. Eventually he would open the Greenhouse Grill, and sleep there. And that's where he started the Roots Festival with others. Roots built into more than a music festival, as they brought award-winning chefs to Fayetteville a part of Roots. It was great until it wasn't. Jerrmy will tell that story. And where did he get the idea for Woodstone Pizza? It was while cooking on a street in a competition – crazy story. And what did they find when they acquired the uptown Woodstone? Even crazier. Yeesh And by the way, do you remember the Most Interesting Man in the World beer ads back in the day? Fayetteville's version just might be Jerrmy. Watch on YouTube, or listen wherever you listen to podcasts.

Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.Together, they unpack the evolution of New York's dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation's reimagining of luxury, balance, and creativity behind the pass and the bar. What you'll learn from this panel discussion 3:17 – The moment that shook the hospitality industry4:49 – Why many are stepping away from fine dining5:49 – The tension between upscale indulgence and underground gems7:50 – The power and precision of honoring regional cuisines8:26 – Turning up the spice in Indian food9:15 – Why you won't find butter chicken on the Dhamaka menu10:38 – The rise of hyper-local, hyper-specific food storytelling13:40 – Storytelling as a vital ingredient on the plate14:02 – How chefs adapt concepts for new cities and diners19:30 – Why Miles Davis still echoes at Eleven Madison Park20:03 – Reinventing classics: where cocktail culture meets innovation20:21 – How kitchens are inspiring the bar—from scraps to sips22:16 – Cooking from memory: Neel's creative muse23:01 – Nose-to-tail, root-to-stem: India's culinary ethos26:39 – How NYC flavors mirror its cultural kaleidoscope27:38 – The many faces (and uses) of soy28:58 – Creativity through constraint: turning limitations into art30:34 – The grind and beauty of cooking everything from scratch32:22 – Culinary cross-pollination: when food inspires drinks33:25 – Ferments, funk, and flavor layering behind the bar36:00 – The world's most popular spirit no one's talking about37:11 – What's missing from most bars today37:36 – The unlikely inspiration found in Chinese supermarkets39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente44:20 – How these chefs seek balance in a demanding industry46:23 – Understanding Gen Z's view on hospitality work50:32 – New vs. old school restaurant criticism55:18 – Pork, plant-based pivots, and evolving food trends I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.Panel Discussion CharlestonPanel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providence, RIPanel Discussion Portland, ORPanel Discussion New York Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin

In this episode, we talk with Dorothy Neary of NearyNogs Chocolate in Northern Ireland. We discuss the importance of music in Irish culture and how it's influenced several of their chocolate bars, the use of distinctly Irish ingredients like gorse flower and seaweed, and the beautiful natural landscape around their factory that influences them creatively. We also discuss their use of Irish whiskey in several bars, and pairing with whiskey. You can learn more about NearyNogs on their website.You can learn more about the Chocolate, Beer, and Chocolate Beer event I mentioned at Third Eye Brewing and purchase tickets 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.

A flavorful bite of a beloved family dish can bring us back to our childhoods. But food can help us experience an even farther past. Max Miller, host of the YouTube channel 'Tasting History,' and author of the cookbook Tasting History: Explore the Past through 4,000 Years of Recipes, hunts around historical primary sources for early versions of modern classics, or menus from different chapters of history, from the bean porridge served to competitors in the gladiatorial arena to the upscale menus offered to wealthy travelers on the Titanic or the Hindenburg. Miller talks about his research and why food can help us experience a taste of so many different lives from long ago. Plus, listeners ask about the histories of their favorite dishes and ingredients.

Where do strange Flavors come from? How are Flavors added to foods & candy? Can you make one thing taste like something completely different? Have you started your FREE TRIAL of Who Smarted?+ for AD FREE listening, an EXTRA episode every week & bonus content? Sign up right in the Apple app, or directly at WhoSmarted.com and find out why more than 1,000 families are LOVING their subscription! Get official Who Smarted? Merch: tee-shirts, mugs, hoodies and more, at Who Smarted?

Did you know natural flavors, stevia, and even some “spices” listed in ingredients are raising your blood sugar and causing cravings? It's a sneaky ingredient not even listed!  As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By: Fatty15 | For 15% off the starter kit go to fatty15.com/digest Check Out Bethany: Bethany's Instagram: @lilsipper YouTube Bethany's Website Discounts & My Favorite Products My Digestive Support Protein Powder Gut Reset Book  Get my Newsletters (Friday Finds)