Podcasts about flavors

How many statues of women exist in the city of Chicago; people have asked this question every year in March for the last decade at least! What I found most surprising is that we're still getting the same answer. Why are there only a handful of monuments?Send a textSupport the showAlso, 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 ⁠admin@77flavors.org WATCH US ON YOUTUBE ⁠HERE⁠! Visit our *NEW* website ⁠https://www.77flavors.org Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

Welcome to the island of Madagascar, a place that feels both distant and deeply connected to the rest of the world. Through the lens of food, culture, and community, guest Emmanuel Laroche invites us to look beyond familiar ingredients and discover the stories, people, and landscapes that shape them. Born in France and now based in New Jersey, he has spent years exploring the world through taste, reminding us that every dish carries a history, and every ingredient holds a human story.In his newest book, A Taste of Madagascar, Emmanuel explores the island's remarkable food traditions, the farmers who grow its ingredients, and the deep cultural connections that food creates.From the fragrant vanilla fields to the everyday meals shared among families and farmers, this conversation reveals how food connects us across continents, cultures, and experiences. Emmanuel reflects on how working with local communities transformed his understanding of resilience, sustainability, and the responsibility we all share as global consumers.As we talk about flavor, farming, and the future of food, we're reminded that the simple act of gathering around a table can dissolve barriers and create space for compassion and understanding.“When you know the story behind what's on your plate, every bite becomes a connection.”Join us for a heartfelt journey that reminds us that travel is how we open our hearts to the people, traditions, and wisdom we meet along the way.Thanks for listening to Speaking of Travel! Visit speakingoftravel.net for travel tips, travel stories, and ways you can become a more savvy traveler.

1st hour of the G-Bag Nation: Latest Sports Headlines; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Chip Flavors; Biggest L, Biggest Dub! full 2322 Fri, 13 Mar 2026 23:15:40 +0000 cRoVs2UH2RRhqXQbIlv7irci9HdkxC57 sports GBag Nation sports 1st hour of the G-Bag Nation: Latest Sports Headlines; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Chip Flavors; Biggest L, Biggest Dub! The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

James Beard Award-winning author Hetty Lui McKinnon discusses her cookbook "Linger" and how she thinks her recipe's bold flavors make these vegetarian dishes memorable.

Hello and welcome to this week's edition of the Flavors of Northwest Arkansas podcast, I'm John Engleman- thanks for being here, and happy early St. Patty's Day. In this week's edition, we're in Bentonville, talking with Paulo Piraino and Yulia Batalina, the owners of The Cellar on B Street, but before we get to them?!?! FOOD NEWS!! We now know when Ria Pizza opens in downtown Rogers. 1834 Tavern Lafayette opens in Fayetteville soon... VERY soon. The Purple Cow opens in Rogers! Benny's Bagels opened last week in Fayetteville. Honed In Sharpening now has a brick-and-mortar. Capriotti's opens in Springdale. Goodcents announces when they'll be opening in Fayetteville. A third Chipotle is coming to Fayetteville. Bethel Brew has news about their Farmington location. News on Bucks of Asia in Fayetteville. Happy 30th Anniversary to Susan's Restaurant in Springdale! They're giving away something sweet today!! Third Space Coffee turns three! Rein celebrated their 2nd anniversary! Chefs in the Garden is slated for May 19! In this week's Flavors Flashback, we hear from Blu Fresh Fish Marketplace's Barry Furuseth. He cut his teeth in selling fish in DC, San Francisco, and LA, and then talks about moving to NWA. Have you ever wanted to open a bottle shop in your own house? Paulo Piraino and Yulia Batalina are certified sommeliers, and that's what they did. It's called The Cellar on B Street, which has a wine club and carries specialty foods. Before The Cellar on B Street, they started a wine and dinner pairing company that they'll talk about. It gets VERY specific. They come from different countries and have different paths for getting into wine, which is what connected them. They'll tell us that story. Now married and expecting, they'll tell us how they ended up in Northwest Arkansas for the second time and stayed. That's on this edition of the Flavors of Northwest Arkansas.

Do you have memories of foods you grew up with? Have you tried to recreate them? Chef Chris Valdez does. He's a TV personality, celebrity caterer and cookbook author. He created a fusion cuisine based on the Caribbean Flavors he grew up with adding modern influences. He talks with Linda Gassenheiemr and gives us tips for making family recipes at home. Sommelier Jacqueline Coleman talks about champagne. 

This is the second in a four-part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them.You can check out the first episode in the series here, or read it in blog form here.In this second episode, we're talking all about craft chocolate collaborations with breweries, distilleries, wineries, and other beverages alcohol producers. We discuss the benefits of the collaborations, potential product ideas, how to approach potential collab partners in this space, and things to consider beforehand.If you have any thoughts, questions, or suggestions from this episode, please feel free to reach out! 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 bracket is set! Bobby, Ann and Meredith took last week's on-air efforts and added in (or, in some cases, soundly rejected) your listener feedback to complete the official TSHE Round of 32 best desserts—plus one immediate elevation to the Hall of Fame. All that plus an overdue copy of Spice World, questions about the last name Spunkmeyer, and what loving Ani DiFranco and Subarus says about at least two of us.The BracketCAKE(1) Angel Food Cake vs (8) Yellow Cake w/ Choc Frosting(4) Pound Cake vs (5) German Chocolate Cake(3) Carrot Cake vs (6) Strawberry Shortcake(2) Cheesecake vs (7) Chocolate CakeHANDHELDS(1) Rice Krispie Treats vs (8) Shortbread(4) Choc Chip Cookies vs (5) Churro(3) Cannoli vs (6) Apple Fritter(2) Cinnamon Roll vs (7) BrowniesPIE & COBBLER & PAVLOVA(1) Strawberry Rhubarb Pie vs (8) Pumpkin Pie(4) Pecan Pie vs (5) French Silk Pie(3) Lemon Meringue Pie vs (6) Apple Pie(2) Cherry Cobbler vs (7) PavlovaOTHER(1) Lemon Bars vs (8) Milkshake (or Frosty)(4) Hot Fudge Sundae vs (5) Bread Pudding(3) Rice Pudding vs (6) Banana Bread(2) Tiramisu vs (7) Crème BrûléeTSHE RecommendsStealConnect with the show!This is your show, too. Feel free to drop us a line or send us a voice memo to let us know what you think. Facebook group: This Show Has EverythingEmail: tsheshow@gmail.com 

Dive into the life of a woman that was the first of many things here in Chicago. Carol 'Mickey' Norton tells stories from her time as the first woman on the floor of the International Monetary Market, her ownership in Chicago sports and more!Sources: Information about Carol 'Mickey' Norton was graciously provided by the White Sox organization courtesy of the Norton FamilySend a textSupport the showAlso, 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 ⁠admin@77flavors.org WATCH US ON YOUTUBE ⁠HERE⁠! Visit our *NEW* website ⁠https://www.77flavors.org Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

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Summary Welcome to our 500th episode! To celebrate this milestone, Andy talks with Steve Brown, AI futurist, keynote speaker, and author of The AI Ultimatum: Preparing for a World of Intelligent Machines and Radical Transformation. Steve brings a rare perspective shaped by years at Intel and Google DeepMind, and today helps organizations navigate two vital questions: what future do you want to build with AI, and what future do you want to avoid? They explore why waiting isn't actually the safe option it feels like, how to think about the different "flavors" of AI beyond just generative tools, and what it really means to orchestrate humans, AI agents, and robots together in the workplace. Steve introduces three types of AI agents—offload, elevate, and extend—and explains the crucial difference between automating tasks and truly transforming how work gets done. You'll also hear his candid take on the fear of being replaced and why doubling down on your humanity is the smartest career move you can make right now. If you're looking for a practical, empowering guide to leading through the AI revolution—without the hype—this episode is for you! Sound Bites "The difference between an AI-enabled or AI-first company and an AI laggard is going to be so great that if you don't get on the train, you may get to the point where you can never catch up." "Your competitors who have embraced AI faster than you are going to be just kicking your butt all over town." "There's a serious cost to inaction in that you can become made irrelevant." "The danger with that is you may automate yourself. It may automate away all of the differentiation you have in your brand and your company." "AI is this sort of amplification technology, and the challenge is to balance cost-cutting and value creation." "Each flavor of AI is useful for solving a different type of business problem." "It feels like a digital employee, right? A digital worker that works for you." "It's taking the suck out of your job." "The real opportunity here, is to transform the way you do work rather than just try and automate away tasks or people." "The workplace of the future is going to be three groups. Humans will still be in the workforce. Great! Go us!" "You won't be replaced by an AI or a robot. You'll be replaced by someone who knows how to use AI better than you do." "Double down on your humanity." "Focus on building the skills that cannot be replaced, or at least won't be replaced by machines anytime soon." "At the end of all of this is going to be lives of abundance, where we have the things that we need." Chapters 00:00 Introduction 01:45 Start of Interview 01:54 Steve's Career Journey from Intel to DeepMind 05:00 Understanding the AI Ultimatum 08:23 Our First AI Moments 09:32 The Flavors of AI 13:54 Three Pathways to Creating Value with AI 15:11 Automation vs. Transformation 17:10 Orchestrating Humans, AI, and Robots 19:01 Real-World Examples of AI Agents 21:33 Physically Intelligent Robots in the Workplace 24:13 Addressing Fear and Resistance to AI 26:44 Preparing the Next Generation for the AI Age 29:56 Where to Learn More About Steve 31:01 End of Interview 31:38 Andy Comments After the Interview 36:23 Outtakes Learn More You can learn more about Steve and his work at SteveBrown.ai. For more learning on this topic, check out: Episode 479 with Matt Mong. It's a discussion about the AI skills you need to stay relevant. Episode 454 with Christie Smith. She talks about how AI is changing leadership, and what we can do about that now. Episode 437 with Nada Sanders. It's a discussion about future-prepping your career in an age of AI. You can also chat directly with PMeLa—the podcast's AI persona—to get episode recommendations and answers to your project management and leadership questions. Visit PeopleAndProjectsPodcast.com/PMeLa to chat with her. Level Up Your AI Skills Join other listeners from around the world who are taking our AI Made Simple course to prepare for an AI-infused future. Just go to ai.PeopleAndProjectsPodcast.com. Thanks! Pass the PMP Exam This Year If you or someone you know is thinking about getting PMP certified, we've put together a helpful guide called The 5 Best Resources to Help You Pass the PMP Exam on Your First Try. We've helped thousands of people earn their certification, and we'd love to help you too. It's totally free, and it's a great way to get a head start. Just go to 5BestResources.PeopleAndProjectsPodcast.com to grab your copy. I'd love to help you get your PMP this year! Join Us for LEAD52 I know you want to be a more confident leader–that's why you listen to this podcast. LEAD52 is a global community of people like you who are committed to transforming their ability to lead and deliver. It's 52 weeks of leadership learning, delivered right to your inbox, taking less than 5 minutes a week. And it's all for free. Learn more and sign up at GetLEAD52.com. Thanks! Thank you for joining me for this episode of The People and Projects Podcast! Talent Triangle: Business Acumen Topics: Artificial Intelligence, Leadership, Future of Work, AI Strategy, Digital Transformation, Agentic AI, Automation, Organizational Change, AI Ethics, Competitive Advantage, Human-AI Collaboration, Technology Adoption The following music was used for this episode: Music: Lullaby of Light featuring Cory Friesenhan by Sascha Ende License (CC BY 4.0): https://filmmusic.io/standard-license Music: Fashion Corporate by Frank Schroeter License (CC BY 4.0): https://filmmusic.io/standard-license

start set the show00:05:00 Favorite Oreos00:12:00 State of Memphis area basketballJessica emcees the Hustle gameMemphis Tigers lose againJa Morant injury update00:32:00 Last night's basketball actionLehigh buzzer beaterIowa high school basketball shenanigans00:39:00 Jayson Tatum's return00:49:00 Last night's NBA action00:54:00 Pimping at Cal State Bakersfield01:07:00 191 Collab featuring Brezay01:19:00 Music FridayNew musicSoulja Boy gives voice to AI

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JJ Watt is a Texans legend - drafted in 2011 - 5x All-Pro Select - 3x Defensive Player of the YearHEB has new flavors of their japanese sandwitches - Strawberry and the San AntonioDana bought a holder from Walmart because her husband kept losing remote controls

Happy March, and welcome to this week's edition of the Flavors of Northwest Arkansas podcast – WE HAVE SOME STORIES for you today with Roger Gildehaus from Macadoodles in Pineville and Guess Who in Bentonville, but first?!?!?! FOOD NEWS!! Orthodox Farmhouse Brewery is for sale. We'll tell you why. Fossil Cove will be adding a second location in Fayetteville; so will Wicked Wood Fired Pizza. There are two new dessert spots coming to the Pinnacle Hills Promenade. The Fermentary opens their taproom soon! If you're a matcha or latte fan in Bentonville, your favorite new spot opens Saturday. We'll hear from the owner of the Caffeine Bar. A longtime Fayetteville spot will close its doors at the end of May. Few seats remain for the No Kid Hungry fundraising dinner at The Hive Saturday night. We're doing our first LIVE podcast this week! We'll tell you about it! BITE NWA has added 2 events this year, and one is around the corner. We'll tell you about it! We celebrate the anniversaries of three Fayetteville spots: Mockingbird Kitchen, Baked by Kori and the Feral Pig! We'll hear what the winner of the Natural State Beer Company's First Annual Chili Cookoff had in his chili! Roger Gildehaus started in retail right out of high school and at the age of 24, worked his way into becoming a Walmart store manager. Sam Walton hand-picked Roger to be the store manager of a prototype Walmart in Pine Bluff, and you'll hear the story of how that happened. Roger worked his way up to being a VP in the company, and that's when he started Macadoodles in Pineville, Missouri. He'll tell you what sparked him to open at the border- and it's not as obvious as you might think. Also, Roger tells the story about why Guess Who in Bentonville isn't named Macadoodles... So many stories in this episode... We talk to Roger Gildehaus of Macadoodles on this edition of the Flavors of Northwest Arkansas podcast.  

Partner with our Meta ads experts: https://www.tiereleven.com/apply Are your ads “good enough” but still not getting anyone to fall in love? If your creative looks like vanilla ice cream, you're probably forcing Meta to guess, and that's basically running your business off a magic "8 ball."In this episode, we use ice cream flavors to explain what Meta's real creative diversification demands. We break down why “pink shirt vs blue shirt” isn't diversification, how the 25% (or more) difference rule actually plays out, and why you need multiple angles that feel like totally different flavors, not vanilla bean vs French vanilla.By the end of the episode, you'll know about building a simple “Rule of Six” creative system, why contribution matters more than last-click attribution, and how to stop turning off ads that are doing the heavy lifting in the background. Give this one a listen, then go build your Baskin-Robbins ad account.In this episode:- Are you running “vanilla” ads?- Creating memorable ads that convert- Meta's creative diversification playbook- Hook rate vs conversions- Contribution vs attribution- The rule of six for Meta ads- Why you need a real source of truthMentioned in the Episode:Partner with our Meta ads experts: https://www.tiereleven.com/apply Tier 11's Data Suite: https://www.tiereleven.com/what-we-do/data-suite Previous Episode on Pausing Ads: https://perpetualtraffic.com/podcast/episode-743-stop-pausing-winning-ads-andromeda-ad-strategy-that-changes-everything/ Ice Cream Place in New Zealand: https://www.patagoniachocolates.co.nz/pages/ice-cream-flavours Previous Episode with John Moran: https://perpetualtraffic.com/?s=john+moran Google Search Console: https://search.google.com/search-console Creative Diversification Playbook: https://perpetualtraffic.com/wp-content/uploads/2025/10/Creative-Diversification-Playbook-Practitioner-Guidance.pdf Listen to This Episode on Your Favorite Podcast Channel:Follow and listen on Apple: https://podcasts.apple.com/us/podcast/perpetual-traffic/id1022441491 Follow and listen on Spotify:https://open.spotify.com/show/59lhtIWHw1XXsRmT5HBAuK Subscribe and watch on YouTube: https://www.youtube.com/@perpetual_traffic?sub_confirmation=1We Appreciate Your Support!Visit our website: https://perpetualtraffic.com/ Follow us on X: https://x.com/perpetualtraf Connect with Ralph Burns: LinkedIn - https://www.linkedin.com/in/ralphburns Instagram - https://www.instagram.com/ralphhburns/ Hire Tier11 - https://www.tiereleven.com/apply-now Connect with Lauren Petrullo:Instagram - https://www.instagram.com/laurenepetrullo/LinkedIn - https://www.linkedin.com/in/laurenpetrullo Consult Mongoose Media - https://mongoosemedia.us/ Mentioned in this episode:Head to www.perpetualtraffic.com to apply to be a sponsor of this showhttps://www.NEXTInsurance.com/perpetualWe're opening up sponsorship spots for Q1 and Q2! Apply now by visiting www.perpetualtraffic.com We're opening up sponsorship spots for Q1 and Q2! Apply now by visiting www.perpetualtraffic.com

Mike King at Encore Coffee and Chocolate in Kansas City is currently making some of the best coffee-infused craft chocolate bars on the market. I've had the chance to talk with Mike at the Midwest Craft Chocolate Festival the past couple years, and we were finally able to connect for a conversation for Bean to Barstool a couple weeks ago. We talk all about the overlap between these worlds, what he's learned about each from the other, how sourcing and roasting and flavor formulation differs between them, and how he creates the delicious coffee infused bars like Cafe Mocha, Vanilla Latte, and Caramel Macchiato in his Coffee House Series. You can learn more about Encore at their website and Instagram.You can find previous coffee-themed episodes here:Osito Coffee, Violet Sky Chocolate, and Cloud Walking CoffeeOnyx CoffeeNamesake Coffee 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.

This week is one of our favorites. Chicago turns 189, it's Women's History Month, and you can finally feel that little hint of spring in the air. There was no way we were skipping a celebration of Chicago's birthday — so we did what we love most: dove!Sources Ellsworth Kelly's "I Will"https://www.chicago.gov/city/en/depts/dca/supp_info/chicago_s_publicartellsworthkellysiwill.h.html Origin of the “I Will” Womanhttps://chicagology.com/columbiaexpo/fair081/ October 9, 1893—Chicago Dayhttps://chicagology.com/columbiaexpo/fair001/#:~:text=On%20the%20night%20of%20October,adopted%20by%20a%20narrow%20majorityRichard Hunt Statue https://publicartarchive.org/art/We-Will/e0b536f4 Defense Sculpture https://chicagopublicart.blogspot.com/2013/09/defense-regeneration-pioneers.html Chicago's "I Will" Motto and "Y" Municipal Device Historyhttps://drloihjournal.blogspot.com/2017/05/chicagos-i-will-motto-and-y-municipal.html CITY SPURNS ITS OLD SYMBOLS; HAS `I WILL' BECOME `I WANT?'https://www.chicagotribune.com/1999/11/09/city-spurns-its-old-symbols-has-i-will-become-i-want/ Chicago Marks Century Since It Became a Cityhttps://www.nytimes.com/1937/03/05/archives/chicago-marks-century-since-it-became-a-city.html Timeline: Early Chicago Historyhttps://www.pbs.org/wgbh/americanexperience/features/chicago-timeline/ Charter Day, March 4, 1937https://chicagology.com/charterday/ Send a textSupport the showAlso, 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 ⁠admin@77flavors.org WATCH US ON YOUTUBE ⁠HERE⁠! Visit our *NEW* website ⁠https://www.77flavors.org Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

After your favorite viral pasta sauce entered its “parenting era” by teaming up with Little Spoon on limited edition clean-label, ready-to-eat meals…it got thinking how SAUZ might've unlocked the ultimate growth strategy, which centers around modern parents wanting the CPG brands they already love to growth their families. Could it become a blueprint for the next generation of “cool kids' food"? Imagine a milder Fly By Jing szechuan-inspired flavor of Serenity Kids pouches. Or what about including a Graza “drizzle kit” within those Tiny Organics “finger food meals” to make them extra fun. So, which “adult” CPG brand do you want to see collab on a kids' version next?

Fluent Fiction - Catalan: Flavors of Friendship: A Calçotada Sparks New Beginnings Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-02-28-23-34-02-ca Story Transcript:Ca: El sol brillava sobre el camp prop de Tarragona, escalfant l'ambient de la calçotada.En: The sun shone over the field near Tarragona, warming the atmosphere of the calçotada.Ca: Eren finals d'hivern i l'aire portava la promesa de la primavera.En: It was late winter, and the air carried the promise of spring.Ca: Les taules eren llargues, cobertes de plats de terrissa, pa amb tomàquet i, per descomptat, calçots aromàtics i humejants.En: The tables were long, covered with earthenware dishes, bread with tomato, and, of course, aromatic and steaming calçots.Ca: Arnau, un noi tranquil però apassionat per la cuina, havia vingut amb la seva família.En: Arnau, a quiet but passionate young man about cooking, had come with his family.Ca: Es va asseure a un extrem de la taula, observant el bullici al seu voltant.En: He sat at one end of the table, observing the hustle and bustle around him.Ca: La seva timidesa sovint el retenia, però avui volia provar alguna cosa diferent.En: His shyness often held him back, but today he wanted to try something different.Ca: La promesa del menjar li donava força.En: The promise of food gave him strength.Ca: Clara, una amiga de l'amfitrió, destacava amb la seva vitalitat.En: Clara, a friend of the host, stood out with her vitality.Ca: Li agradava explicar històries, i el seu riure ressonava com campanetes.En: She liked to tell stories, and her laughter resonated like little bells.Ca: Arnau la va veure arribar, plena d'energia, i va sentir un impuls d'acostar-se.En: Arnau saw her arriving, full of energy, and felt an impulse to approach her.Ca: Amb el cor bategant amb més força, Arnau va decidir posar-se en moviment.En: With his heart pounding more vigorously, Arnau decided to make his move.Ca: Va caminar cap a Clara amb un somriure nerviós.En: He walked over to Clara with a nervous smile.Ca: "Hola, em dic Arnau," va començar, intentant mantenir la seva veu ferma.En: "Hello, my name is Arnau," he began, trying to keep his voice steady.Ca: "M'encanta la cuina tradicional catalana.En: "I love traditional Catalan cuisine.Ca: Tens algun truc especial per als calçots?En: Do you have any special tricks for the calçots?"Ca: "Clara va somriure, apreciant el seu esforç.En: Clara smiled, appreciating his effort.Ca: "Hola Arnau, jo sóc Clara.En: "Hi Arnau, I'm Clara.Ca: Sempre poso una mica més de romesco.En: I always add a little extra romesco.Ca: Crec que li dóna un toc especial.En: I think it gives it a special touch."Ca: "I així va començar la seva conversa.En: And so, their conversation began.Ca: Van parlar llargament sobre receptes, ingredients i experiències culinàries.En: They talked at length about recipes, ingredients, and culinary experiences.Ca: Clara explicava amb passió, i Arnau es va sentir cada vegada més còmode.En: Clara spoke passionately, and Arnau felt increasingly comfortable.Ca: Aviat, van debatre sobre la millor salsa per a calçots.En: Soon, they debated the best sauce for calçots.Ca: Arnau defensava la senzillesa del romesco tradicional, mentre que Clara suggeria afegir-hi un toc de vinagre balsàmic.En: Arnau defended the simplicity of traditional romesco, while Clara suggested adding a hint of balsamic vinegar.Ca: Les seves opinions van encendre un debat animat, ple de rialles i gestos.En: Their opinions sparked an animated debate, full of laughter and gestures.Ca: En aquell intercanvi, van descobrir més que un tema comú.En: In that exchange, they discovered more than a common topic.Ca: Compartien una química inesperada i una curiositat mútua pel que era desconegut.En: They shared an unexpected chemistry and a mutual curiosity for the unknown.Ca: A mesura que el sol començava a baixar, la calçotada s'apropava a la fi.En: As the sun began to set, the calçotada was drawing to a close.Ca: Arnau, sentint-se més valent que mai, va demanar el número de telèfon a Clara.En: Arnau, feeling braver than ever, asked Clara for her phone number.Ca: Amb els mòbils a la mà, van prometre trobar-se un altre dia per continuar la seva aventura culinària.En: With their mobiles in hand, they promised to meet another day to continue their culinary adventure.Ca: Potser anirien a un mercat proper o cuinarien junts.En: Perhaps they would visit a nearby market or cook together.Ca: Mentre se separaven, Arnau va sentir una nova confiança.En: As they parted, Arnau felt a newfound confidence.Ca: La seva por s'havia dissipat entre els olors de la graella i les paraules de Clara.En: His fear had dissipated amid the smells of the grill and Clara's words.Ca: Ara, comprovava que la gastronomia podia ser un pont entre desconeguts.En: Now, he realized that gastronomy could be a bridge between strangers.Ca: I aquella mateixa nit, pensava que aquell pont podia conduir a alguna cosa molt especial.En: And that very night, he thought that bridge could lead to something very special.Ca: Amb un somriure als llavis, es va unir de nou a la seva família, agraït per la màgia d'una simple calçotada.En: With a smile on his face, he rejoined his family, grateful for the magic of a simple calçotada. Vocabulary Words:the sun: el solthe field: el campthe atmosphere: l'ambientthe promise: la promesathe earthenware: la terrissathe hustle: el bullicithe shyness: la timidesathe vitality: la vitalitatthe little bells: les campanetesthe heart: el corthe effort: l'esforçthe recipes: les receptesthe ingredients: els ingredientsthe experiences: les experiènciesthe gests: els gestosthe chemistry: la químicathe curiosity: la curiositatthe unknown: el desconegutthe bridge: el pontthe smells: els olorsthe market: el mercatthe grill: la graellathe magic: la màgiathe smile: el somriurethe friend: l'amigato resonate: ressonarto pound: bategarto appreciate: apreciarthe simplicity: la senzillesathe sauce: la salsa

We are back again, this series has been doing well so we keep on truckin. This episode is a little different. I have already done a full episode on rye whiskey. So we go into different topics and types of rye grain. Super nerdy but alot of fun. Hope you enjoy. And a special shoutout to Zach Smith. For the Slide show.https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Badmotivatorbarrels.com/shop/?aff=3Rye is highly valued in whiskey production because it provides a bold, assertive flavor profile that contrasts with the sweetness of corn-based spirits like bourbon.Here is why it is considered a "good" grain for whiskey:1. Distinctive Flavor ProfileRye is best known for its "spicy" kick.Spice & Heat: It commonly imparts notes of black pepper, clove, cinnamon, and nutmeg.Complexity: Beyond spice, it often adds herbal (dill, mint), floral, and fruity (apple, citrus) undertones that provide a drier, more nuanced finish than other grains.2. Structural Role in CocktailsRye's intensity makes it a favorite for mixology.Balance: Its bold, spicy character "cuts through" sugar and vermouth in classic cocktails like the Manhattan, Old Fashioned, and Sazerac, preventing them from becoming cloyingly sweet.Longevity: Because its flavor is so robust, it maintains its presence even when diluted or mixed. 3. Agricultural ResilienceHistorically, rye became a staple for American whiskey because it is an exceptionally hardy crop.Climate: It thrives in cooler, northern climates and can survive harsh winters that might kill other grains.Soil: It grows well in poor soil conditions where wheat or corn might struggle, making it a reliable source for early distillers in places like Pennsylvania and Maryland.4. Technical Characteristics in DistillingEnzymatic Activity: Rye has high enzyme activity, which helps convert starches into fermentable sugars during the mashing process.Ferulic Acid: Rye contains ferulic acid, which specific yeast strains convert into 4-vinyl guaiacol—the compound responsible for the signature clove-like and spicy notes.5. Historical SignificanceRye was the first distilled American whiskey, predating bourbon by decades. It was the "daily drink" of early America, and its recent resurgence is largely driven by a renewed interest in these historical roots and artisanal craft distilling.Rye is a "nerdy" grain because its physical and chemical properties make it notoriously difficult to distill, yet those same challenges produce its unique sensory profile.1. The Chemistry of "Spice" (Ferulic Acid)Rye's signature "kick" isn't actually heat; it's chemistry.Precursor: Rye is dense in ferulic acid, a phenolic compound bound in the grain's cell walls.Transformation: During mashing and fermentation, enzymes and heat release this acid, which then undergoes decarboxylation to become 4-vinyl guaiacol (4-VG).Sensory Result: 4-VG is the specific volatile phenol responsible for the distinct clove, black pepper, and medicinal notes that define rye. These compounds trigger trigeminal nerve responses (physical sensations like tingling or dryness) rather than just standard taste buds. 2. The "Sticky" Problem (Beta-Glucans)Distillers often describe rye as a "nightmare" to work with due to its structural biology.The Mucilage: Rye contains high levels of beta-glucans and pentosans (hemicellulose). When mixed with hot water, these create a thick, gummy "porridge" or mucilage.Operational Risk: This "goo" can become so viscous it clogs pumps, sticks to heating coils, and causes excessive foaming in the fermenter.The Fix: Modern distillers often add exogenous beta-glucanase enzymes or perform a specific "beta-glucan rest" at 104°F–113°F to break these chains before they seize the equipment.

There are moments in radio history where legends are made.This is not one of those moments.This is the episode where we voluntarily ate jelly beans that taste like burnt rubber, liver and onions, wet dog, and — yes — actual stink bug… all in the name of giving away concert tickets.Welcome to the Rizzuto Show's most statistically impossible round of “Good or Gross.”In today's funny podcast, the gang breaks out a fresh batch of Bean Boozled beans that have been “warming in the sun” like that somehow improves the situation. We spin the wheel, let callers predict “good” or “gross,” and if they're right, they win tickets. If they're wrong? We suffer. That's the system. That's the chaos. That's radio, baby.Flavors on deck include:• Booger or Juicy Pear• Burnt Rubber or Licorice• Liver & Onions or Cappuccino• Toothpaste or Berry Blue• Stinky Socks or Tutti Frutti• And the nightmare fuel: Stink BugMoon debates abandoning the building if he pulls stink bug. King Scott questions whether we even have time for this nonsense. Toothpaste becomes an accidental blessing. At one point, a bean hits the floor and we briefly consider just… eating it anyway. Because professionalism.But here's the twist: we go FIVE straight “good” beans in a row. Five. In a game designed for suffering. Either the jelly bean gods smiled upon us, or the matrix glitched.Listeners walk away with tickets to Filter, Finger Eleven, Young the Giant, and Point Fest while we walk away with lingering flavor trauma and a renewed distrust of speckled candy.This episode is pure funny podcast chaos — the kind where optimism meets gastrointestinal fear and somehow wins. If you love a daily show that blends concert giveaways, food challenges, sarcasm, and a room full of adults questioning their life choices, this is your flavor (hopefully not stink bug).The Rizzuto Show continues to prove why this funny podcast is basically group therapy with worse snacks.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve and Charlie listened to Daniel Jeremiah's comments about the NFL Draft's wide receiver class. Former Tulane LB Sam Bruchhaus, an NFL Draft analyst for Sumer Sports, joined Sports Talk. Bruchhaus shared his thoughts on the importance of the NFL Combine, Rueben Bain Jr.'s measurements, Keyon Sadiq's athleticism, the devaluation of running backs, and Mansoor Delane's projection at the NFL level.

We're gonna have 39 days of FREE FIFA Fan Fest festivities over in EaDo'Honey Vanilla'  and 'Java Jolt' are new flavors of Blue Bell out todayFEEL GOOD FRIDAY: Melissa got to teach penguins how to paint!

Hello all, and welcome to this week's edition of the Flavors of Northwest Arkansas podcast, I'm John Engleman, thanks for being here. Yesterday marked two years since I published my very first Flavors of Northwest Arkansas podcast. Thank you so much for joining along the way as these past 2 years have been and amazing journey and a true professional passion. I'm super-fortunate to be able to do this... Truly, thank you. And I was also lucky to be able to sit down with Executive Chef Caleb Carter of Louise at Thaden Field. But before we talk to him?!?! (*FOOD NEWS*) We kick off Food News with BREAKING NEWS!! We know who is moving into Levi's Gastropub's old spot in downtown Rogers! We'll hear from the owner/executive chef! Yankabilly Smokehouse has reopened as Yankabilly on the Creeks. We'll hear from them about the change! The Kitchens at Olive and Barley are open- we'll tell you about the shared kitchens and hear from one of the owners. Whole Foods in Rogers opened to a packed house! Fry Bentonville is officially open! Sooie, a new bar on Dickson will open soon. Smalls Sliders is coming to Fayetteville, Springdale, Rogers and Bentonville! Siplab will be opening soon in Bentonville. Happy 55th anniversary to Patrick's Burgers & happy 7th anniversary to The First Seat! Find out who won the 24th Annual Brewski's Chili Cookoff and hear what they had to say about it. Caleb Carter is a Bentonville guy, having been raised there and working his way through the business there... He started in fast food, but then got the best chef-u-cation from some of the best chefs in Northwest Arkansas... He talks about that and some changes coming to Louise at Thaden Field, and much more... That's next here on the Flavors of Northwest Arkansas!

Australia is best known for its Shiraz. Big bold Shiraz and Cabernet Sauvignon from Barossa Valley, McLaren Vale, and Coonawarra. These are all from South Australia.We have talked about Western Australia (Margaret River) known for Cabernet Sauvignon and Chardonnay.Yarra Valley in Victoria is a cooler region known for its Chardonnay and Pinot Noir.Tasmania is off the south Coast of Australia and is an island. This is a cooler region and produces sparkling wines, Pinot Noir, and Chardonnay.Riesling is normally dry and crisp and best known for coming from the Clare Valley and the Eden Valley. Barossa Valley: Famous for bold Shiraz.Coonawarra: Renowned for rich Cabernet Sauvignon.Margaret River: A key region for elegant Chardonnay and Sauvignon Blanc blends.Clare Valley: Known for world-class, dry Riesling.McLaren Vale: Produces excellent Grenache, Shiraz, and GSM blends.Yarra Valley: A cooler climate region well known for quality Pinot Noir. Tonight, we are tasting:2020 Koonunga Hill, Shiraz Cabernet. Penfolds Wines South Australia. The winery is one of the best known in Australia and was established in 1844. Deep purple color, sweet dark dense berries, chocolate. Medium acidity, full-bodied, 14.5% alcohol. Flavors of vanilla bean creaminess and warm spice. Dried rosemary and sage might give appearance of earthiness. I purchased at Costco for $8. I mostly saw this wine running around $11, but I did see an online clearance sale (at Fine Wine and Good Spirits) for $4.33 (it said $11.26 off). The wine comes from the South Australia, but is a multi-regional blend. 65% Shiraz and 35% Cabernet Sauvignon.2020 Max's Shiraz Cabernet Penfolds. I purchased this wine at WineStyles for $17.00. Wine Enthusiast says aromas of blackberry jam, cherry cordial, pencil shavings and sweet vanilla bean-and-dark-chocolate oak influence. Rich, balanced acidity with tannins in the background. Could benefit from a few more years of aging. The wine scored a 92 from Wine Enthusiast. 70% Shiraz and 30% cabernet Sauvignon. 14.5% alcohol.2021 Bin 28 Shiraz Penfolds. Purchased at Wall to Wall Wine for $30. Wine Enthusiast says dense, ripe and powerful with quite a bit of oak. Chocolate with dark fruit and pepper spice on the nose. Flavor is rich and luscious, muscular tannins support rather than overpowers. Could age for a few more years. The wine was scored a 93 from the Wine Enthusiast. The wine is aged in American Oak for 12 months. 14.5% alcohol.We both liked #2 Max's Shiraz/Cabernet the best, and we thought this was the best buy of the night. I also liked #3 Bin 28 Shiraz, a very powerful fruity-oaky wine. I felt it lost a little balance because of the amount of oak, Denise didn't care for it's finish. Neither of us really cared for #1 Koonunga Hill, Shiraz/Cabernet. Next week we are exploring white wines of Australia.

Our Heroes are put in a predicament thanks to the Sauce Monkey. They're discontinuing this soon which means its gone now apparently. Thumbs up. Anyway we've never had this place so we gotta try it. Why is Sauce Monkey saying that about them? Graysie won't stand for this. FOOD COURT Wednesday the 25th (TOMORROW)! Join the discord at Patreon.com/100percenteat and watch LIVE at 6pm CT! New year, new merch (for you) https://100percenteat.store Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

Back in the first episode of 2026, I shares some things I think craft chocolate can learn from craft beer. One of those lessons (and, upon reflection, one of the only positive ones) was to collaborate expansively. While craft chocolate makers periodically partner with breweries and coffee roasters, the avenues for collaboration in the industry remain pretty limited. That's a shame, because collaboration offers amazing opportunity to growing your chocolate business.This is the first in a four part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them.In this first episode, we're stepping back and looking at collaboration more generally: What are the benefits, why should you do it, and what are considerations you should think about before beginning a partnership?If you have any thoughts, questions, or suggestions from this episode, please feel free to reach out! 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.

It's easy to roll your eyes at a heritage month.To assume it's corporate. Performative. Political. A logo swap and a themed menu and then back to business as usual.But when you step back and really look at the data — at tourism dollars, small business revenue, museum attendance, school engagement, public programming — you start to see something deeper. Heritage months aren't just symbolic. They move cities. They fund institutions. They spotlight artists, historians, chefs, and community leaders who might otherwise be overlooked.And more importantly? They create space.Space for stories that were erased.Space for traditions that survived anyway.Space for communities to see themselves reflected in the place they call home.In a city like Chicago — layered, immigrant-built, migration-shaped, neighborhood-defined — heritage months are not side notes. They're essential chapters. They help us understand who built what, who cooked what, who organized, who resisted, who preserved.This episode explores why these months matter beyond the headlines. We dig into the numbers. The impact. The intention. And we ask a bigger question: What would it look like if we carried this same energy all year long?Sources:https://www.cps.edu/strategic-initiatives/black-student-success/https://consortium.uchicago.edu/news-item/Chicago-Public-Schools-and-segregation#:~:text=The%20City%20of%20Chicago%20and%20its%20Board,and%20White%20students%20to%20attend%20separate%20schools.https://statisticalatlas.com/place/Illinois/Chicago/Educational-AttainmentSend a textSupport the showAlso, 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 ⁠dariodurhamphoto Sara @sarafaddah

Medicine [Part 2]: Ingredients; Levels of issur; Bitul; Flavors; Four categories; Severity of illness; Refuah yeduah; Substitutes; Decision tree. See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com

Welcome to Hustle on the Hill, The Herald's entrepreneurship podcast. In each episode, we sit down with founders who've turned their vision into reality. We ask the questions every entrepreneur faces, and our guests share the risks they took, the doubts they overcame and the lessons they learned along the way.In this episode, we talked with the founder of Las Delicias Bakery about her journey bringing Bolivian delicacies to Rhode Island.  Subscribe to the podcast on Spotify or Apple Podcasts or listen via the RSS feed. Send tips and feedback for the next episode to herald@browndailyherald.com Music: Georgii: https://app.sessions.blue/browse/track/364506

Greetings, and welcome to this week's edition of the Flavors of Northwest Arkansas Podcast. I'm John Engleman- appreciate you being here however you watch or listen. This week, we talk with Jordan Wright of Wright's Barbecue, and as you might imagine, what a story he has! But before we get to him?!?! (*FOOD NEWS*) Onyx Coffee Lab in Rogers is named best coffee shop IN THE WORLD! Parlay on 8th is officially open! We'll have them describe themselves. The Rogers location wasn't a fit for Mermaids Whole Foods opens TODAY in Rogers! We hear about 2 news places coming to downtown Springdale on Bien the Know. We'll tell you how to get your tickets to No Kid Hungry, is tickets are selling FAST. We go back to out 12/11/2024 episode with Rein Sushi & Hibachi for this week's Flavors Flashback Jordan Wright was a backyard BBQ king for a good while. He had a successful career in sales and communications at one of the big northwest Arkansas companies and caught the bug in a bigger way at a popular BBQ spot in Austin. He tasted some things that weren't in Northwest Arkansas at the time, and maybe not even the state. That's changing, as Wright's has 4 spots in Northwest Arkansas, one in Little Rock, with 2 more central Arkansas locations coming soon. Jordan talks about learning BBQ, building Wright's in the early days, current day, and what the future holds and that's next, here on the Flavors of Northwest Arkansas.  

Today we're talking with Jason Brewer and Zac Boehnke of Wandering Monsters Brewing in Cincinnati, Ohio. While they brew a wide variety of beers well, they're best known for excellent adjunct stouts like Viator Obscura: Triple Chocolate, which has medaled at both Great American Beer Festival and World Beer Cup.In this episode, Jason and Zac talk about how they approach brewing with cacao nibs, vanilla, and other ingredients, how their high concept adjunct stouts come together, where they source their cacao, and why beers of this type are worth taking seriously and approaching thoughtfully. You can check out the Wandering Monsters site here, or follow them on Instagram.You can listen to previous episodes mentioned in this episode here: Ethereal Confections, Somerville Chocolate, Front Porch Chocolate, Third Eye Brewing.You can check out the events mentioned in the episode here: Full Circle Brewgarden, Belgian-Style Ales.Interview timeline:2:25 - How beer recipes are developed with adjuncts and barrels in mind4:50 - Viator Obscura: Triple Chocolate6:35 - Cacao husks7:25 - Cacao origin selection10:15 - Banana Caboose14:25 - Storytelling with adjunct stouts15:50 - Brownie Stout, other beers17:15 - Vanilla18:45 - Wandering Monsters branding22:30 - Marketing adjunct stouts24:15 - Their favorite of their own adjunct stouts27:15 - Advice for other brewers on working with cacao and other adjuncts29:00 - Brewing pastry stouts thoughtfully33:20 - End of interview 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.

Flavorsforest.comAallicinv.comSign up for our Patreon go to-> Patreon.com/cultofconspiracypodcastTo Find The Cajun Knight Youtube Channel---> click hereTo find the Meta Mysteries Podcast---> https://open.spotify.com/show/6IshwF6qc2iuqz3WTPz9Wv?si=3a32c8f730b34e79Cult Of Conspiracy Linktree ---> https://linktr.ee/cultofconspiracyBecome a supporter of this podcast: https://www.spreaker.com/podcast/cult-of-conspiracy--5700337/support.

Every Jew has to ask the question: Which flavor will I choose? Will it be the favor my parents chose, or am I drawn to something different? Are all flavors equal? What if some flavors on the menu aren't even Jewish? This week Rabbi Wildes shows all the flavors to arm you with the knowledge you need to choose. Website: jewishexperience.org  Facebook: facebook.com/ManhattanJewishExperience/  Instagram: instagram.com/M_J_experience/

On this week's episode of the Who Are You? Podcast we sit down for a fun Sunday hang out conversation. We talk about our recent wild round of golf where we shot the lowest score we have ever, Connor turned 27, we rate our top 3 birthday cake flavors, we ask each other some wild would you rather questions and so much more! Make sure to turn on your notifications so you don't miss an episode, please share the episode, leave a like, a review and a 5-star rating. All those things help the podcast be seen by more people!For all questions, business inquires or are interested in being on the show please reach out to: ⁠whoareyoupod@yahoo.com⁠ For all updates and information about the podcast:Instagram: ⁠ https://www.instagram.com/whoareyoupod/?hl=enFacebook: ⁠https://www.facebook.com/profile.php?...TikTok: ⁠https://www.tiktok.com/@who.are.you.podcaYouTube: ⁠ https://www.youtube.com/@whoareyoupodAll other links: ⁠https://linktr.ee/Whoareyoupod⁠#whoareyoupodcast #jacksonville

We often spend days looking for one single thread that helps us unravel a story. It often takes even longer when the story is set on the South Side of Chicago. We look for publications, ads, cookbooks, letters, and anything else that would have documented that time period for even a glimpse into what life would be like. One thing that never fails us is the Negro Motroist Green Book. Published between 1936 and 1966, this guidebook offers a great lense into the life of Black Americans at the time. This week, we use the Green Book to trace the enduring legacy and community of Chicago's South Side.Sources: Purchase a copy of the Green Book https://www.smithsonianstore.com/negro-motorist-green-book-compendium-11198/?srsltid=AfmBOopZa2dgrORNstFqQ44PhsM7AKTb3Ed6UYyr68V6-Znp2fW1rKEx New York Public Library Digital Access to The Green Book https://libguides.nypl.org/greenbook/nypldigitalcollections Send a textSupport the showAlso, 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 ⁠dariodurhamphoto Sara @sarafaddah

The Hidden Dose, a special episode of Flavors and KnowledgePicture this: It's a chilly February afternoon in Providence, Rhode Island, and you're wheeling your cart down the bright aisles of your local grocery store. The meat section stretches out ahead—rows of chicken breasts, ground beef, pork chops, all wrapped neatly and labeled with promises of freshness.But as your hand hovers over that familiar package, a question nags at you: What's really in this? Beyond the visible cuts, there's an invisible legacy: antibiotics fed to these animals throughout their lives. You're not alone in wondering. Millions of us are asking the same thing: How does routine antibiotic use in livestock impact our health, the environment, and the terrifying rise of superbugs?Let's pull back the curtain on what's happening in farms, stores, and restaurants across the U.S.—and give you the facts to shop and eat smarter.It all begins on the farm. Most of America's meat, poultry, and dairy comes from large-scale industrial operations.For decades, antibiotics—many of the very same ones doctors prescribe to us—have been routine here. Not just to treat sick animals, but mixed into feed or water to prevent disease in those crowded conditions, and even to make animals grow faster. The downside? It supercharges antibiotic resistance. Bacteria evolve, survive drug treatment, and suddenly infections in people become much harder—or even impossible—to treat.The CDC estimates that at least 2.8 million Americans deal with antibiotic-resistant infections each year, leading to over 35,000 deaths. A huge chunk of that resistance links back to overuse in agriculture, which still accounts for roughly 70% of medically important antibiotics sold in the U.S.Things are shifting, but not always in the right direction. Recent numbers are concerning: In 2024, sales of these important antibiotics for livestock jumped 16%—the biggest yearly spike since tracking began in 2011. Total sales hit nearly 7.1 million kilograms. Swine accounted for 43%, cattle for 41%, turkeys for 11%, and chickens for only 4%. That's progress in poultry, but the overall rise points to disease outbreaks, bigger herds, and continued preventive use.Globally, experts project livestock antibiotic use could climb another 30% by 2040 if nothing changes. And this isn't just a farm problem—it's a human health crisis.Regulations have stepped in. Since 2017, the FDA has banned antibiotics used solely for growth promotion and requires vet oversight for medically important antibiotics. USDA testing ensures no antibiotic residues remain in the meat or milk you buy. But that doesn't stop routine use earlier in the animal's life, where resistance builds.Some states like California go further, limiting preventive use and making grocery chains report on suppliers. Nationally, though, usage intensity is still nearly double Europe's.Now, let's bring it home to the grocery store. Chains like Walmart, Costco, and Kroger carry both conventional and antibiotic-free options. Hunt for labels like "Raised Without Antibiotics" or "No Antibiotics Ever"—these mean no antibiotics were used (with rare exceptions, such as day-old chicks in some poultry cases). Some states, like California, go further, limiting preventive use and making grocery chains report on suppliers.USDA Organic takes it higher: It prohibits almost all antibiotics, requires third-party audits, ensures better welfare, and prohibits synthetic pesticides. Brands like Applegate, Coleman Natural, and Perdue make these easy to find. Demand is growing—antibiotic-free meat sales surged years ago, and organic sales continue to trend up. New 2026 certifications add trustworthy third-party audits to fight greenwashing.But watch out: Phrases like "No Growth-Promoting Antibiotics" can still allow preventive doses, so they don't fully tackle resistance.Read the Full Content Subscribe to the FK Newsletter Free SimVal Media, USA

Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields.In this edition, we hear from Emily Stone, founder of Uncommon Cacao, who supplies cacao for hundreds of bean to bar chocolate makers and, indirectly through their bean to bar partners, quite a few craft breweries as well. We talk with Emily about those origins, what led her to start Uncommon, and the importance of full, two-way transparency in the cacao supply chain.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this episode, host Randee Donovan is joined by Product Manager, Carrie Rock and Associate Scientist, Hannah Subgrunski for a hands‑on flavor adventure inspired by McCormick's Fresh Fruit Flavors Deep Dive Guide. Discover why “wild,” “regional,” and blended fruits are redefining familiarity, and how science and creativity combine to spark the next innovation in food and beverage.Tune in to learn:How consumer interest in fruit flavor trends are evolving from global exotics to hyper‑regional favoritesA broad variety of compelling fruit profiles The science behind flavor swaps and sympathetic compoundsInspiration for new fruit‑forward flavors in all applications

On this week's episode, host Caryn Antonini is joined by Alan Goldsher, Emmy Award-winning TV producer and founder of Flavors of America, a media project that started during the pandemic to support small businesses by offering free video profiles showcasing local food, culture and unique people across New York City's boroughs and eventually branching out to multiple states. Alan began his career in media in 1985, working in newspaper advertising sales before going out on his own to publish local newspapers in both Connecticut and New Jersey. His early work built a foundation in community-focused storytelling, local business promotion, and independent publishing. From there, he went he on produce multiple television series such as NY Residential, Faces of Philanthropy and Best Places to Live, all of which centered on storytelling with purpose by focusing on the human connection behind thriving communities. Today, Flavors of America has produced content across 9 states, highlighting diverse American flavors, culture and community.For more information on our guest:@flavorsof_ny###Get great recipes from Caryn at https://carynantonini.com/recipes/

Alejandro Oropeza's journey from Mexico City's family kitchens to founding Flavors demonstrates how deep domain expertise combined with technological innovation creates transformative opportunities. His unique position allowed him to identify a critical gap: food content viewers experience genuine hunger and desire immediate action. Rather than remaining passive consumers, audiences wanted to bridge inspiration and consumption. Alejandro's resilience defines his entrepreneurial identity as profoundly as his vision. Pitching nearly 100 venture firms before securing funding, facing systemic barriers as a Latino founder in an industry where only 2% of capital flows to founders like him, he maintained conviction through what most would consider irrational persistence. His decade-long meditation practice and emphasis on surrounding himself with authentic relationships demonstrate that Alejandro understands entrepreneurial success requires equal investment in psychological resilience and relational support alongside strategic acumen. By enabling chefs to share their stories through video and making their cuisine nationally accessible, Alejandro Oropeza facilitates cultural exchange that honors immigrant voices and expands culinary representation. His entrepreneurial model—grounded in authentic passion, practitioner respect, and bidirectional value creation—offers an alternative to extractive technology business. Experience this vision firsthand: visit www.cookunity.com to discover chef-crafted meals with authentic stories, support independent culinary talent, and join a community celebrating food's transformative power to connect us all. For the accessible version of the podcast, go to our Ziotag gallery.We're happy you're here! Like the pod?Support the podcast and receive discounts from our sponsors: https://yourbrandamplified.codeadx.me/Leave a rating and review on your favorite platformFollow @yourbrandamplified on the socialsTalk to my digital avatar Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this week's Flavors of Northwest Arkansas podcast, we're talking with Mark Smith and Dan Clous of Natural State Beer Company, but before we get to them?!?! FOOD NEWS!!! The Hive at 21C made a prominent national magazine. We'll tell you what magazine and why they're in there! Speaking of The Hive, they're now selling tickets for their No Kid Hungry Fundraiser. We'll tell you how and where to get them. Zelli Pasta has a new home! Co-owner Mitchell Owen will tell us what's different about it. Desi Fusion opened in Springdale on Monday. We'll hear from owner Lucky Sadthra about their fare. NYC Express Deli opened their second location- their first in Benton County. We'll tell you where! The soon-to-be AQ Chicken House had folks over yesterday for graffiti. Kind of. We'll explain. We MIGHT have a grand opening date or week for Ozark Charcuterie & Wine Bar's cheese and wine shop in Rogers. Brewski's and Natural State Beer Company have Chili Cookoff's soon! If you've been missing Renzo's Italian Steakhouse, there's now a way to have it! Happy anniversary to Bella's Table and Dodo Coffee! In this week's Flavors Flashback, we're talking about hairy pasta! True story. Mark Smith and Dan Clous met in a home brewing club here in Northwest Arkansas. Their love for a unique certain style of brewing eventually led to them getting into business with each other. They talk about how they found their peaceful and serene spot to build their brewery. Once you're there, you don't feel like you're a quarter mile from I-49. Soon after opening, they had to survive covid. You'll hear how they did it, and they were able to because of their location. Also, Dan had to leave NWA for a few years, and you'll hear why. Oh, and that Chili-cookoff. Taproom manager Haley Arnell will give you the lowdown. And finally, the beers. We had a live-to-tape taste-test, and I do NOT regret it. That's all next here in the Flavors of Northwest Arkansas.

Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes on a specific topic in craft beer, craft chocolate, or artisan drinks. Today we're looking back at one of the first deep dives I ever did on pairing beer and chocolate for Bean to Barstool. Enjoy!You can listen to the entire episode this clip is from 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 Porter's Life: Riding the Rails of Black Labor HistoryThe morning of April 6th 1907, Ross Wood decided to fill out the application to become a Pullman Porter. He was 23 years old, and until this point he has only ever worked as a servant; a “houseboy”. Wood was born to parents that were enslaved not too long before he was born. He thought about how if he had been born just 20 years earlier, he too would've been a slave. He wanted to be a porter. It was a respected job among his black peers and even though he would spend his days being demeaned, the $10 a week might've been enough incentive. Sources  Labor Union Negotiation and Agreement Files, 1920-1969. 1920.  Pullman's Palace Car Company. Employee Indexes and Registers, 1875-1946. 1875.  Application and Service Files, 1900-1964. 1900.  United States Railroad Administration. Union Contract Agreement Books, 1919-1958. 1919.https://jimcrowmuseum.ferris.edu/question/2021/august.htm Send us a textSupport the showAlso, 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 ⁠dariodurhamphoto Sara @sarafaddah

In this episode, we dive deep into the world of food tourism with chef, world traveler, and co‑founder of The Chef Tours, Karl Wilder. From Paris to Mexico City to Berlin, Karl shares why food tours led by chefs create a richer, more human way to experience a destination. Learn why no AI, guidebook, or Google search can replace firsthand discovery.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at the Langman Winery and Restaurant in Centerton talking with owner Jim Langman, but before we do?!?! FOOD NEWS!! The AACF Soup Sunday happened last weekend, and you'll hear from the winners!! To the Table is having their introduction and dining experience dinner! We'll tell you how to get tickets! Hideaway Pizza is OPEN in Rogers! NY Deli Express is OPEN in Rogers! Monte Ne Inn is back OPEN in Rogers! Desi Fusion will open next week in Springdale. Doe's Eat Place has closed in Bentonville. Boba Journey has closed in Bentonville. In today's Flavors Flashback, Café Rue Orleans Co-owner and Executive Chef Maudie Schmitt tells us about her first career Jim Langman was destined to be a pharmacist. He started working in pharmacies as a young teenager and worked his way up to being a VP at Walgreens. He was never a fan of beer, wine, or hard liquor, but will tell us how he ended up getting into wine. He would then buy a vineyard in the Sierra Foothills of California and will tell you why he decided against Napa. Jim and his wife Sue were going to move to California to the winery and live life there until Jim started getting courted by Walmart. After a second career with Walmart, they fell in love with Northwest Arkansas and scrapped the California plans, but not the wine. Jim will tell us about Langman Winery and Restaurant next, here on the Flavors of Northwest Arkansas.

In this episode, Jenna is joined by her nine-year-old daughter, Rosie, for a sweet and surprisingly insightful conversation about what comfort looks like in their family. Together, they talk about the different “flavors of comfort” each family member needs when big emotions show up—whether that's physical touch, someone staying close, space to process alone, or quiet presence. Rosie shares how she prefers space before reconnecting, while Jenna reflects on how having someone in the room can actually make it harder for her to notice what she's feeling.The conversation is tender, honest, and full of Rosie's natural charm. Toward the end, Jenna also shares a recent meaningful moment they experienced together with the Lord—offering a gentle invitation for parents to cultivate similar moments of connection, emotional safety, and spiritual openness with their own kids. This episode is both practical and heart-level, and a reminder that learning how we give and receive comfort can deepen our relationships in powerful ways. Support the show------------------------------------------------------------------------------------------------------------->>> Become a sponor of our shows

In this episode, I interview Patrick from Typ3cannabis, who dives into the art and science of breeding plants for distinct flavors and effects. Our conversation covers how genetics, selection, and intentional breeding decisions shape aroma profiles, potency, and the overall experience. We also discuss the challenges breeders face and the techniques used to bring truly unique traits to life.Support the show

Here on The LDS Mission Podcast, Ep. 241 - Flavors of Motivation, is all about changing the way we think about motivation—especially when it feels like it's "on" one day and completely gone the next. I share why motivation isn't actually black-and-white, and how judging yourself for feeling unmotivated usually makes everything heavier. Instead, I teach a simple framework that helps you identify your unique "flavor of motivation," so you can create forward momentum in a way that actually works for your brain, your personality, and your mission experience. In this episode, I break down six different motivation styles: the strategist, the visionary, the builder, the provider, the refiner, and the observer. We talk about what each one looks like, what it's good at, what can trip it up (hello, perfectionism, overthinking, rigidity, comparison, burnout, or shutting down), and how to use your motivation flavor to get unstuck—whether you're preparing for a mission, trying to meet goals while currently serving, rebuilding after your mission, or supporting a missionary as a mom. I also share a simple fill-in-the-blank prompt you can use to quickly pinpoint what motivates you: "I'd be down to do this if…" If you've been feeling stuck, heavy, or like you "should" be more motivated, The LDS Mission Podcast Episode 241: Flavors of Motivation will help you understand what makes you tick, motivate yourself with more compassion, and even better understand what might motivate your companion, your district, or the people you're teaching. As always, if you found this episode helpful, I want to invite you to subscribe if you aren't already, share this episode with your friends and missionaries you know, and write a review. I know this work will help LDS missionaries around the world and it would mean so much to me if you did. Until next week my friends.   Website | Instagram | Facebook   5 Ways to Process Any Less-Than Happy Mission Memories Article: HERE   Get the Full Show Notes and Text/PDF Transcripts: HERE   Free PDF Download:  Podcast Roadmap   Free PDF Download:  Preparing Missionary Cheat Sheet   Free Training for Preparing Missionaries:  Change Your Mission with this One Tool   RM Transition Free Video Series:  3 Tools to Help RMs in Their Transition Home   Free Guide:  5 Tips to Help Any Returning Missionary   Schedule a Free Strategy Call:   Click Here