Podcasts about flavors

Live from Tennessee Flavors: Supporting the Future of HospitalityIn this special live episode of Nashville Restaurant Radio, we broadcast from Tennessee Flavors, the annual fundraiser benefiting Nashville State Community College's Randy Rayburn School of Culinary Arts. The event brings together some of the best chefs, restaurateurs, and hospitality leaders in Tennessee, all united behind a common goal: investing in the next generation of culinary talent.Joining the show is Nick Guidry, former owner of Pelican & Pig and now Director of Culinary for A. Marshall Hospitality. Nick shares insights from his transition from independent restaurateur to leading culinary operations for one of Tennessee's most respected restaurant groups, while discussing the importance of mentorship and developing future industry leaders.We also sit down with Marcio and Cynthia Flores, the husband-and-wife team behind Limo Peruvian Eatery. The Flores family shares their entrepreneurial journey, the growth of their restaurants, and their passion for bringing authentic Peruvian cuisine to Middle Tennessee while building a business rooted in family and community.Rounding out the episode is Ric Ewing, restaurateur and candidate for Tennessee State Representative. Ric discusses his background in hospitality, why he believes business owners need a stronger voice in government, and how his experience as a Board member at Nashville State has given him perspectiveFrom culinary education and entrepreneurship to leadership and community impact, this episode captures the spirit of Tennessee Flavors and the people working to strengthen the future of hospitality across our state.

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 talk with Spencer Hyman, co-founder of Cocoa Runners. Spencer and I discuss the similarities between music and flavor, how understanding different types of music listeners informs his work at Cocoa Runners, and how we can learn from tasting chocolate with other people of different backgrounds. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this week's episode, Pete Hegseth whittles down America's list of real religions, we lament the shutdown of the storied Riverstone Christian Academy in the strip mall behind the Staples, and we'll get to know Don Ford biblically. Again.---To make a per episode donation at Patreon.com, click here: http://www.patreon.com/ScathingAtheistTo buy our book, click here: https://www.amazon.com/Outbreak-Crisis-Religion-Ruined-Pandemic/dp/B08L2HSVS8/If you see a news story you think we might be interested in, you can send it here: scathingnews@gmail.comTo check out our sister show, The Skepticrat, click here: https://audioboom.com/channel/the-skepticratTo check out our sister show's hot friend, God Awful Movies, click here: https://audioboom.com/channel/god-awful-moviesTo check out our half-sister show, Citation Needed, click here: http://citationpod.com/To check out our sister show's sister show, D and D minus, click here: https://danddminus.libsyn.com/Report instances of harassment or abuse connected to this show to the Creator Accountability Network here: https://creatoraccountabilitynetwork.org/---Guest Links:Get tickets to see Seth and Noah in Cincinnati! https://www.sethandrews.com/cincinnatiLearn moe about SkeptiCal Con here: https://www.skepticalcon.com/---Headlines:Pete Hegseth shrinks military's recognized religions list, erasing atheists and Humanists: https://www.friendlyatheist.com/p/pete-hegseth-shrinks-militarys-recognizedAndhttps://www.sltrib.com/religion/2026/06/06/lds-church-left-off-defense/ and https://atheists.org/news/federal-policy/american-atheists-demands-answers-from-pentagon-following-removal-of-faith-belief-codes/Under guise of fighting anti-Catholic bias, Kash Patel fires FBI analysts who kept us safe: https://www.friendlyatheist.com/p/under-guise-of-fighting-anti-catholicPriest Who Said Aliens Were Demons Removed as Exorcist for Washington: https://www.nytimes.com/2026/06/04/us/catholic-exorcist-demon-ufo.htmlMyPillow site gets hacked, Lindell lies, and he loses GOP endorsement for MN governor:https://www.wonkette.com/p/mypillow-guys-gubernatorial-dreamsColorado's ‘first public Christian school' closes permanently: https://www.denverpost.com/2026/06/03/colorado-public-christian-school-closed/---This Week in Misogyny:TPUSA tradwife-con claims feminism is anti-woman: https://religionnews.com/2026/06/08/at-tpusas-womens-summit-christian-influencers-say-feminism-threatens-motherhood/SBC amends constitution to be more explicitly sexist: https://www.houstonchronicle.com/news/houston-texas/religion/article/sbc-female-pastors-vote-22299028.phpCatholics challenge Illinois employment law on religious grounds: https://www.ncregister.com/cna/illinois-diocese-asks-court-to-block-law-requiring-it-to-hire-nonbelievers

The other day we posted a video on our Instagram of Sky going off on Kylie Kelce because of Kylie's attitude towards her children dealing with fame on her popular podcast. Well what we thought would be a simple Instagram post turned into a celebrity feud because Kylie has responded! It seems that the day has come where Thor rants about his son (but also somehow geared it towards his wife). It seems like somebody is jealous that they aren't the favorite parent... Things get wild in the studio when the topic of Pop Tarts are brought up. We have debates on our favorite flavors as well as break down a list of the most popular flavors in the countrySee omnystudio.com/listener for privacy information.

In today's episode 140 of the Flavors of Northwest Arkansas podcast, we talk with Henry Francis of Evergreen Pasture & Provisions- what a story they have... but before we sit with Henry?!?! FOOD NEWS!!! Emma's Market & Bottle Shop is open in downtown Springdale! We'll hear from the owners. Dave's Hot Chicken opened in Rogers to a HUGE line, and a guys taking he Reaper Challenge. Bless him! The gluten-free bakery Dempsey Bakery opened Monday in Fayetteville. We'll tell you about it! According to the Fayetteville Flyer, Gusano's is coming to the East side of Fayetteville. We'll tell you where! Today's your last chance to win some fine whiskeys, benefitting Lifeline NWA. A new dumpling and ramen restaurant is coming to Rogers! Happy 14th, Fossil Cove!! Foghorns in Springdale has closed their doors. In Today's Flavors Flashback, we hear from Owner & Executive Chef of Mezzaluna, Soerke Peters. In 1990, he was the executive chef for the World's Fair in Russia and Siberia. The stories in that podcast are some of the best that we've ever had... one of the best ones was about his plane ride from Munich, Germany to Russia. Henry & Kylee Francis own Evergreen Pasture & Provisions. They started by selling their beef at the Fayetteville Farmer's Market and were overwhelmed by the response they were getting. Since then? They've opened a storefront in the gorgeous Berryville Square, where they sell regional goods including some from local producers. And now? Delivery to most of Northwest Arkansas, with all coming shortly. We'll hear how Henry and Kylee met, how they ended up in Berryville, and how you can get your product on their shelves. That's next, here on the Flavors of Northwest Arkansas. Please like and subscribe!!

The other day we posted a video on our Instagram of Sky going off on Kylie Kelce because of Kylie's attitude towards her children dealing with fame on her popular podcast. Well what we thought would be a simple Instagram post turned into a celebrity feud because Kylie has responded! It seems that the day has come where Thor rants about his son (but also somehow geared it towards his wife). It seems like somebody is jealous that they aren't the favorite parent... Things get wild in the studio when the topic of Pop Tarts are brought up. We have debates on our favorite flavors as well as break down a list of the most popular flavors in the countrySee omnystudio.com/listener for privacy information.

In this episode, I discuss some of the weirdest ice cream flavors in the world. I also give my reactions to the movies Tuner, Backrooms, and Masters of the Universe! If you like the podcast, there's a few things you can do to help out: TELL A FRIEND about the show! Check out the website at https://www.softservepodcast.com! Subscribe to the podcast in your favorite app, download our episodes! Subscribe to the Substack: https://substack.com/@softservepodcast Leave a 5-star Review on Apple Podcasts: https://podcasts.apple.com/us/podcast/the-soft-serve-podcast/id1428770328

Costa Rica's Limón coast, especially Puerto Viejo, is renowned for its Afro-Caribbean culinary heritage. These must-try dishes showcase the region's fresh seafood, coconut-infused flavors, and time-honored recipes that continue to define its food culture. Find out more at https://www.wearegigi.com/ GigiO Restaurant Puerto Viejo City: Puerto Viejo de Talamanca Address: Stanford's Square Website: https://www.wearegigi.com/ Phone: +1 786 6517997 Email: Ckinay@marketingtreasure.com

Red Line trains will be rerouted to elevated tracks for the third straight weekend due to maintenance work in the Loop subway. Executive producer Simone Alicea and host Jacoby Cochran have the details and their favorite events this weekend away from the Loop. Plus, we've got our Ultimate Summer Guide taped live last week at Switchyards in Logan Square with 77 Flavors' Sara Faddah and Dario Durham.   Good News: Sky vs Dream Want some more City Cast Chicago news? Then make sure to sign up for our daily newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this June 9 episode: Visit Bloomington Friends of San Damiano Chicago Public Library Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE 

Connor and Mike determine the reception the school will get before ranking Ice Cream flavors.

Bit of a rant today: In this bonus episode, host David Nilsen talks about his concerns around the ecological and human harms of LLM AI technology, and why he doesn't think you should use it in promoting your craft chocolate business. 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 we chat to Carly Munoz Ulloa of Ice Cream Equipment Specialists.Carly is fully entrenched in helping people get their ice cream shops up and running and shares some valuable insights in the challenges new entrepreneurs face and some interesting flavor profiling techniques.You can find out more about Ice Cream Equipment Specialists at:https://ices.cool/https://www.instagram.com/icespecialists/https://www.youtube.com/@icespecialistsFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

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In this Special Edition of the Flavors of Northwest Arkansas, we learn about the first year of Chefs & Fire benefitting Apple Seeds in Fayetteville. It'll be happening Sunday, June 14 and tickets are going SUPER fast. To get yours, goto https://appleseedsar.org/events and HURRY! In this episode, we are joined by Mary Thompson, Executive Director of Apple Seeds, Jerrmy Gawthrop, co-owner/executive chef of Woodstone Pizza, and Elliot Hunt, owner/executive chef of Atlas the Restaurant. We talk about the concept of the evening, cooking over open flame and who will be joining Jerrmy and Elliot over open flame. That list includes Brooks & Ali Cameron of Bloom Cheese Collective, Sam Walker of Gaskins on Emma, Darwin Beyer of Meiji & Chuo Izakaya, Matt Cooper of Conifer & Ryn. Handshake will also be there for the wood-fired desserts and Crisis Brewing will be there with beer! Thanks for listening!

In week's edition of the Flavors of Northwest Arkansas podcast, we're at Columbus House Brewery in Fayetteville talking with co-owner Carey Ashworth – but before we talk with her?!?! FOOD NEWS!! Bentoville Food Theater is FINALLY open! Onyx at the Preserve is soft opening- KIND OF. We'll tell you what that means. Bloom Cheese Collective is expanding. We'll hear about it from co-owner Brooks Cameron! Ozzie's Ride & Dine has opened at the base of the OZ Trails Bike Park in Bella Vista. We'll hear from Luke Wetzel about their offerings. Ozark Charcuterie in downtown Rogers is officially open! Owner Mallory Files will tell you what the spot is, and what it's not! PJ's Coffee of New Orleans opened Monday at the Summit Shopping Center in Rogers. Local Franchisee Bo Grimes will tell us why it took so long! Dave's Hot Chicken is just a few doors down from PJ's. We'll tell you when they'll be opening. House 1830's Binh Hoang outlines Monday's House 1830/Downtown Rogers Night Market. Happy 9 year anniversary to Southern Food Company! Happy 7 years to Yankabilly Smokehouse! Happy first anniversary to Wu Zhao in downtown Bentonville! In Today's Flavors Flashback, Mallory Files talks about going HUGELY viral in 2024, when we interviewed her for the first time! The Columbus House Brewery has already been open for over a decade! Carey Ashworth and Jason Corral have taken a smallish 3-barrel system and absolutely run with it. Carey talks about the freedom that they have with their setup. Also, did you know that they initially looked to open at a Fayetteville landmark? Carey will tell you which one. Finally, Carey and Jason have grown a community at Columbus House, which was something that Carey had never had growing up as a military kid. She'll tell that story and much more, on this edition of the Flavors of Northwest Arkansas.

Enjoy a taste of summer at Maxwell's, celebrate 34 years of bluegrass at Cross Ranch, and get ready for North Dakota's primary election with Prairie Beat.

Foundry Chocolate in New Zealand release only a single inclusion bar each year, but this annual release has become one of the hottest tickets in craft chocolate. Each fall (for the Northern Hemisphere—spring for NZ), they release a bar infused with a different whisky from artisan New Zealand distillery Thomson Whisky. Each year's release is a unique flavor concept, and co-founder David Herrick and his team spend time throughout the year perfecting each annual batch. In this nerdy, deep-dive conversation, David Herrick and host David Nilsen discuss the planning stages for each bar, walk through each annual release since 2021, and talk about the details of Foundry's process for infusing whisky into these bars. The Davids also talk about Foundry's origin story, the meaning behind their name, the thoughtful of their packaging, and what keeps them excited and curious.You can learn more about Foundry on their website, or follow them on Instagram.You can listen to episodes with New Zealander Luke Owen Smith here and here.1:00 - Introduction3:40 - Start of Interview: Foundry's backstory13:35 - The meaning of the name “Foundry”17:30 - Whisky and the Thompson Distillery21:50 - Whisky bar releases 2021-202542:45 - Whisky infusion process53:40 - Release events and enthusiasm54:55 - 2026 R&D57:50- What he's currently excited about1:06:55 - Packaging and the story Foundry is telling1:13:55 - End of interview1:20:40 - End of episodeGuest:David Herrick, along with his wife Janelle, are co-founders of Foundry Chocolate, a New Zealand-based bean-to-bar craft chocolate maker whose globally award-winning single origin, two ingredient bars make the flavor possible from single origins their absolute focus. Foundry only add a third ingredient to their chocolate once a year, and rather than more conventional approaches to flavored bars, they use liquid whisky to make an annual special release series of Thomson Whisky-infused bars, that have now gained such a following that they sell out in days and are sought the world over. 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 last few weeks we spent time diving into the fantasy that was the World's Columbian Exposition. This has always been an event that I would do anything to go back in time to attend. In reality, if I existed as myself all the way back in 1893, there's no way I would've attended the Fair. At best, I would've been on display at the Midway.Show Notes here! Send us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

Saigon, Day Three... and it's all coming together. This episode of Over Seasoned comes to you straight from the incredible Saigon Podcast Studio, where Xavier and Tony unpack their first real deep dive into Vietnam's food culture — from tiny plastic stools and alleyway pho shops to an ambitious Michelin-star tasting menu that somehow bleeds into a full-blown waxing poetic about herbs.There's more pho chronicling, tendon talk, tight-chair survival tactics, and ample Vietnamese coffee praise.The guys also break down their dinner at Anan Saigon — a modern Vietnamese tasting menu experience blending French influence with local flavors — and compare it to some of the unforgettable tasting menus they've had across Thailand and Bogotá. Along the way: foie gras spring rolls, turmeric black cod, pigeon with sticky rice, and an ongoing jealousy toward the French table next to them.Even though it's the final day... this somehow feels like just the beginning of the Vietnam food tour. 

Dr. Ashanté M. Reese is a writer, anthropologist, and associate professor of African and African diaspora studies at the University of Texas at Austin. Her new book, Gather, looks at expansive forms of nourishment, care, and Black food through four kinds of gatherings: gardens, family reunions, repasts, and protests. Today on the show, Ashanté shares about the years of conversations and reporting that built this book, including which family reunion had the best food.  Also on the show, Matt has a great conversation with Alana Kysar, author of Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai'i. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

This morning we go over some crazy stories regarding these beans and their flavor.... See omnystudio.com/listener for privacy information.

In week's edition of the Flavors of Northwest Arkansas podcast, we talk with Alex Thaley of The Botanical at 8th and A in Bentonville, Botanical at City Pump in downtown Rogers, The Botanical in Fayetteville and formerly of the Artemis Temperance Lounge in Fayetteville. There's plenty to talk about with Alex, but before we do... FOOD NEWS!! Onyx opens their doors on the Bentonville Square in the Bentoville shared space. The popular Vagabond Coffee Bar will have a brick-and-mortar location soon! There's a new brewery opening soon in Rogers. We'll tell you about them! House 1830 is hosting their 2nd Night Market on June 2. Owner Binh Hoang will tell us why this year will be different! Happy 2 years to Black Howler Beer. We'll tell you what their plans are for Saturday and talk about how they got their name in today's Flavors Flashback! Happy first year anniversary to Lasang Pinoy! And now the hard part. We talk about the big round of closings that happened last week, and will be happening this week: Mong Dynasty, Love + Flour Bakery & Café, Kaleidoscope Café, OZ's Smokehouse, Flashback Pizza, and Artemis Temperance Lounge. Alex Thaley is the owner/operator of the Botanical bars in Bentonville, Downtown Rogers and in Fayetteville... He also owned the Artemis Temperance Lounge, and last week, after 5 months of operation, he closed it down. He'll tell us the story behind that. Also, the decision to leave corporate America to run a bar, OF COURSE he's got stories about that. Roofer, teacher, tech guy, business builder, and now bar entrepreneur... We talk to Alex Thaley, next here on the Flavors of Northwest Arkansas.

Halei Musil of Crescent, OK shares how her unique award-winning products led her to a surprising cottage food business journey that has enabled her to become an integral part of her local communityGet full show notes and transcript here: https://forrager.com/podcast/168

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 talking with Liang Wang of Kessho Chocolate in Austin, Texas. Liang talks about Kessho's line of tea-infused chocolate bars. Enjoy!You can listen to the entire episode this clip is from here.You can learn more about Kessho Chocolate 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.

Now that Dorit's financial mess has been exposed, Camille Grammer feels vindicated. Camille also slams RHOBH as boring, praises PK, talks season one drama with Kyle and oh, so very much more. Speaking of Dorit, her foreclosure has been postponed, for now…. Lala blows down the house and comes for everyone. Brynn Whitfield says a lot, but, in typical Brynn fashion, it is hard to tell what is true and what is untrue. Last, but not least, Sony Pictures Television buys RHOBH, RHOC, Vanderpump Rules, The Valley and more as 32 Flavors is sold off to the media giant.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: ZENNI OPTICAL -  zenni.com/podcast (Use Code Podcast15 For 15% Off Your First Order Of The Most Affordable, Stylish Glasses and Sunglasses) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Ryan Richmond and Greg Bowman. Co‑owners of Popcorn Remix, a Georgia‑based gourmet popcorn brand known for more than 60 innovative flavors ranging from King Crab Legs to Charlene’s Banana Pudding to chocolate‑covered strawberry. Together they share their partnership story, the origin of Popcorn Remix, the explosive growth of their brand, how they built a powerhouse fundraising platform (WePowerFundraisers.com), their expansion into major sports and entertainment venues, and the unique combination of hustle, creativity, faith, and community service that drives their success.

Sugar Beet crop progress is a mixed bag but still optimistic for a good crop Cane production appears to be progressing well despite winter freeze Sweets & Snacks Expo Who attended this year? Flavors and promotions seen on the floor Nostalgic brands and lots of sour! What was Mike's favorite candy? Save the date for our next webinar! Seasonal Market Outlook Wed., June 24, 2026 at 2pm ET / 11am PT Invites rolling out soon! Host: Michael Caughlan, President & CEO Expert: Kevin Combs, Vice President – Global Sweeteners Specialist

In this week's edition of the Flavors of Northwest Arkansas podcast, we're talking with award winning chef Matthew Cooper about his newest restaurant, Ryn, which is almost a year old – but before we get to him?!?! FOOD NEWS!! How about we kick it off with some BREAKING NEWS! Bistro 16 will be closing at the end of the month in preparations for a move to Rogers as Bienvenue. Nosh Nola will also be opening a new spot. We'll hear from both owners about how their moves are related!! You can now order and get Onyx from the sidewalk at the Bentonville Square out of the Bentoville space. Speaking of Bentoville, we'll have an update. We have a slew of grand openings coming up in June 1st in Rogers, including the Protein House, PJ's Coffee , and Ozark Charcuterie. We have an update on the Dave's Hot Chicken going up in the Summit Shopping Center by PJ's. Handel's Ice Cream is looking close in Fayetteville. A smashburger ghost kitchen? One is coming. Moonhouse in Fayetteville is closed... for now. Home Grown is coming to South Yard in Fayetteville. Herman's is still closed in Fayetteville. What's up with Proving Grounds Coffee? Darwin Beyer of Meiji and Chuo Izakaya has one of my most favorite Mike Engleman Home Pro Tips of the Week, and it's this week's Flavors Flashback! Chef Matt Cooper had been planning Ryn for a while. In fact, he was planning Ryn before Conifer, and he'll tell us why and the story behind it. He'll also talk about Ryn's sustainable hospitality, and how there it's fueled by a crop to kitchen concept with Sun Painted Farm being just behind the restaurant. Speaking of, how hard is it to plan a farm around a restaurant menu? Or is it vice-versa? Finally, he'll talk about a documentary that he's involved with, and it's all here on the Flavors of Northwest Arkansas podcast!  

In today's episode, Tyler Cagwin of Nostalgia Chocolates gives advice for craft chocolate makers on selling cacao nibs and other ingredients to craft breweries. Tyler has sold cacao to many breweries in upstate New York and now in North Carolina, and it's become a substantial part of his business at Nostalgia. Here he walks us through things to consider in advance, how to approach prospective brewery partners, what he presents when he meets with them, how he builds these relationships, and how he schedules cacao roasting for his brewery customers in his regular chocolate production schedule.This interview is filled with great advice for craft chocolate makers who would like to begin working with breweries. At the end, we also talk about the newest edition of Nostalgia's Hop Aged bar.You can listen to my past episode with Tyler here. You can also read a blog post about his Hop Aged bar here, and his work with New York breweries here.Episode timeline (approximate):1:00 - Introduction3:10 - How Tyler got started selling to breweries6:30 - The knowledge level of brewers in regards to cacao13:55 - Consistent questions he expects15:10 - Info he provides proactively17:20 - Pricing and sticker shock21:50 - Workflow for providing nibs23:55 - Marketing and co-branding28:45- Production schedule considerations29:55 - Roasting profiles31:45 - Impact on his own cacao bean orders35:40 - Providing husks and other ingredients39:25 - Final thoughts on selling to breweries42:20 - Hop Aged bar 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.

Fredrik chats to Harald Achitz about freelancing, C++ 26, and ten years of running the Swedencpp meetup. Harald discusses the various oddities of the Swedish consultant and software market, both before but especially in the current environment. Consultants don't cost what you expect them to when compared to employees, and a strange previous focus on headcount has not helped either. We then talk about the standardization process for C++ and about new things in C++ 26. Harald discusses the issues of adding new things which are good in themselves, but perhaps don't fit into a bigger picture, take a lot of focus and energy which in turn means many other things do not get considered which may be smaller and more widely and immediately useful. Also: once something is in the standard library, it's eternal. And there is still no real ecosystem around C++. Infrastructure is a hard thing. And Rust is out there. Finally, we talk about Harald's experience of running the Swedencpp meetup for ten years. What does it mean to run something for so long? Technology, talks, locations, providing a space for presentations, and trying to keep things evolving are all discussed. Thank you Cloudnet for sponsoring our VPS! Comments, questions or tips? We a re @kodsnack, @tobiashieta, @oferlundand @bjoreman on Twitter, have a page on Facebook and can be emailed at info@kodsnack.se if you want to write longer. We read everything we receive. If you enjoy Kodsnack we would love a review in iTunes! You can also support the podcast by buying us a coffee (or two!) through Ko-fi. Links Harald Previous episodes with Harald Support us on Ko-fi! C++ 26 ISO SC22 WG21 - the standardization group for C++ The Swedish local mirror for SG22, affectionately known as SIS/TK 611/AG 09 SIS - Swedish institute of standards Swedencpp Remember the Vasa! - Bjarne's paper Modules - from C++ 20 "The irony is that since this issue was opened, I have not only learned rust, I also switched to it fully." Coroutines Compile-time reflection Templates Orthodox C++ - talk by Harald C++ quiz compilation Contracts in C++ Eiffel Undefined behavior in C++ Swift package manager Ripgrep Sender and receiver Profiles in C++ Cppcheck - by Daniel Marjamäki Concepts Swedencpp on Youtube Swedencpp pro Titles To take communication with Skatteverket What is a consultant? Horrendous prices for Powerpoint presentations Somebody needs an excuse Every hour counts Flavors of consultant I cost so much money Why we have time to talk Too much gatekeeping Still just collecting profiles Special in the terms of ISO Why does Sweden not have a voice I represent this type It's still ISO A lot of big features again They are also awesome A lot of things to do, and to know All these things deserve their own book You can do a lot of magic (I became) Too old for liking magic There was magic everywhere That's really useful Infinite ways of doing something Define your subset The subset needs to fit you Awesome, to some extent Paperwork is expensive Everything is already being re-written A step in the right direction Where efficiency is a priority Based on personal experience If you go there, you can't work Let's make something accessible At least it's not nothing anymore Conference over space and time What's the next level? Still an option

This is your official guide to the World's Columbian Exposition Show notes hereSend us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or Cooking." In this video, Renee Wege (Strategist and Senior Publications Manager at Datassential) shares exclusive menu analysis data from her presentation, “Emerging Global Cuisines and Gateway Flavors for Gen Z.” Learn how to leverage data to keep dining hall menus competitive and exciting for today's students. Inside the Video: Gen Z Flavor Profiles: What students are searching for right now. Menu Analysis: Data-driven insights into emerging global cuisines. Culinary Demo: Watch Chef Nathaniel Malone and Chef Andrew Hunter transform data into a practical application with a BBQ Pad See Ew recipe demonstration. Resources: Get the BBQ Pad See Ew recipe: https://kikkomanusa.com/foodservice/recipes/bbq-pad-see-ew/ Explore more videos & recipes: https://www.ciaprochef.com/kikkoman/

The Botanical Garden of the Ozarks will be hosting the 18th Annual Chefs in the Garden next Tuesday, and we hear all about it from Executive Director Ashley Wardlow and Director of Sales & Events, Nina Estes. We'll hear about who will benefit from the night, we'll hear about some of the chefs and restaurants that will be there and what folks will be voting on. That's in this Special Edition of the Flavors of Northwest Arkansas podcast!

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 talk with Em Sauter, creator of Pints & Panels and author of Hooray for Craft Beer. Em and I talk about the book, her creative process, why positivity is so important in the craft beer world, and she even tastes a few craft chocolate bars along the way. Enjoy! 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, Dr. Yndia and guest global wine traveler Stephanie Browne, founder of Sipping Sense and Divas Uncorked, discuss all things related to wine, culture, leadership, and connection. Drawing from more than thirty years of corporate experience in Human Resources and DEI at Blue Cross Blue Shield, Stephanie shares how her professional journey, as a cultural connector who celebrates Black life through food, wine, and storytelling, has shaped her approach to hospitality, entertaining, and inclusion. They also discuss her new book, Sipping Sense: Uncorking the Flavors of Wine, Entertaining and Healthy Cooking, the evolving landscape of wine culture, and why gathering intentionally remains a powerful expression of identity, confidence, and belonging in African descended communities. Production credit: @Masauko. Episode sponsored by @Give Black Alliance.  Share and Follow on IG: @BelongingToBlackness_Podcast & @ProfYndia. Listen to episodes directly at: https://yndialorickwilmot.com/belonging-to-blackness/ and wherever you listen to your podcasts.  Apple Podcast Amazon Music iHeart Radio Spotify Support the podcast & use 21% off Discount Code: BELONGTOBLACK at CozyEarth.com #BlackWines #EntertainWithStyle #SippingSense #BelongingToBlackness #DivasUncorked #StephanieBrowne #HealthyCooking #FoodAndWineExperience #WomenInWine The post S7, Ep 067 with Stephanie Browne, on the art of gathering: wine, memory & Black belonging first appeared on Yndia Lorick-Wilmot, PhD.

Learn more about Parkinson's and find support: https://dpf.org In part one of this three part series on Parkinson's and the senses, Amber, Chris, Sree, Kat, Stan, Larry, and Kristi talk about how Parkinson's affects the senses we don't always think about. The panel digs into smell and taste, from olfactory hallucinations and not knowing if you smell to craving stronger flavors, safety concerns around spoiled food and gas leaks, and digestive changes that come along for the ride. Part 2: Hearing, Touch, and Sensory Overload [coming soon] Part 3: Vision, Vertigo, and Urinary Urgency [coming soon] Sign up for updates on webinars, events, and resources for the Parkinson's community: https://dpf.org/newsletter-signup  Season 7 Episode 6 Davis Phinney Foundation, Copyright 2026

I had a really fun time chatting with Cassandra Lam, the co-founder of Mama Lam's, a maker of authentic Malaysian sauces. Visiting from Queens, New York, Cassandra and her husband, Ken, joined me @onwaverly 's Clubhouse to share their origin story as well as their favorite ways to eat Mama Lam's sauces! You can get Mama Lam's sauces online or perhaps locally at a store near you! Check out https://mamalams.com/ to find out where.  Come check out our new website www.infatuasian.com and see what's new at the pod! Follow us @infatuasianpodcast on social media, or write to us at infatuasianpodcast@gmail.com Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by @invictusquartet Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World) #asianpodcast #asianamerican #infatuasian #representationmatters

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in Rogers at Toot Beirut talking with Owner & Chef Khalid Alkatib and Manager Tony Van Waning, but before we hear from them?!?! FOOD NEWS!!! Memo's Taco Shop is coming to Springdale! We'll tell you where! Las Palmas on Sunset has closed, but it's only temporary. We'll tell you why! Say goodbye to Applebee's in Springdale. It's a wrap for Feltner's Watta Burger. Taste of Rogers happens this week. We'll tell you when! Strawberry Fest happens this weekend in downtown Fayetteville! Bites on B Street happens Saturday in Bentonville. We'll tell you about it! In this week's Flavors Flashback, we hear from Paula Jo Chitty Henry about starting the first food truck in Bentonville. You know it as Crepes Paulette! Khalid Alkatib is from a family of restauranteurs. He moved to Northwest Arkansas and immediately opened a restaurant, where he prides himself on the authenticity of their Middle Eastern food. How did he end up in NWA? Oh, and do you want to see something impressive? Look at their google reviews. Few in our area can boast what they've got. He'll talk about the early days of putting together the menu as well as what's most popular on it. We hear from Khalid Alkatib and Toot Beirut Manager Tony Van Waning next here on the Flavors of Northwest Arkansas podcast.

Hour 3: The first cracks in the "run it back" Yankees and ranking Oreo flavors. Calling up A.J. Ewing should be just the first of multiple aggressive Mets moves.

In this bonus episode, host David Nilsen talks about the most versatile craft beer styles to have on hand for pairing with craft chocolate. He explains why each style is so versatile and recommends types of craft chocolate to pair with each, and provides some information on how to host a pairing at home.You can read David's blog post on this same topic here.You can learn more about how to host a successful beer and chocolate pairing at home in this bonus episode or this blog post.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.

Justin Hetherington talks about the experience of running Double Boston and running in the Mount to Coast C1 shoes, his journey into running and getting outside your comfort zone, his interest in coaching and helping others reach their full potential, running 500 miles in January, and his future racing goals, crazy potato chip flavors, and more!If you're looking for the best nutritional product on the planet, look no further than Noogs! Use the discount code LacticAcid15, or use the link https://www.noogsnutrition.com/discount/LacticAcid15 Be sure to follow Lactic Acid on the following platforms:  YouTube: Lactic Acid Podcast Twitter: Lacticacid_pod Instagram: Lacticacidpodcast Substack: LacticacidpodcastIf you're loving the show, please subscribe and leave a rating and review on Apple Podcasts, and share it with your friends and family!

Send us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

This week, Lisa and Amy dive into different definitions of value.

In this episode, we sit with Verse Twelve of the Tao Te Ching (Stephen Mitchell translation). We explore the paradox of modern excess: how a world designed to stimulate our senses often leaves us numb, and how the "Master" navigates this noise without withdrawing from it.Colors blind the eye.Sounds deafen the ear.Flavors numb the taste.Thoughts weaken the mind.Desires wither the heart.The Master observes the worldbut trusts his inner vision.He allows things to come and go.His heart is open as the sky.The Irony of Excess: Lao Tzu isn't arguing against beauty or sensory experience; he is diagnosing overexposure. When we drown our senses in constant "signal," we lose the ability to actually perceive the world.Mental Static vs. Thinking: We often mistake a "chronic mental overcrowding" for productive thought. True thinking is a precision instrument, but it becomes dull when forced to process an endless churn of reactions and anxieties.The Wanting Machine: Constant appetite and the accumulation of desires don't expand the heart—they wither it, making our internal world smaller and more reactive.The Master's Orientation: Living "in the world but not of it." The goal isn't to hide in a cave, but to keep one ear tuned to something quieter while allowing the stream of life to move through us without grasping at it."We've taken the most ancient of human senses and drowned it in signal.""Silence stopped feeling like quiet and started feeling like deprivation.""The mind... starts mistaking noise for signal.""His heart is open—not like a wound, but like space."What would it feel like to be genuinely nourished by less?Consider being more selective this week. Instead of a dozen half-attended conversations or a hundred scrolled images, try to find one thing—a meal, a walk, a single page of a book—and give it your full, un-fragmented presence.Siddhartha by Hermann Hesse (for further reflection on the journey toward inner vision)The Way of Zen by Alan WattsBill Evans - Alone (for a musical companion to quiet reflection)Thank you for listening to The Coffee Buzz. Find a chair, pour another cup, and we'll see you next time.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at Patrick's in Springdale talking with owner Kesha Henderson-Wilson, but before we hear from her?!?! FOOD NEWS!! It's @NWABurgerWeek! Cable Car Pizza will be opening in a familiar spot in Fayetteville. Sweet Paris Creperie and Café is soft opening in Rogers. The Piehouse Bakery in Bentonville had a BIG win recently! We'll hear from owner Lisa Sohl! We'll tell you about the Taste of Rogers! The Fayetteville Strawberry Festival is back, and it's packed with entertainment! Happy anniversary to Onyx in Downtown Springdale and Dodo Coffee! In today's Flavors Flashback, we hear from Café Rue Orlean's Co-owner Maudie Schmitt about opening 25 years ago! Kesha Henderson-Wilson grew up in the restaurant business... in fact, it's the business that she runs today at Patrick's Burgers in Springdale. Long known as a great, no cutting corners burger place, it's what's gotten them to 55 years in business, almost an impossible feat. Kesha will tell us about that... and did you know that it was originally something else? Well, they still made burgers, though... And how did she get the baton passed to her to take it over?  And what is their entry into this week's NWA Burger week? We're talking burgers and history next here on the Flavors of Northwest Arkansas podcast.

We recently wrapped up our four-episode series called Collaboration for Chocolate Makers, which looked at different collaboration ideas for craft chocolate companies. Today, we're looking at a case study of a specific kind of creative collaboration within the industry to pick apart how it worked, and how you can apply it at your own chocolate operation.Estelle Tracy of 37 Chocolates is a chocolate educator whose has been a guest on Bean to Barstool numerous times (you can find links to those episodes below). She reached out to me a few weeks back to let me know about a unique collaboration she was involved in in 2025. Estelle worked with Castronovo, a popular craft chocolate maker, to release a limited chocolate bar, and then led a virtual event to tell the story of the bar. In our conversation today, Estelle talks about how she approached the pairing, how it worked, what the advantages were on both sides, and what you need to know if you want to pursue a similar collab as either a craft chocolate maker or an educator or enthusiast.Episode timeline:1:00 - Narrated introduction3:35 - Beginning of interview6:50 - Summary of Estelle's collab with Castronovo12:05 - How she pitched the collab idea14:10 - Exclusivity of collab bar19:55- Business advantage for the maker21:35 - Developing the collab bar25:00 - Collaborations between enthusiasts and makers25:55 - Unique things to consider with collabs of this type30:55 - Things she's do differently next time35:35 - End of interview, closing thoughts on conversation39:35 - Recent beer and chocolate news48:30 - End of episodeMentioned in this episode:Moka OriginsAmazon Conservation TeamJ.Street ChocolateWorld Beer Cup 2026 winnersCraft Chocolat Challenge 2026 winnersRhyme & Reason ChocolateIndulgence ChocolatiersBeato ChocolatesDC Chocolate Society's Ultimate Chocolate Festival Survival GuideLucid ChocolatierPast episodes mentioned:Brewing Pastry Stouts Thoughtfully with Wandering Monsters BrewingHi Wire Brewing's 10W-40 Chocolate Imperial StoutsWolves, Sons, and Ethereal ConfectionsBrad Kintzer of TCHO Chocolate 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.

After a trip to Pickleman's got Cdot mind moving, The Drive did a Wednesday edition of Tinder Tuesday with potato chip flavors.

Dr. Alex Gee welcomes two of the most important creatives in the development of The Center of Black Excellence, Rev. Lilada Gee and Rafeeq Asad. They discuss their roles in the innovative design and aesthetic of the building. Rev. Lilada is the co-founder and interior decorator, and Rafeeq is the chief architect that worked to infuse a visceral Blackness into the building design.  Hear about the deep cultural thought and feeling that went into the design, including the fight needed for keeping Blackness in the visual aesthetic. It was important to infuse the space with the Black excellence that The Center claims and make sure that is felt by those in the Black community. The building and its vision needed to express to the Black community that they mattered once they entered the space.  theblackcenter.org alexgee.com Support the Show: patreon.com/blacklikeme

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