Podcasts about flavors

Food News - New Dr. Pepper Milkshake, MTN Dew Summer Flavors & Cheesesteak MilkshakeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was so much fun having Chris Morocco in the studio for a wide-ranging conversation about cooking, media, and his nearly two decades working at Condé Nast. Chris is the food director of Bon Appétit and Epicurious, overseeing the test kitchen team and the recipes they develop. In this episode, we go back to Chris's early career working at Vogue before landing an assistant job in the BA Test Kitchen. We go over how he currently leads the team and how they think about seasonality, taste, and getting people to cook more in this rapidly changing world. We're big fans of Chris's work, and it was exciting speaking with him.We're hosting a really cool live podcast event in Brooklyn on July 23, featuring Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic, visit the Bell House website.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode, we have some news about when Test Track is reopening, Flavors of Florida festival at Disney Springs kicks off next week, and changes to Disney Cruise Line deposits. Plus, we rank our top EIGHT favorite pools at Disney World, using criteria like size, theming, unique features, and access to food and drinks.Join Club 32Help us to fund & grow the show by becoming part of Club 32! You'll get more additional content, CTM Apparel discounts, 1901 Candle Company discounts, private Facebook Group, private podcast & more! - head to ctmvip.com1901 Candle CompanyWe're excited to launch our brand new Disney Scented Candles & You Can Learn More at 1901candleco.com.CTM ApparelGet the best Disney, Universal and/or Pop Culture apparel that is hand made in our shop - shop at ctmshirts.comSubscribe To The Show & Leave Us A ReviewApple Podcasts - Click HereStitcher - Click HereSpotify - Click HereFollow Us on Social MediaCTM Facebook Group: @capthemagicTwitter: @capthemagicInstagram: @capthemagicVisit Us OnlineSubscribe to our YouTube Channel!Capture the Magic Podcast – find the latest episodes!Capture The Magic Apparel – you can find a great Disney-inspired t-shirt collection!Join Club 32! Our private group with access to exclusive livestreams, podcasts, and MORE! Visit ctmvip.comOur SponsorsZip Travel - visit vacationwithzip.com to see how they can help you have the vacation of a lifetime!

Kankelfritz & Friends chat about how their may be actual benefits to those couples that argue compared to those that don't. Also, Wendy's has new frosty flavors for the summer!

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In this edition of the Flavors of Northwest Arkansas podcast, we talk with Chef Miles James- he of Ella's at Inn at Carnal Hall, Inn at the Mill, James at the Mill, 28 Springs, and currently? MJ's Pizzeria. We'll hear from him shortly, but first?!?! FOOD NEWS! Not the night that we wanted here locally at the James Beard Awards. Chef Matthew Cooper's new restaurant Ryn will officially open tomorrow! Archie's Sandwichery opens soon. We'll hear from the owner! Bloom Cheese Collective has started their soft opening week. We'll hear when they open for good! Sicaru Coffee Roasters opened last week. We now have a Peruvian restaurant in Rogers. Queen Donuts should open soon in Fayetteville. Taqueria Guanajuato just opened in a new location. A new tea shop is opening soon in Fayetteville. Miles James grew up in Northwest Arkansas and went to the U of A. He got his first job in a legendary Fayetteville restaurant when he was 14, and from there, he was hooked. After college, he decided on culinary school and then learned from some of the top chefs in the northeast and around the world. Chef James has some great stories about that. Why did he come back to NWA? Opportunity, both professionally and personally. At the tender age of 26, he came home to open James at the Mill and Inn at the Mill in Johnson. His trajectory and life changed immensely because of 3 guests just having lunch one day. That's when things truly took off. What a great story that is, and you'll hear it from him. And finally, his current baby, MJ's Pizzeria. He'll tell the story about how it started, and how they survived Covid. Also, I couldn't believe it when he said it, but next month will be a decade for MJ's- 10 years! And something's on the horizon for the place. Chef James will tell us that and much more, and that's next here on the Flavors of Northwest Arkansas!    

Time Stamps-3:00 - Foreign policy Round-up54:27 - All the Flavors of Gladio1:07:18 - Influencer Iran War Updates (Kirk, Tucker)1:25:05 - Dutroux Reading Pt 2(of Pt 2)Welcome to The Morning Dump, where we dive headfirst into the deep end of the pool of current events, conspiracy, and everything in between. Join us for a no-holds-barred look at the week's hottest topics, where we flush away the fluff and get straight to the substance.Please consider supporting my work- Patreon- https://www.patreon.com/nowayjose2020 Only costs $2/month and will get you access to episodes earlier than the publicNo Way, Jose! Rumble Channel- https://rumble.com/c/c-3379274  No Way, Jose! YouTube Channel- https://youtube.com/channel/UCzyrpy3eo37eiRTq0cXff0g My Podcast Host- https://redcircle.com/shows/no-way-jose Apple podcasts- https://podcasts.apple.com/us/podcast/no-way-jose/id1546040443 Spotify- https://open.spotify.com/show/0xUIH4pZ0tM1UxARxPe6Th Stitcher- https://www.stitcher.com/show/no-way-jose-2 Amazon Music- https://music.amazon.com/podcasts/41237e28-c365-491c-9a31-2c6ef874d89d/No-Way-Jose Google Podcasts- https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5yZWRjaXJjbGUuY29tL2ZkM2JkYTE3LTg2OTEtNDc5Ny05Mzc2LTc1M2ExZTE4NGQ5Yw%3D%3DRadioPublic- https://radiopublic.com/no-way-jose-6p1BAO Vurbl- https://vurbl.com/station/4qHi6pyWP9B/ Feel free to contact me at thelibertymovementglobal@gmail.com#WWIIIForeplay #WW3Foreplay #ForeplayToWWIII #AllTheFlavorsOfGladio #GladioFlavors #GladioUnmasked #DutrouxExposed #DutrouxTruth #DutrouxCase #TuckerSchism #SchismTucker #TuckerDivided #NeoconMAGA #MAGAattack #NeoconThreat #WWIIIprelude #GladioSecrets #DutrouxUncovered #TuckerConflict #MAGAneoconclash

Third Eye Brewing Company, with locations in Sharonville and Hamilton on the north side of Cincinnati, have won numerous awards at the Great American Beer Festival, World Beer Cup, and many other beer competitions. Led by brewmaster Kelly Montgomery, they've medaled in styles as diverse as Scotch Ale, Pumpkin Beer, and Milk Stout, but they've had particular success with chocolate beers. Their Double Astral Chocolate Imperial Milk Stout won gold as the best chocolate beer in the country at GABF in 2023.In May 2025, I led an event with Kelly at Third Eye's Hamilton location called Chocolate, Beer, & Chocolate Beer. We led attendees through a tasting of Double Astral and Dark Aura (a chocolate peanut butter Imperial Stout), and a pairing of two of Third Eye's non-chocolate beers (details below) with two craft chocolates, before a tour of the brewery and the barrel cellar.In this episode, Kelly and I talk about brewing with cacao, working with Maverick Chocolate and Violet Sky Chocolate, collaborating with River North Brewery in Denver, writing beer recipes with cacao or barrel-aging in mind, and pairing with craft chocolate. Listen in as one of the best brewers of adjunct stouts in the country shares his expertise!You can learn more about Third Eye Brewing on their website, or follow them on Instagram.Beers discussed in this episode include:Double Astral—10.8% Imperial Stout brewed with Madagascar Bourbon vanilla, Violet Sky Haitian cacao nibs, an lactose.Dark Aura—10.4% Imperial Stout brewed with Maverick Haitian cacao nibs and peanut butter.Celestial Death—10.2% Black Barleywine brewed with TCHO Ghana cacao nibs, in collaboration with River North Brewery.Pairings from the Chocolate, Beer, & Chocolate Beer event:First Pairing:Beer: Funky Fresh v.9—4% fruited sour with passionfruit, prickly pear, and pineapple.Chocolate: Theo & Philo 65% Philippine Dark Chocolate with Green Mango and Salt.Second Pairing:Beer: Jelly Brain v.1—7.2% Milkshake IPA with pineapple and toasted coconut.Chocolate: Definite 75% Dominican Republic Finca Elvesia Dark Chocolate with Dominican Rum. 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.

Welcome back, friends! That was our first break in 4 years!! Much needed, but we are excited to get back to you with more Chicago history! Have you heard of furniture row?? If not, we gotchu! Come learn with us!Send us a textSupport the showCheck out our weekly newsletter! Also, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@i_be_snappin Sara @sarafaddah

In this soul-stirring episode of Mirror Talk: Soulful Conversations, we are joined by Massimo Rigotti, addiction recovery advocate, author of Flavors of Confidence, and the creator of the life-changing S.O.B.E.R. Method™. From battling bipolar disorder and addiction to becoming a powerful voice of healing and transformation, Massimo shares his deeply personal journey to sobriety, confidence, and holistic restoration.We dive into the heart of his innovative method, exploring:Stoic principles and how they offer mental resilienceObservation and behaviour awareness in healingBehaviour modification as a tool for lasting changeExecution of positive habits to fuel transformationRestoration of the mind, body, and spirit for complete recoveryMassimo also opens up about the pivotal role of community, overcoming digital addiction, and the often-overlooked importance of confidence in recovery. His story is a testament to the strength of the human spirit and the healing power of self-reflection.Timestamps:00:00 — Welcome & Massimo's Powerful Introduction10:20 — From Rock Bottom to Breakthrough23:42 — The S.O.B.E.R. Method™ Explained33:09 — Facing Relapses & Staying Resilient42:00 — The Role of Confidence in Recovery53:00 — Building Support Systems & Breaking Stigmas1:01:00 — Final Words of Hope

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at San Miguel Mexican Grill and Bar in Fayetteville talking with Jesus Rodriguez... but FIRST?!?! FOOD NEWS! Wu Zhao finally opens in Bentonville. We'll hear from owners Barry Furuseth and Vincent Lim. The 9th Downtown Springdale Street Dinner took place Saturday night. Fossil Cove Brewing became a teenager! It looks like a local Indian food chain has closed. If you have a tip or have heard any food or beverage news, feel free to shoot me a note. Just look for Flavors of Northwest Arkansas on Instagram, Facebook or TikTok. You can also shoot me an email at FlavorsOfNWA@Gmail.com. Jose Rodriguez emigrated from a small town outside of San Miguel in Mexico and made his way to Houston to get into the restaurant business. He started at the very bottom and made his way from absolutely nothing. He met the love of his life in Houston and now some 40+ years later, their kids have kids, and though he doesn't know what the word “retire” means, his kids have taken over their 2 restaurants. La Hacienda, named after the restaurant in Houston where he learned the trade, and San Miguel, of course the resort town near his hometown (and there might be something new on the way). One of Jose's sons, Jesus Rodriguez, grew up in Fayetteville as one of 6 kids, went to Brightwater, and now for the most part runs San Miguel... We hear from Jesus about how his family ended up in Arkansas from Houston... He'll also tell us about growing up at La Hacienda, how and why he decided to go to Brightwater, and of course, we talk food. That's next, here on the Flavors of Northwest Arkansas.

In this conversation, David Jacobowitz, founder of Nebula Snacks, shares his journey from a childhood filled with sweets to creating a line of luxurious, sugar-free chocolate bites. He discusses the challenges of managing his health, the experimentation process behind developing his products, and the ways in which customer feedback helps shape his brand and product line. David emphasizes the importance of taste in healthy snacks and the benefits of using natural sweeteners that do not spike blood sugar, making his products suitable for those with dietary restrictions. He shares valuable lessons learned from his digital marketing background, emphasizes the significance of maintaining healthy profit margins while growing a CPG company, and the importance of maintaining personal involvement in all aspects of the business.  David wraps up by advocating for a positive relationship with food, because food is meant to be enjoyed, not feared.Takeaways:David's childhood nickname was 'the vacuum' due to his insatiable appetite.He faced obesity and potential diabetes at a young age, leading to a long phase of fad dieting.During COVID, he began experimenting with making his own sugar-free chocolate to get his sweet snacking under control.David aimed to create a product that didn't compromise on taste while being healthier.He used monk fruit and allulose as sweeteners to avoid the aftertaste common in other sugar-free products.The development of his chocolate took years of experimentation and customer feedback.He initially launched with full-size chocolate bars before transitioning to smaller filled cups.Mint chocolate became a top seller despite David's original dislike for that flavor.Customer feedback played a crucial role in flavor development and product offerings.David's products are designed to not spike blood sugar, making them suitable for most diabetics, though different individuals have unique blood sugar responses.Manufacturing challenges can be significant for startups.Protecting profit margins is essential to sustain a business.Pricing should be based on actual costs, not market feelings.Food should be enjoyed, not feared.Transparency in food ingredients is increasingly important.Sound Bites:“The doctor said I was obese, at 10 years old, and I was heading towards diabetes.""I own a Zero sugar chocolate company, but I do still have some sugar.”"You can have a better-for-you product, but if it doesn't taste good, you're solving nobody's issue. Taste matters"“I can't give a hundred percent guarantee that it won't spike your blood sugar because everybody's blood sugar is unique.”“At the end of the day you gotta listen to the customer. They're requesting flavors, they're requesting products, those are the ones I'm gonna be launching.”“Until you reach a certain point, do everything yourself. It's gonna suck, but you will become far more appreciative, learn the ins and outs a lot quicker, and be able to establish firm relationships with your customers."“Protect your margin because once you actually hit scale, particularly in retail, you're going to need it.""Don't price based on feeling and market comps alone. Know your numbers.”"Snacking is my superpower.""Food is meant to be enjoyed, not feared.""The consumer's wisening up, and that's what we're really all about.”Links:David Jacobowitz on LinkedIn - https://www.linkedin.com/in/davidjacobowitz/Nebula Snacks - https://nebulasnacks.com/Nebula Snacks on LinkedIn - https://www.linkedin.com/company/nebula-snacks/Nebula Snacks on Facebook - https://www.facebook.com/nebulasnacksNebula Snacks on Instagram - https://www.instagram.com/nebulasnacksNebula Snacks on X - https://x.com/nebulasnacksNebula Snacks on TikTok - https://www.tiktok.com/@nebulasnacks…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 - The Sweet Beginnings: David's Journey with Sweets05:39 - From Fad Diets to Sustainable Solutions07:59 - Crafting the Perfect Sugar-Free Chocolate12:00 - Experimentation and Flavor Development18:44 - Customer Feedback and Flavor Evolution24:23 - Understanding Blood Sugar and Health Benefits34:28 - Understanding Blood Sugar and Snacking35:41 - Customer-Centric Product Development37:12 - The Challenges of Manufacturing40:19 - Lessons from Digital Marketing Experience42:37 - Key Lessons from Three and a Half Years45:54 - Advice from CPG Leaders53:37 - Personal Snacking Preferences57:53 - A Better World Through Food01:03:37 - Closing Thoughts and Future Aspirations

Send us a textRelive a historic basketball rivalry. Learn the story of the first video rental store. Recoil at some weird bubble gum flavors.Episode 199 is the final stop before the big Listener's Choice show but there's plenty of nostalgia to be had.It all begins with the beginning of the video rental store. It was at one point a gigantic industry before falling to streaming, but it had to start somewhere. We will look at how the first video store came to be and some of the original players in the world of rentals.There have been many amazing rivalries between teams in all sports. Few had the impact of the Boston Celtics and Los Angeles Lakers battles in the 1980s. Bird and Magic, Boston and L.A., it was a wonderful time to be a fan. We will look at what made it special.Peppermint, spearmint, cinnamon, fruit, these are all classic favorite bubblegum flavors. This week's Top 5 will not be featuring beloved classics. Instead we will look at some of the weirdest and in some cases grossest bubblegum flavors there have been.There will be a new This Week In History and Time Capsule featuring the crazy but true story of a player who fell asleep on the field during a baseball game.Don't forget to become a free member and to go vote in the polls for Listener's Choice Episode 200 over on Patreon! Voting ends June 12th!Helpful Links from this EpisodePurchase My New Book Cape Cod Beyond the Beach!In My Footsteps: A Cape Cod Travel Guide(2nd Edition)Hooked By Kiwi - Etsy.comDJ Williams MusicKeeKee's Cape Cod KitchenChristopher Setterlund.comCape Cod Living - Zazzle StoreSubscribe on YouTube!Initial Impressions 2.0 BlogWebcam Weekly Wrapup PodcastCJSetterlundPhotos on EtsySerenading RomeroCandy Hero.comListen to Episode 198 hereSupport the show

Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Dorothy Neary, one of the founders and chocolate makers at NearyNogs Chocolate in Northern Ireland. In this clip, Dorothy talks about the influence of Irish music on much of her chocolate making and shares the stories behind a few specific examples. Enjoy!You can learn more about NearyNogs Chocolate here.You can listen to my entire interview with Dorothy 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.

Topics:NBA Finals Tied 1-1Jason Kidd to the Knicks???Aaron Rodgers to the SteelersRandom NFL StorylinesBest Wing Flavors?Be sure to follow us on our socials here! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://solo.to/thacookout⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠... so you can watch our shows live on Twitch and YouTube weekly!

Jesus is enough! Our debt was not canceled; it was paid in full! Join us as we begin a new study: 9 Flavors part 1.

Join Michaela in this live workshop recording as she discusses how to attract a partner even when you are still healing, the relationships between the causes of frozen shoulder and feminine energetics, and the subtle consequences of the receiving role. 00:00 - Can you attract a partner before you are healed? 04:28 - Frozen shoulder causes and feminine energetics 10:04 - The consequences of the receiving role 11:08 - Heart invitation Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

Send us a textMiami OG alert! Chef Daniel Serfer of Blue Collar and Mignonette joins me for a convo that's been way overdue. Trust me, it was worth the wait.He didn't exactly dream of becoming a chef, much less running a beloved South Florida restaurant inside a hooker motel... but here we are, thriving.In this special one-on-one, we get into everything. And I mean everything: from law school aspirations to battling addiction, building two of Miami's most respected spots, and redefining success on his own terms.Oh, and we definitely make time for a full-on Taco Bell deep dive (judge us if you want) and some serious guilty food confessions. Crunchy Cheez Doodles, anyone?It's raw, funny, inspiring, and so, so Miami.Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms:InstagramTwitterYouTubeTikTokFacebookThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Send us a textThe Mickeyphile Podcast Episode 228 - Flavors of Florida returns to Disney Springs, Communicore is undergoing another transformation, and a new character meet is coming to the Germany Pavilion.  We have an official date for the Disney Starlight:  Dream the Night Away Parade, and with it a return to some old rules.  We have official word on when the Rivers of America and its attractions will be closing.  Plus, we'll discuss our successful strategy for the Main Street 16 Challenge last month.  All of this on episode 228 of The Mickeyphile Podcast. Facebook Group:  https://www.facebook.com/groups/946434275769168/Instagram:  https://www.instagram.com/mickeyphile_podcast/Music: “Cân thema (Mickeyphile Podcast Theme)” copyright Scott Daves 2024

In today's episode, I caught up again with Brent Manning, one of the founders of Riverbend Malt House, to dig into all the big moves happening at his malt operation. We delved into how Riverbend has become the first malt house in the world to gain third-party Regenified regenerative agriculture certification for their Southern Select malt. Brent shared the behind-the-scenes of what it took to achieve that milestone, the meaning and practices behind regenerative ag, and how it's impacting their farmer partnerships and supply chain transparency. We also took a deep dive into their USDA inspection experience and how rigorous record-keeping is opening doors for industry-wide traceability. Later, Brent geeked out with me on their adventures malting heirloom corns—like Ohio Blue—and how these unique grains are driving new flavors and opportunities for craft brewers and distillers. Brent Manning is a co-founder of Riverbend Malt House, a leader in the craft malt movement. With a background in environmental science and a deep passion for regional agriculture and sustainability, Brent is always driven to push boundaries in grain and malt, from pioneering regenerative certification efforts to experimenting with heirloom corn varieties. His work bridges the gap between farmers, brewers, distillers, and conscious consumers to build a healthier, more transparent, and more flavorful grain supply chain. “We're the first malt house in the world to get certified [as regenerative]… this is a perfect way to recapture that environmental ethos we started with.” ~Brent Manning Today on Consuming the Craft:·     Riverbend Malt House is now third-party Regenified certified for regenerative agriculture, a global first for a malt house.·     Regenerative agriculture goes beyond organic by focusing on soil health, ecosystem improvement, traceability, and ongoing progress rather than just forbidding inputs.·     Achieving this certification required working closely with growers, adding stringent record-keeping, and full supply chain traceability.·     Many of Riverbend's practices already meet or exceed the requirements for both regenerative and USDA inspections, thanks to their early roots in organic production.·     USDA inspections at this scale require detailed batch tracking, preventive controls, allergen protocols, and meticulously documented Standard Operating Procedures (SOPs).·     Riverbend continues to experiment with malting unique, heirloom, and heritage corn varieties, such as Bloody Butcher and Ohio Blue, unlocking new flavors for both beer and spirits.·     The team is seeing growing interest from brewers, especially craft distillers, eager to work with regeneratively sourced, flavorful specialty malts and grains.·     Brent's environmental science background and commitment to data-driven decision-making set Riverbend apart, focusing not just on claims but on actual measurement of soil and ecosystem impacts. Contact for Brent Manning: ·     Website: www.riverbendmalt.com·     Instagram: @riverbendmalt·     Email: info@riverbendmalt.com Resources Mentioned: ·     Riverbend Malt House·     Regenified regenerative certification (https://www.regenified.com/)·     USDA Food Safety Preventive Controls for Human Food·     Michigan State University Heirloom Corn Research·     Schoolhouse Farms (Ohio Blue Heirloom Corn) • Maker's Mark Supply Chain Summit·     Sandhill Kitchen (for the finest chicken sandwich in Asheville!)·     Seal Box (Direct-to-Consumer Craft Spirits)·     McConnell Farms (sponsor) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

At the DISCUS conference a few months ago, I was at a party that was populated by small-brand tasting tables. The one that drew my attention most was the one that was both least visited and most colorful. And my response to everything they were pouring was, Yes, please! But most especially, the White Chocolate/Raspberry Tiramisu whiskey! It's an artificially inspired episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with wisdom from Al Murphy of Mother Murphy's Flavors.Episode Notes Thanks to Al Murphy of Mother Murphy's FlavorsShout outs to the Distilled Spirits Council of the US, Runts, Skittles, Hampden Estates Rum, Elevate Innovation, Non-Alcoholic Phony Negroni, Zignum Mezcal, Ancho Reyes Verde, Mexico in a Bottle, and “Outspoken,” the monthly storytelling event at Chicago's Sidetrack!

Breaking news from Magic Kingdom! Disney has officially revealed Piston Peak National Park, the Cars-themed expansion set to replace both Tom Sawyer Island and the Rivers of America. After decades of tranquil views and historical charm, the area will officially close on July 7, 2025. This marks a significant shift in the Magic Kingdom landscape and the end of an era for one of Walt Disney World's most scenic and nostalgic locations. More Breaking News: New Mickey Balloon Popcorn Bucket at Epcot In a surprise addition just before press time, Epcot debuted a brand-new Mickey Balloon Popcorn Bucket, sending collectors racing to the park. The colorful balloon-style bucket has already drawn massive crowds near the Creations Shop and popcorn carts around World Celebration. Epcot Updates Continue The popcorn bucket isn't the only big update at Epcot. Guests visiting this week will find: A brand-new Phineas and Ferb meet and greet The debut of the Cool Kids Scavenger Hunt Magic Shot A first look inside GEO-82, the newly revealed lounge space Ongoing visible progress on the Test Track refurbishment Updated family crests in the UK Pavilion, including one with a special nod to the Skywalker name Disney Springs & DVC At Disney Springs, Flavors of Florida is confirmed to return this summer with sunshine-inspired eats and treats. Meanwhile, DVC Welcome Home Week is also back, bringing exclusive member-only perks, pop-up surprises, and summer celebrations. Grab-a-Goof and Goofycore Hall The long-rumored Goofy Grab & Goof quick service location is officially open, offering fun snacks and kid-friendly fare. Just steps away, guests can explore Goofycore Hall, a whimsical tribute to Goofy's legacy with visual gags, props, and photo ops. Universal Check-In: Greg Goes Beyond Disney Greg took a detour this week to check on the progress at Universal Orlando's upcoming How to Train Your Dragon land. Located in the new Epic Universe theme park, this immersive land promises to bring the beloved DreamWorks franchise to life with thrilling rides and themed environments. Stay tuned as Greg continues to follow the progress of what could be Disney's biggest competitor in 2025. Popcorn Bucket Wars: Disney vs. Universal Greg also breaks down the ever-growing popcorn bucket war between Disney and Universal. With each park releasing increasingly elaborate and collectible buckets, fans are now seeing a weekly arms race for snack container supremacy. This week's new Mickey Balloon at Epcot vs. Universal's Jaws 50? You decide. Other News Snow White is Coming to Disney+ on June 11, 2025. King of the Hill Season 14 is in the works. Rise and Fall of Disney Quest Chicago. Streamed LIVE on June 4, 2025 — Join Sam and Greg every Wednesday at 9pm ET for This Week at Walt Disney World, where we break down the latest in parks, popcorn, and beyond! https://www.youtube.com/watch?v=aFS41U3Ouwg

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"Vanilla is a great flavor." – Austin Palmer Austin may have raised some eyebrows as a kid at 31 Flavors, but he's always known one thing: flashy doesn't equal better. So, whether he's picking ice cream or building financial portfolios, his approach is the same: Simple. Steady. No sprinkles required. His path started predictably—son of a CPA, became a CPA, climbed the ladder at Morgan Stanley & Merrill Lynch. He never chased “fastest-growing advisor” titles. He just kept showing up, doing the right thing, & putting clients first. Then one day, he walked away from corporate comfort to become a partner at Destination Wealth—and suddenly, vanilla had a twist. Consistency? That came naturally. Entrepreneurship? That was rocky road. If you've ever done everything “right” & then found yourself wondering, “What else am I capable of?”—this one's for you. It's a story of rewiring. Of risk. Of letting go of the familiar to build something that's yours. Because leadership doesn't have to be loud. It just has to be real. To learn more, find him at destinationwealthadvisors.com, or reach out to him at austin.palmer@dw-advisors.com George Eliot told us, "It's never too late to be what you might have been." Austin proves it.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're in Lowell for this episode at Goat Lab Brewery talking with owner Bill Adams and Promotions and Marketing Director Alex Keltner... but before we get to them?!?! FOOD NEWS!! Parlor Donuts is having their soft open week, We'll hear from the owners about their Grand Opening! We have an update on Mermaid's in Rogers. We talk to Jordan Wright of Wright's BBQ about helping put together the first Bentonville BBQ Festival that happened Saturday! Sicaru Coffee Roasters will open soon in Fayetteville. We have the deets. What about Archie's Sandwichery in Bentonville? We talked to the owner and have new details You can now have nitrogen ice cream in NWA! Tula is moving from the Fayetteville Square! A New Orleans coffee shop is coming to Rogers. Girls Gone BBQ will be closing soon. Sakura Poke Sushi & Grill is now open in Fayetteville. We'll hear from them. Goat Lab Brewery in Lowell isn't just a brewery. it's a part of a complex that was inspired by owner Bill Adams time in the military while stationed in Germany. Of course, we all know about the Grove Comedy Club, but there's more to the complex, and Bill will tell us all about it. Also, why Lowell? If you've been around long enough, you'll remember that the Grove was initially in Rogers, so why'd it move? Finally, when getting Goat Lab together, Bill was extorted. He tells us what happened. It was a stressful time for sure. Watch on YouTube or listen to wherever you get your podcasts!

In this episode, we talk with Christopher Nobles of Piety & Desire Chocolate in New Orleans.I visited New Orleans a very long time ago on a college road trip, and a lot of my images from that trip are still so sharp and clear. My impression of the city was that it didn't feel like it could exist in the United States, like it existed in a parallel version of the US or in a foreign country. The buildings and the foliage and the cemeteries—it all felt like it was just draped in this elegant decay. I haven't been back, sadly, but would love to revisit it now after having seen a lot more of the world and see how the city has changed, but more importantly, how I've changed and how my impressions of a place change with that.Christopher Nobles is a lifelong New Orleans resident, and at Piety & Desire Chocolate he brings elegance and indulgence to his range of bars and confections. In true Big Easy style, many of them incorporate alcoholic beverages from some of the city's new generation of producers. We talk about the flavors of New Orleans, its personality, and how it all makes its way into his chocolate.You can learn more about Piety & Desire Chocolate and order their bars on their website, or follow them on Instagram. 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.

For some people in the industry, one whiff of a plant when it first starts flowering, or a fresh batch of solventless, is all it takes to ignite their never-ending passion to forge ahead. Today's guest is one such individual.Blackleaf is on the road for this episode and sits down with Tyler Hall of Michigrown following the Bring Your Best Bag 2025 competition in Detroit to discuss literally everything surrounding terps. From Tyler's bursting box of rosin pucks he calls his head stash, to the logistics of keeping over 300 mother plants in rotation, as well as consulting large-scale grows across the country, dialing in their SOPs and genetic libraries, the story behind naming the Titty Sprinkles strain, and so much more.For the uninitiated, Tyler Hall is a seasoned cultivator who currently serves as the Chief Operating Officer at Michigrown, a leading Michigan-based

 It seemed like over the past few weeks EVERYONE was talking about the new release, Pretty Delicious created by Food Dolls, and I knew I had to have them on the show to talk more about the book and the heart behind it! Our conversation takes you behind the scenes with this dynamic sister duo who, surprisingly, didn't always love cooking. Growing up as first-generation Americans with Egyptian parents, they actually avoided helping in the kitchen whenever possible! Their journey to becoming well loved recipe developers and food stylists began when they had families of their own and started calling each other daily with the question: "What are you making for dinner tonight?" They introduce listeners to game-changing ingredients like sumac (a lemony herb), za'atar (an earthy spice blend), and pomegranate molasses (a must try if you love balsamic glaze). When they describe tahini as "the Middle Eastern version of peanut butter" that you can spread on toast with honey, you'll immediately want to explore these flavors in your own kitchen.Rather than pursuing Instagram perfection, we frame beautiful food as "carving out moments of joy" in everyday life, instead of striving for perfection. Ready to bring Mediterranean magic to your table?  Follow the Food Dolls @fooddolls on all platforms and grab their cookbook for 110 approachable recipes that will transform your everyday cooking with minimal effort and maximum flavor.This Episode is Sponsored by: Travel with Stephani- Are you looking to plan a vacation for your family this Summer? Get access to unique deals, exclusive access and save HOURS on research by working with a travel agent. It doesn't cost you anything at all but saves you loads of stress. Sounds like a dream right? Reach out to her here and on socials @travelwithstephani to learn more about booking a trip to Sandals, Beaches, Disney & more! 

How are sweeteners developed to meet the flavor profile and nutrition needs for dairy products? How can flavors like vanilla be used to enhanced yogurts and frozen desserts? What innovations are on the horizon in this space?Join us for this week's episode of The Dairy Download to hear from two guests who work at the forefront of innovation in sweeteners and flavors: Melissa Kaczmarczyk, PhD, MPH, principal scientist for North America, global nutrition with Tate & Lyle; and Darian Rottmann, vanilla specialist with Lochhead Vanilla.If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

In this week's edition of Roaming St. Louis, KMOX host Scott Jagow visits Spoonful, a Korean dessert café with locations in Creve Coeur and Edwardsville. Learn about bingsu, tayaki and more with owner Monica Lee.

Episode 146.1: Horse Neck Bourbon, Starting a New Business, Can Design, Recipe Development, Ready To Drink Flavors, and Horse Neck Double Barrel Bourbon

In this bonus edition of the Flavors of Northwest Arkansas Podcast, we cover the huge day yesterday for the Northwest Arkansas food community, specifically for those desiring easier access to fresh local food as well as food entrepreneurs who are looking for an inexpensive option for their food or drink production, as a very crowded Market Center of the Ozarks held their grand opening and ribbon cutting in downtown Springdale.   Emily English is the Director of Northwest Arkansas Food Systems and the Senior Program Officer with the Walton Personal Philanthropy Group and explains the difference between the 2 operators of the facility. Senator John Boozman was on hand and talked about the current plight of the farmer and how this facility could be an influence nationally. One of the most important topics when planning the Market Center of the Ozarks was the location- why downtown Springdale? We'll hear from Arkansas Food Innovation Center Executive Director Darryl Holliday. If you're a food entrepreneur, or are thinking about making your own product, we'll tell you how to reach out! We'll have a podcast with the Arkansas Food Innovation Center team later this summer, where we'll get knee deep into the ideation and what it took for the Market Center of the Ozarks to come to fruition. Don't forget, you can find us on YouTube or wherever you listen to podcasts. Please subscribe, like and rate. If you're new, check out our archives as we have over 70 interviews–mostly audio, but the past 3 months are video on YouTube. And if you're going out this weekend, please tip your servers and tip them well if they deserve it. They count on your more than you count on them. Have a great weekend, we'll see you next week.

On this edition of the Flavors of Northwest Arkansas podcast, we have an interesting one- in fact, it's been one that I've been curious about for some time. How do chefs get their knives sharpened? Do they send them off one-by-one? Do they do them themselves? We caught up with a local mobile knife sharpener to get the answers. We talk to Tyler Eck of Honed-In Sharpening. But before we do that?!?! FOOD NEWS!! Last week, the downtown Springdale Street Dinner picked their chef, and he's set the menu. We'll hear from Bienvenue's William Mauk. The Park House Kitchen and Bar took on serious roof damage in last week's storms. They're having a Raise the Roof party – we have the details! There's a new Italian restaurant in east Springdale. We'll tell you about Palermo's. We tell you about the cohorts that won Cureate grants this year The Market Center of the Ozarks opens this week! It's the week of the Bentonville BBQ Fest. You won't believe how many competitors are coming to this event! A new softserve/coffee trailer has opened at the 8th Street Market Happy Anniversary today to Meiji! Tyler Eck kind of fell into sharpening knives... it wasn't what he originally wanted to do, but he was hoping that this would get him in the door to doing what he had originally wanted... Little did he know that sharpening is what he'd fall in love with. He sharpens more than knives- if it's got a sharp edge, chances are he can sharpen it. He'll tell us the list of what he sharpens... so far. And yes, you don't have to be a professional chef or stylist to get you blades sharpened by Tyler, as he sharpened a few things for me... quickly. In fact, he does it during the interview. We talk with Tyler Eck of Honed In Sharpening, next, here on the Flavors of Northwest Arkansas.

We all know the Scottsdale food scene is REALLY becoming a must stop on any foodies must eat list. It is the most popular answer when asked one's favorite “Scottsdale Vibe” And Eric Walters knows all too well as the name, face and creator of A Taste of AZ. You might have heard of them from the big festival they put on each year at Salt River Fields, their weekly podcast, quarterly publication and newly released book. But it was really Eric's passion for good AZ craft beer that got him to launch Tap that AZ podcast in 2016. Growing from a craft beer podcast to the food scene around AZ and the Valley, Eric is going tell me what's new and exciting for summer eats.

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

We all know the Scottsdale food scene is REALLY becoming a must stop on any foodies must eat list. It is the most popular answer when asked one's favorite “Scottsdale Vibe” And Eric Walters knows all too well as the name, face and creator of A Taste of AZ. You might have heard of them from the big festival they put on each year at Salt River Fields, their weekly podcast, quarterly publication and newly released book. But it was really Eric's passion for good AZ craft beer that got him to launch Tap that AZ podcast in 2016. Growing from a craft beer podcast to the food scene around AZ and the Valley, Eric is going tell me what's new and exciting for summer eats.

With Memorial Day behind us, we are looking forward to summer. What is the best summer wine? You are not wrong if you said Pinot Gris, Riesling, Sauvignon Blanc, or any other wine. But you might want to try a Rose' and I think if you are a red wine drinker, Rose may be the answer.Denise and I have really grown to love Rose' over the past few years. It gives you freshness and crispness, but still has some tannins and complexity that white summer sippers don't have.We found a website that described different styles of Rose'. https://www.virginwines.co.uk/Provence rose'. Pale pink color. Flavors of minerality, floral, and summer berries and citrus. Pairs with white meats, seafood, and salads. White Zinfandel. These wines range from off-dry to sweet. Flavors of red berries, melon, and baking spice. Pairs with heavy cheeses and fish, as well as BBQ.Garnacha Rosado. Deep fruit flavor because of the warm Spanish climate. Tastes of strawberries, raspberries, apple, and grapefruit. Sometimes get a hint of licorice. Pairs with tapas and paella.Cinsault Rose'. Strawberries, raspberry, pomegranate, and cherry. Violet and spice. Pairs with fish and sushi. Pinot Noir Rose'. Delicate wines with flavors of strawberry and rose petals. Pairs with salads, chicken, and salmon. Mourvedre Rose'. Pairs with grilled fish, steak, grilled vegetables.Rosato. Italian Rose'. Some can be dark in color. Often have juicy fruit flavors and pair well with foods normally associated with red wines such as steaks.Tonight, we are enjoying two Rose' wines including:Stone Hill Winery Dry Rose. A blend of Chambourcin, Chardonel, and Traminette. Notes of raspberry, watermelon, and orange blossom. Fresh acidity and a medium body, this fruit forward rose' is perfect for chilling and enjoying on its own. Pair with grilled chicken, spicy Mediterranean dishes or just a summer afternoon on the deck. 13% alcohol and 0.4% residual sugar. Purchased at the winery for $13.00. You can order from the winery at https://stonehillwinery.com/2024 Cote de Roses. This is a blend of Cinsault, Grenache, and Syrah. The wine comes from southern France from the Languedoc AOC. Aromas of red fruits, blackcurrant, and redcurrant. Tastes of rose, citrus, and grapefruit. Normally a fuller-bodied wine. Flavors of citrus, peach, and herbs, as well as strawberry and raspberry. Purchased at Costco for $12.99.Next week we will taste two white wines. We have a Rhone Valley white blend and a Torrontes.

This week's "Made in Chicago" feature highlights a woman-owned business that brings Chicago's famous flavors to potato chips.

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

This week's "Made in Chicago" feature highlights a woman-owned business that brings Chicago's famous flavors to potato chips.

Join Michaela in this live workshop recording as she discusses the connection between love and money, how to heal the inner child, clarifies a participant's mother-pattern, and reflects on the challenges faced by a new counsellor when dealing with others' dysfunction. 00:00 - Love, money, and a mother's love 02:02 - Healing ideologies vs the reality of being a human 03:51 - Growing up the frightened inner child 08:12 - Integrating sub personalities 09:22 - A case study of relational dysfunction 10:21 - Advice for a new counsellor Buy Michaela's Flavors of the Feminine Deck: https://www.templeofthebodyintheworld.com/ For workshops, teacher training and courses: https://www.michaelaboehm.com To order Michaela's book "The Wild Woman's Way" : https://amzn.to/2BQ5WpY Music ‘Deva Dasi' by Steve James at https://www.guruviking.com

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

We'd like to think our show can be educational sometimes…so join us as we learn about flavored tampons! Join John, Sos, Rose, Hoody, and Erick as we hear Sos and Rose explain to John what flavored tampons are used for, and where to find them. We find out what the dumbest thing your ex did or believed, Plus we do an all NEW War Of The Roses. All that and more with Intern John & Your Morning Show!  Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week:  The Thought Shower Let's Get Weird Crisis on Infinite Podcasts 

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

In this episode, we talk with Greg & T from Front Porch Chocolate in Montana. They've crafted many of their excellent inclusion bars—Including Chai Rose, Fig & Cherry, and Strawberry Lemon—with beer pairing in mind, and here we talk with them about the concepts behind their bars and the beer pairings they've designed for each. The bars we discuss include:Orange ThymeStrawberry LemonTiramisuFig & CherryChai RoseAs Greg says during our interview, "You could experience a chocolate bar on its own, you could experience a beer on its own, but when you put them together you experience something completely new."You can learn more about Front Porch Chocolate and order their bars on their website, and you can follow them on Instagram here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

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

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

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

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

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