Podcasts about flavour

Dublin is often the first stop on an Ireland itinerary, but too often, visitors rush through it. Gráinne Lawlor wants you to slow down, sit down, and taste the city. Through her company, Flavour Trails, she offers food, whiskey, and storytelling tours that highlight the heart of Dublin: its people, its history, and it's incredible... The post Flavour Trails in Dublin: Food, Whiskey & Stories You'll Want to Savor appeared first on Ireland Family Vacations.

For the longest time, the coffee community only cared about water's impact ruining espresso machine boilers and kettles. But what about water's impact on coffee flavour?   In this episode, I tell the story of how the specialty coffee community came to understand water chemistry: the pioneering work of the computational chemist Christopher Hendon and British roaster Maxwell Colonna-Dashwood, the genesis of the SCA's Water Quality Handbook, and where we are today understanding the impact of minerals on our water.   I strongly recommend listening to the two episodes before this one first: Getting great water for coffee, step-by-step & The two ingredients in water that ruin your coffee, and the ancient story behind them   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Want to go deeper into water chemistry? Read the SCA's Water Quality Handbook BWT White Paper on the effects of magnesium (German) Christopher Hendon's Instagram where he'll announce his new version of his book, Water for Coffee Do an online Certificate of Advanced Studies at the Coffee Excellence Centre   Season 3 of The Science of Coffee is made possible by these leading coffee organisations:   The Coffee Quest | BWT | TODDY | Algrano | Probat   Note: this is a reworked version of my 2022 episode Water for Brewing Coffee, including portions of my 2024 episode How to think like a scientist, part 2.

This episode of The Late Night Restaurant Show is pure gold for anyone in foodservice. Jay, Dom, and Beck welcome Alton Watts, from Sysco Food Services, and the conversation swings from hilarious stories to hard‑earned lessons. Alton talks about growing up as the youngest of ten in Jamaica, learning to cook at his mother's side, and eventually moving to Canada. He shares how he stumbled into the kitchen world, turned a dishwasher shift into a culinary career, and worked his way through Hard Rock Café kitchens, fine‑dining restaurants, and casinos before jumping into sales and leadership at Sysco.The crew dives into what makes a trade show really work, from live cooking demos that pull people in to setting up booths that feel inviting instead of stiff. Alton explains how to inspire operators with dishes, not just raw products, and why energy and genuine interaction on the show floor make all the difference. They swap stories about blue plate specials, juicy well‑done steaks, ginger‑packed smoothies, and even how trade shows can and should drive real sales, not just handshakes.Between laughs about Jamaican sayings like “sleeping policemen,” jokes about head‑shiners, and Dominic getting teased for his car‑washing side hustle, there's a ton of practical advice. Alton's passion for helping restaurants thrive comes through in every story, and the episode closes with a challenge to vendors and operators alike: show up, stand out, and give people something unforgettable.

This episode of The Late Night Restaurant Show is pure gold for anyone in foodservice. Jay, Dom, and Beck welcome Alton Watts, from Sysco Food Services, and the conversation swings from hilarious stories to hard‑earned lessons. Alton talks about growing up as the youngest of ten in Jamaica, learning to cook at his mother's side, and eventually moving to Canada. He shares how he stumbled into the kitchen world, turned a dishwasher shift into a culinary career, and worked his way through Hard Rock Café kitchens, fine‑dining restaurants, and casinos before jumping into sales and leadership at Sysco.The crew dives into what makes a trade show really work, from live cooking demos that pull people in to setting up booths that feel inviting instead of stiff. Alton explains how to inspire operators with dishes, not just raw products, and why energy and genuine interaction on the show floor make all the difference. They swap stories about blue plate specials, juicy well‑done steaks, ginger‑packed smoothies, and even how trade shows can and should drive real sales, not just handshakes.Between laughs about Jamaican sayings like “sleeping policemen,” jokes about head‑shiners, and Dominic getting teased for his car‑washing side hustle, there's a ton of practical advice. Alton's passion for helping restaurants thrive comes through in every story, and the episode closes with a challenge to vendors and operators alike: show up, stand out, and give people something unforgettable.

The charity lunches raising funds for volunteer paramedics on the Ukrainian border. How Grantchester's Rupert Brooke pub is faring one year after Pascky Benedetto reopened it. And a new organisation aiming to bring a greater variety of food trucks to a pitch near you and offer opportunities for new start-ups.  

"Natural wine" words strong enough to make a Somms knees weak. The low-intervention style that's gaining traction across wine bars, bottle shops, and dinner tables globally. Whether you’re a seasoned sommelier or a curious sipper, this episode offers insights into the natural wine movement, its differences from organic wine, and why pet-nats (pétillant naturels) are popping up on every trendy wine list. Master Sommelier Carlos Santos unpacks key elements of natural winemaking, the certifications (or lack thereof), and why taste profiles can be wildly different from conventional wines. They share firsthand experiences from the wine industry, discuss how terroir and fermentation practices influence flavour, and answer audience questions about pairing and building inclusive wine lists. Whether you're researching what natural wine means, how it’s made, or just looking to better understand organic vs natural wine, this episode is a go-to resource. So use your roll on crystal deodorant, face the tidal moon and take your shows of and earth yourself while enjoying this episode! Sponsors: RIEDEL Superleggero Champagne Wine Glass: https://www.riedel.com/en-au/shop/riedel-superleggero-premium/champagne-wine-glass-642500028 RIEDEL Veloce Chardonnay: https://www.riedel.com/en-au/shop/veloce/chardonnay-633000097 RIEDEL Performance Pinot Noir: https://www.riedel.com/en-au/shop/performance/pinot-noir-688400067 Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways: Natural wines are increasingly popular with younger wine drinkers and urban markets. Organic wines are certified; natural wines are not, but both prioritise sustainability. Pet-nats are bottled before fermentation ends, creating natural fizz from trapped CO₂. Low-intervention winemaking avoids additives and heavy filtering. Natural wines vary widely in taste depending on winemaker choices and vineyard conditions. Great wine lists balance personal taste with broad appeal for all customers. Terroir and winemaking technique are key to flavour, especially in natural wine. Don’t be afraid to pair natural wines with unexpected foods for unique results. Engaging with audiences drives better wine education and community. Grenache may thrive in warmer climates due to climate change. Chapters: 00:00 – Introduction to Natural Wines02:54 – Organic vs Natural Wine: Key Differences05:59 – What Are Pet-Nats? Flavour and Production Explained08:45 – Why Natural Wines Are Trending11:52 – Tasting Notes: Exploring Unique Natural Wines14:42 – Terroir, Techniques, and Taste17:47 – Q&A: Real Questions From Curious Wine DrinkersThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Would you prefer a banana flavoured jelly bean or a wet dog flavoured one?Plenty to cover this week: Tom has become king of the flatty gods in Aggy, Borry has been rearranging his garden and wet dog flavoured jelly beans are getting a run. We discover Australia's smallest bar during Pub of the Week and have a bit of a siesta during the Cooking segment. Van chases, UNO on Vegas Tables and plenty of biffing to cover in the News and Sport, followed by a transition from the chicken salt chronicles to rise of cream cheese before wrapping up with the Doghouse. Enjoy your weekend legends. Stay out of each other!Brand New Flannies along with a restock of the Footy Shorts and the OG BBQ Rub Range is going live this coming Tuesday, the 29th at 6PM AEST at alphablokes.com.auEver wanted to watch the Podcast? Check out full visual ad-free episodes and all of our vlogs on our Patreon for only 5 bucks a week. Our vlog from the PBR Origin just dropped and there's plenty more fun content in the pipeline to come: patreon.com/alphablokespodcastBetter Beer: Check out our socials for the month of July for your chance to win a quarter of a pallet of Better Beer: www.betterbeer.com.auNeds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/If you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/?hl=enBandit: https://www.instagram.com/_thepoobandit_/?hl=en0:00 - Admin9:00 - The Stable15:00 - Weekends27:46 - Bean Boozled32:00 - Pub Of The Week36:00 - Cookin'44:06 - Alpha News1:23:02 - Motivation1:33:08 - Tommy's Headnoise1:38:00 - The Doghouse Hosted on Acast. See acast.com/privacy for more information.

We celebrate modern flavour heroes with Gurdeep Loyal. Then: the secret to long-lasting success with Rossella, a family-run Italian restaurant from the 1960s. Plus: we meet Mikael Jasin, Indonesia’s star barista.See omnystudio.com/listener for privacy information.

How can you capture the flavour of the open? Iconic ice cream makers Morellis were tasked with producing a special flavour for the Open. Frank spoke to Daniela Morelli Hosted on Acast. See acast.com/privacy for more information.

Ollie is joined by Josh Hammer - Senior editor-at-large at Newsweek and Author of "Israel and Civilization". Josh recently debated Dave Smith at the TPUSA summit hosted by Charlie Kirk. Together Ollie and Josh discuss the debate.Watch the documentary on Arab Antisemitism Before Israel's Reestablishment - https://j-tv.plus/arab-antisemitism-before-israels-reestablishment/ 0:00 Intro 2:12 A Flavour of the debate 3:43 How did you feel it went? 6:33 How much support for you from audience? 8:25 Just isolationism or antisemitism? 13:00 Rising antisemitism on the right 17:24 Was there really some agreement? 20:54 Dave's is uninterested in the truth about Israel 25:13 This is surely just antisemitism? 28:35 Best reason America should support Israel? 36:24 Josh's personal religious Jewish journey

Basketball superfan, Adam ‘Webby’ Webster, joins Kaz and Tubes for an update on all things Tassie basketball, including some of our JackJumpers joining the Aussie Boomers squad for the Asia Cup.See omnystudio.com/listener for privacy information.

Mark Poynton talks about his new restaurant Ancient Shepherds by Mark Poynton, the food and the drinks. Bee Wilson on her new book. News of the likely opening date of The Artyst, the cafe/bar dedicated to Syd Barrett. Jenny Jeffrey's award-winning new book. How the hot weather will affect future English wine vintages. Lots of local food news too.

Welcome back to The Spiritual Cupcake Podcast, your cozy corner for high-vibe healing and soulful self-expression.In today's solo episode, Candace invites you to explore what it truly means to be your own unique flavor — not the watered-down version that tries to keep everyone happy, but the real, bold, delicious truth of who you are.She shares:

E281 SMM New Fresh Herb Flavour Technique by Seasonal Bounty Podcast

This week, we're back at Rockwater in Hove for Cooking the Books Live with Gurd Loyal.Regular listeners will know that Gurd is probably the writer who Gilly think's best uses the lens of food to examine life. His first book, Mother Tongue won the Jane Grigson Trust award for Best Debut, and he has become the word on Third Culture food, prising open the liminal spaces between where we come from and who we can be. His second book, Flavour Heroes is a lighter read, a pantry book giving us technicolour ways to elevate the simplest dishes with 15 superstar ingredients. After the food world clucked around him over Mother Tongue, Diana Henry calling him boundary breaking, Felicity Cloake dubbing him the Willy Wonka wizard of flavour, Gilly asks him in front of a live audience, how he felt about the notoriously difficult second album. Head over to Gilly's Substack for Extra Bites of CTB Live with the Q&A Hosted on Acast. See acast.com/privacy for more information.

Our next guest is Ryan Ponquett. Ryan has a degree in Chemistry, a master's degree in Organic Chemistry and completed four years post-graduate studies in Plant Biochemistry at the University of Natal in South Africa. He co-founded the flavour company FlavourCraft and was CEO and Technical Director for more than 20 years until it was acquired by Kerry in 2012. Ryan is a former President of the South African Association for Food Science and Technology (SAAFoST), he is an experienced flavourist and is former Kerry's VP for Taste and Innovation for the EMEA region, now with TaystOvation and Nova Genetics.Host: Trevor Groome, Séan Ryan, Michel Aubanel, Carmen Schultejans, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

A visit to Frederic's on the River, which searches out and sells the very highest quality produce. Lee Clarke of Parker's Tavern on his approach to food, and the best dish he has ever eaten. A new home cooking business from Cat Insana, who previously ran a restaurant in northern China: noodles, steamed buns, dumplings, meats, spices and chilli oil.

David Zilber is a chef, fermenter, food scientist, and judge on Top Chef Canada. From 2016-2020 Zilber was the head of fermentation at Noma in Copenhagen and wrote the NY Times bestseller 'The Noma Guide To Fermentation". David sat down with us during his trip to Toronto to discuss filming the new season of Top Chef, living abroad longer than he lived here, hearing Drake for the first time, working at the Healthy Butcher, coming of age in the blog house era, American Apparel, being featured in the 'Look At That Fucking Hipster' book, living at Queen and Bathurst in 2008, working his first 200 cover restaurant, the loss of the editor, cultural shifts, his infamous Noma cover letter, moving from the kitchen to the lab at Noma, becoming a food personality after his first book tour, Harvey's, growing 3 inches taller after back surgery, fatherhood, the ever changing Toronto restaurant scene and much more!David ZilberJosh McIntyreNick Marian----COLD PODJoin us on Patreon to access all episodes and weekly one on one podshttps://www.patreon.com/c/coldpod

On this episode of Tiger-Cats Game Day, Louie Butko and Mike Daly get you set for the Hamilton Tiger-Cats Made in the Hammer game against the Montreal Alouettes. Key Takeaways:Early bye weeks can be beneficial for player recovery.The Ticats need to improve their run defense to succeed.Rookie Devin Veresuk's debut is highly anticipated.Local players like Johnny Augustine and Tyler Ternowski have breakout potential.The 0-2 record adds pressure to perform against Montreal.This game is a test against one of the league's best teams.Stavros Katsantonis is becoming a key leader in the secondary.The run game is essential for balancing the offense.Special teams play can significantly impact the game's outcome.Key matchups will determine the success of the Ticats.Chapters00:00Early Bye Week Insights02:27Analyzing the Saskatchewan Game05:07Defensive Challenges and Adjustments08:47Rookie Spotlight: Devin Veresuk's Debut11:06Local Talent and Breakout Potential13:20The Importance of the 0-2 Record15:35Stavros Katsantonis: Rising Star17:55Running Game Dynamics and Strategy21:22Building Confidence in Special Teams24:20Ticats Blitz Picks: Predictions and Strategies30:57Key Matchups for the Ticats vs. Montreal37:43Final Thoughts and Game Anticipationhttps://ticats.ca/blitzpicksThe Ticats Audio Network provides Hamilton Tiger-Cats fans with the most comprehensive, entertaining and informative news and information about their favourite football team. Featuring Steve Milton, Mike Daly, Bubba O'Neil, Courtney Stephen, Simoni Lawrence, Mike Morreale, Rob Hitchcock, Brian Simmons, Louie Butko, Ticats players, coaches and front office personnel, other Canadian Football League experts and many more. Regular shows include Ticats Today, Ticats This Week, Tiger-Cats Game Day, Tiger-Cats Pregame, Tiger-Cats At The Half, Tiger-Cats Postgame, Speaking With The Enemy, Morreale & Hitch, CFL This Week, and so much more. Ticats Audio Network content can be found on the Tiger-Cats YouTube channel, Spotify, Apple Podcasts, at listen.ticats.ca and anywhere else you find podcasts. Please follow, like, leave a review wherever you find our content, and follow the Hamilton Tiger-Cats social media channels to keep up to date with all Ticats Audio Network content.Twitter: @TicatsInsta: @hamiltontigercatsTikTok: @hamiltonticatsFacebook: cfltigercatsYouTube: ticatstvchannel

'Queuing for brunch and browsing the shops is a rose tinted memory.' That from a Ponsonby business who say landlords are willing to let some of Ponsonby road's more well known shops empty out in order to keep the rents high. Those who still have shops there say the famous road's flavour is shifting. From being a creative hub balancing fashion and eateries to now leaning heavily in favour of hospitality. Louise Ternouth went for a browse.

Dr Anna El Tahchy is on a mission to change what we eat—without changing the joy of eating. As co-founder of deep-tech startup Nourish Ingredients, Anna is using precision fermentation to replicate the animal fats that make food taste amazing—minus the animal. In this episode of The Mucky Middle, Anna unpacks how Nourish grew from a research project at CSIRO to a global flavour innovator partnering with Fonterra, expanding across Asia, the US, and beyond. She talks scaling science into startups, why purpose fuels her commercial drive, and the real mucky middle of navigating regulatory red tape and market timing. We also dig into the big stuff: gender equity in food tech, parenting on the entrepreneurial frontline, and whether the future of flavour might taste like something we've never known before.

The Perthshire scientist hopes the wheel will encourage people to rediscover some of the lost tastes and uses of our wild plants.

In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.We cover:Reece's unorthodox entry into bartending (with a little résumé creativity)Building a million-dollar cocktail kit business during the pandemicWhy most tastings are biased and how Flavor Camp flips the scriptThe structure of a Flavor Camp session, including gamified blind tastingsHow her marketing background shaped the business modelThe power of visual learning and why icons, colours, and simplified cues matterThis episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.

Send us a textThis episode is sponsored by Saturn Press!Hey indie bookshops!Did you know that greeting cards are a fantastic way for bookshops to boost sales? Saturn Press creates beautiful, handcrafted letterpress cards that customers love to purchase alongside books, helping bookshops grow and thrive.As a thank you for tuning in to The Bookshop Podcast, Saturn Press is offering indie bookshops 10% off your first order! Just use the code BOOKSHOP10 at checkout and discover how adding cards to your bookshop can make a big difference to your bottom line.Here's to supporting local bookshops, one card at a time.https://www.saturnpresscards.com/In this episode, I chat with Pascale Beale, who shares her culinary journey from a French-English upbringing to becoming a California cookbook author and cooking instructor. Her philosophy on food has evolved significantly over the decades, shifting from traditional French cuisine to a Mediterranean-style approach that emphasizes seasonal vegetables and fish.The transformation in Pascale's cooking philosophy mirrors broader cultural shifts. Where once her cooking classes featured red meat prominently, today she finds students gravitating toward vegetable-centric, lighter fare. This evolution reflects both the natural influence of California's climate and changing attitudes toward health and sustainability. Her deep commitment to seasonal eating, instilled by her grandmother in the French Alps, remains the foundation of everything she creates.What makes Pascale's story particularly fascinating is her unconventional path. After fifteen years in property development and financial management, she returned to her first love – cooking – establishing Pascale's Kitchen cooking school in Santa Barbara. Her business background provided unexpected preparation for entrepreneurship, though she notes the challenges of wearing "all the hats" in a small business. The pandemic pushed her creativity further, developing food photography skills that allowed her to shoot her entire "Flavour" cookbook using just her smartphone.Now embarking on a new multimedia cookbook project that combines text, audio, and music, Pascale continues to reinvent how we experience food through media.Subscribe to hear more conversations with culinary innovators and storytellers who, like Pascale, remind us that food is far more than ingredients – it's about connection, tradition, and the joy of sharing.Pascale's KitchenFlavour, Pascale BealeEdible, Santa BarbaraSaturn Press CardsSupport the showThe Bookshop PodcastMandy Jackson-BeverlySocial Media Links

In this edition of Flavour, a celebration of the life of allotmenteer Dave Fox who provided so much entertaining advice to Flavour listeners over the years. Dave died last week. Daily Bread faces 'a crisis'; what caused it and what can be done to help this ethical supermarket? And summer foods: the new menu at Market House and advice on salad making from Alex Rushmer of Vanderlyle.

Communism prevention.

Snack news dropped just before recording, Robb's been buying more notebooks, and they both discuss video game news. Sprite Drops Refreshing Take on Tea With New LTO – Sprite + Tea Arizona Iced Tea still costs less than $1 a can, in a move straight out of Costco's playbook—founder explains why | Fortune WWDC25 - Apple Developer Five Months of Journalling • Robb Knight Blackwing Illegal Pad (2-Pk) - A New Take on the Legal Pad | Blackwing Field Notes | National Crop 6-Pack Box Set Field Notes | The Chicago Look NPC Videogame News — Bluesky Send us feedback

Good evening Europe! Hazel und Thomas spielen ihre erste Podcast-Live-Show in Frankfurt, im Kult-Kino „Harmonie“ - unterstützt werden sie unter anderem vom Live-Painter Artur Fast. 00:00:00 Arthouse Kino Harmonie Sachsenhausen 00:08:34 Party in Frankfurt und beiger Bademantel 00:17:00 Deutsche & Schweizer Filme 00:22:10 Hazel stellt Erfindungen vor 00:45:02 Passender BH, Hoden & Vorbilder 00:54:18 ABBA 01:00:54 Arthur Fast, Tinder und Thomas-Lookalikes 01:14:17 Zuhörerfrage: Projekte nach dem ESC 01:21:55 Zuhörerfrage: Kabarett, politische Comedy & Comedy 01:33:45 Zuhörerfrage: Schlafenszeiten von Kindern Zeitstempel können variieren. IG Artur Fast https://www.instagram.com/arturfastart/ Harmonie Kino Frankfurt https://www.arthouse-kinos.de Nächste Live-Podcast-Show in Frankfurt 07.07. https://www.kinoheld.de/kino-frankfurt-am-main/harmonie-theater-frankfurt?mode=widget&target=self&showId=19344&_ga=2.96988127.1708423332.1743750921-1023400091.1743750921#panel-seats Norwich https://de.wikipedia.org/wiki/Norwich Norwich ist ca. 3 Stunden Autofahrt von London entfernt Norwich Terrier https://de.wikipedia.org/wiki/Norwich_Terrier Goldies Smashburger https://www.goldies-smashburger.de Mehr zum Thema „aktiv und passiv“ bei homosexuellen Paaren https://www.einzelundpaartherapie.de/2023/aktiv-oder-passiv-rollenkonflikte-beim-schwulen-sex Lola rennt https://de.wikipedia.org/wiki/Lola_rennt Dora und die sexuellen Neurosen unserer Eltern https://de.wikipedia.org/wiki/Dora_oder_die_sexuellen_Neurosen_unserer_Eltern Lars Eidinger geht seit 3 Jahren 3 bis 4x pro Woche Psychoanalyse https://www.spiegel.de/psychologie/lars-eidinger-ueber-narzissmus-ich-bin-in-meiner-kindheit-zu-wenig-gesehen-worden-a-6c8a2999-53d5-452b-8d8b-44717ae9e462 Laufschuh-Ranking https://www.instagram.com/reel/DJGG1fxSEck/?igsh=MXFrZ25yajR4M280bQ%3D%3D Michael Bay verfilmt Skibidi Toilet https://variety.com/2024/film/news/skibidi-toilet-michael-bay-movie-adam-goodman-1236077245/ Italian Brainrot https://kurier.at/trend-hub/italian-brainrot-liste-bedeutung/403034319 Um die Welt (La La La) https://en-m-wikipedia-org.translate.goog/wiki/Around_the_World_(La_La_La_La_La)?_x_tr_sl=en&_x_tr_tl=de&_x_tr_hl=de&_x_tr_pto=rq#:~:text=%22Around%20the%20World%20(La%20La,melody%20with%20additional%20English%20lyrics. ABBA haben das Schlagzeug wohl bei vielen Songs 2x aufgenommen, deshalb klingt es so „fett“ Café Kunterbunt Fulda https://www.instagram.com/kunterbunt_fulda/ The Pizza Underground https://en.wikipedia.org/wiki/The_Pizza_Underground Carsten Maschmeyer im Garten https://www.instagram.com/reel/DKEOf17MDgz/?utm_source=ig_web_copy_link Brock Lesnar https://de.wikipedia.org/wiki/Brock_Lesnar Female interactions „Lord of the rings“ https://youtu.be/wW4fLBD5MPs?si=ndEUs8zEXID6O6Mt Christian Wolfs Tochter heißt „Hazel“ https://intouch.wunderweib.de/christian-wolf-und-romina-verraten-babynamen-131395.html Guillermo del Toro's Pinocchios Making Of https://youtu.be/oUoS-CBi4iA?si=q-JdFfdhbjQ02iH7 Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Join us for a virtual walk through the olfactory world of Caro Verbeek, who shows us how our sense of smell deeply affects our sensory experiences of Art, History, Music, Memory and Emotion. This fascinating discussion gets dangerously philosophical as it explores our very human experience of the world around us.Caro Verbeek is an embedded researcher of olfactory heritage at Vrije Universiteit Amsterdam, the Rijksmuseum and International Flavours & Fragrances. Trained as an art historian, she specialises in sensory art and education in museums, art academies and universities. She has 10+ years of experience curating exhibitions and conserving collections (prints, drawings and scents). Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Mark Millward, Publishing: Ján Peťka

It's grilling season, and Chef on Fire has one thing on his mind: cooking on live fire — and he says you should try it too. Chef Michael Smith, in his new book Wood, Fire and Smoke: Recipes and Techniques for Wood-Fired Cooking, explores how cooking on live fire can bring more than just flavour into your life; lighting a fire for zen and a good time.

This week we discover the existence of Lady Battlecop, Shouma learns the secret ingredients to snacks, the suicidal cowboy saves himself from suicide with the power of an ocarina, and The Dogengers stageplay themselves off the stage after getting cancelled.  Casters Present:  Blue Gray Orange North Red  Show Notes: https://www.patreon.com/posts/129165208 Required Viewing: Kamen Rider Gavv 34,  No.1 Sentai Gozyuger 12,  Dogengers Nice Buddy 1  Watch on YouTube: https://www.youtube.com/watch?v=4vZDD2itnDc   Hungry? Get CA$15 off your first 3 UberEats orders of CA$20 or more! https://ubereats.com/feed?promoCode=eats-christopherm5931ue Get $5 off your first order with SkipTheDishes! https://www.skipthedishes.com/r/6YaJc65HKg

In this vibrant and flavour-packed episode, Don Martin, founder of Winnie's Original, shares the story behind his bold, Caribbean-inspired condiments — and the deep roots that fuel his creativity. From his Jamaican heritage to his passion for flavour experimentation, Don talks about how his products are more than just sauces — they're art on a plate. We dive into the family influences that shaped his culinary journey, his playful, artistic approach to recipe development, and what it means to honour tradition while creating something completely original. Expect mouthwatering chat about his popular Sweet Chilli Apple Sauce, Tropical Pineapple Jam, and some exciting ideas he's cooking up for the future. This one's a must-listen for anyone who loves big flavours, creative thinking, and a brand with real heart and heritage.

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

Scientists have developed a device, called “e-Taste”, capable of recreating complex flavours of food and drink from five basic building blocks, and plan to use it to enhance virtual reality and augmented reality systems, boosting immersive experiences. Anthony and Jeff debate whether adding taste to VR will made the world a better place.Today's story: https://www.theguardian.com/science/2025/feb/28/scientists-create-e-taste-device-that-could-add-flavour-to-virtual-reality-experiencesSupport the show and get bonus episodes, videos, Discord community access and more! http://patreon.com/wehaveconcernsJeff on Blue Sky: https://bsky.app/profile/jeffcannata.bsky.socialAnthony on Blue Sky: https://bsky.app/profile/acarboni.bsky.socialIf you've seen a story you think belongs on the show, share it on the Discord, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

Today's Episode:In this episode of MaoMi Chinese, we dive into two fun and quirky expressions that are taking Chinese social media by storm. Tune in to learn what they mean and how to use them in everyday conversation!Membership Preview:Ever met someone who's always giving unsolicited advice?

Lorraine Fitzmaurice on getting ready for Spring salads with radishes, cauliflower, apples, kale, beetroot and more.

Granne Lawlor is the founder of food and whiskey tour company Flavour Trails. She shares the best things to eat and drink in Dublin including boxty, a controversial dish called coddle, as well how to pair food with whiskey. Plus, why the Irish traditionally didn't eat a lot of fish even though it's an island nation and why the Brazilian community has enriched the culture of Dublin. And, how you earn it in an Irish pub with tons of great recommendations! [Ep 334] Show Notes: Foodie Travel Guides from Destination Eat Drink Brent's Substack Flavour Trails tours Gallagher's Boxty House John Kavanagh The Gravediggers O'Donoghue's Chapter One Powers Court Bean and Goose The Cobblestone Pub The Stag's Head Darkey Kelly's Candlelit Tales Grogan's The Palace Bar Dame Tavern

What if your next meal could take you back in time—and across continents?In this episode, Paula reconnects with longtime friend and accomplished equestrian coach Selena Pellizzari, whose story weaves together family heritage, global exploration, and rich culinary traditions.From Ukrainian cabbage rolls to Italian minestrone, Selena shares how she's traced her roots through food—and how those recipes carry stories of the past.Together, Paula and Selena reflect on:

การสำรวจล่าสุดพบว่านักเรียน 1 ใน 3 มีคะแนนในวิชาคณิตศาสตร์ต่ำกว่าระดับที่ควรเป็น ทำให้เกิดการเรียกร้องการยกระดับมาตรฐานการศึกษาในออสเตรเลีย คุยกับมาริออน แกรสบี เชฟ และนักเล่าเรื่องอาหารชื่อดัง ถึงการเดินทางของชีวิตผ่านอาหารในแง่มุมที่เธอไม่เคยเปิดเผยที่ไหนมาก่อน รวมถึงรายละเอียดรายการใหม่ Flavour of Heart and Home ที่กำลังจะออนแอร์ทาง SBS On Demand

What is the most awkward one night stand we have ever had? If we could go back to university and study a whole new subject, what would it be? With summer around the corner, what is our favourite ice cream flavour? What recent online purchase do we regret the most? 

Cardy, Matt, and Dale are here for a spoiler-free chat about the upcoming The Last of Us season two, preview Doom The Dark Ages, and let you know why Blue Prince is the most exciting game of the year so far. Remember to send us your thoughts about all the new games, TV shows, films you're enjoying or looking forward to: ign_ukfeedback@ign.com. IGN UK Podcast is a part of the Geek Media Podcast Network, an IGN Entertainment Brand. Visit Geek.com for more information. Learn more about your ad choices. Visit megaphone.fm/adchoices

Is matcha the ultimate coffee alternative, or just another wellness fad? In this episode, Andrew Kojima - aka Chef Koj - an expert in Japanese cuisine, and Professor Tim Spector, a world-leading scientist in nutrition and gut health, explore whether matcha is truly a healthier choice than coffee.  Chef Koj explains the rich history behind matcha, its role in Japanese culture, and why it has become a global wellness trend. Tim breaks down the latest science on matcha's impact on metabolism, brain function, and gut health, comparing its effects to those of coffee. For listeners curious about incorporating matcha into their daily routine, this episode includes a practical guide on how to prepare matcha properly. Koj demonstrates the traditional method of whisking matcha and shares tips on avoiding common mistakes. For those new to matcha, he also explains how to make a simple and delicious matcha latte for beginners.  The episode concludes with a tasting of Koj's matcha custard dessert, showing how matcha's umami-rich flavor can be used in unexpected ways. Could matcha actually help curb sugar cravings and build a taste for more complex flavors? 

Jessie chats with Ruben Posthuma, Head of Sales & Marketing at Dr. Bugs Popcorn, a New Zealand-based brand shaking up the snack aisle with indulgent popcorn made for adults. Ruben shares how the business went from a lifestyle venture to a DTC powerhouse—scaling 10x in revenue—thanks to inventive flavors, smart ad strategies, and clever product development.We dive into the brand's monthly flavour drop strategy, UGC playbook, balancing DTC vs. retail, optimizing subscription boxes, and how Dr. Bugs manages to keep CACs low while fuelling consistent growth. This one is packed with gold for food brand operators and marketers alike. What we cover in this episode:How Ruben helped grow the brand 10x in 7 yearsThe strategy behind monthly limited-edition flavour dropsThe UGC-first paid ad engine that fuels Meta successHow they manage SKU creep without killing marginBalancing grocery pricing with DTC offers and bundlesSubscription product design: why less is sometimes moreThe difference between creators vs. influencers and how they use eachHow content energy > polish for ad performanceUsing product innovation to unlock new consumer “wallet buckets”Ruben's playbook for launching new products & driving retentionCRO strategies that actually moved the needleIf Ruben had to double revenue in 12 months, here's exactly what he'd doLinks & Resources: Dr. Bugs Popcorn Ruben on Twitter

Pepler's makes a range of dressings, chutneys and sauces from its base in Te Kauwhata in northern Waikato.

The first guest of the fourth season of our podcast is Cyndie Lipka, a principal flavorist at Bell Flavors and Fragrances. Ms. Lipka has nearly three decades of experience in the flavor industry, with a focus on developing and duplicating elegantly layered flavors for a variety of markets, including the sweet and dairy industries. She began her career at The Hershey Company and has worked for Wm. Wrigley Jr. Co., Sethness Greenleaf Chicago (later Synergy Flavors), Bell Flavors and Fragrances, Prinova USA and again for Bell Flavors & Fragrances.She is also a past president and chairman of the board for the Society of Flavor Chemists and the Chemical Sources Association. In 2017, Ms. Lipka received the Flavoristof the Year Award from the WFFC, and in 2014, she received the O.F. Stambaugh Chemistry Alumni Award from Elizabethtown College, which is given to alumni inrecognition of outstanding professional contributions in chemistry or medicine.Ms. Lipka is also an active monthly contributor and moderator for Perfumer & Flavorist magazine's "The Flavor Report" section and  is a member of the P&F+ Advisory Board.Host: Trevor Groome, Ján Peťka, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

The idea of industrial food systems is flat, heavy, and feels complex to access. It brings up connotations of very bland, hyper-processed foods made to reach a large number of people at a low cost. There are important consequences to these food systems choices, though some are louder ones than others. My guest today, Franco Fubini, tackles an often under-appreciated one: flavours of ingredients.  Franco Fubini is the founder and CEO of Natoora, and takes a unique approach to seasonality and sourcing for chefs and consumers across London, Paris, Milan, Copenhagen, Malmo, New York, LA, Miami, and Melbourne. He is also a professor of Sustainability Management at Columbia University in NYC. Franco is driven by his belief that engaging people with the real flavour of fruits and vegetables, arguing that we can collectively transform how food is being farmed and supplied if we focus more on a supply chain rooted in flavour, transparency, and direct relationships. He is also the author of In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System.  In today's episode, we look at the role that flavour plays in our food systems, and how flavour's decline has been connected to wartime economies and contemporary agricultural systems. Franco speaks to the work he's doing through Natoora, and how both old and new strategies are needed to model more sustainable, resilient, and locally-grounded food systems for the future.  Learn More About Franco In Search of the Perfect Peach Natoora Website Instagram: @natoora and @francofubini

Laura Fessenden dreamed of being a record executive, but food nosed ahead of music at Moxie Bread Co. in Boulder, Colorado.  Starting as a barista, Laura took on more and more responsibility until her mentor and bakery founder Andy Clark died in 2022.  Now the overall Director of Operations, Laura and her team are continuing Andy's legacy while building a business that works for everyone, well into the future. There is also mention of Mark's new project, the Bakery Leadership Circle and two new, excellent baking books: Flour is Flavour by Dawn Woodward and Early Riser by Arlo Brandl Helpful Links Moxie Bread Co. @moxiebreadco on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin  

MONOLOGUE J.K. Rowling is Right… And History Will Prove It  NEWSMAKER Global Affairs Canada, USAID's Corrupt Northern Cousin https://tnc.news/2025/02/06/gac-top-funder-bbc-foreign-dei-projects/  Cosmin Dzsurdzsa Senior Researcher at True North THE SOFA CINEFILE Nick Soter reviews the 2000 biographical sports drama film, "Remember the Titans" starring Denzel Washington. THE LIMRIDDLER Hips and Pockets  Chubby could swivel his hips and his knees. Fagin's recruit could pick pockets with ease. Flavour and scent Of a citrus accent. Event in the story that no one foresees. MONOLOGUE The DEI Death Spiral: Why Canada Won't Admit It's Over NEWSMAKER DOGE uncovering Vipers Nest of Corruption at USAID  Cheryl Chumley- Washington Times Online Opinion Editor, Host of The Bold and Blunt Podcast and author of God-Given or Bust: Defeating Marxism and Saving Americda with Biblical Truths STEELHEADS TALK Mike Karafilidis, Colour Commentator for The Brampton Steelheads THERE'S SOMETHING HAPPENING HERE Death Sentence for Drug Dealers?  Greg Carrasco – Host of “The Greg Carrasco Show” Saturday Mornings, 8-11am on SAUGA 960 AM THE LIMRIDDLE ANSWER AND WINNERS The Answer to this week's Limriddle was: Twist The first 5 to answer correctly were: 1. Michael Dibblee, Vancouver, British Columbia 2. Andrew Blair, Toronto, Ontario 3. Amy-Lou Hoo, Baysville, Ontario 4. Chris Dube, Toronto, Ontario 5. Thomas LeBaron, Haliburton, Ontario Learn more about your ad choices. Visit megaphone.fm/adchoices