Podcasts about flavour

PJ talks to Michael Onalimi of Flavour Safari African Fusion Sauces learning how he got his kitchen skills from working with his mother in Nigeria. See also here Hosted on Acast. See acast.com/privacy for more information.

PJ hears about the tragedy in Ballinlough overnight, chats about the reboot of Bishop Lucey Park (widely known as the Peace Park), talks to Michael about African/Irish fusion food. And more... Hosted on Acast. See acast.com/privacy for more information.

On the Overthinking It Podcast, we tackle Series 16 of “The Great British Bake Off.” Episode 906: Hero Flavour originally appeared on Overthinking It, the site subjecting the popular culture to a level of scrutiny it probably doesn't deserve. [Latest Posts | Podcast (iTunes Link)]

Send us a textThe camp stove shouldn't be where flavour goes to die. We sat down with Liz and Wally from Wanderless Kitchen to share how they turned heirloom South Asian recipes into plant‑based dehydrated meals that pack light, rehydrate fast, and taste like home after a long day on the water or trail. Their journey starts in Lahore's kitchens, winds through a windy first paddle on Georgian Bay, and lands in a commercial kitchen where “a pinch” gave way to spreadsheets, tilting skillets, and hard‑won texture tests.We dig into what makes dehydrated meals go wrong—chewy bits, pasty sauces, mushy or underdone rice—and how thoughtful ingredient choices flip the script. Dals became the stars: brown lentils that hold their shape, moong dal that turns silky, and basmati rice that stays long‑grained and separate. You'll hear the story behind three signature meals—Masur Dal Chawal, Chikor Chole, and Moong Dal Chawal—why they're all plant‑based, and how limiting oils preserves both flavour and performance in the dehydrator. This isn't “moon food.” It's smoky cardamom, cinnamon warmth, and nutty comfort that passes the ultimate test: family approval.Beyond the recipes, we talk about scaling up without losing soul: renting a commercial kitchen, investing in larger dehydrators, logging every gram for consistency, and learning packaging the hard way so you don't have to. Community demos at MEC and paddling festivals proved that if people can taste it, they get it—good calories can be delicious calories. If you've ever dreaded a bland boil‑in‑bag after a cold paddle or steep portage, this conversation will reset your expectations for backcountry meals.Explore authentic flavour that travels. Try the holiday bundle—three meals for $40 at wanderlesskitchen.ca through December 10—and stock up for your next trip. If you enjoy the show, tap follow, share it with a paddling friend, and leave us a quick review to help more campers find real food for real adventures.www.wanderlustkitchen.cahttps://www.instagram.com/blandcantakeahike/Support the showCONNECT WITH US AT SUPER GOOD CAMPING:Support the podcast & buy super cool SWAG: https://store.skgroupinc.com/super_good_camping/shop/homeEMAIL: hi@supergoodcamping.comWEBSITE: www.supergoodcamping.comYOUTUBE: https://www.youtube.com/channel/UCqFDJbFJyJ5Y-NHhFseENsQINSTAGRAM: https://www.instagram.com/super_good_camping/TWITTER: https://twitter.com/SuperGoodCampinFACEBOOK GROUP: https://www.facebook.com/groups/SuperGoodCamping/TIKTOK: https://www.tiktok.com/@supergoodcamping Support the show

If you've ever fancied a pie at the gates of dawn (or a mean potato & leek soup), then set your bike to interstellar overdrive and head up to the recently opened Artyst on Chesterton Road, a vibrant cafe with a gastronomy dominé menu, Flavour discovers its food this week. A visit to The Cherry Branch, a community café embracing a multicultural menu in Cherry Hinton. And wine and food tastings for Christmas and beyond.  

For over two decades, Anna Logue Records has been a beacon for those who understand that the early 1980s represented a golden age of electronic music – a brief, brilliant window when artists armed with synthesisers, drum machines, and raw creative vision crafted something genuinely revolutionary. Founded in 2005 by a collector-turned-curator who spent the mid-90s buried in the minimal synth scene, swapping tapes and haunting eBay for privately pressed 7″s and forgotten cassettes, the label emerged from a simple desire to rescue and celebrate the melancholic yet melodic treasures that deserved far better than wanton abandonment and obscurity. We're happy to admit our ignorance of the label until being alerted via the reissue of Join The Car Crash Set. But having been turned on via that channel we delved deeper… a lot deeper. 0000428969_100 What began with Camera Obscura's debut vinyl LP (through three problematic pressing rounds) has blossomed into a catalogue that honours both the artists of yesteryear and into the contemporary that are keeping the analogue flame alive. The label's ethos is refreshingly purist – this is music made before the digital age smoothed off all those beautifully rough edges and that bleakness when electronics were raw and honest. Anna Logue Records isn't part of the ‘music industry' – it exists in deliberate opposition to it. Non-exclusive agreements respecting artists' autonomy, every release is treated as art or memorabilia rather than product, lovingly designed with original band materials, lyrics, photos, and the meticulous attention of someone who still remembers receiving multiple parcels a day in pursuit of the perfect sound. Sister label Nadanna (a playful portmanteau of founders “Mr. Nader” and “Mr. Anna”) extends the mission into contemporary territory, releasing danceable works that blur the lines between minimal synth, Italo disco, and Electropop. Together, they form a small but vital operation – self-financing, fiercely independent, and still run by that same collector was too busy discovering bottomless pits of forgotten electronic to pay too much attention at college. The mix you're about to hear traces the label's journey in reverse, alternating between Anna Logue and Nadanna releases, from timeless classics like League of Nations' “Fade” to previews of what's next. It includes what the label's founder calls “the perfect electronic pop song” (Blipblop's “Ögat som ser”), features a performance from Rational Youth's Tracy Howe on Techniques Berlin's “Cold War”, and closes with the achingly beautiful “Zara In The Stars” – written by Quieter Than Spiders' Leon Zhang in memory of a beloved dog at a sanctuary, a reminder that these endeavours carry real meaning beyond the music. Twenty years in, with projects like Delayscape's double album and new Twins Natalia material still in the pipeline, Anna Logue Records continues doing what it's always done; unveiling music that should be heard, released with passion by people who genuinely love it, for those who understand that sometimes, the best technology is the one that came before everything got polished to death. Best get that mix on and have a chat hey… Interview here: https://www.theransomnote.com/music/featured-music/anna-logue-records-a-flavour-of-the-label-mix/ @annaloguerecords

A beautiful, flavour-filled conversation with Fehmz in studio with Carol Ofori today, talking about her journey, her vibrant cooking style and her brand-new cookbook Damn Good Food. Such an inspiring chat!

The relentless siege attack on the front gate of Castle Waterdeep causes one of the towers to explode raining down fire, debris and chaos. If you like this episode, please like and subscribe to support us. Feel free to comment if you want to know more about our characters or have any suggestions. You can also visit us at www.perilouspursuits.com for more streaming options and links to all our other adventures.

Brent met up in Dublin with Gráinne Lawlor from Flavour Trails last summer where she told Brent about the little rooms in pubs called snugs and the new tours she has planned for her company. Now that those tours are live, Gráinne is back to tell Brent about the storytelling tour and storytelling tradition, creatures like banshees and the Puca, and Halloween traditions in Ireland. Plus, lots of whiskey recommendations, daytrips to Cliffs of Moher, Donegal, and much more! [Ep 362] Show Notes: Destination Eat Drink Foodie Travel Guides Destination Eat Drink videos Flavour Trails food and whiskey tours

Is flavour just a sensory experience? Or the secret key to eating for health? In this episode, Spencer Hyman, flavour expert and co-founder of Cocoa Runners, joins Professor Tim Spector, world-leading scientist in nutrition and gut health, to uncover how the food industry manipulates taste to make us overeat, and how rediscovering real flavour could transform our wellbeing. Spencer reveals the fascinating science of flavour and why we “taste” with our noses, how chocolate became the world's first hyper-palatable food, and why modern diets are full of fake flavours designed to make us eat faster. Tim explains how “big food” exploits the brain's reward system to override fullness signals, creating products that keep us hooked - and what we can do to fight back. For listeners curious about how to rebuild a healthy relationship with food, this episode includes a practical guide to retraining your taste buds. Spencer and Tim share tips on how to eat more slowly, savour each bite, and use flavour as a natural marker of nutrient-rich, satisfying foods. Could learning the language of flavour be the most powerful way to eat better - without restriction? Try ZOE's NEW app and gut health test: ZOE.com Unwrap the truth about your food

Jean Mane is the former president of V. MANE FILS SAS, one of the global leaders in the flavour and fragrance industry. Under his leadership, which began in 1995, the company underwent a period of innovation and international expansion, establishing itself as # 5 in the Industry.Recognised as a European flavour expert since 1984, Jean Mane has a strong academic background in chemical engineering from two Parisian universities and in synthetic organic chemistry from MIT. He has previously served as president of the International Organisation of the Flavour Industry (IOFI), the European Flavour Association (EFFA) and Syndicat National des Industries Aromatiques Alimentaires (SNIAA) in France.His achievements include receiving two of the highest French knighthoods: the Légion d'Honneur and the Ordre National du Mérite. He has also received a Lifetime Achievement Award at the International Spice Conference and was named Entrepreneur of the Year 2011 for France by EY. He currently serves as Chairman of the Board and Managing Director at MANE KANCOR.Host: Trevor Groome, Michel Aubanel, Music: Aidan Kirkwood, Editing: Mark Millward, Publishing: Ján Peťka

TABtouch Racing Expert David Shortte phoned in to chat all things Melbourne Cup. Tune in to hear his pointers, insights and more. See omnystudio.com/listener for privacy information.

Alice Ryan, editor of Velvet magazine, talks about Cambridge's changing food scene. A new bar is about to open in Kings Street. Jack Baron, co-owner of The Handsome Prince explains what will be on offer from its 20 taps. Further along King Street, Elis, who owns The Cherry Pit, runs through her plans for new, seasonal pie flavours. A top Cambridge chef reveals his guilty food secret. There's a catchup with Chocolat Chocolat owner. Kirstan Horn runs through the menu for the nexyt Gwydir Street Supper Club. Kobir Ahmed on Prana's most recent award.

Relebogile Mabotja speaks to Chef Keegan Maistry the Executive Chef at The Radisson RED Rosebank about their newly launched summer menu which reflects bold creativity, deep flavours, robust and seasonal produce used to get the best results and execute the dishes correctly. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

A butcher shop and restaurant has been officially opened in Bali, with a Northern Territory flavour to it.

#Afrobeatspodcast #Afrobeats #afropop Every Week New Episode, Listen to @AfrobeatsPodcast 24/7Thank you for your Subscriptions Keep Subscribing to get this platform as big as a possible so we can support our own people without having to wait for others to support us or tell our stories. We appreciate it , Keep Commenting, Liking and Sharing .5:17 Flavour and I have a very deep history8:53 Why Flavour's name is omitted in some conversations around Afrobeats/Afropop...15:37 If your 1 million followers are not Bots, you are meant to promote your shows to them!19:03 What I saw when I watched Fireboy perform for the first time!21:39 Beyond taking money for shows, take some responsibility!33:48 There is a streaming platform that is trying to push an agenda of sounds through playlisting..38:23 Wizkid knew what he was doing when he cooked 'Kese'!40:00 Gang-affiliation in the industry; music is not meant to be done that way!________________________________________________________________________►INSTAGRAM : https://bit.ly/3N04TFE , @adesope.olajide - https://bit.ly/3LUFsUx►SPOTIFY : https://spoti.fi/3x2rURI►GOOGLE : https://g.co/kgs/V4ceGL►APPLE PODCAST : https://apple.co/3PRpeP4►TWITTER : https://bit.ly/3LZqrAI►AUDIOMACK : https://audiomack.com/afrobeats-podcast►YOUTUBE : https://bit.ly/2LG5UbH►DEEZER PODCAST : https://www.deezer.com/en/show/2367332►SOUNDCLOUD : https://bit.ly/3t4jZSy►AMAZON MUSIC Managed by Lm media https://bit.ly/38sZ84c

Chapman's ice cream tied for first place for most innovative at the International Ice Cream Consortium with a new, unique flavour: Sweetgrass. Developed with the help of Chef Zach Keeshig, his Indigenous roots created the vanilla, almond, cinnamon-y taste of the Canadian ice cream. But during this time, Canada's economy faces a wave of uncertainty with on-going trade talks with the US. Despite that, Chapman has announced a 200 million dollar expansion. The Canadian born and loved ice cream brand has plans to go international — and this award helps.

Fonterra is concentrating on its core business, and that means executing one of the biggest business transactions this country has ever seen - to the benefit of its farming shareholdersNZ First isn't happy about Fonterra's consumer goods - including some iconic Kiwi brands - becoming the property of a French company, but farmers want the windfallGuest:Riley Kennedy - Business Desk senior reporterFind The Detail on Newsroom or RNZ Go to this episode on rnz.co.nz for more details

Why is the price of chocolate rising so much and can you tell the difference between 'chocolate flavour' biscuits and the real thing? Frank spoke to top chocolatier Geri Martin from Chocolate Manor Hosted on Acast. See acast.com/privacy for more information.

Forget rolling hills and apple-picking clichés, Crumpton Oaks is redefining the cider game! From the bold 2022 Straight Outta Crumpton campaign, a clever twist on N.W.A.'s iconic track, to the vibrant Happy Applecore campaign featuring an original track by DJ Hixxy, Crumpton Oaks puts nostalgia and entertainment front and centre.In this episode of The Brief, host Ellis Bird sits down with Grace Anthony, Head of Marketing at Aston Manor Cider, and Adam Bodfish, Executive Creative Director at McCann, to explore how Crumpton Oaks is shaking up the cider industry. They discuss breaking free from traditional category norms, the power of entertainment, and the critical role of strong client-agency relationships in tackling creative challenges.From psychedelic projections to rap-inspired TV ads, this episode dives deep into how Crumpton Oaks is leaving countryside conventions behind and making cider bold, fresh, and unforgettable.What's in the episode:The reason behind Crumpton Oaks' mission to disruptThe role of entertainment and nostalgiaCreating ‘artvertising'How Straight Outta Crumpton came to beTesting VOD for the first timeTapping into the 90s with Happy ApplecoreWhy and how the team worked with DJ Hixxy to create an original trackUsing innovative mediaThe importance of strong client/agency relationshipsBuilding on the success of the past three years Watch the adsStraight Outta CrumptonHappy Applecore

The state of Kerala, in southern India, is home to the country's most famous spice route. From the hills where the spices are grown to the ports where they're shipped across the world, we take you on a journey through the colours, flavours and traditions of this timeless trade. Our France 2 colleagues report, with FRANCE 24's Guillaume Gougeon.

What the new head chef at Market House is cooking up. A new refill station, in a van, with impressive quality foodstuffs, some from local independents. Camms Meals on Wheels, what they offer and their focus on nutritional quality and flexibility.  Breckland Orchard and Hill Farm Oils, how these successful local companies started and what they offer. Presented by Matt Bentman and Alan Alder.

Having heard from Rathvilly and Grange voices on our feature county final podcast, we conducted a whistle stop tour to see how the rest of the clubs are embracing the week that's in it.We hear from St Patrick's player Eoin O'Toole who features in the Junior C Final.Paddy Byrne gives us the rundown on the Ballon side of things as the contest both the Junior C and Intermediate Finals.Eire Og mentor Robbie Moore provides a rundown on how things have gone so far ahead of the Junior B decider, with his Clonmore counterpart Jamie Doyle giving us the other side of the coin.Eddie 'The Kid' Dermody sizes things up from a Leighlinbridge perspective as part of the backroom team, while their Junior A final opponents are the Fighting Cocks and livewire Emmet Moran tells us how they've been getting on.Finally, it's the turn of James Clarke to give us the view from Old Leighlin as they prepare to meet Rathvilly in the Senior decider.Massive thanks to our partners - check them out below.⁠Tully's Bar Carlow⁠⁠DS Sports⁠⁠Heron Sauna⁠⁠Infinite Energy⁠Kevin Kelly Pharmacy⁠Nurney Plant & Civil⁠⁠Fenlon Heating & Plumbing⁠Barrow Brew⁠Teach Ui Bhraonain⁠⁠Milano's Takeaway Bagenalstown⁠If you appreciate our content and want to support our efforts you can spot us a coffee here: ⁠https://buymeacoffee.com/leftwingback

Today is World Egg Day, and to celebrate, guest host Jonathan Healy is joined by Food Writer and Founder of Flavour.ie, Kate Ryan, to talk about why eggs are such a staple in the Irish diet!

This month Calum and Duncan are joined by Mads Schmoll to uncover the Society's eight new flavour profiles. Working their way through each of the new profiles, the trio reveal what members can expect from this evolution and shine a light on a new Winter Series.

Storyteller Miss Liz Serves Chef Maricel Gentile, October 2, 3:00 p.m.Description: Chef Maricel Gentile is a celebrated Culinary Ambassador, Innovator, Author, and Storyteller whose artistry bridges tradition and innovation. EST. Topic: From Manila Markets to Global Culinary Heights: Chef Maricel's Journey of Flavour and Culture. Tagline: “Bringing Filipino food to the global table—one recipe, one story, one shared experience at a time.”DescriptionChef Maricel Gentile is a celebrated Culinary Ambassador, Innovator, Author, and Storyteller whose artistry bridges tradition and innovation. With roots in Manila and Pampanga, and extensive experience in five-star kitchens, she seamlessly blends her Filipino heritage with global influences to create food that is soulful, flavorful, and unforgettable. Seen on Food Network, Hulu, PBS, and culinary stages across the world, Maricel is on a mission to showcase Filipino cuisine alongside the greats of Asia. Through Maricel's Kitchen, her hands-on cooking classes, immersive cultural events, and her new Simply Asian Cookbook, she transforms recipes into experiences—celebrating culture, history, and heart through every dish. Introduction, Ladies and gentlemen, it is my pleasure to introduce a true culinary force—Chef Maricel Gentile. Known for her expertise in Asian flavours and her heart for Filipino cuisine, Maricel has risen from her Lola's kitchen in Manila to some of the most prestigious culinary stages in the world. She has become a global culinary diplomat, representing South Korea's seafood heritage as Chef Ambassador, and continues to serve as an innovator, educator, and Storyteller. Whether she's teaching the art of lumpia, leading a kamayan feast, or appearing on screen to share her passion, Chef Maricel inspires us to see food as more than a meal—it's culture, memory, and connection on a plate. Chef Maricel Gentile's journey will remind us that food serves as a bridge between generations, cultures, and communities. From her grandmother's kitchen in Pampanga to her role as a global culinary ambassador, she carries forward a mission of love, heritage, and shared humanity. Through her kitchen, her classes, and her cookbook, Maricel continues to plant seeds of awareness that Filipino food belongs at the world's table. She is not only cooking meals—she is serving stories, culture, and heart with every bite.#ChefMaricelGentile#FilipinoCuisine#CulinaryAmbassador#FoodWithHeart#GlobalFlavors

Join host Samuel Goldsmith for a flavourful journey as he sits down with acclaimed chef and bestselling author Sabrina Ghayour. In this episode, Sabrina shares her passion for modern Middle Eastern cuisine, the stories behind her signature dishes, and the cultural influences that have shaped her culinary career. Discover the secrets to bringing vibrant spices and bold flavours into your own kitchen, and hear Sabrina's insights on food, family, and the art of hospitality. Whether you're a seasoned cook or just starting out, this conversation will inspire you to explore new tastes and traditions. Tune in for delicious inspiration and a fresh perspective on the world of food. Sabrina Ghayour is an award-winning British-Iranian chef, food writer and Sunday Times bestselling author, celebrated for her vibrant take on Middle Eastern and Persian cuisine. Born in Tehran and raised in London, she built her reputation hosting popular supper clubs that showcased her bold, accessible style of cooking. Known as the “Golden Girl of Persian cookery,” Sabrina has authored acclaimed books including Persiana, Sirocco, Feasts, Bazaar and Flavour. Persiana Easy, her most recent book, is out now. Sabrina's recipes champion fresh ingredients, big flavours and the joy of sharing food. Through her writing and media appearances, she has inspired home cooks worldwide to explore the richness of Middle Eastern food. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this week's Grow Guides, we tackle some of the most common questions growers have when trying to take their cannabis to the next level: How to improve flavour and aroma – from genetics to curing, what really makes buds smell and taste amazing. Understanding light stress – what it is, how to spot it, and how to prevent damage from too much or too little light. Clones vs seeds – the pros and cons of each method, and which is best for your grow. Controlling cannabis smells during flowering – from carbon filters to stealth tips for keeping things discreet. We also cover some great listener mail, answering your questions live on the show. Packed with practical advice, top tips, and grower experience, this episode will help you avoid mistakes and improve your next harvest.

The Hype 17th September 2025 - Afrobeats and Kenyan Flavour - DJ UV by Capital FM

Today, we’re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus. From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus. Episode highlights: The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch What makes Western Rock Octopus (Octopus jinda) so unique on the world stage How innovation in processing, freezing & grading ensures consistent, premium quality Why preparing octopus at home is easier than you think Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source. This episode is proudly presented by Fremantle Octopus Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au Follow Fremantle Octopus: https://www.instagram.com/fremantleoctopus/ https://www.facebook.com/fremantleoctopus/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ Lucy Allon: https://www.linkedin.com/in/lucyallon/ See omnystudio.com/listener for privacy information.

230. What really makes quality chocolate?In this inspiring conversation, Roberto sits down with Milissa Davis, award-winning chocolatier and owner of TuTu Chocolates, to explore the world of artisan chocolate and entrepreneurship.You'll discover:The difference between bean-to-bar, single-origin and mass-produced chocolateWhy real chocolate doesn't leave you bloated or guilty like supermarket barsHow colour, flavour and creativity shape unforgettable chocolate experiencesMilissa's remarkable journey from Saturday girl to Artisan Chocolate Entrepreneur of the Year 2025The surprising parallels between bespoke tailoring and artisan chocolate craftsmanshipAlong the way, we playfully imagine what James Bond, Taylor Swift and David Attenborough would taste like as chocolates (spoiler: no blue cheese truffles).

Self-confessed crisp lover Ruth Alexander traces the story of the crisp or potato chip, starting with a tasting experience matching fine wines and “rubbish crisps” at a wine bar in the northern English city of Manchester. With the help of journalist and crisp historian Natalie Whittle, Ruth finds out about the commercial beginnings of the potato chip in the fine dining rooms of nineteenth century New York. She meets the chef who travels the world searching for new taste sensations to develop into a packet of crisps for snack giant Frito-Lays. Can you guess which flavours nearly, but not quite, made it onto the shelves? Ruth also talks to salty snack expert Jolene Ng of Mintel, who researches the role crisps play in modern life. And with Japan renowned for its unusual flavours, Ruth meets Makoto Ehara, the boss of one of the country's biggest potato chip makers Calbee, who tells her about the threat climate change poses to the future of the potato chip industry. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Lexy O'Connor Photo: A woman in a bright pink jumper is smiling as she pushes a supermarket trolley through the potato crisp aisle. Credit: dowell / getty images

Today, we’re going Straight To The Source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House. From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference. We explore: The health benefits of EVOO and how to maximise them Why Australian-grown olive oil leads the world in quality Cooking tips that push EVOO beyond the salad bowl Flavour profiles: from delicate to robust, and how to pair them The sustainability story behind supporting local producers This is an episode for chefs, food lovers, and anyone who wants to take their cooking—and their health—to the next level with one simple ingredient. Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/ Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/ Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ Lucy Allon: https://www.linkedin.com/in/lucyallon/ See omnystudio.com/listener for privacy information.

Scientists have uncovered how microbes influence the flavour of chocolate, paving the way for new and novelty flavours in future. Also we hear how sharks, the ocean's top predators, may lose both their bite and their sleek armour as seas grow more acidic. All to chat with Dr Ruth Freeman Director of Research for Society For Research Ireland All with thanks to Repak.

In this episode, we sit down with Sana Javeri Kadri, founder and CEO of Diaspora Co., the single-origin spice company reimagining what an equitable, decolonised spice trade can look like. Growing up in 90s Bombay in a mixed-heritage, progressive family, Sana witnessed firsthand the power of food and culture in shaping identity. After moving to the U.S., she uncovered the lack of transparency in the global spice trade and set out to change it; placing freshness, farmer equity, sustainability, and justice at the core of her mission.We explore Sana's story from Mumbai to California, her queer, progressive approach to leadership, the challenges and triumphs of building Diaspora Co., and why spices aren't just a garnish for special dishes, but the everyday backbone of our lives.(00:00) - Introducing Sana Javeri Kadri(00:55) - Sana's childhood and blended family roots(02:16) - Growing up mixed religion in 90s Bombay(06:16) - Bullying, queerness, privilege and ambition(10:15) - Diasporic nostalgia vs. modern India(12:18) - Sana's culture shock moving to the US(15:01) - Visual art, food politics and storytelling(18:40) - Realising the broken spice trade(20:08) - Why the origins of your spices matter(24:05) - Cancellation fears, female founders & transparency(26:05) - Co-opted language in the food industry(27:29) - Scaling Diaspora Co & measuring true impact(30:23) - Workers' equity & long-term growth goals(33:23) - Educating consumers without preaching(34:39) - Making spices more accessible(36:15) - Intentional vs. easy consumption & capitalism fatigue(37:16) - Balancing founder life, step-parenting & partnership(43:03) - Why Diaspora Co is inherently queer(46:01) - Storytelling and branding(47:02) - Climate change and regenerative farming (52:18) - Tariffs and challenges of scaling globally(53:33) - Diaspora Co expanding into Ocado & Whole Foods(55:14) - The Diaspora Co cookbook(56:31) - Branding, packaging and in-house design process(58:23) - What does Sana have strong game in?Find Diaspora Co on: https://www.diasporaco.com/ Mitali is wearing the Käma choker & Mango Slices by Surmeyi: https://surmeyi.com/To be the first to get updates on new episodes, please do give us a subscribe or follow!

There are so many things that you could do with your life. You could dedicate decades to science, get into politics, and figure out how to reach world peace, and then there are flavors and pleasures.  Which seems less important, a luxury amongst needs. Yet, there are companies paying millions of dollars to develop and protect specific formulations. People go crazy about securing a reservation at the most celebrated restaurants in the world, and many of our memories are forever linked to particular foods and drinks. But who are these people choosing and finding the flavours that we might celebrate in a few decades? Where and what are they looking for?A few weeks ago, I met Max at Grieta, a coffee bar, that is also a congal, if you know what that means. We started talking about coffee, cacao, and obviously alcohol. Very quickly, it was clear to me that he is one of those people searching for what we may  call delicious in the near future.,  Please welcome Max Brooker, and his intense love for motorcycles and the Mexican mountain ranges.  

Ready for another episode en français? Well, here it is! Michel Aubanel interviewed Gérard Bruneau, an experienced flavourist who worked for Robertet, Mero and Kerry throughout his career. They discussed his journey into flavour creation and touched on various aspects of a flavourist's work, answering even some questions from his peers. We will publish an excerpt from this interview in the next issue of our magazine, New Flavourist.Host: Michel Aubanel, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka

George Fredenham—aka Flavour Fred—chef, forager, fermenter, and former co-owner of The Foragers at The Verulam Arms in St Albans is this episode's guest. Known for turning hedgerow finds into award-winning dishes and wild cocktails, George now runs foraging walks, woodland feasts, and fermentation workshops, blending deep ecological knowledge with a flair for flavour. We talk about his journey with wild food and how he's teaching others to find, cook, and preserve the edible abundance all around them. Links www.flavourfred.com Instagram @flavourfred Other episodes if you liked this one: Episode 32: Foraging with Michael Wachter Synopsis: Sarah Wilson speaks with Michael Wachter, a seasoned forager and gardener from East Sussex (formerly at Great Dixter), about living sustainably off the land. Michael shares insights from his remote-island-living experiences in Germany, guiding listeners through foraging in gardens, coastal areas, and wild landscapes—while also cautioning on safety and ecological responsibility.  Listen here Episode 184: Forage for Mushrooms Without Dying Synopsis: This episode features Frank Hyman, a certified mushroom forager and educator, who guides listeners through the often-overlooked world of wild fungi. Frank covers essential topics like safe harvesting, identification, cooking uses, and common pitfalls such as soil contamination or misidentification. The episode balances practical tips with engaging anecdotes and humor. Roots and All Listen here Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall

Getting bored of eggs and toast? Flavour up the old stand-by with these three eggs/cottage cheese recipes for breakfast or any other meal that you think they would fit in!Episodes to refer to:How Many Plant Foods Are in Your Breakfast - Nutrition Nuggets 73. https://youtu.be/lej7xHKwEcw?si=8dCG7v1wNVhySuCNBreakfast Foods To Ditch - Nutrition Nuggets 48 https://youtu.be/Se0TVgcFmwc?si=TBYdj44On9T2a5jAEat Protein for Breakfast to Lose Weight - Nutrition Nuggets 119. https://youtu.be/AUKJxagDfpI?si=4DPaC2DP-SogyYkgEpisode 96. Is Breakfast The Most Important Meal of the Day? https://youtu.be/N7pAsCnCAkI?si=Es08khIzvFFITHyzEpisode 171. Break The Fast and Fuel Your Day https://youtu.be/5SWUgc1j2m8?si=7Vj3kiKrX9J46M6DEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Stream Rolla and I discuss today's topic - FlavourRPGaDay2025 is from the minds of and presented by David Chapman (https://www.autocratik.com/) and Anthony "Runeslinger" Boyd (www.castingshadowsblog.com)My wife Amy does the cover clip art. You can send me a message (voice or text) via a DM on Discord, as an attachment to my email (gmologist@gmail) or to my Speakpipe account: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/TheGmologistPresents⁠⁠

It's day eleven of #RPGaDay2025 and a slightly laboured metaphor sends Hannah and myself down a flavour rabbit-hole. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit reddicediaries.substack.com

It's day eleven of #RPGaDay2025 and a slightly laboured metaphor sends Hannah and myself down a flavour rabbit-hole. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit reddicediaries.substack.com

Chef Craig Wong is always cooking something up, whether it's at his renowned Asian-Caribbean restaurant in downtown Toronto – Patois, in his home kitchen, overseas, online or on TV. The longtime sneaker collector, whose culinary experience took him across France and Europe and then back to his hometown of Toronto, talks about finding his path, parenting, shoes and hats, journeys overseas, his new role as a judge on MasterChef Canada, his newer restaurant – AYLA, and the home of community pop-ups and unbelievable patties – JunePlum.Guest @craigwongHost @headzaintredeeBeats by Cal

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.

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.

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

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