Podcasts about flavour

Students can't afford another hike in their rent prices, Savour the Flavour in Skibbereen, only 866 dentists nationwide now accept medical card users, Seanie Clifford is running all 4,400 streets of Dublin, and sleeping rough to raise funds and awareness for homelessness and Anneliese answers your nutritional questions Hosted on Acast. See acast.com/privacy for more information.

Eric Macramalla at the Canadian Little League World Series, FanDuel, hockey birthdays and the Hammer sheets.

Hello there!This week we welcome back Jack Prowting from his legion hiatus as Cockles and Olly talk about what players might expect to see from the factions at events going forward. From Quanks to Tempest to Jedi Council and everything in between we (hopefully) have got you covered. Strap in for a marathon show. As always please leave comments and feedback. Show us what you've found in new lists and more.If you wish to know more about what we do and are interested in supporting us please follow the link in the show description.https://patreon.com/thatsnomoonpodcast?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLinkTo listen you can find us on...Spotify - https://open.spotify.com/show/1jWpGgpTfRwPR1OhCHLhCj?si=bc8a62d5fe6c4b1dApple - https://podcasts.apple.com/gb/podcast/thats-no-moon-a-star-wars-legion-podcast/id1656312484RSS - https://media.rss.com/thatsnomoon/feed.xmlTo know more about unique order tokens and more head to Commscan Gaming on the link below.https://commscan.etsy.comFor information about events head to https://www.legionevents.app/Check out our instagram page for some entertaining pics and more https://www.instagram.com/thatsnomoonpodcast/For more info please check out our facebook page https://www.facebook.com/Thatsnomoonpodcast and our Youtube channel. https://www.youtube.com/@TNMPod/about#StarWarsLegion #hobbying #miniwargaming #AtomicMassGames

How Cambridge's cows are coping with the drought, and how it's affecting vegetable growing; a new cookery school at Frank's Farm; fruit farm surpluses sold in a suburban Cambridge street and an update from Saffron Grange. With Matt Bentman, Alan Alder and Sue Bailey.

Chullin 99 : Marc Chipkin : 2026-08-07 Flavour is equivalent to essence. Mixtures of the same type and different types. Does the gid hanashe transmit taste?

We're zoning in on flavour in this episode – that's flavour with ‘ou' as in the taste of our featured product which is the super lush Johnnie Walker Blue Label Scotch Whisky, and the Indian ingredients highlighted at newly-opened bar Tryst. It's also found in the veritable smorgasbord of goodies we're highlighting in our new news section. Then there's the flava with an 'a', used in hip-hop and informal speech, the kind of flavour that describes the style, vibe and distinct effervescence of our very special guest – the force of nature that is Kapri Robinson, bartender, educator, mentor and all-round bringer of good vibes. We're thrilledFor more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Lagerita45ml blanco tequila20ml triple sec25ml fresh lime juiceMexican Modelo Especial beerLime wheel to garnishMethod:Shake first three ingredients in a shaker filled with ice. Pour into chilled tall glasses rimmed with salt (optional). Top with a light Mexican lager beer (about 100ml). Stir gently and garnish with a lime wheel.AllegoryArchive & MythAvra at the Four Seasons Astir Palace, AthensBar StormyBar Visconti at Castello di CasoleChocolate City's BestEmory Rooftop Bar Johnnie Walker Blue Label Scotch WhiskyMonkey Shoulder SelectsTales of the CocktailTrystGuest shift:From 6pm, 26th August: Sip & Guzzle at Scarfe's BarThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In this special summer bonus episode of The Food Professor podcast, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois sit down live at the SIAL food innovation show in Montreal with Victoire Guglieri, Founder of Nasdrow, fresh off her win at the startup pitch competition. Energetic, candid, and armed with samples, Victoire takes Michael and Sylvain on a guided tasting tour of her premium non-alcoholic, ready-to-drink cocktail brand and makes a compelling case for why alcohol-free drinks should never be boring. Victoire shares the origin story behind Nasdrow, a brand born from a personal frustration. After a month without alcohol, she discovered that the non-alcoholic beverage options on the market were too sweet, too fizzy, too artificial, or too bitter, and none delivered the complexity and sophistication of a real cocktail. Raised in Bordeaux, France, surrounded by grandparents who taught her the language of wine, and having spent part of her childhood in Poland, she named her company after the festive Polish toast "Na zdrowie," reimagined in English as a non-alcoholic super drink mixed with low alcohol. The result is a line of all-natural, preservative-free, less-sweet ready-to-drink mocktails engineered to deliver the full cocktail experience: the nose, the texture, the taste, and the finish. The tasting begins with Scarlet & Co, Nasdrow's bestseller and a gold medal winner at the World Alcohol-Free Awards in London, a slightly fizzy blend of strawberry, basil, ginger, and lemon. Michael and Sylvain then sample the Mojito Fusion, praising its fresh, fragrant aroma and depth of flavour, before Victoire walks through the rest of the range, including the bone-dry, bubble-free Margarita Salsa and an Espresso Martini that produces a thick foam when shaken in a cocktail shaker. The conversation digs into the forces reshaping the beverage industry: why younger consumers are drinking less alcohol, the influence of health and wellness trends on social media, the lingering effects of COVID on social drinking, and the mounting science around alcohol and health. Victoire notes that roughly one in two consumers is now drinking less, and that 80 percent of Nasdrow's customers also drink alcohol, positioning the brand not as anti-alcohol but as a sophisticated option for moderation, designated drivers, and anyone finishing the night with something lighter. The episode wraps with a look at retail momentum. Nasdrow is already listed in Quebec at Metro, with more listings on the way and national distribution ambitions before year-end, as Victoire works to build an entirely new premium mocktail category alongside retailers and buyers. It is a fun, flavour-forward conversation about entrepreneurship, food innovation, and the fast-growing non-alcoholic beverage market, recorded live on the SIAL show floor, that every retailer, grocer, beverage buyer, and sober-curious listener should hear. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

He was nicknamed "Herbie" at school before he ever knew it would become a global brand. Ian Hemphill grew up in a nursery in Dural in the 1950s, watched his mother write Australia's first published book on herbs, trained as an actor at NIDA, sat with 300 spice merchants in New Delhi and finally felt like he'd "found his tribe" - and then, in 1997, took $45 on the first day of trading from a converted terrace house in Rozelle. Nearly three decades later, Herbies Spices is one of Australia's most trusted names in herbs and spices, built on 120 handcrafted blends, zero outsourcing, an 800-page spice bible, and a philosophy that quality isn't negotiable, even if it means going out of stock. In this episode, Ian talks about asafoetida (once branded "devil's dung"), the ghost of an old spice trader who may or may not have guided a 21-ingredient ras el hanout, why chefs are chronically under-seasoning, and why "spicy" might be the most misunderstood word in the culinary world. What You'll Hear in This Episode A childhood steeped in herbs - Growing up at his parents' nursery in Dural, where his mother Rosemary (yes, actually named Rosemary) wrote Fragrance and Flavour, Australia's first herb book, and won a bronze medallion at the Frankfurt International Cookbook Fair in 1960 From NIDA to the family business - Ian trained as an actor, got into NIDA, and ended up "resting" (translation: unemployed) his way back into the family herb trade Finding his tribe - Representing Singapore at the first international spice group meeting in New Delhi in 1986, and feeling, for the first time, like the "weird spice guy" wasn't so weird after all The $45 first day - How Ian and his wife Liz sold their home, converted a Rozelle terrace into a shop, lived above it, and opened Herbies Spices on 7 July 1997 The ras el hanout with 21 spices - The unplanned, possibly-haunted origin story of one of Herbies' most iconic blends, made to order and on shelves within 24 hours Asafoetida, aka "devil's dung" - What it actually is, why it smells like a warning label, and why it might be doing more for your digestion than you think The most underrated spices in the pantry - Ajwain seed, Australian lemon myrtle, and roasted wattleseed all get their moment Why chefs are too scared of spice - Ian's theory on why professional kitchens routinely under-season, and the chamula scone incident that proves it "Spicy" vs "spiced" - Why one word might be quietly sabotaging how people think about flavour The next generation - Daughter Kate Hemphill, who tests recipes on her own kids in London and is now carrying the Herbies spice-discovery-tour torch under "Herbie's Kitchen" The smell test: "Smell your spices every time you use them, even the ones you're really familiar with, because that way you will develop a smell memory." His parting advice for anyone who actually wants to understand spice. About Ian Hemphill Ian Hemphill is the founder of Herbies Spices and one of Australia's foremost authorities on herbs and spices, with a family legacy in the trade stretching back to the 1950s. Author of Spice Notes (published internationally as The Spice and Herb Bible), Spice Travels, and co-author with daughter Kate Hemphill of How to Add Flavour, Ian has spent over four decades sourcing, blending, and educating on herbs and spices from Morocco to Cambodia to India. He and his wife Liz founded Herbies Spices in Rozelle, Sydney, in 1997, and have since developed more than 120 original spice blends - every one made in-house, never outsourced. Ian led 19 international spice discovery tours over 25 years before handing the reins to Kate, who now runs "Herbie's Kitchen" in the UK. You can find Herbie's Spices online, in specialty stores across Australia, and in the pages of Ian's books - where 800 pages still aren't enough to cover everything he knows. People & Places Mentioned Rosemary Hemphill - Ian's mother; wrote Fragrance and Flavour, Australia's first published herb book (1959) Liz Hemphill - Ian's wife and business partner; co-founded Herbies Spices in 1997 Kate Hemphill - Ian and Liz's daughter; chef, recipe developer, marketing lead, and runs "Herbie's Kitchen" spice tours in the UK Margaret Fulton - Family friend since Ian was 12; the food writer behind the line "food is not a competition" Christine Manfield & Alex Herbert - Dubbed "The Spice Girls" in an early Sydney Morning Herald piece that put Herbies on the map Herbies Spices - Founded in Rozelle, Sydney in 1997; now based on the Central Coast, NSW Resources & Links Spice Notes / Spice and Herb Bible - Ian's 800-page reference, now in its third edition https://www.herbies.com.au/shop/spice-kits-and-books/the-spice-herb-bible-3rd-edition-soft-cover/ How to Add Flavour - Ian and Kate Hemphill's newest book, built for beginners https://www.herbies.com.au/shop/spice-kits-and-books/books/how-to-add-flavor/ Spice Travels - Ian's account of decades spent sourcing spices around the globe https://www.amazon.com.au/Spice-Travels-merchants-voyage-discovery-ebook/dp/B006IGUTZG/ref=sr_1_1?crid=37ILCPELRZWN8&dib=eyJ2IjoiMSJ9.dnbS4vNT0AgI8uSghfl-hDmvAMOc5kn3qmjzuWMjDdAGWzJADbNgcDZAmCe1wCm9or_HjZ5WxsoiVUy2ceg5G5NO9cg0bn6hBuHrS4-toGm0jKaEkcu_coyWvokxV-0-4PeBhHfAKYBWEvbNuyUo9cix3fAGqXlBEXwVPUiPN77d47jq4OVgt44c1jsgpsiRiBHwLpKihYd7AHKAL0mV05HClVnLAUg4Y5vGJl3F37U.HIEs19H4imHdSOat-zWAULkL-bG0b_dEZqz3ltUalWE&dib_tag=se&keywords=spice+travels&qid=1785899199&s=books&sprefix=spice+travels%2Cstripbooks%2C219&sr=1-1 Herbie's Kitchen - Kate Hemphill's UK-based spice discovery tours and cooking classes https://herbieskitchen.com/ Herbies Spices - 120+ handcrafted blends, herbs and spices - find them online and in specialty stores https://www.herbies.com.au/ Keywords Ian Hemphill, Herbies Spices, Australian food podcast, herbs and spices, cooking with spices, spice expert Australia, spice blends, premium spices, chef podcast, food podcast Australia, lemon myrtle, wattleseed, ras el hanout, za'atar, asafoetida, ajwain, seasoning, flavour, Lucy Allon, Australian ingredients, Tawnya Bahr, Straight To The Source. Connect with Ian Hemphill LinkedIn: https://www.linkedin.com/in/ian-hemphill-989a2a101/ Herbie's SpicesOfficial website: https://www.herbies.com.au/ Facebook: https://www.facebook.com/HerbiesSpices Instagram: https://www.instagram.com/herbiesspices/ YouTube: Herbie's Spices https://www.youtube.com/@HerbiesSpices Kate McIntosh, Ian's daughter and co-author of How to Add Flavor, also shares recipes and flavour education through: https://www.herbies.com.au/herbies-blog/ About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Ryan Gray, co-owner of the restaurant Nora Gray spoke with Sue Smith, in for Aaron Rand

Taking and talking tea with Hot Numbers' Simon Fraser (and milk in first or second?) Rockers Steak House has closed down. Owner George Bhangoo explains why and the challenges facing independent food businesses. Enjoying summer's produce: Rosie Sykes on jam making, Alex Rushmer on salads; the joy of apricots. Flavour is presented by Matt Bentman and Alan Alder.  

In Part 2 of our conversation with international spirits expert Sara-Jane Robertson, we dive deeper into the future of flavour, cocktails, and the changing tastes of the next generation of drinkers. Drawing on her experience with global spirits companies including Diageo and International Beverage, Sara-Jane explores the flavour profiles gaining momentum around the world, how Gen Z is reshaping the drinks industry, and where New Zealand craft distillers have the greatest opportunity to stand out on the global stage. Along the way, we taste Thomson Whisky's Smoke Rings and a dram from Southward Distilling, discussing what makes these New Zealand whiskies unique. Whether you're a distiller, bartender, or whisky enthusiast, this episode is packed with practical insights into where the industry is heading. In this episode: Emerging flavour trends The future of cocktails What Gen Z really wants from drinks brands Where New Zealand fits on the global stage Tasting Thomson Smoke Rings Whisky Sampling Southward Whisky Opportunities for New Zealand craft distillers

Send us Fan MailIn this episode expect to feel inspired to waste less, eat better, and enjoy food more than ever.What if the vegetables you're about to throw away could become some of the most delicious and nourishing food you eat?In this inspiring episode, Rachel shares her journey from working as a chef to becoming deeply immersed in the world of fermentation, unlocking a completely new way of thinking about food, waste, and wellbeing.It's clear that Rachel has a profound knowledge of how to prepare and eat food to give the maximum nutritional benefits—but what makes her approach so refreshing is how accessible and enjoyable she makes it.From simple ways to ferment leftover vegetables, to her time working at River Cottage, Rachel brings practical insights you can actually use in your own kitchen, no overwhelm, just inspiration.We also dive into:Her go-to meals and how she eats day-to-dayWhy organic food matters to her (and how to approach it realistically)Her love of wine and how it fits into a balanced, joyful lifestyleThe courses she runs at River CottageHow sustainable living doesn't have to mean restriction - it can mean more flavour, more connection, more enjoymentThis conversation is a celebration of midlife lived well, where experience, intuition, and pleasure all come together on the plate.If you're looking for simple ways to eat better, waste less, and enjoy food more, this episode is packed with ideas to get you started.  Do come and join the conversation

What's the next Dubai chocolate? And more importantly, how do you know whether to back it before it's mainstream, or whether it will ever get there at all?The speed at which flavour trends now travel has fundamentally changed the job of everyone in NPD. What used to take decades can now arrive, peak and fade within a single season. Social media accelerates trends and creates consumer expectations about flavour before a product even hits the shelf.In this episode of the Food Matters Live podcast, recorded at our London Olympia event, five flavour and innovation specialists debate what all of this means in practice. They unpack why flavour is still king, and why the days of designing something that appeals to everybody are effectively over. And they wrestle with the most loaded question in innovation: is the era of the perennial core flavour over, or will the industry always find new ones?If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

If your herb bed could only earn space for ten plants, which ones would actually make your dinners better week after week? We take a listener request from Ivy in Connemara and build a clear, usable shortlist of essential herbs for an Irish garden, balancing everyday cooking with what genuinely grows well in our climate.We start with the hardy, low-effort staples that keep giving: rosemary, sage and thyme. We talk about why free-draining soil matters so much for Mediterranean herbs in Ireland, how many plants you really need for a household, and the little details that turn a struggling herb into a reliable year-round picker. From roast potatoes to stuffing and simple midweek meals, these are the herbs that justify their place.From there we move into the heavy lifters and the seasonal favourites: chives for near-daily use, parsley as a biennial you can easily preserve by freezing into ice-cube trays, and Italian cooking essentials like oregano, basil and bay laurel. We also get honest about the love-it-or-hate-it herbs, including coriander and dill, plus the practical reality that coriander needs repeat sowing if you want a steady supply. To round things out, we mention a few brilliant medicinal herbs for teas and wellbeing, and share details of our upcoming herbal workshop with Laura Darcy on 5 September.If you enjoy practical growing advice and want more flavour from your garden with less effort, subscribe, share the episode with a gardening friend, and leave us a review.Support the showIf there is any topic you would like covered in future episodes, please let me know. Email:  info@mastermygarden.com   Check out Master My Garden on the following channels   Facebook: https://www.facebook.com/mastermygarden/  Instagram @Mastermygarden https://www.instagram.com/mastermygarden/   Until next week  Happy gardening  John  

On the head, son! Is the World Cup a golden ticket for our struggling local hospitality? Can a summer Rosé make you feel fine? Dovecote Cellar tells all. Meanwhile Vandana Banerjee of Khoki United discusses fruit waste on Cambridge farms & what can be made from them, and Food writer Jenny Jefferies talks about her new Community Cookbook. Presented by Matt Bentman, Sue Bailey and Alan Alder.

La banda Tangerine Flavour ha visitado Madrid Directo para presentar Time is running, su nuevo single. El grupo continúa apostando por un sonido influenciado por el country y el rock americano, un estilo que ha marcado su trayectoria desde sus inicios. Durante la entrevista, Fernando recordó la experiencia de llevar su música a Estados Unidos y confesó que al principio tenían ciertas dudas sobre cómo sería recibida: "El esfuerzo ha valido la pena, porque allí asumían que podíamos hacer ese tipo de música. Teníamos miedo de que fuera como si un japonés canta flamenco, y fuimos allí a hacer country americano... y les gustó".

In this exclusive series - The New Hop Order, presented by HPA - The Crafty Pint Podcast explores what's happening on the cutting edge of hop innovation from breeding and processing to brewing. In this episode, we're talking with BarthHaas Customer Solutions Expert Christina Schönberger and Jopen's Head Brewer Daniel Schappert about using Prysma™ to craft hop flavour that lasts a shelf lifetime.

Welcome The Latest On The Beer Secret Sound Ultimate Origin Experience Wazza Wednesday On This Day Sargies Angels Brewed By The M's Day 3 See omnystudio.com/listener for privacy information.

In this episode, we enter the Flavour and Colour Lab at Food Matters Live London 2026.Five conversations with the companies shaping what food tastes, looks and feels like. From raw material shortages and botanical extracts, to a Dragon's Den success story built on TikTok trends and a bath bomb-shaped meal base that's found its way into Ocado.We find out how the raw material pressures reshaping the flavour industry right now are leading to new product developments.We get the full story behind the bath bomb-shaped meal base that started on TikTok, appeared on Dragon's Den, and just launched in a major supermarket. And how a baking powder that's been around for 175 years, is re-inventing itself.If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.comWe would like to clarify that, due to an internal communication error regarding session timings, Tina Faghihi-Hallam from Flavour Bombs was unable to join the live panel discussion at Food Matters Live as scheduled. Tina was present at the event and ready to participate, and her absence from the stage was not due to any fault on her part. 

Stephen wraps up this entire series on Acts 2 by looking at how an Acts 2 church should display the FLAVOUR of God as we seek God's FAVOUR. This may be the end of this series on Acts 2, but our prayer is that this is just the beginning of our journey into being an Acts 2 church!

News about Kerb Kollective. How the 'meat on the menu' experiment is going at Fin Boys, and a new initiative. Surviving the heat: how market traders are coping. Along with local food and drink news, social media updates, free food in Cambridge and job vacancies too.

This is a free preview of a paid episode. To hear more, visit sempremilan.substack.comJoin Oli and Ben as they talk through some of Amorim's favourites, potential reunions at AC Milan, other targets and the possible influence of a well-known agent.

The Government's plan to ban the sale of nicotine pouches to under-18s. Also limiting the flavours in nicotine inhaling products to tobacco is set to be debated in the Dáil today. How necessary is this move? With Anton to discuss is Professor John Crowne Consultant Oncologist at St Vincent's Hospital Group.

What makes us come back to the same food or drink time and time again? According to consumer psychologist Chris Lukehurst, it isn't taste—it's emotion. In this fascinating episode of Food Rebels, AJ Sharp sits down with Chris, founder of The Marketing Clinic and author of The Shape of Taste, to explore the hidden psychological forces behind our food choices. Drawing on more than two decades of experience working with global brands including Nestlé, PepsiCo and Mars, Chris explains why our earliest food memories shape our preferences for life and how brands can map the emotional journey of eating. From childhood nostalgia and party foods to protein snacks, wine, coffee and even pain relief gels, Chris reveals how emotions influence purchasing decisions far more than we realise. The conversation explores how food manufacturers can create products that genuinely resonate with consumers, why "taste is king" may be outdated thinking, and how the industry is increasingly using psychology to develop healthier, cleaner-label products.

Our next guest is Dr. Kavita Bhatnagar, an accomplished business leader, food scientist, nutritionist, Flavourist and author at the intersection of sensory science, food technology, and consumer behaviour. As the CEO of Kanegrade India, she leads a company specializing in taste management, natural flavours, and ingredient innovation, shaping the sensory experiences of food and beverage products.A Harvard Business School alumna with over 20 years of industry experience, Dr.Bhatnagar brings a multidisciplinary approach—blending scientific rigor, business strategy, and behavioural insights—to create products that align with evolving consumer expectations. Her expertise spans flavour innovation, food formulation, and the psychology of eating.Beyond her executive role, Dr. Bhatnagar serves as the Honorary Vice-President of the British Society of Flavourists and elected member of the Executive Committee of Harvard Club of India. She is also the bestselling author of The Power of Imperfect Eating, a book that reframes how we think about food choices. A LinkedIn Top R&D Voice, she is widely recognized for her contributions to food innovation, research, and industry thought leadership.Host: Trevor Groome, Michel Aubanel, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

What if one of the biggest barriers to eating healthier isn't knowing what to eat but knowing how to prepare it? In this episode, I'm joined by Catherine Connally, a clinical nutritionist, culinary medicine educator, and creator of Flavour with Benefits®. Catherine shares her plant-based journey and the experiences that led her to this lifestyle. We discuss why culinary medicine is becoming an increasingly important part of healthcare, and how learning even basic kitchen skills can help people incorporate more plant foods into their daily lives. Whether you're new to plant-based eating or looking for fresh inspiration in the kitchen, this episode is packed with practical insights and encouragement. In this episode, we discuss: • Catherine's plant-based journey • What culinary medicine is and why it matters • The importance of cooking skills for long-term health • Common barriers to eating more plant-based foods • Practical ways to incorporate more plants into your diet • Adapting traditional recipes to be plant-based • Why flavour matters when helping people change their eating habits • Teaching plant-based cooking through culinary medicine programs • Creating sustainable, enjoyable dietary changes About Catherine Connally: Catherine Connally holds a Master of Science in Applied Clinical Nutrition, is DipACLM (Board Certified by the American College of Lifestyle Medicine) and Blue Zones certified. She is licensed as a dietitian/nutritionist in Connecticut and specializes in identifying root causes of health issues, including nutrient deficiencies, drug–nutrient interactions to guide personalized, evidence-based interventions. She has been an avid vegan since 2019 after receiving a certificate in Plant-Based Nutrition from eCornell. Ms. Connally is the creator of Flavour with Benefits®, a gourmet nutrition approach to better health focused on plant-based health-optimized recipes. Her work includes over 110 recipes published in two Amazon bestselling, multi-award-winning books: Flavour with Benefits: France (2021) and Flavour with Benefits: Sicily & Calabria (2023). She also delivers education on culinary nutrition via clinics, events such as the 2023 T. Colin Campbell Retreat (Rochester, NY) and delivering plant based cooking instruction in partnership with Aroga Lifestyle Medicine Clinics, Ontario & British Columbia, Canada. Connect with Catherine on her website: flavourwithbenefits.com and Instagram @flavourwithbenefits. Enjoy the episode! ____________________________________________________________________ Work With Me: If you're ready to go plant-based or already are and want to feel more confident about your nutrition, I offer private consultations with personalized, evidence-based guidance. No overwhelm, just clarity. Book your free 15-minute discovery call at synergynutrition.ca ___________________________________________________________________ Vegan Boss Resources:

We surprised Kate Ritchie with the new unlikely Chupa Chup flavour live on the air and we did not expect the outcome! See omnystudio.com/listener for privacy information.

What's the difference between taste and flavour?Such a great question from a listener. Sandra and Rob discuss how taste and flavour have distinct properties when it comes to the sensory experience of enjoying a meal, with all of it's complexities, including taste, texture, temperature, smell and how it looks. Flavour experience can encompass a multi-sensory sensation to help create the overall experience of eating a meal.Episodes mentioned include:Ep. 25. How to Curb Cravings when You're Addicted to Sweetshttps://youtu.be/_gNAD5JuyzQ?si=DPpYIV1YdskjUQGWEp. 75. Sugar, Honey and All Things Sweethttps://youtu.be/0mIZqSD8iEo?si=nExdBtnp-k6lUYauEp. 229. Bitter Foods Health Benefitshttps://youtu.be/upghd_ymBxg?si=_ZjKt76FcVpmboY7Ep. 131. Spice Up Your Taste Buds with Moroccan Chef Bouchra Savardhttps://youtu.be/yNMvwXB0jbs?si=t3fyAOlEjCbdPT_dEp. 102. Rock Star Chef to the Celebrities with John Desbienshttps://youtu.be/XfMmuLh3w6M?si=_6GFQ80xee0JRjHsEp. 81. Kitchen - Behind the Scenes in A Pub with Chef Brent Blakehttps://youtu.be/-d_4GU4DY7Q?si=ay_5XFGE8w8zMXNiNutrition Nuggets 70. Best Herbs for the Kitchenhttps://youtu.be/BF7vleVzSeA?si=EBBY-VfaDCrTXRM0Nutrition Nuggets 104. Healthy Sauces to Spice up Your Foodhttps://youtu.be/Rm11KwdpQ5E?si=RGJW1jsIKR5AZf9GEnjoying 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

00.00: Intro 02.30: Bali is cracking down on Influencers 07.10: Top 6 - Ways to not look gay as a politician 11.40: A moment for Paris Hilton 13.30: SLP - Are tattoos still cool? 17.00: What the pop girlies got up to 21.30: Who farted on the plane 27.00: Flavour break 33.00: What was your unique wedding venue 45.20: Is Hayley's show for women only? 50.20: The girlies went to the ice hockey 57.50: Fact of the day 1.03.00: What should you know about dating a certain occupation? 1.15.30: What is on your sexy playlist 1.25.05: Uber list of left behind things 1.30.00: New prank to do on people with Alexa's See omnystudio.com/listener for privacy information.

SpaceTime Series 29 Episode 64 *A new explanation for how stars explode  A new study suggests that neutrino which are some the least massive objects in the universe may trigger some of the biggest explosions in the cosmos – supernovae the explosive death of massive stars which are so bright they can outshine entire galaxies. *Neptune's mysterious moon Nereid A new study suggests the planet Neptune's distant moon Nereid may be the last of the ice giant's original satellites which somehow managed to survive a cosmic collision.. *A safe return to Earth for a hypersonic test vehicle Varda Space Industries' W-6 capsule has safely returned to Earth, parachuting down into the Australian outback. *The Science Report New study claims your eyes could indicate of how strong your bones are. Scientists confirm insects feel pain. Researchers show most Australian Wild Dogs have mostly dingo ancestry. Skeptics guide to bigfoot visits the Marines at Quantico.     Our Guests This Week: Dr Finn Stokes from Adelaide University Dr. Kirsty Duffy from Fermilab Dr. Jessica Turner from the University of Durham.     And our regular guests: Alex Zaharov-Reutt from techadvice.life Tim Mendham from Australian Skeptics  

Send us Fan MailThis week on Hash Church, we dive into the art of the perfect pre-roll.The conversation explores what actually makes a pre-roll smoke properly from start to finish, including solventless infusion and hash holes, airflow, draw resistance, combustion, filtration, resin preservation, burn consistency, storage, and flavour expression.We get into:• Solventless infused pre-rolls• Kief coating, hash holes, hash crumbles, and rosin snakes• Tips for infused pre-roll manufacturing• Storage and moisture control• Airflow and draw resistance• Combustion and smoke quality• Flavour preservation and terpene expression• Common mistakes in pre-roll production• The future of premium smoking experiences This episode is sponsored by PureFlowe™, a patented hollow vortex filtration system designed specifically for cannabis pre-rolls. PureFlowe™ was developed to rethink the traditional filter by improving airflow, supporting a smoother draw, and helping preserve the flavour and character of the flower or infusion. As the pre-roll category continues to grow into one of the biggest segments in cannabis, we look at how better design, better materials, and better smoking mechanics can help brands create a more premium consumer experience.Filtration, combustion science, and pre-roll engineering are becoming a bigger part of the conversation, and this episode goes right into the centre of it.If you're into hash, solventless, rosin, infused joints, pre-roll manufacturing, or the craft of the smoking experience, this is a fun one! Learn more about PureFlowe™:www.stellarjs.comInstagram:@stellarjscoAt Hash Church, we talk a lot about ritual, respect for the plant, and elevating the experience. That's exactly why we're proud to be supported by Puffco.Puffco continues to set the standard for modern consumption with tools built for people who truly care about flavor, temperature, and intentional use.From the Puffco Peak Pro with the 3D XL Bowl — delivering consistent heat, bigger hits, and unmatched terp expression —to the Proxy, redefining modular, ritual-based consumption,and the Pivot, bringing true Puffco performance into a compact, everyday format…These aren't gadgets.They're purpose-built tools for hash and solventless.We're genuinely grateful for Puffco's continued support of Hash Church, our guests, and our community. Their belief in education, culture, and quality helps us keep these conversations alive.

Ever noticed how some foods are basically lying to us? Why does “grape flavour” taste NOTHING like actual grapes? Banana sweets don’t taste like bananas. Strawberry milk tastes like pink sugar. And don’t even get us started on “cheese flavour” chips… WHAT cheese is that exactly?! What food or flavour tastes absolutely nothing like the real thing? Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the most enjoyable way to wake up in Joburg. Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947Thank you for listening to the Anele and the Club podcast..Listen live on Primedia+ weekdays from 06:00 to 09:00 to Anele and the Club broadcast on 947 https://buff.ly/y34dh8Y For more from the show go to https://buff.ly/gyWKIkl or find all the catch-up podcasts here https://buff.ly/K59GRzu Subscribe to the 947s Weekly Newsletter https://buff.ly/hf9IuR9 Follow us on social media:947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg947 on Instagram: https://www.instagram.com/947joburg947 on X: www.x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

We are kicking off the fifth season of the Flavour Talks podcast with Craig Duckham, winner of last year's Bill Little John Award. Following several years in university research at Nottingham, Lancaster and Reading, investigating plant biochemistry, biogenic volatile emissions and flavour chemistry, Craig pursued a career in small molecule analysis and technical management. This led to a roles in contract R&D and technology transfer management in the microencapsulation industry. He has operated across diverse sectors including six years developing yeast as a carrier of flavourings and other functional ingredients and three years developing sensory tools for water, beverage, and food quality control. In 2012 Craig founded CD R&D Consultancy Services to provide independent technical support to both developing and mature businesses.Craig gained his doctorate in Plant Physiology from The University of Nottingham in 1992 and he is a BSF Fellow, a Fellow of the Institute of Food Science and Technology and a Fellow of the Royal Society of Biology. Craig applies his multidisciplinary background to support further understanding of taste and flavour and to encourage the next generation of flavour scientists to pursue careers in the food and beverage sector.Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

Kenneth Chapman on creating a fantasy world that reflected  himself. with his children's book  Lonasei and the Mystery of Origin Grove. .

Guests:Professor Nadja Reissland of Science Foundation IrelandDr Ruth Freeman of Research IrelandDr Fergus McAuliffe of Trinity College Dublin

Food writer with The Financial Times, Tim Hayward, tells Brendan why sad lettuce needs an epic dressing. He talks Brendan through how to make an authentic American ranch dressing and offers a defence of the retro favourite, thousand island dressing.

Super Group runs gaming and betting operations on every continent, but where they really dominate is in Africa, where they have worked very hard to understand — and cater to — regional differences in consumer preference.Our guest today is Kirsty Ross, Chief Operating Officer of Super Group, which trades under the symbol SGHC. As COO, Kirsty is responsible for global operations, organizational effectiveness, and scalable growth.Kirsty joins us today to discuss Super Group's ongoing expansion in Africa, their strategy for utilizing AI, and how the upcoming World Cup will drive further brand engagement. Highlights:What is Super Group? (2:07)Kirsty's evolving role (2:53)The African Market (4:44)Super Group's main brands (6:41)Using tech to service local markets (8:20)Plans to expand in Africa (9:35)The World Cup (11:31)Capitalizing on Brand Partnerships (13:41)Approach to Capital Allocation (15:32)Turning Strategy into Action (16:25)AI Deployment Strategy (18:21)Building Company Culture (20:25)5-year Outlook for Super Group (21:52) Links:Kirsty Ross LinkedInSuper Group LinkedInSuper Group WebsiteICR LinkedInICR TwitterICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, joe@lowerstreet.co

*If you want to listen to the whole conversation with Jenny Linford, with the extra bits, please go to my Patreon page and subscribe from $3 dollars a month: https://www.patreon.com/thedeliciouslegacy?l=en-GB *Hello! Brand new episode is out for your delightful ears!It is obvious given that I often explore historical food themes, that I usually talk about food in time. But what about time IN food?In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That's the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That's a lot of time spent in the kitchen.” Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe.My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you'll enjoy!You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816"Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalistLove,ThomProducers, cooks and artisans mentioned on this episode:England Preserves: https://englandpreserves.co.uk/pages/about-usThe Wasabi Company: https://www.thewasabicompany.co.uk/Claire Clark: https://claire-clark.com/about/Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/CJ Jackson: https://www.kentseafood.com/https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToOBest woodfire socca: https://www.chezpipo.fr/enMusic by Pavlos KapralosSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailWe are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we're diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.Some of  Josh's favorite books: The Science of Baking by Matt AlardThe Science of Cooking by Peter BarhamSteeped: The Chemistry of tea by Michelle Francl 'Science of' series by Dorling Kindersley - Science of Spice by Dr. Stuart FarrimondScience of Flavour by Dr. Stuart FarrimondScience of Fermentation by DK and Robin SherriffGot a questions for us?  Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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/ @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

What do you want to be buried with?See omnystudio.com/listener for privacy information.

Your tongue might be the most underused tool we have for understanding food quality — and for moving consumer buying power toward regenerative farming. Sherry Hess, culinary professional, nutritionist, and founder of The Flavor Remedy, makes the case that taste is not a nice-to-have. It is a powerful biological signal, and the food processing industry has understood this far longer than we have.We go deep on the five tastes — salty, sweet, sour, bitter, and umami — and on why ultra-processed food has been so effective at training us toward intense sweetness while stripping out complexity. Sherry argues that bitterness isn't a flaw to engineer out; it's the missing piece tied to polyphenols, antioxidants, detoxification, glucose metabolism, and satiety. The good news: chefs already know how to balance bitter with umami, fat, protein, and spice. We don't all need to go to culinary school — we just need to borrow a few of their moves.We also take apart the "chocolate steak syndrome": the fitness industry has built an entire pipeline of protein products with steak-level nutrition engineered to taste like chocolate and in doing so, trained a generation to completely ignore what flavour is actually telling them. For investors and brand builders, Sherry has a practical provocation: if a product claiming to be regenerative needs five or six flavourings on the label, it's almost certainly masking the low quality of what's underneathMore topics covered: the five tastes framework and what each signals biologically; why bitter links to immune function, glucose metabolism, and detoxification; how non-nutritive sweeteners disrupt the microbiome.Thoughts? Ideas? Questions? Send us a message!LARIS 2026Latin American Regenerative Investment Summit (Cumbre de Inversiones Regenerativas de América Latina). Be part of the movement that is regenerating the way we learn, invest, and live.Bogotá, ColombiaMay 12 - 14https://regenerativo.org/en/laris/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Pippa Hudson speaks to Frits van Ryneveld, co-owner of the business previously known as the Swartland Kitchen, which was recently rebranded under the umbrella of Evita se Perron in Darling. They’ve been making rusks of many varieties alongside their popular cookies, for 5 years now. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Pacific St BluesSkiffle, The Banjo, & Libba CottenPart 1 of 2 1. fIREHOSE / In Memory of Elizabeth Cotton2. Grateful Dead / Oh Babe, It Ain't No Lie3. Elizabeth Cotten & Brenda Evans / Shake Sugaree4. The Undisputed Truth / Smiling Faces5. Van Morrison / Freight Train (Sue Foley, Rory Block, Gary Clark Jr., Tommy Castro)6. The Beatles / Maggie Mae7. The Vipers / Don't You Rock Me Daddy-O 8. Chris Barber & Eric Clapton / Weeping Willow9. Harry McClintock / Big Rock Candy Mountain 10. Ramblin' Jack Elliot / Roll in My Sweet Baby's Arms 11. Ewan MacColl & Peggy Seeger / The First Time Ever I Saw Your Face (Roberta Flack, The Fugees) 12. Kirsty MacColl / Days (The Kinks) 13. Mark Knopfler / Donegan's Gone 14. Traveling Wilbury's / Nobody's Child (Tom Petty, George Harrison) 15. Lonnie Donegan / Does Your Chewing Gum Lose It's Flavour on the Bed Post Overnight? 16. Leadbelly Rock Island Line 17. John Fogerty / Midnight Special 18. Keith Richards / Goodnight Irene

Naija Throwback Party Mix Feat. Flavour, Wizkid, Bracket, Tekno, Davido & More by DJ Dee Money

Pacific St BluesSkiffle, The Banjo, & Libba CottenPart 1 of 2 1. fIREHOSE / In Memory of Elizabeth Cotton2. Grateful Dead / Oh Babe, It Ain't No Lie3. Elizabeth Cotten & Brenda Evans / Shake Sugaree4. The Undisputed Truth / Smiling Faces5. Van Morrison / Freight Train (Sue Foley, Rory Block, Gary Clark Jr., Tommy Castro)6. The Beatles / Maggie Mae7. The Vipers / Don't You Rock Me Daddy-O 8. Chris Barber & Eric Clapton / Weeping Willow9. Harry McClintock / Big Rock Candy Mountain 10. Ramblin' Jack Elliot / Roll in My Sweet Baby's Arms 11. Ewan MacColl & Peggy Seeger / The First Time Ever I Saw Your Face (Roberta Flack, The Fugees) 12. Kirsty MacColl / Days (The Kinks) 13. Mark Knopfler / Donegan's Gone 14. Traveling Wilbury's / Nobody's Child (Tom Petty, George Harrison) 15. Lonnie Donegan / Does Your Chewing Gum Lose It's Flavour on the Bed Post Overnight? 16. Leadbelly Rock Island Line 17. John Fogerty / Midnight Special 18. Keith Richards / Goodnight Irene

durée : 00:05:23 - C'est une chanson - par : Frédéric Pommier - La comédienne est actuellement à l'affiche de "La fin du courage" au Théâtre de l'Atelier, à Paris. Elle présente ce titre sud-africain sur lequel elle aime danser avant d'entrer en scène. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Tony Tan's parents pinned their hopes on him when they sent him from home in Malaysia to Melbourne to become a white collar professional in the 1970s. There he found “funny smelling cigarettes”, a lovely man called Terry and a destiny he couldn't escape.Tony was exposed to deep, rich flavour and the precision of cooking from a young age.His mother was a chef in Malaysian colonial kitchens and Tony would often accompany her to work, where he would sometimes receive a single golden, dripping roasted potato, or pinch the meat from a leftover kitchen carcass.He was a precocious child — known as Little Chilli — always wanting to know how certain cooking techniques worked. His parents didn't want him to follow them into the world of food, so they sent him to study at university in Melbourne, with hopes that he would ascend to the world of white collar work on behalf of the family.He had his first introduction to Lygon Street in the 1970s, and university couldn't keep him away from the world of food.Further informationTony Tan's most recent cook book, Tony Tan's Asian Cooking Class is published by Murdoch Books.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food tours, Kuantan, SBS, Shakahari, Stephanie Alexander, char siu, Tatler's, cooking school, Asian cooking class, roast chicken with soy sauce, recipes, sexual awakening, gay marriage, Trentham, regional Victoria.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Ladies and gentlemen of the Cha Cha Nation, welcome back to another episode of the Cha Cha Music Review Series. This week on Cha Cha Music Review, we break down new music from across Afrobeats, R&B, and African Hip-Hop. We review fresh drops from Odumodublvck, Wande Coal, Qing Madi, Sarkodie, Phyno, Flavour, Yemi Alade, Johnny Drille, Barry Jhay, and Lyta.We also discuss production trends, standout vocals, R&B returns, and industry conversations around songwriting and credits involving Don Jazzy.If you love discovering new African music, honest song ratings, and culture-driven music commentary, this episode is for you.

You might know them as potato chips, but here in the UK we call them crisps... and we love them! With many different shapes, sizes and flavours, there's a lot to choose from, but why do we like them so much? And what are some of the other crispy snacks enjoyed around the world? Neil and Beth discuss this and teach you some new vocabulary.Find a full transcript, worksheet and interactive quiz for this episode at: https://www.bbc.co.uk/learningenglish/english/features/6-minute-english_2025/ep-251204 LEARN ENGLISH GRAMMAR Improve your grammar here: https://www.bbc.co.uk/learningenglish/english/features/learning-english-grammar SUBSCRIBE TO OUR NEWSLETTER: ✔️ https://www.bbc.co.uk/learningenglish/newsletters FIND BBC LEARNING ENGLISH HERE: Visit our website ✔️ https://www.bbc.co.uk/learningenglish Follow us ✔️ https://www.bbc.co.uk/learningenglish/followus LIKE PODCASTS? Try some of our other popular podcasts including: ✔️ Learning English Stories ✔️ Learning English from the News ✔️ Learning English for Work They're all available by searching in your podcast app.