Podcasts about flavour

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.

On Newstalk Breakfast this morning you may have heard Anton Savage and Claire Byrne chatting about how Chip Sticks are not what they used to be, not as tangy in flavour for example. But, are they really losing their flavour, or are we just getting older?Joining Ciara to discuss is Suzanne Kane, Broadcaster and self-proclaimed ‘corn snack queen' and Phil Smyth, aka ‘Phil of Science', Physicist and Broadcaster.

VG Coffee owner reflects on how the last five years have brought success and failure in equal measure. A new cafe offering old favourite coffees and teas well as experimental versions. The chef who uses his sense of smell, rather than taste, to get dishes right. The experience of fasting at Ramadan. Toast, an appreciation. Presented by Matt Bentman, Alan Alder and Sue Bailey.

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.

A look at what's in season at Culinaris and some cooking tips too. A new food stall at Cambridge market. Foraging tips for February. Some tales from Mill Road pubs.  

Vineyards around the country are approaching harvest time, and while it is still too early to tell how the vintage will go, if it's anything like last year's, thousands of tons of grapes could be left to rot on the vine. The reason for that - we're not drinking as much wine as we used to, in fact in 2024 global consumption was the lowest for more than 6 decades So, what can wine growers do to combat a change in taste? Kim Thorp - owner of Black Barn Vineyard in Hawke's Bay - chats to Jesse.

Maintenant Vous Savez, c'est aussi ⁠Maintenant Vous Savez - Santé⁠ et ⁠Maintenant Vous Savez - Culture⁠. Cette petite herbe fraîche est capable de créer des réactions pour le moins surprenantes. La coriandre ne laisse personne indifférent, on l'aime ou on la déteste. Pour certains, elle a un goût de savon, de javel ou même de produit périmé. Bref, elle est tout simplement impossible à manger ! Selon une étude menée en 2012 et publiée dans la revue Flavour : 17% des Européens ne supportent pas la coriandre. Les raisons se trouvent du côté de la génétique. Dans le cas de la coriandre, en quoi la génétique est-elle responsable ? Que peut-on faire pour changer son goût ? Écoutez la suite de cet épisode de "Maintenant Vous Savez - Santé". Un podcast Bababam Originals, écrit et réalisé par Olivia Villamy. Première diffusion : octobre 2023 À écouter aussi : ⁠Pourquoi simule-t-on ?⁠ ⁠Comment bien dormir quand on est enrhumé ?⁠ ⁠Gerçures, perlèche, herpès… comment prendre soin de ses lèvres ?⁠ Retrouvez tous les épisodes de⁠ "Maintenant vous savez - Santé"⁠. Suivez Bababam sur ⁠Instagram⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Restaurants are suffering financially. Mark Poynton of the Ancient Shepherds talks about which ones are likely to survive and how the situation compares with recent years. Scott's All Day's new community offer and how the restaurant came to be. Ideas for cheap, warming, vegetarian meals. A report from the Community Garden. Lots of local food and drink news too.

A look back at the food and drink scene in 2025. The new places, the new beginnings, the oldies but goodies, plus up to the minute news about what's happening now.

We are thrilled to publish our first podcast in Chinese: Please meet Yi Fengping, Ph.D., Professor and doctoral supervisor at Shanghai Institute of Technology. She joined the university in 2005. Since 2010, as the head of the Flavor & Fragrance Technology and Engineering Department, she has witnessed the professional development from undergraduate to master's and doctoral stages. The discipline has now become a leading educational and research hub in China for systematically cultivating technical talents in the Flavor & Fragrance field. With profound expertise and strong capabilities, it has been recognized as a national first-class undergraduate major, enjoying high influence nationwide and globally, earning titles such as "Cradle of Chinese Perfumers" and "Key Industrialization Base for Flavor & Fragrance Cosmetics Scientific Achievements in China." Since 2010, she has been regarded as a flavor & fragrance specialist in China's Flavor & Fragrance industry. With a strong academic background—graduated from the Applied Chemistry program at East China University of Science and Technology—her achievements include winning the Shanghai Teaching Achievement Award (Grand Prize), Shanghai Education System March 8th Red Flag Bearer, Shanghai Talent Award, Shanghai Institute of Technology Teaching Celebrity, and Shanghai Institute of Technology "Teacher of My Heart." She currently serves as the head of the Flavor & Fragrance Technology and Engineering major.Host: Zhengyong Yan, Michel Aubanel, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

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Send us a textIn this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture. These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well!  But the flavour was great and we have thoughts for improving our experience with this recipe. Join us on the socials and let us know your lemongrass tips and tricks! There is no recipe to share this week, because Erin found this one needed some work. We don't ever share a recipe we wouldn't want to make again ourselves.  Chapters12:38 Exploring Meat Alternatives: Tofu Meatballs14:57 Cooking Techniques and Ingredient Challenges16:31 Flavour vs. Texture: The Lemongrass Dilemma18:44 Feedback and Adjustments: Learning from Experience21:14 Final Thoughts and Future Experiments Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Nokukhanya Mntambo speaks to Kabelo Kungwane, Creative Director/Founder of Kasiflavour10, about about building a township-rooted clothing brand and growing it beyond a local customer base. The discussion examines what success looks like for entrepreneurs operating outside traditional retail and what support is still missing on the ground The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     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/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   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/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

22nd ACC 2025 Congress Coverage: FLAVOUR II Trial

The final major week of the year in macro is in the books. Group Chief Economist Neil Shearing joins The Weekly Briefing to explain why the latest US inflation report should be taken with a “bucketful of salt,” while reviewing the year-end moves from the BoE, BoJ, and ECB. He reviews the latest moves from the Bank of England, the Bank of Japan, and the ECB, and talks about why a growing Chinese trade surplus has a corresponding deficit that could present a key risk to global macro stability.Plus, Deputy Chief Markets Economist Jonas Goltermann discusses one of our most prominent calls for 2026: why, despite recent wobbles, the AI-driven equities bubble will continue to inflate.

For sponsorship, advertisement and promotions of your business or brand on our podcast, please send an email to kranerecordsw@gmail.com stating your kind of business and the type of promotion you need P.S. To be added to our mailing list to receive exclusive mixtapes and other related news, send us an email to the above email address. Join our WhatsApp Community and never miss an update ⬇️ https://whatsapp.com/channel/0029VajlLxf17EmlxJIBXj20 ⚠️DISCLAIMER: SOME OF THE TRACKS CONTAINED IN THIS MIX DOES NOT BELONG TO DJ SELEX AKA SELEX OYA NA OR KRW AND AS SUCH ALL CREDITS ARE GIVEN TO THE ARTISTS, RECORD LABELS AND THEIR RESPECTIVE CqOPYRIGHT HOLDERS! Follow DJ Selex on all social platforms Facebook ⏩ https://www.facebook.com/djselexoyana Instagram ⏩ https://www.instagram.com/officialdjselex X fka Twitter ⏩ https://x.com/deejay_selex TikTok ⏩ https://www.tiktok.com/@deejayselex YouTube ⏩ https://youtube.com/@deejay_selex TRACKLIST : Fola. - cruise control Young Jonn ft. Olamide - Level Up Sarz, Asake, Wizkid and Skillibeng - Getting Paid BNXN, FOLA - Very Soon Balloranking - Jungle DJ Tunez, Wizkid, Odumodublvck - Easy With Me Seyi Vibez ft. Trippie Redd - UP Bhadboi OML – Oversability Mavo - Tumo Weto Seyi Vibez - FUJI MOTO Seyi Vibez - AMA Patoranking - No Jonze FOLA - you DoouShii and Scotts Maphuma - MaDlamini 2woBunnies, Uncool MC & Poco Lee - Busiswa Davido, Ecool, Mavo, Scotts Maphuma, Morravey x Iphxne DJ - Galorizzy FOLA - healer FOLA FT KIZZ DANIEL - LOST Dj Selex ft Areezzy - Do Wonder Elon Musk - Amapiano Transmission T.I BLAZE – Lose My Mind Lintonto & 18Teenrsa ft yanokings & Xman Rsa - Funk 18 DJ Maphorisa, DJ Tunez, Wizkid & Mavo - MONEY CONSTANT Ennyman Da Guitar, Mellow & Sleazy & Dj Maphorisa - Pepepe Smur Lee ft Odumodublvck ft shallipopi - JUJU Famous Pluto & Zerrydl - Unto The Next King P, Malemon and Tumilemang - E'Pop Seyi Vibez - How Are You Poco Lee Ft. Mavo & Diamond Boy – Enjoyment The Lowkeys x Sims Noreng ft. 13 Nor Mabena - Tjeya Young Jonn ft Asake & Focalistic - 2 factor FOLA - caricature King Soundboi - Jimoh Oloyin Shakes & Les, DBN Gogo & Zee Nxumalo - Funk 55 Ace of spade beat Kashcoming & Mavo - Hello Hello TXC, MAVO, SHODAY - Welele FOLA, Young Jonn - disco Seyi Vibez - UNIVERSE Zayleveiten ft Mavo- Wuse Tu Burna Boy - Dem Dey CIZA ft Tems, Omah Lay, Thukuthela, Jazzworx - Isaka II (6am) Young Jonn ft Rema - Lalala King Soundboi -Je! Seyi Vibez - MARIO KART F Beat - Elemure Hypes beat Dj Selex ft Areezzy - Do Wonder seyi vibez papasupe Kamol 2 - MAD Dice Ailes - Dicey Omah Lay - Waist Rybeena & Joeboy - Adunni Mr Kleb - Reincarnated Sound 3.0 Slimcase, Soundboi - Ko Skary Mo Ace of spade beat Seyi vibez - Akpan apari Ogabbah - Wayyo Allah na CKay ft. Mavo - BODY (danz) Flavour & Kizz Daniel - Pansa Pansa Tmizzy - Hunter boys Nasboi – Onwa December OSUPA - RELIABLE Kamol 2 - PLAY PLAY Adekunle Gold ft Yinka Ayefele Adewale Ayuba - Many People ODUMODUBLVCK, Reminisce - LAYI WASABI Seyi Vibez, Olamide - FUJI PARTY Barry Jhay Ft. Bella Shmurda – Street Love Zlatan ft. Flavour - Genesis ⚠️DISCLAIMER: SOME OF THE TRACKS CONTAINED IN THIS MIX DOES NOT BELONG TO DJ SELEX AKA SELEX OYA NA OR KRW AND AS SUCH ALL CREDITS ARE GIVEN TO THE ARTISTS, RECORD LABELS AND THEIR RESPECTIVE CqOPYRIGHT HOLDERS! -- Hosting provided by SoundOn

On this episode, Bola and Sharon return to review new releases from the past three weeks, including Flavour's “Afroculture,” DJ Tunez, Wizkid and Odumodublvk's “EASY WITH ME,” Odeal's “The Fall That Saved Us,” Tolani's “Sh!t I Never Finished,” and much more. They also rank their top 3 collaborative projects ever, and run through their Spotify Wrapped. _____________________We want to hear from you! Share your thoughts in the comments section or use the hashtag #WithAnSpod on Twitter and Instagram (@WithAnSpod).For collaborations or inquiries, email us at withans@culturecustodian.com. Hosted on Acast. See acast.com/privacy for more information.

What does the future hold for flavour innovation in the food sector? In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030. The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category.  And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat. And could we be about to witness a turnaround in fortunes for the PR around MSG? 

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.

Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which one of Cha's wine and food pairings might receive the most pushback from traditionalists? What does cultural terroir mean? How do cultural factors influence a country's wine preferences and the wine styles it produces? Why does Brazil's vibrant culture make sparkling wine such a natural fit? What are foodways, and how does the journey of ingredients and dishes inform the cultural connections between food and wine pairings across continents? How did Cha navigate pairing wines for Senegalese dishes when her formal training had not prepared her for those flavours? Why does Cha recommend rich, aromatic white wines for onion and garlic-heavy dishes? How did tasting local drinks expand Cha's wine vocabulary and approach to wine education for diverse audiences? Why did Cha create her own flavour wheel that included references and descriptors that differ from traditional industry flavour wheels? How can building a personal flavour wheel help drinkers trust their own palates and avoid feeling intimidated by industry jargon? What change would Cha make to wine education to make it more globally inclusive?   Key Takeaways Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? You'll see Peri Peri often, and you're nowhere near South Africa, which says a lot about foodways. That act of tracing it back is the foodways. Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? The flavour wheel is commonly used in beginner wine classes to help folks navigate deductive tasting. Why would I start throwing in references that I don't use and smell often? Let's say saffron, turmeric, these are spices that are in my spice cabinet because I cook with them. I find them in wine, even though the WSET vocabulary doesn't use them. You can build your own flavour wheel. How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? Visiting Turkey and Morocc, made Cha understand their drinking culture. Knowing what that background is helps her explain wines that were… I can translate this wine, knowing that fact about them, or in a restaurant that I know, or a chef making a dish that's related to this. I wanted to stay away from using vocabularies that is not, you know, if I'm talking to my demographic, I know where they're from, and I know what they're drinking, or I know what they're eating. And so when you are traveling, immersed in fruits and juices, different ways that you can have that. And now it adds to your own lexicon.     About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.         To learn more, visit https://www.nataliemaclean.com/365.

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

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

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

#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

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.

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

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

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.  

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

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.

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.

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