Podcasts about flavour

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

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

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

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

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

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

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

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

Communism prevention.

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

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

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

Cruel summer? With the driest Spring since 1961 we visit a Market Garden and an allotment to see how crops & plants have been affected in Cambridge. Steve Thompson goes foraging, and fermenting with Kombucha! We get the lowdown on Transition Cambridge on the importance of local food through great projects & groups, and discover gut & hormone friendly pasta courtesy of The Nuffin Man! Presented by Matt Bentman and Dr Sue Bailey.    

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

Fresh, wholesome, and bursting with flavour — Fat Husbandz Kitchen knows how to do dinner right!

Is it really possible to earn more from olive leaves than from making olive oil?

Recorded 24th May 2024visit: http://beautyofreallove.com/visit: https://sadhumaharaja.net/audio: https://tinyurl.com/BeautyOfRealLove#raganugabhakti #bhaktiyoga #radha

Matt Bentman and Alan Alder discover Alex Rushmer of Vanderlyle's approach to designing new dishes with exciting, and often novel, combinations of ingredients. The story behind Fin Boys' much praised prawn toast. How Mulino Handmade Pasta succeeds by adapting to changes in the market. A visit to SweetPea Market Garden to find out how careful, environmentally sensitive growing produces excellent fruit, vegetables and salad crops.

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

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

The local market garden that grows tea and South American root vegetables alongside traditional salad crops, fruit and vegetables and which is a haven for owls and bats. The reasons for the imminent closing of the highly-regarded Harvey's Coffee House. Ideas for asparagus from local chefs. And a new café opens in Cambridge.    

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

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

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

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

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

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

Nelis Brink of PSG Wealth runs us through the day's markets moves, Aspen shares tumbling almost a third after guidance regarding a manufacturing dispute, news around the Barloworld buyout offer, Afrimat's trading statement, Capitec reporting stronger-than-expected results, the rand, and inflation. SAfm Market Update - Podcasts and live stream

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

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

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

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

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

In this episode we are joined by Matthew Rothon, who is the flavour technician for Radford Way Ltd, a sister company to the infamous Unbar Rothon. Sit back and enjoy as we cover various topics from supplying Rod Hutchinson with flavours to formulating new creations...

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

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

Want to be the first to know when I drop new mixtapes, exclusive content, and special updates? You can now sign up for FREE on my official website to stay connected! Join the movement here: https://darhkrane.com.ng/supporters/sign_up Buy original JBL Live Beam Earpoods to stream my mixtapes in the best audio experience. Use my link below to purchase this product

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

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

Shenanygans are a four-piece indie band from Solothurn, Switzerland with a Clare connection. They were founded in early 2023 by Kaylem Hannon-Barry, who grew up in Shannon, Daniel Barry, who grew up in Limerick, Lukas Hellmann, and Tom Brunner. Shenanygans are hitting the road for a 15 date European tour this April. Fans can expect a high-energy set packed with songs from the Shenanygans debut EP, and brand-new tracks from their upcoming album, Lullabies and Lucid Dreams. To discuss this further, Alan Morrissey was joined by band members, Kaylem Hannon-Barry, Daniel Hannon-Barry, and Lukas Hellman. Photo (c): https://www.facebook.com/photo/?fbid=9222767877806798&set=a.2445600098856977&__cft__[0]=AZVr1F-LQYzcPgU5SHGs_EcIM2cYaoJoxL89Qc5Al3ozTgCmbYw6VcDC8vu_MwTvc7ssMXpuSFHjdLqxi8FMesR4a8YFZcGHYuUc8wORrGBI3V9jExbnJczzXtJ-uI073tNIELsP9TaHtD6-JKea_hTENSUb8lyfIYdl_5bhzR6iPb7ysBvaUp0nwzpajzkCpRcAssS7-bAZIBuh_aPv1PBZJJrgEbNkJjWZjBpMH5o6q5ni-Yr2AKwVu23ngFLJV9s&__tn__=EH-y-R

In the latest episode of The Food Talk Show, host Ollie Lloyd is joined by Imme Ermgassen, a co-founder of Botivo, a brand reshaping the non-alcoholic drinks landscape. Imme shares the intriguing backstory of Botivo, which diverges from the typical narratives surrounding alcohol-free drinks. “Botivo was born from pleasure and hedonism, not from the world of moderation,” she explains. This comes to life on Botivo's bottle, which has a vibrant yellow wax seal and artistic label adorned with joyful, diverse characters. These whimsical figures represent a lively celebration, reflecting the brand's commitment to inclusivity and the pleasure of indulgence. Botivo is crafted on Lannock Farm in Hertfordshire, where co-founder Sam Paget Stevenson and his team handcraft each batch. Imme describes Botivo as a “British big-sipping botanical aperitivo” and highlights the brand's commitment to quality and flavour. “We are the only drink in the category which has no flavourings, essences, or preservatives,” she states, underscoring the brand's dedication to doing this with the love and attention needed to create a truly special product. This focus on authenticity results in complex taste profiles that rival premium crafted alcoholic beverages. Imme adds, “When you look at the reviews, the reaction is intense,” with many consumers declaring it “the best drink in the world.” Sustainability is another cornerstone of Botivo's mission. Imme emphasises that while the product is healthy and sustainably minded, the primary focus is on delivering a remarkable taste experience. “We believe that taste is the priority,” she states, reflecting the brand's philosophy that quality should never be compromised.  Imme envisions Botivo as a brand that fosters inclusivity, where everyone can enjoy a crafted beverage, regardless of their alcohol preferences. “I want Botivo to be the bottle at every dinner party,” she says, highlighting the brand's aspiration to unite people in shared experiences.  Botivo's innovative approach includes its marketing, which often features a giant yellow piano, challenging the notion that sampling experiences are generally dull. At festivals, entertainers perform while attendees gather to enjoy the drinks and often burst into song. This engaging approach highlights the brand's playful spirit and commitment to creating memorable interactions, making Botivo stand out in the non-alcoholic beverage market. The episode concludes with Imme sharing exciting plans for Botivo's future, including upcoming limited-edition launches and collaborations with renowned brands. She expresses her commitment to maintaining a focused strategy prioritising quality and taste over rapid expansion. As Botivo grows, Imme's insights reveal a brand poised to redefine what it means to enjoy sophisticated, alcohol-free beverages, blending authentic flavours, sustainability, and a sense of community in every bottle.

Kitchen appliances collecting dust, Senators flavour at the 4 Nations and Steve Lloyd finally get to your texts.

Smith tells you what 'swicy' is, will McGrath gets lost in Marsden. Join our Patreon - https://www.patreon.com/sloppyjoespodcast We have merch! https://sloppyjoespod.com YOU NEED OUR HELP? Send in your advice question to: SloppyJoesPodcast@gmail.com Find us: twitter.com/SloppyJoesPod tiktok.com/@sloppyjoespodcast https://www.instagram.com/thesloppyjoespod/?hl=en Presenters: Joe Smith: https://twitter.com/Joesmith93 Joe McGrath: https://twitter.com/RadioJoeM Dom:  @DommyBW   Ethan James: https://twitter.com/EthanJamesMedia #sloppyjoes #comedy #food #foodreview

A new study in Austria shows that cockatoos are among the only known animals to flavour their food.Joining Seán to discuss is Dr. Alice Auersperg, Cognitive Biologist and Professor at the University of Veterinary Medicine in Vienna…

Live Recorded Set from VirtualDJ Radio TheGrind

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

In this engaging conversation, Dr. Michelle Peris interviews Paul, a seasoned chef and food editor, about his culinary journey and the importance of flavour in healthy cooking.  They discuss overcoming kitchen intimidation, the joy of cooking, and practical tips for seasoning and preparing meals that are both nutritious and delicious.  Paul shares insights on using technology to enhance cooking, particularly the benefits of using an instant thermometer to ensure perfectly cooked proteins.  The conversation emphasizes the connection between food, joy, and health, encouraging listeners to embrace cooking as a creative and fulfilling activity.  In this engaging conversation, Paul shares his passion for batch cooking, emphasizing its benefits for busy lives.  He discusses practical cooking tips, including his favorite recipes and kitchen gadgets, while also reflecting on his journey from a corporate job to freelancing in the culinary world.  The discussion highlights the importance of community, personal growth, and the joy of food, culminating in rapid-fire insights that reveal Paul's philosophy on cooking and life.   Takeaways Cooking is a journey that evolves over time. Flavour is key to making healthy food enjoyable. Overcoming fear in the kitchen is essential for growth. Cooking should be a playful and creative experience. Understanding the basics of seasoning can elevate meals. Vinegars and mustards are underutilized flavor enhancers. Using an instant thermometer can prevent overcooking. Meal prep can be quick and efficient with the right techniques. Connecting with food can enhance our overall well-being. Cooking is a way to share joy and connect with others. Batch cooking saves time and money. Using a Dutch oven can enhance cooking results. Cooking can be a creative and enjoyable process. Freelancing can be a rewarding career path. Community support is crucial during transitions. Cooking over fire brings joy and nostalgia. Investing in quality kitchen tools pays off. Exploring local ingredients can elevate meals. Traveling for food can be a fulfilling experience. Being kind to oneself is essential for growth.    Chapters 00:00 Introduction to Paul and His Culinary Journey 05:14 The Importance of Flavor in Healthy Cooking 07:55 Overcoming Kitchen Intimidation 10:31 The Joy of Cooking and Connection to Food 13:25 Mastering Seasoning: Salt, Pepper, and Acidity 16:10 Utilizing Mustards and Other Condiments 18:31 Building a Joyful and Healthy Plate 22:15 Cooking Proteins Perfectly: Tips and Techniques 25:03 Optimizing Cooking with Technology 27:32 Dinner Prep: Balancing Quick Meals and Culinary Adventures 32:50 Batch Cooking for Busy Lives 44:30 Turning Points and New Beginnings 49:47 Rapid Fire Insights and Reflections   Stay Wild. FREE RESOURCE:  Try our Protein Calculator, see how much you might require daily! Follow Paul on Instagram: https://www.instagram.com/paullillakas/?hl=en   Connect with Dr. Michelle on INSTAGRAM This episode is brought to you by: www.the-wild-collective.com Ready to reclaim your Wild? JOIN THE WAITLIST Learn more about The Poppy Clinic: www.poppyclinic.com Is Naturopathic Medicine for you: LEARN MORE HERE Take our HORMONE QUIZ Are you a clinician looking for more impact? START HERE

Have you ever noticed that you tend to eat more in noisy places? Whether it's a bustling restaurant, a crowded party, or even a busy street, the sounds around you could be affecting more than just your mood. Surprisingly, loud noises can actually dull your sense of taste, making food less enjoyable and prompting you to eat more in an attempt to satisfy your cravings. In this episode, we'll explore how noise impacts your taste perception, stress levels, and eating habits—potentially leading to overeating and weight gain. Listen on to find out how your environment might be sabotaging your diet without you even realizing it!Interested in naturally suppressing your appetite and burning fat? Or finally losing stubborn fat?Sources:Food Quality and Preference, 2014: “The effects of background noise on the perception of food flavor”Obesity, 2013: “Environmental noise and eating behavior: An experimental study on food intake in response to noise exposure”Flavour, 2017: “The impact of environmental sound on food texture perception”For questions on this episode or other inquiries please feel free to contact me at Instagram or Facebook page.For appointments, please click here.