Podcasts about Food and drink

Advertising legend Dave Trott joins Dan Pope to explain why most marketing goes unnoticed, why brand should be your second thought, and why simple, blunt ideas beat clever jargon. From Toshiba and Audi to Volkswagen, Nike and Steve Jobs, Trott breaks down the campaigns, principles and creative decisions that made brands impossible to ignore.He explains why the best advertising is useful information, brilliantly executed; why every idea should be simple enough to repeat in the pub; and why distinctive work starts by asking what the advertising is actually supposed to do. A sharp, funny masterclass in form following function, positioning, working-class creativity and the power of giving people one unforgettable thing to remember.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

- Dué Market: Specialty groceries, sno-balls, gelato, and delicious sandwiches at the old Terranova grocery - Looking for a muffuletta? Tag's Meat Market in Chalmette - Hubig's Pies x PJ's Coffee mocha pie? You gotta try it - La Boca Steakhouse: Amazing food, but it's not your typical New Orleans steakhouse. It's got Latin American roots. "Table Talk" your weekly trip arond New Orleans food & restaurant scene brought to you by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

This week on Hungry: Emily Roux reflects on building Caractère with her husband Diego Ferrari, earning its Michelin star, and learning that excellence depends on patience, consistency and a tightly connected team. She shares lessons from working in Paris, Monaco, Japan and alongside leading chefs, revealing how curiosity, adaptability and deep immersion shaped her cooking.The conversation explores the Roux family legacy, her childhood inside Le Gavroche, the assumptions that come with a famous surname and her determination to establish herself independently. Emily also discusses the realities behind restaurant ownership — rent negotiations, staffing, motherhood, difficult conversations and the financial pressure of surviving Covid.From London's restaurant boom and Japan's devotion to ingredients to the importance of sauces, crockery and customer experience, Emily explains how Caractère blends classical foundations with a lighter, more contemporary identity — and why good things, including Michelin stars, take time.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

* Bar 1865: Looking for some cocktails and small plates? Go here - Oysters, burrata, fried deviled eggs, and more * Nanami: Real sushi and onigiri on Magazine Street - Approachable lunch specials with different bento boxes and an impressive dinner menu * Gris-Gris: Chef Eric Cook's restaurant is closing, but you still have a couple weeks to visit "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

 How do you build a brand that feels less like a product and more like a movement? Minor Figures co-founder Will Rixon sits down with Dan Pope in Nashville to talk cold brew, oat milk wars, barista culture, music, psychedelia, America vs the UK, and why brand should solve real commercial problems — not just look good on a mood board.  

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

  Nick Jones, founder of Soho House and St Clement, sits down with Dan Pope to unpack the ideas behind one of the most influential hospitality careers of the last 30 years. From turning a single members' club in Soho into a global empire, to rethinking what modern luxury should feel like, Nick explains why great hospitality starts with simplification, generosity, atmosphere, and seeing everything through the customer's eyes. He also shares the failures, risks, design decisions, and hard-earned lessons behind Soho House, New York, Cafe Bohemia, The Ned, and his newest London hotel, St Clement.  

* Two Sisters in Treme: Southern, soul food with a great story * Why this hotel project is big news for New Orleans and our economy * Troy Carter has a plan to help crawfish farmers. Here's how * Guns, weedkiller and immigration: what to know about Supreme Court rulings * Michelin star dining at Saint-Germain in Bywater * What is the SAVE Act, and why is Pres. Trump pushing so hard for it?

* Two Sisters in Treme: Southern, soul food with a great story * Saint-Germain: One of three restaurants in New Orleans with a Michelin star. Don't miss this French wine bar and bistro in Bywater * Hot & Soul: Eclectic menu with nice cocktails * Farmer's on Bayou St. John: An everyday farmer's market selling fresh, local food "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Text me your comments or questions!If you've ever felt spiritually foggy, distracted, or strangely unmoved by things that used to stir your faith, we go straight to an uncomfortable possibility: what if your eating and drinking habits are shaping your discernment more than you realize? We start with Matthew 6:33 and ask a simple but confronting question: do we actually seek God first, or do we seek comfort first and call it normal?We talk candidly about overeating, binge eating, sugar and caffeine, and the “I deserve this” culture that can turn food into medication, reward, or identity. This isn't a message against celebration or enjoyment. It's a call to examine motive, timing, and submission, because the body is not separate from spiritual life. We connect modern realities like obesity, diabetes, and even the temptation to lean on quick fixes (including GLP-1 conversations) with the deeper issue of righteousness, humility, and stewardship.Then we open 1 Samuel 25 and trace the contrast between Nabal and Abigail: pride that says “my bread, my water” versus humility that moves quickly in generosity, repentance, and wisdom. Along the way we highlight fasting and prayer as fellowship, a practical way to quiet the flesh and hear God's voice more clearly, and we anchor it with scriptures from Hannah, Job, Noah, Isaiah, Romans 12, and Romans 14.If you're ready for a faith-driven reset around appetite, spiritual discipline, and hearing God with clarity, press play. Subscribe, share this with a friend who needs it, and leave a review so more people can find the conversation.Support the showYou can support the ministry of FaithFire here.For text alerts when we go live or release future podcasts, text FAITHFIRE to 55498.

If World Cup games were being played in Minnesota and you had the chance to bring fans around town to experience Minnesota's quintessential spots for food and drink, where would you choose?

Tom Hauser gives Chad two segments with a little talk on his Grandma's Marathon experience and plenty on the biggest political races happening in Minnesota right now. Plus, we debate some of the places we'd bring a foreign visitor to experience the best of Minnesota food and drink if World Cup matches happened to be in town.

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

 Glen Leeson, co-founder of The Tamil Prince, The Tamil Crown and Tamila, joins Dan Pope to unpack how one of London's most talked-about Indian restaurant groups was built from pub pop-ups, second-hand fridges and blind belief.From Patty & Bun's burger boom to JKS discipline, lockdown hustle, personal guarantees, viral Sunday roasts, Dishoom collabs, delivery strategy and the magic of creating a restaurant that feels alive — this is a proper founder story about graft, taste, timing, luck and learning by doing.

* MaMou - a fine dining French Bistro for the epicurious * Cozy with elegant dining. The food is special, and the wine list is amazing * Craving a poboy? * Parkway Bakery obviously * Domilise's is a must as well * Don't forget some smaller, neighborhood places as well like Radosta's in Metairie * Looking for somewhere to go for Father's Day? * Peychaud's is a nice, little cocktail den. * The Batture "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

As award season is in full swing we celebrate recent recipients of the Highlands and Islands Food and Drink Awards 2026. On this episode Rosalind speaks to two recipients;  Sarah Heward of the Real Food Cafe and Sean Kelly of the Lovat.Sarah shares her amazing back story of how her business in Tyndrum came about, the challenges she's faced over the years and how she built the success the business has become. She attributes this in no small part to her team and the wonderful network she has built  despite the challenges of working in a rural setting. She tells Rosalind what it means to her to have picked up this recent sustainability award. Rosalind also chats to chef Sean Kelly of The Lovat in Fort Augustus, who also picked up an award. This time for Best restaurant/eating experience. Sean tells Rosalind all about his passion for cooking, the challenges of being up north but also the wonderful opportunities it presents for things like foraging. He also talks about how they encourage their staff's development through things like awards but also ensuring they are pursuing other interests outside of work and embracing wellbeing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

 Grenade founder Al Barratt returns in this re-cut episode on how he built one of the UK's most successful challenger brands — and sold it to Mondelez/Cadbury in a deal that ultimately valued the business at over £600m.Al breaks down the brutal reality behind big exits: invasive due diligence, trademark protection, global scalability, profit, team quality, and why most “hot” brands are built on smoke and mirrors. He also reveals how Grenade moved from sports nutrition into petrol stations, supermarkets and the chocolate fixture — taking on Mars, Snickers, Dairy Milk and Kinder Bueno by making protein bars feel like a mass-market food product, not a niche gym supplement.A masterclass in challenger brand strategy, premium pricing, retail distribution, category disruption, and building a business that big companies actually want to buy.

It is common for the Christian to have a disagreement with someone else about what they think the Bible teaches to be wrong or right on an issue that is not particularly clear. This is the topic at hand for this sermon on Romans 14:1–4 titled “Food and Drink” and Dr. Martyn Lloyd-Jones guides the listener through how to interact with this issue that is becoming more prominent in the church today. There are things in Scripture about which there is not a clear command. In this passage, it had to do with food sacrificed to idols. Because idols are not real, the food sacrificed to them means nothing. However, Paul encourages believers to watch out for their brothers and sisters in Christ and to avoid doing things that would make it easier to stumble because of the way they were raised. The immature Christian, says Dr. Lloyd-Jones, is characterized by making secondary issues primary ones. Yet, as he points out, one should not sit back and judge other Christians— it is the weak Christian who is most likely to do this. Why do they have this tendency? He says that it is due to the spirit of fear and he explains his reasoning behind this. He encourages avoiding falling into legalism and determining if or not people are Christians based off of their judgments— ultimately, that is up to the Lord and it allows living in a way that pleases the Lord and leaving the consequences up to Him.

- Don't be afraid to try some Indian street food at LUFU NOLA - Neighborhood restaurants are a treasure around the New Orleans area. Support yours. - Good Times Sushi recently reopened after FIVE years - You have to try the tasting menu at Ralph's on the Park "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Full Show 6-15-26: Food to try, sports to watch, help for homeowners, and more full 5540 Fri, 12 Jun 2026 14:59:10 +0000 xlOC7GIEWmP2n9hWyE23WM8HllylN5T7 world cup,new orleans,health,food and drink,news WWL First News with Tommy Tucker world cup,new orleans,health,food and drink,news Full Show 6-15-26: Food to try, sports to watch, help for homeowners, and more Tommy Tucker takes on the days' breaking headlines, plus weather, sports, traffic and more © 2026 Audacy, Inc. News https://player.a

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”   Rory Sutherland breaks down the weird, wonderful psychology behind restaurants and hospitality — why where you make money and what people pay for are often different things, why lowering prices can be dangerous, why surprise creates loyalty, why customers hate uncertainty, and why founder-led brands often outperform finance-led giants. ON THE MENU: 00:00:00 Restaurants Are the Galapagos of Marketing 00:01:05 What Customers Really Pay For 00:03:06 The Restaurant Real Estate Play 00:05:25 Why Tiny Menus Build Belief 00:06:58 Reverse Benchmarking Restaurant Success 00:08:53 Surprise Is The Secret Weapon 00:09:14 Steve Jobs' Overlooked Genius 00:11:03 Why Uber Feels Like Magic 00:13:21 Price Is A Feeling 00:16:14 Menu Design Changes Everything 00:18:41 Restaurants Push Wine Without You Noticing 00:21:02 The Peak End Rule Explained 00:22:34 Why Clear Signage Makes Money 00:26:32 One Word Can Raise Prices 00:27:51 Taco Bell's London Mistake 00:31:42 Why Customers Don't Know 00:34:36 Managing Expectations Changes Everything 00:36:37 Is Uber Eats Really Marketing? 00:37:00 Audience Q: Quick Service Hospitality 00:39:59 Bucky's Toilet Business Genius 00:42:00 Audience Q: Measuring What Matters 00:46:31 Disney Would Fix High Speed Rail 00:47:57 Audience Q: Scaling Founder Feeling 00:48:50 Don't Sell To Private Equity 00:52:23 Why Big Companies Kill Ideas 00:53:36 Why Red Bull Shouldn't Work 00:54:52 Farmers Markets Make No Economic Sense 00:55:53 Copying Creates The Opposite Opportunity  ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Baby food should not feel like a trade-off between “quick” and “good”. We sit down with Ed van der Lande, founder of More Toddler Meals, to unpack a deceptively simple question: how do you feed toddlers wholesome meals with real texture and visible ingredients when you are exhausted, out of the house, or racing between nursery pick-ups and work?Ed traces the idea back to a moment on deployment in Somalia, watching his wife carry the full load at home and feeling the friction every parent knows. That frustration turned into an unusual solution: freeze drying. We break down, in plain English, how freeze drying differs from retort and pasteurised pouch foods, why heat can change flavour and texture, and why chewing and oral development matter when little ones are learning to eat. If you care about healthy toddler meals in the UK, convenient baby food, and what “shelf-stable” can look like without turning into puree, this will spark ideas.We also get practical about building a product-based business. Ed shares the leap from British Army major to Amazon, the leadership principles he carried over (high standards, curiosity, customer obsession), and the systems he uses now to keep focus. From home recipe trials and brutally honest feedback to selling at markets, walking into independent retailers, and rethinking online growth, this is a candid look at what it really takes to launch and scale a food brand.If you enjoy the conversation, subscribe, share it with a parent or founder, and leave a review so more people can find the show.Support the show

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  In this stripped-back reissue, Dan Pope sits down with the fitness author, entrepreneur and attention obsessive to unpack how James went from selling workouts online to building brands, books, audiences and Neutonic with Chris Williamson.This is a conversation about honest marketing, confidence, creative chaos, personal brand, creator businesses, Prime, Liquid Death, YouTube, doomscrolling, British ambition, American optimism, and why getting attention is now one of the most valuable skills in business.James explains why better products don't always win, why most founders misunderstand social media, why confidence comes after action, and why “all wins feel the same.”Part fitness philosophy, part business masterclass, part brutal reality check for anyone trying to build something people actually care about. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

It is common for the Christian to have a disagreement with someone else about what they think the Bible teaches to be wrong or right on an issue that is not particularly clear. This is the topic at hand for this sermon on Romans 14:1–4 titled “Food and Drink” and Dr. Martyn Lloyd-Jones guides the listener through how to interact with this issue that is becoming more prominent in the church today. There are things in Scripture about which there is not a clear command. In this passage, it had to do with food sacrificed to idols. Because idols are not real, the food sacrificed to them means nothing. However, Paul encourages believers to watch out for their brothers and sisters in Christ and to avoid doing things that would make it easier to stumble because of the way they were raised. The immature Christian, says Dr. Lloyd-Jones, is characterized by making secondary issues primary ones. Yet, as he points out, one should not sit back and judge other Christians— it is the weak Christian who is most likely to do this. Why do they have this tendency? He says that it is due to the spirit of fear and he explains his reasoning behind this. He encourages avoiding falling into legalism and determining if or not people are Christians based off of their judgments— ultimately, that is up to the Lord and it allows living in a way that pleases the Lord and leaving the consequences up to Him. To support this ministry financially, visit: https://www.oneplace.com/donate/603/29?v=20251111

* "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years! * Saturday is the 82nd anniversary of the D-Day landings. We'll talk with Dr. Bradley Hart, a senior historian with the National World War II Museum, about what happened 82 years ago and how the museum is commemorating the day.

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  I thought Karan would define success in the usual restaurant terms — reviews, covers, repeat customers. His answer went somewhere way more interesting.In this episode, I sit down with Karan Gokani to talk about how Hoppers became one of London's most iconic restaurants — and how it has stayed busy, relevant, and loved for over a decade in an industry where that feels almost impossible. Karan shares the principles behind that success: make it personal, find your purpose, build a culture of kindness, and create something that makes people feel more than they expected.ON THE MENU:00:00 Intro00:34 Opening Hoppers and refusing to dilute Sri Lankan food02:12 Growing from Soho to Marylebone and King's Cross05:37 The biggest misconception about scaling restaurants06:00 Culture, values, purpose and learning to codify instinct08:15 How Covid changed hospitality teams and restaurant culture09:01 Reading the room and spotting cultural red flags11:58 Karan's first business principle: make it personal15:35 How taking feedback personally improves hospitality20:52 Karan's second principle: find your purpose22:04 Saying yes to everything and discovering the common thread23:03 Why Karan's real purpose is inspiring people24:43 How writing, Instagram and restaurants all connect to purpose28:19 Asking why am I excited?31:15 Beyond Reviews: Karan's deeper definition of success31:52 How Karan thinks differently from other restaurateurs34:03 How to align a team around shared culture35:18 Service versus hospitality36:19 Building a culture of kindness38:59 Karan's definition of culture42:04 What Karan has radically changed his mind on45:35 Self-criticism, reinvention and never stepping in the same river twice49:39 Growing up in Mumbai and how it shaped Karan52:28 Why Karan came to the UK54:45 Cambridge, curiosity and the people who shaped him57:23 First principles thinking and mental models58:18 Applying first principles to Hoppers01:03:15 What problem are we really solving?01:07:55 The marketing levers that fill restaurants01:08:19 Why there is no perfect formula for restaurant success01:08:42 Food as language and the restaurant as conversation01:10:06 The soul of a restaurant and the importance of culture01:12:29 The creative insecurities Karan still wrestles with01:13:15 Competition, purpose and staying true to yourself01:14:32 Food as a gateway into culture01:15:19 Why Indian food is far more diverse than people realise01:17:14 Why South Indian food remains underrated01:18:28 The legacy of the British Indian curry house01:21:46 The anthropology and nostalgia of food01:27:48 Breaking down the dishes at the table01:31:33 Designing the architecture and atmosphere of each Hoppers01:35:45 Cooking as an expression of self01:36:43 The similarities between writing and cooking01:38:24 Why the JKS group has been so important to London restaurants01:40:32 Building the infrastructure behind creative hospitality01:42:27 Karan's favourite books and inspirations01:44:28 Closing thoughts and why there's more to talk about ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

On today’s “Closer Look with Rose Scott,” budding entrepreneurs in the food and drink industry can apply for the Georgia Tech Food and Beverage Accelerator program. Guests share how the program has empowered their businesses and the program co-director shares what they’re looking for in an applicant. The registration deadline is May 31. Also, college and high school students aren’t the only ones celebrating their graduation. Today we meet a group of five and six-year-olds who are excited to graduate from kindergarten. They talk about their hopes for the future, what they like about school, and share words of wisdom for the next class of kindergarteners.See omnystudio.com/listener for privacy information.

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  Jeremy King doesn't just talk about restaurants — he talks about change, class, creativity, ego, instinct, death, literature, leadership, and why the best dining rooms become tiny theatres of human behaviour.In this conversation, the legendary restaurateur behind The Ivy, Le Caprice, The Wolseley, Arlington and now Simpson's in the Strand explains why “maintaining standards” is actually the road to bankruptcy, why great restaurants must constantly evolve, and why hospitality is really about love, generosity, observation and care.Jeremy and Dan explore everything from Mick Jagger and Bianca Jagger at Le Caprice, to Lucian Freud, A.A. Gill, Harold Pinter, Graham Norton, Apple, Kodak, IBM, The Beatles, New York brasseries, Parisian cafés, class in Britain, and why every great creative or political movement may have started in a restaurant.  This one is unforgettable.A conversation about restaurants, yes — but really about how to live, lead, notice, change, and leave the world slightly better than you found it.ON THE MENU:00:00:00 Intro00:03:03 Why Restaurants Must Always Change00:05:46 Why Leadership Is A Benign Dictatorship00:07:24 Maintaining Standards Leads To Bankruptcy00:13:47 Why Restaurants Get Defensive00:17:35 Why Enough Is Never Enough00:20:06 Why Altruism Still Matters00:22:13 When Jeremy Refuses A Booking00:26:06 The Silent Couple At Mirabelle00:32:08 Arlington, Soho And Restaurant Design00:35:55 Why Great Restaurants Are Egalitarian00:41:18 Why Money Ruins Taste00:43:49 What Makes The Best Restaurant?00:47:43 Why Restaurants Need Creative People00:49:43 How Le Caprice Changed Service00:55:19 Why Culture Hates Real Change00:59:49 Why Strong Opinions Win01:03:00 How To Prepare For Death01:05:14 Why Jeremy Has Regrets Every Day01:06:16 The Power Of Happy Problems01:08:30 Why Jeremy Finally Wrote A Book01:15:12 Why Restaurant Work Changes Young People01:18:31 How Shyness Became Jeremy's Advantage01:20:17 Can Dogs Sense Us Coming Home?01:24:11 Why We've Lost Our Instinct01:27:14 The Brain's Restaurant Memory Card01:33:09 Why Moneyball Thinking Kills Instinct01:35:12 How Jeremy Feels A Restaurant's Hum01:38:07 Why First Impressions Mislead Us01:41:18 Do All Movements Start In Restaurants?01:44:10 Why Creativity Needs Long Lunches01:48:48 Jeremy's Favourite Books And Writers01:55:31 How Meditation Helped With Lucian Freud01:58:21 How Literature Taught Jeremy Restaurants02:00:01 Jeremy King's Best Life Advice02:03:29 Ruthie Rogers' Eye Contact Lesson02:05:33 Why Questions Beat Statements02:07:33 How Mick Jagger Helped Le Caprice02:11:43 Why Jeremy Prefers Narrowcasting02:13:01 Jeremy King's Rules For Success ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Guillory's in Metairie - New Orleans-style tamales, fried chicken, and more Leni's in downtown New Orleans: go before they close on May 29 - They've been around more than 50 years and are a part of the fabric of the restaurant scene Tana - an upscale Italian option for you with an amazing wine list Crustacean Club - a new French Quarter restaurant with an oyster bar that's a seafood lover's dream "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

* New Orleans is expecting some good news on roadwork projects * Table Talk: Hidden gems and upscale options * A jockey went from suffering an injury in New Orleans to winning the Preakness. Here's how he did it * Some Republicans are pushing back on President Trump. Why? * The 800,000+ no party voters in LA could be locked out of primaries

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

* What's your prediction for the Saints 2026 record? * Table Talk: Oyster season may be over, but there are still tasty options available * State Senator warns of “unnerving” chaos at levee board * LSU has its most SEC losses in program history. How did this happen? * Are Republicans or Democrats more energized for the LA elections? * The Saints schedule is out! Here are a couple trouble stretches

- Still craving some oysters? You've got plenty of options, including some specialty oysters - Looking for something on the West Bank? Mr. Shrimp recently opened a restaurant there with fried and boiled seafood galore. - New life for an old bar: DMac's in Midcity has reopened as True South - Nashville hot chicken sandwich, bar burgers, and more "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

We talk with Wild Things founder Fliss Newland about going from Mondelez to building an organic, plant-based gummy brand that targets families without losing the fun of sweets. She breaks down the practical steps behind the leap, from finding the right opportunity to nailing brand positioning, packaging, and early retail wins. Childhood hustle stories and the influence of self-employed parents Learning FMCG fundamentals at Mondelez, from perfect store to pricing and promotions Moving to Asia to stretch skills and seek less mature markets Taking on an existing vegan sweets business and spotting the product advantage “manifesting” as networking, asking for help, and saying ambitions out loud Qualitative consumer research with parents, including panels and real-world routines Positioning sweets as balance and permissibility rather than guilt and restriction Investing in distinctive branding to win at the shelf Getting first sales via Lunch! trade show, distributors, independents, and sampling Winning Ocado by pitching a tight proposition and staying focused on the target shopper Founder highs and lows, sleep, decision-making speed, and building a team culture please like and subscribe and write a review would really appreciate it. if you want to know more about building a food business head to wwwjgreenwood.co.ukSupport the show

Interview with Audrey Russek, Head of the UC Davis Food and Drink Collection Broadcast April 10, 2026. Playlist  "You might not be looking at the cookbook for the recipes, you might be looking at it to understand community."