Podcasts about food culture

In this episode of The Truth In This Art, the guest is Simone Phillips!About Simone Phillips: Award-winning content creator and event curator behind Charm City Table, Baltimore's popular food and beverage platform with more than ten million impressions per month. She's become a trusted voice in Baltimore's culinary scene, highlighting the people, places, and stories that shape the city's food culture. She also curates vertical videos for the Maryland Film Festival and works closely with Parkway Theater.In our conversation, Phillips walks through her journey from starting Charm City Table in 2017 as a hobby to journal her dining experiences. Growing up, she didn't eat out much—Golden Corral and IHOP at church functions, but never exploring Baltimore's dining scene. After graduating college and moving back to Baltimore, she started exploring Harbor East, Fells Point, the Inner Harbor, Canton, and fell in love with all the options. That curiosity became her whole life.She shares her humanitarian approach to content creation—thinking about the restaurant owners and their feelings as creatives, but also the people spending their money who see something and get excited about visiting. We get into what it takes to build a sustainable brand voice rather than chasing virality, why Baltimore remains her intentional focal point even as she partners with national brands in New York, Chicago, and California, and what she believes is missing from Baltimore's food scene to take it to the next level: elevated service as an art form.Be sure to follow Charm City Table on Instagram, Facebook, TikTok, and YouTube Shorts.Photo courtesy of subject. The Truth In This Art is supported by William G. Baker, Jr. Memorial Fund, the Maryland State Arts Council's Creativity Grant and Mayor's Individual Artist Award - Creative Baltimore Fund (Baltimore). Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis.Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcastThe Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Episode 99: Dutch Yoda - Gen Con vs Spiel - Top 5 BGG Gen Con Preview List 2026 - World Cup and the Beach BoysMy friend, Dutch Yoda, joins us all the way from around the globe to talk about the differences and similarities between the 2 biggest board game conventions in the world, Gen Con and Spiel. Then we had a hard time picking our Top 5 games from the BGG Gen Con Preview list for 2026. We then talked about how the World Cup and the Beach Boys brought a little joy in our lives. I hope you can stop by one of his streams and chat with him directly especially about coffee and crowdfunding.00:00 Intro00:51 Get to know Dutch Yoda02:24 How you became Dutch Yoda03:17 Start in the hobby05:43 Exploring Gen Con vs. Spiel14:54 Food Culture at Conventions18:02 Media Events: A Contrast Between Gen Con and Spiel26:01 Flea Markets: A Unique Experience28:16 Travel Logistics and Airport Experiences31:09 Availability of Games Post-Conventions42:57 Community and Connections at Conventions47:01 Top Five Games from BGG Gen Con 2026 Preview List47:54 Horrified: Dungeons & Dragons - Ravenloft49:48 Entropy55:45 Sniper Elite: Expansions (Escalation & Operation Kraken)57:46 Wondrous Creatures: Winterfall ExpansionOmaha Gaming Convention01:00:55 Frosted Blooms (A Dutch Connection)01:04:51 Fliptoons Season 201:09:34 Wingspan Pocket01:12:03 Three Sisters: Harvest Edition01:16:35 Endangered: Australia (Expansion)Endangered: Giant Panda scenario01:22:33 Mountain Goats: LegacyLegacy of YuTiny Mountain Goats01:26:51 Honorable Mentions01:27:35 Rascally Rabbits01:30:17 Jason and the ArgonautsHercules and the 12 Labors01:32:33 Whisperwood01:36:15 Perennial01:38:09 Electrify01:42:09 Moments of Positivity01:49:38 Please follow Dutch Yoda  on the web!Twitch @DutchYodaYoutube, Instagram, and Bluesky @DutchYodaPlays 01:51:58 OutroPlease note: this episode was pre-recorded so that it could be edited on time. Therefore, there might be a few games that were posted on the BGG Preview list after this episode was recorded.(Please note that these time stamps might not be accurate due to the use of dynamic ads.)We hope you will come join us for fun games with all the fun people at BGG.CON 2026. https://boardgamegeek.com/bggcon or https://tabletop.events/conventions/bgg.con-2026Web: https://boardgamegeek.com/YouTube: https://www.youtube.com/@boardgamegeekTwitter: https://twitter.com/BoardGameGeekEmail: podcast@boardgamegeek.com

On The Agenda, Hongbin Jeong speaks with Ernest Ang, founder of Kokoyo Nyonya Delights, about whether Gen Z's creative food fusions are reshaping or diluting Singapore's food culture. As a Gen Z entrepreneur who built his business around his 72-year-old grandmother's traditional Peranakan recipes, Ernest shares his journey of preserving family recipes, reflects on how Singapore's food scene is evolving, and weighs in on whether innovation and heritage can continue to coexist in a rapidly changing culinary landscape.See omnystudio.com/listener for privacy information.

Host Andrew Camp interviews Nephi Craig, executive chef of Café Gozhoo on the White Mountain Apache Tribe, relapse prevention specialist, and founder of the Native American Culinary Association, on the release of his memoir Our Knives Will Save Us. Craig describes writing the book as a tool about the “ingredients of a chef,” linking his 15 years of sobriety, relapse history, and healing to cooking and indigenous foods. He explains how kitchen discipline and mentors shaped him, why indigenous cultivars and foodways connect to public and mental health, and how colonization's violence and intergenerational trauma relate to addiction and health disparities. Craig details Café Gozhoo as a recovery-oriented, clinically designed, non-hierarchical kitchen emphasizing excellence, work-life balance, and Native values, discusses NACA's grassroots impact, and answers food questions, including avoiding snake and bear, loving pho, and naming a last meal featuring Apache racket bread.Nephi Craig is the executive chef of Café Gozhóó in Whiteriver, Arizona, on the White Mountain Apache Tribe, and an advanced certified relapse prevention specialist (ACRPS) and behavioral health technician (BHT) currently serving as the nutritional recovery program coordinator at the Rainbow Treatment Center. Craig is the founder of the Native American Culinary Association (NACA), an organization that is dedicated to the research, refinement, and development of Native American cuisine. His work has been recognized in national and international publications such as Newsweek, Forbes, Food & Wine, and The Guardian.Follow Nephi on Instagram: @nephi_craigBuy Our Knives Will Save UsFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

This week, Moni and Kat recap one of the most delightfully unexpected weekends they've had in a while after attending the 5th Annual Meat Cake Invitational. This a one of a kind Indianapolis event was created by comedians, chefs, and food lovers Dyke Michaels and Zach Roan, also hosted by Thaddaeus McKee. The event celebrates culinary creativity by challenging participants to craft outrageous "cakes" made entirely of meat, blending food, comedy, and community into a truly unforgettable experience. As vendors, the Fake Ass Book Club hosts had the opportunity to introduce new listeners to the podcast, reconnect with familiar faces, make new friends, and even vote for the People's Choice winner. The experience sparked plenty of hilarious stories and, as longtime listeners have come to expect, sent the conversation down several entertaining tangents. The episode also kicks off with Moni surprising Kat with a completely unexpected gift. What was it? Maybe its a real cake! You'll have to listen to find out! Some episodes are carefully planned but this one simply goes where the conversation takes it, and that's exactly what makes it so much fun. Cheers! #FakeAssBookClub #MeatCakeInvitational #IndianapolisEvents #PodcastLife #FoodCulture*Please be advised this episode is intended for adult audiences and contains adult language and content. We are expressing opinions on the show for entertainment purposes only. Dedication: To our patrons as always!! We love you!Moni: To the family and friends of One-year-old Kohen Wiley who was  murdered by police in Mississippi.  https://www.nbcnews.com/news/us-news/kohen-wiley-senatobia-mississippi-funeral-police-shooting-rcna351609https://abcnews.com/US/officer-involved-shooting-walmart-killed-1-year-boy/story?id=133965022Kat: To the Meat Queen and winner of the 5th annual Meat Cake Invitational Elyse Beggs and to People's Choice winner Ieasha Ennis!! The ladies rule...and boys drool

Host Andrew Camp interviews Hugh Hollowell, pastor of Open Door Mennonite Church in Jackson, Mississippi and author of the memoir-essay collection Food Is Love, about how food and tables reveal God's love, shape memory, and build connection. Hollowell calls the Last Supper his most compelling Christian story, arguing meals are intimate, mnemonic, and inherently communal, and that communion is scandalous because it includes people who fail us. He discusses Southern foodways, the Great Migration's use of cooking to preserve home, and a long conversation about sweet potatoes with Senator Roger Wicker as an example of food humanizing opponents. They critique privileged food moralism amid Jackson's food deserts and poverty, describe how “bad” celebratory foods and enslaved people's ingenuity became valued cuisines, and frame cooking and writing about food as acts of care and political resistance. They close with reflections on church as support for weekday discipleship, lingering meals as welcome, and Hollowell's favorite foods and stories.Hugh Hollowell is a sixth generation Mississippian and is the pastor of Open Door Mennonite Church in Jackson, MS – a multiracial peace church formed in the aftermath of the Civil Rights movement. He is a writer and storyteller and has been the publisher of a weekly newsletter called Life is So Beautiful for more than a decade. Before becoming pastor at Open Door, Hugh spent 12 years working as a pastor among unhoused people and those struggling with addictions. This taught him much of what he knows about both second chances and grace, but not much that is useful at denominational meetings. He and his spouse Renee live in the Fondren neighborhood of Jackson, where they run a small scale kitten rescue and co-parent five house cats and seven chickens.Hugh's website: hughhollowell.orgFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com.  (00:00) - Sponsor and Guest Intro (01:32) - Food Memory and Communion (20:11) - Privilege Shame and Care (39:13) - Cooking as Resistance (44:51) - Church Around the Table (54:14) - Remembering and Last Meals

Send us Fan MailSoccer, which is known to most to most of the world as football has captured the world's attention during this time of the "Cup That Shall Not Be Named".My long-time friend, TR Masino (co-host of the Stairway to Eleven music podast) joined me in Mexico City to discuss US vs Mexican food culture, in the context of a "foodball" game.  It seemed like a good idea at the time.Our GOOOOOOALLL!!! is to provide an overview of the similarities, differences, and changes we've seen over the last 25 years of travels between the US and Mexico.  In this episode, we "pass" the conversation back and forth and even give a "yellow card" to each side.See the links below to find out more information on these awesome music and food topics.Stairway to Eleven PodcastUNESCO Mexican Food Traditions25 Dishes that Capture the Flavor of America (the US part) TodayGot a questions for us?  Email us at wolfingdownfoodscience@ncsu.eduPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

On this week's episode of The RV Atlas Podcast, we head west to one of the most spectacular—and surprisingly diverse—RV destinations in the country and take a deep dive into […] The post RVing in Central Oregon: Campgrounds, Craft Beer, Food Culture, Outdoor Adventure + More! appeared first on The RV Atlas.

This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information.

Get access to our episode archive: https://successwithielts.com/ Is using your phone at dinner the height of bad manners? Rory thinks so! Dive into this chat about modern etiquette, Scotland's most famous (and awful) dish, and why we have to shell out so much for a meal. Tune in and have a great day! - Book a class with Rory here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://successwithielts.com/rory⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Our course on Phrasal Verbs: https://successwithielts.com/podcourses Transcript: https://successwithielts.com/ Find an IELTS Speaking Partner: https://links.successwithielts.com/ieltspartner Our social media: https://linktr.ee/successwithielts © 2025 Podcourses Learn more about your ad choices. Visit megaphone.fm/adchoices

Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.See omnystudio.com/listener for privacy information.

Host Andrew Camp welcomes theologian Andy Root back to The Biggest Table to discuss Root's recent books, especially Baal and the Gods of More, and what Christian “growth” should mean. Root argues Christianity is about “growing into someone” through relational participation in God's life, not merely “growing something” like budgets, attendance, or resources, which can become a late-capitalist logic of escalation akin to fertility gods such as Baal or Artemis. Drawing on 1–2 Kings, Brueggemann, Hartmut Rosa, and Robert Gordon's “special century” of American GDP growth, Root connects church expansion to economic growth and says American Protestantism now faces anxiety and nostalgia on the far side of a golden era. He critiques both techno-optimist innovation and identitarian recognition as susceptible to capitalist dynamics, and calls the church toward the theology of the cross: God's presence “for you” in sorrow, loss, and shared burdens. Root previews a forthcoming pastoral theology of money.Andy Root is the Carrie Olson Baalson Professor of Youth and Family Ministry at Luther Seminary in St. Paul, MN. Lately his work has centered around the intersection of faith and our secular age, having completed his six volume series Ministry in a Secular Age. He has written a number of books and has given lectures and presentations across the country and globe both to church groups, universities/colleges, youth workers, and academic communities. He lives in St. Paul, his wife Kara is a Presbyterian minister and they have two kids (Owen and Maisy) and a dog. When he's not teaching and writing, he watches a ton of TV.Andy Root's website: andrewroot.orgListen to my first conversation with Andy on The Biggest Table: Sacred Waiting in the Secular Age (Episode 12)Follow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

For this week's episode of Go To Food, we're joined by two of the most influential chefs in modern British cooking: Sam Clark and Sam Clark of the legendary Moro. As the iconic Exmouth Market restaurant approaches its 30th anniversary, the pair sit down to reflect on the extraordinary journey that transformed London's food scene. From introducing ingredients like pomegranate molasses, preserved lemons, sumac and tahini to British diners long before they were supermarket staples, the Clarks reveal how a passion for authentic Mediterranean and Moorish cooking changed the way the country eats.The conversation takes us back to the very beginning, when the newly married couple bought a campervan and spent three months travelling through Spain and Morocco, collecting recipes, discovering ingredients and immersing themselves in local food culture. From learning the art of making delicate Moroccan warqa pastry in Marrakech to surviving Saharan sandstorms and driving across Morocco without a windscreen, their adventures became the foundation of Moro's groundbreaking menu and enduring philosophy. Many of the restaurant's most celebrated dishes, including the famous Crab Brick, can be traced directly back to those formative travels.We also explore the remarkable London restaurant landscape of the 1990s, from their time at the River Café alongside a young Jamie Oliver to opening Moro in what was then a rough-and-ready Exmouth Market. The Clarks share stories of wood-fired ovens that have barely stopped burning in three decades, the evolution of London's dining culture, and why they consistently turned down opportunities to expand Moro into a global brand. Their commitment to remaining independent, hands-on and fiercely focused on quality has made Moro one of Britain's most respected restaurants.Alongside memories, laughter and plenty of food talk, the episode offers a glimpse into the future. With a new cookbook in development and plans to retrace their original campervan journey across Spain and Morocco, the Clarks remain as curious and passionate about food as ever. This is a fascinating conversation about travel, hospitality, craftsmanship and staying true to your vision — a must-listen for anyone who loves great restaurants, great stories and the people behind them.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodGet 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

节目简介｜Episode Description｜エピソード紹介中文： 回国以后，我参加了不少接风饭局，也重新体验了久违的中国菜。不过让我意外的是，我最大的感受居然不是“好吃”，而是“油”。这期节目聊聊我这次回国后的饮食体验，以及中文里的“水土不服”。English: After returning to China, I enjoyed lots of Chinese food with family and friends. Surprisingly, what stood out most was not how delicious it was, but how oily it felt. In this episode, I talk about my experience and a useful Chinese expression: shuǐtǔ bùfú (水土不服).日本語： 中国に帰って久しぶりにたくさんの中華料理を食べました。おいしかったですが、一番印象に残ったのは「油の多さ」でした。今回はその体験と、中国語の表現「水土不服」についてお話しします。#ChineseFood #中華料理 #中国菜 #中式饮食 #回国体验Send us Fan MailSupport the show如果您喜欢我的播客，欢迎通过下方方式表达您的支持。您的支持对我来说是巨大的鼓励。但无论如何，我都很感激有您作为听众。能够每周与您分享几分钟的时光，对我来说是莫大的荣幸。❤️If you enjoy my podcast, you're welcome to show your support through the options below. Your support means a great deal to me and is a huge source of encouragement. But no matter what, I'm truly grateful to have you as a listener. It's an honor to share a few minutes with you each week!❤️ ☕

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor. In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business. This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day. Episode Highlights [17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles [29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant" [46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food" [51:00] — Grassroots vs. bandwagon: who really owns the native food space [55:30] — What respectful engagement with native ingredients actually looks like for chefs [1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses [1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember [1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day [1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane Key Takeaways On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it. On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work. On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry." On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar. On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision." On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us." About Sharon Winsor Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage. She is the creator and driving force behind the Australian Native Food Festival, the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry. In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong. People & Places Mentioned Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations Karima Hazim — Also featured at the festival Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards. Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more Carriageworks, Sydney — Host venue for the Australian Native Food Festival Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her Dates for Your Diary Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day Resources & Links Indigiearth: Indigiearth.com.au First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth. Have a story to share or a topic we should dive into? Drop us a line. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.See omnystudio.com/listener for privacy information.

This week on the Go To Food Podcast, we're joined by one of the most influential figures in British food: Thomasina Miers. From becoming the first-ever MasterChef champion to building the iconic Oaxaca restaurant group, Thomasina has spent more than two decades transforming the way Britain thinks about Mexican food. Recorded live at the Ballymaloe Food Festival, this is a conversation packed with passion, honesty, and unforgettable stories.Thomasina takes us back to the moment a chance conversation with the legendary Clarissa Dickson Wright changed the course of her life, leading her to Ballymaloe Cookery School and eventually to Mexico. She shares the adventures, missteps, and inspirations that shaped her career, from making cheese in Ireland and shaking cocktails in Mexico City to launching one of the UK's most beloved restaurant brands.We also dive into the challenges facing hospitality today. Thomasina speaks candidly about rising costs, government policy, sustainability, regenerative farming, and why restaurants play a far bigger role in society than simply serving food. It's a fascinating look at the realities of running a successful restaurant group in one of the toughest trading environments the industry has ever seen.And of course, there are plenty of food recommendations along the way. From her favourite restaurants and dream foodie destinations to the ultimate Thomasina Miers feast, we cover it all. Insightful, inspiring, funny, and fiercely passionate, this is an episode every food lover, restaurateur, and aspiring entrepreneur will want to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodGet 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's.See omnystudio.com/listener for privacy information.

Host Andrew Camp welcomes historian Mark Johnson, author of “American Bacon,” who explains how his work on Alabama barbecue led him to study bacon's shifting meanings. Johnson describes food as a narrative device for telling difficult histories and highlights a recurring theme of performance, including his claim that modern bacon enthusiasm can resemble minstrel-like impersonation, exemplified by a 1983 New York Times “In Praise of Bacon” cartoon mocking yet admiring a “Georgia mountain man.” The conversation traces bacon's role from a broad term for cured pork in colonial America, both staple and insult, through English associations of respectability with beef and mutton, and early U.S. debates that sometimes reclaimed bacon as humble republican virtue. In the 19th–20th centuries bacon became linked to Southern “backwardness,” fat, and health fears; by 1977 the USDA considered banning it over nitrites/nitrates. Bacon's resurgence is tied to distrust of dietary experts, low-carb culture, fast food, and upscale “rustic” Southern cuisine that can romanticize marginalized peoples without materially benefiting them, prompting discussion of systemic change, food deserts, and “culinary colonialism.”MARK A. JOHNSON, originally from Milwaukee, earned a PhD in history from the University of Alabama. Previously, he earned an MA from the University of Maryland and BA from Purdue University. He currently teaches at the University of Tennessee at Chattanooga and is the author of An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce and Rough Tactics: Black Performance in Political Spectacle, 1877–1932. His most recent book is American Bacon: The History of a Food Phenomenon. He resides in Knoxville, TN with his wife, Kate, and two cats, Peri and Remy.Follow Mark on Instagram: @baconscholarBuy American Bacon: The History of a Food PhenomenonFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Star Jam Ft. Chef Pilllai | RJ Rafi | Part 2 In this Star Jam episode, Chef Suresh Pillai sits down with RJ Rafi to unpack why mandi has become Kerala's most loved comfort food and what that says about our changing food culture. From affordability, speed and sharing culture to the unhealthy rise of mayonnaise with rice, he breaks down how we eat, what we waste, and why better meal planning can transform both our health and our household budgets.Chef Pillai also travels district by district through Kerala, recalling legendary small eateries, wood-fired beef spots and traditional meals that shaped his palate and philosophy on food. He talks about safe food as a basic right, the urgent need for better hygiene from fish and meat stalls to restaurant kitchens, and how collective responsibility from consumers, hoteliers and government can prevent food poisoning tragedies.Beyond food, he shares his personal journey from security guard to celebrated chef, his life-changing moves from Kollam to Kozhikode, Bengaluru and London, and how hard work, sacrifice and a bit of “universal timing” built the brand Chef Pillai is today. The conversation closes on personal branding, the realities of running a restaurant business, and why genuine passion will always matter more than quick profits.

Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.See omnystudio.com/listener for privacy information.

“People think 'Irish food culture' is hot chicken rolls and Taytos — we need to change that”. So says zero waste Chef and Writer Orla McAndrew.Is this a perception that needs to be changed, what should Irish food culture look like?Orla joins Shane to discuss.

This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).See omnystudio.com/listener for privacy information.

Host Andrew Camp interviews writer and theologian Erik Freiburger about disability, belonging, and hospitality. Erik, a wheelchair user since a 1994 spinal cord injury, describes how his understanding of the word “disabled” matured, and explores whether disability is blessing or curse, concluding it is both/and, shaped by social exclusion, ableism, and human limits. They discuss prejudice and “whitewashing” (“aren't we all disabled?”), and how churches can treat disability as peripheral. Erik explains his pushback to a prior AI conversation, rooted in his wife Bonnie's 2014 loss of swallowing and their house church's struggle to practice Eucharist when she couldn't eat, leading them to broaden hospitality beyond food toward relationship and communal belonging. He urges churches to create cultures of care, advocate for dignity by going with marginalized people, and let neighbors shape theology (“the room is my theology”). Erik shares painful church experiences, links exclusion to “disgust” and purity logics, and finds hope in disabled Christians' perseverance.Erik Freiburger is a writer, theologian, creator, and storyteller whose work explores the intersections of disability, dignity, and hope. Holding a Bachelor's degree in Theology and a Master's degree in Religious Education with a focus on Missional Leadership, he brings both scholarly depth and lived experience to questions of belonging, justice, identity, and transformation within the disabled life. Writing on his Substack, At the Bottom of the Well (atthebottomofthewell.com), and hosting the Well Dwellers Podcast, Erik is creating spaces for voices from the margins and reflections on the sacred work of becoming. Rooted in a commitment to wonder and the dignity of all bodies, his work invites readers and listeners into deeper attentiveness to the mysteries unfolding at the edges of who we are and where we find ourselves in our society. Erik enjoys spending time with his wife, Bonnie, working out in his basement gym while listening to his expanding record collection, wheeling the park pathways around his city home, reading in-depth literature, and watching creative movies.This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

The Boyne Valley is such a unique and special place, perhaps most well known for its historical (Newgrange and the Hill of Tara live there) and mythological significance (the River Boyne runs through it, for starters). It also happens to be the place where farming in Ireland began, and so it should come as no surprise that this would be the place that birthed the Centre of Food Culture. The Centre is a social enterprise which believes that by preserving and celebrating Irish food culture, past, present and future, we will enhance people's relationship with food, connect them to the source of their food and the people who produce it.On this week's show, we speak with board member Olivia Duff and development manager Ella Ryan about how the Centre came to be, and how food is a sociological mouthpiece for everything else that is happening in the world. We talk about the depth of richness that's present in the Boyne Valley—from the quality of the soil to the storytelling rooted in mythology and Pagan tradition—and how that rich history can be leveraged to help connect people to the source of their food.We also discuss the idea of looking to the past to inform our vision for the future; the Irish Producer's Network; and the Centre's incredible annual Samhain Festival, which takes place every year in November.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com Get full access to Sunwise at katemccabe.substack.com/subscribe

Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.See omnystudio.com/listener for privacy information.

n this episode of the Global Fresh Series Podcast, we are joined by Athena Vorillas for an engaging discussion on Greece's vibrant food culture, agricultural heritage, and evolving fresh produce sector. From the deep-rooted importance of olives, citrus, and traditional Mediterranean ingredients to modern consumer trends and the role of fresh food in Greek society, Athena offers valuable insight into how Greece's culinary identity continues to influence both local markets and global perceptions. Discover the intersection of tradition, nutrition, and agriculture in one of the world's most historically rich food cultures.#greekfreshproduce #innovation #naxosfresh #freshproduce

This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.See omnystudio.com/listener for privacy information.

This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.See omnystudio.com/listener for privacy information.

Host Andrew Camp welcomes Matt Erickson, senior pastor of Eastbrook Church in Milwaukee and author of The Pastor as Gardener, to discuss gardening as a metaphor for pastoral ministry and discipleship. Erickson shares his family roots in gardening, favorite crops, and how crises—including the pandemic, racial justice tensions, and a friend's moral failure—led him to agrarian biblical imagery such as 1 Corinthians 3:5. He describes how themes like seed, compost, pruning, soil, and seasons reshape views of suffering, formation, place, and community, critiquing technological distraction, rootlessness, and efficiency-driven “exploiter” mindsets in favor of care and attentiveness. Practical steps include contemplative prayer and guarding attention. They explore how churches face seasons, including “winter” in North American decline, and why resurrection-shaped hope sustains faithful cultivation. BioMatt Erickson is a pastor, writer, speaker, and disciple of Jesus. Since 2010, Matt has served as the Senior Pastor at Eastbrook Church, an urban, multiracial church in Milwaukee, Wisconsin. Matt received a Bachelor of Arts degree in English and Christian Education from Wheaton College (IL), a Master of Divinity degree from Northern Theological Seminary, and a Doctor of Ministry degree from Western Theological Seminary (Holland, MI) in connection with the Eugene Peterson Center for Christian Imagination. He is the author of the recently published book The Pastor as Gardener: A Renewed Vision for Ministry. Matt is married to Kelly, who has served in various ministry roles and operates her own spiritual direction practice. Matt and Kelly are parents of three children, all in college or beyond.Follow Matt Erickson:Website: mwerickson.comSubstack: @mwericksonFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.

In this episode of I'm an Artist, Not a Salesman, host Luis Guzman sits down with Herbert “TobiasEats” Tobias, a rising Latino entrepreneur who turned tough circumstances into a thriving brand rooted in food, culture, and community. What starts as a conversation about food content quickly opens into a deeper look at identity, hustle, and building something real without losing yourself in the process.Tobias breaks down how he went from struggling to afford meals to creating content just to fill his fridge, to now running Yummy Media Group and working with major brands, restaurants, and organizations across New Jersey. His story isn't polished or sugarcoated. It's about long nights, missed opportunities, learning curves, and figuring things out in real time. The episode highlights how resourcefulness and consistency can open doors that talent alone can't.There's a strong focus on restaurant marketing and content creation, but what makes this conversation hit is the intention behind it. Tobias doesn't just show food. He highlights the people behind it. From small business owners to chefs grinding 12-hour days, his approach is rooted in service over ego. That mindset is what helped him stand out in a crowded social media space, especially during a time when food content was just starting to take off.Luis and Tobias also get into the realities of entrepreneurship and creative work. They talk about the pressure to monetize everything, the danger of chasing attention, and the importance of building real relationships instead of transactional ones. There's a raw honesty here about getting distracted by fast money, losing focus, and having to reset. Tobias shares how staying grounded, leaning on his team, and reconnecting with purpose helped him level up both personally and professionally.Music, culture, and travel also play a big role in Tobias' journey. He opens up about using music as therapy, shooting videos in El Salvador and Puerto Rico, and how reconnecting with his roots helped shape his creative voice. It's not just about business growth, it's about personal evolution and finding clarity when things feel off.Some key moments and takeaways from the episode include:How TobiasEats started as a survival move and turned into a full-scale media brandWhy showcasing others can be more powerful than promoting yourselfThe role of team, loyalty, and trust in long-term successLessons from sales that translate directly into content and brandingThe truth about burnout, distractions, and staying disciplinedWhy not all money is worth taking, and how to protect your brandThis episode is a real look at what it means to build something from nothing while staying connected to your roots. If you're a creative trying to figure out how to grow without selling out, or a small business owner looking to understand how content can actually drive results, this conversation delivers both perspective and practical insight.To stay connected with I'm an Artist, Not a Salesman, follow the podcast on social platforms, subscribe for weekly episodes, and share this with someone building their own path. For updates, clips, and behind-the-scenes content, tap in with Luis Guzman and join the conversation around art, business, and what it really takes to make it work.

A Brit living in Australia, Christine Smith, also known as The Food Granny, travels with a different kind of passport, one that gets her invited into kitchens rather than just across borders. From sitting in village kitchens learning generational recipes, to discovering unexpected delicacies in places most travellers overlook, her journeys are driven by curiosity and connection rather than checklists. Food has taken her off the beaten track and into experiences that most tourists simply do not see. Check out her wesite:https://www.thefoodgranny.com.au/http://www.malcolmteasdale.com

Host Andrew Camp interviews religious ethicist and Northeastern professor Liz Bucar about her book, "Beyond Wellness: How Restoring the Religious Roots of Spiritual Practices Can Heal Us." Bucar shares her path into religious studies and explains how “spiritual salad bar” approaches—popular among Gen Z and driven by personalization and algorithms—can miss religious context, community, and ethical depth, sometimes causing harm. She critiques wellness culture's individual optimization and “toxic diet culture,” including moralizing food, ascetic restriction, and valorizing thinness, tracing these in part to mainstreamed strands of Christian theology. Bucar highlights religious resources for healthier food ways, using Ramadan to show fasting as communal, virtue-forming, and bounded by exemptions, and discusses Ayurvedic balance as an alternative to rigid good/bad food categories. The conversation emphasizes communal eating, hospitality, and flourishing beyond personal control.Liz Bucar is a religious ethicist and professor of religion at Northeastern University, as well as a certified intenSati and Kripalu yoga instructor. Her popular writing has appeared in The Atlantic, the Los Angeles Times, Teen Vogue, and The Wall Street Journal, and she is the author of four books, including the award-winning Stealing My Religion and Pious Fashion. She lives in Brookline, Massachusetts. For more about how religion shapes us all, even if we don't believe, subscribe to Liz's newsletter at LizBucar.com.Follow Liz Bucar:Order Beyond WellnessWebsite: lizbucar.comInstagram: @lizbucarSubstack: @lizbucarFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Dan Wang joins Ben Yeoh for a conversation about culture, ambition, and what different societies choose to value. They discuss why Silicon Valley can feel thinner-skinned and less culturally alive than it once did, why London remains rich in artistic life but struggles to build homes, infrastructure, and energy; and why China's extraordinary physical capacity has come with tighter limits on cultural expression. Along the way, they get into AI hype and real-world harms, censorship, food culture, neurodiversity in tech, opera, Shakespeare, theatre, writing craft, and Dan's advice for ambitious young people. Link to transcript and episode site: www.thendobetter.com/arts/2026/4/21/dan-wang-silicon-valley-culture-londons-building-crisis-and-chinas-cultural-squeezeChapters00:00 Intro: Dan Wang and Breakneck00:21 Why Tech Lacks Humour02:09 Silicon Valley and the Arts05:28 London Versus California08:31 China, Censorship, and Culture12:56 Food Culture in China and America18:58 AI Hype, Doom, and Real Harms23:04 Energy, Permitting, and AI Bottlenecks30:58 Why Britain Struggles to Build34:28 Neurodiversity in Silicon Valley37:04 Cadets, Discipline, and Rule-Breaking39:15 Philip Glass, Mozart, Verdi, and Wagner42:04 The Most American Shakespeare44:06 King Lear and Political Collapse45:31 What Dan Learned From the Book Tour48:09 Retyping Great Writers52:56 Reading Plays Aloud55:46 Why Arcadia Matters58:29 Do Playwrights Write Differently?01:01:38 Overrated, Underrated, Correctly Rated01:08:00 Markets Versus Real Value01:09:37 What Dan Is Reading Now01:10:21 Advice for Your Twenties01:13:24 Closing

This is a Vintage episode from 2005.Why This Episode MattersDr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.The episode gets at a question that still feels painfully current: why do Americans obsess over food and health, yet often get less pleasure and worse outcomes from eating?Paul's comparisons between American and French attitudes toward chocolate, cream, portions, and mealtime turn food culture into something concrete and memorable.Mark Pascal and Francis Schott push the conversation beyond nutrition into hospitality, and the cost of convenience.It's a smart conversation about food culture, health, enjoyment, and the way a society teaches people to eat.The BanterMark and Francis open with a spirited riff on okra, bone marrow, dry-aged steak, texture, and the common practice to sacrifice flavor for convenience.The ConversationDr. Paul Rozin, Professor of Psychology at the University of Pennsylvania, joins Mark Pascal and Francis Schott for a fascinating look at how different cultures think about food, pleasure, and health. He contrasts American habits of guilt, abundance, customization, and speed with the French emphasis on smaller portions, attention, ritual, and enjoyment. The result is a conversation about why some cultures spend more time eating, derive more pleasure from food, and often wind up healthier anyway. Mark and Francis extend that argument into restaurant life, fad diets, convenience culture, and the American habit of trying to solve food problems without changing the way we live.Timestamps00:00 – Okra, bone marrow, and why texture can make or break a food03:35 – Dry-aged steak, marrow, and the flavor of meat cooked on the bone08:20 – Why people sacrifice flavor for convenience11:00 – France, daily shopping, and why the meal is the point of the day14:00 – Smaller portions, less snacking, and why the French eat less16:20 – Pleasure, attention, and the difference between savoring food and inhaling it19:00 – Heavy cream, chocolate, guilt, celebration, and cross-cultural food associations23:00 – Customization, and what processed food teaches people to like28:15 – “We're doing it wrong”: the Guys on fad diets, whole foods, and American food anxietyBioPaul Rozin is a Professor of Psychology at the University of Pennsylvania and a leading scholar on the psychological, cultural, and biological determinants of food choice. He has studied how different societies think about food, pleasure, disgust, and health.The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send us Fan MailAria Collins is Grenadian-born, Brooklyn-raised, and now based in Charlotte, North Carolina. After moving south and losing easy access to Caribbean food, she started rethinking her relationship with food, health, and culture. She turned that journey into Prep and Ting, a Caribbean-centered approach to meal prep and intentional eating.In this episode, we talk about what it's like to crave the food you grew up on when you can't just run to the Jamaican spot or grab a roti. We dig into the cultural habits around food that Caribbean people carry like cleaning your plate, Sunday cooking rituals, how we prepare meals and how being intentional about those habits can change how you feel in your body without giving up the food you love.We also get Aria's personal experience with Lens 1 and Lens 2 of the Caribbean Diaspora Experience Model. Connect with Aria:Instagram: @prepandtingWebsite: www.prepandting.comSubscribe to the NewsletterSupport How to Support Carry On FriendsDonate: If you believe in our mission and want to help amplify Caribbean voices, consider making a donation. Get Merch: Support Carry On Friends by purchasing merchandise from our store. Connect with @carryonfriends - Instagram | Facebook | YouTube A Breadfruit Media Production

Host Andrew Camp welcomes writer and fellow podcaster Jeremy Jernigan to The Biggest Table to discuss faith, hospitality, and wine while comparing two pinot noirs: California's Meiomi (engineered for consistent, fruit-forward sweetness) and Oregon's Lemelson single-vineyard pinot (limited production, terroir-driven complexity). Their tasting becomes an analogy for faith, contrasting mass-produced certainty with nuanced growth. Jernigan shares the story behind his book The Edge of the Inside: after two decades in ministry and a dream lead-pastor role, conflicts during 2020 over engaging COVID and George Floyd's murder led to an elder-board ultimatum, his resignation, loss of community, and years in “liminal space.” The book traces moving from the “center” to the “edge,” rethinking inherited theology, and imagining how to move forward, emphasizing curiosity, composting past faith, and finding new communities.Jeremy Jernigan is a writer, speaker, and recovering megachurch pastor. After two decades in full-time ministry, including serving as a Lead Pastor, he now focuses on helping people rebuild their faith after it breaks. He's the author of The Edge of the Inside, and he hosts the weekly Rebuilding Faith series and the biweekly Cabernet and Pray podcast. Jeremy lives in Arizona with his wife and five kids.Follow Jeremyjeremyjernigan.comEdge of the Inside bookThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

In this week's Eating in Australia, airing over the Good Friday period, we take a look at Easter food traditions and share a zucchini salad that's perfect for your Easter table. - グッドフライデーにあたる今週の「オーストラリアで食べる」では、イースターの食文化に加え、イースターの集まりにピッタリのズッキーニーのサラダをご紹介します！

Sacramento sits in the heart of one of the world's richest agricultural regions, where chefs, farmers, and entrepreneurs are redefining regional food culture. Chef and restaurateur Brad Cecchi of Canon joins host Scott Syphax to discuss innovation in the kitchen,

What happens when convenience starts replacing common sense? In this episode of Girls Gone Gritty, Farley and Jennifer get honest about some of today's biggest health and culture trends, from lab-grown meat and hormone-related pain to the growing obsession with rapid weight loss drugs. They question what people are eating, what they are being sold, and how much of modern “wellness” is really about health versus profit, image, and instant results.The conversation also touches on aging, movement, inflammation, estrogen changes, and why doing your own research still matters. One of the strongest takeaways is that quick fixes often come with bigger trade-offs, especially when long-term effects are still unclear. The episode reminds listeners to think critically, pay attention to what their bodies are telling them, and not lose sight of the value of real effort, real food, and real connection.They close on a more hopeful note by spotlighting a woman creating offline community in a digital world, which ties the whole episode back to what really matters: health, honesty, and human connection.Episode Highlights:(0:00) Intro(3:21) Concerns About Lab Grown Meat(5:05) Estrogen, Aging, And Joint Pain(8:21) Stem Cells And New Hope(10:48) The Reality Of Rapid Weight Loss Drugs(14:15) Food Culture, Pharma, And Profit(17:06) America's Food Quality Problem(21:26) Social Media, Vanity, And Comparison(26:38) Got Grit Award And Camp Social(29:36) Song Of The Week(30:32) OutroSend us Fan MailSupport the showFollow us:Web: https://girlsgonegritty.com/Instagram: https://www.instagram.com/girlsgonegritty/More ways to find us: https://linktr.ee/girlsgonegritty

Chef Von on Hustle, Reinvention and Building Something Real What does it take to bet on yourself when there’s no backup plan? In this episode of HarmonyTALK, host Greg Frigoletto sits down with Chef Ryan Von Smith, known as Chef Von, a self-taught chef whose journey spans Los Angeles, New York, Las Vegas, and Macau. After leaving Scranton, Pennsylvania, in search of something bigger, Chef Von worked his way from the door - as a bouncer - at Tao Asian Bistro into high-pressure kitchens across the country. When COVID shut everything down, he returned home and started cooking out of his mom’s kitchen, turning a moment of uncertainty into Chef Von & Mom, a restaurant rooted in family, community and bold flavor. Since then, he has stepped back onto the global stage, placing third at the World Master Chefs Competition, winning the 2024 World Rice Championship, and appearing on Gordon Ramsay’s Next Level Chef. This conversation is about more than food. It’s about risk, resilience, reinvention and the confidence to build something real, twice. FOLLOW HARMONYTALK PODCAST @harmonytalkpodcast Join Our Mailing List: https://www.harmonytalkpodcast.com/signup Instagram: https://instagram.com/harmonytalkpodcast Facebook: https://www.facebook.com/harmonytalkpodcast YouTube: https://youtube.com/@HarmonyTALKPodcast LinkedIn: https://www.linkedin.com/company/harmonytalkpodcast https://harmonytalkpodcast.com/ Follow Host, Lisa Champeau: https://www.instagram.com/lisachampeau/ Email harmonytalkpodcast@gmail.com for sponsorship and guest opportunities! See omnystudio.com/listener for privacy information.

Host Andrew Camp interviews Anglican priest and writer Hannah Miller King about her book Feasting on Hope and how the Eucharist reframed her grief after her father died of cancer. King describes needing a bigger theological framework than “pray and hope,” finding healing and belonging through weekly communion, and seeing the Lord's Table as both comfort and a foretaste that stokes longing for God's coming kingdom. They discuss what churches miss when communion is infrequent, the formative power of embodied ritual, vulnerability in receiving with “empty hands,” and the wide-angle social implications of the meal for community, reconciliation, and justice, including responses to scarcity and food insecurity. King offers counsel for those hurt by church to grieve, be patient, and take manageable risks toward worship and relationship.Hannah Miller King is a priest and writer in the Anglican tradition. She has been a campus minister among conservatory musicians, an apartment minister in an urban highrise, and a parish pastor in large and small churches. She currently serves as the Associate Rector at The Vine Anglican Church in Western North Carolina. She is a contributing writer for Christianity Today and Holy Post Media, and is the author of Feasting On Hope: How God Sets A Table in the Wilderness.  Hannah holds a Bachelor of Arts in Music from Westminster Choir College and a Master of Arts in Religion from Redeemer Seminary. She is currently being schooled in the minutia of Star Wars (and other galactic battles between good and evil) by her three kids. Hannah's Website: hannahmillerking.comThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Hello!Today is Nowruz, the Persian/ Iranian new year.So I'm re-sharing with you this episode about Persian Culinary History and Culture through the millennia.Thinking of all the Iranian people who are suffering and wishing them only the best and hoping for a swift resolution to all the destruction inflicted upon them currently.In the vast region from Anatolia to Central Asia, a rite or a festival ushering Spring, and marking the new year is celebrated at around 20th or 21st of March. People in modern countries including Afghanistan, Azerbaijan, India, Iran, Iraq, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Turkey, Turkmenistan and Uzbekistan historically observe the Nowruz celebrations.Enjoy!LoveThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Host Andrew Camp welcomes theologian and ethicist Michael Morelli to discuss artificial intelligence in relation to humanity, modernity, and the Christian table. Morelli defines today's “AI” as machine learning and generative systems that process vast data, perform tasks, and simulate personality, while noting debate about true sentience. They address AI's ubiquity, marketing that frames it as neutral, embedded biases in data and design, and the need for critical thinking and formation rather than shortcuts, especially in education. The conversation situates AI within late-modern acceleration, power, and influencer culture, alongside declining trust in institutions. Morelli contrasts AI's dot-connecting with the sacramental and communal power of baptism and Eucharist, which reveal deeper reality and foster unlikely relationships, shaping everyday eating and hospitality. They close with food reflections and Morelli's podcast and social links.Michael Morelli is the Associate Professor of Theology & Ethics at Northwest College & Seminary and ACTS Seminaries. Both are affiliates of Trinity Western University. He's also an adjunct professor of theology of at Trinity's Religious Studies and Nursing Schools. He has a PhD in Theological Ethics from the University of Aberdeen, Scotland and is the author of Theology, Ethics, and Technology in the Work of Jacques Ellul and Paul Virilio: A Nascent Theological Tradition (Lexington Books) and editor of Desert, Wilderness, Wasteland, and Word: A New Essay By Jacques Ellul and Five Critical Engagements (Pickwick). Follow Michael MorelliInstagram: @mchlmorelliSubstack: Personalist Manifesto(s)Podcast: Personalist Manifesto(s)This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Send a textOn this episode of the MySGV Podcast, I sit down with a Temple City raised creative who turned a lifelong love of food and travel into a full time career behind the camera and on the page. We talk about how growing up in the San Gabriel Valley shaped his palate, his point of view, and the way he tells stories that feel both personal and cinematic.He shares the pivot from advertising art direction and digital design into commercial and editorial work centered on food, travel, cocktails, portraiture, interiors, and lifestyle. We get into what it actually looks like to bet on your taste, build a portfolio, and keep showing up until your work starts landing in the rooms you once only studied from the outside.This conversation also goes deeper than gigs and gear. We talk about Cantonese Chinese and Laotian heritage, identity, and how culture shows up in the dishes we crave and the memories we chase. His work has earned recognition from the James Beard Foundation in both photography and writing, and his images and stories have appeared in major publications across food and travel media.If you love the SGV, care about craft, or you are considering your own leap into a creative career, this episode will hit. Watch the full interview, then check out his work and writing, and follow along on Instagram at @dylanjho_______________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

George Arango (Mr.Eats305) joins the Bullpen Mafia for a wide‑ranging conversation that blends Miami culture and lifelong baseball fandom.We kick things off with stories from the USA gold‑medal celebration, including unforgettable moments with Matthew Tkachuk. George walks us through the origins of Mr.Eats305, whether food was always in his DNA, and how his platform grew into a must‑follow brand.From there, we dive into his baseball roots: growing up a Marlins fan, his favorite memories, and his personal Marlins Mount Rushmore. We get into stadium eats, hot‑dog philosophy, and which restaurant he'd add to loanDepot park if he had the keys.We wrap the episode by cracking open vintage 2003 Topps packs for a little nostalgia hit.

Host Andrew Camp welcomes Amar Peterman, a constructive/public theologian, to discuss Peterman's forthcoming book, "Becoming Neighbors: the Common Good Made Local" (Eerdmans), releasing March 12. Amar argues the common good must be built locally by actually knowing and loving the people across the street, rather than assuming a universal or national common good. Using the potluck table as the book's guiding metaphor, Peterman contrasts potluck with the “melting pot,” emphasizing that people bring distinct “dishes” (stories, beliefs, traditions) that can be appreciated alongside one another in a shared, community-owned space where everyone is both host and guest. They address why interfaith engagement matters, warning that a “common good” good only for one group becomes tyranny, Christian nationalism, or authoritarianism. Drawing on Augustine's “use and enjoyment,” Peterman cautions against using neighbors or the table instrumentally and argues neighbors are to be enjoyed as ends in themselves in God; he critiques control and domination as things wrongly treated as ends. Peterman outlines practices of neighbor love—compassion, humility, translation, resonance (via Hartmut Rosa), lament, and accompaniment (via Paul Farmer, Partners in Health, and Gustavo Gutiérrez), presenting accompaniment as long-term, dignifying companionship rather than short-term charity. They discuss joy as intertwined with hope and resurrection while rejecting shallow “happy” platitudes that avoid lament, and they reflect on compost and gardening as slow, local work that can yield surprising “new life” beyond one's control. Amar D. Peterman is a constructive theologian, working at the intersection of faith and public life. He is the founder of Scholarship for Religion and Society LLC, and the former assistant director of civic networks at Interfaith America. Peterman holds an MDiv from Princeton Theological Seminary and is currently a PhD student at the University of Chicago's Divinity School. He is the author of Becoming Neighbors: The Common Good Made Local (published by Eerdmans). His writing and research have been featured in Sojourners, Christianity Today, The Christian Century, The Fetzer Institute, The Berkley Forum, and The Anxious Bench. He also publishes regularly on his Substack, This Common Life.Follow Amar Peterman:Instagram: @amarpetermanFacebook: @amarpetermanSubstack: This Common LifeThis episode of the Biggest Table is brought to you in part of Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com.

In this episode of The Biggest Table, host Andrew Camp delves into the intersections of food, theology, and the psychological theory of disgust with Paul and Billie Hoard, who co-authored the book Eucontamination. Paul, a licensed counselor and psychoanalytic psychotherapist, and Billie, a trans woman and writer, discuss how concepts of disgust operate at both individual and sociological levels, impacting relationships within the church and society. They explore the theological implications of disgust, the transformative power of love, and how practices like the Eucharist and foot washing can help Christians move past disgust reactions to foster intimacy and community. They also share personal anecdotes, discuss their fondest and least favorite foods, and emphasize the critical importance of sharing meals to experience God's love and grow in fellowship.Paul Hoard, PhD, LMHC, is a licensed counselor, psychoanalytic psychotherapist, and associate professor of counseling psychology at The Seattle School of Theology and Psychology. His scholarship focuses on Lacanian psychoanalytic theory, sexuality, white-body supremacy, perpetration-induced traumatic stress, and the theological logic of disgust. He has spoken and published internationally on topics including purity culture, trauma, eucontamination, and the intersections of theology and psychoanalysis. In addition to his academic work, Dr. Hoard maintains a private counseling practice and provides clinical supervision and consultation. He is the co-author, with his sister Billie Hoard, of the book Eucontamination: Disgust Theology and the Christian Life.Paul's Substack Billie Hoard is a trans woman, teacher, writer, and something of an Anabaptist radical. Together with her brother Paul, she is the author of "Eucontamination". Billie holds an MA in liberal arts from St. John's College & she writes about queerness, fairy tales, C. S. Lewis, theology & philosophy.Billie's SubstackThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Episode Description This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.The BanterMark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d'—setting the stage for a broader discussion about how food and restaurants were experienced at the time.The ConversationThe Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.The Inside TrackThe Guys share why Melissa's restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.Guest BioMelissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.Timestamps00:00 – Episode Start 03:30 – Restaurant Reviews in the Mid-2000s 08:40 – Melissa Hamilton Joins the Conversation 12:40 – What's Great about Saveur Magazine15:15 – Community Feasts and Dinner Parties 22:00 – Cohesive Articles and Themes in Saveur35:00 – Wrap Up with an Amusing Ad InfoRuth Reichl episode of The Restaurant Guyshttps://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-vThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe