Podcasts about food drink

What did lasagna taste like in Renaissance Italy before tomatoes and ragù became standard? Why are some of Thailand's most iconic royal desserts rooted in Portuguese convent recipes? How did a chance conversation at dinner unexpectedly unlock hidden pieces of food history? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Chatto, co-author of the terrific new book Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of James Chatto's new book, Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why did James transition from acting and music into a career as a food writer? What did James learn from his godfather, Robert Morley, about why food writing is ultimately about people? What inspired James, Wendy, and their historian son to structure Acquired Tastes around real people who carried recipes from one culture into another? How did Renaissance Italians make lasagna with and why did James find the recipe so unexpectedly delicious? What memorable kitchen disaster turned a promising chocolate cake into something "dry as chalk"? Who was Maria Guyomar de Pinha and how did she become a key figure in Thai royal desserts? What do you need to know about the Thai dessert foi thong and its history? Why does James believe recipes certain recipes have survived for centuries? Who was Queen Bona Sforza and how did she influence Polish food culture? What coincidence connected James with a modern Italian wine importer whose hometown still preserves Queen Bona's legacy centuries later?   About James Chatto James Chatto read English at New College, Oxford, before becoming an actor and musician; today, he is one of Canada's best-known writers on the subjects of food and drink. He has written seven books, including A Kitchen in Corfu, the best-selling A Matter of Taste (with Lucy Waverman) and two memoirs, The Man Who Ate Toronto and The Greek for Love. As a journalist, he spent decades as Toronto Life's restaurant columnist, Senior Editor of the LCBO's magazine, Food & Drink, and editor of harry magazine; his writing has appeared in dozens of publications in Canada, the U.S. and the U.K. A co-founder of the Canadian Culinary Championship, he is a Chevalier of the Confrérie des Chevaliers du Taste Fromage de France, and a Freeman of Corfu Town. He is a puppetmaker.           To learn more, visit https://www.nataliemaclean.com/391.

Welcome back to The British Food History Podcast. In this episode, I am speaking with Peter Ross. Peter was, until recently, the Principal Librarian at the City of London's Guildhall Library. He is an historian of both food and crime in Georgian London, an Arts Society lecturer, and a Fellow of the Society of Antiquaries.He has also written a fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library. Published 14 May 2026. We talk about the migrating mealtimes of the Georgian period, chophouses, the importance of satirical cartoons when studying food history in this period, turtle soup, and why you wouldn't want to be seen hanging around the saloop stand – amongst many other things.Those listening to the secret podcast get some top drawer bonus material where we discuss what Georgian chocolate was really like, and the beautiful and amazing Vauxhall gardens + more. Insatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeAccompanying blog post showing the Gilray cartoon + moreThe Guildhall LibraryPeter's London street food exhibitionThe British Housewife by Gilly LehmannThe London Art of Cookery by John FarleyThe English Art of Cookery by Richard BriggsBefore Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper by Neil Buttery Previous pertinent podcast episodes18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs)London's Street Food Sellers with Charlie Taverner18th Century Dining with Ivan DayElizabeth Raffald with Alessandra Pino & Neil Buttery Previous pertinent blog postsMock Turtle SoupNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things.Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops!Great British Seafood Revival by CJ JacksonCJ's websiteFollow CJ on Instagram @cjkentseafoodSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeFollow Billingsgate Seafood School on Instagram @theseafoodschoolLeith's Fish BibleThe Ration Book DietBillingsgate MarketPrevious pertinent podcast episodesC is for Cod, Cockles and Caviar Previous pertinent blog postsTo make KedgereeNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome back to the British Food History Podcast. In today's episode, I am speaking with Great British Bake Off alumnus Briony May Williams about retro foods. She's on a mission to bring back some of the foods of the 21st century that are maybe not being enjoyed as much as they should be in the 21st. I am very much in agreement with this – obvs.We talk about how Briony became interested in retro foods and historical cooking (we all have an origin story, don't we?), memories of Bake Off, puddings as comfort food, Waldorf salads, our shared appreciation of frozen peas and Kitchen Aids, plus the infamous banana candle salad.The Retro Food Society by Briony May Williams is out nowFollow Briony on Instagram, TikTok and YouTube @brionymaybakesBriony's SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.Things mentioned in today's episodeThe BBC Travel Show episode featuring both Briony and meGreat British Bake Off New Year specialDelia Smith boils an eggSam Bilton's banana candle saladCar Fest 2026Southport Flower Show 2026My kedgeree blog postPrevious pertinent podcast episodesNeil's accompanying blog postB is for Banana, Banting & BerriesPrevious pertinent blog postsToad-in-the-holeNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

It’s Friday Food Fight on The Wake Up Call, and this week the crew debates the best fast‑food drink. From McDonald’s Coke and Sonic slushes to Baja Blast, Chick‑fil‑A lemonade, and Midwest favorites, listeners from the Fargo‑Moorhead area and beyond jump in with strong opinions and personal favorites. Cold takes, hot beverages, and a lot of passion in this one.See omnystudio.com/listener for privacy information.

Daru is a Hindi term for moonshine, and it's also the name of a cocktail bar with a robust food menu that chef Suresh Sundas and beverage director Dante Datta opened in August of 2021 in the H Street neighborhood in Washington, D.C. It soon gained local and national acclaim thanks to its creative drinks, such as a Dirty Martini made with achar, a tangy type of Indian pickle, and food like paneer pesto tikka with honey and rhubarb and a blue cheese kebab with cashew and sour cherry.  They followed that success with the opening of Tapori, also on H Street, serving street food from across the Indian subcontinent.  Sundas is actually not from India, but Nepal, a country sandwiched between India and China, and he brings that heritage to bear with the use of timmur, a relative of Sichuan peppercorns that has a similar numbing effect and is popular in Nepalese cooking.  Since the restaurants are in D.C., and soft-shell crab season is upon us, Sundas is making use of the local delicacy on his current menus, and, in a recent conversation, he shared his approach to developing menu items, and he's joined by Datta, who discusses his beverage program.  To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm

Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.Netherton Foundry websiteFollow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundryIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeNF Bread Pan with ClocheNF Prospector PansNF Chef's PansVal Stones' Baking SheetNF Croustade IronsNF FlambadouNF Outdoor Cookery RangeVideo: spinning ironVideo: Sue using the croustade ironMana RestaurantFrom the Oven to the Table by Diana HenryRepast and the tiffin tin Jenny LinfordPrevious pertinent blog postsToad-in-the-holeYorkshire Curd TartFour Scone RecipesNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My guest on The British Food History Podcast today is Mark Dawson, a food historian specialising in the food and social history of the early modern period, but also on the regional food of the Midlands. Today we are talking about the traditional food and drink of his home county of Derbyshire.You may remember he was on last season talking about Derbyshire Oatcakes, well, since then he has written a fantastic book called Lumpy Tums: Derbyshire's Food & Drink published by Amberley and out in the wild from the 15th April 2026.We talk about oat-based foods like thar cakes, which were traditionally eaten on All Souls Day, thin pudding and savoury pudding, the origins of the Bakewell pudding and Derbyshire's very high proportion of drinking establishments per head, amongst many other things.Those listening to the secret podcast get more than a quarter of an hour of bonus material where we talk about Derbyshire cheeses, the return of small-scale breweries to the county, wakes cakes and Ashbourne gingerbread.Lumpy Tums: Derbyshire's Food & Drink by Mark Dawson and published by AmberleyMark's websiteMark's Speakernet profileFollow Mark on Instagram @lumpytumsSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeCounty Recipes of Old England by Helen Edden (2008)Good Things in England by Florence White (1932)Tindall's of Tideswell – purveyors of Thar CakesThe English Alehouse by Peter Clarke (1983)Bakewell Pudding ShopKnead to Know: A History of Baking by Neil Buttery (2024)The Rutland ArmsIvan Day's blog post about the Bakewell puddingVegetable Cookery by Martha Brotherton (1833): the page with the potato Bakewell pudding!Anne Lister of Shibden HallBetty's Vintage Tea RoomsPrevious pertinent blog postsTo Make a Bakewell PuddingTo Make a Bakewell TartYorkshire ParkinDock Pudding#321 Sweetmeat CakePrevious pertinent podcast episodesDerbyshire Oatcakes with Mark DawsonTraditional Food of Lincolnshire with Rachel GreenGingerbread with Sam BiltonOrmskirk Gingerbread with Anouska LewisNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Learning weekly Likutei Halachos with a relationship flow focus we continue onwards with Hashkamas Boker Torah 3:5 - We get advice from the inner Torah aka pinimyius in Holding Back from Food & Drink, Fixes our Speech & Emuna to Spiritualize everything… Cover pic First time leading the prayer service at Shirat David Efrat since moving in more than 3 years later… Dedicated to Grandpa Sid's Yahrzeit Yizchak ben Shmuel Hakohen including all our learning and prayers

Welcome to a brand new season of The British Food History Podcast!On the podcast today is medieval scholar Katherine Harvey, a scholar specialising in medieval and early modern history.Kathryn's new book The Medieval Guide to Healthy Living is out now, published by Reaktion Books.We talk about humoral theory and health, the dangers of eating fresh fruit and fish, the importance of sauces, drinking and drunkenness, how obesity was viewed by medieval society and the importance of cleanliness amongst many other things.Those listening to the secret podcast get bonus material where we talk about the importance of mealtimes when thinking about health, and the poorer members of society who don't necessarily have much of a choice when it comes to healthy eating.The Medieval Guide to Healthy Living by Katherine HarveyThe Fires of Lust: Sex in the Middle Ages by Katherine HarveyKatherine's websiteFollow Katherine on social media: Instagram @katherinee.harvey; X @keharvey2013; Bluesky @katherineharvey.bsky.socialSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today's episodeYork Festival of IdeasGerald of WalesThe filthy peasants in Monty Python and the Holy GrailMy recent toad-in-the-hole recipeMy cabinet pudding recipeA is for Apple Season C, Episode 1My recent appearance on BBC BreakfastPrevious pertinent blog postsMediæval DiningMedieval Blanc MangeTo Make Frumenty/Furmenty Previous pertinent podcast episodesSubversive Feasting in Medieval King & Commoner Tales with Mark TruesdaleMedieval Meals & Manners with Danièle CybulskieEel special: 2. Silver Eels with John Wyatt GreenleeForme of Cury with Christopher Monk Neil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

In this special preview episode Pete is joined by Rob from the Rosbifs Rugby pod.He gives us the lowdown on what to expect from Toulouse on Saturday. It's not particularly optimisitc but there are a few crumbs of comfort and who knows, stranger things have happened?Equally, or maybe even more importantly, the second half of the chat is all about what to do when you get out there this weekend including going to watch Colomiers vs Dax on Friday night as well as following his recommendations for places to eat, drink and be merry whatever the result!Marche Victor Hugo - classic French market:Click here for locationLa Voie Maltee - craft beer bottle shop for takeaways to enjoy by the river:Click here for locationLa Bierographe - bar for craft beer nerds:Click here for locationChez Tonton - Student bar by the river. A bit rowdy but a Toulouse institution:Click here for locationThe Hopscotch Pub - Scottish bar with beers brewed in house:Click here for locationLittle Big Bar - small bar with good beer and a decent mixed platter. Lots of restaurants on the same street:Click here for locationPub O'clock - next to Marche Victor Hugo. A big sports bar with good range of beers.Click here for locationLe Dahu - Great value restaurant with traditional 3-course meal and amazing Dauphinoise potato. Click here for locationFinally, Rosbifs Rugby favorite place - a small wine bar with generous pourings. Listen to the end of the pod to find out its name!Let us know what you think!

Peh Sach this Pesach with Divine Providence our mouths opens up in Song to Praise Hashem with True Freedom and all the Miracles has done for us this Iran Israel War. We learn from Rebbe Nachman's main student Rebbe Natan of Breslov that according to Halacha, Chazal, Zohar & Sefarim Kedoshim about the Isur of eating and drinking before Shacharis. The inner reason is to not internalize the physicality blocking the pathway to intense real prayers. We learned this from Pararoh - Peh Rah - Oref Aka Evil Mouth - Back of Neck. Instead we refrain from the 3 evil servants represented in our neck to block the air ways etc for Tefilah to pour forth…Cover pic at Shirat David Efrat at Shacharit with Tefilin flow & Sefarim Erev Pesach… Now is the time sign up To Your Journey to a Blessed Life - Go to Link on Profile! Follow here - https://www.instagram.com/journeyblessedlifeUnity Inspires Projects - https://eligoldsmith.substack.com/p/unity-inspires-projects-united-souls-880 - United Souls 61 - AI Short 008 Version - Gratitude, Attitude, & Getting Anti-Soulism Trending. Alignment with Flow & Purim to Pesach - Iran War to Redemption! #UnitedSouls #AIVersion #008 #Gratitude #Attitude #Align #IranWar #Redemption #ShareNow

* Where and what to eat around the New Orleans area * Tommy's Weekend Winners

This video covers how to navigate meals, nights out, and other activities on the weekend while still successfully pursuing your fat loss goals. FREE Optimising Nutrition Guide - https://coachedbycharlie.squarespace.com/optimal-nutrition-guide My Instagram - https://www.instagram.com/charliejcuthbert/ Online Coaching Application Form - https://forms.gle/3Fne4dTF3HuoXWXi6 Where Else To Find Me - https://linktr.ee/CharlieCuthbert

渋谷デザイナーズマーケットきてね【日時】2025年11月8日（土）13:00〜19:0011月9日（日）13:00〜19:00【開催場所】渋谷キャストガーデン（広場・大階段）11月8日（土）〜9日（日）開催✋自由を楽しみ、デザインする「渋谷デザイナーズマーケット」11月のテーマは「音楽蚤の市」

Wanna hear a couple of HHN nerds mispronounce countless food & drink ingredients? Well you've found the right podcast episode!Listen in as we circle around HHN34, and provide you with a full guide to all the special food & drink that will be featured at the event this year. We look through every menu, at every food booth and give you all the details you need to know.We end the episode with a minor spoiler warning section, as we cover new details that were revealed at employee preview.

In this episode, Pete explores the new Fast Break Suite at Northwestern's Welsh-Ryan Arena, a premium experience for basketball fans. Learn about the exclusive perks, including unlimited gourmet food, drinks (yes, wine and beer too!), and a cozy setting with direct access to the game feed. Discover why this hidden gem behind Section 208 might be the best way to enjoy a game without the hassle of pre-game dining. Whether you're curious about the price, the menu, or how to access this premium suite, Pete's got all the details. Tune in for a sneak peek at the Fast Break Club and an unforgettable Northwestern vs. Purdue game moment! Get it here... https://geni.us/b4iTomU ---------- LET'S TALK ABOUT LIVING BETTER: ▶ Podcast: https://geni.us/FtGAT4 ▶ My Amazon Store: https://www.amazon.com/shop/petervonp... ---------- IF YOU'D LIKE TO SHOW SOME LOVE: ▶ Buy My Book: https://geni.us/qwbZAE ▶ Become A Channel Member: https://geni.us/AA3Jk ▶ Patreon:   / petervonpanda   ▶ Merch: https://petervonpanda.storenvy.com/ ▶ Free Panda Group: https://panda-research-institute.mn.co FOLLOW MY OTHER SOCIAL MEDIA PLATFORMS: ▶ Instagram:   / petervonpanda   ▶ Facebook:   / petervonpanda  

Elevating this world through Mitzvot is the theme of our Lessons in Tanya chapter 37. We discussed the truth of Creation is the letters from the Torah forming the Building blocks & source of energy within everytging. Our generation especailly the Baalei Teshuva has that specialist mission to elevate mamesh everything. Ty for Shirat David, Efrat hosting the pre-Musaf Drasha and TheFamilyMinyan.com aka Shtiebel

This week, we're talking about British Indian cuisine and American Indian cuisine. Well, we were until we got on a nostalgic talk about our love affair with the stuff and Erica's first taste of Chicken Tikka Masala! What was your first experience of Indian food like?

Candy, or as it's known in the UK 'Chocolate and Sweets', has a lot of dubious history around the world but perhaps nowhere more than the UK. We're talking about the adulteration of sweets in Britain that lead to the deaths of 20 people in Bradford and what exactly is an 'Unclaimed Baby'?? What are your favourite candies??

We're discussing the small, regional chain of Braum's in this episode. Yes, we've talked about their ice cream before but we need to talk about it again! Especially how fresh and delicious it is! Also, their food isn't bad either! Have you ever been to Braum's??

All guests join us on the Farm Bureau Insurance guest line, and we are LIVE from the BankPlus Studio! Learn more about your ad choices. Visit megaphone.fm/adchoices

In Texas, The American Heart Association is shockingly opposing a bill that would restrict using SNAP benefits to purchase sugary drinks and processed snacks in public schools. Is corporate funding influence schemes dictating the AHA’s policies? My assumption is yes. Some of the AHA biggest funders are American food and drug manufacturers. AHA has a history of receiving funding from major food companies like PepsiCo and Coca-Cola, raising concerns about conflicts of interest. It doesn't take a doctorate in nutrition to realize sugar and processed foods is not healthy. But the question is what can you do to turn your life around from physical and health level? The best, fastest and easiest way to lose fat and gain muscle mass is by getting hydrated at a cellular level. This is where Energized Health comes in. To learn more about what Energized Health can do for you, please visit EnergizedHealth.com/Grant There is a free master class there to help you learn more about inner cellular hydration. See omnystudio.com/listener for privacy information.

With ADM Group's chief sustainability officer Tom Hunter and Green House's Tessa Corcoran, we look at how marketers are rethinking their role in a FMCG world that's copping a lot of flack for wastage and unsustainable practices. Hosted on Acast. See acast.com/privacy for more information.

Get ready for a feast! Check out the best food & drink options at Universal Orlando's Mardi Gras 2025, plus tips on how to save with the Food & Beverage Card.Read the article hereThis podcast was recorded using Google's NotebookLM Plus.

This week, we're discussing that age old stereotype that won't seem to go away: Blandness in British food. Well, it's much better than baldness in British food. Us Brits like our food hairy thank you very much! But really, how bland is British food? Did we really conquer lands just to sell the spices??Do you find British food bland?

Deutsches Haus is holding its 6th annual ChristKindlMarkt and you absolutely need to be there

In this week's episode, I'm talking about an extremely important gift—the right to reproductive freedom, especially with the upcoming U.S. election. I'll share my perspectives and opinions, some facts about abortion, and the importance of safeguarding women's health and safety.Then, I'll lighten things up with holiday gift ideas for 2024! I'll share my tips for thoughtful gifting on a budget, so you can avoid the random last-minute buys. I'll cover a variety of categories, from Leisure and Health/Wellness to Food/Drink, Travel, Subscriptions, Experiences, and Unique Finds.stylish water bottleankle weightsnordic candle warmerlucky honey pilates socksairplane foot hammockmy favourite carry on bag

From Oreo Dr. Pepper to Minksy's specialty pizzas, what food or drink mashups would you like to see created?

Coffee Break Collections - Food & Drink - Book 6 Title: Coffee Break Collections - Food & Drink Overview: This is the sixth collection of our "coffee break" series, involving public domain works that are between 3 and 15 minutes in length. These are great for work/study breaks, commutes, workouts, or any time you'd like to hear a whole story and only have a few minutes to devote to listening. The theme for Collection 6 is "Food and Drink"! Published: Various Series: Coffee Break Collections List: Coffee Break Collections, Coffee #6 Author: Various Genre: Short Stories, Essays & Short Works Episode: Coffee Break Collections - Food & Drink - Book 6 Book: 6 Volume: 1 of 1 Part: 1 of 1 Episodes Part: 20 Length Part: 2:50:05 Episodes Volume: 20 Length Volume: 2:50:05 Episodes Book: 20 Length Book: 2:50:05 Narrator: Collaborative Language: English Rated: Guidance Suggested Edition: Unabridged Audiobook Keywords: anthologies, historical, melodrama, philosophical, picaresque, sea story, tragedy, detective, mystery, horror, science, fiction, Nathaniel Hawthorne, Washington Irving, Edgar Allan Poe, Henry Wadsworth Longfellow, O Henry, Sir Walter Scott, Charles Dickens, JM Barrie, HG Wells, Francois Marie Arouet de Voltaire, Alexandre Dumas, Victor Hugo Hashtags: #freeaudiobooks #audiobook #mustread #readingbooks #audiblebooks #favoritebooks #free #booklist #audible #freeaudiobook #anthologies #historical #melodrama #philosophical #picaresque #seastory #tragedy #detective #mystery #horror #science #fiction #NathanielHawthorne #WashingtonIrving #EdgarAllanPoe #HenryWadsworthLongfellow #OHenry #SirWalterScott #CharlesDickens #JMBarrie #HGWells #FrancoisMarieArouetdeVoltaire #AlexandreDumas #VictorHugo Credits: All LibriVox Recordings are in the Public Domain. Wikipedia (c) Attribution-ShareAlike 3.0 Unported License. WOMBO Dream. Rosie. --- Support this podcast: https://podcasters.spotify.com/pod/show/free-audiobooks/support

September 8, 2024 --- Support this podcast: https://podcasters.spotify.com/pod/show/stjohnrandomlake/support

In this episode of Travel That Matters, we journey into local culinary traditions, where every dish tells a story and every flavor connects us to the places we visit. Host Bruce sits down with Andrea Tonet, the VP of Product Strategy at Silversea, to hear about a new approach to food, drink, and culinary experiences at sea, and how those experiences bring a true local taste to each destination, no matter where in the world you are.   Andrea starts by talking about where he grew up in Italy, the Dolomites, which happens to be one of Bruce's favorite destinations. But the adventure doesn't stop there. Andrea takes us around the world through the concept of Silversea's SALT program, in which local ingredients, chefs, wines, and more underscore guests' experience on the ship and in each port of call. From the fragrant fields of Provence to a remote farm on Crete to the wilderness of Iceland—where you'll make geothermal bread and forage for herbs on a volcano—each destination offers a unique opportunity to take a deep dive into the local culture and cuisine.   Andrea also highlights Silversea's expedition voyages in Antarctic and the Galapagos. What's more, Bruce welcomes a special bonus guest, expert wine curator and historian Lawrence d'Almeida, to talk about the best wine regions to visit around the world.   ---   To learn more about Silversea's SALT program:  https://www.silversea.com/introducing-silversea-salt.html   This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious.   Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Running the #1 Food & Drink Newsletter on Substack, pivoting from freelance recipe development to creating your own content, and writing two cookbooks with Caroline Chambers from What To Cook When You Don't Feel Like Cooking. ----- Welcome to episode 474 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Caroline Chambers. How Caroline Chambers Grew Her Substack Newsletter Into a 7-Figure Business Caroline Chambers is not (and does not identify as) a food blogger. But she does happen to write the #1 Food & Drink newsletter on Substack with one of the most loyal communities around (myself included!). In this interview, Bjork and Caroline chat more about Caroline's early days running her own catering business, how she transitioned into freelance recipe development, and then eventually took the leap into starting her Substack newsletter. She shares her strategies for growing her following, converting subscribers to paid subscribers, providing value to her readers, and why she shares more than just food on her platforms. Oh, AND, she shares the details about her brand-new cookbook (What To Cook When You Don't Feel Like Cooking). In this episode, you'll learn about: From Catering to Cookbooks: Caroline shares her journey from running a catering business to becoming a bestselling cookbook author (with another cookbook coming out called What To Cook When You Don't Feel Like Cooking coming out on August 13th!). You'll hear about how she built a massive following and turned her passion for food into a thriving business. Building a Newsletter Empire: Discover how Caroline turned her Substack newsletter into a 7-figure business, the strategies she used to grow her subscriber base, and her mindset on converting subscribers to paid members. Balancing Growth and Well-being: Caroline opens up about the challenges of managing a large following and the importance of building a strong team. She'll talk about how she maintains her passion for cooking amidst the pressures of running a successful business. Resources: What To Cook When You Don't Feel Like Cooking Caroline Chambers thai-ish steak & noodle salad Pinch of Yum smitten kitchen Barefoot Contessa Woodbridge wines Melissa Clark's column on The New York Times Chronicle Books Just Married: A Cookbook for Newlyweds Tillamook Substack The Personal MBA Patreon What's Gaby Cooking 443: Why David Lebovitz Switched from Blogging to Substack Gary Vaynerchuk Union Square & Co Dan Pelosi What to Cook When You Don't Feel Like Cooking Cookbook Follow Caroline on Instagram Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti and Raptive. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Fionnuala sat down with comedian and podcaster Shane Daniel Byrne at Beyond The Pale to discuss Irish food and drink flops from year's gone by.Listen to the full episode on Patreon - patreon.com/flopculture Hosted on Acast. See acast.com/privacy for more information.

How did people in the past decide what to eat and what not to? What factors shaped their decisions? How did they obtain the information necessary to shape these decisions? And how did this information evolve over the course of the ‘early modern' period (1500-1800)? In this talk Professor David Gentilcore explores the changing nature of the genre of medicinal food advice. as well as some of the key factors which were meant to shape people's individual relationship with food and drink – taste, gender, locale, occupation, social rank – before attempting to gauge how far early modern Europeans engaged with this advice. You can also watch this talk on our website: https://www.rcpe.ac.uk/heritage/talks/food-drink-and-maintenance-health Twitter: twitter.com/RCPEHeritage Instagram: instagram.com/physiciansgallery/ Facebook: facebook.com/PhysiciansGallery TikTok: https://www.tiktok.com/@physiciansgallery

In Episodes 044 I had the pleasure to chat with one of my best friends, Francesco Sapienza. He is a NYC-based Food & Drink Photographer. An Engineer by trade, he left a successful career in Stockholm, Sweden to pursue his dream in NYC. We spoke about how to best work with the different players in the hospitality ecosystem. I hope you will enjoy our chat. Time Stamps 0:00 Intro 2:09 About The Guest 3:57 Choosing a Niche 9:36 Choosing Your Target Customers 11:45 Photographer-Brand Communications 15:00 When The Customer Doesn't Know What They Need 20:00 Creating Demand As A Photographer 25:36 Outro About the Host: Chris Maffeo About the Guest: Francesco Sapienza

Get to know two women with a connection to the Midwest who are both are blazing a trail in their own unique way. Mary Pellettieri, founder of Top Note Tonic, talks about her journey from being in the early wave of female craft beer brewers to founding her craft tonic and soda company in 2017. And, Elizabeth Poett discusses how her life on a cattle ranch inspired her to author a new cookbook. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

We hope y'all aren't too hungry listening to this one, cause it will work up your appetite. So tune in, hit that 5-star rating, tell a friend about the show, and come back Thursday for more!!

This week's categories include: Turkeys, Trees, Popular Songs, Food and Drink, and Thanksgiving…ALL FOR KIDS!!! Patreon: https://www.patreon.com/triviaforkids610 ADVERTISE ON OUR SHOW!! Email us at triviaforkidspodcast@gmail.com or https://www.podbean.com/triviaforkidspodcast Please follow us on Instagram and Facebook @triviaforkidspodast  

In this episode of the Vint Podcast,  Brady and Billy talk with famed New York Times writer and long-time critic/commentator on wine and food culture, Eric Asimov. After more than 35 years of writing about food and wine, Eric has some unique insights and brilliant perspectives on the Natural Wine movement, the growth of the wine industry, changes in expectations from wine drinkers, and generational shifts in approaches to food and wine. Eric is a wealth of knowledge, a critical thinker, and one of the wine world's most articulate and progressive voices when it comes to educating audiences and publicizing the most interesting stories from the industry, in the US, and abroad. Note: Read up on wines of the Jerez - HEREFor more information on the Vint investment platform, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Use code VintPod at checkout for free shipping on your first order. Visit www.vintmarketplace.com. Cheers!Past Guests Include: Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Bobby Stuckey, Jay Hack, Eric Asimov, and Peter Liem Disclaimer: https://vint.co/disclaimer

Zach Shor, CEO, GoodSurf joins KRLD's David Johnson for this episode of CEO Spotlight.

Go behind-the-scenes of the Modernist Cuisine series with Nathan Myhrvold and his latest book Food & Drink: Modernist Cuisine Photography. Food & Drink looks at the technical aspects of the equipment and process, and the art of portraiture as applied to food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nathan about the cutting-edge techniques, custom-built cameras, robotics, and digitizers that were used to create the photographs in the series. Hungry for more? Listen to Tech Bites Episode 114 Nathan Myhrvold on Modernist Bread.Photo Courtesy of The Cooking Lab, LLC.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

B1G Kurt & JTG are joined by our favorite Guest...DS! After a brief discussion on the new Big Ten Commissioner, the 3 of us rank our favorite Food & Drink pairings. After that, it's onto the 2023 version of the B1G Head Coaches rankings. With new & "old" faces...it makes for some compelling opinions. Take a listen and Have a Great Week!

Ep#179 BYD LIVE invites Andrew Rothman to debate Zack and decide which city has it better, NYC vs Philly (Architecture, Food/Drink, Accent, and Sports) and Pishadoo of the Week 

This week Katie and Chelsea talk about songs with food or drinks in the title. Katie's Spotify Playlist Chelsea's Spotify Playlist Katie's MV Playlist Chelsea's MV Playlist Join us on Patreon or Anchor for bonus content! FOLLOW US ON TWITTER OR INSTAGRAM: @LOVINGKPOPPOD Please rate, review, and subscribe to our podcast on Apple Podcasts, Stitcher, or wherever you download your podcasts. Special Thank you to Becky for our AMAZING art!! Follow her for the best Kpop pins and art! @borahae_bb Dreambye by BraveLion https://soundcloud.com/bravelion Free Download / Stream: https://bit.ly/dreambye Music promoted by Audio Library https://youtu.be/q1yaMjMppec TEA TIME SOCIAL MEDIA (OUR POP CULTURE PODCAST!) Twitter: https://twitter.com/teatimewithkc (@teatimewithkc) Instagram: https://www.instagram.com/teatimewithkc/  (@teatimewithkc) Facebook: https://www.facebook.com/teatimewithkc/ Email: lovingkpoppod@gmail.com Website: https://teatimewithkc.com Apple Podcasts: https://podcasts.apple.com/us/podcast/tea-time-with-katie-and-chelsea/id1182863745 GEEK TO GEEK MEDIA NETWORK Website: https://geektogeekmedia.com Be sure to check out the latest episode of Geek To Geek Podcast, Geektitude, Dragon Quest FM, And Sometimes Rob, Disney Forever: The Best Disney Movie Podcast, & GeekFitness https://itunes.apple.com/us/podcast/geek-to-geek-podcast/id1092737489 https://itunes.apple.com/us/podcast/geektitude/id1042398176?mt=2 https://podcasts.apple.com/us/podcast/and-sometimes-rob/id1118686573 https://anchor.fm/disneyforever https://anchor.fm/geekfitness Be sure to also check out the network's newest Twitch Streamers: https://www.twitch.tv/capsulejay https://www.twitch.tv/troytlepower JOIN THE CONVERSATION Network Slack Channel -> https://slack.geektogeekcast.com Network Discord Server - https://discord.gg/wGPdkkq

The inflation rate rose unexpectedly to 10.4% in February, up from 10.1% in January. The Office for National Statistics says the Consumer Prices Index rate has been pushed up by higher prices in cafes, pubs and restaurants and the cost of food and clothing. The BBC's Business Editor Simon Jack speaks to Minette Batters, President of National Farmers Union, and Karen Ward, Chief Market Strategist EMEA at J.P. Morgan Asset Management. Today's Amol Rajan also speaks to Simon about the figures which measure how quickly prices go up. (Image Credit: SolStock/ Getty Images)

Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.In this episode, we talk about Akshay's journey running a family business, creating an indian fine dining place and how is it different from a “fusion” restaurant, and finally Akshay shares some wisdom for young folks based on his experience."Hey chef, just wanted to ask about March 11th for time off"Still getting time off requests like that ☝️ via text?

The path to health and happiness is inside you. Quite literally - it's your gut! When you eat well, you feed the helpful microbes that nourish your metabolism, your immunity, and even your mood. In this episode, Megan Rossi, The Gut Health Doctor, joins Vishen to have a discussion about what your gut actually needs, and, most importantly, what to do when it's not loving you back. Today's guest is one of the most influential gut-health specialists in the world. Dr. Megan Rossi, known as The Gut Health Doctor, is a practicing dietitian, nutritionist, the leading Research Fellow at King's College London, and the founder of the Gut Health Clinic, where she leads a team of gut-specialist dietitians. Megan is an instant Sunday Times best-selling author and is the brilliant mind behind the books, 'Eat Yourself Healthy', ‘Eat More, Live Well', ‘Love Your Gut', and ‘How to Eat More Plants'. She has been recognized as Business Insider's Top 100 Coolest People in Food & Drink and was named Young Australian Achiever of the Year in the UK 2020. Listen out for: - How the gut impacts our mood. - 5 key principles that help you maximize your gut health. - Is intermittent fasting good for you? - The main reason why the US diet is not healthy. - The gut Dr's thoughts on veganism and vegetarianism. - Recommendations for people with Candida. - The gut Dr's thoughts on prebiotics and probiotics.   Bonus:                                                                          - Find out more about Dr. Megan Rossi here

It's common for people to consume something with low or zero calories when they're feeling an urge in order to avoid a binge. But is it helpful? Maybe, maybe not.   In this episode, I'm exploring that answer and going in depth with the reason why it might not be helpful. It's important to know what it could be doing and what you can do instead if this isn't a useful technique. Listen to get the answers!   Interested in working with me? Go to http://www.coachkir.com/group to get all the information you need!   Find show notes and more information at https://coachkir.com/208