Podcasts about food experiences

During this episode of ROCKnVINO, host Michelle talks with two great guests about the Healdsburg Wine and Food Experience, coming up May 15th through 18th. ROCKnVINO takes you behind the scenes of this highly anticipated event, featuring exclusive interviews with two of its brightest stars. We'll chat with soulful musician Allen Stone, who will be bringing his incredible sound to Rodney Strong Vineyards on Friday, May 16th. Hear about his approach to live music (including karaoke) and the kind of beverage he might pair with his music. Plus, we talk with acclaimed Chef Dustin Valette, the culinary force behind Healdsburg's The Matheson, as he shares insights into the multiple exciting events he's hosting throughout the festival, showcasing the best of Sonoma County's wine and food scene.   Tickets and details are available at healdsburgwineandfood.com   ROCKnVINO is sponsored by American AgCredit.

Join Joel and Sarah as they talk all things Florida! From alligators to American food and theme parks to health scares! So much to unpack in today's episode!Brand new podcast episodes available every TUESDAY! If you'd like to work with us, email the studio on workwithafterhours@fellasstudios.com

Food is more than just sustenance—it can be a journey, a source of connection, and a window into different cultures.  The profound experience of sourcing food firsthand helps us have more appreciation for our meals.Travel allows us time to connect more deeply with what's on our plates. Through foraging, hunting, and fishing, a simple meal becomes transformative.Today, host Angie Orth is back with David Moscow. He's an actor, producer, and host of the culinary travel series From Scratch. For five seasons, he's been showing viewers what it takes to source the everyday ingredients that we find in restaurants.You'll hear about his experiences sourcing food from various cultural perspectives, highlighting the importance of understanding where our food comes from. He shares his most memorable culinary adventures, family-friendly food activities, and the emotional journey of hunting and cooking. What You'll Learn:A cultural field to table destination (0:51)How to involve kids in finding food (2:26)A rough and rustic sourcing adventure (3:21)The experience that started it all (3:45)One destination he keeps going back to (5:35)Connect with David Moscow:https://www.instagram.com/davidraphaelmoscow/https://www.facebook.com/davidmoscowactor/https://www.discoverfromscratch.comConnect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

“And you're stepping into–sinking really–into this clay that's surrounding your feet, and there's also some sticks in there, and you know, there's bugs and spiders on the water…”This week on the show we kick off the Eats Wild special series, all about foraging and edible wild plants. Monique Philpot, founder of the forest and folk school Soulcraft Bloomington, takes us out to discover wild food in unexpected places, and shares stories of growing up in two places with different food cultures. We sample treats from feasts prepared by children and by college students, and we talk about what love's got to do with it…with foraging, that is. 

“And you're stepping into–sinking really–into this clay that's surrounding your feet, and there's also some sticks in there, and you know, there's bugs and spiders on the water…”This week on the show we kick off the Eats Wild special series, all about foraging and edible wild plants. Monique Philpot, founder of the forest and folk school Soulcraft Bloomington, takes us out to discover wild food in unexpected places, and shares stories of growing up in two places with different food cultures. We sample treats from feasts prepared by children and by college students, and we talk about what love's got to do with it…with foraging, that is. 

During this episode of ROCKnVINO, hosts Coco and Michelle take you behind the scenes of the Healdsburg Wine and Food Experience, happening May 15th-18th. We chat with Steve Dveris, the CEO of SD Media and founder of this incredible event, to uncover what makes it a must-attend for wine and food lovers. From special luncheons and dinners, to over-the-top wine parties, and the Vintners Plaza Grand Tasting, there is something for everyone. We also get the inside scoop on which artist is performing at Rodney Strong Vineyards - a must-see event! Discover the world-class chefs, renowned wineries, and unique experiences that await, and learn how this event celebrates the rich culinary tapestry of Sonoma County. The Healdsburg Wine and Food Experience also raised funds for FFA and Farm to Pantry.   You can see the full schedule by clicking here.   ROCKnVINO is sponsored by American AgCredit.

Vanessa GordonCEO and PublisherEast End TasteVanessa Gordon is not just a name; she's a powerhouse in the world of culinary travel and lifestyle!As the CEO and Publisher of East End Taste, she curates a digital publication that dives deep into sustainable and international culinary travel, all with a refined focus on seasonal coastal destinations. Her passion for food and travel is palpable, making her a go-to expert for anyone looking to elevate their experiences.In 2018, Vanessa launched the Hamptons Interactive Brunch, an annual summer event series that has become a must-attend gathering for food enthusiasts and notable personalities alike. With her finger on the pulse of the Hamptons lifestyle, Vanessa is frequently sought after for her insights on travel, personal finance, and parenting, making her a trusted voice in these areas.Her expertise has graced the pages of prestigious outlets such as the New York Times, Condé Nast Traveler, BBC Radio, and many more. Whether she's sharing her insights in Success Magazine or contributing to Parents Magazine and Psychology Today, Vanessa's writing resonates with a diverse audience, inspiring them to embrace a life filled with adventure and mindful living.With a Master of Arts degree from NYU's Steinhardt School of Education and enriching experiences at the University of Oxford, Vanessa combines academic excellence with real-world expertise. She's not just a writer; she's an engaging storyteller and on-air talent who brings her experiences to life.https://eastendtastemagazine.com/the-secret-recipe-behind-the-yucatans-famous-huevos-motulenos/summaryIn this episode of the Big World Made Small podcast, host Jason Elkins speaks with Vanessa Gordon, CEO and publisher of East End Taste. They discuss Vanessa's journey from teaching English abroad to founding her own culinary publication focused on the Hamptons and beyond. The conversation explores the importance of events in marketing, the role of food in travel experiences, and the unique culinary adventures Vanessa has encountered during her travels. Listeners gain insights into the value of East End Taste and the diverse cultural influences that shape the culinary landscape of the Hamptons.takeawaysEast End Taste is a publication founded in 2016 focusing on culinary experiences.Vanessa's journey includes teaching ESL and freelance writing before starting her own business.Events play a crucial role in marketing and building brand recognition.Traveling internationally has expanded Vanessa's culinary perspective.Food is a central theme in adventure travel and cultural exploration.Vanessa emphasizes the importance of being a trusted source for local experiences.The Hamptons has a rich history and diverse cultural influences.Unique culinary experiences can challenge perceptions of food.Vanessa is planning trips for her audience to explore culinary destinations.Engaging with the audience through social media is vital for building community. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

Send us a textThis week on Mummy Dearest Podcast Zach and Sloane unwrap 1996's heartwarming tale of animal cruelty: "101 Dalmatians". The duo discuss everything from Glenn's incredible style to the sheer hotness of the two main dogs: Pongo and Perdie. Truly, how can two animals be so beautiful and stoic and good at acting? Incredible work that deserved to be recognized by the Academy! Zach wonders why anyone would ever want to own a dog and touches on the time he saw the Bodies exhibit in a casino. Sloane tells a story about her grandfather's soul inhabiting her dad's dog's body. And of course they both mention dog genitals multiple, multiple times. All that and so much more on this week's episode of Mummy Dearest Podcast! Support the showVisit MummyDearestPodcast.com for merch and more!Follow the podcast on Instagram!Follow Sloane on Instagram!Follow Zach on Instagram!And most importantly, become a Patron and unlock hundreds of bonus episodes!

Send us a text   In this episode of Whipped Cream Salmon, hosts Brian and Ronnie celebrate the New Year, share their holiday experiences, and discuss their culinary adventures in Atlanta. They explore biking in the city, the challenges of staying healthy while working in a kitchen, and their recent dining experiences at a new Thai restaurant and a Szechuan spot. The conversation is filled with humor, anecdotes about everyday life, and insights into food culture. In this engaging conversation, Brian and Ronnie delve into their culinary experiences, focusing on Szechuan cuisine, cooking mishaps, and the joys of vlogging their cooking adventures. They share their favorite dishes, discuss the differences between American and authentic Chinese food, and reflect on the challenges of filming cooking videos. The conversation also touches on kitchen tips, including the importance of using proper tools and the fun of creating vision boards for their podcasting journey.Chapters00:00 Welcome to Whipped Cream Salmon00:59 New Year Celebrations and Reflections03:00 Exploring Atlanta: Food and Culture05:49 Biking Adventures and City Exploration08:58 Sickness and the Cycle of Health11:58 Dining Experiences: Thai and Szechuan Cuisine14:54 Culinary Insights: Authenticity in Asian Cuisine17:53 Lentils and Comfort Food21:01 Humorous Anecdotes and Everyday Life26:37 Exploring Szechuan Cuisine28:25 Dumplings and Dim Sum Adventures30:41 Vlogging Cooking Experiences37:21 Cooking Mishaps and Lessons Learned41:44 Vision Boards and Podcasting Goals46:28 Kitchen Tips and RecommendationsWhat We DrankRonnie - Hot toddy - Tin Cup WhiskyBrian - Sapporo - SapporoChai Pani - Atlanta, GAChez Pannise - Berkley, CASTAY CREAMY

Join Peter von Panda as he unboxes and reviews “A Taste of the Masters”—a culinary experience inspired by the iconic food at the Augusta National Golf Club. From the famous pimento cheese and egg salad sandwiches to classic southern treats, Peter breaks down what's in the box, the quality of each item, and if it's worth the price for a Masters-themed watch party. Perfect for golf fans and foodies alike, this episode is a deep dive into how you can bring the Masters' tradition right to your living room. Grab your drink, get ready for some good eats, and celebrate the 88th Masters with a taste of Augusta! ▶ Get this product here: https://tasteofthemasters.goldbelly.com/ ---------- 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   ----------

Traditional Irish food with insights into the history, cultural significance of Irish cuisine through a Traditional Irish Food Experience. The post A Taste of Ireland: Corbett's Traditional Irish Food Experience appeared first on Ireland Family Vacations.

Did you feel like kids connected with kids and adults with adults regarding food? Separate times, separate tables, dumbed-down ‘fun' food? This week we are talking food and little people - Toddlers to be specific given the wonderful Luka from Book to Food has a new book available for pre-order and soon for real “Toddler to Table”. It is a stunner of a book but what I love most about the book and our conversation, as someone who spent years educating on family food in the earlier years of Low Tox Life is that we talked about: how people's backgrounds and childhoods affect our views on foodOur own experiences of shift work - two reformed Up-And-Go breakfast gals - true story and how conveniences needed re-teaching/re-defining.Luka explains why she'll never do a day on a plate and why it's easier for her to put a big focus on food in her life - LOVE THAT THIS CAME UP - Ever felt guilty following homemaker accounts, food accounts or zero-waste peeps? Remember they do it FULL TIME.Agency and choice within boundaries and a family food settingFood refusal - when to work on it as an ‘issue' vs not sweating the small stuff.The Family Table and coming together and the impact it has.And so much more - enjoy! And Toddler to Table is available for Preorder if you or someone in your life has a toddler - it is a STUNNER and about so much more than just recipes. Bravo @boobtofoodAlexx xThank you to this month's show sponsors for helping you make your low tox swaps easier: @ausclimate gives you 10% off their range for the whole of 2024, with brilliant Winix Air Purifiers, the best Dehumidifiers I've ever used and their new energy-efficient heating range. code LOWTOXLIFE https://bit.ly/ShopAusclimate@blockbluelight_official gives you 20% off site-wide, including their brilliant red light panels, to help you achieve the perfect light balance in your home and for quality sleep, rest and repair. Code: LOWTOXLIFE https://bit.ly/4cRGf6d@cleannectarine gives you a huge 20% off site-wide to help you make your low tox personal care and beauty swaps achievable! Wow. So generous. CODE: LOWTOXLIFE (excluding water filters) https://bit.ly/4g1Ixm9Be sure to join me on Instagram @lowtoxlife and tag me with your shares and AHAs of this week's episode. Hosted on Acast. See acast.com/privacy for more information.

Leah Scurto and Herlinda Heras. Leah Scurto from Pizzaleah joins Herlinda Heras and Harry Duke who is sitting in for Steve Jaxon on Brew Ha Ha today. Herlinda Heras is back from another trip to Liverpool, this time to see Pete Best and his band. Leah Scurto is Herlinda's neighbor and friend. This is her first time on Brew Ha Ha but she was a guest on our other podcast, California Wine Country, on this CWC episode of April 27, 2022. In that show we hear about how Leah was getting ready to serve pizzas at the 2022 Healdsburg Wine and Food Experience. Herlinda brought Leah into beer judging. Leah will be cooking at the Great American Beer Festival in Denver, CO, in October later this year. “They get the best of the best of the chefs, paired up with breweries.” It's Leah's fourth year doing it. Leah's partner this year is a brewery from Iowa called Big Grove, which is the official craft brewer of the Iowa Hawkeyes, check out their website^. Big Grove making a double IPA and an Oktoberfest for the Great American Beer Fest. Leah is cooking for Thursday and Friday nights. To pair with the double IPA she will make pickles with that brew, then make a pickle dip. She will make a mushroom pizza to go with the Oktoberfest. Pizzaleah in Windsor, near Oliver's Pizzaleah is located in Windsor near Oliver's, at 9240 Old Redwood Hwy, #116. Their beer list includes a tap where she rotates local brewers in and out. Right now there is a beer from Ghost Town in Oakland. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Leah has brought some pizzas including the Old Graybeard which is the people's favorite. It's a sweet, spicy and salty with a little orange zest. They make their own sausage for the pizzas. Everything is in-house including the peperoni which is a recipe that Leah worked on for years. They pair that pizza with the Old Caz Free Craig's. Leah participates in international pizza competitions This summer she was at the Caputo Cup in Naples. Caputo is a brand of flour from Naples and they put on the pizza festival and the competition. Leah placed third! See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. When Leah needed a job in Santa Cruz in college, she got hired at a pizza shop where she eventually stayed for more then 2 decades. She opened 20 restaurants for them so she sure knows the business. She opened her restaurant about four years ago and survived the pandemic as the first order of business. It happened to be just as the pandemic was closing everyone down. She weathered the storm by being available for delivery at a time when that was the only way to get food to the people. The beer selection at Pizzaleah is important to Leah. She wants to support local brewers by featuring their products and also whenever possible she tries to support small local suppliers and organic production. The Lola pizza, with pesto, potato and caramelized onion, is paired with the Crispy Crusher from Cooperage.

Welcome back to the Big Hearted Podcast! In this episode, we dive deep into the world of food education with the wonderful Mandy Dos Santos from Little People Nutrition.

On “Food Talk with Dani Nierenberg,” Dani speaks with Catherine Piccoli, Curatorial Director for the Museum of Food and Drink (MOFAD) in New York City. They discuss how exhibits can inspire curiosity in eaters about where food comes from and how they experience it, why our understanding of food cannot be divorced from historical context, and the collaborative process behind MOFAD's recent exhibit African/American: Making the Nation's Table. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Master and pupil discuss Banner Day, Summah Cereal and Highway Hunger.

Thoughts: 5 years from now, grocery stores will be half the size and entirely stocked with fresh products served by subject matter experts (the baker, the monger, the butcher). The back half of the store will be mini-fulfillment centers with autonomous robots packing personalized orders of your non-emotional staples and customizing your outputs based on Gen AI and personalized dietary preferences. In a way, future technology and innovations will allow you to return to the grocery store your grandparents enjoyed. How else will Silicon Valley Culture Disrupt the Food Business? Tune in to this special interview with the Supermarket Guru Phil Lempert in the latest installment of The VentureFuel Visionaries podcast. 

Welcome back to Bridal Club™! Today we're joined by Sydney Carr, Senior Sales Manager from Vestals Catering, a Texas-based full service catering company. When it comes to planning your dream wedding, we understand the multitude of factors to consider. In this episode, we're focusing on one of the most crucial aspects: food. Whether you're currently planning your own wedding or attending ceremonies this season, you realize the pivotal role that food plays throughout the day. For my husband and I, food was a crucial part of our wedding. Vestals not only crafted a menu to accommodate my husband's food allergies but also delivered an experience that became the topic of conversation among our guests for weeks afterward. I'm so excited to share details about the food and drinks from my own wedding, and I'm equally excited to have Sydney share her expertise and discuss trends that you may want to consider for your special day.   SUBSCRIBE    / @dbandrea     CONNECT WITH US!   BRIDAL CLUB™  Follow us on Instagram: https://www.instagram.com/bridalclubshow Visit our website: https://www.bridalclubshow.com   VESTALS CATERING Instagram: https://www.instagram.com/vestalscatering Facebook: https://www.facebook.com/VestalsCatering/ Website: https://vestalscatering.com/   DBANDREA™  Instagram: https://www.instagram.com/designs.by.... YouTube: https://www.youtube.com/@dbandrea Facebook: https://www.facebook.com/dbandreallc/ Pinterest: https://www.pinterest.com/dbandreallc/ TikTok: https://www.tiktok.com/@dbandrea Visit Our Website: : https://www.dbandrea.com/   ABOUT US Bridal Club™ b is powered by dbandrea™ the nation's premier bouquet preservation company. Our dbandrea's mission is to provide our clients with the best preservation flower art in the world, while creating “the most treasured piece of art you'll ever own.” INTERESTED IN PRESERVING YOUR FLOWERS? Book Now! https://www.dbandrea.com  

Italy's green heart and food bowl is found in the heart of beautiful Umbria, a region sandwiched between Rome and Florence. This largely rural area grows much of Italy's produce. Here you find many interesting and long lived food traditions and experiences that open a window into a slower culture and lifestyle that many covet - even for a few short days. Of course, being Italy, everything is delicious!Read the full episode show notes here > untolditaly.com/223Support the showJoin our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning CommunityThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!

Baran Ziegler and Steve Dveris in the CWC studio. We have two guests from the 2024 Healdsburg WFE - Healdsburg Wine and Food Experience – on California Wine Country with Steve Jaxon and Dan Berger. Dan has brought a cellar wine for tasting, a Sauvignon Blanc that Steve calls "spectacular." It's a 2018 Benziger Estate Paradiso de Maria. Dan has been holding it for five years. Steve Dveris is back, to describe the Healdsburg Wine and Food Experience. And Baran Ziegler is here, he has Valkyrie Selections and Marine Layer Wines. The 2024 Healdsburg WFE is a four-day event, between May 16-19, 2024. It is the favorite wine event on the calendar for many people who have attended. This is its third annual edition. There are still  tickets available for the big tasting event on May 18 featuring 125 wineries and 30 chefs, plus beverages galore. Wine Enthusiast magazine voted the HWFE as one of the 10 best wine events in the country. That's a great achievement for the event which is only on its third annual edition. Baran worked in wine retail in college and has been in the industry for 25 years. His company Valkyrie Selections is an importer of wines from Spain and France. His first company was Banshee wines, which he started 20 years ago. Marine Layer is the name of his current winery. The weather in the western part of Sonoma County has a strong marine influence, which makes the area perfect for Chardonnay and Pinot Noir. The Marine Layer tasting room is in downtown Healdsburg. Click the logo to visit Davis Bynum Wines. Valkyrie Selections Among the wines that Valkyrie Selections imports is an English producer of sparkling wine. On the southern coast, the chalky soils are the same soil formation present across the Channel in Champagne, France. Climate change has warmed England by 5-6 degrees which is enough to allow grapes to grow. 20-30 years ago it wasn't possible. Valkyrie Selections imports 212 wines from 42 growers in Spain. They sell almost 500 wines, as a company. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. Most of their wine is sold direct to consumer on their website. In the future, some store distribution is a goal. They have a 3000-square-foot tasting room.

Grammy-winning blues musician Christone "Kingfish" Ingram performs as part of the Healdsburg Wine and Food Experience on Friday, May 17th at Rodney Strong Vineyards. ROCKnVINO co-host Michelle Marques had a chance to chat with Christone about his hometown, his mentor Buddy Guy, what it was like to meet Michelle Obama, and his experience in the wine world. Get tickets to see him perform at healdsburgwineandfood.com

During this episode of ROCKnVINO, hosts Coco and Michelle talk with Steve Dveris, CEO of SD Media and Founder of the Healdsburg Wine and Food Experience. Steve talks about the upcoming series of events from May 16th through May 19th, that focus on the makers behind the magic. At the Healdsburg Wine and Food Experience you can dive into events that are delicious, fun, educational, inspirational, and celebrate the people and agriculture that make Sonoma County such a great place. This event also has international flair, with celebrity chefs from around the country, as well as wines and foods from around the world. There are also great musical elements as a part of the weekend, including a performance with GRAMMY-winner Christone "Kingfish" Ingram at Rodney Strong Vineyards on Friday, May 17th. Tickets are a la carte, so you can tailor your own experience. Get details and secure your spot today at healdsburgwineandfood.com   ROCKnVINO is sponsored by American AgCredit.

Episode Summary: In this episode, Alix and Kelly continue sharing tips on how to start a book club and maintain it long-term.Tips Shared:[2:16] Tip #1: Get Members Involved & Allow Yourself This Time[15:28] Get Creative with Members[22:04] Create a Food Experience[27:10] Have Time to Socialize[32:47] Allow Change & Flexibility[42:30] Don't Take Things Personally; Members Will Come & Go[48:27] Reasons to Join or Start a Book ClubBooks Mentioned:Echo by Pam Muñoz RyanMy Life in France by Julia ChildShadow and Bone Series by Leigh BardugoThe Night Circus by Erin MorgensternProject Hail Mary by Andy WeirCirce by Madeline MillerTwilight by Stephanie MeyerEnder's Game by Orson Scott CardSteve Jobs by Walter IsaacsonDivergent by Veronica RothResources Mentioned:Delicious ReadsEviteSignup GeniusBookclub AppCami Hall StudioCami Hall Studio InstagramBlock Restaurant Provo, UtahWhat's New at LitJoy?Heartless Special EditionFablehaven Special EditionFollow LitJoy!Make sure to RATE & REVIEW The LitJoy Podcast wherever you listen.Join our Lunacorns private membership group at https://litjoycrate.com/podcast-lunacornsFollow us on Instagram @litjoycrateCheck out LitJoy's officially licensed author collections!Use the code PODCAST10 for a 10% discount!Find all episode show notes on The LitJoy Podcast homepage! Hosted on Acast. See acast.com/privacy for more information.

In this episode, Bruce and Connie discuss their recent Disney Cruise Line adventure. They share their excitement about Disney cruising and dispel the misconception that it's only for kids. They talk about the process of boarding the ship and their experiences in the staterooms. They also discuss the dining options and the abundance of food on the cruise. They highlight the importance of family time and the magical entertainment provided on the ship.  Chapters 00:00 Introduction and Surprise Topic 01:14 Excitement about Disney Cruising 04:29 Disney Cruise is Not Just for Kids 07:42 Arriving at the Cruise Terminal 09:31 Staterooms and Accommodations 13:36 Dining and Food Experiences 20:00 Family Time and Entertainment 37:06 Castaway Key - Disney's Private Island 41:25 Ice Cream Adventures 43:18 Biking on Castaway Key 44:08 Cabanas and Empty Chairs 45:07 Fireworks and Tipping 47:03 Extra Tips and Shoutouts 48:28 Buffet Dining Strategy 50:43 Longer Itineraries and Bike Excursions 52:08 Hot Tub Tips and Seasickness 53:25 Wrapping Up and Show Support Join Club UTM :  https://www.clubutm.co     This episode is brought to you by Unlocking The Magic Travel.  https://www.UnlockingTheMagicTravel.com   Join Team Tonga:  https://bit.ly/2YVC0nV​   Join Team Talks:  https://www.bit.ly/3dxyUvC​   Check out our latest design:  https://bit.ly/2YVC0nV​ Our Favorite Books  How to be like Walt: https://amzn.to/31qyFxx​ Walt Disney An American Original: https://amzn.to/31r2XjD​ One Little Spark : https://amzn.to/3jfVASr​ Dream It Do It: https://amzn.to/31qs5Hd​

Marc Lore helped to revolutionize how consumers purchase goods—everything from diapers to office supplies. Now he wants to revolutionize the restaurant and food delivery business with his newest venture, a company called Wonder. Lore discusses his vision for Wonder, which combines ecommerce with traditional restaurant and real estate strategies.1. The food delivery market has boomed to about $100 billion today just in the U.S., according to Marc Lore, but kitchens look much the same as they did 100 years ago. 2. Wonder is a unique restaurant brand with a founder who sees tremendous growth opportunity in combining brick-and-mortar dining and delivery. 3. The ability to deliver a tremendous variety of “fine-fast” food quickly is a differentiator for Wonder.

Embark on a culinary journey with "The Unseen Chef: AI in Cooking and Food Preparation" episode. Explore the fascinating intersection of artificial intelligence and the culinary arts. From AI-generated recipes to smart kitchen gadgets, discover how technology is revolutionizing the way we cook, eat, and experience food. Whether you're a foodie or a tech enthusiast, this episode serves up a delightful blend of innovation and tradition in the world of gastronomy.----------Resources used in this episode:Can ChatGPT generate energy, macro-and micro-nutrient sufficient meal plans for different dietary patterns? [Link to the paper]Design in Everyday Cooking: Challenges for Assisting with Menu Planning and Food Preparation [Link to the paper]AI-Driven Meal Planning in the FoodTech Industry: A Reinforcement Learning Approach [Link to the paper]Ensuring Food Security Through Meal Optimization [Link to the paper]Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda [Link to the paper]Robots, Artificial Intelligence, and Service Automation in Restaurants [Link to the paper]Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers' Evaluations of Packaged Food Products and Restaurant Menu Items [Link to the paper]I'll Have What She's Having: Effects of Social Influence and Body Type on the Food Choices of Others [Link to the paper]Impact of Artificial Intelligence and Machine Learning in the Food Industry: A Survey [Link to the paper]Support the Show.Keep AI insights flowing – become a supporter of the show!Click the link for details

On The Daily Bespoke today, the boys discuss some terrifying experiences involving fast food... See omnystudio.com/listener for privacy information.

Laila Snevele—a Sensory Food Designer—talks about her work exploring the perception of food through multisensorial research. She designs recipes for the brain. At the intersection of scientific knowledge and creative application, Laila leads the future of food design with insatiable curiosity to deliver novel food experiences that transform table culture into magical experiences.  https://www.sensoverse.eu/ @sensoverse @sensory_food_design ____________ There are lots of ways to support the show. Visit: carolinemcmillan.com/podcast and while you're there, you can sign up for my newsletter or sustain the show by becoming a patron. We appreciate the support! uZALwXFxnmYKDsNno9Qv

Hungry for some Disney food reviews? Tune in to this episode of Unlocking the Magic as we share our recent culinary adventures at Walt Disney World!

Ask A Question: saythatpodcast@gmail.com thebridgechicago.tumblr.com/ask (Anonymous) Intro and a Big League Emergency (00:00-19:00) How do I deal with my family when they are driving me crazy? I want to maintain relationships, but I feel like drama is taking up too much of my time right now. (19:14-33:41) I am getting discouraged about prayer. I don't feel like anything is happening. And I don't really feel anything. What can I do? (33:44-47:54) When someone is spouting nonsense in real life or online in the name of Christianity, is there any responsibility to point out that they are wrong? I know it won't change their mind, but what about people who are hearing them? (47:57-1:00:25) Closing Song: You Tell Me (Front Toward Enemy)

Kevin's super long link: https://www.walmart.com/ip/Nongshim-Shin-Black-Spicy-Beef-Bone-Broth-Ramyun-Premium-Ramen-Noodle-Soup-Pack-4-58oz-X-10-Count/44657081?wmlspartner=wlpa&selectedSellerId=101207233&adid=22222222222000000000&wmlspartner=wmtlabs&wl0=e&wl1=s&wl2=c&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=44657081_10001226594&wl14=shin%20black%20raemn&veh=sem&msclkid=2e05c114053614e59421a5b8bd7b3ab8&gclid=2e05c114053614e59421a5b8bd7b3ab8&gclsrc=3p.ds

Chef Jared Bobkin has springboarded off his Hell's Kitchen TV success, and one of his current projects is Culinary Director for the USA Today Wine and Food Experience, hitting 11 cities this year- and coming to Raleigh's Dix Park Saturday September 16th! Learn all about the local restaurants and products you'll be able to sample, how they're chosen...and get a glimpse into Chef Bobkin's experience on his two seasons of Gordon Ramsay's 'Hell's Kitchen' show!  Get your tickets here:  https://wineandfood.usatoday.com/raleigh/ 

What better way to experience and connect with a culture than through its food? Today I'm joined by Eating Europe founder Kenny Dunn to learn how travel led him to discover his passion for food and get expert insight on the top 10 authentic food experiences you don't want to miss when visiting Europe. Since 2011, Eating Europe has guided over 300,000 travelers to the best local eats in 10 of Europe's greatest cities, allowing them to discover where locals go out to eat, hear the stories behind each dish, and interact with the people who make these iconic foods. In addition to Kenny's highly-curated list, we'll dig into his entrepreneurial journey and how his failed around-the-world adventure ultimately led him to start the first food tour company in Rome. You'll also learn how he discovers these places so you can enjoy more authentic food experiences and meet more locals anywhere in the world yourself!  What's your favorite food memory? Which of Kenny's top 10 are you adding to your bucket list? I'd love to hear what they are, and I hope you'll share them by sending me an audio message. Premium Passport: Want access to the private Zero To Travel podcast feed, a monthly bonus episode (decided on by YOU), exclusive content, direct access to me to answer your questions, and more? Click here to try Premium Passport for only $1. Tune In To Learn: What kickstarted Kenny's life of travel and entrepreneurship, and why he abandoned his around-the-world trip What it was like WWOOFing in New Zealand and Australia and how it allowed him to reconnect with himself How grad school led him to Italy, and why he decided to leave his job at the UN to start a food tour company  Why a barista can be your best guide for finding local food and tips on crafting your own authentic dining experience The incredible Italian street market that blends European and African cultures The top two cities for exploring Europe's historic beer culture  Why every foodie should visit Amsterdam, and what internationally-diverse city has the best Chinese  The surprising destination that's been making wine for thousands of years (Hint: It's not Italy or France!) How Big Mitch and soft pretzels inspired Kenny to start his business and advice for entrepreneurs And so much more Resources: Join Zero To Travel Premium Passport Subscribe to our FREE newsletter Today's Sponsors - US Bank, Roark Plan your food tour with Eating Europe Follow Eating Europe on Instagram Want More? How To Eat Like A Local: Italy, Miami and Chicago Edition 5 Ways To Spice Up Your Next Trip + An Authentic Food Quest Discovering The Hidden Europe with Francis Tapon Thanks to Our Sponsors This episode is also sponsored by US Bank's Altitude Connect Visa Signature Card, with the ability to earn up to 5x the points on travel-related expenses like hotels, and rental cars, this card will get you the most return on your next trip.  The best travel gear isn't born in a factory; it's inspired by journeys taken by real people exploring the world. Get 15% off your first order at www.roark.com when you use the promo code TRAVEL15 at checkout! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're bringing you another verbal anthology discussion, this time sharing our food experiences. Thank you to all of our incredible listeners for your continued support, including our Patrons at https://Patreon.com/BeyondTheTrope. Don't miss out on exclusive Beyond The Trope gear over at https://BeyondTheTrope.Redbubble.com. Mentioned in this episode: Casa Bonita Radio Shack Les Halles Anthony Bourdain McDonalds Pillsbury Wendy's Braum's BJ's Shwann's Van Leeuwen Tillamook Good Times Whataburger Burger King In-N-Out Larkburger Culver's Maid-Rite Rosanne (TV Show) Steak 'n Shake Snicker Dr. Pepper CU Boulder Borders Books and Music

The guys round out the month of May with another episode in the studio. Wayne shares stories from the first "Sunsets" event held at Carbon Stories & Jamele recaps with the guys his time in Sonoma at the Healdsburg Wine & Food Experience. In music they all share their first takes on Summer Walker's new EP Clear 2: Soft Life, Kaytramine, Post Malone's "Mourning" single & much more. More NBA Playoff talk as the Conference Finals wrap up, Carmelo Anthony retires, & more show recaps from the guys. Listen in now to the full episode. A huge shoutout to the German Wine Collection for providing the guys with the 2021 Von Buhl Bone Dry Rose! --- Support this podcast: https://podcasters.spotify.com/pod/show/musicinthebottle/support

Hour 1: What could be expected for the fan experience for New Highmark Stadium?

Midgi Moore from Juneau Food Tours joins Jennie to share all about the best food and restaurants in Juneau and how to experience them on one of her food tours, or on your own. Juneau Food ToursJennie's Juneau article on Ordinary AdventuresGet Jennie's Alaska Travel planners and pre made itinerariesBook a trip planning session with JennieGet Jennie's weekly Alaska Travel tips in your inboxFollow Jennie on InstagramLet Jennie plan your trip for you!Music credits:  Largo Montebello, by Domenico Mannelli, CC.

Abhay is joined by the co-founder and CEO of CloudChef, Nikhil Abraham, who wants everybody to have access to whatever they want to eat, whenever they want. CloudChef enables consumers to eat from their favorite restaurants and chefs from across the world, locally, by using AI to codify recipes from any chef and reproducing them across the world in automated cooking facilities. (0:00 - 3:41) Introduction(3:41 - 17:34) Part 1: measuring art by purity, nostalgia, what is food for the cosumer(17:34 - 30:40) Part 2: mistakes and learning while cooking, creativity and user choices, variability with food(30:40 - 44:06) Part 3: creator and consumer relationships, the role of AI(44:06 - 54:26) Part 4: distinguishing versions of a dish, building trust as founder of CloudChef(54:26) Conclusion

Lo & Behold Crispy Pork Spareribs Laura Sanfilippo & Sean Raymond Kelley from Lo & Behold Bar Restaurant join Harry Duke and Herlinda Heras on Brew Ha Ha. Lo and Behold has three partner owners, who met while working for others. They thought Healdsburg had space for a casual place, large and spacious, with a great bar. Almost a year and a half ago, they opened Lo and Behold. Sean Kelley grew up with his grandmother's Sunday dinners. He ran kitchens in some prominent restaurants and then went to culinary school at Tante Marie's in San Francisco. He wants his flavors to appear familiar and comfortable, but with extraordinary flavors. The Healdsburg Wine and Food Experience includes spirits for the first time. Tickets are still available for the event. It's all Healdsburg bartenders, pairing “farm to glass.” Her partner Tara has a farm where they grow the herbs and flowers that they use, a nice long list of flavors. Sean has also brought a bunch of appetizers. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Click the logo to visit their website for up-to-date hours, menus, beers and more info. They thought Healdsburg had space for a casual place, large and spacious, with a great bar. Lo and Behold has a nice selection of Italian Amaros, or Amari, either way, which are dark herbal liqueurs that vary between bitter and sweet. Every one of the bartenders has a special, original concoction for their Healdsburg event. Global Comfort Food Sean describes the restaurant as Global Comfort Food. For example, fried chicken is a winner all over the world. Harry asks what it was like opening a restaurant at the end of a pandemic. Laura thinks it may have been an ideal time. Also, they have been in Healdsburg for a long time and they had a lot of customer loyalty. They also have a nice patio. When people were ready to come back out, there they were. It was hard, but they had already worked through the entire pandemic. This is the first restaurant that the partners have ever owned themselves, after running restaurants for others for a long time. Tomorrow, Friday May 18, from 4-7 PM at Lo and Behold, there is a Healdsburg Wine and Food Experience event. It is a stand-up meet and greet with Healdsburg's best bartenders. The bartenders will be all at their own stations on the big patio.

Angela Zuba is the owner of Waters Edge Winery & Bistro in Kalispell, Montana. Angela Zuba is the driving force behind operations, bringing a wealth of business acumen and a broad understanding of wine and food cultures from around the world. Combined with Trevor's expertise in fine dining and enthusiasm for customer service, guests of the Winery can enjoy an unforgettable experience.   Here's a glimpse of what you'll learn:  Angela Zuba is the owner of Waters Edge Winery & Bistro Waters Edge is a franchise model that allows for customization to local demographics The collective has distribution and sourcing networks for procuring grapes from around the world What is thermal vinification? Experimenting with different grape varieties from around the world Sourcing suppliers and marketing, as long as branding standards are followed Using social media to gain followers and customers before opening The challenges of shipping wine, including costs, potential damage, and temperature concerns Her emphasis on the hustle and hard work for success in the wine business   In this episode with Angela Zuba In this episode with Angela Zuba, Angela discusses the importance of accessibility and the unique business model of Waters Edge Winery as a boutique cooperative franchise. How Waters Edge Winery offers unique wines and food styles that cater to its local customer base? Angela Zuba is the owner of Waters Edge Winery & Bistro in Kalispell, Montana. Angela talks about how they teach their franchisees how to produce wine commercially in an urban environment, making the process efficient and waste-free. In today's episode of the Legends Behind The Craft podcast, Drew Thomas Hendricks and Bianca Harmon are joined by Angela Zuba, Angela Zuba is the owner of Waters Edge Winery & Bistro in Kalispell, Montana. Angela emphasizes hustling and working hard in the wine business while staying relevant and constantly thinking ahead. She advises other wineries to keep social media real by being themselves and showing their rough side.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

On this week of the Midwest Flyways Podcast, the boys sit down to talk about Joeys hunting trips, some bad food, and what's been going on during our off seasons. Some great segments so don't miss out! ------------------------------ Buy Merch at http://bit.ly/mwfshop Join the email list: https://bit.ly/MWFemail APPLE PODCAST: https://apple.co/370X7IS SPOTIFY: https://bit.ly/MWFpodcast ------------------------------ List of Gear/Calls/Anything we use: https://kit.co/midwestflyways onXmaps: https://bit.ly/ONxMAPS -------------------------------  USE OUR DISCOUNTS!!!!! 20% off Vortex Wear/Apparel: MW20 20% off onXmaps: MWF20 Check us out on www.midwestflyways.com Facebook: https://www.facebook.com/Midwestflyways/ Instagram: https://www.instagram.com/midwestflyways Use #MidwestFlyways

I talk about some experiences i've had in fast food and whatnot.

Wine Road Podcast Episode 172 Sponsored by Ron Rubin Winery   Episode 172 | Dustin Valette, Chef, Valette, The Matheson, Roof 106 Beth and Marcy chat with local legend Dustin Valette about his three local restaurants, his history with food and wine, and how Sonoma County (and Healdsburg) has become such an important culinary hub in the United States. Podcast Sponsor: Ron Rubin Winery  SHOW NOTES 1:41  Dustin explains why he has his restaurants here in beautiful Healdsburg. 2:25  We learn about how Valette was opened, a family affair, in a building with family history! 5:34 Dustin shares about The Matheson and Roof 106, celebrating Healdsburg history and we get to hear about how Dustin made garage wine :) 7:14 Valette Wines brand launched 2016.  8:08 Marcy brings up the exciting Wine Wall at The Matheson, where Dustin explains how they have 106 wines by the glass, allowing them to showcase smaller boutique wineries at their restaurant.  15:08 The Matheson is the special occasion, best of the best of Sonoma County, Roof 106 allows for a more relaxed, casual dining experience with the option for reservations or walk-ins! 17:28 The cocktails at Roof 106 are next-level! (Pun intended) 18:10 Dustin discusses why he only sleeps 5 hours a night and how doing what satisfies you and makes people happy is what keeps you going!  21:21 The passion and energy brought by our local famers and artisans in Sonoma County is showcased by our local restaurants.  24:35 What's on the horizon for Dustin and his family and restaurants.  27:11 Three new lodging members now part of Wine Road! Santa Rosa:  Arthouse Inn  https://www.arthousesantarosa.com/ Hotel E https://www.hotelesantarosa.com Healdsburg:  The Ruse  http://theruse.com/ 28:12  May 18-21st Healdsburg Wine and Food Experience! https://www.healdsburgwineandfood.com/ Links  https://www.valettehealdsburg.com/ https://www.thematheson.com/roof-106 https://www.thematheson.com/ Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at
Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Ep 235 - Celebrating the Flavors of Coastal Mexico: A Seafood-Forward Street Food Experience with the co-founder of Alma Group Jack LearyOpened in 2017 by Chef Tim Christensen and our next guest Jack Leary, Alma uses the freshest and locally sourced seafood to produce a flavour-rich menu inspired by the street cuisine of coastal Mexico.Building authentic connections is a passion of the restaurant group, and because of that, all their dishes are created to share, and with an awesome Northern Beaches backdrop, who wouldn't want to share a meal there?In this podcast we discuss:-Why Jack came to work in hospitality coming from the leasing industry.-How the brand is recruiting qualified staff during this challenging time.-How the business will grow into more locations in the future.-What is the strategy and focus for the brand this year.Please find our guest information here:Website: https://www.almagroup.com.au/Instagram: https://www.instagram.com/alma_avalon/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/Mentioned in this episode:42 Days Free Discovery Session 42 Days Ethos is to build solutions for hospitality businesses to retain and develop their team. We believe that the first 42 days, the first 6 weeks, of someone's employment in any industry, but especially the world of hospitality which is so competitive, fast-paced and intense. We have an opportunity to reshape that narrative. Our team has extensive experience in the hospitality industry, so we know what it takes to keep your team happy and engaged. We'll work with you every step of the way to create a plan that works best for your business. 42 Days 42 Days Free Discovery Session 42 Days Ethos is to build solutions for hospitality businesses to retain and develop their team. We believe that the first 42 days, the first 6 weeks, of someone's employment in any industry, but especially the world of hospitality which is so competitive, fast-paced and intense. We have an opportunity to reshape that narrative. Our team has extensive experience in the hospitality industry, so we know what it takes to keep your team happy and engaged. We'll work with you every step of the way to create a plan that works best for your business. 42 Days

Taking calls on listeners worst food experiences they've had, from Iguana on a stick to turtle soup. Tomb of the unknown soldier. How to survive a bear attack. Mystery coconut. See omnystudio.com/listener for privacy information.

On this episode of Scran Rosalind is joined by a very special guest, Glasgow's own Sam Heughan, star of cult TV hit Outlander, whisky entrepreneur, author, fitness enthusiast and much more. Rosalind and Sam met for lunch at The Wee Whisky Bar, part of Ubiquitous Chip in Glasgow. In a world exclusive, Sam shares with Rosalind his not-yet-released gin, a follow-up to Sassenach Whisky and tequila.  Rosalind learns all about this new gin, the inspiration for it and the botanicals that go into making it - all 7, or is that 8? Sam talks about his favourite Scottish restaurants, when and where you'll be able to buy the Sassenach range of spirits, writing The Clanlands Almanac, his food obsessions, what life looks like after Outlander and much more.   Don't forget to rate, review and subscribe. Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

Food itself is a sensory experience. In this episode we take a quick look at the history of food, talk about how we experience food. The experience of cooking and eating is a huge part of our cookery journey!Thanks for hanging out with me today! Follow along with me on Instagram @wendyhornback and be sure to check out the free resources on my website https://fromscratchcookery.com/!

Don't miss the unexplored, little-known Abruzzo region! The Abruzzo region offers an abundance of history, culture and Abruzzo region food experiences: * Visit the hands-on sustainable farm Fattoria Valle Magica with unique heritage breeds, delicious artisanal salumi and local food. * Take a cooking class featuring Abruzzese cuisine.....arrosticini, pizzelle and spaghetti alla chitarra. * Join a day, weekend or weeklong food tour. Find all the details with links and photos on the Flavor of Italy website.

"The soul of everything is knowledge." -José Guerrero If science is the engine that drives innovation, then research and development (R&D) is the lifeblood behind it. In the past couple of years, food science has made incredible strides. However, there is still so much to understand about our favorite foods.  R&D can help create the foundation for creativity, new innovations, and change. From bringing ideas to life to providing new insights into our daily lives, R&D helps motivate, inspire and transform the food industry.  Founded by José Guerrero, Anima Project is a research and development project that aims to create an impact in Gastronomy. They focus on improving human lives by "changing the industry from the inside with ethical and sustainable products."    In this episode, Justine and José help us rethink the potential of food as something more than a plate on the table. Listen in as they discuss what "anima" means and how it relates to food experience, how to revolutionize the kitchen and eradicate the hostility in the workplace, what drives creativity, how to make knowledge accessible to everybody, and why we should always weave in joy in the food experience.  Meet José: An experienced chef, José Guerrero wanted to create a deeper impact in the food industry so he studied Gastronomy at Basque Culinary Center. José did not only get educated about food, but he was also trained in the research and development side of culinary.    When the pandemic hit, José and his girlfriend, Fanni moved to Budapest. They founded Anima Project where they are creating a revolution in the research and development of food products. Recently, they have partnered with Thimus in an effort to create a plant-based protein alternative. They are also working with experts and interested individuals in their test kitchen and pilot lab projects to create a more holistic and sustainable approach to our food experience. Website Instagram Connect with NextGen Purpose: Website Facebook Instagram  YouTube Linkedin Episode Highlights: 00:53 A Big Dream Came True 05:33 Creativity is Not Magic 10:08 Making Knowledge Accessible to All  16:57 What Anima Means 21:06 Revolutionizing Human Experience with Food 27:12 Research and Development Toward Improvement

Future Food-Tech Alternative Proteins Series Part VI in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022  Episode Description: We all want to transition to something more sustainable. But if you take sustainability without the hedonic component, you take pleasure away from sustainability.” -Mario Ubiali It's no secret that humans are emotional eaters. We can't help it—we're built this way! It is the way we deal with stress, the way we bond with our friends, and the way we console ourselves after a bad day. Therefore, in order for sustainability to work in the food space, it has to be more than just a good idea—it has to be exciting, fun, and worth the effort. Sustainable eating is not about telling people what to do. It's about addressing the emotional, psychological, and cultural needs behind eating so as not to take the pleasure away from sustainability. Mario Ubiali founded Thimus with the vision of humanizing the food experience. Their team consists of biomedical engineers and cognitive neuroscientists who have developed a high-level portable electroencephalogram/EEG device with dry sensors embedded in the hardware to provide neurophysiological data used in analyzing and interpreting human behavior, specifically towards food. Listen as Justine and Mario discuss how technology helps us understand our food choices, why pleasure and sustainability must go together, how to encourage inclusivity and diversity in the food system, how food transforms humans, and what each of us can do to accelerate the rise of sustainability in the food space.  Meet Mario:  Mario Ubiali is the Founder and CEO of Thimus. He has 20 years of experience in the creation and scale-up of international service companies with highly innovative content. He has a strong focus on the growth of multidisciplinary teams, on the planning and execution of strategies aimed at implementing IP portfolios and positioning the company as a powerful generator of added value.   Website Facebook  LinkedIn YouTube Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube   Episode Highlights: 01:29 Thimus— Understanding the Human Food Experience  05:23 Accelerating the Neuroscience of the Food Experience 08:42 Pleasure and Sustainability Go Together 14:02 Inclusivity and Diversity of the Food System 18:16 How the Language is Changing 21:14 Food is a Place for Human Transformation 24:04 If You Really Want to Make a Change