Podcasts about food nation

Whirlwind podcast trying to cover as much horrible stuff as possible - the National coalition's war on kids continues with school lunch cuts, Luxon is swiftly coming unstuck as his coalition partners put him in bad situations, the US politics of genocide is horrific as always and why does the left have to stay so goddamn civil while our opponents lose their minds?This episode's co-hosts Kyle, Lamia, Oliver Timestamps0:00 Introductions1:34 Nightmare Blunt Rotation6:50 Minimal Criticism 16:18 A LinkedIn Prime Minister26:40 What Really Matters29:39 Tolerated Politics33:18 Hypocritical Decorum Rules 40:20 There's No Lesser of Two Evils45:28 American Lockstep49:50 Hinged Billionaire Conspiracies54:54 Public Treatment of Politicians56:46 The Lefts Strategy on Combating Politicians1:02:58 Another Hinged Conspiracy1:06:52 What is a Terrorist1:12:46 Closings Intro/Outro by The Prophet MotiveSupport us here: https://www.patreon.com/1of200

Around a third of greenhouse gas emissions come from the production of food for the world's growing population. The biggest share from agriculture and land use.Danish food and agriculture innovation has a lot to offer a climate-neutral and climate-resilient future.In this episode of the Food Nation podcast, we'll meet three of the biotechnology companies that are improving the efficiency and climate footprint of crop and livestock farming with their solutions for soil, seeds and harvest residues.

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O novo episódio do nosso Food Nation Cast já está na área! E você vai se arrepender de não conhecer esse restaurante aqui… Dessa vez, mergulhamos no universo exclusivo do restaurante OMOTEBAKO, o local que tem cativado todos com sua hospitalidade impecável e uma experiência gastronômica única. No episódio, revelamos os bastidores dessa jóia gastronômica, contando toda a trajetória e os segredos por trás do sucesso do restaurante.  É uma história de coragem, inovação e um toque mágico de omotenashi (tem que assistir para descobrir o que é!).

Se você ainda não ouviu falar da Lanchonete Mundo Animal, precisa estar pro dentro do que está acontecendo no seu mercado! A Mundo Animal Lanchonete Temática nasceu com o objetivo de proporcionar ao seu público uma experiência diferenciada, em um ambiente temático inspirado na selva. E esse bate-papo de ouro foi com Marcos Gundel, sócio e diretor executivo da M&A Franchising. Mesmo se você não deseja ter uma franquia precisa ver esse episódio, não é sempre que podemos trocar com os grandes assim! E se você quer abrir uma franquia, nem te digo né? Bon Appetit!

Denmark has always been a land of fishers. But today most of the wild fish catch is exported all over the world.So what can a leading seafood nation do to balance the growing demand for seafood with the need to protect the marine eco-balance? In this episode of the Food Nation podcast, we visit successful export companies Royal Greenland, FF Skagen and Scandic Pelagic to find out how they're working with ocean to plate sustainability.

Ter um controle eficaz do CMV pode fazer toda a diferença no seu resultado final. É como descobrir uma fórmula mágica para aumentar sua lucratividade sem mexer na qualidade do serviço! Entendemos que muitos empreendedores têm dúvidas sobre como o CMV pode ser uma ferramenta poderosa para melhorar os resultados financeiros, pois preparamos esse episódio de puro ouro.

Temos uma notícia que vai mudar sua perspectiva sobre a satisfação do cliente! O mais recente episódio do nosso podcast Food Nation Cast está no ar e ele é tudo o que você precisa para elevar a experiência dos seus clientes a um outro patamar!

Prepare-se para uma experiência incrível no nosso último episódio do Food Nation Cast! Este é daqueles que você não pode perder de jeito nenhum! Eduardo Ourivio, uma mente brilhante por trás do Grupo Trigo  (Spoleto, Koni, Gurumê, China in Box, LeBonton) junta-se a nós neste episódio especial para compartilhar insights poderosos sobre empreendedorismo e inovação no setor gastronômico. Eduardo é conhecido por suas estratégias visionárias que impulsionam negócios para o sucesso e estamos ansiosos para compartilhar essa conversa inspiradora com você!

Pense num bar cujo Instagram não está aberto, o endereço não é divulgado, não está listado em nenhum lugar, e mesmo assim é um sucesso. Isso sim é o que eu chamo de “temático”. Marcelo é meu mentorado e nessa live ele compartilha as vitórias que obteve, a criação de um segundo negócio a partir do primeiro e muitos outros insights. Vale muito a pena assistir cada segundo. Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=wp09

A Cris Souza é uma das pessoas que eu conheço que é mais antenada nas mudanças do nosso mercado. Consultora de restaurantes, ela é Especialista em Estratégia e Gestão para Foodservice e sabe muito sobre as tendências que estão vindo aí. Quer se manter atualizado e na frente de muita gente? Dá o play! Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast08

Desta vez, vamos mergulhar nas Estratégias para escolher o preço certo da forma certa! Prepare-se para o convidado de hoje, porque ele é tão fora da curva que vai te deixar com a cabeça fritando. O Gustavo Fabri já foi meu mentorado e recentemente conseguiu realizar o sonho da maioria dos donos de restaurante que me seguem. Ele vai morar em outro país enquanto gere o seu negócio de forma TOTALMENTE REMOTA. O que eu ensino é real, basta aplicar. Sua missão é parar com 100% de todas as atividades repetitivas que você faz no seu negócio. Você precisa ouvir esse podcast e ver como o Gustavo estava exatamente na sua situação. Na verdade eu acredito que ele estava bem pior… Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast06

Este episódio conta a incrível jornada de Leandro Camini, o gestor do maior festival de sopas de São Paulo, que saiu da completa falência transformando a adversidade em oportunidade.Ao longo da conversa, você vai se identificar com os momentos de desespero, que boa parte dos empreendedores brasileiros já passou. E o que ele fez para seguir em frente.Neste episódio, você irá descobrir:

O papo com o Davi Oliveira vai te mostrar como você não precisa de um grande número de seguidores, anúncios, visualizações e o que mais for de alto engajamento para conseguir vender seus produtos pelo Instagram. Eu sou fã desse cara e você não pode perder essa conversa que pode mudar sua estratégia de marketing em menos de duas horas. Essa técnica se chama SOCIAL SELLING e você precisa conhecer. Repito: VOCÊ PRECISA VER ESSE EPISÓDIO, TÁ? É OBRIGATÓRIO se você quiser parar de gastar mais dinheiro com Marketing e não ver retorno. Bora lá!? Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast05

Denmark's ingredient sector meets the needs of markets all over the world – and many of their challenges.Today, established ingredient companies, research institutes and start-ups are developing ingredients as bio-solutions to some of the biggest challenges of our time: climate change, biodiversity loss, health and food waste.Meet some of the Danish specialists working with sustainable proteins, biological plant protectants and bioactive compounds from seaweed in this episode of the Food Nation podcast.

O papo é sério: você pode fazer a comida mais gostosa do mundo, se você não sabe gerir, seu restaurante nunca vai durar. O episódio de hoje é com o meu grande parceiro Ivan Achcar, renomado chef, pesquisador e especialista em gestão de negócios gastronômicos brasileiro, com mais de 30 anos de experiência na área. Já trabalhou como consultor para vários restaurantes e empresas de alimentos, e os ajudou a melhorar seus processos de negócios e aumentar a lucratividade. Você não pode perder esse episódio! Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast04

Aposto que você já ouviu falar que o marketing é um aliado poderoso de um negócio de alimentação. Tá. Disso ninguém discorda. O problema é que poucas pessoas te ensinam a utilizar o marketing da forma certa para crescer o seu restaurante. Para tratar desse assunto, e te mostrar como usar o marketing para turbinar as vendas do seu restaurante, recebi o terceiro convidado do Food Nation Cast: Rodrigo Bindes. O papo foi excelente, e cheio de dicas para você, dono de restaurante, que deseja usar o poder do marketing para crescer seu negócio. Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast03

O Raphael Despirite é cozinheiro, estóico, chef do @fechadoparajantar, empreendedor na @suflex.co e seu principal lema é: felicidade é boa comida, boa bebida e baixa expectativa. Eu sou absolutamente fã desse cara e eu queria que essa conversa durasse 20 horas. Nesse episódio ele traz insights valiosos de como levar a vida sendo dono de um dos negócios mais difíceis do mundo: um restaurante. Você não sabia que precisava ver esse episódio até dar o play! Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast02

Eu não poderia começar essa temporada do Food Nation Cast com outra pessoa. O Lucas Profeta é um empreendedor e dono de 3 mega operações de alimentação, mas além disso, eu tenho o orgulho de chamar ele de meu mentorado. É um cara de bem com a vida, é um excelente comunicador e sabe como ninguém como lidar e gerenciar equipes. Como ele começou do zero, ele sabe a dor de crescer um negócio de alimentação e está pronto para compartilhar os mais valiosos insights com você! Agende sua sessão estratégica: https://lp.marcelopoliti.com.br/sessao-estrategica/?utm_source=anchor&utm_medium=podcast&utm_content=fcast01

The average American's diet is comprised of more than 50% ultra-processed foods or "junk food." According to recent data, 67% of the calories children and adolescents consume comes from ultra-processed foods. In this episode, I examine startling new research that reveals the impact these foods have on our brain, heart, and overall health. Resources Sign up for Erik's weekly newsletter - Adaptation Join the AIM7 Beta Community Deliciously Organic Association Between Consumption of Ultraprocessed Foods and Cognitive Decline Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action https://www.aarp.org/health/healthy-living/info-2018/fast-food-daily-habit.html https://www.cdc.gov/nchs/data/databriefs/db322-h.pdf ABOUT THE BLUEPRINT PODCAST: The BluePrint Podcast is for busy professionals and Household CEOs who care deeply about their families, career, and health. Host Dr. Erik Korem distills cutting edge-science, leadership, and life skills into simple tactics optimized for your busy lifestyle and goals.   Dr. Korem interviews scientists, coaches, elite athletes, entrepreneurs, entertainers, and exceptional people to discuss science and practical skills you can implement to become the most healthy, resilient, and impactful version of yourself.   On a mission to equip people to pursue audacious goals, thrive in uncertainty, and live a healthy and fulfilled life, Dr. Erik Korem is a High Performance pioneer. He introduced sports science and athlete tracking technologies to collegiate and professional (NFL) football over a decade ago. He has worked with the National Football League, Power-5 NCAA programs, gold-medal Olympians, Nike, and the United States Department of Defense.   Erik is an expert in sleep and stress resilience. He is the Founder and CEO of AIM7, a health and fitness app that unlocks the power of wearables by providing you with daily personalized recommendations to enhance your mind, body, and recovery. SUPPORT & CONNECT   Instagram - https://www.instagram.com/erikkorem/ Twitter - https://twitter.com/ErikKorem LinkedIn - https://www.linkedin.com/in/erik-korem-phd-19991734/ Facebook - https://www.facebook.com/erikkorem Website - https://www.erikkorem.com/ Newsletter - https://erikkoremhpcoach.activehosted.com/f/  QUOTES   “The key is using stress and adapting to it and improving. That's what high performance is to me, the ability to adapt rapidly so you can achieve your potential. There are five key pillars to creating the conditions for adaptability: sleep, exercise, mental resilience, nutrition, and community/relationships.” - Dr. Erik Korem   "Stress is your brain and body preparing you to do something effortful." Dr. Alex Auerbach “I maybe have a different concept on leadership. To me, leading is a verb. If you're leading, you're a leader. If you're swimming, you're a swimmer, if you're driving, you're a driver. If you're leading, you're by definition, a leader. I define leading as being looked to in a particular moment to decide or perform an action based on your unique gifts and abilities. So by that definition, everybody is a leader. All rank and role really describe is how many people are hoping you get it right when it's your turn to wear the weight.” - Clint Bruce "Attention is the currency of performance." - Dr. Peter Haberl “That's what I've discovered in the lives of brilliant, prolific, healthy creatives, is that they have networks of people they leverage in the course of their work. That they learn from, that they were challenged by, that they gave great insight and purview into their own life and work, in such a way that they were able to receive feedback that helped them get better at what they do.” - Todd Henry "Restful and fulfilling sleep enables you to grow, adapt, and thrive. It creates the conditions for adaptation, so you can pursue audacious goals and thrive in uncertainty." - Dr. Erik Korem "Most exercise programs fail, not because the reps and sets are poorly designed, but because the program doesn't adjust for how much stress your body can adapt to that day! That's why Dr. Chris Morris' research and practical application of fluid periodization is the key for unlocking your performance potential." - Dr. Erik Korem  See omnystudio.com/listener for privacy information.

Food and Travel Nation with Elizabeth Dougherty The TRUTH about Food and Travel Broadcast Date:  06/29/2013 Elizabeth spoke with 14 year old Birke Baehr author of "Birke on the Farm" and featured in his own TED Talk.  Birke tells Elizabeth about his journey to educate people his own age (and adults too) about the dangers of genetically modified foods and how to grow your own foods. website:  FoodAndTravelNation.com email:  Elizabeth@FoodAndTravelNation.com

Another day, another food strategy, this time for Scotland where Members of the Scottish parliament have just passed the ‘Good Food Nation' bill. But what do these new food strategies mean for farmers? All this week we're talking about salmon on the programme. The Scottish government commissioned a major review into the industry and say that in the coming months they'll be setting out a ‘vision' for salmon farming. And we hear how farmers in Northern Ireland are responding to rising costs impacting fuel, feed and fertiliser prices, which have all risen sharply over the past few months. Presented by Caz Graham and produced for BBC Audio by Caitlin Hobbs

In this fascinating episode of the Global Denmark Podcast, co-host Thomas Mulhern and Brian Woodward interview CEO of Food Nation, Lise Walbom. In this conversation, we take a dive into the agriculture in Denmark. We learn about its importance, Danish exports, and how the industry is using technology and cooperative ways to move to more sustainable solutions. We also learn about opportunities and challenges in the Danish food sector, the role of Food Nation, how restaurants influence our culture, and much more. Episode Breakdown The agricultural sector in Denmark What's in the basket? Transforming the industry The use of advanced technology A cooperative model How restaurants influence our food culture Food Nation Opportunities and threats Lessons to and from Denmark Book recommendations and closing comments

In this fascinating episode of the Global Denmark Podcast, co-host Thomas Mulhern and Brian Woodward interview CEO of Food Nation, Lise Walbom.In this conversation, we take a dive into the agriculture in Denmark. We learn about its importance, Danish exports, and how the industry is using technology and cooperative ways to move to more sustainable solutions.We also learn about opportunities and challenges in the Danish food sector, the role of Food Nation, how restaurants influence our culture, and much more.

Food and Travel Nation with Elizabeth DoughertyFrom the Show Archives A former Monsanto employee, Kirk Azevedo, came forward for an interview with Food and Travel Nation  to give our listeners insight into how Monsanto does business. During the time he was employed there with some of the best minds in the biotech industry, he became alarmed by some of the practices Monsanto used to test new GMO crops, how those crops were disposed of after testing, and more. Dr. Azevedo left the industry and is now a chiropractor in California, but as you'll hear in this exclusive audio broadcast on Food Nation, he has grave concerns about Monsanto, their ongoing actions and their influence on government leaders. website:  FoodAndTravelNation.com email:  Elizabeth@FoodAndTravelNation.com text: (321) 877-9898

What is it that Danish technology can contribute to the green transition of global agri-food systems? This episode of the Food Nation podcast takes a look at what's going on in the fields, where food production starts, and what's happening in processing, where sustainable production practices are becoming a market differentiator. Automation and digitalisation are the buzzwords.

Can Scotland become a nation where people from every walk of life ‘take pride and pleasure in the food they produce, buy, cook, serve, and eat each day'? Sheila Dillon and her Scottish producer Robbie Armstrong assess the country's health and food system, and find out what opportunities and hurdles lie ahead as the Good Food Nation Bill is introduced to the Scottish Parliament. Sheila speaks to Scotland's national chef Gary Maclean about the past, present and future of Scottish cuisine, while Cabinet Secretary for Rural Affairs and Islands Mairi Gougeon sets out what she hopes to achieve with the bill. She meets Pete Ritchie from the food policy NGO Nourish to hear why he believes the bill does not go far enough and should include a ‘right to food'. She visits social enterprise food business Locavore to speak to its founder Reuben Chesters, before exploring the complexities of food poverty with author of Feed Your Family for £20 a Week, Lorna Cooper. Robbie heads to his home town in the Scottish Borders to speak to Bosco Santimano from a social enterprise teaching basic cooking skills, and visits Food Punks, a project run by young chefs in the town of Peebles. Produced by Robbie Armstrong in Glasgow.

Think about fresh lobster, Newfoundland blueberries and feta cheese...yum! They're just some of the ingredients in a contest-winning recipe created by a local 9-year old!! We hear all about her recipe and her culinary skills.

Bryan is joined by journalist and author Eric Schlosser to discuss the 20th anniversary of his book ‘Fast Food Nation.' They talk through the process of turning his magazine story into a book (2:49), discuss what it was like reporting on the fast food industry from talking to the founder of Carl's Jr. to going undercover at a slaughterhouse (30:20), and then consider how this book has aged 20 years later (1:00:35). Host: Bryan Curtis Guest: Eric Schlosser Associate Producer: Erika Cervantes Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode we chat to the amazing Jamie Sadler, managing director of Food Nation, Harissa Kitchen and founder of the phenomenal Men's Pie Club. This is a Purpose Made special for World Suicide Prevention Day.  Every year, organisations and communities, come together on Sept 10th to raise awareness of how we can create a world whereby fewer people die by suicide. As it is estimated that 800,000 people across the world die from suicide each year. For every death there are many more people who have planned or attempted to take their own lives. According to the World Health Organisation, it's estimated that one person every 40 seconds dies from suicide, each with their own personal and heart-breaking story. Each and every suicide is a tragedy, causing devastating and permanent impacts on families, friends and broader communities. Therefore, it is of the utmost importance that we do more to support those in need, invest in care and provisions, openly talk about the issue in hope of reducing these tragic losses. Suicide is a serious global health problem, and is preventable with timely, evidence-based and often low-cost interventions. One of those such interventions, is that of the Newcastle based Men's Pie Club. A club formed as a response to the increasing need for social connections, particularly for men who are at greater risk of becoming socially isolated. Pie Club is a welcoming place where you can come to get stuff off your chest and put something in your belly and chatting to Jamie was an absolute pleasure and we really hope you enjoy this episode as much as we did.For more information on Men's Pie Club, feel free to head over to their websitehttps://www.menspieclub.co.uk/Thank you and we do hope you enjoy.  Join our tribe and lets grow together https://plus.acast.com/s/purpose-made-podcast. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

As the world cries out for more protein, the Danish aquaculture industry could have the most sustainable and cost-effective answer. In this episode of the Food Nation podcast, we find out how Denmark is leading the way in sustainable land-based aquaculture – and about a new protein source for fish feed made from methane-eating bacteria.

Miranda Burdon's new but already internationally recognised plant-based food production company Food Nation puts plants front and centre of a plate. Miranda founded Food Nation with her sister Josie Lambert, and is a big fan of vegetables. Her favourite is the mushroom, which isn't completely surprising, as another of her roles is chair of family business Meadow Mushrooms Ltd. Miranda is also Chair of Live Ocean, a charity set up by America's Cup champions Peter Burling and Blair Tuke to improve the health of our seas. Kathryn speaks with Miranda while she's in Christchurch for the Boma NZ Agri Summit.

It's time vegetables took centre stage in the New Zealand diet, says the co-founder of the Kiwi company Food Nation. Their plant-based products aren't created to emulate meat, Burdon says, but take the form of familiar staples.

As part of this week’s “Change Maker” show of Sarah’s Country, Miranda Burdon from Meadow Mushrooms Ltd and Food Nation shares why she is on a mission to get more plants on plates. Our taste buds are our best buds and our toughest critics.  When Food Nation decided to create a range of plant-powered food that is good for the people and the planet, they knew everything had to be irresistible. They take fresh vegetables, mushrooms, legumes, herbs and spices, and pack them together in joyous harmony.  By eating more plants, we can do better by our bodies, the environment and our taste buds. For more information, visit the Food Nation website:  http://www.foodnation.co.nz/ To watch the interview, visit www.sarahscountry.com Subscribe to Sarah’s Country on the podcast and if you love us, please leave a review! Sarah’s Country is produced in a strategic alliance with Farmers Weekly - New Zealand’s most trusted source of agri-journalism - www.farmersweekly.co.nz Contact the show: sarah@sarahscountry.com Follow Sarah’s Country on: Facebook: https://www.facebook.com/sarahperriam Instagram: https://www.instagram.com/sarahscountry

In this week’s “Change Maker” show of Sarah’s Country: Meadow Mushrooms Ltd Chair and co-founder of Food Nation, Miranda Burdon, shares why we should eat more plants and talks about the shift in landscape and the way we produce our food. Thermo Regulatory Genetics is an innovative dairy genetics company focused solely on developing heat-tolerant genetics in dairy cows. Chief Executive Derek Fairweather explains.  North Canterbury has its first food and beverage brand. Enterprise North Canterbury Food & Development Manager Alissa Wilson shares how to get involved. Lincoln University agribusiness and food marketing student and Bowalley Free Range Marketing & Brand Manager, Anna Craig, shares why she’s having a crack at the free range egg industry. To watch to the full-length show and to contact the show, visit www.sarahscountry.com Subscribe to Sarah’s Country on the podcast and if you love us, please leave a review! Sarah’s Country is produced in a strategic alliance with Farmers Weekly - New Zealand’s most trusted source of agri-journalism - www.farmersweekly.co.nz Contact the show: sarah@sarahscountry.com Follow Sarah’s Country on: Facebook: https://www.facebook.com/sarahperriam Instagram: https://www.instagram.com/sarahscountry

Two of The HISTORY® Channel’s tastiest series return with all-new episodes telling the fascinating history behind the titans who fought their way to the top of the food chain and created some of America’s most beloved foods and brands. Season two of The Food That Built America premieres with a special sneak preview on Tuesday, February 9 at 10PM ET/PT before moving to its regular timeslot on Sundays at 9PM ET/PT, and explores food’s greatest entrepreneurs as well as the rivalries between some of food’s biggest brands such as Pizza Hut, Oreo, Kraft, McDonalds, Cheetos and more. The series includes expert commentary from celebrity chefs, food writers, and entrepreneurs such as Adam Richman, Marcus Samuelsson and Rza.

 In Modern Marvels, premiering on Sunday, February 21st at 10PM ET/PT, Adam Richman travels the country to behemoth factory lines and locally owned shops going behind-the-scenes of iconic brands and giving viewers an inside look into how our favorite foods such as cookies, cheese and ice cream are made.

 TV personality, culinary traveler, cook and author Adam Richman first became known to TV viewers as the host of the hit series Man V. Food where he took on some of the country’s most daunting food challenges(180 raw oysters, anyone?). He also hosted additional series such as Man V. Food Nation, Adam Richman’s Best Sandwich in America, NBC’s Food Fighters and has been a frequent contributor on the Today show. He’s also the author of two books, America the Edible and Straight Up Tasty. A Yale graduate, Adam speaks four languages and has traveled the globe on his quest to discover and taste unique foods from around the world.

Two of The HISTORY® Channel’s tastiest series return with all-new episodes telling the fascinating history behind the titans who fought their way to the top of the food chain and created some of America’s most beloved foods and brands. Season two of The Food That Built America premieres with a special sneak preview on Tuesday, February 9 at 10PM ET/PT before moving to its regular timeslot on Sundays at 9PM ET/PT, and explores food’s greatest entrepreneurs as well as the rivalries between some of food’s biggest brands such as Pizza Hut, Oreo, Kraft, McDonalds, Cheetos and more. The series includes expert commentary from celebrity chefs, food writers, and entrepreneurs such as Adam Richman, Marcus Samuelsson and Rza.

 In Modern Marvels, premiering on Sunday, February 21st at 10PM ET/PT, Adam Richman travels the country to behemoth factory lines and locally owned shops going behind-the-scenes of iconic brands and giving viewers an inside look into how our favorite foods such as cookies, cheese and ice cream are made.

 TV personality, culinary traveler, cook and author Adam Richman first became known to TV viewers as the host of the hit series Man V. Food where he took on some of the country’s most daunting food challenges(180 raw oysters, anyone?). He also hosted additional series such as Man V. Food Nation, Adam Richman’s Best Sandwich in America, NBC’s Food Fighters and has been a frequent contributor on the Today show. He’s also the author of two books, America the Edible and Straight Up Tasty. A Yale graduate, Adam speaks four languages and has traveled the globe on his quest to discover and taste unique foods from around the world.

Salmonella used to be a challenge for food safety and quality in Danish poultry production. Not anymore. Following a major collaborative effort, Denmark has attained salmonella-free status in the EU. Hear how industry, authorities and advisory bodies work together to reach the highest standards in this episode of the Food Nation podcast.

Kathleen from the blog Food Nation Ireland joins us on Sunday Night Live. See acast.com/privacy for privacy and opt-out information.

TV personality, culinary traveler, cook and author, was born and raised in Brooklyn, New York. With the diverse culinary mecca of New York City at his fingertips, Adam’s love affair with and intense interest in food and food culture developed at an early age. Though originally he was most widely known as the host of Travel Channel’s “Man V. Food,” Adam’s résumé has since expanded to include host and co-executive producer of five titles across Travel Channel (“Man V. Food Nation,” “Adam Richman’s Best Sandwich in America,” “Fandemonium,” “Carnivore Chronicles” and “Secret Eats”) and host of NBC’s “Food Fighters.” In addition to being a frequent contributor to NBC’s “The TODAY Show,” he is also the author of two books (America the Edible, Straight Up Tasty), and his production company, County of Kings, co-created and co-executive produced “BBQ Champ,” a wildly popular competition series, for ITV in the UK. A Yale graduate, Adam speaks four languages and has traveled the globe – visiting 13 countries alone for season two of “Secret Eats with Adam Richman” – on his quest to highlight local food culture on a national stage and uncover the world’s hidden edible treasures.

Last episode, I chatted all things food, Instagram and influencers with @MyFoodNation. In this episode, Tony and Nat continue to share insights on their passion.

Three years ago, their passion for food made them start an Instagram account to document their food journey. This so-called "food journal" now has grown into one of the most popular foodie accounts in Toronto with over 26K followers. I sat down with Tony and Nat, the faces behind @MyFoodNation, and chatted about all things social media, the influencer industry, and of course, their love for food.

Denmark launched the world’s first organic food label in 1987 and has led the organic movement ever since. In this Food Nation live podcast, we talk to two entrepreneurs about Denmark’s organic drivers – and, in particular, the passion and innovation that have built Europe’s largest organic meat company and a brand new category in organic drinks. Listen in at foodnationdenmark.com or on your favourite podcast app.

Denmark has joined the great gastronomic nations of the world over the past two decades. But what are the secrets behind that rapid rise to stardom – and did it really start with New Nordic Cuisine? Listen to the Food Nation podcast at foodnationdenmark.dk or on your favourite podcast app.

Join a guided tour of the Danish food cluster in the first podcast from Food Nation. Peder Tuborgh, CEO at Arla Foods; Anders Bering, vice-president of corporate affairs at Carlsberg and Lise Walbom, CEO at Food Nation, discuss the strongholds that have made Denmark a world leader – and an innovative partner for the international food and agriculture sector.

If you live in Scotland – or even if you don’t – you might have heard that the Scottish Government will soon be introducing a “Good Food Nation Bill”. It’s set to be a wide-ranging piece of legislation, touching on health, sustainable production, food poverty, food culture, and a lot more besides. It has the potential to be radical and world-leading – or a huge missed opportunity. Katie spoke to Bella Crowe from Nourish Scotland about the Bill, the upcoming consultation, and the broader context for food in Scotland. Bella also explained the Scottish Food Coalition’s “Kitchen Table Talk” initiative: an effort to make sure the consultation is as broad and representative as possible. To find out more about the Good Food Nation Bill and the Kitchen Table talks, visit nourishscotland.org

Kid Food Nation is a nationwide movement that teaches kids aged 7 - 13 cooking skills, gets them excited about healthy food, and gives them the tools to live a healthier and happier life. Aimed at children at Boys and Girls Clubs across the country, and written in consultation with Clubs and Dietitians of Canada, the Kid Food Nation program sponsored by Corus Entertainment and President Choice© Children’s Charity: Teaches children the skills to cook a variety of meals Encourages healthy choices about the food they eat Fosters healthy habits for life Empowers parents and families to plan, prepare, and cook healthy meals and snacks   The Kid Food Nation recipe competition, which is now open, asks kids across the country to share original, healthy recipes that highlight their culture or their Canadian pride. The 2018 competition runs until April 1. With the help of their parent/guardian, kids can submit their recipe at www.kidfoodnation.com. Winners and their families will attend a gala this fall at the Château Laurier in Ottawa, where they’ll rub shoulders with famous Canadians and have their recipes featured on the gala menu, and they will be published in the Kid Food Nation cookbook!

This week the Two Voices Radio chaps discuss cheap carrier bags, spending more in supermarkets than you'd expected mainly on gin, healthy eating annoyances, & Greg Wallace. Plus Irn Bru cuts sugar and upsets people, and actress Bella Emberg has died.

This week the Two Voices Radio chaps discuss cheap carrier bags, spending more in supermarkets than you'd expected mainly on gin, healthy eating annoyances, & Greg Wallace. Plus Irn Bru cuts sugar and upsets people, and actress Bella Emberg has died.

“Even if it seems like it doesn’t directly relate to food, it does. Food relates to housing, to life, to water, to land.” – Qiana Mickie This episode includes an interview with Qiana Mickie, Executive Director of Just Food (www.justfood.org), about the challenges of working toward fairer food access in New York and the relationships between food justice and other social movements. We also talk to Jen Hoyer and Maggie Schreiner, curators of Fair Food Nation, Interference Archive’s recent exhibition at the Ace Hotel. Music: “One,” by Red Coat Charmers, and “Feet You’re Standing On,” by Rough Housers. Produced by Interference Archive.

"Even if it seems like i doesn't directly relate to food, it does. Food relates to housing, to life, to water, to land." - Qiana Mickie This episode includes an interview with Qiana Mickie, Executive Director of Just Food (www.justfood.org), about the challenges of working toward fairer food access in New York and the relationships between food justice and other social movements. We also talk to Jen Hoyer and Maggie Schreiner, curators of Fair Food Nation, Interference Archive's recent exhibition at the Ace Hotel. Music: "One," by Red Coat Charmers, and "Feet You're Standing On," by Rough Housers. Produced by Interference Archive.

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our new feature! WHITE TRASH MONDAY! Where we eat the white trashiest things from yesteryear. This episode we dive into liver sausage sandwiches on white bread with kraft singles, miracle whip, plochman's mustard and a dill spear. Chase it down with some plain-ass chips, chili, a cold glass of milk..and a beer. Bon apetit!

Alex Flanagan joins Michael Fabiano, Elliot Harrison and Jason Smith to talk fantasy football and Adam Richman from "Man vs. Food Nation" calls in to talk about the show and the hot topics around the NFL.Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Alex Flanagan joins Michael Fabiano, Elliot Harrison and Jason Smith to talk fantasy football and Adam Richman from "Man vs. Food Nation" calls in to talk about the show and the hot topics around the NFL.

Iconic chef, author and proprietor of Chez Panisse, Alice Waters is a pioneer of the culinary philosophy that maintains cooking should be based on the finest and freshest ingredients. An advocate for fresh,clean, and fair food practices, she has fostered a community whose dedication is based on the importance of treating local farmers and communities with respect.