Podcasts about food pairings

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am honored to share an episode where the table has been turned on me.   I had the honor of being interviewed by Natalie MacLean. If you are unfamiliar with her, here is her self claimed biography: To fund her late-night vinous habits, Natalie MacLean holds down day jobs as a wine writer, speaker and judge. An accredited sommelier, she is a member of the National Capital Sommelier Guild, the Wine Writers Circle and several French wine societies with complicated and impressive names. Funny, brainy and unapologetically tipsy, her goal in life is to intimidate those crusty wine stewards at fine restaurants with her staggering knowledge. If you are a regular listener to this podcast, you know I got the opportunity to interview her also! If you missed it, please go back to episodes 253 and 254. I am not use to being on that side of the microphone, so I hope you enjoy!  While you are listening, please take a moment to rate and review Exploring the Wine Glass. Ratings are now available, on Apple Podcasts, Spotify and Audible! Taking one minute of your time is the only way the algorithms will suggest Exploring the Wine Glass to others.  Slainte! Music: WINE by Kēvens Official Video  Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte!  Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

01-30-2026 Dr. Ann Hester Learn more about the interview and get additional links here: https://dailymailusa.com/2026/01/30/why-food-pairing-matters-when-1-1-3-for-your-health/ Subscribe to the best of our content here: https://priceofbusiness.substack.com/ Subscribe to our YouTube channel here: https://www.youtube.com/channel/UCywgbHv7dpiBG2Qswr_ceEQ

This episode is for you if you've ever wondered why your body seems to hold onto fat, why cravings hit even when you just ate, or why dieting alone never seems to work.In this episode, I break down the storage hormone, insulin, and why understanding it is not just about biology—it's about how your mind, habits, and environment shape your hormonal responses. I share practical ways to reduce cravings, balance hormones, and eat in a way that actually supports your body.1. Insulin Isn't Just About FoodMost people think insulin is purely biological: “Eat sugar → insulin rises → fat storage happens.” But here's what I want you to know: your mind controls it too.Thoughts, anticipation, and habits can trigger insulin release.Insulin signals: “We have excess energy—store it, don't release it.”Paired with cortisol (the stress hormone), insulin drives cravings and fat storage more than you realize.Your biology is responding to your thoughts and environment as much as your plate.2. Everyone Responds DifferentlyI've seen it hundreds of times in the Make Peace With Food program: no two people respond the same way to food.Certain foods trigger more insulin in some people than others.Your sleep, stress, activity, and lean muscle mass all influence insulin's effect.That's why a personalized metabolic blueprint is so powerful—it shows you exactly which foods are truly nourishing for your body.Forget generic diets. Your hormones hold the real answers.3. Food Pairing & TimingIt's not just what you eat—it's how you pair it and when.Pairing carbs with protein, fat, or fiber reduces insulin spikes.Eating according to your circadian rhythm helps your body use energy efficiently.Anticipation of food triggers insulin before the first bite, creating cravings and prepping digestion.Understanding this alone can change how you respond to cravings.4. Cravings, Scarcity, and StressStress drives cravings at the hormone level:Cortisol increases blood sugar needs for immediate energy.Insulin follows, storing sugar and locking away energy.The drop in blood sugar afterward is what we feel as cravings.I share a personal story from hosting my retreat in Greece—stress and scarcity triggered intense cravings even though food was abundant. This shows how mindset directly interacts with hormones.5. Actionable StepsMonitor your hormones: notice stress, sleep, and food triggers.Mindful pairing: combine foods to balance glucose response.Strength training: lean muscle mass improves insulin efficiency.Anticipation awareness: notice how thoughts about food trigger cravings.Shift scarcity mindset: create safety around eating by experimenting with what nourishes you.The Reframe I Want You to Take With YouInstead of asking:“What should I eat?”I want you to start asking:How does this affect my hormones?Am I eating from safety or scarcity?What patterns am I reinforcing?What does my nervous system need right now?Transformation doesn't come from control.It comes from understanding.Key TakeawaysThe storage hormone is influenced by both biology and mindsetThere is no universal “healthy” foodStress and cravings are hormonally linkedAnticipation alone can trigger storageFood fear creates overeating — safety creates balanceHormone awareness beats calorie countingBook your FREE 30-minute Food Freedom Call now and start your journey to lasting change! Schedule here: https://sherryshabanfitness.com/clarity Listen to more episodes at www.makepeacewithfood.com/podcast or subscribe to me on Spotify, Podcast, and YouTube so you never miss an episode!Join my Facebook Community: www.myfoodfreedomlifestyle.com Work with me: www.sherryshaban.com/transform Go deeper: www.makepeacewithfood.com Share your biggest takeaway and tag me on Instagram, Facebook, TikTok, LinkedIn

Kicking off 2026, the Stop Wasting Your Wine team dives into the vibrant world of orange wine with a review of the Pierre and Antonin Petite Sauvage Orange Wine. Far from being just a passing fad, this 100% Souvignier Gris natural wine proves to be a bottle that perfectly balances high quality winemaking with an approachable price of $17 to $20. Throughout the episode, the hosts explore what truly defines an orange wine, explaining how skin maceration creates a unique "skin contact white" that delivers the tannic grip of a red with the bright acidity of a white. You will hear the team break down surprising tasting notes ranging from a Grand Marnier style orange lift and honeysuckle to a complex, earthy finish of black tea. The discussion also features a special guest clip from winemaker Antonin Bonnet, insights into why this style is the ultimate food pairing "chameleon" for everything from spicy Thai food to funky cheese boards, and a heated "Pick Your Poison" debate that pits high end clubbing against dive bar comfort.Whether you are a natural wine devotee or a curious newcomer, this episode is a fun and educational deep dive into a bottle that truly "crushes it".Support the Show!Love finding great wines at a great value? Every dollar you give goes straight toward sourcing the next hidden gem for the show. Buy us a glass at the link below to keep the reviews flowing. Cheers!Buy us a glass!https://buymeacoffee.com/cheers3Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/Chapters00:00 - Introduction to Orange Wine01:59 - The Rise and Fall of Orange Wine04:54 - Exploring Natural Wine07:06 - Interview with Antonin11:40 - Tasting the Petite Sauvage Orange Wine16:34 - Understanding Orange Wine23:54 - Food Pairing with Orange Wine29:04 - Final Thoughts and Reviews32:13 - Fun Game: Pick Your Poison

Zum Start ins neue Jahr beantwortet Lou die spannendsten Fragen aus der Community! Von pelzigen Bordeaux, Rotling vs. Rosé, KI im Weinbau bis hin zu Weintransport im Sommer – in dieser Folge gibt's Tipps, Insights und praktische Tricks für alle Weinliebhaber:innen. Dich erwartet eine bunte Mischung an Themen rund um Geschmack, Lagerung, Food-Pairing und internationale Besonderheiten! Wein der Woche Philippe de Lonsac Champagner Brut Premium https://bit.ly/48753WK Ein klassischer Brut aus Pinot Noir, Pinot Meunier und Chardonnay – frisch, elegant und mit einer feinen, anhaltenden Perlage. In der Nase verbinden sich Zitrus, Apfel und ein Hauch Brioche; am Gaumen bleibt er lebendig, trocken und wunderbar vielseitig. Perfekt als Aperitif, zu Fisch & Krustentieren oder leichten Vorspeisen. Ein unkomplizierter Champagner, der problemlos das ganze Festmenü begleiten kann. Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Schaumwein nur als Aperitif? Ganz sicher nicht! In dieser Folge zeigt Dir Lou, warum Bubbles zu deutlich mehr passen als nur zum Anstoßen und warum gerade die ungewöhnlichen Kombinationen oft die besten sind. Gemeinsam mit Jonas geht sie zehn Gerichte durch, die überraschen, Spaß machen und zeigen, wie vielseitig Schaumwein sein kann: von frittierten Portobellos über Mac & Cheese und bis hin zu Sommerrollen mit Sweet-Chili-Sauce. Du erfährst, warum Säure Fett bricht, warum Perlage Texturen liftet und wieso Salz Schaumwein erst so richtig glänzen lässt. Wein der Woche: Grand Plaisir Champagner https://bit.ly/49GKalE Ein klassischer Brut aus Chardonnay, Pinot Noir und Pinot Meunier – elegant, feinperlig und wunderbar ausgewogen. In der Nase verbinden sich Zitrus, helles Steinobst und ein Hauch Brioche. Am Gaumen zeigt er Frische, Struktur und eine cremige Textur, die ihn sowohl als Aperitif als auch als Essensbegleiter stark macht. Ein vielseitiger Champagner, der sich mühelos zu salzigen, leichten oder frittierten Gerichten kombinieren lässt. Frage der Woche: Welche Käsesorten passen zu Schaumwein? Gruyère: nussig, kräftig → ideal zu trockenem Champagner, weil Säure & Frucht die Würze balancieren Camembert/Brie: cremig, buttrig → passt gut zu reicheren, fruchtigeren Schaumweinen (gern auch mit etwas Restsüße) Roquefort (Blauschimmel): sehr salzig & intensiv → braucht süßeren Schaumwein (Demi-Sec), Süße gleicht Salz aus Cheddar: würzig, salzig → am besten mit Extra Brut Champagner, die Säure schneidet durch die Schärfe Parmesan: salzig, kristallin → funktioniert zu fast allem, trocken wie süß, sehr vielseitig Ziegenkäse (Chèvre): frisch, säuerlich → super mit fruchtigen Schaumweinen wie Prosecco oder Rosé-Champagner Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Thomas is collegiate, Stephanie makes plans, then they try a little bit of this with a little bit of that. hey@so-sillerious.com • Patrons

In Episode 296 we go live again on Facebook, and in this episode we discuss some beer and food pairings to try during your Thanksgiving celebrations. There were a couple significant craft beer news stories we wanted to cover as well. We also do a beer tasting from Druid City Brewing. Now grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft You can follow Denny on Instagram and Untappd @lucescrew. You can follow Kris on Untappd at @K9Hops and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord BEERS MENTIONED ON THE SHOW:Mother Earth Brew Co Fresh as it Gets IPAMad Swede Brewing Caber Toss This Yee Wee Lad Scotch AleDruid City Brewing Park View Imperial PorterBarriehaus Beer Co collab with Sky Puppy Brewing Sky Cubby PilsnerBarriehaus Beer Co Tivvy Tmave Czech Dark Lager Von Trapp Brewing KolschDirty Oar Beer Co Sexy BeachHop Butcher for the World Lord of the Grid

Ron, Lindsey, Ryan, and Sarah from @FinalGirlsFeast talk about about some of their Favorite Movie and Food Pairings for this November edition of Film Strip Sessions.

Get ready for game day with the ultimate wine and tailgate pairings! In this episode of Wine Wednesday, Hailey Sundet from Republic National Distributing joins us to share expert tips on matching bold wines with your favorite football snacks. Discover why Diatom Chardonnay is the perfect partner for cheesy potato skins and how Gnarly Head Old Vine Zinfandel elevates spicy chicken wings. Whether you’re hosting a tailgate or cheering from home, these pairings will score big with your guests. Presented by Bottle Barn Liquors, your local wine destination with three Fargo locations.See omnystudio.com/listener for privacy information.

This week, the guys pop open the 2021 Tenuta di Renieri Chianti Classico Riserva. A $25 bottle that James Suckling stamped with 95 points. The question, does that score really hold up?Along the way we dig into what separates Chianti Classico from the rest of Chianti, the rules behind Riserva and Gran Riserva, and why the black rooster on the label actually matters.We also roll out our brand-new game Viterations, where this Riserva gets reimagined as a car, a cheese, and even an Italian speedo.Looking for a solid Sangiovese that won't empty your wallet? This one might be your next dinner table pick.Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠⁠Chapters00:00 - Welcome and Wine Introduction02:30 - Why This Bottle? $25 and 95 Points05:20 - First Impressions and Tasting Notes10:30 - Structure, Balance, and Finish16:30 - Old World vs. New World Discussion18:00 - Learning Segment – Chianti Classico, Riserva, and Gran Riserva25:30 - How Air and Decanting Change the Wine28:00 - The Review30:30 - Food Pairings and Dinner Table Potential33:00 - New Game: Viterations36:30 - Closing Thoughts

This week, hosts Jim Shannon and Todd Ritter venture down a sweeter path on The Bourbon Road podcast for a truly decadent and educational experience. They are joined by a very special guest, Nicole Patel, the founder and master chocolatier of the Austin-based Delysia Chocolatier. In a fascinating twist, Nicole reveals that her journey to becoming a chocolatier began after earning a master's degree in engineering. She discusses how her engineering mindset and a challenge to conquer the particular science of chocolate making—from tempering to managing temperature and humidity—led her to create her business. Throughout the episode, Nicole guides Jim and Todd through a blind tasting, pairing a variety of spirits with selections from her "History of Chocolate" tasting set without any advance knowledge of the whiskeys. She provides expert instruction on the proper way to experience the pairings: first tasting the bourbon, then letting a piece of chocolate melt on the tongue to appreciate its individual flavors, and finally, combining the two to see how they interact and transform one another. The result is an exploration of complementary and contrasting flavors that will inspire listeners to host their own tasting parties. The pairings on this episode include: Round 1: Jim's Blanton's Single Barrel, with its traditional caramel and baking spice notes, is paired with Delysia's Spiced Ganache truffle. Todd's seven-year Old Fitzgerald wheated bourbon, featuring cherry and honey notes, is matched with a Chipotle Orange truffle made with unique ruby chocolate. Round 2: Jim brings out a Weller 12 Year, noted for its cherry and oak profile, which he and Todd both pair with the complex Mexican Mole truffle, containing a blend of eight peppers and six spices. Todd also tastes his Old Grand-Dad Bottled-in-Bond, with its characteristic peanut note, against the spicy chocolate. Round 3: The hosts throw some curveballs. Jim pours a Michter's Barrel Strength Bourbon, featuring dark fruit and caramel notes, which Nicole pairs with the Apple Pie truffle. Todd selects a Laird's Apple Brandy, which is also expertly paired with the Apple Pie truffle, with its notes of cinnamon, cloves, nutmeg, and tart green apple. Round 4: For the final tasting, Jim enjoys an Angel's Envy Cask Strength finished in tawny port barrels, bringing savory, dark grape notes. This is paired with the White Peach Balsamic white chocolate truffle. Todd concludes with a peaty Ardbeg Corryvreckan scotch, which Nicole matches with a simple yet elegant Smoked Cacao truffle, made with 85% bittersweet chocolate and salt smoked in a Texas barbecue pit. Join the roadies for an episode that proves there are no wrong answers in pairing, only delicious experiments. Learn about the anatomy of a truffle, the art of flavor creation, and why bourbon and chocolate are a match made in heaven. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

Hey everyone, and welcome back to The World According to Noah! On this week's episode, we're diving fork-first into the strange and surprising world of weird food combos! From peanut butter on burgers to pickles in ice cream, we're talking about the food pairings that sound totally wrong—but just might taste oh-so-right. We'll share some of the internet's craziest combos, talk about our own strange snack habits, and maybe even dare to try a few ourselves. So grab your appetite (and maybe a trash can just in case), because things are about to get weird!

Willkommen zur Jubiläumsfolge Nr. 255 von BierTalk! Markus und Holger, die beiden Gründer unseres Podcasts, feiern fünf Jahre BierTalk – diesmal jedoch nicht wie geplant live in Südtirol, sondern virtuell und doch ganz nah wie in alten Zeiten. Sie blicken auf die Anfänge des Podcasts zurück, teilen persönliche Erinnerungen an spannende Reisen und bewegende Momente rund ums Bier, und sprechen über die Kunst und Herausforderung, Juror bei internationalen Bierwettbewerben wie dem World Beer Cup zu sein. Dabei dreht sich der Spieß auch einmal um: Holger stellt Markus die Fragen, und so erfahren wir tiefe Einblicke in Markus' Motivation und Leidenschaft für die Bierwelt. Natürlich darf auch das Thema Biergenuss nicht fehlen, und so verkosten beide besondere Biere, begleitet von kreativen Food-Pairings. Freut euch auf eine unterhaltsame und persönliche Folge, vollgepackt mit Geschichten, Fachwissen und echter Bierbegeisterung – eine echte Jubiläumsausgabe eben!

From backyard BBQs to sunny picnics, this fun and flavorful episode of Big Blend Radio's “Wine Time with Peggy” podcast celebrates all things summer wine and food. Peggy Fiandaca, co-owner of Arizona's LDV Winery, shares delicious seasonal wine and food pairing ideas, vineyard updates, and tips for entertaining during the warmer months. Tune in for: - Summer wine pairings & food ideas - Cooking with wine: marinating, braising & more - Tips for sipping in the heat - Creative drink ideas for summer parties - The importance of buying local wine & produce

About Nagina Abdullah: Nagina Abdullah is a weight-loss coach for women in midlife and founder of the top-rated website MasalaBody.com. Nagina has a degree in Molecular and Cell Biology from UC Berkeley and earned an MBA at NYU. She has helped more than 1,500 women in midlife successfully lose weight permanently and create a lifestyle change. Nagina teaches women to boost their metabolism naturally to burn fat even when nothing else has worked. She focuses on adding and combining natural metabolism-boosting foods to reduce belly fat and get women unstuck so that they can live in their dream body.   What We Discuss In This Episode: The "Add, Don't Subtract" Method: How Eating More Helps Midlife Women Lose More Weight How to Debloat, Reduce Inflammation, & Burn Fat Naturally (Even After Menopause) How to Get Off Sugar with the 4-Part Fat-Burning Food Framework (While Still Enjoying Chocolate Cake!) How to Boost Metabolism to Lose Weight (Without Calorie Counting or Dieting) How to Boost Your Metabolism in Midlife by Adding, Timing, and Pairing Foods   Free Resource From Nagina Abdullah: Sweet Spice Cheat Sheet, which reveals the spice in your kitchen that helps curb sugar cravings and lower blood sugar—naturally. It includes: 3 powerful health benefits of this spice 5 simple ways to use it daily 1 easy recipe to get started

In this special episode of Wine Behind the Scenes, I'm coming to you from the Ontario Craft Wine Conference in Niagara Falls, where I asked several passionate winemakers, directors, and wine lovers to share their favourite wine and food pairings, and the answers were deliciously unexpected. From popcorn with oaked Chardonnay to sparkling rosé with fried chicken sandwiches, this episode is a playful and insightful snapshot of how Ontario wines are showing up in everyday food moments. You'll hear from voices across the region, including 13th Street Winery, Wending Home Winery, Sue-Ann Staff Estate Winery, Between the Lines, Stratus, and more. Whether you're a casual sipper or a serious wine lover, these pairings might just inspire your next glass and your next snack. What You'll Discover in This Episode: Why Gamay is having a serious moment (and pairs beautifully with pizza or fish tacos) How oaked Chardonnay brings out the best in pickerel, popcorn, and creamy pasta Sparkling wine pairings that go beyond celebration, including fried chicken and oysters Creative takes like Gewürztraminer with Sweet Chilli Heat Doritos Why Pinot Noir shines alongside rich dishes like cassoulet or Boeuf Bourguignon A quick deep dive into the wonky wine word “dynamic” and what it means in the glass Fun grape trivia, including a royal decree that once banned Gamay in Burgundy Grab a glass, cue up your favourite comfort food, and listen in for some inspiration on how to pair Ontario's best wines with your next meal; no fancy menus required.

I was approached by a PR firm to put Ben Bell on the show. Certainly seemed like an interesting thought. Afterall, domestic Sake is a rarity and one from the heart of Little Tokyo, Arkansas! (that was a little tongue-in-cheek humour). There were so many questions and so little time. Some stories just require more questions and who wouldn't want to know how in the H-E double hockey sticks did he fall into making Sake in Arkansas. Ben Bell might be the only person you'll ever meet whose journey to sake mastery began not in Tokyo, but in Hot Springs, Arkansas—and includes a failed job interview conducted entirely in Japanese. You'll be entertained, surprised, and utterly engrossed as you discover how this Arkansas native went from stocking wine shelves in Little Rock to apprenticing at world-class sake breweries in Japan, all the while learning a language many would consider impossible to master. In this episode, Paul Kalemkiarian draws out the remarkable story of how Ben's early fascination with wine sparked a lifelong pursuit of drinkable discovery, culminating with the founding of Origami Sake right in America's rice heartland. You'll learn how technique, not terroir, is the soul of sake—why craft and style choices shape every bottle more than the field the rice grew in. Ben breaks down sake's renaissance in America: from hot, mass-market pours at sushi joints to the nuanced, premium sakes you should really be tasting chilled, not warmed. You'll hear what truly sets sake apart, why it defies the rules of wine, and how its food-pairing versatility can elevate everything from Cajun shrimp and grits to Arkansas barbecue. Want tips on how to actually drink and serve sake? Ben's got you covered, and he'll tell you why a wine glass in your kitchen may be the best tool for enjoying the craft. Most of all, you'll realize that America's next great beverage story might just be unfolding far from the coasts, where passion meets persistence and the art of sake is rewritten, one bold, Arkansas-brewed batch at a time. ✅ Ever wondered how top-tier sake is being crafted in… Arkansas? ✅ Origami Sake co-founder Ben Bell joins host Paul Kalemkiarian on Wine Talks for a wild deep dive into the rise of American sake and his journey from wine geek to sake master. ✅ From mastering Japanese in rural Japan to winning international gold medals—all from Hot Springs, Arkansas—Ben shares what it really takes to create world-class sake outside of Japan, why rice matters, and how sake breaks the rules for pairing with food. ✅ Takeaway: If you think sake is just for sushi night, think again. This episode will change how you see (and drink) sake—grab a glass and tune in now!

Libby and Chris taste four wines from Lisboa and suggest food pairings for each, thinking about Portuguese cuisine and dishes to serve with them.

The Episode Where Good ol' Boy Mike Actually Likes A Beer@MoreBrewing #craftbeer #beer #welshvideography #podcast #radioshow Co hosts : Good ol Boy Dave, Good ol Boy Sparky, Good ol Boy Mike, Good ol Boy Kendall, and Good ol Gal Julieanna SUDS  Episode – It's a takeover episode with More Brewing Company in Huntley, IL. We're diving into the intriguing world of milkshake beers and tasting some surprising brews that will leave you speechless. Our hosts share their shock and delight as they discuss the craftsmanship behind these unique creations. Somehow all of this sugar blended well with a story of a Welsh woman that created fart videos. Whether you're a beer enthusiast or just looking for a good laugh, this episode has something for everyone. We taste and rate the following beer from 1-5: All beer in this episode from More Brewing Company, Huntley, IL 10:47    Kölsch – brewed with 2 varieties of German Pilsner malt and Cryo-Saaz hops.  4.9% ABV  SUDS-4 14:32    Moreover – Double Dry-Hopped IPA brewed with Citra, Moteuka, and Simcoe hops.  6.5% ABV SUDS-4 24:40    Villa Pils- German style Pilsner brewed with German bred malts and Hallertau and Saaz hops 4.8% ABV SUDS-4 28:13    Henna: Chocolate Covered Marshmallow- Imperial Stout with Marshmallow and Cocoa Nibs.  14% ABV.  SUDS-3 34:58    Orange Cream Marbles – Orange creamsicle-inspired milkshake IPA with Amarillo and Citra hops, milk sugar, fresh sweet oranges and vanilla.  6.7% ABV SUDS-4 39:15    Peach Cobbler – fruited sour ale with peaches, vanilla, granola, and milk sugar.  7.2% ABV SUDS-4 43:37    Tamas – Black IPA with Cascade, CTZ and Citra hops 7.2% ABV SUDS-5 47:41    Route 47- gluten free sour with Lemon, Lime, and Coconut. 5.7% ABV  brewed in collab with Atrium Brewing, Louisville, KY  SUDS-3 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services:  Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeBeer, Milkshake, Sip Suds And Smokes, Super Bowl, Eagles, Craft Beer, Beverage Review, Beer Tasting, Unique Flavors, Beer Enthusiasts, Alcohol, Beer Culture, Podcast Episode, Drinking Experience, Food Pairing, Beer Lovers, Flavor Profiles, Seasonal Brews, Beverage Industry, Fun Conversations

1-28-25 We're hanging out with Traci Kufuss tonight, and talking about mead making, and putting recipes together. She's brought a couple of her recipes to share, and we'll dig into the mechanics of mead recipes and getting it to come out well. Traci Kuhfuss comes to us from Texas by way of Arizona. She ís been active as a homebrewer and mead maker for 20 years now, participating in brew clubs and competitions in all the places she has lived and traveled.. Traci is a professional graphic designer who loves making mead. Traci got into brewing once upon a time, she was newly divorced and her friends were all getting married and having kids. She was bored with sitting at home with nothing to do. Her friends got her a home brewing kit that year for Christmas. She made her first beer that New Years Eve. She eventually joined a homebrew club and was introduced to mead. She started making mead then and winning more medals with mead than beer. She has been consistently winning awards since 2005 to include many BOS wins such as Great Arizona Home Brew Competitions, Orpheus Cup, Queen of Beer, and Mead Stampede. After moving to Texas, she briefly dipped a toe in the commercial realm but went back to the homebrew scene. She has even helped with Texas Rivers Distilling in advising how to make good mead to make award winning Honey Creek Honey Spirits. Which took a silver medal in February 2023 at the San Francisco World Spirits Competition. She has been involved in many competitions including The Great Arizona Homebrew Competition and The Great Arizona Mead Competition when she lived in Phoenix, Arizona. Upon moving to Texas she became involved in the local Houston homebrew scene with her clubs the Cane Island Alers and Sugarland Imperialists, helping to grow the mead community & assisting in Operation Fermentation. Traci also ran the Texas Mead Cup from 2019 to 2023 and has new plans to grow the mead judging pool and assist other Texas clubs in growing mead entries in their competitions. Here are a couple recipes she's made: McNutt Rum Amburana (Multi BOS mead) For 3-4 Gallons 12lbs Macadamia Nut Blossom Honey Water to 35 BRIX (1.153SG) Yeast: D-47 5 grams (If you are in a climate too finicky you can use Lutra or EC1118) Bloom yeast with GoFerm and Fermaid O (Follow dosing for your size batch) Mix your honey and water, start measuring gravity once you have added 1.5 gallons. Keep adding until you get to 34-35 BRIX Add your bloomed yeast and get some oxygen in it. After fermentation is done (I finish at 1.030-1.040, 14-16%) Add your rum soaked amburana wood. Add amburana to white rum; use 5-6 wafers from a spiral. a little amburana goes a long way. Add the amburana to your racked, stabilized and clarified mead. TASTE IT DAILY. Pull when you are almost to where you want the flavor to be as it will continue to bloom flavors. Very little acid adjustments, but adjust to where you like it. Red Pyment (Terroir of the White Box) For 3-4 Gallons 12lbs Orange Blossom Honey 1 Box of Water to 33 Brix (1.1437 SG) Yeast: 5grams 71B Bloom yeast with GoFerm and Fermaid O (Follow dosing for your size batch) Mix your honey and water, start measuring gravity once you have added 1.5 gallons. Keep adding until you get to 34-35 BRIX Add your bloomed yeast and get some oxygen in it. ***add 10-12 cubes of Hungarian Oak to ferment on*** Finish at 10 Brix (1.040 FG) Yes it is sweet, the oak will help offset the sweetness. Rack/stabilize/clarify Join us to talk mead with Traci, and explore making better mead.   This player will show the most recent show.  [break] To listen live, you can find us on Youtube (Youtube starting 1-15-25), Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: https://www.youtube.com/channel/UClXObw9sufjUx3NWRX02CxA X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! Crafting excellent mead requires excellent honey. Luckily The Honey Jar is here to help. Since 2005 The Honey Jar has been supplying delicious pure raw honey in easy to handle 12-pound pails to hobbyist brewers around the United States. Visit us at TheHoneyJarHome.com/gotmead If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT (United States) Join us on live chat during the show Upcoming Shows Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 29 - Cloud City Modern Mead, Leadville, CO - Mindfulness Mead Up Feb 1 - Dawg Gone Bees Apiary and Meadery, Hanover, PA - Mead Making Class Feb 2 - Honey and Hops Brew Works, Front Royal, VA - Mead and Seed - seed exchange Feb 5 - Mead People 716, Hamburg, NY - Galentine's Day Cookie Class at the Meading Room Feb 5 - Kingview Mead, Mt. Lebanon, PA - Trivia Night Feb 6 - Mjodgard, Haslev, Denmark - Mead and Food Pairing at Bregnen Feb 8 - Thistlerock Mead Company, Charlottesville, VA - Kinnfolk live Celtic music Feb 8 - Dawg Gone Bees Apiary and Meadery, Hanover, PA - Mead Making Class Feb 8 - Hierophant Meadery, Freeland, WA - Imbolc Golden Hours - Pizza Pop Up - Herbal Offerings - Mulled Mead Feb 8 - Viking Alchemist Meadery, Smyrna, GA - Mead and Mini Painting Feb 8 - Grimsby Hollow Mead, Middleville, MI - Drink Mead, Learn Things: Warfare in MI: Soldiers of  the War of1812 Feb 12 - Green Mountain Mashers, Essex Junction, VT - Mead Series Part 2: Fruit Meads Feb 13 - Hierophant Meadery, Freeland, WA - Mead and Chocolate Paring Class with Sweet Mona's Chocolate Feb 14 - Starrlight Mead, Pittsboro, NC - Mead and Chocolate Feb 15 - For You Brewing Supplies, Terre Haute, IN - Mead Competition Feb 16 - St. Ambrose Meadery, Beulah, MI - Mead and Cheese Pairing with the Cheese Lady Feb 19 - Kingview Mead, Mt. Lebanon, PA - Trivia Night Feb 20 - Kingview Mead, Mt. Lebanon, PA - Day One live acoustic music Feb 22 - Sons of Vikings, Chesapeake, VA - Mead Tasting with meads from Breezy Hill Meadworks Feb 23 - The Great Minnesotan Mead Tour, St, Paul, MN - 3 meaderies, tasting flights, charcuterie and lunch! Feb 28 - European Mead Makers Conference, Kraków, Poland March 1 - Dawg Gone Bees Apiary and Meadery, Hanover, PA - Mead Making Class March 5 - Kingview Mead, Mt. Lebanon, PA - Trivia Night March 15 - Dawg Gone Bees Apiary and Meadery, Hanover, PA - Mead Making Class March 22 - The Great Minnesotan Mead Tour, St, Paul, MN - 3 meaderies, tasting flights, charcuterie and lunch! April 12 - The Great Minnesotan Mead Tour, St, Paul, MN - 3 meaderies, tasting flights, charcuterie and lunch! You can buy mead online at https://shopmeads.com  

1-14-25 Tonight at 9PM ET, we're talking with Kyle Ducharme and Bill Boyer Bill is in the Minnesota Mead Mafia, and if you've competed, you know he makes good mead. Kyle is from Vermont and has been tearing up the mead world as well. We're going to be exploring what they've done with their meads, and how they put their recipes together. We'll also be talking about chocolate meads! Kyle Ducharme from Northern Vermont and is a home mead maker that has experience with quality assurance positions in the food and beverage industries. He has been making mead since the fall of 2019, really diving deep during the pandemic. He originally learned from podcasts/youtubers such as Gotmead, The Mead House, Doin the Most, and Man Made Mead. He later joined his homebrew club where he discovered some other mead makers, but mainly beer brewers and judges. He was motivated by the online community to enter competitions and after winning some medals, he entered more competitions to get feedback and improve his skills. That was a valuable step, but becoming a beer and mead judge was really what made him grow exponentially in his mead making. By traveling to learn from others and to judge meads, he could bring that knowledge to others in his homebrew club and online communities. Outside of competing and judging comps, he has started a mead class and small Iron Bee style mead competition to share knowledge/feedback with others. His major goal is to create another major mead competition in New England and to bring up the homebrew mead scene in the area. He is passionate about using foraged ingredients and fruit from local farmers and utilizing honey from all over the world. His parents own a small hop yard and that is what got him initially interested in fermentation. Back in 2010, Bill started brewing with a Mr. Beer Kit and rapidly upgraded to doing all grain brewing. Knowing his wife was not a fan of hops but loved sweet ciders, he started exploring meads & ciders. In 2020, he started expanding his meads & ciders, not only because the shelf life was longer but also because no one was around to drink his beer (Damn COVID). With an abundance of mead & ciders cluttering up his basement, he's branched out from the local homebrew competitions and started submitting to nationwide ones, having won more than 500+ awards since 2021. Bill is an active member of the North Georgia Malt Monkeys, Marietta Association of Schoolhouse Homebrewers (MASH) and runs the Mead & Cider Makers & Tasters group in the Atlanta Area.  He is also the competition organizer of the North Georgia Homebrew Competition.   This player will show the most recent show.  [break] To listen live, you can find us on Youtube (Youtube starting 1-15-25), Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: https://www.youtube.com/channel/UClXObw9sufjUx3NWRX02CxA X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT (United States) Join us on live chat during the show Upcoming Shows Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Green Mountain Mashers, VT - Mead Series Part 1: Traditional Mead Jan 15 - Cloud City Modern Mead, Leadville, CO - Mindfulness Mead Up Jan 15 - Kingview Mead, Mount Lebanon, PA - Trivia Night Jan 16 - Nucleus Mead, Linesville, PA - Mead and Read Jan 18 - Four Brothers Mead, Festus, MO - Lisa live music Jan 18 - Dawg Gone Bees Apiary & Meadery, Hanover, PA - Mead Making Class Jan 21 - Blom Meadworks, Ann Arbor, MI - Babies and Brew - family gathering Jan 22 - Cloud City Modern Mead, Leadville, CO - Mindfulness Mead Up Jan 23 - Edible Education Experience, Orlando, FL - Culinary Curiosities: The Art and Science of Turning Honey into Mead Jan 25 - MeadKrieger, Loveland, CO - 2 Year Anniversary Celebration! Jan 25 - Crafted Artisan Meadery, Mogadore, OH - Mead and Meditation Jan 25 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Feb 2 - Honey and Hops Brew Works, Front Royal, VA - Mead and Seed - seed exchange Feb 5 - Mead People 716, Hamburg, NY - Galentine's Day Cookie Class at the Meading Room Feb 6 - Mjodgard, Haslev, Denmark - Mead and Food Pairing at Bregnen Feb 8 - Thistlerock Mead Company, Charlottesville, VA - Kinnfolk live Celtic music Feb 8 - Hierophant Meadery, Freeland, WA - Imbolc Golden Hours - Pizza Pop Up - Herbal Offerings - Mulled Mead Feb 12 - Green Mountain Mashers, Essex Junction, VT - Mead Series Part 2: Fruit Meads You can buy mead online at https://shopmeads.com  

Let's face it - André is old... and he has been doing the writing about wine thing for awhile... So this year he said he's not going to do the wine and holidays writing. Can Miroki make his heart grow three times bigger and change his grinchy ways? You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

12-3-24 We are headed for the warmer climes down in Mexico today for our last show of the year. We'll be talking with Alberto Leyva, owner of Hidromiel Aliens Kaab in Bacalar, Mexico. Alberto has been a Beekeeper in the Riviera Maya, Bacalar, Quintana Roo since 2013,  and founded of Aliens Kaab in 2019. His expertise ranges from hive management to the fermentation of artisanal mead, ensuring a product that embodies the richness of local honey. Alberto is passionate about fermentation processes and wild yeasts, and crafts his mead through cold and wild fermentation, which in his point of view results in unique flavors and aromas while making the mead gentler on the body. His goal is to reflect the natural wealth of our surroundings in every bottle. Alberto has won some medals and recognitions and considers himself an eternal learner. The motto at Aliens Kaab is "let yourself be abducted by new experiences", and they take the term abduct as arousing in someone a powerful attraction and that is what they are looking for, to abduct more people to discover this great world of Mead. Join us to hear more about Alberto and his mead making adventures! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT (United States) Join us on live chat during the show Upcoming Shows On break for the month of December, we're back in January!! Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Dec 4 - Kingview Meadhouse and Winery, Mount Lebanon, PA - Trivia Night Dec 7 - Honeytree Meadery, Nashville, TN - Mead Making Classes Dec 7 - Four Brothers Mead, Festus, MO - Emma Nobbe Rocks the House live music Dec 7 - Honey & Hops Breworks, Fredricksburg, VA - Winter Wine Festival Dec 8 - Starrlight Mead, Pittsboro, NC - Tasting with the Meadmakers Dec 10 - Oppegaard Meadery, Tukwila, WA - Trivia Night Dec 12 - KingView Mead, Mount Lebanon, PA - Good Brother Earl live music Dec 12 - Oppegaard Meadery, Tukwila, WA - Mead and Cheese pairing Dec 13 - Blom Mead + Cider, Ann Arbor, MI - Permanent Jewelry with BOGO deal for multiple chains! Dec 14 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Dec 18 - Kingview Meadhouse and Winery, Mount Lebanon, PA - Trivia Night Dec 20 - Valkyries Horn Mead Competition Entries open! Dec 20 - Midwinter Homebrew Competition Entries open! Dec 20 - Apis Mead and Winery, Carnegie, PA - Springs and Arrows live music Dec 21 - Four Brothers Mead, Festus, MO - Blight of Many live music Dec 21 - Mjodgard, Haslev, Denmark - Celebrate the Winter Solstice with a 2 course dinner, mead and a solstice ceremony Jan 25 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Feb 6 - Mjodgard, Haslev, Denmark - Mead and Food Pairing at Bregnen You can buy mead online at https://shopmeads.com

12-3-24 We are headed for the warmer climes down in Mexico today for our last show of the year. We'll be talking with Alberto Leyva, owner of Hidromiel Aliens Kaab in Bacalar, Mexico. Alberto has been a Beekeeper in the Riviera Maya, Bacalar, Quintana Roo since 2013,  and founded of Aliens Kaab in 2019. His expertise ranges from hive management to the fermentation of artisanal mead, ensuring a product that embodies the richness of local honey. Alberto is passionate about fermentation processes and wild yeasts, and crafts his mead through cold and wild fermentation, which in his point of view results in unique flavors and aromas while making the mead gentler on the body. His goal is to reflect the natural wealth of our surroundings in every bottle. Alberto has won some medals and recognitions and considers himself an eternal learner. The motto at Aliens Kaab is "let yourself be abducted by new experiences", and they take the term abduct as arousing in someone a powerful attraction and that is what they are looking for, to abduct more people to discover this great world of Mead. Join us to hear more about Alberto and his mead making adventures! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT (United States) Join us on live chat during the show Upcoming Shows On break for the month of December, we're back in January!! Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Dec 4 - Kingview Meadhouse and Winery, Mount Lebanon, PA - Trivia Night Dec 7 - Honeytree Meadery, Nashville, TN - Mead Making Classes Dec 7 - Four Brothers Mead, Festus, MO - Emma Nobbe Rocks the House live music Dec 7 - Honey & Hops Breworks, Fredricksburg, VA - Winter Wine Festival Dec 8 - Starrlight Mead, Pittsboro, NC - Tasting with the Meadmakers Dec 10 - Oppegaard Meadery, Tukwila, WA - Trivia Night Dec 12 - KingView Mead, Mount Lebanon, PA - Good Brother Earl live music Dec 12 - Oppegaard Meadery, Tukwila, WA - Mead and Cheese pairing Dec 13 - Blom Mead + Cider, Ann Arbor, MI - Permanent Jewelry with BOGO deal for multiple chains! Dec 14 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Dec 18 - Kingview Meadhouse and Winery, Mount Lebanon, PA - Trivia Night Dec 20 - Valkyries Horn Mead Competition Entries open! Dec 20 - Midwinter Homebrew Competition Entries open! Dec 20 - Apis Mead and Winery, Carnegie, PA - Springs and Arrows live music Dec 21 - Four Brothers Mead, Festus, MO - Blight of Many live music Dec 21 - Mjodgard, Haslev, Denmark - Celebrate the Winter Solstice with a 2 course dinner, mead and a solstice ceremony Jan 25 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Feb 6 - Mjodgard, Haslev, Denmark - Mead and Food Pairing at Bregnen You can buy mead online at https://shopmeads.com

In this episode of Deep Dive: Wine Acoustics, hosts Andy and Courtney explore the Nebbiolo wine from Piedmont, Italy, discussing its characteristics, price points, and how it pairs with various cheeses. They also delve into the cultural influences of Italian wine, share tasting notes, and reflect on the Dandy Warhols' upcoming tour, highlighting the dynamics of touring and performing. In this engaging conversation, Courtney Taylor-Taylor of the Dandy Warhols discusses the simplicity of songwriting, the evolution of their sound, and the influence of rock legends. He shares personal anecdotes about his journey to becoming a singer, the quirks of Keith Richards, and the importance of wine in creativity.Video version here: https://youtu.be/K0PUkcF6V7QJoin this channel to get access to perks:https://www.youtube.com/channel/UCUXIrQ2rO5B_z-AEpjmKaAw/joinChapters00:00 Introduction to Nebbiolo and Piedmont Wines04:56 Exploring the Wine and Cheese Pairing10:07 Tasting Experience and Wine Characteristics14:53 Wine Reviews and Expert Opinions19:46 Touring and Music Connections25:10 Tour Life and Band Dynamics30:03 Food Pairings and Culinary Insights32:56 The Challenges of Touring and Drinking35:46 The Evolution of Band Dynamics37:24 Songwriting and Musical Collaboration44:05 Reflections on Musical Influences49:12 Rock and Roll Lifestyle Anecdotes01:01:11 Urban Development and Business Ventures

Herzlich willkommen zu einer weiteren Episode des BierTalks – dem Podcast, in dem wir Bierkultur weltweit erleben und diskutieren! Heute nehmen wir euch mit auf eine außergewöhnliche Reise nach Bangkok, Thailand, wo wir mit einer Frau sprechen, die das Bier nicht nur liebt, sondern es zur internationalen Botschaft gemacht hat: Barbara Frank. Barbara ist nicht nur eine leidenschaftliche Biersommelière, sondern auch eine Frau mit einer bewegenden Lebensgeschichte. Nach einer Kindheit in der DDR, einer dramatischen Flucht in den Westen und einem Leben auf vier Kontinenten hat sie ihre wahre Berufung gefunden – Bier. In Australien begann ihre Reise in die Welt der Biervielfalt, und seitdem bringt sie ihre Begeisterung und Expertise zu Menschen in Thailand und darüber hinaus. Freut euch auf spannende Einblicke in thailändische Bierkultur, das Leben als Expat, ihre kreative Arbeit mit Foodpairing und sensorischen Teambuilding-Events – und darauf, zu erfahren, warum manchmal ein bitteres IPA das perfekte Begleitgetränk zu einem scharfen Thai-Curry ist. Barbara zeigt uns, wie Bier nicht nur ein Getränk, sondern eine Brücke zwischen Kulturen sein kann...

Unusual Food Pairings with ChefBoyarBen! Uber Eats released their annual Cravings Report with “unexpected food combos” that people order: Tajin and orange creamsicles; scallops and hard-boiled eggs; fajitas and French onion soup. The Morning Scramble will dispatch their buddy, Uber Driver Kevin, to pick up all of these food items and he will join The ... Read more

Our guest is John Gauntner who is one of the world's leading non-Japanese sake experts and educators.  He has been writing and lecturing about sake since 1994, in various newspapers and magazines in Japan and overseas. He has published six books on sake across two languages, and hundreds of articles on the topic.  Several times each year, he runs the Sake Professional Course, a week-long intensive sake study course, held both in and outside of Japan, as well as the advanced level of that course. John joined us in Episode 25 in December 2015 and discussed his intriguing path to becoming a sake expert, why sake was gaining popularity in the world, how to get to know more about sake and many other topics. Sake has become popular globally over the last decades but we tend to think that sake is something to drink only at Japanese restaurants.  However, more non-Japanese restaurants are serving sake, including new American restaurants Michelin-starred Per Se, Blue Hill At Stone Barns and Eleven Madison Park in New York. In this episode, we will discuss food pairings, in particular sake and non-Japanese food!!!

Why should you look beyond Eurocentric wine and food pairings? What's so special about making vineyard-designated wines? How can you get the most out of your next trip to Sonoma County? In this episode of the Unreserved Wine Talk podcast, I'm chatting with superstar winemaker Theresa Heredia who has worked for some of California's most prestigious wineries. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast.  I'll choose one person randomly from those who contact me.  Good luck!   Highlights What's the difference between making vineyard-designated wines versus blends? What flavours and aromas are imparted by including ripened stems in the fermentation process? How many different types of soil are found in Sonoma County and how did this diversity develop? How do microclimates differ across the wine neighbourhoods of the Russian River Valley and what is their influence on the wine's characteristics? What makes Chardonnay more of a “survivor” grape compared to other varieties? What are some of the challenges that sustain the low level of diversity in the male-dominated wine industry? How has being a gay woman impacted Theresa's experience in the wine industry? What can wineries do to be more inclusive towards the LGBTQ community? What are Theresa's top tips for your next visit to Sonoma County and the Gary Farrell winery? What can you expect from Gary Farrell Wines Hallberg Vineyard Pinot Noir and Sanford & Benedict Pinot Noir and how do they differ? Why should we expand beyond some of the traditional Eurocentric wine and food pairings?   Key Takeaways Eurocentric pairings don't account for cultural and socioeconomic differences. We have to flip a switch in our brains to think of different descriptors and different food pairings that are more relevant to people from different cultural backgrounds. Theresa loves making vineyard-designated wines because they each have unique characteristics. Some of them produce dark fruit, like Colberg and McDonald Mountain, versus an inland vineyard called the Middle Reach. Acid is there. It's a defining characteristic, but it's not quite as prominent as in those cooler climates. Theresa advises getting out to Sonoma County restaurants. She also says to avoid booking too many tastings, perhaps just two or three in a day. Choose a well-known winery and one that's off the beaten path.   About Theresa Heredia Theresa Heredia started her career at Saintsbury and has also worked at Joseph Phelps Vineyards and Domaine de Montille in France. She became Winemaker at Gary Farrell Winery in 2012 and achieved critical acclaim for her wines. At Gary Farrell, she developed strong relationships with some of the most prominent vineyards in California. She was twice nominated as Winemaker of the Year by Wine Enthusiast and has received numerous other accolades.         To learn more, visit https://www.nataliemaclean.com/299.

After a very long hiatus from the beer and food episode format, Carlin and Rebecca sit down with three cheeses and three beers to see what pairs well.

Powerscourt Distillery (Wicklow, Ireland) WF0021 It's time to jump across the Irish Sea to check out one of the most magnificent settings for a whiskey distillery. Join me as we head to the home of Fercullen Irish Whiskey at the Powerscourt Distillery on the edge of the Wicklow Mountains. We'll hear the origin story of the distillery, the history of the estate and mill, and hear how the distillery got its start under legendary Cooley distiller Noel Sweeney. Plus, This Week In Whiskey Lore will look back on a 135 year old ad for Dunville's Irish Whiskey that was sold as a cure for what ails you. And if pique your interest in traveling to Ireland to do a distillery trip, make sure to pick up a copy of Experiencing Irish Whiskey (available on Amazon) or head to whiskey-lore.com/ireland to see a list of current distilleries you can add to your Whiskey Lore Wish List.

On this episode of The Story & Craft Podcast, we sit down with actor, Dylan Sprouse from the new film The Duel! Dylan is known for his with his twin brother, Cole Sprouse, in Disney Channel shows like “The Suite Life of Zack and Cody” and “The Suite Life on Deck.” Dylan discusses his transition from childhood star to successful adult actor, as well as his new film “The Duel”, which is also the first film where he also served as executive producer. We chat about Dylan's hobbies, his passion for brewing, cooking and more!. SHOW HIGHLIGHTS01:10 Acting and Producing “The Duel”06:04 Reflecting on “The Suite Life of Zack And Cody” and Growing Up17:34 College Life and Career Choices29:22 Life Beyond Acting: Hobbies and Future Plans31:27 Favorite Beer Styles32:32 Brewing and Meadery Experiences34:23 Food Pairings with Beer38:35 The Making of “The Duel”41:54 The State of Film and Television for Young Men47:30 The Seven QuestionsListen and subscribe on your favorite podcast app. Also, check out the show and sign up for the newsletter at www.storyandcraftpod.com...#Podcast #DylanSprouse #TheDuel #Actor #Acting #DisneyChannel #TheSuiteLifeofZackAndCody #ZackAndCody #Twins #Brewing #actorslife #storyandcraft

Calling all culinary rebels! This episode throws out the rulebook and embraces the weird and wonderful world of unexpected food combinations. Whether you're a seasoned pickle-on-your-burger enthusiast or a curious newbie, we will guide you through flavor adventures that challenge the norm and prove that sometimes, the most delicious pairings are the ones you least expect.Explore more with these resources and links mentioned in the episode:Homemade peanut butter recipeRoasted unsalted peanutsPB2 powderPickle treatsSandwich slice dill picklesTajín seasoningPassionfruit margaritasPassionfruit cocktail/juiceChime in about your favorite “weird” food combinations over on FacebookBread machineTaco Bell Doritos Loco TacoRC Cola 51 Weird Food Combinations People Actually LoveSee show notes for this episode at www.passingtheplate.org/28Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Dion, Irv, and Jon rank foods that go together (like ramma-lamma-lamma-ka-dingity-da-dinga-dong) well. Forrest Gump likes peas and carrots but that did not make the list, however, peanut butter and jelly did. Listen, enjoy, and let us know what you think. Find us on X and Instagram @Thatsagoodpoin1 Theme: Protofunk by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4247-protofunk License: http://creativecommons.org/licenses/by/4.0/

(05/21/24) - In honor of National Strawberries & Cream Day, a ranking of the best food pairings

o download the transcript CLICK HERE   Welcome back to part 2 where we continue our discussion with Marc Hochar from the iconic Chateau Musar. In this episode, we shift our focus to the intriguing world of Chateau Musar's white wines. Marc enlightens us on the ancient grape varieties, Obaideh and Merwah, which form the backbone of these exceptional wines.   Join us as we uncover the secrets behind the longevity of Chateau Musar's whites. From discussing the optimal drinking window to cracking open a bottle of the exquisite 2017 Chateau Musar White, there's plenty to discover and savor.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 02.17: Diving deeper into the aging of wines 04.11: Chateau Musar reds of the 1950s 11.57: Experience with Blends and blind tasting 14.30: Opening the Chateau Musar white 2017 £36 The Wine Society £36.20 Vinvm 16.47: Flavour profile ands tasting notes 20.00: Reds Vs Whites as they age 23.08: The Chateau Musar Rosé - a blend of Obaideh and Merwah 31.34: The ancient grape varieties of Obaideh and Merwah 36.23: Food Pairings and tasting notes 40.20: The future of Chateau wines Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ------------------------------------------------ ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Enjoy our first wine pairing.  We paired several wines with snack foods.  Our inspiration came from Sam the No Snob Somm on TikTok. Listen as we pair wines with potato chips, popcorn and Cheez-its, how each pairing was received, and our lessons learned. Inspiration from @samanthasommelier (Sam the No Snob Somm)Winecamp23@gmail.comInstagram: https://www.instagram.com/wine_camp_podcast/Music: Windows Rolled Down by The 126ers, Wes Hutchinson Windows Rolled Down - The 126ers Wes Hutchinson % - Free Music Download For Creators (happysoulmusic.com)

Why are Beaujolais wines so versatile when it comes to food pairing? How are younger producers bringing renewed optimism to Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine and author, Natasha Hughes. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights What's behind the increasing alcohol levels in Beaujolais wines? Why are Beaujolais wines so versatile when it comes to food pairing? How do carbonic maceration and other techniques often used in Beaujolais winemaking work? How did Beaujolais develop a reputation for “bubblegum and banana” aromas? How are younger producers and innovative approaches driving the current vibrant and dynamic atmosphere in Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines? Why are stories the best way to share your love of wine? How would Natasha pair wine and snails? Who's on the guest list for Natasha's dream dinner party and why? What's Natasha's top temperature-based wine tip?   Key Takeaways Why are Beaujolais wines so versatile when it comes to food pairing? As Natasha observes, these are crunchy wines, you take them on a picnic, you open them with charcuterie and salads and don't take them too seriously. How are younger producers bringing renewed optimism to Beaujolais? Natasha says they're revitalizing the region with new approaches and experimenting with indigenous yeasts. How does indigenous fermentation contribute to the complexity of Beaujolais wines? Yeast populations in the winery and on grape skins are allowed to take over the fermentation process, resulting in more complex wines.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Natasha Hughes Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter's website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series.       To learn more, visit https://www.nataliemaclean.com/279.

What is the difference between ch*tiya and dusht? Why are vegetarians evil? Why do Indians do the best bench pressing? Krish Ashok and Naren Shenoy join Amit Varma in episode 362 of The Seen and the Unseen for the most fun conversation ever. Really, ever. We got it certified. (FOR FULL LINKED SHOW NOTES, GO TO SEENUNSEEN.IN.) Also check out: 1. Krish Ashok on Twitter, Instagram, YouTube, his own website and Spotify/Apple Music/Soundcloud. 2. Naren Shenoy on Twitter, Instagram and Blogspot. 3. We Are All Amits From Africa -- Episode 343 of The Seen and the Unseen. 4. A Scientist in the Kitchen — Episode 204 of The Seen and the Unseen (w Krish Ashok). 5. Narendra Shenoy and Mr Narendra Shenoy — Episode 250 of The Seen and the Unseen. 6. Masala Lab: The Science of Indian Cooking — Krish Ashok. 7. We want Narendra Shenoy to write a book. 8. Fixing Indian Education — Episode 185 of The Seen and the Unseen (w Karthik Muralidharan). 9. Kashmir and Article 370 — Episode 134 of The Seen and the Unseen (w Srinath Raghavan). 10. Indian Society: The Last 30 Years — Episode 137 of The Seen and the Unseen (w Santosh Desai). 11. The Life and Times of Shanta Gokhale — Episode 311 of The Seen and the Unseen. 12. The Life and Times of Jerry Pinto — Episode 314 of The Seen and the Unseen. 13. The Life and Times of KP Krishnan — Episode 355 of The Seen and the Unseen. 14. Natasha Badhwar Lives the Examined Life — Episode 301 of The Seen and the Unseen. 15. The Adda at the End of the Universe — Episode 309 of The Seen and the Unseen (w Vikram Sathaye and Roshan Abbas). 16. Dance Dance For the Halva Waala — Episode 294 of The Seen and the Unseen (w Jai Arjun Singh and Subrat Mohanty). 17. Narendra Modi on climate change. 18. Yes Minister -- Jonathan Lynn and Antony Jay. 19. Yes Prime Minister -- Jonathan Lynn and Antony Jay. 20. The Overview Effect. 21. The Day Ryan Started Masturbating -- Amit Varma. 22. Security Check -- Varun Grover. 23. Nothing is Indian! Everything is Indian! -- Episode 12 of Everything is Everything. 24. The Restaurant at the End of the Universe -- Douglas Adams. 25. Arrival — Denis Villeneuve. 26. The Hidden Life of Trees — Peter Wohlleben. 27. Self-Esteem (and a Puddle) — Amit Varma's post with Douglas Adams's puddle quote. 28. Bittu Sahgal on Wikipedia, Instagram, Twitter and Amazon. 29. I Contain Multitudes -- Ed Yong. 30. Song of Myself — Walt Whitman. 31. How I Reversed My Type 2 Diabetes -- Episode 9 of Everything is Everything. 32. Fat Chance -- Robert Lustig on Fructose 2.0. 33. How Sugar & Processed Foods Impact Your Health -- Robert Lustig on The Huberman Lab Podcast. 34. Rahul Matthan Seeks the Protocol -- Episode 360 of The Seen and the Unseen. 35. Privacy 3.0 — Rahul Matthan. 36. Abby Philips Fights for Science and Medicine — Episode 310 of The Seen and the Unseen. 37. Shruti Jahagirdar's Twitter thread on Bournvita. 38. Shruti Jahagirdar is the Sporty One -- Episode 289 of The Seen and the Unseen. 39. The Incredible Curiosities of Mukulika Banerjee — Episode 276 of The Seen and the Unseen. 40. Seven Stories That Should Be Films -- Episode 23 of Everything is Everything. 41. What's Wrong With Indian Agriculture? -- Episode 18 of Everything is Everything. 42. The Walrus and the Carpenter -- Lewis Carroll. 43. There is no Frigate like a Book -- Emily Dickinson. 44. Why I'm Hopeful About Twitter -- Amit Varma. 45. A decontextualized reel of Dr Pal on The Ranveer Show. 46. The Liver Doctor's feisty response to the reel above. 47. The full interview of Dr Pal on The Ranveer Show. 48. The Gentle Wisdom of Pratap Bhanu Mehta — Episode 300 of The Seen and the Unseen. 49. Aakash Singh Rathore, the Ironman Philosopher — Episode 340 of The Seen and the Unseen. 50. Dunbar's number. 51. Snow Crash --  Neal Stephenson. 52. Carl Sagan and Neil deGrasse Tyson. 53. The Selfish Gene -- Richard Dawkins. 54. GianChand Whisky. 55. Beware of Quacks. Alternative Medicine is Injurious to Health — Amit Varma. 56. Homeopathic Faith — Amit Varma. 57. Homeopathy, quackery and fraud — James Randi. 58. Fallacy of Composition. 59. The Secret to a Happy Marriage -- Mike and Joelle. 60. I Wandered Lonely as a Cloud -- William Wordsworth. 61. WD 40 on Amazon. 62. Dog Songs -- Mary Oliver. 63. The Evolution of Cooperation -- Robert Axelrod. 64. The Interpreter -- Amit Varma (on Michael Gazzaniga's split-brain experiments). 65. Human -- Michael Gazzaniga. 66. The Blank Slate -- Steven Pinker. 67. Minority Report -- Steven Spielberg. 68. Free Will -- Sam Harris. 69. Determined: Life Without Free Will -- Robert Sapolsky. 70. Behave -- Robert Sapolsky. 71. Noise -- Daniel Kahneman, Olivier Sibony and Cass R. Sunstein. 72. Brave New World -- Aldous Huxley. 73. Cicada -- Shaun Tan. 74. Don't think too much of yourself. You're an accident — Amit Varma's column on Chris Cornell's death. 75. Are You Just One Version of Yourself? -- Episode 3 of Everything is Everything. 76. Lat Uljhi Suljha Ja Balam -- Bade Ghulam Ali Khan performs Raag Bihag. 77. Danish Husain and the Multiverse of Culture -- Episode 359 of The Seen and the Unseen. 78. Danish Husain's anecdote about Mahatma Gandhi and Bade Ghulam Ali Khan. 79. Pushpesh Pant Feasts on the Buffet of Life -- Episode 326 of The Seen and the Unseen. 80. Arijit Singh on Autotune. 81. How Music Works -- David Byrne. 82. Raga Lalita Gauri -- Mallikarjun Mansur. 83. Raag Lalita Gauri (1947) -- Kesarbai Kerkar. 84. Raga Vibhas -- Mallikarjun Mansur. 85. Mohe Rang Do Laal -- Song from Bajirao Mastani. 86. Raag Basanti Kedar -- Mallikarjun Mansur. 87. Travelling through Pakistan; from Karachi to K2 -- Salman Rashid on The Pakistan Experience, hosted by Shehzad Ghias Shaikh. 88. A rare video of Balasaraswathi dancing while singing Krishna Nee Begane. 89. Krishna Nee Begane Baro -- Madras String Quartet. 90. Albela Sajan -- Hard rock adaptation by Krish Ashok and Vijay Kannan. 91. [Don't Fear] The Reaper -- Blue Oyster Cult. 92. Krish Ashok's Sanskrit version of the song above. 93. Purple Haze -- Jimi Hendrix. 94. All That She Wants — Ace of Base. 95. Caste, Gender, Karnatik Music — Episode 162 of The Seen and the Unseen (w TM Krishna). 96. Brown Eyed Girl -- Van Morrison. 97. Astral Weeks -- Van Morrison. 98. Moondance -- Van Morrison. 99. Episode on Astral Weeks in the podcast, A History of Rock Music in 500 Songs. 100. In a Silent Way — Episode 316 of The Seen and the Unseen (w Gaurav Chintamani). 101. Advaita on YouTube Music, YouTube, Spotify, Instagram and Twitter. 102. Raman Negi on YouTube Music, YouTube, Spotify, Instagram and Twitter. 103. Greta Van Fleet and The Mars Volta on Spotify. 104. Shakti and Indian Ocean on Spotify. 105. Pink Floyd and Kendrick Lamar on Spotify. 106. Analysis of Food Pairing in Regional Cuisines of India -- Anupam Jain, Rakhi NK and Ganesh Bagler. 107. Krish Ashok's reel explaining the above paper. 108. Amitava Kumar Finds the Breath of Life -- Episode 265 of The Seen and the Unseen. 109. How to Show, Not Tell: The Complete Writing Guide -- Diane Callahan. 110. We Love Vaccines! We Love Freedom! -- Episode 27 of Everything is Everything. 111. Math Is Better Than the Brigadier's Girlfriend -- Episode 15 of Everything is Everything. 112. Chintaman and I -- Durgabai Deshmukh. 113. Kavitha Rao and Our Lady Doctors — Episode 235 of The Seen and the Unseen. 114. Lady Doctors -- Kavitha Rao. 115. Jeff Bezos on The Lex Fridman Podcast talking about one-way doors and two-way doors. 116. It is immoral to have children. Here's why — Amit Varma. 117. Population Is Not a Problem, but Our Greatest Strength — Amit Varma. 118. Our Population Is Our Greatest Asset -- Episode 20 of Everything is Everything. 119. ChuChuTV. 120. A Deep Dive Into Ukraine vs Russia — Episode 335 of The Seen and the Unseen (w Ajay Shah). 121. The State of the Ukraine War -- Episode 14 of Everything is Everything. 122. King Lear -- William Shakespeare. 123. Churchill: Walking with Destiny -- Andrew Roberts. 124. Churchill and the genocide myth — Zareer Masani. 125. Perplexity. This episode is sponsored by CTQ Compounds. Check out The Daily Reader and FutureStack. Use the code UNSEEN for Rs 2500 off. Amit Varma and Ajay Shah have launched a new video podcast. Check out Everything is Everything on YouTube. Check out Amit's online course, The Art of Clear Writing. And subscribe to The India Uncut Newsletter. It's free! Episode art: ‘'Let's Dance" by Simahina.

Bourbon Lens visits the Wiseguy Lounge for a very unique episode. We're joined by Chase Henry and Jeremiah Johnson with Goodfellas Pizza to discuss the origins of the pizza establishment and its speakeasy concept, Wiseguy Lounge.  And, in a first for Jake and Scott, we explore pizza and whiskey pairings and how you can look to elevate your bourbon tastings with food.  We hope this new episode inspires you to explore your palate beyond your traditional whiskey tasting.  It certainly opened our eyes to how fun it can be to go outside of your comfort zone. For more information on Goodfellas Pizza, Wiseguy Lounge, their bourbon selection, and more, we recommend you head to their website: goodfellaspizzeria.com. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us over the last 5 years. The biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of Bourbon Lens Tasting Club, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens    

Did you know that The Loire Valley is only a 2 hour drive from Paris? This makes it a perfect destination for a day trip, weekend getaway, or week long vacation the next time you are visiting Paris. In this week's episode of The Wine CEO Podcast, I share my top tips for traveling to The Loire Valley as well as the top Food & Wine Pairings you can recreate at home if you can't wait for your next trip to France to experience the delicious flavors of this region. Subscribe to my YouTube channel for fun and approachable wine content every week! Watch today's episode here:  @thewineceo  ------ Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram & TikTok: @thewineceo

Our guest today is Frédéric Panaïotis who is the Chef de Cave or Cellar Master of Ruinart. Ruinart is the oldest Champagne producer that was founded in 1729. You may wonder why Japan Eats! has a Champagne master as a guest, but Champagne goes well with many different types of cuisines, including Japanese food. But it is not the only reason why Frédéric is here. He has a deep understanding of Japanese culture and is fluent in Japanese, including the Osaka dialect. In this episode, we will discuss how Frédéric got into Japanese culture, how he became the cellar master of the world-famous Champagne house, how to pair Japanese food with Champagne, how climate change is affecting Champagne production, and much, much more!Photo Courtesy of Romain Guittet.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Lori aka Concert Connie is still smiling after Tuesday night's epic grandstand show featuring Brandi Carlile and Wynona Judd, we've got Stories We Can't Get Enough Of and special guest Leslee Miller, Dually Certified Sommelier from the Sip Better wine club shares the BEST wine and food pairings at the Fair! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lori aka Concert Connie is still smiling after Tuesday night's epic grandstand show featuring Brandi Carlile and Wynona Judd, we've got Stories We Can't Get Enough Of and special guest Leslee Miller, Dually Certified Sommelier from the Sip Better wine club shares the BEST wine and food pairings at the Fair! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.

You might be eating all the right things... Blueberries give us antioxidants, Avocados give us healthy fats, etc. But are you putting the right combinations together? There IS an art to what to eat and when to eat it... In this episode, we're talking about very simple tweaks to make sure your nutrition supports great energy, rather than sets you up for a crash.AUGUST is here! In our monthly workout group, we have brand new full video workouts that are focusing on increasing our muscle endurance. Come join us for live workouts, meal calendars, workout videos, and more: grab your 14 day FREE TRIAL here:https://healthycatholicmoms.teachable.com/p/chasing-greatnessShop Healthy Catholic Moms merch here! Mugs, shirts, and more...https://www.healthycatholicmoms.com/shop/Join my email list here: https://www.healthycatholicmoms.com/____________________________________________________________________________________My pregnancy and postpartum programs are ALWAYS available right here:https://www.healthycatholicmoms.com/services/Schedule a 30 minute coaching call with me here:https://www.healthycatholicmoms.com/services/____________________________________________________________________________________For recipes, workouts, and tips- follow me on:Instagram: https://www.instagram.com/healthycatholicmoms/Facebook: https://www.facebook.com/healthycatholicmomsEmail: brittany@healthycatholicmoms.com

On this week's episode, it is the first episode without the original 2 comedians, but Mike and Fred are back to fill in. Fred gets engaged, and Mike does comedy in Seattle. Falling trees at the Masters almost kill people, and Bud Light may be pissing off their target market. Are genital piercings overrated or underrated, and what should the new campaign slogan for Bud Light be? What are your favorite food pairings, and would you get KO'd by the opposite sex in a professional slap competition. Enjoy another episode, and keep on laughing assholes!

Spit Hit for February 2nd, 2023: On this episode, we discuss how to figure out which eye is your dominant eye. We also discuss puppies chewing & pooing. Then, we jump into a round of “Jason Explains” & “I've Got Issues”. We polish off this show with a draft of the best food pairings. Re-brand Mondays with some comedy! Subscribe and tell your friends about another funny episode of The Spitballers Comedy Podcast! Connect with the Spitballers Comedy Podcast: Become an Official Spitwad: SpitballersPod.com Follow us on Twitter: Twitter.com/SpitballersPod Follow us on IG: Instagram.com/SpitballersPod Subscribe on YouTube: YouTube.com/Spitballers