Podcasts about food podcast

Being an entrepreneur can feel like navigating a land with no maps. That's why I'm thrilled to share this episode with Shulamit Ber Levtov, MA, RSW, CCTP. Known as The Entrepreneur's Therapist, Shulamit joins us to take an honest look behind the CEO door at what mental health challenges female entrepreneurs face and how we can equip ourselves with the right tools for the journey. Shulamit and I delve into the following topics: The 7 main mental health challenges that entrepreneurs uniquely experience How practicing self compassion instead of self esteem can benefit us What plans you need to be making for you and your brand's health This episode was a refreshingly real unpacking of the challenges that we face as entrepreneurs, and a necessary reminder of the tools we can use to care for ourselves. After listening in, I know you'll be ready to make a plan to take care of your most important asset: you! Check out our full show notes here so that you can find Shulamit's full resources and a link to our episode on the benefits of saying no. We can't wait to share information on Shulamit's book in the future! This episode is sponsored by our Retail Ready® September Sales Sprint! There's so much out there on cutting costs and knowing your numbers in anticipation of a potential recession, but what about the other half of the equation: actually increasing your revenue? In the month of September, we are focusing on increasing revenue in 30 days through 4 LIVE bonus calls for Retail Ready® students. Find our full course outline here to check out all that we cover, and watch our intro Masterclass at the link here. Or, if you're ready to jumpstart your revenue and land in a retail community ready to support you now, sign up now at this link!

Andrew and Scott watch a video that truly disturbs them... also they talk about amusement park rides.

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy?Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying. Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Links:Visit Wakefern's Official WebsiteCheck out the Robert M. Cerullo FoundationContact Bob CerulloCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Today, we'll get to the new Lightyear Cereal from Kellogg's. It's ok, but not as good as it could have been. Then on to some Chocolate Boom Booms from General Mills, all about some 90s character we've never heard of…then across the pond for some listener supplied Shreddies. But wait! There's a bonus box from Lovebird! Jersey gem? We think not.

Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel?Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeMakes 2 quesadillasQuesadilla with Cabbage Slaw2 cups sour cream4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce2 limes, juiced2 teaspoons kosher salt1/2 cup shredded green cabbage2 (13-inch) flour tortillas2 cups shredded Mexican-style cheese blend1 1/2 cups chopped Trejo's Fried Chicken, about 1/3 of the recipe below (or, you can use any type of leftover fried chicken)2 serrano chiles, finely choppedDanny Trejo's Fried Chicken (serves 4)1 1/2 pounds boneless, skinless chicken thighs3 teaspoons kosher salt4 cups all-purpose flour2 tablespoons garlic powder2 tablespoons onion powder1 1/2 teaspoons dried oregano1 1/2 teaspoons sweet paprika1/2 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper4 cups canola oil2 cups buttermilkQuesadilla with Cabbage SlawMake the crema: Put the sour cream, chipotles, adobo sauce, lime juice, and salt in a blender and puree until smooth. (If making in advance, keep the crema in an airtight container and refrigerate for up to 3 days.)Make the slaw: In a medium bowl, combine the cabbage and ¼ cup of the chipotle crema, mixing well.Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, followed by ¾ cup of the fried chicken. Sprinkle half of the cabbage mixture over the chicken and top with half of the serranos, spreading evenly. Cook until the cheese begins to melt, about 3 minutes. Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds. Transfer the quesadilla to a cutting board and cut it into 4 wedges. Repeat with the remaining tortilla and fillings. Serve with the remaining chipotle crema on the side.Danny Trejo's Fried Chicken (serves 4)Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature. In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper. Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess. Slowly lower a few chicken pieces (you don't want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it's done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In our 158th episode of the Food Biz Wiz Podcast, Charlie brings another insightful conversation to the “Is It Worth It, Charlie?” series. Charlie discusses with Kathrin Henon, founder of Planet Bake, whether now is the right time to start using a co-packer. As many businesses look to scale, they must consider how and when a co-packer can become a vital part of the brand's team.  In this episode, Charlie and Kathrin consider the following: How Kathrin can plan for best and worst case scenarios when using a co-packer What financial constraints Kathrin should consider And how Kathrin will move forward with her current resources and team Through discussing these, Kathrin cements what her next steps in choosing to use a co-packer will be! Charlie Berkinshaw is our VP of Student Success here at Food Biz Wiz, as well as the Founder of Element Shrub, a RTD and concentrate beverage line, and a Founding Partner of The Fountain Inn, a spirits tasting room in Washington, D.C. Charlie supports our students day in and day out, answering questions just like this in our private Retail Ready® student community and on our bi-weekly coaching calls.  Click over to our full show notes here so that you can see more of our resources and can see where to find Planet Bake! This episode is sponsored by our Retail Roadmap! As Charlie discusses in this episode, it's more important now than ever to have an idea of what your retail journey will look like so that you plan ahead just like Kathrin did. Find our free, nine-step guide to building a brand that flies off the shelf by clicking here so that you're planning for each next step NOW.

Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally? Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.  

In this episode Andrew discusses the bleep button... things only go awry from there!

Links:Email Jane at jane.bi@globalseafood.org Click Here to register for GOAL 2022!Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

This week's "What is a Chef" episode is with Taffy Elrod. She's a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.Stay tuned for my full episode with her which will be released soon.Taffy ElrodTaffy's WebsiteTaffy's InstagramTaffy's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.    Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships.  You can join today at www.uspca.org and use the code: Inflationfighter22.  Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available

This week the OG of reality food T.V., Chef Dave Martin, joins Muñoz for some more Summer Food Lovin'! Join these two sweet agave plants as they go down memory lane and explore Dave's culinary journey, his time on the first season of Top Chef, Queer food, Coming Out, and of course his new exciting book, The Tequila Diet!You can show Dave all the love on Instagram @chefdavemartinSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Sadaf Hussain is hosting Ahmer Naqvi, a freelance writer and journalist based out of Karachi. He writes on pop-culture and food. In this episode the biryani lovers discuss:Ahmer's diverse interests in food, music and cricketThe anatomy of biryaniWhat are the components of the perfect biryani?Is biryani popular across Pakistan?What's special about Karachi's biryani?The secret behind Shaan's Bombay and Sindhi biryani masalasIs biryani better than pulao?So, sit back, relax and order or cook some biryani while you savour this borderless biryani bonhomie.Important links to geek out more:Instagram & Twitter: @karachikhatmal and @khanaymeikyahaiArticle: Rice, Fat, Meat, Streets by Ahmer NaqviArticle: My quest for the best biryani in Karachi by Noman AnsariPodcast: Biryani: The Original One-Pot Meal by Naan CurryYou can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonSubscribe & listen to the podcast on iTunes, Google Podcasts, Castbox, AudioBoom, Youtube, Spotify or any other podcast app.You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

The beverage industry is an incredibly crowded market. Standing out on shelves takes more than just having a great-tasting product. This week on Beyond the Shelf, we spoke with the Co-Founder and CEO of Aura Bora, Paul Voge. In this episode, Paul shared some of the common struggles that brands in the beverage industry face, and how their creative branding and flavor profiles are filling a void within the market. They also gave us some insights into their long-term goals which include getting into larger national grocery retailers and competing against legacy soda brands.To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don't forget to leave us a review on Apple Podcasts.Beyond the Shelf dives into the food & beverage industry with guests from all corners of the business including founders/CEO's, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

In this episode, we are trying all-new cereals from General Mills…well, kinda new. Well check out the new Chocolate Peanut Butter Chex, then Firecracker Trix, which are pretty much just repackaged Trix With Marshmallows, and we'll dive into a box of Lucky Charms With Magic Gems, which is, well…Lucky Charms.

Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.https://samplecoffee.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.https://samplecoffee.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

This week is episode six of my 2022 summer series of Fabulously Delicious. We are talking all things French cocktails and first up we talk to Forest Collins from 52 Martinis and Paris Cocktail Talk podcast about Absinthe. Then in the second half, we are talking with Tanisha Townsend from Girl Meets Glass podcast about the Kir. Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it, and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorWant to come to France and discuss fabulous food and cook up some delicious dishes then why not come and join me on a cooking experience or small-group food tour of Lyon or the Cote D'Azur or both? To find out more info or register your interest click the link below. https://www.andrewpriorfabulously.com/cooking-classeshttps://www.andrewpriorfabulously.com/lyon-culinary-tourhttps://www.andrewpriorfabulously.com/dazzling-cote-dzur-tourDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyFind out more about Forest Collins via the link below https://52martinis.com/author/forest/Find out more about Tanisha Townsend via the link below https://www.girlmeetsglass.comSupport the show

We caught up with Attila Yilmaz (Pazar Food Collective) way back in episode 8 of Deep in the Weeds more than two years ago. He took us on a journey from his father's Turkish restaurant, to a career in the police force and the switch to successful restaurateur. We also spoke of the damage and uncertainty of the pandemic, and two years of that upheaval has resulted in a decision to close the doors.https://www.instagram.com/pazarfoodcollective/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Abby Kitchen and I have a cute meeting story: I perved inside her fridge for a Good Food story. The head chef at Nomad Sydney talks about her challenging path from raw American chef to embedded Sydneysider. We discuss female leadership in hospitality: what's changed and what still needs to?https://nomad.sydneyFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeMakes 1Split top bunButterLemonMayoLobster meat (claw & knuckle)Toast the split top bun on a skillet or grill until golden brownPut mayonnaise on the inside of the toasted bunAdd cooked claw and knuckle meatTop with fresh squeezed lemonIs there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

This is #JustATouchof_J

Wild Salmon is a truly unique and special fish.Regarded by chefs, environmentalists, gourmands and nutritionists alike as the best salmon to be found, it accounts for only 20% of the salmon consumed, the remainder being farmed.Each May to Septmber the wild salmon run on the West Coast of North America sees the fish migrate from the open ocean back up the rivers to the lakes of their birth to lay their eggs, completing the natural life cycle unique to wild salmon.The rivers throb and churn with the vast group of fish swimming upstream to spawn.Bristol Bay, is the Easternmost Arm of the Bering Sea and hosts the world's largest commercial sockeye salmon fishery.The commercial fishing fleet is some 1,400 boats strong comprising some of the most passionate fishers in North America.Reba Temple comes from a family of fishermen. She is the captain of the F/V Cloud 9 and is going on her 14th year of fishing in Bristol Bay.https://bristolbaysockeye.org/reba-templeFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Pink Sauce, a product created and marketed by a woman who goes by Chef Pii on TikTok, has gone viral for all the wrong reasons. In this episode of the Xtalks Food Podcast, Sydney talks about the social media-based food scandal, from Pink Sauce's ingredients to packaging and marketing. Concerns arose when TikTok users noticed an inconsistency in the product's color and many reviewers had trouble placing the exact flavor. In addition to several label misprints and an impossible number of servings per bottle, several customers said they received leaking bottles of rotten-smelling sauce in the mail. The team discuss why it shouldn't be so easy to start a food business, using Pink Sauce as an example, and wonder why food is not as heavily regulated by the FDA as drugs.Also, in this episode, Sydney gives a list of the top five fastest growing beverage companies in 2022. The first two, PepsiCo and Coca-Cola, come as no surprise, with PepsiCo's growth partly attributed to its diversification into food and snacks and Coca-Cola Zero Sugar being the fastest-growing soft drink in the US. Third and fourth on the list were Monster Beverage and Celsius Holdings, two energy drink brands. While Monster Energy generated about $3.24 billion in sales in 2021, Celsius Holdings' sales jumped over 1,000 percent last year on the back of breakout growth. Finally, the list of fastest growing beverage companies would be incomplete without an alcoholic beverage maker, Boston Beer Company. The team talk about the important role of startups and all the innovation they have brought to the beverage industry. Read the full articles here:Pink Sauce: Everything You Need to Know About TikTok's Controversial CondimentTop Five Fastest Growing Beverage Companies in 2022For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In this week's Original Recipe episode, we revisit episode 49. NOW is the time to prepare and plan for the 4th quarter so that you're ready to maximize sales! Alli details her four KEY steps to planning a strong holiday season: decide, pitch, schedule, and nurture. You'll ensure that you know exactly what you're selling, who you're selling it to, and how to land in those valuable holiday guides and on consumers' minds. To continue the conversation and find more resources to prepare you for the fourth quarter, check out our full show notes by clicking here. This episode is sponsored by our Masterclass on growing your food business! If you found yourself wondering exactly what strategies you'll be planning or how to better nurture buyer relationships, then Retail Ready® is the place for you. Click here to watch our Masterclass and to understand exactly what we cover inside our course, coaching & community - plus how to join our third quarter cohort before the fourth quarter!

We talk all about Scotty's big charity bike ride... then some other things Andy can't think about for the description, OOPS!

Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Life-long friendships are made in the hospitality industry. Long hours, the reliance on teamwork and genuine commitment to the trade help foster the strongest connections. Many go into business with friends, but what's it like taking a friendship into a business relationship? Massimo Bonvegna (La Madia Pizzeria) and his best friend Fabio opened their very first restaurant together in Clovelly NSW, bringing a taste of Italy to the seaside suburb.https://instagram.com/lamadiapizzeria?igshid=YmMyMTA2M2Y=Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Long Prawn is a Melbourne food, art and event collective, currently in Bali to launch a book about oddly named dishes. Nun's Farts, anyone? I chat to the prawn's tail, Frederick Mora, about the meaning and fun in gathering around food in non-traditional hospitality settings. Is having a tangential relationship to the world of food and drink a new way of pushing forward and if so, where to next?https://longprawn.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

The hiatus is over and Muñoz is back with the one and only Chef Michael Silverstein! Join these two summer salads as they laugh and chat all about Michael's culinary journey from birth to keto to appearing on Masterchef not once but TWICE! You won't wanna miss this epic kick-off to the end of Summer episode!You can show Michael all the love on Instagram @chefmichael.ketoSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Wadewitz is without a doubt is one of the most talented and capable winemakers in Australia. Known for his razor-sharp palate and a career that; so far, has been stratosphericHe role today is Chief winemaker and Joint CEO of Shaw + Smith.https://www.shawandsmith.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

In this episode, our 2Gs, the Gourmands & Geeks - Sadaf and Archit are going back in time to tell you about Dalda and vanaspati. Specifically, they discuss:What is Vanaspati? How is it different from ghee?How did the Dalda brand develop its market presence?How has the brand evolved?What is the hydrogenation of fat?Why is vanaspati harmful to your health?Why are fats necessary for the human body?Which oils should you consume?So, sit back and relax, fry some crispy jalebi, samosa or pakoda (paneer for Archit) in healthy oils, serve it with chutney, crank up the volume and listen to the 2Gs fat-a-fat.Important links to geek out more:Article: 40 years ago...And now: How Dalda built and lost, its monopoly by Viveat Susan PintoArticle: Dalda: The rise, fall, and revival of The Vanaspati ghee by Yash SharmaDifference between Vanaspati Ghee and Desi GheeArticle: Oily mattersBlog: Swetha's 3 Part Blog on Cooking OilVideo: Which is the Best Cooking Oil in the Indian Market?Article: It's Time To Bid Goodbye To VanaspatiPodcast: Naan Curry S2 Ep. 7: Oil Matters ft. Swetha SivakumarYou can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonSubscribe & listen to the podcast on iTunes, Google Podcasts, Castbox, AudioBoom, Youtube, Spotify or any other podcast app.You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

We've talked about the leaps and bounds plant-based eating and offerings have come in recent years. But in the UK the plant-based movement is much more evolved than in Australia, with an array of restaurants at all levels focussing on meat-free menus. Mildred's in the UK has been leading by example for over 30 years. Sam Anstey (Mildred's Restaurant Group) joins us to give a picture of one of the most mature vegetarian markets on the planet, and a group leading the way.https://www.mildreds.co.ukFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Many people would be able to look back on their lives and view their actions with shame or regret. But few people - thankfully - have committed a shocking and violent crime like Dom Walker. I talk with the young farmer and agroecologist about what happened, the way he has been able to process what he did, and whether there's a path to redemption, or at least purpose, in the act of growing food.https://instagram.com/_whyfarm?igshid=YmMyMTA2M2Y=Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Even though we've had it in the sack for awhile, we are finally getting to the new Cinnamon Toast Crunch Rolls. They aren't bad, but slightly disappointing. Then a similar, “healthier” cereal from Nature's Path – Rhino Rolls! We'll end it with another winner from Malt O Meal!

This week is episode five of my 2022 summer series of Fabulously Delicious. We are talking all things French markets and first up we talk to Solveig Coulon who's French but now living in Sydney Australia and we talk all things French food markets. Then in the second half, we are talking with Amy Feezor about the harvest you get at markets here in France in Autumn. Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it, and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorWant to come to France and discuss fabulous food and cook up some delicious dishes then why not come and join me on a cooking experience or small-group food tour of Lyon or the Cote D'Azur or both? To find out more info or register your interest click the link below. https://www.andrewpriorfabulously.com/cooking-classeshttps://www.andrewpriorfabulously.com/lyon-culinary-tourhttps://www.andrewpriorfabulously.com/dazzling-cote-dzur-tourDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyFind out more about Solveig Coulon via the link below https://www.instagram.com/le_marche_willoughby/?hl=enFind out more about Amy Feezor via the link below https://www.instagram.com/fedbyafrenchman/?hl=enSupport the show

Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorWant to come to France and discuss fabulous food and cook up some delicious dishes then why not come and join me on a cooking experience or small-group food tour of Lyon or the Cote D'Azur or both. To find out more info or register your interest click the link below. https://www.andrewpriorfabulously.com/cooking-classeshttps://www.andrewpriorfabulously.com/lyon-culinary-tourhttps://www.andrewpriorfabulously.com/dazzling-cote-dzur-tourDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslySupport the show

We've been hearing so much about what it potentially means to be in a recession, especially around COGS, financials, our margins, and more. But I tackle the elephant in the room: sales strategy. In our 156th episode this week, I'll cover: Why a potential recession does NOT mean you should give up on sales strategies How brands are still seeing huge wins even with supply chain challenges and labor shortages Once you listen in, you'll be motivated to continue your sales tactics and confirm your next steps! For our full show notes and even more resources on strategy and tips, check out our full show notes by clicking here! This episode is sponsored by our Masterclass on growing your food business! The students in Retail Ready® all joined after watching my Masterclass and recognizing that they had the potential to grow their sales even more. Click here to watch and to understand exactly what we cover inside our course, coaching & community - plus how to join our third quarter cohort!

Roasted? Smoked? Honeyed?  To avo or not to avo?Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Special thanks, and a virtual BLT, to our listeners who took the time to call in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.  

This week's guest is Josh Sharkey. He's the founder of Meez, an online recipe tool that helps you save time, cut costs and improve execution. Josh talks about how he started Meez, and gives a rundown of its functions and how it works.Josh has a culinary degree from Johnson & Wales University, and has worked in some of the best restaurants in the U.S. Besides an overview of Meez, we also discuss the customer experience, how he built and grew his business, some of his favorite resources, and what he wished he knew before starting his buisness.JOSH SHARKEY & MEEZMeez InstagramMeez WebsiteMeez in Under 3 Minutes (How it Works Video)CHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

Links:Check out betterseafoodph.orgConnect with Josette on LinkedInCheck out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Muñoz is taking the month of July off but never fret as Muñoz has created The Summer Throwback Series! All month long Muñoz is bringing back some of his favorite episodes of the past four and a half years! This fourth episode of the Summer Throwback Series features the very beautiful and talented Chef Marcelle Afram and their amazing story.This week Chef Marcelle Afram joins Muñoz for a most epic Queer Food Discussion. Join them for a grand ol' kiki as they talk about what it's like being a chef who happens to be Trans, guilty pleasures, restructuring kitchen culture, gay food, Wiener Mobiles, and of course chicken! This episode is a beautiful glance into a side of the food world we rarely get to see and you don't want to miss it!You can show all the love to Marcelle on Instagram @Marcelle_GMouth Merch is where you go from fan to super fan! For the months of May, June, & July Muñoz will be donating all proceeds of any PRIDE merch purchased to the Ali Forney Center here in NYC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A fruity roller coaster ride today! We'll start off with the pretty decent new (but late) release of L.O.L. Surprise from General Mills. Then, a pretty gross bubble gum flavored Dollar Tree find from Golden Foods. After that, we'll crash and burn with a listener supplied bag of awful Keto crap.