Podcasts about food show

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

In this special episode of The Late Night Restaurant Podcast, Jay and Dom go behind the scenes with Kandrix Foong, the co-founder of NEXT Food Expo, set to take Western Canada by storm this September 8–9 at the BMO Centre in Calgary. From Comic Expo origins to chef parades, vendor sleepovers, and why shag carpet still sparks debate, this conversation is packed with laughs, inspiration, and a fresh perspective on what a trade show should be. Kandrix shares his journey from fandom to foodservice disruption, why affordability and inclusivity are baked into NEXT's DNA, and how this expo is designed for restaurateurs, tech leaders, chefs, creators, and the entire hospitality industry. If you've ever hated paying $400 for power at a booth or dreamt of building community at a show that truly “gets it,” this episode is for you.

Do you use a wearable? Apple Watch, Fitbit, Aura rings, and so many other brands have started to flood the market. But what can they tell us?Dr. Torkil Færø has discovered that it can tell you almost everything you need for optimal health. Dr. Færø went on his own journey, starting out overweight, sick, and with poor health. As he says, “like my patients”He wanted a change. He discovered through the use of so many different trackers that he could optimize not just his sleep, his cardio, his step count, but also, seeing the huge impact food has on his system, simply from using the data. This is the first time I've seen a resource you could try and use to test out if you have any food sensitivities. Dr. Færø has written a whole book on the utility and impact wearables can have on your health. In this episode, we dive into that and more:What got Dr. Færø into wearablesHow he uses wearables to track his recoveryHow to use trackers to see if you're sensitive :to foodsHow he feels about different brands of trackersThe impact different brands have for what purposeThe new book he's working onThis is a great podcast if you're really into biohacking and health optimization! To find out more from Dr. Torkil FærøInstagram @dr.torkilIf you're interested in Dr. Færø's book, you can find it here on Amazon. Find more from Rhyland On Instagram/TikTok/YouTube: @rqtrainingnutrition Twitter: @QuallyRhyland www.RQtrainingnutrition.com

Get my New York Times Bestselling book, Make Money Easy!Your gut microbiome shapes every aspect of your health from mental clarity to disease prevention. Dr. Will Bulsiewicz reveals how the diversity of plants in your diet forms the foundation of gut health, recommending a goal of 30 different plants weekly to optimize your microbiome. Shawn Stevenson explores the powerful connection between family meals and health outcomes, showing how eating together just three times weekly dramatically reduces chronic disease risk. Dr. William Li explains how ultra-processed foods send "hooligans" into your gut's symphony, while whole foods begin healing your system within 24 hours. These experts demonstrate that transforming your health doesn't require extreme measures—just small, consistent choices that work with your body's innate healing capacity.Dr. Will's book Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, andOptimizing Your MicrobiomeDr. Will's cookbook The Fiber Fueled Cookbook: Inspiring Plant-Based Recipes to Turbocharge Your HealthShawn's book Eat Smarter Family Cookbook: 100 Delicious Recipes to Transform Your Health, Happiness, and ConnectionShawn's book Sleep Smarter: 21 Essential Strategies to Sleep Your Way to A Better Body, Better Health, and Bigger Success: A Longevity BookShawn's book Eat Smarter: Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your LifeDr. Li's book Eat to Beat Disease: The New Science of How Your Body Can Heal ItselfDr. Li's book Eat to Beat Your Diet: Burn Fat, Heal Your Metabolism, and Live LongerIn this episode you will learn:Why the diversity of plants in your diet is the #1 factor in gut microbiome health (aim for 30 different plants weekly)How your microbiome directly influences your mood, cravings, and mental health through the gut-brain connectionThe shocking research showing families who eat together just three times weekly dramatically reduce disease riskWhy ultra-processed foods now make up 70% of the average child's diet and how this damages gut bacteriaHow exercise shapes your microbiome differently depending on the type of activity you chooseThe transformative power of olive oil and other healthy fats on brain inflammation and blood-brain barrier healthWhy your taste buds can completely change in just four weeks when you consistently choose healthier foodsHow polyphenol-rich whole foods begin creating positive changes in your gut microbiome within 24 hoursFor more information go to https://www.lewishowes.com/1763For more Greatness text PODCAST to +1 (614) 350-3960More SOG episodes we think you'll love:Dr. Will Bulsiewicz – greatness.lnk.to/1621SCShawn Stevenson  – greatness.lnk.to/1484SCDr. William Li – greatness.lnk.to/1743SC Get more from Lewis! Get my New York Times Bestselling book, Make Money Easy!Get The Greatness Mindset audiobook on SpotifyText Lewis AIYouTubeInstagramWebsiteTiktokFacebookX

Two Madison culinary talents are about to hit the big time — reality TV style. Vintage Brewing Company executive chef Jake Lawler will be making his television debut on “Yes, Chef!”, a new high-pressure cooking competition judged by culinary legends Martha Stewart and José Andrés that premieres April 28. Meanwhile, local software developer Daniel Freiburger is whipping up sweet treats on “The Great American Baking Show.” Host Bianca Martin chats with one of our favorite food pros, food and culture editor Lindsay Christians of the Cap Times, about what it means to see Madison's food scene represented on a national stage. Plus, we take a look back at other Madisonians who've been cooking on our screens recently. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads.  Learn more about the sponsors of this April 24th episode: Babbel - Get up to 60% off at Babbel.com/CITYCAST Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST EatStreet - Save 15% on your next order with code CITYCAST District Council of Madison Learn more about your ad choices. Visit megaphone.fm/adchoices

Just so you know, we ARE the Food Show here at 710 ESPN. With that being said, have you tried the Meatball Corndog from Downtown Disney? It's 3 meatball, cheese and the bread coating, it looks delicious! This year NBA play in tournament was fun to watch because there were no stakes for us as Lakers fans right? Also, we talk about College Football and ways that would stop NIL. For instance what if they have contract buyouts? Time for the DUMP and SUPER CROSSTALK with MASON and IRELAND'! Learn more about your ad choices. Visit podcastchoices.com/adchoices

PBS's "Lucky Chow" host, Danielle Chang, has been using food as a tool to promote diversity since her family immigrated from Taiwan to Texas when she was 5, and she eventually turned it into a career! Danielle tells host Rachel Belle which condiment she always keeps in her bag and Your Last Meal listeners call in to confess what flavor enhancers they have sneaked into restaurants, movie theaters and doughnut shops over the years. First Beyoncé sang about having hot sauce in her bag, then Hillary Clinton talked about her spicy stash on the campaign trail. But Emmy-nominated journalist Myra Flynn says the habit of toting hot sauce started out of necessity with enslaved Americans. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Are you struggling with picky eaters? Are you confused about the best way to introduce solid foods? Pediatric dietitian Virginia Girsch shares expert insights on fostering a positive relationship with food in children without stress or guilt.Welcome to the Happy, Healthy, Strong Podcast!This podcast provides expert guidance on fitness, nutrition, health, and overall wellness. Each episode offers practical strategies to help you live a healthier and stronger life.What This Episode Covers:Raising a healthy eater isn't about forcing vegetables or banning treats—it's about creating structure, variety, and balance. In this episode, Virginia Girsch, a registered dietitian specializing in pediatric nutrition, shares effective approaches to nutrition for kids at every stage. From baby-led weaning to managing picky eating, this conversation offers valuable guidance for parents looking to support their children's health without turning mealtime into a struggle.Key Insights You'll Learn:Why structure and routine are crucial for children's nutritionThe benefits of baby-led weaning vs. pureed foodsHow to manage picky eating without pressure or guiltThe importance of fiber and protein in kids' dietsHow to balance healthy eating with food enjoymentEpisode Chapters:00:00 Intro00:03 Introduction of Virginia Girsh02:23 Virginia's Career Path and Specialization04:40 Common Issues with Kids' Nutrition in 202508:36 Learning to Eat: Introduction to Solid Foods14:48 Balancing Structure and Variety in Kids' Diets20:03 Addressing Picky Eating and Food Phases26:25 The Role of Fiber and Protein in Kids' Diets43:51 Balancing Enjoyment and Nutrition in Kids' DietsResources and Links Mentioned:- Instagram: [@kids.eat.in.color](https://www.instagram.com/kids.eat.in.color) – General nutrition and picky eating resources - Instagram: [@theminimedietitian](https://www.instagram.com/theminimedietitian) – Feeding tips for babies 6-24 months - Book: *Kids Thrive at Every Size* by Jill Castle, MS, RD Call to Action:If you found this episode helpful, share it with a friend or leave a review to help more parents access evidence-based nutrition insights. Connect with Virginia on Instagram for more tips on feeding kids.

Have you ever wondered what the Sydney Royal Fine Food competition is about, who gets involved, and why? Tawnya Bahr catches up with Lyndey Milan OAM, Councillor of the Royal Agricultural Society of NSW, to find out what goes on behind the scenes of the iconic Sydney Royal Fine Food competitions. Lyndey has long been involved and has played a crucial role in this important agricultural competition, where she was the first female Vice-President. She founded the Fine Foods Committee in 1997, judging Aquaculture, Branded Meats, Oil and olives, Pasta, Professional Bakery, Specialty Foods, Smallgoods, and Charcuterie. She has also chaired the Sydney Royal Dairy and Wine Shows and remains on all three committees. In this engaging chat Lyndey discusses how and why the competitions started, explains the ‘blind judging’ system the Society uses to ensure fairness for all participants; why winning a medal at the competition is a significant accolade for producers and the importance of networking opportunities for those who sign up as a judge. She also explains the branding advantages of being a medal winner and how the competition encourages producers to improve their offerings based on genuine feedback. #podcast #foodpodcast #sydneyroyalfinefood #foodcompetition #ras #agriculture #finefoods #sydney #food #straighttothesource #dairy #wine Follow us on: IG: @straight_to_the_source FB: @StraightToTheSource TW: _straight_to_source LI: Straight To The Source YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source here Key Episode Links: Lyndey Milan https://www.lyndeymilan.com/ Royal Agricultural Society of NSW Royal Agricultural Society of NSW Cheese and Dairy Competitions Cheese and Dairy Produce Wine Competitions https://www.rasnsw.com.au/competitions/food-beverage-and-produce/Sydney-Royal-Wine-Show-details/ Specialty Competition https://www.rasnsw.com.au/competitions/food-beverage-and-produce/specialty-foods-details/ See omnystudio.com/listener for privacy information.

Episode 2616 - Vinnie Tortorich and Anna Vocino give you a lesson in Reading Food Labels 101, trickery in marketing and labeling, and more. https://vinnietortorich.com/2025/03/reading-food-labels-101-episode-2616 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Reading Food Labels 101 Anna loves her Owala water bottle. (2:00) If you are interested, it is available on Amazon and through Vinnie's link: https://amzn.to/3DebbSz OWALLA 32 OZ FREE SIP. The “healthy at any size” movement is being debunked. Morbid obesity is not healthy, and people who are struggling with their weight and health should know they have value; and that's why Vinnie and Anna want to help. (10:00) Vinnie understands why people want to take GLP-1, but he doesn't think it's a good idea because of its side effects. He also doesn't want people to believe that's the only way they can lose weight. People can lose a great amount of weight by going NSNG®, or low carb, and not be messing with negative side effects. (13:00) Right below the nutritional panel (NFP) is the ingredients list. (25:30) The “facts” listed on the “nutritional facts panel” are not necessarily facts, since they can be manipulated. (27:30) They are allowed a margin of error, but it's a wide one. “Net carbs” is another misrepresentation and trickery. (34:30) Watch Vinnie's documentary “Dirty Keto” to get more details. The ingredients list shows items in the order of volume; the most volume is listed first. The front of food packages can claim anything for marketing purposes. (42:00) Stick to one ingredient foods, like whole, natural foods, that are NSNG®, and you will never have to worry about it. Always read the label on packaged foods! (49:00) Anna reads the Code of Federal Regulation (CFR) for nutritional panels for a food manufacturer to be able to claim “no carb.” (52:45) There is a margin of error that allows a company to claim no or low carb, but it actually *does* have carbs. Anna will be reporting from the upcoming Food Show! More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days Of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/ [the_ad id="20253"] PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

We began this week's show with Kim Bernaus, the owner behind Unruly Nature - a company which offers products that are very versatile.  Whether choosing a delicious way to start your day, enjoying a snack, or enhancing the meals you might create, Unruly Nature granolas offers unique flavors that will surprise you. "Each Bag is handmade with care from small batches utilizing gluten free and vegan ingredients, antioxidant rich elements and is defined by our unique, delicious flavors," stated on the website.  Tune in to hear from Kim on how you can get creative with her granolas, and "fuel your next adventure!"https://www.unrulynature.comNext, Amaris sat down with the General Manager of Testa Rossa in Glen Mills, Luke Tamney. One of Fearless Restaurants groups latest concepts, Testa Rossa (which means Redhead in Italian) includes an array of Italian-based dishes offering lunch, dinner, and brunch (weekends only). Testa Rossa offers a scratch-made menu, working with locally-sourced ingredients. And you'll hear from GM Tamney how this fiery new location will indulge your senses.  And be on the lookout for a new, fun Fearless Restaurants event where they'll host their own restaurant week. Tune in to hear more exciting announcements that will be coming soon to Wayne, PA and to learn more about Testa Rossa!https://www.testarossa.restaurant/We're offering a happy Cheers to end the show this week, with Robin Commiskey who owns Wallace Dry Goods in Ardmore, PA. Robin and Amaris had an affable time throughout the entire conversation, chatting about Robin's one-stop zero-proof shop. Robin had years of retail experience and a desire to own a business, however, she wanted to open something she felt passionate about. And as Philadelphia began trending towards the NA (non-alcoholic) beverages and bar experiences, Robin's own life choices and passion for the movement also aligned with the trend.  As such, she started Wallace Dry Goods and now offers a huge selection of NA brands and beverages.  So if you're looking for an alternative to offer at your next party, on your own, or to mix into your cocktails to lower the amount of alcohol in your drink...check out what Wallace Dry Goods has in the store! https://wallacedrygoods.com

Tom Fitzmorris, longtime host of "The Food Show" on WWL, has passed away at age 74

If your baby is starting solids, you've likely wondered: How do I safely offer finger foods? It's one of the biggest concerns for parents embarking on their solids journey, and understandably so. This week, Luka and Kate break down everything you need to know about safely introducing finger foods. From the right size, shape, and texture to practical tips on reducing the risk of choking.For those who are new here, a little about us…•Luka McCabe – founder of Boob to Food, author of Milk to Meals and Toddler to Table, and mum of 3•Kate Holm – naturopath, nutritionist, General Manager and Clinical Director of Boob to Food, and mum of 3In This Episode, We Cover:Why bigger is better when starting with finger foodsHow to modify foods to make them safeThe “squish test” and why texture mattersWhen to offer bite-sized pieces and how to recognise readinessThe role of resistive foods in building oral motor skillsHow to handle meat, fish, and other tricky textures for beginnersWhen to introduce harder or crunchier foodsWhich foods are choking hazards... and so much more!Resources Mentioned in This Episode:Solid Starts: A fantastic database showing how to safely prepare foods for all ages and skill levels.Milk to Meals: Our book packed with recipes and practical guidance for introducing solids safely and confidently.Today's episode was brought to you by Part & Parcel. Part & Parcel is our favourite one stop shop for pantry staples – not only do you have the convenience of them being delivered straight to your door (who wants to go shopping with 3 kids!), but they have also curated the most incredible range of organic, ethical and sustainable products so you don't have to waste your time researching ingredients on labels. They've done the work for you. But be warned… you may want to add one of everything to your cart like Kate! Thankfully their annual membership allows members to receive extra savings on their shop (so maybe you can add that extra block of chocolate!).You can use the code BOOBTOFOOD for $20 off your first order over $99. Visit www.partandparcel.com.au to shop today!Follow us on instagram @boobtofood to stay up to date with all the podcast news, recipes and other content that we bring to help make meal times and family life easier.Visit www.boobtofood.com for blogs and resources, to book an appointment with one of our amazing practitioners and more.Presented by Luka McCabe and Kate HolmTo get in touch please email podcast@boobtofood.com

Weather, Kokomo Alliance drive event, sports, food, shows and movie timesSee omnystudio.com/listener for privacy information.

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'Italia, per molti decenni, è stata un partner incredibile per i Fancy Food Shows. Riconoscerla ufficialmente come paese partner è semplicemente fantastico, ha un impatto su come i buyer statunitensi vedono le nostre fiere, perché l'Italia è nota per le sue innovazioni e tesori culinari". Lo afferma Bill Lynch, presidente della Specialty Food Association, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'Italia, per molti decenni, è stata un partner incredibile per i Fancy Food Shows. Riconoscerla ufficialmente come paese partner è semplicemente fantastico, ha un impatto su come i buyer statunitensi vedono le nostre fiere, perché l'Italia è nota per le sue innovazioni e tesori culinari". Lo afferma Bill Lynch, presidente della Specialty Food Association, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'Italia, per molti decenni, è stata un partner incredibile per i Fancy Food Shows. Riconoscerla ufficialmente come paese partner è semplicemente fantastico, ha un impatto su come i buyer statunitensi vedono le nostre fiere, perché l'Italia è nota per le sue innovazioni e tesori culinari". Lo afferma Bill Lynch, presidente della Specialty Food Association, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

Good morning and happy Monday, City of Aurora! Christmas is JUST around the corner and we have a busy day of news planned before the holidays. Today's morning program is very special, we'll be showing you a preview of a new food based program with our friends of Atrévete Cafe 1888! This morning you'll see our pilot episode here and we've got more to come. Let us know what you think! After that, in case you missed it, we also have a highlight of a great recent Shop w/ A Cop event with our beloved Aurora Illinois Police Department who took time to purchase and wrap presents for Aurora area youth. This is a great way to enter the holiday season and our APD has a number of community-oriented events coming in 2025. Good Morning Aurora looks forward to giving our viewers more of the best of our city next year. Let's get ready to learn! Here's the news: - January of 2025 will be tasty for sure! Check out Greek Fest all of January of next year at Gyro Pit (357 E. Indian Trail) for amazing additional menu items and the daily meals! Visit the website here: https://www.gyropit.com/ - Free ESL classes are available at Family Focus Aurora, Mondays and Wednesdays from 9:30 am to 12:30 pm. The classes are in cooperation with Waubonsee Community College and registration is required. Contact Christina (630) 844-2550 at extension 7011! Have a great rest of the day! Good Morning Aurora will return with more news, weather and the very best of Aurora. Subscribe to the show on YouTube at this link: https://www.youtube.com/c/GoodMorningAuroraPodcast The second largest city's first daily news podcast is here. Tune in 5 days a week, Monday thru Friday from 9:00 to 9:30 am. Make sure to like and subscribe to stay updated on all things Aurora. Threads: https://www.threads.net/@goodmorningaurorailInstagram: goodmorningaurorailSpotify: https://open.spotify.com/show/6dVweK5Zc4uPVQQ0Fp1vEP...Apple: https://podcasts.apple.com/.../good-morning.../id1513229463Anchor: https://anchor.fm/goodmorningauroraACTV (Aurora Community Television): https://www.aurora-il.org/309/Aurora-Community-TV #positivevibes #positiveenergy #kanecountyil #bataviail #genevail #stcharlesil #saintcharlesil #elginil #northaurorail #auroraillinois #cityofaurorail #auroramedia #auroranews #goodmorningaurora #morningnews #morningshow #monday #cafe1888 #localnews #dailynews #foodies

Send us a textJoin Jim and Steve as they sample exotic cuisine from Japan! Do you enjoy watching other people eat food? Do you like travel shows hosted by newscasters with a light side of gameshow held at a local hotel conference room? Well, get ready to learn about super groupers, phantom lobsters, and the proper way to cultivate artisanal mangos! Hope you are hungry and ready to not eat! Keep watching the shows.  

This Christmas, Anupam Gupta is joined by India’s favorite foodie, Kunal Vijaykar! The iconic host of The Foodie, writer of Made in India, and creator of Khaane Mein Kya Hai shares his journey through food, culture, and the economics of eating out. From hosting 500+ episodes to being a satirist with The Week That Wasn’t, Kunal’s story is as rich as his recipes. Don’t miss this festive chat filled with laughter, insights, and delicious stories! Get in touch with our host Anupam Gupta on social media: Twitter: ( https://twitter.com/b50 ) Instagram: ( https://www.instagram.com/b_50/ ) LinkedIn: (https://www.linkedin.com/in/anupam9gupta/ You can listen to this show and other awesome shows on the IVM Podcasts website at https://www.ivmpodcasts.com/ You can watch the full video episodes of PaisaVaisapodcast on the YouTube channel.Do follow IVM Podcasts on social media. We are @ivmpodcasts on Facebook, Twitter, & Instagram. See omnystudio.com/listener for privacy information.

This week on Food Rebels, AJ Sharp and Georgie Parsons are joined by the festive and flavour-loving Oliver Nohl-Oser for a Christmas Food Special! Get ready to indulge as they taste-test some incredible treats from James Alexander online, sharing their thoughts, laughs, and a whole lot of holiday cheer. It's the perfect blend of foodie fun and festive spirit—don't miss it!

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Must-Try Stadium Food and Drink 2024: Exploring U.S. Bank Stadium's Top Eats | Skoldiers & Spice — Join Sal Spice in this episode of 'Skoldiers & Spice' on the Vikings 1st & SKOL show, partnered with Fans First Sports Network. Sal takes you on a mouth-watering journey through the new food and drink offerings for the 2024 season at U.S. Bank Stadium. Discover signature cocktails like Bloody Marys and Purple Ritas, and indulge in delicious foods such as brat mac and cheese, fried chicken sandwiches, and taro chips. Sal highlights local and minority-owned vendors, shares her top picks, and gives a sneak peek of can't-miss upcoming Vikings game day dishes. Don't forget to like, subscribe, and ring the bell for updates! SKOL Vikings! 00:00 Welcome to Vikings 1st & SKOL 00:14 A Unique Experience at US Bank Stadium 01:40 Signature Cocktails at the Stadium 03:41 Delicious Food Offerings 05:01 Taro Chips and More 05:40 Egg Flip Sandwich and Nachos 06:23 Exploring Vegan Options 06:52 Unique Hot Dog Creations 07:17 Southern Barbecue Delights 07:36 Lobster Mac and Cheese Smash Burger 08:10 Cheese Curds and Chicken Wings 09:01 Savory Cones Experience 09:55 Desserts and Sweet Treats 10:24 Final Thoughts and Farewell The list of goodies where everyone can find something they like: Bloody Mary with Souvenir Cup Available at 18 Bar Locations (noon games only) Kickled Mary* PurpleRita Available at Section 108 - Patron Cart 2024 US Bank Stadium Local Vendors: Minnesota's Original Brats* Brat Mac & Cheese, Brat Philly, Brat Corn Dogs Sections 333, 347 Union Hmong Kitchen* Fried Chicken Fried Rice, Bahn Mi Brat, Taro Chips Section 101 EGGFLIP* Breakfast Nachos, Egg Sandwich Section 107 Herbivorous Butcher* Vegan Brat, Vegan Burger Section 108 Birch's Brewhouse on the Lake Lobster Mac & Cheese Smash Burger Fried Chicken Sandwich Section 111 Top Dog Gjallahorn Dog, Cheese Curd Dog, Vienna Beef Chicago Style Hotdogs Section 324, Polaris Club, Sukup Club, Little Six Casino's Club Gold Curds & Cakes* Original Cheese Curds, Jalapeño Cheese Curds Sections 114, 129, 143, 310, 339 Old Southern BBQ* Brisket Mac & Cheese Section 122 Original Fried Chicken* Chicken Tenders, Mighty Buffalo Dry Rub Chicken Wings, Homestyle Mac & Cheese, French Fries Section 132 Roon's Savory Cones Regular and Mini Cones: Buffalo Chicken Mac, Classic Chicken Salad, Curry Chicken Salad, Mediterranean Quinoa Salad Section 111 Parlour Parlour Burger, Fries Section 118, 344 Original Hockey Mom Brownies* Gourmet Brownie, Gluten-Free Brownie Flavors- Chocolate, Cookies & Cream, S'mores, Chocolate Mint, Salted Caramel, Brownie Dough, Raspberry Cream Cheese, Seasonal Flavor (currently Apple Crisp) Sections 111, 130, 359 T-Rex Cookie* Purple & Gold M&M Cookie, Purple & Gold Sugar Cookie Section 127 Local Vendors not Featured: Nashville Coop* Chicken Tenders & Sauce Section 121 Be Graceful* Vegan Nachos, Gluten-Free Avocado Bowl Section 348, Endzone Grill PoppedCorn* Gourmet Popcorn, Gourmet Fudge Section 119 Soul Bowl* Caribe Bowl, Twin Cities Bowl Section 111, 317 Von Hanson's Meats Von Hanson Burger, Von Hanson Brat Sections 103, 124, 130, 317 *Minority or Women Owned Business Join Us and Fan! Sal Spice @SalSpice on this episode of "Skoldiers & Spice" with Dave Stefano @Luft_Krigare producing this Vikings 1st & SKOL @Vikings1stSKOL show. We're partnered with Fans First Sports Network @FansFirstSN and their NFL feed @FFSN_NFL. #SKOL #Vikings! ______________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our Twitter can be found at @Vikings1stSKOL ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch it here! - https://youtu.be/KtLC_DhWV3A Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, Matt Van Der Laar joins us for a deep conversation on the topics of obesity, processed foods, and the shame-driven messaging often found on social media. We explore how fear-mongering and oversimplified comparisons—like equating processed foods to smoking cigarettes—overlook deeper issues such as emotional regulation, mental health, and societal factors that contribute to obesity.We share our frustration with harmful narratives that ignore the true root causes of obesity, and we highlight the roles of empathy, proper education, support systems, and even GLP-1s in making lasting, meaningful changes. We also discuss how parenting plays a pivotal role in building healthy relationships with food and movement, emphasizing that the obesity conversation must move beyond shaming and judgment to focus on support, mental health, and practical solutions for both children and adults.“It's almost never the food. It's the way we're using food to cope with everything that we have going on in our lives.”- Matt Van Der Laar“If you're only taking these drugs, but you're not addressing the mental and emotional side of things, then it's just another fad diet for you.”- Matt Van Der LaarThis week on Here's the Deal:The harmful comparison of processed foods to smoking and how it perpetuates fear and shameHow obesity and being overweight is more about emotional regulation, coping mechanisms, and access and affordability than just food and “laziness”The role of GLP-1 medications for those who need them, and the stigmatization that surrounds their useWhy movement, not just diet, is crucial for combating obesity in adults and childrenThe importance of empathy and understanding people's unique struggles with food and healthThe significance of community involvement, such as community gardens, in helping children and families access healthier foodsHow parents can help their children develop a healthy relationship with all foods, including highly processed onesHow parents can help their kids develop a healthy love of movementConnect with Matt Van Der Laar:Matt on Mindful Eating (podcast episode with Brooke)Matt Van Der Laar on InstagramMatt Van Der Laar on FacebookFit Fat TrainingCut the Crap with Beth and Matt PodcastThanks for tuning in to this week's episode of Here's the Deal: Fitness, Nutrition, and Mindset for People Who Don't Want Life to Suck, where we challenge the common understanding of what it means and what it takes to be fit and healthy! If you enjoyed this episode, don't forget to subscribe and leave a review wherever you listen to your favorite podcasts.Apple Podcasts | SpotifyBe sure to share your favorite episodes on social media and tag us!Join Iris Deadlifts on Instagram, Meri on Instagram, and Amy Rudolph on Instagram.

On this week's Grocer Pod, Sean Kosednar walks the show floor at the 2024 Kansas City Food Show. He talks with vendors and AWG teammates about some of the food show offerings. 

You may want to pay attention to what goes into your body, including where the foods and beverages you consume are grown and raised.  This is one of the things that Ecologist Mark J. Easter discussed on the show and in his newly published book, "The Blue Plate: A Food Lover's Guide to Climate Chaos."  The impact that microbes have, whether negative or positive, on Earth's environment can change based on actions we take.  In his book, he combines his years of research and experience in his field and focuses his attention on what fuels Earth's carbon emissions crisis, and how we can help reverse the cycle through our consumption of food.  He breaks down each chapter like a plate of food while attending a dinner party, combining his scientific knowledge with personal history and stories.  If nothing else, it may change your mind and view on where you buy, eat, and discard your meals and perhaps inspire you after reading Mark's book, "The Blue Plate."(https://www.patagonia.com/product/the-blue-plate-a-food-lovers-guide-to-climate-chaos/)There is clearly a significant theme for this week's show, and what better way is there to highlight regenerative and sustainable farms than focus on an author who is aiming to heal the Earth through what we grow and eat, as well as spotlighting a group that are looking for the most nutrient-dense, organic  agricultural and farms. So, stay tuned to hear from Matt Kirchner, one of the Co-Owners for Local Bound Collective (LBC).  LBC consists of like-minded individuals who wanted to organize a way for organic and sustainably-focused farmers to offer their produce, meats, and products to be available for restaurants, grocery stores, and markets in one place! Matt has worked on farms and inside local grocer chains, and saw a need to advocate for organic farmers who offer bountiful produce, meats, and cheeses so they can help connect restaurants & stores to their local farms.  Their initiative also helps to reduce food waste: It aids in providing farm-fresh products for consumers to purchase at local stores, with an eye on the details of the business' needs. IG:    https://www.instagram.com/localbound.pa/Web: https://philly-hub.localline.ca/shop  I also popped on to highlight some of Food Farms And Chefs Radio Show guests who focus on maintaining and supporting the farm-to-table, regenerative, organic, and sustainable agriculture & livestock practices.  Later, I also dropped some information on some of the places that I've recently found during my driving adventures, which includes restaurants and fast-casual eateries & bakeries in NY, NJ, and DE.  So listen to the last short segment in case you want to visit some of the spots that I've been to!

Passion for creating and enjoying the highest quality of chocolates are what drives the owner of Le Rouge Handmade Chocolates and Cakes by Aarti to begin her business.  Aarti Khosla was inspired by memories of her father bringing home chocolates from France.  Years later, Aarti noticed there was a lack of artisanal chocolate shops where she and her family resided. Seeing a need, she began her pursuit of owning a chocolatier business in her hometown of Westport, CT.  Today, her decadent chocolates and custom cakes have won her many accolades from her community and localized media, as well as gaining the attention of our own host Amaris Pollock.  Aarti, who's passion for chocolate-making stems from worldly influences, combines unique flavors to tempt everyone's palates and creates each one by hand. So if you're craving richly decadent chocolates, make sure to stay tuned for the full hour of Food, Farms, & Chefs! (https://lerougebyaarti.com)"Big Mike" Peacock began his Australian meat pie business in the early 2000's, under the original name Flying Pie Guy, having crossed paths with Food Farms and Chefs Radio Show's host since he first started out with a food truck.  Years later, and after several big opportunities had been successfully reached, Big Mike is the Founder and CEO of the newly-named G'Day Gourmet with his partner - someone very familiar to Philadelphia Eagles fans! Armed with a streamlined selection of Aussie meat pies, sausage rolls, and a new dessert option, Big Mike and his partner Jordan Mailata's pies are selling out fast from their location out of Lincoln Financial Field, in stores, and online!  If you want to hear Mike's story and where to find him next just tune in to Food Farms and Chefs Radio Show, Episode 297!(https://gdaygourmet.com)Hanging out with friends to watch the big game is a lot more fun when you're surrounded by the energy of a whole crowd, which is why visiting State Street Pub in Media, PA needs to be on your game-day hangout list.  Why?  Well, our next guest aims to make every night fun, especially when there's a specific event to celebrate!  Caitlyn Bramanti has worked in the industry, honing her skills of being the best host, manager, and server at her family's restaurant.  Which helped shape her knowledge on how to plan and host some of the most exciting events inside State Street Pub!  And be sure to check them out when you attend this year's final week to celebrate Dining Under the Stars, as they'll have exactly what you're hungry for on their menu!(https://www.statestreetpubmedia.com)

Everyone listening to this podcast is considered a foodie, but how many have ever been to an industry Food Show? This week Ben and Katie pull back the curtain and let you know what goes on at these industry wide events.Be sure to like, subscribe, and rate the show! New episodes every other Wednesday.

Adam welcomes YouTube creator & filmmaker Sonny Side, from the “Best Ever Food Review Show”, for an appetizing 1-on-1. They talk about finding rare & weird foods, how Sonny got his start doing his food review show, and what defines stunt eating for different cultures. Then they discuss Sonny's philosophy of representing the food of countries in the manner they're meant to be appreciated, whether they should take restaurant ratings as a definitive seal, and what it's like to live in Vietnam. Next, Sonny talks about what, if anything, he won't eat and what it was like shopping at an African bush meat market. Then, Sonny has Adam taste some weird foods including durian, century eggs and fermented shrimp paste. For more with Sonny Side: ● INSTAGRAM: @besteverfoodreviewshow ● WEBSITE: https://youtube.com/besteverfoodreviewshow Thank you for supporting our sponsors: ● http://SimpliSafe.com/Adam ● Chime.com/Adam ● http://OReillyAuto.com/Adam

In this episode, Scott sits down with culinary icon Andrew Zimmern. Over the course of the conversation, they dive into Andrew's journey from his early passion for food, his beginnings in radio, and his eventual success as a household name in the culinary world with his TV show, Bizarre Foods. Andrew also discusses meeting the legendary Anthony Bourdain, his early music memories, and his struggles with homelessness and drug addiction. Finally, the interview ends with Andrew sharing his top 5 food cities, highlighting the places around the world that have impressed him the most.Tune in for an inspiring and entertaining conversation with a culinary legend!0:35 – Andrew's career beginnings2:55 – Andrew's early passion for food 4:56 – Homelessness and drug addiction 9:18 – The success of Bizarre Foods 12:47 – Music discussion16:37 – Meeting Anthony Bourdain24:00 – Top 5 food cities 33:05 – Anthony Bourdain Singapore story/hidden gems in NYC  This episode is sponsored by Magic Mind! They have a limited offer you can use now, that gets you up to 48% off your first subscription or 20% off one time purchases with code LIPPS at checkout. You can claim it at: https://www.magicmind.com/lipps

You know at LUL we love to eat! So much so we began this show munching away. We discuss all things yummy and yucky when it comes to treats during our monthly random episode! Don't miss this fun and funny show. And by the way, you've been warned... you'll leave this one feeling hungry! And before you go... today's the last day to GOBBLE UP Breakthrough Brunch tickets at a discount. Early bird pricing ends today. Get your tickets now at leveluplatina/events!

Today we sit down with Sonny (Best Ever Food Review Show) to discuss how he got into cooking, his passions and how he built one of the most popular food shows on Youtube!Check out the Amazing Best Ever Food Review Show HERE:https://www.youtube.com/channel/UCcAd5Np7fO8SeejB1FVKcYw Hosted on Acast. See acast.com/privacy for more information.

Will Porras, who is the Executive Chef at Vault Brewing Company in Yardley, PA learned and honed his knowledge as a chef while working inside various kitchens while growing up, and further refined his craft under some very esteemed chefs. I spoke with Will, learning about his history within the culinary industry and what led him to become Vault Brewing Company's Executive Chef. Taking on the role of an Executive Chef is not for the faint of heart-something that Will has excelled at. Speaking of excelling at things, Vault Brewing Company has created a delicious combination of beers and elevated dining menus that they're now looking to expand (spoil alert--and you heard it first on Food Farms and Chefs Radio Show!). So be sure to keep an eye out for their official announcement by following them on their social media pages, as well as when you visit them in person!https://vaultbrewing.comMy next guest, Joseph Staffieri, is the owner behind Fusco's Water ice with two locations in Delaware. Joseph is a chip off the ol' block--quite literally, in fact. His family has owned and operated the water ice business for years, turning peoples muggy and frustratingly-hot summer days into joyful ones with their scratch-made water ice and soft-serve ice creams. However much his father had stuck to their traditional flavor, Joe has been thinking outside of the box and coming up with creative new flavors for the communities and visitors to enjoy. But with all good things, comes the tireless efforts to create it: So every day Joe and his team squeeze out every last flavorful drop of ingredients to create the best tasting water ice around!https://www.fuscoswaterice.comSolidified in the Hudson Valley as part of everyone's family, third-generation owner Peter Deising found even more attention for his family's business, Deisings Bakery & Restaurant, after the HBO-based Host of Last Week Tonight's John Oliver purchased equipment that Deising wanted for his bakery & restaurant. Peter had left an inquiry note on the door of the recently-closed chain restaurant, Red Lobster. What happened next was even more note-worthy: John Oliver noticed and issued a challenge to Demising, and in exchange for meeting the challenge the Deising Bakery and Restaurant would receive the equipment he inquired about. I'm a HUGE John Oliver fan, so this is how the Hudson Valley-based business came to my attention, and I was BEARY enticed to have them join me on my show to talk about the JO moment, and moreover to shed more light on the history of Deising Bakery & Restaurant, and what keeps their community coming back after so many years in business.https://www.deisings.comWhen it comes down to it, the time, energy, and effort that goes into plating up that perfect dish is at the heart of every Chef--something that leaves a lasting impression on anyone who visits them. I am grateful every day for what the businesses I eat and drink at offers me. I'm also grateful to all of you who tune in to the show to listen every week, so if there is anything (or anywhere) that you would like to hear from--feel free to send a recommendation for the show by emailing me at foodfarmsandchefs@gmail.com.

Third Coast Provisions Culinary Director Mike Meinzer joins Wisconsin

Actress and food writer Lisa Faulkner gives the lowdown on her best roast dinner, her mum's cooking and her own journey to becoming a mum. Lisa is a celebrated actress, having featured in Holby City and Spooks before winning Celebrity MasterChef in 2010. She has since written a number of best-selling cookbooks. Nathan Anthony created Bored of Lunch during lockdown and hasn't looked back. He's amassed a social following of millions and his books have become instant bestsellers. He shares his top tips for cooking with an air-fryer, including his favourite air-fried dishes. Plus, the one recipe that doesn't work in an air-fryer – regardless of what the viral videos say. If you'd like to join our podcast audience at the Good Food Show, get your tickets here. For 20% off, use code GFPOD20. Learn more about your ad choices. Visit podcastchoices.com/adchoices

National treasure and TV chef Nadiya Hussain and founder of Jane's Patisserie, Jane Dunn, speak with Samuel Goldsmith at the Food Food show's Let's Talk Food Stage. Nadiya talks spices, why she thinks accesible ingredients are so important and her love of archery. Plus, her surprise comfort food. Having been a keen baker for years, Jane Dunn gives us the lowdown on her favourite bakes and the recipes she most proud of. Plus, how she started on her culinary journey. If you'd like to join our podcast audience at the BBC Good Food Show get your tickets here and for 20% off, please use GFPOD20 at check-out. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Peter Andre - pop star and Cooking with the Stars runner up - and his good friend and TV chef, Rosemary Shrager share their food stories exclusively with Samuel Goldsmith at the Good Food Show's Let's Talk Food stage. Having spent time in the I'm a Celebrity jungle, on top the UK charts and in the kitchen with Rosemary, Peter Andre talks about his favourite dishes to eat and cook plus his culinary disasters. Rosemary Shrager has been a regular fixture on our TV screens for years and is the author of several best selling cookbooks and murder mysteries. She shares her experience of working in restaurants and as a cookery teacher. If you'd like to join our podcast audience at the BBC Good Food Show get your tickets here and for 20% off, please use GFPOD20 at check-out. Learn more about your ad choices. Visit podcastchoices.com/adchoices

PLANT-BASED EATING MADE EASY!What does it really mean to be plant-based? Why does it matter for you if you are not focused on a whole, plant-forward way of thinking?And how does being whole-food, plant-centric fit into the bigger picture of our overall health and well-being?Must you be exclusively plant-based? No. Ideally, it should be your foundation to build your Healthiest Healthy life -- and I deep dive into how, why and easy ways to make it happen with success.If you are just exploring this plant-based dietary theory for the first time -- I've got you! If you are well-versed in the value of eating WFPB, I've still got you and we will walk down this path to even further to truly optimal health and wellness.In this episode, I will break it down, share some easy-to-grasp science along with some personal anecdotes of how this essential change after cancer has been profound for me -- and give you Healthiest Healthy Hacks for making the switch smooth (along with ways to take some baby steps to explore it even more!).In this episode, you will learn:What it means to be plant-based and why should you careHow to assess what your house of health looks likeQuick sidenotes on the importance of a holistic approach to health, including nutrition, stress management, sleep quality and duration, physical activity, and social & emotional supportThe plant-based diet broken down to basicsPlant-based eating and how it can positively impact healthDifferent needs and preferences when it comes to individual dietWhy you don't have to be vegan or vegetarian to be plant-basedScientific insights on the benefits of plant-based eatingHow a WFPB way of eating can easily be incorporated into daily lifeEasy ways to get started with plant-based eatingCooking with oil? Here are the best, safest oils for you to useWhat's not so great about meatless MondaysThe benefits and drawbacks of meat substitutesThe importance of avoiding overly processed foodsHow to build a meal around a saladDon't forget the fat! Why are healthy fats so important**************************YOUR HEALTHIEST HEALTHY: COMMUNITYJOIN NOW!Want to learn more about my private membership group?! What you get as an exclusive member:Weekly live coaching with meWeekly live esteemed live guest wellness/medical experts (with Q&A chat!)Weekly workouts with me as well as 100+ more on-demandFREE access to all of my other online wellness challenge groupsPLUS BONUS: a direct line to me with our private FB messenger chat feature!HERE is the link, and please let me know if you have any questions!Visit: https://yourhealthiesthealthy.com/pages/yhh-community*********************************FAVORITE PLANT-BASED PROTEIN POWDERI have searched for years, since my cancer diagnosis in 2014, for the best-tasting plant-based protein powder that ALSO is clinically proven, clean, 3rd party lab-tested to screen out any potential contaminants or harmful toxins, has an amazing 100% moneyback guarantee AND delivers on its promise. I finally found it!! And now I want to share it with you.Double bonus? It contains a safe yet potent dose of a branch chain amino acid called Leucine, which studies prove burns fat while...

Episode Highlights With MiraWhy preparedness is a growing trend How financial concerns are leading to more interest in having preparedness pantriesThe problem with most long-term food storage — highly processed foods Why access to clean water is so important with stored foodsHow much food and water do we need to store aheadA reason to have a regular pantry and a preparedness pantry How to figure out what your family eats over a two-week period to know what to storeFreeze-dried vegetables and fruits are a good optionWhat canned goods to consider for food storageWhy you should keep a few things in your car to be preparedResources We MentionThe Kitchen TableThe Kitchen Table membershipTheingredientguru.comThrive MarketiMOM PodcastIf you need a mom friend right now, you've come to the right place.Listen on: Apple Podcasts Spotify

On this episode, Chuck Gaidica is joined by Shanthi Appelö, registered dietitian for Blue Cross Blue Shield of Michigan. Together, they discuss how certain food pairings can help increase nutrient absorption.In this episode of A Healthier Michigan Podcast, we explore:Why certain food pairings benefit our healthFood combinations that are better for nutrient absorptionMisconceptions about pairing foodsHow often you should be utilizing food pairings to help nutrient absorption

So Jason tells a story about a dog crate and saran wrap, Alexis ponders if the Food Network actually has food-related shows and TV TASTE TEST: Holly tried "Ripley," we play a round of TV Names That Tune, and breaking "Golden Bachelor" news -- Gerry and Theresa are divorcing! Learn more about your ad choices. Visit megaphone.fm/adchoices

So Jason tells a story about a dog crate and saran wrap, Alexis ponders if the Food Network actually has food-related shows and TV TASTE TEST: Holly tried "Ripley," we play a round of TV Names That Tune, and breaking "Golden Bachelor" news -- Gerry and Theresa are divorcing! 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.

Chef Joe Gatto isn't your ordinary culinary master. He's also a filmmaker and producer who seamlessly blends his passions to create a one-of-a-kind experience in his food series, From Scratch.  Listen now to learn about creating your own cooking show, deep connections made through food, and believing in yourself. Sponsored by - Toast All-In-1 Restaurant POS: https://bit.ly/3vpeVsc  

Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

If we were forced to work as a cop, firefighter or paramedic what would we choose and why? What is a food or dish we should not order on a first date? What's a movie or show we were reluctant to watch, but glad we did?

Join us for this week's episode featuring Sunni Speaks, a proud FAMU Rattler who you might know as the "Vegan Trapper," Sunni shares her journey of embracing plant-based living while debunking myths about veganism. From thought-provoking discussions on the exploitation by the food industry to sharing her experiences with a popular Food Show, Sunni's insights are as diverse and flavorful as her culinary creations.  Other Topics discussed include: - You don't have to be vegan to eat more vegetable  - Why is there so much beef with vegans  - Why is food different overseas? - We should focus on respecting the land - Eating to consume not to live - You can be vegan and still be unhealthy - Your Zodiac sign as food   3 Masterclasses for $100 Looking for advertising oppurtunities? DM us "ADVERTISE" on Instagram @Semedia.group Or Email us at SEMediaGroupSB@gmail.com for more information  Check out Patreon for more BONUS CONTENT and weekly discussions. Get Your Thigh High Socks HERE! Use code NJASP at checkout for 15% off  www.thesexualessentials.com Connect with Samia  IG: @Miabuggzy @notjustanothersexpod  Connect with our Guest IG: @sunnispeaksvegan All Things Sunni Speaks  sunnispeaksvegan.com  

(S9 E4) Hulu's The Bear is one of the most popular and award winning shows currently streaming, and it happens to be one of Kate and Rick's favorite's. In this episode, Kate and Rick share why they think it's just not another show about food but so much more. From what food means to the characters, to how people use food to express love, and the role that service plays in making someone feel special. They also talk about the famous Chicago restaurants that are featured on the show. Also, in the What I Ate section, they talk about a tasty root vegetable soup and a black lentil dish.  . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weight loss, weight management, health, fitness, compassion, kindness, meditation, mindfulness, humor, comedy, friendship, weight gain, foodie, podcasts, healthy eating.

Shayne confronts Amanda and Ian about their old cooking shows. 0:00-1:29 Intro 1:30-11:05 Being Foodies 11:06- 49:09 Amanda's Cooking Show 49:10-1:02:49 Ian's Cooking Show 1:02:50-1:06:39 Smart Mouth SUBSCRIBE: https://smo.sh/Sub2SmoshCast WEAR OUR JOKES: https://smosh.com WHO YOU HEAR Ian Hecox // https://www.instagram.com/ianhecox/ Shayne Topp // https://www.instagram.com/shaynetopp/ Amanda Lehan-Canto // https://www.instagram.com/filmingamanda/ OTHER SMOSHES: Smosh: https://smo.sh/Sub2Smosh Smosh Pit: https://smo.sh/Sub2SmoshPit Smosh Games: https://smo.sh/Sub2SmoshGames El Smosh (Spanish Dub): https://smo.sh/Sub2ElSmosh FOLLOW US: TikTok: https://smo.sh/TikTok Snapchat: http://smo.sh/OnSnapchat Instagram: https://instagram.com/smosh Facebook: https://facebook.com/smosh Twitter: https://twitter.com/smosh Learn more about your ad choices. Visit megaphone.fm/adchoices

Shayne confronts Amanda and Ian about their old cooking shows. 0:00-1:29 Intro 1:30-11:05 Being Foodies 11:06- 49:09 Amanda's Cooking Show 49:10-1:02:49 Ian's Cooking Show 1:02:50-1:06:39 Smart Mouth SUBSCRIBE: https://smo.sh/Sub2SmoshCast WEAR OUR JOKES: https://smosh.com WHO YOU HEAR Ian Hecox // https://www.instagram.com/ianhecox/ Shayne Topp // https://www.instagram.com/shaynetopp/ Amanda Lehan-Canto // https://www.instagram.com/filmingamanda/ OTHER SMOSHES: Smosh: https://smo.sh/Sub2Smosh Smosh Pit: https://smo.sh/Sub2SmoshPit Smosh Games: https://smo.sh/Sub2SmoshGames El Smosh (Spanish Dub): https://smo.sh/Sub2ElSmosh FOLLOW US: TikTok: https://smo.sh/TikTok Snapchat: http://smo.sh/OnSnapchat Instagram: https://instagram.com/smosh Facebook: https://facebook.com/smosh Twitter: https://twitter.com/smosh

Sonny Side is the host of the "Best Ever Food Review Show" on YouTube, a series devoted to exploring and appreciating the world's unique culinary offerings. www.besteverfoodreviewshow.com