Alcoholic drink made by fermentation of grapes
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It is no secret that 2024 and 2025 have been tough years for food journalism in the United States, with a number layoffs happening across the industry. It's against this national backdrop that at the end of March we hosted a panel discussion on the Podcast stage at Boise's Treefort Music Fest.Our live podcast - also a part of Treefort's Foodfort programming - brought together voices and perspectives from across Boise's restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food? The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network. Guests:Dana Cowin (Founder, Progressive Hedonist)Becca Alamilla (Co-owner, Amano)Kara Jackson (Managing Partner & Editor, BoiseDev Eats)Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)Scott Charles (Moderator, Boise Food Finds Facebook group)We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.
Besha Rodell has written about food and/or reviewed restaurants for Creative Loafing, LA Weekly, The New York Times, Food & Wine, and other outlets, and is currently the restaurant critic for The Age. Today, she joins us to discuss her moving and entertaining new memoir Hunger Like a Thirst. The book tells the story of Besha's nomadic child- and adulthood, her migration from restaurant work to writing about restaurants, her approach to criticism, and some key themes of the book.Our thanks to Chef Michael Lomonaco and the team at Porter House Bar and Grill for hosting this interview.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
Jonathan Adler is a triple threat. Michelin-starred chef, certified sommelier, and now a 50 Best rated mixologist. His latest venture is Shinji's in midtown Manhattan, which has been racking up praise and instagram mentions alike for its inventive, high technique cocktail program. Jonathan sits down with Greg and Sother to talk about some of the varsity-level moves his team pulls to make these drinks, whether there's a place for molecular mixology in the bar world of 2025, and what guests who pop in for a drink can expect on their summer menu.Plus, are all of tequila's problems the result of monoculture? Greg breaks down how a lawsuit rocking the industry points the answer towards “yes.”Follow Jonathan at @jonservesdrink Follow Shinji's at @shinjisbarYou can read the Food & Wine piece about the tequila suit here.The Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.com Don't forget to click SUBSCRIBE and RATE the show if you can.
Margo is joined by creative couple Steve and Mary Jo Hoffman for a tender, thought-provoking conversation about resilience, reinvention, and the art of intentional living. In the wake of losing their family home to a fire, Steve and Mary Jo open up about what it means to rebuild—not just a house, but an entire way of living. They share how their individual creative practices continue to evolve, how they support one another through parallel play and creative autonomy, and how loss clarified what truly matters. About Mary Jo Hoffman: Mary Jo is an artist and photographer best known for her project STILL, a daily nature photography practice that blossomed into a decade-long blog and the book STILL: The Art of Noticing. Her images and essays capture the quiet beauty of everyday natural objects and invite readers to see the world with fresh eyes. She lives in Shoreview, Minnesota, with her husband Steve and their puggle Jack, who joins her on daily foraging walks. About Steve Hoffman: Steve is a James Beard Award–winning writer whose debut memoir, A Season for That, chronicles his family's relocation to southern France and the unexpected beauty found in ordinary food, people, and rhythms. A tax preparer by day and food writer by heart, Steve's work has appeared in The Washington Post, Food & Wine, and The Minneapolis Star Tribune. He lives with Mary Jo on Turtle Lake, surrounded by bees, cranes, and creative inspiration. Margo, Steve, and Mary Jo discuss: Navigating loss and rebuilding with intention after the fire that destroyed their home and studios How daily creative rituals can ground and guide us through upheaval The power of noticing: Mary Jo's journey with STILL and the discipline of paying attention Writing memoir and confronting vulnerability in Steve's A Season for That What it means to live in a “total work of art” and create a life aligned with your values How partnership and creativity intertwine without merging Embracing slow living, meaningful routines, and the grace found in the everyday Previous Episodes with Mary Jo & Steve Episode 197: "Finding Beauty in Everyday Life: The Power of Creative Practice and the Art of Noticing with Mary Jo Hoffman" Episode 209: "A Season for Change: Steve Hoffman on New Perspectives, Culture, and Finding a Sense of Belonging" Connect with Steve Hoffman: www.sjrhoffman.com https://www.instagram.com/sjrhoffman/ Connect with Mary Jo Hoffman: https://www.instagram.com/maryjohoffman/ STILL: The Art of Noticing http://eepurl.com/bTvh4n (Newsletter) Connect with Margo: www.windowsillchats.com www.instagram.com/windowsillchats www.patreon.com/inthewindowsill
In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it's not just impressive. It's almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind Vedge, the acclaimed Philadelphia restaurant that's helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a restaurant—they've built a movement. One that proves vegetables don't need to play second fiddle—they can own the stage. Now, I don't know how these two do it. My wife and I love each other, but even the suggestion of collaborating on a work project sends us both reaching for diplomatic escape routes. Yet somehow, Rich and Kate not only run a business together—they do it with passion, purpose, and of course, with pastry. Rich got his start in the '90s with Horizons, a bold bet on vegetable-forward cuisine back when people didn't even know how to pronounce “vegan,” let alone what it meant. Kate joined with a background in hospitality, bringing a refined palate and a pastry chef's touch. But this episode isn't just about food. It's about values. About running toward the hard stuff. About how two people built something meaningful—together—and stuck with it through all the chaos the restaurant industry throws your way. If you're a foodie, an entrepreneur, or just a fan of staying married while doing the impossible—this one's for you.
Ricardo Petroni - co founder/ brewmaster at Round Table BreweryPat Fondiller- Beer Beast since early nineties in San Francisco, NYC since 1997. Worked at the Gate, Southpaw, Greenwood Park. Sales at Smuttynose 2010-2017, Shmaltz/Alphabet City 2018, partner at Alewife from 2018-2024, RoundTable 2025-present.Manny Calderon Jr. – Mastermind of Niche Brands NYC, a marketing company that specializes in developing craft beers.Courtney Iseman is a Brooklyn-based craft beer and spirits writer for outlets including The Washington Post, Food & Wine, Punch, Inside Hook, Craft Beer & Brewing, CraftBeer.com, Thrillist, VinePair, and more. She is also a content consultant for beverage brands and retailers, and the author of the Beer Tarot Zine available through Bean to Barstool.Joined by photographer Miguel Rivas @thebeertrekker
Last year I came across an article in the Gothamist titled, A Taiwanese food crawl in the East Village with NYC writer Cathy Erway. I have of course heard of Cathy Erway and her cookbook and thought to myself, Why haven't I had her on Talking Taiwan as a guest yet? For those of you who aren't familiar with Cathy's work, she is a James Beard Award-winning food writer and author based in New York City. Her cookbooks include The Food of Taiwan: Recipes From the Beautiful Island and Win Son Presents: A Taiwanese American Cookbook. Her cookbook, The Food of Taiwan which was published in 2015 is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan from home-style dishes to authentic street food. We talked about how publishers rejected the cookbook at first and how it eventually got published. She also has a Facebook page called The Food of Taiwan, and if you're a Taiwanese food lover, I highly recommend liking and following it. On the page, Cathy shares news about Taiwanese food like where to get the best Taiwanese food in and out of Taiwan, and new Taiwanese restaurant openings. Cathy Erway's journalism has appeared in The New York Times, Food & Wine, Eater, Grub Street, T: The New York Times Style Magazine and more. She is a columnist at TASTE, and received the James Beard Award for Home Cooking journalism in 2019. In 2021, she received the IACP Culinary Award for her column. This episode is part of the trailblazing Taiwanese women's series sponsored by NATWA the North America Taiwanese Women's Association, which was founded in 1988. To learn more about NATWA visit their website, www.natwa.com. Here's a little preview of what we talked about in this podcast episode: How Cathy started off writing a blog called Not Eating Out in New York, which led to her first book, The Art of Eating In Cathy's cookbook The Food of Taiwan The article in the Gothamist about Taiwanese restaurants in the East Village Cathy's Facebook page The Food of Taiwan How Cathy has had a Google alert set on the term Taiwanese food for 20 years How things have changed in the 10 years since The Food of Taiwan was published How the owners of Taiwanese restaurants in New York City (Win Son, 886, and Ho Foods) are all friends How Yun Hai Taiwanese Pantry has contributed to the interest in Taiwanese cuisine How Cathy learned to cook and her parents' cooking styles How Cathy's family is foodies Cathy's connection to Taiwan What went into creating The Food of Taiwan How the photography of The Food of Taiwan was an important part of the cookbook How The Food of Taiwan got rejected by several publishers How The Food of Taiwan is a snapshot of all the foods in Taiwan including home-style foods and street food, up to 2015, the year it was published How The Food of Taiwan includes foods that are unique to Taiwan How the recipes in The Food of Taiwan suggests substitutions for certain ingredients that might be hard to find How Cathy met Josh Ku and Trigg Brown of Win Son How Cathy collaborated with Josh Ku and Trigg Brown of Win Son on Win Son Presents a Taiwanese American Cookbook How hard it was to convince the editor to publish The Food of Taiwan Other Taiwanese cookbooks that have been written by Clarissa Wei, Frankie Gaw, Tiffy Chen, and George Lee How Cathy is working on an article about the frozen dumpling business for Taste Topics that Cathy writes about like how tamari is a different product in Japan vs. the U.S. Té Company tea house in the West Village, Yumpling restaurant in Long Island City, Ho Food restaurant in the East Village Cathy's favorite Taiwanese dish is sān bēi jī (three cup chicken) How Taiwanese breakfast foods are now available at Win Son Bakery and Ho Foods Related Links:
An episode so tasty you could eat it off a flip-flop. Disneyland, Food & Wine, and a spiky haired chef. Plus al lot of April. Below are some of the regulars on Art Throw Down, Follow all of them on Instagram anyway for great art and postcards in your Instagram feed: Hipstadufus, luluvision, jlynch9923, greenmosspaper, georgemailsart, state_of_the_funyun, RussRomano2021
This week in the guest chair we have Julia Coney, award winning wine writer, speaker, & consultant. Julia wears many hats, including being the Wine Consultant for American Airlines and Founder of Black Wine Professionals; a resource for Black professionals in the world of wine.In this episode she shares about:Being multi-passionate: how exploring a range of interests, from starting at a law firm to writing a beauty blog, has elevated her career Paving the way for diversity: how starting honest conversations about racism, equity, and inclusion in the wine industry led to being the recipient of Wine Enthusiast's 2020 Social Visionary Award Winner The power of putting yourself out there on social media: How she has created opportunities for herself like being the first Black woman to run a wine program for American AirlinesHighlights include: 00:00 Intro04:42 Original career path and intro to wine13:00 Navigating a switch in careers21:39 Transition from beauty blogging to wine writing27:06 Addressing racism in the wine industry29:40 Sustaining financially as a freelance writer35:00 Providing a niche wine service 41:30 Unlocking networking opportunities 45:07 Running a wine program for American Airlines 54:16 Tips for entrepreneurs Watch episode 457 on YouTube and listen on all podcast appsLinks mentioned in this episodeJulia's Substack: https://juliaconey.substack.com/ Julia's Instagram: https://www.instagram.com/juliaconey/ Julia's email: hello@juliaconey.com Click here to subscribe via RSS feed (non-iTunes feed): http://sidehustlepro.libsyn.com/rssAnnouncementsJoin our Facebook CommunityIf you're looking for a community of supportive side hustlers who are all working to take our businesses to the next level, join us here: http://sidehustlepro.co/facebookGuest Social Media InfoJulia's Substack: https://juliaconey.substack.com/ Julia's Instagram: https://www.instagram.com/juliaconey/ Julia's email: hello@juliaconey.com Hosted on Acast. See acast.com/privacy for more information.
One, admittedly major, decision can change the course of your life for the better. Especially if that major decision involves you leaning into your life's purpose. Because once you see the chance to align yourself with your goals, and you take it, everything starts to fall into place. This is exactly what happened with this week's guest, Bricia Lopez. She started her culinary career taking over her parents' struggling restaurant with her siblings, and now she's a critically acclaimed, globally recognized chef. Bricia Lopez is a chef, entrepreneur, and acclaimed author. She is a partner at Guelaguetza Restaurant, recipient of The James Beard American Classics award and lauded by the late L.A. Times food critic Jonathan Gold as “The best Oaxacan restaurant in the United States.” Bricia has authored two cookbooks. “OAXACA Home Cooking From the Heart of Mexico” became an instant Amazon bestseller and earned a 2020 James Beard nomination. Her second cookbook, “Asada,” published in 2023, was included in the New York Times' list of best cookbooks of the year. In collaboration with her siblings, Bricia has launched two nationally distributed brands, including the bottled cocktail mix, I Love Micheladas™️, and Guelaguetza™️ mole starters. A sought-after featured guest, Bricia has appeared on NBC's Today Show and judged Bravo's Top Chef, while also being featured in high-profile outlets such as Forbes, NPR, Food & Wine, BBC, and The New Yorker. In this week's episode, we're talking to Bricia about how she built a culinary empire rooted in culture. We also dive into how she maintains the confidence to build her dream life and how she can do it as a mother to two small children. Bricia is proof that you can give yourself anything you want; you just have to go for it. Follow Bricia on: Instagram: @bricialopez Website: https://www.bricialopez.com/ Follow Erika on: Instagram @theerikacruzTikTok @theerikacruzLinkedIn Website: http://www.theerikacruz.com How to work with Erika: Join the waitlist for the Courage Driven Latina program here. Join the waitlist for the Magnetic Mastermind here. Podcast production for this episode was provided by CCST.
News; birthdays/events; how far would you go to save $2?; word of the day. News; game: Martin Short trivia; according to Food & Wine.com....this is the most "American meal"; Ashley's dog ate rat! News; game: what year was it?; what's your perfect time of day? (when do you get the most accomplished); words we use that are based on a real person's name (Thomas Crapper). News; game: everybody knows; Volkswagen makes more than just cars; goodbye/fun facts....There are many holidays throughout the year, today is Make Up Your Own Holiday Day. Whether you wish to celebrate something profound like Use Only Recycled Paper Day or you want to give in to your randomness by paying homage to Eat Purple Food Day, the possibilities are endless. you might even be able to get it recognized at the city, state, or even federal level! it took almost a century for Thanksgiving to be declared as a national holiday? Sarah Hale, who started the process, sent numerous letters to get a National Thanks day back in the 1800s, but her efforts did not come to fruition until 1941. Make Up Your Own Holiday Day is an unofficial day. This means that businesses will remain open.
How does carrot-finished beef set a new standard for flavor and sustainability? In this episode, we're joined by Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef—the only grass-fed, carrot-finished beef on the market. By finishing cattle on a 95% carrot-based diet, Justin has crafted a nutrient-rich, flavorful beef that's earned praise from top chefs like Wolfgang Puck and Gordon Ramsay. Tune in to hear how Justin is redefining high-quality beef with a focus on sustainability, nutrition, and exceptional taste! Episode Highlights: Ranching Roots: How did Santa Carota Beef get started? [1:45] Nutrient Profile: What makes carrot-finished beef different? [7:33] Life Cycle: What is the journey of Santa Carota's cattle? [9:56] Availability: How can customers get their hands on this unique beef? [15:05] Future Plans: What's next for Santa Carota Beef? [18:14] Team and Operations: How big is the Santa Carota team? [23:15] Farm Life: What's Justin's favorite part of ranching? [29:02] Don't miss this episode on how a family ranching tradition evolved into a game-changing approach to beef production! About the Guest: Justin Pettit is a third-generation cattle rancher and the visionary co-founder of Santa Carota Beef. Raised in a ranching family, Justin has always been passionate about sustainable livestock management and producing the highest-quality beef possible. His innovative carrot-finished beef has earned national recognition in The New York Times and Food & Wine, setting a new standard for flavor, nutrition, and environmental responsibility. Justin lives in Dallas, Texas, with his wife and three children, balancing family life with his mission to bring healthier, more sustainable beef to consumers across the country.
Jimmy has a chat with Jorge Gaviria- founder of Masienda and author of " Masa". They discuss all things corn, including corn beers that Jorge has collaborated on at Peekskill Brewing and Roberta's.Jorge Gaviria is the founder of Masienda, the fastest-growing masa brand in the country. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine and named one of Food & Wine's “Game Changers” of the culinary industry. His James Beard-nominated, bestselling cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple has been praised as a best cookbook of 2022 by Los Angeles Times, Food & Wine, The Washington Post, NPR and more. He lives in Los Angeles with his wife, daughters, and dog, Reuben.
Foodwriter and Chef Jody Eddy on what goes on in Michelin-star kitchens, monastic culinary traditions, and the rigorous world of food writing. From working 17-hour shifts in elite restaurants to uncovering the rituals of monks and chefs alike, she reveals the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.*ABOUT JODY EDDYJody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. She has written for Food & Wine, Travel + Leisure, and The Wall Street Journal and has authored several acclaimed cookbooks, including Come In, We're Closed, North: The New Nordic Cuisine of Iceland, and Chaat. Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. Her latest book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces.*RESOURCES & LINKS
In episode 657, Megan chats to Kara Myers about how to organize and automate your blogging business for success in 2025. Kara is the recipe developer, photographer, and voice behind Sweetly Splendid, where she shares comforting Southern and Tex-Mex recipes. She is a 6th-generation Texan and has a passion for nostalgic flavors that bring people together. Her work has been featured in outlets like Woman's World and Food & Wine. She is a seasoned entrepreneur with multiple successful businesses, and specializes in helping others streamline their workflows and build efficient processes. Kara likes to use the approach of combining real-world experience with actionable insights for creators looking to grow and thrive. When she's not working, Kara loves camping, reading, and spending time with her daughter and dogs. In this episode, you'll learn actionable strategies for streamlining workflows, implementing project management systems, and creating a sustainable approach to blogging. Key points discussed include: - Your brain is not a project management system: Storing everything in one place frees up mental space and increases productivity. - A time audit reveals hidden inefficiencies: Track your tasks for a week to identify bottlenecks and areas that slow you down. - Content planning reduces stress and boosts efficiency: Even planning one month ahead prevents last-minute scrambling and saves time. - Choosing the right project management tool is key: ClickUp, Asana, and Airtable help streamline tasks—pick one that fits how your brain works. - Automations free up valuable time: Tools like Zapier, Wordable, and Finite Analytics handle repetitive tasks so you can focus on growth. - Small organizational changes lead to more revenue: The more systematized your business is, the more time you have to scale and make money. - Break down big goals into actionable steps: Instead of vague yearly goals, set specific, trackable monthly milestones. - Give yourself grace and stay flexible: Life happens—adjust your systems and goals as needed without guilt. Connect with Kara Myers Website | Instagram
[REBROADCAST FROM Jan 23, 2025] Today it feels almost balmy after the last few days of single digit temperatures. But cold weather is great for cooking. We speak to Food & Wine assistant editor Andee Gosnell about some of her favorite one pot meals to keep you warm this winter.*This segment is guest-hosted by David Furst.
Are the products you use every day poisoning you? In this episode of Super Life, Darin Olien dives into phthalates, a class of toxic chemicals found in food packaging, personal care products, medical devices, and even children's toys. Despite mounting evidence linking phthalates to hormone disruption, infertility, obesity, and chronic illness, these chemicals remain largely unregulated in the United States. Darin breaks down why phthalates are everywhere, how they impact your body, and what you can do to protect yourself. He also highlights Minnesota's groundbreaking SF 188 bill, which aims to force food manufacturers to test and disclose phthalate contamination for the first time in U.S. history. If you care about your health, your family, and the toxic load in your daily life, this is a must-listen episode that will make you rethink what you're consuming. Government Responsibility in the Spread of Phthalates Phthalates are chemicals used to make plastics more flexible and durable. Since the mid-20th century, they've been incorporated into countless consumer goods, from food packaging to personal care products. This widespread use is largely due to regulatory inaction and the prioritization of industrial interests over public health. In the United States, agencies like the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) have been slow to regulate phthalates, despite mounting evidence linking them to serious health issues. These include endocrine disruption, reproductive harm, and chronic illnesses such as obesity and diabetes. Unlike Europe, which has banned certain phthalates in food packaging and children's products, the U.S. has often allowed industry self-regulation, leading to widespread contamination in consumer goods. The Industrial Agricultural Revolution and Processed Foods The post-World War II industrialization of food production significantly increased the use of phthalates. As food manufacturing scaled up, plastics became integral in packaging and processing equipment, leading to phthalate leaching into our food supply. Highly processed foods are particularly susceptible due to multiple points of plastic contact during production and storage. Studies have shown that individuals consuming more processed and fast foods have higher levels of phthalates in their bodies. Minnesota's Legislative Action: A Step Forward In January 2025, Minnesota State Senator Heather Gustafson introduced Senate File 188 (SF 188), a bill requiring food manufacturers to test their products for phthalates and publicly disclose the results. If passed, this legislation would be the first of its kind in the U.S., aiming to increase transparency and encourage manufacturers to reduce phthalate levels in their products. According to Senator Gustafson, "Minnesotans have the right to know whether the food they are eating and serving their families is contaminated with toxic phthalates. My bill will help consumers make healthier buying decisions and create a strong incentive for food manufacturers to get plastic chemicals out of our food." advocacy.consumerreports.org Why This Matters This bill is crucial because it: Increases Transparency: For the first time, food companies would be required to test for and disclose phthalate levels, creating public awareness of the contamination problem. Encourages Stricter Regulations: Public disclosure could lead to consumer pressure for stronger nationwide bans and restrictions. Prioritizes Public Health: It challenges the longstanding prioritization of industry preferences over public health, acknowledging that chemical exposure is a public health crisis. Addresses Chronic Illness: With rising rates of metabolic disorders and hormone-related diseases linked to endocrine-disrupting chemicals like phthalates, holding manufacturers accountable is a step toward reversing this trend. Products Commonly Containing Phthalates and Associated Health Risks Phthalates are pervasive in many consumer products. Here's a breakdown of common sources and the potential health implications: Personal Care Products: Items such as nail polishes, hair sprays, aftershave lotions, cleansers, and shampoos often contain phthalates. fda.gov Food Packaging and Processed Foods: Phthalates can leach into food from packaging materials and during processing. Diets high in dairy and meat have been associated with higher levels of phthalate exposure. webmd.com Medical Devices: Some medical devices, including intravenous bags and tubing, contain phthalates to increase flexibility. pmc.ncbi.nlm.nih.gov Household Items: Products like vinyl flooring, shower curtains, and certain furniture may contain phthalates. toxicfreefuture.org Children's Toys: Some toys, especially those made from flexible plastics, can contain phthalates. toxicfreefuture.org Health Risks Associated with Phthalate Exposure Phthalates are known endocrine disruptors, meaning they can interfere with the body's hormonal systems. Potential health effects include: Reproductive Issues: Exposure has been linked to reproductive problems, including reduced fertility. pmc.ncbi.nlm.nih.gov Developmental Problems: Prenatal exposure may lead to developmental issues in children. pmc.ncbi.nlm.nih.gov Respiratory Issues: There is evidence suggesting a link between phthalate exposure and respiratory problems, such as asthma. pmc.ncbi.nlm.nih.gov Metabolic Effects: Some studies have associated phthalate exposure with metabolic disorders, including insulin resistance and obesity. pmc.ncbi.nlm.nih.gov Steps to Reduce Phthalate Exposure To minimize exposure to phthalates: Choose Phthalate-Free Products: Opt for personal care items labeled as phthalate-free. Limit Processed Food Intake: Reducing consumption of processed foods can decrease phthalate exposure. Use Alternatives to Plastic: Whenever possible, choose glass, stainless steel, or other non-plastic materials for food storage and household items. Stay Informed: Regularly check resources like the Environmental Working Group's Skin Deep database to find products free from harmful chemicals. How You Can Take Action While Minnesota is leading the way, collective action is essential to drive nationwide change. Here are steps you can take: Support the Bill: If you're in Minnesota, contact your state legislators to express support for SF 188. You can find more information and track the bill's progress here. Sign Petitions: Look for petitions advocating for the reduction of phthalates in consumer products and add your voice. Stay Informed: Follow organizations like Consumer Reports and Clean Water Action, which are actively involved in this issue. Reduce Personal Exposure: Limit consumption of highly processed foods, use glass or stainless steel for food storage, and avoid products with "fragrance" listed as an ingredient, as it can be a source of phthalates. Active Petition to Support Minnesota's SF 188 As of now, there isn't a specific petition available for Minnesota's SF 188 bill. However, you can take proactive steps to support this legislation: Contact Legislators: Reach out to Minnesota state legislators to express your support for SF 188. Personalized messages can be impactful. Stay Informed: Monitor the bill's progress through the Minnesota Revisor's Office website. Conclusion Minnesota's initiative is a significant step toward addressing the pervasive issue of phthalate contamination. However, true accountability requires federal-level bans, a shift toward non-toxic alternatives, and a rethinking of industrial food production. By staying informed and taking action, we can collectively push for a healthier future. Bibliography Consumer Reports. "Minnesota Senator Gustafson introduces bill to protect consumers from toxic plastic chemicals in food." January 21, 2025. advocacy.consumerreports.org Food Safety Magazine. "Bill Introduced in Minnesota to Require Phthalate Testing for Packaged Foods." January 21, 2025. food-safety.com Minnesota Revisor of Statutes. "SF 188 as introduced - 94th Legislature (2025)." revisor.mn.gov Food & Wine. "Minnesota Just Became the First State to Target Plastic Chemicals in Food." January 22, 2025. foodandwine.com Thank you for joining us on "SuperLife with Darin Olien." Let's continue to strive for a healthier, more informed world. Research Summaries: "Phthalates and Their Impacts on Human Health" Authors: Ying Wang, Hongjun Zhu, and Yanan Kannan Summary: This study discusses the widespread use of phthalates as endocrine disruptors and their detrimental effects on human health. It highlights that phthalates are present in numerous products that come into contact with plastics during production, packaging, or delivery. pmc.ncbi.nlm.nih.gov "Critical Review on the Presence of Phthalates in Food and Evidence of Their Impact on Human Health" Authors: Giuseppe Latini, Valentina Del Vecchio, and Andrea Massaro Summary: This review examines the presence of phthalates in various foods and their potential health impacts, including their role in increasing the risk of developing allergies and asthma. pmc.ncbi.nlm.nih.gov "Why Phthalates Should Be Restricted or Banned from Consumer Products" Authors: Harvard T.H. Chan School of Public Health Summary: This article discusses how phthalates can leach into food from vinyl plastic equipment and materials, emphasizing the need for restrictions or bans due to associated health risks. hsph.harvard.edu "Phthalates and Diet: A Review of the Food Monitoring and Epidemiology Data" Authors: Rolf U. Halden Summary: This review highlights epidemiological studies showing positive associations between the consumption of meats, discretionary fats, and dairy products with increased phthalate exposure. ehjournal.biomedcentral.com "Personal Care Product Use Patterns in Association with Phthalate and Bisphenol A Exposure" Authors: Jessica T. Barson, John D. Meeker, and Kelly K. Ferguson Summary: This study investigates the relationship between personal care product usage and exposure to phthalates and BPA, finding significant associations that suggest these products are notable sources of exposure. nature.com "What Are Phthalates and How Do They Affect Your Health?" Authors: National Center for Health Research Summary: This article provides an overview of phthalates as synthetic chemicals used to make plastics flexible and to add fragrance to products, discussing their role as endocrine disruptors and potential health effects, especially in young children. center4research.org Bibliography: Wang, Y., Zhu, H., & Kannan, Y. (2021). Phthalates and Their Impacts on Human Health. Frontiers in Public Health, 9, 1-8. pmc.ncbi.nlm.nih.gov Latini, G., Del Vecchio, V., & Massaro, A. (2020). Critical Review on the Presence of Phthalates in Food and Evidence of Their Impact on Human Health. International Journal of Environmental Research and Public Health, 17(16), 5655. pmc.ncbi.nlm.nih.gov Harvard T.H. Chan School of Public Health. (2019). Why Phthalates Should Be Restricted or Banned from Consumer Products. hsph.harvard.edu Halden, R. U. (2014). Phthalates and Diet: A Review of the Food Monitoring and Epidemiology Data. Environmental Health, 13(1), 43. ehjournal.biomedcentral.com Barson, J. T., Meeker, J. D., & Ferguson, K. K. (2023). Personal Care Product Use Patterns in Association with Phthalate and Bisphenol A Exposure. Journal of Exposure Science & Environmental Epidemiology, 33(1), 45-54. nature.com National Center for Health Research. (2021). What Are Phthalates and How Do They Affect Your Health?. center4research.org What You'll Learn in This Episode: (00:00:00) Introduction – The toxic truth hiding in your everyday products. (00:03:19) What Are Phthalates? – The chemicals making plastics flexible (and your health fragile). (00:04:24) How Phthalates Get into Your Body – Food, air, water, and even medical devices. (00:05:50) The Devastating Health Effects of Phthalates – Endocrine disruption, infertility, and metabolic disease. (00:07:45) Why the U.S. Fails to Regulate Phthalates – The FDA, EPA, and corporate influence. (00:10:14) Why Europe Banned Phthalates (and the U.S. Didn't) – A look at the regulatory failures. (00:12:38) The Connection Between Phthalates & Infertility – How they are lowering sperm counts and harming pregnancy. (00:15:10) Processed Foods & Fast Foods—A Phthalate Hotspot – Why eating out could be dosing you with toxins. (00:18:49) The Hidden Dangers in Medical Devices – Why even hospitals aren't safe. (00:21:20) Minnesota's Groundbreaking SF 188 Bill – Why this legislation could change everything. (00:24:30) How Phthalates Are Even in Your Children's Toys – The shocking reality parents need to know. (00:27:15) The Impact of Phthalates on Weight Gain & Diabetes – How they disrupt metabolism. (00:30:07) The Fight for Transparency in the Food Industry – What's being done to expose these chemicals. (00:33:12) How to Reduce Your Phthalate Exposure – Simple swaps to detox your home and body. (00:36:40) What You Can Do Today – Advocacy, petitions, and making informed choices. (00:40:12) The Call to Action – Why raising awareness is the key to change. Thank You to Our Sponsors: Our Place: Toxic-free, durable cookware that supports healthy cooking. Use code DARIN for 10% off at fromourplace.com. Therasage: Go to www.therasage.com and use code DARIN at checkout for 15% off Find More From Darin: Website: darinolien.com Instagram: @darinolien Book: Fatal Conveniences Key Takeaway: "Phthalates are everywhere—but they don't have to be inside you. Awareness is power, and it's time to fight back against the toxic chemicals hiding in plain sight."
Robbie Shaw sits down with Hunter Lewis, Editor in Chief of Food & Wine Magazine, to explore the publication's growing commitment to the alcohol-free beverage movement. Lewis shares how Food & Wine is evolving to better represent the full spectrum of hospitality experiences, including thoughtful coverage of non-alcoholic options that don't compromise on flavor or sophistication. The conversation delves into the magazine's initiatives to support hospitality professionals battling addiction and other mental health challenges—a particularly pressing issue in an industry historically known for its demanding environment. Lewis discusses how Food & Wine is using its platform to reduce stigma, highlight resources, and champion a more balanced approach to wellbeing within restaurant culture.
Welcome back to Eat. Talk. Repeat. This week, we cover more ground than any other podcast or journalist in town! From the latest restaurant openings to our burger crawl plans, plus some food news you can actually use, we've got it all. John's even willing to put a steak dinner on the line! Burger Crawl Planning: Wally's is now officially on the Steak Burger Crawl list. Creating a list of 10 spots with a deadline, ranking them, then narrowing it down to the top 4 for a battle royale. Real hammer and tongs arguments will determine the ultimate steak burger in Vegas. Food News You Can Use: Salt Bae's Nusr-Et closes – a restaurant based on a meme never has a place shut down with less fanfare. Havana 1957 opens at Flamingo – Cuban sandwiches, mean cortaditos, and unbeatable pork-on-pork action. Barter Beer/Mall – an antique mall with a bar? Lotus of Siam original location reopening? – John keeps hearing “wait and see.” Echo On Colorado – Quietly opened, featuring music and food. Krung Siam Thai Restaurant & Bar now serves breakfast! Open until 4 AM. World Bagel Eating Championship at Siegel's Bagelmania: Joey Chestnut will be there – can he break last year's record of 15 bagels in 8 minutes? Blue Diamond's Cottonwood Station Eatery gets new owners Quick Questions for Curtas: John's late-night snack? Cereal with milk and sugar. Total guilty pleasure. Sam's? A baguette with FRENCH butter from Cafe Breizh. Duh. Ash's? Cheese and pickles. Or cold pizza. Checks out. Longest Sam has left pizza out? 30 minutes. John & Ash? 18 hours. Pet Peeves: Sam: Peaveless. John: Tired of people asking dumbass questions on social media. Ash: When the waiter brings the check after being asked to, and everyone gives their cards, but they still take forever to return. OBV, we're ready to leave! Shoutout to Our Loyal and Beloved Listeners: John A. from Orange County – Iwana Coffee. Serious props for his recent ventures in Vegas! Thanks for trusting our opinions. Are our other listeners having a dry January? Remember, you can email us at cheers@eattalkrepeat.com with your questions, comments, or hate mail! Restaurant Rundown: John: DW Bistro (props to Bryce and Dalton), Ada's Food + Wine, Carama (top 5 Italian strip restaurant). Ash: Washing Potato (half Peking duck!), Yukon Pizza, Gjelina Las Vegas (Cali-Italian veggie-centric legend), loved the food but not the room. Sam: Ohlala French Bistro (best French bistro brasserie duck in town!), Sushi Hiro (easy to get in and fabulous), Brezza Italian (crudo & meats, no pasta), Esther's Kitchen Brunch (smoked trout toast). Spots Mentioned PHO GA BAC BAC Gabi Coffee & Bakery SoulBelly BBQ 00 Pie & Pub The Legends Oyster Bar and Grill Carbone Las Vegas IZAKAYA GO Posh Burger Solamente Pizza and more! Upcoming Live Events: Live show at Monzù – Italian Oven + Bar next Tuesday! Come have a meal and meat us! Catch us on FOX 5 next Thursday morning around 9:30am! Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com! Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at Eating Las Vegas & Eat. Talk. Repeat. Follow us on social: Twitter: @EatTalkRepeat, @EatingLasVegas, @WhatsRightSam, & @AshTheAttorney Instagram: @EatTalkRepeatLV, @JohnCurtas, @WhatsRightSam, & @AshTheAttorney
ETHAN STOWELL We're diving into the story of Ethan Stowell—a name that's become synonymous with the culinary world in Seattle. He comes from a family of artists, specifically ballet dancers. He's not just a chef; he's an innovator who's left an indelible mark on his community. Ethan started with a vision back in 2003 when he opened Union, his first restaurant in downtown Seattle, praised for its simplicity and its elegance right out of the gate. From there, Ethan Stowell Restaurants, or ESR, grew into something truly remarkable. We're talking about Tavolàta, with its pasta-inspired focus, and How to Cook a Wolf, which brings this delicate, almost artful approach to dining, among others. Oh, and there's Ballard Pizza Company—it's like, the perfect neighborhood pizza spot. He makes high-quality food feel accessible and welcoming. What's even more impressive is how ESR has expanded, now covering over a dozen concepts and over twenty locations, including in Idaho and New York City—and it doesn't stop there. Ethan's team has partnered with iconic brands like the Seattle Mariners. And even with all that growth, there's this real effort to stay anchored in the community. Back in 2008, he was named one of *Food Wine*'s Best New Chefs, and in 2020, he was a semifinalist for a James Beard Award in the Outstanding Restaurateur category. Those aren't just titles—they're windows into the kind of impact he's had, both regionally and nationally. It's stories like Ethan's that remind us how passion, vision, and a commitment to community can truly shape industries and, honestly, create experiences people cherish. ETHAN RELATED LINKS Ethan Stowell Restaurants Wikipedia Holland America Partnership Seattle City Makers (Video via Downtown Seattle Association) GENERAL INFO| TOP OF THE GAME: Official website: https://topofthegame-thepod.com/ RSS Feed: https://feed.podbean.com/topofthegame-thepod/feed.xml Hosting service show website: https://topofthegame-thepod.podbean.com/ Javier's LinkTree: https://linktr.ee/javiersaade SUPPORT & CONNECT: LinkedIn: https://www.linkedin.com/showcase/96934564 Facebook: https://www.facebook.com/profile.php?id=61551086203755 Twitter: https://twitter.com/TOPOFGAMEpod Subscribe on Podbean: https://www.podbean.com/site/podcatcher/index/blog/vLKLE1SKjf6G Email us: info@topofthegame-thepod.com THANK YOU FOR LISTENING – AVAILABLE ON ALL MAJOR PLATFORMS
Today it feels almost balmy after the last few days of single digit temperatures. But cold weather is great for cooking. We speak to Food & Wine assistant editor Andee Gosnell about some of her favorite one pot meals to keep you warm this winter. And we take your calls.This segment is guest-hosted by David Furst
Join me Jenny D with my guests Jason Capps (Owner/Chef of Bella Sera and Founder of Jason's Journeys), along with Kelly Rodavich from Viaggio Travel Consulting, in an exciting podcast episode. Together, we discuss their collaborative venture, '10 Days in Tuscany, travel experience that has captured the hearts and taste buds of many travelers. Take a journey with us through the scenic landscapes of Tuscany, enjoying exclusive experiences and private dinners featuring authentic Tuscan cuisine. This carefully curated tour allows guests to immerse themselves in Tuscany's rich culture, food, wine, and friendships, offering both planned activities and the freedom to explore independently. With a history of creating friendships and memorable experiences, Jason and Kelly's tours have become a beloved tradition for many. Stay tuned for more insights into their upcoming trips as they invite you to enjoy all that Tuscany has to offer, with more episodes on the way! Don't wait to take that trip to Italy with Jason's Journeys.. sign up on their website today https://jasonsjourneys.com/ Special thanks to my Spotlight Supporter Vitalant Blood Donation. January is National Blood Drive Donor Month. Give Blood and Save a Life! https://www.vitalant.org/ Thank you to St. Clair Health for partnering with me Jenny D. to provide awareness and education on health topics with the Healthcare professionals these next few months. January is Nutrition and Primary Care. https://www.stclair.org/ Please Follow and Subscribe to my channel. https://www.spillwithme.com/ All episodes are available on my YouTube page http://www.youtube.com/@Spillwithmejennyd
Join me Jenny D with my guests Jason Capps (Owner/Chef of Bella Sera and Founder of Jason's Journeys), along with Kelly Rodavich from Viaggio Travel Consulting, in an exciting podcast episode. Together, we discuss their collaborative venture, '10 Days in Tuscany, travel experience that has captured the hearts and taste buds of many travelers. Take a journey with us through the scenic landscapes of Tuscany, enjoying exclusive experiences and private dinners featuring authentic Tuscan cuisine. This carefully curated tour allows guests to immerse themselves in Tuscany's rich culture, food, wine, and friendships, offering both planned activities and the freedom to explore independently. With a history of creating friendships and memorable experiences, Jason and Kelly's tours have become a beloved tradition for many. Stay tuned for more insights into their upcoming trips as they invite you to enjoy all that Tuscany has to offer, with more episodes on the way! Don't wait to take that trip to Italy with Jason's Journeys.. sign up on their website today https://jasonsjourneys.com/ Special thanks to my Spotlight Supporter Vitalant Blood Donation. January is National Blood Drive Donor Month. Give Blood and Save a Life! https://www.vitalant.org/ Thank you to St. Clair Health for partnering with me Jenny D. to provide awareness and education on health topics with the Healthcare professionals these next few months. January is Nutrition and Primary Care. https://www.stclair.org/ Please Follow and Subscribe to my channel. https://www.spillwithme.com/ All episodes are available on my YouTube page http://www.youtube.com/@Spillwithmejennyd
Episode At A Glance: This week on The SavvyCast, Katerina Mountanos joins me to share about her company Kosterina! Kosterina is a brand of high quality olive oils, vinegars, and more. I have been a long-time fan of their products, so it was a treat to sit down with the founder and CEO herself! In this episode, Katerina shares about her company, leading research on the health and beauty benefits of high quality olive oil, her favorite recipes, and more! Questions Answered In This Episode: What is Kosterina? How can high quality olive oil help me reach my health and beauty goals? Does the smoking point of olive oil make it a less healthy oil for cooking? How does olive oil benefit glucose levels? What are Jamie's favorite Kosterina products? Resources Mentioned In This Episode: Click here to shop Kosterina products! (Use this link for 15% off your first Kosterina order.) Kosterina Kitchen recipe rolodex Kosterina Kitchen cookbook Glucose Goddess Dr. Casey Means Good Energy Tucker Carlson episode ACTA 2018 study on the smoke point Who Is Katerina Mountanos? Katerina (Katina) Mountanos is a wellness expert and the founder and CEO of Kosterina. Kosterina is a wellness brand centered around high antioxidant extra virgin olive oil and more broadly, the modern Mediterranean diet. Her mission at Kosterina is to help people live longer, more delicious lives and through Kosterina's line of flavorful olive oils, velvety vinegars, high probiotic olives, and more. As a serial entrepreneur, olive oil sommelier and first generation Greek, Katina's story and knowledge is intriguing, relevant, and sought after. She has been a guest on numerous podcasts such as Be Well with Kelly Leveque and Purely Elizabeth. Katina has appeared on the TODAY Show, KTLA and her opinion is often quoted in Modern Retail, Food & Wine and the Tasting Table. The Kosterina products she's developed have won awards from SELF, Better Homes & Gardens, Men's Health, Tasting Table and the New York International Olive Oil Competition. Katina's journey in building Kosterina started in 2020 with a single bottle of EVOO and has expanded to a large assortment of award-winning products that have been featured in the New York Times, Harper's Bazaar, Vogue, Bon Appetit, SELF, Eater, Men's Health and more. Kosterina is available online, at Whole Food Market nationwide, Target, Crate & Barrel, and other select retailers. If you enjoyed this episode, check out the ones below: Shop Here, Not There: A Grocery Insider Reveals the Best and Worst Stores Zane's Three Month A1C and Blood Sugar Update
On this week's episode, host Caryn Antonini is joined by Andy Wang, a seasoned journalist covering the latest restaurants and bars, food and drink destinations and emerging cultural trends. Andy has a particular interest in giving a voice to Chinese and Asian Americans in the food and restaurant industry. Andy has written for Food + Wine, The Robb Report, Zagat, Taste, Condé Nast, Epicurious and many other publications. He is the co-founder of Dumpling Mafia NFT, he co-hosts both the Chinese Food Fight Club and Industry Only at The Cheese Store, podcasts. Andy also hosts Industry Only events and is based in Los Angeles but also covers New York and Las Vegas. For more information on our guest:@andywangnylaCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
Call it a classic grab bag from this time last year! Please note that we are still in the market for your Notes App intel… Gained some wisdom from @OlsenOracle, a perfect fan account (that is maybe even Olsen approved???). We're having a Marcella Hazan moment, thanks to, as Food & Wine put it her “radical simplicity.” Some recipes we've been cooking: THE tomato, onion, and butter sauce, grilled fish romagna style, pesto, rice and smothered cabbage soup, and chimney sweep's gelato. Speaking of cooking, we must discuss this Julia Child gas stove story by Rebecca Leber for Vox, which pairs well with “How the Fossil Fuel Industry Convinced Americans to Love Gas Stoves,” which she wrote for Mother Jones. Your Notes Apping!! See: this packing-list revelation from@rileejsmith (um, the template). We also love this TikTok from @kiramackenz. What weird things are you up to in the Notes App? Let us know at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva! Give your hair the gift of Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWO. YAY.
Send us a textFood, Wine & Whiskey is going Italian. We are re-branding the show, please give a listen to get the details.Contact or Follow Rob: www.italianbottlesbites.com rob@foodwinewhiskey.com @foodwhiskey on X @italian_bottles_bites on IG Join the Italian Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show
Going to a holiday party? Hosting one? Or maybe just want to try something new? Don't want to commit to a main dish? Food & Wine assistant editor Andee Gosnell shares some appetizer recipes and take yours calls.
Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed's Tasty. In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media. Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone. In this recipe, we discuss: How Ben fell in love with cooking Paving the way with journalism and culinary school degrees How an internship with Saveur magazine led to a full-time test kitchen job Landing a coveted job as a food columnist for the L.A. Times How he got his first cookbook contract Tips on making yourself marketable as a freelance food writer The challenges of researching and writing his latest cookbook, Crumbs Some of the interesting tidbits about cookies that can be found in Crumbs Ben's best kitchen tip on storing spices Ben's advice on making videos for social media And much more! Episode Sponsored by Puratos Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.
Send us a text to get more PR resources for your product biz!Tired of the endless "buy now or die" countdowns? The fake scarcity? Those "secret" masterminds that cost more than a car?
There's some pretty big Muppet news hitting Disney's Hollywood Studios that Carrie and Fran have to discuss. They share their thoughts and suggestions about how this might all work and what it means to the Muppet fan community. Fran also shares her thoughts on a recent Walt Disney World trip including a couple of disappointments, Food & Wine delights and a trip to the Cake Bake shop. Find Francine and Carrie online: Website: https://PixieDustFan.com Instagram: @PixieDustFan Carrie on Instagram: @MuppetCrazy Facebook: Pixie Dust Fan Pixie Dust Fan Facebook group: PixieDustFanGroup Support Pixie Dust Fan by shopping our affiliates Find Pixie Dust Fan on YouTube: Pixie Dust Fan
This week we chat to Jeff Umbro. Jeff is the founder of the Podglomerate, a company that produces, distributes, and monetizes podcasts. Podglomerate podcasts have been featured on every major podcasting app (many have topped the charts of these apps) and have been written about in dozens of publications including the New York Times, The Guardian, Forbes, Vulture, Food & Wine, and Variety. Tune in for all things podcasts!
On Today's Menu: We've officially entered our terrible twos era – Happy Foodaversary to us! Pizza Fest is upon us – will we go & get thrown out again? The time to make your Thanksgiving plans is NOW Big money boys expanding brands Trigger warning: caviar on chicken nuggets, truffles, & fad hopping The changing landscape of beef quality & pricing Brunch = difficult customers & high expectations… aka Brunch Karens Preaching to the pancake choir Food News You Can Use: Bar Bohème hopefully set to open in early February 2025 Bazaar Meat By José Andrés moving to the Venetian April What's happening by Velveteen Rabbit Hit up Featherblade Craft Butchery for all your Turkey Day needs What's going on behind Yu-Or-Mi Sushi DTLV — “Philly”?? Cote Korean Steakhouse is coming! Recent Ventures: John returned to Chamana's Café for the third time Marche Bacchus – new menu & spruced-up look Ada's Food + Wine – elevated gastro-pub PublicUs 1228 Main Las Vegas Spots Mentioned: Metro Pizza Good Pie Rebellion Pizza Yukon Pizza 00 Pie & Pub Monzù & Old School Pizzeria Signora Pizza Twist by Pierre Gagnaire Esther's Kitchen Nusr-Et Steakhouse The Golden Steer Steakhouse CUT, LAS VEGAS Other Mama Bramàre Ciao Vino Echo & Rig Nicco's Steakhouse Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com! Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at Eating Las Vegas & Eat. Talk. Repeat. Follow us on social: Twitter: @EatTalkRepeat, @EatingLasVegas, @WhatsRightSam, & @AshTheAttorney Instagram: @EatTalkRepeatLV, @JohnCurtas, @WhatsRightSam, & @AshTheAttorney
Join Modernist Cuisine founder and author Nathan Myhrvold to explore one of the world's most beloved (and occasionally controversial) foods: bread. In this conversation that's sure to be like naan other, Myhrvold will discuss his new book, Modernist Bread at Home, and why now is the perfect time to rise to the occasion and start making bread in your own kitchen. Myhrvold will draw on the Modernist Cuisine team's extensive research to share some of his favorite insights, tips, and tricks from the book, all the info you knead to make better bread at home. Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread and the forthcoming Modernist Pizza. He has had a passion for science, cooking, and photography since he was a boy. Nathan enrolled in college at the age of 14 and went on to earn a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds an additional master's degree in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology, quantum field theory in curved space-time, and quantum theories of gravitation before starting a software company that would be acquired by Microsoft. Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & Wine, The Stranger, Edible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly. Buy the Book Modernist Bread at Home Book Larder
Want easier access to beautiful spirits? Add your signature to ShipMySpirits.org!Live in Illinois and want easier access to beautiful spirits? Send a letter to Deputy Governor Andy Manar!Read the article that inspired this episode: “U.S. Craft Distilleries Are in Crisis,” Food & Wine, July 31, 2024That quote from Peter Holland, rum expert and Foursquare Distillery's UK brand ambassador, appeared in “Could independent bottlers transform rum?,” The Spirits Business, September 24, 2024Haven't heard about Empirical's Doritos spirit? Click here!
The Author of The World in A Wineglass is here! Food & Wine executive wine editor and Travel + Leisure wine editor Ray Isle has been writing about wine and other adult beverages for over 20 years. You've also seen his byline in many publications, including The Washington Post, Time and Wine & Spirits. Ray has also collected all sorts of awards and accolades for his work, including three James Beard nominations for beverage writing. He makes the world of wine understandable and attractive. Ray is also the author of a beautiful new book called The World in a Wineglass. His first book is It is part love letter, part encyclopedia or wine Wikipedia, and part delightful guide to wine around the globe. But Ray is not your typical wine writer. In fact, he might be better known for his wine and potato chip pairings: barbecue chips and Zinfandel or spicy AF jalapeño or sriracha chips with a super acidic chilled white wine like Riesling or Grüner Veltliner. So, Ray is the perfect guide through this world of wine. In The World in a Wine Glass, he explains the difference between corporate-owned, mass-produced wines and the wine producers who grow their own grapes and make wines that reflect the place and vintage variations for a unique sip. He does this by comparing them to the difference between a Taco Bell taco and a taco made from scratch from your local taqueria. The wines that Ray chose for his book offers something more, stories, soul and a few surprises. Yet the world of wine and wine journalism is changing and from his vantage point, Ray has seen it all. So pop the cork, pour a glass and settle in for some great wine stories.
In today's episode, I'm excited to have an interview with Sonja Overhiser, one of the creative minds behind the award-winning blog A Couple Cooks. Along with her husband Alex, Sonja has built a global following for their healthy, plant-based recipes and expertise in cocktails. Their work has been featured in Food & Wine and The Washington Post, and their blog receives millions of visitors each month. We dive into their journey from fast food to cooking from scratch, the growth of their blog, and the behind-the-scenes process of pitching and reconfiguring their book idea to land a publishing deal. Sonja also shares insights on their new book, A Couple Cooks, offering practical tips for aspiring cookbook writers along the way. In this episode, we discuss: The Evolution of A Couple Cooks How Sonja and Alex transitioned from a fast-food lifestyle to a mostly plant-based, from-scratch diet The inspiration behind starting their blog in 2010 Their mission to connect readers all over the world with healthy, approachable recipes Building a Brand and Getting Published The journey of turning a passion for food into an award-winning blog with millions of visitors each month How they pitched the concept of their book to publishers and reworked it to secure a deal Their experience working with major publications like Food & Wine and The Washington Post Behind the Scenes of A Couple Cooks (The Book) Sonja's and Alex's message for readers and what they hope to inspire The unique cooking method featured in the book: circle and square icons to help couples or friends cook together seamlessly Their rigorous recipe testing process to ensure high-quality, fail-proof recipes for every home cook Tips for Aspiring Cookbook Writers Sonja's advice for aspiring authors seeking a book deal The importance of brand-building and developing a clear message before approaching publishers How to navigate the process of writing, pitching, and refining a cookbook concept Things We Mention In This Episode A Couple Cooks The Way to Cook by Julia Child
In the daily grind of work under capitalism, I'm sure I'm not alone for dreaming of something more to life. Usually, this takes the shape of going somewhere new in the world on vacation or picking up a new language and imagining what life would look like if you lived in that country and spoke that language with ease. For my guest today, this dream became a concrete and humbling reality. Tax preparer and food writer Steve Hoffman details his journey with his family in his beautiful new memoir, A Season for That: Lost and Found In The Other Southern France. Steve is a French speaker and shameless Francophile who tirelessly works in his memoir to unearth the reality of his family's gradual acceptance into a tiny winemaking village in the Languedoc region of southern France. His writing has won multiple awards, including the 2019 James Beard MFK Fisher Distinguished Writing Award. He has been published in Food & Wine, The Washington Post, The Minneapolis Star Tribune, and Artful Living magazine. In our conversation today, Steve shares some of the lessons he picked up about the unique winemaking and culinary traditions he experienced in Languedoc-Rousillon region, the role that food and ingredients played in helping his family become accepted in the village, the values of home cooking versus French cooking, and what it took as a food writer to get to a point with his memoir where he could approach his family's story with an honesty and earnestness I've not seen the likes of in other food memoirs. Learn More About Steve: Steve's Book: A Season for That Instagram: @sjrhoffman Facebook: @sjrhoffmanwriter Website: https://www.sjrhoffman.com/
Hi Speaking Broadly listeners, we wanted to share the trailer of Dana Cowin's new podcast, which will premiere on October 16. Please consider subscribing on Apple Podcasts, Spotify, or wherever you listen to podcasts. A bit more about Progressive Hedonist and the podcast:After two decades as the Editor in Chief of Food & Wine magazine, Dana Cowin launched this platform to bring joy, connection and uplift through food and gathering while tackling one of the seemingly impossible challenges of our lifetime: healing the natural world. On this podcast, Cowin interviews people who also believe in the powerful potential for food to bring change and fuel community.
Today on our episode #400 (!) of All in the Industry® — a true milestone; Shari Bayer is on-location with her guest Michael Mina, award-winning chef, founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts, including PABU, Sorelle, MINA's Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt and raised in Ellensburg, Washington, Michael began his epicurean journey at the Culinary Institute of America in Hyde Park, NY, and gained hands-on experience working in Chef Charlie Palmer's kitchen at the upscale Aureole in NYC. Now Michael has returned to where his career started with the opening of Bourbon Steak New York, his first NYC restaurant located inside the newly renovated JW Marriott Essex House New York on Central Park South. Michael has been honored with numerous accolades over the years, including a Michelin star at MICHAEL MINA, James Beard Foundation's “Who's Who of Food & Beverage” inductee, Bon Appétit's Chef of the Year, and most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report. Michael and his collection of restaurants have been featured across national media outlets from Food & Wine, to Food Network & TODAY, and he has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. Shari sat down with Michael at Bourbon Steak New York over the summer to talk about his impressive career and restaurants, and why he decided to open now in NYC. Today's show also features Shari's PR tip to stay the path; Speed Round; Industry News on Hurricane Helene and how it's impacted the F+B community in Asheville and beyond -- sharing a recent message from acclaimed chef and restaurateur Katie Button of Curate and La Bodega by Curate in Ashevile; and how we can help (see links below); and Solo Dining experience at Quique Dacosta's 3-Michelin star, namesake restaurant, Quique Dacosta, in Denia, Spain, where Shari had an extraordinary solo lunch and travel adventure, taking the ferry from Ibiza to Denia for a daytrip. Here's to 400 Episodes! Thanks, as always, for being a part of All in the Industry®. Ways to support the F+B community and more affected by Hurricane Helene:NCRLA - NC Restaurant & Lodging Associationrecovery.ncrla.orgSouthern Smoke Foundationsouthernsmoke.orgWorld Central Kitchendonate.wck.org••• Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
In this episode of the Inspired Money Live Stream Podcast, we dive into alternative investments, focusing on luxury watches, rare wines, and classic cars. Our panel of experts, including Dan Spitz, master watchmaker and former Anthrax guitarist, Jasem Al Zeraei, a Patek Philippe enthusiast, Nick Baldelli-Boni, founder of "Cars in Tuscany," and Brian Freedman, a wine and spirits writer. The panel shares their invaluable insights on how these passion-driven assets can diversify portfolios and offer financial rewards. Understanding the Allure of Passion Investing Alternative investments such as high-end watches, rare wines, and classic cars are gaining popularity. For their potential to offer both personal satisfaction and portfolio diversification. Unlike traditional assets, these tangible investments carry a rich history and cultural significance, making them both emotionally and financially rewarding. This episode covers everything from market trends to valuation, maintenance, and the risks involved in building a portfolio with these collectibles.
Vinny Dotolo is a Los Angeles-based chef and restaurateur, recognized for his contributions to the city's food scene. He is the chef and co-owner of Jon & Vinny's and Helen's Wines, with locations in Beverly Hills, Brentwood, Fairfax, Slauson, Studio City, and globally. He also operates Cookbook Market in Echo Park, Highland Park, and Larchmont Village, along with Carmelized Productions, a full-service catering company.Vinny has been accredited with several awards including Food & Wine's Best New Chef (2009) and James Beard (2016) for “Best Chef West” for animal restaurant, which closed in 2023. Beyond the kitchen, he is an active supporter of many charities including No Kid Hungry, Alex's Lemonade, and Baby2Baby.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last. For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply.Still using your personal phone number for your startup in 2024? OpenPhone makes it easy to get business phone numbers for your team with an app that works on both phone and computer. It integrates with CRMs like HubSpot and Salesforce, and offers AI-powered call transcripts and summaries. Plus, your whole team can access the same number. Start at $15/user/month, but The Founder Hour listeners get 20% off for 6 months. Visit https://www.openphone.com/founder to start your free trial!Stressed, sleepless, or need a health boost? Try Magnesium Breakthrough from BiOptimizers! It's the only supplement with 7 types of magnesium, each with unique benefits like muscle recovery, heart health, and energy production. All-natural, vegan, and gluten-free. Visit www.bioptimizers.com/founderhour and use code FOUNDERHOUR for 10% off. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour
Al and Gemini are at Ada's Food + Wine in Tivoli Village to hang with James Trees and Chef Jackson Stamper, and especially Wine Goddess Kat Thomas. All three are back from London, where Ada's won the award for "Most Original Wine Line" in THE WORLD!! Also: new items on the menu at Spago and Carversteak, and a look back at the 2nd Picnic in the Alley. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Today on our episode #398 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 Food & Wine Classic in Aspen, which took place from June 13-16, 2024. This sold-out culinary weekend was the 41st annual event showcasing game-changing culinary leaders, innovative wine & spirits experts, and epicurean insiders. Shari's coverage includes exclusive interviews with Food & Wine's Editor-in-Chief Hunter Lewis; USHG's Founder Danny Meyer and team — celebrating the 30th Anniversary of Gramercy Tavern; several 2023 Best New Chefs (BNC); and more; reporting from the Grand Tasting Pavilion, Amex Trade program and events, plus, gondola ride to the top of Aspen Mountain! See full list below. It was a truly wonderful #FWCLASSIC full of delicious food and drink, and great conversations in a picturesque setting. Many thanks to the Classic team and everyone who joined us! All the best with the inaugural Food & Wine Classic in Charleston, taking place September 27-29, 2024. Today's show also features Shari's PR tip that it's better late than never, Speed Round, and Solo Dining experience at Plus de Vin, a new neighorhood natural wine bar in Williamsburg, Brooklyn. 2024 Food & Wine Classic in Aspen interviews (in chronological order):Hunter Lewis, Editor-in-Chief, Food & Wine (EP 212)Steve Sintra, SVP, Americas, OpenTableIsabel “Chabela” Coss, 2023 BNC; Pastry Chef, Lutece and Pascual, Washington, DCClaudia Fleming, James Beard-Award Winning Pastry Chef; Culinary Director, Daily Provisions/USHG, NYC; CHEFWISE contributor (EP 207)Eunji Lee, 2023 BNC, Chef/Owner, Lysée, NYCEdgar Rico, 2023 BNC, Chef/Owner, Nixta Taqueria, Austin, TX Katy Kindred, Founder/CVO, Kindred Studio, Davidson, NC Caleb Silver, Editor-in-Chief, Investopedia; Alex Seidel, Chef/Owner, Fruition Restaurant, Mercantile Dining & Provision, Fudmill, and Chook Chicken, Denver, CO; and Alex Grenier, Executive Chef, Mercantile Dining & Provision, Denver, CO Danny Meyer, Founder, USHG (EP 100); Michael Anthony, Executuve Chef/Partner, Gramercy Tavern (EP 229); and Aretah Ettarh, Chef de Cuisine, Gramercy Tavern - celebrating the 30th Anniversary of Gramercy Tavern, NYCDigby Stridiron, Chef, Latha, Phoenix, AZ; Culinary Ambassador, US Virgin Islands; CHEFWISE contributor (EP 257)Young Chang, CEO, A-Sha Foods USAMichael Dwork, CEO, VerTerra DinnerwareCaroline Nabors, Director of Marketing and Development; and Catarina Bill, Chief Mission Officer, Southern Smoke Foundation, Houston, TX**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
On this episode of the California Now Podcast, host Soterios Johnson taps into the wine tasting expertise of three oenophiles. First up, Johnson chats with Lucy Simon, assistant wine editor at Food & Wine magazine. Simon offers valuable tips for novices looking to up their California wine-tasting skills. “Taking a breath, letting loose a little bit and being honest with your likes and dislikes is the best way to have a positive wine-tasting experience,” advises Simon. She also shares her top recommendations for tasting rooms in Healdsburg, Napa Valley, Paso Robles, and beyond, guiding first-timers through the best spots to start their wine journey. Next, Johnson is joined by Tina Caputo, a writer known for her extensive knowledge on the Golden State's food and wine scenes. Caputo dives into California vineyards and wineries offering out-of-the-ordinary wine-tasting excursions. “Obsidian Ridge vineyard, which is up in Lake County, does a volcano adventure that is led by a professional geologist,” Caputo says. She also gets into more playful wine tours that offer such activities as baby goat petting in Lodi and sound bathing in the Anderson Valley. Finally, Johnson talks with Mary Orlin, a certified sommelier and cohost of the Sip, Sip, Hooray! Podcast. Orlin goes deep on the Sierra Foothills wine region, a historic, hidden gem viticultural scene producing diverse varietals. “The Sierra Foothills was first famous for Zinfandel,” says Orlin, “and there are some heritage vineyards that are over a hundred years old that are still producing.” The James Beard Award–winning journalist name-drops outstanding spots to sip and stay in El Dorado County and Amador County.
Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
5 tips: Download the Food&Wine app If you're on a budget, consider pre-purchasing gift cards If ordering more than you can carry, bring a tray - https://amzn.to/3zamCZf If you have more than 1 person, send somebody to get a table Go on a weekday for fewer crowds BEST BOOTHS The Fry Basket - flight of fries, grapefruit mule, yuca fries, mango-rita sour drink India - chicken tikka masala, samosas, several drinks Bramblewood Bites - fall flavors, good portions Forest & Field - bison chili, pumpkin ravioli, some drinks Australia - most items are repeats, always a fave Hawaii - couple of savory items, 1 dessert, few different types of drinks The Alps Germany Greece France - just tends to be expensive Tangierine Cafe WORST BOOTHS China Italy Japan
394 - Discover how to make the most of your $75 budget at Epcot's Food & Wine Festival 2024! In this episode of Disney Travel Secrets, hosts Rob and Kerri Stuart share expert tips on navigating the festival, maximizing your dining experience, and enjoying the best of what Epcot has to offer.Key highlights: Budget breakdown: What $75 can get you at the festival Pro tips for efficient booth visits and crowd avoidance New merchandise featuring Mickey, Remy, and Figment Insider strategies for multiple-day visits Special events: Emile's Fromage Montage and Remy's Hide & Squeak Whether you're a first-timer or a seasoned Food & Wine veteran, this episode is packed with valuable information to enhance your Epcot experience. Learn how to sample more dishes, avoid long lines, and make the most of your festival budget. Don't miss out on these essential Disney World tips for Fall 2024! #EpcotFoodAndWine #DisneyWorldTips #DisneyTravelSecrets Subscribe to our YouTube channel for visual "show & tell" content and more magical updates. #DisneyWorld #LightningLane #DisneyTips #TravelPlanning #DisneyVacation Learn about the CMV Heroes Project benefitting Folds of Honor. Come join us for Weekends on the Wish - November 8, 2024 is our next on Download the free Stress-Free Planning Worksheet at HowToDoDisney.com to help plan your next magical Disney vacation. Don't forget to subscribe to the Disney Travel Secrets YouTube channel to catch this episode on video. And get ready to share your thoughts and reactions using #DisneyTravelSecrets. LYFT REFERRAL CODE: You get 50% off 2 Lyft rides in Orlando if you sign up using our referral link. Terms apply, excludes Wait & Save. Ready to plan your 2024 and 2025 Disney Destinations Vacation? CLICK HERE Join us on our Facebook Page _________________________ Let us help you plan your next Disney vacation. Our services are free and you get us and our insider tips customized to YOUR family to help you have the most magical vacation. CONNECT WITH US HERE Want to save on gas? Upside App Referral Code - XD3VD Make sure you are receiving our weekly email. Just go to DisneyTravelSecrets.com and complete the form. Have a topic you would like covered on the show? Please reach out to us on social media and let us know.
Margo is joined by middle-aged Minnesotan, Author, creative, and Tax Preparer Steve Hoffman. Steve who has always been in love with France, both the country and the idea of it as a place where he can be a better version of himself moved together with his family to the small village of Autignac in southern France, where he quickly realized life there was far from his romanticized expectations. Through cooking what the local grocer suggested and learning winemaking from a neighbor, he discovered the true beauty of a culture deeply connected with its landscape. Steve is a Minnesota tax preparer and award-winning food writer, with his work published in Food & Wine, The Washington Post, and The Minneapolis Star Tribune. His memoir, A Season for That: Lost and Found in the Other Southern France, will be published in July 2024. He shares one acre on Turtle Lake, in Shoreview, Minnesota, with his wife, Mary Jo, their elderly puggle, 80,000 honeybees, and a pair of sandhill cranes Margo and Steve discuss: Steve's creative journey and the inspiration that found him The transformative aspects of his family's extended stay in the Languedoc Region of Southern France Impact of working in the vines and a village winery on perspective towards wine and winemaking Changes in travel philosophy after the experience in France The challenges and rewards of parenting both abroad and at home How he inspires and encourages his kids in their creativity Sneak peek of upcoming appearance on The Splendid Table on July 18 Where to find Steve's work, follow his journey, and purchase his new memoir Connect with Steve: www.sjrhoffman.com https://www.instagram.com/sjrhoffman/ Connect with Margo: www.windowsillchats.com www.instagram.com/windowsillchats www.patreon.com/inthewindowsill
This week in the guest chair we have Julia Coney, award winning wine writer, speaker, & consultant. Julia wears many hats, including being the Wine Consultant for American Airlines in partnership with the James Beard Foundation, the Founder of Black Wine Professionals, a resource for the wine industry whose goal is to lift up the multifaceted Black professionals in the world of wine. In this episode she shares about:Being multi-passionate: how exploring a range of interests, from starting at a law firm to writing a beauty blog, has elevated her career Paving the way for diversity: how starting honest conversations about racism, equity, and inclusion in the wine industry led to being the recipient of Wine Enthusiast's 2020 Social Visionary Award Winner The power of putting yourself out there on social media: How she has created opportunities for herself like being the first Black woman to run a wine program for American AirlinesHighlights include: 00:00 Intro04:42 Original career path and intro to wine13:00 Navigating a switch in careers21:39 Transition from beauty blogging to wine writing27:06 Addressing racism in the wine industry29:40 Sustaining financially as a freelance writer35:00 Providing a niche wine service 41:30 Unlocking networking opportunities 45:07 Running a wine program for American Airlines 54:16 Tips for entrepreneurs Check out episode 411 of Side Hustle Pro podcast out now on Apple Podcasts, Spotify, and YouTubeLinks mentioned in this episodeJulia's Substack: https://juliaconey.substack.com/ Julia's Instagram: https://www.instagram.com/juliaconey/ Julia's email: hello@juliaconey.com Click here to subscribe via RSS feed (non-iTunes feed): http://sidehustlepro.libsyn.com/rssAnnouncementsJoin our Facebook CommunityIf you're looking for a community of supportive side hustlers who are all working to take our businesses to the next level, join us here: http://sidehustlepro.co/facebookGuest Social Media InfoJulia's Substack: https://juliaconey.substack.com/ Julia's Instagram: https://www.instagram.com/juliaconey/ Julia's email: hello@juliaconey.com Hosted on Acast. See acast.com/privacy for more information.
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