Podcasts about food world

Have you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, we step behind the scenes with the Lee Brothers as our guides. Sara Brooke Curtis is an award-winning radio producer. Her work has aired on The Splendid Table, KCRW's UnFictional, KCRW's Good Food, CBC's Love Me, and BBC's Short Cuts, among others. She lives in western Massachusetts and loves recording sounds of everyday life and producing sonic worlds for listeners to surrender to and delight in. Special thanks to Steven Satterfield, Virginia Willis, Matt Bolus, Shuai and Corey Wang, Cheetie Kumar, Vishwesh Bhatt, and Eddie Hernandez for their delicious food and interviews. Hotbox: Inside Catering, the Food World's Riskiest Business, published by MacMillan, may be purchased from your favorite local bookstore. Gravy is proud to be a part of the APT Podcast Studios. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, four of our pastors talk about their favorite and least favorite fast foods, look at a crazy world record, and discuss the Sermon from Sunday that looks at Luke 15 and the parable of the Lost Sheep.

Please welcome Caroline Buck, co-founder of Petaluma to the podcast! If you've ever been curious about how human health claims can mirror themselves for animals, you'll find this episode fascinating. Caroline Buck brought Petaluma to market with her partner in 2021 to combat the environmental impact of the pet food industry, which accounts for a quarter of all industrial animal agriculture consumed in the US. Petaluma offers veterinarian-formulated, gently oven baked dog food made with organic ingredients from small farms.  What We Chat About How Caroline got her start in the pet space What do plant-based diets look like for pets? How animal nutrition can mirror that for humans Find Caroline— IG feedpetaluma | feedpetaluma.com Find me— IG @citrusdiariesss | TikTok @citrusdiaries ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the newsletter!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ citrusdiaries.com | hello@citrusdiaries.com New episodes every Monday at 7am EST!

Did you know that not only are ultra-processed foods engineered to be more addictive but the marketing and packaging is based on psychology to get you to buy it? Today's guest once was on the "dark side" of this industry but now works to combat this issue head on! Dr. Glenn Livingston Ph.D. is a veteran psychologist and was the long time CEO of a multi-million dollar consulting firm which has serviced several Fortune 500 clients in the food industry. In this episode, we discuss his previous career as CEO and in advertising research, what made him jump ship and get his Ph.D., food moderation and the science of cravings, and more!   Time Stamps:   (0:36) Dr. Glenn Livingston (4:18) Advertising Research (8:14) Packaging Ultra-Processed Products (14:44) Going To Chocolate for Handling a Broken Heart (22:29) My Cravings During Prep (27:59) Food Moderation and Science of Cravings (40:35) Golden Girls Reference (47:07) Distraction and Dopamine (51:29) Journaling (54:41) Where to Find Dr. Livingston and The Book -------------------- Get Dr. Glenn Livingston's Book and Bonuses: https://www.defeatyourcravings.com/BlogMePlease/download-the-free-reader-bonuses/   Check Out Dr. Livingston's Website: https://www.defeatyourcravings.com/   Follow Dr. Livingston on Instagram: https://www.instagram.com/livingstonglenn/ -------------------- Instagram: https://www.instagram.com/carolcovinofitness/ -------------------- My YouTube Channel: http://youtube.com/@carolcovinofitness -------------------- Finding Purpose in the Pause Book: https://www.amazon.com/dp/B0BZQKKZC8

"The Raw Food World" / Matt Monarch / Omegaman Episode 10760 Recorded 2-15-2024 on OMEGAMAN Matt Monarch:   https://therawfoodworld.com/ His Youtube Channel: https://www.youtube.com/@TheRawFoodWorldtrfw

Wednesday, 7 February 2024 – The Squiz is your shortcut to the news. More details and links to further reading for all of today's news can be found in The Squiz Today email. Click here to get it in your inbox each weekday morning. #SPONSORED: Listen to Small Business, Big Impact here. Other things we do: Squiz Shortcuts - a weekly explainer on big news topics Squiz Kids - a news podcast for curious kids. Age-appropriate news without the nasties!

It's Best Bits time! Morgan and Scuba Steve talk about their wildest wedding stories and a time they got really angry and did something out of character. Plus, Morgan is debating going to a singles event for Valentine's Day and she shares a fun Food World. And they obsess over a new country artist.See omnystudio.com/listener for privacy information.

We sat down with Los Angeles Culinary Legend Craig (MR. FRIES) as he walks us through to what started as selling fries out of his home, to becoming one of the biggest icons in the Food World! From his home base location in Gardena, California, to locations all over the country! This is a powerful and motivating story you don't wanna miss! HELLOOOOO

At the core of Ellie's food philosophy is that you can and should have food that is BOTH healthful and crave-ably delicious. There is no need to choose between the two. On this episode, Karen Akunowicz, named one of the “21 Badass Women Changing the Food World” by Marie Claire magazine, spills her best tips and tricks for giving food real crave-ability, and she and Ellie talk about why eating what you crave can be such a healthy thing to do. Akunowicz won the James Beard Foundation Award for Best Chef Northeast, and has competed on Top Chef and on Food Network. She opened the celebrated restaurants Fox and the Knife and Bar Volpe in Boston. Her new book is Crave: Bold Recipes That Make You Want Seconds. See omnystudio.com/listener for privacy information.

Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodprint-pfas-smoked-okra-dipSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Bekkii Scott

On this episode I chat with Chef Brother Luck. Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and the Today Show. But Brother's influence extends beyond the kitchen. As a passionate advocate for mental health awareness, he frequently shares his journey through his highly reviewed memoir, "No Lucks Given: Life is hard but there is hope." Brother's passion for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online. In this episode we talk about his career, managing in food business, mental health, thoughts on the industry and much more. Links: Website chefbrotherluck.com Facebook @chefbrotherluck TikTok @chefbrotherluck IG @chefbrotherluck LinkedIn @chefbrotherluck Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/ Line Cook Thoughts Newsletter: linecookthoughts.com

If you have scrolled through YouTube looking for recipes for bread, Filipino food (Ube Ensaymada), or snacks from various countries, you are part of the millions who have seen Jeanelleats' content. In this rare, in-depth interview, Jeanelle shares how she got into content creation, the challenges of building her channel,  ways to cope with burnout, her advocacy for women to use their voices, and aspirations (spoiler alert: It has to do with using her literal voice).  I am eternally grateful to Jeanelle for being on the show, as my daughter thinks I'm the coolest mom for interviewing her favorite YouTuber, or “Bread Person,” referring to Jeanelle's 30-Day Bread Challenge. For recipes and blog Instagram TikTok Facebook ========================================= To see our June Newsletter, sign up here

Growing up on a sheep farm, Michael Jaques (Tulip Restaurant, Geelong) had a strong connection to the land and food from a young age. Although he loved being in the kitchen a career in food wasn't a consideration until to took an opportunity to work on an oyster farm in Chile. The experience opened his eye to a career in food and upon his return to Australia he went head first into a career in hospitality. After working in some of Australia's and England's best restaurants he now has his own restaurant making its own mark. https://www.tuliprestaurant.com.au Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

By identifying the specific characteristics that affect end-use quality in different food systems, Marta Izydorczyk's research program at the Canadian Grain Commission's Milling and Malting Grain Research Laboratory can help breeders develop varieties that are optimized for those systems. This could lead to more efficient and effective use of crops and greater value for producers, […] The post Why Hulless Barley is a Big Deal in the Food World appeared first on Germination.

Sophia Roe—James Beard award-winning chef and Emmy-nominated host of the food news show Counter Space—shares her personal journey into the culinary industry. Plus: her take on the future of food, the ingredient she predicts is going to take over, and where she loves to eat in New York City right now.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

The Chang Gang joins WLRN's Carlos Frías on Sundial to talk about their restaurant, Itamae, in Miami's Design District. Fernando, Nando and Val have been nominated as co-chefs for a James Beard Award, which are like the Oscars of the food world.

Dave and Chris explore Dave's thoughts from his time in a homemade sensory-deprivation chamber (a New York apartment with blackout blinds), including why stars are the ratings system of choice, Vlad the Impaler, and ‘The Makanai: Cooking for the Maiko House' on Netflix. Then, they theorize about how gambling and betting could change the world of food, from the James Beard Awards to futures betting in restaurants. Other topics include Pokémon supremacy, the pure joy of Mario Bros., the best sauce for french fries, and kimchi made via genetic algorithm. Hosts: Dave Chang and Chris Ying Producers: Sasha Ashall, Cory McConnell, Richie Bozek, and Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome, NutritionRadio.org listeners, this is Dr. Lonnie Lowery, a university nutrition professor of over 20 years, senior scientist, and podcast host of long-running shows like IronRadio. This is its sister show, in fact, where you'll get condensed 10-minute topics alliteratively linked to the day of the week, so you can subscribe and tune in only for the daily subjects that interest you. We have Monday Market News from the Food World, Tuesday Trends in Science, Wednesday Weight Management Tips, Thinking Thursdays for lecture time, and Fitness Fridays. The specific content will vary according to news that comes across my desk – come on in! NOTE: This is a pilot season. We will follow the analytics. After an initial period of *daily updates to build up a small library, thematic content may appear just once weekly on a day that's deemed best.

New year, new talent! What better way to kick off the year than celebrating young hospitality workers on Dirty Linen? In 2023, 17-year-old Lily Easy will balance Year 12 studies with her front-of-house role at Many Little restaurant and bar at Red Hill on the Mornington Peninsula. We talk about her enthusiasm for the food world, her deep connection with produce, and the huge plans she has for a future in the skies. https://www.manylittle.com.au Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Hour 3 - 00:00 - Pete Hailey Joins The Show 18:06 - Press Box Food 29:58 - World Cup Update - Morocco Beats Spain

Comedian Nate Armbruster (@natecomedy) recaps his Thanksgiving weekend, the World Cup, and more on this edition of Weekend UpNate. Sign Up For My Email List: bit.ly/3yCouGH

Ever wonder why food in a commercial looks so dang perfect compared to real life? Or how that glass of Coke got the perfect amount of fizz? Yep, someone is actually making your mouth water by literally styling that food.In this episode, Darci gets down and dirty with food stylist and chef, Danielle Campbell, as she talks about her career in making food look good for tv shows, magazines, cookbooks, and more. They discuss how Danielle got her start, her transition from culinary school to food stylist, celebrity horror stories, why she hates working with ice cream, some wild secrets of the food styling world, and so much more! LINKS:Follow the Down & Dirty pod on IG: instagram.com/thedownanddirtypodcastSubscribe to the Down & Dirty pod on YouTube: https://www.youtube.com/@downanddirtypod Follow Darci on IG: instagram.com/careercoachdarciFollow Danielle on IG: https://www.instagram.com/chef_daniellecampbell/Brought to you by onomy: Check out onomy: https://onomy.co/Follow onomy on IG: instagram.com/onomy.co

Dana Cowin has a  busy life. From her podcast Speaking Broadly  to her Zine of the same name, which features  game-changing women in the food world and inspirational success stories.

Masterchef co-host and food critic Melissa Leong on how she manages her health, nutrition and mental health while living in a wonderful (busy) world of food.    WANT MORE FROM MELISSA? Find out more about Melissa's new kid's book A Taste Adventure (Five Mile Books, $18.75), here. Catch her on Instagram @fooderati or via her blog, here.    WANT MORE BODY + SOUL?  Online: Head to bodyandsoul.com.au for your daily digital dose of health and wellness. On social: Via Instagram at @bodyandsoul_au or Facebook. Or, TikTok here. Got an idea for an episode? DM host Felicity Harley on Instagram @felicityharley.  On YouTube: Watch Body + Soul TV here. In print: Each Sunday, grab Body+Soul inside The Sunday Telegraph (NSW), the Sunday Herald Sun (Victoria), The Sunday Mail (Queensland), Sunday Mail (SA) and Sunday Tasmanian (Tasmania). See omnystudio.com/listener for privacy information.

KeHE hosts multiple tradeshows throughout the year, including two in-person Holiday and Summer Shows. Wherever the KeHE shows go, goodness follows. Ari Goldsmith—VP of Marketing & Digital Media—and Lauren Keneway—Sr. Manager of Marketing Experience—tell us how their team makes this goodness possible for our retails, suppliers, and food consumers. Learn more about the upcoming Summer Show or register at https://www.kehe.com/news-blog/events/2023-kehe-summer-show/ !

The Best Bits podcast is now officially separated into two podcasts!! This part of the podcast is the version you all have been wanting as a stand-alone, Morgan and a guest having their in-depth conversations without any interruptions. In this podcast, Morgan is by herself this week talking about some things going on in her life lately. She has some Food World news, questions we should be asking ourselves, and when she got unlucky recently.See omnystudio.com/listener for privacy information.

The Best Bits podcast is now officially separated into two podcasts!! This part of the podcast is the version you all have been wanting as a stand-alone, Morgan and a guest having their in-depth conversations without any interruptions. In this podcast, Morgan is by herself this week talking about some things going on in her life lately. She has some Food World news, questions we should be asking ourselves, and when she got unlucky recently.See omnystudio.com/listener for privacy information.

We live in a fantastic food town, so you've likely seen that many of our local chefs—Bruell, Umansky, Small and Vedaa to name a few—have been nominated for James Beard Awards. A few of them, Michael Symon and Jonathan Sawyer even won the coveted Best Chef-Great Lakes (though neither are still personally working out of the city). What are these awards? Who was James Beard? And what does winning one do for the profile of a chef? In this conversation with Dawn Padmore, VP of Awards, and Tanya Holland, an accomplished chef and the Chef/Chair of the JBF Foundation we heard about the mission of the organization and what it aims to do beyond recognizing chefs for their excellence. You may be surprised that they have many dimensions and work on issues, advocacy and furthering the opportunities for culinary pros in all stages of their careers. This episode is presented with support from Chef Douglas Katz and Ohio Wines.

The Best Bits podcast is now officially separated into two podcasts!! This part of the podcast is the version you all have been wanting as a stand-alone, Morgan and a guest having their in-depth conversations without any interruptions. In this podcast you'll hear Morgan and Eddie talk about their time in high school, the movies they're looking forward to, and some recent chaos they've had in their lives. Plus there are some Food World stories, and talk about sports. See omnystudio.com/listener for privacy information.

The Best Bits podcast is now officially separated into two podcasts!! This part of the podcast is the version you all have been wanting as a stand-alone, Morgan and a guest having their in-depth conversations without any interruptions. In this podcast you'll hear Morgan and Amy talk about some things currently happening in their lives. Amy discusses marriage, life with kids, and something she's really excited about. Morgan shares some things about her relationship, new Food World news, and a crazy thing that happened to her. See omnystudio.com/listener for privacy information.

The Best Bits podcast is now officially separated into two podcasts!! This part of the podcast is the version you all have been wanting as a stand-alone, Morgan and a guest having their in-depth conversations without any interruptions. In this podcast you'll hear Morgan and Scuba Steve discuss the things they love to do with their personal time and the TV shows and movies they suggest watching. Scuba Steve shared a story about how his wife told him she was pregnant, and Morgan shared some Food World stories and geeked out over Superhero things. See omnystudio.com/listener for privacy information.

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. Houston has such an amazing food scene! One chef at the center of it, who's helped put Houston on the map, is Christine Ha. She became a celebrity when she won MasterChef in 2012, and she has also written a New York Times-bestselling cookbook. From being named a finalist for a 2022 James Beard Award to appearing on Top Chef: Houston and opening a restaurant during the pandemic, she's been busy! Today, we catch up with Houston chef and restauranteur Christine Ha.  She talks about her projects, including a new campaign to raise awareness of the rare disease that caused her blindness -- and, of course, about food! Guest: Christine Ha Winner of MasterChef: Season 3 in 2012 Author of the New York Times-bestselling cookbook Recipes from My Home Kitchen: Asian and American Comfort Food Finalist for the 2022 James Beard Award for Best Chef in the Texas region Owner of The Blind Goat and Xin Chao Xin Chao is nominated for "Restaurant of the Year" and Christine for "Chef of the Year" for the 2022 CultureMap Houston Tastemaker Award Featured as a guest in several episodes of Bravo's Top Chef: Houston, currently airing Launched NMOSD Won't Stop Me to raise awareness of the rare disease she lives with Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. Audio from today's show will be available after 5 p.m. CT. We also offer a free podcast here, on iTunes, and other apps.

This episode is brought to you by Yotpo.   Dog food that's safe and healthy enough for humans to eat? That's what Wag Tantrum is offering its customers, says Barbara Marshall, founder of the all-organic, human-grade dog food company.   "You can truly, truly eat it if you want to ... and if you do, I'm really going to suggest some hot sauce because it's a little on the bland side, but it's actually good, and it's good for you," Barbara says.   Barbara worked for ten years with her seven dogs on recipes that would make their lives healthier and happier.   "We need to be part of a change. We need to disrupt the dog food world," she says. "We need to help our pets get healthier. And we need to work with breeders to tell them the importance of good food so they can start reading these dogs that have a better chance at life."   Right now, in the U.S., 52 percent of dogs are overweight, and 80 percent of dogs over the age of 10 are diagnosed with cancer. That can be changed with a better diet, Barbara says.   Barbara says that getting their dog food to the consumer proved more difficult than expected, but starting the company small did help.   In Part 1, Barbara talks about:   * Gratitude for her family's support and encouragement. * How working with a company known for supplying custom-made vitamins to physicians was key to the company's mission. * How she got inspiration from her boxer puppy who had stage two cancer. * Why 52 percent of dogs are considered overweight in the U.S. * How getting the product to the market was difficult and expensive. * How finding the right partners proved key to getting off the ground. * Her surprise over the lack of regulation in the dog food space.   Join Ramon Vela and Barbara Marshall as they break down the inside story on The Story of a Brand.   For more on Wag Tantrum, visit: https://wagtantrum.com/    Subscribe and Listen to the podcast on all major apps. Simply search for “The Story of a Brand,” or click here to listen on your favorite podcast player: Listen now.   *   This podcast is supported by Yotpo, the leading eCommerce marketing platform for brands looking to drive customer loyalty.   As I'm sure many of you know, customer retention is the new acquisition. With Yotpo, brands can provide value through a strategic loyalty program — and ensure shoppers come back time and again.   Want to know more? Visit https://yotpo.com/storyofabrand    And turn your one-time shoppers into lifelong brand lovers.

2 Keys to Spiritual Growth

It's a long one friends! Whenever Morgan and Eddie get together on this podcast it's like two friends catching up on all things in life. They shared the TV shows and movies they've been watching recently as well as the one actor's movie catalogue they could watch for the rest of time. They discuss the hobbies they've picked up in recent years as well as some Food World news. Then of course, there is the therapy session moment where Eddie talks about life as a dad and things he's been doing lately with his kids. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

This week Muñoz is flying solo and dishing about how politics and the people we elect are affecting everything from the cost of food to what/how we eat!Send Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Morgan and Mike D really talked about alllll the things on this podcast! They broke down what their jobs entail for the Bobby Bones Show. Morgan shared some recent Food World news, and Mike D caught us up on a TV show he's watching. Plus they talk about their significant others and situations in their homes lately! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Cameron Neal is a restaurant owner of two cafes in downtown Charleston, The Harbinger (2017) and Harken (2019). Today she's talking to Allegra, her former business partner, about how she grew her business from one location and six employees to two locations and 45 employees during a pandemic. Download our FREE financial framework workbook Learn more about the Wealth Circle  

How can we build a regenerative and disruptive agrifood brand? What precisely is the role of marketing and storytelling when it comes to scaling regenerative agriculture? Listen to Kirsty Saddler on the third episode of New Foundation Farms series. -----------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Other ways to support our work:- Share the podcast - Give a 5-star rating- Or buy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture. ------------------------------------------------------ With Kirsty, Chief Marketing Officer at the New Foundation Farms, we dive into the power of marketing to disrupt the agrifood world. At the end, we are also joined, yet again, by Mark Drewell as he discusses how the investors on their roadshow are responding to impact measurement and management. More about this episode on https://investinginregenerativeagriculture.com/kirsty-saddler.Find our video course here:https://investinginregenerativeagriculture.com/course/----------------------------------------------------------- For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com. Join our newsletter on www.eepurl.com/cxU33P. The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the show Support the show (https://www.gumroad.com/investinginregenag)

I talk with Erika Hazel about creating the brand, Bizerkeley Vegan; keeping the focus on Black Vegan business and how George Floyd's death changed the tone of her brand. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, Holly talks with influencers, digital content producers and bloggers Lisa Wilk from TasteCookSip.com, and Christina Thomas from GoEpicurista.com. They discuss how social media and influencer culture has changed the food and restaurant landscape. Subscribe for more conversations with culinary tastemakers shaping the way we look at what we eat and drink!

On it's a food world, we mostly focus on the food, obviously. But some restaurants in Walt Disney World offer so much more than dining options. 50's Prime Time Cafe mixes a fantastic and fun dining experience along with some great menu options. I hope you enjoy it's a food world – 50's Prime Time Cafe. Fantastic meatloaf & fried chicken? Check! Peanut Butter & Jelly Milkshake? Check! Fun, hilarious service from a relative straight out of the 1950's? Check! A visit to 50's Prime Time is a blast!

Epcot has no shortage of restaurants and other places to eat. With a table service restaurant in every country's pavilion (besides American Adventure), you could eat a different meal in the park every night for months and never have the same thing twice. This week, however, it's all about American cuisine on it's a food world – Liberty Inn. Liberty Inn might be in the perfect location for lunch or dinner. Located directly in the middle of World Showcase, it boasts good food, an updated menu, & a Frozen Coke w/ Bourbon!

Disney's Wilderness Lodge is full of fantastic places to eat like Roaring Fork, Artist Point, and Geyser Point. No restaurant is more fun there though than Whispering Canyon Cafe! Which is why we're talking about it on this week's it's a food world – Whispering Canyon Cafe! Could this be the perfect WDW restaurant? Fun? Check. Great food? Check. Ketchup? You'll have to ask for that one on your own!

When thinking about food at Disney's Contemporary Resort, so many locations come to mind: Chef Mickey's, California Grill, and The Wave all come to mind. One place that should come to mind, however, is Contempo Cafe! With the Magic Kingdom within walking distance & the WDW Monorail whizzing by overhead, there aren't many better locations to grab a meal than the Contempo Cafe!

Admittedly, it's slim pickings for pizza in Walt Disney World. The same could be said for authentic Italian food. For years it was nearly impossible to get authentic Italian cuisine anywhere on Walt Disney World property. That all changed a few years ago. It's time for it's a food world – Via Napoli. Authentic Italian ingredients? Check. Water for cooking flown in from a spring with the same chemicals as the water in Naples? Check. Delicious pizza, pasta, & more? Checkity Check Check.

We mentioned before that we'd not only be looking at and talking about Walt Disney World's table service and counter service restaurants on it's a food world, but at the kiosks and stands throughout the parks as well. This week, we'll tackle one of those stands on it's a food world – Canada Popcorn Cart. When is a Walt Disney World popcorn cart not just a popcorn cart? When it's the Canada Popcorn Cart in Epcot's World Showcase!

One of Walt Disney World and Disneyland's most popular snacks has not been around as long as you'd think. This week we take a look at that frozen pineapple dessert on it's a food world – Dole Whip. Disney's North American theme parks serve more than 3,400,000 Dole Whips every single year. So what makes them so popular and where can you find them? We'll tell you!