Podcasts about foodies

#616 From food blogging to leading sold-out food tours in Italy, Brooke Eliason of Female Foodie shares how she turned a passion for dining out into a thriving business! In this episode hosted by Kirsten Tyrrel, Brooke reveals how she leveraged SEO and content strategy to grow her brand, why she's shifting to Substack amid changing internet trends, and the unexpected way she built a profitable travel experience. She also opens up about balancing business with family life and offers insights for anyone looking to monetize their interests. Whether you're a food lover, content creator, or aspiring entrepreneur, this conversation is packed with valuable takeaways to help you build a business around what you love! (Original Air Date - 3/13/25) What we discuss with Brooke: + Starting Female Foodie as a passion project + SEO strategy for blog growth and monetization + AI's impact on search traffic and adaptation + Shifting to Substack for audience connection + Launching food tours in Italy unexpectedly + Balancing business and motherhood + Monetizing through ads, memberships, and tours + Building community and personal branding + Trusting intuition and evolving with trends Thank you, Brooke! Check out Female Foodie at ⁠FemaleFoodie.com⁠. Follow Brooke on ⁠Instagram⁠ and ⁠Substack⁠. Watch the ⁠video podcast⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

We talk about some of the best flavors of the fall and making fall menus!

This week on the HowToBBQRight Podcast, we're packing up and heading to Mountain Home, Arkansas, for Ark-tober Fest (00:20)! Malcom's not doing so hot lately in our Let's Get To Cookin' Community Pick'em League (04:10)... Last weekend, we hosted our Ambassador BBQ Crawl and it was an absolute blast (08:07)! If you ever find yourself in the Memphis area craving authentic Texas-style BBQ, make sure to stop by Bain's BBQ — it's a must-try (24:01). After wrapping up the crawl, we took a trip down to Venice, Louisiana and enjoyed some killer fish and drinks (26:30)! We've all tasted pineapple flavors on ribs... but have you ever seen someone wrap an entire rack of ribs around a pineapple? (32:38) Wild stuff. If you're craving a classic pulled beef sandwich, what's the best cut of beef to use? We break it down (36:01). We also share why the Primo Ceramic Grill could be your new favorite backyard cooker (37:45), and why we're seriously craving some more fresh tuna (38:30). Cooking on a drum smoker for the first time? Here are our top tips for beginners who want to master the drum (41:36). Why is everyone suddenly using maple syrup in their injections and wraps? We've got thoughts (45:55).Thinking about buying Wagyu beef for the first time? Here are the top cuts to look out for (47:11). If your pellet grill shuts off overnight while cooking a pork butt, what should you do? We've got answers (51:13). And finally, if you want to serve brisket for dinner on Friday, but save the burnt ends for Sunday, how do you pull it off? (53:45).  

(October 03, 2025)IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about the TOP steakhouse chains, Chilis NEW menu, Pillsbury bringing back baking mix, and Butterfingers NEW flavor. The show closes with ‘Ask Handel Anything.'

A few easy and delicious lunchtime swaps can help you power through the afternoon slump and fuel your body with gut-healthy choices.  To support more content like this, become an AARP member at aarp.org. And don't forget to subscribe for more tips and tricks to help make your life a little easier — and happier! 

On this week's LA Food Podcast, Luca Servodio and Father Sal recap recent eats in NYC and LA before diving into Tejal Rao's review of Baby Bistro — is it really the perfect encapsulation of LA dining in 2025? We also break down the new North America's 50 Best Restaurants list: Atomix takes #1, New York dominates, Canada surges, and LA lands just three spots (Providence, Holbox, Kato). Plus, in Chef's Kiss / Big Miss, we tackle modern steakhouses, Eater LA's new “Dining Report,” California's allergen-labeling law, Zohran Mamdani's food-fueled campaign, and Genghis Cohen's big move.Powered by Acquired Taste Media.

WE are finally back in the WICC studio and we are talking fall soups and stews plus grocery prices with Chef DAn Monroe from the PAntry in Fairfield

Ever notice how comfort food never goes out of season? The same is true for deep, lasting self-care. If you've been nibbling on surface-level fixes and still crave real peace, it's time to pull up a chair. In this Faith Food Fellowship rewind, you'll revisit recipes and practices that show: when you invite Christ into your self-care, you don't just get fed, you get filled.Simplify fellowship with Christ: In It's All About the Food, discover how easy it is to meet Him in your everyday moments and share His joy with those around you. ⁠⁠Get the book!⁠Recipes Mentioned in the EpisodePulled Pork Tacos⁠Twice Baked Potato RecipeLemon Garlic Shrimp Scampi⁠Lemon Lavender Shortbread Cookies⁠Episodes Referenced112 // Spiritual Self-Care: 3 Game-Changing Bible Study Habits135 // Merry, Bright & Barefoot: A Christmas in July Self-Care Series Part 5 of 5132 // Merry, Bright & Barefoot: A Christmas in July Self-Care Series Part 2 of 5134 // Merry, Bright & Barefoot: A Christmas in July Self-Care Series Part 4 of 5Want to savor more goodness in your busy life? You're in the right place!Connect with like-minded women: If you're ready to find balance and peace, come together with women who understand the beauty of living a multifaceted life. Join the community!Pause and be filled: Take a Retreat in the Psalms and let the timeless words of Scripture guide you into rest, reflection, and renewal during this busy season. Start your retreat today!Let's Connect:Email: ⁠hello@p31virtues.com⁠Note: The show notes may contain affiliate links. If you click on one and make a purchase, I may earn a small commission at no additional cost to you. Thank you for supporting my work!

How much of what we perceive about the taste of wine is actually shaped by psychology? Are vineyard soils important contributors to a wine's tasting profile? Why do so many wine producers highlight their soils as a unique factor that makes their wines stand out? Where do the “minerals” we taste in wine originate from? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Alex Maltman, author of the new book Taste the Limestone, Smell the Slate: A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What did a Dutch research study show about identifying soil type through blind tasting? Is there any geological evidence to support volcanic soils imparting certain characteristics to wine? Why can vines access nutrients from soil but not larger rock layers? Should we consider the root stocks of vines and the type of yeast used for fermentation when analyzing the taste profile of a wine? How does consumer psychology influence our perception of the taste of wine? Which aspects of geology and wine is Alex planning to write about in the future? If Alex could share a bottle of wine with anyone outside the wine world, who would that be?   Key Takeaways How much of what we perceive about the taste of wine is actually shaped by psychology?  It's the psychology that people think, “Oh, heavy bottle. This must be a classy wine.” For many wine drinkers, what the wine expert says will override the more academic factors, rather like a clinician saying, take these tablets, you'll be better, if the wine authority says you're going to taste vanilla. Yeah, I'm getting vanilla. Are vineyard soils important contributors to a wine's tasting profile? In one experiment, several growers planted four different grape varieties, each in different soils, and then tried to grow the grapes, vinify the grapes uniformly, and then sent the finished wines off to a completely independent expert tasting panel. The panelists were only able to group the wines according to variety. Soils didn't come through at all.   For wine producers, soil is one of the only factors that are difficult to replicate, so they're going to say their soil is special. It's a great selling point. When some wine commentators are saying they're tasting minerals from the soil because it's been taken up by the vine root and transmitted through to the wine. Well, no, that doesn't happen like that. But in any case, any nutrients that were taken up by the vine root and did make it all the way through to the finished wine, almost certainly, in practice, will have originated in the humus.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/357.

Julie Garden-Robinson joins Amy & Jack Sunday (Sitting in for JJ Gordon) to talk about a free online food preservation class. Course topics include Drying, Fermenting, Water Bath Canning, Pressure Canning and Freezing. See omnystudio.com/listener for privacy information.

Mario Turano, Director of Marketing for Turano Bread, joins Lisa Dent to discuss the company sponsoring WGN Radio’s inaugural burger bracket. Turano shares the company’s history, its founding, and its reach across Chicagoland.

Hosted by David and Nycci Nellis. On today's show:· Alyssa Taylor, Director, Brand + Consumer Marketing at Penguin / Random House Publishing. She's with us to discuss the upcoming Banned Books Week national celebration Oct. 5-11. The goal is to take action, save our stories, and preserve First Amendment rights by giving away free banned books to these communities and beyond; · Mike Curtin, CEO, DC Central Kitchen, is in with all the details of the annual Capital Food Fight, coming up Thursday, Nov. 6 at The Anthem! This year's celebrity guests include Amanda Freitag, Roy Yamaguchi, Eric Adjepong, Rocco DiSpirito, Ryan Zimmerman and our hosts Spike Mendelsohn and Tommy McFly; · Meghan Trossen, Senior Manager, Marketing & Community Affairs, Global Workplace Services, Capital One in to talk about the Capital One Center's signature programming, community partnerships and the upcoming festival; · Chef Daniel Perron is with us – he's formerly the Executive Chef at Charlie Palmer Steakhouse, Trummer's, and Whaley's. Now he has opened his own place. It's Locavore, a seasonal New American restaurant in historic downtown Fredericksburg; · Sam Nellia, head bartender at the Silver Lyan, a Rammy Award winner and, maybe even better, a recent selection to the prestigious North America's 50 Best Bars. They recently introduced a new cocktail menu, the result of months of research and tinkering, and he's in to mix up some samples of his good works.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the HowToBBQRight Podcast, Malcom's had a tough run in our pick ‘em league—but the Vikings have been looking great lately (00:14)! Nothing beats a classic BBQ plate, and Malcom put together a killer spread this past weekend (02:40). Everyone loves a good sausage and cheese plate at a party, but we're sharing the top-secret sauce that will take yours to the next level (06:49). Plus, our Blue Plate BBQ Sauce concentrate finally came in and it tastes absolutely killer (12:45). Malcom made his very first poke bowl this week, and it might just become a new family favorite (15:22). We're diving into some of the dumbest BBQ hills you're willing to die on, get ready for some hot takes (26:26)! In a few months, we're heading to Hondo, Texas, to hang out at Al Frugoni's Live Open Fire Meetup and it's going to be a blast (33:25). If you're curious about the best time to buy pork or beef, we're breaking down the seasonal trends to help you score the best deals on meat (36:05). Thinking about getting a Buffalo Chopper? We're sharing our honest thoughts on whether it's actually worth the investment (41:47). We also break down why the Primo Ceramic Grill might be your next go-to cooker (46:20), and why the Buttula remains one of our all-time favorite BBQ tools (47:02). If you're running your Big Green Egg at 250°F but your internal temps are spiking, here's what might be going wrong and how to fix it (48:25). Only have a 14” kettle grill? No problem, we're sharing tips to help you cook up mouthwatering ribs on it (50:13). And finally, we all love beef short ribs, but here are a few creative ways to take them to the next level (51:48)!  

Amy and Neil are in for Bill, who will be back next week. Amy and Neil are both competitive with how much money they are raising for charity as they name off the generous KFI listeners who donated to the cause. Also, Neil explores America's slow-building admiration of sushi, and where to find the best spots (including supermarkets?!?!?) And Neil announces the Zelmin's winners who will join him and Bill at the Anaheim White House for a super garlicky, yummy meal. 

In this episode, I'm joined by Abhishek Dadlani, founder of Lush Escapes, who takes us on a journey through some of the world's most fascinating and transformational destinations.Once a banker, Abhishek shifted gears into luxury travel, crafting meaningful experiences that go far beyond just vacations. From scouting the most remote corners of the world to curating once-in-a-lifetime adventures for HNIs and celebrities, his stories highlight how travel can truly transform us.Episode Highlights:• Nimmo Baby, Canada - Discover the Nimmo Bay Lodge in British Columbia's Great Bear Rainforest, accessible only by amphibious plane.              https://nimmobay.com/• Norway - Explore the pristine Norwegian coastline and its awe-inspiring fjords.• New Zealand – Discover luxury lodges and Māori culture in the adventure capital of the world.• Ancestral Genealogy Quest - A two-month odyssey across 15 cities and three continents to uncover a family's heritage.• Living with a Primitive African Tribe - Take a dive into Tanzania's Hadza tribe for a raw, once-in-a-lifetime experience.• Southern Ocean Lodge, Australia - The spectacular Southern Ocean Lodge on Kangaroo Island, perched on a cliff overlooking the Indian Ocean.https://southernoceanlodge.com.au/• Cuba• Costa Rica• Kalahari Desert, Botswana• India – Unforgettable food journeys.• Space travel – The next big leap in travel.Connect with Abhishek at:https://www.lushescapes.com/https://www.instagram.com/lushescapes/https://www.instagram.com/abhishek.dadlani/Thank you all for tuning in today!If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or guests should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference.Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes.Thanks for listening! Until next time, safe travels and keep adventuring.  "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Skip the overwhelm and savor the simple. This rewind edition of Faith Food Fellowship brings you recipes that practically make themselves while revealing powerful lessons for biblical self-care. You'll walk away not only with meal ideas but with a fresh perspective for your relationships, finances, and personal growth. Ready to find out what God is inviting you to release, prepare for, and step into? Listen now.Simplify fellowship with Christ: In It's All About the Food, discover how easy it is to meet Him in your everyday moments and share His joy with those around you. ⁠Get the book!⁠Recipes Mentioned in the EpisodeSuper Easy Roast ChickenShepards Pie RecipeShrimp and GritsEpisodes Referenced120 // Why Delegating is the Self-Care Move You Didn't Know You Needed124 // Money Drama Detox: Financial Self-Care to Reclaim Calm121 // Mission, Mentorship & Emotional Wisdom: Insights from William A. KeyesWant to savor more goodness in your busy life? You're in the right place!Connect with like-minded women: If you're ready to find balance and peace, come together with women who understand the beauty of living a multifaceted life. Join the community!Pause and be filled: Take a Retreat in the Psalms and let the timeless words of Scripture guide you into rest, reflection, and renewal during this busy season. Start your retreat today!Let's Connect:Email: ⁠hello@p31virtues.com⁠Note: The show notes may contain affiliate links. If you click on one and make a purchase, I may earn a small commission at no additional cost to you. Thank you for supporting my work!

This week's episode began with Min Kong, the Director of Culinary Innovation for Dig Inn. Dig Inn is a healthy, fast-casual eatery concept that is expanding within Philadelphia and its surrounding suburbs. We then switched gears and spoke with the Chef and Co-Founder of Get Saucy, a dietary and allergen-friendly sauce company based out of California. Chef Suhan Lee, a Co-Founder of Get Saucy, joined me from his home-base in New York to discuss their lineup of sauces that can be a big hit for all eaters at your table! Lastly, we heard from Lee Leung, who is the Regional General Manager for Fearless Restaurants. Lee joined us to announce the recently-launched breakfast, brunch, and mid-day options at Triple Crown. Fearless Restaurants always offers a dynamic combination of food and vibes, and now Triple Crown can help you power through your next breakfast meeting, family visit, or simply just to enjoy a delightful meal! Related Links:https://www.diginn.comhttps://getsaucy.comhttps://www.triplecrownradnor.com

Bonus points if you know what the title is referencing!Today's episode is a casual yap session about my angsty feels lately about adapting new mindsets and approaches to harsh changes in life followed by our main topic: food and food influencing. I give you my unfiltered stream of conscious thoughts about the pros and cons of food influencers reviewing hot spots or local hole-in-the-walls in NYC and discuss the sentimental feelings I have for food. Lastly, I share a few top-of-mind accounts I follow and some tips on how to elevate your palate around town. 

Fluent Fiction - Spanish: Brewed Connections: A Journey from Skepticism to Savor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-09-25-22-34-02-es Story Transcript:Es: Nuria caminaba con entusiasmo por el suelo de madera del tostadero de café, sus ojos brillando con curiosidad.En: Nuria walked enthusiastically over the wooden floor of the coffee roastery, her eyes shining with curiosity.Es: Era primavera en el hemisferio sur, y el aire fresco del exterior contrastaba con el cálido y reconfortante aroma a café recién tostado que llenaba el espacio.En: It was spring in the southern hemisphere, and the fresh air from outside contrasted with the warm and comforting aroma of freshly roasted coffee that filled the space.Es: Las luces colgantes sobre las mesas brillaban suavemente, iluminando las pequeñas tazas repletas de diferentes mezclas y orígenes.En: The hanging lights above the tables glowed softly, illuminating the small cups filled with different blends and origins.Es: Junto a Nuria, Iker, un experto en café con años de experiencia, daba la bienvenida a los asistentes al evento.En: Next to Nuria, Iker, a coffee expert with years of experience, was welcoming the attendees to the event.Es: Sus palabras denotaban pasión y una profunda comprensión de cada grano que iban a probar.En: His words indicated passion and a deep understanding of each bean they were about to taste.Es: “Bienvenidos a todos a nuestra cata de café,” decía con una sonrisa tranquila.En: “Welcome everyone to our coffee tasting,” he said with a calm smile.Es: Mateo, sin embargo, no compartía el mismo entusiasmo.En: Mateo, however, did not share the same enthusiasm.Es: Asistía solo porque un amigo le insistió en ir.En: He was attending only because a friend insisted he come.Es: Miraba las tazas con escepticismo.En: He looked at the cups with skepticism.Es: "¿De verdad hay tanta diferencia entre estos cafés?En: "Is there really that much of a difference between these coffees?"Es: ", murmuró, apenas lo suficientemente bajo para que Nuria lo escuchara.En: he murmured, just low enough for Nuria to hear.Es: Nuria, ansiosa por impresionar a Iker, también escuchó el comentario de Mateo.En: Nuria, eager to impress Iker, also heard Mateo's comment.Es: Le preocupaba cómo el escepticismo de Mateo podría interrumpir el espíritu del evento y hacerla dudar de sí misma.En: She was concerned about how Mateo's skepticism could disrupt the spirit of the event and make her doubt herself.Es: Sin embargo, a diferencia de Mateo, su amor por el café era inconmensurable, y no iba a dejar que la duda la desanimara.En: However, unlike Mateo, her love for coffee was immeasurable, and she wasn't going to let doubt discourage her.Es: "Creo que cada taza tiene una historia diferente", replicó Nuria con una sonrisa, esperando que su entusiasmo fuera contagioso.En: "I think each cup has a different story," replied Nuria with a smile, hoping her enthusiasm would be contagious.Es: Decidió que iba a desafiar las dudas de Mateo, mostrando todo lo que había aprendido.En: She decided she would challenge Mateo's doubts by showcasing all that she had learned.Es: Entonces, mientras todos probaban una de las mezclas más complejas, Iker propuso un desafío espontáneo: un pequeño concurso de degustación.En: Then, while everyone was tasting one of the most complex blends, Iker proposed a spontaneous challenge: a small tasting contest.Es: Cada participante debía describir las notas sutiles del café que saboreaban.En: Each participant had to describe the subtle notes of the coffee they were savoring.Es: El murmullo entusiasta de los asistentes llenaba el espacio.En: The enthusiastic murmur of the attendees filled the space.Es: Nuria respiró hondo, cerró los ojos y se concentró en el sabor del café en su boca.En: Nuria took a deep breath, closed her eyes, and focused on the taste of the coffee in her mouth.Es: Podía detectar notas afrutadas y un toque de chocolate.En: She could detect fruity notes and a touch of chocolate.Es: Con seguridad, compartió sus impresiones con el grupo, detallando cada matiz.En: Confidently, she shared her impressions with the group, detailing each nuance.Es: Mateo, al principio inseguro, observaba a Nuria con interés.En: Mateo, initially unsure, watched Nuria with interest.Es: Decidió dar una oportunidad al desafío.En: He decided to give the challenge a chance.Es: Sus descripciones eran mucho más simples, pero intentó como pudo.En: His descriptions were much simpler, but he tried as best as he could.Es: Al final del concurso, Iker quedó impresionado con la precisión y el entusiasmo de Nuria.En: At the end of the contest, Iker was impressed by Nuria's precision and enthusiasm.Es: "Tienes potencial, Nuria", le dijo, sonriendo.En: "You have potential, Nuria," he said, smiling.Es: La sensación de triunfo llenó el corazón de Nuria.En: The feeling of triumph filled Nuria's heart.Es: Incluso Mateo, sorprendido por la experiencia, admitió que quizá había algo más en el mundo del café de lo que había pensado.En: Even Mateo, surprised by the experience, admitted that there might be something more to the world of coffee than he had thought.Es: La cata llegó a su fin.En: The tasting came to an end.Es: Nuria había ganado más que la admiración de Iker; había encontrado confianza en sí misma.En: Nuria had gained more than Iker's admiration; she had found confidence in herself.Es: Mateo, por su parte, se fue con una nueva perspectiva sobre el café y una promesa de volver a explorar otros sabores.En: Mateo, on the other hand, left with a new perspective on coffee and a promise to return and explore other flavors.Es: Mientras salían del tostadero, el aroma del café seguía envolviendo el aire, como un cálido recordatorio de un día inolvidable.En: As they left the roastery, the aroma of coffee continued to envelop the air, like a warm reminder of an unforgettable day. Vocabulary Words:the roastery: el tostaderothe floor: el suelothe aroma: el aromathe hemisphere: el hemisferiothe blend: la mezclathe origin: el origenthe event: el eventothe expert: el expertothe enthusiasm: el entusiasmothe skepticism: el escepticismothe doubt: la dudaimmeasurable: inconmensurablethe contest: el concursothe note: la notathe murmur: el murmullothe nuance: el matizconfidently: con seguridadthe precision: la precisiónthe triumph: el triunfothe admiration: la admiraciónto envelop: envolverwarm: cálidothe reminder: el recordatorioto glow: brillarto illuminate: iluminarthe cup: la tazathe understanding: la comprensiónto murmur: murmurarto challenge: desafiarto detect: detectar

Why is geology essential for vineyard management but overrated when it comes to wine taste? Do soils get too much credit for wine flavour, when invisible factors might be the real drivers? What does “minerality” in wine really mean? Rock, nutrient, or just taste perception? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alex Maltman, author of the terrific new book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did a good teacher spark Alex's lifelong fascination with geology? What initially attracted Alex to wine and how did his curiosity evolve over the past 50 years? How did Alex's background in geology support his career as a wine writer? In what ways does Alex's first book, Vineyards, Rocks and Soils, differ from his new book, Taste the Limestone, Smell the Slate? Why does Alex believe that the influence of geology on wine is overstated in contrast to its influence on beer? What impact did geology have on how beer first developed? How do geological minerals, nutrient minerals, and the taste perception of minerality differ? What is the relevance of geological age to the growing vine in the bedrock? Does knowing the soil type of the vineyard tell us anything about the wine's characteristics? Why do so many wine drinkers and writers love to talk about geology? How has the concept of terroir been misunderstood and oversimplified? Why is it important to distinguish between the importance of geology for vineyard management versus its influence on the taste of wine in the glass?   Key Takeaways Am I tasting the limestone, smelling the slate? No, you can't. The grower needs to know about his soil. The geology will influence so many things in the vineyard, so the grower may well want to dig soil pits and see what the roots are doing to inform his vineyard management. But this is not the same thing as the flavor that develops in fermentation through to our wine glass. People look at, say, a hill slope with vines on it, and year after year, the wines from here always taste different to the wines from there. What's different? Oh, it's the soil. But at the same time, there's a whole host of invisible factors operating on that hill slope that we know these factors influence how grapes ripen and how the flavor precursors in the grape develop, which are going to go on to in the fermentation make the wine taste like it does. I tend to use the word geological mineral for those compounds that are making half of the vineyard soil and that come together to make rocks. And nutrient mineral, which are single elements, which we need, as well as vines, in order to function. And this word minerality, that's a taste perception. I don't know what it means or what causes it, but that's a different third meaning of the word mineral.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/356.

Dreaming of a cross-country trip without losing weeks on the road? In this episode, our Party of 5 (plus Neo, our Labrador!) shares the fastest Tampa to Los Angeles road trip—a route we've personally tested and perfected. We cover everything you need to make it stress-free and memorable:

There's nothing worse than when something doesn't live up to the hype - here are the most disappointing foods.

This week your besties are joined by legendary food critic Tim Chantarangsu to talk food, family and the importance of a good meal. We also do a tribute to "Send Foodz" because you know the dolls love to eat and put each of y'all on. Send us an email with your thoughts/comments about the show: BlackFatFemmePod@gmail.com. Also, don’t forget to watch and subscribe on YouTube! Buy DoctorJonPaul's book here! Follow the show on social: Instagram | BlueSky | Tik-Tok Follow DoctorJonPaul: BlueSky | Instagram | Website | Tik-Tok Follow Jordan: Instagram | Website | Tik-Tok Follow Tim: Tik-Tok | InstagramSee omnystudio.com/listener for privacy information.

This week on A Novel Console, Chris goes over some games her been playing recently and some first impressions. He talks about his recent cosmic horror binge, as well as almost forgetting he bought a Switch 2 specifically for Donkey Kong Bananza.Sell us your games: consolesnstuff.comYou can contact us at:anovelconsole@gmail.comFacebook.com/anovelconsoleTwitter.com/anovelconsoleInstagram: @anovelconsolePatreon.com/anovelconsoleOther Streaming Platforms:anovelconsole.carrd.coGet more shows like this at Superpodnetwork.comSupport the show

Right, gather round — this one's a bit of a lucky dip. Here's what's rattling about in the bag:

We explore how GoodTaste! Pittsburgh and Nosh and Curd are bringing new flavors and experiences to local food lovers through events, cheese education, and creative pairings. We're on location at Mazzotta Winery where our guests share their journeys from personal passion to business success in Pittsburgh's vibrant culinary community.• Dee Weinberg of GoodTaste! Pittsburgh has been creating food events for over a decade, focusing on "foods that people love and nobody's celebrating"• Dee's upcoming Say Cheese event on October 5th, 2025 will showcase savory, sweet, hard, soft, domestic, and international cheeses• GoodTaste! Pittsburgh also runs Pizza Fest and Bake It events with educational components and support for new businesses• Danielle Doebereiner started Nosh and Curd after discovering a cheese book, building on her childhood love of melted cheese• Nosh and Curd offers a cheese shop, coffee, workshops, and catering services within a 60-mile radius• At the Say Cheese preview, guests experienced raclette stations, wine pairings, and creative cheese applications• Foodie friends unanimously chose the interactive raclette experience as their favorite bite of the eventSay Cheese by Good Taste Pittsburgh is happening Sunday, October 5th, 2025. Tickets are available now at www.goodtastepittsburgh.com.Support the showLiked the episode? We'd love a coffee!

The high holidays are on us and we talk Kosher food, plus we are joined by the Kosher advisor himself Chef Yair Lenchner

This Cooking Chat podcast episode features Celine Kimberly of Nouvelle Maison, a French fine-provisions café in Winchester, MA, to talk cheese, Old World–style wines, and effortless pairings. In this interview with host David Crowley from Cooking Chat, the episode covers: Childhood food memories from France that inspired her love of markets and seasonal ingredients Transitioning from a corporate career into running a specialty French food store What visitors will find inside Nouvelle Maison: cheeses, charcuterie, baked goods, wine, spirits, and more Focus on small-scale French and local producers, with direct ties to family businesses Community events like wine and cheese tastings and hands-on classes Insights into French food culture, quality sourcing, and resources for learning more Off-the-beaten-path travel ideas in France, from Brittany to the Basque region

Hosted by David and Nycci Nellis. On today's show: · Victoria Wu of Cakes by Happy Eatery;· Selva Chef Giovanni Orellana;· Louie Jocson of California Fish Grill;· And, to celebrate the Taste of Bethesda, Stephanie Coppula, director of marketing and communications, Bethesda Urban Partnership, along with Ruslan Falkov, co-founder, and Victoria Bespalchuk, from the award-winning Ruta Ukrainian Restaurant on Cordell Avenue. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the HowToBBQRight Podcast, we're riding high in our pick'em league lately (00:25)! We also had an absolute BLAST on our recent trip to Oxford to watch the Rebels play (02:30)! Malcom's been talkin' about firing up a caveman-style ribeye, and Steve Reichling has a recipe we're dying to try (08:45). Even though Malcom's the face of HowToBBQRight, he's had his fair share of behind-the-scenes fails (13:15)... and we're sharing a few good ones. We break down why the Primo Ceramic Grill might be your next must-have cooker (18:28). Malcom also tested out Cajun Power Worcestershire Sauce in a beef tenderloin recipe—and it turned out dang good (19:10)! Ever tried the viral microwave egg hack? We gave it a shot (23:00). We tried Billy's Boudin this weekend—spoiler alert: it was FANTASTIC (27:49). We dive into whether you should use a foil boat, butcher paper, or go naked when smoking brisket (31:45). If you're in the market for a wireless meat thermometer, the ThermoWorks RFX might be exactly what you need (37:40). We also debate: is using a chimney starter really necessary for lighting coals (41:13)? Over in our community, James shared his smoked chicken thigh taco recipe—and we've GOT to try it (45:20). Plus, y'all sent in your favorite Bloody Mary mixes, and Bloody Revolution is next up on our list (47:11). If you're ever in Memphis, you must check out Porch & Parlor—seriously, don't skip it (49:22)! Ever heard of smoked butter? We learned about it, and now, Malcom wants to try it (53:19). And finally, we tackle the big question: are those pricey smoking pecan pellets really worth it (55:47)?

Greg and Sother sit down with David Page, creator of Diners, Drive-Ins and Dives to talk about his new podcast “Culinary Characters Unlocked.” The conversation goes out of our usual wheelhouse and all over the place as they discuss obscure regional dishes, the flattening of American culture, and how cooking is surprisingly like television… in that everyone kind of thinks they can do it.Plus, Espresso Martini Week is upon us! Does this mean the wave has finally crested? Tune in to find out where Greg and Sother stand.Follow the podcast on Instagram at @culinary_characters_unlockedLINKSBecome a Regular: patreon.com/SpeakeasyRegularsCheck out the craft beer episode of Back Bar: heritageradionetwork.org/episode/microbrew-killed-the-macrobrew-star/For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

(Sept 19,2025)FOODIE FRIDAY! The Fork Reporter Neil Saavedra speaks on changes coming to McDonalds and Olive Garden testing smaller entrees. Trump suggests FCC reexamine licenses over constatnt criticism of him.

Alisha and Adam Shabaz, Iltaco Foods, joins Wendy Snyder, filling in for Lisa Dent, to talk about the origin of the pizza puff. Iltaco Foods started in 1927, making tamales, but introduced the pizza puff in 1974. Alisha and Adam Shabaz continue their families’ legacy making both tamale and their legendary pizza puffs.

A new(ish) Moorhead spot for tea, coffee, lunch and more! Check out Sifted and Sweet Baking Company, right off the interstate and 8th St. South. See omnystudio.com/listener for privacy information.

The guys continue talking food after devouring baskets full of chicken wings. In honor of Michigan week, they determine what is the food staple in the great lake state. Also, we explain to some unfamiliar listeners what a crossover is.

Join me live as I sit down with Derek Yan, Director at KraneShares, to explore how the AGIX ETF is reshaping AI investing by giving everyday investors exposure to private AI unicorns like Anthropic and xAI—companies powering the foundation models behind the next wave of enterprise AI.In this expert-led discussion, Derek explains how AGIX combines public equities with late-stage private companies, the proprietary AI scoring system that drives stock selection, and why model companies are the epicenter of the AI value chain. We also cover AGIX's performance to date, its dynamic quarterly rebalancing, and how it navigates valuation concerns in a fast-moving market.In this webinar:How AGIX gives investors rare access to private AI leaders like Anthropic and xAIWhy foundational model companies could capture the lion's share of AI valueHow the AI Score framework identifies true innovators vs. “AI pretenders”Why enterprise AI could outgrow consumer AI in scale and profitabilityHow hybrid ETFs unlock private market access with daily liquidityLead-Lag Live Webinars give you exclusive access to deep-dive conversations with industry experts, portfolio managers, and strategists. Subscribe now to gain the insights you need to make smarter, more informed investment decisions.#AIinvesting #AGIX #AIETF #privateAI #LeadLagLiveStart your adventure with TableTalk Friday: A D&D Podcast at the link below or wherever you get your podcasts!Youtube: https://youtube.com/playlist?list=PLgB6B-mAeWlPM9KzGJ2O4cU0-m5lO0lkr&si=W_-jLsiREjyAIgEsSpotify: https://open.spotify.com/show/75YJ921WGQqUtwxRT71UQB?si=4R6kaAYOTtO2V Sign up to The Lead-Lag Report on Substack and get 30% off the annual subscription today by visiting http://theleadlag.report/leadlaglive. Foodies unite…with HowUdish!It's social media with a secret sauce: FOOD! The world's first network for food enthusiasts. HowUdish connects foodies across the world!Share kitchen tips and recipe hacks. Discover hidden gem food joints and street food. Find foodies like you, connect, chat and organize meet-ups!HowUdish makes it simple to connect through food anywhere in the world.So, how do YOU dish? Download HowUdish on the Apple App Store today:

Why is Serra Gaúcha the best place to start exploring Brazilian wine and what does this stunning region look like if you want to visit? Which grape varieties thrive in Brazil and have any unique varieties been successful? What's happening with wine culture in Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the terrific new book, Wines of Brazil. You don't need to have listened to part one from last week first, but if you missed it, go back and have a listen after you finish this one. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What's the story behind Casa Verrone's "Purple Cow” and what was the tasting experience like? How does Brazilian wine law define noble wine? Which types of Brazilian wood are being used for barrel aging and how do they impact the wines? What are the most successful grape varieties that are native to Brazil? What's happening with wine culture in Brazil? What does it mean for a wine to have a foxy aroma? Does Brazil produce dessert wines? What do you need to know about the Serra Gaúcha wine region? Which cities and wine regions should you visit on a trip to Brazil? How have heavy taxation and bureaucracy impacted the development of the Brazilian wine industry? What is the one message Tufi would like to share with international wine lovers about Brazilian wines? What does Tufi see for the future of the Brazilian wine industry? Who would Tufi like to be able to share a bottle of wine with?   Key Takeaways Serra Gaucha is a hilly, almost mountainous region, north of the capital of Rio Grande do Sul, a state in the south. It has a long tradition of winemaking and it's a very beautiful region with a very well-developed tourist structure. It's certainly the first region in Brazil where you should go when you start to get to know our wines. Almost every winery has a tasting room, and they are open to visitors. Good restaurants, good hotels, good towns to see. And it's not far from the state capital. In Brazil, like in Argentina, the United States, Canada or Chile, European grapes are the most successful - Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc - and these are the most successful grapes so far. But we also make our Vinifera wines, varieties developed here in Brazil. The most successful so far is Lorena, which you will not find anywhere else. We have developed a crossing. It's a white grape, very aromatic, Muscat-like or reminds us of Gewurztraminer. It's very successful, growing in popularity. Brazil has tried to develop some exclusive red grapes, but so far, not with very good results. So you won't find red grapes that are equivalent to Lorena, for instance. We must content ourselves with grapes from other countries, but we have a lot of them. The wine consumption in Brazil is growing, although we would like to be faster. I presume this is because wine is fashionable, wine is very good with food, and people are curious about wine. Wine education is progressing. All this may explain this situation, and our national wine industry is growing too.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/355.

In this episode, guest host Karen interviews Tracy about her favourite London experiences, from afternoon teas and hidden gems to festive traditions and foodie highlights.Highlights include: • The Ceremony of the Keys at the Tower of London, a historic after-hours ritual • Afternoon teas with a twist such as Peter Pan at The Shard or the classic Ritz indulgence • Greenwich's Painted Hall and the National Portrait Gallery's world-class art • Foodie experiences including Devour's pub tour and the “sushi-bar for cheese” in Seven Dials • Family favourites like Hamleys and the Natural History Museum • Seasonal sparkle with Christmas lights, festive markets and decorated shopfronts • Easy day trips from London, such as Portsmouth's Mary Rose and historic dockyard✨ Insider tip: Popular experiences book up quickly. Reserve ahead, especially for afternoon teas and special tours.

Ignite family fun in the kitchen with Ashley Craft's new cookbook, Weeknight Wonders!

Fall can be a tough time of year for non-profits. As everyone is getting back into routines, it's hard to find time to give of your time and treasure. In this harvest season, remember the emergency food pantry if you have an abundance from your garden, if you are out hunting and if you have time to volunteer! Visit www.emergencyfoodpantry.com to learn more. See omnystudio.com/listener for privacy information.

✈️ Book your next Sandals or Beaches vacation with us: www.PenyakTravel.com✈️Book Sandals Online with our Referral Link: Book Sandals Here

WE talk gameday foods with recipes an d more plus we are joined by Jose Perez from Archie Moore's and the Meat Truck!

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Today on the HowToBBQRight Podcast, fall has finally made its way down South (00:14). Malcom breaks down his new pellet grill tomahawk steak recipe—and it turned out perfect, with surprisingly simple steps (01:49). Dove season just kicked off last weekend, and to celebrate, Malcom fired up some homemade pizzas on the Grilla Pie-ro oven (21:07). Once opening day rolled around, he was cooking all kinds of recipes to kick things off right (29:31). After the hunt, Malcom hit the grill with some fresh dove recipes that came out absolutely killer (35:43). Everyone loves poppers for wild game, but you've got to try this deconstructed dove popper dip for a fresh twist (39:01). Thinking about upgrading your grill? The team dives into why a Primo Ceramic Grill might be your next must-have cooker (43:00). Our community pick'em league is in full swing—but Malcom's not exactly at the top of the leaderboard (43:50). On the recipe side, we've all seen nachos, but these white sauce chicken nachos could be the next big thing (45:50). Big O also shared his Bacon Jam Brisket Melt, and let's just say—it looks insanely good (49:10). To wrap things up, we discuss Blue Plate Mayo's BBQ Sauce concentrate, and what makes it a concentrate (50:30). And finally, when it comes to chain wing restaurants, what's the best spot to grab a plate (53:45)?

(Friday 09/12/25)FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk Nothing Bunt Cake – Fall flavors, Garlic Bread Potato Chips, and whether your dishwasher needs cleaning too. The show closes with ‘Ask Handel Anything.'

FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk Nothing Bunt Cake – Fall flavors, Garlic Bread Potato Chips, and whether your dishwasher needs cleaning too.

If food is your favorite travel companion, Chicago may be your ultimate destination in the U.S. Beyond its iconic hot dogs and deep-dish pizza, the Windy City is bursting with flavors that tell stories of immigrant traditions, culinary innovation, and neighborhood pride. Every corner offers something delicious, whether you're savoring a Michelin-starred tasting menu, lining up for a beloved Italian beef sandwich, or uncovering lesser-known haunts.Today, host Angie Orth is back with Chicago insider and veteran travel journalist Kit Bernardi on the rooftop of the Virgin Hotel. She shares her top must-try food and drink experiences, from classic dishes that built Chicago's reputation to unexpected neighborhood treasures. Kit maps out a flavorful itinerary across the city's most vibrant neighborhoods. You'll hear about iconic bites like Italian beef, deep-dish pizza, and the famed Vienna hot dog. You'll learn where to book for an elevated night out at award-winning spots, including a Michelin-starred brewery. You'll also hear how to “set-jet” with a food tour that hits filming locations and beloved bakeries featured in the hit show The Bear.What You'll Learn:01:13 The Chicago staples you have to try first02:45 Michelin-starred spots and hidden cocktail bars04:10 Where to “set-jet” The Bear06:05 The neighborhoods that give Chicago its flavor08:12 Blending tradition with constant reinventionConnect with Kit Bernardi:Website: https://kittravels.com/Instagram: https://www.instagram.com/kitbernardi/CTA: What's your favorite Chicago foodie find? Tell us about it in the comments!Connect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

WE chat about making those amazing summer veggies last year round! PLus we are joined by fermentation expert Terry Walters! Get her newest book "Nourish" at www.terrywalters.net

Today on the HowToBBQRight Podcast, we're covering everything from the best frozen pizzas to football season recipes and BBQ tips you don't want to miss. We reveal the best frozen pizza brands—voted by y'all (00:15). Our new Pick 'Em League officially kicks off, and the excitement is unreal (06:39). Football season is in full swing, and Malcom couldn't be more fired up for Week 1 (11:19). He also shares his ultimate Bloody Mary recipe, the perfect game-day drink to start the year off right (14:11). Tennessee Pride's frozen sausage balls taste just as good as homemade—maybe better (18:22). Malcom explains his secret trick to keep an overnight pork butt from catching fire (25:02). We talk about my Nutrageous brownies, which might just become your new family favorite dessert (29:18). For anyone thinking about upgrading their grill, Primo Ceramic Grills might be your next must-have (31:18). Malcom also shares the sandwich he's planning to cook for football this weekend (32:08). To level up your tailgate food, a tomato pie dip might be even better than regular tomato pie (34:54). We tackle the question of eating oysters in the summer—and share proof why you shouldn't (41:00). With dove season in full swing, Malcom is making a killer Dove Popper Dip (44:03). We also discuss which cut of A9 Wagyu beef is the best to buy (46:40). Malcom breaks down what to do if your ribs didn't turn out tender (48:42) and explains why ribs sometimes come out too dry—and how to fix them (51:52). Finally, we answer a practical question: how many boneless, skinless chicken thighs do you need to cook to feed 50 hungry guests (55:24)?  

(Friday 09/05/25)FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk not only is the Le Creuset copycat back at Aldi…another popular store just dropped a copycat that shoppers are loving, garlic bread potato chips, and the importance of cleaning your dishwasher. The hour closes with ‘Ask Handel Anything.'