Podcasts about foodies

(December 30,2025) KTLA & KFI tech reporter Rich DeMuro joins the show for ‘Tech Tuesday.’ Today, Rich talks about his favorite apps of 2025. New laws coming to California in the New Year. Can Jollibee beat American fast food at its own game?See omnystudio.com/listener for privacy information.

This Clubhouse marketing session explores the multifaceted world of Restaurant SEO and its application to local businesses. Favour details how establishing a strong digital presence through third-party platforms like Uber Eats and DoorDash creates a "franchise SEO" ecosystem that builds brand authority. The discussion emphasizes off-page strategies, such as connecting Google Business profiles and social media links, to drive traffic and foster community trust. Participants also examine the role of multimedia content, suggesting that podcasts and videos can humanize a brand by showcasing chef interviews or cooking processes. Beyond restaurants, the conversation expands to cover niche industries like private investigation, highlighting how AI-driven search and reputation management are reshaping modern visibility. Ultimately, the sources advocate for a strategic blend of long-term organic growth and immediate paid advertising to maintain a competitive edge.Restaurant SEO: Uber Eats, Grubhub and DoorDash Marketing Tactical Strategies with Favour Obasi-ike with Favour Obasi-Ike | Sign up for exclusive SEO insights.-------------------------------------------------------------------------Next Steps for Booking A Discovery Call | Digital Marketing + SEO Services:>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Need SEO Services? Book a Complimentary SEO Discovery Call with Favour Obasi-Ike⁠ here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠>> Visit our Work and PLAY Entertainment website to learn about our digital marketing services.>> Visit our Official website for the best digital marketing, SEO, and AI strategies today!>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our exclusive SEO Marketing community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠>> Read SEO Articles>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Need SEO Services? Book a Complimentary SEO Discovery Call with Favour Obasi-Ike⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the We Don't PLAY Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-------------------------------------------------------------------------Episode Timestamps[00:00:00] Introduction: Defining Restaurant SEOThe discussion begins by establishing that "Restaurant SEO" is not a unique discipline but rather a specialized application of local SEO. This foundational understanding is critical for any business reliant on a physical location for customer visits, from restaurants and local stores to farm markets. At [00:01:15], the host defines Restaurant SEO as local SEO with a "restaurant tag" on it, emphasizing its importance for driving traffic, generating tangible results, and gathering customer feedback—all vital for a local establishment's growth.By [00:03:30], the conversation introduces two key strategies for extending a restaurant's online reach. The first is Franchise SEO, which involves leveraging third-party platforms with active communities, such as DoorDash, GrubHub, OpenTable, and NextDoor. Listing a restaurant on these services creates powerful backlinks to its primary website, enhancing its authority. The second is Off-Page SEO, which refers to activities on other digital platforms, primarily social media sites like Facebook, Instagram, and TikTok. Connecting these profiles back to the main website helps build a robust online presence and authority. These definitions set the stage for the episode's central strategic debate on driving business growth.[00:10:00] The Core Debate: SEO for Trust vs. Ads for ImmediacyThis section frames the episode's central conflict, presenting two competing yet complementary philosophies for driving restaurant growth. The speakers weigh the immediate, traffic-driving power of paid advertising against the long-term, trust-building foundation of a solid SEO strategy.At [00:11:45], John makes a strong case for prioritizing paid advertising, asserting that restaurants "need customers now." He argues that paid strategies, such as a proven Facebook advertising model, are the most effective tools for immediate results and that SEO should be considered a secondary, long-term project. At [00:15:20], another speaker supports John's point on the need for immediacy, using a practical example to illustrate the customer mindset: "if I want chicken wings, I'm not worried about SEO."By [00:18:00], Favour presents the counter-argument, clarifying that SEO's primary role is to build trust and credibility before a sale can occur. He uses the analogy of a "red flag" for anyone promising immediate sales directly from SEO. The group reaches a consensus that a balanced approach is best: ads are essential for short-term traffic, while SEO serves as the indispensable long-term foundation for sustainable growth and brand authority. The conversation then transitions from this high-level strategy debate to a specific, actionable content strategy proposed by the host.[00:25:00] A Creative Content Strategy: The Restaurant PodcastThis segment introduces a novel and powerful idea for restaurants to differentiate themselves and build a deep, trust-based relationship with their community. The speakers frame podcasting as a way for a restaurant to move beyond simple listings and reviews to become a true content creator and community hub.At [00:26:10], the host proposes that a restaurant should start its own podcast, utilizing both audio and video formats to engage potential customers on a deeper level. By [00:27:30], the group brainstorms a range of compelling content ideas, including video recipes, cooking tutorials, and culinary tips; interviews with the restaurant's chefs to discuss their creative process; discussions on the quality and sourcing of ingredients; answering frequently asked questions from customers; exploring the history and cultural significance of the cuisine; collaborating with beverage brands featured on the menu; taste tests and sampling sessions; customer testimonials; and behind-the-scenes looks at special events or cookouts.By [00:30:00], the primary strategic goal of this podcasting strategy is articulated: to build profound trust by allowing customers to discover aspects of the restaurant they would never think to search for, thereby creating a stronger and more resilient brand connection. This discussion on creating unique content naturally leads to the technical necessity of structuring that content correctly on the restaurant's website.[00:33:00] Technical SEO Deep Dive: The Menu is Your WebsiteThis section uncovers a critical and often-overlooked technical SEO mistake that can severely handicap a restaurant's online visibility. The speakers reveal how relying on seemingly convenient third-party systems for menu hosting can prevent a restaurant from capitalizing on valuable search traffic.At [00:34:05], a speaker highlights the significant failure of using platforms like Toast that consolidate an entire menu onto a single landing page. He explains that this approach misses the opportunity to have 25 separate, indexable pages for a 25-item menu. By [00:36:15], the impact of this mistake is clarified: individual menu item pages should be treated like e-commerce products. Each page is capable of generating its own organic traffic and ranking for highly specific searches, such as "best chicken wings in [city]."The solution, discussed at [00:38:40], is to structure the restaurant's website so that each menu item has its own dedicated page. Each page should be optimized with rich descriptions, proper titles, and an easy-to-use ordering system, thereby maximizing the restaurant's "footprints and stamps across the internet." The conversation then shifts from these on-site technical details to the broader, future-facing topic of visibility within emerging AI search engines.[00:42:00] The Future: AI Visibility and Advanced AutomationSetting the stage for a forward-looking discussion, the experts explore how the concept of "being found" is expanding beyond traditional search engines. The focus shifts to include AI-powered Large Language Models (LLMs) and the new opportunities they present for visibility and automation.At [00:43:10], the group discusses the growing importance of "AI Visibility." This involves ensuring a restaurant's information appears when users ask direct questions to AI chatbots like ChatGPT (e.g., "what's the best sushi restaurant near me?"). They also touch on how platforms like Perplexity can be leveraged for rapid ranking within these new search paradigms.By [00:45:00], the concept of using AI agents and automation for SEO tasks is introduced. A speaker provides a powerful example of using a tool like N8N to create an agent that can log into a website daily and automatically optimize product titles. He elevates this concept by explaining the goal is to move beyond simple email reports and "upgrade to the voice agents... and my AI gives me a phone call about the listings that's been optimized," emphasizing a future where an AI proactively works and reports, even waking the owner from sleep with critical updates.At [00:47:25], the speakers identify some of the foundational data sources that LLMs use to answer queries, such as SERP API and DuckDuckGo. This highlights the necessity for businesses to be listed and visible in these core digital infrastructures to appear in AI-generated results. This look into the future of search concludes the main discussion.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Holidays its our holiday episode recorded live at Pefusion, Miricle pop up in Newtown with guests Melissa Sheketoff, Martin Santas head elf and Anna Zap from the Anna and Raven show!

We're back with Part 2 of our conversation with Gary Okazaki - aka @GarytheFoodie.  Gary gives us his top 10  (out of the 25) - highlighting the most important/defining restaurants of the first quarter century in Portland.  Chris throws in the restaurants he thinks should have been on the list.  Check out episode #436 to hear 25-11.   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Kelly Beaton from the Food Institute joins Amy & JJ to talk about food trends in the restaurant industry. See omnystudio.com/listener for privacy information.

Guest host Zac Ista is joined by Rick Gion for a conversation about the year that was in the FM food scene. See omnystudio.com/listener for privacy information.

For many, “The Great British Bakeoff” is must-see TV – and watching it has taught us a lot about food. Ruby Tandoh is a journalist who was also a finalist on the show, and she joins host Krys Boyd to discuss how everyone is a “foodie” now, why hard-to-find ingredients are all the rage even in the Average Joe's kitchen, and how unlimited access to recipes online has made us more discerning. Her book is “All Consuming: Why We Eat the Way We Eat Now.” Learn about your ad choices: dovetail.prx.org/ad-choices

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the biggest news affecting family farmers, starting with the latest information on tariffs and how family farmers are being affected, government assistance set aside for farmers to be distributed between now and the end of February, and questioning why there is more money being made available to bail out farmers in Argentina than farmers in our own country.Next up, Doug covers statistical changes from the number of farms in America in the 1920s verses now, 100 years later. When you compare and combine that with the income of selling crops and how it's gone down since the COVID-19 pandemic, a significant drop over just 3 years. Lastly, Doug shifts into end-of-the-year thoughts and some ideas of finding gifts for your favorite farmer. Gifts that serve a purpose are always nice, like warm boots, slippers, snacks, funny farmer socks, and even a farmstead gift box. It's an enlightening and informative discussion you won't want to miss.  Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

This week on American Family Farmer, host Doug Stephan heads to the heart of the Cuyahoga Valley National Park in Peninsula, Ohio, to visit with George Haramis, fifth-generation owners of Heritage Farms.Founded in 1848, Heritage Farms has evolved alongside American agriculture—transforming over the generations from canal boat building to potatoes, dairy, beef cattle, and today, one of Northeast Ohio's most beloved Christmas tree farms. George shares how honoring family legacy while adapting to changing times has been key to the farm's longevity and success.Learn what sets Heritage Farms apart, from its iconic scenic location and wide variety of cut-your-own and fresh-cut Christmas trees, including Fraser Fir, Scotch Pine, White Pine, and Blue Spruce, to the high level of personal service that ensures every tree thrives long after it leaves the farm. George also explains why education is such a big part of their mission, teaching customers exactly how to care for their trees at home. Doug and George also discuss how Heritage Farms has expanded into a true destination experience, offering wreaths, greenery, ornaments, seasonal events like Pumpkin Pandemonium, and even on-farm stays through Airbnb and Hipcamp. From holiday traditions to agritourism, this episode highlights how one family farm continues to create meaningful memories nearly 175 years later.It's a conversation about stewardship, service, and the power of family farming to evolve while staying rooted in tradition.Learn more at HeritageFarms.com. Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef Marcus Samuelsson. Interviewed centered around his book:

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef Marcus Samuelsson. Interviewed centered around his book:

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef Marcus Samuelsson. Interviewed centered around his book:

On this episode of Star King Gaming Presents we have the amazing Shadow Lady I mean Brown Suga Foodie! A wonderful person who tells her story! We go through her life dealing with the loss of her mother and how she overcame so many challenges to become an amazing content creator and an even better person! Now to the sponsor Kikoff is an amazing app that I use regularly if you want to join me here is the link https://kikoff.com/refer/3TGX6DUR thank you for listening!!!

Joan, a volunteer at Sons of Norway, Kringen Lodge, shares the details on their great dinner of Lutefisk and Meatballs! The meal serves from 10:30 am - 1:30 pm; only $30 for a full meal, including beverage and sides.See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis.We're closing out 2025 with a show we're calling State of the Plate, because if there's one thing this year demanded from the hospitality industry, it was honesty. So today, we're setting the table for an honest, forward-looking conversation:What actually happened in 2025? What's broken? What's changing? And what does it take for restaurants not just to survive — but to thrive — in 2026?Our guests are:Shawn Townsend — President & CEO, Restaurant Association of Metropolitan Washington (RAMW)Greg Casten — ProFish & Fish & Fire GroupDaniella Senior — Co-Founder, Colada ShopMichael Babin — CEO, Neighborhood Restaurant GroupChris Schmid — Prestige Ledroit See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Part 1 of a two-part conversation with Gary Okazaki - aka @GarytheFoodie, Chris and Gary start with 15+2 of Gary's list of the 25 most important/defining restaurants of the first quarter century in Portland.  (The top 10 are next week).   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We are bringing you an episode this month that is sure to fill you up with joy as we feature the accomplishments of our Nutrition Services Department! These teams may be more behind the scenes, but they play a huge role in the success and learning environment for our students. With every dish served is a story of logistics, care, and commitment to our HSD students.Episode Host: Amber Owens, Human Resources SupervisorFeatured staff:Whitney EllersickJanet BevandichWhat is your experience with Nutrition Services?Share your questions and experiences here ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HR High Five Podcast Feedback⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Emilia visited an asian-fusion restaurant located near Phillip Island at Cape Woolamai.See omnystudio.com/listener for privacy information.

What began as a childhood 4-H project has grown into a thriving value-added dairy business feeding families across New England.This week on American Family Farmer, host Doug Stephan welcomes sisters Beth and Courtney Hodge, co-owners of Echo Farm Puddings in Hinsdale, New Hampshire. Raised on a small farm, the Hodge sisters turned their love for cows—and their reluctance to part with them—into a creative solution that helped sustain their family dairy through volatile milk markets and industry challenges.Beth manages the dairy herd while Courtney oversees pudding production, but their work overlaps daily as they balance farming, manufacturing, and marketing. About 20% of their milk is transformed into small-batch pudding made entirely on-farm, while the rest goes into the Cabot cheese supply chain. That modest percentage of milk, however, generates a disproportionately large share of the farm's revenue—proving how powerful value-added agriculture can be for family farms.The conversation covers how a garage-based 4-H project evolved into a regional pudding brand, why pudding became a “farm-saver” during tough times for dairy, what it really takes to run on-farm food manufacturing, how Certified Humane practices helped them stand out and reach new markets, the role of sustainability, from feeding spent brewery grain to partnering with local farmers, and why loving the act of feeding people is at the heart of everything they do.This episode is a must-listen for farmers exploring diversification, consumers curious about where their food comes from, and anyone inspired by family-run businesses that adapt, innovate, and endure.Visit them at EchoFarmPuddings.com and Like them on Facebook. Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the biggest news affecting family farmers, starting with word of $12 Billion in aide for farmers in our country, how tariffs are affecting small farmers, and management of taxes for farmers.Then, Doug shares his opinions on the top news stories of the week in farming and agriculture and why the chaos of the trade policy is causing more questions than answers week after week. When you look at the recent announcements of trade deals, promises and substantial relief coming to farmers, one can't help but question the poor management for causing this in the first place. While Democrats are busy blaming Republicans and Republicans are busy blaming Democrats, American family farmers are caught in the middle. It's an enlightening and informative discussion you won't want to miss.  Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

Es riecht nach Zimt und Kardamom. Nach Glühwein und Brunsli. Wer Essen liebt, muss die Adventszeit mögen. Das sagt unser Kulinarik-Autor Christian Seiler ganz am Afang seiner Spezialausgabe des «Magazins» zur Weihnachtszeit. Darin präsentiert er einen kulinarischen Adventskalender: Jeden Tag gibt er einen Tipp – für ein Menu, ein Getränk, ein Weihnachtsguetsli oder ein kulinarisches Geschenk.Was ist zu beachten bei der Wahl eines Weihnachtsessens für Familie und Freunde? Warum ist und bleibt die Küche auch während der Festtage der wichtigste Ort im Haus? Wie bleibt die Adventszeit stressfrei? Und mit welcher Playlist kommt Seiler in weihnachtliche Stimmung?Unser Foodkolumnist Seiler hat für alles einen Tipp – und er hat sie gesammelt mitgebracht in eine neue Folge des täglichen Podcasts «Apropos».Host: Philipp LoserProduzent: Tobias HolzerEssen, Musik und Inspiration für die Feiertage:Christian Seilers kulinarischer Adventskalender 2025 Unser Tagi-Spezialangebot für Podcast-Hörer:innen: tagiabo.chHabt ihr Feedback, Ideen oder Kritik zu «Apropos»? Schreibt uns an podcasts@tamedia.ch Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Chef Jose Garces' Culinary Journey*Growing up, Chef Garces learned traditional dishes like ceviche, empanadas, and pan de bono from his mother and grandmother, while his father enjoyed grilling steaks. He emphasized the importance of sofrito, a foundational cooking technique using onions, garlic, and peppers, which he still prepares in large batches. Exploring Latin Culinary TraditionsJose and Amaris discussed the importance of sofrito in Latin cooking and its variations across families. Jose shared his journey from French classical training to embracing Latin cuisine, highlighting the foundational role of sofrito and other base ingredients in different culinary traditions. They also talked about Jose's experience with paella, which he has been perfecting for 20 years, emphasizing the complexity and precision required to make a great dish. Amaris praised Jose's interpretation of paella, which she found to be authentic and reminiscent of her experiences in Spain.Brand Expansion PlansJose discussed plans to expand the tapas-based concept Amada to Chicago in the spring and Dallas in the fall. He emphasized the importance of perfecting the paella recipe and mentioned that his team would be filming and annotating the process to ensure consistency. Jose also shared his experience with opening various restaurants, including Village Whiskey, and explained the decision-making process behind each venture.Brand Expansion and Partnership UpdatesJose discussed his brand's expansion to Nashville, planned for late 2026, and highlighted its southern-inspired menu and recent improvements. He mentioned a partnership with SPB Hospitality to enhance the beverage program and emphasized the brand's collaboration with Aramark at the Xfinity Mobile Center. Jose also shared his experience with Cook Unity, a home meal service, where he has been a chef partner since 2021, offering fresh, ready-to-eat meals in six markets. Amaris expressed her positive experience with the service and noted the quality and convenience of the meals.Community Initiatives and Future InvolvementsJose highlighted the importance of supporting restaurant workers through initiatives like English language classes and health screenings, and how his recently renamed foundation, Communidad Garces, reflects his service-oriented mission. Jose also expressed his excitement for the successful future of his newly-opened Japanese restaurant Okatshe, located in Allentown, PA. And he was very enthusiastic while expressing the value of not only supporting local purveyors, but ensuring the healthiest meals by utilizing local, sustainably sourced ingredients.*The following description was aided by an AI summarization, with original material included.

In this episode, I'm joined by Karen Lee of The Sensitive Foodie Kitchen for a powerful conversation about autoimmune disease, healing, and the role of a whole-food, plant-based diet in supporting long-term health. Karen shares her journey following a multiple sclerosis diagnosis in 2016 and how she uses diet and lifestyle approaches to manage her condition. We explore how plant-based nutrition can support people living with autoimmune conditions, reduce inflammation, and improve quality of life, while still being realistic, nourishing, and enjoyable. Karen is a retired intensive care nurse and naturopathic nutritionist who has a passion for amazingly tasty food that's also great for health. After a diagnosis of MS in 2016, she uses diet and lifestyle to manage her condition and shares this knowledge with others through her website – The Sensitive Foodie Kitchen – as well as workshops, talks and online classes. She published her first book Eat Well Live Well with The Sensitive Foodie in 2019. Her second book, Healing From The Inside Out, is due out 15th January 2026, and explores the benefits of a whole-food plant-based diet for autoimmune disease. Karen is a facilitator for the charity Overcoming MS that provides an accessible lifestyle medicine program that supports people with MS. She also teaches medical students how to cook plant-based meals as part of the Cooking for the Climate module offered by Plant-Based Health Professionals UK (PBHP) and works as PBHPs Event Manager. We also talk about the importance of food skills, community education, and empowering people with practical tools they can actually use, whether they're newly diagnosed, supporting a loved one, or simply looking to build resilience and health from the inside out. This episode is thoughtful, grounded, and inspiring, especially for anyone navigating chronic illness or curious about the role of plant-based nutrition in autoimmune health. Learn more about Karen on her website, Instagram @the.sensitive.foodie, Facebook @thesensitivefoodie, LinkedIn, and YouTube.  __________________________________________________________________

From pre-race jitters to finish-line tears, this episode takes you through every moment of Wine & Dine Weekend with honesty, humor, and heart. Holly and Laura completed their first Half Marathons, Kate returned triumphantly after beating cancer, and Samantha paced and cheered her crew every step of the way. Along the journey, the group explored Disney dining favorites old and new, had hilarious expo moments, conquered early-morning wake-ups (and one late one!), celebrated Laura's birthday in style, and shared the kind of emotional and uplifting stories that remind us exactly why we love this Disney running community. Whether you're a seasoned runDisney veteran or thinking about your first race, you'll find inspiration, laughter, and plenty of Disney foodie goodness in this one.

Have you ever gone out to eat and tried your best to order something lighter or presumably healthier, only to find out it was a caloric nightmare? Or maybe you've just never noticed. In this episode, I've given some examples of restaurant menu items that might appear to be a great option but are a lot higher in calories than expected. This isn't meant to be demoralizing or depressing, but a good awareness if you eat at restaurants often.I've also looked at the calories and macros of quite possibly the most destructive menu item to ever hit a U.S. based chain restaurant. Hint: It contains 29,310mg of sodium.Contact Mike:Mike Sinopoli - NASM Certified Personal Trainer & Nutrition CoachInstagram, Facebook, X, LinkedIn: @mfswellness email: mike@mfswellness.comphone: 630-361-4907www.mfswellness.com 

WE dive into the world of culinary gift giving and getting!Follow the show n IG @plumluvfoods@chef_plum and @forkkingchef

Hosted by David and Nycci Nellis. On today's show: · Monica Evans, beverage director, the Coquito Bar, a tropical holiday cocktail oasis inside La Cosecha in the Union Market District; · Joy Johnson, director of visitor experience at the fabulous Folger Shakespeare Library, with inside news about all the cool stuff happening there across the holidays during the 2nd Annual Folger Frost Fair and lots more; · Sarah the Elf. North Pole native. ‘Nuff said. And, oh yeah, there's a big holiday light show and festival up in Baltimore. She tells us all about it; · Equal billing for some among us who don't celebrate Christmas, but who also have a cool holiday this time of year! Josh Saltzman is co-owner at the Juneberry Garage. We had Juneberry's Chris Powers in last week. Josh is also co-owner at Ivy and Coney, where they're about to celebrate their 9th Annual Hannukah pop-up bar, called Chai-vy and Cohen-y. Josh is here without his mishpocha but … with all the deets;l · Elena Johnson is the D.C. and Maryland market lead for The Macallan. She's in with news about The Macallan's newest venture here, The Snug. It's D.C.'s new whisky lounge, open now -- and only to be found at the Ritz-Carlton, Washington D.C.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

One in seven Americans have more than one Christmas tree in their home. What about us in Utah? That's today's Hot Topic. Plus, Chase from the Instagram SLC Foodie shares his foodie findings. Also, a 7:30 2nd Date Update that questions the moon landing!

(December 12, 2025) IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about food related gifts and stocking stuffers. The show closes with ‘Ask Handel Anything.’See omnystudio.com/listener for privacy information.

IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about food related gifts and stocking stuffers.See omnystudio.com/listener for privacy information.

JJ has the latest when it comes to Kitchen Aid attachments and accessories! And, a few tips on what foodies are giving as gifts... bougie potato chips, oils and vinegars, honey combs and more.See omnystudio.com/listener for privacy information.

Guest host Dane DeKrey is joined by friend of the show Rick Gion to talk about the Fargo food scene and play a little trivia along the way.See omnystudio.com/listener for privacy information.

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the biggest news affecting family farmers, starting with preparations for incoming bad weather. Doug has already put most of his equipment away for the season, with the exception of what he's still using. Looking back at stats over recent years, farming operations have faced some significant weather with early frosts, extreme winter weather, droughts or heat waves, and how events may intensify because of global warming and how we can prepare. Key advice includes staying informed on incoming weather and who to call when in need, develop an emergency protocol for evacuation, stock and maintain emergency supply kits, keep up-to-date inventory, have fire prevention measures in place, and discuss protocols with your family and farm staff. Moving on, Doug shares some statistics of not about the number of farms going down. There are less and less farming operations as time goes on. Doug poses the rhetorical question, “why?” Many reasons, of course. There are less and less generational farmers as families have either lost their land, couldn't keep up with on-farm jobs, or kin moving on to other careers. Another reason is that it's becoming increasingly difficult for new farmers to get started if there isn't already farmland in the family. Commercialized farming is also taking over due to convenience for consumers, but with low quality, highly processed products. When you look at that food and how it's keeping our citizens sick, it's no wonder many have to spend so much money on health insurance and health care in general. Spending more money to support family farmers, getting better quality food, is less expensive in the long run when you're not eating food that makes you (and keeps you) and your family sick. In other news, companies Uncommon Farms and Total Acre have a new strategic partnership to expand technology and expertise to growers and farmers all across our country to help with tools to empower farmers to manage both performance and business profitability. Lastly, Doug opines on President Trump's announcements of plans to bring down the price of food. Other focus lies on bringing down the price of beef, but a result of the deal with Argentina to import more beef from them is causing the live cattle market to drop. Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

This week on American Family Farmer, Doug Stephan introduces listeners to one of the most unique farms in America, Westmeister Farm in Shelby, Ohio, where exotic animals, agritourism, and wellness come together in the most unexpected ways.Owner and farmer Lynn Westmeister joins Doug to share how her private, appointment-only farm has become a peaceful haven for both animals and visitors. Westmeister Farm is home to a remarkable lineup of residents, from Asian small-clawed otters to zebras, sloths, kangaroos, owls, porcupines, highland cows, and more. But what truly sets the farm apart is its focus on intimate, low-stress, hands-on encounters designed to foster meaningful human–animal connection.Lynn explains how Westmeister's two-hour private tours, otter swim sessions, and creative “animal add-on” experiences allow guests to slow down, be present, and experience wildlife up close, often for the very first time. And at the heart of these offerings is the farm's now-famous “Go with the Flow Otter Yoga,” recently highlighted by People.com and hailed as the world's only yoga class featuring otters.Doug and Lynn dig into how this gentle, slow-flow class merges movement, mindfulness, animal therapy, and pure joy. Listeners will hear how the farm's otters, Harbor and Cove, enrich the experience with their curiosity, playfulness, and occasional “yoga poses” of their own; and, why the farm's low-noise, no-crowds environment is essential to keeping both the animals and guests comfortable.Lynn also shares how Westmeister Farm represents a growing evolution in modern agriculture, which blends education, ethical animal care, wellness, and community outreach into new forms of farm-based experiences.It's an inspiring conversation about creativity in farming, the power of human–animal connection, and the incredible things that can happen when a farm reimagines what's possible. Learn more at westmeister.comListen now and prepare to fall in love with a couple of very mischievous otters.Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

It Takes Two hosts Taylor to talk about opening her second "Pop's Soda Shack" and what inspired the idea, how they curate these interesting combinations and where to find the newest drink hot spot in Fargo!See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis. On today's show:· The SNAP mess created during the recent government shutdown threatened 40 million Americans – among them, 16 million kids – with the loss of desperately needed funding for food. Food they count on for survival. Hunger across America – and across the DC area – remains a challenge. Radha Muthiah is the president and CEO of the Capital Area Food Bank. She joins us for an update on the ongoing problem; · Former White House pastry chef Susan Limb is co-owner of the Praline Bakery & Bistro in Bethesda and at The Wharf. She's celebrating Praline's 20th anniversary in April -- and we're going to do the run-up celebration today; · Greg Engert – globally famous partner and beer director at NRG – on ways to give during the holidays; · Chris Powers, partner/owner at the Juneberry Garage, a tavern-style bar and restaurant in The Parks at Walter Reed; · Eric Lawson, director of food and beverage for the Singing Tiger, the new restaurant and bar recently opened in the lower level of the Hotel Nell in the Union Market District.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(December 05, 2025) IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about Honey Baked’s new prime rib, Fruity Pebbles is officially brining back a fan-favorite flavor from the 90’s, World Market’s new stocking stuffers, and Chefs best store bought flour. The show closes with ‘Ask Handel Anything.’See omnystudio.com/listener for privacy information.

Cecily Federighi, Owner of Pizz'Amici, joins Lisa Dent to discuss Pizz’Amici being one of the two Chicago restaurants named in Esquire’s Best New Restaurants list. Federighi shares the highs and lows of Pizz’Amici faced in its first year in business. You can visit Pizz’Amici at 1215 W Grand Ave, Chicago, IL 60642.

IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about HoneyBaked’s new prime rib, Fruity Pebbles is officially brining back a fan-favorite flavor from the 90’s, World Market’s new stocking stuffers, and Chefs best store bought flour.See omnystudio.com/listener for privacy information.

(December 03, 2025) Amy King and Neil Saavedra join Bill for Handel on the News. San Francisco sues Coca-Cola, Kellogg over ultra processed foods. The Trump administration says it will withhold SNAP food aid from states unless they provide recipient records. The current situation is that most Republican-controlled states have complied, while most Democratic-controlled states have refused and are fighting the order in court. Officer says he recognized the UnitedHealthcare murder suspect when he pulled down his mask. (R) Matt Van Epps wins Tennessee House race.See omnystudio.com/listener for privacy information.

This week, we are joined by a fabulous guest, Tai of Foodie in Lagos, who's an equally hilarious babe. We talk about the rite of passage of pranking your siblings, how dealing with grief never gets easier, and how kids are never taught traditions and the reasons behind them, but are expected to obey them completely. We also get into how Tai started a successful food blog through her BlackBerry Messenger status, which has now grown into a community of 60,000+ people! There's also some really juicy dilemmas about teenage pregnancy, transitioning from friends to lovers and how to handle leeches in the form of friends who keep taking advantage of you. Our friends at Coca-Cola also have the juiciest offers to win N250 million in prizes! Visit https://www.coca-cola.com/ng/en/offerings/share-a-coke to see how you can win too!The Big Bounce Bash (December 21st) tickets are still up for sale at https://tix.africa/bounce-bash-25 And you absolutely should go to the Foodie In Lagos Festival on the 17th of December! Don't forget to use #ISWIS or #ISWISPodcast to share your thoughts while listening to the podcast on X! Rate the show 5 stars on whatever app you listen to and leave a review, share with everyone you know and if you also watch on YouTube, subscribe, like and leave a comment!Choose Bolden products for all your skincare needs like we do! They're available at Medplus Pharmacy locations, Nectar Beauty, Beauty Hut & Teeka4! For US, UK & Canada, shop at www.boldenusa.comMake sure to follow us onTwitter: @ISWISPodcastInstagram: @isaidwhatisaidpodYoutube: @isaidwhatisaidpodHosted on Acast. See acast.com/privacy for more information. Hosted on Acast. See acast.com/privacy for more information.

The show began with Harvest Seasonal Grill's General Manager, Paul Foglia. Paul discussed his lengthy history within the culinary industry, transitioning between a variety of roles within it. Then discussions shifted into the fresh approach that Harvest Seasonal Grill takes with their menu. The conversation continued with an interview of Steve Reynolds, President and Co-Owner of Delco Steaks, who shared the history and growth of his cheesesteak business and discussed potential expansion plans. We ended by re-visiting an interview with Matthew Chappina from Perla Oyster Bar, who also spoke about his history in the industry, along with what you can enjoy when visiting the restaurant or hiring them for your next catered event! *Food Farms And Chefs Radio Show, episode 340!

JPR food enthusiasts, Erika Bishop and Will Smith discuss holiday meals and looking forward to the new year.

re-visiting holiday food! with some great leftover ideas from the boys!

Al sits down with NYT food critics to learn more about what goes into the job. Also, the story behind an inspiring non-profit that uses candle-making to teach life skills and independence. Plus, Dylan tours around Orlando, highlighting the best things to do besides the typical theme park visit. And, meet the mother-daughter duo behind Dudley Stephens, an eco-friendly fleece brand. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Neil talks Turkey Day leftovers, including best practices for how long you should keep them in the fridge before freezing or tossing them. Neil also laments the loss of Americana, as seen through the lens of Sears' closing down their storefronts around the country. Neil "became a man" with the bra section of the catalog... just saying... Happy Black Friday! Stay safe out there!See omnystudio.com/listener for privacy information.

(November 27, 2025) Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition Neil takes listener calls about Thanksgiving food, prep, recipes, tips, and tricks.See omnystudio.com/listener for privacy information.

(November 27, 2025) Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition Neil takes listener calls about Thanksgiving food, prep, recipes, tips, and tricks.See omnystudio.com/listener for privacy information.

(November 27, 2025) Happy Thanksgiving! The Fork Reporter Neil Saavedra hosts this Turkey Day edition of the Bill Handel Show. As an annual tradition Neil takes listener calls about Thanksgiving food, prep, recipes, tips, and tricks.See omnystudio.com/listener for privacy information.

After relocating to Quebec, this continental creative brings seasonal flavor to an artisanal food retailing biz. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.