Podcasts about foodies

We jumo into some of the most up to date food news stories! Plus we get heated about Mcdonalds nugget sauces!

(January 23, 2026) IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about Walmart frozen pizza, Pasadena Burger Week, and the best way to reheat leftovers. The show closes with ‘Ask Handel Anything.’See omnystudio.com/listener for privacy information.

Executive Director of The Banchet Awards Michael Muser joins Wendy Snyder, in for Lisa Dent, this Foodie Friday to talk about all the culinary excellence that Chicago offers year in and year out. Listen in while and who Jean Banchet is to the culinary world. The Banchet Awards for Culinary Excellence will take place on […]

IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about Walmart frozen pizza, Pasadena Burger Week, and the best way to reheat leftovers.See omnystudio.com/listener for privacy information.

Episode Description “Do you hold grudges like a crow, or crave comfort food that feels like a warm hug?”

Coming at you LIVE from Benny Frank's! Where we are joined by Food Network's ‘Chopped' Champion Chef Enrique where he gives us some incite to being a chef, his speciality menu at Benny Frank's and the perks of being Chef Enrique. Plus Voo hits us with 21 questions where things get a little spicy. Follow us on social media @AaronScenesAfterParty

Episode OverviewIn this episode of The Articulate Fly, host Marvin Cash sits down with Tim Flagler to explore his lesser-known culinary journey and preview his extensive 2026 hosted travel schedule. While most fly fishers recognize Tim from his renowned tying videos and work at Tightline Productions, this conversation reveals his parallel passion for cooking and food that parallels his fly tying expertise. The discussion traces Tim's evolution from childhood family meals at the Jersey Shore through his mother's and grandmother's influence to his current fascination with Asian cooking techniques, particularly Japanese, Chinese and Thai cuisine. Tim shares cooking philosophy centered on sourcing quality ingredients, constant tasting during preparation and proper knife skills while detailing his upcoming 2026 adventures including golden dorado fishing on Argentina's Ibera Marsh, trophy brown trout on the Limay River, northern pike and bull trout in British Columbia's Northern Rockies and steelhead on Lake Erie. The conversation also touches on Tim's ongoing fly tying innovations focused on creating mottled, natural-looking patterns that better imitate the mottled appearance of living aquatic insects.Key TakeawaysHow Tim's family food traditions at the Jersey Shore mirror the collaborative, process-driven approach he brings to fly tying and teachingWhy sourcing the best possible ingredients and tasting constantly throughout preparation are the two most critical elements of successful cookingHow to book Tim's 2026 hosted trips to Argentina for golden dorado and trophy brown trout, British Columbia for northern pike and bull trout or Lake Erie for winter steelheadHow Tim is incorporating mottled, multi-colored patterns in his fly designs to better imitate the natural mottled appearance of living aquatic insects that signals protein to feeding troutTechniques & Gear CoveredTim discusses his ongoing fly tying evolution focused on creating mottled appearances in patterns rather than solid single colors, based on close observation and video documentation of living aquatic macroinvertebrates. He explains how blotches of different colors signal life and protein to feeding fish, making these techniques potentially more effective than traditional solid-colored flies. The conversation touches on trout spey casting as one of Tim's seminar topics at upcoming Fly Fishing Shows. Tim also draws parallels between cooking and fly tying, emphasizing that both crafts require quality materials, proper tools (sharp knives in cooking, quality hackle and partridge in tying) and understanding fundamental techniques before attempting complex work.Locations & SpeciesTim's 2026 hosted travel schedule spans diverse fisheries across multiple continents targeting various species. In Argentina, he hosts trips to the Ibera Marsh for golden dorado, classic Patagonia rivers including the Chimehuin, Collon Cura and Limay for trout, and a six-day camping float on the Limay River targeting trophy brown trout. His North American destinations include Spruce Creek in Pennsylvania, the Kootenai River in northwest Montana for rainbows,...

WE preview the Sun Wine and Food Fest with Lauren Willard director of special events, Shawn Houle Assitant Executive Chef, 3x Superbowl Champ Ty Law, and Director of Food and Beverage at the Colonade hotel Chef Nick Calias!

(January 16, 2025) IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about The Coke code has been broken, they made what to taste like what?. And an new new copycat item at Aldi. The show closes with ‘Ask Handel Anything.’See omnystudio.com/listener for privacy information.

Send us a textTwo holiday parties. One short trip. We set out to answer a question every Disney fan asks in December: should you book Mickey's Very Merry Christmas Party at Magic Kingdom or Jollywood Nights at Hollywood Studios? After doing both just days apart, we share what truly feels like Christmas, where the entertainment hits hardest, and how to get the most value for your crew.If warm nostalgia is your love language, Magic Kingdom delivers: snowfall on Main Street, Santa in the parade, free cookie and cocoa stations, and beloved characters in cozy winter looks. We met princesses with their princes—Cinderella and Prince Charming, Rapunzel and Flynn, Snow White and her Prince—and moved quickly through lines late at night. For collectors, we talk sippers, the red truck popcorn bucket, and the pro tip to keep popcorn out of your bucket so it stays pristine.Jollywood, meanwhile, shines with modern Hollywood energy. Think live music, a magnetic ice skating show under Florida skies, roaming dance parties with tuxedoed Goofy and Pluto, and a projection spectacular at the Chinese Theater. Character hunters will appreciate surprises like Scrooge McDuck and an easy meet with Miguel if you know where to look. Foodies and cocktail fans will love the specialty small plates and themed drinks, while families focused on value may favor the included treats at Very Merry.We also break down strategy: how to structure your day so you're not dragging by fireworks, when to choose driving over buses or Skyliner, and how to pick the right party for kids, grandparents, or an adults-only night. With variable pricing, DVC discounts, and even free ornaments, the details matter—and we've got the playbook.Many people are already booking their room reservations for the holiday. Are you ready to plan your December 2026 trip? Hit play, choose your vibe—nostalgic cookies or glamorous cocktails—and tell us which party you'd pick. If you enjoy the show, subscribe, share with a Disney friend, and leave a review to help more fans find us.Travel Made Easy with Little OnesHigh quality, clean baby gear delivered right to your resort while on your Disney Vacation.Use the code "dislove10" to save 10%! Where In the Park game packs are fun & challenging for anyone who knows the parks and for newbies.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.For all the latest news about our episodes follow us on Instagram @dislovewithvanessaandkris or on YouTube.

This Week The Guys Talk About: Music Festivals, Ocean City Maryland, And The Best CheeseSteak In The Nation!!!

Hour 1: Bob's Movie Club Presents: The Social Network. Facebook was already a powerhouse when this movie came out in 2010 - little did the filmmakers know what was to come. Plus, Nine Inch Nails soundtrack? Heck yeah! Vinnie's telling us what people are experts in these days. Is YouTube to thank for the home renovation craze? Are we all wasting money with our lack of credit card point skills? Hour 2: A Bob Weir memorial will be held this Saturday afternoon at Civic Center Plaza. The Grateful Dead will continue with a new iteration - here's what we know. Matthew McConaughey has copyrighted his most iconic quotes to avoid being exploited by AI. Helen Mirren was told she would never be successful without a nose job. Lighting matters, even in your own bathroom. “Spare the air” is the phrase of the day. Consider staying inside, Bay Area. Foodies need not visit West Virginia. Can you guess which state ranks #1? It's never too early to prep for your Super Bowl party - here's a tip about ranch that might change your life. (50:11) Hour 3: The BottleRock single day lineups are here, but it won't make it easy to choose. More details are coming out around Kiefer Sutherland's arrest. MrBeast claims to have $0 in his bank account, but Sarah and Vinnie don't believe him. Happy Birthday, Wikipedia! What's the first sign that someone is a bad driver? Join our cause: Radio hosts against road rage. (1:33:03) Hour 4: Sarah and Vinnie are catching up with Alice's midday DJ, Mason On The Mic. The gang is chatting about why gossip is good and Mason's journey to joining this radio family. A Bob Weird memorial will be held this weekend in San Francisco. Super Bowl commercial season is almost here. Sabrina Carpenter kicked it off. Is there something wrong with Tony Romo? You might be surprised that you DEFINITELY know someone with an extra nipple. Plus, a gross fun fact, and a game that goes completely off the rails. (2:15:33)

A Bob Weir memorial will be held this Saturday afternoon at Civic Center Plaza. The Grateful Dead will continue with a new iteration - here's what we know. Matthew McConaughey has copyrighted his most iconic quotes to avoid being exploited by AI. Helen Mirren was told she would never be successful without a nose job. Lighting matters, even in your own bathroom. “Spare the air” is the phrase of the day. Consider staying inside, Bay Area. Foodies need not visit West Virginia. Can you guess which state ranks #1? It's never too early to prep for your Super Bowl party - here's a tip about Ranch that might change your life.

Cada vez tenemos menos tiempo para ir a la compra y cocinar, tiramos de precocinados y hasta algunos fantasean con casas sin cocina. Y sin embargo, hablamos todo el rato de comida: las redes han sido tomadas por nutricionistas, influencers, gurús de las dietas y foodies varios compartiendo contenido culinario día y noche. ¿Qué y cómo comemos hoy? ¿De qué forma han cambiado las redes la forma de relacionarnos con la comida? ¿Y por qué estamos tan obsesionados? Un nueva entrega de PETAZETAS con Sara Riveiro y Cristian Alonso (@lapastanoengorda), Hadia Bakkali (@nutricionapiedecamino), con el cocinero y asesor gastronómico Alfonso D. Martín, Mikel Lopez Iturriaga, jefe de El Comidista, y las creadoras de contenido de cocina Claudia Polo @soulinthekitchen. Más información aquí: https://www.eldiario.es/132_c4f3c2 Haz posible Carne Cruda: http://bit.ly/ProduceCC

When we start taking action to improve upon ourselves, there's typically some form of criticism that can go along with it. It can be from those closest to us or complete strangers. Regardless, this type of judgment can hurt and cause our ego to feel a sting. In this episode, I've listed five mentalities that we may come across when adjusting our lifestyle for the better.The purpose of this is to recognize them and understand that they have nothing to do with us and are almost always a projection of the insecurities, envy, and conditioning of the other person. Once we can see that, and not take it personally, we become more immune to insults or discouragement.While I'm not an expert on human behavior, I've experienced these mentalities in the past. I think it's also beneficial to be honest with ourselves and assess whether or not we're carrying any of the personality traits that look to destroy rather than encourage.Contact Mike:Mike Sinopoli - NASM Certified Personal Trainer & Nutrition CoachInstagram, Facebook, X, LinkedIn: @mfswellness email: mike@mfswellness.comphone: 630-361-4907www.mfswellness.com  

Rachel Farris shares her journey as a passionate foodie and how her love of food connects her with people at work and beyond. She talks about growing up watching cooking shows, recreating dishes with her sister, and traveling specifically to try unique foods from around the world. Rachel reveals how documenting her food adventures on the Belly app helps her share recommendations and stay connected with friends and former colleagues. She emphasizes the power of food to build relationships, break the ice with clients, and foster a sense of community in any workplace. Rachel also encourages listeners to share their own interests at work, noting that people love to see others light up with passion. Her story is a vibrant reminder that who you are outside of work matters and can unify teams in meaningful ways. Episode Highlights · Rachel is a passionate foodie who travels specifically to try local dishes and recreates them at home. Food is a central hobby that lights her up both personally and professionally. · She believes talking about personal passions like food helps build meaningful relationships at work, even bridging gaps between colleagues of different titles, generations, and backgrounds. · Rachel emphasizes that being open about your interests and personal life at work can create trust and deeper human relationships, leading to better teamwork and mutual support. · She shares that firms should create open spaces and events where people can share and celebrate their "And"s, showing that this positively impacts morale, retention, and overall culture. · Rachel encourages listeners to share their unique hobbies or interests at work, saying people are more receptive and interested than you might think as it often leads to unexpected connections and memorable relationships.

(January 13,2026) President Trump says ‘help is on its way’ as he urges Iranians to ‘keep protesting’ and to ‘take over’ their institutions. A new high of 45% in the U.S. identify as political independents. . Yes, it will cost you $1,500 to eat at Noma L.A. – Chef Rene Redzepi explains why.See omnystudio.com/listener for privacy information.

On today's Disney Podcast, we are salivating over all of the amazing food you can find this year at Epcot International Festival of the Arts for 2026 in Walt Disney World. From January 16th to February 23rd, 2026, guests can experience this amazing festival in Epcot, celebrating art and artists from all over. Whether you're wanting to try some of the new festival food, get a signed piece of Disney art, or take the kids on a fun scavenger hunt, there's lots for everyone to enjoy at the 2026 Festival of the Arts. Enjoy! This episode is sponsored by Fantastical Vacations. For free concierge vacation planning, specializing in Disney and Universal Vacations, visit https://www.fantasticalvacations.com We would love you to join us on Patreon! Thanks so much for supporting the show. We also have Addicted to the Mouse Merchandise! You can check it out at https://addictedtothemerch.com Thanks so much for listening! If you like what you hear, please subscribe and catch us every Sunday for the podcast. Join us every Sunday and Wednesday evening as we take you to Walt Disney World, Disneyland, on Disney Cruise Line, Universal Studios and everywhere in between! We can be found at www.addictedtothemouse.com and be reached at danandleslie@addictedtothemouse.com Please also connect with us here: Patreon – https://www.patreon.com/addictedtothemouse Youtube – https://www.youtube.com/@AddictedtotheMouse Facebook – https://www.facebook.com/AddictedtotheMouse/ Instagram – https://instagram.com/addictedtothemouse/ The post 2026 Festival of the Arts Foodie Guide appeared first on Addicted to the Mouse.

In this episode of Lead-Lag Live, Michael Gayed sits down with Dodd Kittsley, Co-CIO of Davis Advisors, to discuss why fundamental research and selectivity are becoming increasingly critical as markets transition into a period of normalized interest rates.From Davis Advisors' 60-year history of “eating their own cooking” to the evolution of active equity ETFs, Kittsley explains how a high-conviction, benchmark-agnostic investment philosophy can help investors compound capital over the long term—especially in a richly valued market.From the “time arbitrage” embedded in their discipline to their views on AI-driven growth and undervalued financials, Kittsley outlines why what investors don't own may matter just as much as what they do in the next market cycle.In this episode:– Why Davis Advisors pioneered the active equity ETF space nearly a decade ago– The benefits of high-conviction, concentrated portfolios that ignore benchmarks– How “picks and mortars” technology is reshaping financials like Capital One– Valuation discipline in an overvalued market and the risks of unsustainable dividends– The “time arbitrage” advantage of long-term ownership and owner-operator focusLead-Lag Live brings you inside conversations with the financial thinkers who shape markets. Subscribe for interviews that go deeper than the noise.#ActiveETFs #FundamentalInvesting #MarketOutlook #Equities #Valuation #LongTermInvesting #PortfolioStrategyStart 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:

the wonderful world of breakfast!

On this episode of The Camp Citrus Show, D-Nice and Dot Solo link back up to catch a vibe and do what they do best—talk life, laughs, and food

Attracting the right reader, understanding search intent, and adapting to the evolving search landscape with Liane Walker from Foodie Digital. ----- Welcome to episode 552 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Liane Walker from Foodie Digital and the Siftr SEO Newsletter. Why Search Intent Matters for Food Bloggers In this episode, we're joined by Liane Walker to talk about what's actually working in search for content creators right now. Liane breaks down why understanding your brand, defining a clear niche, and owning your expertise are more important than ever — especially as search continues to evolve. Bjork and Liane also dig into search intent: what it is, why it matters, and how mismatches between intent and content can quietly hurt your performance. Liane shares practical advice on writing clearer, more intentional recipe titles, avoiding the pitfalls of keyword chasing, and adapting keyword research in a world influenced by LLMs. Plus, we cover how to evaluate existing content using Google Search Console, what a "good" click-through rate looks like for recipe queries, and how to spot opportunities to better capture attention — and keep it on your site. Three episode takeaways: What search intent is, and why it matters — Matching search intent means creating content that aligns with the reason or purpose behind a user's search query. When you match search intent, the user is more likely to scroll, click on internal links, and stick around — sending the signals that search engines love. How to better match search intent — Matching search intent starts with understanding why someone is searching — and delivering exactly that once they land on your recipe page. Liane explains how to manage your readers expectations up front, and how to make sure that your recipe titles are aligned with search intent, and why you should avoid keyword chasing. How to use Google Search Console as part of your SEO process — Liane explains why Google Search Console is one of the best (free!) tools for assessing where the opportunities for improvement are in your existing content to improve your click-through rate (CTR) and determine if you're doing a good job matching user intent. Resources: Foodie Digital Siftr Yummy Toddler Food Budget Bytes Pinch of Yum Google Search Console Follow Liane on Instagram Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Clariti and Raptive . Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Happy new year! We talk food trends of 26 and what should never come back from 25 plus more!

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the biggest news affecting family farmers, starting with a focus of the COOL (Country of Origin Labelling) standards.Plus, the American Agriculture Alliance released and updated version of the impact report, highlighting progress made to enhance animal welfare practices, reduce environmental impact, and contribute to America's healthy balanced diet. Next up, the importance of rural veterinarians and why there seem to be less and less as years go on. Then, Doug breaks down how much the farmer is actually getting on the rising cost of food and the amazing inequities in our food system. Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

American Family Farmer with Doug Stephan welcomes Kevin Channell, principal owner of Farm & Forest Business & Tax Services, for an insightful conversation about the financial realities facing today's farmers, foresters, and rural business owners.Kevin brings a rare dual perspective to his work—combining firsthand farming experience with deep expertise in business analysis, valuations, and farm-specific tax strategy. Before advising others, Kevin and his wife, Laura, owned and operated Your Farm in Vermont, producing and selling food directly to retail and wholesale markets for seven years. That experience, along with raising a family and eventually transitioning the farm to new owners, gave Kevin a clear understanding of how difficult it can be for farmers to step back and see the full financial picture while managing day-to-day operations.Today, Kevin continues to live the realities of agriculture as a co-owner of Whiskey Run Wagyu in southern Indiana, where his family raises Wagyu beef cattle and operates a farm stay near Louisville, Kentucky. At the same time, he helps farm and forest owners across the country gain clarity through objective business assessments, enterprise analysis, business valuations, and proactive tax planning.In this episode, Doug and Kevin discuss why many farmers struggle to evaluate profitability, the importance of third-party financial analysis, how business valuations play a critical role in succession and transition planning, and why year-round tax strategy (not last-minute filing) can make or break a farm's financial future.Whether you're a multigenerational farmer, a new landowner, or planning the next phase of your operation, this conversation offers practical insight to help you make informed, confident decisions for your farm and family.Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

(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.

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Lisbon, Copenhagen and Bologna are just some of the cities across Europe offering the best food on the continent. But with a new bursting food scene in Dublin, is our capital city set to become a gastronomical hotspot? Emmet Oliver chats to Russell Alford, one half of the Gastro Gays.

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? 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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.

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 

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.

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.

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

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.

(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.

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.

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.