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Abby Kirn is a chef.Abby balances creating culinary experiences with managing her family's biodynamic olive ranch, Lush.Her work has been featured in Vogue, on Netflix, in Paper Magazine, and on the Food Network.Her mission is to create a welcoming space where people feel seen, valued, and nourished through food and hospitality.Forager. Farmer. Family.Need to try her cardamon & goat milk basque cheesecake with espresso, hazelnut, burnt honey, & salted banana stat.Please welcome Abby Kirn to Wear Many Hats.instagram.com/abby.kirninstagram.com/wearmanyhatswmhinstagram.com/rashadrastamrashadrastam.comwearmanyhats.com
MEETUP RSVP LINK (FREE): https://partiful.com/e/AhVPncx2eKeEgFGsSGMo?c=_qmLc_Tz TURF NERDS SOCIAL MEDIA LINKS: https://linktr.ee/turfnerdspod Use promo code TURFNERDS for 50% off Equip Expo 2026 registration! Evan's Walker's: https://amzn.to/4wTxZ0O Use code TURFNERDS for 5% off orders $600 and up at Magna-Matic! Use code NERDS to save 10% on Spencer Products! Food Network's BBQ Brawl Season 7 champion Bob Trudnak (aka Bobby T) joins Turf Nerds to talk barbecue, business, and everything in between. Bob breaks down helping invent one of the first electronic BBQ temperature controllers, the $50,000 competition mistake that taught him his biggest lesson, and the 58-minute rib trick that left judge Brooke Williamson stunned on national TV. Plus: quick grill recipes for guys coming off a 10-hour mowing day, and Bob flips the script to ask the crew for advice on replacing his 22-year-old mower. Tap Here for Turf Nerds Merch! Look! We Have A Website! Don't forget to check out Green Frog Web Design and tell them the Turf Nerds sent you. Or Greg will scalp your lawn! Shoot us an email! Evan@TurfNerdsPod.com Subscribe on YouTube: https://www.youtube.com/@TurfNerdsPodcast?sub_confirmation=1 #LawnCare #LawnMaintenance #Mowing #MowingGrass #LawnCareBusiness #Toro #ToroMultiforce #CubCadet #BibleStudy #Bible #Christian #Business #Entrepreneurship #Comedy #2024 #Marketing #Advertising #TipsAndTricks #Tips #Success #Yakta #YaktaMowers #YaktaOutdoor #Spring #SpringRush #FYP #Mower #NewMower #UsedMower #RouteDensity #EquipExpo #EquipExpo2024 #Echo #Stihl #RedMax #Shindaiwa #StringTrimmer #WeedWhip #GreenFrogWebDesign #WebDesign #EzraMcCarthy #Aerator #Aeration #ZAerate #Bobcat #BobcatMowers #Husqvarna #HusqvarnaGroup #HYGREENTOOL #GOMOW #ThunderLightingSupply #ChristmasLights #Christmas #Trump #DonaldTrump #PresidentTrump #ElectionDay #EZDumper #DumpInsert #StempkyNursery #Mulch #MulchInstallation #TurfNerds #Newsmax #NewsmaxTV #CarlHigbie #CharlieKirk
A born and raised New Yorker, Ruben Santana is the founder and pitmaster behind Bark Barbecue, one of New York City's most talked-about emerging barbecue concepts. Entirely self-taught, Santana developed his craft through years of experimentation, research, and conversations with respected pitmasters across the country, teaching himself the fundamentals of live fire cooking and Central Texas-style barbecue from the ground up. What began in 2020 as a backyard passion project in Ozone Park – smoking brisket from a makeshift rig in his garage and serving food curbside to neighborhood crowds – quickly evolved through grassroots pop-ups across Queens, appearances at Smorgasburg, and a breakout residency at Time Out Market New York. Today, Santana is recognized for bringing a distinctly personal perspective to American barbecue, combining the discipline and technique of Central Texas barbecue with the flavors and culinary traditions of his Dominican heritage. Bark Barbecue has become known for smoked meats infused with Dominican flavors and family recipe-inspired sides, from longaniza and chicharrón to arroz congrí and maduros. His approach expands the conversation around what American barbecue can look and taste like today, while remaining rooted in the craft and traditions that define great barbecue. In July 2026, Santana opened Bark Barbecue's first standalone flagship in Bushwick, Brooklyn – an ambitious 8,000-square-foot restaurant marking the next major evolution of the brand. The new space brings Bark beyond its pop-up and market roots into a fully realized dining destination centered around live fire cooking, hospitality, and the Dominican-American flavors and traditions that have defined Santana's journey from the beginning. Santana's work has earned growing national attention, with Food & Wine and Bon Appetit recognizing Bark Barbecue and Santana among a new generation of restaurants and pitmasters shaping the future of American barbecue. Santana is also featured on the debut season of Food Network's Pitmasters, bringing his approach to barbecue and live fire cooking to a national audience.
Wines We're Drinking: Campo Viejo Rioja Reserva 2018 (Tempranillo, Rioja, Spain, about $15-16 at the grocery store) Seis Soles White Blend (Albarino and Grenache Blanc, Lodi, California, about $18) Kicking off Season 7 with a Latina podcast conversation that finally gets into the food side of our culture. Jessica sits down with Monti Carlo, three-time Telly Award winner, cookbook author, and Senior Editor of Food and Dining at the Atlanta Journal-Constitution, for a wide-ranging talk on being Puerto Rican in a Mexican-majority San Antonio, the divorce and financial free fall that led her to a MasterChef audition with pies packed in a diaper box, and how she built a career spanning Netflix, Food Network, PBS, and the James Beard Foundation from there. They dig into her cookbook Spanglish, a love letter to bicultural Puerto Rican cooking, why Puerto Rican food is fried the way it is, and the Spanglish mashups she's created, from bacalaito onion rings to morcilla sloppy joes. In This Episode We Cover: [00:00] Welcome to Season 7 with Monti Carlo, AJC Senior Editor of Food and Dining [04:12] What's in the glass: Campo Viejo Rioja Reserva and Ces Soles white blend [13:49] Being Puerto Rican in a Mexican-majority San Antonio, and the "Latino food aisle" problem [26:35] Rock bottom: divorce, debt, and a diaper box full of apple pies [36:47] MasterChef, imposter syndrome, and what Gordon Ramsay gave her [47:07] Keeping the sazon: Puerto Rican ingredients in every Spanglish recipe [55:38] What people get wrong about Puerto Rican food [1:01:23] Spanglish mashups: bacalaito onion rings, morcilla sloppy joes, coconut arepa BLTs [1:09:08] Rebuilding a 157-year-old newspaper's food section for the digital age [1:14:14] How "MC" became Monti Carlo [1:16:10] Where to find Monti and support Spanglish Connect with Monti Carlo: Instagram: @themonticarlo Book: Spanglish, A Love Letter to Bicultural Puerto Rican Cooking (Simon & Schuster), available everywhere books are sold Website: www.themonticarlo.com Connect with Wine & Chisme: Website: www.thewineandchismepodcast.com Instagram: @thewineandchisme TikTok: @thewineandchisme Call us and tell us how we're doing (858) 304-0266 Sin prisa. Sin vergüenza. Con vino.
Pivot is off for the holiday, so we're bringing you a special treat: Kara's recent "On With Kara Swisher" interview with Ina Garten! Ina has built a culinary empire by way of simple, delicious recipes for the home cook. After two decades on The Food Network and more than a dozen cookbooks, she's launching a new podcast with the Vox Media Podcast Network this month, called “Happy Hour With Ina Garten.” Ina and Kara talk about Ina's plans for her new show, making the leap from traditional platforms to independent media, and what she'll get to do on podcasts that she couldn't do on TV. They also talk about the ways social media is reshaping our relationship to cooking and the people Ina turns to for inspiration. Happy Hour with Ina Garten premieres Wednesday, September 16th. Subscribe to the show on YouTube, Apple Podcasts, Spotify, or wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices
In Pining for You (Simon & Schuster, 2026) the classic Hallmark holiday movie gets turned upside down when a teen leaves her small-town Christmas tree farm in pursuit of the city girl who swept her off her feet in this cheeky and cozy rom-com by Food Network competitor Stef Ferrari. Bennie Bosley has Christmas spirit on lock. Her borderline magical ability to give the perfect gift, encyclopedic knowledge of holiday movies, and skill as a baker working at a literal Christmas tree farm mean she's the authority on all things merry. So, when Bennie sees sparkles after bumping into the most stunning girl she's ever seen in her small Connecticut town, her friends are all shocked that Bennie doesn't seem to realize what this is: real holiday magic at work…and the perfect opportunity for her much-needed first kiss. There's just one problem: her mystery girl, Eve, lives in Brooklyn and Bennie never got her number or her last name. But showing up unexpectedly to make a big romantic gesture is a classic holiday trope for a reason, right? And her friends aren't about to miss the fireworks. But what was supposed to be a quick Christmas adventure turns into a scramble across Brooklyn when the biggest snowstorm of the decade hits. Will Bennie and crew be able to track Eve down for a merrily ever after and still make it back for their last Cooper Farm Christmas Eve party, or is their holiday movie moment destined for the cutting room floor? Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Send us Fan MailWe're fired up to welcome Bob Trudnak to the show fresh off being crowned Master of 'Cue on Season 7 of Food Network's BBQ Brawl. Tune in for the conversation.This is an all-purpose spicy seasoning and is excellent on beef, pork, chicken, beans and vegetables. It's even great for potato salad and coleslaw with a spicy kick of flavor. The heat level is medium-hot. Apply a thick layer of rub on before cooking or sprinkle on as a spicy finishing salt. For competition brisket, apply a thick layer of rub first, then add your favorite beef rub on top. Made by the Original Smoking Chick, Deni Lathrop from Houston TX.
We're back with another episode of the Shootin' The Que Podcast, and we're joined by our good buddy Bob Trudnak, winner of Season 7 of Food Network's BBQ Brawl.Bob gives us the inside story on his BBQ Brawl experience, from competing on the show to getting behind the scenes look and everything that came with winning it all. We also talk competition BBQ, his journey through the BBQ world, and what it was like stepping into a completely different side of the industry.Plus, Bob shares what he's been up to since BBQ Brawl and gives us a look at what's next.Shop Heath Riles BBQ: https://www.heathrilesbbq.comFollow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 82x BBQ Grand Champion• '22, '24, '25, and '26 Memphis in May World Rib Champion • 2025 & 2026 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections
Bill rambles about Calgary, the ocean, and the Food Network.SimpliSafe: Celebrate their anniversary with us and save 60% on your new SimpliSafe system at SimpliSafe.com/BURR.CashApp: Download Cash App today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
At 78, the cookbook author and Food Network host knows what she likes, knows what she wants and isn't stopping anytime soon. Thoughts? Email us at theinterview@nytimes.com Watch our show on YouTube: youtube.com/@TheInterviewPodcast For transcripts and more, visit: nytimes.com/theinterview For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
At 78, the cookbook author and Food Network host knows what she likes, knows what she wants and isn't stopping anytime soon. Thoughts? Email us at theinterview@nytimes.com Watch our show on YouTube: youtube.com/@TheInterviewPodcast For transcripts and more, visit: nytimes.com/theinterview Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
(August 25, 2026 - Hour Two)9:14pm - Segment 1: Bob Trudnak – BBQ Brawl Champion & International Live-FireWinning the Brawl: Bob shares his experience competing on and winning Food Network's hit series BBQ Brawl.From Ohio to Japan: Exploring the culture, flavors, and insights gained during Bob's recent trip to Japan.Bobby T's Product Roadmap: What's next for the flavor profile lineup and retail distribution as 2026 winds down.9:35pm - Segment 2: Darren Warth – The Winningest Team in History & Restaurant EconomicsThe Competitive Standard: Inside the legendary run of Iowa's Smokey D's BBQ and their continued presence on the elite competition trail.Behind the Mic: Darren discusses his entry into the podcast space and sharing his decades of pitmaster knowledge.Managing the Menu: Real talk on restaurant logistics, supply chain shifts, and keeping food costs profitable without sacrificing quality.10-14pm & 10:35pm - Segment 3 & 4: The Embedded Correspondents – 100% Assurity RoundtableThe Monthly Panel: Doug, Jon, Rusty, and Matt take over the second hour.Assurity Statements: The guys break down the newest list of definitive industry statements.Hot Topics: Rapid-fire debate on the latest breaking news and controversies across the barbecue landscape.Key Links & Resources Mentioned in This Episode:Explore Bob's Award-Winning Flavors: Bobby T's Products & BBQVisit the Competition Champion: Smokey D's BBQ WebsiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platformsEpisode Description:Tonight on The BBQ Central Show, host Greg Rempe lines up a massive broadcast featuring Food Network champions, competitive barbecue royalty, and the monthly return of the roundtable crew.First, we welcome Bob Trudnak from Bob Trudnak's BBQ and Bobby T's products. Fresh off his incredible run on the Food Network, Bob takes us behind the scenes of winning BBQ Brawl Season 7. We also dive into his recent live-fire culinary journey to Japan and get an exclusive look at the growth strategy for Bobby T's sauces, rubs, and products as we head into the final months of 2026.Next, we sit down with a true icon of the sport, Darren Warth of Iowa's legendary Smokey D's BBQ. Widely recognized as leading the most successful competition barbecue team in history, Darren gives us an update on his time on the current BBQ circuit, the launch of his own podcast, and how he is navigating rising food costs and restaurant management in today's economy.In our second hour, the Embedded Correspondents return for their monthly segment. Doug, Jon, Rusty, and Matt step up to the mic to weigh in on a brand-new list of 100% Assurity Statements, debate the hottest trending topics in the grilling community, and bring their usual unfiltered insights to the table.
Holy cannoli! On this episode of On the Rocks, we get into food and reality TV as we welcome the married dynamic duo Matt Wilson and Joe Serpico, the masterminds behind Bug and Bear's Cannoli, hot off their Food Network / HBO Max run on Season 19 of The Great Food Truck Race. We talk about their brand's connection to generations of Italian goodness, going from a farmer's market tent to brick-and-mortar, their journey on reality TV, the importance of investors and PR, maintaining a healthy relationship with creating an empire, and we even get into stuffing cannoli ourselves. Alexander's was a disaster...with co-host model and musician Steven Dehler and Alexander Rodriguez, your sassy host with the sassy most. Raise a glass, it's On the Rocks! Learn more about your ad choices. Visit megaphone.fm/adchoices
(August 25, 2026 - Hour One)9:14pm - Segment 1: Bob Trudnak – BBQ Brawl Champion & International Live-FireWinning the Brawl: Bob shares his experience competing on and winning Food Network's hit series BBQ Brawl.From Ohio to Japan: Exploring the culture, flavors, and insights gained during Bob's recent trip to Japan.Bobby T's Product Roadmap: What's next for the flavor profile lineup and retail distribution as 2026 winds down.9:35pm - Segment 2: Darren Warth – The Winningest Team in History & Restaurant EconomicsThe Competitive Standard: Inside the legendary run of Iowa's Smokey D's BBQ and their continued presence on the elite competition trail.Behind the Mic: Darren discusses his entry into the podcast space and sharing his decades of pitmaster knowledge.Managing the Menu: Real talk on restaurant logistics, supply chain shifts, and keeping food costs profitable without sacrificing quality.10-14pm & 10:35pm - Segment 3 & 4: The Embedded Correspondents – 100% Assurity RoundtableThe Monthly Panel: Doug, Jon, Rusty, and Matt take over the second hour.Assurity Statements: The guys break down the newest list of definitive industry statements.Hot Topics: Rapid-fire debate on the latest breaking news and controversies across the barbecue landscape.Key Links & Resources Mentioned in This Episode:Explore Bob's Award-Winning Flavors: Bobby T's Products & BBQVisit the Competition Champion: Smokey D's BBQ WebsiteSubscribe to The BBQ Central Show: Available on Apple Podcasts, Spotify, and all major platformsEpisode Description:Tonight on The BBQ Central Show, host Greg Rempe lines up a massive broadcast featuring Food Network champions, competitive barbecue royalty, and the monthly return of the roundtable crew.First, we welcome Bob Trudnak from Bob Trudnak's BBQ and Bobby T's products. Fresh off his incredible run on the Food Network, Bob takes us behind the scenes of winning BBQ Brawl Season 7. We also dive into his recent live-fire culinary journey to Japan and get an exclusive look at the growth strategy for Bobby T's sauces, rubs, and products as we head into the final months of 2026.Next, we sit down with a true icon of the sport, Darren Warth of Iowa's legendary Smokey D's BBQ. Widely recognized as leading the most successful competition barbecue team in history, Darren gives us an update on his time on the current BBQ circuit, the launch of his own podcast, and how he is navigating rising food costs and restaurant management in today's economy.In our second hour, the Embedded Correspondents return for their monthly segment. Doug, Jon, Rusty, and Matt step up to the mic to weigh in on a brand-new list of 100% Assurity Statements, debate the hottest trending topics in the grilling community, and bring their usual unfiltered insights to the table.
Spoiler warning! Xolo Maridueña and Jacob Bertrand are talking Spider-man: brand new day this week. Listen in to their hot takes and rating of the film.Lobitos Exclusivos listen in to an extended version of the episode where we also answer one of your questions, what is something you would like to acomplish in your lifetime?You may know him as falafel Phil from “Kickin' it” or Anoush on “Cobra Kai”, welcome comedian Dan Ahdoot to the Lone Lobos podcast. Dan talks to Jacob Bertrand and Xolo Maridueña about his first ever comedy special, and his experience in the comedy world over the last 20 years. Dan reflects on his experience working on “Cobra Kai”, “Kickin' It” and working with Leo Howard. He also dives into conversations on food and his show on the Food Network. Watch Dan's comedy special “Yes, I am Falafel Phil” on Prime Video, Apple TV, or click the link below on Dan's Instagram profile. Watch “yes I am falafel Phil” https://www.instagram.com/standupdanFollow Lone Lobos on Instagram: https://www.instagram.com/lonelobosFollow Xolo Maridueña on Instagram: https://www.instagram.com/xolo_mariduenaFollow Jacob Bertrand on Instagram: https://www.instagram.com/thejacobbertrandFollow Jordan on Instagram: https://www.instagram.com/jmkm808Follow Monica on Instagram: https://www.instagram.com/officialmonicat_We want your feedback! Please fill out the survey to help us improve our podcast https://tinyurl.com/LLPodcastFeedbackhttp://www.heyxolo.com/Jacobs Channel: @ThreeFloating
Heather Saffer won Food Network's Cupcake Wars in 2012, used the prize money to write The Dollop Book of Frosting, and turned a Rochester cupcake shop into Dollop Gourmet, a low-sugar, vegan frosting brand that landed a deal with Barbara Corcoran on Shark Tank and put her products in Whole Foods and on QVC. She has a psychology degree from SUNY Brockport, two published cookbooks, and the kind of resume most entrepreneurs in this city would trade for. Today she advises startups from Canandaigua and lives with her dog Donald. In January her husband died, and she started posting unfiltered videos about grief to an audience that had only ever known her for frosting.In this episode she gets into the toxic positivity she has been fielding ever since, the decade of therapy that stopped working, why every group therapy session leaves her feeling worse, and the theory about new souls and old souls that almost nobody but her husband knew. She talks about bailing on a cruise a week before it sailed, booking a one-way ticket to Portugal to find out if she could move there, and disliking nearly every place she landed. She and Fitz also get into her husband's death by suicide, why she thinks people are so afraid of negativity, and what a person does with themselves after admitting they have no professional ambitions left. She is not selling anything, which is exactly why the conversation goes where it goes.CONNECT Heather Saffer on Instagram → https://www.instagram.com/realheathersaffer Heather Saffer on LinkedIn → https://www.linkedin.com/in/heathersafferROC Vox → https://rocvox.comNew episodes every Tuesday.Recorded at ROC Vox Recording & Production in Bushnell's Basin, NY.Learn more at https://rocvox.com
Ina Garten has built a culinary empire by way of simple, delicious recipes for the home cook. After two decades on The Food Network and more than a dozen cookbooks, she's launching a new podcast with the Vox Media Podcast Network next month, called “Happy Hour With Ina Garten.” It's her latest professional pivot in a career that's been full of them. Ina and Kara talk about Ina's plans for her new show, making the leap from traditional platforms to independent media, and what she'll get to do on podcasts that she couldn't do on TV. They also talk about the ways social media is reshaping our relationship to cooking and the people Ina turns to for inspiration. Questions? Comments? Email us at on@voxmedia.com or find us on YouTube, Instagram, TikTok, Threads, and Bluesky @onwithkaraswisher. Learn more about your ad choices. Visit podcastchoices.com/adchoices
A perfect pesto manifesto! Later Celebrity Chef Scott Conant of Food Network fame stops by to chat about his restaurants, special sauces and favorite recipes! Then we dish about RELISH, an upcoming most delicious weekend in Orange County on Oct 2-4. Learn more: www.relishfoodwine.com. My last bite: 5 Ingredient Steak Rub
Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.
Can joy and pain truly coexist? Author, speaker, and founder of the women's ministry Broken Crayons Still Color, Toni Collier opens up about single motherhood, divorce, and learning to embrace life's toughest seasons. She shares how her international ministry helps women process deep struggles to find real, lasting hope. Toni also dives into her podcast, Unshakable Moxie, where she interviews inspiring women, from Joni Eareckson Tada to Food Network stars, to explore how faith and true grit keep us moving forward. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Episode 357 features author Rob Weir, who discusses his book 7 Swings at 7: Mickey Mantle — Legend and Victim of American Culture and takes us behind the myth of one of baseball's most iconic figures. We also revisit our memorable interview with barbecue legends Moe Cason and Bob Trudnak. Rob Weir holds a PhD in American social history and is a retired University of Massachusetts Amherst professor. He is the author of the book, 7 Swings at 7: Mickey Mantle - Legend and Victim of American Culture. Weir's lifelong fascination with Mantle began when he was five years old. That personal connection, combined with his academic training, provides the foundation for 7 Swings at 7 and his exploration of why Mickey Mantle continues to fascinate generations of baseball fans. Mickey Mantle remains one of the most fascinating and complicated figures in baseball history. He was a Yankees superstar, a three-time MVP, a seven-time World Series champion, and one of the most celebrated athletes of the 1950s and 1960s. But behind the legendary home runs, incredible speed, and larger-than-life image was a man whose life was shaped by injuries, expectations, personal struggles, and the enormous cultural forces surrounding him. Moe Cason AKA Big Moe is an award winning pitmaster who has toiled for many years creating his well respected brand, Moe Cason Barbeque and his instantly recognizable, Big Moe persona. Moe is a television personality, cookbook author, and a Navy veteran. He has been featured in national television segments, including Steve Harvey's and Harry Connick Jr.'s talk shows and had his own segment on NatGeo's World of Flavor. For more information on Big Moe Cason and to purchase his products go to https://moecasonbbq.com/ Bob Trudnak has loved barbecue since the age of seven, when his dad placed him "in charge" of putting charcoal in the grill and from that day forward he was hooked. In 1999, Bob helped co-found the company, BBQ Guru. He is an award winning competive pitmaster. Beyond competitions, he is a renowned judge and instructor, having hosted hundreds of in-person and virtual barbecue classes. He is the creator of BBQ Bob's Sauces and BobbyT's Pizza Products. His latest accomplishment is winning season seven of BBQ Brawl on the Food Network to become the Master of 'Cue. For more information on Bob Trudnak go to https://bobtrudnakbbq.com/ We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to https://billchuck.substack.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. If you would like to contact the show, we would love to hear from you. Call the show: (516) 855-8214 Email: baseballandbbq@gmail.com Twitter: @baseballandbbq Instagram: baseballandbarbecue YouTube: baseball and bbq Website: https//baseballandbbq.weebly.com Facebook: baseball and bbq Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Eddie and Emily got really close because of their shared love of food, chefs and the Food Network. We found a study about some of these celebrity chefs and the products that they make for people to buy and use at home.See omnystudio.com/listener for privacy information.
Marc Summers is on Celebrity Jobber with Jeff Zito this week. What type of work would Marc be doing if he wasn't a television personality, comedian, game show host, producer, and talk show host? Marc is best known for hosting Double Dare on Nickelodeon and Unwrapped on Food Network. Many celebrities will tell you that if not for that one lucky break or meeting, they would have been a Coffin polisher, like Sean Connery, or juggling and riding unicycles like Patrick Dempsey. In other words, they may have been just a jobber. Thanks for listening. Please rate, review, and subscribe to the Celebrity Jobber with Jeff Zito wherever you pod.
Eddie and Emily got really close because of their shared love of food, chefs and the Food Network. We found a study about some of these celebrity chefs and the products that they make for people to buy and use at home.See omnystudio.com/listener for privacy information.
Culinary icon Bobby Flay is showcasing the next generation of food superstars in Bobby's Triple Threat, which returns for a new season August 25th on Food Network. As host of Bobby's Triple Threat, Bobby handpicked a trio of top of culinary Titans to represent him – Michael Voltaggio, Brooke Williamson and Ayesha Nurdjaja – and they must face highly skilled competitors who have the chance to win $25,000.In each episode, one world-class chef tries to make it past all three of Bobby's Titans to take home the $25,000 prize. In the first two rounds, Bobby picks the ingredients the chefs must use and the visiting chef selects which Titan to face. In round three, the challenger chooses the ingredients and faces the last Titan left. If the competitor can outcook the Titans (based on a guest blind judge) and earn more points, they take home bragging rights and the cash prize.A rising Food Network star, Michael Voltaggio has competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen and Guy's Grocery Games. He was the winner of Top Chef Season 6, where he competed in the finale alongside his brother Bryan. Michael has been at the helm of some of the best restaurants in America - he earned a Michelin Star at Charlie Palmer's Dry Creek Kitchen, a rare 4-star review at The Bazaar by José Andrés and was a finalist for the James Beard Best New Restaurant award. As co-executive chef and partner with his equally talented brother, Bryan Voltaggio, Michael has launched multiple groundbreaking restaurants, including Voltaggio Brothers Steak House at MGM National Harbor, Vulcania at Mammoth Mountain, and Wye Oak Tavern in his hometown of Frederick, MD. His impact also reaches the music industry through Volt Burger, available at Live Nation venues nationwide.A native of Los Angeles, Brooke Williamson was the first winner of Food Network's Tournament of Champions in 2020 and won Top Chef season 14 in 2017. Brooke's culinary journey began at just 17 years old, taking her from the Epicurean Institute of Los Angeles to honing her skills under Michelin-starred Chef Ken Frank and at iconic restaurants like Michael's of Santa Monica. She refined her craft further at Daniel in New York City before becoming Executive Chef at Boxer and later Zax. She then launched Playa Provisions—a multifaceted dining destination featuring King Beach Café, Small Batch ice cream shop, Dockside restaurant, and Grain whiskey bar. Her first cookbook Sun-Kissed Cooking: Vegetables Front and Center was published in 2024. Her love of gardening inspires her culinary creations, bringing fresh, homegrown ingredients to life on the plate in new and exciting ways. She has also appeared on BBQ Brawl, Beat Bobby Flay and Chopped.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.
Born in India, trained at the Institute of Culinary Education, Palak built her name winning Chopped and Beat Bobby Flay on Food Network. Her debut cookbook Food Is Love weaves plant-based, Indian-inspired recipes with the emotional language of food. Now, integrating principles informed by the Institute for Integrative Nutrition (IIN) and clinical collaboration with healthcare professionals, she brings that same joy into a wellness practice that helps people actually stick to the way of eating their body needs.
What happens when a Food Network celebrity chef turns her culinary expertise toward solving a massive supply chain issue? In this episode of Retail War Games, Jeremy sits down with Nettie Frank, Celebrity Chef and CEO & Founder of CITREVE. Nettie shares her wild journey competing on Food Network's Cake Wars and Chopped, managing high-volume pastry departments in luxury resorts, and eventually launching CITREVE—a patented line of freeze-dried, flavor-layered citrus and produce. Nettie breaks down the difference between dehydrated vs. freeze-dried ingredients, how CITREVE reduces restaurant citrus waste from 40% down to zero, and how culinary innovation is reshaping both D2C consumer experiences and commercial food service. Watch the full conversation for a fresh look at CPG innovation, food sustainability, and building a high-growth brand!
Ryan Day met with the media following practice No. 9 of fall camp for the 2026 Ohio State football team, and the running back room was one of the biggest topics of the day.Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss what they learned on this episode of the Buckeyes TomOrrow Morning podcast.While freshman phenom Legend Bey and hard-charging sophomore Isaiah West have been the talk of fall camp until now, it was returning 1,000-yard rusher Bo Jackson and veteran transfer Ja'Kobi Jackson who got the most attention on Saturday. What will that mean for the ground game this fall? The fellas discuss that and much more.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
The Ohio State Buckeyes have benefited from a number of talented transfers from the Alabama Crimson Tide over the last few years, including SAF Caleb Downs, QB Julian Sayin, and Rimington Award-winning C Seth McLaughlin. Now, a pair of talented defensive linemen, James Smith and Qua Russaw are set to continue that pipeline of talent from Tuscaloosa to Columbus.In this episode of the Buckeyes TomOrrow Morning podcast, you'll hear directly from both Smith and Russaw about what made them decide to transfer to Ohio State, their experiences in Columbus so far, and the roles they're expected to play on the field this fall.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
(August 11, 2026 - Hour Two)Segment Schedule & Guest Info9:14 PM – The Economics of the Wrapper with Mr. JGuest: Mr. JAffiliation: The Cigar Authority PodcastSegment Details: For his quarterly appearance, Mr. J joins us to break down the most important—and often most expensive—part of a premium cigar: the wrapper. We discuss why certain leaves cost so much to cultivate, ferment, and age, and how much of your cigar's price tag is tied up in that beautiful outer leaf.9:35 PM – A Deep Dive into Mustard BBQ Sauce with Robert MossGuest: Robert MossAffiliation: Monthly Resident Guest / BBQ HistorianSegment Details: South Carolina's famous "Carolina Gold" is on the menu tonight. Our monthly guest Robert Moss takes us on a deep dive into the history, flavor profile, and cultural significance of mustard-based barbecue sauce. We'll talk about what meats it pairs best with and why this tangy, yellow sauce holds its own against the heavy-hitting tomato and vinegar bases.10:14 PM – Interview with Food Network's Connie DeSousa & John JacksonGuests: Connie DeSousa and John JacksonAffiliation: Pitmasters (Food Network)Segment Details: To close out the night, we are thrilled to welcome two heavyweights from the Food Network hit show Pitmasters. Connie and John share their experiences from the world of competitive barbecue, behind-the-scenes stories from television, and what it takes to impress the toughest judges in the pitmaster game.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars
Felipe and Wendy Bravo from Fox Tale Fermentation Project in San Jose join Herlinda Heras on Brew Ha Ha today. This is their first time on the show for them and for their dogs too. Herlinda met them at the Freshtival, when Sayre Pietrowski introduced her. They drove here all the way from San José. They will be at Suds Francisco on August 23, 2026, which the Bay Area Brewers Guild is putting on at Salesforce Park. So if you are still in time, tickets are available online, here. Wendy and Felipe are married and are also the co-owners of Fox Tale. Wendy is the chef and Felipe is the brewmaster. Felipe remembers starting as a home brewer 15 years ago. Their location has been on the Guy Fieri show Diners, Drive-Ins and Dives on Food Network and also on Check, Please! on KQED. Felipe explains that Fox Tale is a business based on the exploration of all all things fermented. This includes foods and beverages. Vinegars, syrups and kombucha are just three examples. There are flavors and aromas to be created in foods as well as beverages. A lot of the food they serve is grown locally. Tale in the name represents a story, a narrative of the diverse food culture in the Bay Area. ******Visit our sponsor Pro Chiller online for all the info about their new CO2-based Pro Green Solutions. ProChiller Green will be performing a Proof of Concept test at Hanabi Lager on August 20, 2026, to demonstrate the ProGreen Chiller in a brewery.****** From Holistic Nutrition to Fox Tale Chef Wendy moved to California from Michigan at 18 and got a job in a vegan and craft beer bar. There, she learned about what made her feel healthy and she continued on the path of plant-based foods. She studied Holistic Nutrition at Bauman College and it was “absolutely life changing.” Then she worked in the kitchen at the book of face. She worked in massive kitchens and considered it R&D. “How do you make super foods for like 300 people, for lunch?” She had to produce a new menu every week, so that required her to come up with lots of ideas. ++++++Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.++++++ Felipe went to undergraduate and graduate school at Cal Poly San Luis Obispo, where he studied electrical engineering. Firestone Walker brewery was there so he began to like craft beer then. He wanted to make an aut0mated home brewing system for a Master’s thesis. His advisor asked if he had worked in a brewery. He decided to look into brewing to learn about that, and loved it and stayed with it. It was a tough decision but he progressed his career as a brewery. He started at Central Coast Brewery in San Luis Obispo. Later he worked at Devil’s Canyon in San Carlos and then ended up at Fort Point in San Francisco. Experiences and Hospitality at Fox Tale Wendy explains what the “Project” part of the Fox Tale Fermentation Project means to them. They come up with ideas that are sometimes new sometimes familiary. She likes to experiment with fruits, flowers, grains and herbs. They aren’t vegan themselves but they feel really good about serving all plant-based food.
(August 11, 2026 - Hour One)Segment Schedule & Guest Info9:14 PM – The Economics of the Wrapper with Mr. JGuest: Mr. JAffiliation: The Cigar Authority PodcastSegment Details: For his quarterly appearance, Mr. J joins us to break down the most important—and often most expensive—part of a premium cigar: the wrapper. We discuss why certain leaves cost so much to cultivate, ferment, and age, and how much of your cigar's price tag is tied up in that beautiful outer leaf.9:35 PM – A Deep Dive into Mustard BBQ Sauce with Robert MossGuest: Robert MossAffiliation: Monthly Resident Guest / BBQ HistorianSegment Details: South Carolina's famous "Carolina Gold" is on the menu tonight. Our monthly guest Robert Moss takes us on a deep dive into the history, flavor profile, and cultural significance of mustard-based barbecue sauce. We'll talk about what meats it pairs best with and why this tangy, yellow sauce holds its own against the heavy-hitting tomato and vinegar bases.10:14 PM – Interview with Food Network's Connie DeSousa & John JacksonGuests: Connie DeSousa and John JacksonAffiliation: Pitmasters (Food Network)Segment Details: To close out the night, we are thrilled to welcome two heavyweights from the Food Network hit show Pitmasters. Connie and John share their experiences from the world of competitive barbecue, behind-the-scenes stories from television, and what it takes to impress the toughest judges in the pitmaster game.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars
With Ohio State football season right around the corner, it won't be long until announcers are talking about the Buckeyes and other teams utilizing Run/Pass Options, or RPOs. What is an RPO, how does it work, and why has it become a staple in many offenses across the nation? And how will the addition of new offensive coordinator Arthur Smith impact the Buckeyes' use of RPOs this season? Michael Pettit, one of the Scheme Insiders at BuckeyeInsiders.com, joins host Tom Orr on this episode of the Buckeyes TomOrrow Morning podcast to answer those questions and more. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
Julian Sayin was a Heisman finalist, earned a spot in the Big Ten Championship, and a top-2 seed in the College Football Playoff as a first-year starter for Ohio State in 2025, but he is aiming much higher in 2026. Following the third Ohio State practice of fall camp, Sayin met with the media to discuss some big physical changes he made to prepare for his second season as a starter, the growth of sophomore RB Isaiah West, some of the Buckeyes' talented true freshmen, and his relationship with star WR Jeremiah Smith. In this special bonus episode, you'll hear directly from Sayin about all of those topics and more.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
The Ohio State Buckeyes opened their 2026 fall camp schedule with three practices Thursday, Friday, and Saturday. After the first one, the Buckeyes' head coach, Ryan Day, met with the media to discuss which positional battles he's watching most closely, how the new eligibility rules are changing the approach to every freshman's season, the emergence of RB Isaiah West, and much more. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
Julian Sayin was a Heisman finalist, earned a spot in the Big Ten Championship, and a top-2 seed in the College Football Playoff as a first-year starter for Ohio State in 2025, but he is aiming much higher in 2026. Following the third Ohio State practice of fall camp, Sayin met with the media to discuss some big physical changes he made to prepare for his second season as a starter, the growth of sophomore RB Isaiah West, some of the Buckeyes' talented true freshmen, and his relationship with star WR Jeremiah Smith. In this special bonus episode, you'll hear directly from Sayin about all of those topics and more.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
Michael Pettit, one of the scheme insiders at BuckeyeInsiders.com, had some interesting takeaways after watching Ohio State football practice over the weekend. He joins host Tom Orr to discuss what he saw from the linebacker rotation, what he thinks it might mean for this season, and why the 4-3 alignment might be making a comeback. Plus, new offensive coordinator Arthur Smith is bringing some new looks to the Buckeyes' rushing attack. What that could look like on the field this fall. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
The Ohio State Buckeyes opened their 2026 fall camp schedule with three practices Thursday, Friday, and Saturday. After the first one, the Buckeyes' head coach, Ryan Day, met with the media to discuss which positional battles he's watching most closely, how the new eligibility rules are changing the approach to every freshman's season, the emergence of RB Isaiah West, and much more. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
Ohio State wrapped up the first week of its 2026 fall camp on Saturday with its first padded practice of the month, and a handful of true freshmen made a big impression. In this episode of the Buckeyes TomOrrow Morning podcast, Marcus Hartman of BuckeyeInsiders.com joins host Tom Orr to discuss some of the new faces who could play bigger roles than expected this fall, including RB Legend Bey, CB Jay Timmons, WR Brock Boyd, and more.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
Ohio State just announced its 2026 Athletics Hall of Fame inductees, and three former Buckeyes football stars, including JT Barrett, Chris Sanders, and Stan White headline the list. And former OSU baseball star Nick Swisher, who went on to have a long MLB career, is also part of the class. Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss those four inductees, and the rest of the class in this episode of the Buckeyes TomOrrow Morning podcast. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
This week Jann and Caitlin welcome Jen Agg, a prominent figure in the Canadian dining scene an intriguing author. She discusses her journey in the restaurant industry, her new memoir 'Table Boss', and the challenges of caregiving after her husband's stroke. They also touch on the evolution of Toronto's restaurant culture, and the importance of customer experience in dining. Jen shares her insights on love, relationships, and the realities of running a restaurant in today's world, all while making us laugh. She shares insights on the challenges faced by women in the restaurant industry and her connection with the late Anthony Bourdain, and the importance of self-care practices for resilience. More About Jen Agg: Jen Agg is a restaurateur in Toronto, owner of Bar Vendetta, Grey Gardens, Rhum Corner, Le Swan, General Public and Cocktail Bar. She is the co-host of Restaurant Impossible: Last Call on Food Network. She's the author of I Hear She's a Real Bitch and Table Boss: How To Build a Restaurant When Your Life Falls Apart (A Love Story). Her writing has appeared in the New Yorker, the New York Times, and more. https://www.instagram.com/jen___agg/ https://torontolife.com/food/jen-agg-restaurant-impossible-last-call-reality-tv-show/ Read Jen's books: https://www.penguinrandomhouse.ca/authors/2134211/jen-agg #ASKJANN - want some life advice from Jann? Send in a story with a DM or on our website. Leave us a voicenote! www.jannardenpod.com/voicemail/ Get access to bonus content and more on Patreon: www.patreon.com/JannArdenPod Connect with us: www.jannardenpod.com www.instagram.com/jannardenpod www.facebook.com/jannardenpod Chapters: (00:00) Introduction to Jen Agg and Her Impact on Canadian Dining (02:49) Rapid Fire Questions: Getting to Know Jen Agg (06:04) The Journey of Success and Its Challenges (08:52) The Evolution of the Toronto Restaurant Scene (12:02) The Black Hoof: A Turning Point in Dining (14:58) The Reality of Restaurant Ownership Today (18:01) The Importance of Customer Experience in Dining (20:47) Caregiving and Its Impact on Love and Relationships (23:57) Navigating Love and Caregiving After a Stroke (29:24) Navigating Caregiver Burnout (30:00) Public Perception and Misunderstanding (31:47) The Impact of Social Media on Public Figures (34:58) The Role of Criticism in Public Life (38:12) Understanding Anthony Bourdain's Influence (43:24) Self-Reflection and Personal Growth Learn more about your ad choices. Visit megaphone.fm/adchoices
Orange County residents are experiencing more food insecurity; why those numbers might get worse. How LAUSD students feel about their new electric school buses. And for Food Friday we'll tell you about a new docuseries from a Food Network champion who wants to taco-fy your family recipe. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com
Victor Penev, Founder and CEO of Edamam LLC, is on a mission to help people make healthier food choices by organizing the world’s food knowledge, while building a Zero-Spend Marketing Engine that fuels sustainable growth through a proprietary semantic food database. By combining food science, nutrition expertise, and AI-powered technology, Victor has built Edamam into a trusted food intelligence platform that enables businesses to develop innovative health, wellness, and nutrition applications while making reliable food data accessible at scale. In this conversation, Victor introduces The Democratic Decisions Framework—No Pre-Judgement, Freedom to Speak Up, Intellectual Environment, Robust Discussion, and Work Towards Consensus. He explains why removing preconceived opinions encourages better ideas, how open dialogue and diverse perspectives lead to stronger decisions, and why working toward consensus builds lasting commitment across teams. Victor also shares how partnerships, referrals, and search authority fueled Edamam’s sustainable growth, and why proprietary data and continuous human refinement remain the company’s competitive advantage in the age of AI. — Zero-Spend Marketing Engine with Victor Penev Good day, dear listeners. Steve Preda here with the Management Blueprint Podcast. Today, my guest is Victor Penev, the Founder and CEO of Edamam LLC. Edamam is helping people eat better by making daily food choices simple and easy, eventually organizing all the food knowledge in the world. To that end, the company has built a proprietary semantic food knowledge base and is creating, on top of it, a range of consumer and business applications to solve real-world, everyday problems. Wow. Victor, welcome to the show. Thank you. Good to be here. I’m very excited. So I was shocked to learn that you’ve got 900,000 foods in the system and 2.3 million recipes. I mean, I don’t know who is even able to create so many recipes. So how did that whole thing come about? How did you come up with this idea? Are you a foodie? I am a foodie. Yeah, that’s kind of the origin story. I’m a serial entrepreneur. I’ve done a few startups. I had a successful exit about 15 years ago. A friend of mine and I built Bulgaria’s largest internet company. Then I started looking for what to do next. I was actually going to start a news organization, but then I realized one day, on a beach in Thailand, that I think about food five hours a day, and I cook every day. So I might as well do something around food that helps people. I married my passion for food with my passion for technology and built a company.Share on X The problem we set out to solve back then is still a very valid problem. People need the right information, just in time, to make the right food choices. The data is always inconsistent, incomplete, and lacking. So we set out to organize the world’s food knowledge so we can help people make the right food choices. Wow, this is fascinating. So what is your personal ‘Why’ that you’re manifesting in this business? So, in terms of philosophy—and my philosophy changes. Everybody’s personal philosophy changes over time. But where I am right now, I think there are a couple of things that really matter if you want to live what one would call the good life—a meaningful life. One is to be really present in the moment. You know, be here now. The other is to help people. I think my business falls into…Share on X For us, the measure of success is not revenue or profit. It’s how many people we ultimately reach through our data. It’s worth noting that we’re a business-to-business company, so we don’t reach people directly. But we have partnerships with companies like Nestlé, Microsoft, Amazon, and Food Network. Through those partnerships, we think we reach at least a billion people. For us, that’s the real measure of success. Helping everybody eat better and live longer, healthier lives. My vision is that everybody can live to 120 without chronic illness or mental conditions. A big part of that is food. So we're trying to help people. That's my 'Why'.Share on X Yeah, I love it. Obviously, eating healthy is a big thing. You know, garbage in, garbage out. This is fascinating. Do you find that certain cultures have better eating habits than others? And what drives it? I think history and geography, to some extent. Everybody knows about the Mediterranean diet. And it’s not only the countries around the Mediterranean. Vietnamese and Japanese cuisine are Mediterranean in the composition of the food. A lot of it comes from being close to water, living in a certain climate, and having a huge variety of fruits, vegetables, and fish. But I think the biggest change over the last hundred years hasn’t been culture. It’s been technology—quote-unquote—and the processing of food so it’s shelf-stable, can be shipped, and sold at a lower price. I think that’s the biggest problem. It’s changing eating habits everywhere in the world. It’s very well known in the United States and, to some extent, in Western Europe. But even places like Japan are starting to eat a lot more processed food. Mexico is starting to eat a lot more processed food. This is more technology-driven than anything else. If I had to say one thing that would help people, it would be this: Go back to your roots. Get food directly from the soil. Cook it at home. It's a question of time and effort, but if you value your health, that's one of the best investments you…Share on X Yeah, as we’re getting busier and busier, the opportunity cost of cooking our own meals is becoming higher. And that’s the real problem. It is a problem. I mean, it’s a question of priority. I cook every day. I’m very busy, but for me, it’s an important enough thing. Food, apart from nourishment and nutrition, is also a very social thing. People connect through food and spend time together, and that’s another thing that correlates very well with longevity and a well-lived life. So there’s a lot more to be said about having good food. Yeah, I think Woody Allen said in one of his movies that eating together is the second sexiest thing to do, or something like that. Yeah, there you go. I’m not going to ask what the first one is. Yeah. That’s awesome. So let’s talk about frameworks. This podcast is all about frameworks. What’s a framework that you’ve discovered along the way that helps you think about your business, create outcomes in your business, help other people be productive, or whatever it is that’s driving results in your business? A couple of things come to mind. I’ll start with the non-obvious one. Some people speak about it, but I’ve practiced it, and I think going slow gets you further. You know, the hare and the tortoise. I am definitely against growth for growth’s sake. That drives a lot of decisions: who you raise money from, how you run your business, and so on. Over the years—and I’ve been an entrepreneur for probably close to 40 years—I’ve discovered that every successful product has its timing and its soul. You just have to let it come to fruition. Sometimes that means slowing down instead of rushing forward. For me, being deliberate about the end goal without having time constraints is a framework that’s always helped me. It’s not for everyone. Definitely not for the modern world, where VC money is trying to get you to grow very fast, and everybody competes based on how fast their revenue or customer base has grown. But I find that this does not lead to lasting results in terms of impacting humanity and having a meaningful life—both for yourself and for everybody in the company. So that’s one framework. The other, which is also very simple, though not too many people execute it, is just: treat people like people. This means there’s no hierarchy in my company. I’m super proud to say that in my last company, I never had an employee leave. And that was over 15 years. It’s because I treat people as people. Going back to the Latin origin of the word companion, companio, which means “to break bread together.” We are a band of people breaking bread together on a journey. That’s how it works. That means doing things that are not intuitive in business. For example, having no advance notice requirement for vacations. If you want to take a vacation, take it now. Giving responsibility to people and treating them well. Those are the two frameworks that I think have helped me. In addition, making decisions democratically, which is a very contentious thing in business. Okay. So how do you do that? There is always, ultimately, an arbiter, which is oftentimes me or some kind of board. But that means having a robust discussion around a topic without preconceived notions of what the end decision or result should be. Creating a culture where everybody can speak up, argue, and tell you they disagree with you. Having that freedom creates an intellectual environment where people really debate.Share on X At the end, more often than not, the obvious decision emerges. It takes a long time, but the reality is that once a decision is made, everybody has bought into it, and it’s usually the right decision. So I don’t make wrong turns. Now, there are times when it’s a coin flip. There are two equally good—or equally bad—options, and somebody has to make the call. Then it falls to me. But for the most part, it’s democratic decision-making. So how do you cultivate that? How do you foster it? How do you make sure people contribute to it? I’ve had the luxury of starting a company from scratch. It’s a lot easier to do when you start from scratch because you establish the culture with the first hire. It’s a lot harder to change a culture and instill new values. For me, it's been a very deliberate choice about what I want the company to be. People working together toward a common goal. People who don't get overworked. People who always have something exciting to do and an amazing group of people to work…Share on X So it’s about hiring people who are reliable, self-sufficient, and want to move things forward. Then really showing that any conversation and any intellectual argument is absolutely allowed. There is no hierarchy where you can say something and I’ll just shut you down because I’m the boss. You have to demonstrate that in practice. You have to actively solicit everything a person has to say. After the first couple of hires, it becomes easier with the next ones because they see what’s going on. That’s how you do it. It’s a deliberate choice to build the culture through day-to-day interactions. There’s no easier way, unfortunately. So how scalable is this flat, democratic culture? Does it impact scalability in any way? It is scalable. My current company is small, but my previous company had about 150 people. Even when we sold the company and had to find a replacement CEO, the candidates had about 50 interviews each. At the end, the whole company voted on who the CEO would be. It is scalable. It slows down the decision-making process, but it speeds up the progress of the company. An individual, even the smartest individual, is more likely to make mistakes than the crowd. Now, there are exceptions. I’m pretty sure Steve Jobs would have done it differently. But for the most part, I think people make fewer errors through a democratic process than by making decisions on their own. So yes, I think it’s scalable. It’s really a matter of deciding which decisions belong at which level. You don’t have the entire company of, say, 10,000 people voting on one thing. For a particular problem, there might be 10 people who are the relevant decision-makers. They get together and sort it out, and everybody else accepts what those people decide. So it’s more of an approach to tapping into the minds of the people who can potentially bring diverse opinions. Yeah. Diversity of opinion. They all have a different angle from which to look at the issue that needs to be resolved. So different angles. Because they’re all impacted, everybody can contribute. There’s respect in listening to everybody else. It’s not that one person establishes the ground truth and everybody else has to agree. There is actual debate. Yeah. Interesting. By the way, I just want to comment on this bootstrapping aspect. I saw your post on bootstrapping. You spoke at a recent conference on it. So what are your thoughts on bootstrapping? What are the critical ingredients there? So bootstrapping is the way business has been run for a very long time. It’s only recently—in historical terms—that the venture capital industry emerged and allowed businesses the luxury of building without thinking too much about the bottom line. But I think the disciplining effect of constantly thinking about the bottom line is super important. To some extent, it takes a certain kind of individual to do it, which I call the true entrepreneur. Those are the people who are risk-takers and can live with a very high degree of ambiguity. When you don’t have money in the bank to cover next month’s expenses, you have to be comfortable with that. To me, that’s the right entrepreneur. It has become too easy for people to become “entrepreneurs” by raising tens of millions of dollars. That’s not to say they might not be brilliant people who execute very well and create amazing companies. I think those are probably one in a thousand. The majority get the money, spend it in two years, and they’re gone. So for me, bootstrapping is the proof in the pudding. If you do it day in and day out and keep moving forward, you're actually building something that's valuable.Share on X Yeah, I agree. Some people say it’s akin to being an employee when you raise money and just have to get to the next fundraising round, and then the next fundraising round. It’s almost like executing the business plan your board has given you. Exactly. Worst case, you go take a job somewhere else if things don’t work out. But you’re not losing your livelihood, and your family isn’t going to starve, right? It is a certain type of personality, and I don’t think it’s for everyone. But my personal belief is that if you’re going to build a business, you’re better off building it with a little bit of hunger. Not always having enough. Having just enough so you can keep moving forward. Yeah. Necessity is the mother of invention, right? If you don’t have too many resources, that’s a constraint you can push against and come up with better ideas. It’s a forcing function. Correct. There you go. So, Victor, what drives growth in your business? Like I said, I’m not pro-growth per se. This was also a deliberate choice for the company. Just as a parenthesis, the last business I ran before this was a media business. We sold advertising. I personally don’t believe that spending money on advertising is a good idea. So I built a business with the explicit desire not to spend any money on marketing. That meant I had to build mechanisms for referrals, inbound traffic, and so on. A lot of our early customers—including companies like The New York Times and Food Network—received very high discounts, but with the requirement to display “Powered by Edamam,” linking back to us. Search engines like that. It builds authority and so on. Over the years, we’ve built enough authority that most of our traffic now comes from search engines and chatbots. That’s what’s driving our growth. The other thing is that we try to stay nimble. We build technological assets and products, but the market changes. Who needs the data? For what use cases? It’s important to stay aware of the market and adjust to wherever the opportunity is. That’s how I’ve built the business. I’ve built it to generate lots of inbound traffic and then adjust very quickly if the market changes. The rest is we’re almost like a spider waiting for the flies to come in. So you say you’re not pro-growth. Do you mean you don’t want to make this a bigger company? No. I’m not for growth just for the sake of growth. Let’s grow 300% this year in top-line revenue. For me, as I said, what drives the business is how many people we reach with our data. That’s the metric I’d like to grow as much as possible. If possible, I’d like to reach every person on the planet. That’s the aspiration. When I say I’m not for growth, I mean that sometimes growth becomes its own incentive. You grow without asking, “What’s the ultimate goal here?” Why do you have to grow? Oftentimes, the answer is because you want to sell the company at a big profit. That’s why VCs put money into your company. You’re feeding the VC business model. But if you’re not feeding the VC business model, why do you have to grow the company? What’s the point? You may have investors, but you have patient capital, and they’re aligned with you. Eventually they’ll get their money back, but it doesn’t have to come at the expense of the company’s mission. When I talk about growth, I mean the pressure to constantly grow top-line revenue, which has become very popular over the last couple of decades. So when you say you eventually want to organize all the food knowledge in the world, it sounds a little like Google organizing the world’s information—just for food. Isn’t that a big vision that requires growth? No. Again, I don’t think growth is necessary to execute that vision. I think you can organize the world’s food knowledge, and we’re already well along the way. There’s always more to do. Even with very limited resources, we’ve been able to do it. I think that having more customers and more revenue would probably help, but only on the margin. It’s not a prerequisite. The prerequisite is having the right technology and the right setup to constantly ingest new information about food, pass it through our pipeline, clean it, verify it’s accurate, structure it, organize it, and link it to other data. Food is a relatively limited universe. You started by asking whether people really create 2.3 million recipes. There are only so many ways to combine food items into something people eat. So it’s a limited universe. What’s exciting is the depth of food. There are macronutrients, micronutrients, allergies, diets—we all know about those. But there’s much more. There are many more molecules in food. Eventually, even the soil it was grown in and the amount of sun exposure could become valuable data. There’s always more work to do, but we focus on what’s actually doable right now. So do you envisage that the growth of technology, especially AI, means you can keep the company the same size as it is and accomplish your ultimate mission? I think so. Similar size. To some extent, AI is helping us because it’s bringing a lot more customers. People are building all kinds of applications with large language models and agents, and they need accurate, deep data, so they come to us. We are also using AI to build tools and meet the demand, so our engineers are becoming more effective. So, to some extent, that helps keep the team small. That being said, in terms of the speed with which AI moves, it’d be nice to have a few extra people. That doesn’t mean doubling the size of the company. I think it’s probably having 20 to 30% more people would be sufficient to actually leverage the technology—which is AI—to the best effect. So that’s kind of my view now. Ask me in two months, I may have a different view. So what is one thing that you’re actively trying to figure out in this business right now? Well, AI is throwing a wrench into everything, so it is a very fast-moving environment. Our clients are constantly changing their demands. The profile of our clients is changing. There’s a lot more new health, wellness, prevention, and weight-loss companies that are showing up and starting because they can now build with AI. So all of that makes for a very choppy sea. We can’t figure out exactly where the wind is blowing from and where we should head. So for me, it’s kind of like having the North Star of, “Okay, we are a data company. We leverage our data asset, and we just keep doing that. Then we’ll innovate on the technologies that we need to offer, but stay there, as opposed to trying to change what the company does.” That’s kind of what’s keeping me steady. But again, it’s a very choppy sea, so I don’t know what’s going to happen. One big worry is whether Anthropic or OpenAI are eventually going to replicate everything that we’ve done. I don’t know. I don’t think so. But artificial superintelligence is something that nobody knows about. Yeah. So the technology evolves very fast. So how do you avoid being commoditized by AI? I think the data—our moat is the data, right? It’s taken us so much time to actually clean, organize, and structure the data, and that’s not a process you can do easily just by throwing people or AI at it. We’ve used what used to be called AI since the beginning of the company: machine learning, natural language processing, and so on. Now we use generative AI. But we’ve used that, plus super-smart engineers, food experts, nutritionists, and week in, week out, we’ve been improving the data, improving the algorithms, refining it, and so on. That is not something you can just throw resources at. It requires that constant iteration between humans and technology in order to get there. So for us, I think that’s an important moat because if somebody wants to build it and commoditize us, they’ll have to replicate that. I think the more likely scenario is they may end up buying us. Like I said, artificial superintelligence could be a completely different ballgame. But with the technology that exists right now, with large language models, I don’t think that’s replicable. We know it because enough people have tried. Yeah. Would you be okay with someone buying you? Is this your… Sure. Yeah? Yeah. The way I think of companies is the following. They’re like children. At some point, children become 18-year-olds. They can earn their own bread. They can walk on their own two feet. You kind of have to let them go. I think this company has gotten to that stage. It’s a teenager that can walk on its own. It doesn’t need me. And I have ideas for 10 more businesses. Who knows? If I’m healthy, I think I could probably build another four or five businesses in the next 40 or 50 years. Why not? Yeah. I love it. So who do you want to connect with you, go on your website, check things out, and what’s the best way to engage with what Edamam is doing? Two categories of people or entities. One is companies that are building something around diet management, nutrition, health, or food. I think they’ll find that we have valuable resources that can speed up whatever they’re developing. So that’s one category. The other is like-minded individuals. They could be investors, but they could also just be people who really care about healthy eating and the prosperity of humanity. Those are the types of people I’d like to talk to because aligned minds often come up with new ideas. It’s kind of the Y Combinator thing—lateral thinking. If we have an aligned goal and we come from different fields, we may come up with something new. Okay. So that’s a way for you to find people worth brainstorming with, I guess, who have the same ideas: healthy eating, helping people live longer—to 120 years. And other companies that could be using the data you’re processing and organizing. So if you’re out there and you’re in the food business or the healthy living business, then definitely pay attention. Check out Edamam LLC‘s website. Talk to Victor Penev on LinkedIn. So, Victor, thank you for coming on the show and sharing your wisdom. And if you enjoyed this conversation, stay tuned because we have wonderful entrepreneurs like Victor every week. Anything else, Victor, you want to share? Any famous last words? Yeah. I just want to say thank you. I appreciate the opportunity. Keep up the good work. I really enjoyed the conversation. Thank you, Victor. And thanks for listening. Important Links: Victor's LinkedIn Victor's website
New Michigan head coach Kyle Whittingham's first Big Ten Media Days featured plenty of rivalry talk, the unnecessary need for hate in a rivalry, his happiness with being at Michigan, the development of quarterback Bryce Underwood, the depth at defensive line, the search for an offensive line, and more.In this episode of the Buckeyes TomOrrow Morning podcast, Marcus Hartman of BuckeyeInsiders.com joins host Tony Gerdeman to discuss their biggest takeaways from Whittingham's sitdown with the media.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today
The Big Ten is emphasizing holding this year and also letting cameras and micorphones into the replay booth for the first time ever.Big Ten director of officials Bill Carollo discusses these things and more on this episode of Buckeyes TomOrrow Morning, hosted by Buckeye Insiders' Tony Gerdeman. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
New Michigan head coach Kyle Whittingham's first Big Ten Media Days featured plenty of rivalry talk, the unnecessary need for hate in a rivalry, his happiness with being at Michigan, the development of quarterback Bryce Underwood, the depth at defensive line, the search for an offensive line, and more.In this episode of the Buckeyes TomOrrow Morning podcast, Marcus Hartman of BuckeyeInsiders.com joins host Tony Gerdeman to discuss their biggest takeaways from Whittingham's sitdown with the media.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today
Ohio State safety Jaylen McClain met with the media at 2026 Big Ten Media Days in Chicago on Wednesday, and had a lot of interesting thoughts on how the Buckeyes will replace Caleb Downs, the roles that Earl Little and Terry Moore will take on, what to expect from sophomore cornerback Devin Sanchez, his impressions of new OSU wide recievers Devin McCuin and Kyle Parker, and more. In this episode of the Buckeyes TomOrrow Morning podcast, Marcus Hartman of BuckeyeInsiders.com joins host Tom Orr to discuss his biggest takeaways from the 30-minute interview session with McClain. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
The Ohio State Buckeyes take center stage at Big Ten Media Days on Wednesday, and the crew from BuckeyeInsiders.com knows exactly what they want to ask head coach Ryan Day, QB Julian Sayin, WR Jeremiah Smith, and SAF Jaylen McClain.Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr on this episode of the Buckeyes TomOrrow Morning podcast to preview Ohio State's appearance at Big Ten Media Days, and discuss what they're hoping to learn.Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.
Ina Garten has spent a lifetime proving that joy is anything but frivolous. In this heartwarming conversation, the Barefoot Contessa shares how following curiosity instead of convention helped her build a life—and career—she never imagined. Plus, the unforgettable story of how Abby Wambach ended up playing beer pong with Ina Garten at a Taylor Swift party. - Why following what feels fun can change your life - How to quiet your inner critic and stop settling - Ina's secret to hosting a dinner party everyone will love - The surprising lesson behind her decades-long marriage About Ina: Ina Garten has hosted her Emmy and James Beard Award winning show, Barefoot Contessa, on the Food Network since 2002 and recently launched a new interview focused series, Be My Guest, with Food Network and discovery+. She has published thirteen cookbooks, including eleven #1 New York Times bestsellers. In 2015 Ina Garten was named one of Time Magazine's 100 Most Influential People. She lives in East Hampton, New York with her husband, Jeffrey. Follow We Can Do Hard Things on: Instagram — https://www.instagram.com/wecandohardthings
Our failed bit (00:00-6:23). Fran's cockroach update (6:24-10:30). Getting vulnerable about body image (10:31-31:56). Jax Taylor gets cozy with his and ex Brittany Cartwright's longtime publicist Lori Krebs (32:44-42:45). Ariana Grande & Ricky Alvarez are back together (42:46-44:30). Tom Segura & Christina P. separate after 18 years of marriage (45:36-51:17). New details about Milania Giudice's arrest (51:18-57:25). PopCorner voicemails: Bridesmaid skips wedding story (58:22-1:00:58). FMK: The Traitors, Love Island, DWTS (1:00:59-1:05:01). Did Blake Lively & Keleigh Teller turn down Taylor Swift wedding invites? (1:05:02-1:08:47). Food Network shows need more respect (1:10:14-1:15:43). CITO LINKS > barstool.link/chicks-in-the-office.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/chicks-in-the-office
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