Podcasts about Gastronomy

Tucson, Arizona, might be America's most underrated food city—and we're here to tell you why. From handmade tortillas and Sonoran beef to standout dinners at Charro Del Rey and Bata, this trip turned into a full-on foodie journey. In this special podcast release, we also discuss how we earned 18,000 American Airlines miles on a cash booking, explore Tucson's status as the first UNESCO City of Gastronomy in the U.S., and share thoughts on walkability, safety, and local charm. Tune in to hear what surprised us most and why Tucson deserves a spot on every food lover's travel list. Resources: Start here to learn how to unlock nearly free travel Sign up for our newsletter! This month's best current card offers LTH Online Points & Miles In Depth Course:  Use coupon code "BOLDYGO" for a 50% discount! BoldlyGo Travel With Points & Miles Facebook Group Truicity Wealth Management   Connect with DeAndre Coke:  Instagram: BoldlyGo.world Website: BoldlyGo.world YouTube: BoldlyGoWorld    

Why This Episode Is a Must-Watch Wine isn't just about grapes and bottles; it's about pairing moments with memories, enhancing meals, and enriching lives. In this episode of Inspired Money, we delve into the world of wine with some of the best minds in the industry. Whether you're a seasoned enthusiast or a curious newcomer, this discussion offers timeless tips on elevating your dining experiences and understanding wine as a cultural connector. Say goodbye to intimidation and hello to joyful exploration.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://vervewine.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Sarah Thomas is the co-founder and Chief Brand Officer of Kalamata's Kitchen, a storytelling brand that celebrates cultural curiosity through food, encouraging children to explore diverse cuisines with empathy and excitement. A former Advanced Sommelier at the three-Michelin-starred Le Bernardin, Thomas blends her fine-dining background and South Indian heritage into joyful narratives that inspire the next generation of eaters and adventurers. http://kalamataskitchen.com Key Highlights: Exploring Diverse Wine Varietals Sarah Thomas emphasizes the importance of understanding one's own palate. She encourages curiosity and experimentation beyond traditional wine pairings, stating, “Understanding your likes and dislikes and exploring diverse expressions can elevate your entire dining experience.” Breaking Wine Pairing Norms Dustin Wilson shares insights into experimenting with wine-food pairings. Drawing from his restaurant experiences, he suggests starting with traditional guidelines and then boldly venturing into uncharted pairings that complement personal taste preferences. Embracing Ancient and Emerging Wine Regions Yannick Benjamin brings focus to ancient wine regions like Georgia and Armenia. He values wine's ability to connect us with diverse cultures and histories, highlighting wine as “liquid geography” that educates as much as it delights. The Science and Debate of Healthy Wine Consumption Madeline Puckette reviews recent health debates around wine. She provides an overview of current studies, including findings that moderate wine consumption may lower mortality rates, urging viewers to balance indulgence with wellness. Call-to-Action Here's something simple you can do this week. Plan one meal—just one—where you really slow down and think about the pairing. Whether it's wine with dinner, sparkling water with citrus, or just setting the table with intention, create an experience. Invite someone over, light a candle, and enjoy it. Let food and drink be a reminder to live well. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money

This week on bigcitysmalltown, we explore the vibrant culinary landscape of San Antonio, with a spotlight on one of the city's longstanding culinary institutions, Biga on the Banks. Celebrating its 25th anniversary at its iconic location on the Riverwalk, Biga on the Banks stands as a testament to culinary excellence and perseverance in a competitive industry. Bob sits down with Bruce Auden, renowned chef and driving force behind Biga, alongside his business partner Perny Shea, to discuss the restaurant's journey, its impact on San Antonio's dining scene, and the challenges and triumphs of sustaining a high-caliber restaurant over decades. They delve into: • The origins and evolution of Biga on the Banks and its significance in San Antonio's culinary history • How the restaurant has influenced the careers of many notable chefs in the region • The impact of San Antonio's designation as a UNESCO City of Gastronomy on local culinary practices • Insights into the upcoming anniversary celebration benefiting the San Antonio Food Bank and St Philip's Culinary and Hospitality School Join us to uncover how Biga on the Banks has remained a beloved institution in a growing and dynamic city, shaping the palates and careers of many in the heart of Texas. -- --  ✉️ Subscribe to Bob's Newsletter

Namtam is a gastronomy expert from Thailand who takes hungry travelers around her city of Phuket to enjoy the city's amazing cuisine. From hokkien noodles to tea leaf salad to mom's gaeng som, Nam tells Brent about all the best dishes in Phuket, a UNESCO City of Gastronomy. Plus, why she has curry in her veins. [Ep 329] Show Notes: Destination Eat Drink foodie travel guides Nam's food tour of Phuket with A Chef's Tour

While the calling of a federal election has been delayed by Tropical Cyclone Alfred, it must still happen in May, and so this episode the podcast offers its third “incoming government brief”: a document presented to the new (or returning) minister for each department, for the purpose of providing a descriptive overview of what the department does, and highlighting the most important issues facing that particular portfolio. The Australia in the World Incoming Government Brief has four chapters:(1) A changed external environment, (2) Plausible futures and policy dilemmas, (3) Key commitments by political party, and (4) Miscellaneous. Above all, the central challenge for this document at this moment is simply how to describe the world Australia now finds itself in, and to frame the challenges the government will face, regardless of its partisan perspective. No wonder this is probably the longest episode in the podcast's history! Darren is joined by Richard Maude, who has appeared multiple times before, most recently in February 2024. Richard had a long career in government including serving as Director-General of the (then) Office of National Assessments, and Deputy Secretary in DFAT where, amongst other roles, he headed the whole-of-government taskforce supporting the preparation of the 2017 Foreign Policy White Paper. He was the inaugural Executive Director, Policy, the Asia Society Australia and is now a distinguished policy fellow at there. Australia in the World is written, hosted, and produced by Darren Lim, with research and editing this episode by Hannah Nelson and theme music composed by Rory Stenning. Relevant links Richard Maude (bio): https://asiasociety.org/policy-institute/richard-maude Incoming government brief for Senator the Hon Penny Wong, Minister for Foreign Affairs, May 2022: https://www.dfat.gov.au/sites/default/files/dfat-foi-lex5624.pdf Penny Wong, “National Press Club Address, Australian interests in a regional balance of power”, 17 April 2023: https://www.foreignminister.gov.au/minister/penny-wong/speech/national-press-club-address-australian-interests-regional-balance-power Richard Maude, “Australia's Indo-Pacific destiny up for grabs in a new world order”, Australian Financial Review, 11 March 2025: https://www.afr.com/world/asia/australia-s-indo-pacific-destiny-up-for-grabs-in-a-new-world-order-20250304-p5lgru Anna Del Conte, Gastronomy of Italy [Revised Edition], 2013: https://www.harpercollins.com.au/9781862059580/gastronomy-of-italy-revised-edition/ Stanley Tucci: Searching for Italy (tv series): https://www.sbs.com.au/ondemand/tv-series/stanley-tucci-searching-for-italy Black Doves (tv series): https://www.netflix.com/au/title/81682935

Penang, Malaysia, is a small island located in the north of peninsula Malaysia; it is a relaxing and fun destination for holidays, with George Town being the capital. Penang is like Malaysia, a combination of Chinese, Malay and Indian citizens that blend to form a unique culture. The narrative unfolds as Chin Liang, a GoNOMAD senior writer, guides us through his home, the island of Penang, Malaysia, a locale that, despite its small size, boasts an impressive array of cultural and natural riches. He emphasizes the necessity of allocating a minimum of three days to fully appreciate the myriad experiences that Penang presents. The capital, George Town, recognized as a UNESCO World Heritage site, offers a fascinating glimpse into a bygone era, with its well-preserved pre-war architecture reflecting a confluence of Malay, Chinese, and Hindu influences, all intertwined with British colonial charm. The vibrant street art, including the iconic mural 'Children on a Bicycle' by Lithuanian artist Ernest Zakovobek, serves as a testament to the island's artistic spirit, where every alley and street corner narrates a story steeped in history. Outdoor enthusiasts will enjoy Penang National Park, a compact yet ecologically diverse area that features two distinct trails leading to Monkey Beach and a unique meromictic lake. The latter, with its stratified water layers, presents a rare ecological phenomenon. Visitors can take guided tours at the Penang Turtle Sanctuary, which fosters awareness about marine conservation. Chin also extols the virtues of Penang Hill, accessible via a swift funicular ride, or for the more adventurous, a scenic hike along the Heritage Trail, where one may encounter diverse wildlife, including flying lemurs and various avian species. Culinary exploration is an intrinsic aspect of any sojourn in Penang. From the celebrated Assam Laksa to the rich and tangy Kari Kapitan, the dishes are emblematic of the Peranakan culture born from the intermingling of Chinese immigrants and local Malays. The local food scene is punctuated by several Michelin-starred establishments, ensuring that gastronomes will find themselves in a culinary paradise. Read more about Penang on GoNOMAD.com. https://www.gonomad.com/226551-thaipusam-festival-in-penang-malaysia

My links:My Ko-fi: https://ko-fi.com/rhetoricrevolutionSend me a voice message!: https://podcasters.spotify.com/pod/show/liam-connerlyTikTok: ⁠https://www.tiktok.com/@mrconnerly?is_from_webapp=1&sender_device=pc⁠Email: ⁠rhetoricrevolution@gmail.com⁠Instagram: https://www.instagram.com/connerlyliam/Podcast | Latin in Layman's - A Rhetoric Revolution https://open.spotify.com/show/0EjiYFx1K4lwfykjf5jApM?si=b871da6367d74d92YouTube: https://www.youtube.com/@MrConnerly 

VERONA (ITALPRESS) - L'olio extravergine siciliano rappresenta una delle eccellenze più apprezzate nel panorama internazionale, simbolo di un territorio unico, dove il clima e le varietà autoctone creano le condizioni ideali per una produzione di alto valore. È questo il tema al centro della conferenza stampa promossa dall'Istituto Regionale del Vino e dell'Olio, IRVO, in collaborazione con l'Assessorato dell'Agricoltura, dello Sviluppo Rurale e della Pesca Mediterranea della Regione Siciliana, in occasione di SOL2EXPO, l'evento internazionale dedicato all'olio di qualità a Veronafiere.La Sicilia, scelta come European Region of Gastronomy 2025, è terza in Italia per superficie olivetata, produzione di olio d'oliva, frantoi attivi e seconda per numero di aziende agricole olivicole e valore della produzione di oli EVO DOP e IGP.f27/mgg/gtr

VERONA (ITALPRESS) - L'olio extravergine siciliano rappresenta una delle eccellenze più apprezzate nel panorama internazionale, simbolo di un territorio unico, dove il clima e le varietà autoctone creano le condizioni ideali per una produzione di alto valore. È questo il tema al centro della conferenza stampa promossa dall'Istituto Regionale del Vino e dell'Olio, IRVO, in collaborazione con l'Assessorato dell'Agricoltura, dello Sviluppo Rurale e della Pesca Mediterranea della Regione Siciliana, in occasione di SOL2EXPO, l'evento internazionale dedicato all'olio di qualità a Veronafiere.La Sicilia, scelta come European Region of Gastronomy 2025, è terza in Italia per superficie olivetata, produzione di olio d'oliva, frantoi attivi e seconda per numero di aziende agricole olivicole e valore della produzione di oli EVO DOP e IGP.f27/mgg/gtr

VERONA (ITALPRESS) - L'olio extravergine siciliano rappresenta una delle eccellenze più apprezzate nel panorama internazionale, simbolo di un territorio unico, dove il clima e le varietà autoctone creano le condizioni ideali per una produzione di alto valore. È questo il tema al centro della conferenza stampa promossa dall'Istituto Regionale del Vino e dell'Olio, IRVO, in collaborazione con l'Assessorato dell'Agricoltura, dello Sviluppo Rurale e della Pesca Mediterranea della Regione Siciliana, in occasione di SOL2EXPO, l'evento internazionale dedicato all'olio di qualità a Veronafiere.La Sicilia, scelta come European Region of Gastronomy 2025, è terza in Italia per superficie olivetata, produzione di olio d'oliva, frantoi attivi e seconda per numero di aziende agricole olivicole e valore della produzione di oli EVO DOP e IGP.f27/mgg/gtr

VERONA (ITALPRESS) - La Sicilia è stata proclamata European Region of Gastronomy 2025 dall'Istituto Internazionale di Gastronomia, Cultura, Arti e Turismo. L'IRVO e l'Assessorato Regionale dell'Agricoltura hanno annunciato che per tutto il 2025 sarà organizzato un calendario ricco di attività ed eventi volti a valorizzare questo traguardo. Il primo appuntamento celebrativo si è svolto con uno show cooking, presso lo storico Palazzo della Gran Guardia a Verona, nell'ambito di SOL2 EXPO, durante il quale sono state presentate le eccellenze gastronomiche siciliane. L'incontro ha rappresentato l'occasione per svelare il nuovo logo, destinato a identificare le iniziative promozionali legate al riconoscimento. Questo simbolo, ideato per rappresentare l'unicità della Sicilia, sintetizza in maniera immediata e distintiva il suo straordinario patrimonio culturale, enogastronomico e territoriale, offrendo un'immagine forte e riconoscibile che accompagnerà la Regione durante l'anno del premio.f27/mgg/gsl

VERONA (ITALPRESS) - La Sicilia è stata proclamata European Region of Gastronomy 2025 dall'Istituto Internazionale di Gastronomia, Cultura, Arti e Turismo. L'IRVO e l'Assessorato Regionale dell'Agricoltura hanno annunciato che per tutto il 2025 sarà organizzato un calendario ricco di attività ed eventi volti a valorizzare questo traguardo. Il primo appuntamento celebrativo si è svolto con uno show cooking, presso lo storico Palazzo della Gran Guardia a Verona, nell'ambito di SOL2 EXPO, durante il quale sono state presentate le eccellenze gastronomiche siciliane. L'incontro ha rappresentato l'occasione per svelare il nuovo logo, destinato a identificare le iniziative promozionali legate al riconoscimento. Questo simbolo, ideato per rappresentare l'unicità della Sicilia, sintetizza in maniera immediata e distintiva il suo straordinario patrimonio culturale, enogastronomico e territoriale, offrendo un'immagine forte e riconoscibile che accompagnerà la Regione durante l'anno del premio.f27/mgg/gsl

Ávila impulsa su gastronomía como atractivo turístico con el proyecto Cultour Gastronomy. En colaboración con la Universidad de Salamanca, ofrece formación a hosteleros y productores para transformar sus platos en experiencias. El proyecto incluye una guía culinaria, un manual y un curso en siete idiomas, promoviendo un turismo sostenible. Además, fomenta el uso de ingredientes locales y técnicas tradicionales. Ávila refuerza su identidad, ahora también como destino gastronómico.Escuchar audio

Mark Goldstein hosts a vibrant discussion on retirement options within the LGBTQ community, focusing on the contrasting cities of Albuquerque, New Mexico, and Tucson, Arizona. The episode features insights from prominent guests Pam Myers and Jeff Schucart, who share their personal relocation experiences to these cities. The conversation starts with comparing each city's climate, cost of living, and safety, providing a comprehensive analysis for those contemplating retirement in a welcoming environment. Both guests highlight the unique charm of their chosen cities, emphasizing the importance of community, cultural activities, and a supportive atmosphere for LGBTQ individuals. Pam discusses Albuquerque's artistic and cultural offerings, mentioning its recognition as a top food destination and the city's vibrant pride events. Meanwhile, Jeff outlines Tucson's diverse culinary scene and rich outdoor activities, suggesting that both cities offer a plethora of opportunities for engagement and socialization. Listeners are left with valuable advice on making informed decisions about their retirement locations and a sense of optimism about the welcoming nature of these cities for the LGBTQ community.Takeaways: Mark Goldstein hosts a vibrant discussion comparing the unique aspects of retirement in Albuquerque and Tucson, emphasizing climate, culture, and community. Pam Myers shares her deep passion for Albuquerque's rich arts scene and diverse food culture, especially its famous chili cuisine. Jeff Schukart highlights Tucson's recognition as a UNESCO City of Gastronomy, showcasing its culinary diversity and vibrant local dining options. Both guests emphasize the importance of community and inclusiveness within the LGBTQ population in their respective cities, fostering connections. The conversation touches on the rising cost of living and housing market trends in both cities, highlighting affordability for retirees. Listeners gain insights into healthcare access and the importance of considering crime rates when choosing a retirement destination. pamm meyersPamm Meyers is a storyteller, dynamic leader, and advocate dedicated to fostering prosperity within the LGBTQIA community through business innovation and social advocacy. With a multifaceted background, Pamm has become a trailblazer in various fields, leaving an indelible mark on New Mexico's LGBTQIA and business communities.As CEO of Go Social, Pamm Meyers is at the forefront of digital marketing and podcasting solutions for business owners and organizations. Her visionary approach has empowered countless ventures to harness social media's potential, unlocking new avenues for growth and engagement. Pamm is a driving force behind her clients' success, leveraging the power of connectivity to elevate their brands through digital marketing and podcasting.Pamm is also the managing partner of Two Flower Productions, a podcasting company that produces “Lip Service: The Podcast of Our Coming Out Stories” https://lipservice.media, which boasts over 4,800 subscribers in 39 countries, and “3Q: New Mexico's Business Podcast” https://3qnm.com, which has over 4,439 subscribers in New Mexico.Previously, Pamm served as the Executive Director of the New Mexico Out Business Alliance. She is currently a Board Advisor for the Way Out West Film Fest https://wayoutwestfilmfest.com/ and the Albuquerque Community Foundation Pride Circle https://abqcf.org/pride-circle/, supporting the LGBTQIA community through...

Mark Goldstein hosts a vibrant discussion on retirement options within the LGBTQ community, focusing on the contrasting cities of Albuquerque, New Mexico, and Tucson, Arizona. The episode features insights from prominent guests Pam Myers and Jeff Schucart, who share their personal relocation experiences to these cities. The conversation starts with comparing each city's climate, cost of living, and safety, providing a comprehensive analysis for those contemplating retirement in a welcoming environment. Both guests highlight the unique charm of their chosen cities, emphasizing the importance of community, cultural activities, and a supportive atmosphere for LGBTQ individuals. Pam discusses Albuquerque's artistic and cultural offerings, mentioning its recognition as a top food destination and the city's vibrant pride events. Meanwhile, Jeff outlines Tucson's diverse culinary scene and rich outdoor activities, suggesting that both cities offer a plethora of opportunities for engagement and socialization. Listeners are left with valuable advice on making informed decisions about their retirement locations and a sense of optimism about the welcoming nature of these cities for the LGBTQ community.Takeaways: Mark Goldstein hosts a vibrant discussion comparing the unique aspects of retirement in Albuquerque and Tucson, emphasizing climate, culture, and community. Pam Myers shares her deep passion for Albuquerque's rich arts scene and diverse food culture, especially its famous chili cuisine. Jeff Schukart highlights Tucson's recognition as a UNESCO City of Gastronomy, showcasing its culinary diversity and vibrant local dining options. Both guests emphasize the importance of community and inclusiveness within the LGBTQ population in their respective cities, fostering connections. The conversation touches on the rising cost of living and housing market trends in both cities, highlighting affordability for retirees. Listeners gain insights into healthcare access and the importance of considering crime rates when choosing a retirement destination. pamm meyersPamm Meyers is a storyteller, dynamic leader, and advocate dedicated to fostering prosperity within the LGBTQIA community through business innovation and social advocacy. With a multifaceted background, Pamm has become a trailblazer in various fields, leaving an indelible mark on New Mexico's LGBTQIA and business communities.As CEO of Go Social, Pamm Meyers is at the forefront of digital marketing and podcasting solutions for business owners and organizations. Her visionary approach has empowered countless ventures to harness social media's potential, unlocking new avenues for growth and engagement. Pamm is a driving force behind her clients' success, leveraging the power of connectivity to elevate their brands through digital marketing and podcasting.Pamm is also the managing partner of Two Flower Productions, a podcasting company that produces “Lip Service: The Podcast of Our Coming Out Stories” https://lipservice.media, which boasts over 4,800 subscribers in 39 countries, and “3Q: New Mexico's Business Podcast” https://3qnm.com, which has over 4,439 subscribers in New Mexico.Previously, Pamm served as the Executive Director of the New Mexico Out Business Alliance. She is currently a Board Advisor for the Way Out West Film Fest https://wayoutwestfilmfest.com/ and the Albuquerque Community Foundation Pride Circle https://abqcf.org/pride-circle/, supporting the LGBTQIA community through...

Short bio of our guest : Corinne Trang is an award-winning cookbook author, food and beverage consultant, and educator with 30 years of experience in food systems. She has worked across the private, public, and NGO sectors, traveling the world to research and bridge Eastern and Western food philosophies and practices.

Our guest today is Chef Paul Jensen, who is the executive chef of fine dining at Big Sky Resort, a former restaurant owner, seasoned culinary competitor, and a newly named member of the 2028 U.S. Culinary Olympic team.With over 30 years of competition experience, Paul has represented the U.S. on the global stage, honing his craft through more than 100 contests. His dedication to food, mentorship, and the art of receiving feedback has shaped his journey, culminating in his spot on the Olympic team. In this conversation, we explore his background, the unique world of culinary competition, and what it means to represent the U.S. in one of the most prestigious food contests on earth.RELATED LINKS:Culinary Team USALearn More: Culinary Olympics Check out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Apprenticeship & Student Chef Competitions (5:38)Classic Culinary Arts (10:25)Competition History (and squid tubes) (18:19)“Everyone Has a Plan Til You Get Punched in the Face” (22:54)Culinary Olympics (29:14)Influence of Olympics on Cuisine (33:23)Trying Out For the Team (44:30)Training Sessions (48:59)Which Countries Dominate? (54:03)Recipe Development (58:00)Why Farm-to-Table Should Not Be a Movement (1:00:49)Follow the Culinary Olympics (1:02:02) Hosted on Acast. See acast.com/privacy for more information.

We’re heading to Greece’s second city, Thessaloniki. This offbeat metropolis on the Aegean coast has a rich gastronomic identity thanks to its diverse history at the crossroads of east and west. In 2021, its culinary prowess was recognised by Unesco as a “City of Gastronomy” within its Creative Cities Network. Join Monocle’s Claudia Jacob on a tour of this colourful and compact city that’s sure to slake your appetite.See omnystudio.com/listener for privacy information.

Send us a text SummaryIn this episode, hosts Ronnie and Brian welcome Chef Jordan Miller, reminiscing about their time working together at Plump Jack in Tahoe. They discuss the challenges and changes in the restaurant industry, especially post-COVID, and how personal life and family dynamics influence career choices. The conversation culminates in a fun segment where they draft their favorite sauces, showcasing their culinary preferences and experiences. In this engaging conversation, the hosts delve into the world of sauces, discussing their favorites, the versatility of various condiments, and the cultural significance of these culinary staples. From chili crisp to puttanesca, the dialogue flows through personal anecdotes and professional insights, highlighting how sauces can elevate dishes and define cuisines. The conversation culminates in a light-hearted debate over the best sauces, with honorable mentions and reflections on the importance of flavor in cooking. In this engaging conversation, the hosts delve into various culinary topics, starting with the current Sriracha shortage and its implications. They explore the heat levels of different global cuisines, particularly Indian and Thai, and share their experiences dining at Michelin-starred restaurants. The discussion shifts to the importance of simplicity in cooking, emphasizing that the best meals often come from straightforward, well-executed dishes. Finally, they touch on the pizza renaissance, discussing the art of crafting the perfect slice and the significance of quality ingredients. In this episode, the hosts share their experiences in the culinary world, discussing the importance of labeling food, sharing humorous kitchen fails, and offering practical cooking tips. They emphasize the value of relationships formed in the kitchen and the lessons learned from both successes and mistakes.Chapters00:00 Introduction and Guest Welcome05:00 Memories from Plump Jack and Tahoe Days10:09 Career Paths and Restaurant Industry Challenges14:49 Navigating Life Changes and Family Dynamics20:14 Drafting Favorite Sauces24:42 Sauce Showdown: The Best Condiments29:10 The Versatility of Sauces in Cooking32:21 The Importance of Soy Sauce and Ranch36:08 The Final Picks: Personal Favorites39:10 Honorable Mentions and Closing Thoughts43:03 The Great Sriracha Shortage45:58 Exploring the Heat of Global Cuisines50:51 The Michelin Experience: Expectations vs. Reality56:09 Simplicity in Culinary Excellence01:01:01 The Pizza Renaissance: Crafting the Perfect Slice01:08:41 The Test Kitchen Experience01:09:59 Idiot Sandwich Stories01:15:59 Lessons from Kitchen Fails01:26:02 Whipped Cream Salmon School for Cooks01:29:49 Final Thoughts and TipsWhat We DrankBrian - Hardywood Park Craft Brewery - Chocolate Vanilla Creme Stout Ronnie - Kizakura Kyoto - Matcha IPAJordan - Garage BeerSTAY CREAMY

Listen as Kiana Wenzell shares the inspiring stories of College for Creative Studies, Design Core Detroit, and Detroit's UNESCO City of Design Journey.College for Creative Studies (CCS) is a private art school in Detroit, Michigan. It enrolls more than 1,400 students and focuses on arts education. Located in CCS' A. Alfred Taubman Center for Design Education, Design Core Detroit provides support for design driven businesses with matchmaking opportunities focused on growth, retention, and attraction. They offer flexible, technology rich, design-forward workspace for creative sector businesses seeking a soft launch in a professional, inspiring and innovative environment. She also discusses UNESCO's Design Cities project, as part of the wider Creative Cities Network. The Network launched in 2004 and has member cities in seven creative fields including: Crafts and Folk Art, Music, Film, Gastronomy, Literature, and Media Arts.

Fluent Fiction - Danish: New Year's Eve Culinary Triumph: A Feast of Innovation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2024-12-30-08-38-19-da Story Transcript:Da: I det travle køkken på den middelalderlige restaurant, var der en duft af krydderier og stegt kød.En: In the busy kitchen of the medieval restaurant, there was a scent of spices and roasted meat.Da: Det var Nytårsaften, og alt skulle være perfekt.En: It was New Year's Eve, and everything had to be perfect.Da: Freja, hovedkokken, havde travlt med at tilpasse menuen.En: Freja, the head chef, was busy adjusting the menu.Da: Der var et problem med leverancerne, og mange ingredienser manglede.En: There was a problem with the deliveries, and many ingredients were missing.Da: Freja stod ved den store stenovn.En: Freja stood by the large stone oven.Da: Hun skar grøntsager med præcision, men der lå en rynke af bekymring i hendes pande.En: She cut vegetables with precision, but there was a wrinkle of concern on her forehead.Da: "Magnus, vi må være kreative i aften," sagde hun.En: "Magnus, we need to be creative tonight," she said.Da: Magnus, hendes sous chef, nikkede ivrigt.En: Magnus, her sous chef, nodded eagerly.Da: "Jeg har en idé," svarede han.En: "I have an idea," he replied.Da: Han havde tænkt på at tilføje en ny sauce til deres retter.En: He had been thinking of adding a new sauce to their dishes.Da: Det ville bringe en frisk smag og måske imponere gæsterne - og Freja.En: It would bring a fresh flavor and perhaps impress the guests - and Freja.Da: Køkkenet var en bikube af aktivitet.En: The kitchen was a hive of activity.Da: Gryder klirrede, ild knitrede, og tjenere sværmede ind og ud.En: Pots clattered, fire crackled, and waiters swarmed in and out.Da: Presset steg.En: The pressure was rising.Da: Gæsterne ventede på en uforglemmelig aften.En: The guests were waiting for an unforgettable evening.Da: Freja tillod sig et hurtigt blik mod Magnus.En: Freja allowed herself a quick glance at Magnus.Da: Hans håndværk var imponerende, men hun vidste, hvor meget han ønskede at bevise sig selv.En: His craftsmanship was impressive, but she knew how much he wanted to prove himself.Da: Pludselig gik en af deres vigtigste retter galt.En: Suddenly, one of their main dishes went wrong.Da: Stegen brændte næsten på.En: The roast almost burned.Da: "Magnus!"En: "Magnus!"Da: råbte Freja, hendes stemme lidt panisk.En: shouted Freja, her voice a bit panicked.Da: Men Magnus var allerede i gang.En: But Magnus was already in action.Da: Hans hurtige hænder havde reddet kødet i sidste sekund.En: His quick hands had saved the meat at the last second.Da: Han lavede hastigt en ny marinade og smurte den over stegen.En: He swiftly made a new marinade and spread it over the roast.Da: Det blev rigtigt godt, og duften fik Freja til at smile.En: It turned out really well, and the aroma made Freja smile.Da: Det nærmede sig midnat.En: Midnight was approaching.Da: Kokkenes hårde arbejde skulle frem snart.En: The chefs' hard work would soon be presented.Da: Retterne blev båret ud, én efter én.En: The dishes were carried out, one by one.Da: Tjenerne skyndte sig til gæsterne.En: The waiters hurried to the guests.Da: Deres tilfredse ansigter lyste i de flakkende lys fra faklerne.En: Their satisfied faces glowed in the flickering light of the torches.Da: Ved midnat lød der klapsalver fra salen.En: At midnight, applause erupted from the hall.Da: Gæsterne elskede maden.En: The guests loved the food.Da: Freja trak Magnus tættere ind til sig.En: Freja drew Magnus closer to her.Da: Hun vendte sig mod gæsterne og sagde højlydt: "Denne mand her er grunden til, at vores festmåltid blev en succes."En: She turned to the guests and said loudly, "This man here is the reason our feast was a success."Da: Magnus rødmede.En: Magnus blushed.Da: Stolthed fyldte hans bryst.En: Pride filled his chest.Da: Han kiggede rundt i køkkenet, der nu var stille efter kaosset.En: He looked around the kitchen, now quiet after the chaos.Da: Han følte sig endelig som en del af teamet.En: He finally felt like part of the team.Da: Freja vidste nu, at hun kunne stole på sine folk, selv når tiderne var svære.En: Freja now knew she could rely on her people, even when times were tough.Da: Det nye år blev budt velkommen med glæde, latter og god mad.En: The new year was welcomed with joy, laughter, and good food.Da: Freja og Magnus vidste begge, at de havde haft en vellykket aften.En: Freja and Magnus both knew they had a successful evening.Da: De havde lært, vokset og skabt noget specielt sammen.En: They had learned, grown, and created something special together.Da: Nytåret var kun begyndelsen på endnu flere kulinariske eventyr.En: The new year was just the beginning of even more culinary adventures. Vocabulary Words:busy: travlemedieval: middelalderligescent: duftspices: krydderierroasted: stegthead chef: hovedkokkenadjusting: tilpassedeliveries: leverancerneprecision: præcisionconcern: bekymringforehead: pandecreative: kreativeeagerly: ivrigtflavor: smagimpress: imponerecraftsmanship: håndværkpanicked: paniskmarinade: marinadearoma: duftenapplause: klapsalverblushed: rødmedepride: stolthedchaos: kaossetrely: stolejoy: glædelaughter: lattersuccessful: vellykketgrown: voksetadventures: eventyrflickering: flakkende

Nutmeg is native to the Banda Islands in Indonesia. Once Europeans discovered nutmeg, they had an enormous - often violent - impact on the islands it was growing on. Research: Britannica, The Editors of Encyclopaedia. "nutmeg". Encyclopedia Britannica, 25 Oct. 2024, https://www.britannica.com/topic/nutmeg. Accessed 22 November 2024. Esarey, Logan. “The Literary Spirit Among the Early Ohio Valley Settlers.” The Mississippi Valley Historical Review, vol. 5, no. 2, 1918, pp. 143–57. JSTOR, https://doi.org/10.2307/1886120. Accessed 25 Nov. 2024. Ghosh, Amitav. “The Nutmeg’s Curse: Parables for a Planet in Crisis.” University of Chicago Press. 2021. Godinez, Andrea. “3,500-year-old pumpkin spice? Archaeologists find the earliest use of nutmeg as a food.” University of Washington. Via EurekAlert. 10/3/2018. https://www.eurekalert.org/news-releases/578241 Haliburton, Thomas Chandler. “The Clockmaker; or the Sayings and Doings of Sam Slick, of Slickville, to which is added, The Bubbles of Canada by the Same Author.” Paris, 1839. https://books.google.com/books?id=jtssAAAAYAAJ Hill, Daniel Harvey. “Elements of Algebra.” J.B. Lippincott & Co. Philadelphia. 1857. https://books.google.com/books?id=5JoKAAAAYAAJ Intermediate Technology Development Group. “Processing of Nutmeg and Mace.” https://archive.org/details/production_nutmeg_mace/ Keyser, Hannah. “Why is Connecticut Called the “Nutmeg State”?.” Mental Floss. 9/26/2023. https://www.mentalfloss.com/article/55245/why-connecticut-called-nutmeg-state Lohman, Sarah. “Why Early America Was Obsessed With Wooden Nutmegs.” Mental Floss. 4/24/2017. https://www.mentalfloss.com/article/94734/why-early-america-was-obsessed-wooden-nutmegs Rampe, Amelia. “Everything You Need to Know About Nutmeg.” Food and Wine. 12/28/2022. https://www.foodandwine.com/nutmeg-what-it-is-and-how-to-use-it-7089902 Sasikumar*, B. “Nutmeg - Origin, diversity, distribution and history.” Journal of Spices and Aromatic Crops. Vol. 30, No. 2. 2021. Spence, Charles. “Nutmeg and mace: The sweet and savoury spices.” International Journal of Gastronomy and Food Science. Vol. 36, 2004. The North American Review, vol. 15, no. 37, 1822, pp. 340–47. JSTOR, http://www.jstor.org/stable/25109151. Accessed 25 Nov. 2024. Weil, Andrew T. “The use of nutmeg as a psychotropic agent.” United Nations Office of Drugs and Crime. https://www.unodc.org/unodc/en/data-and-analysis/bulletin/bulletin_1966-01-01_4_page003.html Winn, Philip. “Slavery and cultural creativity in the Banda Islands.” Journal of Southeast Asian Studies , October 2010, Vol. 41, No. 3. Via JSTOR. https://www.jstor.org/stable/20778894 See omnystudio.com/listener for privacy information.

Join FRANCE 24 as we take a look at how we celebrate "Noël", or Christmas, in France. French people tend to have a big family lunch on Christmas Day, but the big event is in fact on Christmas Eve. Called the "réveillon de Noël", it involves eating traditional French dishes like oysters, foie gras, chestnut-stuffed turkey and a delicious log-shaped cake. Essentially, celebrating Christmas in France is all about eating until you pop. Joyeux Noël!

Teresa Corção was the Chef and Owner of the restaurant O Navegador from 1981 to 2020. The restaurant closed during the Covid 19 pandemic. In 2001, she joined the International Slow Food Movement as co-leader in Rio de Janeiro, becoming interested in the socio-environmental influence linked to the world of food. In 2002, she created the Cassava Project, researching the importance of this root for Brazil, promoting Tapioca Workshops in public schools until 2012, innovating food education with a concept she created: “gastronomic identity”. In 2007, she founded the Maniva Institute and the Ecochefs group, Civil Social Organization of Public Interest – OSCIP, a pioneer in working with gastronomy as an instrument for socio-environmental transformation: “valuing traditional foods and reestablishing lost ties between small and medium-sized farmers, their products and consumers” She is the creator and screenwriter of documentaries: O Professor da Farinha (2004), Seu Bené Via Para a Itália (2006) (screened at the Berlin Film Festival in 2008), The Food Path (2015), Terra Preta, Aço Prata (2016), in addition to the TV series Bagunça na Cozinha shown on Canal Futura (2010). She was chosen as Chef Ambassador of Brazilian Cuisine at SENAC, and she was a speaker at TEDX CAMPOS in 2012 and at TED GLOBAL-SOUTH during the Rio Olympics in 2015. Teresa was a finalist for the Basque Culinary World Prize, which is considered the Nobel Prize for Gastronomy in 2016, for her work as an activist chef and researcher of healthy and sustainable Brazilian cuisine. Other highlights: Co-creator in 2019 and manager of the Projeto Gosto da Amazônia – whose objective is to open the Rio de Janeiro market for wild arapaima from Amazon management. Consultant in the training of the 12th Military Region in Amazonas for training in cooking regional Amazonian products. Co-creator of the Alimenta Manaus campaign during the pandemic that enabled the connection between family farmers and food insecure populations in the city of Manaus, promoting the acquisition of organic and culturally related products to the beneficiaries. Co-manager of the Arroz Anã project in Porto Marinho, in the State of Rio. Curator of the Project at SENAC for the production of the book Very Prazer, Arroz Anã and lectures and show classes at events to promote the culture of this product. Winner, by Instituto Maniva, of the Jabuti Award in 2020, the most important in Brazilian literature, in the Creative Economy category for the book Ecochefs, Parceiros do Agricultor – Editora SENAC, in the Creative Economy category. Curator and consultant and Executive Chef at Bistrô SESC Convento do Carmo in 2023, 2024. Teresa is a Fellow of the international organizations Ashoka and Synergos. She also participates in international Forums linked to the sustainability of Food Systems, such as Conscious Food Systems Alliance – CoFSA and Catalysts 2030 Brasil.See omnystudio.com/listener for privacy information.

For oyster farmers, the year-end holiday period is a vital one as they make around a third to half of their annual sales during this time. But last year was catastrophic for some oyster producing regions in France after sales were banned following a spate of food poisonings in parts of the country. Along with a tarnished image, oyster farmers also have to deal with an uptick in poaching, and rising seawater temperatures which threaten production. Thierry Lafon has farmed oysters in Arcachon Bay for nearly 40 years. Like many of the 300 oyster farms in the area, Lafon's business took a major blow last winter when sales of Arcachon Bay oysters were banned on December 27, 2023 following a number of foodborne infections. Analysis revealed the presence of norovirus in the oysters, the pathogen that causes gastroenteritis. It was a disaster for the local oyster industry which relies on the Christmas season for up to half of its revenue. "But that's just the tip of the iceberg", Lafon said, adding: "oyster prices have collapsed as a whole".While sales of Arcachon Bay oysters have improved after a 50 percent drop at the beginning of 2024, many oyster farmers say the root of the problem has yet to be addressed, citing polluted waters in the bay.Oysters contaminated by raw sewage The pollution can be traced back to severe flooding, triggered by major storms that hit the region last autumn. While the Intercommunal Union of Arcachon Bay (SIBA) which handles local sanitation, blamed the pollution on heavy rainfalls, a video shot by a local resident showed raw sewage and effluent deliberately dumped into a stream that feeds Arcachon Bay. Lafon, who heads a local environmental defence group, was the first oyster farmer to file a complaint against SIBA.SIBA did not respond to requests for an interview and continues to blame the weather. In October, the group announced an investment of 120 million euros over five years, which includes a new water treatment facility in the bay area.Environmental groups however say it's not enough to solve the problem, which, according to them, stems from urbanisation. When the rainwater can no longer infiltrate the soil, the runoff increases exponentially. A popular tourist destination, Arcachon Bay is undergoing further development with 30,000 new homes slated to be built by 2040.Professional PoachingOn top of sewage dumping which lead to contamination risks, there's another cause for concern. Oyster farmers have long had to cope with theft, particularly around the holiday season. "It's always a sensitive time for oyster farmers as a big chunk of their annual revenue depends on this period. So, we boost patrols, almost daily." Commander Jérôme Goussard of the Arcachon Nautical Brigade said.Oysters under threat from global warmingIt's not just pollution and poaching that have proven to be major headaches for oyster farmers either. Climate change too has had a major effect on the industry, with some oyster species of unable to adapt to the warming waters.In Carantec in Brittany, oyster farmer Gireg Berder has had to struggle with green algae which have multiplied around the region because of both the fertilisers used for intensive agriculture, and rising temperature of the local waters. “The algae overgrows, and everything underneath decomposes, and it kills off all the species living there,” Berder said.Due to global warming, the water is also becoming more acidic, which poses a danger for oysters. According to scientist Frédéric Gazeau, who co-authored a study on the environmental impact on oysters, lower water pH weaken oysters' calcium carbonate shell, forcing the molluscs to use more energy for protection.This means that the oysters “won't be able to use that energy for other vital processes like reproduction, tissue growth, feeding, and so on. Our study shows a 20 percent reduction in growth by 2050," Gazeau said.In the face of all these difficulties, oyster farmers in France have no choice but to change their practices. In the Arcachon Basin, Lafon is criticised by some for his outspokenness, which some believe damages the industry's image. Nonetheless, Lafon is no longer willing to remain silent, as he believe that polluters must shoulder responsibility in order to protect his line of work.

Fluent Fiction - Hindi: Fusion Flavors: Indian Delights with Greek Ingredients Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hi/episode/2024-12-07-23-34-02-hi Story Transcript:Hi: बाजार की भीड़ से भरी गलियों में सर्दी की तेज ठिठुरन थी।En: In the bustling market streets, there was the sharp chill of winter.Hi: आथेंस का ये बाजार अपने जीवंत माहौल के लिए प्रसिद्ध था - हर तरफ लोगों की चहलकदमी, साज-समान से भरे हुए खूबसूरत स्टॉल, और हर कोने से आने वाली ताज़गी भरी सब्ज़ियों और मसालों की ख़ुशबू।En: This market in Athens was famous for its lively atmosphere - people bustling everywhere, beautifully decorated stalls filled with goods, and the fresh aroma of vegetables and spices wafting from every corner.Hi: इसी भीड़ में, जब पांव रखते रखते थक चुके थे, तो अराव और मीरा की नजर एक चटख नीली और सफेद बैनर पर पड़ी - "वन्य" ढंग की भारतीय डिश, सिर्फ ग्रीक सामग्रियों से।En: Among this crowd, when Arav and Meera's feet were tired, their eyes fell on a bright blue and white banner - "uniquely" Indian dish, made only with Greek ingredients.Hi: अव्वल तो ये विचित्र विचार था।En: At first, it was a strange concept.Hi: अराव की आंखें चमक उठीं।En: Arav's eyes sparkled.Hi: "क्या करोगी, मिलकर देखते हैं?En: "What do you think, shall we give it a try?"Hi: " उसने उत्साह से पूछा।En: he asked enthusiastically.Hi: मीरा ने अपने मन में थोड़ा संकोच महसूस किया, परंतु अराव की जिज्ञासा के आगे उसका संकोच धीरे-धीरे पिघलने लगा।En: Meera felt a little hesitant at first, but Arav's curiosity slowly melted away her reluctance.Hi: "चलो," उसने कहा, थोड़ासा हिचकिचाते हुए, पर उसका इरादा अब दृढ़ था।En: "Let's go," she said, hesitantly, but now her resolve was firm.Hi: जब वे अंदर दाखिल हुए, एक आकर्षक, जीवंत व्यक्तित्व वाले शेफ ने उनका स्वागत किया।En: As they entered, a charming, lively chef welcomed them.Hi: उसका नाम था निकोस।En: His name was Nikos.Hi: उसने बड़े गर्व से बताया कि वह सिर्फ ग्रीक सामग्रियों के साथ एक विश्वासघात नहीं, प्रेम का सौदा करने जा रहा था।En: He proudly explained that he was not committing betrayal with Greek ingredients, but making a deal of love.Hi: अराव ने अपनी कुर्सी सरकाई और निकोस को प्रोत्साहित किया, "शुरू कीजिए, हम तैयार हैं।En: Arav slid his chair forward and encouraged Nikos, "Let's start, we are ready."Hi: " मीरा हल्की मुस्कान के साथ बगल में बैठी रही।En: Meera sat next to him with a slight smile.Hi: शेफ ने खाना बनाना शुरू किया - आलिव तेल का चमकना, ताज़ा हर्ब्स की महक, और बिना परखे चटपटे मसाले जो थाली में उतर रहे थे।En: The chef began to cook - the glistening olive oil, the aroma of fresh herbs, and the untested spices landing on the plate.Hi: देखते ही देखते, जब व्यंजन तैयार होकर सामने आया, दोनों के चेहरे पर आश्चर्य का भाव था।En: In no time, when the dish was prepared and presented before them, there was a look of surprise on both their faces.Hi: यह एक अजीब मिश्रण था - एक ही समय में अपरिचित और खिंचने वाला।En: It was a strange blend - unfamiliar yet intriguing at the same time.Hi: सांस रोक कर उन्होंने पहला ग्रास लिया।En: Holding their breath, they took the first bite.Hi: मीरा और अराव की आंखें चमक उठीं।En: Meera and Arav's eyes sparkled.Hi: उसमें भारतीय जादू की झलक और ग्रीक सौंदर्य की मिठास दोनों थी।En: There was a glimpse of Indian magic along with the sweetness of Greek elegance.Hi: मीरा ने कहा, "वाह!En: Meera said, "Wow!Hi: ग्रीक सामग्रियों ने भारतीय स्वाद का जादू बरकरार रखा!En: Greek ingredients have maintained the magic of Indian flavors!"Hi: " अराव ने जोड़ा, "वास्तव में, एक नए स्वाद का अनुभव।En: Arav added, "Indeed, an experience of a new taste."Hi: "उनके चेहरे पर खुशी की मुस्कान थी।En: Their faces beamed with smiles of happiness.Hi: मीरा ने खाने के प्रति अपनी सोच में बदलाव महसूस किया और अराव का मन भी पूरी तरह से इस सांस्कृतिक मिश्रण से प्रभावित हुआ।En: Meera felt a change in her perception of food, and Arav was thoroughly impressed by this cultural fusion.Hi: वे दोनों समझ गए कि भोजन सिर्फ स्वाद नहीं, संस्कृतियों के संगम का भी एक तरीका है।En: They both realized that food is not just about taste, but also a way of blending cultures.Hi: बाज़ार की भीड़ भरी गलियों में चलते-चलते वे नए अनुभव और स्वाद की गहराई में रम गए।En: Walking through the crowded market streets, they were immersed in the depth of new experiences and flavors. Vocabulary Words:bustling: चहलकदमीchill: ठिठुरनlively: जीवंतreluctance: संकोचcommitment: वफादारीperception: सोचglistening: चमकनाintriguing: खिंचने वालाhesitantly: हिचकिचाते हुएelegance: सौंदर्यbetrayal: विश्वासघातsparkled: चमक उठींstalls: स्टॉलwafting: महकunfamiliar: अपरिचितblend: मिश्रणbanner: बैनरdecorated: सजावटherbs: हर्ब्सresolve: इरादाhesitant: हिचकिचानाcuriosity: जिज्ञासाfusion: मिश्रणspices: मसालेimmersed: रम गएenthusiastically: उत्साह सेaroma: ख़ुशबूcommit: करनाcharming: आकर्षकuntested: बिना परखे

A football coach has found herself in a legal row with a sport governing body over expenses.She claims that spaghetti and chopped tomatoes are “culturally” African ingredients. Is she right? Do foods have a strict nationality?Joining Seán to discuss is Dr Máirtín Mac Con Iomair, Chair of the Masters in Gastronomy and Food Studies at TU Dublin and Co-Editor of ‘Irish Food History: A Companion'.

Today we're joined by one of the most important chefs to ever grace this earth in Ashley Palmer-Watts, who alongside Heston Blumenthal, completely reinvented the world of food during his 20 year tenure as Head Chef at the 3 Michelin Starred 'Fat Duck' & 2 Michelin Starred 'Dinner By Heston'. Today for the first time ever, Ashely opens up and reveals all the secrets, accidents and development work that went into changing the way we as humans think about, taste and appreciate food. He also reveals the genius mind of Heston Blumenthal and how he was the first man to break the barriers on fine dining  and hence why he will go down in the history book alongside the likes of Escoffier & co.  ----------- Please subscribe and leave us a comment and share it with your friends!

Sri Lanka has earned a global reputation for its high-quality tea, thanks to the generations of workers who bring this "green gold" to life. From the high-altitude slopes where leaves are carefully picked, to the processing and tasting that define its unique flavours, the country's tea industry is a way of life. Our France 2 colleagues report, with FRANCE 24's Guillaume Gougeon.

Tamara recently took a press trip to San Antonio, Texas, hosted by Visit San Antonio, to see what there was to do in San Antonio for families. She found that San Antonio has a lot of history and culture, great food, fun theme parks, and plenty of free or affordable attractions. San Antonio could make a great winter or spring break family vacation (when the weather is cooler). The city is also ideal for a girls' trip or couples getaway weekend. Top sites include: San Antonio is the theme park capital of Texas with four theme parks within a short drive. They have the largest SeaWorld of all the parks. There is also a Six Flags, Schlitterbahn water park, and Morgan's Wonderland. Morgan's Wonderland is an ultra-accessible amusement park but built so that everyone can play. Each ride and attraction has been designed from the ground up to be accessible and conscious of those with special needs. The San Antonio CityPASS can save you money if you want to visit quite a few museums and attractions (including the San Antonio Zoo). The Riverwalk extends for 15 miles and outside of the core downtown horseshoe section, it is a quiet and lush urban park. You can even kayak on the river. The Pearl is a dining and entertainment district with residences and the Hotel Emma. The food in San Antonio is great and it is a UNESCO City of Gastronomy. Some highlights: Eddie's Taco Shop, Best American Daughter, Burgerteca, Stix and Stone, The Jerk Shack, and La Panaderia In addition to the Alamo, there are four other Missions that are run by the National Park Service, which offer even more to see. The Witte Museum is great for kids with plenty of interactive exhibits and play areas. The Japanese Tea Garden in Brackenridge Park is beautiful and peaceful Hemisfair Park downtown also is great for family with young kids with splash pads and climbing structures. Tamara stayed at the Intercontinental San Antonio Riverwalk on the quieter section of the Riverwalk. There are also great resort hotels in Hill Country just outside of San Antonio. See more about Tamara's trip and reasons to visit San Antonio with kids. Other Episodes You May Enjoy Girlfriend getaway to El Paso, Texas Things to do in Austin, Texas with kids

One downside I find when I spend too much time on the internet is that there's an overwhelming viewpoint that the system is broken and there's not much we can do to change that – or that food, in general, is disconnected from all other components of our lives. But I think these attitudes forget that a lot of empowerment comes through advocating for better policies across the board.  My guest today is absolutely LEGENDARY when it comes to just that: Joshna Maharaj. Joshna sees food as our common denominator as humans and understands it holds the power to solve many problems we're facing. As she sees it, good food policy automatically means good health, agriculture, labour, and environmental relationships.   Joshna Maharaj is a chef, speaker, author & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Joshna works with institutions in Canada to build new models for food service. Her first book, entitled Take Back the Tray (May 2020), captures the lessons & experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna has just started a Master's in Gastronomy in Dublin, Ireland and is enjoying the delights of being a student once again.  In our conversation today, we talk about how to tackle the prickliness of food policy and what happens when we break down the silos of industry, government, and hospitality to build better values and relationships with food. Learn More from Joshna:  Instagram: @joshnamaharaj Book: Take Back the Tray

Would you be interested in a cookie infused with smog from your favorite city? Maybe a loaf of sourdough made from wheat tainted by wildfires?Those are just a few of the projects from the Center for Genomic Gastronomy, based in Amsterdam and Portugal, where artists use innovative ingredients to represent environmental crises and imagine what the future of food could look like.Ira talks with Zack Denfeld, co-founder of the Center for Genomic Gastronomy, about how art and food can help us envision a more sustainable food system.Read the full story about how artists and chefs are putting ecological crises on the menu.Transcripts for each segment will be available after the show airs on sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Chet Sharma's culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.During his university studies, which ultimately led to a PhD in physics from the University of Oxford, he worked part time at a number of London's leading Michelin-starred restaurants, including Benares and Locanda Locatelli. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan's Umbel Restaurant Group, two-starred Mark Birchall's Moor Hall, and the late, also two-starred, The Ledbury.In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021. A progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent. BiBi draws on the years Chet has spent cooking and sourcing ingredients for some of the most esteemed Michelin-starred restaurants in the world, whilst also embracing the full multicultural span of Indian cuisine. BiBi was GQ Restaurant of the Year 2022.Today we talk about:Chet's transition from a science background into foodSmall scale farmers in the UK and India to champion forgotten ingredientsHis ongoing research with the British Library into pre-colonial Indian foodWe also talk about the stress of the job and how, to this day, Chet lives with Ramsay Hunt Syndrome, a reactivation of Varicella Zoster Virus that affects his facial nerve brought on by stress during the pandemic.

What started as a quick side note to start a different episode ended up spinning off into the main stage. Tad's childhood home has been demolished but there's still one VHS tape that has what he needs. Aleks googles his old home and memories come flooding back. Join the boyz(tm) for another round of absurdist childhood memories! Also Galaxy Gas.Imgur Album: https://imgur.com/a/M85LdDWTalking Points: AI if it real,Walmart points,Attaboy medal,triangle shirt salvation army,Single Parent Doc has been found,childhood home,childhood stories,hippo peach wind poop,Farter and Pooper,The Gilded Cage,American History X that skateboard,Duct Tape & White Out,wreck rooming it,True Crime house,kids LOVE fire,the RE8 mold house,selling out humanity for my own safety,itchy path in the elephant grass,ankle breaker backyard,spider nuremberg trials,gamer wasp,Jakeroo,trash consoles,habitable zones,CORN SWEAT,MW2 rust only,Ape Escape 201,Left 4 Dead firehazard,bag of jimmys hair,one job,marriage saving 9/11,Ed edd n eddy watched the towers fall,goat sacrifice house,nevaeh,making birds nests,nothing but gaming,three statues,gentrified Martucky,house so nice you can use google satallite view to describe its backyard,how many rooms,handyman Jarls,Tad forgets the difference between ceramic and granite,weeping willow,T friends,duckweed,in the garage AGAIN,nostalgia bomb,5 room shack,summarize.tech,loose hogppies,disgusting,pizza portal,garfeld resonated deeply with the host,unappealing designs like a thin pumpkin or square,unexpected discovery about the games open world design,Galaxy Gas and its low cost brand Gastronomy,dont sniff petrol from a can,low skill reddits,sulfur dioxide,(you dont actually get rabies and dont tell my old nursing professor I bungled all of those diagnoses none of those matched lol),ROTC engineering and the cultural culinary revolution. Check out the website for links to our shows on iTunes, GooglePlay and Spotify► http://www.lmtya.com► https://spoti.fi/2Q55yfLPeep us on Twitter► @LetMeTellYouPDOfficial Discord► https://discord.gg/SqyXJ9R/////// SHILL CORNER ///////► https://www.patreon.com/LMTYALMTYA shirts!► https://lmtya.myspreadshop.com/all/////// SHILL CORNER ///////

Omar Shihab is the Founder of BOCA. BOCA is a multi-award-winning Modern Spanish restaurant with a deep commitment to sustainability in the heart of Dubai's financial district. Under the guidance of Omar and his Executive Chef, Patricia Roig, BOCA has become a pillar for thoughtful, sustainable gastronomy. In this episode, Omar discusses BOCA's commitment to locally sourced ingredients, sustainability, and culinary innovation, focusing on halophytes, a salt-resistant plant. He shares the challenges and benefits of creating an eco-friendly fine dining experience, recruiting staff with the right mindset, and providing ongoing training to achieve a shared vision.   Resources and links: BOCA website BOCA on Instagram BOCA on Facebook Omar Shihab on Instagram Omar Shihab on LinkedIn   Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

For most of his life, Chef Joshua Schwencke has utilized food and the different ways of cooking it as a gateway to teaching people the value of doing it yourself. Whether it is through the harvest of wild game or shopping at your local meat market, Josh has been instrumental in teaching people not just how to cook, but to have fun with it, learn the history behind it and to not be afraid of trying something new. We had a great conversation at the 2024 Hunt Fish Podcast Summit and also were treated to one of his Gastronomy Live cooking events and the group enjoyed a wonderful meal together. Besides his Gastronomy Live events, Josh can also be found at events across the country serving as the Executive Chef for the Wild Sheep Foundation and the Women Hunt Program, along with also helping with the Field to Fork classes at the FTW Ranch in Texas. Be sure to follow him on his social media channels and attend one of his events! Joshua Schwencke (@chefjschwencke) • Instagram photos and videos Women Hunt | Wild Sheep Foundation Field to Fork - FTW Ranch - ftwsaam.com Learn more about your ad choices. Visit megaphone.fm/adchoices

My conversation today takes a look at Uganda's tourism sector and how its soon to be launched 10-year Tourism development plan incorporates elements such as gastronomy tourism. In a chat with the CEO of the Uganda Tourism Board Lilly Ajarova at the recently held UN Tourism Forum for Gastronomy tourism in Zimbabwe, she mentioned how the conference was timely and the take outs with help them fine tune their gastronomy and agro tourism sectors.  

On Today's episode, the Director General of the Basque Culinary Centre Joxe Mari Aizega unpacks the potential and opportunities for gastronomy tourism in Africa. Speaking on his experience during the first UN Tourism maiden gastronomy forum held in Victoria Falls, Zimbabwe, Joxe Mari said he was excited by the genuine interests and commitments by African tourism to develop the sector and place African gastronomy on the world stage.  

The symbiosis of food and tourism is not a new topic, but the contexts are changing. Across ASEAN and Asia Pacific, fast-moving trends in food tourism are driven by social media videos and tasting tests and a raft of culinary awards, guides, ratings and reviews. Beyond changing traveller appetites, vital issues - such as climate impact, resource allocation, automated farming techniques, and fair pricing for food producers - are gaining urgency. This week, Gary is joined by Jens Thraenhart, Former Executive Director of Mekong Tourism & Former CEO of the Barbados Tourism Board, to discuss these issues, and many more, which were addressed at the inaugural UN Tourism Regional Forum on Gastronomy Tourism for Asia Pacific in Cebu, the Philippines. The event addressed the opportunities and challenges ahead for food tourism across the region, and the issues that impact the food chain and agricultural production as tourism trends diversify. Gary and Jens also reflect on the key themes discussed by government delegations and affiliate members at the 36th Joint Meeting of the UN Tourism Commissions for East Asia & the Pacific and South Asia, also in Cebu. This week's show is adapted from the High-Yield Tourism Podcast. To find out more, visit: www.highyieldtourism.com

Previous Pizza Quest guest Chef Wylie Dufresne recently had an extensive cameo in the momentous season ending episode of "The Bear" on Hulu. The episode features appearances from many of the chefs (both real and imaginary) that inspired the restaurant in the show, so it seems timely to look back on our conversation with Wylie from the Fall of 2023. In the episode, he described his move into the pizza sector with his new restaurant called Stretch Pizza. Let's see if we can find any "Easter Eggs" in this episode that hints at what's to come. Regardless, it's momentous whenever a celebrated fine dining, innovative chef of Wylie's stature starts making pizzas (and they all do, it seems, unless they go into burgers instead), so tune in to see what's behind this major shift in the WD-50 legacy. Could Italian beef sandwiches be far behind?Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

So, we've passed a significant threshold. The first half of 2024 is completed – and an unseemly scramble will now occur to try and match – or get very close to – 2019 travel metrics across the region. In this context of competition, it's time to round up the top 8 travel talking points from June – and what an action-packed month it proved to be. This week, Gary and Hannah travel around ASEAN, with stopovers in Singapore, Thailand, Malaysia, the Philippines, Laos and Myanmar, plus China and – better believe it – Kenya. En route, we discuss a new round of visa easing in several countries, the first Gastronomy Tourism Forum for Asia Pacific and a boom in film and TV productions in Thailand. Plus, what's happening with Malaysia's much discussed MM2H visa? And will Boracay succeed in attracting more Muslim tourists? Plus, we discuss the highly-anticipated launch of a Bangkok-Vientiane train service, and Air Asia X takes off from KL to Nairobi.

In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn's expertise is unmatched.What You'll Learn:Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.CAROLYN PHILLIPSCarolyn's WebsiteCarolyn's Instagram and ThreadsCarolyn's Guide to Chinese Soy Sauce - EaterCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.

In recognition of the UN's "Sustainable Gastronomy Day", Dave Bast and Liz Waid look at the book “Hungry Planet: What the World Eats”. This book shows the different ways people prepare and eat food around the world.https://spotlightenglish.com/food-drink/what-the-world-eats/Download our app for Android at http://bit.ly/spotlight-androidDownload our app for iOS at http://bit.ly/spotlight-appleFacebook: https://www.facebook.com/spotlightradioAre you learning English? Are you looking for a way to practice your English? Listen to Spotlight to learn about people and places all around the world. You can learn English words, and even practice English by writing a comment.Visit our website to follow along with the script: http://spotlightenglish.com

You might need a snack for today's episode.We welcome Kendall Vanderslice, baker, author, and theologian to The Weight for a discussion about the intersection of food--specifically, bread--and worship. Kendall explores the dichotomy of the simplicity and complexity of making bread and how it connects to the simplicity and complexity of a life of faith.Kendall is the author of By Bread Alone: A Baker's Reflections on Hunger, Longing, and the Goodness of God. She is also the founder of the Edible Theology Project, a nonprofit that creates resources for churches, families, and individuals to help you connect the meal shared at the Communion table to other meals you share. She is a graduate of Wheaton College with a Bachelor of Arts in Anthropology, a graduate of Boston University with a Masters of Liberal Arts in Gastronomy, and a graduate of Duke University with a Masters of Theological Studies.  In 2018, Kendall was named the James Beard Foundation National Scholar for her work on food and religion.Resources:Find Kendall on Facebook and InstagramListen to her podcast, Kitchen MeditationsLearn more about the Edible Theology ProjectFollow Edible Theology on InstagramPurchase By Bread Alone

 Gastronomy: Exploring Edible Insects with Jason Knight .Welcome back to another thrilling episode of the Papa Bear Hikes Podcast! Host Martin is delighted to welcome back the immensely knowledgeable Jason Knight. With a wealth of experience in wilderness education since 1997, Jason is a highly sought-after authority in the field. His expertise has led him to consult as a local wilderness skills expert for the Discovery Channel and feature on NPR. As a co-founder and instructor at Alderleaf Wilderness College, Jason has been instrumental in shaping one of the premier outdoor schools in the United States. His diverse clientele includes the US Forest Service, the Seattle Mountaineers, and even the cast of the award-winning film 'Captain Fantastic.' This time, they plunge into the intriguing realm of edible insects found in the wilderness. Tune in as Martin and Jasondelve into the topic, sharing their insights on identifying safe and delectable insects, along with tips on ethical harvesting. Don't miss out on this tantalizing episode that's guaranteed to pique your curiosity for further wilderness exploration!  

In 2017, San Antonio, Texas, was officially designated a UNESCO Creative City of Gastronomy. One of only two American cities to receive this distinction, its culinary history spans centuries. It claims a dining scene flush with James Beard nominated chefs, old-world German delicatessens, and farm-to-table restaurants that source game and beef from area ranches. Yet, for most, San Antonio is inextricably bound with the flavors of Texas-Mexican cooking. Few establishments can boast the fame and staying power of Mi Tierra. Founded over 80 years ago, it's regularly listed in guidebooks and welcomes over 1 million patrons annually. For locals, it's long provided an intersection for celebration and politics and a spiritual mooring for its surrounding neighborhood, Market Square. In this episode, “How Mi Tierra Shaped Modern San Antonio,” join Gravy producer Evan Stern on a visit to this famed institution. Sit down to breakfast with San Antonio native and esteemed culinary historian Dr. Ellen Riojas Clark. Born in 1941, the same year Mi Tierra was founded, Clark believes the restaurant's food and design physically represent the Mexican-American experience in San Antonio. A conversation with Christine Ortega, VP of the Texas Indigenous Food Project, will touch on some of those aspects. Her heritage in Central Texas spans generations, and she explains how Market Square's famed Chili Queens helped popularize Texas-Mexican cooking. She also describes the transitions the neighborhood has experienced over its roughly 125 years of existence. As Mi Tierra has remained a constant on Market Square, third-generation owner Pete Cortez provides a personal account of the restaurant's history. He shares how his grandfather, an immigrant from Guadalajara, grew Mi Tierra from a three-table café into a storied institution. He also advocated for the Market's redevelopment when it and his business were threatened with demolition. Mi Tierra not only reflects the culture of the community it serves but also shapes and maintains that culture. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Stu is joined by the endlessly entertaining Anna Roisman. They'll spill the tea on the latest RHOBH shake-ups, share the do's and don'ts of restaurant etiquette, and dive into the deliciousness of Cinco de Mayo celebrations. Anna claims the title of "Soup Queen" Plus, don't miss Chef Stu's ultimate tips for roasting the perfect chicken. Tune in for your weekly dose of giggles and gastronomy! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning:  Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://amzn.to/49M7Gxc Anna Roisman: https://www.instagram.com/annaroisman Big Wig Podcast: https://podcasts.apple.com/us/podcast/big-wigs/id1663351738 This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear about travel to Northern Tasmania as the Amateur Traveler talks to Paula Barnes from trulyexpattravel.com about an unexpected visit to this popular region. https://amateurtraveler.com/travel-to-northern-tasmania/ Why should you go to Northern Tasmania? Paula says, "Firstly, it's because it's now classed as 1 of the 50 cities that is the City of Gastronomy. Australia has 2. We have 1 in Bendigo but we also now have 1 in Launceston and it's a foodie's paradise. It's also an amazing landscape and it's an adventure area.  I thought this part of the world had Queenstown in New Zealand, but I'm telling you now, I think Queenstown needs to move over because I think this part of the world has as many amazing adventure things to do. We don't have bungee jumping, but we have everything else." Suggested Itinerary: Day 1: Launceston Exploration and Culinary Delights Morning: Arrive in Launceston by flying from Hobart, driving from Hobart, or driving from Devonport and taking the ferry. Start your day at the Launceston Harvest Market to indulge in local produce and culinary delights. If it's not a Saturday, explore the cafes in Launceston, such as Tattler Lane by Sweet Brew, known for its excellent coffee and breakfast offerings. Midday: Visit the Japanese monkeys in the park, a unique attraction gifted by Launceston's sister city, Aikido, in Japan. Take a leisurely stroll through the park and explore its historical significance. Afternoon: Immerse yourself in history at the Queen Victoria Museum and Art Gallery, showcasing artifacts and stories of the region's past. Evening: Enjoy pre-dinner drinks at Bar Urbane, overlooking the scenic Tamar River, followed by a delightful Asian fusion dinner at Mudbar, known for its seafood and eclectic flavors. Accommodation: Choose between Big 4 Caravan Park for a budget-friendly option with self-catering facilities or Pepper's Seaport Hotel or Florance Launceston for a more luxurious stay with convenient car parking. ...