Podcasts about global cuisine

This week, we dive into the fiery fun of fire, the chaos of losing TikTok, and the culinary adventures of Freddy's food shits. Plus, we might just get into Allan's movie shits. Buckle up, it's going to be a bumpy night!This episode takes a serious turn as we discuss the devastating LA fires and their impact on communities, both celebrity and non-celebrity alike. We also explore the controversial TikTok ban and its implications for content creators and users in the US, and Fred introduces us to some of the world's worst-rated dishes, while Allan brings us the latest movie shits, including exciting updates on upcoming films in 2025.So sit back, relax, and enjoy this rollercoaster of an episode filled with laughter, surprises, and a touch of culinary curiosity. Happy 2025 and Happy Martin Luther King Day to all our listeners! #blcpodcast #podcastingforthepeople #funny #podcast #greenvillesc #scpodcast #yeahthatgreenville Listen at: https://blc.world/ Tweet the Show: https://twitter.com/blcworld Follow us on Facebook: https://www.facebook.com/blcpodcast/ Check us out on Instagram: https://www.instagram.com/blcpodcast/ Buy Fred and Allan Beer: https://www.patreon.com/blcworld

Join the legendary Anthony Bourdain as he graces the Opie and Anthony show in 2013, sharing insights into his wildly successful travel and food show, "Parts Unknown." Bourdain discusses his adventures across the globe, his passion for exploring unique cultures through their cuisine, and his unexpected love for the UFC. Known for his sharp wit and candid storytelling, this interview is a deep dive into the mind of one of the world's most celebrated chefs and storytellers. Don't miss this captivating conversation with the man who made the world a smaller, tastier place. #AnthonyBourdain #OpieAndAnthony #PartsUnknown #TravelAndFood #UFC #CulinaryJourneyJoinSee omnystudio.com/listener for privacy information.

This episode features Annette Anthony, author of "Always Enough: A Global Food Memoir", in the latest episode of the Cook Local podcast. She talks with host David Crowley from Cooking Chat about her culinary journeys across three continents and shares ideas for what we can do with the final CSA vegetable pickup of the season. This episode covers: Annette's early food memories growing up in Philadelphia. Her embrace of local ingredients in West Africa, which enhanced her cooking skills. A tasty way to prepare carrot mash. Recipe ideas for beets and sweet potatoes. The recipes and stories you can find in her book, Always Enough. Listen to the episode for Annette's global perspective on local food!

Originally Published April 28, 2022. Paul Kennedy truly embodies the spirit of adventure and self-discovery. As a chef and restaurateur, Paul decided to take a bold step in 2018 by leaving behind his life in the U.S. to travel the world with just a backpack. What started as a short birthday trip to Greece transformed into a global journey filled with culture, cuisine, and new experiences. Along the way, he discovered a passion for immersing himself in local cultures through food, eventually leading him to settle in Vietnam. Today, he's sharing his insights on how exploring different culinary traditions can open up a new world of understanding and connection. Paul's story is a testament to the idea that by stepping out of our comfort zones, we can truly live a fantastic life!   Bio: Carrying a backpack and inspiration, Paul Kennedy, educated to be a chef and restaurateur, cashed in his proverbial chips in 2018 and took off to see the world. His journey, originating in uncertainty, found purpose as he explored and documented the world's cultures and tastes. The inspiration endured — he never returned to the States.   Paul's debut cookbook focuses on Vietnam. Besides including authentic recipes, Paul hopes his work will encourage readers to explore new experiences through their palates. He's convinced that cookbooks can help readers access their senses and interest in new places. “Once readers are curious, there's potential that we'll all understand each other better.”   Social Media: Cookbook Website: www.PaulBKennedy.com  Travel Website: www.VietnamTravelWithUs.com  Twitter: https://twitter.com/paulinvietnam  Instagram: https://www.instagram.com/paul_b_kennedy/    Thanks for listening to the show! It means so much to us that you listened to our podcast! If you would like to continue the conversation, please email me at allen@drallenlycka.com or visit our Facebook page at http://www.facebook.com/drallenlycka. We would love to have you join us there, and welcome your messages. We check our Messenger often.   This show is built on “The Secrets to Living A Fantastic Life.” Get your copy by visiting: https://secretsbook.now.site/home   We are building a community of like-minded people in the personal development/self-help/professional development industries, and are always looking for wonderful guests for our show. If you have any recommendations, please email us!   Dr. Allen Lycka's Social Media Links Facebook: http://www.facebook.com/drallenlycka Instagram: https://www.instagram.com/dr_allen_lycka/ Twitter: https://www.twitter.com/drallenlycka LinkedIn: https://www.linkedin.com/in/allenlycka YouTube: https://www.YouTube.com/c/drallenlycka   Subscribe to the show. We would be honored to have you subscribe to the show - you can subscribe on the podcast app on your mobile device

John's first job as a dishwasher at Au Bon Pain nurtured his relationship within hospitality eventually leading him to Cornell University School of Hotel Administration. John furthered his career in the hospitality industry by opening up his first restaurant, Gin Lane, in Manhattan and then later founding the original Scarpetta and LDV Hospitality bringing La Dolce Vita around the globe.Key Takeaways:• Scarpetta an Italian restaurant, opened in New York 16 years ago, “… it was really game-changing what you did with an Italian restaurant—the coolness, the hipness, the great food, the whole thing.”• John shares Scarpetta's expansion to major cities like Las Vegas, Philadelphia, and international locations including London, Doha, Tokyo, and Rome. John discusses the importance of adapting each restaurant to its local market.• Breaking News: LDV Hospitality plans to open new Scarpetta locations after three years of focusing on international growth while maintaining its unique appeal in different markets.• John shares a family anecdote about "Good Time Charlie," a bar located on the rooftop at Scarpetta NYC• Schatzy and Jimmy explore the resilience of New York City's restaurant scene, particularly during the challenging times of the COVID-19 pandemic. They discuss the unique characteristics that make certain neighborhoods thrive (office-dense vs. mixed-use) and discuss the importance of community.• The Pareto Principle (80-20 Rule) in hospitality management.• The lifestyle and personalized service at LDV Hospitality, including the use of CRM platforms like SevenRooms to enhance guest experiences and the significance of creating a seamless and integrated guest experience at properties like The Maidstone Hotel, where every detail contributes to a unified and memorable stay.• Talking Back: John poses a thoughtful and somewhat romantic question to Schatzy and Jimmy asking them to imagine their ultimate last day in New York City before retiring, detailing what their perfect dining and social itinerary would look like.Listen in as John, Schatzy, and Jimmy entertain the audience with fun segments like, “What's Hot and Not”, “Name that Recipe”, “Branded Quick Fire”, and “Trivia Tuesday”.

#296: Flavors From Afar is a caterer and soon to be restaurant in East Hollywood. As part of the nonprofit TIYAA Foundation, Flavors From Afar also hosts a culinary training program for folks from all over the globe who are new to this city. Consisting of migrants and refugees resettling in L.A. and looking for work, it's an 8 week training program designed to teach aspiring chefs everything from knife skills to applying for licenses. Associate editor Aaricka Washington checked out a class and is on HTLA to tell host Brian De Los Santos all about it. Check out their website for culinary sessions, catering and the Global Dinner Series here: https://www.flavorsfromafar.co/ And if you're curious, the next culinary session course for new participants will begin August 6th.  

My first guest offers a wealth of insight and availability for enjoying healthy, energizing, and chef-driven meals for at home or on-the-go. Anjali Gupta began her career in the corporate world, but found herself drawn into the culinary industry. She was drawn there as a result of leading a too-busy life and wanting delicious and healthy meals that were easy to prepare for her family. This eventually led to her creating Pinwheel Provisions. Now, listeners like yourself (and everyone you know) can eat hearty and nutritious meals while traversing your busy lives. Pinwheel Provisions offers flavor-packed ready to heat and eat, and build-your-own meals inside her BrynMawr-based business. And if you're not looking to cook at home, there's something for everyone--as Pinwheel Provisions also offers a select menu that you can grab-n-go at anytime!Friends are like family and so are our pets, so I was excited to have my friend, Jaimi Blackburn who is the Director of Public Relations for Fearless Restaurant Group on to announce White Dog Cafe's "Dining Out for the Dogs" event, happening next Tuesday July 16th at all White Dog Cafe locations! The event is BYOD (Bring Your Own Dog) but you'll need to make a Very Important Puppy reservation for your precious furry family member. There's a whole lot more to bark about--with puppy kissing booths, raffle prizes, specialty cocktails by Tito's, and more!!! The pooch-friendly fundraising event will benefit Alpha Bravo Canine, just be sure to listen closely for all the fun details to look forward to!One of your favorite guests is back, and with so much to share about! Founder, Author, Psychologist, and Organizer behind The Trauma Survivors Foundation, Hospital Heroes Food Drive, The Delaware Beer Festival, and more--Dennis Carradin joined me to talk about his latest book, his new beer collaboration-a Pilsner, and some of his upcoming events, including The Delaware Beer Festival (DBF). What's even better? When you stay tuned, you'll hear an exclusive discount code to attend one of the DBF's sessions--with on-air radio show hosts, live music from Country Music Stars, food, and over 200 beers to sample inside the Wilmington Blue Rocks Stadium! Related Links:https://www.pinwheelprovisions.comhttps://www.fearlessrestaurants.comhttps://www.eventbrite.com/e/7th-annual-dining-out-for-the-dogs-to-benefit-alpha-bravo-canine-tickets-914352321407?aff=oddtdtcreatorhttps://www.thetraumasurvivorsfoundation.comhttps://www.eventbrite.com/e/delaware-beer-fest-tickets-885950942117?aff=ebdssbdestsearch

Eleven years ago, Kerry Diamond launched Cherry Bombe, a magazine dedicated to raising a glass to women in and around the food world. Since then,  it's grown into a media empire that includes podcasts, conferences and a fan base known as The Bombe Squad. She joins The Bright Side to talk about doing things on her own terms and how she learned to listen to her gut.See omnystudio.com/listener for privacy information.

NY Times best-selling author Priya Krishna talks to us about her new book, Priya's Kitchen Adventures, and the best recipes to introduce kids to global cuisine and the joys of cooking.Looking to reduce the overwhelm of feeding your family while saving time AND money? Meal planning is the answer — yes, even if you've tried before and failed. We can help you get meal planning right with our Meal Planning for Everyone audio course. We've made it possible for anyone to become a meal planner — even you! Crack your meal planning code today.LINKS More about Priya KrishnaPriya's Kitchen Adventures: A Cookbook for KidsIndian-Ish: Recipes and Antics From a Modern American Family Our Sponsors:* Check out ByHeart.com/Podcast and use code DIJFY for a great deal.* Check out Quince: quince.com/dijfyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Annette Anthony began her career as a counsel with the U.S. Senate Judiciary Committee, and has since become an attorney, executive coach, accredited mediator, founder of a VC fund, a business coach, and now has collated recipes and tales from her travels around the globe. Food is a universal love language; it brings family, friends, and even strangers together at one table...or into one space. And being open to try new things was how Annette was raised, so finding herself traveling to different countries opened her palate to more flavor, experiences, and cuisines. Her journey from family recipes to meals from other cultures are now at your fingertips with her new book, Always Enough: A Global Food Memoir. You can find her, and a link to purchase her book on her website: https://annetteanthony.com.My next guest, Chef Chad Durkin, is breezing in with a brand-new spot in South Philly called Breezy's Deli & Market. Chef Durkin has a remarkable pedigree within the culinary community, having worked for Le Bec-Fin, Susanna Foo, and at Philadelphia's Water Works (just to name a few). He's also traveled the globe, competing and working along the way, and has taken on numerous jobs and titles in order to really know all of the in's and out's of the industry. And today, he's bringing all of his expertise to the table at Porchetta and Pantry, as well as his brand-new neighborhood deli, smoothie, and grocery store concept! If you're interested in finding out more about Chef Durkin and the newly opened Breezy's, be sure to tune in to Food Farms and Chefs to find out, or visit them at https://www.breezysdeli.com!Rey Reynosa and David Heredia are two of the partners behind Mamajuana Cafe in Philadelphia which offers a vibrant atmosphere and menus to choose from! As a growing brand, Mamajuana is bringing their latin-based fusions to Philadelphia's Fishtown neighborhood, offering foods from Columbia, the Dominican Republic, Caribbean, and so much more! But the fun doesn't end at what you'll eat--they also offer live music, a private events area, and one of Philadelphia's hottest new spots to be found at! If you want to know more, stay tuned till the end--and also find out where their next location is opening up and be sure to stay in touch by visiting them in-person, or on their website at https://mamajuana-cafe.com.

Trader Joe's works with global suppliers to make eclectic products, but some small food producers say the company rips them off, reports Adam Reiner, founder of Restaurant Manifesto.  Campus protestors nationwide are demanding universities divest of financial ties to Israel. Is that possible in today's complex, global economy?  The NLRB has accused Trader Joe's, Starbucks, Amazon, and SpaceX of harassing and intimidating workers. The companies are challenging the power of the board to protect workers' jobs.  Author and USC professor Viet Thanh Nguyen won a Pulitzer Prize for his 2015 novel “The Sympathizer.” It's been adapted into a new limited series from HBO. After the Denver Nuggets eliminated the Lakers from the NBA playoffs on Monday night, Lebron James refused to say whether or not he'll be wearing purple and gold next season.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Monday, April 8, 2024  A major investment by NOAA paves way for advancements at the I-79 High Tech Park. Founders of the  WV Satellite Center discuss shooting for the stars. Get muddy as Tucker County springs to life…on today's daily304.   #1 – From WV NEWS – The West Virginia High Technology Foundation has a number of projects in the works to help support its partnership with the National Oceanic and Atmospheric Administration. Foundation President and CEO Jim Estep hopes these projects will help accelerate the foundation and its I-79 Technology Park to the next level. The park currently houses more than 30 company tenants and an estimated workforce of over 1,200, many of whom work at organizations like NASA, Mon Health and NOAA. NOAA is planning a $300 million infrastructure expansion in the park, which is expected to triple their capacity to support high-performance computing systems like supercomputers. Part of the expansion will take it into the I-79 Technology Park's “Phase III” development, an area of the park the foundation has been working to provide access to and make ready for companies and agencies to set up shop, Estep said. He added that NOAA is set to sign a new 17-year lease for the remaining available space in the Robert H. Mollohan Research Center, a building in which NOAA has invested over $200 million since 2010. “The lease will create enormous stability for the High Tech Foundation for a long time,” Estep said. “The infrastructure investment is going to position us to bring in more of the major programs that have major contracting associated with them. ... I haven't been this excited about where we're going in a long time.” Read more: https://www.wvnews.com/high-technology-foundation-strengthens-partnership-with-noaa-for-hundreds-of-millions-in-i-79-high/article_f9fa378c-dee6-11ee-b15a-97de874762ca.html   #2 – From THE DAILY304 –  David Martinelli and Scott Zemerick are spearheading the West Virginia Small Satellite Center, an innovative program that aims to solve real-world problems using state-of-the-art satellite technology.    “What makes us unique is that we are an economic development initiative as well as an innovation initiative. So on one side, we are going to be doing innovation, and on the other side, we are going to make sure that innovation brings value and purpose toward economic development in West Virginia,” said Martinelli. Check out the interview on Innovators and Entrepreneurs, a bi-weekly segment of the daily304 that features discussions and wisdom from West Virginians who have built their companies and launched new ideas here in the Mountain State. And don't forget to subscribe to the daily304 YouTube channel for more great content! Watch the video: https://www.youtube.com/watch?v=6FQc896qpPI   #3 – From GET TUCKERED –  There is no doubt, April showers will bring May flowers. Between now and May, we will experience what is locally referred to as mud-season. Temperatures fluctuate, precipitation types diverge, peepers peep, the red hue of buds emerge from treetops. It's a great time to get out and about in Tucker County. Spring ramps have become in vogue over the years for good reason. They are delicious, extremely seasonal, and unique to Appalachia and West Virginia. This is a delicacy worth pursuing and can be experienced at a variety of Tucker County's restaurants like Hellbender Burritos and Elender's Global Cuisine.  With the onset of spring comes West Virginia's annual trout stocking. An average of over two million trout are stocked per year.  Your odds are good for catching rainbow, brown, and golden trout in one of Tucker County's lakes and streams. The best way to stay dry during those April showers is perched behind the windshield overlanding Canaan Loop Road. The 17-mile loop takes you along native trout streams and towering red spruce forest so dense that the moss-covered ground never sees the light of day.   Hiking trailheads along Canaan Loop offer many options to get out and stretch your legs. At the end or beginning of your trip be sure to stop at Lindy Point for endless views of the Blackwater Canyon. Read more: https://gettuckered.com/blog/the-art-of-mud-season/   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  

Exploring the Fusion of Flavors at THesis Hotel's The CollabOn Chef AF, we have the privilege of chatting with the culinary scene's brightest talents, guaranteeing an insightful feast. In our latest episode, the spotlight shines brightly on Executive Chef Nicolas Mazier from THesis Hotel's new jewel, The Collab. With a rich tapestry of global culinary adventures behind him, Chef Mazier infuses his creations with a dynamic mix of Mediterranean zest and Asian flair, serving up a dining experience in Miami that's as unforgettable as it is transformative.A Journey From French Countryside to Global SensationsMazier's tale begins in the picturesque south of France, amidst family feasts and uncles with secret recipes. This intimate setting, bursting with culinary passion, set the stage for his future endeavors. Fast forward through a whirlwind of global kitchens—from the French countryside to the buzz of Las Vegas—Mazier's culinary journey is as rich and varied as the dishes he crafts.The Birth of The Collab: Where Cultures and Flavors IntertwineAt the heart of Coral Gables, The Collab emerges as a vibrant meeting point for culinary enthusiasts. Mazier, with his seasoned expertise, promises an experience where tradition meets innovation. Imagine a dish where Mediterranean fish swims with Japanese ingredients, or where local produce brings to life new American flavors. The Collab isn't just a restaurant; it's Mazier's canvas, where each plate tells a story.Signature Dishes That DazzleDiving into the menu, Mazier teases a beef tartare that's bound to make waves. This isn't your ordinary tartare; it's a symphony of American wagyu, red onion jam, and pickled mustard seeds, promising an explosion of flavors with each bite. It's clear Mazier is not just serving food; he's crafting experiences.Sustainability at Its CoreMazier is keen on sustainability, a principle that guides The Collab's menu. By emphasizing seasonal produce and supporting local vendors, he ensures that each dish not only tastes good but feels good too. This commitment to the environment and local community adds a layer of depth to the dining experience, making each meal at The Collab both delicious and meaningful.Beyond the Plate: A Total Dining ExperienceBut The Collab offers more than just exceptional food. Mazier and his team are dedicated to creating a holistic dining experience. From the warm welcome at the door to the carefully curated live music setting the evening's tone, every detail is crafted to enhance the communal and sensory experience of dining.Mixology Meets GastronomyNo meal is complete without the perfect drink, and The Collab's craft cocktail menu is designed to complement Mazier's culinary creations. From a sweet and salty take on a Negroni to the fresh zest of a vegetable dish paired with an innovative cocktail, the bar at The Collab is as much a part of the culinary adventure as the kitchen.A Chef's Advice: Travel, Learn, InnovateReflecting on his journey, Mazier offers a nugget of wisdom to aspiring chefs: travel, learn, and stay humble. His path, marked by constant learning and adaptation, showcases the importance of experience in shaping a chef's craft. Mazier's story is a testament to the power of culinary exploration and the endless possibilities it brings.The Collab: A Culinary Hub for Coral GablesWith its doors now open, The Collab invites diners to embark on a gastronomic journey unlike any other. Mazier's vision for a space where food, art, and community come together is now a reality, promising an unforgettable experience for all who enter. From its sustainable practices to its fusion of global flavors, The Collab is more than a restaurant—it's a destination.

Tom Kerridge chats to Fred Sirieix about his time in the jungle and experience of global cuisine. Plus Fred discusses his life in hospitality. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hello, and welcome to another episode of the podcast. Today on the podcast, I'm excited to have an interview with Rowena Scherer. Rowena grew up in Malaysia and some of her fondest memories were cooking with her family. But it wasn't until she was on vacation with her children that she saw the joy on their faces while they took a cooking class, but at the same time, struggled to cut an onion. That was when she knew something had to change. As a result, Rowena left her job on Wall Street to create an experiential way to teach cooking skills to kids while also giving them bite-sized lessons in world geography, history, and culture. Today on the podcast, we talk about Rowena's business, Eat to Explore, her new book Taste of the World, and her desire and intention to help children not only learn the life skills of cooking but also how to become good global citizens.  Things We Mention In This Episode: Eat To Explore A Taste of The World by Rowena Scherer  

Ever wondered about the culinary secrets hidden within the folds of nature's humble leaves? Join us on a tantalizing audio journey that delves deep into the heart of global cuisine, where the simple leaf becomes a vessel of culinary creativity and cultural heritage. From the bustling streets of Mumbai's Matunga to the serene temples of Tamil Nadu, and from the aromatic kitchens of Gujarat to the historic recipes of medieval Karnataka, immerse yourself in the flavors and stories woven into every leaf-wrapped dish. Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!    See omnystudio.com/listener for privacy information.

Did you know that there are 22 banned foods you can't try, even if you dared to? Discover these forbidden culinary delights and satisfy your curiosity about the world's culinary underbelly! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Kat Shortsleeve on a mouthwatering journey into the prestigious Michelin star system. Discover its tire-related origins, decode star ratings, and explore both budget-friendly and luxe Michelin dining experiences worldwide. Whether you're a seasoned foodie or a curious traveler, this episode serves up a delectable feast of insights!Instagram @katshortsleeveTik Tok @katshortsleeveYoutube Shortsleeve Travel with Kat Shortsleeve

Hey garden foodies! Welcome to a fresh, new season of Cook the Garden podcast! We're kicking things off with a fantastic episode featuring two remarkable guests: Bita Arabian and Beata Nazem Kelley. They're the dynamic co-hosts of the Modern Persian Food Podcast and passionate food bloggers, bringing a unique and modern twist to Persian cuisine. In today's episode, we embark on a flavorful journey into the heart of Persian cooking. Get ready to discover how Bita and Beata work their culinary magic with fresh herbs, infusing traditional Persian dishes with a burst of vibrant flavors and aromas. Fresh Herbs and Persian Cuisine Fresh herbs have long been the unsung heroes of Persian cuisine, and our guests are experts in showcasing their power. Bita and Beata will share their insights on how these aromatic greens play an essential role in elevating Persian dishes to a whole new level. From mint to cilantro to tarragon, we'll uncover the secrets behind their use and the unique touch they bring to Persian culinary traditions. A Delicious Recipe to Try Bita and Beata share a traditional Persian noodle bean soup recipe called Aash Reshteh. It's been personally tried and tested, earning rave reviews from my family! See links below for recipes! Connect with Bita and Beata If you're as captivated by Bita and Beata's passion for Persian cuisine as we are, be sure to connect with them- all the links are listed below. You'll find their podcast, blogs, and more, ensuring you can continue exploring Modern Persian Food. Recipes: Asheh Reshteh Beata has two from her site, Beats Eats for this soup: https://beatseats.com/asheh-reshteh-persian-noodle-soup/ Asheh Reshteh – Persian Noodle Soup – Original Recipe Post   Bita has one from her recipe site, Oven Hug: Aash Reshteh | Persian Noodle Soup   Sabzi Khordan Sabzi Khordan | Persian Herb Appetizer Check out this episode dedicated to Sabzi Khordan on the Modern Persian Food podcast as well, Episode 42: Sabzi Khordan   Check out their podcast: Modern Persian Food  IG: @modernpersianfood Youtube: Modern Persian Food podcast TikTok: modernpersianfood LinkedIn: Modern Persian Food

This week Nick Portillo has a fascinating conversation with Suzy Badaracco, Founder of Culinary Tides, a private forecasting think tank which engages with all facets of the food industry including food service, retail, ingredient manufacturers, and suppliers. Suzy shares how her unique skill set of pattern recognition, which she initially developed while training with the FBI and Scotland Yard in London to identify patterns in crime scenes, has proven to be applicable in the food industry. She also discusses the latest trends in the food industry and how to spot and predict them. QUOTES“We're not tracking what happened yesterday. We're watching what's going to happen, why it's going to happen, and what's going to change up to two years out.” -Suzy Badaracco [08:55]“Normally when going into recession, QSR numbers go up. Quick service restaurants go up. They're going down because now consumers are actually blaming QSR for their weight gain during the pandemic.” -Suzy Badaracco [53:47]TIMESTAMPS2:38 Pattern Recognizers: An Rare Ability6:14 Forecasting Trends in the Food Industry13:26 The Challenges of Starting a Business20:36 Leveraging Think Tank Services for Food Service Brokerage40:41 Global Cuisine for 2023-202454:25 Consumer Behaviors Post-Pandemic: Impact on QSRs and Restaurants1:04:00 Food Trend Predictions for Millennials and Gen ZRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.comSuzy: https://www.linkedin.com/in/suzy-badaracco-7443144/

Today on the podcast Eric is joined by Mary Clarkson to discuss the latest happenings from the Houston restaurant and bar scene including the new grocery store chain that's making it's debut in Houston, Dessert Gallery set to open a new location in The Woodlands, and Muse from the Sundown Entertainment Group opening in the former Emmaline space. In the Restaurants of the Week section PS21 and Theodore Rex are featured. In the Guest of the Week portion, Eric is joined by Lindsay Burleson of I'll Have What She's Having. Lindsay speaks with Eric about what I'll Have What She's Having is, what the organization does, how prevalent the healthcare problem is in the hospitality industry, the initiatives they focus on, expanding their help men's health as well as women's health, programs they've started following SB 8, other organizations they work with, having mental health discussions, what the process is like for people seeking preventative healthcare, they're upcoming events, and much more! To learn more about the organization or find more about the different help they provide, visit I'll Have What She's Having website now to get all the information and details that Lindsay spoke about in this episode.  Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: New Houston-Area Grocery Stores Offer Shoppers Bulk Restaurant Food and Supplies Without a Membership Beloved Houston Bakery and Cafe Rises with New Woodlands Location Eye-Catching New Restaurant Serenades Montrose with Global Cuisine and Wood-Fired Steaks 3 Houston Chefs and Restaurants Named James Beard Award Finalists Houston's 10 Best Pastry Chefs Conjure Sweet and Savory Treats Houston's 16 Best New Restaurants Compete for Coveted Tastemakers Title

The Global Latin Factor Podcast is here! In this episode, we examine the top 5 Latino culinary innovations that have significantly influenced gastronomy around the world. We're investigating the background and cultural significance of these delectable ingredients as well as how they've influenced the global culinary scene, from the adaptable tomato to the luscious avocado.Join us as we also talk about the bold and spicy peppers that are used in Mexican and Peruvian cuisine as well as in hot sauces and salsas all over the world. The potato was introduced to Europe by Spanish conquistadors and is now a staple dish in many cultures. And let's not forget cacao, which was employed by the Maya and Aztecs in the past and is now a vital component of the culinary traditions of many other countries.Don't miss this episode, which is packed with trivia and cultural observations. Click the subscribe button to remain up to speed on our most recent episodes, and share your favorite Hispanic food contribution in the comments section below.#thegloballatinfactor #tomatoe #chocolatecacao #cacao #chilli #pepperavocado #chile #latinosmakingadifference #latinpodcast #latinopodcast #latin Podcast Links:Linktree: https://linktr.ee/thegloballatinfactorpodcastWebsite: https://thegloballatinfactor.comVIDEOGRAPHER AND EDIT BY | https://www.instagram.com/cid_studioDon't miss out on any of our episodes! Make sure to subscribe, leave a comment, follow us, and give us a like to show your support. Your feedback is important to us, so let us know what you think in the comments section.Support the showSocial Media:Facebook: https://www.facebook.com/TheGlobalLatinFactorPodcastTwitter: https://twitter.com/thegloballatin1Instagram: https://www.instagram.com/thegloballatinfactorpodcastTiktok: ...

This episode is also available as a blog post: https://thecitylife.org/2022/12/08/apicii-brings-global-cuisine-cocktails-to-bryant-park/ --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Today on the podcast Eric is joined by Michael Fulmer to go through the latest news from the Houston restaurant and bar scene including a vibe dining concept coming to Kirby, Bellaire Broiler Burger's return being a short lived one after ownership got an offer they couldn't refuse, and new restaurant March adds another accomplishment to it's ever growing list of accolades. In the Restaurants of the Week portion il Bracco is featured. In the Guest of the Week portion of the podcast Eric is joined by Rafael Nasr of Craft Pita. Since his last appearance back on episode 162, Rafael catches up with Eric on what's been going on with Craft Pita, how the restaurant has matured, why now was the right time to expand, why West U was the right spot for the expansion of Craft Pita, what advice he's gotten from Ziggy of Kenny & Ziggy's about moving into the West U location, the plans they have for the 2nd location, how he plans to manage both locations, building relationships with others in the Houston food community, working with his mom, whether Craft Pita could go into a food hall, the vision he has for a Peruvian restaurant, and much more!   Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: Swanky New Vibe Dining Restaurant Jets into Upper Kirby with Global Cuisine and See-and-Be-Seen Scene Beloved Bellaire Burger Restaurant Suddenly Shutters Despite Celebrated Comeback Houston Fine Dining Destination Marches onto Bon Appetit's Prestigious Best New Restaurants List Top Mexican Chef Returns to Houston for Intimate Tasting Menu Pop-Up All-American, All-Day Tanglewood Restaurant Opens Exciting Second Location in West U Inventive and Upscale Texas Taco Restaurant Delivers Signature WTF Faves and Boozy Beverages to Memorial

Joshua Walbolt AKA @lovefoodmore joins the show to speak with Feedfeed Senior Producer Alexa Santos (@alexawhatsfordinner) about his take on global cuisine and food content. Joshua has worked in several Michelin-starred restaurants and combines that expertise with his life experiences to make new and exciting dishes for restaurants and on social media!HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.The Feedfeed is Powered by Simplecast.

Priyanka Naik is a self-taught vegan chef, Food Network champion and the author of The Modern Tiffin, a cookbook showcasing  simple global dishes inspired by her heritage and travels.In this conversation you will hear Priyanka reflect on her the deep-rooted drive she has to educate people about global cuisine, sparked by her childhood experiences growing up in Staten Island, New York. She also reflects on what success means to her, now that she has reached one of her biggest goals: becoming a published author.--Connect with Priyanka:Website: https://www.chefpriyanka.com/Instagram: @ChefPriyanak  https://www.instagram.com/chefpriyanka/?hl=enThe Modern Tiffin:https://www.amazon.com/Modern-Tiffin-Go-Dishes-Global/dp/198217708X/ref=sr_1_1?keywords=the+modern+tiffin&qid=1637083079&sr=8-1--For more from Host Pooja Mottl: https://www.poojamottl.com/Podcast Producer: https://www.go-toproductions.com/Twitter: @PoojaMottl https://twitter.com/poojamottlInstagram: https://www.instagram.com/poojamottl/https://www.instagram.com/thecalmandfreepodcast/LinkedIn: https://www.linkedin.com/in/poojamottl/ Special thanks to:Kris Kosach for voiceover: https://www.sites.google.com/view/textproserocknroll/homeJessica Panian: for graphic design: https://www.jessicapanian.com/Sufi Kaur for social graphics

It's not just what you eat, but how you eat that matters. Preparation, exploration, and clean label eating help build a life of health and happiness. Chef Junnie Lai began learning about food as a kid in her Grandfather's bakery and never stopped. Her collection of degrees and wealth of world and career experience position her uniquely to be an important, powerful, and much-needed voice in the culinary world, especially in a time where foods aren't often valued for their medicinal and beauty enhancing properties.   About the Guest: Chef Junnie's passion for food is not limited to baking and pastry, she is a talented culinarian in many global cuisines, especially in Southeast Asian cuisines - Chinese, Indian, Malay & Thai cuisines. With 20 years experience of Research & Development, Junnie has led many projects and excels in innovative prototyping, recipe development, commercializing products and product launches in the market. She has an MBA and has enjoyed close collaboration with marketing teams. Junnie is very insightful in culinary trends, consumer insights as well as strategizing the product-launching process. Her creativity, detail-oriented and organization skills has been a great asset on many successful products launch. Junnie is pursuing a Phd in Natural Medicine, helping her to increase her expertise in preparing delicious, fresh and healthy cuisine for proper nutrition. With her passion in natural foods, Junnie has been creating delicious, nutrition-focused recipes with organic ingredients that fit into today's popular diets such as plant-based diet, gluten free diet, foods that heal, etc. Links: Facebook: https://www.facebook.com/global.cuisine.chef.junnie.lai LinkedIn: www.linkedin.com/in/junnielai Website: https://globalcuisineconsulting.com   About the Host: Dan McPherson, International Speaker, Business and Personal Development Coach, and CEO of Leaders Must Lead, is on a mission to help Creatives and Entrepreneurs create and grow profit and understand that Dreams ARE Real. With more than 25 years' experience in corporate roles leading teams of up to 2000 and responsible for more than $150M in revenue, Dan is a recognized expert in leadership, sales, and business strategy. Through his Leaders Must Learn Mastermind, Dreams ARE Real Podcast, Foundations of Success Training, and powerful 1-1 coaching, Dan helps hundreds of entrepreneurs around the world from musicians and artists to chiropractors, coaches, retailers, and beyond experience success and accomplish their goals.   To learn more about Dan or to follow him on Social Media, you can find him on: Website: www.leadersmustlead.com Leaders Must Lead Facebook: https://www.facebook.com/leadersmustlead Free Coaching Assessment: https://leadersmustlead.com/free-coaching-assessment Dreams are Real Facebook: https://www.facebook.com/groups/365493184118010/ Instagram: https://www.instagram.com/leadersmustlead/ Twitter: https://twitter.com/leadersmustlead YouTube: https://www.youtube.com/channel/UCZXypDeFKyZnpeQXcX-AsBQ   Thanks for listening! Thanks so much for listening to my podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a note in the comment section below! Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe in your favorite podcast app. Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to me and greatly appreciated. They help my podcast rank higher on Apple Podcasts, which exposes the show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.

The best way to make the countries kiss is with a delicious dish. Trigger warning: this episode contains discussions of food, eating disorders, and diet culture. Eugenia joins Ally and Nigel to discuss the world of global cuisine: we discuss how colonialism shapes national food identity, whether we need to overhaul food education in schools, the pros and cons of meal delivery services, and where exactly spaghetti is from. If you liked the episode, please feel free to tell us about it! You can send your comments and suggestions to our podcast Twitter (@HyperfixationsP), or our Instagram (@Hyperfixationspod), and join our Discord server here: https://discord.gg/NQJFFHgpgf Our guest Eugenia can be found on Twitter @mamagenie101, and on Instagram @cooking.mama.genie And your hosts can be reached individually here: Ally - Twitter: @alleykat_, Instagram: @ally_k_keegan Nigel - Twitter: @spicynigel If you would like to come onto the show to discuss one of your Hyperfixations, please feel free to reach out at any of the aforementioned social media. Thank you so much for listening, you rock! Intro/Outro Song: Strollin Along by David Renda, find it here - https://www.fesliyanstudios.com/royalty-free-music/download/strollin-along/339 Background Music: Commercial Bliss by David Renda, find it here - https://www.fesliyanstudios.com/royalty-free-music/download/commercial-bliss/345

In episode 55 of The Big Cruise Podcast, Chris celebrates the rising from the ashes of Pacific Dawn as she re prepares to relaunch as Ambiance for new cruise line Ambassador Cruises and in Maritime History reminds us of other ships previously earmarked for recycling rescued at the 11th hour. Of course, we round out the show with the latest cruise news of the week. This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates.  https://bit.ly/2T2FYGXMARITIME HISTORYShips destined for the recycle yard rescued at the last moment including Pacific Dawn this week acquired by Ambassador Cruises.  CRUISE NEWSCLIA – Ready, Set, Sail CampaignSupport the return of local cruising in Australia. CLIA is calling on the Australian government to finalise a phased and carefully controlled resumption of domestic cruising.Click now! TAKE ACTION https://bit.ly/3eQoXMaSea trial completed for hospital ship Global Mercy – Mercy Ships Stena RoRo is leading the project for the construction of the Global Mercy™, the world's largest civilian hospital ship. After several years of construction at the Tianjin Xingang shipyard in northern China, the final test, the official sea trial, has now been completed with good results. The shipyard will present the ship for delivery this summer and the vessel will then sail to Antwerp in Belgium on its maiden voyage, where some members of the crew will board and the medical equipment supplemented. This will be followed by a visit to Rotterdam, and after this the Global Mercy™ will be ready for its first important mission in West Africa.Stena RoRo is building the Global Mercy on behalf of the international charity organization Mercy Ships, which provides free life-changing healthcare to people in some of the world's poorest countries. The project began in 2013 and Stena RoRo is responsible for design, contracting and execution. The construction project is unique in its kind and places major and specific demands on both design and layout, dependent on the special needs that hospital operations entail. On board are operating theatres and hospital wards, and everything needed for both patients and those working on board, including schools and preschools for the children of the volunteers. Sea trialThe sea trial, which the Global Mercy has just completed, means that the ship's systems and functions – such as engine performance and fuel consumption, navigation and radio equipment, maneuverability and safety systems – are tested for several days at sea.The Global Mercy will have six operating theatres, 200 hospital beds, a laboratory, a patient clinic and an eye and dental clinic. In total, she will be able to accommodate 950 people, of which 641 are crew.This summer the Global Mercy will be delivered from the shipyard. The maiden voyage will be to Antwerp in Belgium where some members of the crew will board and the last medical equipment installed, which will take a few months. After that, there will be two weeks in Rotterdam in the Netherlands, where festivities will be held in presenting the ship to sponsors, potential volunteers and other interested parties.Big difference for many peopleThe first mission will be during 2022, when the Global Mercy is expected to call at Dakar in Senegal. There will then be more than six hundred volunteers aboard from all over the world and from a variety of professional categories, who will make it all possible through their contributions of skills and time.More than 93 percent of the population in sub-Saharan Africa do not have access to safe surgical care *. The already very fragile medical care systems are at risk of being further degraded by the corona pandemic, and the need for basic but vital care is greater than ever in many poor countries. The Global Mercy will make a big difference for many people in southern and western Africa.Mercy Ships: https://bit.ly/33JfiAmCarnival Cruise Line Provides Update on Possible Restart Plan from Select U.S. HomeportCarnival Cruise Line today notified its guests and travel advisor partners of cancellations for additional sailings as it works toward plans for a possible July restart in the U.S. on select ships.Carnival hopes to begin operating sailings on three ships from Florida and Texas, including Carnival Vista and Carnival Breeze from Galveston, and Carnival Horizon from Miami.  Further, if Carnival can find a solution to allow cruise ships to visit Alaska, Carnival Miracle will assume some of Carnival Freedom's departures from Seattle. Given that there is still some uncertainty in our ability to operate these cruises, guests booked on those sailings who wish to make alternate summer vacation plans may cancel without penalty by May 31, 2021 and receive a full refund.The company is cancelling sailings on all other ships through July 30, 2021.  Guests whose cruises are cancelled are eligible for a future cruise credit (FCC) and onboard credit (OBC) or a full refund.Dream Cruises rolls out COVID vaccination for over 700 crew on Explorer Dream in Taiwan The first cruise ship to resume sailing in Asia in the post-pandemic era, Dream Cruises' Explorer Dream has been operating in Taiwan since July 2020, with over 80 successful voyages of “Discover Taiwan” and Island-Hopping cruises completed to date. Travel enthusiasts of Taiwan have since been introduced to the well-received concept of Super Seacation, where staycations at sea are redefined with immersive programs such as the Around the World and Bohemian Voyage theme cruises.With the one-year anniversary of Explorer Dream's resumption approaching, Dream Cruises continues to lead the way to a new norm of safe cruising as it announced today that all crew members of Explorer Dream and office staff in the Taiwan office will be eligible to receive the AstraZeneca COVID-19 vaccine, making Dream Cruises the first cruise company to implement such a comprehensive vaccination program in AsiaMSC reimagines dining oboard MSC SeashoreMSC Cruises has announced further details of the new dining experience on board the Company's upcoming flagship, MSC Seashore, set to come into service on 31 July, 2021. With 18 bars and lounges, including 12 indoor and six outdoor venues, five specialty restaurants and four main dining restaurants – a gastronomic adventure with globally inspired menus awaits guests. Whether guests prefer, casual or more formal dining, looking for a steakhouse, fresh seafood, Mediterranean cuisine or sushi, each restaurant and bar experience will please even the most discerning palates.REDESIGNED CHEF'S COURT FULL OF INTERNATIONAL RESTAURANTSMSC Seashore will also introduce a new location for the Chef's Court, where guests will find the five specialty restaurants, in their new location on Deck 8 making this a real go-to destination for eating and drinking.With new and returning favourites, each venue serves up its own mouth-watering menu of international flavours, offering unforgettable gourmet adventures in elegant surroundings. MSC Cruises' signature steakhouse, Butcher's Cut, will offer alfresco dining on the iconic waterfront promenade.The five specialty restaurants include:HOLA! Tacos & Cantina – For the first time on board the Seaside generation and for only the second time in the fleet, MSC Seashore will feature the Latin American and Mexican-inspired, family style restaurant, where guests can enjoy a number of street food specialties and choose from an extensive list of tequilas and mescals, all combined in a fun, interactive setting.Butcher's Cut with NEW alfresco dining area This iconic American-style steak house serves select Linz heritage angus beef, paired with their favourite New World wines or cocktails. The new alfresco dining area allows guests the full MSC Seashore experience, with fresh air and sea views.Kaito Sushi Bar with NEW conveyor belt – For the first time in the fleet, the hugely popular Kaito sushi bar will include a conveyor belt for guests to select at will among the freshest sushi, sashimi, tempura and more! This popular venue offers deliciously authentic Asian cuisine prepared in front of guests with only the highest quality ingredients.Kaito Teppanyaki – An interactive and engaging experience, guests will delight in the tastes and spectacle of this venue, with eight grills, and increased seating to accommodate further guests into this enjoyable dining experience. The expert chefs cook with flair on an open grill: a feast for the senses that sees flames and the finest sizzling ingredients coming together to form delicious dishes. This will be the largest teppanyaki restaurant on any MSC Cruises ship.Ocean Cay – This signature seafood restaurant will serve a mouth-watering menu of fine fish dishes and other recipes, made with the freshest ingredients and complemented by a wonderful wine list: these are the magic ingredients of this luxury fish restaurant.AIDA Cruises Celebrates Opening of Europe's Largest Shore Power Plant in GermanyAIDA Cruises, a part of Carnival Corporation, announced that Europe's largest shore power plant was officially inaugurated with one of its ships, AIDAsol, in the presence of Federal Minister for Economic Affairs Peter Altmaier, Mecklenburg-Western Pomerania's Prime Minister Manuela Schwesig and AIDA Cruises President Felix Eichhorn during the 12th German National Maritime Conference.Establishing a shore power supply for cruise ships in Rostock-Warnemünde, Germany, is the result of a joint agreement between AIDA Cruises, the state government of Mecklenburg-Western Pomerania, the Hanseatic and University City of Rostock and Rostock Port signed in September 2018.The shore power plant, which was completed in summer 2020, is currently the largest in Europe. With an output of up to 20 megavolt amperes (MVA), two cruise ships can be supplied with electricity at the same time in Warnemünde at berths P7 and P8. In regular passenger operation AIDAsol needs up to 4.5 megawatts per hour (MWh) of electricity.The use of shore power to supply ships with energy is a decisive step for AIDA Cruises to reduce local emissions to zero during berthing over time, as a cruise ship typically stays in port around 40% of its operating time.Holland America Line's New Rotterdam Successfully Sails Through Sea Trials in ItalyIt was smooth seas and fair winds for Holland America Line's newest ship, Rotterdam, which returned in the evening of May 6 to Fincantieri's Marghera (Venice) shipyard in Italy, after successfully completing two sets of sea trials off the country's Adriatic coast.Rotterdam left Marghera April 25 and performed the preliminary sea trials over two days before going into dry dock at Fincantieri's Trieste shipyard where standard pre-delivery hull maintenance and painting were performed. The ship started its official sea trials on May 3, returning to Marghera May 6, where the final steps in the construction process will be completed. Rotterdam is scheduled for delivery July 30.About RotterdamThe third vessel in the Pinnacle Class series, Rotterdam will carry 2,668 guests and feature highly successful amenities and innovations introduced with her sister ships, including the 270-degree surround-screen World Stage, Rudi's Sel de Mer restaurant and the popular Grand Dutch Café. Delivering the best entertainment at sea, Rotterdam celebrates live music with an exclusive collection of world-class performances each night.Throughout the ship, Rotterdam will showcase Holland America Line hallmarks that drive one of the highest guest repeat rates in the industry: exquisite cuisine guided by eight of the world's leading chefs; gracious, award-winning service; and superbly appointed staterooms and suites, including family and single accommodations.Rotterdam is the seventh ship to bear the name for Holland America Line and the 17th ship constructed for the brand by Italian shipyard Fincantieri.Crystal River Cruises announce 2023 deploymentCrystal River Cruises announces the full 2023 deployment of its award-winning fleet, featuring 190 individual voyages exploring the majestic Danube, Rhine, and Moselle rivers along with the charming waterways of the Netherlands and Belgium. The 2023 season offers travelers a greater variety of sailing length options than ever before, with new shorter five-night escapes as well as longer 14- to 17-night combination voyages that pair classic itineraries for immersive journeys. The line's perennially popular seven-night cruises return offering travelers 150 cruise options including the best-loved Danube and Rhine itineraries, as well as sailings featuring springtime among the tulips, and the treasures of Southeast Europe. A collection of 10-night journeys of the Rhine and Moselle river valleys, cruises to Europe's festive Christmas markets, and special holiday sailings featuring New Year's Eve celebrations in Vienna, Budapest and Amsterdam, round out a wealth of choices to experience Europe's number one river cruise line. Reservations open May 18, 2021.Crystal River Cruises' elegant fleet offers guests an intimate experience befitting the World's Most Luxurious River Cruise Line aboard four all-suite, all-butler, all-balcony Rhine Class ships – Crystal Bach, Crystal Debussy, Crystal Mahler and Crystal Ravel, as well as the timeless grandeur and elegance of Crystal Mozart, the most spacious river ship sailing the Danube.Together, the Crystal River Cruises fleet comprises the most spacious and luxurious ships sailing Europe's rivers with generously sized guest suites, expansive social spaces, open-air Vista Decks and the highest crew to guest ratio at 1 to 1.55. Crystal Mozart sets the standard for space and is the only river ship to feature a wrap-around Promenade Deck, the largest onboard spa, two onboard fitness centers, four restaurants and four lounges.Crystal's four Rhine Class ships accommodate just 106 guests with an intentional focus on maximizing personal and public spaces throughout their 135-meter hulls (a size typically designed to accommodate twice the number of guests). The ships are the industry's first and only all-balcony, all-suite, butler-serviced vessels in Europe, with every category of accommodation positioned above the waterline. All suites feature Panoramic Balcony-Windows™ and walk-in closets and dual vanity bathrooms are featured in most categories.Reservations open 18 May 2021OceaniaNEXT elevated Dining across the fleet Oceania Cruises, the world's leading culinary- and destination-focused cruise line, has announced the first in a series of inspired new product enhancements rolling out across its luxury fleet as part of its OceaniaNEXT program. With elevated dining experiences and service levels for guests, the Oceania Cruises experience will be better than ever from the first sailing on board Marina when the line resumes operations in August. OceaniaNEXT enhancements will debut aboard Regatta, Insignia, Nautica, Riviera, and Sirena as each vessel returns to sailing.During the pause in sailing, the Oceania Cruises team has continued to invest in creative ways to evolve the onboard experience and to inspire its guests with a sweeping array of dramatic enhancements to the brand's already renowned Finest Cuisine at Sea® and acclaimed service. Whether guests are in the mood for an elaborate dinner at Toscana, or prefer to indulge in the line's exclusive Dom Pérignon Experience, or crave the casual comfort of tacos or fresh poke bowls, every meal on board is given the same thought, care and creativity to ensure it is as mouth-watering as it is memorable. This is just the first of many inspirational new OceaniaNEXT enhancements to be revealed over the coming monthsThe Grand Dining Room Boasts New Entrées, Main Courses & Diverse Sunday BrunchIn The Grand Dining Room, more than two dozen inventive new dishes have made their way onto the dinner menu. New entrées include caramelised duck foie gras accompanied by apricot infused with Loire Valley wine, and mozzarella fior di latte panna cotta with aubergines stiletto and fried focaccia. Meanwhile, main courses range from the deliciously tantalising French monkfish with saffron-tomato-cognac-cream sauce and wild rice, to the hearty veal piccata with sweet and sour lemon sauce, glazed pearl onions and Parisian potatoes.Other highlights from the updated menu include:Porcini mushroom risottoCrispy Mediterranean vegetable tart with balsamic onion compoteBraised black cod, seafood emulsion, stuffed calamari and green pea puréeGrilled prime rib with bone marrow and rustic vegetable casseroleCarnaroli truffled risotto with smoked ricottaFlorida lobster tail with Rémy Martin cognac sauce and rice pilafSunday Brunch is an elegant yet relaxed affair in The Grand Dining Room, and the new menu has been thoughtfully crafted to include a more diverse selection of international dishes as well as a wider range of healthy options. Highlights include a new Asian Noodle Bar, a gourmet Taco Corner, a prepared-to-order Pasta Station, a healthy Smoothie Bar and a Salad Bar with an extensive selection of starches, proteins, greens and raw and cooked vegetables for guests to create their own custom salad combination.Toscana Dinner Menu Features 21 New DishesRefined and romantic with a uniquely modern Italian flair, Toscana specialises in the rich and rustic regional flavours for which Italy is famous. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy's culinary passion. As part of OceaniaNEXT, the line has reimagined Toscana's menu with 21 delectable new dishes including:Sformatino di Peperoni – roasted bell pepper flan, creamy Parmesan sauceZuppa Fagioli – white bean soup with sausage and pastaTagliolini Carbonara – tagliolini, pancetta, egg yolk-Parmesan sauceAgnello Arrosto – stuffed roasted lamb loin with spicy soppressata sausageIl Tiramisú ai Frutti di Bosco – red berry tiramisú with mascarpone creamTortino di Cioccolata – molten chocolate fondant with Sicilian blood orange sauceGreater Choice and Diversity in The Terrace Café and Waves GrillThe ever-popular Terrace Café has also expanded its lunch offering to include locally sourced fish, sausages and marinated meats, including regional specialties from the ports and destinations visited. For more laidback fare, Waves Grill has added a fresh, prepared-to-order poke bowl station inspired by flavours from around the world including Japan, India, Southeast Asia, the Middle East, the Mediterranean, North Africa, France, the United States, and Mexico.New Evening Canapé Choices and Elevated Service LevelsCanapés served in the lounges and bars after a day of exploring are a much-loved tradition on board Oceania Cruises. The experience now features a wider variety of selections, echoing the gourmet inspiration of the new dishes offered in The Grand Dining Room. The selections will also be presented individually to each table as part of the line's enhanced health and safety measures. Guests in Penthouse, Oceania, Vista, and Owner's Suites may choose from a canapé selection now including the addition of plant-based California rolls, a Mezze Platter and a Taco Trilogy.Norwegian Cruise Line Unveils Much-Anticipated Norwegian PrimaFirst of Six Vessels in New Groundbreaking Class Officially Opens for Sale with Sensational Itineraries Sailing Northern Europe, The UK, The Caribbean and BermudaIndustry's Most Spacious New Cruise Ship Offering the Most Outdoor Deck Space and the Most Expansive Accommodation of Any New Build –Cutting-Edge Ship Launches Multiple NCL Firsts with Indulge Food Hall, Infinity Beach, Oceanwalk and The ConcourseNorwegian Cruise Line (NCL), the innovator in global cruise travel with a 54-year history of breaking boundaries, has opened for sale the first of six ships within its highly anticipated next class of vessels, Prima Class, the Brand's first new class of ships in nearly 10 years.With voyages beginning in the northern hemisphere summer of 2022, Norwegian Prima, the first of the six ships, will be 294.1 metres long, 142,500 gross tons and able to accommodate 3,215 guests at double occupancy. The vessel will be a game-changer for NCL, offering guests exciting itineraries, more wide-open spaces, thoughtful and stunning design, a variety of new experiences as well as NCL's exceptional service.The show-stopping vessel built in Marghera, Italy by Italian shipbuilder Fincantieri features striking hull artwork designed by Italian graffiti artist Manuel Di Rita, known commonly as “Peeta.” For the first time on any NCL vessel, the captivating hull art extends to the forward superstructure of the ship. World-class architects that helped design Norwegian Prima include Italian designer Piero Lissoni and powerhouse architectural firms Rockwell Group, SMC Design, Tillberg Design of Sweden, YSA DESIGN and Miami-based Studio Dado who conceptualised and composed the aesthetic of various restaurants, staterooms and public areas on board.“The name ‘Prima,' which means “first” in Italian, is a natural fit that ties into our legacy of firsts in the industry and a fitting tribute to our new Italian shipbuilding partners at Fincantieri,” added SommerWide-Open Spaces and Elevated Experiences That Go Beyond ExpectationNorwegian Prima will offer the highest staffing levels and space ratio of any new cruise ship in the contemporary and premium cruise category, delivering an unrivalled guest experience. She will offer the largest variety of suite categories available at sea with 13 suite categories as well as the largest three-bedroom suites of any new cruise ship and the Brand's largest-ever inside, oceanview and balcony staterooms, including the Brand's largest-ever bathrooms and showers for standard stateroom categories. Norwegian Prima will also offer the most outdoor deck space of any new cruise ship including more total pool deck space than any other ship in NCL's fleet as well as multiple infinity pools and vast outdoor walkways allowing guests to take in the sea, the ocean breeze and a variety of elevated experiences.The Elevated Haven By NorwegianTo provide guests with an unrivalled experience in luxury cruising, The Haven by Norwegian on Norwegian Prima has been elevated to offer the Brand's most exclusive and centralised suite complex. Spanning eight decks of suites and public areas, the ultra-premium keycard only access ship-within-a-ship concept provides guests with private amenities, dedicated services and the most luxurious accommodation on board. For the first time, the Cruise Line relocated all 107 Haven suites to the aft (the rear of the ship) within close proximity of private elevators exclusively reserved for Haven guests. These elevators rise directly into The Haven public areas on decks 16 and 17. NCL evolved The Haven's design to be more open to the sea than ever before. For the first time, every public area in The Haven offers stunning sea and destination views. The Haven Courtyard on Norwegian Prima has been transformed into an expansive Haven Sundeck, boasting a stunning new infinity pool overlooking the ship's wake and a new outdoor spa with a glass-walled sauna and cold room.Pushing the boundaries of exclusive design within the reimagined exclusive space, all public areas and suites in The Haven have been designed by Piero Lissoni, one of Italy's preeminent designers. Lissoni provided an elegant and sophisticated design to The Haven Sundeck, The Haven Restaurant, The Haven Lounge & Bar and the Outdoor Spa: Sauna and Cold Room.Outdoor Living on Ocean BoulevardFurthering the elevated experience that places guests first and understanding the important connection they have with the outdoors and proximity to the sea, NCL reimagined its industry pioneering The Waterfront by doubling the space and adding a greater variety of experiences and dining options than ever before by introducing Ocean Boulevard.Located on deck eight, Ocean Boulevard at 4,087.7 square metres long, wraps around the entire deck, allowing guests to walk around the entire ship and experience amazing ocean views while having the choice to partake in numerous exceptional outdoor activities.Global Cuisine with Indulge Food HallAs part of the multifaceted experiences offered on Ocean Boulevard, NCL introduced the Brand's first-ever upscale open-air marketplace with Indulge Food Hall. Created to elevate the guest-sensory experience on Norwegian Prima, Indulge Food Hall offers visitors diverse menu items from a variety of culinary venues as well as a mix of indoor and outdoor seating.NCL's first-ever food hall was thoughtfully designed, offering various cuisines and showcasing captivating colours and smells with 11 venues including returning guest culinary favourites Coco's, serving artisan sweet treats; Q Texas Smokehouse, boasting delicious American Southern comfort food and barbecue; and Starbucks. Indulge will unveil first-ever dining venues including Seaside Rotisserie, offering a wide array of rotisserie-cooked dishes; Nudls, an emporium serving noodle dishes from around the world, from Italian to Thai cuisines; Tamara, preparing classic Indian dishes and multiple vegetarian food options; The Latin Quarter, serving classic Latin food with a twist; Tapas Food Truck, cooking elevated Spanish-inspired street food; Garden Kitchen, where guests can order customised salads with more than two dozen ingredients to choose from; Just Desserts, featuring classic dessert items such as pies and cakes and Just Ice Cream serving all guest favourite ice cream flavours and over-the-top decadent creations.Hybrid Dining on Ocean BoulevardAdding to the culinary offerings available on Norwegian Prima's Ocean Boulevard, the site will host three additional dining venues offering both indoor and outdoor seating including Onda By Scarpetta, Los Lobos and The Local Bar & Grill. Onda by Scarpetta, which debuted on Norwegian Encore in 2019 and  also available on Norwegian Spirit, will showcase the rich and bold flavours for which the modern Italian land-based, award-winning Scarpetta restaurants are recognised. The venue, designed by esteemed design firm Studio Dado, features an elegant atmosphere, modern design and expansive indoor and outdoor ocean views. Los Lobos, the Brand's premium Mexican restaurant, returns on Norwegian Prima to boast traditional Mexican flavours with modern flair set in a contemporary atmosphere also designed by Studio Dado. The revamped Local Bar & Grill set in an upscale beach club atmosphere will showcase live music where guests can relax and enjoy cocktails and classic Americana cuisine.A Day on Ocean Boulevard: The Concourse, Infinity Beach, Oceanwalk and La TerrazaCreated to be a destination in and of itself within Norwegian Prima and furthering the day-to-day elevated guest experiences available on Ocean Boulevard, the Company unveiled additional “firsts” for the Brand including The Concourse, an outdoor sculpture garden features an art wall designed by famed artist David Harber and six installations designed by Alexander Krivosheiw featuring immersive art inspired by ancient mythology and contemporary abstract forms. The seven sculptures, valued at over US$2 million, offer stunning effects that change as the sun sets, making them perfect for photos and social media posts. Guests can also relax at Infinity Beach featuring two infinity pools, one located on each side of the ship and close to the ocean surface, which is an industry-design first that allows pool-goers to take in the vastness of the ocean while soaking in the open air. The two Oceanwalk glass bridges, also new to the Brand, will provide guests with photographic, breathtaking views that will make them feel as if they are walking on air over the water. La Terraza, an open-air lounge, features a quaint retreat for visitors to catch stellar forward-facing sea views. Bucket-List Itineraries on the Industry's Newest ShipNorthern Hemisphere Summer 2022: Northern Europe and The UKFollowing a string of inaugural cruises and beginning August 2022, Norwegian Prima will be the newest ship embarking in Northern Europe. From 17 Aug to 13 Sept 2022, she will sail a series of eight-day voyages from Amsterdam, Netherlands, and Copenhagen, Denmark, offering guests the opportunity to explore the continent's Northern Europe, Norwegian Fjords and Baltic regions.Northern Hemisphere Autumn/Winter 2022: Bermuda and The CaribbeanOn 23 Sept, Norwegian Prima will depart Southampton, England, on a 12-day transatlantic voyage visiting Lerwick, Scotland with an overnight in Reykjavik, Iceland, before arriving in Halifax, Nova Scotia, and ending her journey in New York to commence a five-day roundtrip itinerary on 10 Oct to Bermuda, where she will make her debut as the newest ship sailing the northern hemisphere autumn and winter season. On 15 Oct, she will depart from New York on a 12-day open-jaw immersive Caribbean itinerary where she will be the newest ship in the region and for the first time ever for NCL, the vessel will visit Galveston, TX. She will have calls to Willemstad, Curacao; Kralendijk, Bonaire; Oranjestad, Aruba, with all visits featuring between nine and 10 in-port hours. On 31 Oct, Norwegian Prima will kickstart her Caribbean season departing from Galveston, TX, to Miami on an 11-day itinerary with visits to Willemstad, Curacao; Kralendijk, Bonaire, and the Company's recently enhanced private island Great Stirrup Cay, Bahamas. From 19 Nov to 3 Dec, Norwegian Prima will sail from Miami offering three, seven-day Western Caribbean cruises visiting Harvest Caye, the Company's private resort destination in Belize, in addition to other notable ports including Cozumel, Mexico, and Roatan Island, Honduras.Northern Hemisphere Autumn/Winter 2022-2023: Western Caribbean Voyages Homeporting from Orlando, Fla. (Port Canaveral) From 11 Dec, 2022, to 19 March, 2023, Norwegian Prima will homeport in Orlando, Fla. (Port Canaveral), sailing 15 roundtrip Western Caribbean voyages featuring five, seven, and nine-day port-rich itineraries visiting notable destinations, including Cozumel, Mexico; Ocho Rios, Jamaica; Grand Cayman, Cayman Islands, and NCL's private island, Great Stirrup Cay, in the Bahamas.Northern Hemisphere Spring 2023: BermudaStarting 28 March to 7 May, Norwegian Prima will sail a mini-season of five and mostly seven-day roundtrip Bermuda voyages from New York. She will call at Norfolk, Virginia – the gateway to Virginia Beach and the historic area of Colonial Williamsburg. The vessel will also sail to the Royal Naval Dockyard in Bermuda, where itineraries include one or two overnight stays at the Royal Naval Dockyard to allow flexibility for guests to explore its shops, restaurants and pristine beaches on their own time.Northern Hemisphere Spring and Summer 2023: Northern EuropeOn 14 May, Norwegian Prima heads back to Iceland and Northern Europe, departing on an 11-day transatlantic journey from New York City to Reykjavik, Iceland, visiting Halifax and Sydney, Nova Scotia, before making calls to several immersive Icelandic ports, including Akureyri, which resides on the longest fjord in Iceland and Isafjordur, where guests can take in Icelandic Viking history and unspoiled natural marvels. The voyage culminates in Reykjavik with an overnight stay, where guests can partake in the cosmopolitan experiences of Iceland's capital and largest city featuring contemporary art, a growing culinary scene and thriving music culture while also maintaining a connection to the great outdoors with geothermal springs and whale watching activities. Norwegian PrimaNorwegian Prima AftNorwegian Prima - Indulge Food Hall Aft Norwegian Prima Ocean BoulevardNorwegian Prima Haven Sun DeckNorwegian Prima Fire PitNorwegian Prima StarbucksNorwegian Prima Picture Window CabinNorwegian Prima Onda by ScarpettaNorwegian Prima The ConcourseEthical Cruise T-Shirts Now available branded podcast t-shirts, cruise-tees and Christmas gifts or design your own in the studio. All using organic cotton, printed using green energy and plastic-free packaging! https://bit.ly/32G7Rdh Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/  Guests: Chris Frame: https://bit.ly/3a4aBCg    Chris's Youtube: https://www.youtube.com/user/ChrisCunard  Peter Kollar: https://www.cruising.org.au/Home  Listen & Subscribe: Apple Podcasts: https://apple.co/2XvD7tF  Castbox: https://bit.ly/2xkGBEI  Google Podcasts: https://bit.ly/2RuY04u  I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8  Stitcher: https://bit.ly/2JWE8Tz  Pocket casts: https://bit.ly/2JY4J2M  Tune in: https://bit.ly/2V0Jrrs  Podcast Addict: https://bit.ly/2BF6LnE Hosted on Acast. See acast.com/privacy for more information.

Without flavor, every bite would be much less enjoyable. Discussing this world and unique cuisines, Run the Pass host Andre Natera welcomed a fellow podcaster and flavor expert, Emmanuel Laroche. Laroche is the host of Flavors Unknown and serves as the VP of Marketing for Symrise, a producer of flavors and fragrances.Since Laroche interviews so many chefs and often has the chance to dine across the world, Chef Natera asked about commonalities among the most successful. “They have passion for food and drive. They are always pushing themselves to succeed,” Laroche answered.With such a sophisticated palette and decades of experience in the flavor industry, Laroche shared he’s most interested in choosing things from the menu that are “new combinations and combine global flavors and techniques.” He also noted that traditional dishes with a new spin or have multiple influences always interest him.Raised in France but spending the last 20 years in the U.S., Chef Natera asked Laroche about the differences in food cultures. “Food is a very social thing in France. I was learning to make things at a young age with my mother. Also, lunch is the biggest meal there, unlike in the U.S.”What’s new on the flavor scene? Laroche shared that Symrise launched a new line of vanilla extracts that use beans from Madagascar. “Lots of new vanilla blends for bakery and ice cream.”He also spends his time studying food trends and performing customer research. Consumers drive what’s hot or cold in the world of taste.

South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea—do you know the predominant flavors of the eight countries that make up the backbone of the spice trade? Likely not. Hawa Hassan and co-author Julia Turshen are changing that through their book, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. This hour: a conversation with Hawa Hassan. The Somali-born cook, entrepreneur, and now cookbook author shares recipes from the book as well as a bit of her own journey from child refugee in Kenya to small-batch sauce maker in Brooklyn. What do we mean when we talk about global cuisine? It's time to add African cooking and flavors to the conversation. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Hawa Hassan – Entrepreneur and author of In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. Featured Recipes: Sukuma Wiki (Greens and Tomatoes) Zanzibar Pilau (Rice Pilaf) Kicha Fit Fit (Torn Flatbread with Spiced Yogurt) Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

In our one hundred and thirty seventh episode we talk to Sahil, the creator of Headbangers Kitchen. His food blog is comprised of several keto and non-keto indian dishes and you can also check out his new cookbook of his top 100 recipes, Keto Life. SPONSOR: Kettleandfire.com Code: KETOCONNECT20

Food writer, Lorin Gaudin and I discuss how to order healthfully — even in the most exotic of restaurants. From Vietnamese to Greek to Mexican, we cover it all. Links: Follow Lorin Gaudin on social: @NolaFoodGoddess Eat Fit nonprofit restaurant initiative of Ochsner Health, link here Download the FREE! Eat Fit smartphone app for restaurant nutrition, recipes + more 5 Dining Out Guides: Molly's top recs for a variety of global cuisines, link here Learn more about your ad choices. Visit megaphone.fm/adchoices

Food writer, Lorin Gaudin and I discuss how to order healthfully — even in the most exotic of restaurants. From Vietnamese to Greek to Mexican, we cover it all.Links:Follow Lorin Gaudin on social: @NolaFoodGoddessEat Fit nonprofit restaurant initiative of Ochsner Health, link hereDownload the FREE! Eat Fit smartphone app for restaurant nutrition, recipes + more5 Dining Out Guides: Molly's top recs for a variety of global cuisines, link here

food from around the world

Plus, a new Mexican restaurant in Fells Point, rolled ice cream trend spreads, and our best bites this week.

Our Guest Laura Siciliano-Rosen fell in love with food and travel on a life-changing trip back in 2003. The trip revealed Laura’s true passions, pushing her to become a full-time travel writer and photographer. As she continued her travels, Laura realized the needed for a one-stop shop for all things food-related travel. Instead of doing endless searching, Laura created EatYourWorld.com with her husband, Scott. Their website is the missing piece in exploring the world through food. In this episode, Laura explains how Queens is the underrated foodie haven and should be added to every New York itinerary. Laura’s Spots to Chow Down: Fine Dining -Eleven Madison Park Thai Food -Ayada -Playground Thai -Chao Thai Nepali Food -Nepali Bhanchha Ghar Tibetan Food -Amdo Kitchen Food Truck -Potala Restaurant Chinese Food -Szechuan House -Fu Run -Asian Jewels -Golden Shopping Mall -New World MallIndian Food -Adda -Rajbhog Sweets and Snacks Laura’s Recommended Breweries: -Finback -Singlecut Beersmiths -Bridge and Tunnel -Big Alice -Fifth Hammer -Transmitter -Mikkeller -Evil Twin (coming soon) If you want to learn more about Laura and her food tours, visit her website and subscribe! Queens Food Tours Share your thoughts with us! We’d like to hear from you about places you might want to learn more about or even stories about your adventures. Message us through our website OurFoodAdventures.com. Share the show on your Facebook, Instagram or Twitter. Let us know how much you liked the episode with a 5-star rating and what your favorite part was. Thanks for listening! -Chris and Tiarra    

It should come as no surprise that the duo behind The Mockingbird know how to have a good time – their business partner is Maneet Chauhan, after all. We welcome Brian Riggenbach and Mikey Corona to HRN Happy Hour for one of our most fun episodes episodes in recent memory! The Mockingbird is a modern diner in Nashville serving up global fare and delicious fun. Inspired by the restaurant’s namesake, Brian has created The Mockingbird’s menu to mimic its surroundings, offering comfort food favorites influenced by the many global elements that make up American culture and cuisine. Both Brian and Mikey have backgrounds in food and art. Brian was born in Illinois, raised in Naples, Florida and has traveled the world entrenching himself in global cuisines and fine arts. Mikey, born and raised in Corpus Christi, Texas, was highly influenced by his Tex-Mexican family cooking, a staple in his home throughout his childhood. His background in graphic design as well as his flavorful upbringing is what adds such flare to The Mockingbird. They met in Chicago, where they began hosting pop-ups in their apartment. Mikey began signing Brian up for cooking competitions, which is how he ended up meeting Maneet Chauhan on Chopped. After establishing a friendship, Maneet convinced the couple to make the move to Nashville to team up on The Mockingbird. HRN Happy Hour is powered by Simplecast.

This week, Liam brings the Foodie Chap chat from the Global Cuisine Series at The Ritz-Carlton, Half Moon Bay, where rockstar chefs from all over the world showcase the best of their cuisine. Joining Liam is Executive Chef Jakob Esko of The Ritz-Carlton and their special guest Chef Johan Björkman of Koka, Gothenburg. Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area...

On today's show:Protests that started in December 2018 have snowballed into countrywide agitation against Sudanese president Omar... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Jade currently lives in Southern California with her husband and 3 children, one girl and two boys.  On her blog Jonesin’ For Taste she creates easy recipes that allow you to explore the amazing flavors of the world AND spend more time together as a family and less time in the kitchen. Jade is a huge Harry Potter nerd, loves Winnie the Pooh, and is not so secretly obsessed with brownies. You can usually find her binge watching episodes of The Great British Bake Off, crocheting or sewing, or reading a book from her gigantic stash. I had a great time talking with Jade, and catching up with her! She and I met eleven years ago while attending school at Brigham Young University. Since then, we both have started our families, and our projects! Jade started her blog, Jonesin’ for Taste nine years ago to share her favorite easy recipes, and maybe earn a little income on the side. Her husband’s job over the years has had a varied schedule so she has had to find creative ways to have family meals together every day. It’s incredible how mealtime is such an anchor for our families to spend time together and talk, and experience new cuisines together. It can be challenging to learn about new recipes with our busy and stressful lives, especially when those recipes have unfamiliar ingredients or a long list of steps. Jade is on a mission to help families introduce new food to our families without sacrificing quality, or time with our families.  In fact, she has teamed up with Jenni over at The Gingered Whisk to create a Global Cuisine Challenge this month! You can go over to https://thegingeredwhisk.com/family-global-eating-challenge/ and subscribe for the challenge. There will be new ideas each week from different regions of the world. And, not just recipes. Jade and Jenni will be suggesting videos or TV shows that will encourage your family to try new food, foreign language phrases to go along with each region, as well as live discussions, and giveaways!  Find more from at Jade https://jonesinfortaste.com Social media: Facebook, Pinterest, http://instagram.com/jonesinfortaste (Instagram) Join the Family Success Toolkit Free Membership http://homeandfamilyculture.com  

This week, Liam joins Chef Michael Fiorelli of Love & Salt In Los Angeles and Exec Chef Xavier Salomon during the Global Cuisine series at The Ritz-Carlton in Half Moon Bay. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

In this month’s episode of Inside San Diego Magazine, we’re sharing the behind-the-scenes scoop on the making of our November issue. We meet an air traffic controller in our On the Job series, hear about why the Breeders’ Cup coming to San Diego is such a big deal (hint: it’s the richest two days in sports), put a face to our city’s expansive military scene, and more. Joining us is Paula Watts, the photographer behind our 19.5-page cover story, The Ultimate Guide to Global Cuisine. She shares stories about shooting at 11 different restaurants, setting up makeshift studios in alleyways, translating foreign newspapers, and what her favorite spot was. We’re also talking about our upcoming World Eats event on November 15 pegged to the issue. It’s taking place at the Museum of Contemporary Art downtown, where you can taste the city’s diverse culinary scene through unlimited sips and samples from dozens of local restaurants.

Despite a rising nationalism in the US born out of the contentious presidential election cycle, Americans remain open to global cuisine and as such, in 2017, international flavors and cultures will continue to heavily influence what’s hot and what’s not in the US food and beverage, predicts a globe-trotting nutrition communication expert.

On this episode of The Utah Foodie Podcast, we're joined by Amy Riolo, award-winning author, chef, TV personality, cuisine and culture expert, and educator who makes frequent appearances on television and radio programs in the United States and abroad, including Fox Television, CBS, The Travel Channel, Martha Stewart Living Radio, WHYY, and now... the popular podcast that is The Utah Foodie.Amy Riolo is in Salt Lake City this week, as a guest to the Utah Council for Citizen Diplomacy as a part of their World Affairs Lecture Series. Amy is speaking on Tuesday, September 15 at 7 pm in the Vieve Gore Auditorium at Westminster College. Her lecture is titled Culinary Diplomacy: Building Bridges Through Global Cuisine. The event is free and open to the public.So on the show today, our guest takes us through her writing on food and culture — and how it builds bridges around the world, enhances traveling, and is even used as a diplomacy device by the US State Department. All this and more, with author, speaker, and food anthropologist, Amy Riolo.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

In this episode we walk around Disneyland, plus news, food and tips!  Enjoy our new format! Where the Hell Are We?   Join Tommy, Chris, and Daniel at Disneyland and guy where they are at The 9 News Nuggets You DON'T Need to Know Al Lutz to get a window on Main Street - Mainstret Victoria Secret to take over the Old Wizard of Bras store. Bringing Sexy Back Disney Announces a new Green initiative.  Rain ponchos no longer plastic but now paper.  If you want plastic you have to pay extra.  Sunshine of your love A new survey has gone out via email to select Annual Passholders.  Seems they are asking questions seeing if there is an interest in a new land based on The Black Hole. Theme from the black hole Limited Time Magic - Old Friends Week, bringing back former Disneyland President's Paul Pressler, Cynthia Harris, Michael Eisner for a once in a lifetime chance for them to muck up the parks for a week with plush, maintenance cutbacks, and McDonald french fries for $6.00 a serving. Thriftshop The highly popular Disney Channel show, “A Dog with a Blog” will be arriving to Innoventions replacing the home of the future, formerly sponsored by Microsoft. The exhibit will now replicate the home of the show's star, Stan the dog, It will now be sponsored by Google and they will be promoting their blog site, Blogspot.com on multiple computer screens so that guests can start their own blogs. Who let the dogs out Do you follow @DCAToday and @DisneylandToday on Twitter? Get ready for @DTDToday! This new Twitter handle will give you the latest up to the minute information on food, drink, and merchandise purchasing opportunities in Downtown Disney at the Disneyland Resort. They will also give you real-time status wait times on the Mickey & Friends parking trams - so there is no need to guess if you should wait for a tram or walk back the mile to the parking structure anymore! Don't like crowds in DTD? They will start posting crowd levels starting April 1st. Categories include: Quinceaneras, Post-Prom Teenagers, and Families wearing the Same T-Shirts. Tiki Room “tweet tweet” Merchandise is returning to the windows of Buena Vista Street! After short, but terse struggle between WDI and DCA merchandising department. DCA has won the battle and we can expect more plush, keychains and other plastic doohickeys that have nothing to do with the motif and era of BVS. When Andy Castro of MiceAge heard this, he had a stroke. - Window Shopping With the success of Cars Land, Pixar is pushing WDI to come up with a concept theme park land based upon their movie WALL-E. Ride ideas include a “guests on floating ECV's adventure through the spaceship Axiom; and a Fred Willard animatronic takes guest on a journey through an scortched Earth asking guests "wot happen?" And more... Limited Time Magic Menu No Food and Wine Festival at DCA this year, so instead Disney is offering a special selection of food at various locations around the resort. They've invited celebrity chef Andrew Zimmerman to consult on the menus. If you don't know who Andrew Zimmerman is, he's the host of a television show called Bizarre Foods on the Travel Channel. He is also a James Beard Award winner. This award is similar to winning an Oscar for movies. Anyhow, he's been hired to create exotic dishes with a special emphasis on Global Cuisine. Since Andrew's show on Travel Channel takes him to remote destinations, they asked him to provide insight into authentic native cuisines from various countries all across the world. The dishes that will be offered are influenced by actual recipes he discovered during his travels. Cafe Orleans and Blue Bayou – Mama Odie's Voodoo Gumbo and JuJu Fries (U.S. Cajun) Chef's are creating a unique gumbo recipe that will include real alligator and possum meat. Both animals are indigenous to that area of the country, which makes this very unique. They're combining the alligator and possum meat with a wild boar italian sausage. It'll be created with standard gumbo ingredients such as tomatoes, bell peppers, celery, okra, garlic, and various cajun spices. The JuJu Fries is actually Cajun Snake Fry. The snake meat is marinated in a mix of whole milk and garlic juice to remove the gamey flavor. Then it's seasoned with paprika, onion powder, ground cayenne pepper, and black pepper. The meat is finally coated with a blend of flour, rosemary, white pepper, and oregano before it goes into the deep fryer. Rancho Del Zocalo – Three Caballeros Stew (Mexico + Latin America) The stew is named Three Caballeros because it contains three different types of meat including beef tongue (lengua), tripe (like Menudo, it's cow's stomach lining) and iguana. Iguanas are considered a delicacy in Mexico and throughout Central and South America. It compares to chicken, but more tender. The three meats are cooked using a variety of ingredients including carrots, onions, tomatoes and cabbage. It will come with tortillas and a papaya salsa on the side. Award Wieners – Iron Man Sausage (China and other parts of Asia) In keeping with the traditions of creating hot dogs with a movie tie-in, Disney is developing a special concoction for Iron Man 3, which is set to be release May 3rd. It's a Blood Sausage made with pig's blood mixed with sweet rice, vermicelli, pork shoulder, and pork liver. Blood contains a lot of Iron, so that's how it got it's name. To go along with the food, they're also offering a drink called Mandarin's Mad Cocktail (Mandarin is Tony Stark's nemesis in the movie). The elixir is made with 3 parts Zinfandel red wine with 1 part pig's blood and topped with a frothy goat's milk foam. Village Haus Restaurant – The Monstro Sandwich (Northern Europe) Pinocchio and Geppeto get their revenge on Monstro the Whale. Disney will be releasing a limited time sandwich featuring Baked Whale on Focaccia Bread. The meat has been imported from Norway and is prepared with red wine, garlic, onions, salt and peppercorns. It's topped with a white wine vinaigrette and radicchio lettuce served on an herb-infused Focaccia Bread roll. Bengal Barbecue – Indy Going Bananas (India) The Bengal Barbecue will be offering a new dessert item on their menu. In honor of Indiana Jones and the Temple of Doom, chef's have recreated the most iconic dish in the movie - Chilled Monkey Brains. They received special permission from the Anaheim Health Department to serve this specialty item. Because a monkey's diet consists of mostly fruits, the flesh is slightly on the sweet side. However, to enhance the sweetness further, they've included some native Indian delicacies like mango, lychee, and ambarella. Fried bananas will be served on the side. Disney is going to be offering this Limited Time Menu beginning May 1st and it lasts throughout the entire month. Tip of the Week IPad Photography tips! Twitter Daniel @disgeekpodcast Tommy @tommypixChris @dizchrisEmail us at- podcast@disgeek.comCall us at 661 450-8290. If you enjoy the show take a minute and Review us in itunes. Download Sticher Radio. Use Promo Code: DISGEEK Check Out Touring Plans.com!   Visit our friends at: