Podcasts about good taste

The Polyester queens, Ione Gamble and Gina Tonic, are back, and this time with a fabulous new book, The Polyester Book of (Bad) Taste. On this episode, we chat about the new plastic surgery status games, the return of old fashioned kitsch, why Charli XCX could only have exploded now, how wellness culture can be quite ableist, and more. More from Fat Mascara Instagram: @fatmascara @jessicamatlin Shop the products mentioned on Fat Mascara: https://shopmy.us/shop/fatmascara Private Facebook Group: Fat Mascara Raising a Wand Submit a Raise a Wand product recommendation, guest suggestion, or just say hello: info@fatmascara.com Production for this Podcast Provided by Redd Rock Music IG: @reddrockmusic www.reddrockmusic.com Hosted on Acast. See acast.com/privacy for more information.

UK interior designer Tara Bernerd on how travel has influenced her taste. Then: Design comedian Dan Rosen on why judging others’ interior-design choices can be a good thing. Plus: Paris Fashion Week Men’s and Design Parade. See omnystudio.com/listener for privacy information.

Lauren's guest is retailer, designer, creative director and, now, hotelier Alex Eagle. They discuss her fascinating career, from the early days in the fashion closet of Harper's Bazaar to her turn as merchant; then founder of her own, namesake fashion brand; and now, a creative mind behind St. Clement, the new hotel from Soho House founder Nick Jones. (Read more about it here.) They also talk shopping, since we both did some at the actual marvel Bicester Village, where the conversation took place in front of a live audience. Special thanks to the team at Bicester for making it possible.

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS: Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: Staff Writer at The New Yorker, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Join the conversation on Facebook. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Colin McEnroe, Dylan Reyes, Isaac Moss, Coco Cooley, and Eugene Amatruda contributed to this show, which originally aired on August 6, 2025.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

The conversation continues to dig deeper as David Chase, Joe Poirot, Chris McGill, and Josh Adams take the idea of “taste” and push it to its limits. What starts as a simple definition quickly unravels into something much more complex: Is taste purely aesthetic… or does it include meaning, rarity, and intent? Can someone actually have “bad taste,” or is everything just subjective? Are we just saying “you have good taste” when someone likes what we like? The discussion introduces new layers: The difference between taste, style, and lane Whether being a “connoisseur” is about expertise… or perception How influence and exposure shape what we think is good There's also a more uncomfortable angle explored: Can two people buy the exact same card… and one be doing it “in good taste” and the other not? Is collecting purely for money a lack of taste? Or is that just another valid lane in the hobby? The panel also gets into real examples: Why some collectors admire off-the-radar cards more than iconic grails How discovery and originality can signal taste more than price The role of content creators in shaping what the hobby sees as desirable And one of the key takeaways that emerges: Taste isn't fixed. It evolves, it's influenced, and sometimes it's revealed only after you actually hold the card in your hands. This is one of the most philosophical segments of the entire show—and one that doesn't try to land on a final answer. Enjoy the show? Follow or subscribe on your podcast platform so you don't miss upcoming episodes. Pick up a copy of Pops & Comps on Amazon to better understand the supply and demand forces driving the sports card market. Take the Hobby Spectrum assessment at HobbySpectrum.com to discover your collector profile, join the directory, and connect with collectors who think and collect like you. Learn more about your ad choices. Visit megaphone.fm/adchoices

HR1 - Despite loss, Hawks got good taste of playoff basketball last night & played well In hour one Mike Johnson, Beau Morgan, and Ali Mac quickly touch on some of the biggest headlines around the local and national sports scene, recap and react to the Atlanta Hawks' 108-105 home loss to the New York Knicks last night, talk about how that game last night was like a playoff game, explain why they think the Hawks proved they can compete with and are one of the better teams in the Eastern Conference, recap and react to the Michigan Wolverines winning the 2026 Men's Basketball Division I National Championship last night with their 69-63 win over the UConn Huskies, explain why they think Michigan used their size and physicality to overpower the Huskies, talk about the Atlanta Falcons voluntary offseason program starting today, recap and react to the Atlanta Braves losing to the Los Angeles Angeles 6-2 last night in the first game of their three game series, explain why they think Ronald Acuña Jr. and Austin Riley deserve equal criticism for their early season struggles, and then close out hour one by diving into the life of Ali Mac in Ali's Mac Drop!

Handel on the Law. Marginal Legal Advice.See omnystudio.com/listener for privacy information.

Do you think you have good taste?Having a good sense of taste is something like a cultural badge of honor: the result of hard work understanding what you find beautiful and why it moves you. Silicon Valley tech bros are latching onto taste as a new buzzword, and some are even suggesting that their products can give you a fast track to refining your own taste. Brittany is joined by Kyle Chayka, staff writer at The New Yorker, and Kate Wagner, architecture critic at The Nation, to find out whether or not taste can be created from terabytes of AI data. You can read Kyle's piece, titled, 'Why Tech Bros Are Now Obsessed with Taste' in The New Yorker.Want more about Tech and Culture? Check out these episodes:The false promise of a tech job.Can you trust AI search results?Support Public Media. Join NPR Plus.Follow Brittany on Instagram: @bmluseFor handpicked podcast recommendations every week, subscribe to NPR's Pod Club newsletter at npr.org/podclub.To manage podcast ad preferences, review the links below:See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Send a textTaylor Hughes, a Kentucky-born, Nashville based country music sensation, blends soulful vibes with southern rock blues flair. Dubbed " Adele with a country kick" by Tennessee Star Magazine, she's taken the scene by storm since her 2020 debut "Good Taste" hits like "Praying to the Whiskey" " Jesus and Jail" 2023, and "High on Something" have earned her international acclaim and Texas Chart success!!   Y'all go check her out atwww.taylorhughesmusic.comall links are thereSupport the showThe David Bradley ShowHost: David Bradleyhttps://www.facebook.com/100087472238854https://youtube.com/@thedavidbradleyshowwww.thedavidbradleyshow.com Like to be a guestContact Us david@thedavidbradleyshow.comRecorded at Bradley StudiosProduced by: Caitlin BackesProud CMA MemberSPONSERS Purity Dairy Viation AV/ IT DKDproductions

In this themed discussion episode, host Jen Van Horn leads a wide-ranging conversation about defining "good taste" in the creative industry.This episode covers:"Good taste" as a buzzword: The phrase has become overused and under-defined, leaving emerging artists frustrated with no clear benchmark to work toward — especially as it increasingly comes up in conversations about standing out from AI.Taste is subjective and cyclical: What's considered good taste today was often criticized or rejected in the past, from the Impressionists to flashy gradients finding their way into major brand campaigns. Taste shifts constantly and no single standard holds forever.Taste vs. experience: Rather than an innate quality, taste is better understood as accumulated experience — the ability to discern, articulate, and connect creative decisions to context and audience over time.Soul over technical perfection: Technical correctness gets work into consideration, but distinctiveness and personal voice are what make it stand out. Pursuing perfection at the expense of finishing and sharing work can actively hold artists back.Don't chase trends: By the time you arrive at a trend, it's already moved on. Learning from trends is valuable, but building a point of view is more sustainable than following someone else's agenda.Good taste in client work is a conversation: In freelance and client contexts, taste is less about personal aesthetic and more about listening carefully, mirroring client language, and aligning creative vision with their goals through the discovery process -but also recognizing when you're not the right fit!Artist vs. designer distinction: Personal artistic expression and client work operate by different rules. When working for a client, the job is to solve their problem — separating that from personal art practice is a healthy and necessary boundary.Upcoming Events/Schedule:Next week: Open discussion on branding and marketing strategies, hosted by Lee SmaltGame night: March 4th (Gartic Phone)Visit MondayMeeting.org for this episode and other conversations from the motion design community!SHOW NOTES:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Monday Meeting Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Monday Meeting Discord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MondayMeeting LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MondayMeeting Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MondayMeeting Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MondayMeeting Newsletter⁠⁠“Good Taste” LinkedIn Discussion

It was a lot of fun having David Cho in the studio. David is a longtime media executive, having helped launch The Awl and Grantland. He's also a pretty great guy to talk about restaurants with, and we do that. We also discuss Postcard, a new restaurant discovery tool and community. Matt's a user, and thinks it's a great way to organize the restaurant recommendations that are constantly flowing through our world through a simple interface. We talk all about that and much more. And before that it's the return on Three Things. Aliza and Matt discuss: A scene check at New York's new favorite wine bar, Stars, and ​​Easy Joy Dim Sum & AYCE Hot Pot.  Also, we have a new favorite boxed cake mix: Oh So Easy. And we make visits outside of NYC to Golden Russet Cafe & Grocery, No Comply Foods, Zinnia's Dinette, and Random Harvest Market.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠          Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicki and Mervyn discuss the highlights and lowlights of the movie year 2025.

Charles Miller of Platoon joined me on Ditching Hourly to discuss “good” taste, how you get it, why you might want it, and what to do when your clients don't have it. LinksCharles' personal site » https://www.charlesmiller.com/Charles' portfolio site » https://www.platoon.studio/Chapters(00:00) - Introduction and Guest Welcome (00:11) - Defining Taste (00:19) - Charles Miller's Background (00:59) - The Concept of Informed Opinion (02:20) - Developing Taste Over Time (05:50) - Taste in Different Domains (08:44) - Taste and Business Decisions (16:42) - Client Relationships and Taste (21:30) - Understanding Client Needs (24:00) - The Role of Taste in Design (25:28) - The Importance of Practice (27:09) - Releasing Your Work to the World (27:52) - The Role of Taste Makers (30:11) - Balancing Client Expectations and Creative Vision (34:36) - The Genius of Simplifying Complex Ideas (40:07) - Final Thoughts and Wrap Up ----Do you have questions about how to improve your business? Things like:Value pricing your work instead of billing for your time?Positioning yourself as the go-to person in your space?Productizing your services so you never have to have another awkward sales call or spend hours writing another custom proposal?Book a one-on-one coaching call with me and get answers to these questions and others in the time it takes to get ready for work in the morning.Best of all, you're covered by my 100% satisfaction guarantee. If at the end of the call, you don't feel like it was worth it, just say the word, and I'll refund your purchase in full.To book your one-on-one coaching call, go to: https://jonathanstark.com/callI hope to see you there!

The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

For this week's episode of Enterprise Security Weekly, there wasn't a lot of time to prepare. I had to do 5 podcasts in about 8 days leading up to the holiday break, so I decided to just roll with a general chat and see how it went. Also, apologies, for any audio quality issues, as the meal I promised to make for dinner this day required a lot of prep, so I was in the kitchen for the whole episode! For reference, I made the recipe for morisqueta michoacana from Rick Martinez's cookbook, Mi Cocina. I used the wrong peppers (availability issue), so it came out green instead of red, but was VERY delicious. As for the episode, we discuss what we've been up to, with Jackie sharing her experiences fighting against Meta (allegedly, through some shell companies) building an AI datacenter in her town. We then get into discussing the limitations of AI, the potential of the AI bubble popping, and general limitations of AI that are becoming obvious. One of the key limitations is AI's inability to apply personal experience, have strong opinions, or any sense of 'taste'. I think I shared my observation that AI is becoming a sort of 'digital junk food'. "NO AI" has become a common phrase used by creators - a source of pride that media consumers seem to be celebrating and seeking out. Segment Resources: Kagi absolutely did NOT sponsor this episode. I have become a big fan of paying for search so that I am not the product. There are other players in this market, but I've settled on Kagi. We mention Ira Glass's bit on taste, which is a small bit of a longer talk he did on storytelling. The shorter bit is here, and is less than 2 minutes long. The full talk is split into 4 parts and posted on a YouTube channel called "War Photography" for some reason. Part 1: https://youtu.be/5pFI9UuC_fc Part 2: https://youtu.be/dx2cI-2FJRs Part 3: https://youtu.be/X2wLP0izeJE Part 4: https://youtu.be/sp8pwkgR8 Finally, we also bring up a talk we also discussed on episode 437, Benedict Evans' AI Eats the World Visit https://www.securityweekly.com/esw for all the latest episodes! Show Notes: https://securityweekly.com/esw-439

For this week's episode of Enterprise Security Weekly, there wasn't a lot of time to prepare. I had to do 5 podcasts in about 8 days leading up to the holiday break, so I decided to just roll with a general chat and see how it went. Also, apologies, for any audio quality issues, as the meal I promised to make for dinner this day required a lot of prep, so I was in the kitchen for the whole episode! For reference, I made the recipe for morisqueta michoacana from Rick Martinez's cookbook, Mi Cocina. I used the wrong peppers (availability issue), so it came out green instead of red, but was VERY delicious. As for the episode, we discuss what we've been up to, with Jackie sharing her experiences fighting against Meta (allegedly, through some shell companies) building an AI datacenter in her town. We then get into discussing the limitations of AI, the potential of the AI bubble popping, and general limitations of AI that are becoming obvious. One of the key limitations is AI's inability to apply personal experience, have strong opinions, or any sense of 'taste'. I think I shared my observation that AI is becoming a sort of 'digital junk food'. "NO AI" has become a common phrase used by creators - a source of pride that media consumers seem to be celebrating and seeking out. Segment Resources: Kagi absolutely did NOT sponsor this episode. I have become a big fan of paying for search so that I am not the product. There are other players in this market, but I've settled on Kagi. We mention Ira Glass's bit on taste, which is a small bit of a longer talk he did on storytelling. The shorter bit is here, and is less than 2 minutes long. The full talk is split into 4 parts and posted on a YouTube channel called "War Photography" for some reason. Part 1: https://youtu.be/5pFI9UuC_fc Part 2: https://youtu.be/dx2cI-2FJRs Part 3: https://youtu.be/X2wLP0izeJE Part 4: https://youtu.be/sp8pwkgR8 Finally, we also bring up a talk we also discussed on episode 437, Benedict Evans' AI Eats the World Visit https://www.securityweekly.com/esw for all the latest episodes! Show Notes: https://securityweekly.com/esw-439

For this week's episode of Enterprise Security Weekly, there wasn't a lot of time to prepare. I had to do 5 podcasts in about 8 days leading up to the holiday break, so I decided to just roll with a general chat and see how it went. Also, apologies, for any audio quality issues, as the meal I promised to make for dinner this day required a lot of prep, so I was in the kitchen for the whole episode! For reference, I made the recipe for morisqueta michoacana from Rick Martinez's cookbook, Mi Cocina. I used the wrong peppers (availability issue), so it came out green instead of red, but was VERY delicious. As for the episode, we discuss what we've been up to, with Jackie sharing her experiences fighting against Meta (allegedly, through some shell companies) building an AI datacenter in her town. We then get into discussing the limitations of AI, the potential of the AI bubble popping, and general limitations of AI that are becoming obvious. One of the key limitations is AI's inability to apply personal experience, have strong opinions, or any sense of 'taste'. I think I shared my observation that AI is becoming a sort of 'digital junk food'. "NO AI" has become a common phrase used by creators - a source of pride that media consumers seem to be celebrating and seeking out. Segment Resources: Kagi absolutely did NOT sponsor this episode. I have become a big fan of paying for search so that I am not the product. There are other players in this market, but I've settled on Kagi. We mention Ira Glass's bit on taste, which is a small bit of a longer talk he did on storytelling. The shorter bit is here, and is less than 2 minutes long. The full talk is split into 4 parts and posted on a YouTube channel called "War Photography" for some reason. Part 1: https://youtu.be/5pFI9UuC_fc Part 2: https://youtu.be/dx2cI-2FJRs Part 3: https://youtu.be/X2wLP0izeJE Part 4: https://youtu.be/sp8pwkgR8 Finally, we also bring up a talk we also discussed on episode 437, Benedict Evans' AI Eats the World Show Notes: https://securityweekly.com/esw-439

For this week's episode of Enterprise Security Weekly, there wasn't a lot of time to prepare. I had to do 5 podcasts in about 8 days leading up to the holiday break, so I decided to just roll with a general chat and see how it went. Also, apologies, for any audio quality issues, as the meal I promised to make for dinner this day required a lot of prep, so I was in the kitchen for the whole episode! For reference, I made the recipe for morisqueta michoacana from Rick Martinez's cookbook, Mi Cocina. I used the wrong peppers (availability issue), so it came out green instead of red, but was VERY delicious. As for the episode, we discuss what we've been up to, with Jackie sharing her experiences fighting against Meta (allegedly, through some shell companies) building an AI datacenter in her town. We then get into discussing the limitations of AI, the potential of the AI bubble popping, and general limitations of AI that are becoming obvious. One of the key limitations is AI's inability to apply personal experience, have strong opinions, or any sense of 'taste'. I think I shared my observation that AI is becoming a sort of 'digital junk food'. "NO AI" has become a common phrase used by creators - a source of pride that media consumers seem to be celebrating and seeking out. Segment Resources: Kagi absolutely did NOT sponsor this episode. I have become a big fan of paying for search so that I am not the product. There are other players in this market, but I've settled on Kagi. We mention Ira Glass's bit on taste, which is a small bit of a longer talk he did on storytelling. The shorter bit is here, and is less than 2 minutes long. The full talk is split into 4 parts and posted on a YouTube channel called "War Photography" for some reason. Part 1: https://youtu.be/5pFI9UuC_fc Part 2: https://youtu.be/dx2cI-2FJRs Part 3: https://youtu.be/X2wLP0izeJE Part 4: https://youtu.be/sp8pwkgR8 Finally, we also bring up a talk we also discussed on episode 437, Benedict Evans' AI Eats the World Show Notes: https://securityweekly.com/esw-439

“What I built today might be obsolete tomorrow.”This is something I heard this week from a developer, and this is not uncommon given the warp speed nonstop advancement of AI models every week. We used to measure the rate of change in months or years. Now it's days or weeks.In this episode, I talk about why writing code is rarely hard part, and why having good taste and shipping things that people love is the most important things we can do.

My guest this week is Geoff Snack.Geoff teaches illustration and openly admits he doesn't know how to draw—but he absolutely knows what looks good. His taste level and his instinct for curation are a big part of why your favorite stores feel so welcoming and inspiring.He's a book dealer, a vintage dealer, and one of those people who just has that thing—the perfect mix of humility, good taste, IYKYK energy, and storytelling.Geoff and I get into reconciling “cool” with work, everyone's obsession with Donald Judd, the art of editing, and whether or not you should actually write in the books you own.Geoff's Shop *Sponsored by Bezel - the trusted marketplace for buying and selling your next luxury watch   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Super7 just got the “Ultimate” Christmas present: an influx of cash that will hopefully keep the company afloat long enough to deliver that second wave of 2003 Ninja Turtles. Plus, is Mattel blurring the line of good taste, or finally giving hardcore WWE fans what they've always wanted? And don't tell Alfred, but Batman just blue himself! Hot Toys' Flash-inspired Batman in a blue cowl rears its ugly head. It's The Reluctant Adult Podcast. Email TheReluctantAdultPodcast@gmail.com TikTok @TheReluctantAdultPodcast Instagram @TheReluctantAdultPodcast Facebook The Reluctant Adult Podcast YouTube The Reluctant Adult Podcast Paul's eBay Auctions Save 10% with code RAP101 at New Meta Save and get Free Shipping from Entertainment Earth

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We explore how GoodTaste! Pittsburgh and Nosh and Curd are bringing new flavors and experiences to local food lovers through events, cheese education, and creative pairings. We're on location at Mazzotta Winery where our guests share their journeys from personal passion to business success in Pittsburgh's vibrant culinary community.• Dee Weinberg of GoodTaste! Pittsburgh has been creating food events for over a decade, focusing on "foods that people love and nobody's celebrating"• Dee's upcoming Say Cheese event on October 5th, 2025 will showcase savory, sweet, hard, soft, domestic, and international cheeses• GoodTaste! Pittsburgh also runs Pizza Fest and Bake It events with educational components and support for new businesses• Danielle Doebereiner started Nosh and Curd after discovering a cheese book, building on her childhood love of melted cheese• Nosh and Curd offers a cheese shop, coffee, workshops, and catering services within a 60-mile radius• At the Say Cheese preview, guests experienced raclette stations, wine pairings, and creative cheese applications• Foodie friends unanimously chose the interactive raclette experience as their favorite bite of the eventSay Cheese by Good Taste Pittsburgh is happening Sunday, October 5th, 2025. Tickets are available now at www.goodtastepittsburgh.com.Support the showLiked the episode? We'd love a coffee!

Raj Malhotra, co-founder of Sole DXB, shares the story behind building one of the GCC's last major independent festivals — a cultural platform born from minimal capital yet lots of passion and grit. The episode traces his journey to meeting co-founders Hussain Moloobhoy and Joshua Cox, and how their shared love for fashion, music, food, and design helped shape the DNA of Sole DXB. Raj reflects on the drive for excellence that fuels the festival each year, their commitment to empowering homegrown businesses in the UAE, and what it means to create a cultural space that can fuel the region's growth.

Chicago artist Rich Robbins newest album “IN GOOD TASTE” is out today, Sep. 4. Robbins sat down with Vocalo host Nudia Hernandez to discuss his song “Balance,” which highlights the people around him, as no one can do it alone. He dives into the inspiration for the album, including features from Clairice, theMIND, femdot. and Renzell. This interview originally aired on Vocalo Radio 91.1 FM during Nudia in the Afternoons on Tuesday, Aug. 27. It was hosted and produced by Nudia Hernandez. It was edited and mixed by Morgan Ciocca, with production support from Talia Lopresti. Keep up with us @vocalo on Instagram and @vocalo.radio on TikTok. 

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS: Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: The Nonfiction Book Critic at The Washington Post, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Monocle’s associate editor of design and fashion, Grace Charlton, muses on the importance of enjoying good design rather than the performance of merely owning it. See omnystudio.com/listener for privacy information.

In this episode, James and Otto sit down with Julian Leaver, the celebrated event planner of Julian Leaver Events, former hotelier, and master of gracious hosting, for a conversation that redefines what luxury really means. Julian shares why beautiful design is only the beginning—and how emotional intelligence, anticipation, and warmth create the kind of experiences that guests never forget. With roots in Southern hospitality and a sharp understanding of client psychology, Julian unpacks how he makes people feel cared for at every turn—without ego, noise, or theatrics. He talks about navigating the luxury market as a man in a traditionally female-led industry, the leadership lessons learned from hospitality giants, and how confidence and kindness can (and should) coexist at the highest level. If you've ever wondered how to build a brand that feels as good as it looks—or how to lead without overpowering—this episode is your guide to thoughtful luxury and modern creative leadership.

You fell in love with George Takei as Sulu from the original the original Star Trek, George is a bestselling author, activist, and social media legend. His latest bookIt Rhymes With TakeiGeorge joined us to talk-How he spent 5 years in internment camps during WWII-What did Star Trek creator Gene Roddenberry see to cast him as Sulu "He had good taste, high standards...he was also a visionary.  He imagined Star Trek to reflect the 23rd century"-What did the acronym "IDIC" mean on Star Trek  To subscribe to The Pete McMurray Show Podcast just click here

Semestern är snart här och Susanne Ljung delar med sig av sina bästa lästips på temat mode, stil och kvinnohistoria. Lyssna på alla avsnitt i Sveriges Radio Play. Böckerna som nämns i programmet:No One Has Seen It All: Lessons for Living Well from Nearly a Century of Good Taste av Betty HalbreichAll the Rage: Stories from the Frontline of Beauty: A History of Pain, Pleasure, and Power: 1860-1960 av Virginia Nicholson

Craig Counsell clearly read the newsletter and listened to the podcast and came to the conclusion that dropping Dansby Swanson in the order was a good idea. Oleg, Praz and Andy discuss reordering things, Shōta dodging a major injury (though with the Cubs you never know), how this hot start is different than last year's hot start and more fun with Petecrow Armstrong. Praz talks about the Cubs trying to disrobe him. They ponder the veracity of Dave Kaplan's report that the Cubs are willing to spend what it takes to keep Kyle Tucker. All that, and much, much more.

Welcome to yet another fascinating episode of Carrey'd Away. Today, we're embarking on a deep exploration of the peculiar 'nudie film' that featured Jim Carrey in the silent role of a Photographer. This film stands as a unique piece in Carrey's early career and admittedly, it hasn't aged too gracefully. So join us as we immerse ourselves in the intriguing world of "All in Good Taste!" Learn more about your ad choices. Visit megaphone.fm/adchoices

Fake dentists, Dazzling ships, Bendable sound, Curable hiccups, Plastic chewing gum, Census inaccuracies, Critical education, Earring digestion. Jennifer, Angie, Way, and Bradley discuss the curated links for the week of 3/28/2025. Please consider supporting this ad-free content on Patreon.

The opposing forces of the yin and the yang are alive and well in 2025: Blake Lively and Justin Baldoni; TikTok and the Absence of TikTok; Emilia Perez and Good Taste. With the dizzying start to the year that has many of us stress-eating Thin Mints and Taco Bell while practicing scream-therapy techniques into our pillows, we'd like to devote this week's episode to helping you cast off 2025's discordant yolk of asymmetry and find the true inner balance that was previously only achievable with vagina eggs and bee sting enemas. As living embodiments of the yin and the yang, Trixie and Katya subscribe to the theory that opposing forces can negate each other while simultaneously combining to form a new, more powerful entity that redefines what it means to be "c*nty." A "Megac*nt," if you will. This year, discover true inner balance through purposeful c*ntiness. It's the month of love! Try the natural power of hemp with VIIA today! Head to: https://VIIA.co/BALD This episode is sponsored by BetterHelp. Give online therapy a try at https://BetterHelp.com/BALD and get on your way to being your best self! It's time to get your gut going! Support a balanced gut microbiome with Ritual's Synbiotic+. Get 25% off your first month at https://Ritual.com/BALD Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: http://bit.ly/TrixieKatyaYT Don't forget to follow the podcast for free wherever you're listening or by using this link: http://bit.ly/baldandthebeautifulpodcast If you want to support the show, and get all the episodes ad-free go to: https://thebaldandthebeautiful.supercast.com If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: http://bit.ly/baldandthebeautifulpodcast To check out future Live Podcast Shows, go to: https://trixieandkatyalive.com To order your copy of our book, "Working Girls", go to: https://workinggirlsbook.com To check out the Trixie Motel in Palm Springs, CA: https://www.trixiemotel.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we sit down with acclaimed interior decorator Caroline Gidiere, whose timeless yet fresh approach to traditional interiors has earned her accolades from Veranda, Luxe, House Beautiful, and more. In this episode, Caroline shares her fascinating journey from a career in law to becoming one of the design world's most celebrated tastemakers.We explore her design philosophy, rooted in classicism, and her ability to craft interiors that reflect her clients' personalities. Caroline also gives us an exclusive preview of her exciting upcoming projects, including her debut book launch in March 2025 and her participation in the highly anticipated Kips Bay Palm Beach Showhouse 2025.RESOURCES:Visit Caroline's website here.Follow along on Instagram.Preorder her book, "Interiors for a Life in Good Taste." For information on Kips Bay Palm Beach 2025, click here.

Avis continues reading Henry Stephen Salt's A Plea for Vegetarianism – Chapter 3 Good Taste in Diet. “How foolish and inconsistent it is to be vastly fastidious about the manner in which one's food is served up, and at the same time to be totally indifferent as regards the quality, from an aesthetic view, of the food itself! ” (H.S. Salt 1886)   Music: Dalai Llama Rides a Bike by Javier “Peke” Rodriguez. Bandcamp: https://javierpekerodriguez.bandcamp.com/ Spotify: https://open.spotify.com/artist/3QuyqfXEKzrpUl6b12I3KW Get the Books: The Pedro the Water Dog Saves the Planet book series can be found at AvisKalfsbeek.com or at your favorite online bookseller. Support the Peace and Planet messages by contributing to my Patreon for as little as $1 per month: www.Patreon.com/PedrotheWaterDog Get the Audio Book: https://www.audible.com/pd/B09M8Z8DFY/?source_code=AUDFPWS0223189MWT-BK-ACX0-286720&ref=acx_bty_BK_ACX0_286720_rh_us (One More Year, Book 1 on Audio, other books coming soon on audio) Digital book Henry Stephen Salt's A Plea for Vegetarianism: https://archive.org/details/pleaforvegetaria1886salt/page/n1/mode/2up Another digital book version of Henry Stephen Salt's A Please for Vegetarianism: https://www.mkgandhi.org/ebks/plea-for-vegetarianism.pdf An Introduction to the Aesthetic Movement by V&A Museums: https://www.vam.ac.uk/articles/an-introduction-to-the-aesthetic-movement?srsltid=AfmBOoozKsaFv3ztaHWH1CQkQ_SisDvRIuJa7zy5BzSZSApuYF-URmL6 Earthing Ed's book How to Argue With a Meat Eater (I am not an affiliate): https://www.amazon.com/s?k=how+to+argue+with+a+meat+eater&crid=DKR5MXWZSDOK&sprefix=how+to+argue+with+a+%2Caps%2C278&ref=nb_sb_ss_ts-doa-p_1_20 Podcast cover image yellow plate: Hatsukoi https://hatsukoi.co.uk

In this episode, Matt Williamson digs in heavy to snap counts and his secondary impressions of Steelers vs. Lions. Learn more about your ad choices. Visit megaphone.fm/adchoices

Have our tastes changed from years past? Have they stayed the same? Do we laugh at the same comedy movies? Let's discuss!   Time Stamps: (00:00) Intro (02:30) Deadpool revisited (06:00) Comedy central (22:10) Aging out of the target demographic (34:30) Improving past games with remasters/remakes (44:40) Sly Sickos (51:30) Final segment: a Timeless recommendation! (01:02:55) Outro   Find us on Twitter: @rxp_podcast Music: Grandmaster Doug

Audio, eng_t_rav_2024-07-28_lesson_rb-0220-dvarim-ktanim_n2_p1. Lesson_part :: Daily_lesson 2

Rabash. Record 220. Good Taste in Small, Corporeal Things

Video, eng_t_rav_2024-07-28_lesson_rb-0220-dvarim-ktanim_n2_p1. Lesson_part :: Daily_lesson 2

Today on our episode #385 of All in the Industry®, Shari Bayer is on-location in NYC at Benoit bistro with her guest, legendary chef Alain Ducasse. Born in 1956 on a farm in the Landes region of France, Chef Ducasse is now at the helm of over thirty restaurants in 9 countries around the world, from prestigious establishments, including Le Meurice Alain Ducasse, Le Louis XV; Alain Ducasse at L'Hôtel de Paris; and Alain Ducasse at The Dorchester; to Parisian bistros and casual brasseries. He became the first chef to have three restaurants awarded with three Michelin stars at the same time in 2005 (Paris, Monaco & New York), and one of just two chefs in the world to have been awarded 21 stars altogether. He currently holds a total of 18 Michelin stars. Chef Ducasse has set up schools, created artisan factories, and is the author of several cookbooks. He now has a new book, Good Taste - A Life of Food and Passion (Gallic Books, 4/16/24), which captures the essence of his illustrious career and the core of his philosophy, inspirations and creative process. Shari and Chef Ducasse are also joined by Emmaunelle, who works with Chef Ducasse and helped translate our conversation. Merci beaucoup! Today's show also features Shari's PR tip to follow Chef Ducasse's code of honor and its 12 values; Industry News on Michelin announcing 10 New York restaurants up for 2024 awards; and Shari's Solo Dining experience at Chefwise contributor Clare Smyth's CORE by Clare Smyth in London, England. ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-surveySubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

If ever there were a guest who needed little introduction, it's certainly Alain Ducasse. The great chef--one of the most influential, prolific, and successful in the history of Western cuisine--sat down with Andrew this week to discuss his new book "Good Taste: A Life of Food and Passion." The book is a meditation on Chef Ducasse's life and career so far, and in this conversation, he expands on many of the ideas and moments related in the book. Our great thanks to Emmanuelle Perrier for serving as translator for this interview.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In Todays Episode of the podcast, you'll learn how to evolve your taste as a photographer. By defining, cultivating, and evolving your taste, you will gain clarity and confidence in your creative pursuits, setting yourself up for success.The Big IdeasDefine Your Taste: Recognize that your initial inclination may not be what truly inspires you. Find photographers who resonate with you, and learn from their work.Cultivate Your Taste: Surround yourself intentionally with sources of inspiration that align with your creative vision. Identify what truly speaks to you in photography.Evolve Your Taste: Embrace change and allow your taste to transform as you gain more knowledge and experience in photography. Be open to evolving your creative style.Practice with Intention: Develop a deliberate approach to your photography. Instead of aimlessly capturing scenes, set parameters for your shoots and measure success based on meeting those goals.Enter to win 1 of 4 copies of Taylor Jacksons new bookWedding Photography: After 1000 Weddingshttps://beginnerphotopod.com/tjbook Learn What Camera Settings to Use in our free guide!https://perfectcamerasettings.com/Connect with the Beginner Photography Podcast! Join the free Beginner Photography Podcast Community at https://beginnerphotopod.com/group Send in your Photo Questions to get answered on the show - https://beginnerphotopod.com/qa Grab your free camera setting cheatsheet - https://perfectcamerasettings.com/ Thanks for listening & keep shooting!

[video available on spotify] what does it mean to have good taste in art, music, interior design, fashion, movies, photography? i almost get a gut reaction when i see something and decide whether or not i think it is a sign of good taste. but does it even exist, or is it too subjective? i'm not fully convinced that it doesn't exist, but we're going to go down the rabbit hole together and try to answer the question, what does it mean to have good taste? Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Our world is dominated by algorithms — by data collection that steers us toward a limited set of products and designers who have paid for the privilege of coming up first in our search. The result is that our taste has gotten . . . only more homogeneous, more limited." —Rachel Tashjian, style contributor to The Washington Post, in her article Whatever Happened to Having Taste? The primary reason I wanted to begin with this quote is because the reality is all too real: good taste is often hard to find, and much of it has to do with remaining inside the box. Often this 'box' is the one we see frequently on Instagram, Pinterest or TikTok. Enter interior designer Heidi Caillier, someone who didn't and doesn't play by the rules of social media, who didn't follow the trends, and trusted her own voice and eye. To walk into a home curated by someone with exquisite taste, time seems to vanish, and the primary emotions one feels are comfort, awe and appreciation even if we don't know at all how they did it. Somehow, it all just works. A symphony of hues, textures, pieces, and details that appear as though they just belong together to welcome the residents of the sanctuary home each time they cross the threshold. I remember seeing interior designer Heidi Caillier's work for the first time. It was the cover story of Rue Magazine in 2019. Caillier had designed a Seattle cottage guided by the charming Scandinavian aesthetic - simple, yet cozy, unique, yet functional, and with thoughtful touches of vintage to create a feeling of nostalgia. I became even more intrigued when I saw her work on a handful of Arts & Crafts houses both in California, Oregon and across the country on the east coast. Heidi was speaking my language (she embraces wallpaper!), as she incorporated the aesthetics that reminded me of English country with modern sensibilities for living well and thoughtfully. Check out a few of the homes here (one of my favorites - the kitchen!), here and here. And her entire portfolio here. As Caillier is also someone who lives in the Pacific Northwest, in Tacoma, Washington, part of my intrigue was her home base as rarely had I seen an interior designer from PNW that has their own aesthetic that wasn't wed to the stereotypical Portland or Seattle modern trends that never quite captured my definition of timelessness or comfort, or even warmth. With delight and immediate appreciation, I began following her on Instagram as she share glimpses into her projects as they begin, are in progress and eventually are completed. As she shares in her new book, just released on September 5th, Memories of Home, the portfolio shared in the pages of the book tells stories that are "nostalgic, romantic, creative, playful but sophisticated, and so incredibly comforting." All the boxes in my ideal of a sanctuary are ticked with that sentence, and indeed each home showcased demonstrates her objectives have met their desired results with each client's home shared, including her own. As timing would have it, the topic of good taste, and the seeming lack thereof arose this month in an article written by style contributor to The Washington Post Rachel Tashjian, as I was pouring through the pages of Heidi's new book, it became immediately clear she understands and brings forth good taste in each of her homes, but how does one do that? Even if we don't hire someone or are unable to work with the talent and expert Heidi provides, how do we curate a home, and in very much the same way, curate a wardrobe and a life that is not guided by algorithms? Well, I think that question in and of itself is a great place to start. Let's take a look at eight key aspects of curating good taste when it comes to our décor.

Hour 1 of the Wednesday edition of The Armstrong & Getty Show features... China, Trump & Mexican Cartels crossing the border Mailbag Immigration woes a new Guinness World Record Stupid Should Hurt: https://www.armstrongandgetty.com/See omnystudio.com/listener for privacy information.

Learn how to cook a fine piece of fish while wearing an even finer pair of jorts with Nate P. of “Shorelunch With Nate P.”

Raven finds more Colin Matthews letters from the nether-regions; Former TNA knockout Rhaka Khan is suing a lot of people claiming a conspiracy against her in relation to an ongoing Texas criminal case, and some of the names and companies listed will shock you; What's the past-tense word for tweeting? Rich grills Feeney on an old Facebook memory, looking for what he calls intelligence; Popular myths about bullets busted, which has Rich feeling some kinda way about Kari Byron - go look her up, it's worth it; Feeney goes to a Fozzy show and gets mocked by Jericho for his attire; How Philadelphia has changed; Rich has left the building; Raven tries to get Disco on the show to ask about Bill Ding; Feeney tries to prove that he's an interesting guy with interesting comments; AEW's brand split and new show; The Gap Band's greatest hits; Fanmail, and of course, all the usual perversions. Follow the guys on Twitter!Raven - @theRavenEffectRich - @RichBocchiniFeeney - @jffeeney3rdGet Raven trading cards by going to beaujay.com - buy early and oftenAsk Danna on ebay is selling a bunch of Raven's old comics and other goods, go buy Raven's stuff. Check out the store at https://www.ebay.com/str/askdannaHave Raven say things that you want him to say, either for yourself or for someone you want to talk big-game shit to by going to www.cameo.com/ravenprime1If you want all the uncensored goodness AND watch The Raven Effect, sign up for Patreon by going to www.patreon.com/TheRavenEffect it's only $5 a month!