Podcasts about Gourmet

Speaker 1 (00:00): Hello, and thanks for joining the podcast. My guest today is Dr. Sarah Skinner. She's the owner of Classic City Gourmet Mushrooms. And with Veterans Day on Friday, it just seemed appropriate to share her journey to becoming a mushroom farmer because it's directly connected the time that she spent in the Army. And she may have left the Army 12 years ago, but she's never really stopped advocating for veterans. She's now a professor of social work at the University of Georgia. She's even designed courses that help other clinicians working with veterans and military families. And as you're about to hear, while she has no desire to be the mushroom queen, farming itself has really become an important part of her healing process because of the hope that's found in growing things and investing in the future. Speaker 1 (00:46): Welcome to More Than a Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmer's market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. Thanks for joining me for this episode of More Than a Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Well, my guest today is Sarah. Sarah, thanks for joining us. Speaker 2 (01:28): Yeah, no Speaker 1 (01:29): Problem. Yeah, I love your story. You know, as time of recording, we are coming up on Veterans Day. So it's a time of year. Everybody acknowledges, you know, the sacrifices of veterans have made throughout the generations in our country. Seems like every day's Veteran's Day for you though, right? This is a, a lived reality. Speaker 2 (01:48): That is true. Speaker 1 (01:49): So we're gonna talk about your service and how that's brought us around to growing mushrooms. But I just wanna start at the beginning and first of all, say thank you for serving our, our country to you and your husband. Speaker 2 (02:02): Thank you for your support. Speaker 1 (02:04): Of course. How did you get, you know, today you're a mushroom farmer. You started in the Army. How did you get, how did you decide to join the army Right outta high school? Speaker 2 (02:14): . So I didn't actually, So I grew up as a military brat. My dad was a lifelong army soldier. And so kind of growing up I was very adamant of like, I'm never gonna go in the army. No way. And then after high school, I did one semester in college and it didn't go very great . And so I was like, Hm, Army's not looking so bad now. So, so yeah, after I did one semester of college and then I joined the Army mostly to kind of help me get back to college, but it turns out I loved it. And I really had a wonderful experience. Yeah, Speaker 1 (02:55): That is I really love that because I grew up son of a farmer and swore I'm never gonna be a farmer. And then I dropped out of college and now I farm. So we had a lot of things in common except I didn't join the military. So you grew up in military family. You, you met your husband in the military, right? Speaker 2 (03:15): That's correct, Yeah. Speaker 1 (03:17): At West Point. Speaker 2 (03:18): That's right. Yeah. So after I was in the Army for a couple years, so I enlisted originally, and so I was enlisted for a couple of years. And then I was given the opportunity to apply to West Point and I was accepted. Yeah. And so while I was there, I did my husband. Yeah, yeah, yeah. And we've been married for 20 years now. We just did our 20th reunion this past weekend. Speaker 1 (03:44): Congratulations. Speaker 2 (03:45): Yeah. Speaker 1 (03:46): And your husband also was in the Army? Speaker 2 (03:48): Yep. Yep. It's a requirement after graduating. So we both graduated and our senior year was when nine 11 happened. Oh. So our senior year of college was you know, 2001, two, we graduated two and pretty much we were both, you know, immediately deployed to Iraq. Speaker 1 (04:08): So your newlyweds on deployment Yep. Speaker 2 (04:11): Is that Speaker 1 (04:12): Hard? Speaker 2 (04:14): The hard part was most, most of the time we were separated. Yeah. But there was a brief point where we were both deployed to Baghdad at the same time. So I was on one side of the river, he was on the other side of the river. And so there were a few times we were able to actually visit at this distinct memory of like, you know, sitting on top of a security point with my husband at night watching the tracers, , you know, in the sky overhead. And, and it's something that we kind of go back to in our marriage, you know, when things are going rough or the kids were crazy or whatever, we say, Well, nobody's shooting at us. We're okay. Speaker 1 (04:53): Yeah. It could be worse. Could be worse. A lot of people say that and you guys really have lived it. Speaker 2 (04:58): Yeah, yeah. Like literally nobody's shooting at us. We're okay. Speaker 1 (05:02): Yeah. Wow. So I want to talk about how the, this military journey brings you into providing food for your local community. So speaking of things being difficult, you, you also gardened while in the Army? Speaker 2 (05:19): Yes. Speaker 1 (05:21): Now I have family in the Army. And you even talked about being a military brat, which indicates, you know, you, you moved around a lot. Mm-Hmm. gardens are usually like, literally putting down roots. Is is that hard to do? Speaker 2 (05:35): Yes. Yeah. But it was, I mean, it was kind of, it was a, it was a very important part of sort of my upbringing. So yes, I was a military brat. I grew up moving around. But even so both sets of my grandparents were farmers in Michigan. And so every summer I would go and stay with them and help them on the farm, you know, hoing beans or whatever else, you know, we had to do. And and so my, my mother, when we were growing up, wherever we were stationed, she would always make sure she had a garden. And so I'd help her plant. And so I, I kind of just, it was a natural thing wherever I was, if it was a house plant was all I could manage. I would do that if I, you know, if I had some space I would, you know, plant some flowers or some tomatoes or whatever. So I've, I've been doing that forever wherever I went. Speaker 1 (06:25): So on, on bases all across the US there's a, a garden in the backyard of, of some housing unit there that you started. Do you think people kept it up after you left Speaker 2 (06:36): Germany? I don't wanna know. . Speaker 1 (06:39): You don't wanna know. Speaker 2 (06:40): That's the one thing about moving. I've, I've gone back before, you know, to a place I lived and, and seen that the, you know, the new tenants of, you know, raised my garden and it makes me very sad. So I'd rather just not know and believe that they're enjoying you know, what I left. But yeah. Yeah. So not just the United States. Also in Germany I even on my first appointment, my mom sent me flower seeds while I was in Iraq. And they didn't take, and that was probably a good thing, . Speaker 1 (07:12): Yeah, there's, yeah, Speaker 2 (07:13): There's Speaker 1 (07:14): A large body of literature about not sending seeds across the different continents. . Speaker 2 (07:18): Yeah. That was probably not a good idea, but it was just such a natural thing for her to do. Oh, sure. Yeah. So appreciated the thought, Speaker 1 (07:27): . So when did you decide to leave the Army and, and how did how did that take place? Speaker 2 (07:33): So I left the Army in 2007. And it was actually, I, I did two deployments to Iraq. I was injured on my second deployment, so we made a decision as a family after that to get out of the military. Speaker 1 (07:50): So in 2007, you make the decision as a family to get outta the military. Did you have kids at that, did you say as a family? So did you have kids? Speaker 2 (07:58): Yes. Yeah. So I just had my oldest son he was eight months old when we got out, so he was a baby. And my husband and I made a decision at that point because, you know, like I said, I did two deployments. He did two, two deployments. And so our first five years of marriage, we had only been together in the same place for four months consecutively. And Speaker 1 (08:25): Wait, cumulatively, no, consecutive Speaker 2 (08:28): Like four months Speaker 1 (08:28): Consecutive. The longest consecutive time together Speaker 2 (08:31): Exactly was four months. And so so we, you know, we knew that if we stayed in, we were gonna be separated again. And, and now we had a baby in the mix. So we, you know, just kind of decided on top of everything else that, that we were gonna try our hand at civilian life. Speaker 1 (08:48): Okay. So you said your first semester at college didn't go all that well, then you became a West Point graduate mm-hmm. . And now is it Dr. Sarah Skinner? Speaker 2 (08:58): It is Dr. Sarah Skinner. Yeah. Speaker 1 (09:00): So tell me about your, your doctorate work, how you, you went back for a PhD. Speaker 2 (09:04): Yeah. Well, so after I got out of the Army in 2007, I was doing a lot of volunteer work for an organization called Iraq and Afghanistan, Veterans of America. And it was through that work that I learned that there was a a shortage of mental health workers kinda nationwide. Cause that was one of the things we were advocating for is more mental health services for veterans. And so at that point I was like, Well, why not me? So I decided to go back and get my master in social work. So I did that in nine. Got that. And then after a couple of years I decided to get my PhD. And so I came to University of Georgia here in Athens. Speaker 1 (09:53): And does a lot of the social work that you focus on InCorp, is it focused on military, military veterans? Speaker 2 (10:01): It is. So that is something that, that I've enjoyed researching and, and also sort of a program that I brought to University of Georgia. I developed a course on military social work for the University of Georgia. And it's a graduate and undergraduate level. And I also put together a military social work certificate program that we're hopefully gonna be implementing soon in order to certify mental health workers in the state of Georgia to work more competently with the military population. Speaker 1 (10:35): Yeah. That's awesome. And does gardening and, and growing food intersect with that work? Speaker 2 (10:42): Maybe not that particularly, but it, I will say that it was a very important part of my sort of healing after serving in Iraq and after, you know, getting outta the military, I have this distinct memory of when I was flying out of the desert for the last time and I was flying into Germany, looking out the window of the airplane, and I could just see the, the deep rich, like browns and greens of, you know, Germany in contrast to having been in the desert. And it, it just kind of sticks in my mind of, you know, all that life that's in, you know, vegetation, the soil as being kind of, you know, being home and being kind of surrounded by like living and nurturing myself. So I have kind of thrown, I threw myself into really gardening and growing things. And it was very meaningful for me, very healing. And I know the same is true for a lot of veterans there. I mean, there are a lot of programs nationwide that combine kinda veterans in agriculture because it turns out it's actually a really good fit for a lot of veterans working in agriculture, Speaker 1 (12:04): Not only professionally. I mean, they probably have the experience of hard work, they can do what it takes to, to run a farm. But it sounds like at a little bit more of a, a deeper level it's meaningful and impactful work. Speaker 2 (12:19): Yes, exactly. I mean, yes, we know that that farming is hard work, right? And there's a lot of uncertainty. And so veterans are kind of uniquely able to handle sort of the, the stress of it. But yeah, it's actually, I, I feel like there's hope inherent in the act of planting something, right. So it's kinda a, a bet on the future every time you put a seed in the ground or in my case, you know, inoculate some, you know, wood with mushroom MyUM. It's a same kind of thing that you're, you're besting in the future Speaker 1 (12:54): Yeah. And able to bring about creation and flourishing and not disruption. Exactly. Speaker 2 (13:00): Exactly. Yeah. Speaker 1 (13:01): Yeah. Wow. So let's talk about mushrooms then. Speaker 2 (13:05): Yeah, so I, like I said, I've always kind of gardened and brew food and that sort of thing. And then when we moved into not where I'm living right now, but one of my former, I was putting together my garden and there was parts of my yard or, you know, land where it was very shady mm-hmm. . And, you know, I, I kind of used up every like square foot of sunlight that there was available. And so I was like, Well, what can I do now? So then I started kind of investigating mushrooms. So I started growing mushrooms probably around 13 years ago, I think now. Wow. and I started with the way a lot of people do, like inoculating logs and that sort of thing. And, and it was, it was fun and I enjoyed it and there were some mushrooms for my family. But really once the pandemic hit, you know, and I, I found myself with all this time, that's when I kind of really got serious about it. I did a lot more investigating into like indoor mushroom cultivation. And so it turns out I just really loved it because it is so quick compared to traditional gardening, You know, I can inoculate with oyster mushroom illium and you know, from the time of inoculation to the time of harvesting can be, you know, four to six weeks. Really? Yeah. Which is really fast. Speaker 1 (14:30): And does it, so in in produce gardening, we have this term called cut and come back. A lot of lettuces are cut and come back. Is, are mushrooms the same way where you can harvest and then it'll regrow just like lettuce will regrow its own leave? Speaker 2 (14:43): Yes, to a certain extent. They will, they will regrow until they consume basically all the nutrients that are in whatever substrate they're growing in. So I can usually get, you know, two or three flushes from, you know, one of my blocks. Now if I'm talking about logs, you know, those can produce for years. Speaker 1 (15:04): Got it. What, what are the nutrients that these mushrooms need? Cause I'm, I'm thinking entirely in terms of you know, I, I I raise produce. Yeah. you probably don't need a lot of nitrogen, right? Speaker 2 (15:17): No, no. A little bit is good, but it's mostly carbon based and carbon and lignin and I feel like I need to go get out one of my mushrooms so that I'm really accurate. But yeah, I mean mostly if you think of like out the, the woods or whatever, you know, mushrooms are for the most part it's de course, right? So they're growing on debt or decaying things. They're part of the process of breaking down. Speaker 1 (15:46): Yeah. They're a primary decomposer material. Speaker 2 (15:48): Exactly. There you go. So yeah, that's basically what they need is, is something to grow on. And it's usually, you know, sawdust wood almost everything I grow grows on hardwood of subtype Speaker 1 (16:03): And they don't require the same sunlight requirements that, you know, I need in order to get a produce crop so you can grow 'em in a shade. They actually prefer that, Speaker 2 (16:11): Yes, but not total shade. And I think that's a misunderstanding a lot of folks have. There are some mushrooms that can grow or, or prefer like, you know, a darkness. And I think most of the kind of grocery store mushrooms that you think of, theus, those, you know, do grow best in, in a shade, total shade. But most of the mushrooms that I grow, lions main oysters, those are mushrooms that you would find growing in the forest. So you think, you know, dappled sunlight yeah. And, and so that's basically what all I need. Not as much as you would need like in a greenhouse or, or whatever, but yeah, I do have to have light for, you know, eight to 12 hours a day. Speaker 1 (16:52): But nothing that you're selling is foraged, right? This is all cultivated mushrooms. Speaker 2 (16:57): Yes. I don't do any foraging. So I'm not sure about other places, but in Georgia you have to have a foraging license. Indiana Speaker 1 (17:05): Is the same. And, and we have a mushroom here. I don't know if it grows in Georgia, the morels. Speaker 2 (17:10): Oh yes. Yeah. I get, Speaker 1 (17:12): Yeah. Yeah. Do you, do you, do you actually forage some that you don't that for your own enjoyment? Speaker 2 (17:18): I try. Okay. Yeah. So I, I do try to forage. So every time I'm out on a hike, I'm constantly looking Yeah. For mushrooms and drive my family crazy. Cause they're like, you know, could you speed up? I'm like trying to look at, you know, under logs and everything. But I'm not, I'm not really great at foraging. And so and I tell that to my customers all the time. Speaker 1 (17:43): It's, and side note for our listeners don't eat in just any mushroom that you happen to find in the forest. I think most people know that, that, but I, I really don't want to get sued as the host of more than a mile here, . Thank Speaker 2 (17:53): You. Well then you can cut this out, but I always say you know, you can try any mushroom at least once. Speaker 1 (17:59): , we can say that as long as everyone knows it's a punchline, you may not be able to try anything after you've tried that mushroom. Speaker 2 (18:06): Yeah. But that's an advantage for me of growing my mushrooms cuz I know exactly what I'm growing and what I'm getting. And also I don't have to fight with the bugs, you know, Cause I'm, I get to harvest them exactly when they're ready. So I don't have to worry about, you know, them being past, you know, crime or any of that. Speaker 1 (18:23): Of course. So you grow, do you grow any indoors or is it all outdoors? Speaker 2 (18:28): No, actually most of the stuff I grow is indoors. So my lions made and my oyster mushrooms are all grown indoors. Most of my shataki though I do have some shataki outside. I, I only have a couple types of mushrooms that I have outdoor beds for, and that is ra mushrooms. Okay. So I like to grow those ones outside and they do well here in Georgia cause it's hot. And I also do mine caps, which is a garden. It's also known as garden giant or the garden wander. It's a wonderful mushroom that likes to grow in mulch. So and my talkies is another one that I'm kind of experimenting with out in the car. Speaker 1 (19:13): Okay. Yeah. Which one's easier growing indoors or outdoors Speaker 2 (19:18): For indoors? Absolutely. Cause I can control the humidity levels. I can control the, the temperature. I love growing outdoors, but it's sometimes it's a surprise, you Speaker 1 (19:29): Know, way that you're the, the mercy of mother nature. Right. Speaker 2 (19:32): A hundred percent. So if you get a dry spell, you're just, you know. Yeah. Speaker 1 (19:37): What should we picture? Everybody has an idea of what a garden looks like and maybe even what a greenhouse looks like for indoor growing, but can you help our listeners understand what does it look like? Is it a, a plank of wood that you've, you keep wet all the time? Or, or what, what's it gonna look like if we saw your indoor growing? Speaker 2 (19:54): So no, it's actually, it looks like a, it's a, I have a couple grow rooms and those are just rooms that I have shelves in those. And on the shelves are bags and the bags contained sawdust and the mushroom mye. And so the mushrooms actually grow out of those bags. And so, yeah. Speaker 1 (20:19): So you use sawdust instead of logs Primarily? Speaker 2 (20:22): Yes. Primarily I use sawdust. I, like I said, some of my outdoor stuff, I definitely use logs, but the indoor stuff is all grown on sawdust and I enriched the sawdust with a little wheat brand or like shredded bee holes beat pulp. Speaker 1 (20:39): Got it. Yeah. What's your favorite? Speaker 2 (20:41): It changes with the seasons, So I'll say in the warm weather I really, really love golden oysters. They're, they're kind of sweet a little nutty but like after the long summer that we've had in Georgia, I'm kind of like over the golden oysters. And so I'm starting to get some of the cold weather mushrooms. And so this time of year I love black pearl oysters. It's a hybrid mushroom. It's combination of like a oyster and a a king trumpet. Okay. And it's really meaty, very dense. And it's got kind of a peppery smokey flavor. It's just amazing time of year. Speaker 1 (21:21): That's really I, now I'm hungry for fried mushrooms. Do you fry it? Yeah, Speaker 2 (21:25): I, yes. If you name it, that's, I will make mushrooms that way. But I mean, I always tell everybody if they don't know what to do with the mushroom, then just go ahead and saute it, right? Mm-Hmm. . So that's the best way to kinda try. Speaker 1 (21:37): You can't go wrong with maybe a little bit of breading and fried and butter. I don't think you can do anything wrong that way. Speaker 2 (21:43): That's true. For just about anything. That's Speaker 1 (21:45): True. For anything that's edible. Right? Speaker 2 (21:47): Yeah. How Speaker 1 (21:47): Do I cook these Pop Tarts? Well, listen, just fry and butter, you're gonna be Speaker 2 (21:51): Fine. There you go. Speaker 1 (21:52): . So you started growing mushrooms just last year, 2001, or sorry, 2021. Skipped a couple of decades ago. Speaker 2 (22:00): Well, I, I started growing mushrooms. I, like I said, it's been probably about 13 or 14 years, but I started classic city gourmet mushrooms a little over a year ago. Speaker 1 (22:10): So. So you turned this passion into a business? Yes. A little over a year ago I started classic city gor Speaker 2 (22:15): Mushrooms. That's correct. Yeah. Speaker 1 (22:17): Okay. What, where do you go when you, when you wanna sell mushrooms, you say, I'm gonna grow a large volume of mushrooms. How do you find a market for that? Is it, is it a lot of chefs? Was it farmer's markets? What did that look like? Speaker 2 (22:31): Well I started with farmer's markets, so I, I've sold at a couple farmers markets locally, so we're fortunate. In our area. We have a lot of large and small farmers markets and and so that was a great way to kind of get a feel for, you know, the demand. And fortunately the demand was really good. People love mushrooms and they're, you know, wanted lots of it. I have sold to a couple restaurants locally a couple farm stores. And then of course I sell through a market wagon, which is my favorite online farmer's market. Speaker 1 (23:10): Thank you. That's great. We love to know that there's a vibrant market for what people produce. We know that market wagon is one way that consumers get food delivered to their door. But farmers' markets are fantastic. They're, they're a fantastic experience. Great way to, to meet customers face to face and then to know that there's some chefs and restaurants that support is really important. Yeah. where do you wanna see this going in the future? Speaker 2 (23:37): I, I do feel like I, I will be expanding within the next few years. But I really desire to keep it very local. I think that's sort of where my heart is. Speaker 1 (23:49): You don't wanna be the mushroom queen of America. Speaker 2 (23:51): No, I definitely don't. I have zero desire to do that. But I really love the, the community that I get by, you know, being a farmer and being part of a farming community in my area. So when I'm at the farmer's markets, it's it really does feel like being part of a community cuz I, I know my other vendors I know my customers, I see them face to face. You know, I have regulars who come every week. Same on market wagon. I have regulars who subscribe to my mushrooms and yeah, you know, they communicate with me regularly about what they're doing with them. And so that feels really nice. It feels good to have those kind of relationships. So I think that's very important to me. I love living here in Athens and in this part of Georgia. And so yeah. I'm, I'm very much embedded here. Speaker 1 (24:46): What about your boys? Are they involved in the mushroom growing? Speaker 2 (24:49): Yes. Whether they like it or not. ? No, they're, they're wonderful. They've, they've learned kind of every part of the mushroom growing operation. And they've been really helpful at the markets, so they love the opportunity to earn a little bit of extra money. And they're just, you know, they're really helpful at setting up and taking down and, and they know all about the mushrooms and can talk about 'em with customers too, So, so yeah, it's a family operation. Speaker 1 (25:17): That's really neat. That's really neat. If our listeners wanted to connect with you more, follow you online where are they gonna find you? Speaker 2 (25:24): Well, I mean, we're on Facebook and Instagram and you could of course check out my website, which is just classic city gourmet mushroom.com. Speaker 1 (25:33): Well, Dr. Sarah Skinner, it has been awesome hearing your story. Speaker 2 (25:36): Awesome. It was good to meet you, Speaker 1 (25:38): Nick. You as well. Thanks for joining us. Thanks for listening to this episode of More Than a Mile. Be sure to sign up for Market wagon@marketwagon.com or after downloading the Market Wagon app for iOS or Android. Follow us at Market Wagon on Instagram, Twitter, Pinterest, and Facebook for stories, recipes, special announcements, news, and just digital handshakes from our friendly farming community. If you enjoyed more than a Mile, please rate the podcast and write a review on iTunes, cast box poder, or wherever you listen to your favorite podcasts. Thank you for continuing to support local food.  

Backpacker's Pantry has been family-owned and operated for over 70 years, a legacy that's as important to the brand's identity as the gourmet adventure meals they make. While that's not set to change anytime soon, they recently welcomed a new leader to take the company into its exciting next chapter. As CEO, Duane Primozich will prioritize Backpacker's Pantry's role as environmental stewards, a commitment to sustainability that goes above and beyond. We recently sat down with Duane and Backpacker's Pantry owner and Head Chef, Soraya Smith, to hear all about the company's history; where it's headed; climate change's adverse effects on the food industry; what Backpacker's Pantry is doing to reverse them; and much more.TOPICS & TIMESSoraya's background (3:03)How Backpacker's Pantry got its start (4:53)Their line of products (7:26)Recipe creation (10:24)The CEO next door (12:53)The “next chapter” (19:12)Environmental stewardship (23:47)Duane's background in climate activism (26:06)Chef Soraya's culinary influences (28:35)The freeze-drying process (33:05)Gourmet meals on trail, on the river, in the ski lodge (33:54)Climate change's effects on the food industry (36:05)Looking ahead (42:11)CHECK OUT OUR OTHER PODCASTSCRAFTEDBlister PodcastGEAR:30Bikes & Big Ideas Hosted on Acast. See acast.com/privacy for more information.

The Holidays are upon us and we wanted to kick it off by bringing back Vic Nerida to talk a little more about his Danksgiving event! We start with Hort's Thanksgiving and his favorite parts of dinner. Vic shares his favorite parts of hosting his cannabis themed dinner, one of which is adding mayo to mashed potatoes (side note, they're surprisingly good!). We then move the conversation to Vic's amazing and unlikely journey into becoming a cannabis advocate and how he supplies medicine to a variety of patients. So break out your turkey baster (it seconds as a small gravity bong for J's :) and join us for a Slice of Danksgiving with Vic Nerida! Find us on Instagram @asliceofcannabis @the_ruggedgent  And come check out our FREE Discord to join in on the "Spirit of Danksgiving" Giveaway! Check out the rules in the Spirit of Danksgiving channel and post your favorite medicated or non-medicated side dish and enter yourself for a fun prize pack https://discord.gg/jDMxZ5HA

Many people were wondering how Ippo was doing because of the crazy hurricane that hit his maple leaf paradise, good news hes ok, bad news most of the island is destroyed. But in lighter news the cdc says dont eat our favorite blue colored chicken sauce on brand Nyquil Chicken. We were requested to roast one of our closest friends Old Man Cloudy! Then we told a story about a crazy time Zac Stole for the first time. Something that is now a whole $27 dollars! Come enjoy the crazy episode RMTS 90 | The Resurgence Of Gourmet Nyquil Chicken, Hurricane Party, Leaving North AmericaPatreon: https://www.patreon.com/RMTSTikTok: https://www.tiktok.com/@realmentalkshitHosts: Ippo: https://www.twitch.tv/bripposaurZac: (catch us live!) https://www.twitch.tv/hotloadszac

Lynne Bowman is the glam granny that knows how to get you to eat your veges! There is enormous power in resetting your relationship with food, taking control of your health, strength, mindset and mood. But why take cooking or health advice from a snarky grandma who isn't a reality TV star or a doctor, and doesn't particularly like to cook? Here's why: diagnosed more than thirty years ago, Lynne is living proof that you can cook, eat, sleep, laugh, and walk your way out of type 2 diabetes, along with other chronic ailments, just like in her latest book, “Brownies for Breakfast, A Cookbook for Diabetics and the People Who Love Them,". With a background as an award winning creative director, advertising manager, actress, makeup artist, screenwriter, illustrator and tv weather person, Lynne has so much wisdom and laughs to share and is the granny we all need in our lives. This podcast is brought to you by Ethical Change Agency. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Episode 1148 in which Cynthia Chaplin narrates her adventures in Sicily during the VIA Taormina Gourmet & Mt. Etna 2022 Gita Scolastica 2022 - this episode is part 1 of 6. More about today's show: This is a special Vinitaly International Academy, 2022, Taormina Gourmet and Mt. Etna Gita Scolastica series. The last week of October took a team of our staff and 15 Vinitaly International Academy Ambassadors to the annual Taormina Gourmet event hosted by Cronache di Gusto, and then on to explore several vineyards and wines of Mt Etna. Of course, the whole experience was documented! Listen in as Cynthia Chaplin narrates her travel adventures - and remember, if you prefer written content, you can find this blog on Italianwinepodcast.com, now onto the show To learn more visit: https://vinitalyinternational.com/ About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. To learn more visit: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: https://www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Gourmet food at Stormont and £170K of your money subsidising it.

Eric, Robert, and The Minister return from hiatus to discuss two foreign streamers in ATHENA and FLUX GOURMET.   Email:  FlicksationPodcast@gmail.com Twitter:  FlicksationPod Call or text the voicemail line:  (608) 535-9302   2022 Flicksation Podcast Network

Matthais regales us with a tale from his own life going back all the way to this past month's Grandpa's Day. Turns out Grandpa's fatal skin-mite infestation is the least of his worries! On top of his aphid like ailments he's got ghosts at the dinner table, and they're not just there for the roast goose! Please enjoy this month of downright spooky, scary, creepy, and frightening Halloween themed episodes! Join Ronald and Matthais every week as they bring you the scoop behind the weirdest headlines from across the globe. Submit your own headlines to butthatsadifferentstory@gmail.com or @butthatsapod on Twitter to have it read on the podcast and expanded upon by Matthias and Ronald! Follow us on instagram https://www.instagram.com/butthatsapod/ Follow us on twitter https://twitter.com/butthatsapod Visit us at https://www.butthatsapodcast.com/ Written, Recorded, and Directed by Andrew Damitio and Dan Cabrera Music by Andrew Damitio

Website: https://www.clarkstwrestling.com/ Merch Store: https://www.clarkstwrestling.com/store/ Beat By: https://www.instagram.com/furious_stylez6/ Hey what's up viewers and welcome to a special live episode of the Clark St. Wrestling Podcast. On tonight's live episode Hafeez & Devin cover weekly wrestling topics : ⬇ AEW: ⬇ 7:32 MJF Is A Heel No More? 25:21 Swerve In Our Glory Vs The Acclaimed III 35:26 The Women's Division 48:55 Sports Entertainment / Pro Wrestling Debate 1:01:37 Where's Wardlow 1:17:41 The Elite WWE:⬇ 1:31:52 The Judgement Day 1:41:53 Seth Vs Mustafa 1:50:20 Nikki Cross Returns 1:52:58 "The Wrestling God" Baron Corbin 2:03:46 The Road To Brock vs Bobby 2:09:12 The Road TO Roman vs Logan --- Support this podcast: https://anchor.fm/clark-st-wrestling/support

Listeners, we're back this week with Maya Madsen.Founded in 2015 by Maya Madsen, Maya's Cookies is America's #1 Black-Owned Gourmet Vegan Cookie Company. As a vegan with a sweet tooth, she had not been able to find that perfectly delicious, soft-baked gourmet vegan cookie, so she spent years crafting her award-winning and crowd-pleasing recipes. From the classic to unique and forward-thinking flavors such as "Chocolate Chip S'mores" and "Marble Fudge", every flavor has a story grounded in Maya's travels, memories, and experiences. Alongside providing the highest quality product that appeals to everyone, Maya's Cookies is committed to superior customer service and community engagement, with a focus on youth and underserved communities. Maya's Cookies ships nationwide- simply order as a treat for yourself or as a gift.During this episode we talked about:04:22 - Her heritage and being adopted10:07 - Starting in health and fitness10:41 -The 80s outfits12:18 - Her first job and her creative brain14:39 - Her park hustle17:58 - Moving to San Diego24:38 - Going into the cookies business25:33 - Food as a love language26:54 - Student loans as black young men29:22 - From farmer's market to e-commerce & the Black Lives Matter impulse29:40 - Receiving 10,000 orders overnight31:24 - A blessing and a curse33:10 - Responses to mistakes39:22 - Being embarrassed to say ‘CEO and Founder'40:29 - Maya's cookies philosophy41:19 - Let's talk business43:59 - What's next for Maya's cookiesThis episode is brought to you by First Republic Bank.  Follow Maya on all things social:WebsiteInstagramFacebook Follow Cafe con Pam on all things socialInstagramFacebookhttp://cafeconpam.com/Join the FREE Cafe con Pam ChallengeJoin our Discord  space and let's keep the conversation going! If you are a business owner, join us for Aligned Collective MastermindLearn about PowerSisters

There's a greater appetite for cannabis events than ever before–and today's guest is doing some amazing stuff to create safe, fun, and upscale opportunities and experiences for people who want to partake!  We're talking to Mark Rafailovich. Mark is the founder and owner of Spleaf, which he launched by selling homemade THC brownies when he was a freshman at Brooklyn College, before turning it into a full-fledged business.  These days, Mark is all-in on gourmet edibles and creating special experiences. He's bringing people together so they can enjoy great products like his in amazing environments, and to normalize and de-stigmatize cannabis use in common, everyday settings.  In today's conversation, we talk to Mark about his journey from the former Soviet Union to entrepreneurship in New York City, how he creates a wide array of highly specialized cannabis products and presents them at complementary events, and  how the audience for cannabis (and what they want) is rapidly changing.  KEY TAKEAWAYS How cannabis can serve as an alternative to alcohol (and why it isn't a gateway drug). How Mark started Spleaf in college, then used his knowledge from film school and the restaurant world to create gorgeously documented products and truly unique cannabis products. How cannabis beverages can function as an analogue to alcohol–and the issues making it difficult to serve these products in many cities. How Mark aims to create a pop-up experience vibe at his events and not just a shopping event. Why Mark thinks we'll see federal legalization no sooner than 2027. Show Notes For complete show notes, including transcripts, takeaways, and links to all the resources mentioned, visit SoHoExp.com/61 To learn more about the podcast and get access to all episodes, visit: SoHoExp.com/GreenRepeal

In this episode with Kory Muniz, we explore how to utilize the gifts of Spiritual Discernment: How to navigate through the deception and exclusion in the current narrative using spiritual tools. Our Special guest is Kory is a Reiki Master Teacher, Lecturer on wellbeing and issues of community concern as well as a Gourmet raw food chef and educator who is passionate about empowering community through unconditional love and spiritual discernment. Kory is a co-author in Pillars of Light, Stories of Goddess Activations, curated by Radhaa Publishing House. About Your Host: Radhaa Nilia is an intuitive teacher, healer, and forward-thinking speaker on feminine leadership. Radhaa is an expert on Goddess Archytpes and the Modality Creatrix of Goddess Activations™. Her method is used to Awaken and Activate Goddess Codes™, which helps clear negative beliefs, blockages, and lineage wounds and awakens the long-dormant codes of the Divine within which she teaches at Goddess Code Academy™. A mystical school for the Divine Feminine. With a deep love for Healing and Storytelling, Radhaa was guided to create Radhaa Publishing House: A heart-centered Publishing company focusing on collaborative books offers creative writing programs and one-to-one coaching for up-and-coming authors. http://www.radhaapublishinghouse.com. Upcoming Projects: https://linktr.ee/RadhaaPublishingHouse. Instagram: https://www.instagram.com/radhaanilia Facebook: www.facebook.com/radhaapublishing

Utilizing the gifts of Spiritual Discernment: How to navigate through the lies and exclusion in the current narrative using spiritual tools. Join Kory is a Reiki Master Teacher, Lecturer on wellbeing and issues of community concern as well as a Gourmet raw food chef and educator whose passionate about empowering community through unconditional love and spiritual discernment. About Your Host: Radhaa Nilia is an intuitive teacher, healer, and forward-thinking speaker on feminine leadership. Radhaa is an expert on Goddess Archytpes and the Modality Creatrix of Goddess Activations™. Her method is used to Awaken and Activate Goddess Codes™, which helps clear negative beliefs, blockages, and lineage wounds and awakens the long-dormant codes of the Divine within which she teaches at Goddess Code Academy™. A mystical school for the Divine Feminine. With a deep love for Healing and Storytelling, Radhaa was guided to create Radhaa Publishing House: A heart-centered Publishing company focusing on collaborative books that offer creative writing programs and one-to-one coaching for up-and-coming authors. Join our upcoming Projects: https://linktr.ee/RadhaaPublishingHouse. Instagram: https://www.instagram.com/radhaanilia

On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

New York City is rolling out the red carpet for illegal aliens — erecting a giant tent city with special meals, big-screen TVs, and video games.Joe Borelli, Lyndsay Keith, Denise Kuinn, and Jeff Katz join the conversation!See omnystudio.com/listener for privacy information.

Should friends let friends buy bad cars? For Topic Tuesday, the guys explore if you're obligated to steer your friends and family away from bad or boring cars. They debate choices for Lucas in TX, who is a newly minted ER doctor. Social media questions ask if work-from-home changes the meaning of ‘don't race your paycheck,' how do you winterize your car, and what combination of car, driver and racetrack is the scariest? Seasons 1-11 are available on Amazon Prime and Vimeo worldwide. Please rate and review us on iTunes, and the TV show on IMDB and Amazon. Write to us with your Car Debates, Car Conclusions, and Topic Tuesdays at everydaydrivertv@gmail.com or everydaydriver.com. Share the podcast with your car enthusiast friends!

Do not visit a Trader Joe's without an agenda. You've been warned. #ashsaidit

In episode 350, Megan chats to Alyssa Brantley about the process of writing a cookbook and how it can reenergize your creativity for blogging. Alyssa is the author of I Don't Want to Cook Book and her cooking philosophy is whole foods that take half the time, meaning just because you're busy doesn't mean you shouldn't eat great. She applies this philosophy to her popular food blog, Everyday Maven, where she shares seasonal whole food recipes that are packed with flavour made in minutes with easy shortcuts. Her work has been featured widely in magazines such as Gourmet and Real Simple. In this episode, Alyssa shares tips for making the process of writing a cookbook manageable and enjoyable. - Can you remove your biggest hurdle to writing a cookbook? - What elements can you change to make your cookbook unique? - If you do everything, you can't do anything to the best of your ability. - Which tasks can you hand over to someone else? - Think strategically about the ingredients and instructions for your recipes. - What extra value can you add to your readers' lives? - Be creative in a field other than blogging to spark your inspiration for food blogging. Connect with Alyssa Brantley Website | Instagram

Pony & Plague interview our man Grease Fire, founding Site-Q at Stormbreaker. This man gets vulnerable and shares about his Jester, leading his family and the ongoing conversation we all have with our Ms about posting. His story is one of resilience, overcoming adversity and leading others. We're grateful for this HIM! Give it a listen

Finding the drive to be self sufficient isn't easy, there are failures and obstacles at every corner testing to see how you will react. It's your vision- what are you going to do to scale it, who will you build your brand for, and how hard are you willing to make it successful?  Kaitlin is a Mother, and the Founder of Kait's Carts and Catering. Starting with a hot dog cart Kait decided to get creative with her menu by providing something that you can't easily find- Gourmet hotdogs. Since 2018 Kaitlin has been running her business that is quickly on its way to becoming a franchise. Kaitlin addresses why she felt held back working in the corporate world. She discusses with Patrick her background in the food and restaurant industry and why it made more sense to work for herself. Kaitlin talks about how she was able to quickly build the connections she made  and why at some moments there was a doubt of doing everything the right way.        What You'll Learn:  Why Kait felt that she jumped into Entrepreneurship rather then slowly lean into it Kait's first experience with her food cart and how it impacted her mindset What Kait learned from her first weekend serving her customers at events Why Kaitlin remembers October 2nd, 2018 as a member of the corporate world The transition Kait wasn't prepared for   Why Kait keeps her inventory from local sources rather than major corporations The reason Kait rebuilt her brand to be Gourmet  Favorite Quote:  “ I'm really trying to lean into what I want it to be, which is a brand that I can continue to grow with and build with and continue to be a part of my community and a part of peoples happy moments.” -Kaitlin Shipman   Connect with Kaitlin: Instagram Website Facebook   How to Get Involved: Patrick Bolanos is a serial entrepreneur, business owner, and CEO of Trailer King Builders in Houston, Texas. He was raised in Nicaragua, exposed to extreme poverty, and also had the fortune of being exposed to life in the United States traveling back and forth to both countries.  After college, Patrick's career took him into the corporate world of banking where he learned the important lessons of understanding what you're selling and why it's important to believe in it.  Back in December of 2017, Patrick was fired from his job as a CFO for a Restaurant Group.  With only $500 to his name, rent due, his wife, 3 children at home, and one on the way, he was forced to figure out how to pull his family out of this financial abyss that was strangling his life.  With no knowledge of how to build a trailer, Patrick simply figured all of it out and has now built it into the thriving empire of what's now become Trailer King Builders. This show highlights the failures, successes, lessons, and insights from Patrick and his guests. Bring your notepads and pens. You're in for a real-life education.  Connect with Patrick on LinkedIn, Facebook, and Instagram. Be sure to check out this and other powerful episodes of Working for a Dream in Apple Podcasts.  

Nina Teicholz is a New York Times bestselling investigative science journalist who has played a pivotal role in challenging the conventional wisdom on dietary fat. Her groundbreaking work, 'The Big Fat Surprise', which The Economist named as the #1 science book of 2014, has led to a profound rethinking on whether we have been wrong to think that fat, including saturated fat, causes disease. Nina continues to explore the political, institutional, and industry forces that prevent better thinking on issues related to nutrition and science. She has been published in the New York Times, the New Yorker, the British Medical Journal, Gourmet, the Los Angeles Times and many other outlets. TWITTER https://twitter.com/bigfatsurprise WEBSITE https://ninateicholz.com/   Affiliate Links: ✅X3 bar system with discount code "DRCHAFFEE" https://www.kqzyfj.com/click-100676052-13511487 ✅THE CARNIVORE BAR: Discount Code "Anthony" for 10% off all orders! https://the-carnivore-bar.myshopify.com/?sca_ref=1743809.v3IrTuyDIi ✅CARNIVORE CRISPS: Discount Code "DRCHAFFEEMD" for 10% off all orders! www.carnivorecrisps.com ✅Shop Amazon https://www.amazon.com/shop/anthonychaffeemd?ref=ac_inf_hm_vp   Contact and Follow Dr Chaffee: ✅PATREON for early releases, bonus content, and weekly Zoom meetings https://www.patreon.com/AnthonyChaffeeMD ✅Sign up for our 30-day carnivore challenge and group here! https://www.howtocarnivore.com/ ✅INSTAGRAM: @anthonychaffeemd www.instagram.com/anthonychaffeemd/ ✅TWITTER: @Anthony_Chaffee ✅TIKTOK: @AnthonyChaffeeMD ✅Apple Podcast: The Plant Free MD https://podcasts.apple.com/au/podcast/the-plant-free-md-podcast/id1614546790 ✅Spotify: The Plant Free MD https://open.spotify.com/show/0WQtoPLuPMWWm3ZT3DYXzp?si=PPc2rXZzQXuzjIRK__SEZQ ✅To Sign up for a personal consultation with me, you can use my Calendly link below to schedule an appointment: ✅60 minute consultation https://calendly.com/anthonychaffeemd/60-minute-consultation ✅For collaborations, please email me at the below address. Please understand that I can not give advice over email, but only in a consultation setting: AnthonyChaffee@gmail.com For more of my interviews and discussions, as well as other resources, go to my Linktree at: ✅ https://linktr.ee/DrChaffeeMD OR my website at: ✅ www.TheCarnivoreLife.com   And please like and subscribe to my podcast here and Apple/Google podcasts, as well as my YouTube Channel to get updates on all new content, and please consider giving a 5-star rating as it really helps! Music track: Acoustic Breeze from Bensound.com 

Larry White of Wildgame Gourmet and I talk why getting your own food is so important, hunting stories, how to cook some of the less popular cuts of meat (including organs) and his career as a chef starting at the US Coast Guard! Learn More Here: https://www.thewildgamegourmet.com Buy a Knife from Malone Knives: https://bit.ly/3VmikEh Buy me a coffee: www.buymeacoffee.com/Aptitudeoutdoor More Aptitude Outdoors here: https://bit.ly/2YLp82N Get 10% off Absolute Aid Products: https://bit.ly/3px2Jnt Discount Code: APTITUDE10 Merch: https://bit.ly/3KTd4BD  

For the same price as many popular coffee brands, why not buy from a company that also supports a good cause? Pet Rescue Coffee delivers world-class single-origin coffee and donates a portion of the profit to animal rescue and no-kill shelters. Visit https://petrescuecoffee.com (https://petrescuecoffee.com) today.

Blink 182 is back, a previously unreleased Queen song with Freddy Mercury is coming out, today is National Farmers Day, the ten best country songs about farming, 25 years ago today John Denver died, Blake Shelton said this his last season on The Voice, Ozzy Osbourne has a makeup collection out, the 3 months that are the most challenging every year for parents, some fast facts, we can look for life in the universe by finding planets with nitrous oxide, science has figured out a way to make better beer, America's first gourmet restaurant for dogs opened in San Francisco, how much you have to exercise to burn off that thing you eat, and Vinnie reads your texts! 

Matt and Mark review Peter Strickland's latest, Flux Gourmet, a film about sonic catering and the power struggle between artist and sponsor

Guest: Justin Bonello | Cook, filmmaker, urban farmer, entrepreneur, and Founder and CEO at Neighbourhood FarmSee omnystudio.com/listener for privacy information.

Kristin Ohlson's writing has appeared in NYT, Orion, Discover, Gourmet, Oprah, and many other publications. Her magazine work has been anthologized in Best American Science Writing and Best American Science Writing. Los Angeles Times called The Soil Will Save Us “a hopeful book and a necessary one...a fast-paced and entertaining shot across the bow of mainstream thinking about land use.” Sweet in Tooth and Claw is a deeply hopeful book for the climate crisis, showing real solutions from a wide-ranging set of case studies and interviews. For example, one chapter looks at how changed ranching practices in northeast Nevada are transforming desert into wetlands, showing it's possible to rehydrate the west. In another, Ohlson writes about a community trying to reclaim a river in the Bronx, which was diverted to the sewer. Residents there are working to restore it and the natural environment. Dozens of other examples throughout the book show how changing our thought patterns on nature will also help us become more generous and nurturing with each other.

America's first gourmet restaurant for dogs just opened in San Francisco. It features a $75 tasting menu that includes things like green-lipped mussels with wheatgrass, and raw filet mignon with fermented cabbage and a quail egg on top. Every afternoon at 5:05pm, McCabe and Jenny play Trends in 10 on 101.9fm The Mix in Chicago. They'll give you a trending topic and you'll have ten seconds to name ten things in that topic. Ready to play? Listen live at wtmx.com or with the free Mix App available in the App Store and on Google Play.

Ushering in a new era of bite-sized livable health, nutrition, and fitness solutions, Patricia Greenberg practices what she preaches. A working wife and mother, she has 30 years of experience as a Certified Nutritionist, Chef, and Wellness educator. She lives a healthy lifestyle in an often chaotic world through good food and attainable fitness. Patricia runs The Fitness Gourmet, a wellness consulting firm that specializes in teaching seminars nationwide. She has a special interest in enhancing the education of the general public, providing accurate nutrition and health information to today's consumers which has had an impact on the lives and health of thousands of people.As for fitness, Patricia completed 20 marathons and 115 half marathons, starting at the age of 35 and still going strong. She also loves the sport of tower climbing having conquered buildings all over the country, including The Empire State Building, The World Trade Center, US Bank building, AON building, and the Hancock Tower.Educational Accomplishments: BS in Nutrition and Food Science from Queens College, NYC, Degree in Culinary Arts, from Le Cordon Bleu in Scottsdale, AZIACP – Certified Culinary ProfessionalISSA Certified Nutritionist, specializing in Aging WellACE Certified Trainer, in Sports Nutrition and Senior Fitness.Medfit Educational Foundation – Supporting memberBooks:The Whole Soy Cookbook, Random House 1998Soy Desserts , ReganBooks, Harper Collins 2001Scrumptious Sandwiches, Salads, and Snacks, 2017Eat Well, Live Well, Age Well!, The Fitness Gourmet, 2021For more information: www.thefitnessgourmet.com 

Welcome back for another Slice of Cannabis! This week our guest is the Sous Chef where I work, Kate Sutherland! Kate is also a teacher of Advanced Culinary Skills at a local college so naturally she gives us a lesson on kitchen hierarchy and other workings of the kitchen goblins.  We go into further detail of what Family Meal is and how Kate approaches cooking for the employees of the restaurant. We talk about the difference of a cannabis high between smoking flower vs. using a vape pen. Finally Kate asks us about infusing butter with cannabis so we give her a breakdown of how to make your own at home without making your house smell like weed. So break out your butter and double-boiler and let's enjoy A Slice of Cannabis! Find us on Instagram @asliceofcannabis @the_ruggedgent  And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/etjmN4wQ

Sisi ist wieder da: Die Netflix-Serie "Die Kaiserin" ist unterhaltsam, transportiert aber auch altbackene Rollenbilder. Ohne Abstriche brilliant ist die Geschichte um einen Koch in "The Bear" auf Disney+ – Essen in Szene gesetzt, nah am Foodporn.Von Simone Schlosserwww.deutschlandfunkkultur.de, FazitDirekter Link zur Audiodatei

Rushing through the meal just to try to get to the dessert can create problems—both physically and spiritually. There is an antidote that both Old and New Testament writers give us: Slow down to savor the meal God has prepared. If you've missed any of the messages in our series called Craving, you can find the full list by clicking here. To watch the full video of this message, please click here. ►► Would you please prayerfully consider supporting this ministry? My Patreon supporters get behind-the-scenes access to exclusive materials. ◀︎◀︎

When we gulp down our food, we aren't really enjoying all that the Chef intended for us. The same thing happens when we don't slow down to savor all that our loving Heavenly Father has for us. To watch the video of this message, please click here. 

Chip is the original gourmet cookie delivery company. The idea was born out of pregnancy cravings during Sean and Sarah's first pregnancy.Sarah had to have warm gooey chocolate chip cookies in the middle of the night on a frequent occurrence.Instead of just baking cookies, Sean went to work on a business plan that would deliver warm, gourmet cookie directly to your door. As a family they have built chip cookies out of love and a desire to deliver happiness, one cookie at a time.Living in Los Angeles at the time, where late night food delivery was quickly gaining momentum, Mr. Wilson was determined to bring this trend back to Utah. And with so many tech startups already in Silicon Slopes, he knew he could stand out by introducing something new in the desert capital of the USSean and Sarah started small and built all the proper systems before they went down the process of franchising.Since opening their original location in Provo, Utah,  Sean and Sarah Wilson has taken the company from a small rental kitchen with a staff of ten to eight locations with over 100 employees today. And while he started the company with the intent to only deliver, when customers began lining up outside the doors of their rental kitchen, he knew it was time to begin expanding and offering storefront locations with in-store pickup. Today, Chip can be found across Utah and Idaho.Come check out the OG of Gourmet cookies!This is Eye On Franchising, where we share our vision for your franchise future.Have you heard the news?  We are officially on YouTube.  Come check out a few videos have have and give me a follow!  https://www.youtube.com/channel/UCwoAdrkPZmveJt5AQRDk8WA---Lance GraulichFranchise Consulting Services from ION FranchisingEye On Franchising

This week on Truth & Movies we ask whether Mrs Harris Goes to Paris will leave you feeling stitched up, elsewhere we dine out on Peter Strickland's Flux Gourmet and culinary satire The Cook, the Thief, His Wife & Her Lover in our film club. Joining our host Leila Latif this week are freelance journalists Emma Fraser and Lillian Crawford.Truth & Movies is the podcast from the film experts at Little White Lies, where along with selected colleagues and friends, they discuss the latest movie releases. Truth & Movies has all your film needs covered, reviewing the latest releases big and small, keeping you across important industry news, and reassessing great films from days gone by with the Truth & Movies Film Club.Email: truthandmovies@tcolondon.comTwitter and Instagram: @LWLiesProduced by Little Dot Studios Hosted on Acast. See acast.com/privacy for more information.

The birds are chriping! And welcome back to a fired up episode of The Ash Williams Show. There's big announcements including free coffee and a chance meeting with Coolio. There's also a live cross to Ash's Mum who is also our resident 'pie expert'. And your questions get answered.  For a weekly bonus episode go to: patreon.com/AshWilliamsShow  Socials: @ashwilliams1 or @ashwilliamsshow See omnystudio.com/listener for privacy information.

Pastor Sue from Churches United joins IT2 to talk about the mission of Churches United and how YOU can be a part of their story (or more aptly, be a neighbor) and support Churches United through their annual Gourmet Soup Kitchen dinner and fundraiser.See omnystudio.com/listener for privacy information.

Aleksandra Crapanzano is the recipient of the James Beard Foundation M.F.K. Fisher Award for Distinguished Writing. Her work has appeared in several anthologies, including Best Food Writing, and she has written extensively for the New York Times Magazine, Gourmet, Food & Wine, Saveur, Departures, Travel & Leisure and the Wall Street Journal, where, for the last six years, she has written the dessert column “A Little Something Sweet.” Aleksandra has spent much of her life in Europe. She now resides in Brooklyn with her husband, the novelist John Burnham Schwartz, and their son. The London Cookbook Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City https://www.amazon.com/gp/product/B01AQO167K/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i2 Eat Cook LA https://www.amazon.com/gp/product/B07F63XBCD/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i1 Gateau: The Surprising Simplicity of French Cakes https://www.amazon.com/gp/product/B09RXL3P2S/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0 A Little Something Sweet: Aleksandra Crapanzano on the Well Street Journal: https://www.wsj.com/news/types/a-little-something-sweet This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

C'est la définition même de flâner, se laisser porter. Marilyne et moi étions parties pour une visite du Printemps et des Galeries Lafayette… mais nos pas nous ont menées un peu ailleurs. Un peu seulement.  Marilyne et moi vous emmenons dans le quartier des grands magasins depuis mercredi. Vous nous suivez ?  Dans les notes de l'épisode de mercredi, vous trouverez un historique de ces deux grands magasins parisiens.  www.onethinginafrenchday.com  

They saw the KETO trend coming. Consumers are moving away from high-sugar snacks. They want great tasting, low sugar, low carb food with extra protein.  Brand expert Peter Vas Das, President of Genius Gourmet, and his team used the Amazon DTC platform to incubate and innovate what is now one of the fastest growing KETO brands on the market! Launched in 2019, Genius Gourmet is now over $20 million and climbing.  In this episode, Matt Kovacs, the President of Blaze PR, reconnects with his friend and client, Peter Vas Dias, and uncovers the many secrets and key findings from a lifetime of learning.  https://www.geniusgourmet.com/ http://www.blazepr.com/ Origin story Starting on Amazon Incubation is a strategy Finding the white space Prove it to buyers You can't buy reviews Look for low barriers to entry or a void in the market Outsourcing model Innovate - never "me-too" products Plan for hiring when scaling Win on brand and flavor! A look inside the Club channel / Costco You better be ready The Instacart secret Pete Vas Dias: https://www.linkedin.com/in/peter-vas-dias-90abb7b/ Matt Kovacs: https://www.linkedin.com/in/mattjkovacs/ About your Host Tony Moore and the Winning at Work podcast: Are you looking for a fun and light-hearted podcast to stay current on the trends shaping the $1.6 trillion food and beverage industry? My totally awesome brands featured here take us deep into the world of sustainability, plant-based, food tech, CBD, and good for you. Want to learn how to grow a brand? Scale a brand? I've got you covered.  Join me on my mission to discover what makes these companies different, better, and special. Episode 143 is sponsored by: Timpl Search - National Food and Beverage headhunters for sales, marketing, innovation, and operations. https://www.timplsearch.com/ Contact: Tony Moore. 404-904-9235. Follow me on LinkedIn: https://www.linkedin.com/in/differentbetterspecialbrands/ Music from Uppbeat: https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE    

"Futbol Gourmet", el nuevo lenguaje mamalón que utilizan las nuevas generaciones en el soccer actual. Ignacio “Fantasma” Suárez te cuenta los secretos mejor guardados del futbol en “La Fantasmagórica”, un podcast exclusivo de futvox.  ¡Síguenos en redes sociales! Twitter: @FutvoxOficialInstagram: @futvoxoficialTikTok: @futvoxoficialFacebook: @futvoxoficialSee omnystudio.com/listener for privacy information.

Tonight, on Gruesome Magazine episode 356, the Grue-Crew review FLUX GOURMET (2022, SHUDDER). Jeff Mohr from Decades of Horror: The Classic Era, Crystal Cleveland, the Livin6Dead6irl from Decades of Horror: 1980s, and award-winning filmmaker Christopher G. Moore share their thoughts about this week's frightening addition to streaming horror films. Warning: possible spoilers after the initial impressions! FLUX GOURMET (2022, SHUDDER) Set at an institute devoted to culinary and alimentary performance, a collective finds themselves embroiled in power struggles, artistic vendettas, and gastrointestinal disorders. Available Streaming on SHUDDER beginning September 15, 2022 Director: Peter Strickland Writers: Peter Strickland Cast: Asa Butterfield as Billy Rubin Gwendoline Christie as Jan Stevens Ariane Labed as Lamina Propria Fatma Mohamed as Elle di Elle Makis Papadimitriou as Stones Leo Bill as Technical Assistant Wim Richard Bremmer as Dr Glock FOLLOW: Gruesome Magazine Website http://gruesomemagazine.com YouTube Channel (Subscribe Today!) https://youtube.com/c/gruesomemagazine Instagram https://www.instagram.com/gruesomemagazine/ Facebook Group: https://www.facebook.com/groups/HorrorNewsRadioOfficial/ Doc, Facebook: https://www.facebook.com/DocRottenHNR Crystal, Facebook: https://www.facebook.com/living6dead6irl Crystal, Instagram: https://www.instagram.com/livin6dead6irl/ Jeff, Facebook: https://www.facebook.com/jeffmohr9 Dave, Facebook: https://www.facebook.com/drehershouseofhorror

Do you love how music makes you feel and reveal the real you?  I do.   So does my guest Enki who is a Bitcoiner, Privacy Advocate, DJ / Producer, Gourmet Chef. We dive into DJing, privacy, security, and 14 hour cooking sessions. Twitter @enkitunes becomesovran.com  Enkitunes.com Radio.enkitunes.com Mentions: Mises.org Layeredmoney.com Erikyakes.io Creature From Jekyll Island - A Second Look at the Federal Reserve Economics in One Lesson

In our last episode we featured many of our Critics' Panel picks of the best albums from the first half of this year. Now we feature some of the tracks that made our Critics' picks for best individual songs of 2022 so far. -------- TRACK LIST FOR EP.78 --------- * Born Again - Jess Ray * More of Thee - Russ Mohr * Meant for Good - Brandon Lake & JUDAH * How Many Songs Does it Take To Save the World - Elias Dummer * Peace - Melanie Penn * Supernatural - Ben Rector (ft. Dave Koz) * I See A King - The Wood Drake Sessions (ft. Liz Vice) * There Will Be Surprises - Drew Miller * Talk of the Town - Needtobreathe * Fly - Carly Taich * Forever Again - Kings Kaleidoscope * The Kingdom is Coming - The Porter's Gate (ft. Josh Garrels & Terrian) * The Lord is on My Side - Karin Simmons * How Long - Weston Skaggs ------- CREDITS -------- * Host/Producer - Dave Trout * Full list of Best Albums & Songs of 2022(A) - https://utrmedia.org/2022a * SPONSOR1: Winter Woods KS Campaign - https://bit.ly/winterwoodsks * SPONSOR2: Judson University - https://is.gd/jutour * Contest for Beats Solo3 Headphones - https://utrmedia.org/winsolo3 * Email: gourmetmusicpodcast@gmail.com (c) 2022 UTR Media. All Rights Reserved. A 501(c)(3) non-profit org - info at https://utrmedia.org

Chef Heber comes on the podcast to discuss his rise from Mexico to owning his own business. Chef Heber went to Culinary Institute of Monterrey before coming to the United States to become the Executive Chef at La Jolla Groves, then he was the Director of Restaurants Operations at Malawis Pizza. He then took on the role of Corporate Executive Chef for Intermountain Health Care before starting his own business. He discusses with Mark his journey and how his tenacity keeps him successful.

This week I sit down with Chef Larry White to discuss wild game cooking. Larry has an extensive culinary background and runs www.thewildgamegourmet.com. His recipe dish photos are stunning and include a wide range of wild meat. We cover everything from field care to getting a perfect backstrap sear. Thanks for listening and please follow Larry's content. Larry White IG: wildgamegourmet www.thewildgamegourmet.com

I got to spend a lunch break with Eyal Goldshmid, one of the owners of Fat Cat Sauces a small, boutique condiments company dedicated to making sauces that offer unique tastes and flavor combinations. Their products root themselves in some of the world's best cuisines, and they range in taste from strong and savory to spicy and sweet — often in one shot. One taste, and you'll be hooked for life. It's purr-fectly delicious flavor-forward hot sauces I spoke to Eyal about how he came up with the concept of doing sauces and condiments, and how they went from farmers' markets to using a co-packer to help them produce and distribute to specialty shops and grocery stores. We talked about what he's learned along the way in his 10 years of business. We discussed how he stands out in a very large sauce-rich market and has been featured in Food & Wine, CNN, Mashable etc. We spoke about wholesaling and using wholesale marketplaces. Eyal also shared some tips and suggestions if you were starting. Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- Deli Fresh Threads. Fat Cat Sauces Social: Fat Cat Sauces IG: https://www.instagram.com/fatcatsauces/ Fat Cat Foods website: www.fatcatfoods.com Fat Cat Sauces Facebook: https://www.facebook.com/FatCatFoods Biggie's Social: Deli Fresh Thread's Instagram- https://www.instagram.com/delifreshthreads/ Podcast's Instagram- https://www.instagram.com/lunchwithbiggie/ Podcast's Facebook Group- https://www.facebook.com/groups/lunchwithbiggie Podcast's twitter- https://twitter.com/LunchwithBiggie --- Send in a voice message: https://anchor.fm/lunchwithbiggie/message

Set at an institute devoted to culinary and alimentary performance, a collective finds themselves embroiled in power struggles, artistic vendettas, and gastrointestinal disorders. Flux Gourmet will be available on Shudder.com on September 30th, 2022 Find Us Online - Website: http://thenhoit.com (http://thenhoit.com) - Twitter: https://twitter.com/thenhoitpodcast (@TheNHOITPodcast) Credits - Host: Michael Fight. Twitter: https://twitter.com/themichaelfight (@TheMichaelFight) - Host: Caleb Coy. Twitter: https://twitter.com/calebmicah (@CalebMicah) About Us The Never Heard Of It Podcast covers the good, the bad, the weird in streaming movies. B movies, Cult Classics, and Indie Film we watch it all! The Never Heard Of It Podcast is part of the Night Shift Radio network and owned by Night Shift Media Group. Visit them on the web at https://nightshiftradio.com (NightShiftRadio.com) https://www.captivate.fm/signup?ref=NSMG (This podcast is hosted by Captivate, try it yourself for free.) (No episode number) Mentioned in this episode: The SuperPodHeroCast Season 6 Season 6 of The SuperPodHeroCast is coming soon! Tipples & Tolkien A brand new after show for the Amazon Prime Video "Rings of Power" series. Bringing you lore, commentary, interviews, and a fancy new drink recipe every week.

Alexei speaks to filmmaker Peter Strickland (In Fabric, Berberian Sound Studio, The Duke of Burgundy) about his latest film FLUX GOURMET in cinemas now (see it at GOLDEN AGE). NEXT: The World According to Garp, the first dramatic turn from Robin Williams. Join our Patreon for just $5 to get access to our spin-off TOTAL RESPECT, sign up HERE. We're going weekly on patreon covering everything from coming attractions, what we have watched and bonus movie episodes.See omnystudio.com/listener for privacy information.