Podcasts about gourmets

What if baby food actually prioritized vegetables first? On today's episode, we welcome Shibani Baluja, Founder and CEO of Lil' Gourmets — a company rethinking how we feed the next generation. After more than a decade at Kraft Foods, Shibani walked away to build what she couldn't find: fresh, veggie-first meals designed to support early nutrition and lifelong healthy habits. Now available nationwide in Whole Foods Market, Walmart, and more, Lil' Gourmets is bringing globally inspired, organic meals to busy parents looking for better options. In this episode, Shibani shares her journey from corporate to founder, the research behind introducing veggies early, and what it takes to scale in grocery. If you're building, scaling, or challenging a legacy category — this one's for you. Tune in now on The Kara Goldin Show.   Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks.   To learn more about Shibani Baluja and Lil' Gourmets:https://lilgourmets.com/https://www.instagram.com/lilgourmets/https://www.tiktok.com/@lil_gourmetshttps://www.facebook.com/lilgourmetshttps://www.linkedin.com/in/shibani-baluja/   Sponsored By: RULA - Go to Rula.com/KARAGOLDIN for convenient therapy that's covered by insurance. Monarch Money - Use code KARAGOLDIN at Monarch.com to get your first year half off at just $50. Hero Bread - Hero Bread is offering 10% off your order. Just go to HERO.co and use code KARAGOLDIN at checkout. Rippling - Head to Rippling.AI/KaraGoldin and get the only AI to give you full visibility across your business and take complex actions across your entire organization. LinkedIn Jobs - Head to LinkedIn.com/KaraGoldin to post your job for free. Chime - Join the millions who are already banking fee-free today. Head to Chime.com/KARAGOLDIN.   Check out our website to view this episode's show notes: https://karagoldin.com/podcast/849

Del vino de Valeria Mazza a los churros gourmet: las grandes tendencias gastronómicas que triunfan en el Salón Gourmets 2026

Balkonkasten-Bepflanzung für Trendsetter, Heimatverbundene, Gießfaule und Gourmets. https://detektor.fm/werbepartner/gartenradio

El pizzaiolo napolitano Gennaro Arrichiello sigue enarbolando la bandera de la pizza desde sus restaurantes La Regina en Pinto y Valdemoro. Además, Arrichiello, que ya fue elegido ‘Mejor pizzaiolo emergente del mundo' en 2024, acaba de sumar tres premios más en el 39º Salón Gourmets celebrado en abril en Madrid. 

Charlamos con el cocinero Andoni Luis Aduriz, quien acaba de publicar el libro 'No sé y otras certezas'. Nos asomamos a los concursos del Salón Gourmets, exploramos las nuevas aperturas de València y nos preparamos para la Feria de Abril en Sevilla con una guía de supervivencia. Santi Rivas nos habla de los vinos de la Ribera del Duero y acabamos poniendo 'Música en la cocina' con Elisa Muñoz y Queralt Lahoz.

El programa arranca con Mª Luisa del Amo que nos resume los ganadores de los concursos que se han celebrado esta semana dentro del Salón Gourmets. Charlamos con Rogelio Rodríguez presidente de la Academia Madrileña de Gastronomía, sobre el “otro mapa gastronómico” de Madrid; el que se sale de lo de siempre, para centrarse en las zonas que no suelen aparecer en las guías, pero que ofrecen un gran número de restaurantes interesantes en barrios como Carabanchel, Usera, Ventas o San Blas. Juan Luis Alvarez es el encargado de abrir la segunda hora con sus Enseriados, que resultan ser bastante Truculentos. Hablamos después con Adela Besteiro, la que fuera jefa de cocina de Casa Hortensia durante 40 años, que ahora abre su propio restaurante con su nombre en Madrid (c/ Magdalena, 40), para seguir ofreciendo la mejor y más tradicional cocina asturiana. Cerramos la hora con la visita a nuestro estudio de Ramón Criado, responsable de la pastelería Ascaso en Madrid (c/ Zurbano, 25). Con él hablaremos, cómo no, del mítico Pastel ruso, pero también de muchos otros dulces que merece la pena que conozcamos. El cine, como siempre, ocupa los minutos iniciales de la tercera hora del programa. Alberto Luchini nos trae las mejores películas en las que Marilyn Monroe es el personaje central (no la actriz). Después, Carlo Galimberti nos habladel papel del VIino en la Edad Media, y terminamos con la entrevista a Javier Cobo y Jorge Dávila, que nos cuentan qué y cómo se come en uno de los nuevos locales de moda en la capital: Granduke (c/ Jorge Juan, 12G).

Magazine semanal dedicado a mostrar en clave de actualidad los placeres de la buena vida: cultura, gastronomía y vino. Conoce las rutas gastronómicas, los mejores restaurantes donde poder disfrutar y los productos de temporada. Una visión diferente de la gastronomía que no dejará indiferente. En esta ocasión haremos un programa especial desde la 39 edición del Salón Gourmets, la Feria de Alimentación y Bebidas de Calidad más importante de España que se celebra en Madrid desde el 13 hasta el 16 de abril de 2026.

Tertulia Twecos y Crédito y Caución en el Salon Gourmets

Esta semana Marco y Ana vuelven tras unos días de intensa actividad que los llevó hasta el Salón Gourmets de Madrid, donde ejercieron como embajadores de Matosinhos. Allí participaron en presentaciones junto a grandes nombres de la gastronomía como Rui Paula, en un encuentro marcado por la creatividad culinaria y la cocina vegetal. Además, regresan a Galicia con buenas noticias tras el certamen Desafío XChef de Estrella Galicia 1906, en el que el cocinero Andrés Torreiro, con restaurante en Melide, logró el primer premio con una propuesta centrada en el puerro como protagonista. El chef, con experiencia en restaurantes como Mugaritz o Culler de Pau, reivindica el producto de temporada y la cocina vegetal como eje de su propuesta. El programa también destacó la presencia de otros finalistas gallegos en el panorama gastronómico actual.

La aseguradora lleva 17 años acompañando a empresas del sector que representa más del 25% de su cartera.

En el programa "Mundo Rural" del 15 de abril hablamos del Salón Gourmets, con el ministro de Agricultura, Pesca y Alimentación, Luis Planas, del balance de campaña de montanera, con el director técnico de la denominación de origen protegida Dehesa de Extremadura, Álvaro Rivas; y del sector del azafrán en España, con la presidenta de la denominación Azafrán de La Mancha, Valentina Cabra.Escuchar audio

La presencia aragonesa en el Salón Gourmets reúne una destacada representación de los principales sectores agroalimentarios, con especial protagonismo de los productos amparados por figuras de calidad diferenciada. El espacio expositivo integra vinos con denominación de origen como la CRDO Campo de Borja, referentes cárnicos como la IGP Ternasco de Aragón, aceites de oliva virgen extra del Somontano, elaboraciones cárnicas tradicionales, trufa y productos derivados, esturiones de Sarrión, así como propuestas de pastelería artesanal e industria agroalimentaria. Todas ellas comparten espacio bajo la marca “Aragón, Sabor de Verdad”. Además, otras 18 empresas agroalimentarias de la Comunidad participan en la muestra con stand propios para proyectar sus productos a las decenas de miles de visitantes que participan en el Salón. El Salón Gourmets está considerado la principal feria europea de alimentación y bebidas de alta calidad, con más de 2.000 expositores, 55.000 productos, 110.000 visitantes profesionales y compradores procedentes de más de 90 países, consolidándose como una plataforma clave para la internacionalización del sector. El encarecimiento de los fertilizantes amenaza el coste de los alimentos. Bruselas rechaza inicialmente la suspensión de las tasas de emisiones a la importación de abonos. Diálogo de alto nivel sobre fertilizantes de la Comisión Europea. Organizado por la Comisión Europea, asistieron representantes de los agricultores (COPA-COGECA + CEJA), la industria de los fertilizantes, diversos sectores relacionados con los nutrientes y, y otras partes interesadas (en particular, la Oficina Europea del Medio Ambiente y FoodDrinkEurope

Después de pasear por el Salón de Gourmets y por el resto del universo, charlamos con un chef dominicano que ha pasado de bailar en hoteles del Caribe a recibir un sol Repsol por cocinar como una abuela aragonesa en El Portal de Albarracín (Teruel). Acabamos, eso sí, a ritmo de bachata (y de recomendaciones gastronómicas) con Andrés Suárez y Elisa Muñoz.

Después de pasear por el Salón de Gourmets y por el resto del universo, charlamos con un chef dominicano que ha pasado de bailar en hoteles del Caribe a recibir un sol Repsol por cocinar como una abuela aragonesa en El Portal de Albarracín (Teruel). Acabamos, eso sí, a ritmo de bachata (y de recomendaciones gastronómicas) con Andrés Suárez y Elisa Muñoz.

La presencia aragonesa en el Salón Gourmets reúne una destacada representación de los principales sectores agroalimentarios, con especial protagonismo de los productos amparados por figuras de calidad diferenciada. El espacio expositivo integra vinos con denominación de origen como la CRDO Campo de Borja, referentes cárnicos como la IGP Ternasco de Aragón, aceites de oliva virgen extra del Somontano, elaboraciones cárnicas tradicionales, trufa y productos derivados, esturiones de Sarrión, así como propuestas de pastelería artesanal e industria agroalimentaria. Todas ellas comparten espacio bajo la marca “Aragón, Sabor de Verdad”. Además, otras 18 empresas agroalimentarias de la Comunidad participan en la muestra con stand propios para proyectar sus productos a las decenas de miles de visitantes que participan en el Salón. El Salón Gourmets está considerado la principal feria europea de alimentación y bebidas de alta calidad, con más de 2.000 expositores, 55.000 productos, 110.000 visitantes profesionales y compradores procedentes de más de 90 países, consolidándose como una plataforma clave para la internacionalización del sector. El encarecimiento de los fertilizantes amenaza el coste de los alimentos. Bruselas rechaza inicialmente la suspensión de las tasas de emisiones a la importación de abonos. Diálogo de alto nivel sobre fertilizantes de la Comisión Europea. Organizado por la Comisión Europea, asistieron representantes de los agricultores (COPA-COGECA + CEJA), la industria de los fertilizantes, diversos sectores relacionados con los nutrientes y, y otras partes interesadas (en particular, la Oficina Europea del Medio Ambiente y FoodDrinkEurope

Comenzamos el programa, como siempre, con los planes que nos propone Mª Luisa del Amo, que nos trasladan a China sin salir de Madrid. Justo después, recibimos en el estudio a Francisco López Bago, director general de Grupo Gourmets, que nos avanzará todas las novedades que nos esperan en uno de los eventos gastronómicos más importantes del año: el Salón Gourmets. Y, para cerrar la primera hora, celebramos con un día de adelanto el Día del sándwich mixto, charlando con Pablo Baldyga, manager general de Tostado, una firma argentina especializada en sándwiches de jamón y queso, que ahora triunfa en España. Juan Luis Álvarez abre la segunda hora con sus Enseriados Apolíneos, y, justo después, conocemos todos los secretos del Wagyu con Carlos Ronda, uno de los propietarios de Discarlux. Para terminar, nos visita Pablo López, chef de Brutalista (C/ Juan Álvarez de Mendizábal, 34, Madrid), con quien hablamos de escabeches. La tercera hora del programa empieza siempre con el cine. Alberto Luchini nos propone las mejores películas protagonizadas por Marilyn Monroe, ya que este año se celebra el centenario de la mítica actriz. En el tiempo que dedicamos al vino, entrevistamos a Margarita Madrigal, una de las propietarias y enólogas de Más que vinos, cuyo Conejos malditos aparece en la última película triunfadora de los Oscar, Una batalla tras otra. Cerramos el programa con una recomendación: el restaurante María del Río (C/ Doña Urraca, 16). Andrea Pirastu nos desvela los secretos del local, que está causando sensación en la zona de Madrid Río.

Esta semana, Marco y Ana llevarán a Madrid la esencia gastronómica de Matosinhos, como embajadores de la Ciudad Creativa de la Gastronomía por la UNESCO, durante el Salón Gourmets Madrid. El próximo 13 de abril, nuestros colaboradores en el programa participarán en un showcooking internacional junto a cinco destacados embajadores culinarios: Rui Paula, Arnaldo Azecedo, David Jesus, Hugo Portela y Nuno Castro. Durante la presentación, cada chef elaborará una tapa inspirada en el territorio, utilizando marisco atlántico, pescado de mercado, productos de la huerta atlántica, conservas locales y un postre creativo que refleje la dulzura del Atlántico. El evento no solo busca seducir al paladar, sino también destacar la gastronomía como pilar cultural, económico y turístico de Matosinhos, ciudad con cerca de 500 restaurantes, incluida alta cocina reconocida con estrellas Michelin y Soles Repsol. Marco y Ana, junto al resto de chefs, esperan que este showcooking sirva para mostrar al mundo la excelencia culinaria de Matosinhos, reforzando su posición como destino gastronómico de referencia.

durée : 00:04:20 - Le Salon Saveurs et Terroirs, aujourd'hui à Neufchâteau, l'entrée est gratuite, avis aux gourmands et gourmets ! Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Die Ollis spüren ihn schon, den frischen Wind, denn das Fenster der politischen Reformen ist nun geöffnet und immerhin auch in Rheinland-Pfalz gibt es nach 35 Jahren einen Regierungswechsel. Kalk und Welk besprechen zudem die Abgründe der Deepfake-Pornographie und die dringend benötigten gesetzlichen Maßnahmen. Sie unken über den Fortlauf und die Folgen des ziellosen Kriegs gegen den Iran. Gemeinsam vorfreuen sich die Ollis auf die Rückkehr von Arnold Schwarzenegger und die 2. Staffel Firefly, sie gratulieren William Shatner zum 95. Geburtstag und gedenken Chuck Norris. Mental lassen sich die beiden Gourmets vom Eis des Jahres erfrischen und küren ihre Lieblingssorten. Ping! Podcast Tipp: Sport Inside – Wie Trump und Infantino die WM 2026 politisch nutzen https://www.ardsounds.de/episode/urn:ard:episode:b157e1b6cf7aaeab/

Magazine semanal dedicado a mostrar en clave de actualidad los placeres de la buena vida: cultura, gastronomía y vino. Conoce las rutas gastronómicas, los mejores restaurantes donde poder disfrutar y los productos de temporada. Una visión diferente de la gastronomía que no dejará indiferente. En esta ocasión tendremos con nosotros a Luis Verastegui, sommelier de Mamafiore (Vino italiano); Virginia Antonin, portavoz de Passeig de Gourmets (Paseo de Gracia Barcelona del 12 al 22 marzo); y Manuel Curto, jefe de ventas de Ibéricos Montellano

Nuestros colaboradores en la sección La cocina Es Vida, Marco y Ana, serán los anfitriones de un showcooking institucional durante el Salón Gourmets de Madrid, del 13 al 16 de abril de 2026, representando a la ciudad portuguesa de Matosinhos, reconocida por la UNESCO como Ciudad Creativa de la Gastronomía. En un stand de 24 m², con cocina pop‑up, degustaciones y armonizaciones con cervezas Super Bock y aguas Pedras Salgadas, se mostrarán platos de pescado, marisco y conservas premium, además de propuestas sostenibles y vegetales. Cinco chefs de prestigio internacional acompañarán la presentación, mientras alumnos de la Escuela João Gonçalves Zarco elaborarán tapas de sardina en directo. La cita promete mostrar la riqueza culinaria y la innovación gastronómica de Matosinhos al público madrileño.

Hallo liebe Gemütlichkeitsmenschen!In dieser Folge Hagrids Hütte haben sich die beiden Gourmets aus Gießen mal wieder was Neues einfallen lassen.Das verfluchte Dreckskind bekommt eine kleine Auszeit auf der stillen Treppe – und hier passiert ein kleines Abschweif-Format, lol. Einfach mal 'ne Frage in den Raum werfen und drüber reden.Ultra innovativ und genial von diesen Bengeln!Aber es macht Spaß, und es testet Dinge.Viel Spaß beim Hören – und bleibt sauber!

In dieser Folge tauchen wir mit Klaus Simon sprichwörtlich ab, und zwar in die Fluten der Heilbäder von Spa und Chaudfontaine. Wellness vom Feinsten erwartet euch, mit historischem Flair und jeder Menge Genuss. Und eine europaweit einzigartige Bar stellen wir euch auch vor...

Wenn es stressig wird, fühlt wer sich erst richtig in seinem Element. Steffen Henssler gehört seit Jahren zu Deutschlands erfolgreichsten und unterhaltsamsten Fernsehköchen und Restaurantbetreibern. Er beweist, dass gute Küche auch schnell gehen kann. Als Kochbuchautor widmet er sich mit seiner neuen "Hensslers schnelle Nummer -Morgens, Mittags, Abends" sogar dem vermeintlich einfachen Spiegelei. Und: Er legt sich für ein gutes Frühstück ins Zeug. Denn: "Frühstück first - dann läuft der Laden".

Der Pokalabend in Probstheida ist vorbei und bleibt den anwesenden Gourmets dann doch etwas schwer im Magen. Die Leutzscher Elf verliert im Schlund zur Hölle, kämpft und beißt, stemmt und windet, schlägt sich am Ende wieder ein bisschen selbst und der ganzen grün-weißen Familie auf die Laune. Verstärkt mit einem, der es wissen muss, blicken wir tief hinein in diese Partie: Florian Kirstein ist zurück! Der schönste Schnurrbart Leipzigs analysiert (in vollendeter Straßenkredibilität auf dem kalten Asphalt des Leipziger Zentrums) mit uns Dynamiken, Emotionen und Schlüsselmomente auf dem Rasen und daneben.Nach dem Derby ist bekanntlich vor dem Derby und zum Derby dann schon auch fast alles gesagt, also biegen wir in Probstheida traditionell rechts ab und fahren die malerische Route über Lauchhammer, Dresden und Senftenberg und begleiten Kirsche und euch auf einer kleinen Guided Tour down memory lane. Kabinen, Kisten, Knallköpfe – Kirsche kennt's.Haben sicherlich 'nen Platz zum Pennen: Christian, Jonas, Kilian, Nils und unser Gast Florian Kirstein im Chemischen Element #202 — Auf eine Kiste!Shownotes:Erfolgreiche OP bei Yehor ChyherRobin Friedrich erfolgreich operiertFlorian Kirstein | TransfermarktFolge #85 - Ferngespräch in die Blue Mountains mit Florian KirsteinMedientipps:Inside Bahnhofsviertel | JoynWissen mit Zoé | SpotifyThe Entire History of Football | Tifo FootballDer Osten: Leipzigs Traum vom Meer | ARD MediathekMassi Cooks Italian | YouTubeWas bisher geschah - Titanic - das unsinkbare Schiff | Spotify

Sloweniens Speisekarten bekommen bald ein wildes Upgrade: In ausgewählten Restaurants dürfen Gäste künftig legal das zarte Fleisch freilebender Braunbären probieren. Während Tierschützer Entsetzen anmahnen, wittern Gourmets und Gastronomen neue Delikatessen-Perspektiven.

On this episode, we talk about The Tale of the Gruesome Gourmets. #anthology #horror #90shorror #horrorforkids #AYAOTD #areyouafraidofthedark #JasonAlisharan #NathanielMoreau #RachelBlanchard #RossHull #RainePareCoull #JodieResther #JacobTierney #DJMacHale #NedKandel #Cinar #Nickelodeon Check out: Talesfromthepodcast.com http://linktr.ee/skewereduniversepodcast happyhournewsteam.com And can contact me through email here at talesfromthepodcast13@gmail. WooHoo!!! Tales From The Podcast The Fucking Video Game out now for PC! Purchase now for $10 Send payment and email to: PayPal - talesfromthepodcast13@gmail.com CashApp - $talesfromthepodcast $5 more and you pansies get a cheatbot! #horror #rpg #indiegame #pcgaming #oldschool #funny #adult #sexy #dirtysocks #spooky #horrorgame #videogaming #indiegaming #pogs #90snostalgia

Parada gastronómica en El Placer de Viajar con una recopilación de grandes restaurantes en los que disfrutar Carmelo Jordá y Kelu Robles recurren de nuevo a los expertos en este capítulo de El Placer de Viajar, ahora para presentar una pequeña guía de grandes restaurantes españoles que ofrecen una calidad excepcional, pero no tienen una Estrella Michelin y, por eso y por otras razones, ofrecen sus maravillas culinarias a precios más competitivos. El primero de los expertos con los que cuenta el episodio es Santiago Navajas, uno de los mejores columnistas de Libertad Digital, profesor de instituto, filósofo, casi se podría decir que cinéfilo profesional y, aunque eso probablemente no lo sepan muchos de sus lectores, resulta que también es todo un gourmet y un gran experto en restaurantes. Santiago nos ofrece cuatro ideas que considera imprescindibles, cada uno de ellos con mucha personalidad y que forman un conjunto de estilos muy diversos. El primero de ellos es el Asador Horma Ondo en Larrabetzu, cerca de Bilbao; Taberna La Viuda en Córdoba; la Peña El Atún, que está en la localidad gaditana de Barbate; y Kika un local muy curioso que se encuentra en Alquián, una barriada en las afueras de Almería. Después llega con sus propuestas Alfredo García Reyes, es colaborador de Gourmets, decana de las revistas gastronómicas del país, de Business People, Descubrir.com, 20 Minutos y otros muchísimos medios especializados y no especializados en los que escribe no sólo de gastronomía sino también de viajes. Alfredo nos ofrece una lista con cuatro templos gastronómicos también muy diferentes entre sí, pero todos realmente excepcionales: Fuente Aceña, que está en la localidad vallisoletana de Quintanilla de Onésimo; El Cuartel del Mar, también en Cádiz pero en este caso en Chiclana; Tradición Echaurren. que está en Ezcaray, La Rioja; y el llamativo y un tanto excéntrico El Portal, que está en la ciudad de Alicante. Escríbenos, explícanos qué te gusta más y si hay algo que no te gusta tanto de El Placer de Viajar, dinos de qué destinos quieres que hablemos y si quieres que tratemos algún tema y, por supuesto, pregúntanos lo que quieras en el correo del programa: elplacerdeviajar@libertaddigital.com.

durée : 00:22:07 - En direct du Château de Grignan, Franck Daumas nous fait découvrir un lieu chargé d'histoire et de culture : le "Café Louis-Provence". Avec des produits locaux, une vue imprenable et un cadre exceptionnel, ce café éphémère séduit autant les amateurs de gastronomie que les passionnés de patrimoine. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

durée : 00:22:07 - En cuisine avec Franck Daumas - En direct du Château de Grignan, Franck Daumas nous fait découvrir un lieu chargé d'histoire et de culture : le "Café Louis-Provence". Avec des produits locaux, une vue imprenable et un cadre exceptionnel, ce café éphémère séduit autant les amateurs de gastronomie que les passionnés de patrimoine. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Wallonie oder Flandern? Wohin geht Eure Reise? Zusammen mit Liesbet Vandebroek schauen wir (mit einem kleinen Augenzwinkern) diesmal über die Grenzen der Wallonie hinaus auch nach Flandern und vergleichen ein bisschen… ein Fazit von vielen steht allerdings schon fest: Beide Landesteile sind so richtig sehenswert.

How does biodynamic farming transform a vineyard into a thriving, interconnected ecosystem? What do wild orchids reveal about the health of a vineyard? How do France's preschool lunches help to create a nation of gourmets? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely, author of the terrific memoir Grape Expectations: A Family's Vineyard Adventure in France.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific book, Grape Adventures. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Caro's daughter's medical emergency shape her perspective on risk? Why did Caro feel like a bad mom in the early years of the winery? How has living in France influenced Caro's approach to food and wine? When did Caro realize the wine business was becoming financially viable? What are some of the most interesting aspects of biodynamics? What's the significance of wild orchids in a vineyard? Which wine would Caro pair with her favourite childhood food, marmalade on toast? Why would Caro want to share a bottle of wine with Al Gore?   Key Takeaways As Caro explains, often biodynamics is just picked on as a woo woo, but really, it's about listening to your land and being present. Biodynamics is organics, plus. It's essentially three things: It's working with plant and animal-based sprays to keep the vineyard healthy, using the biodynamic calendar to do things at the right moment. It's about listening to what's going on in the sky. We all notice the sun, but all the other bodies in the sky also have an impact. Lunatic comes from the fact that the moon does have an effect on us. The final thing is to think of your farm as a whole farm system as a living thing where everything is connected. We can't just look at the vine on its own, like a unit of production. It is a living thing, and it is a vibrant living environment. Caro says that when they bought the farm in 2005, it was conventionally farmed. They started organic farming and in 2008 the wild orchids came back. The systemic fungicides had worked their way out of the soil. Essentially, our soil health was coming back. The mycorrhizae, the fungi growing symbiotically with the roots of the vine, helps them to extend their network, to get more nutrients. However, mycorrhizae will not be there if you're using systemic fungicides. Caro loves France's respect for food and for taking time to enjoy it. There's a tradition in the country where everybody, no matter what they do, is somewhat of a gourmet and knows about food and wine. She thinks it does go back to schools with their three-course lunch when they're two and a half at preschool.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/339.

La producción de carne de vacuno española ha experimentado un incremento del 2,6% en el último año, pasando de 695.000 toneladas en 2023 a más de 713.000 toneladas en 2024. Su valor ascendió a 4.641 millones de euros en 2024 (+15% vs 2023), pasando a representar el 17% de Producción Final Ganadera. Sin embargo, el censo de animales continúa reduciéndose tanto en España como en Europa.El Consejo Regulador de la IGP Ternasco de Aragón presentaba este lunes por la mañana en el marco del Salón Gourmets de Madrid su proyecto para certificar la casquería procedente de sus corderos, siendo la primera carne fresca de España en conseguirlo.Los hígados, los riñones y la cabeza y sus diferentes partes son las primeras referencias de Casquería IGP Ternasco de Aragón

Arranca el Salón Gourmets, la Feria de Alimentación y Bebidas de Calidad que se celebra en Madrid del 7 al 10 de abril de 2025, con presencia aragonesa. Algunos de los participantes, como María Elisa Río, portavoz de la DOP Somontano, Anabel Martínez, Miembro del Consejo Rector del Aceite DOP Sierra Del Moncayo - y propietaria de la Almazara Aceites Ambel-, y Diego Franco, portavoz del Grupo Pastores de Ternasco de Aragón, cuentan cómo se está desarrollando el Salón y cómo afrontan los aranceles de EEUU.

Cathy MoerdijkUnlocking the Art of Wine & Food for an Elevated Lifestyle and Enhanced WellnessPuur Zee Boutique Hotel & Restaurant and Puurwijn.shop Invite Business Professionals, Gourmets and Expats to Embark on a Mindful Journey Through Wine & Food CultureLocated in the stunning seaside town of Wijk aan Zee (Netherlands), Puur Zee Boutique Hotel & Restaurant is renowned for its exquisite seafood dining and high-end hospitality.Websiteswww.puurzee.nlwww.puurwijn.shopSource: https://businessinnovatorsradio.com/cathy-moerdijk-wine-mark-stephen-pooler

In today's episode, Bex Scott shares vintage advice and tips for the retro homemaker from “The Homemaker's Encyclopedia - 1952” book that she recently acquired. Featuring of-the-time shopping advice, meal ideas, kitchen planning suggestions, and more, this is a genuine blast from the past glimpse into the housewife's day-to-day mealtime expectations. Join Bex for a trip into the past and learn some new (old) ways to shop and cook to please your family. “The Homemaker's Encyclopedia -1952” includes such chapters as “Marketing Know-How”, “Different Items You Can Stock in Your Larder”, and “How Much Is Enough”. The author encourages women (the target audience for this book since it was women, the wives and mothers, who did all the grocery shopping, meal planning, and cooking in the 50s) to be unafraid of experimenting with “new foods, new recipes, and new ways of cooking”. She maintains that careful planning will enable women to provide balanced nutrition and budget-conscious meal preparation for their families. Bex also shares an amusing section on grocery store etiquette (including the gem “Dogs must be left outside, but children must often be brought inside”) and specific kitchen design shapes that maximize efficiency in prep and service. For lovers of vintage, retro cooking ideas, and amusing throwbacks, this episode is a must-listen. Resources discussed in this episode:“The Homemaker's Encyclopedia 1952: Food-Buying and Meal-Planning” photo—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex—TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast where, you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Bex Scott: [00:00:31] Hey everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I thought it would be fun to go through a newly acquired book that I have called The Homemaker's Encyclopedia Food Buying and Meal Planning. Now this beauty is from 1952, so it is exactly what you might expect. The content is all about the woman being at home being the homemaker, the man going out and working his 9 to 5 job and coming home to his children and his wife being ready to serve him his meal and for him to relax with a drink in his hand. And I wanted to read some excerpts of this book to you because it was honestly very entertaining to read and to just note how different times are now than they were before. In my household right now my husband does all of the cooking. I like to do the cleaning. We both work and we both equally contribute to raising our three kids, and it was just really interesting to read through the difference in how they used to do things. And I know a bunch of you can probably remember this from your childhood, maybe your parents. That was the dynamic for them back in the 50s, and it would just be interesting to hear your take on things in your memories of how things were. Bex Scott: [00:02:11] So I wanted to start off by going through the introduction, because I believe that this gives you, as it says, a good introduction to this interesting book. So it says "Every homemaker is conscious of the need to try to get the greatest value for the money she can spend. How to do this while still continuing to provide meals that are nutritious and varied, is the subject of conversation whenever good housewives get together. Books such as this can be of great help. In an interesting fashion with easy-to-follow suggestions, the author ranges over the fields of marketing and menu planning in an effort to help you in your daily program". Now, when they say marketing, this is kind of embarrassing because that's my field of work. I'm in marketing. And when I read that, I was really confused about what they were talking about. Marketing is actually going to the supermarket. So yeah, that was an interesting enlightning fact for me. "While keeping the main objective in view, that of securing the most nourishing foods at the prices you can pay, she nevertheless succeeds in proving to the reader that this branch of homemaking need never grow uninteresting or monotonous, just as the meals you serve need never become dull for your family. The willingness to experiment, to try new foods, new recipes, and new ways of cooking should be part of every housewife's equipment. In many an old-fashioned American household, the food followed an unvarying pattern: a roast on Sunday, hash on Monday, chowder on Friday, beans on Saturday, or whatever". Or whatever. "Before the family entered the dining room, they knew exactly what would be on the table". Bex Scott: [00:03:58] Growing up, we had roast every Sunday and that was honestly the best day of the week for me. My mom's roasts, they were amazing. And when we go back home to visit with them, my mom still likes to make a roast for all of us when we get together. "Most younger women are more flexible than the old-time cooks. They are learning some of the secrets of using unusual flavor through spices, herbs, and sauces to borrow from other nations some tricks of applying imagination to the food they serve their families. American menus would be the poorer without Swiss and Italian cheeses, Hungarian goulash, French and Vienna breads, chili con carne, chow mein and chop suey, Irish stew, frankfurters and sauerkraut, England's plum pudding, or whatever your particular favorites happen to be. Bearing this in mind, you need never be afraid to experiment or pioneer in foods or methods. In this book, along with practical advice on efficient shopping techniques, cooking shortcuts, and dollar stretchers, you'll find a view of meal planning as a family affair. To many women, marketing and cooking is a burden because they do all of it alone. The author suggests ways in which the other members of the family can help. Father with the marketing, the children in preparing meals and helping to serve them. Making these projects a part of your family's life seems a practical application of homemaking. That art, which is, in the last analysis, the most important profession open to any woman". Bex Scott: [00:05:28] So now we get into the good stuff. So we've been introduced to the book, know a little bit about it, so part one is meal planning. "Number one, a good meal doesn't just happen. The experienced traveller knows that the success of a trip depends on thorough, beforehand planning. Just so homemakers whose meals get consistent rave reviews from family and friends will tell you that a good meal is made at the meal planning desk rather than at the cook stove". And there's a nice picture of a woman sitting at her meal planning desk, and it says, "when you plan ahead, you can relax and enjoy meal times too". I can tell you that my husband doesn't have a meal planning desk, but I'm going to ask him now if he would like one, and I'll let you know what he says. Okay, so it says, "and while impromptu meals can be lots of fun once in a while, a steady succession of haphazard conglomerations tells its story in flurry and worry, not to mention the added expense which substitutes for proper planning. Your family will probably be most interested in how the food looks and tastes, and in whether you are calm and cheerful or cross and worn out when you join them at the table". I can tell you that our two sons could care less what the food looks like. They are more interested in how it tastes and how quickly they can consume it. "You, on the other hand, will be equally concerned with balancing the budget and the nutritional scale, for you know that the actual health of your family is dependent upon the meals you serve. Every smart woman knows that you can lead a husband to vitamins, but you can't always make him eat". That is something that I have never heard before. "This holds true of children as well and harping on food values usually creates eating problems rather than converts to balanced nutrition. When you plan ahead, you can relax and enjoy meal times too, secure in the knowledge that you are giving your family food they need in ways they enjoy it, with a maximum of economy and a minimum of work". Bex Scott: [00:07:39] And then it goes into "four ways to help you turn meal planning from a hand-to-mouth operation into a pleasant and worthwhile habit". Next up, this is a little pull quote that I had to share with you guys. It says "Entree, usually a made-up dish of an unusual food". So if anybody ever asks you what an entrée is, please be sure to use this definition. Okay next up we have the elements of a successful meal. "When you get right down to the business of meal planning, you must remember to coordinate a number of other factors with your four menu factors of: number one nutrition values, number two economy or money-saving, number three efficiency or time and effort saving, and number four" is my favorite "honest to goodness pleasure in eating". That's why I eat. Not to survive. I eat to enjoy and experience the pleasure in eating. "So you may want to introduce new foods, provide an invalid diet or entertain company on a budget. You may decide to streamline the family's collective waistline through a high-protein but low in calorie diet. Or you may yearn to cut down on dirty dishes and utensils so as to have more time for after-dinner fun with the family. And don't think for a moment that to do all these things, you're going to have to sacrifice personal or family preferences and foods, or throw out the window sectional or national ways of eating that are dear to your heart and traditional in your family. Actually, whatever you want to accomplish through your meals, within reason, of course, can be yours if you plan it that way and then follow through to the best of your ability". Bex Scott: [00:09:27] Next, it says "nutrition needn't be complicated. Once upon a time, you may have worked your way through a school course on home economics. Remember the complicated charts of vitamins and minerals, the graphs of calories and carbohydrates, and the mystic terms you studied? It was all very complex, and you may or may not have absorbed enough to apply to your own food problems when you set up housekeeping. Today, a very simple and pleasant formula has been devised to help you see that your meals are going to nourish your family by supplying the foods and food elements that are needed for good health. You don't have to worry about each individual vitamin and mineral. Instead, you follow the basic seven food group outlined here. And if your family eats the suggested number of servings from each group, you can rest assured that their food needs will be well supplied". Bex Scott: [00:10:17] Next up we have "Part two, marketing know-how", not the marketing I thought it was. "How to shop: attitudes and ideas. With the caveman, getting food was a matter of tracking it down, whacking it over the head, and dragging it home. It was dangerous, yes. Monotonous? Hardly". This is a good intro. It's a solid start to this chapter. "Today, the getting of food or shopping is much simpler, yet much more complex. While the caveman never had an opportunity to choose from the marvellous array of foods to be found in the modern market, neither did he have to cope with nutrition or decide which of 65 varieties of vegetables was the right one for him". Man, times are tough for those cavemen. "Small wonder that today's homemaker finds shopping such a challenge. With so many things to choose from, how is she to know which foods were stocked with her in mind? Actually, marketing can be a job in which the whole family takes part. Once upon a time, men played a large role in buying the family food in this country. Then it became exclusively the woman's province. Today, Dad is not only bringing home the bacon, but buying the groceries too, especially on weekends. Current figures show that at least 25% of the groceries in this country are bought by men. And if you can make shopping a real family project by getting dad and the children into the act, you'll be doing a real educational job as well as making fun time for something that might be just another chore". Bex Scott: [00:11:47] Okay, here are the "certain fundamental things to remember in shopping. Choose the right store. Some books on food give glowing descriptions of the joys of searching out rare spices and unknown foods at little shops, buying bread here, meat there and cheese somewhere else, and so, on until you've been all over town assembling your groceries. And indeed, this is the way that housewives in many other countries have to shop. But in the United States, the large market with every kind of food possible assembled and spread out in orderly rows containing everything plainly visible and clearly marked, has become such a tradition that few families would know how to operate without it. Here you see women in mink pushing carts next to women in shabby coats, all bound together in an effort to get the most for their money. Certainly, there are not many women who would deliberately spend enough time or shoe leather to shop item by item in different stores. One big factor that has played a part in the growth of such large markets has been the fact that with their cash and carry policy, and with everything arranged for self-selection and self-service, your food dollar really goes for food, not for service. On the other hand, the smaller grocery stores make up in service what it lacks in savings. Just be sure that you really need credit, telephone shopping service, and delivery, before you become a steady customer at such a shop, for you may be sure that you pay for these services and added food costs, and this is only fair for it costs your grocer extra to provide them. If you're working or there is a new baby or illness in your home, or you are far removed from any shops, then the telephone shopping and delivery service may be a necessity for you. But even then, you'll be wise to try to arrange an expedition to the nearest market once every week, or even every two weeks, to stock up on staple items and canned goods". Bex Scott: [00:13:40] We definitely do that. We go to Costco, I think, at least every two weeks, sometimes every week. We're big Costco people. "The fancy grocery or delicatessen has its place in the shopping scheme of things, but is not for you on a budget. Fine hothouse fruits or deluxe foods are grand as an occasional treat, but don't belong on your regular shopping list. After all, the most expensive food is not necessarily the most nutritious. The delicatessen stays open long hours and can be a lifesaver if you happen to forget something". Next up, they talk about shopping in person if possible. "This is the only sure way of getting what you want and what you need, particularly in regard to meats and vegetables and fruits, where real saving or waste is involved. When you are shopping in a market, remember to mind your manners. Small children and dogs are a nuisance. Dogs must be left outside, but children must often be brought inside". Interesting. "Don't put babies into the push carts unless the store provides a special kind which has a place for baby. Don't let your toddler run wild through the sections. Not only is it most annoying to others, it can be dangerous if he pulls stacks of cans down on top of his head. And if your older child feels the need for action, keep him from ramming the push carts into others or from working up speed on the curves around the canned goods by giving him a job to do, such as keeping track of your checklist. Don't block the aisles with your basket while you talk with a neighbor. When you get in line, don't keep others waiting by scrambling back for one more item. And don't try to force your way ahead of others who were there before you. Shopping in a regular store also calls for manners. You may have been a customer for years, or you may be a real favorite with your butcher. Still, you can wait your turn pleasantly and without engaging service personnel in conversation at a time when they should be concentrating on other people and their orders. Don't ask for more than one delivery a day, and don't telephone for service just a few moments before closing time". Bex Scott: [00:15:53] I want to go back to the dogs must be left outside, but children must often be brought inside. Okay, next up we have a section about different items that you can stock in your larder. My favorite one is cheese. I love cheese, I could eat cheese all day, every day. And one of my favorite memories was when I went to the grocery store with my parents, and I think this was the first time my dad had ever been to the cheese section, because he couldn't believe what he was seeing. He didn't know there were so many different types of cheese, and I think my mom and I went off to do the grocery shopping, and my dad stayed in the cheese aisle the whole time, just trying to figure out what each of them were. So this section reminded me of that memory. So "cheese comes in a bewildering variety of types and forms, domestic and imported, and for a great variety of purposes. It is, in its less exotic forms, a very economical source of protein, and supplies vitamins and minerals too". These are all really great reasons that I like to tell myself when I overeat cheese, that I am getting all the vitamins and minerals that I need for my body. "There are three general categories used for convenience in classifying cheese: soft, semi-soft, and hard. Many cheeses are available in each group. Usually, cheese is a matter on which you wax enthusiastic or are content to stay with 1 or 2 mild favorites". I think my dad would probably fall into the wax enthusiastic category after that grocery shopping trip. "Gourmets are conscious of slight variations in flavor and traditionally favor the imported cheeses or used to. For recently, very fine cheeses have been made in the Western Hemisphere. If you are a cheese lover, you may have the attitude that processed cheese is only for cooking. It is not only an excellent melting cheese, but for the average family provides very good eating. In addition, processed cheese can be kept on the pantry shelf for emergencies. The larger-sized packages are usually more economical. Cheese spreads and mixtures can be bought in jars and are convenient for party occasions, if a bit more expensive". I also love a good cheese in a jar. Cheese Whiz on toast is great and when I was pregnant with our daughter, Kraft singles were my number one craving. So that is a very strange piece of knowledge about me. Bex Scott: [00:18:26] Okay, number ten is "how much is enough? Estimating amounts can throw the inexperienced housewife into fits". Fits, huh? "Everyone has his own classic example of the bride who tried to buy potatoes by the piece, or thought that a pound of rice was barely enough for four people". I don't know that we do have those examples. Okay. "To save you from the experiences that are supposed to teach you, but usually just make you suffer, or to refresh your memory and serve as a handy reference guide, here are some hints on amounts to buy for each serving. How much meat to buy for dinner? How many servings will come from a pound of fresh beans? A number two and a half can, or a frozen package. The food shopper, with an eye to thrift and good management, learns to buy carefully just what she can use", and then it goes into different amounts for what you should need for cooking, which is actually kind of handy. Bex Scott: [00:19:24] Next up we have "Storage, preparation and serving: kitchen convenience. Your kitchen is the room in which you spend many of your waking hours. Therefore, you want it as attractive and cheerful as possible. Because everything in it comes in contact with your food, you want it as sanitary and easy to keep clean as you can make it. Those things are important. But to you as a cook, the prime consideration in a kitchen is efficient and helpful arrangement so that everything is where you can find it and use it quickly and easily. The less stooping, bending or stretching, the better. The more working and storage space, the happier you'll be. Good ventilation and adequate lighting, both in the center of the room and again over each working area, are of primary importance. A posture stool or chair will let you relax for the many jobs which can be done just as well sitting down. Basic kitchen arrangement. There's a pattern to kitchen arrangement, or at least there's supposed to be. Ideally, a kitchen has lots of wall space and little floor space. It is not a corridor from the front of the house to another room or outside, and the walls are not broken up with lots of doors and windows. It is three basic work centers. The storage area around the refrigerator which should be nearest the back door, the preparation department which is the sink with workspace on either side, and the cooking and serving section, which should be nearest the dining area so that food can be put right on the table while hot". Bex Scott: [00:20:49] "The U-shaped kitchen is usually considered the most efficient. Here your equipment is grouped on three walls and you have few steps between your three work centers. The L-shaped kitchen is next in preventing waste motion. Space along two walls is provided for the equipment, and often the portion remaining can be made into a dining area, business space for your desk and cookbooks, or play space for the children. The two-wall or corridor kitchen can be as efficient as a ship's galley, unless it's a passageway to the back door. The one wall or Pullman type kitchen is convenient for use, but usually lacks adequate cupboard space". Bex Scott: [00:21:28] Next up we have "Seasonings, salads, sandwiches, and serving. Some women have a gift for turning out flavorful meals with the hot things hot and the cold things cold, with interesting contrast and textures and tastes, and served in gay and colorful fashion. Others serve the very same meal just as well cooked, to be sure, yet so dull and uninspiring". I think if I cooked for my family, I would probably fall into the dull and uninspiring category. Which is why I love that my husband likes to cook because he is great at it. I remember one time I made my mom's meatloaf recipe for our kids. I loved the meatloaf. I thought I did it right. But I think that was the last meal I attempted to make for them, because I was so crushed that they didn't like it that I probably, I don't think I made anything again after that except for baking. I love baking, so cakes and banana bread and all that kind of stuff. So it says, "what is the secret? Well, one thing is the matter of proper seasonings. You may have a shelf full of neat little spice jars and herb containers, yet how often do you use them and do you really understand how and when to use them? And what about seeds, poppy seeds, sesame seeds, and the many other kinds? How about the different flavors you can achieve by using different vinegars and cheeses? Have you tried wines in your cooking efforts?" I've tried drinking the wine while I cook. That's great. "In general, how well developed is your sense of gastronomic curiosity? Are you willing to experiment, to try new ways of cooking your old favorites, and to offer your family new tastes occasionally? If you can answer yes to most of the above questions, then your flair for interesting meal-making is well above average. If you say no to too many of them, try to widen your scope of activities by experimenting more and investigating new products". Bex Scott: [00:23:26] "Meal time coordination. Chilled plates and chilled ingredients for salads. Hot plates for hot foods. These are part of getting the meal to the table in attractive form. For no one cares to eat lukewarm salad or meat in lukewarm gravy. Basic preparation and meal planning often come to grief at this point, for as much organization is needed at the moment of cooking as at any other point in meal making. Go back to your basic arrangement of your kitchen for real efficiency. The fundamental idea was to establish a traffic flow from storage to preparation to cooking, so that no time was lost and that food could be gotten to the table right from the stove. Somewhere in the traffic flow, you must be operating as a thinking director. You must have the ability to look at your menu and recipes, decide which foods must be prepared when, and then see that cooking time is so handled that your meat and potatoes are ready at the time that your salad is prepared, dessert ready, and the table ready and waiting. Experience and actual one, two, three planning are the only way to develop the ability to coordinate a meal perfectly". Bex Scott: [00:24:33] Last in this amazing book, we have a section called Camouflage Ideas. I had to read this because I didn't know what they meant, and I really needed to know what camouflaging was. "Sauces, stuffings, relishes and other accompanying dishes are methods of camouflaging either the shape or taste or amount of the foods you are serving. Sauces are valuable because they contribute to the food value and appearance of foods, and add flavor and moisture to those that need it. Good sauces are perfectly blended, smooth in texture, have no lumps, and are neither too heavy nor too thin. By serving leftover vegetables and meat in such forms as au gratin", that's not how you say it. I apologize. That was terrible. "or a la king, you create a whole new flavor treat, and make company fare out of icebox items that otherwise wouldn't stretch. Stuffings may be used to add flavor and to extend a basic food that is in short supply. Don't forget that you can stuff many forms of meat as well as poultry and fish. Remember that stuffing is meant to be a mixture with variations of seasonings. It should be neither too dry nor too moist. Relishes in accompanying dishes like dumplings, Yorkshire puddings, and cranberry sauce are excellent for bringing out the flavor of other foods". Okay, that wasn't as bad as I thought. When they said camouflage, I had pictured in my mind what we do to get our toddler to eat vegetables by hiding them inside of fruit purees and disguising things. So not as bad as I thought. Bex Scott: [00:26:15] Okay, well, I hope you guys all enjoyed this little trip into the 1950s of food buying and meal planning, and maybe you learned a thing or two that you can apply to your kitchen or your marketing. I know I sure did. I'm going to be passing many of these tips off to my husband, for sure, and maybe we'll even have him on a next episode to give his input on this amazing book. So feel free to find me on Instagram @PyrexWithBex. Shoot me a DM, give me a follow, and I will see you next time. 

Heute kommen mal wieder unsere Gourmets und Fans von organischen Flüssigkeiten auf den Geschmack! Timon fluscht wie ein geölter Blitz in gleich drei weitere Agentenklassiker rein, während Marcel sich sein Essen mit einigen Religionsfanatikern teilen muss und der Party eines Tech-Magnaten beiwohnt. Im 42er der Woche werden die köstlichen Fakten auf den Tisch gelegt (sorry, muss jetzt den Gag durchziehen - komme was wolle) und im Film der Woche graben Leute nach flüssigen Dinosauriern. Lecker!Werbung | Gönnt euch eine leckere Erfrischung mit unserem Partner HOLY: https://weareholy.com/filmpodcastLink zum Umfragedokument: https://forms.gle/K3M5kYkpm3TyhiLP9Schickt uns euer Feedback: https://www.instagram.com/42podcast/- - -

Käse ist seit jeher fester Bestandteil von Frankreichs kulinarischer Kultur. Wie viele Sorten genau es im Land gibt, weiss allerdings niemand. Klar ist nur: Es sind mehrere Hundert. Weltweit als Star gilt der Brie, ein Weichkäse mit weißem Edelschimmel, der einer großen Torte ähnelt - das sogenannte Brie-Rad. Am bekanntesten ist der Brie de Meaux. Ursprünglich wurde Brie rein als Rohmilch-Produkt hergestellt, doch im vergangenen Vierteljahrhundert sorgten immer strengere Hygiene-Vorschriften dafür, dass viele Käsereien auf Pasteurisierung umschwenkten. Für wahre Gourmets ein Gräuel. Den mittlerweile per Label geschützten originalen Brie de Meaux fertigen heute nur noch acht Fabrikanten, darunter zwei traditionsreiche Familienbetriebe. Suzanne Krause nimmt uns auf die akustische Reise rund um den Brie de Meaux mit, führt vom Kuhstall bis zum Restaurant.

Zauberhafte Dörfer, Auge in Auge mit Wildtieren, eine mega-coole Stadt, spektakuläre Landschaften und tolle Unterkünfte. Belgiens Wallonie zu entdecken gleicht einer kleinen Weltreise, dabei ist sie quasi um die Ecke und gar nicht mal so groß. Die versteckten Gassen, Treppen und Schätze von Lüttich, sagenhaft schöne Orte wie Durbuy oder La Roche En Ardenne und plötzlich: stehen da Wildpferde. Es kämpfen Hirsche mit prächtigen Geweihen auf einer Lichtung vor uns, und einen Tag später raubt uns eine monumentale Tropfsteinhöhle den Atem. Wir paddeln & wandern (Packrafting) durch ein Seen-System, das Skandinavien in fast nichts nachsteht und finden Übernachtungsmöglichkeiten, die zu den besten gehören, die wir seit langem erlebt haben. Habt ihr ein paar Minuten für die Wallonie? Oder sogar ein paar Tage oder eine Woche? Seit ihr zu zweit, alleine unterwegs oder eine Familie? Natur-Freaks, Städte-Urlauber oder Gourmets? Egal warum und wie lange: Diese Ecke der Welt ist eine der Reise-Überraschungen des Jahres.Unsere besten Tipps für eine Reise nach Wallonien findet ihr auch auf unserem Blog: https://www.reisen-reisen-der-podcast.de/Diese Folge entstand mit freundlicher Unterstützung von Visit Wallonia: https://visitwallonia.de/Unsere Werbepartner für diese Folge findet ihr hier: https://www.reisen-reisen-der-podcast.de/werbepartner Hosted on Acast. See acast.com/privacy for more information.

Ihre Kreationen heissen «Drunken Sailor» oder «Samichlous». Sie gehören zu den besten Konfitüren der Welt. Seit über zehn Jahren stellt Anne-Chantal Daum in ihrer Manufaktur Konfitüren für Gourmets her. Die studierte Islamwissenschafterin fing aus der Not mit Konfitürekochen an. Sie war Lehrerin, forschte an der Uni und arbeitete als Journalistin. Doch dann wurde sie krank und ans Arbeiten am Computer war nicht mehr zu denken. In der Camargue fand sie zur Natur, zu sich und zur Konfitüre. Und wagte den Schritt in die Selbständigkeit. Heute tüftelt sie nächtelang an neuen Kreationen und räumt mit ihren Konfitüren zahlreiche Medaillen ab. Die Musiktitel - Rick Astley - Never Gonna Give You Up - Nirvana - Come as you are - Macy Gray - A Moment to Myself - Coconut Kings - Five times lucky - Charlie Puth - One Call Away

Nous sommes en décembre 1825. Dans son ouvrage intitulé « Physiologie du goût », édité sans nom d'auteur, deux mois avant sa mort, à Paris, Jean avocat, homme politique, surtout connu comme gastronome, écrit : « J'ai parcouru les dictionnaires au mot « Gourmandise », et je n'ai point été satisfait de ce que j'y ai trouvé. Ce n'est qu'une confusion perpétuelle de la gourmandise proprement dite avec la gloutonnerie et la voracité : d'où j'ai conclu que les lexicographes, quoique très estimables d'ailleurs, ne sont pas de ces savants aimables qui embouchent avec grâce une aile de perdrix au suprême pour l'arroser, le petit doigt en l'air, d'un verre de vin de Laffite ou du Clos-Vougeot. » Peu de temps auparavant, Balthasar Laurent Grimod de La Reynière notait déjà dans son « Almanach des gourmands » : « S'il faut en croire le dictionnaire de l'Académie, « gourmand » est synonyme de « glouton » et de « goulu » et « gourmandise » l'est de « gloutonnerie ». Il nous semble que cette définition n'est point rigoureusement exacte ; qu'on doit réserver les épithètes de « glouton » et de « goulu » pour caractériser l'intempérance et l'insatiable avidité, et que le terme de « gourmand » a reçu, depuis quelques années, dans le monde poli, une acception beaucoup moins défavorable, osons même le dire plus noble. » Qu'est-ce que la gourmandise ? Faut-il y entendre la gloutonnerie que l'Eglise et les bonnes manières réprouvent dès le Moyen Âge ? L'art de la bonne chère chéris par les gourmets distingués ? La passion des enfants pour les sucreries ? Ou bien encore, comme on l'a prétendu autrefois, un penchant typiquement féminin pour les friandises ? La gourmandise : péché capital ou véniel ? Plongeons-nous dans des siècles de gourmandise… Invité : Florent Quellier, professeur d'histoire moderne à l'Université d'Angers. « Gourmandise – Histoire d'un péché capital » Editions Dunod poche. Sujets traités : Anthelme Brillat-Savarin, gourmandise, gastronome, gloutonnerie, Laffite, Clos-Vougeot, glouton, goulu, Moyen Âge, gourmets, sucrerie,friandise Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/5936 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

En este libro de relatos de humor y ciencia ficción he encontrado pura diversión, varias carcajadas, y el gustito que da cazar referencias cuando un escritor homenajea a otros en sus obras, entre otras muchas cosas buenas. Te lo cuento todo en este episodio del podcast y, como siempre, lo hago sin spoilers y sin […] The post #184 GASTRONOMÍA PANGALÁCTICA PARA GOURMETS, SERGI ÁLVAREZ first appeared on Sons Podcasts.

 Building a CPG brand can be a winding road. Often times the product you start out creating ends up changing as you learn and iterate with your customers. Now, changing from your original idea can be hard, but ultimately you'll create a better product if you align your core vision with customer feedback. Shibani Baluja knows this journey well. She's a long time friend and founder of Lil gourmet's, a line of baby and toddler food for adventurous eaters. I invited her on to share her journey of building the company, her original vision, and the changes she's had to make to get to where she is today. Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Andreas Gugumuck belebt seit 2008 die alte Wiener Tradition der Schneckenzucht. Über 300.000 Weinbergschnecken leben auf seinem Hof in Wien Rothneusiedl, den er nach den Prinzipien der Kreislaufwirtschaft betreibt. Er züchtet Schnecken, verarbeitet sie im Erdäpfelgulasch, zu Schnecken mit Balsamico-Zwiebeln oder auch Schneckenkaviar. Genießen kann man die Wiener Schnecke auch direkt am Hof, im Sommer in der Gartenbar und regelmäßig gibt es 7-gängige Fine-Dining-Menüs. Schnecken sind aber nicht nur eine Spezialität für Gourmets und nachhaltig in der Produktion, sie sind auch enorm gesund und haben einen hohen Protein-Anteil. In diesem Küchengespräch geht es um die Schnecke in all ihren kulinarischen Facetten. Aber nicht nur das, der sympathische Pionier erzählt auch, wie er überhaupt darauf gekommen ist, Schneckenzüchter zu werden und welche große Tradition die Schneckenzucht in Wien im 18. und 19. Jahrhundert hatte. Außerdem reden wir über alternative und neue Formen der nachhaltigen Landwirtschaft. Fotos dazu gibt es unter: kuechenfreundin.at/kuechengespraeche --- Send in a voice message: https://podcasters.spotify.com/pod/show/kuechenfreundin-isi/message

"Iñigo Arozarena y Laura Vivas, una periodista especializada en gastronomía y un cocinero respectivamente, emprendieron en enero de 2022 un emocionante recorrido por Latinoamérica. Su objetivo principal, además de disfrutar del viaje y las aventuras que deparara, era explorar las plazas gastronómicas más destacadas de la región. Durante su viaje de algo menos de un año de duración, Laura combinaba su pasión por la escritura con su travesía, redactando artículos para revistas como Gourmets o Conde Nast Traveler. Mientras tanto, Iñigo realizaba stages en diversos restaurantes, ofrecía showcookings, clases de cocina en escuelas y cenas privadas en los países que recorrían." "⚠️ Más información y fotos en: https://bit.ly/inigo-y-laura ❤️ ¿Te gusta este podcast? ¿Quieres agradecernos el trabajo que hacemos? APOYA ESTE PROGRAMA: conviértete en mecenas en iVoox o Patreon. Más info en: www.ungranviaje.org/podcast-de-viajes/apoya-podcast-un-gran-viaje/ ️Graba tu pregunta o duda para el CONSULTORIO en ""Consultorio. Graba aquí tu mensaje de voz"" que encontrarás en: www.ungranviaje.org/podcast-de-viajes/ Si sueñas con hacer un gran viaje como este te recomendamos NUESTROS LIBROS: ▪︎ ""Cómo preparar un gran viaje"" (2ª ed.): www.laeditorialviajera.es/tienda/como-preparar-un-gran-viaje-2 ▪︎ ""El libro de los grandes viajes"": www.laeditorialviajera.es/tienda/el-libro-de-los-grandes-viajes Si quieres conocer historias en primera persona de otros viajeros, NUESTRO EVENTO te gustará: Jornadas de los grandes viajes: www.jornadasgrandesviajes.es"

SHOW NOTES: Master your home's full potential as we explore the allure of pro ranges for residential kitchens, reveal the secrets to stylish home makeovers on a budget, and discuss the craft of setting up a dedicated hobby space. Listen to these and other home improvement questions on today's podcast episode! - Pro-Style Ranges: Pro-style kitchen ranges offer a wide menu of options for home gourmets. - Thrifty Home Makeover: Learn how to redecorate on a budget with makeover tips that cost little or nothing. - Hobby Space: Create a personalized space at home for your favorite hobbies or crafts.   Q & A: - Thermal Windows: Karen wants to allow sun through her windows in the daytime without losing heat at night. Thermal cellular shades are an inexpensive solution. - Ceiling Repair: A ceiling leak made the sheetrock separate. If it's sagging, Ken can cut out and replace that area, or else just retape, spackle, prime, and paint the seam. - Flooring Gap: Nancy has a gap between the new wood floor and the front door threshold. She can either cover the gap with molding or fill it with a cut piece of flooring. - Garage Heat: Henry's overhead natural gas heater in the garage is expensive to run, but an electric heater costs even more. We suggest using a compact kerosene heater. - Structural Beam: Jason is worried about a support beam that's sagging on either end of his house. He needs a structural engineer to determine how to stabilize it. - Driveway Replacement: Can you put blacktop over a concrete driveway? Donna must either replace it entirely or use a patching product to repair the concrete surface. - Siding Installation: What are the pros and cons of hanging vinyl siding vertically instead of horizontally? Greg should have no issues if the siding is rated for vertical installation. - HVAC Maintenance: Carol has heating problems due to air in the lines from her boiler. She should just let out the air through the bleed valves in the radiators. - Crawlspace Vents: Can crawlspace vents be kept closed? They're needed to control moisture and Chris should leave them open in spring, summer, and fall and closed in winter. - Structural Renovation: Mary has questions about renovating a home to create an open plan. An architect can design the proper specifications to do the work correctly.   ASK A QUESTION: Need help with your own home improvement or décor question? We'd love to help! Call the show 24/7 at 888-MONEY-PIT (888-666-3974) or post your question here: https://www.moneypit.com/ask. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eric Kragh Vildgaards Küche im Jordnær beeindruckt Gourmets und inspiriert Köche. Was macht seine Küche aus? Die Antworten gibt er im Podcast

NOV. 20 Trolley Eats & Groovin' Gourmets, 8501 Sanford Drive – The following violations were reported during a routine inspection: observed an employee handle dirty pans and then touch clean equipment coming out of the dish machine without washing hands first; dish machine tester is not reaching the required temperature; single cutting boards are heavily scratched; wire racks in dish area are rusty; observed grease and food debris on shelves, under grill and flat tops, and inside hand sink in dish area. NOV. 21 Taco Bell, 11242 Patterson Avenue – No violations reported during a routine inspection. Mr. Wong II...Article LinkSupport the show

Au micro de Delphine Zanelli un trio de dirigeants gourmets : Yann Puccia, Daniel Faustini et Sébastien Exertier. Passionnés de gastronomie et bons produits d'Italie ils sont à la tête de plusieurs restaurants à succès dans la région d'Annecy. Les 4 gourmets et MAPP alias Manufacture Amicale de Pasta et Pizza pour ne pas les citer. Des restaurateurs ambassadeurs d'une entreprise plus humaniste et responsable, oui définitivement. Etre animé par la passion de son métier, mettre les hommes au cœur et responsabiliser les équipes pour apporter toujours plus de plaisir aux clients cela marche aussi dans la restauration, secteur d'activité pourtant réputé comme étant ingrat. Encore une idée reçue à laquelle nous allons prendre plaisir à tordre le cou. Il y a des dirigeants visionnaires et innovants dans tous les secteurs et dans toutes les tailles d'entreprises dans notre beau pays. Oui, définitivement. Réalisation : Musique pour l'imaginaire

Ever worked for someone or on something that goes against your principles and goals? That was exactly the factor that brought about the creation of 2019 NEXTY's Best New Natural Kids Product lil'gourmets. In this episode, Founder & CEO Shibani Baluja talks about their mission to not only offer baby food that is safe and nutritious but to influence kids' eating habits as well. Tune in and find out about the challenges of starting a brand and creating a new category and their strategies to bring their product to the forefront.Love the show? Subscribe, rate, review, and share! tigbrands.com/tig-talks/