Podcasts about great taste

Food Critic Ian Froeb talks with The Bret Mega Show about his "STL 100" list of restaurants to visit in St. Louis and the upcoming "The Great Taste" event.

It's time to shine the spotlight back on our Drink to Thrive episode!

The podcast returns with a new name but is committed to the same great topics, guests, and education! This week, we begin with a brief explainer for the name change before reviewing the content topics that had the most attention in 2024. Dean gives us his thoughts on #NRF2025, and we discuss what's been "On Our Radar" since our last recording.   Check out ISVs on Tap!   On Our Radar Dean - How often should you wash your towels John - Apple settles Siri lawsuit and video games for mental health   Keep in Touch! Email – nation@bluestarinc.com LinkedIn - https://www.linkedin.com/company/blue-star Subscribe to the BlueStar Nation Newsletter - https://nation.bluestarinc.com/#subscribe    Sponsored by: Elo 70-Series Instant Rebate - Available thru June 2025!

AJ discusses what she has great taste in. SHOW NOTES LINK

Great Taste, less filling The post Diet Christianity – Part 1 appeared first on New Life Church.

Back in August, we had the great fortune to drink through an entire lineup from Decorah, Iowa's Pulpit Rock Brewing (thanks to listeners Benji and Suzanne) and this resulting episode is sounding great out of the cellar, thanks to some interview snippets with co-head brewer Bob Slack from the Great Taste of the Midwest. It doesn't take long until we go a little nuts over nuts, but we also learn to appreciate long written-off desserts, rank the gorgeous can art, and stand in bewilderment over ice cream truck music.  Bob Slack Interview (00:09:06 - 00:15:50) Beers Reviewed Whatever (West Coast-style Pilsner) Saftig (New England-style IPA) Tingles, Vol. 1 (Hard Seltzer w/ pineapple juice, lemonade mix, grenadine, and passionfruit puree) Church Salad (Sour w/ toasted walnuts, marshmallows, coconut, and pineapple juice) Haywire (Pastry Imperial Stout w/ malted milk balls, peanuts, cashews, and almonds)  

On this weeks Grow Guides: Episode 23 | What is cannabis curing, and why is it important? | How long does it take to cure cannabis properly? | What is the ideal temperature and humidity for curing cannabis? | What tools or equipment do I need to cure cannabis? | How often should you "burp" jars during the curing process? | Can over-drying ruin your cannabis before curing? | What are some signs that cannabis is cured properly? | Is it necessary to use humidity packs? | Can you cure cannabis in a freezer or refrigerator? | How do you store cannabis after curing? | Does curing improve potency over time? | Can you rehydrate over-dried cannabis? | What is the best container for curing cannabis? |  If you have any questions you'd like us to cover on next week's show, please feel free to reach out via your favourite social network, our Discord server, or, of course, on Percy's Grow Room. Visit our website for links. Website: https://highonhomegrown.com Discord: https://discord.gg/sqYGkF4xyQ Youtube: https://www.youtube.com/highonhomegrown Thank you for downloading and listening to our cannabis podcast! I hope you have enjoyed this episode.

Quinlan's Kerry Fish, based in Cahersiveen, have become famous for providing the very best Wild, Organic and Superior Smoked Salmon and fresh seafood to customers across the world. The operation was originally started by Danish company called Rainbow who were really ahead of their time with trawlers, fish meal plant, mink farm to use waste etc but went burst soon after and some local fishermen including Michael Quinlan bought the processing factory to secure an outlet for their fish. Although renamed Kerry Fish at the time, over the years it became known as Quinlan's and in 1996 Michael and his eldest son, Liam, bought out the shareholders so it was most definitely Quinlan's. At that time they were exporting a lot of Mackerel and Herring all over the world  to such places as Japan, Nigeria, Egypt and they also had their own fishing trawlers. While some of the catch made decent money in Spain and throughout Europe, some didn't and these species were also favoured by the Irish public so in 1990 the team decided to open some wet fish shops – they have 6 in total now – so they could add value in that way and they were and still are very successful. Following on from that they decided to open Fish n chip/Seafood bars – they have 6 of these as well!! - and again these are a great success with access to their own catch making the supply chain very short. While they still export quite a lot of seafood such as Prawns, Monkfish and Sole all over Europe Smoked Salmon has been the product that has stood the test of time and with several Great Taste and Blas Na hEireann awards, they take immense pride in selling and delivering it all over the Globe. They have built up a super loyal customer base and as Christmas approaches they feel so lucky to have a handsome repeat customer base. The business has now been fully passed down to the second generation of Quinlan's with brothers Liam, Ronan and Fintan, all at the helm. Given the amount of time this man spends travelling the globe, I am delighted to have sitting in front of me, Liam, Michael's eldest son. His main objective in the business is to seek opportunities to continually grow and expand the company. He also ensures that every customer is supplied with the freshest of fish and responds to their comments and suggestions, as part of the company's policy to ensure ongoing customer satisfaction. I think we are in for a mouthwatering discussion! This is the 41st episode with guest Liam Quinlan, Group MD, Quinlan's Kerry Fish, in the Davy podcast series 'Everyday Business with Aidan Donnelly'.

Quand je dis SPAM, je ne parle pas des mails que vous recevez sans jamais les lire et qui pourrissent votre boite mail ! Mais bien du SPAM, ce bloc de viande en conserve ! Bien que les deux soient étroitement liés ! Adhérez à cette chaîne pour obtenir des avantages : https://www.youtube.com/channel/UCN4TCCaX-gqBNkrUqXdgGRA/join Script: Jérémy de ​⁠ @SorcierAmbulant  ERRATUM: La compagnie Hormel a été fondée à Austin au Minnesota et non au Texas, merci à un fidèle abonné (@695nb) qui nous l'a signalé. Pour soutenir la chaîne, au choix: 1. Cliquez sur le bouton « Adhérer » sous la vidéo. 2. Patreon: https://www.patreon.com/hndl Musique issue du site : epidemicsound.com Images provenant de https://www.storyblocks.com Abonnez-vous à la chaine: https://www.youtube.com/c/LHistoirenousledira Les vidéos sont utilisées à des fins éducatives selon l'article 107 du Copyright Act de 1976 sur le Fair-Use. Sources et pour aller plus loin: What is SPAM® Brand?  © 2024 Hormel Foods, LLChttps://www.spam.com/what-is-spam-brand Le spam et les Monty Python, 31 mars 2019 Arobase.org https://www.arobase.org/spam/comprendre/monty-python.htm Hormel, juin 2014 https://fr.wikipedia.org/wiki/Hormel Flavorful, Nutritious & Convenient, Hormel Foods, 2024 Hormel Foods Corporation https://www.hormelfoods.com/brands/ Monty Python SPAM, Lucas Gomes, YouTube (lucassilveiragomes@hotmail.com) https://www.youtube.com/watch?v=_bW4vEo1F4E&t=0s enRoute, Air Canada, Jacinthe Dupuis, 24 Septembre 2021 https://enroute.aircanada.com/fr/gastronomie/spam-musubi-hawaii/ Allen, Karma. “British Couple Travels Nearly 4,000 Miles for Spam-Themed Wedding.” ABC News.http://abcnews.go.com/US/british-couple-travels-4000-miles-spam-themed-wedding/story?id=47022558 BBC. WW2 People's War. “Spam: Did it Save the Nation?”http://www.bbc.co.uk/history/ww2peopleswar/stories/12/a3357812.shtml Blanchette, Aimee. “Couple to Wed at the Spam Museum.” Minneapolis Star Tribune, March 21, 2017.http://www.startribune.com/u-k-couple-to-get-married-at-the-minnesota-spam-museum-seriously/416728743/ Bock, Phillip. “Sheboygan Woman Wins National Spam Recipe Contest.” Sheboygan Press, February 19, 2016.http://www.sheboyganpress.com/story/news/local/2016/02/19/sheboygan-woman-wins-national-spam-recipe-contest/80503200/ “Brokaw Encourages the Next Generation.” Austin Daily Herald, June 17, 2002.http://www.austindailyherald.com/2002/06/brokaw-encourages-the-next-generation/ Burckhardt, Ann L. A Cook's Tour of Minnesota. St. Paul: Minnesota Historical Press, 2004. Fangqing, Wang. “Hormel to Start Making SPAM in China.” Global Meat News, April 15, 2005. Governor Jesse Ventura, 1999–2003Communication Office Records, 1998–2003State Archives, Minnesota Historical Society, St. PaulDescription: The records include a SPAM Museum history album (2001) with reproductions of letters, photographs, newsletters, and other documentation of the Hormel Foods Corporation. All of the items concern SPAM and its role in World War II.http://www2.mnhs.org/library/findaids/gr00765.xml The Great Taste of SPAM. Snacks, Light Main Dishes, and State Fair Winning Recipes. N.p.: Hormel Foods Corporation, 1994.  “A Hog Goes to Hormel and to Fame.” Life 7, no. 19 (November 6, 1939): 56–59.https://books.google.com/books?id=9kEEAAAAMBAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false. Hormel Foods. 125th Anniversary Celebration.http://www.hormelfoods125.com/legacy/our-founder-george-a-hormel/ Minnesota State Fair. Creative activities, 2017.http://www.mnstatefair.org/pdf/competition/17-creative-acts-pb.pdf Olson, Rochelle. “Dayton Declares ‘Spam Day' in Minnesota.” Minneapolis Star Tribune, July 7, 2017.http://www.startribune.com/gov-dayton-declares-today-spam-day-in-minnesota/433183293/ SPAM.http://www.spam.com/ Wyman, Carolyn. SPAM: A Biography. The Amazing True Story of America's “Miracle Meat”! San Diego: Harcourt Brace, 1999. « How Has SPAM Stayed So Popular? », Weird History Food. 14 mai 2023. https://youtu.be/r9d1ztSrdZI?si=1Y95qMVJ6qT2OdLX « Food History: SPAM », Mental Floss, 6 janvier 2023. https://youtu.be/lALJk29wX8w?si=-CJUVIdTMwM9j12x « The 12-Year-Old Dropout Who Led to Inventing SPAM from Unwanted Pork Meat », Hook, 21 août 2022, https://youtu.be/UMiIKzh9DE8?si=nBpWwH5e2N0QLfKo « A Brief History of SPAM », S1apSh0es, 1er avril 2022, https://youtu.be/koyIOsQG8Rg?si=rnd3pZmPr3e0CFOu « Why Is Junk Email Called Spam? » Name Explain, 6 avril 2018. https://youtu.be/Syr-oNr4IUQ?si=WcPG6AUXHiI9BNT5 « Mangeons du Spam » Astronogeek,15 décembre 2023. Pour voir comment cuisiner le tout. https://youtu.be/JugFFpVP7T8?si=wu3kPnzzo5hpDUkO Autres références disponibles sur demande. #histoire #documentaire #spam #viande

Brandon and Chanel travel to a climate conference to talk about an insane episode of HBO"s Industry. This show burns through plot so fast and we talk about how Harper nuked a conference to enhance herself and Petra, Yas falls for Henry?? Eric crashes out and Rob charms everyone. Feedback If you want to leave feedback, questions, and/or comments about our show, you can email us at WeWasDragonsPod@gmail.com Send in a voice message: https://podcasters.spotify.com/pod/show/wewaspodcast/message Socials We Was WatchingPod on Youtube Brandon - ⁠⁠⁠⁠⁠⁠@thatcoolblknerd⁠⁠⁠⁠⁠⁠ on Twitter Chanel - ⁠⁠⁠⁠⁠⁠@chanelcreating⁠⁠⁠⁠⁠⁠ on Twitter and Youtube Check Out Our Other Shows Brandon - ⁠⁠⁠⁠⁠⁠Why So Serious Podcast⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠RTO Podcast⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠Bald Black Nerds Podcast⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠Hindsight Movie Reviews Podcast⁠⁠⁠⁠⁠⁠ Chanel - ⁠⁠⁠⁠⁠⁠Baby, Baaabe! Podcast⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠Dovecraft Country Podcast⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠Guest Spots⁠⁠⁠⁠⁠⁠ Support this podcast: https://podcasters.spotify.com/pod/show/wewaspodcast/support Disclaimer: The views expressed in this podcast episode are based on fair use principles, as we provide commentary, analysis, and review of copyrighted television shows. We do not claim ownership of any copyrighted material used and believe our usage falls within the boundaries of fair use. --- Support this podcast: https://podcasters.spotify.com/pod/show/wewaspodcast/suppor --- Support this podcast: https://podcasters.spotify.com/pod/show/wewaspodcast/support

Charles and Jodi step into the void to recap the second and third episodes of ‘Industry' Season 3. They discuss how far Harper and Yas are willing to go to win, why Henry Muck has taken such a liking to Yas, and what's behind the disappearance of Charles Hanani (3:44). Along the way, they talk about the psychosexual connections among four of the show's main characters and how they each vie for validation and power with one another (21:17). Later, they unpack the ripple effect of the big twist in the middle of Episode 3, “It” (37:38). Hosts: Charles Holmes and Jodi Walker Producer: Kai Grady Additional Production Support: Justin Sayles Learn more about your ad choices. Visit podcastchoices.com/adchoices

At the start of August, Craig and Ryan took extended weekend getaways to Wisconsin and Michigan, returning with a sweet little haul highlighting some favorite spots along the way. Whose weekend three-pack turns out the best? We gladly sip through these six to report back with our arbitrary opinions. Plus, we both share some recent notable DJ experiences, Ryan has a new superpower he doesn't want, Craig relives some Wisconsin IPA Fest highlights, and we have a brief interview with Nate Fakler of Faklandia Brewing recorded at this year's Great Taste of the Midwest to round things out.  Nate Fakler interview (00:51:20 - 00:56:42) Beers Reviewed Low Daily (Burlington, WI) - Top Bins (English Dark Mild) Waypost Brewing Co. (Fennville, MI) - Kölsch Component Brewing (Milwaukee, WI) - Simcoe Overflow (IPA) North Pier Brewing Company (Benton Harbor, MI) - Old Shuck (London-style Porter) Faklandia Brewpub (St. Francis, WI) - Blue Magic (Blueberry IPA) One Well Brewing (Kalamazoo, MI) - Tequila Barrel-Aged Only Gose to Show (Barrel-aged Lime Gose)  

ACORNS marks 10 years with its latest call for female entrepreneurs. Lead ACORN Alison Ritchie MD of Portarlington's Polar Ice Ltd will discuss the programme devised by Paula Fitzsimons and backed by the Department of Agriculture, Food and the Marine that has supported over 400 business owners to date. Bon Chocolatiers has been nominated for the prestigious Great Taste award and co-founder Daniel Linehan was in the studio to chat about the businesses launched during the pandemic. Laois' Ballykilcavan Brewery located adjacent to Electric Picnic is precluded from selling local beer at the festival. How can we ensure town centres benefit from shows and events and the future of Irish pubs as over 100 are currently being converted to housing units nationally With VFI President John Clendennen.

Today we're talking about our all time favorites (books, movies, tv shows and music). Peyton and Caitlin talk about who they would be in the Bridgerton Era and on the Bachelor. We discuss our silly little teen movies, crying at the loss of our youth, the greatest comedy tv shows, how nerdy we are, the best live musicians, and more. Next week, we will be discussing generations and things from our childhood (hello 2000s!). Remember to follow us on Instagram @letscallitnothingpod for updates and fun content! --- Support this podcast: https://podcasters.spotify.com/pod/show/letscallitnothing/support

AJ and guest presenter Dhruv Baker meet vegan chef Abi Franklin, recently returned from 6 years in Shanghai, creating delicious dishes, which get a big thumbs up from our hosts.   Based in Bethnal Green, London, Abi's delicious food to order is available through Deliveroo.   Also in the studio is Iain from Zingiberi Bakery. Originally an Academic Lawyer, teaching police law, Iain turned his hand to creating award-winning cookies and crackers following a cycling accident. Zingiberi's products have won no less than 25 Great Taste awards! Tune in to find out what Iain attributes the 'winning factor' to.

On tap this week: Country music super stars Megan Moroney and Lainey Wilson do their first Shoeys, Miller Lite revives iconic Great Taste, Less Filling debate, World's most illegal beer breaks laws in over 50 countries,  An empty beer can sells for record-breaking amount, America's drunk driving limit may be changing, Budweiser launches limited-edition MLB beer cans, a cold call to special guest Billy Humberson to talk about the over 20 plates he has at the Flying Saucer. All this and so much more presented by Cask Branding. Enjoy the show, cheers!

Miller Lite Vice President of Marketing Ann Legan joins the show to talk about the company's recent revival of the great taste vs. less filling debate in their advertising. Ann shares reasons why now was the right time to return to the vintage advertising and how they go through the process of choosing talent to represent the company on a national stage.

On today's show: Baltimore Bridge collapses w/ ABC's Derricke Dennis, Wisconsin banning tanning beds for 16 & 17 year olds, Mega Millions jackpot over $1 billion, one final check in on Brewers Spring Training Camp w/ Dom Cotroneo, Pardeep Kaleka talks about the Sikh Temple Shooting that took his father's life and how he is doing his part to prevent more violence, Sneezin' Season w/ ABC's Jim Ryan, Supreme Court hears oral arguments on major abortion pill case, banana prices on the rise, Brewers VP of Community Relations Katina Shaw, Miller Lite VP of Marketing Ann Legan on Miller Lite's revival of the Great Taste, Less Filling debate, and a deep dive into constitutional amendments on Wisconsin voters' ballots with Research Director at Wisconsin Institute for Law & Liberty Will Flanders.

On this episode we begin with TDMNGDS, Nic's trip to Europe, some technical difficulties, The Bachelor, dating shows, Couple to Throuple, the Hey Boo of the Week Sports Segment, a Hey Jigaboo, our TikTok fave of the week, Drag Race and much, much, more.You can find us on Twitter @gooddaysaintsOur Patreon is www.patreon.com/whatstheteapodLeave us a voicemail or text at 302-570-0832 (0TEA)Email us at gooddaysaints@gmail.com

Would you eat a snack bar which was sold without a wrapper? We discover a real food rebel in Kieran Stanbridge from One Good Thing in a concept he described as "a bit Marmite".   Also joining us in the studio is Iva Danchova from Great Taste 3-star award winning Oat Avenue, who has broken the mould by creating a spreadable granola.

Christabel joins AJ for the last Guild of Fine Food takeover show to discuss everything Great Taste. They discuss the meticulous judging process, and how Great Taste has become the largest accreditation for taste in the world. They meet Lucia Larragoiti from La Maritxu, who was totally blown away to be awarded a 3-star for her beautiful light zingy San Sebastien Cheesecake and shares how it has impacted her business. Tune in to find out about the journey that brands undergo to earn a 1, 2 or the most coveted Great Taste 3-star award.

This year marks the 30th anniversary of Great Taste and guest presenter Christabel Cairns from the Guild of Fine Food joins AJ to celebrate this amazing achievement. Joining the festivities are Jenny Whitham and Margaret Carter from the esteemed Patchwork Foods, seasoned veterans in the world of Great Taste. Together, these four embark on a reflective journey, exploring the remarkable evolution of Great Taste. From the transformative impact on small artisan businesses to the expanding appreciation among consumers for great-tasing food and drink, they delve into the profound changes this Great Taste has brought about. And that's not all – anticipate a sneak peek into the exciting prospects and future ventures that lie ahead for Great Taste.

We kick 2024 off by chatting with food industry experts, Christabel Cairns from the Guild of Fine Food and host AJ Sharp, Founder of Sharp. Together, they share their insights and predictions for food trends this year.   As the organisers of Great Taste, the biggest global accreditation based purely on taste, the Guild of Fine Food is well placed to see upcoming food trends.   The lively discussion is led by AJ Sharp, Founder of Food Communications and Media Agency, Sharp, which supports and works with hundreds of food and drink business owners every year.   Is Salted Caramel really dead? Has Kombucha taken over the world? And are we really drinking less alcohol? Find out in this illuminatingly delicious episode.

Welcome to Progressive Pockets! Formerly known as Spend Donate Invest. After two years and about a hundred episodes, the show has a new name!Tune in this week to learn about the change!Support the show

We wrap up the last official episode of season 3, we might add something festive ( unplanned later ) otherwise a Merry Christmas and a Happy New Year. Thank you for listening.

What does design, jam and vinegar have in common? On this episode, we meet Labaika Ashiru the new owner of Womersley Foods, and hear about his journey from corporate designer to owning a 40 year old business making Great Taste award-winning, artisan fruit and herb vinegars and jams. Host AJ Sharp and guest presenter Rebecca Woollard are really excited by all the different recipes they could include the vinegars and jams in, with AJ thinking about the cocktail possibilities!

What does tomato leaf infused kombunca taste like? We discover in this week's episode, with Food Rebel's host AJ Sharp and guest presenter Rebecca Woollard as they dive into the drinks! But these are drinks with a difference. They discuss how to drink more water and what fig leaves do to kombucha. We hear about more about Kristal Baker's Great Taste award-winning range Luxwells, and Zak Tozer's innovative and environmentally friendly kombucha. But no one sounds sure about tasting the tomato lead infused kombucha.

In this episode, chef and hospitality entrepreneur Camilla Marcus shares her insights on sustainable food practices and moving toward a zero-waste lifestyle. Founder of NYC-based restaurant turned upscale provisions company west~bourne, Camilla also co-founded of ROAR (Restaurants Organizing Advocating Rebuilding) and is a founding member of the Independent Restaurant Coalition. Camilla and Morgan chat mom-to-mom about raising environmentally aware children and the environmental and health impacts of eating real vs. processed foods. Camilla also shares her philosophy of “honoring nature as nature intended” and offers tips on how to use zero-waste tools at home.

After a two week hiatus where one or the other Kristin was traveling, Dr. Kristin Lyerly is back from an informative edition of Public Cervix Announcement. Today we spend a lot of time talking about Zurzuvae, the first FDA approved treatment for postpartum depression. Then Wisconsin's Beer Baron, Chris Drosner, joins for his monthly Wisconsin Beer report and we talk about Beer Christmas aka The Great Taste of the Midwest, happening this weekend in Madison. Guests: Kristin Lyerly, Chris Drosner

In this episode Dan and Scott talk the latest R&D Release Champ Du Blanc. Champ Du Blanc is a spontaneously fermented golden ale that is aged on  New Galrus' own grapes, along with grapes from both Wisconsin and New York. They also talk about the Great Taste of the Midwest, one of America's premier beer festivals! Cheers!   

It's a Bitter Sweet Salty Sour Symphony as we travel to unincorporated Flavor County. This week, thanks for joining me for Episode 24 of The Food For ThoughtCast where it's all about taste and flavor. What makes certain foods taste sour? How can you fix a dish that is too salty? What exactly is umami? Find out on today's episode. Available wherever finer podcasts are served.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Elaine “Foodbod” Boddy presents the sixth episode of the Foodbod Pod in which she and David Treadway visit White Lake Cheese to meet farmer and award-winning artisan cheesemaker, Roger Longman.   Roger discusses his journey into cheesemaking and guides us through the process from the milk and other ingredients to the finished cheeses and describes the range and variety he produces on his farm in Somerset. Returning from a career in engineering, Roger took over the family farm and built on its origins as a small Cheddar producer to create White Lake Cheese, developing it into one of the UK's most respected artisanal cheese producers that has gathered an impressive number of prizes at the World Cheese Awards, several Supreme Champion medals at The Bath & West Cheese Awards as well as a number of coveted Great Taste awards.   White Lake produces a wide range of hand-made cheeses from soft to hard, including sheep's cheese, cow's cheese and goat's cheese using the milk from Roger's own herd of over 700 goats. From Little She to Driftwood, Solstice to Rachel Reserva, English Pecorino to Fetish, Roger shows Elaine how the different cheeses are made and matured and describes the processes and treatments required for each kind of cheese and how flavour and rind is developed.   Elaine joins Roger and food blogger Sally Prosser for a cheese and sourdough lunch and later gets to meet the goats, finds out more about their diet and behaviour and visits the milking parlour and the nursery where the kids are weened.     Find out more and see the recipes featured across the series: https://foodbodpod.com   Watch Elaine and Roger on YouTube: https://youtube.com/@foodbodpod   Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents the fifth episode of the Foodbod Pod in which she and David Treadway visit the home of food blogger, influencer and social media host, Sophie Rushton Smith. Sophie discusses her approach to food and her journey from marine biologist to largely self-taught cook which led to not one but two internships at Yotam Ottolenghi restaurants in London. As well as revealing why she's sometimes known as Doctor Fish and offering her top kitchen tips and ideas for making the most of leftovers, Sophie invites Elaine into her kitchen to prepare a delicious dish featuring one of the unsung heroes of the kitchen – the not so humble butter bean. Along with a tasty loaf of soda bread made with Matthews Cotswold Flour's renowned Ancient Cotswold Crunch flour, Sophie serves a mouth-watering dish of butter beans with baked feta cheese in an onion, garlic and tomato sauce with a hint of chilli. As a food influencer, Sophie Rushton Smith's highly popular The Corner Plot posts on Instagram are complemented by her Tik Tok reels and successful food blog of the same name where she demonstrates her many recipes and shows how to make even the most mundane of everyday ingredients come alive as appetising dishes. Sophie won the coveted Galvin Tarte Tatin Award in 2018 and is a judge for the prestigious annual Great Taste awards; like Elaine she is a member of the Guild of Food Writers and has run an occasional supper club at one of London's celebrated Brother Marcus restaurants. Find the recipes on our website: https://foodbodpod.com Watch Elaine and Sophie in action on YouTube: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

IBLT 260: The Great Taste TestIntro/RantsFace ID for Required for What?Evil Dead Rise ChatGFuel Taste TestPodcast-Twitter- @IBLTPodcastE-mail- IBLTPodcast@gmail.comInstagram: ibltpodcast Youtube: it be like that podcast Twitch: twitch.tv/ibltpodcastFind Us-Stitcher, Apple Podcasts, Spreaker, Blubrry, Facebook, Google PlayPatrick-Twitter- @bigsolo64YouTube- solis64Twitch: Solis_64Blog-patricksthoughts64.blogspot.comOther- KVGT Podcast-kvgtpodcast.com, Chafing the Dream, Let Me Show You Something & Paranormal PativityBrian-Twitter- @t00lbertYouTube: toolbertBand- Angels Of FearTwitch: twitch.tv/terribbleterrorsTerrible Terror Podcast - Super Mario BRos

Passionate about the interconnection between food, agriculture, tourism, arts, and culture, Rebecca has been instrumental in developing tourism products, including Prince Edward County's award-winning Taste Trail & Arts Trail and the Culinary Tourism Alliance's Feast On® certification program. In her role at the Culinary Tourism Alliance (CTA), Rebecca manages highly participatory and asset-based community development projects at the local, regional, provincial, and national levels. She oversees programming, partnership development and develops comprehensive marketing partnerships to increase awareness of Canada's food tourism experiences. Rebecca contributes her expertise to a variety of industry boards, including the Tourism Industry Association of Ontario (TIAO) and the United Nations World Tourism Organization's (UNWTO) Sustainable Development Goals Working Group. She has written the curriculum for Centennial Colleges Food Tourism Post Graduate Program, contributed chapters to the 2nd UNWTO Global Report on Gastronomic Tourism, and produced a chapter on Transforming the Terroir into a Tourist Destination to the Routledge Handbook of Gastronomic Tourism (release date of fall 2019). Rebecca completed a Master of Arts in Global Leadership at Royal Roads University in 2021 with a specific interest in sustainable tourism. She is a part-time professor at George Brown College in their Food Tourism Entrepreneurship program. Born and raised in Toronto, Rebecca spent her summers in rural Prince Edward County. In her grade 12 year, she sailed with West Island Colleges Class Afloat on a 156-foot-tall ship to 20 countries in Europe and Africa – an experience that rooted her passion for travel, adventure, and taste of place! Rebecca continues to split her time between Toronto (week) and Prince Edward County (weekends), sharing her adventures with her husband, two teenage sons, and silver labrador Blueberry. On this episode of Destination on the Left, I talk with Rebecca Mackenzie, the President and CEO of Culinary Tourism Alliance. In this enlightening conversation, Rebecca provides insightful definitions for culinary tourism and agri-tourism and shares her expertise on building partnerships and programs that are sustainable and beneficial for all involved. What You Will Learn in this Episode: How destinations can leverage culinary and agritourism to stand out by defining their unique selling proposition and sharing their stories Why successful culinary and agri-tourism programs are grassroots-driven, and DMOs should understand and own their particular taste of place to collaborate and showcase it to visitors What culinary tourism is and how it reflects the history, heritage, and culture of a place How marketing organizations can create a curated culinary tourism experience How the Maple in the County event encouraged collaboration, bringing together five maple syrup producers under one brand and encouraging local businesses to create maple-themed products and experiences Rebecca shares her insights and best practices for initiating and developing partnerships The World of Culinary Tourism In this episode, Rebecca Mackenzie, the President and CEO of Culinary Tourism Alliance, dives deep into the world of culinary and agri-tourism. Mackenzie shares her insights on how destinations can truly stand out by defining their unique selling proposition and sharing the stories of the people who grow, raise and craft their tastes of place. As Mackenzie explains, the reality is that no two ingredients are quite the same, and the way they are processed or celebrated reflects the culture of that place. Successful culinary and agri-tourism programs are grassroots-driven, and business operators must fully understand and own their unique taste of place to collaborate and showcase it to visitors. By executing excellent multi-sensory experiences, destinations can leave lifelong impressions with visitors, ultimately keeping them competitive in a rapidly growing industry. So tune in to learn more about how to make your culinary and agri-tourism program outstanding in your field. History, Heritage, and Culture Rebecca explains that culinary tourism includes any travel experience where a person can learn about and consume food and drink that reflects a place's history, heritage, and culture. While agritourism is primarily focused on the production side of food and beverage, culinary tourism goes a step further by providing visitors with an opportunity to taste the products grown and raised in the area. This immersive experience allows visitors to understand the nuances of grape growing, production processes, and the people involved in the destination. From visiting farmers' markets and specialty food retailers to attending cooking schools and festivals, there are numerous ways to experience the taste of the place. Maple in the County We also discuss the development of the Maple in the County event over 20 years ago in Prince Edward County, Canada. The event brought together five maple syrup producers under one brand, encouraging local businesses to create maple-themed products and experiences. The first year saw almost 100 businesses participate, leading to increased tourism and visitors spending longer in the area. Resources: Website: https://www.culinarytourismalliance.com/ LinkedIn Personal: https://www.linkedin.com/in/rebeccaleheup/ LinkedIn Business: https://www.linkedin.com/company/culinary-tourism-alliance/ Twitter: https://twitter.com/OntarioCulinary Taste of Place Summit: https://www.culinarytourismalliance.com/events-2/taste-of-place-summit Great Taste of Canada: https://www.culinarytourismalliance.com/great-taste-of-canada We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more of. Here is a quick tutorial on how to leave us a rating and review on iTunes!: https://breaktheicemedia.com/rating-review/

Cedric Barbaret, owner, operator and chef of Bistro Barbaret & Bakery in Lancaster, PA, has over 25 years of professional pastry experience as well as a Master's Degree in Pastry from Patisserie Chereau in France. His passion for pastry began at Patissrerie Barbaret, his family's bakery near Lyon, France, where he served his apprenticeship. Chef Barberet's experience includes a position as Executive Pastry Chef at Donald Trump's prestigious Mar-a-Lago Club in Palm Beach, Florida. While working in Palm Beach in 2005, he spent two months creating Donald Trump's five-foot high, seven-tier Grand Marnier chiffon wedding cake. Barberet has also worked at the Las Vegas M Resort Casino & Spa with Executive Pastry Chef Jean Claude Canestrier. In 2009, Barberet joined the prestigious team at Philadelphia's Le Bec-Fin as the Executive Pastry Chef and most recently served as the Executive Pastry Chef for Buddakan. Follow Chef Barbaret on Instagram at @cedricbarbaret or the business at @bistrobarbaretandbakery. In this episode we discuss: Cedric's pastry roots at his family's patisserie in France His decision to get a Master's degree in pastry at the age of 18 How he landed in America as a young pastry chef Designing and making Donald and Melania Trump's wedding cake Opening the luxury M Resort in Las Vegas: hello high volume! His days as Executive Pastry Chef at Le Bec Fin in Philadelphia Winning FoodNetwork's Chopped Sweets And much more!  Episode Sponsored by  Puratos Imagine a milk-alike, plant-based chocolate that tastes great and does good. That's what makes new Belcolade M. Plant Based Cacao-Trace Chocolate so exceptional. Our cocoa beans are carefully selected and fermented to perfection at our post-harvest centers across the globe. The result is a creamy, dairy-free chocolate like no other—and greater income for our cocoa farmers. Take your creations to the next level with Belcolade M. Plant-Based Chocolate. Great Taste, Doing Good. Learn more at https://www.puratos.us/en/chocolate/categories/real-belgian-chocolate/belcolade      

Episode director: McKay TruloveEpisode cinematographer; Annabelle JudsonCOLD OPEN: Avoid the VoidFIRST PITCH: What is "Let's Get Two?" 0:04:48  SPECIAL GUEST: Daniel Simon: From the Savannah Bananas to the Daytona Tortugas, meet the man who is responsible for some of the best looks in minor league baseball. https://www.studiosimon.net/0:36:58 SPECIAL GUEST: Mascots:  The first impression fans get of most baseball teams. But what is it like to run around the ballpark in that suit?  We speak to a mascot, on condition of anonymity, about that mascot life. 0:49:17  CLOSING IT OUT: Season 5 preview.  We're gonna have some fun.

Scoot talks to actor and comedian Adam Devine about his reign as Bacchus this year and how he is spending his time in the Big Easy

The biggest event in the US advertising calendar, the 57th annual Super Bowl took place on Sunday 12 February with the Kansas City Chiefs beating the Philadelphia Eagles to become NFL champions. Campaign's creativity and culture editor Gurjit Degun quizzed Shaun McIlrath, global chief creative officer at Iris Worldwide, Shelley Smoler, chief creative officer at Droga5 London, and Franki Goodwin, chief creative officer at Saatchi & Saatchi London, about what they thought of the ads.Super Bowl ads reviewed:M&M's "They're back for good" by BBDO New YorkMichelob Ultra "New Members Day" by Wieden and KennedyUber “One Hit” by Special GroupBud Light “Hold” by AnomalyPepsi “Great Acting or Great Taste?” by VaynerMediaDoritos “Jack's New Angle” by Goodby Silverstein & Partners Hosted on Acast. See acast.com/privacy for more information.

Josh Allen is the Founder of Companion Baking. Born and raised in St. Louis, MO, Allen was immersed in the food and baking industry from an early age. His great-grandfather founded Allen Foods, a well-known broadline food distributor with a large customer base across the Midwest. Allen spent much of his childhood delivering groceries to various foodservice operations, cleaning the freezers and sweeping the trucks for his family's business. Today, Companion's award-winning bread is served in more than 400 restaurants, grocery stores, and businesses around the Midwest and across the country. Allen credits his success to listening and nimbly adapting to his customers' wants and needs. In addition to their baking operations, Companion has two cafes in the St. Louis area and has expanded to offer a small line of pastries. In this episode we discuss: What inspired Josh to become involved in artisan bread baking How he started his first wholesale business, Companion Baking, at the age of 24 Josh's emphasis on “listening to his customers” How he cultivated the customized bread programs at Companion Baking Companion Baking's initiative to reduce waste across the board How Companion Baking has dealt with labor shortages, supply chain issues and inflation Josh's top tip for measuring fermentation And much more! Episode Sponsored by Puratos Imagine a milk-alike, plant-based chocolate that tastes great and does good. That's what makes new Belcolade M. Plant Based Cacao-Trace Chocolate so exceptional. The cocoa beans are carefully selected and fermented to perfection at their post-harvest centers across the globe. The result is a creamy, dairy-free chocolate like no other—and greater income for their cocoa farmers. Take your creations to the next level with Belcolade M. Plant-Based Chocolate. Great Taste, Doing Good. Learn more at https://www.puratos.us/en/chocolate/categories/real-belgian-chocolate/belcolade

Featuring: Tony IG: @Chappo_elSponsor IG:Eat Your Medicine @Eat_Your_Medicine_Flare Smokes @FlaresmokesPhones Ross Fixed It @RossfixeditNext Choice Financial @NextchoicefinancialTopics-Thanksgiving Plates-Hairy Private Parts -Friends of Friends-What They Taste LikeThis Podcast consists of multiple perspectives on various topics—diving into an array of discussions, including the good, bad, and ugly. We are very interactive, so join us for the dialect and send us some topics at Rootedpodcast22@gmail.com. Follow us on Instagram @the.rooted.podcast, Twitter @RootedPodcast22, and Facebook page @Rooted Podcast. Thanks For the Support.

Kvinnornas protester i Iran efter Mahsa Aminis död, talmannens tomater och Katrin Zytomierskas omskrivna Pimps and hoes-fest. En podd från Aller media. Hosted on Acast. See acast.com/privacy for more information.

En route to Great Taste of the Midwest, David and Michael stop by Revolution Brewing in the Avondale neighborhood of Chicago to meet with Josh Deeth (Chairman of the Party) and Marty Scott (Barrel Program Manager). Hope you like barrel talk! Featured Beers: VSOJ Barleywine Thundertaker Imperial Rye Stout Support the podcast by giving us a rating and a review. If you like what you hear, tip us a few bucks over on our Patreon account and get exclusive video content and Louisville Ale Trail merch! https://www.patreon.com/KYCommons

Cameron & Jonathan are joined by Henry from MobCraft Beer (Milwaukee, WI), Garth from Garth's Brew Bar (Madison, WI), and Fred from Great Taste of the Midwest (Madison, WI). The group talks about the history of the massively successful Great Taste of the Midwest and some of their favorite stories from previous years. 

Jim and Alex visit beautiful downtown Oconomowoc for our annual sit-down with the gracious organizers of the Great Taste of the Midwest in Madison WI! Fred Swanson and Jason Walters describe the efforts of the Madison Homebrewers and Tasters Guild in ushering in the 35th Anniversary of everyone's favorite Midwest beer extravaganza. We'll be talking about the return of a number of popular events from years past, the introduction of the largest group of rookies ever invited to the festival, as well as a huge new change for the layout of the festival grounds for the 2022 event! This is our favorite day of the entire calendar year, and we hope to see everyone out in Olin-Turville Park on Aug 13th. Grab a pint of your favorite garlic beer, and join us for the fun. Cheers! ??

One of the best things about being human is our ability to make choices. If you're in the mood for a hamburger but also in a rush, you still have options. Do you go to Mcdonald's, Burger King, Wendy's or one of the other fast-food burger joints? If you're in the market for a new car, do you look at Ford, Dodge, Toyota, or Honda? Need a new computer? You can choose one of the many models of Pcs or go with a Mac. Regardless of your choices, the ultimate decision is still up to you. But how do you go about choosing? You do so by looking at what makes each option different and how those differences appeal to you. We all know that not all hamburgers are equal. McDonald's has consistently stated that “Great Taste” makes them different. I know, that's very subjective. But it is a recurring marketing slogan they've used over the years. Burger King claims it's the flame broiling that makes them different. At Wendy's, it's the fact that their meat is never frozen, so it taste's fresher. Ultimately, you decide which one of these differences appeals to you the most. And that's where you get your burger. This same concept of what makes something different can equally apply to designers. What makes you different from the other designers in your town? What would make a client choose you over one of them? If you can figure out this question and use it to your advantage, you may outpace your competition with more work than you can handle. So what makes you different? Culture and Heritage. Maybe your culture or heritage makes you different. People find it easier to deal with people similar to them or who understand them. It's currently the middle of May, which is Asian Heritage Month. As a white person, I would never expect someone to hire me to design a campaign for Asian Heritage Month. It's not that I don't think I could do a good job. It's just that I feel that an Asian designer is better suited for the project. After all, they can relate to the subject matter better than I ever could. Whatever your heritage or culture is, you should embrace it and find a way to use it. A member of the Resourceful Designer Community is an indigenous Canadian woman. She's using this to her advantage by marketing her design business to companies, organizations and groups run by First Nation people. And she's killing it. She had to halt a recent marketing campaign because her available time quickly filled up for the rest of the year. Wouldn't you like to be booked entirely for the rest of the year? She's become so busy that she's in the process of hiring another designer to help with the workload. How is this possible? Is it because she's terrific at marketing her services? That may be part of it. But her marketing message alone isn't what's bringing in so many new clients. It's who she's marketing to. First Nations people, just like everyone else, need help when it comes to design and branding. And when given a choice, they are more likely to choose someone like them who is a member of a First Nation. Someone who understands their culture doesn't need to be educated on what works and what doesn't for them. In other words, it means they are comfortable working with her because she understands them. And this makes it easy for them to choose her over another designer who isn't a member of a First Nation. Perhaps you can apply a similar strategy. Are you Hispanic, Asian, or a person of colour? Have you ever thought of marketing yourself to people of the same ethnic background? It may give you an advantage over others in your field as clients may prefer you over someone who isn't of the same ethnicity as them. It's worth a try. Gender and Orientation. There has never been so much discussion over gender and orientation as there is today. And that's a good thing. The more we talk about it, the more it will become accepted. And when it comes to your business, your gender and orientation could be an excellent opportunity for you to attract clients. If you are part of the LGBTQ community, you have an advantage over those of us who aren't. Like-minded people prefer to deal with like-minded people. It makes them feel safe and understood. And it's no different when it comes to business. I know it's not design-related, but I recently heard of a podcast editing company that only deals with LGBTQ clients. They've created a place where LGBTQ podcasters can feel safe and unjudged for the podcasts they make. The same concept can be applied to a design business. An LGBTQ entrepreneur may feel more comfortable working with a designer from the same community. The manager at the print shop I used to work at is gay. And I know we had many LGBTQ clients because they felt comfortable dealing with him. And when we talk about gender, it could be as simple as a female designer opting to work with women-led businesses. I've heard of several designers who do just this. They only work with companies that are run by other women. And they have plenty of work to keep them busy. Niches But what if you're someone who can't embrace your culture or heritage, or your particular gender or orientation doesn't help? Then maybe you want to look at niching. Choosing a niche makes you different than other designers who don't specialize. Take Craig Burton, for example. I interviewed him back in episode 174 of the Resourceful Designer podcast. Craig's design company is called School Branding Matters. And you guessed it; he designs brands for schools. That's what makes Craig different. That's what makes him stand out. And it's helped him land clients around the globe. Not bad for a solo graphic designer from New Zealand. But any time a school needs new branding searches for a designer, there's a good chance they come across Craig's website. And when given a choice between a generic designer and one who specializes in school branding. The choice is pretty simple. After all, chances are they won't have to explain to Craig the intricacies of the school ecosystem and how a brand would be incorporated. So yes, niches are a great way to make yourself different. You can hear more about niching in episode 54 and episode 93 of the podcast. Other ways to be different. Are there other ways to make yourself stand out from other similar designers? Sure there are. Take Ian Paget, for example. You may know him as Logo Geek. He's a logo designer from Manchester, the UK and has a popular podcast of the same name as his business, Logo Geek. Ian specializes in Logo Design, but so do a lot of designers. So how does he stand out? I just mentioned he has a logo design podcast. So that gives him some authority in the space. Ian has also judged logo design competitions. And he's written articles about logo design for some well-established publications. All of this gives Ian credibility and has earned him some prestigious clients. He's been hired to design logos for universities, big corporations, large conferences, etc. His credentials differentiate him from all the other logo designers around. So he uses it to his advantage. And it's working. Small things can make a difference. Finally, I want to mention that you don't have to do much to be different. The things I just talked about are significant steps. But there are little things you can do to set yourself apart. Take me as an example. As you may know, a few years ago, I started a second design business called Podcast Branding, which specializes in podcast cover artwork and websites for podcasters. Other businesses in this niche specialize in podcast cover artwork beside me. Even though I know I'm priced higher than most of my direct competition; I have a thriving business. So what did I do to make myself different? For one, I established that not only am I a designer, but I'm also a podcaster. I've been podcasting since 2013, and that lays a strong foundation for my credibility in the space. I get podcasting. Any designer can design a square piece of art. But the fact that I'm familiar with the podcast industry helps me stand out. The other thing I do that makes me unique is offer a one-on-one meeting with every client. Most of my competitors provide a questionnaire for clients to fill out. They then take the client's information and design a podcast cover. On the other hand, I get on a Zoom call with every client to discuss their podcast. I ask why they're starting a podcast. What do they hope to accomplish with it? What format will it be? Will it be just them, or will they have a co-host? Will they interview guests? I find out everything I can about their new show. I do this for two reasons. I need to know about the show if I'm going to design artwork for it. And I want to get a feel for who the podcaster is. Their personality will affect what I create for them. If a person is very serious and formal, I may design their cover one way. However, if they come across as joyful and bubbly, I'll probably create it differently. These 15-minute meetings make a massive difference to me. And I've been told over and over it's the reason why a client chose me over someone else. Even when I'm the more expensive option, they felt my way of doing things is more personal than a questionnaire. Conclusion We all know that finding new clients can be difficult, especially when you're just starting. We also know that word of mouth is the most common way designers get new clients. I talked about this in length in episode 281 of the podcast. Word of mouth spreads quickest among like-minded people. Why is that indigenous member of the Resourceful Designer Community doing so well? It's because indigenous people talk to other indigenous people, and when she does a good job with one, the word spreads. The same applies in all communities, whether it's an Asian or coloured community, an LGBTQ community or even a school or podcaster community. Like-minded people talk to like-minded people. And when you do a good job helping one of them, they'll spread the word. Especially if they know you specialize in people of that community. So what's unique about you. What can you do to make yourself stand out from the competition? What can you do differently that will make clients choose you? Figuring the answers to these questions can mean the difference between looking for your next client and being completely booked for the rest of the year. Worth thinking about, isn't it?

This is some heartwarming entertainment, folks. Private investors help dozens of entire families go to college, a bear is saved by a community, and a fish has some incredibly discerning taste. It's "Great News" with Kevin and Mike.

In this episode we meet Trickywi, a VTuber with a banger boomer taste in Anime.Featuring Trickywi, Nux Taku, Briggs, and AnimeUproar.

Tay has on her mamala, @babettestrecker, to recap Tay's sister's baby shower, reminisce about Tay's first wedding shower, and to bully her into giving her her sisters room. Visit ModernFertility.com/taylor20 to get $20 off your fertility test Download Best Fiends FREE today on the App Store or Google Play Visit Nuuly.com and use code TAYLOR20 and sign up to get $20 off your first month Produced by Dear Media