Podcasts about greek food

Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking.They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn't cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the current wave of creative, ingredient-driven cooking — and why some of the old-school dishes still absolutely slap. Hosted on Acast. See acast.com/privacy for more information.

主播：Meimei（中国）+ Maelle（法国） 音乐：Coffee with Me今年夏天，主播Maelle去了希腊——一个集神话、美食、古典建筑于一体的美丽岛屿国家。今天我们就和Maelle一起走进希腊。01. Athens: the Ancient and Modern World 希腊古今交融之都——雅典主播Maelle一共去了四个不同的地方：Kefalonia island (凯法利尼亚岛), the little town of Fiscardo (菲斯卡多), the capital of the island (岛屿的首都) called Argostoli (阿尔戈斯托利), and Athens (雅典)。雅典（Athens）是希腊的首都，是希腊神话里女神的名字。Athens was a huge surprise for her. It wasn't even on her travel list before. 但主播Maelle说：“Once I got there (一到那里), I fell in love with it. The history, the food, the kindness of the people and the ruins (古遗址)! The architecture is breathtaking.”Architecture /ˈɑrkɪˌtektʃər/ n. 建筑Breathtaking /ˈbreθˌteɪkɪŋ/ adj. 令人惊叹的，惊艳的One part of the trip that really stood out (引人注目的): the connection between the modern city and the ancient past (现代与古代的连接). 在雅典，你或许正穿行于遍布咖啡馆的街道，猛然一拐弯（turn a corner）——卫城（Acropolis）便赫然映入眼帘，帕特农神庙（Parthenon）静静守护着整座城市。Acropolis /ə'krɒpəlɪs/ n. 雅典卫城Parthenon /ˈpɑ:θinɔn/ n. 帕特农神庙它是献给智慧女神雅典娜的建筑，非常有历史意义。It made people feel like time is layered (时空交叠). Like we're walking on top of thousands of years of stories. 人们在现代日常生活，而脚下却是几千年前的文明遗迹。What's even more amazing is how the ancient and modern worlds exist side by side (共存). 想象一下喝着咖啡、遛着狗（walking dogs）、骑着电动车（riding scooters），自己的脚下就是玻璃地板（glass floors），而透过去就能看到这些历史的痕迹。Side by side：肩并肩，并排；在这里是指共存。There's something really humbling (令人肃然起敬) about that. 不管现代社会发展的如何，we're still connected to this deep, ancient past (我们的根都深深的与过去连接). It's quiet, but powerful.02. Greek Food and Island Culture Representative 希腊美食和岛屿文化“代表” 希腊美食久负盛名。主播Maelle品尝了酸奶黄瓜（Tzatziki）和肉末茄子饼（Moussaka），并表示这是她吃过最棒的酸奶黄瓜。 Tzatziki：酸奶黄瓜，一种酸奶蘸酱（a yogurt-based dip），里面有garlic（大蒜）和cucumber（黄瓜），非常清新的味道（refreshing）。Moussaka：木莎卡（肉末茄子饼），一种由eggplants（茄子）和肉馅烤制的（baked）美食。这让主播Meimei联想到了中国的茄盒（stuffed eggplant）。主播Maelle thought everything was super fresh. Even a simple salad with feta cheese (希腊奶酪) and olives (橄榄) tasted like summer. 除此之外，尤其在Kefalonia（凯法利尼亚）这样的岛屿上还有很多grilled fish and seafood（烤鱼和海鲜）。主播Meimei表示：“有青岛人最爱的海鲜，听着就已经馋了！”凯法利尼亚是一座宁静祥和的小岛。Clear blue waters, colorful buildings and cats everywhere... It's the kind of place where you just slow down. Fiscardo (菲斯卡多) was like a postcard (明信片).��为什么希腊的小猫随处可见呢？Because cats in Greece are kind of part of the culture. 它们大部分是strays（流浪猫）, but they're well-fed (吃得好的) and respected. People feed them, and they just roam (漫步) freely. 它们几乎已经成为了岛上生活的象征（become almost symbolic of island life）—— calm, independent (独立的)，and always lounging (懒洋洋地躺着) in the sun！主播Meimei表示：“听起来它们就像是来度假的！每天晒太阳、自由自在，还不愁吃，真的很符合地中海岛屿这种惬意的氛围感。”03. Mythology and Discovery in Greece 希腊的神话与发现希腊还是众多神话的发源地，就连街道的命名也源自众神（gods and goddesses），为整座城市笼罩上浓郁的神话色彩。在希腊，像Athena（雅典娜）、Apollo（阿波罗）、Hermes（赫米斯）等神话名字常常被用来作为街道的名字。It really gives you the feeling that mythology (神话) is still alive in the city. One place that stood out (引人注目) to Maelle was the Acropolis Museum (卫城博物馆). 这是一个modern museum，但它的顶层设计和山上的帕特农神庙完全一致（align perfectly）。除此之外，卫城博物馆的顶层设计和山上的帕特农神庙有完全一致的角度和方向（exact same angle and orientation）。So when you're up there, you're facing the original temple (真正的神庙) as if you're inside it. 甚至还有透明的（transparent）地板，可以看到脚下的遗迹，真的把“过去”保留在“现在”的空间里了。It is really well thought out (这是很巧妙的构思). The fun fact is that the museum is also at the center of a big controversy (争议、有争议的话题) - the Elgin Marbles (“埃尔金大理石雕塑”或“帕特农神庙雕塑”). ��What is the Elgin Marbles controversy?“埃尔金大理石雕塑”争议的核心是什么？埃尔金大理石雕塑是最初装饰（decorate）帕特农神庙的雕塑（sculptures）。19世纪初，英国贵族（nobleman）Lord Elgin在希腊处于奥斯曼帝国统治期间（under Ottoman rule），将这些文物凿下运走（remove），转卖给了伦敦的大英博物馆（British Museum）。所以现在大英博物馆还存有Greek sculptures（希腊雕塑）。When you go to the Acropolis Museum (雅典卫城博物馆), you can actually see the original spaces left empty (原来的位置是空的). It really adds another layer (增加了另外一层内容) to the experience. 你看到的不仅是雕塑，还有这些雕塑承载的政治（politics），历史身份（identity）和文化基调（culture play out through history）。Greece is like a real-life (现实中的) storybook. 雅典卫城本身是献给（dedicated to）智慧与战争女神雅典娜的（Athena, the goddess of wisdom and war）。Athena /əˈθinə/ n. 雅典娜雅典娜是希腊神话中的智慧女神，也是战争与工艺之神。传说中，雅典娜与海神波塞冬（Poseidon）争夺这座城市的守护权。她献上象征和平与繁荣（peace and prosperity）的橄榄树（olive tree），最终赢得了民众的拥戴——雅典由此得名（how Athens got its name）！而且这些神的名字我们在日常英语中也经常会遇到，比如“Athena”在西方文化中常被用作学校或机构的名字，象征智慧。主播Maelle的希腊之旅wasn't just a vacation - it was a discovery (探索). It reminded (提醒) us how travel opens your heart and mind.旅行不仅仅只是看自然风景，更是让我们去经历不同的人生风景，看到不同文化的美和力量。欢迎留言告诉我们：你有没有哪些有趣和震撼的旅行经历呢？Have you had any really amazing or incredible travel experiences?

Join us as we explore the rich and vibrant flavors of Greek cuisine with Sophia and her husband, Minas, from Zorba's. In this episode, we delve into the preparation and ingredients of traditional Greek dishes like tomades and gyros, and taste their fresh and light flavors. Sophia shares fascinating insights into Greek cooking methods and cultural traditions while offering a glimpse into her family's culinary heritage.

Hello!Part two of a catalogue of ingredients that ancient Greeks around the Med ate, how they ate it and what can we learn from it today?Recommendations for this week include:Ruby Tandoh, in the New Yorker: Inside the World of “The Great British Bake Off”https://www.newyorker.com/magazine/2025/09/01/inside-the-world-of-the-great-british-bake-off?utm_brand=tny&utm_mailing=TNY_FoodScene_090625&bxid=64ff2d52fff4462db5008e05&cndid=&hasha=a497a3041ea22b49ac020aa705c07fe1&hashb=9070ee59934b5363ceb4666efcad5b0eff3581b1&hashc=fb91fd7a11300ca6d1ccf6b3ca417c8cbe677ee45325b6d1e26ab60759584734&esrc=subscribe-page&mbid=mbid%3DCRMNYR012019The Food That Made Us HumanA three part story on how biodiversity gave early humans in South Africa the tools to survive extinction.https://newworlder.substack.com/p/the-food-that-made-us-human?r=tjeew&triedRedirect=trueAn immovable feast? How Dalston fishmongers took on the City of London:https://www.the-londoner.co.uk/an-immovable-feast-how-dalston-fishmongers-took-on-the-city-of-london/Enjoy!xThomSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

A 1,300-bed homeless campus is coming to Salt Lake City. Host Ali Vallarta, executive producer Emily Means, and City Cast Salt Lake contributor Kate Groetzinger discuss the unusual location. Plus, weigh in on a rule impacting our canyons, and ideas for a fun weekend.  Resources and references: Utah officials unveil site for 1,300-bed homeless campus after long, secretive search [Utah State Dispatch]  Save Our Canyons' Roadless Rule impact map and how to give public comment SLC Schnauzer Meetup Salt Lake Greek Festival The American Southwest at Jordan Landing For more of our reporting on the new homeless campus, look here and here. Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come. Get all the details and sign up at membership.citycast.fm. Subscribe to Hey Salt Lake, our daily morning newsletter. You can also find us on Instagram @CityCastSLC.  Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Utah State Fair Harmons Venture Out Nature and Human Health Live Crude - Get $10 off your first CRUDE purchase with promo code CITYCASTSLC

"If we go to Greece and we pass ten different bakeries, I will have ten pieces of spanakopita." - Alex PerryIn this episode of Three Food Memories recorded at the Bleach Festival on the Gold Coast, you meet fashion designer Alex Perry - whose sharp tailoring, glamorous red-carpet gowns, and signature sunnies have become known worldwide. But before his stratospheric international career in the rag trade, Alex Perry was your average kid of Greek immigrant parents growing up in Matraville, in Sydney. So how did the kid from Syd become a global force on the runway, and how did fashion become the flame that lit something inside him?On the menu is spanakopita, keftedes, and halva. Alex's social cause is the AEIOU FOUNDATION - aeiou.org.au The AEIOU Foundation for Children with Autism provides early intervention that enables children with autism to live their best lives. AEIOU delivers high-quality therapy and care for children aged 2-6. You can find out more at the link above. This episode of Three Food Memories was presented by Home of the Arts, Gold Coast, host of the 2025 Bleach Festival.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On fashion icon Alex Perry's menu:  Spanakopita, Keftedes, and Halva If you like this - make sure to listen to the full episode, out tomorrowSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

From JP Morgan spreadsheets to hand-picking olive oil in Crete, Andreas Labridis has built a modern Greek food empire in London — and he's only just getting started. In this fascinating conversation, the Opso and Kima co-founder recalls the wild early days of Opso, when guests would come expecting smashed plates and Zorba music, and how he set out to show the city what modern Greek dining could truly be. He shares the thinking behind Kima's fin-to-gill philosophy, a bold approach to seafood that uses every possible part of the fish to create dishes that are as sustainable as they are delicious.Andreas explains how a gamble on Greek brunch — complete with house-made pastries, breads, and the now-legendary bugatza — turned into queues snaking around the block, and why he's on a mission to introduce Londoners to Greece's winter cuisine, from rich stews to mountain game. He speaks candidly about the behind-the-scenes reality of running restaurants under London's punishing tax and cost pressures, revealing just how tight the margins can be even for a thriving group.We also travel with him back to Athens, where he shares his favourite culinary gems — the places locals really go — and the wave of young chefs reshaping the city's food scene. Along the way, there are stories of nightmare service days, quirky customer encounters, and the chef partnerships that have helped fuel his success. Andreas also lets loose on food fads (including his pet hate for putting caviar on everything) and pays homage to a Hall-of-Fame dish of snails with rye, bacon and pesto that blew his mind.If this episode leaves you hungry, book a table at Opso for modern Greek brilliance, or cross the street to Kima for a sustainable seafood experience unlike any other. And for a taste of their genius at home, pick up the Opso cookbook, Modern Greek Food — the next best thing to being there.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

"I stopped eating meat when I was about 16, but when I returned to Greece a decade later, I couldn't resist the smell of grilled meat on charcoals." - Carolina DoritiIn this episode, you meet Carolina Doriti - author of The Greek Islands Cookbook, and Salt of the Earth, as she takes Savva to visit some of her favourite spots in Athens in the middle of a European heat wave. While the sound of cicadas and air conditioners hum in the background, you'll discover what makes Greece, the Greeks, and their food so fabulous. On the menu is: Kifissia at Varsos, Piraeus fish market, and tavernas in the centre of Athens. Carolina's social cause is the Melissa Network, Greece which is a network for migrant and refugee women living in Greece. It aims to promote their empowerment and active citizenship while building a bridge of communication with the host society. Find our more here: melissanetwork.orgSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Recorded on the streets of Athens during the heat of summer, chef and author Carolina Doriti takes Savva for a walk to enjoy some of her favourite foods and memories of the city. On the menu; Kifissia at Varsos, Piraeus fish market, tavernas in the centre of AthensIf you like this - make sure to listen to the full episode, out tomorrowSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

The Ouzo Talk Podcast sits down with acclaimed chef and entrepreneur, George Calombaris, for a candid conversation about his journey of invention and reinvention – not just as a culinary powerhouse, but as a proud Greek. From his rise to fame and the pressures of running a hospitality empire to the challenging lows of a life spent in the spotlight with TV show Masterchef, George's personal and professional journey is as real and raw as it is inspiring, It's an honest, inspiring, and often surprising look at the man behind the chef's whites — and what it truly means to create, to fail, and to reinvent.This episode is proudly brought to you by:Melvourni: https://www.melvourni.com/The Greek Providore: https://thegreekprovidore.com.au/Send us a text Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/@OuzoTalkFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

Hello my curious & hungry archaeogastronomers!What is "oinos tethalassomenos" ? Where does one find the best eels?What was a highly regarded game meat?Let's discover a few of the many unknown delicacies of the ancient Greek world. What was in vogue? What was considered tasty, healthy and accessible to eat for the average citizen of the wider Greek world, two and a half thousand years ago?Ancient Greeks were quite the foodies.They recognised local specialities, and local food excellence appears to be an ancient Greek innovation, balanced by the equally novel idea that food preferences, also, vary from place to place. Several lists of local fine produce are quoted by Athenaeus, in Deipnosophistai, from texts of the sixth to fourth centuries BC.Moreover, importantly, they were also practical; the food was seasonal obviously, in the age before the huge global networks of fast transportation and just 2000 years shy of electrical refrigeration!So wine that needed to be sold and transported should be preserved and should taste good. As well as other perishable goods and foods too. So many innovations and styles were discovered.What unusual herbs, salads, pickles, fish and meat, were in vogue, beyond the standard ones of olive oil, olives, grapes, figs, sheep and goat? What were they and how these were consumed in ancient world?Enjoy!Thom & The Delicious LegacySupport The Delicious Legacy on Ko-Fi: https://ko-fi.com/thedeliciouslegacypodcastSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Gugs Mhlungu chats to Dr Ann Trapido, Resident Chef and Food Anthropologist on the experience they had dining at Soul Souvlaki. They touch on the history and heritage of the food and how it is well integrated in the Joburg food ecosystem. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Mike is out at The Taste Of Philly in Highlands Ranch with The Veterans Car Show taking time to recap the upcoming Greek Fest with Lou Brown and Talks to the owner of the Pepperpod, our newest official restaurant!!! Stay Informed!! www.mikeboyle.com See omnystudio.com/listener for privacy information.

Stavros from the Atlas Moth is back for his 4th appearance on Car Con Carne - it’s been over four years, so we were overdue for a chat. The first thing you may notice in this episode is how easy the conversation is between the two of us. Besides Stavros being a natural and funny conversationalist, we have a lot in common: music, comics, horror, vinyl collecting. Lots of common ground there. We talk about why the Atlas Moth has been dead silent for the past five years, and Stavros reveals the plans for an upcoming covers EP. You won’t believe the artists they’re covering! We also talk about Stavros’s new band, Motherless, set to release an album in September. The entire conversation took place at the unlucky-looking Talisman Center in Glenview, specifically outside the Works Grill, home of some of the area’s best gyros (no lie). This chat’s a little longer than usual, but I swear it’s a fun one. Thanks for checking it out! ## Car Con Carne sponsored by Easy Automation: easy-automation.net Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728 ## TAG PUBLICITY is Music & Event Publicity company that is freshly distinctive. TAG PUBLICITY is a full service entertainment PR, talent development, branding, digital Marketing, Social Media Management, project management, distribution, content creation, booking, public relations company currently headed by Evan J. Thomas - You can reach out to Evan anytime for any of your PR needs to EvanJThomasPR@gmail.com Follow TAG Publicity on Facebook, IG, TikTok ## On Thursday, May 15, join me for a live recording of Car Con Carne at Legit Dogs and Ice in South Elgin – 322 S. Randall Road. Music from Aaron Williams, Karen Shook and Derision Cult. Comedy from Chris Bongat. Craft brewer Carson Souza from Obscurity Brewing. Doors – 6:30 p.m.Showtime – 8:30 pm.See omnystudio.com/listener for privacy information.

Send us a textMy unofficial new co-host, Patricia Kara joins me once again with the guys from RGE Travels. A full-service travel agency with first-class concierge services that handles everything from river cruises to Disney! John Heinrich, a former military police supervisor and bodyguard fell in love with traveling the world and decided to join the industry with the owner, Ray Evertson who speaks four languages and they two explain riding a camel in Egypt! Find out how #9 got connected with them, the cruise to Greece coming to fruition and she explains for those who do not know who, Julie McCoy is!Learn about the millennial class ship, Celebrity Infinity which is a classic ship and in itself is a BIG reason to join us on the cruise! Patricia explains how hospitable the locals are in Greece and be prepared to join them to eat. We will be leaving and returning from Athens and traveling to the islands of Mykonos, Santorini, Thessaloniki, Volos, and Ephesus in Turkey. There is a two-day pre-cruise in Athens that includes the Acropolis. ALL INCLUSIVE! Packages start as low as $2700 with payment plans available. See notes for the registration link. Into history? This is for you! The birthplace of western civilization is Greece! Love Triva? Stardust Trivia is more than just trivia, it's an experience! At Stardust Trivia, there are no strangers, just new friends! Nobody travels alone with RGE, all individuals are welcome and will have F-U-N! Patricia explains how awesome the beaches and water in Greece are! Get your swimsuit ready and your beach body!Having someone like Patricia who has been there multiple times, lived there, speaks the language and can show you places you would not ever get on your own! It's a once in a lifetime bucket list experience!LINKS:Register for 7 Night Best of Greece Cruise: https://www.funseas.com/_files/ugd/fea9e7_fc0842a738d1436da30ab29f900109f2.pdf RGE Travels: https://www.rgetravels.com/ Follow Patricia on her socials: Facebook: https://www.facebook.com/patriciakaraIG: https://www.instagram.com/patriciakara/Website: https://www.patriciakara.com/Follow Tommy on his socials:Facebook: https://www.facebook.com/tcanale3IG: https://www.instagram.com/tommycanale3/     https://www.instagram.com/stardust_trivia/Eye-Opening Moments PodcastEye-Opening Moments are stories of adversity, encounters, and perspectives. They are...Listen on: Apple Podcasts SpotifySupport the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

Today we are joined by Adelle Petropoulos, a makeup artist and content creator who shares her love of food and culture with her ever-growing audience. PEW PEW PEW!Known for her hilarious and relatable takes on Greek food (including her iconic frappe video) and life as a foodie, Adelle gives us a peek into her world, from eating at restaurants to the recipes she makes in her kitchen and films for the world!We dive into everything from her Greek roots and favourite childhood meals to why olive bread might just be the best bread ever. Plus, Adelle reveals what it's like balancing her career in makeup with making content and building a community—and why her account mysteriously got banned.Adelle tells us her top food picks for Melbourne and Sydney, and of course, we settle the age-old debate Greek or Italian?You can follow Adelle on Instagram and TikTok. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Bean There Done That, host Phillip Di Bella sits down with Nicholas Mitrossilis, the founder and managing director of The Yiros Shop, a beloved fast-food chain in Brisbane. Nick shares his entrepreneurial journey, from his early days growing up in a family-owned fish and chip shop to building a thriving business with over 16 stores. They discuss the lessons learned from working in hospitality and construction, the challenges of rapid expansion, and the importance of knowing your numbers in business.Nick's story is a powerful reminder that success is not an overnight journey. He opens up about the inspiration behind The Yiros Shop, its rapid growth, and the plans to expand to 150 stores across Australia, with a focus on drive-thru service. Nick also highlights the significance of creating pathways for his team members, with many progressing from entry-level roles to store owners.Whether you're an aspiring entrepreneur or simply curious about what it takes to build a fast-food empire, this episode is packed with valuable insights on growth, resilience, and the power of food to connect people.Key Topics and Themes:Nicholas' upbringing in hospitality and its influence on his careerFounding The Yiros Shop in Brisbane and expanding to over 16 storesThe difference between a Yiros and a kebabLearning the importance of systems and knowing your numbersOvercoming challenges like COVID-19 and the chip shortagePlans for The Yiros Shop's expansion, with a focus on drive-thru modelsThe value of investing in people and creating career pathways within the businessAbout Our Guest:Nicholas Mitrossilis is the founder and managing director of The Yiros Shop, a fast-food chain specialising in Greek cuisine with over 16 locations in Brisbane. Under his leadership, The Yiros Shop has rapidly grown from a single store to a multi-store business, with plans to expand to 150 locations across Australia. In 2022, Nicholas was honoured with the Young Entrepreneur Hospitality and Tourism Award, recognising his contributions to the food industry. Passionate about quality ingredients and excellent service, Nicholas is committed to creating career opportunities for his employees while bringing a taste of Greece to Australia.Key Takeaways:Know your numbers: Nicholas stresses the importance of understanding your profit margins, especially in a competitive industry like fast food.Invest in people: Building a strong team is crucial to long-term success. Nicholas has focused on creating pathways for his employees to grow within the company.Adaptability is key: From dealing with a chip shortage to navigating COVID-19, Nicholas highlights the importance of adapting to changing circumstances.Drive-thru expansion: With a focus on convenience, The Yiros Shop is set to grow with more drive-thru locations, offering customers a quicker, more efficient experience.Links and Resources:The Yiros ShopNicholas Mitrossilis on LinkedInThe Coffee CommuneTime-Stamped Key Points:[00:01:00] – Introduction to Nicholas Mitrossilis and The Yiros Shop[00:03:00] – Growing up in a family-owned fish and chip shop[00:04:00] – Opening the first Yiros Shop in Brisbane, 2015[00:09:00] – What makes a Yiros different from a kebab[00:10:20] – The importance of knowing your numbers in business[00:14:00] – Expanding to five stores and learning to maintain consistency[00:15:40] – Surviving COVID-19 by adapting the business model[00:19:00] – Nick's vision for 150 Yiros Shop locations and the focus on drive-thru service[00:24:00] – How the chip shortage led to introducing new menu items[00:27:00] – Learning from industry giants like McDonald's[00:29:00] – Nick's advice to aspiring entrepreneursDon't miss out on this inspiring episode where Nicholas Mitrossilis reveals the secrets behind his success and the rapid growth of The Yiros Shop. Listen now on your favourite podcast platform, and visit The Yiros Shop for a taste of authentic Greek street food.Produced by The Podcast Boss.

Karen & Janet start this podcast with excellent buying opportunities & rentals that are available in Ventura County. Their first guest, Derek Contreras, of Smart Home Financial has numerous ways that people can qualify for loans.  Derek finds the program that fits your needs.  Former Police Officer John Good cautions listeners on the many scam artists who are out there to take your money with cons on social media and your phone, a must listen.  Then Lynn from The Greek at The Harbor gives the rundown on the Halloween events happening at the Greek & throughout The Harbor, lots of frightful fun and the best Greek Food in Ventura County!.  Janet & Karen wrap up this podcast with a look at ballot initiatives that affect buyers, renters, homeowners & landlords, information you need to hear from the experts, Girls On The Air!

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation's Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend's home in Manhattan.  Pat attended two Broadway shows that were preceded by tasty and affordable meals, which can be hard to find in New York City's Theater District. She had a prix fixe pre-theater dinner of creamy parsnip soup, grilled swordfish with vegetables, and baklava at Kellari Taverna for $55, and before a Saturday matinee, she had a tasty and reasonably priced brunch at Boqueria, which was less than $20 per person (before tip) — an extreme rarity in Midtown Manhattan. The co-hosts also discussed the Chicken Big Mac, which McDonald's is launching on Oct. 10, replacing the two all-beef patties with breaded and fried chicken patties. Like the original sandwich, the new version has special sauce, lettuce, cheese, and pickles, but no onions. Bret wondered about that, which led to a discussion on the role of onions on a chicken sandwich and whether, in fact, they have a role to play at all.  Then he shared an interview he had done with Rob Levitt, head butcher and chef de cuisine of Publican Quality Meats in Chicago. Levitt shared his passion for butchery and his appreciation for One-Off Hospitality's leader and chef, Paul Kahan. He also discussed his appearance on the hit TV show "The Bear," streaming on Hulu, in which he played himself.

WOULD YOU EAT THIS GREEK FOOD? by 101.9POR

Greek Food, Buzz-kills, & SatyrsBy Quinn_McMullen, in 8 parts. Listen to the ► Podcast at Explicit Novels. Chapter 13On Tuesday morning I had the following text exchange:Christina: Are you going to FY Convocation?Quinn: Yes. You?Christina: Can I sit with you?Quinn: Absolutely. Meet at my office at 11:15.Full-time faculty are required to attend three formal events per year: the commencement ceremonies in December and May, and the First Year Convocation at the start of the academic year. We have to wear our academic regalia, or as many faculty members call them,  our wizard robes,  because we look like something out of Harry Potter.As we were walking into the convocation, Chris was behind me, ensuring she would sit next to me.Francesca was slightly ahead of me in the next column, "Quinn, how was your summer?""It was nice and quiet.""Ready to start playing again?'"Just let me know when?""Maybe next week some time. I'll send out a poll for best times.""I'll look for it.""Can we use your barn to rehearse again?""Sure.As we started to file into the seats, Chris grabbed my arm and Zoë was suddenly next to me. I let her go in first. I was blessed to have my lovers on either side of me. We filed in and luckily we had seats out of the sun. I figured if the convocation went for more than ninety minutes we would be in direct sunlight. Black polyester wizard robes plus direct sunlight would mean sun-dried professors in short order.Zoë leaned over and whispered in my ear, "I imagine if everyone knew what has gone on between us."I passed the message to Chris who reached for my hand and hid it under the material.She whispered back, "They'd be scandalized."I smiled, "By the way, I love the way your hair smells."I whispered to Zoë what Chris had said and she in turn held my hand under the robes. Without a doubt, it was the best convocation I had ever been to.Wednesday morning dawned crystal clear. Overnight we had some rain showers and the temperatures could only be described as refreshing. Chris had said she wanted to run, so I was in the barn, getting my bicycle down, when she drove up.Chris got out and leaned against her car door, "Have I told you that you look good in bike shorts.""I think you have, but I don't mind hearing it again."She closed the door and revealed that she was wearing a pair of skin-tight, yellow Lyrica running shorts, her mons and pubes providing topography to the fabric.I remarked, "Speaking of looking good in shorts. You are looking good Dr. Ashby.""Do you like them? I bought them especially for you.""I love them. I may have to ride behind you so I can admire the view.""As long as you have my water, you can ride wherever you want. The neighbors might think you're a dirty old man though.""Good point."Chris stretched in the drive since the grass was wet. Soon she was running and I was practicing my bicycle domestique duties. As we were entering my drive after the run Chris got a charley horse in her calf.I put her arm over my shoulder to take off some of the weight. "Let's get you inside and I'll rub it out.""Damn this hurts."I helped her to the couch and had her lay down. She had a large knot in her right calf and I gently massaged it. Her groan was part pain, part relief.I started talking to fill the silence, "My college roommate was a runner. He was big on bananas for the potassium. Want one?""Sure."I came back with a banana and a bottle of Gatorade. "This may help with your electrolytes.""Thanks. When you get the knot out, would you mind massaging the rest of my legs?""Would I mind massaging a beautiful woman's legs? Gee, there's a difficult question to answer.""You're impossible."I began working her muscles starting with her feet. The groans started almost immediately. I worked first her right, then her left leg. Chris spread her legs as much as the couch would allow as I worked up to her crotch. I made sure to make contact with the fabric stretched across her vulva as often as possible. I jokingly apologized each time. Then I began on her glutes. I massaged them hard, but was again in teasing mode,  making contact with her fabric-covered anus on several occasions.Chris groaned again, "All this is making me wet."I placed my hand over her crotch. "Yes, I think I can detect some moisture.""I think in the future, a massage will be part of any showering event. Next time I'll get naked first.""I like that idea.""Right now I think you need to lead me up to your shower and clean me really good.""It will be my pleasure.""Mine too." When my class let out on Wednesday, I headed straight to my date with Violet. Her apartment was easy to find and I was knocking on her door two minutes early.She answered it and looked surprised.I said, "Hi. What's the matter?""I've never had a guy come to my door before. Usually, they just send me a text that they're here.""I'm old school. I'll even hold the door for you.""That's so sweet."She gave me a peck on the cheek and we headed to my car. As promised, I opened the door for her. As she was getting in I was again struck by her waist-length black hair. She wore a sundress that had some kind of mustard floral pattern, a stunning match for her raven locks.When I got in, Violet gave me a nice smile, "I know my generation gives your generation a lot of shit, but I kind of enjoy this chivalry stuff."Looking at her I was struck again by her hazel eyes. They were simply enchanting.I smiled, "I don't know if I would call it chivalry. That's the way my father taught me how to treat a lady.""Well, it is very nice. I know some women might object, but I enjoy it.""So where are we going for dinner?""I thought I would give you two choices. We have a nice Italian restaurant and a new Greek place that I have heard really good things about.""They both sound great. Do you have a preference?""I've never had Greek food.""Are you feeling adventurous?""Yeah.""Then Greek it is." As we were driving I was hoping we wouldn't need reservations. Wednesdays usually weren't busy days in the restaurant world. Luckily, my hunch was correct and the hostess found us a very nice table on the patio overlooking the river.Opening the menu, Violet looked a little overwhelmed. "I'm not sure what I should get.""Is there anything you don't like?""I'm not a fan of avocados, but that's probably not an issue here."The waitress came over, "Can I get you anything to start?" She had a bit of an accent."Violet, would you like anything to drink?""A glass of chardonnay, please."The waitress nodded, "And you sir?""I think I'll have the same thing. Could we have an order of these Turkish Cigars?""I'll put that in and be back to with your wine.""Efharisto.""Parakalo."Violet smiled, "You speak Greek?""You just heard most of it.""That's funny," She read the menu, "Spinach and feta wrapped in phyllo dough then lightly fried. That sounds good.""I remember eating something like that when I was in Souda Bay, Crete."The waitress returned with two glasses of wine. "Have you had a chance to decide on an entrée?"I smiled, "Sorry, we were talking. Please give us a couple more minutes."Violet was studying the menu. "Is there anything you would recommend?""Greek food is known for lamb. Anything with it is bound to be good. I've had kuzu makarna and sarma before."Violet read aloud, "Grilled lamb tossed with linguini. I'll stop right there. That sounds wonderful."I picked up my wine glass, "Well, here's to a wonderful research assistant. Thank you so much for your help."We clinked glasses, "Here's to working with a real gentleman."The waitress returned with the appetizer. "Are you ready to order?"Violet pointed at the menu, "I would like the kuzu...""Kuzu makarna. Very good and sir?""I would like the sarma. Oh, wait I see you have souvlaki. I think I'll have that.""Very well. I'll put your order in."Violet speared a cigar and placed it on her plate.

Tommy talks with Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate

Ouzo Talk goes live from the Greek Festival of Sydney in Brighton. Over two decades have passed since Brighton Le Sands played host to this iconic event, and with it being right in the boys' backyard it made sense that Ouzo Talk was on hand to talk to people on the ground! Join the boys as they talk to event organisers, Ouzo Talk fans, family and more in what is surely one of the closest things to a Greek 'Panigiri' that you can get.This episode of Ouzo Talk is proudly brought to you by:Kingsford Smith Transport – https://www.kstbuses.com.au/ & The Greek ProvidoreSupport the Show.Email us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

New Orleans food writer Ian McNulty on Greek Fest food.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Alex sits in!Kissing! Greek Food! French Monarchs!Boost your mental agility with these ten trivia questions, learn some fun quiz facts and amaze those you meet.The trivia podcast you can't live without. The Quiz Coconut team bring the pub quiz trivia to you, wherever you are in the world. Trivia, trivia, trivia!---Presented by Alex Barbosa GardinerCreated by James at Quiz Coconut.Music and Editing by Jules at Abstract Source: abstractsource.co.ukDesign by Ben at Ich Bin Ben: ichbinben.comQuiz CoconutUK: www.quizcoconut.co.ukCanada: www.quizcoconut.caWorldwide: www.quizcoconut.comVisit quizcoconut.com/podcast to send in your listener question!Send us your feedback: https://forms.gle/ScY5yFTpzUEwoMS76 Hosted on Acast. See acast.com/privacy for more information.

It's all Greek to me! SK shares her hot take on time spent in Greece. We are talking about all things, food, sightseeing, shopping, and making core memories with the people you love. Maybe it's time to consider your next trip. ResourcesMelissa Travels - Our travel agent - Let her know who sent you! Exclusive Membership Group ✨ Sign Up!Blog about Greece TripThe Hamam People Upcoming EventsThe Ladies Who Lunch - Mobile, AL HostSK VaughnLet's ConnectInstagram |  Newsletter | Website

We've all been there before, searching for an item in the pantry only to discover something that expired ages ago! Spring cleaning isn't just for closets and backyards, it's the best time to organize your pantry, and we've got some tips to help you formulate your plan of attack. Watch on YouTube https://youtu.be/LHuJSO_fZko This is the time of year we all feel inspired to do some deep cleaning and purging. Whether it be storing warm clothes and jackets until the fall, clearing our backyards to start a garden, or deep cleaning our homes, spring cleaning is something we as humans tend to do without thinking. But all too often the pantry gets overlooked and it shouldn't! In this episode we share our game plan for pantry cleaning and organization and talk about some of the containers and storage options we find most useful. We also discuss some of the items you can consider stocking in your pantry and spice cabinet! Taste testing Trader Joe's Greek goods Tara and I were excited to try some of these Trader Joe's shelf-stable Greek goodies for you. The taste test included TJ's Greek eggplant, Greek chickpeas, and grape leaves. Follow along in the video if you'd like to see the items we're tasting! Resources Lemon Caper Linguine Recipe Linguine al Limone Recipe Chicken Pesto Pasta Salad Recipe Chocolate Guinness Cake Recipe Italian Wedding Soup Recipe If you enjoyed the Spring Cleaning Your Pantry Episode, leave a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

OPA!!! Are you ready to do a deep dive into all things Greek this week with the amazing women behind @worldwidegreeks?! We are talking about Greek Food, Greek Culture, the Greek Experience and of course what to do when you get to Greece! All that and so much more!

The Podcast is back! Sports, Greek Food and Intermittent Fasting.

Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe (North Fulton Business Radio, Episode 735) On this episode of North Fulton Business Radio, host John Ray spoke with Joe Summerour and Eric Williams, both of whom work for Taziki’s Mediterranean Cafe in the Metro Atlanta region. They reflected on the company’s 25-year history, its growth from its […] The post Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe appeared first on Business RadioX ®.

Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe (North Fulton Business Radio, Episode 735) On this episode of North Fulton Business Radio, host John Ray spoke with Joe Summerour and Eric Williams, both of whom work for Taziki’s Mediterranean Cafe in the Metro Atlanta region. They reflected on the company’s 25-year history, its growth from its […]

Hello!On this episode I had the pleasure to interview the fantastic Greek author and chef Carolina Doriti about her new book, titled as above.What is "Kakavia"? "Giouvarlakia"? "Bobota" and "Koliva"? And what's the secret for the best Avgolemono?Where can we trace the lineage of all those traditional Greek recipes from? These and a lot more, in our interview today!Carolina will be in London 12th till 24th of November, appearing in Saturday Kitchen and fronting workshops at Borough Market in the 17th of November and 18th of November will be doing a workshop. Book here:https://oliveology.co.uk/product/cooking-with-carolina/ Also she will be cooking at restaurant Vori in Holland Park on 21st and 22nd of November.You can find out more and book here:https://vorigreekitchen.co.uk/ Her book Salt of the Earth is out now, and you can get it online or on all good bookshops!https://www.waterstones.com/book/salt-of-the-earth/carolina-doriti//9781787138544?sv1=affiliate&sv_campaign_id=259955&awc=3787_1698752038_ab4da470e66bc19b3be129111e510b4d&utm_source=259955&utm_medium=affiliate&utm_campaign=Genie+Shopping+CSS Diane Kochilas PBS series on Greek Food:https://www.pbs.org/food/shows/my-greek-table-with-diane-kochilas/Enjoy listening!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

On this episode of This Bites, one of Anne and Tarik's favorite restaurants makes it in the New York Times' "Restaurant List" of the top 50 eateries across the United States. They also review a Deer District rooftop restaurant, share a new modern Greek spot with a view like no other and bring us info on a championship pie contest.

On this late episode of Two Fat Guys Eat, we discuss Sean's favorite fair food and Greece's answer to the sandwich, the Gyro! We talk favorite combinations, do's and dont's and a few places locally where you can go to get the best gyros! Our subject from this episode is the Gyro, here are two places that we suggest you check out! The Big Greek Cafe in Urbana, MD: https://www.biggreekcafe.com/ and Aleko's Village Cafe in Middletown, MD (sorry, no website!) Show Theme: "Two Fat Guys Eat" by Derek Schiable:  https://www.metrolabmusic.com/

Today on What's Right: Live broadcast from the 50th Annual Las Vegas Greek Food Festival Sam and Alan talk politics, Greek food, and are joined by Lt Gov Stravos S Anthony Thanks for tuning into today's episode of What's Right! If you enjoyed this episode, subscribe to the show on Spotify or Apple Podcasts, and make sure you leave us a 5-star review. Have personal injury questions? Visit ⁠⁠Sam & Ash Injury Law⁠⁠ to get free answers 24/7. Connect with us on our socials: TWITTER Sam ⁠⁠@WhatsRightSam⁠⁠ What's Right Show ⁠⁠@WhatsRightShow⁠⁠ FACEBOOK What's Right Show ⁠⁠https://www.facebook.com/WhatsRightShow/⁠⁠ INSTAGRAM What's Right Show ⁠⁠@WhatsRightShow⁠⁠ To request a transcript of this episode, email ⁠⁠marketing@samandashlaw.com⁠⁠

Memories of her idyllic childhood in Crete inspire the banker-turned-cookbook author and chef's cooking. Here she talks about the food she loves best in both Greece and her current home in Cumbria, with host Orlando Murrin. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Todd was feelin a vibe, and he had a great time out with Amy. He's super bummed that Amy is giving him the cold sholder now. We'll call her and find out what's up.

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Top 100 Restaurants in the UK, Carter's moves to Evesham for the Summer, Greek Food and Top 5 Nightcap Podcast moments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Des Moines Con has returned for year two and this year it is even bigger! “Des Moines Con is a celebration of comics, toys, TV, film, art, cosplay, games, and all things nerdy!”  Nerd Street President Ben Penrod talks about all the entertainment this weekend at the Iowa Events Center. Also, the great voice actors that made up everyone's childhood since the 80's.  Des Moines News: Des Moines' EMC Downtown Park on 701 Walnut Street is now open. Watch Video. Be part of the Waukee Independence Day Parade. Learn More. You can Fish for free this weekend across Iowa thanks to the DNR. Free Fishing Days.   Events Coming Up this Weekend! Greek Food Fair Festival  Principal Charity Classic Mustang Club of Central Iowa's 43rd Annual All Ford Mustang Car Show   Contact Me Visit talkDSM.com to read articles, see photos,contact me, and follow on social media.  Watch on YouTube. Text me your comments! 515-635-5426 Please begin each text with your first name and town your listening from. Thanks! Remember, "Community can be found in the white and yellow pages." I'll talk to you Monday!

Tarpon Springs Sponge Docks: Is it worth visiting?? We had a great day at the Sponge Docks in Tarpon Springs. We had the Mother-in-law with usso we wanted to show her a fun place with good food, shops and maybe even take a boat ride...Tarpon Springs - Sponge Capital of the World-- The Sponge Industry helped build a Greek Community that is now famous not only for the world's finest sponges, but for some of the finest Greek Restaurants, Markets, and Bakeries in the Country. What will you find in Tarpon Springs? The Sponge Docks, Greek Restaurants, Bakeries, Attractions, Natural Sponges, Sponge Diving, Tours, Sightseeing Cruises, Unique Greek and Florida Souvenirs, lots of Shopping, Sightseeing and Live Entertainment (Bouzoukia) Sponge Docks Webistehttps://spongedocks.net/Instagramhttps://www.instagram.com/thespongedocks/Hellas Restauranthttps://www.instagram.com/hellasrestaurantandbakery/Check out our full website here and Join our email list to always get updated on the show!!http://www.permanentvacationproject.com/Follow us on our social media channels:https://www.instagram.com/permanent_vacation_project/https://www.youtube.com/thepermanentvacationprojecthttps://www.facebook.com/permanentvacationproject/https://twitter.com/permanentvaca14Now have you ever thought about having you're own podcast?We use Buzzsprout and we absolutely love it! It is super easy, uploads all the episodes fast  and to all the important directories! Trust me, we have used others that were extremely confusing and more expensive! Start with a free plan or get right into a paid plan for as low as $12 per month. Following this link let's Buzzsprout know we sent you, gets you a $20 Amazon gift card if you sign up for a paid plan, and helps support our show.https://www.buzzsprout.com/?referrer_id=340120Please consider leaving us a review on Apple or Spotify or wherever you listen to your podcasts.Thank you,Sean & Jodi!Connect with us on IG,Permanent_vacation_projectPlease consider leaving us a review on Apple or Spotify or wherever you listen to your podcasts.Please consider leaving us a review on Apple or Spotify or wherever you listen to your podcasts.Thank you,Sean & Jodi! Connect with us on IG,Permanent_vacation_project

When it comes to Greek food, chef Peter Conistis of 'Alpha and Ploos', Mary Politis from 'Mary's Kouzina' and David Tsirekas are more than just experts. They're at the forefront of maintaining, extending and re-imagining our treasured cuisine. In true Greek fashion, the trio arrive at the Ouzo Talk Distillery with hands full of food and ready to talk about why Greek food is undeniably the best cuisine on earth. From Moussaka, to Baklava, and Sofrito to souvlaki and everything between, if you're a foodie, this is the episode for you.Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

If you're a true foodie you may have heard of Spanakopita. It is a Greek, savory pie made with phyllo bread and filled with spinach and other goodies. It has been around since the fifth century. But one local entrepreneur is putting a new twist on this dish by making the name easier for newbies to pronounce and adding his own ingredients to take this dish to a whole new level. My guest today is Jonathan Simos. He's a certified fitness trainer by day but his true passion is making spanakopita more accessible to the average person. Jonathan's love for his ancestral heritage and food as a second-generation Greek is the catalyst that made him start his newest venture — https://www.greektriangles.com (Greek Triangles). In this episode, you'll learn… Why Jonathan started Greek Triangles. How he makes this traditional food he grew up with. What's different about the style that he makes. Where you can purchase these wonderful savory pies. …. and much, much more … Thank you for stopping by and it is my hope that you will listen, learn, and most importantly connect! https://www.facebook.com/GreekTriangles/ (Facebook) https://www.instagram.com/greektriangles/ (Instagram)

Happy Tuesday, everyone! Nick has been looking forward to making these recipes for awhile! This week, we present a trio of Greek diner dishes, including pastitsio, tzatziki, and rizogalo (rice pudding). We hope you enjoy these diner favorites at home and that you read the Pulitzer Prize winning novel, Middlesex, by Jeffrey Eugenides.If you would like to suggest a meal (or beverage) from a work of literature for a future deep dive, send an email with the dish's name, title of the literary work, and the author's name to literallydelishpod@gmail.com. Keep listening to hear more of your favorite foods from books featured on Literally Delicious!Find the recipe for today's episode on Instagram @literallydelishpod.Sources:"The Kaffenion Connection: How the Greek Diner Evolved" - Edward Lewine - The New York Times, 14 April 1996https://www.nytimes.com/1996/04/14/nyregion/the-kaffenion-connection-how-the-greek-diner-evolved.html"The Health Benefits of Garlic" - Cleveland Clinichttps://health.clevelandclinic.org/6-surprising-ways-garlic-boosts-your-health/"The Benefits of Yogurt" - Elaine Magee - WebMDhttps://www.webmd.com/food-recipes/features/benefits-yogurtRecipes:Pastitsio:https://www.bonappetit.com/recipe/pastitsioRizogalo:https://www.thespruceeats.com/greek-rice-pudding-1706092

Holmberg's Morning Sickness - Brady Report - Thursday December 9, 2021 Learn more about your ad choices. Visit megaphone.fm/adchoices

MassLive's John Karalis answered non-Celtics related questions, including favorite non-Celtics to watch, the NBA tough guy vs. good guy team, Greek food, and the origins of RedsArmy.com Learn more about your ad choices. Visit podcastchoices.com/adchoices