Podcasts about high on the hog

In this compelling episode of Thrive LouD with Lou Diamond, Lou reconnects with the ever-insightful and humorous Jess Pettitt. Known for her candor and wit, Jess delves deep into complex yet crucial topics such as systemic racism and sexism, and how those not directly affected can better recognize and address these issues. Join Lou and Jess as they explore the importance of listening, trusting others' experiences, and examining personal biases to foster a more inclusive world. Drawing examples from her latest book, Almost Doing Good, Jess emphasizes the need to prepare for daily crises and challenge defensive assumptions. The conversation goes beyond organizational responsibility, touching on Jess's personal growth through writing, recognizing the power of good intentions, and stress on meaningful communication. Jess keeps it light with anecdotes from airport lounges, a newfound love for sewing, and her guilty pleasure—crispy corner brownies. Episode Highlights: Recognizing and addressing systemic issues like racism and sexism The importance of listening and examining personal biases Balancing profit with purpose, planet, and people in organizations Learning from failures, understanding good intentions, and improving communication Personal stories and lighter moments, including Jess's self-care routines and favorite snacks

Our show is best experienced on YouTube, you can watch it here: https://go.www.letsgettothepoints.com/77_HOH_WineThank you to special guest Billy Grant of McPrice Myers Wine for joining us. Click "more" to see Ad Disclosure.LA MEETUP: Thank you to McPrice Myers for offering our first 100 guests a serving of High on the Hog wine. We're looking forward to seeing you. Our guest list is now closed. Sign up for our newsletter to be notified of future events:https://go.www.letsgettothepoints.com/JoinOurEmailYou can find out more about High On The Hog and other McPrice Myers Wine here: https://shop.mcpricemyers.com/wine/all-wineCredit Card Links: https://www.letsgettothepoints.com/Website: https://www.letsgettothepoints.com/Email: letsgettothepoints@gmail.comIG: https://www.instagram.com/letsgettothepoints/ TikTok: https://www.tiktok.com/@letsgettothepointsEXCLUSIVE TRAVEL DISCOUNT CODES:https://letsgettothepoints.com/tools/Seats.aero: Award Flight Search EngineUse Code: LETSGETPRO for $20 off the first yearhttps://seats.aero/CardPointers: Save Money and Maximize Your Spend Bonuseshttps://go.www.letsgettothepoints.com/CardPointersMaxMyPoint: Hotel Rewards CheckerUse Code: LGTTP for 20% off the first year of your Platinum Subscription https://maxmypoint.comSign up for Award Email Notification from Straight To The Pointshttps://go.www.letsgettothepoints.com/StToThePointsLISTEN TO US ON THE GO: Apple Podcast: https://go.www.letsgettothepoints.com/ApplePodcastSpotify:https://go.www.letsgettothepoints.com/SpotifyThank you for supporting our Channel! See you every Friday with a new episode!Support this podcast: https://go.www.letsgettothepoints.com/SupportUsDisclaimer: The content is for informational purposes only, you should not construe any such information or other material as legal, tax, investment, financial, or other advice.Advertiser Disclosure:This video may contain links through which we are compensated when you click on or are approved for offers. The information in this video was not provided by any of the companies mentioned and has not been reviewed, approved, or otherwise endorsed by any of these entities. Offers are current only at the time of the video publishing date and may have changed by the time you watch it.Let's Get To The Points is part of an affiliate sales network and receives compensation for sending traffic to partner sites, such as CardRatings. Let's Get To The Points and CardRatings may receive a commission from card issuers.This compensation may impact how and where links appear on this site. This site does not include all financial companies or all available financial offers. Terms apply to American Express benefits and offers. Enrollment may be required for select American Express benefits and offers. Visit americanexpress.com to learn more about thisOpinions expressed here are the author's alone, not those of any bank, credit card issuer, hotel, airline, or other entity. This content has not been reviewed, approved or otherwise endorsed by any of the entities included within the post. The content of this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.#pointsandmiles #milesandpoints #businessclass #americanexpress #americanairlines --- Support this podcast: https://podcasters.spotify.com/pod/show/letsgettothepoints/support

Food, Baseball, and the American People. This month the lads sit down to review 3 Documentaries that celebrate the spirit of America.

Y'all we are back with another High On the Hog Review. In this episode we follow the journey led by this amazing Netflix series through various chapters in history and the food that fed and gave birth to African American Culture. Tune in! You won't want to miss it!

Y'all we are back with another High On the Hog Review. In this episode we follow the journey led by this amazing Netflix series through various chapters in history and the food that fed and gave birth to African American Culture. Tune in! You won't want to miss it!

Pod by the River hosts Ed Hand and Hogdale return TOGETHER to SSBT for the first time ever! It's only Steve tonight on the SSBT side of things... but it's ok! It's a typical One True Host episode too. Sports, rap music and everything in between!

Stephen Satterfield, chef, and host of “High on the Hog” discusses Season 2 of the popular Netflix series. Plus, Mara Davis stops by with suggestions for “Galentine's Day,” and we hear about the upcoming Audre Lorde Read-A-Thon coming to “Charis Books & More” this Sunday. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Our friends Fabienne Toback and Karis Jagger, creators of the Netflix hit "High on the Hog", join us today!“High on the Hog: How African Cuisine Transformed America,” is a joyful and emotional exploration of Black cooking, beginning in Africa and continuing straight through to what's on the plate today, but it shifts the paradigm from what you've come to expect from discussion of Black history: the talent here demonstrate how their craft, and not just their labor, is shaping this country.Watch "High on the Hog" on Netflix today...after you listen to this ep!Follow Fabienne and Karis's production company "Hey Sistah" at https://www.instagram.com/hey_sistah/ Hosted on Acast. See acast.com/privacy for more information.

Have you felt completely overwhelmed when deciding what new show to watch these days? Us too. There's just so much content out there between network tv and numerous streaming platforms. Each week, we're going to try to break through the noise with TV watchers who can point us to the must-sees and steer us clear of the shows that maybe don't live up to the hype. This week, listeners will get the latest scoop on what's worth watching with Cristina Escobar, tv critic and co-founder of LatinaMedia.Co, and Steve Greene, freelance TV critic. This week's shows include: Slow Horses [Season 3] (Apple TV+) De La Calle (Paramount+) Black Cake (Hulu) High on the Hog (Netflix) A Murder at the End of the World (FX & Hulu)

In High on the Hog's second season, producers Fabienne Toback and Karis Jagger continue to explore how Black hands in the pot influence what America eats. Screenwriters Seth Reiss and Will Tracy tackle issues of class, consumerism, and privilege in The Menu. With nearly 40% of the food bought in the US getting tossed, Tamar Adler finds delicious destinies for leftovers. Sisters Margaret and Irene Li crack the code for using wilted, nearly expired, and only-needed-a-tablespoon ingredients. The pandemic and an impulse to curb food waste led Balo Orozco to create Sunset Cultures, an artisanal kombucha and preserves company.

The latest season of the docuseries High on the Hog: How African American Cuisine Transformed America continues tracing the development of American food and food culture by examining more (relatively) recent history: Reconstruction and the Great Migration. Reset learns more about the history of Black cooking in Chicago with James Beard award-winning chef Erick Williams and Dario Durham, co-host of the history and food podcast 77 Flavors of Chicago. For more conversations like this, head over to wbez.org/reset.

Tracing the ingredients, flavors, and techniques of Black cuisine is a walk through American history itself. From Emancipation to the Great Migration, food on the tables in Black homes would evolve with every step. And today, the hottest Black chefs are inspiring and influencing a new generation with a menu that is sometimes more than just a meal. In season two of High on the Hog: How African American Cuisine Transformed America, host Stephen Satterfield travels across the United States to uncover how African-American cuisine has fueled social justice movements, transformed communities, and awakened cultural creativity in America in powerful and lasting ways. In this episode of You Can't Make This Up, host Rebecca Lavoie interviews host Stephen Satterfield. SPOILER ALERT! If you haven't watched High on the Hog yet, make sure to add it to your watch-list before listening on.  Listen to more from Netflix Podcasts.

The second season of Netflix's “High on the Hog” is almost here, and Executive Producers Karis Jagger and Fabienne Toback joined Mike to discuss their celebrated series.  The subtitle of the series is “How African-American Cuisine Transformed America” and much like the strong first season, the show explores the impact of Black Cuisine on American culture, economics, politics, and more.     Mike asks Karis and Fabienne how it's possible that this season is even more chock-full of ideas, and even more profoundly forefronts activism.  And does so while allowing host Stephen Satterfield to share more of his personal and family history, as well as showing a panoply of culinary styles in all their glory, revealing the depth of richness of Black culture and culinary expression.   The Second Season of High on the Hog will stream on Netflix starting November 22nd.   Follow: @hey_sistah on Instagram and @hey_sistahLA on X @fabiennetoback on X @karisjagger on Instagram @topdocspod on Instagram and X   The Presenting Sponsor of "Top Docs" is Netflix.

College Football will soon break from tradition. Which do you love and which do you hate? Also, a breakdown of the NFL's AFC South. Plus, our special guest, ESPN host Laura Rutledge, goes ham on NFL and college football. Finally, AI is ruining everything, that and more on this week's NODPOD. Learn more about your ad choices. Visit megaphone.fm/adchoices

The gardener is here in case you hear any weird sounds, but that's just life when you're living high on the hog. If someone had told Tish what her life would be like today, she would not have believed you—she is feeling her oats and has found true happiness. Someone also gave her a chocolate mushroom bar, so that may have something to do with it... Brandi, on the other hand, has decided she gets worse hangovers from lack of sleep than she does from drinking, so watch out. Your hosts have some great Off Limits to chat about, with Brandi binge-watching the Divergent trilogy and stumbling upon one of Dom's new movies! During their Dear MT segment, Brandi reiterates once again that you need to serve hard liquor if you want people to have fun at your wedding, and then Tizzle turns into an infomercial as she gushes over her must-have Baked Goods.  Thanks to our awesome sponsors!   Integra – For more information check them out at integra-products.com or @integraherbal on Instagram. Use code SWS at checkout for 15% off your next online purchase at www.integraboost.com  HelloFresh – Go to HelloFresh.com/stoned50 and and use code stoned50 for 50% off plus free shipping  Lume – Control Body Odor ANYWHERE with @lumedeodorant and get $5 off of your Starter Pack (that's over 40% off) with promo code STONED at lumedeodorant.com/STONED! #lumepod  Don't forget to rate, review, and follow the show. Plus, keep up with us between episodes on our Instagram page, @sorrywerestoned and be sure to leave us a voicemail at 1-516-7-STONER!  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Friday - What's Adrian watching and what is he looking forward to?

Dr. Jessica B. Harris is renowned as the grande dame of African American cookbooks. One of the world's foremost historians, scholars, writers, and thinkers when it comes to food—and African American cooking in particular—she has, over the past 40 years, published 12 books documenting the foods and foodways of the African diaspora, including Hot Stuff (1985), Iron Pots and Wooden Spoons (1989), Sky Juice and Flying Fish (1991), The Welcome Table (1995), The Africa Cookbook (1998), and High on the Hog (2011)—the latter of which became a Netflix docuseries and, in turn, a New York Times bestseller. Through her cookbooks, her work, and her very being, Harris is a living testament to the polyvocal, far-reaching traditions and histories of African American food and culture.On the episode, Harris talks about her love of West African markets, her disregard for recipes despite being the author of numerous cookbooks, and the widely unrecognized yet critical differences between yams and sweet potatoes.Special thanks to our Season 7 sponsor, Van Cleef & Arpels.Show notes: [00:49] Dr. Jessica B. Harris[05:28] Harris's “French-Speaking Theater in Senegal” N.Y.U. Doctoral Dissertation[05:49] Carrie Sembène[07:45] Souvenirs du Sénégal by J. Gérard Bosio and Michel Renaudeau[10:17] R.A.W.[21:06] Hot Stuff (1985)[21:43] The Welcome Table (1995)[22:01] Iron Pots and Wooden Spoons (1989)[22:05] Sky Juice and Flying Fish (1991)[22:06] Tasting Brazil (1992)[23:12] The Africa Cookbook (1998)[23:15] Beyond Gumbo (2003)[23:28] Rum Drinks (2010)[23:56] Vintage Postcards From the African World (2020)[24:46] High on the Hog (2011)[25:46] High on the Hog Netflix Series[33:53] “African/American: Making the Nation's Table” Exhibition[33:57] Ebony Test Kitchen[34:00] Smithsonian National Museum of African American History and Culture[34:29] New York Botanical Garden[35:41] Stephen Satterfield[01:05:00] My Soul Looks Back (2018)[01:05:14] Maya Angelou[01:05:15] James Baldwin[01:05:16] Toni Morrison[01:05:17] Nina Simone[01:07:46] Yahdon Israel[01:09:29] Nancy Harmon Jenkins

This week on Special Sauce, we'll revisit my conversation with one of our greatest food writers, Jessica Harris, who introduced many of us to the food of the African Diaspora. Jessica was awarded the James Beard Lifetime Achievement Award in 2020. The hit Netflix series ‘High on the Hog', hosted by Stephen Satterfield, was based on Jessica's book of the same name. The show is returning for its second season later this year.

A peek into the world of Stephen Satterfield and what's coming next- including an upcoming Season 2 for the High on the Hog series --- Send in a voice message: https://podcasters.spotify.com/pod/show/blisb/message Support this podcast: https://podcasters.spotify.com/pod/show/blisb/support

If a dog shits in the woods and no one is there to throw it in the trash, does the dog really shit at all? THANK GOD IT'S TUESDAY! Turns out this is NOT the 150th episode nor is it not my next live show...and this is largely due to a human error knowing that my counting skills are on a steep decline with each passing day. Tune into the brand new episode for some fun facts and phrases, a long train of thought about buying expired salad dressing and several new entries to be written in the future book that will be published someday, "Why Do Bad Things Happen to Mediocre People?"EPISODE NOTES:Fun facts before the show (0:08)It is NOT the 150th episode and it is NOT a live show today (1:57)Make sure to grab your tickets for the Adirondack Wine and Food Festival (4:25) Nobody Asked Me, But... (6:16)Have you ever returned something at a grocery store? (12:13)Why Do Bad Things Happen to Mediocre People? (22:15)"Living High on the Hog" (27:47)Documentary overload (31:00)My encounter with the Jehovah's Witnesses (33:48)This show is best enjoyed with a Miller Lite.Save on your Adirondack Wine and Food Festival tickets by purchasing them here. Also grab your tickets to Saratoga National's Porchsecco Happy Hour on June 20!

How do you make Southern baked mac and cheese the Black way? On this episode of The Soul Food Pod, host Shaunda Necole introduces her best friend, Teresa Pooler, as they tell the story of when they were young adults first learning how to cook, on a seemingly never-ending quest looking for the ultimate recipe for Southern baked mac and cheese! Shaunda and Teresa explain how they went from cookouts to church events to potlucks rating the best mac and cheese. Listeners will laugh at their saucy tales and hilarious journey through time to deliver you the ultimate Southern soul food baked mac and cheese recipe! Including a quick lesson down history lane with a thank you to James Hemings, the African American chef who created Southern baked mac and cheese. How do you make Southern mac and cheese from scratch? Southern mac and cheese – the Black way – is made from scratch, with elbow noodles boiled in milk, then prepared with a combination of soul food seasonings like salt, pepper, garlic, onion, ground mustard, paprika, flour, milk, and a mix of cheeses. Commonly used are sharp cheddar cheese, mozzarella, and American cheese, baked until creamy on top and golden brown on the edges! What you'll learn in this episode? Two friends' mission to find the ultimate recipe for soul food baked mac and cheese  Tips for making the perfect macaroni and cheese dish, including the importance of sharp cheddar cheese and the soul food seasonings Learn how to make Southern baked mac and cheese the Black way (Black mac and cheese) James Hemings and the origin of baked mac and cheese Netflix soul food docuseries High On The Hog and the story of baked mac and cheese Southern mac and cheese and its place in African American culture and American food history What to serve with soul food baked mac and cheese Links & resources mentioned in the episode: Southern mac and cheese episode recap: https://thesoulfoodpot.com/thesoulfoodpod-ep-9-southern-mac-and-cheese/ Black folks' soul food baked macaroni and cheese: https://thesoulfoodpot.com/baked-mac-and-cheese/ Episode show notes: ⁠⁠⁠⁠⁠https://thesoulfoodpot.com/podcast/⁠⁠⁠⁠⁠ Podcast featured recipes: ⁠⁠⁠⁠⁠https://thesoulfoodpot.com/category/soul-food-podcast/⁠⁠⁠⁠⁠ Privacy policy: ⁠⁠⁠⁠⁠https://thesoulfoodpot.com/privacy-policy/⁠⁠ --------------- CONNECT with Shaunda Necole & The Soul Food Pot: The Soul Food Pot blog: ⁠⁠https://thesoulfoodpot.com⁠⁠ Follow on Instagram: ⁠⁠https://www.instagram.com/shaundanecole/⁠⁠ Cookbooks: ⁠⁠https://shaundanecoleshop.com/collections/soul-food-cookbooks⁠⁠ Seasoning guides: ⁠⁠https://shaundanecoleshop.com/collections/soul-food-seasoning --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesoulfoodpod/message

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DC Comics Ep 476: Barely Lazarus Planet: Revenge of the Gods,  Batman Inc's High on the Hog & Batgirls FLY!   Keywords: DC Comics, Comics, Comic Books, Dawn of DC, Batman, Superman, Wonder Woman, Justice League   Like the Show? Support Us Here: https://ko-fi.com/weirdsciencecomics Join our Patreon and help us feel loved for as little as $1/Month @ https://Patreon.com/WeirdScience This Week's Badass Patreon Spotlight Show: Harley Screws Up the DCU #1 & Justice Society of America #3 Click Here for all the Weird Science Podcast & Site Links: https://campsite.bio/weirdsciencecomics   Check out the Second Print Comics Podcast Here: Instagram: https://www.instagram.com/secondprintpod/ Twitter: https://twitter.com/secondprintpod Website: https://secondprintcomics.com/ YouTube Channel: @secondprintcomics2769 Patreon: https://www.patreon.com/SecondPrintPod   Time Stamps: 0:00 - Intro 18:14 - Mail 38:25 - Lazarus Planet: Revenge of the Gods #1 1:16:44 - Batman Incorporated #6 1:39:48 - Batgirls #16   Keywords: DC Comics, Comics, Comic Books, Dawn of DC, Batman, Superman, Wonder Woman, Justice League

Donna and Lonna celebrate Black History Month by exploring the work of Jessica Harris, author and food historian and also talk about the cookbook "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin.   The Black diaspora has brought many ingredients and diverse culinary skills to our modern plates. And they talk about Glenn Roberts, the founder of Anson Mills. Biscuits, waffles, Carolina Gold Rice, Thirteen Colonies flours, okra and deep fat frying.  

A review of “High on the Hog”, a 2021 Netflix documentary about how Black American food culture and styles of cooking developed and provided the foundation for much of America's food culture.   Show notes are available at http://noirehistoir.com/blog/high-on-the-hog-movie-review.

Greetings Glocal Citizens! This week we have Part 2 of the Black Mixcellence duet. Ghanaian-Brit Colin Asare-Appiah joins me to talk the history of the term “mixology,” his journey from bar hand to head of Trade Director of Multi-Cultural and LGBTQ+ Advocacy at one of the world's leading spirit bands--Bacardi, and the importance of getting involved. Colin has worked with numerous spirit brands, celebrity chefs, cocktail bars and industry experts across the globe. He starred in the “The Cocktail Kings” on the DISCOVERY Channel where he travelled around the world creating bespoke cocktails to reflect their destinations. In his current role, Colin oversees fostering brand advocacy for the Bacardi USA Brand Portfolio. His expertise and spirits knowledge have been featured in Imbibe, Complex, WSJ, TIME and Cocktail Lovers Magazine to name a few. If you haven't bought the book yet, what are you waiting for? #GetInvolvedBruv! Get yours here (https://a.co/d/faL7ioF). Where to find Colin? On LinkedIn (https://www.linkedin.com/in/colin-asare-appiah-4890854/) On Instagram (https://www.instagram.com/cocktailcolin/?hl=en) On Twitter (https://twitter.com/cocktailcolin) On Facebook (https://www.facebook.com/cocktailcolin/) What's Colin reading? The Real Pepsi Challenge: The Inspirational Story of Breaking the Color Barrier in American Business (https://a.co/d/5AHlJK7) by Stephanie Capparell The Good Immigrant: 26 Writers Reflect on America (https://a.co/d/eheSUz2) by Nikesh Shukl Natives (http://%22%E2%80%8C%22) by Akala (https://en.wikipedia.org/wiki/Akala_(rapper)) Afro-Vegan Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed (https://a.co/d/3XyYSvc) by Bryant Terry The cooking Gene (https://thecookinggene.com) by Michael W. Twitty Other topics of interest: About celebrity chef, Jamie Oliver (https://www.jamieoliver.com) Douglas Ankrah (https://www.diffordsguide.com/encyclopedia/2681/people/douglas-ankrah) and the Porn Star Martini (https://en.wikipedia.org/wiki/Porn_star_martini) The LAB (https://www.barlabacademy.com) About sobolo (https://en.wikipedia.org/wiki/Roselle_juice) Cocktail Kings (https://press.discovery.com/emea/dtl/programs/cocktail-kings/) About the BAFTA Awards (https://www.bafta.org) Tales of the Cocktail (https://talesofthecocktail.org) Tom Bullock (https://en.wikipedia.org/wiki/Tom_Bullock) Caperitif (https://tomatom.com/a-a-badenhorst-caperitif/) High on the Hog (https://www.amazon.com/High-Hog-Culinary-Journey-America/dp/1608194507) Cocktails: Shaken & Stirred (https://a.co/d/8QXoq92) Ariel Contreras-Fox (https://screenrant.com/hells-kitchen-ariel-contreras-fox-career-family-facts/) The Howard Theatre (https://www.thehowardtheatre.com/legacy/) Ian Burrell (https://ianrumburrell.com) Front/Back (https://www.frontbackaccra.com) in Accra Lagos Cocktail Week (https://lagoscocktail.com) 50th Anniversary of Hip Hop (https://the50thanniversaryofhip-hop.com) About Julep Cocktails (https://www.diffordsguide.com/encyclopedia/1562/cocktails/julep-cocktails) About Ashtin Berry (https://www.radxc.com/about) Special Guest: Colin Asare-Appiah.

Adrian Miller, author of the popular new book Black Smoke: African Americans and the United States of Barbecue, is a recipient of the James Beard Foundation Book Award for Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Miller also authored The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Currently starring in the hit Netflix series High On The Hog, Miller is a consultant on Chef's Table BBQ also on Netflix. Je Vaughn Show is a weekly talk show hosted by Dallas based Conversationalist JeVaughn. Je Vaughn Show specializes in introducing the audience to talented independent and experienced creatives. Segments on the show have include singing showcases, trivia contest, and advice for building and strengthening relationships. Je Vaughn Show guest have included Grammy Award winner CeCe Winans, Bishop J. Drew Sheard (presiding bishop of the Church of God in Christ), Industry Veterans Martha Munizzi, Jekalyn Carr, the Locketts, Mali Music, and Candy & Peaches West. In addition, Faith-based influencer Marquis Jelks, Gospel Guru, and other up and coming artist such as Naomi Raine (Maverick City Worship), Casey J (Fill Me Up), Tiffany Boone, and Jabari Johnson as well as Sunday best alum Latice Crawford, Jessica Reedy, and Maurice Griffin have also experienced an opportunity to be interviewed on Je Vaughn Show. Je Vaughn Show has been featured in many publications including ELEV8 Magazine and RYZE Magazine while earning honors for excellence for media and communication. Je Vaughn Show streams on YouTube, Facebook, Instagram. Past episodes will soon stream on Amazon, Samsung TV, and Spectrum TV. An audio podcast of the show appears on all podcast distribution channels including Apple, Spotify, and Google Podcast platforms. Je Vaughn Show is produced by JVM Productions and distributed by iDream Media. #JeVaughn #JeVaughnShow #iDreamMedia #AdrianMiller #netflix #faith #food #soulfood #podcast #podcaster #podcasting #podcastlife #podcaster #macandcheese #chitterlings #hog #facebooklive #facebookreels #instagramstory #highonthehog #chef #chefstalk #cheftable #neworleans #chicago #dallas #contentcreator --- Send in a voice message: https://anchor.fm/idream/message

Show Notes Air Date: October 26, 2022 Welcome to Episode 224 of the podcast. We're back out in Prince Edward Island this week as bbq food truck operator Mitchell Arsenault from High On The Hog Smokin' BBQ in Summerside, PEI joins me. The truck is open on the waterfront in Summerside during the summer season and you can find updates on Facebook & Instagram @highonthehogfoodbus This episode has been brought to you by: Motley Que's 2022 Competition Bounty Program. In 2022, when you use Motley Que products and win a category or a G.C. you'll get some extra jangle in your pockets! Visit www.motleyque.ca and click on the BBQ Bounty Program tab at the top of the screen to get all the details. Township 27 develops, produces, distributes and sells the highest quality Pantry Spices, Herbs, Spice Blends, Sauces, Salad Dressings and Condiments for People Who Love Food! If you are looking for the best in spices, blends, sauces and condiments, whether it be retail, wholesale, or bulk, check us out at www.township27.com and follow them on Instagram and Facebook. And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Creative partners, Karis Jagger and Fabienne Toback, have shared a lifelong love of producing and food. While they started their career doing branded work, they eventually evolved into the production company Hey Sistah and brought to life the beautiful and cinematic docuseries on Netflix High on the Hog. They stop by The Culinary Call Sheet to discuss their long creative journey and share tips and tricks on how to license IP. They discuss their own personal filter of how they decide what projects to work on and what it takes to be on the on the long road of development.Photo by Adam AmengualOur Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

Mississippi State football seems to be moving in the right direction, and this weekend could be another huge piece of the 2022 puzzle. Before we get to game day, its Rumblings Day, as Brian Hadad and Robbie Faulk dive into the mailbag for another round of listener questions.

On this week's show: Protecting a body of water by giving it a legal identity, intentional destruction of methane by the oil and gas industry is less efficient than predicted, and the latest book in our series on science and food First up on the podcast this week, Staff Writer Erik Stokstad talks with host Sarah Crespi about why Spain has given personhood status to a polluted lagoon. Also on the show this week is Genevieve Plant, an assistant research scientist at the University of Michigan, Ann Arbor, in the Department of Climate and Space Sciences and Engineering. Genny and Sarah talk about methane flaring—a practice common in the oil and gas industry—where manufactures burn off excess methane instead of releasing it directly into the atmosphere. Research flights over several key regions in the United States revealed these flares are leaky, releasing five times more methane than predicted. In this month's installment of books on the science of food and agriculture, host Angela Saini talks with culinary historian and author Jessica B. Harris about her book High on the Hog: A Culinary Journey from Africa to America. This week's episode was produced with help from Podigy. [Image: Jeff Peischl/CIRES/NOAA; Music: Jeffrey Cook] [alt: methane flares with podcast overlay symbol] Authors: Sarah Crespi; Angela Saini, Erik Stokstad Episode page: https://www.science.org/doi/10.1126/science.adf0584 About the Science Podcast: https://www.science.org/content/page/about-science-podcast See omnystudio.com/listener for privacy information.

On this week's show: Protecting a body of water by giving it a legal identity, intentional destruction of methane by the oil and gas industry is less efficient than predicted, and the latest book in our series on science and food First up on the podcast this week, Staff Writer Erik Stokstad talks with host Sarah Crespi about why Spain has given personhood status to a polluted lagoon. Also on the show this week is Genevieve Plant, an assistant research scientist at the University of Michigan, Ann Arbor, in the Department of Climate and Space Sciences and Engineering. Genny and Sarah talk about methane flaring—a practice common in the oil and gas industry—where manufactures burn off excess methane instead of releasing it directly into the atmosphere. Research flights over several key regions in the United States revealed these flares are leaky, releasing five times more methane than predicted. In this month's installment of books on the science of food and agriculture, host Angela Saini talks with culinary historian and author Jessica B. Harris about her book High on the Hog: A Culinary Journey from Africa to America. This week's episode was produced with help from Podigy. [Image: Jeff Peischl/CIRES/NOAA; Music: Jeffrey Cook] [alt: methane flares with podcast overlay symbol] Authors: Sarah Crespi; Angela Saini, Erik Stokstad Episode page: https://www.science.org/doi/10.1126/science.adf0584 About the Science Podcast: https://www.science.org/content/page/about-science-podcast See omnystudio.com/listener for privacy information.

Ever get a one size fits all item only to discover you are not included in all? Turns out self-care is a bit like a tube top from Rainbow or Forever 21 - one approach doesn't work for everyone. Join us for a quick chat on reading your way through Hocus Pocus season, discover the not so diet shaming food documentary everyone is talking about and meet Mrs. Bradley - the do-gooder with tips for filling your  reading list and sparking your inner romance. The chair is cozy and the coffee is fresh! So we were wondering...Are you free for coffee?Special Guest: Kennedy Bradley of Ken's Book Club - Instagram @kensbookclubOriginal air date: 6/30/2021Golden Hour by Vlad Gluschenko https://soundcloud.com/vgl9Music by:Golden Hour by Vlad Gluschenko https://soundcloud.com/vgl9

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Sunday worship service - August 21, 2022Digital Bulletin: https://bit.ly/3QCuTbYSermon Series: Crossflix 2022Film: High on the Hog Message by special guest Dr. Larry R. Hygh, Jr.Prayer by Pastor Bridie RobertsScripture reading of Luke 9:10-17Music by John West and the HUMC Summer Choir

Greetings Glocal Citizens! This week's conversation is a great complement to a favorite summer past-time and what many consider delicacy--Barbecue. My guest is fellow Coloradan and Stanford Alum, Adrian Miller - The Soul Food Scholar. He is an award winning food writer, attorney, and certified barbecue judge. Two of his books, his first in 2014, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time and most recent in 2022, Black Smoke: African Americans and the United States of Barbecue are the James Beard Foundation (https://www.jamesbeard.org/blog/the-2022-james-beard-award-winners) Award for Reference, History, and Scholarship winners. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award (https://naacpimageawards.net/naacp-hollywood-bureau/) for “Outstanding Literary Work – Non-Fiction.” He is also featured in the Netflix hit docu-series, "High on the Hog: How African American Cuisine Transformed America (https://www.netflix.com/title/81034518)." He is currently the executive director of the Colorado Council of Churches (https://cochurches.org) and, as such, is the first African American, and the first layperson, to hold that position. As well, he is the co-project director and lead curator for the forthcoming “Proclaiming Colorado's Black History” exhibit at the Museum of Boulder.  In addition to fascinating anecdotes about foods common on three sides of the Atlantic Ocean, you'll get a sense of how this lawyer by training found himself on a career path in service not only to his dreams, but to the uncovering, elevation and preservation of narratives about culture defining foods and food practices. Where to find Adrian? www.adrianemiller.com (https://adrianemiller.com) On LinkedIn (https://www.linkedin.com/in/adrian-miller-792b885/) On Twitter (https://twitter.com/soulfoodscholar) On Instagram (https://www.instagram.com/soulfoodscholar/) On Facebook (https://www.facebook.com/adrian.miller.564/) What's Adrian watching? Star Trek (https://www.startrek.com) Law and Order (https://en.wikipedia.org/wiki/Law_%26_Order) Other topics of interest: One America Initiative (https://en.wikipedia.org/wiki/One_America_Initiative) John Egerton's Soul Food Cookbook (https://read.amazon.com/kp/embed?asin=B00KEPHTH8&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_JM83Q0SEYBP0ESC5E655&tag=glocalcitizens20) Southern Foodways Alliance (https://www.southernfoodways.org) Red Drinks in Black Culture (https://www.smithsonianmag.com/arts-culture/a-brief-history-of-red-drink-180980046/) Edna Lewis (https://www.kinfolk.com/edna-lewis/) Ultimate Braai Master (https://ultimatebraaimaster.co.za) Kebab (https://en.wikipedia.org/wiki/Kebab), Suya (https://en.wikipedia.org/wiki/Suya), Shawarma (https://en.wikipedia.org/wiki/Shawarma), Yakatori (https://en.wikipedia.org/wiki/Yakitori), Asada (https://en.wikipedia.org/wiki/Carne_asada) Special Guest: Adrian Miller.

Kippy and Foley are back with a hot new episode joined by stand up comedian David Lucas. Thanks for listening. Love youse guys! Follow Kevin: https://www.instagram.com/kevinryancomedy/ Follow Foley: https://www.instagram.com/foleygrams/ Live Shows: https://linktr.ee/AreYouGarbage PATREON: https://www.patreon.com/AreYouGarbage MERCH: https://www.bonfire.com/store/are-you-garbage/ NUTRAFOL: https://nutrafol.com/Men Promo Code: GARBAGE INDOCHINO: https://www.Indochino.com Promo Code: GARBAGE LADDER LIFE: https://www.LadderLife.com/GARBAGE Comedians H. Foley and Kevin Ryan are self proclaimed GARBAGE. Each week a new stand up comedian gets put to the test. Steal shampoo from hotels? Own a George Foreman Grill? Ever worn JNCO Jean

Happy Juneteenth everybody. To commemorate this important holiday we are reviewing the Netflix Docuseries High on the Hog: How African American Cuisine Transformed America. Join us as we dive into this exploration of history through food and talk about what this freedom means to us. We are also Blerding Out about Classic Bollywood films, Café Beignet, and HBO series The Time Traveler's Wife. Some honorable mentions are Ranking of Kings, Crash Landing on You, classic Korean Dramas, and the novel Homegoing by Yaa Gyasi. As always don't forget to Blerd Out! Check out links to some mentions during the episode: To learn more about Juneteenth take this fun info quiz: https://usefultrivia.com/holiday_trivia/juneteenth_trivia.html African Ancestry: https://africanancestry.com/ Intro and Outro music is “Twilight” by Capshun Find him on SoundCloud at https://soundcloud.com/capshun Show Notes by Bola Hanson Audio engineering by Whitney Booker Show Contact Info: Email: blerdtalkbw@gmail.com Instagram: https://www.instagram.com/blerdtalkbw/ Twitter: https://twitter.com/BlerdTalkBW Bola's contact info: Twitter: https://twitter.com/bolastorybee Instagram: https://www.instagram.com/bolastorybee/ YouTube: https://www.youtube.com/channel/UCSOXQ6Tc_i81DlWSqCC78Ig/featured Whitney's company contact info: Email: whit@lumenavi.com Twitter: https://twitter.com/lumenavistudios --- Send in a voice message: https://anchor.fm/blerdtalk-with-bola-and-whitney/message

Subscribe to my YouTube channel: http://bit.ly/RonSpomerOutdoorsSubscribe Welcome to the Ron Spomer Outdoors Podcast! In tonight's episode, I tell a story about feral hog hunting! Links: Website: https://ronspomeroutdoors.com/ Facebook: https://www.facebook.com/ronspomeroutdoors Instagram: https://www.instagram.com/ronspomer/ Patreon: https://www.patreon.com/RonSpomerOutdoors Who is Ron Spomer For 44 years I've had the good fortune to photograph and write about my passion – the outdoor life. Wild creatures and wild places have always stirred me – from the first flushing pheasant that frightened me out of my socks in grandpa's cornfield to the last whitetail that dismissed me with a wag of its tail. In my attempts to connect with this natural wonder, to become an integral part of our ecosystem and capture a bit of its mystery, I've photographed, hiked, hunted, birded, and fished across much of this planet. I've seen the beauty that everyone should see, survived adventures that everyone should experience. I may not have climbed the highest mountains, canoed the wildest rivers, caught the largest fish or shot the biggest bucks, but I've tried. Perhaps you have, too. And that's the essential thing. Being out there, an active participant in our outdoor world. Produced by: Red 11 Media Disclaimer All loading, handloading, gunsmithing, shooting and associated activities and demonstrations depicted in our videos are conducted by trained, certified, professional gun handlers, instructors, and shooters for instructional and entertainment purposes only with emphasis on safety and responsible gun handling. Always check at least 3 industry handloading manuals for handloading data, 2 or 3 online ballistic calculators for ballistic data. Do not modify any cartridge or firearm beyond what the manufacturer recommends. Do not attempt to duplicate, mimic, or replicate anything you see in our videos. Firearms, ammunition, and constituent parts can be extremely dangerous if not used safely. --- Support this podcast: https://anchor.fm/ron-spomer-outdoors/support

The spiritual metaphor of a table is compelling. To set that table, on the part of the host, is an act of service. The host is setting a place for the guest. The host is working so that others will be filled. And that table is not complete when one sits in it alone. Get hungry, Fam! We're talking food, fellowship, legacy, love, and more on this week's Pass The Mic. Learn more about your ad choices. Visit podcastchoices.com/adchoices

HOUR 1: How crushing is Gonzaga's loss to Arkansas? Should Baker Mayfield sit for a year in Tampa? How did Italy fail to qualify for the World Cup?

In Episode 218 available just about ANYWHERE that you get podcasts… And listening to this one is FREE! Eugene has to spend money with one of Kyle Busch's sponsors, thus breaking his boycott. Eugene asks, “Why do yoga people carry so much gear with them?” How Harley-Davidson enthusiasts are seen by today's youth. Speak Line from Cheryl along with Patreon messages from Tina and Damien. If you have a question, story, or criticism you can leave a message on the Wheeler's Dog Speak Line, 336-422-6006. You can even send a text message and possibly be part of a future episode.

Today's episode of End User Talk features Anthony Bruno, of Netflix's "High on The Hog", and trail boss of the Northeastern Trailriders Association of East Texas, as he discusses the history of the black cowboy, the origin of the term "cowboy", the importance of accurate and true representation in media and how westerns only showed a particular "type" of cowboy, how critical it is to learn one's history, and much more!Follow Anthony Bruno and the Northeastern Trailriders Association of East Texas:Facebook: @NortheasternTrailRidersHouston

In this episode we consider the luxurious saying of “High On The Hog”, where it came from and how we can view its meaning with an Infinite Banking lens showing the average American how to win by default. If you have any topics you'd like to see covered, if you have any questions concerning this video or another or if you would like to request a webinar meeting to personally discuss how you can practice the Infinite Banking Concept as described in R. Nelson Nash's book Becoming Your Own Banker, please contact us at: Email: durhamtalents@gmail.com Phone: 828-817-4223 All content on this channel is for informational purposes only. Please contact your own Attorney, Financial Planner, Tax Consultant, or other appropriate professional as necessary.

It's Wednesday (halfway to Friday already!) 2/2/22 Do you and your significant other share passwords? What does this say about your relationship? | Snoop Dogg's dog and the groundhog are big pop culture stories | Listener Ireland lets us ask questions and try to guess her age in the early game | What did you uncover about a potential lover? Was it disturbing? Weird? A deal-breaker? | Plus Name that Tune, old-timey phrases we won't let go, and a listener tells us all about the debauchery in Punxatawney, PA in this action-packed full-show podcast!

Michiel Perry is a South Carolina girl who loves all things Southern and stylish.   When she started plannng her Charleston wedding and decorating her first home she realized that there was not enough out there about being Black and Southern - even though most African-Americans can trace their roots in the American South.That spurred her to create the digital lifestyle brand Black Southern Belle.  Black Southern Belle has been featured on HGTV, Essence, Black Enterprise, Draper James, Apartment Therapy, Brides, Today, Levo League, AOL Lifestyle Collective, and more.  They've also done marketing campaigns with Pure Leaf, American Express, Gildan, Walmart, and various Fortune 500 companies.In this interview Perry talks about how there is more to the American South than meets the eye.Find more here:https://blacksouthernbelle.com/about-us-black-southern-belle/www.charukumarhia.com www.charukumarhia.com

We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington's enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television's obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill. See acast.com/privacy for privacy and opt-out information.

Ever get a one size fits all item only to discover you are not included in all? Turns out self-care is a bit like a tube top from Rainbow or Forever 21 - one approach doesn't work for everyone. Join us for a quick chat on reading your way through hot girl summer, discover the not so diet shaming food documentary everyone is talking about and meet Mrs. Bradley - the do-gooder with tips for filling your summer reading list and sparking your inner romance. The chair is cozy and the coffee is fresh! So we were wondering...Are you free for coffee?Music by:Golden Hour by Vlad Gluschenko https://soundcloud.com/vgl9