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This Episode is Sponsored By: Anuga It's a big world out there - what trends are percolating on the global scene? JP Hartmann, director of Anuga, joined The Food Institute Podcast to discuss the intersection of U.S. and international trends and how the Anuga show is one not to miss. More About Jan Phillip Hartmann: Jan Philipp Hartmann has been the Director of Anuga, the world's leading trade fair for food and beverages, since April 1, 2023. With his extensive experience in the international trade fair industry and strong sales expertise, he has successfully driven the development of ISM Middle East. Now, he is bringing his innovative mindset to further strengthen and expand Anuga's position as a global leader. His goal: to distinguish Anuga even more from the competition, enhance its leadership in content, and take the B2B experience to the next level. More About Anuga: Anuga is the central meeting place for the global food and beverage industry and brings together leading players from the retail, catering and industry sectors in one place. This is where the trends of tomorrow are set, new impetus is given to the industry and valuable networks are created that have an impact far beyond the trade fair. As the largest international trade and marketplace for the global F&B industry, Anuga offers unique access to global markets, innovative consumer trends and in-depth market analyses. The dynamic start-up area in particular positions the trade fair as a centre for creative ideas and disruptive innovations that contribute to the further development of the industry. Sustainability is a central component of Anuga. Under the key theme of ‘Sustainable Growth', the trade fair sets new standards for a resource-conserving and future-proof food industry. With the premiere of Anuga Alternatives, it presents products and concepts based on innovative protein sources and alternative nutritional concepts and provides the stage for pioneering solutions that will play a decisive role in shaping the industry. As a driver of innovation and trendsetter, Anuga plays a key role in the transition towards a more sustainable and responsible food & beverage industry. It brings together ten specialized trade fairs under one roof, providing a comprehensive overview that facilitates business deals and promotes the long-term development of the industry. Anuga was first organized in 1919 and has since developed into one of the world's leading and largest food and beverage trade fairs. Today, it is not only represented in Cologne, but also has a global presence with the Anuga network in various countries. These include Anuga Select Brazil, Anuga Select India, Anuga Select China and THAIFEX - Anuga Asia. This international portfolio makes Anuga a global platform for the exchange and further development of the food and beverage industry. Anuga is more than just a trade fair - it is a global network that inspires with ideas, promotes dialogue and actively shapes the future of the food and beverage industry. Learn More: Anuga Website: https://www.anuga.com/ Anuga Instagram: https://www.instagram.com/anugacologne/ Anuga LinkedIn: https://www.linkedin.com/company/anugashowcase/ Anuga Newsletter: https://www.anuga.com/newsletter/
On this episode of Big Blend Radio's 3rd Monday “Food, Wine & Travel” Show with the International Food, Wine & Travel Writers Association (IFWTWA), travel writer and author Cherith Glover Fulker talks about her upcoming book, Secret Birmingham: A Guide to the Weird, Wonderful, and Obscure (Reedy Press, Aug. 1, 2025). From jazz legends and civil rights history to cast iron giants and century-old baseball fields, Cherith shares fascinating and lesser-known stories that make Birmingham, Alabama a truly unforgettable destination. Learn about the city's vibrant food scene, family-friendly attractions, and the power of community connection. Cherith also opens up about her journey into travel writing and how personal history and curiosity fuel her work.
Episode #418 - Kristen Hoetzel and Aljon Go, talk about new EPCOT Eat to the Beat dining packages during the International Food and Wine Festival, food and drink price increases, menu updates for Be Our Guest restaurant, PLUS the latest travel deal!Book your vacation today! Email: kristen@magicaljourneysvacations.com !SOCIAL MEDIA: https://facebook.com/diningatdisneypodcast |https://instagram.com/diningatdisney |https://twitter.com/DiningatDisney |https://youtube.com/diningatdisneyKristen Hoetzel http://www.instagram.com/diningatdisney/ - Cat Arcori -http://www.instagram.com/cat_astrophe/ - Producer - Aljon Go http://www.instagram.com/aljongo/ - Intro - World Map by Jason Farnham. Photos courtesy of Disney Parks. AFFILIATE LINKS: Stitch In Time offers t-shirts, magnets, and more! Use promo code DiningatDisney to save 10% off - RIVERSIDE.FM - GATOR FRAMEWORKS - KINGDOM STROLLERS ORLANDO - AMAZON - DISNEY STORE - GARDEN GROCER
Illinois State University associate professor of agribusiness Dr. Iuliia Tetteh and ISU agriculture student Patrick Collins discuss their experience at the International Food and Agribusiness Management Association (IFAMA) 2025 Student Case Competition last month in Brazil. United Soybean Board's Susan Watkins talks domestic demand. Dan Haynes of the Menard County Farm Bureau Young Leaders highlights this weekend's Sweetcorn Showdown at the Menard County Fair.
In this episode of Big Blend Radio's "Food, Wine & Travel" Show with the International Food, Wine & Travel Writers Association (IFWTWA), travel writer Scott Kendall shares highlights from his journey through Reims, the heart of France's Champagne region. From visiting historic champagne houses and attending educational tastings to savoring an unforgettable meal at the Michelin-starred Arbane Restaurant, Scott talks about the region's rich history, its unique winemaking traditions, and the value of cultural connections while traveling. Scott Kendall is a Texas-based travel writer, photographer, and videographer. He's the editor of PlayStayEat.com and has been published in EuropeUpClose, Epicurean Traveler, Food Wine Travel Magazine, and more. Visit his site: https://playstayeat.com - Read Scott's article: https://blendradioandtv.com/listing/reims-fabulous-champagne-houses-and-dining-at-michelin-starred-arbane-restaurant/ - Learn more about IFWTWA: https://ifwtwa.org - Subscribe to the show: https://food-wine-travel.podbean.com - Explore more Big Blend shows: https://www.podbean.com/podcast-network/bigblendradionetwork
On this week's food recommendations from Dahlia, journalist at Berita Harian, we're going international! She'll be taking us to Thailand and Phillippines as we discover where to get the best Thai Beef Noodles and Chicken Sisig! Tune in to #TheBIGShowTV to hear all about Omar Thai Beef Noodles and Nanay's Kitchen! Connect with us on Instagram: @kiss92fm @Glennn @angeliqueteo Producers: @shalinisusan97 @snailgirl2000See omnystudio.com/listener for privacy information.
Happy National Family Month! This episode of Big Blend Radio's 3rd Monday “Food, Wine & Travel” Show with the International Food, Wine & Travel Writers Association (IFWTWA), fatures travel writer Sarah Gilliland who shares tips for planning meaningful and fun-filled family vacations—especially to theme parks, on cruises, and through multi-generational travel. From budgeting and bonding to immersive attractions and educational takeaways, Sarah highlights how travel builds lasting memories and helps kids connect with new cultures. The conversation also touches on Alabama's family-friendly offerings and the evolution of theme parks into rich, interactive experiences.
In this episode of Big Blend Radio's "Food, Wine & Travel" Show with the International Food, Wine & Travel Writers Association (IFWTWA), travel writer Susan Lanier-Graham returns to share her recent experiences in historic Vicksburg, Mississippi. From the powerful stories behind the Civil War to the vibrant arts and culinary scenes, Susan highlights what makes this Southern city such a meaningful and engaging destination. The conversation dives into the impact of the Civil War on Vicksburg, the importance of the Vicksburg National Military Park, and the city's rich blend of history, culture, and modern charm.
Rocco Renaldi, secretary general of the International Food & Beverage Alliance (IFBA), discusses the movement toward defining foods on the processing spectrum from “not processed” to “ultraprocessed,” and how the challenges run deeper than the superficial labels that currently exist. In addition, Renaldi shares his ideas for how the industry can work together with science and find a way forward that not only properly categorizes foods on this spectrum, but also works to make more healthy, fresh foods more affordable and accessible for communities and consumers who need them most. Read some of our recent content showing just how unclear the definitions around ultraprocessed foods appear to many in the industry, from our May cover story, "Ultraprocessed or Not? The Answers Aren't Yet Clear", to our recent guest column "Ultraprocessed Foods: What Are We Even Talking About?".
From Cape Town, South Africa to Tema, Ghana—join us on this fascinating episode of Big Blend Radio's 3rd Monday “Food, Wine & Travel” Show with the International Food, Wine & Travel Writers Association (IFWTWA) as award-winning food and travel writer Sucheta Rawal shares highlights from her luxury cruise journey aboard the Crystal Symphony up the stunning West Coast of Africa. Discover what it's like to explore Namibia, Angola, São Tomé and Príncipe, Benin, and Ghana in comfort and style. Sucheta dives into the ship's elegant accommodations, world-class dining, onboard entertainment and expert lectures, and culturally rich shoreline excursions. A prolific writer and speaker, Sucheta Rawal has visited 126 countries across all 7 continents. She contributes to National Geographic, CNN, TIME Magazine, and more, and is the author of five travel-themed children's books. Her nonprofit, Go Eat Give, promotes responsible and meaningful travel. She's also a TEDx speaker and will deliver her fourth TEDx talk this year in Manila. ✨ Read more about her West Africa experience: https://myemail.constantcontact.com/West-Africa-is-open-for-tourism--Here-s-how-you-can-visit-comfortably---.html
This week, we dive into all kinds of international products with Rome Ntukogu, creator, designer, jacket-maker, event host, and so many more things. Rome and I explore tons of international treats together, while talking about his career as a creative and how growing up outside of America affected his perspectives in a really cool way. Hey, maybe we'll have to host one of his NiteMkt events here at Jungle Jim's!!
On this delicious episode of Big Blend Radio's 3rd Monday “Food, Wine & Travel” Show, presented in collaboration with the International Food, Wine & Travel Writers Association (IFWTWA), we're joined by Jeffrey Spear, author of the mouthwatering book “My Life in Gluttony: A Culinary Adventure.” From indulging in street food like char-grilled mouse in Malawi to tracking down the best hot dogs in New York City, Jeffrey shares the unforgettable meals, flavors, and foodie moments that have defined his travels across the globe. With stops in Ghana, South Africa, Lebanon, Paris, Serbia, and beyond, Spear shows us that culinary curiosity can turn any trip into a gastronomic adventure. Tune in as Jeffrey discusses: - His philosophy of “living to eat” - His most surprising and exotic food finds - The 96 travel-inspired recipes featured in his book - Memorable moments from travels in the U.S. and abroad Whether you're a food lover, travel enthusiast, or just curious about global cuisines, this episode will awaken your taste buds and spark your wanderlust!
This episode of Big Blend Radio's 2nd Tuesday “Food, Wine & Travel” Show with IFWTWA features Benjamin J. Berthelot, President & CEO of Lafayette Convention & Visitors Commission, who shares what to experience in Lafayette, Louisiana including the food, music, history and culture, outdoor adventures, and family-friendly fun. Lafayette is known as the Happiest City in America, where people visit from all over the world for an immersive experience. This vibrant city has a distinct culinary identity as the epicenter of Cajun & Creole cuisine, earning them the title Best Culinary Town in the South by The Local Palate. No matter what time of year you visit Lafayette, they will have something for you to celebrate. More: https://www.lafayettetravel.com/ Save the date for the International Food, Wine & Travel Writers Association (IFWTWA) 2025 Professional Development Conference in Lafayette, Louisiana from October 12-16, 2025 and learn more about the organization, here: https://www.ifwtwa.org/
Coffs Harbour's multicultural community will celebrate a unique occasion this Saturday. The 2025 International Food and Dance Festival (IFAD) will be organized by the Coast Multicultural Society (CCMS). The 2021 Census found that 15.6% of people in Coffs Harbour were foreign-born. They commemorate events such as Harmony Week and Refugee Day. The event will feature performances by two dancing groups from the Coffs Harbour Yezidi community. Htun Htun Oo, the CCMS president, discusses the occasion with SBS Kurdish. - Coffs Harbour vê Şemiyê bi civata xwe ya pirçand re bûyerek taybet pîroz dike. Civaka Pirçandî ya beravê dê Festîvala Xwarin û Dîlanê ya Navneteweyî ya 2025 li dar bixe. Li gorî Serjimêriya 2021, 15.6% ji nifûsa Coffs Harbour li derveyî welat ji dayik bûne. Bûyerên mîna Roja Penaberan û Harmoney Week hewcedariya rêxistinek herêmî ya ku ji bo tevlêbûn, hevahengî û bextewariyê di asteke pirçandî de pêwîst dike. Serokê Civata Pirçandî yê Coffs Coast Htun Htun Oo ji SBS Kurdî re li ser bûyerê diaxife.
And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan. The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce. In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition.Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments. Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion.In this episode, we will discuss how Toshio's company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!!Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team. https://www.marushinhonke.com/f/marushin(Scroll further down and click on “We want to spread Yuasa soy sauce to France!”)Here are some of the restaurants that uses Toshi's Bordeaux-made soy sauce:· Maison nouvelle, Etchebest https://maison-nouvelle.fr/ · Lalique, Lafaurie Peyraguey Schilling https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/ · Skiff Club, Stéphane Carrade https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/ · Le Prince Noir, Vivien Durand https://leprincenoir-restaurant.fr/ · L opidom etoilé Fondette https://www.lopidom.fr/fr/
Celebrate Travel Tuesday and National Shop for Travel Day with this episode of Big Blend Radio's “Food, Wine & Travel” Show with IFWTWA that features Ross D. Levi, Executive Director of the New York State Division of Tourism. From the Adirondacks and the Finger Lakes to Saratoga and the Big Apple, hear about the Empire State's seasonal activities and attractions throughout its eleven travel regions, and some of the big celebrations and events coming up including the 2025 Bicentennial of the Erie Canal Completion, 2025 PGA Ryder Cup, Great Gatsby 100th Anniversary, America 250, and 2026 FIFA World Cup. Plan your New York State experience here: https://www.iloveny.com/ For more about the International Food, Wine & Travel Writers Association (IFWTWA) visit https://www.ifwtwa.org/
This episode of Big Blend Radio's “Food, Wine & Travel” Show with IFWTWA that features Kim Sidoriak, President & CEO of Visit Carlsbad. Located in North San Diego County in Southern California, Carlsbad is a coastal playground and the ultimate destination to unwind and enjoy an unforgettable escape. Carlsbad offers abundant access to seven miles of pristine beaches and outdoor activities including surfing, golfing, biking, hiking trails and pickleball courts. A variety of luxury and budget friendly hotels are available for all visitors. Attractions including LEGOLAND® California Resort, Museum of Making Music and the iconic Flower Fields, provide an ideal family experience. Championship caliber golf courses, a vibrant culinary scene and brewery scene, relaxing spa experiences and much more awaits. Plan your Carlsbad experience here: https://visitcarlsbad.com/ For more about the International Food, Wine & Travel Writers Association (IFWTWA) visit https://www.ifwtwa.org/
Episode #365 Toni-Ann heads back to Disney to see friends and experience the International Food and Wine Festival at Epcot. We also talk about Christmas at Walt Disney world and share some expert resort-hopping advice. www.patreon.com/thedisneycrush thedisneycrush@gmail.com www.thedisneycrush.com
This episode focuses on the International Food Automation Networking (IFAN) Conference at the Georgia Tech Research Institute. The IFAN Conference focuses on Robotics and Automation in the food industry and examines new technology trends, industry challenges, and evolving research. The conference brings together industry leaders from across the globe for two days of education sessions and networking opportunities. The conference is organized by the Georgia Tech Research Institute (GTRI); FAN Limited; and BMC, UK. Targeted toward corporate food manufacturing engineering leaders, equipment suppliers, and end customers of such technologies, the IFAN conference seeks to provide meaningful networking opportunities, highlight tangible research and development activities, and provide a broader context for automation deployment in the food manufacturing sector. The episode includes live interviews conducted by GTRI Researchers Stephanie Richter and Eric Klein with attendees during the IFAN event.
Forgive me for not being out of the gate on the International Food & Wine event at Epcot this year. Honestly, I chose to take my time sampling from the menu rather than indulging all on one weekend. I also have tired of just doing food reviews for that alone. But I wanted to give some context to this year's review, and not simply do a quick food review--though there is still plenty of that for those wanting it. We look at how this lines up with the festival ten years ago, as well as last year's and a few others in between. What are the hits and what are the terrible misses? From food to entertainment to facilities, we look at all this and even whether coming to the Epcot festival today is better than attending ten years ago. You may be surprised at the answers, so join us for Epcot International Food & Wine: a 2014-2024 Comparative View. ________________________________________________ My new book, A Century of Powerful Disney Insights, Volume I 1923-1973, The Walt & Roy Disney Years is available! Also, check out my two of my other books, The Wonderful World of Customer Service at Disney and Disney, Leadership and You. Also, for those examining = other business benchmarks beyond Disney, check out Lead with Your Customer: Transform Culture and Brand Into World-Class Excellence. ________________________________________________________ More Disney Insights can be found below! Disney Insights YouTube Page--Check it out and subscribe. DisneyInsights.com--So many resources at our home site. Be sure to subscribe to receive notice of upcoming podcasts. Disney Insights Facebook Page--Come join and interact in conversation with others. The Wayfinder Society--Disney Insights Patreon Page--More Disney Insights to interact with, while supporting the podcast. Here we bring the best in Disney both in terms of the magic of the parks as well as the business behind the magic! ________________________________________________________ Check out Zanolla Travel to book your next vacation! David & Leah Zanolla ZanollaTravel.com Owner/Agents (309) 863-5469 ________________________________________________________ Performance Journeys This podcast and post is provided by J. Jeff Kober and Performance Journeys, which celebrates more than 20 years as a training and development group bringing best in business ideas through books, keynotes, workshops, seminars and online tools to help you take your organization to the next level. Want a Keynote Speaker? More than just nice stories, I offer proven insight and solutions having worked in the trench. Need Consulting? I've worked for decades across the public, private and non-profit arena. Need Support? We offer so many classroom, online, and other resources to help you improve your customer service delivery, leadership excellence, and employee engagement. Contact us today, and let us help you on your Performance Journey!
Sipho 'Hotstix'Mabuse, Award-winning musician, will perform at the DStv Delicious International Food & Music Festival Powered by LottoStar on Sunday, paying tribute to the late Hugh Masekela. Celebrate 30 years of Creative Freedom in South Africa on the 21st and 22nd of September 2024 in Johannesburg, the "City of Gold".See omnystudio.com/listener for privacy information.
Jeremy and Rhonda finish up reviewing their opening weekend trip to the 2024 International Food and Wine Festival at EPCOT which also included a stay at All-Star Sports, some Disney snacks, dinner at both Terralina Crafted Italian and Summer House, as well as a trip back to Food and Wine to sample a few more new dishes.MEI-Travel – Expertise. Ease. Value.No matter where you want to go, our trusted partner MEI-Travel, will handle the planning so you can focus on the memories. They offer free vacation planning services and have nearly 20 years of experience creating memorable vacations. Visit MEI-Travel for a fee-free, no-obligation quote today!Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicTikTok: @MSMPodcastInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comThanks to TFresh Productions for our theme song
After covering the Walt Disney World announcements from the D23 Expo with Maz the past two weeks, Rick will be going over the remainder of the theme park announcements for the other Disney parks throughout the world. He will also be talking quickly about the five-year anniversary of Star Wars: Galaxy's Edge at Walt Disney World, and going over the menu items for Epcot's International Food and Wine Festival.
Experience the world's flavors at EPCOT's International Food and Wine Festival! Indulge in this culinary celebration's delicious dishes and drinks from around the globe. Thanks for listening. 0:00 Introduction 4:31 2024 International Food and Wine Festival Food offerings 28:56 Wrap-Up Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com) Helpful Links: Check out our YouTube Channel (youtube.com/@wdwbtg) Social media (@wdwbtg)
In this video, we break down the top 10 things you need to know to make the most of this culinary celebration. From must-try dishes and drinks to insider tips on navigating the festival, we've got you covered. Whether you're a first-time visitor or a seasoned festival-goer, these insights will help you plan an unforgettable experience. Don't miss out—hit that play button and get ready for a taste of the magic!
If you are a fan of kimchee like your grandmother made or are looking for the freshest curry leaf, you're probably well acquainted with stores like H Mart, Patel Brothers, and 99 Ranch. These outlets go beyond the international food sections that you'll find in conventional chains like Safeway and Whole Foods. Instead they offer aisle upon aisle of products that signify home to the Asian diaspora in the United States. And as these stores expand in size and volume, they are redefining American palates. We'll explore what chains like these these mean to their customers, the impact they are having on mom and pop stores, and how they are changing how we eat and cook. Guests: Priya Krishna, Reporter and video host, New York Times -Krishna wrote the recent New York Times article "Don't Call It an 'Ethnic' Grocery Store." She covers the intersection of food and broader cultural issues for the paper and hosts the video series "On the Job." Krishna is also the author of the cookbook, "Indian-ish" Margot Seeto, Dumpling columnist, SF GATE Luke Tsai, Food editor, KQED Arts and Culture
Summary In this quickfire questions episode, James Doran asks Delicia about her favourite place to live, favorite international food, favorite international tradition, best homesickness remedy, the hardest thing about living abroad, best phrase learned while living abroad, best way to make new friends, best thing to do in a new city, and best expat life hack. Takeaways: Living in Santa Cruz, California is Delicia's favorite place she has ever lived because of its location by the ocean and in a redwood forest. Raclette is Delicia's favorite international food, particularly the Swiss style with the giant cheese and scraping it onto veggies. Delicia loves the Christmas markets in Europe and the magical feeling of joy they bring during the holiday season. The people and genuine connections are the best things about living abroad for Delicia. The hardest thing about living abroad for Delicia was missing her mom and the difficulty of communication due to time zones and lack of video calling. Delicia's favorite phrase learned while living abroad is 'good on ya' from Australia. Making new friends is easier when traveling alone and being open to genuine connections. Delicia enjoys exploring her new city by visiting farmers markets, taking walks along the beach, and going downtown where there's always something to do. The best expat life hack for Delicia is to keep connections with friends and family back home while also being open to new experiences and connections abroad. Connect with Us: Website: https://www.tallmantravels.co.uk/the-expat-pod Facebook: https://www.facebook.com/profile.php?id=100089327439022 Instagram: https://www.instagram.com/the.expat.pod/ X: https://twitter.com/ExpatPod LinkedIn: https://www.linkedin.com/company/the-expat-pod/ Subscribe, Rate, and Review: If you enjoyed this episode of The Expat Pod, please subscribe, rate, and leave us a review on your favourite podcast platform. Your support helps us reach more listeners like you and continue to deliver valuable content on life as an expat. Chapters: 00:00 Introduction and Purpose of Quickfire Questions 01:34 Favorite International Food: Raclette 02:49 Favorite International Tradition: Christmas Markets in Europe 05:31 The People and Genuine Connections 07:00 Hardest Thing About Living Abroad: Missing Family 08:47 Best Phrase Learned While Living Abroad: 'Good on Ya' 10:11 Best Way to Make New Friends: Be Open and Genuine 12:03 Best Thing to Do in a New City: Explore and Connect 13:00 Expat Life Hack: Keep Connections and Be Open 13:57 Conclusion Keywords quickfire questions, living abroad, favourite place, international food, international tradition, homesickness remedy, hardest thing, phrase learned, make new friends, new city, expat life hack
Episode 185: Food Crisis, the International Food Regime, and Endless Agrarian Modernization in the MENA Regio The agrarian and food crisis in the Middle East and North Africa (MENA) have re-emerged vigorously to the attention of global development agencies and governments in coincidence with the Russia-Ukraine war. The food crisis has been interpreted through a number of tropes, including Malthusian, environmentally determinist, security and development economics approaches. Within the dominant mainstream discourse, the MENA region is often depicted as a homogenous geographical area characterized by dryness, infertile lands and poor water resources. How did imperialism, colonialism and the Cold War influence the MENA food systems? What were the effects of agrarian modernizations, trade liberalization and neoliberalism on the agricultural systems in the region? These are some questions that this presentation tries to answer using a geographical and historical-comparative analysis, through a food regimes lens. Understanding contemporary social relations dynamics cannot be limited to the recent period. Agriculture and food in the MENA region are anchored in the history of power relations ruled by flows of capital and the shaping of ecological transformations during the longue durée of capitalism and its corresponding modes of control and regulation. Giuliano Martiniello is Associate Professor of Political Science and Political Economy at the Faculy of Law, Political and Social Sciences, Université Internationale de Rabat and Adjunct Associate Professor at the Faculty of Agricultural and Food Sciences, American University of Beirut. Prior to joining UIR, he was Assistant Professor at the American University of Beirut (2015-2020), Research Fellow at the Makerere Institute of Social Research, Makerere University (2011-2015), and Post-Doctoral Research Fellow at the Centre for Civil Society, University of KwaZulu-Natal (2012-2013). He got his PhD in Politics at the School of Politics and International Studies of the University of Leeds (2011). He is broadly interested in the political economy, political sociology and political ecology of agrarian and environmental change. His research interests include land regimes, food and farming systems, large-scale land enclosures and contract farming, conservation and deforestation, rural social conflicts and agrarian movements in Africa and the Middle East. He has published articles in a number of top-ranking international journals such as World Development, Journal of Peasant Studies, Journal of Agrarian Change, Geoforum, Land Use Policy, Food Secuirty, Globalizations, Agrarian South: a Journal of Political Economy; Third World Quarterly, Review of African Political Economy, among others. He is Contributing Editor of the Review of African Political Economy and Associate Editor of Agrarian South: A Journal of Political Economy. He is co-editor of the book Uganda: The Dynamics of Neoliberal Transformation, London, Zed Books (2018). This episode is part of the CAORC and Carnegie Corporation of New York program "The Maghrib From the Peripheries: Property, Natural Resources and Social Actors in the Maghrib". It was recorded via zoom on the 19th of October, 2023 by the American Institute for Maghrib Studies (AIMS). Edited by Hayet Yebbous Bensaid, Librarian, Outreach Coordinator, Content Curator (CEMA).
Join us for episode 2 of the podcast where we discuss the 9th house announced by Universal Studios Orlando, Frequent Fear Passes, Disney D23 Announcement, and Inside Out 2 breaking all sorts of records. We also discuss the new cabins at Disney's Fort Wilderness, the International Food and Wine Eat to the Beat Concert Series, and more.
Len Testa & Jim Hill start this week's show by discussing the different “lands” that Guests can explore once they board the Disney Adventure (which begins sailing out of Singapore in 2025). They also share a survey from Universal Orlando about this Resort's version of the Bibbidi Bobbidi Boutique. Throughout this episode, listeners will learn about: Which musical acts will be appearing at this year's “Eat to the Beat” concert series as part of the 2024 edition of EPCOT's International Food & Wine Festival When did Rock ‘n' Roller Coaster starring Aerosmith come back online at Disney's Hollywood Studios How many passengers is the Disney Adventure supposed to be able to accommodate on each sailing of this new DCL vessel (Bonus question: How many crew members will be on board to service these passengers) According to Greek mythology, which three very different things is the God Poseidon supposed to watch over / be in charge of What happened to attendance levels at EPCOT Center & Disney-MGM Studios theme park right after Disney's Animal Kingdom first opened in April of 1998 Show Notes Learn more about your ad choices. Visit megaphone.fm/adchoices
Len Testa & Jim Hill start this week's show by discussing the different “lands” that Guests can explore once they board the Disney Adventure (which begins sailing out of Singapore in 2025). They also share a survey from Universal Orlando about this Resort's version of the Bibbidi Bobbidi Boutique. Throughout this episode, listeners will learn about: Which musical acts will be appearing at this year's “Eat to the Beat” concert series as part of the 2024 edition of EPCOT's International Food & Wine Festival When did Rock ‘n' Roller Coaster starring Aerosmith come back online at Disney's Hollywood Studios How many passengers is the Disney Adventure supposed to be able to accommodate on each sailing of this new DCL vessel (Bonus question: How many crew members will be on board to service these passengers) According to Greek mythology, which three very different things is the God Poseidon supposed to watch over / be in charge of What happened to attendance levels at EPCOT Center & Disney-MGM Studios theme park right after Disney's Animal Kingdom first opened in April of 1998 Show Notes Learn more about your ad choices. Visit megaphone.fm/adchoices
The Live Podcast Show Hosted by Scott and Greg House of Mouse Expo News from The Main Street Mouse and Fantasy Land News: Enjoy exclusive updates and insights from two of the most reputable Disney-focused sources. Scott and Greg bring you the best of these worlds right to your ears. Laugh Along with these two! Three! Michele joins these two idiots for a breakdown of Epcot's International Food & Wine Festival presented by Corkcycle - Eat to the Beat Concert Series. Disney News, Bizarre News, and News of the Dead. We talk about SeaWorld's newest coaster, music, bears, Crazy Town, Smash Mouth, and so much more.
Investigative reporter Michael Moss has spent many years uncovering just what it is about processed and fast food that makes it so hard for many of us to resist. This is the final podcast of three that I am doing in conjunction with the International Food addiction Consensus conference held on 17th May. Michael says he now believes from his decades of research, that particular combinations of flavour, texture, fat, protein and carbohydrates can create food that has the potential to be addictive. Author of two best sellers about the food industry, the most recent being : Hooked: How The Food Giants Exploit Our Addictions. Michael argues that the evidece is in and change is badly overdue. The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director. You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com If you would like to support this podcast you can do so via Patreon at https://www.patreon.com/WhatYourGPDoesntTellYou or via PayPal at https://www.whatyourgpdoesnttellyou.com/support/ What Your GP Doesn't Tell You has been selected by Feedspot as one of the top 20 UK Medical Podcasts https://blog.feedspot.com/uk_medical_podcasts/
The All Local 4 p.m. update for Saturday, May 18th, 2024
Dr Rob Lustig discusses whether it's really possible to become addicted to food, and if it is, does that change how we view those who struggle in their relationship with food? In our conversation, Rob argues that the phrase "food addiction" is a misnomer, and that the real issue is food additive addiction. He says all the medical evidence suggests that two additives drive this - sugar and caffeine. And while foodstuffs such as fat and salt may make our food more palatable or enticing, they are not in themselves addictive. In a staggering figure, Rob reveals there are 600,000 foods in the American food supply and 74% of these contain sugar. Over half of all sugar in the US diet is found in processed foods. And frequently where America leads, the rest of the world follows... This is the first podcast of three that I am doing in conjunction with the International Food addiction Consensus conference being held in London on the 17th May. Each will feature a different speaker from the conference. The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director. You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com If you would like to support this podcast you can do so at patreon.com/whatyourgpdoesnttellyou or via PayPal at https://www.patreon.com/
Dr. Jen Unwin, PsyD, FBPSs co-founder of Food Addiction Solutions (FAS) Jen is a Clinical Psychologist who worked for over 30 years in the NHS in the UK. She specialised in the role of hope in quality of life and was chair of the UK Association for Solution-Focused Therapy. After a lifetime of addiction to sugar and carbohydrates, she finally understood that the solution was abstinence and trained in Holistic Addiction Medicine with Heidi. They have been working together to devise and evaluate successful treatment approaches to food addiction and to raise awareness of the condition internationally. Jen's best hopes are that treatment will be more available and that the condition of food addiction will be formally recognised. Heidi Giaever, Founder of The Collaborative Health Community, CFK and co-founder of Food Addiction Solutions (FAS) Heidi's original degree was in chemical engineering. She subsequently retrained in Nutrition, Lifestyle Medicine and Hollistic Addicition Medicine (HAM), following her declining cognitive and mental health during her late 30s, found to have been caused by her poor diet and struggle with sweet-foods addiction. Heidi's mission is to provide suitable platforms and further, collaborate with her partners to raise awareness of food addiction and develop creative community-based initiatives to work preventatively with children and young families. Molly Painschab, LCPC, LAC, Sweet Sobriety Co-Founder Molly is a dual-licensed mental health and addiction counsellor specializing in behavioural change using Solution Focused Brief Therapy (SFBT), Cognitive Behavioural Therapy (CBT), and Motivational Interviewing (MI). Molly is passionate about empowering individuals with self-determination on their healing journey. Her best hope is to continue advocating for marginalized individuals to receive the services required to overcome disordered eating and addiction. Clarissa Kennedy, RSW, Sweet Sobriety Co-Founder Clarissa possesses expertise and practical experience across multiple therapeutic approaches, including Cognitive Behavioural Therapy (CBT), Mindfulness-Based Interventions, Dialectical Behaviour Therapy (DBT) tailored for Eating Disorders, and Motivational Interviewing. Having navigated her own journey of recovery from food addiction, she aims to raise awareness about this disorder, help distinguish it from eating disorders, and highlight how addressing it can help support recovery from other substance use disorders. In this episode: How we got here What the consensus process consists of What we are most excited about How the Consensus work ties into the Food Addiction Recovery Clinical Study Next steps The International Food Addiction Consensus Conference YOU'RE INVITED to the International Food Addiction Consensus Conference Friday May 17, 2024, in London, UK This informative and engaging gathering will build awareness for the growing problem of Food Addiction, not only for us adults but also for children and future generations. Speakers include: Chris Van Tulleken Robert Lustig Michael Moss Vera Tarman Adrian SotoMota Erica LaFata David Wiss (Video) Timothy Brewerton (Video Link) Anna Lembke (Video Link) Nicole Avena Susan Peirce Thompson Why attend? •Gain valuable insights from international researchers, physicians, clinicians, and metabolic experts. •Network with professionals and like-minded individuals. •Learn about Food Addiction, and how ultra-processed foods impact the brain. •See the latest scientific research on the addictive nature of certain foods and the clinical research in this area. •Support our international program to get Food Addiction recognized as a disorder, listed in the ICD-11, to improve the food environment for future generations. We hope you will join us for a full day of education, connection, and hope! TICKET SALES END MAY 12, 2024! If you are unable to attend or view the livestream and still want to support this work, you can: Attend the Conference or Purchase a Livestream Ticket: http://bit.ly/3ROJSCE Donate a Ticket: Pay for another attendee, and we will ensure it goes to a healthcare professional, student or public member who wouldn't otherwise be able to attend – use the link in the show notes. Spread the Word: Share our cause with your friends, family, and colleagues. The more people know about our mission, the greater our reach. You can use social media, email, or good old-fashioned word of mouth to help us raise awareness. Donate: Every dollar, pound or any other currency you contribute goes directly towards making this conference possible and supports our work to get food addiction recognized by The World Health Organization (WHO). Check show notes for the link! https://bit.ly/4bIwKa3 The content of our show is educational only. It does not supplement or supersede your healthcare provider's professional relationship and direction. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.
Anne Saab, associate professor at the Geneva Graduate Institute looks at how feelings such as fear and anxiety might influence food safety regulations.
It's no secret that around the world the types of foods you come across are going to be be different depending on the culture. The ingredients that are used, the styles that dishes are prepared in, or even just what the dishes are. This is no different in the fast food industry as well! In this weeks episode Steve goes through a list he found that shares some of the weirdest fast food menu items from some of the biggest names in the industry. Support the showWARNING: This content is intended for mature audiences. Some language and/or topics may not be suitable for everyoneDubby Energy - https://www.dubby.gguse code WHATSYATAKE10 at checkout to save 10% on your orderMake sure to check out our videos on YouTube if you want to see our beautiful faces in both shorts, and full length episodes! https://www.youtube.com/@whatsyatake
On this week's episode, host Caryn Antonini is joined by Chef Lance Seeto, Fiji's Culinary Ambassador. Chef Lance is a multi-award-winning celebrity chef, author, travel writer, seasoned media personality and widely known as Fiji's most distinguished chef. He is also a Member of International Food, Wine and Travel Association and his popular cooking show, Taste of Paradise is endorsed by the Fiji Ministry of Health. Chef Lance is a regular contributor to various publications and has an impressive following on his Fijian Food Safari Facebook page where he is able to reach a broad audience, helping Fijian restaurants, resorts and people honor their culture through cuisine. He is the Culinary Ambassador for Fiji Airlines, Brand Ambassador for Fiji's Ministry of Industry & Trade for the “Fiji Grown” campaign and is the Honorary Culinary Advisor to the Fiji Olympic Team.For more information on our guest:http://www.cheflanceseeto.comCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn show can now be heard Wednesday's at 9AM EST on AM 1490 WGCH Radio streamed everywhere at www.wgch.com Cultivated By Caryn is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/
The International Food & Beverage Technology Association (IFBTA) is a nonprofit trade association that promotes the use of technology within the global food and beverage industries with a specific focus on education, networking, certification, standards, research, and events, while aligning with other industry associations and groups in support of their technology related initiatives.Rob started his career as a restaurant manager for Bob's Big Boy and Marriott Hotels. In those roles, he was able to marry his love of operations and restaurants with technology. Rob is seeing an increase in the use of robotics in back-of-house operations in restaurants, but fewer uses for food delivery to tables. At CES, Rob sees a sharp increase in electric vehicles as a trend and robotics for use in food preparation and fewer uses of VR. QUOTES “The word ‘technology' is changing. It's evolving as a definition in hospitality, food service and retail and that's a very exciting thing to see.” (Rob) “Certain terms and technology become very popular over time. The way to know what's popular is to go to a trade show and look above the aisles at the signs. I look at what words are being used. Many years ago it was one-to-one marketing or big data.” (Rob) “I think the concept of drones may be more of a fad than a trend (in food service). I'm not so hot on drones for delivery, I am very hot on autonomous vehicles and even hotter now that I'm at CES. There is a whole room at CES with electric vehicles and half of those vehicles – probably more than half – are using autonomous driving.” (Rob)“I believe in robotics. I think we're going to see it more in the back of the house for food preparation. That's very clear here at CES with robotic baristas. There's going to be at the NRF Show next week a robotic pizza maker that's being used by Walmart. What we don't see is a ton of robots being used for delivery of food (in restaurants) to tableside.” (Rob)“I saw a company in Taiwan and they were doing simultaneous translation with earbuds. I've seen this before, but it always needed a phone. This one did not need that. So we're really getting to the point of Star Trek where you put the earbuds in and you're instantly having conversations with somebody and it's instantly being translated.” (Rob) “One of the two things I've noticed at CES between last year and this year is a whole pavilion on vehicles. Electric scooters, cars and farming equipment. The other thing I noticed is that the big companies that usually do CES have two booths. I see LG electronics, who I normally see in the main building doing video displays and phones, now has a separate booth in the automotive section where they're showing their cars.” (Rob) “I believe you can't talk about technology. The best way is to show people technology and show them how it's being used.” (Rob) TRANSCRIPT 00:01.96vigorbrandingHello everyone today's guest is ah a self-described techovvader and someone I've known for a long long time. A good friend. He's Rob Grimes and he's the founder and Ceo of the international food and beverage technology Association Rob also has other businesses. He's tied to he'll talk a little bit about that. And he's obviously not in his house unless he has a casino and slot machines in his house. He's in vegas so obviously ah, you're at the Ceo show welcome to the show Rob ah, let's hear a little bit about you. 00:31.18Robert GrimesThank you? Well listen? Yeah I'm in vegas and unfortunately since we're doing this on a webcam I can't tell you that what goes on in vegas stays in Vegas but I can tell you that I got elevators behind me I got a Starbucks over that way I got slot machines over that way and. 00:43.23vigorbrandingX. 00:50.50Robert GrimesFront desk over here and when I come out to vegas I still get up my normal time which is about four thirty in the morning East Coast so I was up early and so you just never know what you see coming in and out so I cannot be responsible for anybody getting out of that elevator or going in the elevator. But. 01:04.72vigorbrandingYeah, very cool. Well you know, depending on who comes out of the elevator with whom this might be the most watched podcast of all time. So I'm pretty excited about it. 01:07.52Robert GrimesAnyway, so that's why I am but I am here for CES. 01:15.90Robert GrimesSome while. 01:18.62vigorbrandingSo anyway I've heard I mean you you call yourself? ah a techno vader you want to talk a little bit about that. 01:25.67Robert GrimesSo I don't call myself that that's sort of a name that was given to me. Um, now I've been called a lot of things but I thought that was sort of interesting and I think it was a combination of putting technology and innovation which is what I spend most of my time looking At. Ah, but at the same time sort of the entrepreneurial side of helping Tech. You know to come Along. So I Just it sort of stuck so I used it and um, but anyway so it's really the combination I'm not really a highly technical person I can't program I can't do things like that. But. What I do do is I spend my time in technology trying to figure out and forecast where I think it's going to go and then certainly try to predict New Trends and sometimes see new companies which is actually why I'm out here at cs. 02:12.66vigorbrandingVery Cool. So I mean a little refresher for those who aren't familiar with the international food and beverage technology association and what you and your team do the Ifbta promotes the use of technology within the food and beverage industry considering the constant advances in technology I Mean. You and I do Trends presentations. We speak on Trends and what's going on in food and beverage and technology and it's just technology I mean just that's always a trend. It's always the topic I mean you know it's a massive undertaking.. How do you begin to focus on that objective. 02:46.10Robert GrimesWell, ah, gosh you know that's such a big that's such a big subject and it's a very large question so I have blinders on so my blinders focus on technology as it relates to the hospitality food service and retail industry so you can't look at it all. But. You know I'm very focused on how technology putting aside my own personal interest and my own personal things that I like to use and do besides that. Um you know I'm very focused on how technology might work within our industries. However. What I've learned recently and I got a feeling that maybe 2024 is the year that yours and my worlds actually collide or combined and I'll tell you why because the word technology is changing and so as I go see technology even here at Cs like today. There's a food tech zone. That's going to be about technology of food. How do you cook it what type of foods you have that is technology yet most people thought technology in my world was point-of-ale and Kios and drivethroughs and but it isn't and your world working in the cpg world working with a lot of food products. That is technology as well and how it's going to be prepared and where it's going to be served and so I think the interesting thing about is that technology is evolving as a definition in hospitality food service and retail and that's sort of a very exciting thing to see. 04:09.57vigorbrandingYeah I think there's no question I mean it's It's a part of everything we do and you know whether it's the the marketing and restaurant world or if it's in the Cpg world. It's just it's it's ah it's just a paramount to be on top of the changing. 04:19.35Robert GrimesBut I've enjoyed the trends that you put out every year and you put out that report and you're really talking about food trends that's something I have to study more now because as those trends are there how that food is delivered and where it's delivered and whether it's a fresh food bending machine which nobody ever thought that they could do that or something. You know all of a sudden what you're putting out in the trends in food I need to actually follow in the trends in technology and put those things together. 04:45.63vigorbrandingYeah, absolutely absolutely so like I've heard you say you're a restaurant manager first I think it's awesome because you worked at Bob's big boy. That's where it's all started and so you're seeing needs you you know? Obviously it was a long time ago and technology has just evolved so. Ah, how does that all tie into tech. How did you end up in tech from that start. 05:03.67Robert Grimesum um I always believe that you also puts people in the right place at the right time nobody expects to do what they do and when I talk to students today in hospitality schools and I tell them to do like a focus chart I tell them your focus chart can't be any more than a year or two out. Because your life could change you know based upon things happen. So I did start as a restaurant manager um actually Roy Rogers then Bob's big boy both owned by Marriott at the time and then Marriott hotels and then I got asked to do a systems project. And it was supposed to be like six months go to Marriott Headquarters I was working in in a Marriott hotel as a assistant restaurant manager in Washington and it was a six month deal come to come to corporate help us on a systems project. We need somebody who understands operations and then when you're done. We send you back and you get promoted to restaurant magic well without. Totally getting into my age or where I might have been at the time the world of the pc and I collided at Marriott headquarters and it came out and so you didn't have to be a programmer anymore to do technology and so I took over point of sale for Marriott globally some Pms and that's actually how I got started but. I was like the first one of corporate headquarters to have a mobile phone. It was in a bag it was a bag phone pretty funny ah but then I had to convince my boss to pay for it because you had to pay $3 a minute for airtime I told him I was going to use it for support. But anyway so I was able to marry 2 things together. 06:19.36vigorbrandingE. 06:34.16Robert GrimesMy love for operations and restaurants which I still am involved in and then the tech side of it. 06:40.49vigorbrandingVery cool, very cool and it's It's always neat how that all kind of comes together and you know I just got I was talking my daughter this morning I said hey look if you love what you do, You don't work a day in your life. So if you find things you're really passionate about you can bring them together and really kind of grow in that it's just ah, it's wonderful and we're We're very lucky for that. 06:52.97Robert GrimesPeople should always do things that they're passionate about. 06:57.55vigorbrandingYeah, no question and so you you said it you and I both end up speaking a lot of the same things on technology you technology mostly and me food and beverage Cpg and restaurant. But then as you said they come together. So The last couple of Trends Presentations I'm sure that you've talked about that I've talked about we talk about things like. Drone delivery and robots and restaurants and you know is there a day that pizza and and and Chinese food's going to be delivered by drone and you know some of the stuff sounds pie in the sky. But but really the way technology is moving. It necessarily is so yeah. 07:28.74Robert GrimesUm, was that a play on words pie in the sky. Yeah, good be pizza pie. Um. 07:30.66vigorbrandingThere you go there, you go Pi the pie. Maybe that should be a company our next company the pie pie in the sky and we'll do pie delivery. Ah, ah yeah, yeah. 07:41.35Robert GrimesYou know it's funny certain terms and technology become very popular over time and so what I tell people is the way to know what's popular is you go to a trade show and it can be an industry show. It can be a general one like cs and what I always do is I look above the aisles. And the aisles have signs and they point in different directions to zones or places you can go and I look to see what are the big words that are being used so many years ago it was 1 to 1 marketing or big data was a term out there. You know drones are so so drones and robotics are sort of interesting now. I'm really shocked. You didn't say the word ai because that is the term right now and I'm getting a little tired of it. But but that is the term right now. However, here's an interesting perspective for you about drones specifically I have said for years that I didn't think that drones were actually going to be the end all method of delivery. 08:18.93vigorbrandingYeah, oh yeah, yeah. 08:36.16Robert GrimesI think they were showy and I think that they were things that people tested and they showed the pizza coming up and dropping it. Do I think the drones will be used to deliver to remote places. Yes, as long as you can get the distance so that you can go ahead and control the drone. Yeah and as long as you can deal with. 08:36.74vigorbrandingThat's. 08:51.96Robert GrimesAir traffic control seriously and things like that that you have to deal with but their payload isn't heavy enough to carry really a lot of stuff and you're going to have food quality issues. Okay, where I really thought and you'll get the punchline on this in a second. What I really have always thought was going to be the method. Of delivering stuff was autonomous vehicles. Whether a vehicle is just a little bot that goes on a campus or whether it's a car that drives itself That's where I thought it was be so here I am at Cs Do you know that for the last 2 to 3 years at Cs putting aside Covid. That when I went to Cs. There was a whole section on drones. Interesting I haven't seen that section yet as a matter of fact, when we get off this podcast I'm going to look it up because I don't think they actually have it as a section right now now Robotics is clearly a section that's here. 09:30.80vigorbrandingHe. 09:44.59vigorbranding3 09:46.89Robert GrimesSo I think the concept of drones may have been more of a fad than a trend now. Do I think the drones are going to be big sure because anybody following current events knows the military uses the drones and that is usually how things get their funding so I'm not so hot on the drones for delivery I am very hot. On the autonomous vehicles even hotter now that I go to cs there is a whole room. Its ceos of electric vehicles and half of those electric vehicles that are there probably more than half are showing autonomous driving. 10:18.84vigorbrandingAnd he. 10:21.79Robert GrimesIncluding how to and equip in a current car but not only that they have smaller vehicles that are autonomous that can do it for delivery. That's the way I think that you know ah delivery is going to go through autonomous vehicles. Um and the drones are going to be out there and then you talk about robotics you know. I also believe in robotics I think that we're really going to see it more in the back of the house than the front of house to start for food preparation. That's very clear here at cs with robotic baristas. Ah there's going to be at the Nrf show next week a robotic pizza maker that is being used by Walmart but those are all back of the house. What you don't see is a ton of robots being used for delivery of food to tableside now United Airlines put it in their clubs. 10:58.16vigorbrandingExcuse me. 11:06.42vigorbrandingGive up. 11:09.97Robert GrimesBut it's mainly to be an assistant to somebody take away dirty dishes or bring something out. We're not seeing that kind of robotics yet we will. But I think that we will see robotics in the back. So those are 2 huge technologies. You know the autonomous and the robotics that I think you know will make a difference to us. 11:29.20vigorbrandingYeah, and then let's face it with ah you know talking to all the restaurants and chains out there I mean getting employees is a big deal. So ah, you know Necessities is a mother of invention the the back out as so the backend robotics ah is certainly important to to to help them with their business and keep their business rolling. So. 11:29.25Robert GrimesI. 11:38.40Robert GrimesIf. 11:47.14vigorbrandingI Think that's that's ah, it's a really good point that you make um so when it comes. 11:49.49Robert GrimesUm, well robotics allows us robotics allows us to also open up smaller form factor or self-operated things and I actually consider. Vending to be Robot ah robotics in a box or restaurant in a box that is robotics when they're preparing fresh food hamburgers and pizzas that are made fresh in a bending machine. Not not something you know, frozen and microwaved or whatever in there. So. 12:05.22vigorbrandingThe. 12:14.70Robert GrimesIt's not so much about solving the employee problem. It actually is a revenue generator for opening up new units. Um. 12:18.00vigorbrandingYeah, it makes a lot of sense. Well so we talk about back office or in front of house a back of house when it comes to restaurant tech I mean obviously there's there's front of house technology. There's the stuff that consumers see. There's the back of the house kitchen technology which one is growing faster. 12:29.19Robert GrimesTo change. 12:34.61vigorbrandingAnd and which one is more important. Do you think that the restaurants jump on board. 12:40.76Robert GrimesI think that people will adopt back of the house more and a lot of the technology is in the back of the house. Um, if you want to talk about employees. You know it's funny I saw somebody yesterday a company out of China out of Taiwan and they were doing simultaneous. Ah translation with earbuds now I've seen this before and I've covered this before but it always needed a phone that you had to go through the phone to the earbuds. This one did not need that so we're really getting to the point of like star trek or something where they put the earbuds in and you're just instantly talking you know conversation with somebody. It's instantly being translated. So I asked the guy you know what's your use case for this so half the people I talked to here at cs. They're all on the consumer side. They never thought about doing anything on the commercial side. So we start talking well he tells me that honey grow is using it in the kitchen. Why are they doing that because they have workers that don't speak english. 13:30.89vigorbrandingNo. 13:36.21Robert GrimesAnd so what they're doing is they're using in the kitchen to train and to do simultaneous now. That's the only one in the us that's doing it. They are doing it a ton of them over in China and other places so I see a lot of technology being used in the back of the house to help prepare foods. Ah, to do ventless cooking like sous vide cooking that's out there I see technology and how the screens and the orders and communicating with the staff in the back of the house being more efficient for doing runner systems and things the front of the house. The biggest technology change I see in the front end house besides having customers do their own ordering which is in certain things is really to do the handheld terminals you know for taking the order at tableside in the payment is almost if you think about it's almost like the biggest technology change there is but mostly changes in the back. 14:22.63vigorbrandingI mean it makes sense total sense so you know it's interesting. You're at Cs Restaurants Nations restaurant news predicts that and 2024 will be the year that restaurant tech industry shrinks as smaller tech startups either shut down or get bought by larger players. Ah, is that do you think that's a good thing I mean because I will say on this podcast I mean I can have ah I can have a a new tech concept every week because there's just so many of them out there just it's they're everywhere and I'm sure you're aggregating it. You're understanding. It. You're you're managing it. You're looking at it. So I'm sure you see the same things. Do you think it's good that that that industry shrinks. Um, what? what are your? What are your feelings there. 15:02.36Robert GrimesSo you know so as you know I have a podcast called accelerate and I've covered this issue a little bit when I talk about all in 1 systems versus best to breed and all in 1 is where you get everything from one company. Best to breed is where you focus on specific areas I think um. 15:13.66vigorbrandingE. 15:18.60Robert GrimesThe ifbta also has something called exchange and which is being released next week which has about 600 different vendors in it. You know, not not paid vendors just sort of listing I think what we're seeing is a lot of innovation but the innovation is very very focused innovation. Like it could be the the headsets or it could be the displays or it could be your payroll or training or point of sale or loyalty and so. 15:38.78vigorbrandingMean. 15:48.14Robert GrimesThere is consolidation when you have something that comes out of the blue that takes everybody by storm and the big guys sit there and they go oh. We missed the vote I will never forget an fs tech panel I did where one of the major vendors said. We missed the boat on online ordering there're now over 30 companies and this is years ago they said there's over 30 companies that are doing this now and they are basically point-of sale companies because they take payments and and they can do an order and they said we miss the boat. So what are they going to do they have to have online ordering so they go ahead and they they purchase and consolidate the companies. Sometimes it's a matter of 2 companies that come together that have very specific focused technologies and you have to put them together to make it work like 1 has this one has that and you put them together. So I think it's good. We're going to see a lot more innovation though I don't think we're going to see as much shrinkage and part of the reason for that is the hospitality schools. 16:29.70vigorbrandingUm. 16:38.30Robert GrimesAre now offering innovation and entrepreneurship as a course even Penn State where even Penn State's doing that. So um I think we're going to see more because software is a lot easier to develop than hardware and we're not hardware dependent anymore. 16:39.91vigorbrandingGreat. 16:51.84vigorbrandingIt would be interesting I mean what do you? What are you seeing at Cs I mean I know it's only been one day so far is there anything That's really standing out anything new that you want to talk about. 16:54.00Robert GrimesSo I don't know that I agree with that I hadn't heard that and I don't know that I agree with that. 17:05.16Robert GrimesYeah, the general observations is cs and I'm going to have to look for the statistics on this because I'm not exactly sure my impression right now is that cs is not as crowded as it has been number one in the past I know that wasn't your question but you know, but it also could be because Las Vegas opened up a huge new. 17:15.21vigorbrandingInteresting now. It's interesting. 17:24.42Robert GrimesConvention center is part of cs it's connected and I think they spread out more so one of the 2 things that I've noticed last year and this year is a whole pavilion on vehicles and and when I say vehicles every electric scooter car truck up to big deer. You know, big deer farming equipment is electrified. They have their own building which is amazing to me with all the ev that's in there and we're not talking about autonomous vehicles now we're talking about all of even even Amazon the other thing I noticed is the really big companies that traditionally do see yes, now have two booths. So. 17:50.40vigorbrandingWhile. 18:03.90Robert GrimesI see Lg electronics who I normally see in the main building doing video displays you know and phones now has a separate pavilion in the automotive place where they're showing their cars so that's 2 Yeah, the the expense is is amazing. So I see. 18:09.87vigorbrandingUm. 18:13.41vigorbrandingWow. 18:22.36Robert GrimesSo I think it could be because you have so much more space that it makes it look like it's not as crowded but I bet you when the stats come in. It's probably as crowded. Um I haven't gotten to the wearables area yet which I'm going to do today and there's actually a food tech area there and I'm also looking for what's in the home. 18:32.58vigorbrandingMe. 18:40.85Robert GrimesI'm a little bit surprised I haven't seen so much in the way of glasses right now in the past ah vr I went to the gaming area yesterday just to see what was there. Ah the vr and the glasses are not as widely spread as they were in the past I know that ah meta got a lot of play with the um. With the glasses that came out from raban early this year I don't view those as very functional because there's nothing on the screen. It's basically a gopro in a ah in a nice looking glass. So I'm looking forward to that so I was a little surprised. They didn't see much of that. Um, the health and wellness area I'm not seeing as many watches and things as I normally would see. Um, and the robotics I am seeing robotics here for sure. Um, there's a lot of robotics as they relate to showing mechanics of how they can start to become like a human so a robotic dog was very interesting I saw and several. Boost but you always look for those surprises that are here. But there's nothing so far that's jumped out at me except maybe what has been missing. 19:43.83vigorbrandingInteresting. Well you want to talk a little bit about the Ifbta I mean this is ah something near and dear to you I mean the talk about that a little bit. What so what? What is ibta going to get from this show. What are you hoping to do? what are your members like talk about that a little bit. 19:55.33Robert GrimesWell our members so you know the ifta the food but international food and beverage technology association Yo we have a number of different missions. We are not a lobbying organization. Although we work with many. 19:59.57vigorbrandingMcburn. 20:09.45Robert GrimesSo our mission is to promote food and beverage technology which at the beginning of this podcast. We talked about maybe having a change in definition. Um, expanding to promote it to provide education and networking for our members globally and so that means chapters that means education like our certification program. Ah, that means events we do at certain industry events where we bring people together who are interested in technology but it also means partnering with the industry owners so to speak the associations like Naqs for convenience stores the and nf for the and nra for restaurants. Ah, you know. Just ah, partnering with them the american hotel lodging association to help them to bring technology because they can't focus on all these areas. So that's our mission is education and networking of our members and in that we recognize that our members are really threefold. 1 is the individual of a small the medium or the independent. Which is you're going to find in every state then you have your mid-tierer and your enterprise which wants something different entirely and then um, you also have the supplier community and you have the other people that are sort of friends of the community that do things so we really have to fill a role for all of them. That are there. So my mission here at cs is everybody can't be everywhere although I saw a whole contingent of mcdond's Donald going by on a guided tour yesterday. So not everybody can do that so I see my role here and a couple other people here as being sort of eyes and ears to predict. What's going to happen. 21:37.80vigorbrandingIn. 21:40.91Robert GrimesOr what we should be looking at and then focus on bringing that to the companies at things like and Nrf or fste or Murrttech or the and nraio or or places like that. So that's you know that's really the role and the role I played but I will just point out 1 other thing to you that I believe that you can't. 21:53.20vigorbrandingAnd. 21:59.27Robert GrimesTalk about technology really the best way is to show people technology to show them how it's being used and coming up live on our website today tomorrow certainly by by Monday you know you're going to be able to actually talk to me on the website. But if you saw me at and nf next week I would be this standup hologram. You could talk to and I can answer questions for you as if I'm doing it right now which is a great way of doing it. So we're going to put that kind of technology to use on our own website and other technologies because we want to be able to show people realistically how it can be used without going cutting edge. We want to be or bleeding edge. 22:21.36vigorbrandingRight. 22:36.66Robert GrimesYou know we want to show them the realistic use of it. So that's really our world. Yeah. 22:38.38vigorbrandingYeah, you're trying to bring the the stuff that's way out there closer home So people can see the actual uses how they can imply it and everything else and that's brilliant I mean you bring a lot of wealth. 22:45.95Robert GrimesAnd I'm and I'm cheap like everybody else though I don't want to spend a fortune on it. So I want to work with technologies that exist. 22:51.93vigorbrandingAh, ah, very cool, very cool. Do you want to talk about your other businesses anything like that or is there anything else from ah what you're seeing at the show I mean you know as we close this out like what are some of the things you want to maybe mention. 23:01.56Robert GrimesYeah, so I mean I am involved in a lot of businesses I think I've sort of lost count over time. But personally I believe I've been involved in about 80 different businesses. But that includes multiple variations of the same business but in different geographies around the world. So you know I've never sold any hardware software ever. I've always been more of a services kind of person so today I still own a constrata which is a consulting company and a services company that does deployments for people acting as their internal staff. Never want to sell I don't run those day to day because i. Certainly don't want a conflict with the Ita which is totally impartial and open to all and everybody's equall in the ivta all the operators all the suppliers and then um, you know I spend some time on some other entrepreneurial ventures trying to help people. But again those swim lane the pacoty food service retail services in technology. 23:42.27vigorbrandingIs. 23:58.73Robert GrimesIf it's outside of those lanes I probably shouldn't be doing it. Um I am very excited about next week where we're going to have for the first time a food service innovation zone at the national retail federation show at the javit center that is a huge show is the whole Javit Center what I find fascinating every year is the book ends and I will do an article and I will do a podcast as I do every year called tail the two cities vegas is the first one with cs and rf is the second one which is retail and it's really all retail so you know, ah. 24:29.76vigorbrandingYou. 24:34.16Robert GrimesI spend my time just looking at these things whether it's constrata the ifbta or just my personal thing I will tell you 1 thing that sometimes when I talk to people. Yeah about what their preferences are in tech I always like to get a feel for it and so I'm still trying to figure out how I become that tech influencer so Samsung. Just give me 1 of their new tri screen phones that they still haven't brought out after showing it two years ago but they should just give it to me so I can go ahead and use it and just show it to people like how to use it. So that's the 1 thing I have yet to achieve. 24:56.24vigorbrandingYeah, yeah, you are kind of an old school influencer before influencers were cool. That's for sure. There's no question about that now. 25:08.74Robert GrimesFast. 25:11.19vigorbrandingSo now a couple personal things here. So talk about this polar plunge thing you do this every year. Why do you do it? how many how many years have you been doing this thing. 25:19.29Robert GrimesAh, 4 years so the polar bear plunge in Margate in on the jersey shore since I'm from Philadelphia I've had a house of Jersey Shore um I don't know it was just sort of an idea to run in and you run into the water you got to dive because you got to get. Over this year. It was like really cold. Normally it hasn't been so cold and it was really cold and you had to run out far enough. It wasn't deep enough to do the dive because the waves weren't coming in so I had to go out and I'm like coming out of my ankles and my sins are like just numb. But I've been doing it for 3 years maybe 4 and um. 25:52.11vigorbrandingAh, nice. 25:55.49Robert GrimesIt's like 3000 people they do it all over the jersey shore you could actually do one like at ten o'clock one at 111 at 121 at 1 but it was just something to do it just seemed like a good idea at the time. 26:03.31vigorbrandingyeah yeah I I too I go to the jersey shore and I don't even go in the water in July because it's still too cold. So I have no desire whatsoever to do that. But it sounds the same. 26:12.59Robert GrimesI Do want to point out to anybody listening this podcast. We don't go to the beach. We're going to the shore and I want to make sure you know that there is a beach at the shore but we go to the shore. 26:24.66vigorbrandingYep I totally get it. That's a Philly thing. So last question I asked this of everybody if you had 1 final meal. What would you eat and why. 26:34.96Robert GrimesUm, a final meal. Um, well I mean I'm a huge steak fan but that's like what every prisoner orders for their last meal right? So I'm not so sure I want to I want to be there Um, a final meal. 26:46.23vigorbrandingAh. 26:48.40Robert GrimesThat's like really ah a tough question I'm sure it would be something it would be something like a steak of some sort that was out there just because I just happen ah like steakhouses and St it might be a plant. It might be a plant. It might be a plant based one by the way over time I did have. 26:58.18vigorbrandingIs there a particular steakhouse that you love. 27:07.39Robert GrimesJust just a note I love having conversations with people so I had a conversation at a function last night with this guy who told me he went vegan and he asked me what I thought the future of vegan was and whether people would adopt it over time and my response to him was this is about tech and food tech I said hey listen who would have thought ten years ago you could go to a burger King and get a whopper that you might not know the difference between a beef flopper one made a plant. So my view over time is that steak that I'm eating and I understand that ah Leonardo Dicaprio invested in a company that's doing plant-based steak is they're working on that and over time. 27:30.74vigorbrandingE so. 27:39.44vigorbrandingHere. 27:44.42Robert GrimesThere may be no difference and I will be eating a steak and as long as the texture the taste. You know the satisfaction is the same we're going to forget that you know over time and so I don't know if it'll be a plant-based steak for my last meal or whether it would be you know, really good I Love independent steakhouses I have a favorite here The Golden seer. Ah. 27:53.90vigorbrandingUm. 28:02.38vigorbrandingOh yeah. 28:04.28Robert GrimesWhich is a friend you know that has that it started in 1958 he wasn't around then but it's great. But I just like the old time steakhouses. 28:12.91vigorbrandingVery cool, very cool Rob look. It's always ah fascinating. It's always a pleasure I always enjoy talking to you I really appreciate your time. Enjoy the rest of Cs and thank you. 28:22.63Robert GrimesWell no, it's the pleasure I know I see it several times during the year and it always turns out to be a good conversation. It's a lot of ideas and actually even this conversation today just gave me a few thoughts that I might want to take a look at so thank you for having me. 28:32.22vigorbrandingMe too me too me too. Absolutely thanks. Rob. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Circle of Parks Podcast: Talking all things Walt Disney World
Thank you everyone for listening. In this bonus episode this week we play are you in or out for Epcot's International Food and Wine Festival and discuss the what were going to eat on our trip next week. Please check out our links below.Our Sponsor:www.mainstreettravelco.comEmail Us:circleofparks@gmail.comOur Website:www.circleofparks.comFacebook:www.facebook.com/circleofparksInstagram:www.instagram.com/circleofparksTwitter:www.twitter.com/circleofparksSupport the show
Jeremy and Rhonda return to the 2023 International Food and Wine Festival to try all 4 new Global Marketplaces, while also returning to some festival favorites in order to bring you their best of the fest.Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.WonderlandCrew.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comGet a FREE vacation quote to your favorite destinationMainStMagicTravel.com for a free quoteThanks to TFresh Productions for our theme song
Previews are well underway for Journey of Water: Inspired by Moana. But it's also inspired by Epcot! This is really what Epcot was always about–learning and interacting and inspiring and entertaining all at one time. In a simple, but not simplistic manner this walk-through experience does all this and more. We look at the various elements of this new attraction and how it truly complements this new section now called World Nature. Is it a sign of good things to come? We'll see as we look at not only this attraction but many of the new developments that are now becoming part of Epcot–like crowds, and parking and trams! And always about new stuff to try at the International Food & Wine Festival. There's a lot to talk about. At the end we'll talk about how you can get a copy of my new book, “A Century of Powerful Disney Insights!” Join us for this Disney Insights podcast! Those who are first to add their name to the list on our Facebook page will be eligible to get a physical copy of our new book "A Century of Powerful Disney Insights" when they offer to write a review on Amazon. More photos, images and more on our post at Disney Insights! ____________________________________________________________ More Disney Insights can be found below! Disney Insights YouTube Page--Check it out and subscribe. DisneyInsights.com--So many resources at our home site. Be sure to subscribe to receive notice of upcoming podcasts. Disney Insights Facebook Page--Come join and interact in conversation with others. The Wayfinder Society--Disney Insights Patreon Page--More Disney Insights to interact with, while supporting the podcast. Performance Journeys This podcast and post is provided by J. Jeff Kober and Performance Journeys, which celebrates its 20th year as a training and development group bringing best in business ideas through books, keynotes, workshops, seminars and online tools to help you take your organization to the next level. Want a Keynote Speaker? More than just nice stories, I offer proven insight and solutions having worked in the trench. Need Consulting? I've worked for decades across the public, private and non-profit arena. Need Support? We offer so many classroom, online, and other resources to help you improve your customer service delivery, leadership excellence, and employee engagement. Contact us today, and let us help you on your Performance Journey! For your travel needs, visit: ZanollaTravel.com Owner/Agents (309) 863-5469
Diz Hiz: The Disney History Podcast (Follow Us on Social Media Diz Hiz 65)
Perhaps no EPCOT festival is as delicious as the International Food & Wine Festival! On this episode of the DizHiz podcast, Alex and Chris dive into the rich history behind this annual event, which started over 15 years ago. Joining them is food and wine expert Scott from the No New Friends podcast. How have the food prices changed since the festival's beginning, and which aspect of this festival does Scott hate the most? Find out on this episode! You can visit our linktree at linktr.ee/dizhizpod for merchandise and our Patreon, and find us across social media with @DizHizPod For more of Scott, visit NoNewFriendsPodcast.com
Denis Kaser is head of international marketing for Le Gruyère AOP. He has extensive experience in the marketing world, including with food and drink companies. He is passionate about sharing the stories of the people behind Le Gruyère AOP and his home country of Switzerland, in addition to the promotion of what has been consistently named the world's best cheese. We discuss: Le Gruyere AOP production in Switzerland: From the care & animal welfare practices employed to maintain the health of the dairy cows, to the aging process and optimal climate conditions for creating the ideal (and most delicious) wheel of Le Gruyere AOP. International food product marketing, plus how and why marketing a commodity product from Switzerland is so different from traditional CPG food product marketing around the world. Denis' marketing background and experience, and what makes working for Le Gruyere AOP so special, unique, and different. Key learnings about the storytelling of food production that any food marketer will want to hear.
We podcast directly from Epcot where we seek out some cozy and quiet corners around Epcot. As we move through the park we discuss happenings around property, from the new Moana attractions coming to the resort; from a new Figment meet 'n' greet; Construction on CommuniCore; Reedy Creek employees losing Disney park pass benefits and the lack of attendance in the parks. And we sample new offerings at Epcot's International Food & Wine Festival. This podcast comes with lots of insights about how to make your stay at Epcot a great one. Join us as we seek out the quiet corners in Epcot and share Disney news from every corner. ____________________________________________________________ More Disney Insights can be found below! Disney Insights YouTube Page--Check it out and subscribe DisneyInsights.com--So many resources at our home site. Be sure to subscribe to receive notice of upcoming podcasts. Disney Insights Facebook Page--Come join and interact in conversation with others. The Wayfinder Society--Disney Insights Patreon Page--More Disney Insights to interact with, while supporting the podcast. Performance Journeys This podcast and post is provided by J. Jeff Kober and Performance Journeys, which celebrates its 20th year as a training and development group bringing best in business ideas through books, keynotes, workshops, seminars and online tools to help you take your organization to the next level. Want a Keynote Speaker? More than just nice stories, I offer proven insight and solutions having worked in the trench. Need Consulting? I've worked for decades across the public, private and non-profit arena. Need Support? We offer so many classroom, online, and other resources to help you improve your customer delivery, Contact us today, and let us help you on your Performance Journey!
Hello and welcome to show # 497 of the Disney Nerds Podcast. It's that time of the year again and Epcot's Food Wine has begun and we were there on the first day to taste and test as much as we could...without exploding. We did pretty well. Listen in as we tell you all about it. Thanks for Listening!
It's still very much summer, but the Fall Food & Wine Festival for Epcot is on. We head over to the park to check out all the latest happenings. We taste test and review a dozen entrees, and we share our thoughts on a number of returning offerings. If you've never been to Epcot's premiere Food & Wine Festival, or if you only come once every couple of years, or if you are an annual pass holder, we have insights for you to help you make the best of this experience. Along with myself, my daughter Madison joins us, as well as David Zanolla of Out the Door Travel and his son Jonah. Join us as broadcast within Epcot's International Food & Wine Festival for 2023. This podcast as well as all others are brought to you by Performance Journeys, which celebrates its 20th year as a training and development group bringing best in business ideas through keynotes, workshops, seminars and amazing benchmarking programs to organizations in the public, private and non-profit sectors. If you are seeking to improve your customer delivery, to re-engage the morale of your workforce, or to improve the leadership of your organization, we offer not only great solutions tried and tested from our time working intimately to raise excellence in organizations big and small. At Performance Journeys, it's as much about the journey as it is about the performance.
MouseChat.net – Disney, Universal, Orlando FL News & Reviews
Epcot's International Food and Wine festival starts on July 27th and we have the new World Showcase food pavilion line up. Here are our top food picks for this years event. Want to know the Disney World Epcot crowd levels before booking your vacation? Epcot Crowd Calendar: https://pixievacations.com/walt-disney-world-crowd-calendar/
MouseChat.net – Disney, Universal, Orlando FL News & Reviews
Starting July 27 - November 18th 2023 the International Food and Wine Festival will be heading to Epcot and we have our top Tips so you are ready!
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