Podcast appearances and mentions of James Beard

Jacques Pépin has long found beauty in simplicity—a glass of warm milk, a freshly sliced lemon, a garden-ripe tomato—and in transmitting knowledge from one hand to the next. Now 90, the French chef, author, artist, and educator has spent nearly a century immersed in the world of food, beginning as an apprentice in France at age 13 and rising through Parisian kitchens before moving to the United States in 1959. Over the decades, Pépin has become one of the most influential culinary figures in the world, authoring more than 30 cookbooks and appearing in hundreds of cooking programs. This year marks the 50th anniversary of his landmark 1976 book, La Technique, recently reimagined as an expanded edition combining 600-plus foundational skills and 160 recipes. For this “site-specific” episode of Time Sensitive, we joined Pépin at his home in Madison, Connecticut, where he has lived for more than 50 years, to discuss the relationship between technique and speed, how he's developed what he calls his “taste memory,” and the extraordinary role of chance throughout his life.Special thanks to our Season 14 presenting partner, L'ÉCOLE, School of Jewelry Arts, supported by Van Cleef & Arpels.Show Notes: Jacques Pépin[09:19] La Technique (1976)[09:27] Jacques Pépin Complete Techniques 50th Anniversary Edition (2026)[14:28] The Apprentice: My Life in the Kitchen (2003)[11:16] Craig Claiborne[15:49] Le Répertoire de la Cuisine (1914)[15:14] Société des Cuisiniers de Paris[24:39] Charles de Gaulle[25:03] Algerian War[47:26] Julia Child[39:20] Howard Johnson[39:35] Le Pavillon[42:37] Albert Camus [42:37] Samuel Beckett [42:37] Simone de Beauvoir [43:09] Michel Foucault[46:30] Voltaire[55:30] Helen McCully[57:47] James Beard[1:09:40] A Grandfather's Lessons (2017)

https://roompricegenie.com/ Checkout code for 25% off: WISH26   This Week's Guest: Heidi Zimmer — Founder, Wild Rice Retreat Connect with Heidi: https://heidi-zimmer.com/ Explore Wild Rice Retreats: https://wildriceretreat.com/   Your Host: Zach Busekrus — Journey LinkedIn: https://www.linkedin.com/in/zachbusekrus/ Instagram: https://www.instagram.com/behindthestays/ Ben Wolff — Founder of Onera & Oasi LinkedIn: https://www.linkedin.com/in/ben-wolff/ Instagram: https://www.instagram.com/iambenwolff/   Heidi Zimmer closed on her construction financing the day before the country shut down in March of 2020. Then lumber tripled. She had to cut an entire building from the plan. And the business she'd underwritten, roughly seventy-five percent group retreats and twenty-five percent leisure, opened in 2021 and flipped almost exactly upside down. Heidi has spent more than thirty years in real estate development, much of it building artist housing and creative spaces around the country. Wild Rice Retreat sits on a hundred and fourteen acres of dense forest on a seventy-foot sandstone cliff above Lake Superior in Bayfield, Wisconsin, about as far north as you can go in this country. The land was once home to a James Beard-nominated restaurant designed by the architect David Salmela. Heidi took one look at it and knew it needed to become a place for healing. She brought Salmela back and built a thirty-one-room retreat that blends Scandinavian and Native American traditions. What makes Wild Rice so interesting is what Heidi refuses to do. Everyone tells her she needs a pickleball court, Pilates reformers and the latest gadget. She tunes all of it out. There's no menu: food is simply out from ten to noon and five to seven, because guests, especially moms, arrive with so much decision fatigue that not having to choose is the wellness. And every day includes a creativity class, because, as Heidi puts it, in the Native American tradition there's no word for artist. To be human is to be an artist. In this episode, recorded live at the Independent Hotel Show in Miami with my co-host Ben, we get into her three pillars of nourishment, expression and movement. We get into the twenty-five million dollar expansion that adds seventeen owned homes to the rental pool, and the Nordic spa she's building with a glass-front sauna facing Lake Superior. We talk about why same-week bookings are way up, and why she thinks trees are the most underrated wellness modality there is. Her father used to say there's no problem a good long walk in the woods can't solve. Heidi built a business on it.

Anthony Bourdain went from a heroin-addicted line cook bouncing between chaotic New York kitchens to a bestselling author and beloved world traveler who changed the way millions of people thought about food, culture, and the people who connect the two. Today, we explore the wild, restless life of a man who seemed hungry for everything—adventure, knowledge, danger, love, connection, and whatever might be waiting around the next corner—and the complicated final years that ended with his shocking death.Merch and more: www.badmagicproductions.com Timesuck Discord! https://discord.gg/tqzH89vWant to join the Cult of the Curious PrivateFacebook Group? Go directly to Facebook and search for "Cult of the Curious" to locate whatever happens to be our most current page :)For all merch-related questions/problems: store@badmagicproductions.com (copy and paste)Please rate and subscribe on Apple Podcasts and elsewhere and follow the suck on social media!! @timesuckpodcast on IG and http://www.facebook.com/timesuckpodcastWanna become a Space Lizard? Click here: https://www.patreon.com/timesuckpodcast.Sign up through Patreon, and for $5 a month, you get access to the entire Secret Suck catalog (295 episodes) PLUS the entire catalog of Timesuck, AD FREE. You'll also get 20% off of all regular Timesuck merch PLUS access to exclusive Space Lizard merch. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick Walker is an FSR 40 Under 40 chef who oversaw the James Beard nominated Meridian and now leads 11 Whiskey Cake locations across Texas and Florida. He started in a kitchen at 15, under the table, and cut his thumb open on his first real shift when a slamming office door caught his hand mid cut. They poured kitchen whiskey on the wound, duct taped it shut, and he finished service.Why he believes a cook can cook food, but a chef has to manage people and run the numbers, and why so many talented chefs never make that jumpThe line he still thinks about from a mentor who caught him publicly berating a cook over garnish, telling him to be the sous chef he always wantedWhy he says followers do not equal dollars, period, and what actually separates a viral line cook from restaurant successAndre Natera and Nick Walker cover what kitchen culture looked like before HR existed and why some chefs still cannot accept it changed, the real staffing crisis behind restaurants paying 28 dollars an hour and still coming up short, the formula behind a menu item that actually sells versus one built for a chef's own ego, and why Brussels sprouts and hamachi keep showing up on every menu in the country.It ends where every episode ends, with the Mount Rushmore.Guest@chefnickwalkerLinksLead Like a Chef App: https://studio.com/apps/andre/leadlikeachefGet the Books: https://chefspsa.com/booksShop Chef's PSA Merch: https://shop.chefspsa.com/Get Episodes Early on Substack: https://chefspsa.substack.com/Follow Chef's PSA on Instagram: https://www.instagram.com/chefspsa/

Bartender and James Beard nominee Ivy Leyenda joins Fast Casual Nation to break down whether cocktails belong on the fast casual menu. She talks batching for consistency, realistic price points ($12–$15), why she's skeptical of automated pour systems and pricey mocktails, and which accessible spirit brands can add a "craft" signal without wrecking your pour cost. Plus: a first look at this year's Perfect Pitch competitors ahead of the Fast Casual Executive Summit.#FastCasualNation #BeverageProgram #CocktailMenu #RestaurantIndustry #Mixology #FastCasual #RestaurantOperators #HospitalityBizBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Sarah Thompson came up in NYC restaurants like Marea and Cosme that were run by strong female leaders. When she came to Las Vegas, though, things looked very different. But at Casa Playa, her fine dining Mexican restaurant at the Wynn Las Vegas, Thompson built a team that's about 50% female, and she's 100% helping to change the face of Las Vegas dining. Thompson spoke to guest host Gloria Dawson about the evolving Vegas dining scene and her historic James Beard Best Chef win.

What does it mean to be an owner in a broader collaborative landscape? We get into it with three chefs who have won the James Beard Award for their St. Louis restaurants: Gerard Craft in 2015, Kevin Nashan in 2017, and Loryn Nalic, fresh off of her win just this year.Special Guests: Gerard Craft, Kevin Nashan, and Loryn Nalic.

Russian is the first language of millions of Ukrainians, including many of the country's frontline troops. But it's also the language of their enemy. And its public use is increasingly restricted by law, with ever more measures to enforce communication in Ukrainian. Ukrainians are allowed to speak Russian in private conversations. But they can be fined for playing a Russian language song in the street, if the singer or composer is a Russian citizen. The state says Russian must be policed because Russia uses the language as a weapon to spread its influence. But in primarily Russian-speaking places such as Odesa, Ukraine's third-largest city, many are unhappy about the language laws. One popular entertainer says they're beyond Kafkaesque. Tim Whewell reports on the arguments dividing a city under constant Russian bombardment, as one side calls the Russian language a colonial hangover, while the other says cultural diversity is what Ukraine should be fighting for.Producer: Tim Whewell Sound engineer: James Beard. Assistant producer: Serhiy Solodko Security adviser: Jack Bleach Production coordinators: Gemma Ashman and Keshia Agyei Editor: Penny Murphy

Back to School? Make Granola, so versatile and a great way to clean out your pantry! Two times James Beard nominated pastry Top Chef Monique Feybesse and her husband Paul stop by to chat about their amazing pastries and their acclaimed Oakland Patisserie: Tarts de Feybesse. After: Let's talk Bourbon and my upcoming RELISH Food festival. My last bite: Everything Bagel Seasoning

What happens when a two-time James Beard semifinalist brings restaurant systems into senior living dining? Host Aaron Fish sits down with Steven Cameron, VP of Culinary Experience at Trestle Hospitality Concepts, to break down the four complaints every dining room hears — and which ones are solvable with equipment and SOPs versus culture and training.Steven shares the real story of clocking a 28-minute table greet, then using host stands, back waiters, server sections, and reservations to cut dinner service from two and a half hours to 52 minutes, with residents helping shape the change. They also cover point-of-sale systems senior living operators overlook, how to adapt fine dining structures for assisted living and memory care, and how a standardized catering program can become an unexpected revenue stream.Connect with Steven at trestlehospitalityconcepts.com or scameron@trestlehc.com.Tips from Trestle is sponsored by: WiseOx AI, Dining with Dementia Workshop, and the 100% Leader.Keywords: senior living dining, restaurant efficiency, hospitality leadership, point-of-sale systems, resident experience, dining room service, senior living operations, culinary leadership.

Brandon Berkel can be found mixing it up at James Beard nominated Van Atta in Telluride, Colorado. The spot just turned a year old, but Brandon has been crafting cocktails for a while now, spending time in St. Louis and later Nashville, honing his chops at Attaboy. Prior to that, he could be found selling merch at shows for his screamo and metal band friends, until he wound up on stage playing bass on the Warped Tour when the original bassist dropped out. It's all about creating community in his mountain town these days though, making playlists and drinks for his guests. Check out his playlist here: https://open.spotify.com/playlist/200yt3w28HX4TEKzq8WLFa?si=s6zhhUWESFO_hLvsKdmyBA

When Dan had to plan his mom's big 80th birthday dinner, he knew just where to take the whole family: Myrtle Beach, SC. The group of ten celebrated at Hook and Barrel, a sustainable seafood and wine restaurant owned by restaurateur Heidi Vukov, who's a legend in Myrtle Beach. She started out as a single mom who opened a small bakery, and 31 years later became the city's first James Beard semifinalist. Dan also takes his wife and kids to Tidal Creek Brewhouse, known for its ales, its burgers, and — believe it or not — their menu for dogs. This episode is sponsored by Visit Myrtle Beach. The city has more than 2,000 restaurants along 60 miles of beaches, and is now one of the major food destinations in the south. So plan your trip today! The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Additional production on this episode by Grace Rubin. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

All Classical Radio host Lisa Lipton sits down with Jessica Elkan, Executive Director of Portland's upcoming James Beard Public Market to talk about the future of the market, exciting things coming up, and big goals the market place has for the community in the future. Learn more on the All Classical Arts Blog: https://www.allclassical.org/james-beard-public-market/ Special thanks to All Classical Radio's Dylan Bodnarick for editing this interview.

There's a stalemate between Colorado and the federal contractor running the Aurora immigration detention center over a case of tuberculosis. CPR health reporter John Daley explains the bigger issue it raises. Then, Denver chef Penelope Wong is flying high after winning the James Beard award and landing a deal with United Airlines. Plus, exploring the Borderlands with Ken Salazar, and the nose knows: what should Colorado's state smell be?

Enrique Lozano is a Chopped champion, James Beard nominee for Best Chef Texas, and executive chef at Aguazul in San Antonio, with roots at Benny Frank's in El Paso and Mija opening soon in San Elizario.He'd been trying to get on Chopped for over a decade before the call finally came, right after his James Beard nomination. His strategy once he got there: cook exactly what he already knew, nothing more ambitious, nothing borrowed. It won him ten thousand dollars and, once the embargo lifted a year later, a wave of business he hadn't planned for.Why he thinks contestants lose on cooking competition shows by trying dishes they've never made before, instead of doing what they already do wellWhat actually separates Beat Bobby Flay from Chopped once the cameras are off, and why one felt like being treated like a rock starWhy he doesn't strain his ramen tonkotsu broth anymore, and the tare trick a friend talked him into tryingAndré Natera and Enrique Lozano cover what it actually takes to build a 100% sustainable restaurant from the ground up at Mija, why a 200-item menu at Aguazul isn't chaos but cross-utilization, San Antonio's quiet run of Michelin recognition, the deep well of chef talent coming out of El Paso, two restaurant closures and the identical tax mistake behind both of them, who actually showed up when things fell apart and who didn't, and whether music belongs in a kitchen at all.It ends where every episode ends, with the Mount Rushmore, and the one addition to his tonkotsu broth that isn't a spice.GuestInstagram: Chef Enrique LozanoLinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/

"I like that it's hard. I just don't think it needs to be harsh."Chef Duane Keller spent a year turning around the kitchen at Bellmead Country Club in Thomson, Georgia — cutting cost of goods in half and nearly doubling sales — while running on a leadership philosophy he calls gentle pressure. This episode also brings in his sous chef Damon and general manager Josh Morris, so you get the same turnaround from three different seats in the room, and the answer to a much bigger question: what a year of consistent, unglamorous pressure actually costs and returns.Registration for the free monthly Leadership Lab is open — a live working space for chefs ready to lead without losing themselves — @ https://thecheflifebrigade.com/thelabThe Slicer StoryChef Duane didn't walk into Bellmead with a five-year plan. He walked in and asked one question: do we have a slicer? The answer was yes — sitting unused in the storeroom, while the kitchen kept buying pre-sliced deli meat instead of prepping from scratch. In his own words, there had been "no effort, and therefore no results." Twelve months later, cost of goods was cut in half and sales were nearly double what they'd been. Turnaround leadership, it turns out, rarely starts with vision. It starts with somebody finally asking the obvious question nobody else bothered to.The Pathology Report Nobody ReadThen the conversation turns, and Duane tells you something he didn't have to. He survived two cancers at the same time — worked through it, radioactive pill and all, taking $3,000 shots every day while running full food-and-beverage operations. The nurses administering them didn't even know what they were for. It later came out that his own doctors had sat on his pathology report and forgotten to read it — the report that could have caught things sooner. He almost died from an administrative mistake, not the disease itself.He doesn't tell this story for sympathy. He tells it because it's the actual foundation under everything else he says about leadership. "I look at every day as a gift," he says. Not as a slogan — as the thing that happened to him after he nearly lost the option to have any more of them.Trust But VerifySous chef Daymon didn't come up through culinary school. He spent ten years running a Bed Bath & Beyond location before the company folded — cooking was his wife's idea, not a childhood dream. When Duane's first sous chef left, Damon didn't get handed the job because he was next in line. Duane made him earn it: testing his menu ideas, watching how he communicated, waiting to see if the commitment was real. Damon's own framing for it, borrowed from a saying he picked up in a military family: trust, but verify. He got the promotion. More importantly, both of them learned they could rely on each other before either one had to find out the hard way.Cashing In the BoardroomGeneral manager Josh Morris used to just be a member here — then a board director, then the guy who "cashed in the boardroom and headed to the administrative office" when the GM seat opened up. A year later he calls it a brand-new club, a brand-new vibe. He's also honest that it's been "way harder than I thought it was gonna be," and that the cost has been real — time away from a three-year-old daughter chief among it. He credits Duane's collaborative style directly: "It's not a y'all and me. We're all gonna be a team."Cook With Your HeartAsk Duane what he wants his legacy to be and he doesn't reach for a résumé line, even though he's got plenty to reach for — James Beard recognition, cooking for three sitting presidents, a feature in Golf Kitchen. He says it plainly: anybody who believes they can cook with their heart. "Because all that is, is caring." Most of us armor up somewhere along the way in this industry to survive it. The chefs worth working for are the ones who stayed soft enough underneath the armor to still mean it.The Gentle Pressure MethodPut it all together and you get Duane's actual operating system: invest in your people daily, give feedback constantly, his own number is ten times an hour, seventy percent praise — bring people along instead of demanding instant mastery, and let trust compound for about a year before you shift into more warmth. None of it is complicated. All of it requires doing it every single day, without exception, without theatrics."A little bit every day, a little gentle pressure. That's how people improve."Chapters00:00:00 — Gentle Pressure Introduced00:02:42 — Club Turnaround Story00:07:51 — Career Growth and Future00:08:21 — Cancer and Gratitude00:10:38 — Mentorship and Learning00:14:40 — Damon's Kitchen Journey00:18:41 — Earning Trust in the Brigade00:23:58 — Passion Beyond the Hustle00:27:40 — Perspective Shift After Illness00:31:55 — Memorable Events and Math00:35:55 — Teaching Through Food00:37:47 — Leading with Heart00:42:12 — Legacy and Softness00:45:22 — Josh's Club Background00:47:46 — Measuring Renovation Success00:50:41 — Collaborative Leadership00:53:41 — Self-Care and Delegation00:55:49 — Weather and Membership Growth00:58:46 — Wellness and Family Time01:02:13 — Gentle Pressure Philosophy01:04:49 — Advice for Young ChefsResearch LinksBelle Meade Country Club Chef Duane KellerSubscribe to The Recipe for Your Success NewsletterLearn more at Chef Life CoachingFollow Chef Life RadioStay Tall & Frosty. And Lead from the Heart. —Adam.

Three-time James Beard semifinalist chef Lona Luo has opened a second Lona's Lil Eats location in Kirkwood. Known for her “Asian-soul food,” Luo draws inspiration from her childhood in a hill-tribe village in southwestern China. We talk with the chef about her culinary journey, the story behind her acclaimed restaurant in St. Louis' Fox Park neighborhood and why she decided to expand to Kirkwood.

Hosts Andy and Tom talk about a rare Cincinnati unicorn – a startup company worth at least $1B – that abruptly ceased operations. In other news, one of Cincinnati's largest private companies is expanding its downtown headquarters, and bringing back the skywalk; Amazon touts its local impact; P&G is making a $3.8B acquisition; and a James Beard-nominated chef is opening a new restaurant.Interview starts at (23:43) Dave Jenike started at the Cincinnati Zoo as an intern. Now, he's its CEO. He was also part of the duo responsible for its transformation over the last two decades. He views his job as the zoo's chief storyteller, and getting people inspired by nature. He talks about what's new and coming at the Cincinnati Zoo.https://www.bizjournals.com/cincinnati/news/2026/08/07/80-acres-how-why-closed-henry-gordon-smith-layoffs.htmlhttps://www.bizjournals.com/cincinnati/news/2026/08/03/divisions-maintenance-group-jobs-downtown-skywalk.htmlhttps://www.bizjournals.com/cincinnati/news/2026/08/04/jimmie-lou-reopen-pendleton-jeff-harris-nolia.html

Send me a DM here (it doesn't let me respond), OR email me: imagineabetterworld2020@gmail.comToday I'm so honored to have back on the show once again: Masonic Ritual Abuse Victim, Survivor and now Whistleblower for the first time, medical intuitive biofeedback practitioner for 40+ years, empath entrepreneur, public speaker and improv comedian, clean farming and nature lover, podcast regular, and an incredible hero coming forward to advocate for whistleblower and survivor protection and safety and to do everything in her power to facilitate the change she wishes to see in the world: Allison AdamsHere's a little bit about Allison in case you're new here, missed her previous riveting episodes, or need a little recap:Long before tragedy sought her out, Allison had already forged a remarkable path as an outsider by choice and circumstance. Diagnosed with juvenile myoclonic epilepsy as a child, she refused to let the condition define her. For 45 years she mastered it through an unwavering commitment to clean food, restorative sleep, mindfulness, and inner sovereignty. What began as biofeedback evolved into her superpower - a disciplined daily practice of awareness and control that kept her vibrant, grounded, and free. Her days overflowed with simple, genuine joys: gym friendships, miles of hiking through the pristine woods of the Appalachian foothills, lunch dates, and the deep sharing that arises from authentic human connection. She moved through life with openness and trust, befriending a woman at the gym whose warmth and companionship blossomed into shared hikes, stories exchanged in the soulful quiet of the forest, and a sense of belonging she had long sought.But that trust was brutally weaponized. For two years, a sophisticated network stalked and targeted her, harvesting her personal details and turning them into traps. Then in April 2020, on the patio of an acquaintance named Marty, a James Beard-nominated chef connected to the network, Allison was drugged with at least four substances and plunged into ten harrowing missing hours of ritualistic horror: violation, strangulation, hazing, and orchestrated terror at the hands of an organized collective of community pillars, restaurant owners, and others who gathered to inflict pain on her. Yet even in that altered state, her decades of biofeedback training awakened. While her body appeared unconscious, her mind remained hyperaware - absorbing fragments that would later become the foundation of her reconstructed truth.Allison was not born into a multi-generational cult family. She was a “regular” woman - lured, hunted, and caught by the cult-group who abused her - revealing how insidious and organized the darkness can be, and how anyone can become a target when trust is exploited. In the brutal months and years of recovery that followed, she patiently gathered clues, memories, and inner knowing. Piece by piece she reconstructed what happened, applying the same mastery that once tamed her epilepsy to survival and healing. Physical imprints remained: a high-impact collarbone injury that physical therapists associated only with extreme trauma, hair that transformed overnight from stick-straight to dramatically curly for years, and a debilitating mystery illness she later identified as stemming from injected parasites that left her bedridden for days at a time, attacked her liver, produced agonizing rashes, and nearly claimed her life. Through relentless self-advocacy, research, and protocols including ivermectin and related antiparasitics, she fought her way back toward remission, reclaiming energy, clarity, and vitality.Allison is still living in the town where the attack occurred, still navigating ongoing targeting - including a home invasion we detailed on her last episode. She knows the risks yet will not be deterred. Survival, for her, is not passive endurance; it is active rising, speaking, organizing, and loving the vulnerable more fiercely because she knows the cost. Rooted in inner discipline, practiced awareness, and unyielding courage, she has become a force of justice and healing. She calls for safety, shelter, support, and protection for those brave enough to expose the darkness. Her message is clear and urgent: “Do what you can, but do something.”

Welcome back to the Outdoor Adventure Series! In today's episode, Howard sits down with Cathy Trebatoski, Marketing Communications Director for the Fox Cities Convention and Visitors Bureau in Wisconsin. Representing 19 vibrant communities—including Appleton, Menasha, and Neenah—the Fox Cities boasts something for everyone: from world-class sports facilities and scenic trails, to unique festivals, thriving arts and culture, and a dynamic food scene. Cathy shares insider tips on outdoor adventures, family vacations, local gems like High Cliff State Park, and how the region's commitment to conservation shapes visitor experiences year-round. Whether you're planning a getaway, a conference, or simply a day exploring, discover why Wisconsin's Fox Cities truly “check all the boxes” for travelers seeking memorable moments—no matter the season.DISCUSSION1. Introduction and WelcomeBrief background on the Outdoor Adventure Series and current episode facilitation by Travel Wisconsin and Destination Madison 00:49Introduction of Cathy Trebatoski, her role with the Fox Cities Convention and Visitors Bureau 01:182. Regional Identification and Conference DiscussionComparing hand-shaped state location maps for Michigan and Wisconsin 01:43Fox Cities' proximity to Green Bay and use as a locator 02:10Cathy's participation in the upcoming Outdoor Writers Association of America (OWAA) conference 02:54Explanation of the Speed Connection event and excitement about meeting writers/content creators 02:56, 03:123. Overview of Fox Cities Convention and Visitor Bureau (CVB)Difference between CVB and Chamber of Commerce 04:27CVB's focus areas: leisure, sports tournaments, meetings/conventions 04:36Fox Cities' size, populations, and communities represented 04:444. Major Attractions and FacilitiesDescription of the Community First Champion Center (sports complex): features, functions, and economic impact 05:15Types of sports/tournament travelers: club sports, local high school/club teams 06:06The facility's year-round usage including camps and practices 06:125. Tourism as an Economic DriverImportance of tourism to regional economy and stability during economic fluctuations 06:30Value of unique offerings not found everywhere 07:076. Leisure Travel and Visitor ImpressionsFront-facing visitor center and visitor reactions 07:21Examples of visitors staying longer after discovering the area's unexpected attractions 07:437. Visitor Geography and AccessibilityTypical visitor origin: 5-6 hour drive radius from Milwaukee, Madison, Chicago, Upper Peninsula, Minneapolis, and Iowa 08:52Notable influx from warmer states (Texas, Florida, Arizona, etc.) seeking cooler summer conditions 09:18Advice on packing for layered weather; variable morning/evening temps 10:178. Activities for OWAA Conference Attendees and Other VisitorsOverview of pre-fam tour in collaboration with Oshkosh: fishing, tiki boat ride, meals, kayaking, catamaran sailing, breakfast 12:04High Cliff State Park: hiking, observation, horseback riding, camping, part of Niagara Escarpment 13:08Three major nature centers and their unique events (e.g., "mosquitoes and mojitos," "ales on the trails") 14:25Nearly 60 parks across 19 Fox Cities communities; opportunities for walks, disc golf, wildlife viewing 14:569. Personal Favorite Outdoor ActivitiesCathy shares her love for biking and walking, especially on the Waiwash Trail 15:4510. Four-Season Destination and Winter ActivitiesRange of summer and winter outdoor activities: snowmobiling, snowshoeing, cross-country skiing, ice fishing 17:1011. Conservation and Environmental StewardshipLocal stewardship led by Fox Cities Greenways - https://www.foxcitiesgreenways.org/, and the 31 Trails initiative 19:00Thousand Islands Environmental Center and Eagle Days event 19:4912. Website Tour and New Travel TrendsNavigation of CVB website; key site sections (things to do, food and drink, events) 21:21Rising interest in festivals, notably Mile of Music Festival (200 artists, 700 sets, free, unique support for artists) 22:02Ease of music festival navigation via event app, venue variety 26:1013. Food, Drink, and Local FavoritesBreakfast recommendations: Weathervane (Menasha), Sap 27:53Coffee shop highlights: Acoca, Copper Rock Coffee, Lawless, The Globe, Chilates 28:38Range from “mom-and-pop” to James Beard finalist restaurants 28:55Friday fish fry culture: restaurant suggestions, menu staples 29:54Local NFL connections: visiting teams stay in Appleton, game day shuttles to Green Bay 30:4714. Arts, Culture, and ShoppingPerforming Arts Center (early Broadway releases), symphony, Lawrence University music programs 31:52Museums: Trout Museum of Art, History Museum at the Castle (Harry Houdini), Hearthstone House (hydroelectric), Bergstrom-Mahler Museum of Glass (glass paperweights), Grignon Mansion (fur trade history) 32:44Free museum admissions (Trout and Bergstrom-Mahler) 33:51Extensive farmers markets (four communities, live music, food trucks) 34:44Shopping reputation: large mall attracts regional/northern shoppers 35:2615. Requesting a Destination Guide and Visitor AssistanceInvitation to request and receive a free destination guide 37:1816. Trends in Traveler PreferencesGrowth in health, wellness, and “quiet adventure” travel 38:45Experiences like foraging, cooking classes, outdoor saunas at Givens Farm 39:11Emphasis on nature immersion, wellness, healthy eating options 39:5817. Memorable Moments and Community ImpactCathy's aha moment: hosting Jessica Cox (pilot without arms), meeting with Limitless Wisconsin disability group 41:12Significance of inclusive, meaningful events for the community 42:5518. Role of Volunteers and Brand AmbassadorsVolunteers assist at conventions, major events, and airport welcome tables 45:22Highlight of interacting with international visitors, especially during AirVenture 46:5019. Social Media and Additional ResourcesOverview of Fox Cities CVB's social media presence: Facebook, Instagram, YouTube, TikTok, LinkedIn (Fox Cities WI) 47:1920. Show Wrap-upLEARN MORETo learn more about the Fox Cities region, visit their website at www.foxcities.org or on these social sites:Facebook: www.facebook.com/FoxCitiesWiInstagram: www.instagram.com/FoxCitiesWiOWAA 2026 Conference HostsTravel Wisconsin: https://www.travelwisconsin.com/Destination Madison: https://www.visitmadison.com/NEXT STEPSVisit us at https://outdooradventureseries.com to like, comment, and share our episodes.KEYWORDSCathy Trebatoski, Fox Cities, Travel Wisconsin, Destination Madison, OWAA, Outdoor Adventure Series, Podcast Interview#CathyTrebatoski #FoxCities #TravelWisconsin #DestinationMadison #OWAA2026 #OutdoorAdventureSeries #PodcastInterviewMy Favorite Podcast Tools:  Production by DescriptHosting BuzzsproutShow Notes by CastmagicWebsite powered by PodpageBe a Podcast Guest by PodMatchBanner Customization by Nano Banana & Canva

Today on City Cast Portland, can Portland snag the world-famous James Beard food awards from Chicago? And could Pioneer Place become the new Lloyd Center? Plus, The Malarkey steakhouse opened, and so have some bars that are a good place to party. Joining host Claudia Meza are food and drink reporters Brooke Jackson-Glidden and Alex Frane. Discussed in today's episode: Velvet booths? Stripper poles? Meet The Malarkey, celebrity chef's over-the-top Portland steakhouse [Oregonian] As the sun sets on Lloyd Center, key tenants are moving to Pioneer Place. Could it become Portland's next ‘indie' mall? [Oregonian] Portland's New Eastside Cocktail Haunt Delivers Jucy Lucys and Refined Hotel Bar Vibes [Eater PDX] Belmont's Famed Aalto Lounge Enters a New Era [Eater PDX] Cliff's Hums With Community Spirit at Its New Alberta Home [Eater PDX]  Good Girl Is the Central Eastside's New “Slutty Goth Dive Bar” [Eater PDX]  Become a member of City Cast Portland today! Get all the details and sign up here. Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter and be sure to follow us on Instagram. Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this August 3rd episode: D'Amore Law

Dixon Dedman is a 42-year-old blender who has quickly established himself as one of the most prolific American whiskey blenders in the industry known for his high-proof, robust bourbon and rye blends. He grew up on the whiskey trail infusing the learnings from industry legends with his culinary expertise from running his family's business, the famed and James Beard award-winning Beaumont Inn. His credentials are unsurpassed among high-end whisky retailers, writers, and collectors. He's a foodie, a wine connoisseur, runs marathons, and is a sneakerhead who connects with a broad range of drinkers, from millennials to boomers. Cheers!

We're re-airing one of our favorite conversations: Season 4 guest Devin Finigan, chef and owner of Aragosta at Goose Cove in Maine. Since we first spoke with Devin, Food & Wine named Aragosta the #1 hotel for food and drink in the country, and her cookbook, A Kitchen on Goose Cove: Recipes from the Heart of Maine, has officially been released. This episode also holds special meaning for me, as I open up the episode with a tribute to my late mother, Sadie B — a lifelong food lover whose recipes, generosity, and "never let anyone leave hungry" spirit set the stage for a conversation with a guest who embodies that same philosophy through her cooking. Devin never went to culinary school. She dropped out of art school, followed her instincts, signed a restaurant lease she couldn't really afford, and built Aragosta into an award-winning destination — all while staying true to her own vision. If you've ever wondered what it looks like to take the unconventional path and make it work, this is the episode for you. Manifesto Connections “The riskiest thing you can do is play it safe” — leaving art school and signing her first restaurant lease on a handshake. “There is more than one right way in life” — no culinary school, no traditional path, and it worked anyway. “Constraints are opportunities” — building Goose Cove on a tight budget by leaning on local artisans, potters, and woodworkers.   Calls to Action Learn more about Aragosta at Goose Cove or make a reservation: aragostamain.com Follow Aragosta on Instagram: @aragosta.main Support our sponsor: Interabang Books — interabangbooks.com Watch Tricia's TEDx talk, “How I Redeemed 35 Years of Regret” — TriciaRoseBurt.com or https://youtu.be/KpMSGApoLKE?si=3-u3CaywtoWcKXIm Credits No Time to Be Timid is written and produced by Tricia Rose Burt. Episodes are produced and scored by Adam Arnone of Echo Finch. Executive producers: Amy Grant, Nancy Perot, and Sage Wheeler. No Time to Be Timid is a presentation of No Time to Be Timid Productions.

On today's episode, we welcome Katie Lee, Founder of Katie's Pizza & Pasta — a chef-driven Italian restaurant and fast-growing CPG brand based in St. Louis. Katie's journey from high school dropout, recovering addict and single mom to James Beard-recognized restaurateur and one of the fastest-growing food entrepreneurs in America is a powerful story of resilience, grit and building something from scratch. In this episode, Katie shares how she launched her first restaurant in 2008 and helped ignite the artisan Italian pizza movement in the Midwest. She talks about taking Katie's from a beloved neighborhood restaurant to the national frozen food aisle, why handmade quality and rigorously sourced ingredients remain core to the brand, and what it took to produce 400,000 pizzas for Target in just 96 days — all by hand. We also discuss clean comfort food, building a brand with real identity, staying true to your roots while scaling, and what founders should do when the idea they believe in still isn't working. A must-listen for founders, operators, food lovers and anyone interested in resilience, restaurant growth, CPG, brand building and what it really takes to scale without losing the soul of the product.   Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks.   To learn more about Katie Lee and Katie's Pizza & Pasta:https://www.katies.com/https://www.instagram.com/katiespizzaandpasta/https://www.instagram.com/katiepizzalee/https://www.linkedin.com/in/leekatie/   Sponsored By: AT&T Business - Switch to AT&T Business at business.att.com Chime - Join the millions who are already banking fee-free today. Head to Chime.com/KARAGOLDIN. Superhuman Go - Helps the whole team move faster. Find out more at Superhuman.com   Check out our website to view this episode's show notes: https://karagoldin.com/podcast/871

a kid threw away his mother's Hmong food so no one would see it — the same food just made his restaurant one of Time's "World's Greatest Places." yia vang is a Hmong chef in Minneapolis, a James Beard semifinalist whose restaurant vinai has landed on the New York Times Restaurant List and Bon Appétit's Best New Restaurant. he named it after Ban Vinai, the refugee camp in Thailand where his Hmong parents — refugees who fled Laos after the Vietnam War — met and where he was born. he calls it a love letter to them. but before any of that, he hid his lunch for years — rice, fish sauce, anything that made him look like the Hmong kid instead of a normal one. he'd toss it, keep the empty containers, tell his mom he ate. then he trained in every cuisine that wasn't his — Italian, French, Tex-Mex — before he'd go near the food he grew up on. what brought him back wasn't a lesson. it was an egg his grandmother handed him every time he left her house. he thought it was the saddest gift a kid could get. he didn't understand it until decades later, standing in his own kitchen. we all did some version of this too — shortened a name, dropped an accent, swapped a lunch for one that wouldn't get you laughed at, wore your hair differently. this episode isn't about a chef. it's about what it costs to go back for the thing you gave up and finally, embracing who you are. all of you. no matter your race, gender, background, orientation to social status. there are no apologies. here, we're human first. watch and listen on spotify : ⁠⁠https://open.spotify.com/show/1tq2vuZiWLvhmTMaaWX2w8⁠⁠ reppin's gram jam: ⁠⁠https://www.instagram.com/reppin_podcast/⁠⁠ follow yia on social: ⁠⁠https://www.instagram.com/yiavang70/⁠⁠ yia's restaurant: vinai https://www.vinaimn.com/⁠⁠⁠https://www.vinaimn.com/⁠⁠⁠ music by dj ace the cut lieutenant Learn more about your ad choices. Visit megaphone.fm/adchoices

"The diet you'll stay on is a diet that's enjoyable and not too hard,” says Wendy Bazilian, DrPH, MA, RDN.  Bazilian is a Registered Dietitian Nutritionist, American College of Sports Medicine Certified Exercise Physiologist, and Doctor of Public Health. She's authored multiple bestselling books, as well as contributed to a New York Times bestseller and a James Beard-nominated cookbook. She's a spokesperson for Avocados – Love One Today and she's a frequent nutrition expert cited in mindbodygreen articles.  This podcast is sponsored by Avocados - Love One Today®. Visit LoveOneToday.com for free nutrition resources backed by science and tasty recipes to help you find new ways to add more avocado to your plate, whether it's breakfast, lunch, a snack or dinner.   00:00 - The value of the food we consume 03:06 - Why dietary fat was misunderstood for decades 07:47 - Nutrient density vs. calorie counting 09:56 - Why 94% of us fall short on fiber 14:26 - Heart health, satiety, & blood sugar control 16:48 - Why the best diet is one you enjoy 18:50 - Food synergy & nutrient absorption 21:51 - Unexpected ways to cook with avocados 26:58 - The glycemic load effect 31:28 - Serving size vs. portion size 35:41 - How to store avocados properly 40:06 - 3 rules for moving the needle on health Referenced in the episode:  The HAT trial: https://pubmed.ncbi.nlm.nih.gov/34496276/  Glycemic load study: https://www.sciencedirect.com/science/article/pii/S2475299126000557  For more about Bazilian, visit her website: https://www.wendybazilian.com/  We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

What if you can't actually manage your people, and every hour you spend trying is the reason your restaurant won't scale?Seth Gerber co-owns MIDA, a six-restaurant Italian group out of Boston, and was a 2024 James Beard semifinalist for Best Restaurateur. He came up through Hillstone, earned his sommelier pin and an MBA, and treats outlearning everyone in the room as his only real edge.In this conversation, we get into why you manage the structure people work in and never the people themselves, why the cinematic version of risk that bets it all on one move is a fantasy that quietly ruins operators, and why the best restaurateurs grow slower than their egos want them to.If you're grinding inside your business and still feel like the bottleneck, this one tells you where the real problem is.To learn more about MIDA and their growing collection of neighborhood Italian restaurants, visit midarestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Send me a DM here (it doesn't let me respond), OR email me: imagineabetterworld2020@gmail.comToday I'm so honored to have back on the show once again: Masonic Ritual Abuse Victim, Survivor and now Whistleblower for the first time, intuitive empath, entrepreneur, public speaker and improv comedian, biofeedback facilitator and educator, clean farming and nature lover, podcast regular, and an incredible hero coming forward to advocate for whistleblower and survivor protection and safety and to do everything in her power to facilitate the change she wishes to see in the world: Allison AdamsA little bit about Allison in case you're new here, missed her riveting first three episodes, or need a little recap:Long before tragedy sought her out, Allison had already walked a remarkable path. Diagnosed with juvenile myoclonic epilepsy as a child, she refused to be defined by her condition. For 45 years, she mastered it with unwavering sovereignty - through disciplined choices in food, restorative sleep, mindfulness, and inner strength. What began as medicine became her superpower: a daily practice of awareness and control that kept her vibrant, connected, and free. Her days overflowed with simple, genuine joys—gym friendships, hikes through the woods, lunch dates, and the deep sharing that comes from real human connection. An outsider by choice and circumstance, she moved through life with openness and trust.But that trust was brutally weaponized. She befriended a woman at the gym, never imagining the warmth and stories shared during miles and miles of hikes would become the very tools used to target her. For two years, a sophisticated network stalked and groomed her, using personal details against her. In April 2020, on the patio of an acquaintance—a James Beard-nominated chef named Marty connected to that network—Allison was drugged with at least four substances. She lost 10 harrowing hours to ritualistic horror: violation, strangulation, hazing, and terror orchestrated by an organized collective. Yet here is where her light refused to be extinguished.Even in that drugged state, her decades of biofeedback training awakened. While her body appeared unconscious, her mind remained hyperaware—an observer in the storm. In the months and years that followed, she patiently gathered fragments, clues, memories, and inner knowing. Piece by piece, she reconstructed her truth. The same mastery that once tamed epilepsy now became her anchor in survival and healing. She refused to let trauma erase her. Instead, she transformed it into purpose.Allison was not born into a multi-generational cult or ritual abuse family. She was a regular woman - lured, hunted, and caught. Her story reveals how insidious and organized the darkness can be, and how anyone can become a target when trust is exploited by those who operate in shadows.Watching brave whistleblowers step forward only to face targeting, financial desperation, illness, and silencing ignited a righteous fire within her. She realized that true disclosure is not just dramatic testimony—it is everyday survivors like her speaking out, and it demands community protection. There is no witness protection for these crimes. Society often blames victims, dismisses their stories as “too outrageous,” or looks away because the darkness is uncomfortable. Allison chose the opposite.She knows the risks. She has watched others silenced. She remains in danger, still living in the town where the attack occurred, still navigating ongoing targeting and constant vigilance. Yet she will not be deterred. Her voice rises not just for herself, but powerfully for the children—the ones drugged with memory-erasing substances who have no reference point, no adult resilience, no framework to understand the violation. That fierce compassion, that maternal fire for the innocent, reveals the depth of her true character.Her legacy is not one of victimhood. It is one of triumphant, unbreakable light. She is living proof that the human spirit, when anchored in sovereignty and transformed by unimaginable darkness, becomes a flame that no evil can extinguish—and a call to action that echoes through the ages. Stand with her. Learn from her. Be inspired by her. The light she carries is ours to carry forward.

Sam Choy's years of cooking alongside his parents gave him the skills and inspiration to make Sam a Hawaiian celebrity chef. His exceptional creativity, love of good food, and aloha for guests propelled him to the status of an internationally recognized chef, Food Network personality, and James Beard award-winner. Choy's colorful personality and welcoming smile have drawn customers to his multiple restaurants over the last 30 years, but it is his award-winning cooking that keeps them coming back! He characterizes his cuisine as a "melting pot of the freshest ingredients from ever culture on the Hawaiian islands...true Hawaiian heritage cooking." Sam spent twenty plus years mastering his craft in the kitchens of noted hotels and resorts on the mainland and Hawai'i. Sam appears on his weekly cooking show, Cooking with Sam, on the Hawaiian Islands' NBC affiliate. He has authored 16 cookbooks and is often credited as the "Godfather of Poke" and the Culinary Ambassador of the Big Island. Send us Fan MailFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Gabbiano's and Gabby's David Sigel takes some time to share his journey from studying Chinese history at Lewis and Clark, and then his experience working at a club in Beijing. After his eyes opened to the food scene with visits to places like Clyde Common and Olympic Provisions, he was drawn bac to working at and opening restaurants in Portland.  We talk about what's changing in restaurant economics, including a shift from cocktails. Since David is on the Board of the James Beard Public market, he shares his enthusiasm and some details about what's exciting about that project, and how it may revitalize the downtown area.    gabbianospdx.com @gabbianospdx jamesbeardpublicmarket.com   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Chef Evan Snyder can't slow down, which is great news for Philly. After years of pop-ups and collabs (which he's still doing a ton of) he opened Emmett in 2025, and just recently returned from a trip to the James Beard Awards. His next move: a tasting menu experience fueled by fire.  With his managing partner Julian Van Der Tak, they're opening Jean upstairs from Emmett. Evan gives us the first details on Jean, and recaps his experience at the James Beard ceremony and what the nomination means to him. Eli explains why he loves the adrenaline of a slammed dinner service, and everyone shares a round of Best Bites (with a few different stops to find freshly baked bread). (00:00) Marisa's impressive backflip (05:35) Chef Evan Snyder of Emmett, his James Beard experience (11:45) Announcing Jean, the new concept upstairs from Emmett (20:39) Best Bites: McDonald's, scallops and freshly baked bread (37:33) The Dish: summer specials and Philly events And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

Toby is a veteran bartender and mixologist, who added high-level mixology to his legendary drinkmaking speed with stints at Milk & Honey (NY), The Violet Hour (Chicago) and Mother's Ruin, before turning his hand to (as well as consulting on bar programs) writing and co-authoring "The Bartender's Manifesto" with Emma, which won a James Beard award, and most recently "The Classic Cocktail Sessions" a prequel to the Manifesto. Emma is an acclaimed Chicago-based spirits, cocktail and bars writer and author, and has won numerous James Beard awards in addition to the one for The Bartender's Manifesto. This was really a chat about both the books they've written together, as well as the industry as a whole - enjoy!Emma on IG: https://www.instagram.com/emmajanzen/?hl=enToby on IG: https://www.instagram.com/tobycocktail/?hl=enBuy the Bartender's Manifesto from an independent bookshop: https://bookshop.org/p/books/the-bartender-s-manifesto-how-to-think-drink-and-create-cocktails-like-a-pro-emma-janzen/46c7cc8bda6b756b?ean=9780593137987 Buy the Classic Cocktail Sessions from an independent bookshop: https://bookshop.org/p/books/the-classic-cocktail-sessions-a-bartender-s-new-fashioned-approach-to-the-world-s-most-beloved-recipes-emma-janzen/583e258db56145d2?ean=9780593798584 (Get in touch with Duff!Podcast business enquiries:  consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.)  And our AI automatically deletes pitch emails that are clearly written using AI. Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Faceboo...

It's officially grilling season, and this week, we're bringing you an explosion of flavors. First, award-winning author Andrea Nguyen sits down with us to talk about the spreads you'd find at a Vietnamese grill. From delicious platters of fresh herbs to beautiful summer rolls, and savory marinated meats like her Lemongrass Pork Chop Recipe, and of course, we can't forget Nuoc Cham, the world's most delicious dipping sauce. Andrea is a James Beard award-winning author, cooking teacher, and consultant. Her latest cookbook is Ever-Green Vietnamese, and you can find her at Vietworldkitchen.com and on Substack. Then, recipe developer and author Farideh Sadeghin takes us into the world of hot dogs, from its history to its many regional variations, all perfect for your July 4th cookout. Farideh is the author of The Hot Dog Cookbook, and she left us with her recipe for Hog Dog Flowers, a festive take on the world-favorite dog! Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:July 03, 2026 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

Send me a DM here (it doesn't let me respond), OR email me: imagineabetterworld2020@gmail.comToday I'm so honored to have back on the show for a third time: Masonic Ritual Abuse Victim, Survivor and now Whistleblower for the first time, intuitive empath, entrepreneur, public speaker and improv comedian, biofeedback facilitator and educator, clean farming and nature lover, and an incredible hero coming forward to advocate for whistleblower and survivor protection and safety and to do everything in her power to facilitate the change she wishes to see in the world: Allison AdamsA little bit about Allison in case you're new here, missed her riveting first two episodes, or need a little recap:Long before tragedy found her, Allison had already forged a remarkable path as an outsider by choice and circumstance. Diagnosed with juvenile myoclonic epilepsy as a child, she refused to let the condition define her. For 45 years she mastered it through unwavering commitment to clean food, restorative sleep, mindfulness, and inner sovereignty. This was no mere management—it was her superpower, a disciplined daily dance that became her anchor and her greatest strength. Her life brimmed with simple, genuine joys: gym friendships, hiking through the woods, lunch dates, and the deep sharing that comes from real connection. She moved through the world with openness and trust.But that trust was brutally weaponized. She befriended a woman at the gym, never imagining the warmth she shared would be turned against her. For two years she was stalked and targeted by a sophisticated network that used personal details to hunt her. Then, in April 2020, on the patio of an acquaintance named Marty - a James Beard-nominated chef connected to that network - Allison was drugged with at least four substances and plunged into ten harrowing missing hours.Allison was not born into a multi-generational cult or family. She was a regular woman—lured, hunted, and caught. Her story reveals how insidious and organized the darkness can be, and how anyone can become a target. The betrayal began with friendship and grooming, escalated through traps like a staged dating profile and repeated offers of tainted drinks, and culminated in a night of coordinated evil. She awoke to a body bearing the physical imprints of trauma - an injured collarbone from extreme high-impact injury, and hair that turned dramatically curly overnight, a visible manifestation of the terror and trauma stored in her body from that night.Yet Allison refused to let trauma erase her. She transformed it into purpose. Watching brave whistleblowers like David Wilcock and others face targeting, financial desperation, illness, and silencing ignited a righteous fire in Allison. She got mad. She realized that disclosure is not just dramatic testimonies - it is everyday survivors like her speaking out, and it demands community protection. There is no witness protection for these crimes. Society often blames victims, dismisses stories as “too outrageous,” or looks away because the darkness is uncomfortable. Allison chose the opposite.She knows the risks. She has watched others step forward only to be targeted and silenced. She remains in danger, still living in the town where the attack occurred, still navigating ongoing targeting and the constant need for vigilance. Yet she will not be deterred. She demands we do what we can - but do something. She embodies the rarest kind of heroism - the quiet, relentless kind. The kind that turns personal hell into collective awakening. Survival, for Allison, is not passive endurance. It is active rising, speaking, organizing, and loving the vulnerable more fiercely. Rooted in inner discipline, practiced awareness, and unyielding courage, she has become a force of justice and healing. Even while still at risk, her light shines undimmed.Allison is proof that one woman, anchored in decades of sovereignty and transformed by unimaginable darkness, can become a beacon that invites every soul to join her in building a safer, more awakened world. Her legacy is not one of victimhood, but of triumphant, unbreakable light. Because she chose to rise and speak, the world is forever brighter, stronger, and more compassionate. Because she chose to rise and speak, the light grows brighter. And together, we can make it shine forever.

Kip's finally off the road & CB is hitting the dusty trail.. but not before we drop a Jackson Hole Food & Wine recap episode and an excellent interview with Minneapolis Chef, Gavin Kaysen.First timer for the summer fesitval, but in their 10th run around the Sun... JH F&W is gnarly and something that everyone who calls themselves a gourmand, foodie, traveler or outdoors enthusiast should experience. It's hard to compare the run of festivals in recent weeks, especially when life is a blur.. but Kip does his best between incoherent tangents and ramblings to break down an unbelievable weekend.If you don't want to listen to Kip's bullshit, skip to the 25ish minute mark and listen to 2x James Beard award winning Chef & all around excellent human talk about a Chef's life and journey to greatness. From building a brand to growing a family and all the superpower stories in the mix, Gavin was a great guest and we're apologetic for taking away from his interview by Kip's dumbassery.Tune In, Bookmark Jackson Hole Food & Wine 2027 as a "CANT MISS" event. Trust us, you won't regret it. Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Tuesday, June 30, 2026. #1 – From ACCESS APPALACHIA - Trails create connections and opportunity Across West Virginia, trail builders, community leaders, and outdoor advocates are working together to expand the state's outdoor recreation network. A feature from Access Appalachia highlights the people and partnerships behind trail development projects that connect communities, improve quality of life, and support tourism-driven economic growth. Supporters say investments in trails continue positioning West Virginia as a premier destination for outdoor recreation and adventure travel. Read more: https://accapp.symmetry-events.com/article/trails-access-the-people-building-west-virginias-outdoor-network/   #2 – From NAM - Form Energy expands manufacturing capacity Form Energy continues to scale production at its Weirton manufacturing facility as demand grows for the company's innovative long-duration battery technology. According to the National Association of Manufacturers, the company has tripled commercial sales while expanding operations to meet increasing demand for reliable energy storage solutions. Economic development leaders say Form Energy's growth highlights West Virginia's role in advanced manufacturing, energy innovation, and next-generation technology development. Read more: https://nam.org/6-form-energy-triples-commercial-sales-and-scales-manufacturing-to-meet-demand-for-reliable-power/   #3 – From WV GAZETTE-MAIL - WV restaurants earn James Beard recognition West Virginia's food scene recently received national attention during the James Beard Awards ceremony in Chicago. Several restaurants with West Virginia ties were recognized during the prestigious culinary awards event, reflecting the growing reputation of the Mountain State's chefs, restaurants, and food culture. Industry leaders say the recognition helps showcase West Virginia's hospitality sector and growing culinary tourism opportunities. Read more: https://www.wvgazettemail.com/life/the_food_guy/food-guy-wv-restaurants-honored-at-james-beard-awards-ceremony-in-chicago/article_cff3019a-3f3f-40a2-a9db-00cbe317ba2a.html   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty, and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter, and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.

It's tradition: if a Philly chef wins a James Beard Award, you already know they're coming on the pod to tell us everything. Fresh off his Best Chef: Mid-Atlantic win, Jesse Ito joins us to talk about the moment it all paid off after years of Beard nominations. He lets us in on how he's reshaping perceptions of Japanese cuisine at Royal Izakaya, and taking that reinvention a step further with Dancerobot. And we ask about the secret to scoring a seat at the hottest omakase in the city… Plus: other Philly chefs and restaurants at the Beard awards, everyone's Best Bite of the week, Eli's highlights from Spain, and we dish on the latest events and pop-ups in Philly, complete with hot dogs and donuts.  00:00 Eli's back from Spain! 05:00 Chef Jesse Ito of Royal Izakaya & Sushi and Dancerobot 06:04 The moment he won Best Chef: Mid-Atlantic 17:50 A new take on Japanese cuisine 23:30 Best Bites 35:23 The Bear: what we loved and what's BS  39:00 The Dish: Food Events, Chef Collabs, Philly Pop-ups And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us in your posts so we can talk about them on air.

The whole thing started because we couldn't remember the name of the Executive Chef at Wing & Barrel in Sonoma. One of our listeners that happened to work for Charlie Palmer reached out and suggested that we come for a visit to Appellation Healdsburg and meet the legend in person. We will never forget his name again. Charlie Palmer is an acclaimed American chef, restaurateur, and hotelier, renowned for pioneering Progressive American cuisine and owning multiple Michelin-starred restaurants. Charlie Palmer began his professional career at The River Café in 1983, where he became executive chef at age 23 and earned three stars from The New York Times. He trained notable chefs including Michael Mina and George Morrone. In 1988, he opened his flagship restaurant, Aureole, in Manhattan, showcasing regional American ingredients and his signature Progressive American cuisine, which reinterprets classic European techniques using American artisanal products . Over the years, Palmer expanded his restaurant empire to include Charlie Palmer Steak locations in New York, Las Vegas, Reno, and Washington, D.C., as well as boutique hotels and other dining concepts such as Dry Creek Kitchen, AperiBar, and St. Cloud Rooftop Bar. His restaurants have collectively earned over 20 Michelin stars and multiple James Beard awards. In addition to his restaurants, Palmer co-founded Appellation Hotels, a culinary-first hotel brand, with properties in Healdsburg, Lodi, and planned locations in California and Utah. Each hotel features Charlie Palmer restaurants and interactive culinary experiences. His new cookbook, Wineland, that features many of our friends in wine country, is available now. [Ep 417] www.charliepalmer.com/books/wineland/ Tess Housholder — Sommelier, Appellation Healdsburg Tess Housholder is a Sommelier and hospitality professional based in Geyserville, California, with a background in wine education, hospitality management, and event operations. She was recently featured in Vogue Magazine as a Gen Z Somm to watch. We were excited at the opportunity to speak with a young Somm running a high-profile project in wine country. @tesshousholder

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken. 
 The late Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers.
 James Beard award-winning food writer Ronni Lundy reads from her book “Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens”, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron.

In this episode of GuildSomm: Into the Glass, Advanced Sommelier Alisha Blackwell-Calvert joins GuildSomm's director of education, Chris Tanghe, to blind taste three high-acid white wines. They discuss the differences between lees and oak aging as well as the evolution of typicity in classic winemaking regions.   Alisha is based in St. Louis and is currently the wine director for Madrina. She previously worked at Cinder House in the Four Seasons Hotel and was a James Beard semi-finalist for Outstanding Professional in Beverage Service in 2025. She judges for the Decanter World Wine Awards and serves as a mentor for the Bâtonnage Mentorship Program.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Baltimore native Nick Pikounis is the bar manager and beverage director of the tropical rum bar Pink Flamingo, which not only gets its name from its theme but also from local legend John Waters. It's surprising that someone who learned craft cocktails at a spot that wouldn't allow the use of citrus would now commandeer a place that revels in them - and he steered them right into a James Beard nomination. He also loves DJ culture, making some attempts in the electronic world after a brief childhood stint in clarinet and piano. Listen to his Baltimore B-sides mix here: https://open.spotify.com/playlist/2A6ZkL5zjVQYst1rg5jfjo?si=nPbOkBnpRI2sC70_Dg5o0A

A James Beard-nominated chef just fled Seattle, and the people running this city still call the exodus ‘overblown.’ A new poll says Americans are becoming less favorable of LGBTQ issues. Another radical Democrat wants to abolish ICE. // Big Local: Spokane Valley loses 124 jobs as Volex picks another state over Washington. Mountlake Terrace observed Pride for the first time. // You Pick the Topic: A Love Island contestant who is a cop is taking heat from his police department for taking time off to join the show.

We ask because it's been a while since we've seen evidence of the late, great gourmand in Sin City. But our long shutout streak is over! Sarah Thompson, executive chef of Casa Playa at Wynn Las Vegas, won for Best Chef: Southwest. Gemini was there, and talked to Thompson. She also cored a conversation fellow Best Chef nonminee Brian Howard of Sparrow + Wolf. Rich Johnson checks in from Seatle, where the grip of World Cup Fever is tightening. This show is dropping just a few  hours before the US takes on Australia. And Rich sets the sad scene outside the stadium, where unlicensed hot dog stands have set up -- often just feet away from a legit vendor. Al left us a Happy Hour Report recorded before flying to Italy.  And Rich and Gem scrape up a few interesting foodie events that are coming soon. 

Portland was well represented at this year’s James Beard Awards. Cocktail bar Scotch Lodge took home the award for Outstanding Bar, while Japanese restaurant Nodoguro’s Ryan Roadhouse won Best Chef: Northwest and Pacific.    Writer Erica Berry also won a Media Award for her personal essay published in Orion Magazine. In it, she explores the balance between risk and reward in both mushroom foraging and her personal relationships.    Berry joins us to share more about her work.  

Switch wants to expand its data center campus in the southwest valley, and we dig into whether chasing AI infrastructure is good or bad for southern Nevada. Las Vegas just landed its first James Beard Best Chef award in 15 years, so what does Sarah Thompson's win say about the city's food scene? Plus, after the "Wizard of Oz" pulled in $400 million, the Sphere just announced "Rocky Horror Picture Show" as its next cinematic bet, and we break down why it might be an even better fit. Jesse Merrick is joined by lifestyle and entertainment writer Melinda Sheckells and Nevada Independent Opinion Editor Andrew Kiraly to break it all down. And in our members-only bonus segment, we wonder why Las Vegas seems more prone to alleged scams like Pearadise, the TikTok body positivity community now at the center of a national docuseries. And a programming note: We won't have a new episode over the Juneteenth holiday weekend, but will be back Monday morning.  If you enjoyed this interview with IS LUXURY's, Luxury Real Estate Advisor, Holly Erker learn more here. Learn more about the sponsors of this Thursday, June 18th episode: Southern Nevada Water Authority The Neon Museum Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

Brendan Sorsby will enter the NFL Supplemental Draft and begin his professional career rather than continue to fight for eligibility at Texas Tech this season. In other news, InTown Homes — a townhome builder with sites in Houston, Austin and Dallas-Fort Worth — announced a new downtown property Monday; a Dubai-based developer's first set of projects in North America will be higher-end homes in the nation's fastest-growing city; and even though Scott Girling did not win the prestigious Best Chef: Texas honor at the recent James Beard awards in Chicago, he admitted that it seemed like a long shot anyway for his 26-seat Italian restaurant. It's a tiny pasta shop in an old house in Denton, 40 miles north of downtown Dallas. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A James Beard-nominated chef just fled Seattle, and the people running this city still call the exodus ‘overblown.’ A new poll says Americans are becoming less favorable of LGBTQ issues. Another radical Democrat wants to abolish ICE. // Big Local: There is an ‘OnlyFans house’ in Bellevue where police suspect Human trafficking might be going on. Downtown Spokane salon shutters after gunpoint robbery, bullets through window, and years of street chaos. The city of Pasco is ramming through a sales tax increase without the voters’ consent. // Fridays with Jake Skorheim on Russell Wilson’s retirement.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.

We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!See omnystudio.com/listener for privacy information.