Podcasts about local ingredients

Cider in peach country@Botanistandbarrel @atlantahardcider #cider #hardcider #radioshow #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – Join us for a refreshing dive into the world of craft ciders in our latest episode of Sips, Suds, and Smokes! This week, we're tasting an exciting lineup from the Atlanta Hard Cider Company and Botanist and Barrel Cidery. From the crisp apple craft cider to the unique tepache pineapple cider, we explore the flavors that these southern cideries have to offer. We'll also sample the cherry pie craft cider and the cranberry craft cider from Atlanta, alongside the pinkies up cherry and blueberry rosé and the farmhouse cider seriously dry from Botanist and Barrel. Our hosts, Good Ol' Boy Dave and Good Ol' Gal Juliana, share their tasting notes, food pairings, and signature ratings, providing insights into what makes these craft ciders stand out. Whether you're a cider novice or a seasoned enthusiast, this episode promises to educate and entertain. We taste and rate the following cider from 1-5:8:27Crisp Apple – 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA.  SUDS-413:45Farmhouse Cider Unfiltered and Unpasturized– 7% ABV.  Botanist and Barrel, Cedar Grove, NC SUDS-418:55Tepache pineapple cider – with canela and azucar Moreno.  5.9% ABV Atlanta Hard Cider Company, Atlanta, GA SUDS-523:26Cherry Pie Cider– with cinnamon. 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA  SUDS-428:10Pinkies Up Rosé – with blueberries and cherries.  6.9% ABV Botanist and Barrel, Cedar Grove, NC. SUDS-434:40Cranberry Cider– 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA SUDS 4info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeCraft Cider, Atlanta Hard Cider Company, Botanist And Barrel, Cider Tasting, Cider Review, Marietta Georgia, Cedar Grove North Carolina, Apple Cider, Pineapple Cider, Cherry Pie Cider, Cranberry Cider, Farmhouse Cider, Craft Beverages, Fermentation, Local Ingredients, Craft Beverage Industry, Cider Enthusiasts, Cider Flavors, Southern Cideries, Drink Pairing

It started as a kitchen garden. Nine acres. A favor from her husband. Today, Green Door Gourmet is 350 acres of certified organic farmland on the Cumberland River — one of the largest organic operations in Tennessee — growing 80 kinds of fruits and vegetables, 80 flower varieties, and 25 specialty herbs, including Southern heirloom varieties that most event menus have never seen. Sylvia Harrelson Ganier is its President, and Chief Farm Operator (CFO). She is also the former chef and owner of CIBO, a Nashville restaurant she built before she ever picked up a trowel. She knows both sides of the table. On this episode of Eating at a Meeting LIVE, Sylvia talks about what it takes to feed a city — and what the meetings and events industry gets wrong about food sourcing. She is a past President of Les Dames d'Escoffier International's Nashville Chapter, a member of the James Beard Foundation, Chair of the Davidson County Agricultural Extension Board, and a speaker at the USDA Women in Agriculture convening. Her farm welcomes 85,000 visitors a year, including 5,000 school children who pick strawberries for the first time. The food on your event menu has a story. This episode is where it starts.

Brandy Nelson of Soldotna, AK shares how she built a strong customer base by selling very unique and healthy products, and the challenges she needs to consider to continue scaling her business furtherGet full show notes and transcript here: https://forrager.com/podcast/160

In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with many pop-ups transitioning into successful restaurants. The chefs emphasize the importance of local ingredients and seasonal menus, showcasing how they adapt their offerings to reflect the unique bounty of the Pacific Northwest. They also touch on the competitive landscape of the culinary world, particularly in the sandwich and pastry sectors, and how they strive to maintain authenticity while appealing to a diverse clientele. The chefs delve into their personal journeys, discussing how their cultural backgrounds influence their culinary creations. They share insights on the significance of community and connection through food, as well as the creative processes behind their menus. The conversation culminates in a discussion about the importance of experimentation and iteration in crafting cocktails, with a focus on balancing flavors and ensuring that each drink resonates with patrons. Overall, the episode paints a vibrant picture of Seattle culinary scene, marked by resilience, creativity, and a commitment to quality. Emmanuel Laroche and Christina Wood discuss the challenges of introducing unconventional ingredients, such as fermented items, and the reactions they receive from patrons. Melissa Miranda shares her personal inspirations, rooted in family and cultural heritage, which shape her approach to menu development. The group reflects on the evolving trends in the culinary world, particularly the resurgence of tropical flavors and the integration of savory elements into cocktails. They also explore the role of social media in shaping food trends, with a nod to the growing popularity of unique flavor combinations that challenge traditional expectations. In this engaging conversation, the panelists discuss the evolving trends in the food and beverage industry, particularly focusing on the rise of non-alcoholic cocktails and the enduring popularity of espresso martinis.  Christina Wood highlights the coffee culture in Seattle, emphasizing the city’s preference for coffee-driven drinks. The discussion then shifts to the creative process behind crafting non-alcoholic cocktails, with Emmanuel Laroche and Kyton Blair sharing insights on the increasing variety of options available today compared to just a few years ago. The discussion culminates in a heartfelt exchange about self-care, the pressures of the culinary world, and the value of collaboration and support among peers, emphasizing the need for balance and understanding in a demanding profession. What you’ll learn from this panel discussion 00:00 Introduction to Seattle’s Culinary Scene04:25 Challenges and Evolution Post-Pandemic06:57 The Rise of Pop-Ups and New Trends09:40 Seasonality and Local Ingredients in Cooking12:26 Cultural Influences and Culinary Identity15:06 Innovative Uses of Local Produce17:44 The Role of Community and Tradition in Cuisine21:43 Preserving Local Flavors22:58 The Art of Seasonal Menus23:53 Innovative Cocktails and Cultural Influences27:00 Sources of Culinary Inspiration29:26 Balancing Tradition and Innovation32:10 Menu Evolution and Customer Engagement34:22 The Role of Community in Culinary Creativity37:03 Seasonal Adjustments and Customer Preferences38:41 Pushing Boundaries in Sandwich Making40:40 Creative Pastry Innovations42:16 Exploring Savory Donuts and Unique Pastries44:21 Seasonal Menu Inspirations and Collaborations47:17 Crafting Cocktails: Flavor Pairing and Trends49:57 The Challenge of Unpopular Flavor Combinations51:59 Emerging Trends in Flavors and Ingredients54:46 The Coffee Culture: Trends and Preferences01:00:36 Crafting the Perfect Sandwich01:01:29 Culinary Inspirations and Personal Favorites01:03:19 Menu Challenges and Customer Education01:04:38 Navigating Competition in the Culinary World01:06:10 Mental Health and Self-Care in the Restaurant Industry01:08:08 Lessons Learned from Experience01:09:39 The Importance of Teamwork and Support01:12:08 Finding Balance and Managing Stress01:13:41 Advice for Future Chefs01:18:06 Final Thoughts and Reflection Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Melissa Miranda Instagram Social media Avery Hardin Instagram Social media Janet Becerra Instagram Social media Christina Wood Instagram Social media Kyton Blair Instagram Links mentioned in this episode Musang restaurant Kilig restaurant Pancita restaurant Layers Green Lake restaurant Pastry Temple bakery Roquette Bar SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

Doug Pominville of 603 Brewery interviews Devin Bush of Wildbloom Beer.This Episode is Sponsored by:SennosSennos is redefining fermentation intelligence. Their new SennosM3 is a multi-parametric, in-tank sensor that delivers real-time fermentation insights and predictive analytics—so brewers can monitor critical variables, catch issues early, and get consistent results every batch.Brew smarter, waste less, and profit more with Sennos. Turn your tank into a smart tank. Order your SennosM3 at sennos.com Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Doug PominvilleGuest: Devin BushSponsor:  Malteurop Malting Co., Sennos All About BeerTags: Brewing, New Hampshire, Local Ingredients, Saison, HopsPhoto Credits: Devin Bush and Doug PominvilleThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

In this episode, Laura from Deusterbeck's Brewing Company shares the story of how she and her husband. Ben, transformed her family farm into a thriving brewery. We discuss their commitment to sustainability, the importance of family involvement, and the unique beers they craft using locally-sourced and grown ingredients. The conversation also touches on their community engagement and collaborations with local agribusinesses, as well as the challenges and benefits of their location in Elkhorn, Wisconsin. Laura emphasizes the emotional connection to her farm and the legacy they are building for future generations - she is the 6th generation on the farm and is raising her kids to be the 7th. When Derrick and Jonathan visited with Laura, her and her team were brewing with the Old World Wisconsin team, having a chance to see the "olden days" brewing process at work. You can get the Old World / Deusterbeck's collab, "Two Red Barns" on-site at Old World Wisconsin in the Tavern.   Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

In this episode of Pour Another Round, we welcome Head Brewer Jeff from Titletown Brewing Company and Rochelle from Heartland Craft Grains. They discuss the unique collaboration between the two, focusing on the creation of the Gridiron Glory lager, which utilizes blue corn from Heartland Craft Grains. The conversation delves into the farming practices Rochelle and her husband, Evan, use that prioritizes flavor, as well as the brewing techniques involved in creating the beer, and the future plans for both businesses. Listeners are encouraged to explore local breweries and the innovative products they offer.Rochelle is a former Alice in Dairyland here in Wisconsin, so she is not new to traveling the state, this time to develop partnerships and sell their grain offerings.Fun fact...Rochelle actually competed against Jonathan's wife, Amy, for Alice in Dairyland!  More about Heartland Craft Grains:We're the Schnadts - welcome to our family farm and grain mill in Lodi, WI!We're 4th and 5th generation farmers raising the next crop of farm kids and unique grains on our land.This adventure started when we pondered the question, "can you grow corn for flavor?" The answer is YES!Not only do we select grains with a reputation for flavor, but our farm practices also focus on creating healthier soil, in turn growing nutrient-dense and flavorful grains to be enjoyed in the kitchen with family and friends.Terroir isn't just for grapes - you can taste the difference and depth of flavor from the silty soil of the Lodi Valley. Our grains range from heirloom blue and polenta corns to ancient grains including spelt and einkorn, and modern oats and wheat for pantry staples that perform.We take great pride in transforming our grains into a delicious and nutritious ingredient from our family to yours! More about Titletown Brewing Company:We're Green Bay's original craft brewery, founded in 1996 by a group of beer loving locals. We  honor our connection to the Green-and-Gold and our link to a storied cultural past every day.Vist the brewery for a tour, or check out the sky lounge, and journey through to explore our history, the multiple historic buildings we've saved and restored, and what drives us each and every day.   Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

《聽見花蓮：聲音裡的英語與旅行》——英文老師變導遊，維尼用聲音帶你旅行花蓮，學英文、看在地風景，還有滿滿故事和笑料！

Copper Mule Distillery (Hermann, MO) WF0064 Back in 2001, I stumbled upon a beautiful section of Missouri, just west of St. Louis known as Missouri Wine Country. That trip saw me stopping off at my first ever tasting experience - at the Stone Hill Winery. A couple trips later, I discovered there was whiskey to be had in the German community of Hermann. Now, there are several distilleries and I bumped into one of them while doing research for my next book. Join me as I chat with Don Gosen, founder of Copper Mule Distillery, we've got insider info on the Missouri Expedition Trail, insights into Missouri's distilling legacy, and the surprise legacy Don and his wife discovered in their own family. Here are some of the things we chat about: Exploring Hermann: A Historical Overview The Rise of Distilling in Hermann From Brewing to Distilling: A Personal Journey Uncovering Family History and Distilling Heritage The Significance of the Century Farm The Legacy of Bourbon and Brandy Production Bartering and Historical Practices in Distilling The Appeal of Wheated Bourbons Missouri's Whiskey Heritage and Distilling History The Role of Local Ingredients in Distilling Moonshine Stills: A Unique Collection The Importance of Quality Barrels in Bourbon Exploring the Missouri Spirits Expedition The Distillery Tour Experience Collaboration in the Distilling Community The extended version of this interview found at patreon.com/whiskeylore has 15 more minutes of extra interview time with some fun extras.

Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

In Wellington, New Zealand, the Fork & Brewer (https://forkandbrewer.co.nz) has to live up to a reputation, and head brewer Brayden Rawlinson is up for the challenge. Under the leadership of previous head brewer Kelly Ryan (now with Freestyle Hops), the downtown brewpub garnered numerous awards, and the expectations placed on his successor were huge. Yet Rawlinson brings his own style and swagger to the role, alongside a deep love of fermentation in all its forms, and he's continuing the legacy with different takes on beer that are equally medal-worthy (https://brewersguild.org.nz/2024-nz-beer-awards-winners-announced/). In this episode, Rawlinson discusses: pressure fermentation at warmer temps for faster, pub-centric lagers that win medals brewing pils with 100 percent Riwaka hops added everywhere, from mash and first wort through a dip-hop addition and dry hop achieving a more herbal, Noble-like character with Riwaka sculpting a slightly drier NZ pils applying Italian-style method to beers made with New Zealand Sauvignon Blanc grapes and Nelson Sauvin hops balancing the acidity in wine-grape beers with low pH but not overt sourness And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Taste the modern flavors of Indie Hops at CBC, this year in Indianapolis. Join Indie in Indy for 14 incredible collab beers. Check out the full CBC beer lineup at www.indiehops.com and plan to stop by their booth #3122. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) From taproom to distribution, Arryved gives breweries the tools to streamline operations and boost profits—all in one powerful platform. Want to see the latest innovations in action? Visit Arryved at CBC 2025, Booth 1865, where they'll be pouring beers and showing off the future of brewery tech. Probrew (https://www.probrew.com) If you're at this year's CBC 2025 in Indianapolis, there's one place you must check out—ProBrew at Booth 2801! See ProBrew's solutions in action, chat with our experts, and enjoy a perfectly poured beverage—on us. So don't miss it—ProBrew, Booth 2801. ProBrew, Brew YOUR Beer. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Lisa Herlinger is a trained chef turned entrepreneur who launched her gourmet ice cream sandwich company at the Portland Farmers Market back in 2004. More than two decades later, it's a thriving business with wholesale grocery and convenience store distribution, spreading joy and dominating frozen novelty aisles nationwide. Tune in to hear about Ruby Jewel's growth as we share: Lisa's commitment to locally sourced ingredients  Finding the balance between quality and price The value of sampling at markets Financial considerations of scaling to wholesale

Exploring the Culinary Diversity of Indianapolis with Youssef and Ariel In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods. Find Ariel: Social: https://www.instagram.com/ Find Youssef: Social: https://www.instagram.com/ Event Links:  https://www.instagram.com/mokao_indy/ https://www.instagram.com/epicureanindy/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Welcome to the Okayest Cook Podcast 00:45 Meet Youssef and Ariel 01:03 Seasonal Weather Woes 02:23 Foraging and Local Experts 07:56 Notable Meals of the Week 09:05 Epicurean Festival and Community Support 19:43 The Art of Coffee and Chocolate 32:21 The Struggles and Triumphs of Immigrant Chefs 33:41 Supporting International Chefs and Restaurants 34:26 Epicurean: A Platform for Diversity and Inclusion 39:03 The Importance of Genuine Support for Small Businesses 41:57 Expanding the Reach of Epicurean 51:52 The Value of Local Ingredients and Farmers Markets 56:08 Upcoming Events and Final Thoughts Mentioned in Episode:  French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33 Peony Festival: https://www.indianapeonyfestival.com/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

What We Learned In This Episode of the Red Dirt Agronomy PodcastThe Importance of Delivery Points: Producers need accessible locations to deliver diverse products like white wheat, mung beans, and sesame. Without these nearby delivery points, it's unrealistic to expect them to participate in niche markets.Having accessible delivery points is crucial for producers, especially for specialty crops. Producers need a place to deliver their products quickly and efficiently during harvest.Bridging the Gap Between Agriculture and Food: One of the biggest challenges is connecting production agriculture with the food industry. Farmers think in bulk, but the food business requires consistent supply and specific standards.Bridging the gap between agriculture and the food industry involves addressing differences in how each operates. Farmers typically deal in bulk, while the food industry needs a consistent, year-round supply that meets specific safety and quality standards.The Role of Infrastructure: Infrastructure, especially cold storage, is critical for family farms building direct-to-consumer beef programs. The lack of available infrastructure in rural areas is a significant bottleneck.Infrastructure, particularly cold storage, is essential for family farms aiming to sell beef directly to consumers. The scarcity of such infrastructure in rural areas poses a major challenge.The Consumer's Growing Interest: Consumers are increasingly interested in where their food comes from and are seeking cleaner ingredients. This trend presents an opportunity for local and regional food systems.Consumers are showing more interest in the origins of their food and are actively seeking cleaner, healthier options. This growing awareness creates a significant opportunity for local and regional agriculture.The Franchisable Ecosystem Model: The model Brady is developing—small ecosystems with post-farm infrastructure, delivery points, and value-added processing—can be replicated across the country.Brady's approach of creating small, localized ecosystems with essential infrastructure can be scaled and replicated nationwide. This model supports local agriculture by adding value to specialty crops.The Need for Risk Management: Managing risk is crucial, especially with specialty crops that lack traditional futures contracts. Hedging through contracts with the next point in the supply chain is essential.Effective risk management is vital, particularly for specialty crops without established futures contracts. Securing contracts further down the supply chain helps mitigate potential losses. RedDirtAgronomy.com

Grilled Cheese with a Twist: Lunch and Jam with New York First Lady Silda Wall Spitzer Join us for a delightful culinary and conversational journey with Silda Wall Spitzer in her Hudson Valley home. In this episode, we explore Silda's gourmet jam business and taste a unique grilled cheese featuring brie and blueberry elderflower jam. Silda shares memories of how her jam-making journey began, her experiences as the former First Lady of New York, and her ongoing passion for sustainability and community service. Discover the blend of flavors in Silda's Jam, the ethos behind her entrepreneurship, and the stories that continue to inspire her work. 00:00 Introduction to a Gourmet Grilled Cheese 01:06 Meet Silda Wall Spitzer 01:42 The Origins of Silda's Jam 05:43 From First Lady to Jam Entrepreneur 06:29 Balancing Public and Private Life 10:05 Sustainability Initiatives in the Executive Mansion 13:18 A Diverse Career Beyond Albany 15:29 Innovations in Jam Making 17:53 Local Ingredients and Community Impact 19:19 Conclusion and Tasting the Grilled Cheese 21:44 Final Thoughts and Farewell

In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature's bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy. About Chef Keiko Kuwakino Keiko started her career as a therapist, gaining experience in Australia and India and learning about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world's best female vegetable chef" in 2023. Episode Breakdown 00:00 Welcome to The Green Spoon 00:35 Meet Chef Keiko Kuwakino 01:55 Keiko's Journey to Becoming a Chef 04:19 Sustainability and Foraging in Niigata 06:09 The Essence of Satoyama Cuisine 07:03 Incorporating Nature into Culinary Art 14:13 Challenges and Innovations in Japanese Cuisine 19:07 Advice for Aspiring Chefs 20:18 Future Visions and Final Thoughts 31:58 Subscribe for More Food Tech Insights

In this episode of the ROCC Pod, we sit down with Siri Pipat, the owner of Kacha Thai Market, to discuss her passion for authentic Thai food, her restaurant's unique concept, and her experiences as part of the Royal Oak community. Siri shares her personal journey of moving to the U.S. over 20 years ago and her struggle to find Thai food that matched the flavors she grew up with. That challenge inspired her to create Kacha Thai Market, a restaurant focused on bringing authentic Thai street food to Michigan while incorporating local ingredients. She emphasizes the importance of using fresh, local produce and meats while still importing essential Thai ingredients, like tamarind and palm sugar, to maintain authenticity.One of Kacha Thai Market's standout dishes is their Pad Thai wrapped in a delicate omelet, a unique offering inspired by a Michelin-starred restaurant in Thailand. Siri takes pride in offering a dish that's both visually stunning and true to Thai culinary traditions, something rare to find in the U.S.Beyond serving food, Siri is passionate about fostering connections between different cultures and communities. She's actively involved in local chamber events and has collaborated with other ethnic restaurants for special cultural nights. Siri also uses her platform to educate others about Thai history and food, including how certain dishes came to represent Thai national identity.Siri also touches on the importance of social media marketing in the competitive restaurant industry. She's still learning the ropes of social media but leverages influencers to promote her restaurant. She envisions Kacha Thai Market as more than just a place to eat—it's a small taste of Thailand, brought to life through authentic flavors, cultural decor, and community engagement.As the conversation winds down, Siri mentions her future plans, including promoting Thai culture further and continuing to innovate her offerings. She also assures listeners that her restaurant caters to a wide range of dietary needs, including vegan and halal options, ensuring that everyone can experience the rich flavors of Thailand.Kacha Thai Market: kachathaimarket.com Learn more about the Royal Oak Chamber of Commerce: https://www.royaloakchamber.com/Connect with our hosts:Jon Gay from JAG in Detroit Podcasts - http://www.jagindetroit.com/Lisa Bibbee from Keller Williams - http://soldbylisab.com/

In this episode, I'm thrilled to welcome back Allison DeFlumeri from Immortalata, who was just named Best Nutritionist in Biddeford for 2024, alongside Katie Cellucci, private chef and founder of Mangia Kitchen. We dive into their exciting collaboration, how they're transforming clients' health through personalized nutrition and gourmet meals, and the incredible growth of their businesses. Tune in to hear how they're making a difference in the community and what's next for them! 00:00 Welcome and Introductions 00:34 Allison's Business Achievements 01:19 Katie's Culinary Journey 04:13 Collaboration Between Immortalata and Mangia Kitchen 08:27 Local Ingredients and Meal Design 14:53 Community Involvement and Future Plans 17:21 Tips for Meal Prepping at Home 20:22 Exciting Developments at Immortalata 24:04 Conclusion and Gratitude EPISODE LINKS Immortalata Website: www.immortalata.com Mangia Kitchen Website: www.mangiakitchenme.com PODCAST LINKS

If you're enjoying About the Journey, we think you'll love Longer Tables with Chef José Andrés. Each episode, world renowned chef José Andrés welcomes friends from the worlds of culinary and creative arts, politics and media to pull up a chair at the table. Together, they dig in to find out how food shapes the world and makes us who we are.This week, we're rolling José's conversation with Asheville, North Carolina-based chef and restaurateur Katie Button. Katie's journey started with the moment she decided to leave her PhD in neuroscience to pursue her passion: food. She shares the story of her pivot — and how José's team took a chance on hiring her. That moment opened up Katie's world, allowing her to fall in love with the flavors of Spain.Listen on to hear how Katie nurtured that love to create a Spanish tapas restaurant in Asheville that marries local ingredients with beloved traditional Spanish dishes.  About the Journey is a podcast produced by Marriott Bonvoy Traveler, AT WILL MEDIA, MNTRA, and Oneika Raymond. Listen and follow the show here.To read full episode transcripts from About the Journey and see photos of each featured destination, head to About the Journey on Marriott Bonvoy Traveler. Starting this season, you can watch full videos of each episode on the Marriott Bonvoy YouTube channel.

Join us as we talk with Jessica Riles, UF/IFAS Agriculture and Sustainable Food Systems agent in Collier County, and chair of the Southwest Florida Small Farmer Network. Jessica shares her transition from local government to supporting small farmers, discussing the importance of community support, relationship-building, and how the Southwest Florida Small Farmer Network connects farmers with vital resources.We also dive into the challenges small farmers face, like labor shortages and high land costs, and explore innovative solutions like the Southwest Florida Fresh initiative. Jessica highlights how strategic planning, marketing, and collaboration are empowering local farmers and strengthening sustainable food systems in the region.Thursday September 26 Fall Southwest Florida Small Farmer Network MeetingSupport the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

“The individual decision is the difference maker.” —Becky Selengut   Our local markets and farms are brimming with a diverse array of ingredients. Yet, many of us pass them by because of their peculiar appearance or because we may be unsure of how to incorporate them into our cooking. But, by moving past our assumptions of how food should look like and embracing the unique qualities of these “ugly” and “misunderstood” vegetables, we can unlock a world of delicious, nutritious possibilities and transform our palates and perspectives while forging a deeper connection to the land.   Becky Selengut is an author, chef, and educator who has dedicated her career to inspiring home cooks to embrace overlooked, locally-sourced ingredients. Through her books, cooking classes, and advocacy work, Becky encourages people to look beyond the familiar and explore the diverse array of produce available in their own communities.    Join the conversation as Justine and Chef Becky highlight specific examples of overlooked local ingredients, the reasons these ingredients are often misunderstood, the importance of curiosity, experimentation, and a willingness to try new things when it comes to expanding our culinary repertoire, the impact of individual food choices, the divide between eating organically versus domestically, and how eating locally contribute to sustainability and improved local food systems.   Meet Becky:  Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her wife April Pogue, their lovably loony pointer mix Izzy and their semi-feral gray floof Jinx.    Website Facebook X Instagram YouTube Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 00:34 Misunderstood Vegetables  07:29 “Ugly Vegetables” for Global Problems   13:14 Eating Locally and Sustainably  19:38 Organic vs Local 23:00 Individual vs Systemic Change 28:55 Reduce Plastic  

In this episode of "The Truth in This Art," host Rob Lee interviews Jesse Sandlin, a renowned chef and owner of several Baltimore restaurants, including Bunny's, Sally O's, and The Dive. Jesse shares her culinary journey, emphasizing the importance of community support and the use of local, high-quality ingredients. They discuss her inspiration behind Bunny's unique concept of fried chicken and champagne, the distinct identities of her restaurants, and the significance of seasonality in menu planning.About Our Guest: Jesse Sandlin is a celebrated chef and restaurateur in Baltimore, known for her innovative restaurant concepts and dedication to high-quality, locally-sourced ingredients. With a rich culinary background and a passion for creating unique dining experiences, Jesse has made a significant impact on the Baltimore food scene.Episode Highlights:Jesse Sandlin's Background (00:01:48): Jesse shares her background, including her upbringing, moving to California, and her experience in the culinary industry.Early Food Memories (00:04:11): Jesse reminisces about her favorite early food memories, including cooking as a latchkey kid.Culinary Journey and Vocation (00:09:45): Jesse discusses her journey into pursuing food as a vocation, including her early experiences in a professional kitchen.Key Takeaways:Seek Mentorship: Learning from experienced chefs can significantly enhance your culinary skills and inspire innovation.Stay True to Your Concept: Consistency in your restaurant's identity and execution builds a loyal customer base.Foster Community Support: Collaborating with local businesses and creatives can boost visibility and success.Embrace Seasonality: Using fresh, seasonal ingredients keeps your menu relevant and high-quality.Website and Socials:Websites: sallyos.com bunnysbaltimore.com thedivebaltimore.com X: @jessepancakesInstagram: jessepancakesFacebook: Sally O'sLinkedIn: Jesse Sandlin

Growing season is in full swing across North America and on this episode we check in with two farmers who are brewing and will discuss what goes into making beers with ingredients grown from their own land. There is a bit of romanticism that goes into being a farmer. That and a lot of hard work. Add on a brewing career and there's suddenly a lot more to attend to. But there are also rewards. On this show listen in as two farmers who are also brewers talk about the ups and downs, how to read the land, and how to make flavorful beers with the current bounty. GuestsJacob Pressy of Humboldt Regeneration Brewery & Farm earned his BS in Environmental Science with a focus on Soil Science and Alternative Agriculture and a Minor in Botany with a focus on Mycology from Humboldt State University in 2010. His experiences living in Humboldt County combined with his educational path led him to be extremely passionate about Permaculture and regenerative agriculture. Working in the wine industry when he was younger gave him a strong interest in fermentation as well as the machinery involved which eventually lead him to working as the Assistant Brewer for Eel River Brewing Co from 2001-2009.After putting his two passions together, Humboldt Regeneration was born with a strong mission to promote regenerative land management practices using beer as a tool to reach the general public. The brewery opened in 2012 with a home-built 1bbl brew system and only a few tanks. He now operates on an artistic and efficient custom 2bbl, 4 vessel system nano-production system built by Jacob and a well known custom stainless steel fabricator who has been welding for over 60 years.The goal for Humboldt Regeneration Brewery & Farm is to work toward becoming a carbon-positive operation while spreading the word about permaculture and regenerative agriculture.Craig Deitz of Big Barn Brewery and Bodacious Berries Fruits and Brews. After a 32 years as a public school teacher, teaching biology, chemistry and physical sciences, As well as coaching track and cross-country. Deitz decided to put his homebrewing passion - a hobby he had enjoyed since the 1990s to professional use. He grew up on a farm, where the family grew fruits like cherries, peaches and applesThe brewery earned its license in 2012 and his initial goal was to grow and use everything in his beer that came from the farm.  Originally they grew five acres of malting barley in the first year but quickly realized the challenges that would entail actually malting their own grain. But they do have a couple acres of hops that they harvest and pelletize for their  beer. And they grow a variety of fruits that also make an appearance in the beers. The BYO Nano Podcast Episode 55  is sponsored by:Siebel InstituteIf you are ready to build your career in the brewing industry, the courses and programs from Siebel Institute of Technology and World Brewing Academy will give you the online or on-campus training you need. Contact us today for assistance in building a study path that is right for you. Visit them at: www.siebelinstitute.com2024 NanoCon OnlineSave the date and save $100. Registration is now open for the 2024 NanoCon Online taking place on Friday, October 25. Don't miss this full day of business and brewing strategies for running or launching a successful small-scale, taproom-focused craft brewery. The seminars will be live and online but you'll also have access to video replays of every session. Register now for the October 25 event and you'll save $100 at nanocon.beer.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 55Host: John HollGuests: Jacob Pressy and Craig DietzContact: nano@byo.comMusic: Scott McCampbell

In this episode of "The Truth in This Art," host Rob Lee welcomes Chef Zach Mills, co-founder of True Chesapeake Oyster Co., to celebrate Culinary Arts Month. They reminisce about past interactions and discuss the impact of the pandemic on the restaurant industry. Chef Mills shares his creative process for menu development, emphasizing the importance of local produce and continuous improvement. He highlights unique dishes like French onion oysters and steak tartare with smoked oyster aioli. The episode concludes with culinary tips for home cooks and an invitation to visit True Chesapeake Oyster Co. in Baltimore.Episode Highlights:Learning to Eat Oysters (00:01:06) Chef Zach Mills shares a story about learning to eat oysters from a friend.Challenges During the Pandemic (00:06:57) Chef Zach Mills reflects on the challenges faced by True Chesapeake Oyster Co. during the pandemic.Recovery and Business Outlook (00:08:39) Chef Zach Mills discusses the recovery of the restaurant industry and the positive outlook for his business.Trust in Chefs and Culinary Exploration (00:13:08) Rob Lee shares his trust in chefs and the culinary exploration at True Chesapeake Oyster Co.Creative Inspiration (00:18:06) Chef Zach talks about how he gets inspired by various sources such as nature shows, cooking shows, and social media to develop new dishes.Reflecting on Failures (00:24:39) Chef Zach shares his experiences with dishes that didn't work out initially, but through revisiting and combining ideas, they eventually became successful.French Onion Oyster Creation (00:31:18) Chef Zach Mills discusses the creation and success of the French onion oyster dish.Support Within the Chef Community (00:39:37) Chef Zach Mills shares how he finds support and camaraderie within the chef community during challenging times.Closing Remarks (00:51:27) Gratitude and promotion. Expressing gratitude, inviting listeners to check out True Chesapeake Oyster Co, and closing the podcast.Key Takeaways:1. Adaptability is Key: Embrace change and find innovative ways to overcome challenges.2. Trust and Transparency: Build trust with customers by using and being transparent about high-quality, local ingredients.3. Embrace Failure: View failures as learning opportunities to refine and improve your culinary creations.4. Continuous Learning: Always seek feedback and mentorship to grow and enhance your culinary skills.Website and Socials:truechesapeake.comInstagram: chefzackmillsFacebook: True Chesapeake LinkedIn: Zachary Mills

In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread. AI Generated ‘Chapters' 00:00 Introduction and Confusion 00:10 Bread Talk Begins 01:12 Welcome to the Okayest Cook 03:06 Bread Recipes and Techniques 09:04 Sourdough Deep Dive 15:28 Artisan Bread and Sourdough Starters 27:30 Toasting Artisan Bread 27:33 Experimenting with Flavors 28:08 Local Ingredients and Honey 29:00 Sourdough Starter Tips 31:26 Using Sourdough Discard 32:42 Artisan Bread vs. Sourdough 34:33 Bread Variations and Uses 38:19 Making Bread at Home 52:30 Recipes and Techniques 58:09 Wrapping Up and Community Engagement More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Tell us what you like or dislike about this episode!! Be honest, we don't bite!This week, I'm metaphorically stripping off Chris Baber's chef whites and diving deep to uncover the secret ingredient to his success. Chris Baber, a celebrated chef, BBC Good Food contributor, and best-selling author, joins us to share his journey from humble beginnings to culinary fame.We chat about the entrepreneurial spirit that sparked his passion for cooking and how it led him to thrive in the intense world of Michelin Star restaurants, rubbing shoulders with top-tier chefs like Gordon Ramsay. Chris opens up about the challenges of staying creative in an industry where everything has essentially been "done to death."We also delve into the business side of things—how many top chefs master both the kitchen and the boardroom. Chris shares his insights on building a strong social media following and the networking savvy that landed him a coveted gig with Marks and Spencer's. Plus, he talks about his book, "Easy," and the importance of simplicity in achieving business success. 0:00 - Intro1:41 - Back to the Beginning4:38 - What do you think it was that gave you that Entrepreneurial Spirit and want to be a Cook?7:14 - Life in a Michelin Star Restaurant10:29 - Staying Creative in a 'Done to Death' Industry?13:09 - How Many Great Chefs are also Great in Business?15:37 - How did you Build Your Social Following?16:51 - Getting the Marks and Spencer's Gig through Networking - Business Lessons25:28 - Business Facet to Success, Simplicity - Chris Baber's Book Easy28:48 - Do you Enjoy the TV Experience?29:50 - What is the Passion about Seasonal Produce and Local Ingredients?31:05 - Nutrition and Healthy Eating Made Easy For All39:30 - Mental Health Awareness41:47 - The Future and Expansion45:01 - Quickfire Questions - Favourite Dish? One Famous Chef to Share the Kitchen with? Disaster Dish!48:36 - Conclusion#goodfood #bbcgoodfood #celebritychef #easyreciepes #healthyreciepes #healthyeating #chrisbaber #marksandspencers #foodie #foodblogger #homecook #foodporn #cheflife #homecooking #instagood #delicious #gourmet—Thanks for watching!SUBSCRIBE NOW FOR MORE!—WebsiteInstagramTikTokFacebookTwitterLinkedIn—LISTEN TO THE PODCAST!SpotifyApple—Who Is Matt Haycox? - Click for BADASS TrailerAs an entrepreneur, investor, funding expert and mentor who has been building and growing businesses for both myself and my clients for more than 20 years, my fundamental principles are suitable for all industries and businesses of all stages and size.I'm constantly involved in funding and advising multiple business ventures and successful entrepreneurs.My goal is to help YOU achieve YOUR financial success! I know how to spot and nurture great business opportunities and as someone who has ‘been there and got the t-shirt' many times, overall strategies and advice are honest, tangible and grounded in reality.

The Literature Lounge stands out as a unique podcast series devoted to authors whose books captivate readers and serve as catalysts for stimulating conver sations. In partnership with Rupa Publications India, one of the leading publishing companies in India, we will host authors from diverse backgrounds to explore their literary works, delve into their creative journeys, and uncover the inspirations behind their achievements. So, let's dive into the world of books.Episode SummaryIn this episode, renowned nutritionist Kavita Devgan shares her secrets for stress-free, healthy meals. Kavita emphasizes the importance of mindful eating and incorporating a diverse array of nutrient-rich foods in our daily diet. She shares practical tips and tricks for meal prepping that can save time and reduce stress during the week. Kavita also provides insights into how one can maintain a balanced diet without compromising on taste, by including a mix of grains, proteins, and seasonal fruits and vegetables. She discusses how small changes in cooking methods can significantly improve the nutritional value of our meals. The episode concludes with Kavita's thoughts on how maintaining a healthy diet can positively impact our overall wellness and reduce stress levels. This episode is a must-listen for those looking to adopt healthier eating habits without adding extra stress to their daily routine.Chapters00:00 - Introduction01:39 - Kavita Devgan's Personal and Professional Evolution06:06 -  From Preaching Nutrition to Practical Solutions10:38- The Essentials of Stress-Free Cooking and Meal Preparation18:47 -  Eating Local for Better Health 21:53 - The Importance of Gut Health and Incorporating Fermented Foods in Your Diet26:11 - Non-vegetarian and Vegetarian recipes in the book32:01 - Understanding and Managing PCOS43:01 - Closing RemarksConnect with UsMohua Chinappa: https://www.linkedin.com/in/mohua-chinappa/The Mohua Show: https://www.themohuashow.com/Connect with the Guesthttps://www.linkedin.com/in/kavita-devgan-4a80529/Follow UsYouTube: https://www.youtube.com/@TheMohuaShowInstagram: https://www.instagram.com/themohuashow/LinkedIn: https://www.linkedin.com/company/themohuashow/For any other queries EMAILhello@themohuashow.comBook Link 500 Easy, Delicious, Healthy Recipes: Simple Tricks for Stress-Free Cooking, published by Rupa Publications Indiahttps://amzn.in/d/5oVhm36DisclaimerThe views expressed by our guests are their own. We do not endorse and are not responsible for any views expressed by our guests on our podcast and its associated platforms.#NutritionalWisdom #HealthyLiving #Kavita Devgan #HolisticHealth #IndianNutrition #BalancedDiet #FoodHealing #HealthyRecipes #LocalIngredients #StressFreeCooking #MealPrep #HormonalHealth #PCOD #MenopauseDiet #TraditionalFoodPracticesThanks for Listening!

In this episode, Hailey shares the ultimate destination for foodie lovers–West Allis! Many residents from across the globe have found their way to West Allis–a friendly, FLAVORFUL place to call home. With a wide range of vibrant cultures, West Allis has had many flavorful influences, including international, sport, nature, and history-inspired cuisines. From Chef Paz Restaurant and Wild Roots to Bread Pedalers and Kegel's Inn, there's a taste of everything for everyone.Read the blog here: https://discoverwisconsin.com/the-flavors-of-west-allis/Chef Paz Restaurant: https://chefpaz.com/; Antigua Latin-Inspired Kitchen: https://antiguamilwaukee.com/; Wild Roots: https://wildrootsmke.com/; West Allis Farmers Market: https://thatswhywestallis.com/farmers-market/; Flour Girl & Flame: https://www.flourgirlandflame.com/; Everyone's Ice Cream: https://everyonesicecream.com/; Pete's Pops: https://petespops.net/; Bread Pedalers: https://www.thebreadpedalers.com/; Tour of America's Dairyland: https://www.tourofamericasdairyland.com/; Transaction Skate Shop: https://www.facebook.com/transactionskateshop/; My Auntie's Kitchen: https://www.westallisdowntown.com/food-vendors; Perspective Brewing Company: https://www.perspectivebrewing.com/; Layman Brewing: https://laymanbrewing.com/; Kegel's Inn: https://kegelsinn.com/; Freese's Candy: https://www.freesescandy.com/; Grebe's Bakery: https://www.grebesbakery.com/; The Bobber: https://discoverwisconsin.com/blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWest Allis: https://www.westalliswi.gov/

“Mediterranean Diet Explained: Basics for Beginners” is an enjoyable episode covering this popular eating approach.Discover the basics of a Mediterranean diet, from fruits and vegetables to whole grains, nuts, seeds, and olive oil, and learn how incorporating seafood, legumes, and moderate dairy can contribute to a balanced, nutrient-rich lifestyle.I will debunk common myths about weight loss and reveal the essence of the Mediterranean diet as a flexible, joy-filled approach to eating that emphasises quality ingredients and the social joys of mealtime.This episode is your ultimate beginner's guide to understanding the Mediterranean lifestyle for better health and happiness. Inquire About Becoming a 1-2-1 Online Fitness MemberInstagramX (Twitter)FacebookYouTube ChannelArticlesFree Workout PlanFree Nutrition for Fat Loss GuideFree Meal Plan GuideFree Protein Cheat SheetSubscribe to My Email ListCalorie Calculator Timestamps:(01:34) Mediterranean Diet Basics(01:45) Foods of the Mediterranean Diet(03:21) Mediterranean Eating Principles(05:55) Mediterranean Lifestyle vs. Weight Loss(07:08) Finding Mediterranean Ingredients(10:27) Community Meals in Mediterranean Culture(13:36) Mediterranean Diet Summary(14:48) Choosing the Mediterranean Way(15:52) Mediterranean Diet Conclusion

Rise up! We find why a Mary's Harbour man is so passionate about making delicious creations using local ingredients... and we'll hear some of his new, experimental twists on classic fare. Labrador Morning's John Gaudi speaks to Jim Jones.

In this episode of "The Running Wine Mom," host Samantha sits down with Chef VJ, a culinary virtuoso who has embarked on a remarkable journey from her small village upbringing to becoming the CEO of ChefVJ LLC. With a passion for food ignited by her grandmother's campfire cooking, Chef VJ has crafted unique culinary experiences that celebrate the rich flavors of farm-to-table cuisine.Our guest's diverse career includes stints as a food stylist and recipe tester, working on notable shows like Chopped Junior and The Rachael Ray Show. She's been behind the scenes, making food look stunning and mouthwatering for audiences worldwide.But it's not just about the food. Chef VJ is part of an upcoming event. This special gathering, in partnership with other local women and moms, brings together a blend of culinary delights, holistic wellness, and community support. It's an evening that's about more than just satisfying your taste buds; it's about nurturing your spirit.In these show notes, you'll discover:Chef VJ's inspiring culinary journey from her early life in a close-knit village to her current role as a culinary entrepreneur.Her experiences as a food stylist and recipe tester on popular TV shows and publications.Insights into the event  that will be an Evening that will WARM your heart, REVITALIZE your spirit, and NOURISH your soul and the collaboration with like-minded local women and moms.The unique blend of food, wellness, and community spirit that this event promises.Don't miss this captivating episode that will leave you inspired and hungry for more than just food. Join us on this culinary journey, and discover the flavors of life that Chef VJ has to offer.

Howdy, Ags! It's time to suds up with our guest, Nicole Peele ‘18! In this episode, Nicole shares her journey after the military, the hard truths about entrepreneurship, and how she has grown her business with community and collaborations. Whether you want your own hand-crafted soap or are interested in learning how to start your own soap business, connect with Nicole Peele on LinkedIn, Instagram (jpluxe23), or the JPLuxe website! About Nicole Peele is the founder and owner of JP Luxe (Jean Peele Luxurious Collection) a bath and body company specializing in handmade products from scratch in small batches. JP Luxe provides wholesale opportunities, custom orders as well as teaching soap making classes. We teach liquid soap making and cold process soap making class virtually. Nicole is also a 2018 graduate of the Entrepreneur Bootcamp for Veterans at Texas A&M University. Timestamps: [00:00 - 01:33] Intro [01:34 - 05:50] Entrepreneurship After The Military  [05:51 - 08:32] Getting Out of Your Own Way [08:33 - 10:16] Fear of Success [10:17 - 16:36] Business Model, Local Ingredients, Training Others [16:37 - 18:35] BHAG  [18:38 - 20:59] Lightning Round  [21:00 - 23:36] Connect with Nicole  [23:37 - 26:12] Chris and Greg's Takeaways [26:13 - 27:17] Outro Resources: Website: https://jpluxe.bigcartel.com/     AGH Website:        https://www.aggiegrowthhacks.com/   Connect with Greg and Chris! Apple: http://bit.ly/AGH-Apple Spotify: http://bit.ly/AggieGH Stitcher: http://bit.ly/AGH-Stitch Podbean: http://bit.ly/AGH-PB YouTube: https://www.youtube.com/channel/UCCZx9NMwnBXs5RWC3Rwqkpw

On this episode of the Whiskey & Wisdom podcast, co-hosts Tyler Yaw and Chris Kellum are joined by Aaron Goss, the owner and founder of Carolina Malt House. First, we discuss Aaron's story of graduating college at 16, becoming a computer programmer, going back to school to become an attorney then finally to where this story begins, as the owner of Carolina Malt House. We discuss the malting process, the importance of locally sourced ingredients, and sustainability. This week we are sippin' on Sneaky Goose from Wilmington Brewing CompanyInstagram: @carolinamalthouse #spreadthemaltSway Creations PROMO CODE: WHISKEY Level Up your Marketing and Social Media Use PROMO CODE: WHISKEY for 10% off your first month.Flaviar Whiskey Club! The internet's best whiskey club! Get three samples sent to your door every month.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showThank you all for listening to this week's podcast! If you enjoy listening please consider rating, following, and reviewing the show. Want to support the show further? Consider subscribing to the show, HEREHow to find us:Whiskey & Wisdom: @whiskey.and.wisdomChris Kellum: @ctkellum LinkedIn: Christopher KellumTyler Yaw: @tyler_yaw_LinkedIn: Tyler Yaw

In this episode Monica is talking to Cesare Benelli, chef and owner of the historic restaurant Al Covo in Venice. We talked about a great new initiative called Osti in Orto, an association of local Venetian restaurateurs dedicated to grow their own produce in Venice. We talked about Venetian cuisine and also about what to eat in Venice in Spring! A delicious episode!Discover the mouthwatering flavors of Venice in our latest podcast episode! Join us as we delve into the tantalizing world of Venetian cuisine and explore how to recreate some of their iconic dishes using local products. From fresh seafood to aromatic spices, we'll guide you step-by-step through the secrets of authentic Venetian cooking. Get your taste buds ready for a culinary adventure like no other! Don't miss out on this exclusive insight into the hidden gems of Venetian cuisine. Tune in to our podcast now and let your senses be tantalized!

In this week's Scouser Tommies Jim Boardman and Jay Reid catch up on the wins against Leeds, Forest and West Ham and look ahead to the visit of Spurs. As one local lad has been getting attention for the freedom he's been given on the pitch, another one's quietly cemented himself into the starting line up. The unbeaten run puts a European spot safely into the Reds' own hands, but is there hope of avoiding the Thursday night version? And of course, there's always something going on across the park to raise a smile.Prefer to listen to our shows without the ads? We've got your back, just head on over to http://anfieldindexpro.com and supercharge your listening experience.Chat and debate 24/7 with other Reds, join our FREE Discord community at https://bit.ly/3geu605Follow us on Twitter: https://bit.ly/3u9gYShFind us on Facebook: https://bit.ly/3KWFxbdSubscribe on YouTube: https://bit.ly/3KXImsjFREE iOS app: https://apple.co/3KSqdMGFREE Android app: https://bit.ly/32KMxqmSupport this show http://supporter.acast.com/theanfieldindex. Hosted on Acast. See acast.com/privacy for more information.

Celebrating the love of low ABV beersLast year's Little Beer Fest provided unusually cold temps in Duluth, GA with a bit of "wintery mix," aka rain, snow, and sleet.  Fortunately we didn't see a repeat and this year's event provided plenty of sunshine and temps in the 70s.  Perfect weather for enjoying some low ABV beers.  Huge shoutout to Todd DiMatteo and Good Word Brewing for hosting a great festival. Matty Hargrove - Blackberry Farm BreweryAs we sipped our way through the festival we talked with Matty Hargrove from Blackberry Farm Brewery.  He brought us Bloody Marys so w were off to a good start.  Matty talked about the farm and the brewery and doing things (brewing, food, service) with intention.  We reminisce about the Nuit Belge festival and how much we enjoy their Classic Saison.John Holl - All About Beer & Steal This BeerFresh off his Lager Panel at Little Beer Fest beer journalist John Holl joined us to chat.  When asked if we were in a lager moment John pauses to remind us that lagers have been king in America for many years, and craft lager is catching up.  We also discuss the rise of hazy IPAs and how it coincides with the popularity of Instagram and other photo and video sites where image is more important than quality.  On the quality note, many craft brewers are focusing on classic European and German lagers where nuance is more important than all that juice.You can hear more from John, and Augie Carton, on the Steal This Beer podcast.Lisa Allen - Heater AllenHeater Allen was an early entry into craft lager with their brewery coming up on 15 years.  Their taproom is currently undergoing renovations and will soon feature beers from a fun side project, Gold Dot Beer - a joint venture with Wayfinder Beer's Kevin Davey, the creator of the Cold IPA.  Gold Dot will bring IPAs and English styles to the taproom.  Lisa also shares the unique aspects of brewing beer in Wine Country as we ask about wine barrels and grape must in beers.Augie Carton - Carton Brewing & Steal This BeerChatting with Augie Carton was a great way to wrap up the show.  He now holds the record for the most swear words in a segment.  We should get him a trophy.  Augie shares how much he enjoyed hThanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "No Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

The Eastern Caribbean offers a fascinating glimpse into local culture - all by hitting a market or two.  Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links):  Eating Well with a Tiny Fridge - https://bit.ly/3KfgFNl   Boat Fridge on Calypso -  https://amzn.to/41DRYA7   Nica email - nica@fit2sail.com  Carolyn email - carolyn@theboatgalley.com Subscribe to the Boat Galley Newsletter! - https://bit.ly/3WHCU2n Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig        

Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.

Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.

What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who've made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike.Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date. 

Meet Jamie: Jamie's Farm is an award-winning granola company based in New York, crafting creative flavors baked with thoughtfully sourced ingredients. I initially started the business in college as a passion project in 2017, then turned it into a full-time business. Prior to that, I worked in the hospitality industry interning at a 3 Michelin star restaurant as a high school student. I've always enjoyed cooking and bringing people together at the table, and found that granola was a great way to connect with more people through food.What You'll Learn In This Episode:Jamie's growth journey and building the company from a hobby to full-time business.What she learned out of her experience in a Michelin star restaurant out of high school.Working as a solopreneur and how she's bootstrapped the business. How she approaches partnerships with some of granola flavors like Dona and Truffleist.Creative culinary process in creating new flavors or sourcing ingredients.Defining what success means and how she's balancing work and life, and taking care of herself.Small Batch Club!Website: https://www.jamies-farm.comInstagram: https://www.instagram.com/jamiesfarmnewyorkAbout Us - Women Who Brunch:Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Visit our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Earlier this week I was in Manchester, New Hampshire for the state's brewers guild conference and I had a chance to sample my way through a lot of what the state is currently producing.  This was especially true during my conversation with Devin Bush of Wild Bloom Beer.  He's the Head Brewer & Co-Founder - along with his wife Beth Ibitz =  of the Littleton, NH brewery which recently opened a taproom with a focus on Saisons, Belgians, and Lagers.  He's a graduate of the BrewLab at the University of Sunderland, has certification from the International Guild of Brewers and Distillers, and brewing for Bridge Road Brewers in Australia among other breweries across Europe and the US. He was also awarded the inaugural NH Brewer of the Year in 2020 and also serves on the NHBA Education Committee.  What is clear from the conversation – where he opened several beers along the way – he has a passion for local ingredients – actual local ingredients. This Episode is Sponsored By:Athletic Brewing Co.This episode is brought to you by Athletic Brewing Company – America's leading non-alcoholic craft brewer. Give Dry a Try this January with Athletic Brewing's near beers. NEW Athletic customers can receive 20% off their FIRST order of TWO 6-packs or more when they visit athleticbrewing.com and use the code AAB20 at checkout by March 31, 2023.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Devin Bush Sponsors: Athletic Brewing, All About Beer Tags: Beer, Lager, Rauchbier, History, Local Ingredients, Malt, Saison 

This week on Tent Talk we're joined by Lisa Herlinger, founder of Ruby Jewel ice cream sandwiches. Lisa is a trained chef turned entrepreneur who launched her gourmet ice cream sandwich company at the Portland Farmers Market back in 2004. Now, almost 2 decades later, it's a thriving business with wholesale grocery and convenience store distribution, spreading joy and dominating the frozen novelty aisle nationwide. Tune in to hear about Ruby Jewel's origin, what steps Lisa made to push her farmers market business to the next level, and how she was able to scale her business without sacrificing the quality of ingredients. You're gonna love this farmers market success story! This week's episode is made possible by support from The Kitchen Door.

Carlin and Rebecca hit up another Maryland farm brewery to support local beer and farming. Hear about their experience at Hopkins Farm Brewery while they sip on some beers.

Carlin and Rebecca hit up another Maryland farm brewery to support local beer and farming. Hear about their experience at Hopkins Farm Brewery while they sip on some beers.

We meet Ji Hye Kim, a chef who has a passion for making Korean food with a Michigan twist.  As the owner of Miss Kim restaurant in Ann Arbor, Ji Hye calls upon Korean Buddhist food tradition which emphasizes using local and seasonal ingredients. Ji Hye works with local farmers to source her menu.  One of those farmers is Tammie Gilfoyle of TamChop Farm.  Tammie shares her journey from a desk job in California to working in the dirt in Michigan supplying restaurants like Miss Kim with produce.  Tune in to hear how Ji Hye and Tammie collaborate to grow and serve food that is uniquely Korean-American.  Eat Your Heartland Out is Powered by Simplecast.

Episode Notes Host Liren Baker talks to Chef Ji Hye Kim, the chef and managing partner of the restaurant Miss Kim, based in Ann Arbor, Michigan. Chef Ji Hye has had the distinct honor of being recognized as a Food & Wine Best New Chef in 2021 as well as a James Beard Semifinalist in 2020 in 2022. In this episode, Chef Ji Hye talks about her journey as a chef, the inspiration behind her restaurant, and how she cooks traditional Korean cuisine inspired by her mother's cooking with local Michigan ingredients. Learn more about Miss Kim https://misskimannarbor.com Follow Ji Hye Kim @chefjihyekim Follow Miss Kim @misskimannarbor

Shop Made with Local here: https://www.madewithlocal.com/Find Sheena here: https://www.linkedin.com/in/sheena-russell-0459b728/ If you like what we do on this podcast and would like to help us out: https://www.patreon.com/join/thiscommercelife  

In an epic conversation about chasing authenticity in expression and products, Ilir sits down with LA's pizza renaissance man: Brandon Gray of Brandoni Pepperoni. From his time cheffing in the Navy to starting his own business in 2020, Brandon is about dedication to craft, learning by trying, and the Clippers.Listen in to hear why the details count, where Brandon's Ratatoullie moment happens, and what makes his tomato sauce so tasty.