Podcasts about Menu

Chef Dan DeSalvo, Chef at Mastro's Chicago, joins Wendy Snyder, in for Lisa Dent, to discuss Mastro’s happy hour food menu and share some samples with the crew!

On Today's Menu on Marsha's Plate We talk about LA Mess and Assassinations Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

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Figuring out what to make for dinner every night doesn't have to be the most exhausting part of your day. This episode walks you through three simple steps that can take you from hating meal planning to actually loving it—including how to set up a menu board, get your family on board, and handle picky eaters without stress. xoxo, Chelsi Jo . . . . . . Get the free workbooks mentioned in this episode: Fundamental Needs Workbook → chelsijo.co/fundamentalneedsworkbook Time Blocking Workbook → chelsijo.co/timeblockingworkbook Menu Cards → chelsijo.co/menucards FREE on-demand training to teach you how to organize your business so you can get more done in less time – watch now! Watch the free Workflow Workshop here: chelsijo.co/workflowworkshop Not sure where to start? Take the quiz and find out which system you need most right now: chelsijo.co/quiz Want to go deeper and finally get lasting systems in place? Start here: → Systemize Your Life This is your all-in-one home management system. In just 4 weeks, you'll go from overwhelmed to organized with simple routines, time blocks, and structure that actually works—even if nothing else ever has. chelsijo.co/syl → Systemize to Scale If you're a work-from-home mom building a business or working to make an income, this is the 12-month group program you need to juggle both successfully. I'll walk you step-by-step through setting up every backend system in your home and your business—so you can grow consistently without sacrificing your family or yourself in the process. chelsijo.co/systemizetoscale Want daily support and a community of women doing this with you? Join us here: facebook.com/groups/systemizeyourlife

Juneteenth is a time for celebration and stories at La Pâtisserie Chouquette in south St. Louis. Simone Faure, pastry designer and co-owner of the James Beard-nominated bakery, describes the origins and development of that tradition. She also shares the inspiration behind the bakery's Juneteenth menu this year, which includes items with Gullah Geechee influences and backstories that involve genealogical research and an international recipe exchange.

Oliver Edward joins us for Season 3, Episode 10. What's on the plate? – Berlin & NYC Lifestyles. Ramen Obsession. Courgettes. Vienna Life. Marillenknödel. Erdbeereknödel. Coffee & Cake Time. Schnitzel. Kaiserschmarrn. Zwetschgenröster. Sachertorte. Hungarian Sandwiches. Asparagus & Potatoes. Hollandaise Sauce. Garlic Overload. Hubby's Ginger Brew. Water Is Life. Enjoyment. Chicken & Rice. Nigerian Jollof. Apricots.Media:Oliver's Instagram: @oliver_edward_Oliver's Spotify: https://open.spotify.com/artist/3RuYrdjGCgEsO3RCG5Jfjd?si=1LxfUt0eTk2re_UQ1wH-ewLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33a Hosted on Acast. See acast.com/privacy for more information.

Is your wheat toast a weapon waiting to happen? In this eye-opening episode of the Don't Eat Poop!, our hosts Francine and Matt unpack a disturbing real-world threat: the smuggling of a biological weapon-grade fungus into the U.S. food system. From fusarium head blight to potential global famine, they connect the dots between agroterrorism, supply chain vulnerabilities, and why food safety professionals need to think like defense strategists. It's not paranoia, it's preparedness.In this episode:

This week, our focus returns to the equine diet.Whether you are supporting overall health or addressing a particular issue in a horse, it always starts with their food. That often means identifying and removing dietary intolerances or introducing an anti-inflammatory or alkaline diet. Since each horse has a unique constitution, their diets must be individualized to support their specific sensitivities.Fresh Fruits and Vegetables for HorsesOffer a variety of fresh produce like melons, shredded beets, cucumbers, watermelon rind, apples, blueberries, and carrots. Chop them into small pieces for easy eating, and avoid feeding large amounts of stringy celery to horses with dental issues or a history of choking.Using Cauliflower and Other VeggiesMany horses enjoy nibbling on cauliflower occasionally. However, you should only feed it in small amounts since large quantities can cause gas. Always observe how your horse reacts to new foods and adjust accordingly.Incorporating HerbsAdd herbs (chamomile, mint, raspberry leaf, chickweed, plantain, and milk thistle) to salads or treats. Herbs provide added health benefits, especially raspberry leaf for mares and other reproductive support. Let your horse explore different herbs to see what they prefer.Preparing and Serving SaladsMake fresh horse salads once or twice a week, using any available clean or organic produce. If using non-organic items, wash them thoroughly. For picky eaters, introduce one ingredient at a time or mix new foods into their regular mash to help them adjust.Enrichment Through ForagingScatter chopped fruits, veggies, and herbs around the pasture to encourage natural foraging and gentle exercise. This “Easter egg hunt” approach is stimulating and rewarding for your horse.Enhancing FlavorSome horses enjoy a splash of apple cider vinegar or a little olive oil as a salad dressing. Experiment with small amounts to find what your horse likes best.Benefits of Fresh Salads for HorsesFeeding horses fresh salads regularly promotes better overall health, shinier coats, improved hoof condition, reduced inflammation, and more contentment. Fresh, live nutrients support the cells and tissues naturally.Moderation and Variety Are KeyAvoid feeding too much of any single ingredient. Provide a varied mix to allow your horse to enjoy different flavors and nutrients without overindulging in one thing, and always pay attention to its preferences and sensitivities.Tips for Horses with Specific ConditionsAvoid or chop stringy vegetables like celery finely for horses with dental problems or a history of choking. Salads and fresh foods can be particularly helpful for horses managing metabolic issues (EMS) by providing live nutrients without excess sugars or fats. Introducing fresh produce gradually and mixing it with regular feed helps sensitive horses adapt. Feeding a variety of herbs and fresh foods can support inflammation reduction, hoof health, and hormone balance, especially for mares. Always observe how your horse tolerates new foods and adjust accordingly.Links and resources:Connect with Elisha Edwards on her website Join my email list to be notified about new podcast releases and upcoming webinars.Free Webinar Masterclass: Four Steps to Solving Equine Metabolic Syndrome Naturally

Want to raise prices without losing customers or damaging your guest experience? Rising costs are unavoidable, but raising your prices doesn't have to feel risky. With the right timing, menu strategy, and communication, you can protect your margins and keep guests happy. In today's episode:Learn the best times of year to raise prices (without guest backlash)Use smart menu design to minimize price sensitivityTrain your staff to confidently handle price questions from guestsListen now and discover how thoughtful pricing can turn “awkward increases” into smooth, profitable wins—for you, your team, and your bottom line.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

W dziewiątym odcinku podcastu #bezpiecznik zastanowimy się nad tym czy dom może być inteligentny? Jak i jakie technologie wpływają na jakość naszego życia. Co się dzieje z danymi, które te technologie zbierają, w czym może być to pomocne, a kiedy może nam szkodzić. Będzie trochę o tym, że przyszłość już tu jest, o prywatność trzeba dbać, i że nikt ani nic nie zastąpi podstawowej potrzeby prawa do mieszkania. Moją i Waszą gościnią jest drka Sandra Frydrysiak, która jest kulturoznawczynią, socjolożką i uznaną ekspertką ds. różnorodności, równości i integracji. Związana jest z Uniwersytetem Łódzkim oraz Uniwersytetem SWPS w Warszawie. Specjalizuje się w języku inkluzywnym i przeciwdziałaniu mikroagresji. W ramach pracy przy międzynarodowym projekcie SMARTUP (CHANSE), bada społeczny wpływ inteligentnych technologii na nasze życie.Menu wiedzy:Criado Perez, C. (2020). Niewidzialne kobiety: Jak dane tworzą świat skrojony pod mężczyzn (przeł. A. Sak). Karakter.Grühlich, J., Andrš Fárov, N., Frydrysiak, S., & Kodenko Kubala, P. (2025, July). Is digital housekeeping care? – Visions, legitimations, and negotiations of care work in the smart home. Berliner Journal für Soziologie (forthcoming).Sovacool B, Furszyfer-Del Rio DD, Martiskainen M (2021), „Can Prosuming Become Perilous? Exploring Systems of Control and Domestic Abuse in the Smart Homes of the Future.” DOI: 10.3389/fenrg.2021.765817.Strengers, Y., & Kennedy, J. (2020). The smart wife: Why Siri, Alexa, and other smart home devices need a feminist reboot. MIT Press.Zuboff, S. (2020). Wiek kapitalizmu inwigilacji: Walka o przyszłość człowieczeństwa na nowej granicy władzy. Warszawa: Społeczny Instytut Wydawniczy Znak."Wywiad udzielony w ramach projektu SMARTUP finansowanego przez Narodowe Centrum Nauki w ramach programu CHANSE [numer grantu: 2021/03/Y/HS6/00250]."

Host Piya Chattopadhyay speaks with global affairs experts Arif Lalani and Jennifer Welsh about how heightened tensions between Israel and Iran are looming over the G7 leaders' summit, historian Augustine Sedgewick looks at how fatherhood has evolved through the ages, CNN anchor Jake Tapper defends his case that Joe Biden's cognitive decline was covered up, and literary food historian Nathalie Cooke muses on what menus can reveal about art, culture and class.Discover more at https://www.cbc.ca/sunday

Pastor Dan shares two life experiences related to a story in Acts 10 where God encourages Luke not to refuse any food that is ‘on the menu.‘

Treble Trouble & Food News - Taco Bell Fried Chicken MenuSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Enjoy a culinary conversation with SOUTH, an animator and mythology nerd developing the upcoming deliciously tantalizing indie animated series THE CUPID'S MENU, as we discuss what inspired THE CUPID'S MENU, how themes such as capitalism and aromaticism are interweaved in, food, and so much more!SOUTH's Links:Carrd: https://exesouthofficial.carrd.co/Cupid's Menu Carrd: https://thecupidsmenu.carrd.co/Kickstarter: https://www.kickstarter.com/projects/exesouth/the-cupids-menu-indie-animated-pilot?fbclid=PAQ0xDSwK1mYhleHRuA2FlbQIxMQABp3S1VhMFZXsszBrHunN0Q_SHYMhIDNBo6loLsKmqOP-WGDYY_6ygLUICwbNj_aem_mY4UB07VhpF3tNTbqs4EAAInstagram: https://www.instagram.com/exe.south/Twitter: https://x.com/exesouthTikTok: https://www.tiktok.com/@exesouthYouTube: https://www.youtube.com/channel/UC-ipU8GBDMbooVB8gS799kQBluesky: https://bsky.app/profile/exesouth.bsky.socialThumbnail by: SOUTHFan Art Done By: SOUTHCheck out the MERCH SHOP, now with the NEW OFFICIAL LOGO PRIDE MERCH: https://post-modern-art-podcast-shop.fourthwall.com/Join the PostModArtPod Discord server: https://discord.gg/bdg4UFbmm9Join the PMAP Patreon: https://www.patreon.com/pmapIntro Animated by: https://bsky.app/profile/fasado.bsky.socialIntro Song - "Seductive Treasure" - Color of IllusionOutro Song - "Parts In Motion" - Vera Much Stream her EP "Thank U!": https://open.spotify.com/album/3AO61mm8a81osp9FsPpFgv?si=sZ2Pq_aSTbWLzHLwff2RigLinktree (To find other platforms, socials, etc.): https://linktr.ee/PostModernArtPodcastFor business inquiries, contact postmodernartpodcast@gmail.com Showrunners of the podcast are Nathan Ragland and TipsyJHeartsTipsy's Links:Twitter: https://twitter.com/TipsyJHeartsInstagram: https://www.instagram.com/tipsyjhearts/Patreon: https://www.patreon.com/tipsyjheartsKo-fi: https://ko-fi.com/tipsyjheartsPortfolio: https://tipsyjhearts.wixsite.com/portfolioProduced with A1denArtzAiden's Links:Carrd: https://a1denartz.carrd.co/Tumblr: https://a1denartz.tumblr.com/Bluesky: https://bsky.app/profile/a1denartz.bsky.socialInkblot: https://inkblot.art/profile/a1denartzInstagram: https://www.instagram.com/a1denartz/Go out there and create something special!

In today's podcast you'll learn how MarginEdge gives you accurate insight into taproom profitability on a daily basis—no waiting for end-of-month reports. What are your most profitable menu items? Where are costs increasing and eating into profits?  How do we get everyone talking about the numbers and helping achieve financial success?You'll get answers to these questions and more to help your increase taproom profits. Key PointsHow to properly price menu items for profitTactics to stay laser focused on margins every single dayThe power of the "Controllable P&L" - a real-time look at taproom profitabilityFeatures and benefits of MarginEdge: Automated invoice processing, real-time food and beverage cost tracking, menu item analysis, and much moreResourcesConnect with Andre from MarginEdge, andre@marginedge.comWatch the video replay of this free workshopSign up for the FREE brewery financial training newsletter 

On Today's Menu on Marsha's Plate We talk about Sly Stone musical impact and having Blah days Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

Krispy Kreme has sold the rest of its stake in Insomnia Cookies. Restaurant menu prices are starting to moderate. And DoorDash has made yet another acquisition.

How does Velvet Taco come up with its recipes?This week's episode of the Restaurant Business podcast A Deeper Dive features Clay Dover, CEO of the fast-casual taco chain.This is the latest in a series of podcasts we recorded at the National Restaurant Show. Velvet Taco is a rapidly growing chain of taco shops. It finished 2024 with 49 locations and grew sales nearly 22%, according to data from Restaurant Business sister company Technomic.The chain's menu is more unique than a simple taco shop. You might go to one of the restaurants and be greeted with a Bacon Smashburger Taco or a Paneer Taco. And there are the WTF tacos, or weekly taco feature. We wanted to know how the brand develops these tacos and why that has helped the brand do things that perhaps other concepts cannot do.We also talk about other issues, including the chain's growth and its plans for international development and what Dover sees as the biggest barriers to growth right now.We're talking tacos on A Deeper Dive so please check it out.

Looking for your new favorite dining spot this summer? Post 1917 (781-942-0001) in Reading, MA offers farm-to-table dining, live music, signature cocktails, and a lively outdoor patio bar. Visit https://www.post1917.com/ for details. Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

We're back in Blairstown, New Jersey — the town where it all began — for a special preview of Fear Is On The Menu 3, an unforgettable Friday the 13th event taking place at the iconic Blairstown Diner. This celebration falls on none other than Jason Voorhees' birthday, making it the perfect time for fans of the franchise to come together and honor the legacy of one of horror's most legendary slashers.In this video, we give you an inside look at what's in store for this year's killer event, from exclusive horror-themed vendors and themed photo ops to chilling surprises around every corner. Most exciting of all, alumni from the Friday the 13th films will be in attendance, signing autographs and meeting fans all weekend long. Whether you're a lifelong fan or new to the franchise, this is a rare opportunity to meet the cast and celebrate the film that helped define an entire genre.We'll take you inside the diner that appeared in the original movie, show you where the scares are cooking up, and give you all the details you need to make the most of your Friday the 13th in Blairstown. This is more than just an event — it's a tribute to horror history and a must-attend gathering for slasher fans everywhere.Get ready, horror fans — Jason's coming home.#FridayThe13th #JasonVoorhees #BlairstownDiner #FearIsOnTheMenu3 #HorrorEvent #CampCrystalLake #SlasherFilms #HorrorCon #FridayThe13thEvent

Its graduation season and the boys are hanging with Chef Clark Neugold talking tips and ideas for your graduates big day!

Circle had such a successful IPO, I'm wondering if IPO's might finally be back on the menu. Turns out Anthropic cut off Windsurf for the most obvious reason. Maybe Manus really is stoking a new gold rush, at least in China. And in the Weekend Longreads Suggestions, the most consequential weather forecast of all time.Sponsors:Tonal.comLinks:Stablecoin issuer Circle soars 168% in NYSE debut after pricing IPO above expected range (CNBC)Anthropic co-founder on cutting access to Windsurf: ‘It would be odd for us to sell Claude to OpenAI' (TechCrunch)Anysphere, Hailed as Fastest Growing Startup Ever, Raises $900 Million (Bloomberg)Manus has kick-started an AI agent boom in China (MIT Technology Review)Weekend Longreads Suggestions:Runway CEO Cris Valenzuela wants Hollywood to embrace AI video (The Verge)The Man Whose Weather Forecast Saved the World (NYTimes)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re serving up a masterclass in grilling the perfect steak // Bob Donegan, President of Ivar’s, joins us to talk about the legacy of their iconic seafood joints // We dig into a Father’s Day menu // Howard Lev, Founder and Owner of Mama Lil’s Peppers, discusses his new book, A Pepper for Your Thoughts: How NOT to Start a Gourmet Food Business // Nichelle Hilton, Founder and Executive Director of Backpack Brigade, shares their mission to end weekend hunger for kids in King County // And we wrap things up with Food for Thought: Tasty Trivia!

On Today's Menu on Marsha's Plate We talk about Pride, Favorite Black Stories, and Intellectualism Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

Join us for a conversation that's all Matt Ternus. We are going to find out why he is a Political Science Comedian The show is recorded at Grand Forks Best Source. For studio information, visit www.gfbestsource.com or message us at bit.ly/44meos1 https://mixedculturewithroosevelt.pod... #MixedCulturePod #RooseveltAndKimi #PodcastHost #PodcastLife #OnTheMic #MHAM2025 #selfcare #mentalhealthmatters #mentalhealthawarness #viral  #mixedculturepodcast #grandforks #HomesteadHustlers #blackentrepreneurs  #diddy #CreativePurposeCollective #IHeartRadio #AmazonMusic #Youtube #Facebook #AppleMusic #gfiscooler #empireartstheatre ##vistgreatergrands #grandforks #viralpodcast #gfbs #und #America #trump #socialmedia  #selfcare  #womensinternationalmonth #blackhistorymonth  #MixedCulturePodcast #CelebrateDiversity #gfcomedycollective #undproud #mattternus Follow, like, subscribe, and stream us on... Spotify https://open.spotify.com/show/3MXDNtT... Amazon Music https://music.amazon.fr/podcasts/115d... Apple Music https://podcasts.apple.com/us/podcast... Youtube / @mixed_culture2023 Facebook Mixed

Go to http://audible.com/thesip or text THESIP to 500-500 try Audible free for 30 days! Go to http://brooklynbedding.com and use code SIP for 30% off sitewide! Go to http://oneskin.co and use code THESIP to get 15% off your order!    

Join Fast Casual Nation hosts Paul Barron and Cherryh Cansler as they dive deep into the $243 billion functional beverage market with Noah Burgess, Research & Development Scientist at Juice It Up! Discover how science-driven menu innovation is revolutionizing the fast-casual industry, from plant-based smoothies under 200 calories to profitable boost add-ons that 35-45% of customers choose. Learn the secrets behind developing Instagram-worthy drinks that Gen Z craves, the food science principles that maximize nutrition without sacrificing flavor, and why ingredients like spirulina, collagen, and red beets are becoming game-changers for restaurant operators looking to increase check averages and customer loyalty in this rapidly growing category.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN ~ #1 rated HR platform for payroll, benefits, and more With Gusto's easy-to-use platform, you can empower your people and push your business forward. See why over 400,000 businesses choose Gusto.FastCasualNation #FunctionalBeverages #RestaurantInnovationGet 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

Looking for the right spot for a memorable lunch meeting? In this episode, host David Manilow gives his recommendations for business-friendly lunches in the heart of the city. He shares half a dozen spots from the South Loop to River North to the West Loop; there's a Thai spot, a Greek place, a French eatery, a couple Italian restaurants and more. Plus, we'll hear some restaurant suggestions from Peach's chef Cliff Rome and Shaw's executive partner Bill Nevruz.

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you're craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it's time to wow your guests. By the end of this episode ,you'll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya's Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally's Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari's Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya's Menu #2Main: Sungold tomato pasta from Wishbone...

Episode 441: My tribute to media critic Gary Deeb, and I will read off a 1980s menu from Wag's Restaurants in Chicago.

Episode 441: My tribute to media critic Gary Deeb, and I will read off a 1980s menu from Wag's Restaurants in Chicago.

This week we're traveling back to the late 60s/early 70s with Call Jane! Join us as we learn about religion and abortion activism, hospital abortion boards, and the surprisingly complex history of the snickerdoodle. Sources: News Report by Peter Heller on Abortion, 1969. Oregon Public Broadcasting. Available at https://americanarchive.org/catalog/cpb-aacip-153-988gtx44 Linda Greenhouse and Reva B. Siegel, Before Roe v. Wade: Voices That Shaped the Abortion Debate Before the Supreme Court's Ruling. Creative Commons. Available at https://documents.law.yale.edu/sites/default/files/beforeroe2nded_1.pdf "Good things to eat" Sixth Division of the Ladies Society, First Presbyterian Church (1913)  https://hdl.handle.net/2027/loc.ark:/13960/t9t159g6v?urlappend=%3Bseq=142  The "Home" Cook Book (1914), https://hdl.handle.net/2027/hvd.rsl9sl?urlappend=%3Bseq=118%3Bownerid=27021597766901606-122  Woman's Home Companion (1915) Fashions in Foods in Beverly Hills (1929)  J. O. Dahl, Menu making for professionals in quantity cookery (1939) https://hdl.handle.net/2027/inu.30000114597218?urlappend=%3Bseq=182%3Bownerid=13510798901193441-186  James Beard, Cook it Outdoors (1949) https://hdl.handle.net/2027/umn.319510009574021  Cook book, compiled by Women of St. Paul Lutheran Church (1953) https://hdl.handle.net/2027/osu.32435059270363?urlappend=%3Bseq=113%3Bownerid=13510798904058095-119  All-American Foods: a 4-H Learn to Cook Project Leaders' Guide (1975) https://hdl.handle.net/2027/umn.31951d03882083v  Army Nutrient values of master menu recipes and food items (1985) https://hdl.handle.net/2027/uiug.30112105106089?urlappend=%3Bseq=5%3Bownerid=32607013-4  Ngram: https://books.google.com/ngrams/graph?content=snickerdoodle&year_start=1800&year_end=2022&corpus=en&smoothing=3  Gillian Frank, "The Religious Network that Made Abortion Safe When it Was Illegal," https://genderpolicyreport.umn.edu/the-religious-network-that-made-abortion-safe-when-it-was-illegal  Sarah McCammon, "50 Years Ago, A Network Of Clergy Helped Women Seeking Abortion," https://www.npr.org/2017/05/19/529175737/50-years-ago-a-network-of-clergy-helped-women-seeking-abortion  Linda Freund, "What I learned after meeting a Catholic nun who supports abortion rights," Independent 2 August 2022, https://www.independent.co.uk/voices/abortion-rights-catholic-teachings-vatican-church-b2136442.html  Leslie J. Reagan, "Radicalization of Reform," in When Abortion Was a Crime: Women, Medicine, and Law in the United States, 1867-1973, with a New Preface (University of California Press, 2022). https://www.jstor.org/stable/j.ctv2kx88fq.16  Johanna Schoen, "Abortion care as moral work," Journal of Modern European History (2019): 262-79. https://www.jstor.org/stable/10.2307/26832825 Michelle Mehrtens, "The Underground Abortion Network That Inspired 'Call Jane'," Smithsonian Magazine, available at https://www.smithsonianmag.com/history/the-underground-abortion-network-that-inspired-call-jane-180981032/ The Story of One of the Few Black Members of Chicago's Abortion Rights Underground. History News Network. Available at https://www.historynewsnetwork.org/article/the-story-of-one-of-the-few-black-members-of-chica RT: https://www.rottentomatoes.com/m/call_jane  Rebecca Harrison, "Call Jane review: a powerful, timely pro-choice drama," BFI: https://www.bfi.org.uk/sight-and-sound/reviews/call-jane-powerful-timely-pro-choice-drama  Sheila O'Malley, "Call Jane," https://www.rogerebert.com/reviews/call-jane-movie-review-2022  IMDB: https://www.imdb.com/title/tt7461272/?ref_=nv_sr_srsg_0_tt_7_nm_1_in_0_q_Call%2520Jane  Oscars, "'Call Jane' w/Elizabeth Banks, Sigourney Weaver, and Wunmi Mosaku & more | Academy Conversations" https://youtu.be/5NPBfoI1YlE?si=Hp4mnqsnsswiPUBZ 

Josh breaks down the reality of NCAA Tournament expansion, has a bone to pick with Bryce Young, Terrence Oglesby, of the Field of 68, joins the show to break down who the Charlotte Hornets could take in the draft that they could plug into the lineup right now, and Josh breaks down Dabo Swinney and Bill Belichick sitting down for an hour long conversation together including Bill discussing coaching at NC State.

On Today's Menu on Marsha's Plate We talk about Diddy Cassie and racist relics burning down Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

President Donald Trump's proposed spending plan, dubbed the “Big Beautiful Bill,” would cut about $300 billion from the program that provides food to low-income residents. If it survives Congress intact, thousands of Native people will lose eligibility for the Supplemental Nutrition Assistance Program. Tribes and conservation groups worry the Trump administration's push for expanded logging of federal land poses a threat to Indigenous foods, like salmon. Nicole Livingston is one of a handful of students who graduated this semester from the only tribal college culinary arts program at Navajo Technical University. She's off to an internship at the country's most renown Indigenous restaurant: Owamni by the Sioux Chef. We'll talk about these topics on The Menu, our regular feature on Indigenous food sovereignty hosted by Andi Murphy.

Why are restaurant chains introducing so many limited-time offers?This week's episode of the restaurant finance podcast A Deeper Dive features Katie Belflower, manager of menu research and insights with Restaurant Business sister company Technomic. This is part of a series of podcasts we recorded during the recently concluded National Restaurant Association Show.We wanted to talk with Belflower about the shocking number of limited-time offers, or LTOs, restaurant chains have been pushing recently. The industry introduced a record number of LTOs last year, and she helps explain why. We talk about the impact social media is having on restaurants' need for more innovation and whether weak traffic is forcing more companies to push new items. But we also talk about the risks associated with so many LTOs.And we also talk a bit about menu pricing.We're talking limited-time offers on A Deeper Dive so check it out.

Jared dives into a variety of complaints ranging from personal grievances to listener submissions. He discusses the nuances of friendship expectations, the insensitivity of targeted ads, and the fatigue surrounding celebrity stunts, particularly those of Tom Cruise! The conversation also touches on the emotional responses to sports victories, the simplicity of skincare routines, and the frustrations with customer service in various industries. It's Ticked off Tuesday, what are you complaining about today?!Support the podcast by supporting our sponsors!Get 20% off your first Caldera Lab order. Use code JTRAIN at https://www.calderalab.com/JTRAIN

Hey quick gut check: Is your portfolio a "highlight reel" or a "dumping ground"? If it's the latter, you're making the same mistake most freelancers make. You're trying to be the Cheesecake Factory, with its 21-page menu with 250+ items on it. Your thought process is "there's something for everyone". And yet… no one knows what you're actually great at. In this episode of the 6 Figure Creative Podcast, I call this out for what it is: The Portfolio Paradox: the more work you show, the fewer clients you actually land. In this episode, I'll show you: Why your “impressive” portfolio isn't converting The silent signals a cluttered portfolio sends to clients And how to fix it with a Greatest Hits-style approach that builds trust fast If you want clients saying “hell yes” instead of “next!"... listen to this episode. For full show notes, visit https://6figurecreative.com/364

Episode 438: I will discuss my memories of my favorite brands of hot dogs from the 1970s! Also, I read off a menu from a Wieboldt's Department Store Restaurant in Chicago!

In hour three, previewing our long-weekend plans (even though we're live Monday for Game 4 at Amerant Bank Arena!) FIFA Club World Cup mini-preview as Solana continues his endeavor to trick Hoch into liking soccer & Outback Steakhouse makes an unforgivable mistake with their latest meal deal. Plus, Hoch takes issue with Alex Donno riding roller coasters solo while at Disney World with his son.

In this episode of PWTorch Dailycast series "Acknowledging WWE," Javier Machado and Kevin Duncan acknowledge:"Everything on the Menu," the upcoming Braun Strowman food show on USA Kevin Duncan Executive ProducedWe miss Tama Tonga and Tonga LoaRoxanne Perez and the Judgment Day?Perez's sorry-looking chicken nuggetsReminiscing with childhood movies and gamesHas commentary inadvertently limited Fatu's coolness factor?New challenger: J.C. MateoAustin Theory rising from the ashes?Kevin's back to making fun of McDonaghSaturday Main Event previewSweeney ToddKarrion Kross buzz reaching a fever pitchAnd more...Become a supporter of this podcast: https://www.spreaker.com/podcast/pwtorch-dailycast--3276210/support.

Chef Paul Carmichael of Kabawa and Bar Kabawa returns to continue spreading joy, advice, and laughter. Dave first talks about Paul's culinary journey, then the duo discuss what you should know about Caribbean food, a Post-Opening Diaries and How to Menu at the two Kabawa restaurants, and what makes them feel good, whether eating, drinking, cooking, and more. Dave closes the episode with a personal guarantee about the future of Caribbean food. Watch Paul's Pre-Opening Diaries for Kabawa here: https://youtu.be/rbwYL4jh0Ik Listen to Paul's first appearance on DCS here: https://open.spotify.com/episode/7KHFSDnbxqKWmxSgv3KCeC?si=9eBfjVckRXu_MYWLNkpBFA Check out Kabawa here: kabawa.com and Bar Kabawa here: barkabawa.com Read Kabawa's New Yorker Review here: https://www.newyorker.com/culture/the-food-scene/the-caribbean-restaurant-reinventing-the-momofuku-empire Read Kabawa's Grub Street Review here: https://www.grubstreet.com/article/momofuku-kabawa-nyc-restaurant-review.html Learn more about Caribbean Food here: https://www.youtube.com/watch?v=5xi1M9M9sh4 Check out Nina Compton's cookbook that Paul mentioned during the episode here: https://www.penguinrandomhouse.com/books/711469/kweyol--creole-by-nina-compton-with-osayi-endolyn/ Listen to Paul on the This is TASTE Podcast here: https://tastecooking.com/this-is-taste-559-climbing-momofuku-mountain-with-paul-carmichael/ Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Paul Carmichael Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Master of Movies & Food News - BK Dragon Menu, Sonic Smash Burgers & CatfishSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more!Recipes & Links:Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in Burst Tomato SauceStrawberry Salad with Black Pepper-Feta CroutonsThree-Minute Red Wine VinaigrettePasta al LimoneParty Salmon with Green RomescoBraised Chicken with Harissa and OlivesCitrus Caramel Sundaes with Toasted AlmondsHarissa-and-Maple Roasted CarrotsGrilled Mushroom Antipasto SaladSlow-Cooker Peanut Butter ChickenCucumber, Tomato and Green Bean SaladZa'atar Fire CrackersMarinated Zucchini with Hazelnuts and Ricotta Learn about your ad choices: dovetail.prx.org/ad-choices

Episode 243: The Act As If Ritual Menu: A Manifestation Hack That Actually Works | In this empowering solo episode, Shayla breaks down her favorite manifestation method—acting as if—and shares how to build your own “Act As If Ritual Menu” to shift your energy and align with your desires. You'll learn how to embody the version of you who already has what you're calling in, with simple, intentional rituals across categories like love, abundance, confidence, and purpose. This is the episode you didn't know you needed to get back into energetic alignment and become magnetic to your manifestations. Connect with Shayla✨ Activate Align Expand Guided Journal & PlannerActivate Align Expand ProgramActivate Align Expand Affirmation DeckInstagram: @shaylaquinn YouTube: www.youtube.com/shaylaquinn TikTok: @shayla.quinn Website: www.shaylaquinn.com Amazon Storefront: https://www.amazon.com/shop/shaylaquinn Learn more about TYIL Program