Podcasts about new taste

For the latest edition of the Artnet Intelligence Report, which is now free to download, Artnet columnist Katya Kazakina wrote a wide-ranging cover story about the state of play in the art industry. Titled “New Money, New Taste,” it charts a revolution that is underway in the market, amid what has been dubbed the Great Wealth Transfer. Economists, Kazakina reports, believe that $84 trillion in assets will change hands over the next 20 years—that's trillion... with a T. Gen Xers will inherit $30 trillion, millennials $27 trillion, and Gen Zers $11 trillion, according to one study. (Huge amounts of money!) She writes, "Their values, taste, and investment decisions will help determine the next cohort of top artists—who's in and who's out, who will endure and who will not." Could longstanding kings of auction houses, like Andy Warhol and Pablo Picasso, be dethroned? Will new names—and new types of material—arise to take their place? Everyone is guessing, aiming to protect their assets while angling for business. All of this is happening against the backdrop of an art market marked by intense uncertainty, following some very tough years, as data in the Intelligence Report shows. The whole industry feels unsettled and off-kilter, and firms of all sizes are trying to figure out how to navigate the situation. This week on the podcast, Editor of Artnet News Pro, Andrew Russeth, speaks to Kazakina about her reporting.

For the latest edition of the Artnet Intelligence Report, which is now free to download, Artnet columnist Katya Kazakina wrote a wide-ranging cover story about the state of play in the art industry. Titled “New Money, New Taste,” it charts a revolution that is underway in the market, amid what has been dubbed the Great Wealth Transfer. Economists, Kazakina reports, believe that $84 trillion in assets will change hands over the next 20 years—that's trillion... with a T. Gen Xers will inherit $30 trillion, millennials $27 trillion, and Gen Zers $11 trillion, according to one study. (Huge amounts of money!) She writes, "Their values, taste, and investment decisions will help determine the next cohort of top artists—who's in and who's out, who will endure and who will not." Could longstanding kings of auction houses, like Andy Warhol and Pablo Picasso, be dethroned? Will new names—and new types of material—arise to take their place? Everyone is guessing, aiming to protect their assets while angling for business. All of this is happening against the backdrop of an art market marked by intense uncertainty, following some very tough years, as data in the Intelligence Report shows. The whole industry feels unsettled and off-kilter, and firms of all sizes are trying to figure out how to navigate the situation. This week on the podcast, Editor of Artnet News Pro, Andrew Russeth, speaks to Kazakina about her reporting.

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It's Episode 52 and the lads are back to talk all things wrestling cards for a couple of hours. We discuss the latest card news, give some Top 5 Ladder Cards, reveal our cards in Chris's Nook, have a coffee break, launch a new game and much moreThanks to our partner for their continued support find Cardtricks on Whatnot

Alana and Lisa MacFarlane are the dynamic twins behind ‘The Gut Stuff', the award-winning brand bringing gut health into the mainstream and educating us about the importance of our body's 'second brain'.Emerging from their Scottish roots, with (self admittedly) less-than-ideal dietary habits, the sisters have gone on to become champions for the power of gut health, redefining what it means to eat well. Their journey began with a landmark twin study in the UK, supervised by none other than  Professor Tim Spector, which was instrumental in uncovering the gut's critical role and its unique intricacies in each and every individual. This episode unpacks their path from unexpected findings about microbiomes to creating a brand that captures the attention of both consumers and industry alike.Alana joins us to discuss the transformation of gut health from a niche scientific topic to a mainstream necessity, emphasising the fundamental role of fibre and how simple dietary tweaks can lead to substantial health benefits. The Gut Stuff have built a community of the world's leading scientists in gut health, dieticians and nutritionists, bringing together their knowledge and disseminating it to the public in digestible and fun formats. Fresh from a global research conference and deep in the throes of gut health research, Alana shares her insights on the future of probiotics and upcoming innovations in gut health.Whether you're a health enthusiast or just curious about the intersection of science and diet, this episode is brimming with insights, engaging stories, and practical tips from one of the twins spearheading the gut health revolution.Find more from The Gut Stuff on their app, their website and their prime-time TV show, ‘Know your Sh*t” on Channel 4. If you enjoy this episode, please consider subscribing. Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/ Visit https://www.tastehead.com/ to learn more Follow Alana and Lisa: https://www.linkedin.com/in/lisa-macfarlane-931777112/?originalSubdomain=ukhttps://www.linkedin.com/in/alana-macfarlane-kempner-5904b4173/ The Gut Stuff https://thegutstuff.com/ https://apps.apple.com/gb/app/the-gut-stuff/id6444077201 Brands Mentioned: JKR - https://jkrglobal.com/ Dram and Smoke - https://dramandsmoke.com/ Flo App - https://flo.health/ Peloton - https://www.onepeloton.co.uk/ Gut - Guilia Enders – https://www.waterstones.com/book/gut/giulia-enders/david-shaw/9781911344773 The Diet Myth – Tim Spector - https://www.waterstones.com/book/the-diet-myth/professor-tim-spector/9781474619301 Sophie Medlin - https://www.citydietitians.co.uk/team/sophie-medlin

Traditions play an integral role in any holiday. Each year we are reminded of old traditions that may have been around for generations, and we adopt a new one or two. And food almost always plays a significant part. Join us as we discuss some of our most loved Easter traditions, and share how they've evolved. Watch on YouTube https://youtu.be/oW8FuFP5iDY When a listener wrote to us and asked us to share some of our family's Easter traditions, we couldn't help but turn it into an entire episode! Together, Tara and I stroll down memory lane and share some of our earliest Easter memories, and you won't be surprised to hear that they revolve around food! We discuss how the blending of family members ushered in new and wonderful traditions, such as the first time Tara discovered grain pie, aka Pastiera Napoletana, and instantly fell in love! Taste Test - Manhattan Special We're loving the new taste test segment and hope you are too! Here we're trying 3 flavors of the Italian specialty soda, Manhattan Special: Orange, Vanilla, and Original. If you have the means to pick these up, we invite you to follow along and taste test with us! Resources Pizzagaina Recipe Easter Bread Recipe Torta Pasqualina Recipe Antipasto Platter Recipe Lasagna Recipe Boneless Leg of Lamb Recipe Slow Roasted Leg of Lamb and Potatoes Recipe Spiral Ham Recipe Limoncello Spritz Recipe If you enjoyed the Easter Traditions Old and New Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Segun Akinwoleola, the brain (and muscles) behind The Gym Kitchen, joins Brandt and Micah to spill the beans on crafting meals that pack a tasty and protein-filled punch. Segun is on a mission to reinvent the face of British ready meals, providing consumers with first and foremost a delicious and convenient meal, that is *actually* nutritious and filling. From the early days of the brand concept and trademarking to the strategic manoeuvres that landed The Gym Kitchen in the nation's major retailers, this episode covers it all. Segun reveals the strategies behind building a brand before launch, the importance of community, and how staying true to your vision—even when it means reimagining your product based on feedback—can lead to success in a crowded market.But it's not just about the food. Segun opens up about the broader implications of being a black founder in the food and beverage industry, shedding light on the hurdles and highlighting the need for more representation and support. From confronting stereotypes to pushing for change, his insights offer a candid look at the landscape of entrepreneurship through a diverse lens. Whether you're a budding entrepreneur, a health-conscious eater, or someone interested in the intersection of diversity and business, this episode is packed with valuable lessons, inspirational stories, and the inside scoop on what it takes to build a brand that stands out and stands for something more.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.com Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/ Visit https://www.tastehead.com/ to learn more Follow Segun:https://www.linkedin.com/in/segun-akinwoleola-a0941530/  https://thegymkitchen.com https://www.instagram.com/thegymkitchen/ Brands Mentioned:The Mind CollectiveLiquid Studio Liquid DeathThe Black Farmer Rory Sutherland - The Ikea EffectTesco Black Action PlanSainsbury's Thrive Strong RootsGym SharkHawksmoorBrand Growth HeroesDiary of a CEOHigh Performance PodcastWill it Make the Boat go Faster? 

A cookie to die for? Certainly a project to die for!Fortunately, no one was ACTUALLY harmed in the making or consuming of these Squid Game Dalgona cookies, as Brandt and the Tastehead team talk us through one of the most exciting, and challenging development projects yet. As the biggest trending show on Netflix of 2023, you can imagine the excitement in the team opening the email brief - to develop and make the actual dalgona cookies to be used in the biggest reality game show ever made, Squid Game: The Challenge. In this episode, Brandt is joined by the team behind bringing the dalgona cookies to the contestant's hands and your screens; Lucy, Tastehead project manager, Eaman, senior development chef and Paddy, junior development chef. Lifting the veil on why the brief was not as straight forward as you might imagine, from the ‘ticking time bomb' of air exposure to the incredible precision required to achieve the desired pass rate for the challenge, the whole show hinged on the honeycomb breaking (or not) right on queue.  With $4.56 million at stake, each of the shapes had to be equally possible to successfully complete to give all of the show's 456 contestants a fair chance to get through.  Having spent months on the project, the Tastehead team left the kitchen smelling of caramel, sugar coated and making honeycomb in their sleep, but at least there was a honeycomb old fashioned waiting for them at the end of it all.  We hope you enjoy this behind the scenes dive in to what it takes to make TV magic happen! If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com  Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/ https://www.linkedin.com/in/micah-carr-hill-34a91811/  Visit https://www.tastehead.com/ to learn more  To watch the Dalgona Squid Game Episode and see more of Behind the Scenes: https://www.netflix.com/gb/title/81734609  https://www.netflix.com/gb/title/81615540   

William Kendall, the mastermind behind some of Britain's most iconic household food and beverage brands (New Covent Garden Soup Company, Green & Black's, Cawston Press) has a talent for turning small beginnings into remarkable success stories.  Starting out on his family farm in Suffolk, through to studying law, qualifying as a barrister, moving into investment banking then completing an MBA in France, he surprisingly found himself ‘rather unemployable'.   Discovering this, he went full circle, back to his roots in working with food and joined the team at New Covent Garden Soup Company when they were still in their infancy. Building the brand up to a supermarket mainstay, his next mission was to make organic chocolate irresistibly appealing at the pioneering British fair-trade brand, Green & Black's.  Amongst the plethora of roles he holds, he serves as an investor and consultant to a variety of emerging brands as well as chairman of Cawston Press, the British soft drink brand. In this conversation, Micah and William chat through what William sees as key to his success, how he approaches leadership and valuable insights for small brands seeking funding from investors. One thing is for sure, William has a knack for building great brands on the foundations of great products. Join us for this episode where long-time colleagues William and Micah discuss the excitement of launching first-of-their-kind brands defining the industry standards to follow. If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com  Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/ https://www.linkedin.com/in/micah-carr-hill-34a91811/  Visit https://www.tastehead.com/ to learn more Follow William:https://www.grosvenor.com/about-us/our-people-2e99a4c93c49100fe0bb82bdea5d432a/william-kendallBrands Mentioned  New Covent Garden Soup Company - https://www.newcoventgardensoup.com/  Green & Black's - https://www.greenandblacks.co.uk/  Cawston Press - https://cawstonpress.com/  Bold Bean - https://boldbeanco.com/?gclid=Cj0KCQiAh8OtBhCQARIsAIkWb6-pg_UwFGEYpTibof_TWr4iAEaR9OV-oKI5zet33uES2Fribm8qZ9kaAqqZEALw_wcB  Purdy and Figg - https://purdyandfigg.com/  The Greyhound - https://www.greyhoundpettistree.co.uk/  The Suffolk - https://the-suffolk.co.uk/restaurant/  The Canteen - https://www.oldhospitalhub.co.uk/canteen  Pinch - https://eatpinch.com/ 

While a product's taste may be amazing, if its packaging doesn't grab its target audience, it risks staying unnoticed on the shelf.So, how can you ensure that your packaging is as enticing to the eyes as your product is to the taste buds? The challenge lies in effectively translating the taste and narrative of a product into its visual identity, and often, this connection is overlooked, resulting in lacklustre packaging not speaking to its target consumer.  To address this, we're excited to introduce you to the brand creation experts at BuxtonThreeTwo, Hal Tyler and James Bettinson, also known as the Tastehead brand design partners. With a wealth of experience creating challenger brands from the ground up, they talk us through how to bring truly disruptive brands to life. In order to nail your packaging, first we discuss how critical it is to spend time positioning your brand, carefully understanding who your target consumer is and how they want to be communicated to. Join us as we explore the importance of precise product positioning before diving into the creative process, how working with the development chef allows for design work that pulls taste into the visual realm, and the pivotal role of storytelling in crafting a successful brand.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow BuxtonThreeTwo:https://www.linkedin.com/in/hal-tyler-683a3387/https://www.linkedin.com/in/james-bettinson-937630158/https://buxtonthreetwo.com/Links Mentioned:David Ogilvy - https://www.ogilvy.com/#work Marty Neumeier - https://www.martyneumeier.com/Rory Sutherland - https://www.linkedin.com/in/rorysutherland/ Black and Decker - https://www.blackanddecker.co.uk/DeWalt - https://www.dewalt.co.uk/ Seabrook crisps - https://www.seabrookcrisps.com/

When approaching a rebrand, understanding your core values and how to communicate them to your consumer is vital. For Isle of Wight Tomatoes, all the amazing work they were doing from pioneering the growth of new, taste-driven tomato varieties to their inherent sustainability credentials was being overlooked. They worked with B&B Studios to look inwards and evolve the former ‘Tomato Stall' brand to the new ‘Isle of Wight Tomatoes', in doing so becoming recognisable as an iconic British producer and supplier that we can now see today. If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Paul and Isle of Wight Tomatoes:https://www.linkedin.com/in/paul-thomas-41b65338/?originalSubdomain=ukhttps://iowtomatoes.co.uk/https://www.instagram.com/iowtomatoes/?hl=en

Mark Palmer has an incredibly impressive CV in food & beverage, heading up the marketing teams at Burger King, Pret, Green & Black's and now Cawston Press. His journey through the food and beverage industry is a masterclass in adaptability and innovation. From his tenure at the globally renowned quick-service café, Pret A Manger, to founding the UK's fastest-growing ambient juice brand, Cawston Press, and now as an investor nurturing start-up concepts, Mark has accumulated a wealth of wisdom along the way.

With such an iconic name, it's no surprise that James Cadbury is obsessed with chocolate.  As you have probably guessed, James' great-great-Grandfather was one of the brothers that founded the now illustrious Cadbury's brand.  Growing up just down the road from the legendary Bournville site, James had an early fascination with chocolate from a young age. Despite beginning his journey in finance after university, he soon realized that his heart was elsewhere—immersed in the world of chocolate. With a desire to make his mark on the industry and having supported several start ups, James took the plunge, investing his hard-earned savings into his first chocolate venture, Love Cocoa.  While navigating the rollercoaster of start-up life and having great success with his first brand, it also became clear that the nation's growing love for plant-based milk chocolate was growing. With an opportunity to be the first chocolate in the UK market with oat milk, James launched his second brand, HIP. His team developed a product that was a true game-changer to the category, a great-tasting, dairy-free chocolate like the UK had never seen before. It skyrocketed to success and hasn't looked back since.  In this episode, James takes us behind the scenes, sharing the challenges of running two start-up brands, along with the dilemmas of whether to put his name on the packaging and the pros and cons that came with it. He also dives into the critical focus on sustainability for both of his brands, drawing inspiration from his pioneering ancestors. James explains why it was imperative for Hip to breathe new life into the plant-based chocolate category and stand out on the store shelves.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow James:https://www.linkedin.com/in/cadbury/?originalSubdomain=ukLove Cocoa InstagramHIPInstagramLinks Mentioned:Cadbury - https://www.cadbury.co.uk/Property Moose - https://propertymoose.co.uk/Hotel Chocolat - https://www.hotelchocolat.comTony's - https://tonyschocolonely.com/uk/enDragons Den (James Cadbury Episode) - YouTubeMidday Squares - https://www.middaysquares.com/Shoe Dog - https://www.waterstones.com/book/shoe-dog/phil-knight/Kind Bag -  https://www.kindbag.co

Starting a new food or beverage brand can be a daunting task, especially if you have limited experience in the industry. For Zara, founder of Pukpip, this was very much the case, with a background in marketing, she had to quickly pivot into sales to get Pukpip through the door of some of the UK's iconic high street retailers. In this clip, Zara talks us through why actually, knowing what she does now, she sees her then narrow insight as a good thing. If you enjoy this best bite, please consider listening to the full episode.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Zara: https://www.linkedin.com/in/zara-godfrey-n%C3%A9e-gugen-%F0%9F%8D%8C%F0%9F%8D%AB-26051723/https://pukpip.com/https://www.instagram.com/hellopukpip/

Transforming a commodity food item into a thriving brand is no easy feat, so to see the success that Isle of Wight Tomatoes has had starting from their humble beginnings is all the more impressive

In this Best Bite, Mairi and Eliza from Mergulo, plant-based butter, talk us through their journey of getting listed in to Whole Foods, Planet Organic and over 400 Holland & Barrett stores. The share anecdotes and tips from their experience and learning of going from farmers markets in to these retailer chains. If you enjoy this best bite, please consider listening to the full episode.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Mairi:https://www.linkedin.com/in/mairi-hilleary-0a4bba108/?originalSubdomain=ukhttps://www.instagram.com/mergulobutter/

Creating a vegan butter that actually tastes amazing is no small feat, especially when you're committed to using natural whole food ingredients. But guess what? Mairi Hilleary of Mergulo has cracked the code!  Now, with listings on the high street at the likes of Whole Foods, Planet Organic, Holland and Barrett, and a host of independent grocers and delis, Mergulo Butter is proving that putting taste first in food product development is the secret sauce to winning over both consumers and stockists, whether they're vegan or not.  Mairi first reached out to Brand and Micah in the early days of Tastehead, and she joins the guys on the podcast (along with her sister and COO, Eliza) to spill the beans on the journey of bringing Mergulo to life. From crafting each block of butter by hand to expanding to more stockists and, hopefully, more mouth-watering flavours, Mairi and Eliza have taken Mergulo to new heights from their East London base. Mairi walks us through the lightbulb moment when the idea of 'creating a game-changing vegan butter that even non-vegans crave' struck her. She dove headfirst into recipe development, drawing on her Ballymaloe training to craft something truly delicious.  Launching a new contender in a well-established food category is never easy, but in this conversation, Mairi and Eliza share some invaluable lessons they've learned about securing that first listing and staying firmly on the map.Timestamps:00:44 Introducing Mergulo02:14 Developing the Recipe04:00 The Strengths of Working with Friends and Family06:37 Making Vegan Butter as Non-Vegans09:50 Founder's Story13:22 Mergulo's Biggest Challenge16:14 Core Values20:01 Behind the Name ‘Mergulo'21:40 Versatility (Not Just a Spread)23:22 Journey from Food Markets to 485 Holland & Barrett Stores27:17 The Benefits of Sampling30:43 The Future of Mergulo31:48 Mergulo's 5 Top Tips for Start-Ups34:56 Wrap Up Questions and Recommendations If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Mairi:https://www.linkedin.com/in/mairi-hilleary-0a4bba108/?originalSubdomain=ukhttps://www.instagram.com/mergulobutter/Links Mentioned:Bread and Jam Festival - https://www.breadandjamfest.com/The Food Hub - https://www.facebook.com/groups/thefoodhubforum/Acme Fire Cult - https://www.acmefirecult.com/Ombra - https://www.ombrabar.restaurant/Wells Street Kitchen - https://www.instagram.com/wellstreetkitchen/?hl=enHow To Fail - https://podcasts.apple.com/gb/podcast/how-to-fail-with-elizabeth-day/id1407451189

The government imposed Sugar Levy that came into effect in 2018 changed the face of the sugar-sweetened soft drinks dramatically. Drinks that used added sugar and hit a sugar content of 5% or over would have to pay 18p per litre of drink, and 24p if they surmounted 8%. Listen to Micah talk about how how most brand responded to this, and the reason Cawston Press chose the route that they did.If you enjoy this best bite, please consider listening to the full episode.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

In this episode the guys are spilling the beans (and a little sauce) on the most common mistakes that they see time and again from new food and drinks brands entering the industry.  Brandt and Micah have seen it all – from the good, the bad, to the downright bizarre – and they're here to share their stories and wisdom from the front lines of product development and brand building. Whether you're grappling with the intricacies of new ingredient legislation, refining your product concept, or strategizing your launch, this episode has you covered. Brandt and Micah have clocked in hours perfecting flavours, dealt with more regulations than they'd care to admit, and survived factory trials that could make your head spin. From trying to please everyone (spoiler: you can't) to underestimating timelines (it always takes longer than you think), they've got the inside scoop. Plus, they'll serve up advice on everything from supplier negotiations to making sure your product and brand are a match made in heaven.Timestamps:00:00 Introduction03:44 Trying to be Everything to Everyone 06:32 Don't be too Fixed to Anything 08:39 Don't be too Pushy with Manufacturers or Suppliers 12:15 Thinking about the Costs Early On15:20 Underestimating Timelines 18:09 Don't Always Just Follow the Heard21:56 Looking into the Legislation before you get Started23:52 Don't make too many Assumptions 26:21 Understanding the Relationship between the Product and Brand27:51 Product Developers need to be Present at the Trial 30:50 Always have a Timeline (Stay Flexible)33:03 The Novel Foods List35:38 The Final Development recipe not being the recipe that comes out of the factory 37:56 Don't Launch with too many SKUsIf you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

In today's episode, we're catching up with Zara Godfrey, the powerhouse behind Pupkip. In the few short months since its launch, Pupkip's chocolate-dipped frozen bananas have turned into a must-have, so much so that they've got a dedicated following. A single weekend had 14,000 people lining up outside Whole Foods just for a taste. Not content with just conquering the UK, Pupkip is already making a splash in Dubai too.The Tastehead team had the pleasure of working on the product development with Zara (with many an hour spent on Zoom calls with the factory in Ecuador) to perfect the trio of flavours that have become the hallmark of Pupkip's range. And it's paid off; Zara's relentless attention to detail and top-notch standards have not only made the bananas taste amazing but also earned them a coveted Great Taste Award in their first year on the market.Join Brandt and Micah as they discuss the brand's journey with Zara, exploring the nitty-gritty of developing the products and tackling a multitude of challenges that came up along the way. They'll dig into what it's like to introduce a frozen snacking product to a discerning UK market, unveil the complexities of imports from Ecuador, and the hoops that had to be jumped through to make it all happen. Zara will also spill the beans on the bumps in the road they faced and the game-changing strategies that helped them succeed.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Zara:https://www.linkedin.com/in/zara-godfrey-n%C3%A9e-gugen-%F0%9F%8D%8C%F0%9F%8D%AB-26051723/https://pukpip.com/Find Pukpip at:UK:https://pukpip.com/find-ushttps://vegankind.com/o/pukpip-organisationDubai:https://www.kibsons.com/en/shopping/search?searchText=pukpiphttps://www.spinneys.com/en-ae/search/?q=pukpipLinks mentioned:Koji, Parsons Green - https://koji.restaurant/ Gola, Fulham - https://gola.london/ Freak Scene, Parsons Green - https://www.freakscenerestaurants.com/Diary of a CEO - https://open.spotify.com/show/7iQXmUT7XGuZSzAMjoNWlX?si=4b63b077f4a244dbHow I Built This - https://open.spotify.com/show/6E709HRH7XaiZrMfgtNCun

In a special role reversal, Micah Carr-Hill, normally a co-host of the podcast, joins Brandt as a guest to discuss his role as Head of Taste at Cawston Press. This episode also marks a milestone as it's the first to include video recording, with Micah serving as the guinea pig to test the recording setup (thanks, Micah) which can now be found on our YouTube channel, linked below. We'd love for you to check it out and leave a comment on the video! Micah shares his journey from his early days at Green & Black's to his current position at Cawston Press, a brand celebrated for its commitment to natural ingredients and exceptional taste. The episode delves deep into the intricacies of flavour development, balancing mainstream appeal with niche ingredients, and the importance of cost considerations, especially when dealing with premium products.Micah offers his top five tips for anyone looking to start or grow a soft drinks brand in 2023, emphasising the need for a well-thought-out packaging strategy and clear messaging. From the challenges of large-scale manufacturing to the nuances of flavour development, this episode is packed with insights that will benefit anyone in the food and beverage industry. Tune in to hear what's next for Cawston Press and why both Brandt and Micah are eagerly anticipating the culinary delights of autumn.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com Links Mentioned:Cawston Press - https://cawstonpress.com/ Harold McGee, on Food and Cooking - https://www.wob.com/en-gb/books/harold-mcgee/mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science-history-and-culture/9780340831496?cq_src=google_ads&cq_cmp=18075688485&cq_con=&cq_med=pla&cq_plac=&cq_net=x&gclid=Cj0KCQjw7JOpBhCfARIsAL3bobflvAciT-K3pYhLyDM7Ojj0odMWoaPjjx6Z9tGSeSROVqeiK_TidiMaArxaEALw_wcB#GOR003701985 Tim Spector, Diet Myth - https://www.waterstones.com/book/the-diet-myth/professor-tim-spector/9781474619301 Tim Spector, Food for Life - https://www.waterstones.com/book/food-for-life/tim-spector/9781787330498 Zoe - https://zoe.com/ Noize - https://www.noize-restaurant.co.uk/ Hedone (closed) - https://www.instagram.com/hedonelondon/?hl=en&img_index=1Dastaan - https://dastaan.co.uk/ Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

This episode is an interview with Joe Woolf, co-founder of the vegan gummy brand, Tasty Mates. Joe and Nick were early clients at Tastehead, back in 2019, when they reached out to Brandt and Micah for help in developing a new range of gummies that were plant-based, naturally delicious, and part of a brand that existed to make a positive impact in the world and the idea of us all looking after our mates.The brand is now listed across the UK, USA, Canada and Australia by the end of the year, selling over 100,000 units every month. Not bad for a brand that launched at the start of the global pandemic. In this episode, Brandt and Joe talk through the strategy and struggles of securing the all-important first round of investment and the tireless work that goes into to the launch of a start-up food brand. They discuss the hard graft that the Joe and Nick went through setting up and producing themselves from their commercial kitchen and navigating the leap into large-scale manufacturing. The success doesn't even stop at their launch into the USA, as they finish up by touching on what's next in the pipeline for Tasty Mates, which doesn't seem to be slowing any time soon!  If you enjoy this episode, please consider subscribing.  If you have any suggestions for future episode topics, please email them to hello@tastehead.com  Find Joe and Tasty Mates at:https://www.tastymates.co.uk/ https://www.instagram.com/tastymates/?hl=en https://www.linkedin.com/in/joe-woolf-1a3514114/ https://www.ocado.com/browse?filters=tasty-mates-333142  Links Mentioned: https://aquakyoto.co.uk/ https://www.waterstones.com/book/shoe-dog/phil-knight/9781471146725 https://www.waterstones.com/book/do-the-kind-thing/daniel-lubetzky/9780553393248  Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/ Visit https://www.tastehead.com/ to learn more.     

Some folks may have forgotten about The Taste of Minnesota, with the most recent edition of the event being held in 2015.  Now, it's ready to make a comeback onto the Summer calendar.  This week's announcement set the stage for Minneapolis' Nicollet Mall, which will host the event July 2nd & 3rd.  Taylor Carik, one of the organizers, provides a preview of what we can expect from this latest revival.

Marking the first major formula change in 99 years, ‘new Coke' is widely heralded as one of the biggest marketing failures in ...

Pada kesempatan kali ini kami kedatangan lagi sobat podkes setia kami, Abel Huray selaku Music Composer dari film JJJLP. Pada episode ini kami membahas dari bagaimana padangan kami terhadap gaya directing mas Angga Dwimas Sasongko sampai pengalaman Abel dalam mengerjakan project ini yang tidak direvisi sedikitpun karyanya. Simak lebih lanjut di episode kali ini ya :) Kenyang Popcorn merupakan podcast film yang terdiri dari tiga orang, Kevyn, Ivan, dan Mudit, dimana kita mereview film secara subjektif dan juga bertukar pikiran dengan guest star kita tentang pandangan mereka terhadap film-film yang sudah ditonton. Feel free to holla us at: IG: @kenyangpopcorn_ Mail: podcast.kenyangpopcorn@gmail.com

This episode is an interview with Biff, the co-founder of Biff's Plant Shack. Biff and Brandt have been friends since their days spent flipping burgers at McDonald's as teenagers. Now, over 20 years later, they discuss how those formative years have shaped their careers, especially the plant-based entrepreneurial journey that Biff has been on since. Whilst still obsessed with fast food, he's now the Co-founder (alongside his wife, Christa) and namesake of the successful vegan junk food brand, Biff's. One of the first brands to bring jackfruit to the UK in the form of faux chicken wings, Biff's has been taking street food, food service and retail by storm since 2017, with disruptive, delicious plant-based innovations such as the first-to-market 'sugarcane bone' for their Crispy Fried Jackfruit Wingz.In this episode, Biff and Brandt delve into the world of plant-based junk food, exploring the gap in the market that Biff discovered through his love of food and how it fuelled his success. They cover the span of Biff's journey as a brand, starting as a street food stall, entering the food delivery scene and their latest learnings and challenges of moving into FMCG retail. Biff also shares his top 5 tips for starting your own successful vegan brand in 2023.Note: this episode was recorded back in September 2022.Links Mentioned:Restaurants:Mother, Hackney Wick (now closed): https://www.instagram.com/mother.works/Xi'an Biang Biang Noodles: https://xianbiangbiangnoodles.com/Useful Tools:Street Food Soliloquy, Starting and Running a UK Street Food Business: https://www.amazon.co.uk/Street-Food-Soliloquy-Starting-Business/dp/1511940050Secret Leaders Podcast-  https://www.secretleaders.com/ Black Box Thinking: The Surprising Truth About Success, Matthew Syed - https://www.amazon.co.uk/Black-Box-Thinking-Surprising-Success/dp/1473613779 Street Food USA, Netflix - https://www.netflix.com/gb/title/81249665 Biffs at Sainsbury's - https://www.sainsburys.co.uk/gol-ui/SearchResults/biffs---Find Biff at:Biff's - https://biffs.co Biff's Instagram - https://www.instagram.com/biffs_uk/ ---If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

In a lighter episode, inspired by Brandt's recent trip to California, Micah and Brandt compare some of the current trends and attitudes towards food and drink in the US and UK.Brandt discusses how the coffee culture in the US has evolved along with some of the innovations that are currently emerging. They delve into the hot trend of nootropics and adaptogens, examining the validity of their claimed benefits and exploring the scientific evidence supporting their use. Attitudes to sugar and sweeteners are explored, before looking at how we compare on sustainability to our American cousins. They also discuss the growing popularity of seltzers and fermented drinks in the US, some of which are yet to hit UK shores, before finishing with a comparison on UK vs US chocolate, and the reason as to why we probably have such different palates for this much-loved confection.Links to sources and studies mentioned in the episode:Fosse Meadows Examine.com Swaledale butchersCerebelly baby food brandTepache by De La CalleGuittard ChocolateFood hack.comThe Food Lab If you enjoy this episode, please consider subscribing.If you have any questions or suggestions for future episode topics, please email them to hello@tastehead.com.  Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

The owners of a new pop-up talk about Filipino cuisine and their plans for the future.

The owners of a new pop-up talk about Filipino cuisine and their plans for the future.

This episode is an interview with Pritesh Mody. As the founder of Europe's leading pre-batch and bottled cocktail company, World of Zing, and a regular presenter on Channel 4's Sunday Brunch, Pritesh is renowned as one of the UK's leading drinks experts. Pritesh launched World of Zing in 2014 to bring exciting moments of mixology and cocktail innovation to a wider audience. The Zing team is now responsible for designing and producing cocktails for some of UK's most famous venues, including The Langham Hotel, The Belmond British Pullman, Bill's and Curzon Cinemas.Many people will be familiar with seeing Pritesh on C4's Sunday Brunch, where he is a regular guest presenter and drinks expert, with a real passion for introducing people to new and exciting  flavours.In this episode, Pritesh and Micah talk about how Pritesh became drinks expert, his approach to innovation, the future of the 'low and no alcohol' trend, and the importance of 'conscious consumption'.www.worldofzing.com/www.instagram.com/worldofzing/If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

Micah and Brandt discuss all things gut health, and the increasing focus and attention it is receiving in food and beverage products. The conversation covers an introduction to gut health, why it's so important in modern times, new studies and scientific data, current products targeting gut health and what the future holds.Disclaimer: none of the content in this episode is medical advice. Brandt and Micah  share their own experiences, views and opinions without having any medical qualifications. We have listed the sources and studies mentioned in the episode below, if you wish to follow up with your own research.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comLinks to sources and studies mentioned in the episode:https://tim-spector.co.uk/https://www.nhs.uk/live-well/eat-well/digestive-health/https://thegutstuff.com/Probiotics and prebiotics in the elderly:https://pmj.bmj.com/content/80/946/447Study on artificial sweeteners effecting weight gain:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/Probiotic ingredient from Kerry:https://www.kerry.com/products/nutrition-ingredients/prebiotics-and-probiotics/probiotics.htmlEuromonitor Int article on gut health in global demographics:https://www.euromonitor.com/article/the-rise-and-potential-of-gut-healthStudy on inulin supplementation in infant formula:https://pubmed.ncbi.nlm.nih.gov/17215195/NHS advice on allergens during infant weaning:https://www.nhs.uk/start4life/weaning/safe-weaning/food-allergies/Article on the gut microbiome of our ancestors:https://hms.harvard.edu/news/guts-our-ancestorsBrands mentioned in the episode:https://biotifulguthealth.com/https://www.chucklinggoat.co.uk/https://drinkolipop.com/https://bottlebrushferments.com/product/the-red-one/Books mentioned:Spoon-Fed, by Tim Spector:https://www.amazon.co.uk/Spoon-Fed-almost-everything-about-wrong/dp/1787332292Your Brain on Parasites, by Kathleen McAuliffe:https://www.amazon.co.uk/This-Your-Brain-Parasites-Manipulate/dp/0544947258/ref=sr_1_1?crid=118CG6PZIQHSD&keywords=your+brain+on+parasites&qid=1669891686&s=books&sprefix=your+brain+on+para%2Cstripbooks%2C79&sr=1-1Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

This episode is an interview with Jo Fairley, one of the UK's leading female entrepreneurs, most famously known as the Co-Founder of the premium chocolate brand, Green & Blacks. In this episode, Brandt interviews Jo on the early days of Green & Black's, the role that innovation played in the business, how to grow a premium brand in a recession, and Jo's top 5 tips for entrepreneurs starting a new brand in 2022.Here are some links for the content mentioned in this episode:Jo's website - https://www.josephinefairley.com/Green & Black's website - https://www.greenandblacks.co.uk/The Perfume Society - https://perfumesociety.org/3 star vegetarian restaurant, L'Arpège - https://www.alain-passard.com/en/Conversations of Inspiration podcast - https://holly.co/podcast/If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

How do you go about choosing the best flavours for products? When should you stick with the classics, and when should you be a little more creative? Do you even need to add a flavour?Brandt and Micah discuss these questions and more, along with insights in to the surprising best-selling flavour at Cawston Press, some Green & Black's flavours that never made the shelves, and how the matcha flavour trend is evolving.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

Considering that taste is one of the most important factors for any food or beverage product, it's often surprising how little training the decision makers at F&B brands have in this area. In our first episode, Micah and Brandt discuss the difference between taste vs flavour, not-so-supertasters, trigeminal effects and how (and how not) to approach a tasting session.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more. 

Ancient grains have become a buzzword in the food and nutrition industries – and there's a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it knows better than anyone else – barley – and how through upcycling, it could eventually … Continue reading Episode 17: Wellness Flavors: Exploring new taste profile category emerging in 2022 →

Today: Mark & Randi Guillory with Taste Wine Room. Taste is a new restaurant and the only (we think) wine tasting room in downtown Augusta. Their opening has been long anticipated and we are excited to report that they are finally open to the public. Listen to hear about how Mark found his passion after working a career in the military and has been putting sweat equity into that for years - and how his wife, Randi, is working day and night (literally) to support this new business. Keep up with them on Instagram: @Taste_Wine_Room Presented By Nancy Powell Real Estate Broker @DowntownAugustaBroker (Nancy20201!) DropTheDis Question Presented by Tranter Grey Media (TranterGrey.com) Community Partners: TheClubhou.se at the Cyber Center & Augusta Podcasts, LLC. Also Featuring: @AllEqualParts, 2nd City Distilling & Durty Gurl Cocktail Mixers. Also Sponsored By: Augusta Hemp Company (AugustaHempCompany.com) Music by C. Lark. Find him wherever you listen to music! Beer is Brought to You by Savannah River Brewery (Follow them on Facebook!) SavannahRiverBrew.Com Want to Support the Show & Get Free Stuff & Cool, Unique Bonus Content? Check out our Patreon! Learn More and Shop Merch @ AugustaPodcasts.com & Check Out Our Next Show @ AugustaRocks.com Produced at Augusta Podcasts Studio

A post COVID, post NDA, post holiday episode! We're back! We'll record again...eventually.

Episode NotesReferenced in this episode:Habichuelas Guisadas al Estilo de la Costa Colombian-Style Green Beans Cooked in Milk (Food52)Genius-Hunter Extra-Credit:Gran Cocina Latina: The Food of Latin America (Read the opus!)Need more Thanksgiving recipes? This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes.The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes Chocolate lovers delight and dig deeper into fine cacao from Latin America in Maricel's other yummy book. She's a chocolate expert!Special thanks to Emma Laperruque and Amy Shuster for their sharing their favorite Thanksgiving dishes.  Have a lead on something genius? Tell me all about it at genius@food52.com.

Listener submitted content: Is Kokumi the Next Taste Sensation? Joshua and Jason discuss.  As usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Where the Lifeless Go" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

The world is changing fast, but you can learn it at a slower pace. 时尚美音，优雅英音，听新闻，学英语。（每周一、周二更新）

Brothers At WarThe latest niggle in the Barry householdNew taste sensationFootpath etiquette 

BOB'S BACK - and with a vengeance! Seriously though, quite like Steel Vengeance, Iron Gwazi is getting a ton of hype, does it deserve it? The guys discuss this and other news. After the break, Covid-19 cases are rising, how did it affect Bob and how will affect the parks? Also best amuesment park soundtracks are discussed. SHOW NOTES Iron Gwazi POV up Great Coasters International seeks patent for 'Titan Track', plans to install the track on Predator at Six Flags Darien Lake Kings Dominion's New Taste of the Season Event Compounce joins in the Palace fun! Man builds matterhorn in his backyard  Santa Cruz Beach Boardwalk closes rides amid rising coronavirus cases after being open for only one weekend

We're still pretty bad at podcasting though lol --- Support this podcast: https://anchor.fm/anthony-castaneda/support

This episode's guest is Ian, who you may remember from Ep. 7 Top Hats and Glittery Underpants. This episode we covered the film, Bad Taste, and I introduce a slightly different second half with a skit involving Mistress Agnes. As this episode was previously released, there's no need to submit answers for the next show … Continue reading "Episode 35: A New Taste Sensation"

This episode’s guest is Ian, who you may remember from Ep. 7 Top Hats and Glittery Underpants. This episode we covered the film, Bad Taste, and I introduce a slightly different second half with a skit involving Mistress Agnes. As this episode was previously released, there’s no need to submit answers for the next show … Continue reading "Episode 35: A New Taste Sensation"

On August 23, Bob Ingle preached from Romans 4:1–12 in the fifteenth message of our Romans series.

Have you ever played Closed Your Eyes and Open Your Mouth? Sounds scary, right? It is. Ben and Dana started a new game this morning called Taste Test Tuesday and you have to hear what they made each other eat with a blindfold on. $1000 MINUTE: Megan from Forrest Lake played today for our NEW Grand Prize of $1000 in gift cards from Yumi Sushi, La Grolla, Hope Breakfast Bar and The Handsome Hog. Listen tomorrow morning at 7:35 to play! Get to Know Question: The number 1 thing people say they miss about going to work? Their coworkers. The number 2 thing will surprise you! What do you miss about not going to the office? We'd love to hear your story every morning on Go 96.3. Call 651-989-9696! Thanks for listening to Ben and Dana Make Mornings Suck Less on Go 96.3/Twin Cities!

Christian taste tests the new Strom Support Max Neuro in Pineapple and we run through Joe's new supplement sponsor.

This message was given by Pastor Jared Bryant as part of our Romans teaching series.

The show plays Crazy Lines today...plus are these best bass guitar parts in a song and Allyson has a new chip for Jay and Allyson to try.

Oscar Diaz is the Lead Developer & E-Commerce Project Coordinator for Bakerly. Bakerly is a food production company that originated in France and their mission has been to bring their true love of French pastries and more into households across the U.S.

Welcome Listeners! In this episode Shawn & Devin talk about their views on the music industry, from artist they enjoy listening to; all the way to what local artists should be doing to better promote themselves. Also they get into how they feel about the older generation not allowing the new generation of music to fully flourish.    Email SoulPPodcast@gmail.com Social Media SoulPalaver - Instagram

¡LLEGAMOS A 500 SUBSCRIBERS! ¡Gracias gracias gracias! En este episodio, Myriam te cuenta qué restaurantes están abierto los lunes en el área metropolitana. Juany te dice LA PEOR manera en que puedes gastar tus puntos. Ana María nos lleva de tour a la Ciudad de México. (También regañamos a Juany por estar masticando en el micrófono! *yuck*) Si te gusta Que Buena Vida!, recuerda dejarnos 5 estrellas michelín en Apple Podcasts. Y síguenos en Instagram, Facebook y Twitter.  No olvides visitar Puerto Rico Eats y seguirlos en Instagram, Facebook y Twitter.  NOTAS DEL EPISODIO Restaurantes abiertos lunes en el área metro 1. Mai Pen Rai, Placita de Santurce 2. New Taste, Condado 3. 1041 Gastronomía de Barrio, Miramar 4. Taberna del Lúpulo, Viejo San Juan 5. Vino (dentro de La Factoría), Viejo San Juan 6. Dos Palillos y Café Tresbé, Calle Loíza 7. DaLuiggi, Calle Loíza 8. Wilo Eatery & Bar, Guaynabo - San Patricio Village 9. Avocado, Guaynabo 10. Argento, Guaynabo 11. Bottles, Guyana 12. Taiki Restaurant, Guaynabo 13. La Penúltima, Placita de Santurce 14. México Lindo y Querido, Puerto Nuevo 15. Ceviche House, Isla Verde 16. El Hamburger, Puerta de Tierra 17. Buns, Condado & Guaynabo GUÍA QUE BUENA VIDA! CIUDAD DE MÉXICO Pirámides de Teotihuacán y Basílica de La Virgen de Guadalupe. Recomendamos visitar el mismo día y contratar con guía. Escríbenos por Instagram para información de nuestro guía favorito, Leandro. Centro Histórico, visitar de día. Puede ser peligroso de noche. El Zócalo, plaza principal de todo México Palacio Nacional (Murales de Diego Rivera que cuentan la historia de México) Catedral Metropolitana Templo Mayor Palacio de Bellas de Artes. Vale la pena ir a ver una función del Ballet Nacional mexicano. Imperdible el mural De Diego Rivera: El Hombre de Las Ciencias La Alameda  Museo Mural Diego Rivera El Gran Hotel de México (prueben el brunch sábado o domingo, o simplemente tómense un trago en la terraza) La Torre Latinoamericana Plaza Garibaldi (mariachis) Mercado San Juan (comida) Mercado La Ciudadela (artesanías) Polanco y Bosque de Chapultepec Bosque de Chapultepec Los Pinos, residencia presidencial mexicana Museo de Arte Moderno Museo de Antropología Auditorio Nacional El Palacio de Hierro (tienda por departamento) Polanquito Hoteles Las Alcobas (boutique hotel Starwood Marriot) Hyatt Regency JWT Marriot Hotel Intercontinental W Hotel Grandfiesta Americana. Cadena mexicana con excelentes precios. Coyoacán y San Ángel La Casa Azul de Frida Kahlo (importante comprar taquillas con antelación) La Cineteca Nacional de México Casa Estudio Diego Rivera Mercado de San Ángel Centro Cultural Elena Garro Xochimilco Plaza del Mercado y Centro Histórico Trajineras Importante llevar efectivo Puedes llevar tu propio alcohol Durante el fin de semana se llena de locales Tremendo para ir en grupo Restaurantes y Barras Marco Beteta, crítico número 1 de comida en México. Gran Hotel de México (Centro Histórico) Don Vive, para comer tacos (Polanquito) Taquería el Califa, abierto 24h. Recomendado para bajar nota. La Casa de Toño. Cadena de comida mexicana favorita de los locales. Hay varios en toda la ciudad. Mercado de San Juan. Mercado más grande de CDMX, bueno para visitar y comer. Recuerda comprar queso Oaxaca! Quintonil. Alta cocina en Polanco. Dulce Patria. Alta cocina en Polanco. Gucina Oaxaca. Alta cocina oaxaqueña. Polanco Licorería Limantour, La Roma y Polanco La Docena, mariscos al estilo del Pacífico mexicano, La Roma Husset, La Roma Máximo Bistrot, La Roma Fishers, cadena de mariscos en varios puntos de la Ciudad. Café de Tacvba, Centro Histórico El Bajío, cadena de restaurantes Cantina La 20, Polanco Eno, para desayunar, Polanco Puyol, uno de los mejores restaurante del mundo. Polanco Vico, en Polanco Au Pied de Cochon (el “greenhouse” mexicano), Polanco La Fonda Margarita, Los Tacos de Hoyo El Catfecito, Cat Café en La Roma Vegato, Cat Café Vegano

12/19/18 - Disney gives more info on NBA Experience coming to Disney Springs, Disney says World of Color to ‘return in the next several months, New ‘Taste of Magic Kingdom Park VIP Tour’ to begin in February, and more on today’s DIS Daily Fix!

Ommegang's Oak Aged Saison Ale with Hibiscus and Chardonnary Grape Juice has promised itself to be the New Taste of Classy.  This is a Classy Rose Review. Craft Beer Killah Podcast #64: Saison Rose | Ommegang Brewery MsMusiclover Craft Host Facebook Twitter Instagram Beer Info: Co-Host(s):  @Phenomblak Ommegang Brewing Company Saison Rose Ale ABV:  7.70% Availability: Year-Round Need a little Extra Ratchet Flava in Ya Ear?  To Access Premium Content Become A Patron ... Become a Premium Patron! Follow Us: WM40A MsMusicLover TwanBurgandy SilentXMedia PhenomBlak Or Leave Us A Message: NegroCon 2017... See Ya'll in 2018

On This episode Ben and Jessica are joined by fellow improvisors Tanya and Colin for episode 8! These four discuss security nun chucks, fried rice syndrome (Voldemort toxin), eating on trains, and Fashion show fashion show fashion shows with crabs! So grab a beer, pour a shot and get ready for Oklahomies Podcast! As always you can reach us @oklahomiespod on Twitter, Soundcloud, and Snapchat and @oklahomiespodcast on Instagram. We also appear on our friends Twitch sometimes on Fridays or Sundays - check out his twitch stream at D3U_EX_M4CH1NA. Check out our website at oklahomiespodcast.com and subscribe and rate us five stars on iTunes at Oklahomies Podcast.

New Taste for Truth Online Bible Study begins December 5, 2017. See Online Bible Study page on barbraveling.com, for details. In today's podcast episode, Helen shares how she lost 116 pounds and kept it off for 7 years and still going with God's help.  Helen is an author, speaker, First Place 4 Health Health group leader, triathlete and nationally certified fitness instructor. She serves as Director of Development for First Place 4 Health. How to Listen to the Podcast: To listen and subscribe on iTunes: click here To listen and subscribe on Stitcher: click here To listen and subscribe on Google Play: click here Resources We Talked About On the Podcast: Helen's book: Restored: Embracing Weight Loss God's Way First Place 4 Health Christian Weight Loss Program I Deserve a Donut weight loss app Disclaimer: The information on this podcast and website is for educational and encouragement purposes only. Barb is not a medical professional or a counselor. So, please be sure to talk with your doctor, dietician, or another certified health professional when seeking advice about your own weight loss or weight maintenance plan.

Cristina gives us a very long history lesson ending in a poltergeist and Chelsea reminds us that you can't trust corporations ever.Remember to like, rate, and review and e-mail us at cultscryptidsconspiracies@gmail.com and follow us on Twitter @C3Podcast

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about some new wines to check out.

This week we have stories on how we taste water, extracting ancient DNA from mummy heads, and the earliest evidence for dog breeding with Online News Editor David Grimm. Sarah Crespi talks to John Travis about postsurgical cognitive dysfunction—does surgery sap your brain power? Listen to previous podcasts. [Music: Jeffrey Cook]

This week we have stories on how we taste water, extracting ancient DNA from mummy heads, and the earliest evidence for dog breeding with Online News Editor David Grimm. Sarah Crespi talks to John Travis about postsurgical cognitive dysfunction—does surgery sap your brain power? Listen to previous podcasts. [Music: Jeffrey Cook]

The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today. Guests include: Maricel Presilla, chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa. *Visit our website to see a correction to this interview. Chloé Doutre-Roussel, consultant and author of The Chocolate Connoisseur, on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large. Cristian Melo, professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world's most prolific hybrids in the country that leads in fine and flavor production. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today. Guests include: Maricel Presilla, chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa. Chloé Doutre-Roussel, consultant and author of The Chocolate Connoisseur, on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large. Cristian Melo, professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world's most prolific hybrids in the country that leads in fine and flavor production. Launches May 12, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Theme: Three Blessed Truths in the Word of God Point 1: New Life, Point 2: New Desire, Point 3: New Taste

On today’s show Dr Fitness and the Fat Guy had on Catherine Cassidy, the face of Taste of Home. Taste of Home is filled with reader submitted recipes in all media - magazines, books and on TV.   Catherine talked about her new cookbook that is a great gift for the holidays Taste of Home, Cooks Who Care edition. To learn more please go to www.tasteofhome.comFor more Dr Fitness and the Fat Guy check out our Wellness Minutes blog where we give you in depth information on health, fitness and weight loss topics in 3 minutes or less every single day. iTunes Follow me on Twitter @FatGuy

The most entertaining weight loss and fitness podcast show on radio." Please click on the POD button to listen to the latest Dr. Fitness and the Fat Guy radio show podcast broadcasting live each week from Atlanta, GA, USA.   To download the show on iTunes please click on this link Be sure to check out our new Facebook Fan Page that blogger, web genius and Fitness Journalist Karla Walsh is helping us with. She is running contests and all kinds of fun stuff for us. We really appreciate all that she is doing and want to make sure she gets the recognition she deserves. And be sure to check out the SobeFit magazine with a special feature on Dr Fitness and the Fat Guy  On today's show Dr Fitness and the Fat Guy opened with our good friend Kathy Smith. Kathy has recently been awarded a lifetime achievement ward for her work in fitness. She also has a new book out titled Feed Muscle. Shrink Fat. to learn more about what she is up to please go to her website www.kathysmith.comNext up we had on Catherine Cassidy, the face of Taste of Home. Taste of Home is filled with reader submitted recipes in all media - magazines, books and on TV.   Catherine talked about her new cookbook that is a great gift for the holidays Taste of Home, Cooks Who Care edition. To learn more please go to www.tasteofhome.comWe closed the show with our pal Dr Cory Kidd, inventor of Autom the most awesome robot and your personal weight loss coach who will help you lose weight. We have been following Autom's rise since 2007 and she is getting ready for the big time. Cory is in Hong Kong right now putting the finishing touches on her. Check out her video demonstration at his website www.myautom.comRemember, you can find a tip a day at our new website www.wellnessminutes.com or on iTunes here. Or our blog www.drfitnessblog.com Amazingly the Fat Guy is being followed by thousands of people who are interested in what he does each day. Who would have thought?  Anyone can follow the Fat Guy's exploits on Twitter.  Food journals are great ways to lose weight and the Fat Guy is always trying anything in order to lose those last 20 pounds. So take a peek into his food diary. You never know what he'll write. Somehow he can stay compliant to writing on Twitter but he can't fit in exercise each day. That's right, moments after he eats something the Fat Guy used to Twitter about it and you can follow him so that one day if you try real hard you too can look like the Fat Guy. Please go to www.twitter.com/fatguy Remember we are now on every morning in Michigan. On radio station WKNW. They asked us to create a Dr Fitness and the Fat Guy "Wellness Minute." So now a new Wellness Minute runs on that station each morning at around 7:40. Each Wellness Minute features the doctor and I going over 5 of his best tips on a given wellness subject like: losing weight, getting in shape, living a healthy lifestyle, etc. Now these Wellness Minutes are available online.  If you have a favorite radio station that you think would benefit from our Wellness Minutes send them an email telling them about it and who knows maybe you can hear us everyday too. Also once again, I need you to please do me a favor. My kid Max has been doing a radio show called "Kid Power Radio" for awhile now and you should check it out. Tiffany from The Daily Candy called his family friendly radio show "Hilarious!" This is a great show for your kids. It is kind of like a kids version of TMZ or Entertainment Tonight mixed in with a little Wayne's World. Max recaps the week in entertainment and gives his take and review of what he liked and didn't like on TV, at the movies, video games, in books and in music and even restaurant reviews. Please go to his site and download the show for your kid. He had a big show recently he interviewed Meatwad from Aqua Teen Hunger Force on Cartoon Network's Adult Swim, someone from Ringling Brothers and Barnum & Bailey Circus and even Miranda Cosgrove star of Nickelodeon's Hit TV Show iCarly. And if your kid sends Max an email he'll read it on the air next week. The show can be found at www.kidpowerradio.com and you can email Max at RadioStarMax at Yahoo.com. He has gotten emails from kids from England, Australia, China and even the US. Your encouragement is greatly appreciated.  Thanks to you his show is rocketing up the charts! As always, more laughs, more info and more fun than any other health, fitness, weight loss podcast out there. Click the podcast button and check out the entire show right now. Now you can listen to only the expert interviews at our new website www.healthexpertradio.com here or on iTunes here. Don't forget to check out the Doctor Fitness and the Fat Guy blog at www.drfitnessblog.com for more tips about weight loss and Dr. Shafran's analysis of all things health and fitness. Also check out our brand new redesigned website www.drfitnessandthefatguy.com to subscribe to our FREE weekly healthy living newsletter and enjoy all the benefits of our online weight loss program and community. You can also email Dr. Fitness there with your specific questions and he will personally answer each one. Promise!! Please blog about our show. Our show grows when our listeners tell their friends about us. We need your help to grow our listener base so if you enjoy Dr Fitness and the Fat guy please forward this podcast to a friend and put links to our website and show on blogs and message boards you enjoy. Thanks!