Podcast appearances and mentions of nicholas coleman

Send us a textWhat happens when life throws a curveball, and you're faced with one of the toughest battles of your life? Join me as I sit down with Nicholas Coleman, a pioneering force in podcasting and a revered figure in the trail running community, as he shares his story of resilience and determination in the face of a cancer diagnosis. Nick's journey with Hodgkin's lymphoma is not just about facing personal battles—it's about embracing life with humor and optimism, even when the path ahead seems daunting. His tale is one of maintaining a passion for ultra-running and fostering a love for the outdoors, all while navigating the challenging twists and turns of treatment and recovery.Our conversation takes a heartfelt turn as we discuss the transformative power of movement and the serenity that nature brings, especially when life's challenges seem insurmountable. Whether it's the joy found in a leisurely walk or the thrill of a mountain race, Nick shares how embracing the present moment can bring peace and healing. We explore the mental health benefits of staying active and being present outdoors, offering insights that are as inspiring as they are practical. From the lessons learned through personal milestones to the joy of connecting with community members, this episode celebrates the power of resilience, personal growth, and the simple yet profound joy of movement.As we explore the world of ultra and sub-ultra racing, Nick brings his expertise as a trail runner and cross-country coach to the forefront, discussing unique challenges and the dedication required to succeed in such demanding races. His story is both a testament to the power of perseverance and a celebration of the spirit of adventure that fuels the running community. Whether you're an athlete, a podcast enthusiast, or someone looking for a story to inspire, this conversation with Nicholas Coleman is a reminder of the strength found in community, the joy of pursuing one's passions, and the importance of cherishing every moment.Miles & Mountains Podcast - https://www.instagram.com/milesmountains_podcast/

On today's episode Carmen & Ashley discuss the process of serving when church hurt occurs with the very special guest, Nicholas Coleman. Keep a look out for new episodes every Tuesday on Youtube, Spotify, and Apple Podcasts. Comment your thoughts and topics you would like to be featured on Candid Conversations With Carmen! Listen to the episodes here: Spotify- https://open.spotify.com/show/4ebNYm5... Apple Podcasts- https://podcasts.apple.com/podcast/ca... Follow Us!: Instagram - www.instagram.com/itscandidconvos TikTok - / itscandidconvos

Nicholas Coleman of Grove and Vine returns to the show. Hosted on Acast. See acast.com/privacy for more information.

On today's episode of the Okayest Trapper podcast we sat down with artist Nicholas Coleman. Nicholas is a Utah native and his western works have been featured in galleries all over the world. We cover his early motivations for artwork and how time spent with his father out on the trapline helped build an immense appreciation for attention to detail – something that would come in handy during his art career. Buckle up because you are not going to want to miss this one. https://www.nicholascolemanart.com/ https://www.instagram.com/nicholascolemanart/

Life is driven by flavor. The seductress that is flavor often leads us down the rabbit hole of food studies. If you run a restaurant or you're in the food business, you know that flavor is power and it needs to hit in the first few bites. But what exactly is flavor? And how do we create it in our own heads? We've been following the interests of Arielle Johnson for years. Her new book is Flavorama: A Guide to Unlocking the Art and Science of Flavor. Evan Kleiman: When I hear the term "flavor scientist," my mind goes to the industrialized food world. I think of someone working for a big company, like Kraft or Kellogg, who's trying to create the next viral snack or food trend. But that is not what you do. How does your work differ from that of most other flavor scientists? Arielle Johnson: Most food scientists and most flavor scientists are employed by large food companies, largely because that is who hires people like that and pays for the field to exist. I'm at a little bit of a right angle to what they do. [What I do] intersects in the chemistry and in the sensory science but I'm much more interested in understanding flavor as an everyday experience, as an expression of biology, culture and ecology, and as something to use in the kitchen. So I do apply it but in a different way than it is typically applied. Are you often contacted by chefs who are trying to create something or push something further, and they need science to help them take a leap? Often, they don't necessarily know what science they need but they know that I am good at solving problems using science. Often, a chef has been working in one direction or another, maybe trying to do a fermentation project or get a flavored ice to behave a certain way. When I can, which is a lot of the time, actually, I like to step in and try to cherry pick what area — is it biology? is it chemistry? is it molecules reacting? is it volatility or something like that? — and set them on the right path to get what they want. That must be eminently satisfying. Incredibly. That's my favorite thing. What intrigues me about flavor is how personal it can be. I sat across from noted restaurant critic Jonathan Gold each week for a couple of decades, listening to him describe flavor. I would always ask myself, is that how I perceive what he's talking about? Often, in my own mind, it was no, I'm perceiving it differently but how interesting it is, what he's perceiving. Could you speak a little bit about that, the personal nature of flavor? One of the things I find most exciting and attractive about flavor is that it sits at this intersection of the extremely concrete — it's based on molecules, which we can measure, real matter — and the personal. Flavor doesn't happen until you put something in your mouth and the signals get sent to your brain and then from there, all bets are off. But one important piece to the connection between flavor and the personal, is that flavor is not just taste, it is also smell.  Smell is a huge, essential part of flavor. Smell, more than any of our other senses, is deeply tied in a physical, neurological way to our emotions and memories. Once we gather smell molecules and build a smell signal and pass it to the rest of the brain, the first place that it goes is the limbic system in places like the amygdala, places where we keep our most emotional, personal memories and associations. So with smell, and therefore with flavor, we'll often have our personal history, our emotional reaction to it, come up before we can even recognize or articulate what it is that we are smelling and tasting. Chefs and restaurants around the globe enlist the help of flavor scientist Arielle Johnson to give them a leg up on deliciousness. Photo by Nicholas Coleman. It's so interesting to me that these days, on social media in particular, where people are constantly giving their takes on whatever they're eating or the latest restaurant thing, it's always within these parameters of better or worse. Yet I think very few of us have spent the time to actually parse what it is we like and why. I think that's true. I think science really has nothing to say about questions of aesthetics and taste — taste in the philosophical sense, not the physiological sense. What is the ultimate? What is the best? These are subjective questions. Science can enhance that understanding but can't really tell us what it is. Let's get into the science. What is flavor? Flavor is a composite sense, combining mostly taste and smell, as well as some information from all the other senses but taste and smell are the two big ones. Taste, meaning sweet, sour, salty, bitter, and umami, is something a lot of people know about but let's focus on smell. In the book, you say, "Right now, as you read this, you have brain cells dangling out of the bottom of your skull, exposed to the air inside your nose at all times, and we all walk around like this is totally normal." I know that is how it works. I know it's a real thing. And still, every time I think about it, it blows my mind that that is how smell works. We have neurons that are attached on one end to a structure called the olfactory bulb in our brain and then those neurons, those brain cells, pass through small holes in the base of our skull and just kind of hang out, waiting to grab on to smell molecules on the inside of our nasal cavity. Amazing. You compare smell to a QR code. What do you mean by that? It's probably best understood by comparing it to taste. With taste, we have very distinct matches between specific molecules, specific receptors, and specific perceptions. When you taste something sour, acid molecules will go onto your tongue. They will interact with the sour receptor, which pretty much only interacts with them and with nothing else, and the signal that gets sent to your brain is like pressing a key on a piano. So sour, loud, and clear. Very simple, very one-directional.  With smell, we don't have a finite set of smells the way we do with taste. We have the five basic tastes. With smell, we have about 400 different types of receptors and the way that we collect smell information is rather than having these one-to-one pairings, like acid to sour receptor and sugar to sweet receptor, all volatile smell molecules can interact with several of these 400 receptors. And any receptor might grab on to a few or dozens of molecules in a different way. You have some rules for flavor that you list in the book. I think the one that is the most useful for home cooks is the fact that flavor follows predictable patterns, and that if people understand the patterns, they can unlock the ability to improvise. Is it possible to train your palate to become attuned to that? Absolutely. A lot of people when I'm talking to them and they hear that I study flavor, they're like, "Oh, I have such a bad palate. I could never do that." The fact is that most humans are very, very good at distinguishing differences between flavors, we're just very bad at naming them. Fortunately, we can learn how to do that with practice. Most of us are just out of practice. I've actually, in my academic career back in the day, trained a few dozen people to become very precise analytical tasters. What we do in the lab, you can essentially replicate on a simpler level at home. It's really just a process of smelling and tasting things very carefully, paying attention, trying to name any associations that you have, and then basically doing this over and over again. Most people are bad at it at first and it feels very out of our comfort zones and uncomfortable, but eventually, you will get very good at it. Let's get into specific ingredients. What is meat?  Meat, from the perception of a flavor scientist, is a mostly flavorless but texturally interesting sponge of proteins soaked full of water with a relatively tiny amount of flavor-active molecules in it. Those flavor molecules are like precursors and they create a meaty flavor once that meat is cooked. Yeah, so if you smell ground beef or taste beef tartare from a restaurant or a supplier that is reputable enough to give you raw meat, you'll notice it doesn't taste beefy like beef stew, necessarily, or like cooked meat. That beefy flavor really doesn't exist until you start heating up the meat and the different ions and enzymes and things like that interact with things like cell membrane lipids and free amino acids, stuff that's floating around. Once all these components meet and get shaken up in the heat, they'll make these very beefy flavored molecules. That is the flavor of meat that we know and love. Objectively, do vegetables have more flavor than meat from a molecular standpoint? Yes. In terms of raw product, vegetables have a lot more flavors than raw meat. Definitely. Okay, spice. We're here in LA. You had a burrito for breakfast. Why do different versions of chilies hit differently? In terms of spiciness, chilies have a very, very spicy molecule in them called capsaicin. The range of spicy in chilies is pretty much a one-to-one correspondence with the concentration of this molecule capsaicin that they make. The weird and fun thing about spicy is that it feels like a taste but it is not actually a taste because we do not sense it with our taste buds. We sense it with a pain receptor. Technically, spicy is a part of touch. Wow, I love that. For some unknown reason, I have about two pounds of cocoa nibs in my pantry.  Nice problem to have.  You gave me the gift, in your book, of cocoa nib lemon butter. How do we make it and what do we do with it?  Cocoa nib lemon butter is a compound butter. It's a recipe I wrote to highlight and showcase how good fat is as a carrier of aromas. Specifically, any compound butter is really about taking some kind of flavorful solid ingredient, folding it together with butter, and letting it hang out for a little while. With cocoa and lemon butter, you get these deep, roasted fruity notes from the cocoa nibs, some bitterness and also this very light, sprightly, heady citrus flavor from lemon zest. The nice thing about compound butter is that it's easy to make. And by giving these aromatic, flavorful ingredients a chance to hang out with the butter for a little while, you'll get something that is infused with the character of the flavors but also has these intense pops of it. It's a dynamic eating experience that I really like.  It's really interesting. The reason I have so many cocoa nibs is that I really love making biscotti with cocoa nibs. I think I'm going to make that butter and then use the butter in the recipe.  That sounds delicious. That's exactly the kind of thinking I hope people take away from reading about flavor. Basically, any time you're cooking and bringing ingredients together, you have an opportunity to bring them together in a more flavorful, more delicious way. Any time you're adding fat to a recipe, whether it's butter or oil or anything like that, if you combine it with the flavorful ingredients early on, you'll get a much more intense, round, well-infused flavor. Making this compound butter and then using the butter to make the biscotti, I think you'll probably get quite a different taste experience. Cacao Nib–Lemon Butter Makes about 1 cup This is a salty-sweet dessert on some rich brioche or challah. It's also great on squashes, summer or winter. Ingredients  2 sticks (about 225 g) softened, best-quality unsalted butter (grass-fed and cultured, if you can find it!) 2 tablespoons (20 g) lightly toasted, crushed cocoa nibs a scant ½ teaspoon (2.5 g) fine sea salt 3 g lemon zest (just short of 1 medium lemon, zested) Instructions In a medium to large bowl, combine all the ingredients. Mix together well, then pile on a piece of plastic wrap and roll into a log. Chill, well wrapped, in the fridge until use. Consume within 3 weeks. Reprinted from Flavorama by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2024, Arielle Johnson. Tell me about your Peanut Russian. The Peanut Russian is my take on a White Russian, which is coffee liqueur and half-and-half. Watch The Big Lebowski. I don't know if people still drink them regularly. I like them a lot. It's this idea of an alcoholic beverage that's got this deep coffee, bitter brown goodness and a lot of creaminess. But in this case, instead of a dairy product, you use peanut milk, which is like making soy milk but with peanuts instead of soy beans. It's extracting all the flavor of the peanut into this creamy "milk" and then using a coffee-infused rum in the place of a Kahlúa to make a really creamy, nutty, also vegan cocktail experience. It sounds so good to me. Why are you a fond evangelist, someone who goes so far as to cook giant trays of chicken that you're then going to dispose of because you have stabbed it so many times to let the juices flow out and caramelize on the pan? The fond is, as you say, when you're cooking a piece of meat and the juices leak out, they make this brown layer that sticks to the pan. This, to me, is the perfect concentrated essence of meatiness. Whenever I brown a piece of meat or I'm trying to make gravy or roasting a piece of meat, I always, always, always deglaze the pan and find a way to incorporate the fond, the brown meaty parts into either the meat itself or into a sauce.  During previous Thanksgivings, when we've grilled our turkey and we're not roasting it in a pan, so we did not have a fond, I did not want terrible gravy (I think fond is essential for good gravy) so we roasted sheet pans of chicken drumsticks that I stabbed all over while they were cooking, which you're not supposed to do. You're not supposed to stick your knife too many times into a piece of meat to check because it'll let the juices run out. In this case, I wanted the juices to run out because I wanted them to collect on the pan and make an extra, extra large fond to use wherever I wanted. In this case, [it was] for delicious gravy. In my defense, I didn't actually throw the drumsticks away. I did use them to make a light stock. But in this case, you're really taking that flavorless sponge and separating it from the meat juice, which you get to experience as its own concentrated essence. Does texture have anything to do with flavor or is it just a bonus? No, texture is a huge part of flavor. The texture of salt grains, for example, can have a really significant impact on how salty you perceive a salt to be. Things like astringency in red wine. If you drink a young red wine and it makes the inside of your mouth feel like sandpaper, you'll have a bit of a different flavor experience overall than if you were just drinking it without tannin. Is that because the tannins are actually having a physical effect on the surface of your tongue? Not on the surface of your tongue. Your entire mouth is lubricated with saliva. (Sorry for saying "lubricated" and "saliva." I know those are gross words.) What makes saliva a good lubricant, in this case, is because it has different types of proteins, sometimes what are called glycoproteins, floating around in it. Tannins, which are groupings of polyphenols that make red wine red and other fruits and flowers the colors that they are, react with the proteins and pull them out of solutions. It'll actually make your saliva a much less efficient lubricant. Astringency is the unmediated feeling of your tongue touching the inside of your mouth. I love that. It's such a nerd fest. Do you think that one reason why a lot of good restaurant food happens is because chefs take advantage of opportunities to create layered flavor, they take the time to do that, whereas at home, we just want to feed ourselves? Absolutely. In a restaurant, since you are doing all of your prep in advance and then executing many dishes over the course of a night, the structure is really set up that allows you to pre-make or pre-prep a lot of different components then bring them together on the final plate. I'd say yeah, the biggest difference between really complex-tasting restaurant food and home cooking is this singular focus on making each component as flavorful as possible, often regardless of how inefficient and time-consuming that is. This is where all of the infusions, extractions, dehydrated situations come into play. Fermentation, things like that, if you want to start your prep months before you're going to eat a dish. Like at Noma. Exactly. We have to talk about pie because we're kind of pie-obsessed. And specifically apple pie. We have a big contest coming up in a few weeks and there are two apple categories this year. How is the flavor of an apple transformed by heat? When you heat up smell molecules, since those molecules are volatile, they are able to basically spend time as a gas and float through the air. Once you heat them up, they will start to essentially boil off and dissipate. This is how a reed diffuser or one of those candle rings that you put essential oils into works. You heat up small molecules and they'll go up into the air more. They won't all do it at the same rate and to the same degree.  When you cook apples, or heat up pieces of fruit but specifically apples, you'll tend to boil off some of the lighter, tutti fruity and green top notes. What you're left with are a lot of what a perfumer might call the base notes, the physically and chemically heavier smell molecules that, in the case of apples, have this really decadent, plush, rose petal, cooked fruit, caramel, tobacco character. That's one of my favorite flavors. My favorite apple molecule is called beta-Damascenone. It is a norisoprenoid. It's one of these apple base notes. Do you have any advice on how to enhance the flavor of an apple pie?  Yes. One is to enhance the flavor of the apples themselves by trying to induce chemical reactions that will create more flavors than the apples already have. So if you were to roast or caramelize the apples a little bit, or if not all of the apples, some of the apples beforehand, you'll be introducing more flavor molecules into the pie, literally. If you include any fats or butter in the cream, in the filling itself, let the apples and the spices mingle together with any fat for maybe a day in the fridge before you put them all together and you'll get a much more permeated, infused flavor expression of all of those things.  If you wanted to go crazy, you could enhance the apple flavor of the apple filling by using a bit of apple molasses, which is really just reduced apple juice or apple cider. If you juice some of the apples and simmer [the juice] very gently until you make a syrup, you'll get a super concentrated essence of apple that you can then really beef up the apple pie with. As water reduces, flavor gets a boost, giving apple pie a concentrated taste when the fruit bakes. Illustration by Arielle Johnson. That's what I do. Great minds think alike, I guess. There are a couple apple farms that make an exceptional cider extract — boiled cider. It's so delicious.  I think that's a great example of how thinking about the science of flavor doesn't have to feel like an organic chemistry class. It can be a little enhancement to your existing culinary intuition. I'm glad you already figured that one out. If you can exhort us to take on board one technique at home to create more flavor, what would it be? I think one of the easiest ways to embrace this is to embrace the Maillard reaction. The Maillard reaction is a reaction between amino acids to the building blocks of proteins and sugars. Chemistry aside, it is the source of all of the browned, toasted, roasted flavors in things like chocolate, coffee, roasted meat, chicken skin, toast, brown butter. It's a reaction that has many different faces. Chocolate doesn't taste the same as coffee although they're both sort of brown-tasting.  The easiest way to use this to add extra layers of flavor to whatever you're cooking is to heat up any ingredients that you have, whether that's butter or a piece of meat, so that these things have a chance to react with each other and to, as much as possible, do things like dab the outside of meat before you sear it so that there isn't as much water. [That way], the water doesn't absorb all of the heat, the heat can go into the meat and then create this delicious browning reaction. A lot of the precursors, the building blocks for this stuff, are just hanging out in the ingredients that we're using all of the time. All you have to do is be a little bit clever about how you're applying heat to them and you'll reap all of these flavor rewards. "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the building blocks of yumminess. Photo courtesy of Harvest.

This episode is brought to you by Momentous and AquaTru. We know that olive oil has many benefits, including being a heart-healthy fat rich in antioxidants and polyphenols. But with numerous olive oil bottles on the market, it's hard to know which one to choose, especially considering that olive oil is one of the top three adulterated foods. Today's guest is here to delve deep into olive oil and educate us on how to incorporate this oil into our healthy diets. Today, on the Dhru Purohit Show, Dhru sits down with Nicholas Coleman, an international expert on olive oil. Nicholas shares olive oil's history and incredible benefits, guiding us through selecting high-quality oil. He also explains the differences between fraudulent labeling, adulterated oil, and how to cook with olive oil appropriately.Nicholas Coleman is an international olive oil expert, educator, speaker, and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center. He has taught oil courses for The International Culinary Center, Zagat's Master Class, Bon Appetit, The Institute of Culinary Education, Cornell, Yale, NYU, and Columbia University, Platinum Country Clubs, and to critically acclaimed chefs and sommeliers nationwide. He has been a judge at The New York International Olive Oil Competition and the Sol D'Oro Southern Hemisphere Competition. In this episode, Dhru and Nicholas dive into (audio version / Apple Subscriber version):How Italians and Greeks use olive oil (2:17 / 2:17)The health benefits of olive oil (3:15 / 3:15) The history of olive oil (11:35 / 9:33)Fraudulent labeling versus adulterated olive oil (18:12 / 16:08)Cutting olive oil with seed oils (22:18 / 20:16)How olive oil became popular in America (27:22 / 25:20)Should you cook with olive oil (38:12 / 34:58)Smoke point and denaturing oil (42:13 / 38:35)High-quality oils, levels of polyphenols, and filtering (43:52 / 40:15)Lack of regulation in the olive oil industry (55:29 / 51:56)What to look for in a quality olive oil (1:01:07 / 57:29) Nicholas' story and Grove and Vine (1:17:50 / 1:14:12)Also mentioned in this episode:Try This: How to Spot Fake Olive OilTry This: Upgrade Your Honey www.groveandvine.com discount code DP24 to receive $20 off either a 375ml or 1500 ml extra virgin olive oil membershipFor more on Nicholas, follow him on Instagram and Twitter. Optimize your Omega-3 levels by choosing a quality fish oil made by and used by the best. Go to livemomentous.com and enter promo code DHRU to get 20% off any order. AquaTru is a countertop reverse osmosis purifier with a four-stage filtration system that removes 15x more contaminants than the bestselling water filters out there. Go to dhrupurohit.com/filter/ and get $100 off when you try AquaTru for yourself. Hosted on Acast. See acast.com/privacy for more information.

Nicholas Coleman is an internationally-renowned olive oil expert, educator, and speaker. He is the co-founder of Grove and Vine (use code "Genius23" for $20 off a 375ml or 1500ml membership), a bespoke full-service olive oil procurement center. 15 Daily Steps to Lose Weight and Prevent Disease PDF: https://bit.ly/46XTn8f - Get my FREE eBook now! Become a Genius Life Premium Member and get ad-free episodes of the show, a monthly Ask Me Anything (AMA), and more! Learn more: http://thegeniuslife.com This episode is proudly sponsored by: Reveri is the world's most clinically-backed at-home self-hypnosis app. Use it to finally defeat negative thoughts, pain and addictive behaviors. Visit https://reverihealth.app.link/genius to get a FREE 2 week trial pass! LMNT is my favorite delicious, sugar-free electrolyte powder to leave you feeling charged up after a sweat sesh. Get a free 8-serving sample pack at drinklmnt.com/geniuslife. Puori provides IFOS-certified, high potency fish oil to satisfy all of your pre-formed omega-3 needs! Visit Puori.com/MAX and use promo code MAX to get 20% off site-wide.

Olive Oil guru Nicholas Coleman returns to the show and Jackie Molecules checks in from Japan on this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Nicholas Coleman is a second generation Western artist. He and I have known each other through Instagram over the years but we finally sat down and chatted recently. It shouldn't have come as a surprise to me, but it turns out that we share a lot of common ground. The mission with his work is to, " preserve the fading heritage of the American West," so it's not a big leap to see why the two of us get along so well. His work, exhibitions and background are awe inspiring and it's best if you take the time to deep dive yourself at his website below. I had a fantastic time talking with, Nicholas and I think you'll enjoy it as well. We cover our respective feelings about The West, and the importance of storytelling in the modern world among a wide range of other topics https://www.nicholascolemanart.com/about You can follow Nicholas on Instagram at https://www.nicholascolemanart.com/about

Nicholas Coleman an international olive oil expert, educator, speaker and co-founder of Grove and Vine, joins the show for a detailed discussion on olive oil. See acast.com/privacy for privacy and opt-out information.

I've always loved success stories behind entrepreneurs that unpack how they got to where they are today. Since the beginning of the pandemic, many entrepreneurs had to batten down the hatches and make some of the most difficult decisions they ever made. In this episode, I'm joined by Nicholas Coleman, CEO at Ship Sticks, to learn how he lead a business that relies on traveling golfers through a time when everything was grounded. We discuss his passion for convenience and the many new verticals where Ship Sticks is becoming a household brand. --- Be You: The World Will Adjust is a weekly, Toronto podcast hosted by leading adviser in recruiting and personal development coaching, Jim Beqaj. Take the first 20 minutes of your week to breakdown a roadblock in your life that's keeping you from fulfillment. Every Monday morning, you'll find trusted, honest advice without any sugar coating - and a thought to walk away with for the rest of the week. Host: Jim Beqaj Read my book, True Fit: How to Find the Right Job By Being You. OR LISTEN ON AUDIOBOOK HERE. For Recruiting:  www.beqajinternational.com For Performance Coaching : https://www.jimbeqaj.com/ Producer: Kattie Laur Music from Motion Array

Three Fingered Jack incident. Three Creeks Brewing Company, Deschutes Pizza, McKenzie River Campgrounds, Smith Rock #1. Zachary Roddy and Nicholas Coleman explain in details the near death incident on Three Fingered Jack Loop. Nick explains the best clam chowder he has ever had and the pizza from Deschutes brewery. 

Who we are, what we do, how and why we do the things we do.

On today's episode of THE FOOD SEEN, Nicholas Coleman found his love of olive oil by way of music. A serendipitous stop in Arezzo, Italy, home to Guido Monaco, the inventor of modern musical notation (you know, “Do Re Mi Fa Sol La Ti Do”), Coleman found his coda during olive tree harvest. Since, he's been devoted to promoting and peddling the freshest olive oils around the world. The first self-proclaimed oleologist (olive oil expert), he's sought, and sold, the gold standards in field, from Italy, to South Africa, and even Chile. Co-founder of Grove and Vine, a subscription based membership to custom extra virgin olive oils sourced around the world, Coleman still has the music in him, often carrying around his Bansuri flute (because his Carl Thompson olive wood left bass is too heavy), as if he's the Pied Piper of Pressed Olives. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Food Seen is powered by Simplecast.

Nicholas Coleman is one of the worlds few oleologists, meaning he's dedicated his life to the study of the olive and its oil. He's an advisor to Yale's Olive Institute, a globally-renowned lecturer, and the founder of Grove and Vine, a subscription-based service which sends out hand-picked varietals quarterly. Check out groveandvine.com to learn more and use code 'GENIUS' to save $20 off a subscription! In this episode, you're going to learn everything you need to know about extra-virgin olive oil, including some of its benefits, how to buy the best kinds, how to store it, and tons more.

Nicholas Coleman is one half of the company Grove and Vine who seek out, taste, and import the very best olive oil and then send it on to their subscribers. They send out 4 bottles a year, 2 from the Northern and 2 from the Southern hemisphere. Tune in to hear Harry and Nicholas wax poetic about Oil, what to do with it, and why there's so much mislabeled oil on the market. Feast Yr Ears is powered by Simplecast

Qui su Twitter c’è molto traffico, è tutto un like (cuoricino), un retweet, un #hastag e ci si conosce facilmente… ed è proprio qui – in questo social media, più aperto rispetto agli altri, dove è facile incontrare persone in un settore specifico come quello dell’olio di oliva – dice Maria Grazia (Tuttocuore), che è nato il nostro primo contatto. Organizziamo subito una skype call con Maria Grazia Tuttocuore, siciliana originaria di Pace del Mela in provincia di Messina, che ha iniziato a fare avanti e indietro dagli Stati Uniti dal 1995 decidendo poi di viverci stabilmente da 16 anni. Background in digital marketing, ha collaborato con il Principato di Monaco sviluppando il mercato turistico outbound da US e Canada verso il sud della Francia. Da sempre appassionata di cibo,  assaggiatrice di vino, si innamora totalmente del mondo dell’extravergine leggendo il libro “Extraverginità” di Tom Mueller; da qui inizia a leggere e studiare sempre di più, a fare networking, arrivando a conoscere Curtis Cord il fondatore di Olive Oil Times, Nicholas Coleman l’oleologo di EATALY a NY.  Degustando e addentrandosi sempre di più nel mondo dell’extravergine si accorge della disinformazione che si aggira attorno a all’EVOO e decide di iniziare a diffondere cultura attraverso il blog OLIVES and ELSE. Alcune frasi salienti che ci sono piaciute durante la nostra chiacchierata telefonica oltreoceano: “Qui nei supermercati è difficile trovare un buon Extravergine di Oliva” “Il consumo sta aumentando contestualmente alla consapevolezza e alla voglia di informarsi” “A New York abbiamo la fortuna di provare anche olii di altre parti del mondo, Peruviani, Sudafricani, olii dell’emisfero del nord e dell’emisfero sud, mi ritengo molto fortunata di poter assaggiare l’Olio novello tutto l’anno

Nicholas Coleman is an ultra-talented, hard-working artist based out of Provo, Utah, and he paints some of the most interesting and beautiful works I’ve ever seen. His primary subject matter is the American West, with a focus on landscapes, natural history, wildlife, Native American culture, and exploration. I came across Nick’s work on Instagram of all places—in the midst of the app’s thousands of images, noise, and distractions, one of Nick’s images boldly stood out from all the rest. It stood out so much that I wanted more, so I went to his website and was blown away by his work. The more I learned about Nick, the more impressed I became—he is a multifaceted individual with a fascinating back story. • Nick is not your stereotypical artist. He is a devoted hunter, fisherman, and trapper, and he’s also a voracious reader who probably knows more about western history than many college professors. He has a focused and disciplined approach to his art, working six days a week and never sitting around waiting to "get in the mood" to paint. With his deep love of art and the West, combined with his rock solid work ethic, it’s no surprise that he has been able to build a stellar reputation in the super-competitive and challenging world of professional art. • I could’ve talked to Nick for hours, because so many of his interests overlap with mine. We did manage to dig into the details of his art and artistic process. We chatted about his international travels to South America, Africa, and New Zealand, as well as his thoughts on how those adventures have influenced his life and work. We discussed his education as an artist, as well as his advice for those aspiring to make art a full-time career. We also talked a lot about Teddy Roosevelt, which is always fun. See below for the full list of topics covered. • Thanks to Nicholas Coleman for joining me on the podcast. I hope you enjoy! • http://mountainandprairie.com/nicholas-coleman/ --- TOPICS COVERED: 3:11 - How Nicholas describes his work 4:40 - His family's history in the West 5:55 - Hunting, fishing, trapping, and their influence on his work 8:50 - Childhood experiences that led to a career in art 10:35 - Theodore Roosevelt and Carl Akeley 13:00 - Thoughts on hunters as conservationists 17:03 - How international travel influenced his art and outlook 19:55 - Thoughts on being self taught versus academically trained in art 23:00 - Nicholas’s artistic process 27:30 - A typical day 29:10 - The backstory on Nicholas’s studio 30:30 - The role that history plays in his work 32:10 - Where he gets his ideas for painting 34:15 - How he ensure that his paintings are historically accurate 36:40 - Recommended books about Native Americans 38:25 - The evolution of his art over the last 10 years 40:10 - How it feels to create art 42:00 - Thoughts on embracing technology 45:40 - What “conservation” means to Nicholas 48:55 - Favorite Theodore Roosevelt books 50:10 - Lessons he’s teaching his children about conservation 51:00 - Advice for aspiring artists 53:45 - Favorite books 55:50 - Favorite documentaries 56:00 - Other hobbies, including motorcycles 59:40 - Nicholas’s insane Alaskan hunting adventure 1:05:40 - Favorite location in the American West 1:07:30 - Biggest challenge facing the American West 1:11:00 - Nicholas’s request of the listeners 1:11:40 - Connect with Nicholas online

In this episode I chat with Nicholas Coleman, a renowned Western and wildlife artist from Provo, Utah. Nicholas spent his youth trapping and hunting with his father Michael Coleman, and those experiences gave him a better understanding of the wildlife around him. On the podcast we chat about that upbringing, African big game hunting, and his favorite firearms. You can find Nicholas on his website here, on Instagram and on Facebook. Scroll to the bottom to listen to the podcast. (All photos and paintings are by Nicholas Coleman. Podcast music by SandWHO.)

We can actually do a lot just with bacteria. Microbiologist Nicholas Coleman wants to tell you exactly how much. We can build them into computers, redesign them and even use them as computers. Which you can eat. Links from this episode: Do some of this stuff yourself at Sydney’s Biofoundry; further afield, via DIY Bio’s great directory of spaces; at the iGEM competition (Sydney has a team this year); recreating a virus similar to the 1918 “Spanish” flu; make Nick’s life harder, learn about E. coli. Songs in this episode: Stellar Alchemist — Kim Boekbinder Lighten Up — The Beastie Boys Electric Worm — The Beastie Boys Suco de Tangerina — The Beastie Boys Freaky Hijiki — The Beastie Boys Hear more episodes of Not What You Think at fbiradio.com/notwhatyouthink

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, host Mike Colameco kick off the show with Megan O’Connor and Kari Underly of the Muscolo Meat Academy located in and on the line from Chicago. Megan and Kari go on to explain that the Muscolo Meat Academy is proud to offer new standards of skill, knowledge as well as certification. With their ambitious curriculum and nurturing environment, the academy is built to prepare students for the challenges of the time-honored and demanding trade of butchery. Next up, Mike has Dan Amatuzzi and Nicholas Coleman in the studio from Eataly in NYC just touching the surface on the topic of grapes and olive oil. Frank DeCarlo of Peasant Restaurant in Nolita rounds out the episode catching up with Mike and talking about happenings past and present at the restaurant.