Podcasts about north meets south

Join hosts Chad and Joey as they fill you with information you didn't know you needed to hear about and comedy you didn't know you needed in your lives. This week, the boys go over what would happen if you'd fall off of a cruise ship.This week's catchin' a buzz segment features "North Meets South" Nordic Pale Ale from White Water Brewing Co.Follow us on TikTok @f4lpodcast and on Instagram @fishin4likespodcast for some behind the scenes content and send us a DM! We'll read anything on air. 

Dave Eanet and Dan Persa recap Northwestern’s tough 31-28 loss to Duke with WGN Radio sideline reporter Lauren Withrow. Lauren describes the body language of the players after fighting back from down 21 points early to having a chance to force overtime in the final minute of the game. Later on, Dave and Dan are […]

Wabash Heartland Innovation Network (WHIN) has built a framework to advance innovation and entrepreneurship for their 10-county region and now, the organization is expanding south. On this week's episode, Gerry Dick with Inside INdiana Business talks with Greg Ottinger, VP of Strategic Partnerships at WHIN.   They dive into what makes their testbed model so successful, the potential for agtech innovation in southern Indiana and what the future holds for WHIN and other strategic partnerships. 

Marc Andreessen and Bob Iger talk about the current state and future of media

The Cash Money Cowork gathers for their annual Christmas Extravaganza Web Podcast

Today I'm speaking with Anthony, the manager of DJ's Clam Shack in Wantagh, NY. DJ's Clam Shack blends the best seafood dishes from New England and the South. With it's original location in Key West Florida, the owners decided to open a second location on Long Island. The vibe is all about casual dining using quality ingredients and even has bragging rights for being featured on Diners, Drive-ins and Dives with Guy Fieri. Anthony walks us through their mouth watering menu and even reveals some secret off menu items only for customers in the know. Don't know what an Ipswitch clam is? Listen to find out! As the warm weather approaches and restaurants begin re-opening for outdoor seating, DJ's Clam Shack is open for business and doing quite well as seafood lovers need their summer lobster roll fix. It's not your typical seafood shack location. Located near the Wantagh train station on Sunrise Highway it doesn't give off the beachy vibe it's original location in Key West became famous for. About Anthony and His Cooking Anthony grew up Italian, loving food and a passion to cook and be part of the restaurant industry. He became a butcher for over 15 years and learned how to cook working at a few Italian restaurants locally. He applied for the position at DJ's Clam Shack and his been there since it's opening in Wantagh, NY. Customers that know Anthony well enough come in and ask for the secret menu items. Listen in around the 11 minute mark. What's the difference between Norther and Southern Seafood? Anthony describes the difference in southern spices that pack a bit more heat. Think about blackened Mahi Mahi or cajun style shrimp. In the North we have grown accustom to our clam chowder and steamed little neck clams. Looking try something different? Try their fried conch fritters that aren't regularly available on Long Island. Sourcing Fresh Seafood is a Priority The Wantagh location gets a majority of it's fresh seafood that's available locally from Two Cousins over in Freeport, NY. If you've every been down Nautical Mile you've probably seen the south shore fish market that's been a landmark for decades. They are getting fresh fish delivered almost daily at their location including locally sourced little neck clams from Long Island. DJ's also does its best supply other local favorites like craft beer to it's customers all year long.. Ipswitch Clams Become Difficult to Source It's been business as usually except for one unique menu item that's become difficult to source over the past few months. If you've never had an Ipswitch clam it's completely different from any other baked or fried clam you've had before. All Ipswich clams are soft-shell clams (steamers), but not all soft-shell clams are Ipswich clams. What you really need to know is they are fried in a corn meal flour to add a touch of sweetness and deliver on maximum clam flavor. One Lobster Roll to Rule Them All The lobster rolls at DJs Clam Shack are notoriously delicious and overstuffed. They only use knuckle and claw meat in their rolls and you can listen to Anthony explain why around the 8 minute mark. The hot lobster roll packs a quarter pound of lobster meat sauteed in butter placed on a New England style split top bun and of course don't forget the butter! You can also get the cold lobster roll featuring a house made tarragon mayonnaise. It's their philosophy that simple is best to let the seafood be the star. If you're really hungry for lobster, don't pass up the chance to order their overstuffed lobster roll which features a whopping half pound of knuckle claw lobster meat! Don't be fooled by imitators offering lobster rolls with nothing but some skimpy lobster salad on a hot dog bun. Visit https://bigfoodtalk.com to make a donation.

This week? Well, our podcast is not our normal format because we’ve been in the car for… um… Okay? Forty-eight hours? Apologies! So, this week we drove from Maine to Vermont to Maine to North Carolina to Maine. In North Carolina, we went to Shaun’s dad’s funeral and it was the first time that Carrie’s been in a Southern church. And we learn that there is an adult-themed section of Shaun's brain. WRITING NEWS LEARN WITH ME AT THE WRITING BARN! The Write. Submit. Support. format is designed to embrace all aspects of the literary life. This six-month course will offer structure and support not only to our writing lives but also to the roller coaster ride of submissions: whether that be submitting to agents or, if agented, weathering the submissions to editors. We will discuss passes that come in, submissions requests, feedback we aren’t sure about, where we are feeling directed to go in our writing lives, and more. Learn more here! “Carrie’s feedback is specific, insightful and extremely helpful. She is truly invested in helping each of us move forward to make our manuscripts the best they can be.” “Carrie just happens to be one of those rare cases of extreme talent and excellent coaching.” IN THE WOODS My new book, IN THE WOODS, is out! Gasp! It’s with Steve Wedel. It’s scary and one of Publisher’s Weekly’s Buzz Books for Summer 2019. There’s an excerpt of it there and everything! But even cooler (for me) they’ve deemed it buzz worthy! Buzz worthy seems like an awesome thing to be deemed! Order this bad boy, which might make it have a sequel. The sequel would be amazing. Believe me, I know. It features caves and monsters and love. Because doesn’t every story? --- Send in a voice message: https://anchor.fm/carriejonesbooks/message Support this podcast: https://anchor.fm/carriejonesbooks/support

This week? Well, our podcast is not our normal format because we’ve been in the car for… um… Okay? Forty-eight hours? Apologies! So, this week we drove from Maine to Vermont to Maine to North Carolina to Maine. In North Carolina, we went to Shaun’s dad’s funeral and it was the first time that Carrie’s … Continue reading "Road Rage When North Meets South"

Jake and Michael catch up with Caleb Porzio and Daniel Coulbourne at Laracon US 2019 for a day one recap.

Food News: Coffee in Westeros, Cheese of Seafood Pasta, Whine Emoji’s, Unpopular Food Opinions This was a big week in Food News. First off we had Queen Danaerys Targaryen celebrating the defeat of the army of the dead with a Pumpkin Spice Latte. In a scene where every major character is celebrating their victory and drinking yards of ale, a coffee cup is seen in front of The Mother of Dragons herself.  So even though you probably thought that the first Starbucks opened in Seattle, you were wrong. The first Starbucks opened in Winterfell. Source According to Chef Massimo Donato the customer is not always right. When a customer asked for “Parmesan” cheese on his Crab Ravioli in a Salmon Cream Sauce, he was refused. When he went to TripAdvisor to complain about it the chef responded and told him he should put the cheese on cow dung and that they will never allow cheese on seafood pasta. As someone who has worked extensively in Italian restaurants, the protocol is usually to advise the guest not to put cheese on it but if they want to, they are the ones paying for it. If someone wants their $120 Porterhouse Well Done, you give it to them, if they want grated cheese all over their $25 Pasta, you give it to them as well. It’s not so much that the customer is always right(because in both cases, they’re wrong) but that the customer is paying and if that’s what will make them happy, then so be it.  Just know if you do order something like this, the entire restaurant staff will be making fun of your awful palate behind your back. Source In this weeks edition of “First World Problems” Wine Professionals are complaining that they simply cannot live in a world without a white wine emoji. Taking such stances as “How can I Instagram my Domaine LeFlaive??? How will people ever know what I am drinking without the proper emoji” to “Lady Gaga has a song Grigio Girls, do you think she texts red wine bottles when she talks about it” One wine auctioneer has even called it “The Mueller Report of the Wine Business”. Source Finally, The Serious Eats Staff published an article of their most unpopular food opinions. Tom and I discussed which ones we agreed with and which we didn’t. Check out the segment for all of our answers, and the original article here North Meets South Farms, Food, and Drink Festival North Fork Event Company is hosting a Farms, Food, and Drink Festival in Calverton, NY on June 8th and 9th. The event will take place on 80 sprawling acres of tree-lined property that was once a golf course. The event, North Meets South, brings the communities of the North and South Forks of Long Island, NY together for a weekend promoting the farm-to-table movement. The festival will be curated with provisions from local farms, food from restaurants all over the East End, and drinks from your favorite breweries, vineyards, and cider houses. North Meets South will also feature several children, teen, and adult activities; such as bounce houses and slides, petting zoo, pony rides, live entertainment and more! Monique and Vanessa, the founders of the festival, called into the show to tell us all about their event. Listen in to hear everything you want to know about it, how to get a free Lyft from the Riverhead LIRR Station to the Festival. Buy Tickets here We will see you all out there! Clare Langan Talks About Her Life As A Culinary Producer Clare Langan is a Culinary Producer, Food Stylist, and Chef.  She studied Fashion, worked in Private Equity, and then went to Culinary School. She became a Personal Chef and taught cooking classes all over the city.  She started doing food styling and helped produce the famous “Hands and Pans” style cooking videos that used to be all over Facebook. A friend of Clare’s was a teacher at Sur La Table and got into a bike accident. He needed someone to take over his job while he was hurt and Clare took over for him. Over the course of 4 years, she went from Teacher to Head Chef of the NYC Sur La Table.  She began looking into opening her own Cooking School but was contacted by Chef Joel Gamoran about his TV show Scraps getting greenlit. Scraps is a food and travel about Food Waste. Joel Gamoran and crew go all over the country teaming up with local chefs to cook dinner parties made out of repurposed foods. They make dishes like pasta sauce out of carrot tops. Unfortunately, we just met Clare and she is already leaving us. Clare is moving from NYC to San Francisco because she ate a strawberry. While at a farmers market someone gave her a single strawberry and it’s the best one she has ever eaten. It was red all the way through and jam-packed full of flavor. She is also moving to a home with an Avocado Tree, Lemon Tree, and Artichoke Tree. We wish Clare a safe move to the West Coast and that she has an incredible future with whatever she decides to do. Mezcal Paloma, Aperol Spritz, Gin Fizz Redux This week on What Are We Drinking is rife with controversy. I picked a drink that got slammed by the New York Times two days later, and Tom picked the drink that I literally picked last week Clare’s Drink: Mezcal Paloma The Paloma is classically made with Tequila and Grapefruit Soda like Squirt or Jarritos, a Mezcal Paloma switches out the Tequila for Mezcal, but I want to show you how to do a fancy cocktail bar one and not just a mixed drink 1/4 ounce simple syrup1/4 ounce lime juice2 ounces grapefruit juice2 ounces mezcal (or tequila)2 ounces soda water1 grapefruit wedge, for garnish 1.Rim the glass with salt 2. In your shaker add all ingredients besides soda water 3. Shake, strain, pour over ice 4. Top with soda water, add grapefruit garnish Mike’s Drink: Aperol Spritz Tuesday night after work I was thirsty, and nothing sounded as good and thirst quenching as an Aperol Spritz. A Coworker and I find ourselves at The Smith and had a few, and they were everything I could have asked for. A good spritz is sweet and bitter but most importantly, thirst quenching. This low ABV cocktail is great to have on a hot day, a cold day, or an average weather day. The NY Times just published an article about how it is a bad drink because it is all marketing and usually made with cheap and sweet sparkling wine. If it is overly sweet it will not be good, but any place that is carrying Aperol and doesn’t have the Spritz on its cocktail menu will usually have a decent prosecco that they pour by the glass 2 oz Prosecco 1.25 oz Aperol Splash of Soda Water 1. Fill your glass with ice 2. Add all ingredients 3.Garnish with Orange Slice Tom’s Drink: The Ramos Gin Fizz Tom just straight up stole my drink from last week. After we recorded he went to his favorite bar and ordered one. It blew his mind so he amazon primed Orange Blossom Water and is hellbent on mastering them at his home. So I apologize that we have the same cocktail two weeks in a row, blame Tom 2 oz Gin .5  oz Lemon Juice .5 oz Lime Juice .5 oz  Simple Syrup .5 oz heavy cream 3 dashes orange flower water 1  Egg White Top  with club soda To Prepare: Put all ingredients besides the club soda into a shaking tin and shake vigorously without ice. This is called dry shaking and allows for the foam to form in the drink. Add ice and shake vigorously again. Honestly, you will be shaking for about 5 minutes. Pour into a Collins Glass with ice, add seltzer into the tins to pick up whatever is left and top your drink with it. The Ramos Gin Fizz was created by Henry Ramos in New Orleans in the 1880s. People would come from all over to drink one so he employed an entire line of men to just shake these cocktails.

Jake and Michael are joined by David and Andrew of the Dads in Dev podcast, along with TJ Miller (not the actor/comedian) and Chris Gmyr to wrap up 2018 and look ahead to 2019 #cashmoney

Andrew and David are joined by Jake and Michael of the North Meets South podcast, along with TJ Miller (not the actor/comedian) and Chris Gmyr to wrap up 2018 and look ahead to 2019

North and South Korea have met for the first time in more than 2 years. Last time these two came together it ended pretty badly. But this latest meeting has been pretty fruitful. Pyongyang says it will send a delegation to the Winter Olympics in South Korea, and both agreed to hold military talks. So is this the start of a promising thaw in relations?

Andrew Del Prete, David Hemphill, and TJ Miller join Michael and Jake for their second annual Christmas crossover podcast. We talk about things we learned, best memories, favourite books and movies of 2017 and what we're looking forward to in 2018, as well as play a little Christmas trivia.

Andrew Del Prete, David Hemphill, and TJ Miller join Michael and Jake for their second annual Christmas crossover podcast. We talk about things we learned, best memories, favourite books and movies of 2017 and what we're looking forward to in 2018, as well as play a little Christmas trivia.

We talk about resources. At the end we have a little clip of our guest appearance on North Meets South (http://www.northmeetssouth.audio/) with Michael Dyrynda and Jacob Bennett.

Michael and Jake catch up with the hosts of our sister Dads in Dev podcast David Hemphill to round out the year with talk of Christmas, structuring single page applications, JavaScript frontends with client-side validation, and private Packagist.

Andrew and David catch up with the hosts of our sister podcast "North Meets South", Jacob Bennett and Michael Dyrynda to round out the year with talk of Christmas, structuring single page applications, JavaScript frontends with client-side validation, and Private Packagist.

On this week's Travel with Rick Steves, we hear from three of Rick's friends who left Great Britain to make new homes in Spain, Italy and France. They'll tell us what it's like living as an 'ex-pat' on the Continent, and offer advice for Americans thinking of moving to Europe on a budget. We'll also get tips on skiing and surfing options in Latin America. And a listener explains what's it like being an American living in Panama. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.