Podcasts about palates

Wild Child Wines is one of those rare downtown spots that feels instantly like a neighborhood living room—warm, inviting, and full of discovery. In this episode of Discover Lafayette, we sit down with Katie and Denny Culbert, the couple behind Lafayette's signature natural wine shop and wine bar, to talk about how Wild Child began, how it grew, and why it's become a destination for locals and visitors alike. Along the way, we also explore their other creative ventures—Katie's long-running boutique, Kiki, and Denny's career as a professional photographer whose work has taken him deep into food, place, and storytelling. Their vision and dedication to hospitality and curated wine culture earned Wild Child Wines a 2026 James Beard Award semifinalist nomination in the Outstanding Bar category, one of the highest honors in the American culinary and beverage world. This is really a major moment for Lafayette’s food and drink scene. Katie and Denny's story starts, fittingly, in Lafayette's community orbit. Denny was photographing an event for the newspaper. “It happened to be Palates and Pate. A big fundraiser,”when their paths crossed. Katie remembers she was in her late 20s, and after a mutual friend introduced them, they “found the same friend group at the same time.” Denny wasn't from Lafayette originally; he moved to South Louisiana for journalism, explaining, “I grew up in northeastern Ohio, but I moved to Baton Rouge in 2008 to intern for the Advocate” before landing a job at The Daily Advertiser. Working for the paper, he says, became the fastest way to understand Acadiana: “I’ve been to every single high school gymnasium, every festival, every school board meeting.” He even created a column called Dishing It Out, where he'd spend time inside local restaurants and build photo essays from the same set of questions he asked each owner, every time. Katie's background is equally rooted in local business and community. She has spent years helping operate Kiki, the boutique founded by her mother, Kiki Frayard, and describes how she stepped in to help make the business viable beyond its early stage: “Not so much with the creative side of it, more with the bookkeeping, looking at numbers and keep making it a viable business.” That blend: Katie's retail and business instincts and Denny's creative storytelling, formed a foundation for what became Wild Child Wines. Runaway Dish – “Their former life” “We used to have a magazine when we were doing Runaway Dish, a physical magazine that went along with each dinner. We’d do a chef interview and then farmer interviews for all the products that we were using. That also influenced Wild Child Wines, being in that world. It’s definitely how we ended up here because we met so many chefs. Denny was photographing chefs in their kitchens for the paper. And then beyond that, chefs really didn’t know one another. There was not a tight knit chef community. The goal was to bridge that and start these dinners where we’d get two chefs together, they come up with a menu, we pay for everything, and then any sous chefs could come and hang out and help, or just watch. It brought all these cool gangs of people together that we didn’t really know and they didn’t know each other. We’d get together every few months.” The idea for Wild Child Wines grew out of lived experience, not a business plan on paper. The couple traveled frequently for work, ate in great restaurants, met chefs, and kept discovering wines that simply weren't available in Lafayette. Katie describes how a shift happened while traveling: “It changed my thinking and perspective on what wine was and could be. It opened my eyes.” She remembers thinking, “Instead of driving to New Orleans and getting cases of wine every time we go, maybe we could just open a tiny wine shop.” They already had a downtown space; Denny had been renting it since 2016 as studio and workspace, so the “tiny wine shop” idea became real. Wild Child Wines opened in January 2020, just weeks before the world changed. “Right before Covid,” they say, an unexpected test for any new business. But their concept proved resilient. “Everyone still needed wine,” Katie says, and the shop pivoted fast. “We made a website overnight,” they recalled, creating pickup windows where they'd be “boxing wine, drinking wine, handing wine to people.” Looking back, they describe it as a strange but workable season: “For us personally, it was okay… the right concept.” A big part of the Wild Child experience is how they talk about wine, without intimidation, and with a deep respect for where it comes from. Katie explains that wine is, at its core, agriculture: “Wine is an agricultural product. It’s grapes.” Over time, she says, wine became commercialized and manipulated: “When you look at what wine has become, it’s become this process where lots of things are added to preserve it” For them, the appeal of low-intervention or “natural” wine is both philosophical and physical. “It should just be grapes,” she says, and she describes the feeling of these wines as having “a liveliness.” Denny offers a simple comparison: “Think of it more as like the farmers market of wine, rather than this mass produced grocery store wine.” They focus on small producers, sometimes only “300 to 600 cases of wine a year”, and still marvel that a tiny shop in Lafayette can receive a case from a winemaker in Umbria, Italy: “That's incredible.” Inside the shop, the goal is to help people try and learn in real time. They rotate “6 to 8 wines by the glass,” and if something is open, they're generous with tastes: “We'll give you a taste, as much as you want.” Customers can shop with a glass in hand, explore without pressure, and let curiosity lead. Katie laughs that they still see themselves as learners: “We're wine babies too. I still don't know a lot about wine,” Katie says. Yet the shop's culture and hospitality, powered by a staff they praise repeatedly, creates a place where people want to linger, meet, and return. Over time, Wild Child also expanded through food, always in service of the wine, but now very much part of the experience. Katie admits the shop was originally meant to be only “a tiny wine shop with a little tasting bar, 600 square feet,” but after lockdown, food grew naturally. She began working on pizza recipes during lockdown, hosting backyard pizza parties, then bringing that idea to the shop as a low-barrier entry point: “The barrier to entry for pizza is much lower than this new wine that they haven’t seen.” She describes the strategy plainly: “Everything that we’ve added is just to get more people in the door to sell more wine. That’s the goal.” Today, Wild Child offers a popular Friday lunch, making bread in-house and building a menu around sandwiches, salads, and “snacks”—including tinned fish, olives, and small plates. Food, for them, is also about local connection. Katie talks about sourcing flour from a local mill—“the flour we’re getting is milled right down the road at Straw Cove”—and finding produce at markets: “I'll go to Moncus Park mostly…” Their approach mirrors their wine philosophy: ingredients matter, and good inputs create good outcomes. “It goes back to the wine,” Denny says, emphasizing that they want products that are “clean” and made with care. Seafood is another growing part of the Wild Child story, especially oysters. They highlight a favorite oyster farmer: “Albert “Buzzy” Besson, Grand Isle native… he’s now farming oysters there.” Besson delivers directly to the shop every Thursday, and the relationship embodies what they love about downtown: small-business networks, familiar faces, and a Main Street feeling. They describe field trips with other downtown restaurants to learn oyster farming firsthand and reflect on the changing coastal reality that is shaping new oyster traditions. Katie and Denny Culbert in 2024 at Wild Child Wines. Photo by Brad Kemp of the Advocate. One of the most delightful segments of the interview is their passion for tinned fish, which has become a signature part of the shop's identity. Katie traces her “aha moment” to a Grand Canyon trip where canned smoked oysters became the perfect camp appetizer: “We're just on a sandy beach in the middle of the Grand Canyon eating smoked oysters out of a can.” What started as a personal love turned into a curated selection that grew so big it demanded its own wall, “floor to ceiling tin fish.” They'll even plate it for guests with pickles and fresh bread: “If you come in, we'll do tinned fish plate and set it up for you.” They love that it bridges cultures too—both the adventurous foodie and “the guy who’s been eating sardines in the duck blinds” can appreciate it. The episode also includes a meaningful reflection on Lafayette hospitality, prompted by the recent passing of Charlie Goodson of Charlie G's. Katie describes growing up around Charlie G's and remembers him as “such a mentor for so many people.” They recount seeing him in recent years, coming in for lunch and wine at Wild Child Wines with his wife. and how much it meant that he supported what they were building: “We felt like we were doing something right… knowing that he loved the place and supported it.” For them, Charlie's example is part of the inspiration behind the kind of welcome they want to offer. We close with practical details, such as where to find them and when to visit, and a brief, fun photography “nerd-out” with Denny. He shares his camera choice (a Nikon Z9), his photojournalism background at Ohio University, and a simple tip that applies to everyone, even iPhone shooters: “Not mixing light sources… if you’ve got a big window… turn off all the other lights in the room and use that.” The conversation ends with a glimpse into their personal lives and how their passions have become their work. As Katie puts it with a laugh, “Our hobby is the wine shop. It’s our house.” Wild Child Wines is located at 210 Vermilion Street, directly across from Parc Sans Souci. Their hours: Tuesday–Thursday, noon–8 PM, and Friday–Saturday, 11 AM–9 PM. Visit https://wildchildwines.com/ for more information.

At some point, presidential food stopped being private and started becoming a message. In Part Two of this two-part series, we follow the shift from quiet meals to cultural flashpoints, from jelly beans and broccoli to fast food and ice cream, and explore how what presidents eat becomes shorthand for personality, politics, and power. It sounds like trivia, but it tells you exactly how America learned to watch itself eat. Then we chat with Speaker and Author Marissa Cohen! Did you know The Internet Says It's True is now a book? Get it here: https://amzn.to/4miqLNy   Review this podcast at https://podcasts.apple.com/us/podcast/the-internet-says-it-s-true/id1530853589 Bonus episodes and content available at http://Patreon.com/MichaelKent For special discounts and links to our sponsors, visit http://theinternetsaysitstrue.com/deals

Before presidential meals became photo ops, they were shaped by survival, region, and habit. In Part One of this two-part series, we trace the favorite foods of America's earliest presidents and discover how corn, salt fish, macaroni, and cherries reveal a young country still figuring out how to feed itself. These aren't cute trivia facts. They're clues to how power looked before anyone was watching. Then we chat with Speaker and Author Marissa Cohen! Did you know The Internet Says It's True is now a book? Get it here: https://amzn.to/4miqLNy   Review this podcast at https://podcasts.apple.com/us/podcast/the-internet-says-it-s-true/id1530853589 Bonus episodes and content available at http://Patreon.com/MichaelKent For special discounts and links to our sponsors, visit http://theinternetsaysitstrue.com/deals  

It's currently thought that around one billion people worldwide aren't getting enough protein to meet their daily needs. Alongside this, it's becoming increasingly clear that the large-scale farming of livestock and the overfishing of the Earth's oceans to provide us with vital sources of protein are causing great harm to the environment. But could the production of more alternative protein sources, such as cultivated meat, plants like algae and duckweed and even insects, help provide us with a neat solution to both of these issues? As part of our four-part miniseries, Future of Food, we're joined by a panel of three researchers based at The University of Sheffield: Professor of biomanufacturing Tuck Seng Wong, Professor of plant cell signalling Julie Gray and a Senior Lecturer based at the School of Chemical, Materials and Biological Engineering, Dr Kang Lan Tee. They tell us about the latest technological developments that are helping us to produce healthy, nutritious proteins in novel ways, how many of these methods can make much more efficient use of resources such as energy and water, and why perhaps many of us could benefit from being a little more open-minded when it comes to thinking about what we put on our plates. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ceasefire troubles in Gaza, a global internet outage, and the beige trend for babies. Plus, a unique place for recipes, Daniel Suhr on lower courts ignoring Supreme Court precedent, and the Tuesday morning news Support The World and Everything in It today at wng.org/donateAdditional support comes from Missions Upside Down - a FREE, award-winning video series about Christian missions in the past, present, and into the future. You can find this free resource on RightNowMedia or at missionsupsidedown.comFrom the Peace of God Bible, inviting you to experience God's peace. With notes and devotions from Dr. Jeremiah Johnston. PeaceofGodBible.comAnd from Covenant College, where Christian faculty equip students for their callings through hard ideas, deep questions, and meaningful work. covenant.edu/world

Is there a link between air pollution and babies born with cleft lips and palates? Lester Kiewit speaks to Dr Caradee Wright, a specialist scientist at the South African Medical Research Council, who studied 2515 cases of children born with cleft lips and palates across the country. Dr Wright found that many of the mothers of these children lived in areas with elevated air pollution, while there was a marked drop in cases in areas with cleaner air. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

When we think about reducing toxin exposure in our families, plastics are one of the biggest and most overlooked culprits.This week on the Natural Super Kids Podcast, we're continuing our low-tox living series by unpacking the health risks of everyday plastic products — and more importantly, what you can do about it. We made sure you'll walk away with information as to how hidden chemicals found in plastic containers, toys, personal care products, and even clothing could be impacting your child's long-term health.This episode will help you cut through the overwhelm and make realistic, sustainable swaps for a healthier home — starting with just one change a week.Here's what we cover:How BPA and phthalates found in common plastics disrupt hormones, metabolism, and immunity especially in growing kidsWhere these chemicals are hiding in your home including surprising places like receipts, personal care products, and baby food packaging.Simple, practical swaps to reduce plastic exposure in your family's everyday life.Why early exposure to these toxins may play a role in the rise of early-onset cancers, as highlighted in the Four Corners report “Generation Cancer”.

Hello, ya little pickle balls! On episode 160 of HINKY, we didn't do a good job of eating on our own. Good thing we have snacks to try together! We did, however, have a lengthy discussion about whether or not Lexington is a boring food town, and we read an article about a topic that both infuriates and gives Sara some smug satisfaction at the same time. We try some very flavorful snacks for Everybody Tries, and Sara tells us history of something that no one really knows about for the HINKY History Lesson. What else do we get into? Follow us wherever you get podcasts to find out! Hungry in Kentucky: New episodes every other Wednesday   Twitter and IG @hungryinky   Bluegrass Bourbon and Eats:   Facebook and IG @bluegrassbourbonandeats   Twitter @bbandeats   Girls Beer Sports: New episodes every Tuesday   Facebook and IG @girlsbeersports   Twitter @grlsbeersports   Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com

Nors įprastai Nakties karalienė – taip pavadintas kaktusas – žydi naktį, LRT OPUS eteryje ji skleidžiasi anksčiau. Ne vidurnaktį, šiek tiek popiet, ir ne vanilės kvapo žiedais, o veikiau eksperimentinės vokalinės, elektroakustinės muzikos garsais.Kompozitorių ir atlikėjų trejetas „Edgy Palates“ gegužės pradžioje išleido antrąjį albumą „Queen of the Night“, kuriame klasikines B. Dvariono, S. Šimkaus, W. A. Mozarto, F. Schuberto, G. Bizet kompozicijas, o drauge – ir Nakties karalienės, Čio Čio San, Karmen meilės istorijas, transformavo metalo, roko, grunge, techno, frenchcore, phonk muzikos rėmuose. Greta, kaip pasakota Lietuvos muzikos informacijos centrui, – lietuviškos samanos, kelrodė žvaigždė, upėtakis ir kiti gyviai.Pasakoja ir mums: LRT OPUS studijoje – Jūra Elena Šedytė, Dainora Aleksaitė ir Ieva Parnarauskaitė.Kalbino Kristupas Naraškevičius.

Growthwell Foods is a Singapore-based food technology company on a mission to make plant-based eating accessible, nutritious, and rooted in Asia’s vibrant food cultures. Founded on the belief that sustainable nutrition should be part of everyday life, Growthwell develops plant-based seafood, meat alternatives, and high-performance ingredients for consumers, chefs, and food companies. Through brands like Happiee!, partnerships with innovators like ChickP, and ongoing investment in plant-based R&D, Growthwell is creating products that deliver on both taste and nutrition while expanding into markets across Southeast Asia, Australia, and Europe. On The Right Business, Hongbin Jeong speaks to Justin Chou, CEO, Growthwell Foods, to find out more.See omnystudio.com/listener for privacy information.

Welcome back as we feature specialty crops across Wisconsin and the people who grow them. Today, we’re digging into what it takes to build a small business, take care of the land, and introduce people to grains that haven’t been used in generations. Rochelle Schnadt joins us from Heartland Craft Grains in Lodi. Her family is reviving heritage wheat and other time-honored grains for passionate bakers and conscious eaters. Whether you’re into soil health, sourdough, or just curious about how grain gets to your table, we have you covered. This podcast series is brought to you by Specialty Crop Block Grant 23-10. Learn more at gowiagtourism.com.See omnystudio.com/listener for privacy information.

Exploring the Elegance of Grand Cru Saint-Émilion – A Deep Dive into Right Bank Bordeaux Wines In this episode, we uncork the world of Bordeaux wines, diving deep into the prestigious Grand Cru Saint-Émilion and the acclaimed Château Figeac. Join us as we explore the right bank of Bordeaux—its terroir, centuries-old wine history, and how it compares to the left bank. With expert tasting notes, food pairing tips, and insights from a Master Sommelier, we examine the nuances of wine characteristics and the complexities of wine pricing in both auction and restaurant settings. Sponsors: - RIEDEL Veritas Cabernet: https://www.riedel.com/en-au/shop/veritas/cabernet-merlot-644900098 - Buy the wine, drink the wine where we get ours: Grays.com https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Top Takeaways: Château Figeac is a celebrated Grand Cru wine from Saint-Émilion, known for its elegance and age-worthiness. The right bank of Bordeaux is home to smaller, artisan producers. Saint-Émilion boasts over 2,000 years of continuous winemaking history. Figeac's gravel-rich terroir makes it ideal for Cabernet Sauvignon. The 2011 vintage of Château Figeac is underrated and offers excellent value. There are notable style differences between wines from the right bank and left bank. Proper food pairings can significantly elevate the wine tasting experience. Blind tasting reveals the challenge of distinguishing right vs left bank Bordeaux. Wine pricing fluctuates widely between auctions, restaurants, and retail. The elegance and complexity of Bordeaux wines shine best when enjoyed in a dining setting. Chapters:00:00 – Introduction to Grand Cru Saint-Émilion03:06 – Exploring Château Figeac and Its History06:04 – Understanding Bordeaux's Right Bank vs Left Bank08:56 – Tasting Notes and Wine Characteristics12:06 – A Sommelier's Perspective on Wine Tasting14:50 – Discussing Wine Pricing and ValueThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

The morning's biggest stories, including tariffs, markets, unleashing American energy, beach Jeeps, and the gradual acceptance of baked-v-crunchy Cheetos…on Hour 2 of the Wednesday Bob Rose Show for 4-9-25

OPUS studijoje svečiavosi eksperimentinio vokalo trio „Edgy Palates“ (liet. aštrūs/drąsūs gomuriai), kurį sudaro kompozitorės Dainora Aleksaitė, Jūra Elena Šedytė ir Ieva Parnarauskaitė.Trio laidoje pristatė savo pirmąjį singlą „Samanota“ iš artėjančio antrojo albumo „Queen of the Night“.„Samanota“ - Stasio Šimkaus gerai žinomos dainos „Kur bakūžė samanota“ rekompozicija, kuri skamba lyg odė nostalgijai techno ritmu(kūrinio autorė Ieva Parnarauskaitė).Anot kūrėjų, tai turbūt labiausiai savo skambesiu nutolęs kūrinys nuo to ką jos darė anksčiau. Antrasis albumas „Queen of the Night“ bus sudarytas iš perkurtų, gerai žinomų, klasikinių kūrinių (Mozarto „Queen of the Night“ , Bizet „Habanera“, Schuberto „Forelle“ ir kiti.) integruojant metalo, roko, grunge, techno, frenchcore, phonk žanrų elementus, ritmus, tembrus, vokalines išraiškas ir taip iš esmės transformuojant klasika tapusius kūrinius.Kalbino Rimvydas Černiauskas

When farmers speak about diversity being one of the hallmarks of a resilient farming system, Stacey Curcio asks them to consider the diversity within their diets and the way they move to keep their body's cells and microbes thriving. Stacey is a Naturopath at Cultivating Wellness with a Masters of Human Nutrition and was guest speaker at VicNoTill's Food for Thought conference in 2024. She links human health and soil health, regenerative practices and systems thinking. In this Farmers Helping Farmers The Podcast episode with Michael Gooden, Stacey delves into more detail about the way people respond to the environment, the food they eat and the emotions they experience. Palates reflect the intricate relationship between the land, the plants, and the animals we consume. This connection reminds us that healthy, diverse ecosystems are essential not only for sustaining the Earth but for nurturing human health, as the foods we eat carry the imprint of the land and its vitality. Nutrition starts in the soil, not in the packet or on the plate. "We are what we eat eats."

Kiwi icon Al Brown is as talented and innovative as it gets. He is an entrepreneur, world-leading chef owning some of New Zealand's greatest restaurant brands, a fisherman and a TV presenter. But, with 2024 being a tough year for the hospitality sector, Al faced some of his biggest challenges yet. Al tells Tim Beveridge the palate of the nation has changed “dramatically” in his 40 years as a chef - “we travel and we can magpie from all the other sorts of cuisines and styles from around the world.” “I think our eating scene in New Zealand is magnificent.” LISTEN ABOVE See omnystudio.com/listener for privacy information.

KAXE Staff Phenologist John Latimer provides his weekly assessment of nature in Northern Minnesota. This is the week of Nov. 5, 2024.

On Tap: Food that is only fine, Pepperidge Farm, salad dressing controversy, flawed pizza rolls, and what Travis Kelce for his pregame meal.Follow us on Twitter at @allucaneatpodThe closing tune is performed by Allison Bishop - find her at https://www.allisonbishopmusic.com/Leqrn about Pepperidge Farm here: https://www.pepperidgefarm.com/our-story/ Hosted on Acast. See acast.com/privacy for more information.

Listen every weekday for a local newscast featuring town, county, state and regional headlines. It's the daily dose of news you need on Wyoming, Idaho and the Mountain West — all in four minutes or less.

If you are a fan of kimchee like your grandmother made or are looking for the freshest curry leaf, you're probably well acquainted with stores like H Mart, Patel Brothers, and 99 Ranch. These outlets go beyond the international food sections that you'll find in conventional chains like Safeway and Whole Foods. Instead they offer aisle upon aisle of products that signify home to the Asian diaspora in the United States. And as these stores expand in size and volume, they are redefining American palates. We'll explore what chains like these these mean to their customers, the impact they are having on mom and pop stores, and how they are changing how we eat and cook. Guests: Priya Krishna, Reporter and video host, New York Times -Krishna wrote the recent New York Times article "Don't Call It an 'Ethnic' Grocery Store." She covers the intersection of food and broader cultural issues for the paper and hosts the video series "On the Job." Krishna is also the author of the cookbook, "Indian-ish" Margot Seeto, Dumpling columnist, SF GATE Luke Tsai, Food editor, KQED Arts and Culture

This episode is the second half of our interview with Elena Brooks, the winemaker for Dandelion, Sister's Run, and Heirloom Vineyards. Part 1 tells the story of Elena's upbringing in communist Bulgaria and how she moved to Australia and started her own wine label in her early twenties. This episode, Part 2, covers Elena's ambition with Dandelion, the challenges and opportunities that exist today within the Australian wine scene, and the region Elena believes should have ‘Grand Cru' status. At the time she started Dandelion, the trend in Australia was big, bold red wines. Elena launched Dandelion to tell a new story, one of acid and tannin and aroma over fruit and alcohol alone. She was also trying to tell the story of place and regional diversity, which she believes is paramount if Australia wants to compete globally.  While Australian wine today faces plenty of challenges, Elena's perspective is one of gratitude to be making history, writing the playbook for Australian wines alongside an incredibly talented cohort of peers in the industry. Changing the narrative has always been Elena's drive. When she started Dandelion 17 years ago, she had one lofty mission: to change peoples' palates.    01:19 Boutique Wines and Changing Palates 01:50 Wine as a Storytelling Medium 03:05 Food and Wine Culture 05:14 The Aspirational Journey of Wine 09:18 Exploring Unique Vineyards 14:37 Eden Valley's Signature Riesling 17:49 Challenges in the Australian Wine Industry 20:16 Opportunities in the Australian Wine Industry 21:03 Trust Your Palate     Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

LOUNGE LIZARDS PRESENTED BY FABRICA 5 - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.Recorded at Ten86 Cigars in Hawthorne, New Jersey the lizards pair the La Gloria Cubana Glorias LCDH with A. de Fussigny Cognac VSOP. The guys answer listener emails on: toasting cigars, New Zealand's tough tobacco laws and how to profile each lizards individual palate, plus they discuss Habanos S.A.'s 2024 Edición Limitadas. Plus: Can a pairing detract from a cigar smoking experience?Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxed discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspod

It's been two years since the Supreme Court overturned Roe v. Wade. New York Times correspondents Lisa Lerer and Elizabeth Dias join us to talk about their investigation looking into the past decade leading up to the Dobbs decision. And, nearly one in three Americans is working and falls above the poverty line, but still struggles to make ends meet. One group has dubbed this population ALICE, or Asset Limited, Income Constrained, Employed. National director of United for ALICE Stephanie Hoopes and working single mother Jessica Fernandez join us. Then, food writer Khushbu Shah joins us to talk about her new cookbook "Amrikan: 125 Recipes from the Indian American Diaspora." The recipes incorporate American ingredients into Indian recipes and Indian spices into traditional American dishes.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In today's episode the aunties are being *cultural*, and sampling a selection of Indian sweets brought in by Dane. Palates whetted, they then tuck into mains: and today's special is an absolutely revolting story about a blocked school toilet. Hold on tight, it's another classic day in Hell. Enjoy WTH ad free, plus monthly bonus episodes and extended guest episodes, by joining the VIP circle of hell at www.patreon.com/thehellpod Learn more about your ad choices. Visit podcastchoices.com/adchoices

A discussion that includes ways to artistically be inspired, terribly dark fiction, and the road to work/art balance.

Jonah opens up this week's Ruminant with an indulgent diatribe against Top Chef and Wisconsin cheese. He then pivots toward even more divisive topics, such as Trump's abortion statement and the messiah-like energy around Barack Obama. Then our culinary-political connoisseur goes on an epicurean journey of topics: hostile work environments, the problems with binary choices, and the definition of a liberal. Show Notes: —Jonah's Wednesday G-File —Friday's Dispatch Podcast roundtable —Top Chef Wisconsin Cheese Festival recap —American Masters: "The Incomparable Mr. Buckley" Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode is brought to you by Compass Rose Ventures and SARAL  - The Influencer OS for Brands.    In this episode of “The Story of a Brand,” Ramon Vela delves into the compelling story of Jing Gao, Founder, CEO, and visionary behind the modern Chinese food brand Fly by Jing.  From the brand's humble beginnings to its place on the shelves of major retailers, Gao's journey is a narrative of personal and professional evolution, marked by leadership, innovation, and a deep commitment to authenticity. Join us as we explore: Personal Growth and Leadership Jing shares insights on personal growth, self-acceptance, and the evolving role of a CEO in empowering and supporting the team, emphasizing the importance of inner fulfillment and team alignment. Managing Team Dynamics The discussion focuses on the challenges of managing a growing team. It explores the shift in dynamics and structures as a company expands and highlights the importance of adaptability and cultural alignment. Employee Growth and Company Culture The conversation delves into the significance of supporting employee self-actualization and holistic growth, emphasizing the role of a company in fostering individual development and creating a positive, inclusive culture. Unveiling the Purpose Statement Discover the purpose behind the brand's creation and how it evolved over the years, focusing on evolving culture through taste and expanding consciousness. Inspiration and Inception of the Company Explore the founder's journey from China to the US, identifying gaps in the natural food market and misconceptions surrounding Chinese cuisine, which led to the company's launch. Validation and Growth Learn how a successful Kickstarter campaign validated the demand for the brand's products, leading to scaling up operations and a significant shift in the ethnic food landscape. Measuring Success and Impact Understand the metrics and markers of success for the brand, including reshaping the grocery store's ethnic aisle, inspiring other founders, and gaining recognition from retailers and investors. Future Vision and Expansion Explore the brand's aspirations to become a household name and a ubiquitous condiment, aiming to evolve culture through taste further and broaden its reach beyond Asian cuisine. Exploring Culinary Diversity and Flavor Sensations Delve into the importance of diverse flavors and culinary experiences, highlighting the role of sauces in enhancing plant-based meals and exploring the uniqueness of different ethnic cuisines. Product Introduction and Recommendations Introducing the brand's flagship products and offering recommendations for first-time customers, emphasizing flavor balance, versatility, and the sensory experience the products provide. Join us as Jing Gao shares her inspirational journey with Fly by Jing, offering valuable lessons on leadership, innovation, and the power of staying true to one's mission.  Whether you're an aspiring entrepreneur, a food enthusiast, or someone interested in personal and professional development dynamics, this episode promises to be an enlightening exploration of what it takes to build a brand that transcends boundaries and challenges conventions. For more on Fly By Jing, visit: https://flybyjing.com/ Remember to subscribe and follow The Story of a Brand Show on Apple Podcast and LinkedIn for more conversations with industry leaders and to stay updated on the latest consumer products, brands, trends, retail, and beyond!  If you enjoyed this episode, please leave us a rating and review. Your support helps us bring you more content like this! * Today's Sponsors: Compass Rose - Advisor for CPG Brands: https://compassroseventures.com/ramon/ Compass Rose is offering “no-cost” CPG advice exclusively for the Founders and CEOs featured on The Story of a Brand Show and listeners. The calendar is limited, so book your one-on-one call (a $500 Value) with the Compass Rose team today. Visit using our unique link.   SARAL  - The Influencer OS for Brands: http://storybrandoffer.com/ Claim an "exclusive onboarding" offer for the listeners of The Story of a Brand Show. The Saral Team will work directly with you and offer weekly check-ins and 1:1 consulting until you succeed. Visit using our unique link. 

Tracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!.  Together, we're unleashing the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar.

Northforker Stories: Plant-powered palates: Growing a veg-forward movement on the North Fork by Northforker Presents On

Fluent Fiction - Hebrew: Hummus and Sushi: A Surprising Twist of Palates Find the full episode transcript, vocabulary words, and more:fluentfiction.org/hummus-and-sushi-a-surprising-twist-of-palates Story Transcript:He: מרים הארוזית התקשרה בערב אחד למסעדת סושי ברחוב דיזינגוף תתאים לי את החומוס שלכם, היא אמרה בלי להבין את הטענה שתגרום לה להעיר משבחי הסושי מתחתם.En: Miriam called Sushi Bar one evening asking for their hummus, oblivious to the irony that would provoke praise for sushi from them.He: במסעדת הסושי, השרת הצעיר, אורי, התהם.En: At the sushi restaurant, the young server, Uri, was bewildered.He: "חומוס?En: "Hummus?!He: במסעדת סושי?En: At a sushi restaurant?"He: " שאל המחשבה על התוכן המובלע של ההזמנה של מרים השכילה להרגיש את פניו עם הסתירה.En: he wondered about the underlying meaning in Miriam's order, feeling conflicted.He: הוא הִסִּתְכֵּל על המניות מעל לראשו, הוא ניסה לחפש יוסי חומוס או שום דבר נראה כמו חומוס.En: He looked up, scanning the shelves above him, trying to find Yossi's Hummus or anything resembling it.He: חומוס לא היה.En: There was no hummus.He: "אני מצטערת, מרים," אמר אורי בטלפון, מאוד מצטער, אך אנחנו לא מכינים חומוס.En: "I'm sorry, Miriam," Uri said on the phone, very apologetic, but we don't serve hummus.He: "אנחנו מסעדת סושי.En: "We are a sushi restaurant."He: "מרים היתה מבולבלת.En: Miriam was confused.He: "אבל, עכשיו היא נזכרה, אני מסעדה יפנית.En: "But now she remembered, I'm at a Japanese restaurant.He: סרי," היא התנצלה, ומשמעתה נרגש.En: Sorry," she apologized, and from then on, she became excited.He: שם, בקצה אחר של העיר הגדולה, מרים יכלה להרגיש את התודעה שלה מתמצת לקרמים משמת בטעות המשמע.En: There, on the other end of the big city, Miriam could feel her consciousness converging on the creamy delicacies unintentionally suggested.He: היא המר גבותיה על הבישול משיים, מתכוננת לשלב את הלילה ולשנות למעט המנות שלה.En: She stroked her cheeks with silk gloves, preparing for the night and planning to slightly alter her choices.He: "אני אזמין את הג'ירו סמואל סנדוויץ '" היא אמרה בוודאות, המקווה שיתקבלו המזונות האהובים עליה.En: "I'll order the Gyro Samuel Sandwich," she said confidently, hoping they would accept her favorite food.He: הפעם, קריאת ההזמנה נשמעה כמו ניצחון.En: This time, reading the order felt like a victory.He: "כמובן, מרים," אמר אורי, נשמע מרוצה.En: "Of course, Miriam," Uri said, sounding pleased.He: "נו, הכינו את הסנדוויץ' של הג'ירו סמואל.En: "Alright, we made the Gyro Samuel sandwich."He: "מרים, מחייכת במרכז תל אביב, הגיבה כל כולם, "תודה רבה, אורי, ואנא, שכח מהחומוס!En: Miriam, smiling in the center of Tel Aviv, responded enthusiastically, "Thank you so much, Uri, and please, forget about the hummus!"He: " הם שניים התקשרו, והערב המשיך כמו גל חופשי הולך ממולו.En: The two hung up, and the evening continued like a free-flowing wave.He: חומוס חסר, אבל עם סנדוויץ 'של ג'ירו סמואל - הכל נראה ברור נמרץ למרים.En: Hummus was missing, but with the Gyro Samuel sandwich, everything seemed clear and promising for Miriam. Vocabulary Words:Miriam: מריםSushi Bar: סושי ברhummus: חומוסirony: היבט סרקpraise: שבחsushi: סושיserver: שרתUri: אוריbewildered: מבולבלmeaning: משמעותorder: הזמנהconflicted: מתווכחshelves: מדפיםYossi's Hummus: חומוס של יוסיapologetic: מצטערJapanese: יפניremembered: זוכרהapologized: התנצלהexcited: נרגשתcity: עירconsciousness: תודעהconverging: מתמצתcreamy: קרמיdelicacies: טעימותunintentionally: באופן חושפניsuggested: הוצעstroked: נמשכותsilk gloves: כפפות משיpreparing: מתכונכתnight: לילהBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

If you're at all into food - calling all Bon Appetit groupies and Snaxbois - you probably already have a jar of Fly by Jing's Sichuan Chili Crisp in your pantry…so you can understand how absolutely stoked I am to be talking with Fly by Jing founder Jing Gao today on the pod. We'll learn how Jing built a business, reclaimed her name and made everything taste better with her namesake jars of deliciousness. While you already know I'm a big nutrition nerd, I'm also a bit of a nerd for food brands. My first job as a dietitian was for a chain of health food stores so I cemented my interest in discovering new brands pretty early in my career. So much so that when I travel, I always go to a grocery store or two to bring back things I can't find at home!  And on one of those trips, I brought back Fly by Jing's Sichuan Chili Crisp. Jing has cracked open the food world here in North America with her namesake line of condiments - more than just chili crisp by the way - bringing exceptional quality and flavour with a side of serious style.  Her journey from business school graduate to CEO of all things flavour is a story of reclaiming identity, and living your passion that is so incredibly inspiring.  And today's conversation is going to take us all sorts of places, from Jing's nomadic childhood to working for Blackberry in Beijing (remember people had blackberries?!?) to the flavours of Chengdu's kitchens to the tradeshow floor in Los Angeles. We'll learn about what makes Sichuan cuisine so unique, what it's actually like to start a food brand via kickstarter and more. Jing shares how food became a vehicle for reconnecting to her cultural identity and how she's on a mission to elevate consciousness through flavour.  Jing also has a brand new book filled with gorgeous recipes, The Book of Sichuan Chili Crisp, that you'll want to read cover to cover. I know you are going to love every moment of this conversation, whether you're interested in food, entrepreneurship, or self-discovery. About Jing Gao: JING GAO is a chef, entrepreneur, and renowned expert on Chinese cuisine, and she's on a mission to bring uncensored Chinese flavours to the global table. She was born in Chengdu, Sichuan. Gao founded Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai, before founding her successful premium Chinese food company Fly By Jing. Her culinary innovations have been featured in leading magazines and food sections, her personal story as a cultural ambassador and entrepreneur has been seen on the BBC and CNN, and she has been featured in the pages of Forbes, Fortune, The Wall Street Journal, and more. Fly By Jing began as a direct-to-consumer ecommerce brand and can now be found in stores across North America. On this episode we chat about: How Jing's nomadic childhood impacted her sense of identity and place The “fly” restaurants of Chengdu that inspire Jing's food to this day How a corporate job posting in Beijing lead to Jing's immersion in the food world What makes Sichuan cuisine so special The suitcase of ingredients Jing packed for her pop up dinners around the globe What it's really like to start your business with kickstarter Jing's mission to change perspectives and biases about Chinese cuisine How Fly by Jing gave her the strength to reclaim her birth name Support the Pod! We couldn't make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @jingtheory as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode links and recommendations at www.desireerd.com/podcast

Frustrated by a lack of understanding of consumer taste preferences and a lack of data-driven decision-making about winemaking, Katerina Axelsson, CEO and Co-Founder of Tastry, built an AI and chemical analysis system to solve this. With custom-built algorithms that take chemical analysis and develop flavor profiles and a database of consumer taste preferences that map to the US's 248M adults, Tastry is paving a new, innovative way to use data to make and market wine.Detailed Show Notes: Tastry was founded around 6 years ago, but 1st 4 were more of an R&D project, officially launched Dec 2021The wine industry is trying to anticipate what consumers wantNew wines have an 85% failure rate in the 1st yearPeople describing flavors in wine doesn't correlate with if they like itTastry uses AI and Machine Learning with chemical analysis to break down a wine's flavor2 databases - wine's flavor profile and consumer taste preferences that are matched togetherWine databaseAnalyze 10,000's of wines/yearChemical analysis is done in-house on standardized equipment but with proprietary softwareThe Top 2,000 wines based on IRI annually are analyzed to build a baseline data set as wineries' samples are proprietaryConsumer taste databaseDid double-blind tasting panels, asking consumers if they both liked or did not like wines; the negative preference is important for the flavor profile buildingConsumers also asked analog questions that became the Recommended by Tastry quizUse algorithms to relate data and predict preferences for the rest of the population (248M taste profiles)Can now predict individual consumer taste profiles if they take the Tasty quiz with 93% accuracy in how they would rate the winePalates are very unique; the largest cohort is only 13 peopleDemographics don't show a lot of differences in taste preferencesCustomers - work with >100 wineries, 22 of 25 largest wineriesWinemaker use casesComputational Blending - uses simulation to match profiles from different blends and adjustments; winemakers set parameters on what they are trying to achieveWinery had to switch from barrels to adjustments to 5x production and used blending to get a similar profileNavigating smoke taint (3k tons, $10M worth of fruit) - came back with a recipe that solved the issueMaintaining year-over-year consistencyWinery marketing use casesRecommended by Tastry plug-in for wine clubsLook more at finished wines and at competitive sets and overlap of consumer preferencesRetailer use casesRecommender helps get more niche brands discoveredThere is more traction for e-retailers now; pilots with big box retailersDec 2023 - Tastrt will announce a scalable way to access a broad # of winesStrong ROI - 44-215x, benefits mainly cost savings, increased revenueBusiness model - Vertical SaaS with consumption-based modelSubscription to dashboardLab analysis of samples provides ~$3,000 worth of analysis for a $370 list priceCompublend - per simulation chargeAccess to competitive data sets from the Top 2,000 winesPricing is the same for winemakers, marketing, and retailersRaised ~$10M in funding from individuals, early stage VC's, and strategic investors (wine, AI, retail) Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we speak with our guest John Lehndorff, an acclaimed Colorado-based food writer, radio host, and editor. In this episode, John shares how he pivoted from yearning to be a music critic to becoming an award-winning food media professional—penning the Nibbles column since around 1985 and hosting Radio Nibbles show at KGNU FM for more than 25 years. He takes a deep dive into his “food critic” days when he reviewed more than 400 restaurants for the Rocky Mountain News. John also elaborates on what it's like to be a head judge at the National Pie Championships.Listen as John talks about how to cover local food scenes, what his days typically look like as a professional food writer, and his deep affinity for pies. 

Ever wondered about the term 'natural flavors' on your food labels? We've got Ashley Nickelsen, founder of B.T.R. Nation Bars and Chocolates, joining us to pull back the curtain on this industry mystery. Ashley gives us the real deal about food's natural flavors, telling us why companies opt for them, and if any are truly safe. She even lifts the lid on how the terms 'natural' and 'clean' are used and abused in the food industry. What's more, Ashley has some sweet news for you - an exclusive discount code for her products! Click here to get 20% off B.T.R. Bars with code REALFOODOLOGY Topics Discussed: 0:00:00 - Natural vs Artificial Flavors 0:07:20 - Positive Feedback on Low-Sugar Food Bars 0:16:49 - Fake Flavors' Impact on Palates 0:23:53 - Concerns About Natural Flavors and Labelings) 0:25:55 - Controversy Surrounding Vanilla and Natural Flavors 0:37:53 - Educating and Raising Awareness on Ingredients 0:44:46 - Greenwashing and Misleading Labels Problem 0:50:44 - BTR Products Check Out BTR Click here to get 20% off B.T.R. Bars with code REALFOODOLOGY Sponsored By: Wildway https://wildwayoflife.com Code REALFOODOLOGY will give you 20% off your first order Organifi www.organifi.com/realfoodology Code REALFOODOLOGY gets you 20% Off Seed's DS-01® Daily Synbiotic seed.com/realfoodology Use code REALFOODOLOGY for 30% off your first month's supply of Seed's DS-01® Daily Synbiotic LMNT Get 8 FREE packs with any order at drinkLMNT.com/realfoodology ARMRA Colostrum tryarmra.com/realfoodology enter REALFOODOLOGY to get 15% off your first order. Check Out Courtney: Courtney's Instagram: @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Private Chef Podcast, I had the pleasure of interviewing Chef Jonathan Bruno, a seasoned private chef with over three decades of culinary experience. Chef Jonathan warmly shares his story, taking us back to his childhood when a simple act of making delicious pancakes for his father ignited his lifelong passion for cooking. As he recounts his early days, Jonathan humbly mentions his time as a dishwasher, where he embarked on his path to success. His determination and hard work propelled him upwards, eventually leading him to the coveted role of a private chef for high-profile clients. Throughout our conversation, Jonathan emphasized the sheer joy he finds in crafting food that brings happiness to people's lives as well as the importance of gradually unveiling different aspects of one's abilities to maintain surprises. Join me as I explore Chef Bruno's remarkable experiences and uncover the secret ingredients that have helped him thrive in the distinctive realm of private cheffing.You can now listen to this brand new episode of The Private Chef Podcast on:Apple -  https://tinyurl.com/y6rc8wbnSpotify  -  https://tinyurl.com/36sc3rjsWatch the full interview and subscribe for more videosYoutube  - https://www.youtube.com/@hanneshenncheLet's ConnectLinkedIn  -  https://www.linkedin.com/in/hannes-hennche/Connect with Chef Jonathan BrunoLinkedIn  -  https://www.linkedin.com/in/jonathan-bruno-39409312/Time Stamps[00:00:53] Culinary passion origins[00:03:35] American food industry[00:09:11] A serendipitous job opportunity[00:13:20] Crucial pieces for long-term relationship[00:16:21] Pantry dilemmas and excessive stocking.[00:19:25] Astounding wealth in this country[00:24:09] Inflation and salary comparison [00:30:09] The world is burning[00:35:15] The value of having help[00:38:30] Private chef's shocking revelations[00:42:45] Tipping and appreciation in work[00:46:50] Getting good by doing volume[00:49:51] Chefs advice for success[00:53:01] Portion control and plate sizeQuotes"I think at heart, we're all kind of people pleasers,  we make food to make people happy, pretty much." "Like we were like the kings of New York. And it was pretty cool.""So that's like an ocean of experience in itself that you're having.""We're working for the richest people on the planet and they're bitching about, oh, you bought too much milk.""The guy was worth twenty two billion dollars with a B, not a million. I'm like, I'm worrying about that. Really.""You're not looking for a chef, but you keep interviewing chefs like it's more they're looking for a slave who will do everything." "I made eighty six grand my first year there." "And to do it at a standard that most people don't, like it's not McDonald's, you know, like we're not we're making good food and making people happy.""I think that's a crucial piece.""Like those non-disclosures, they say that they don't really count anymore.""I mean, it seems to be that the harder we work, the luckier we get.""It feels good in hindsight, even so, it might have sucked because you don't get that appreciation when you go through the valley of pain, and they don't see it."#privatechefpodcast #privatechef #culinaryjourney #che

Henry is joined by television presenter and Melbourne news anchor Peter Hitchener OAM. This conversation was originally broadcast on 97.7FM Casey Radio in May 2023. Produced by Rob Kelly.

Would you put beets in your pasta sauce? Kendra Matthews did, and her kids loved it so much she bottled it up in jars and started selling it to grocery stores around the county. Kendra incorporates vegetables into all of her kids' meals, from blending nutritious veggies into smoothies, to stealthily adding them to favorite dishes, her sneaky tips will ensure your little ones get the nutrients they need while enjoying delicious meals. Embrace the magic of Hidden Foods and watch your kids devour their greens with delight. We speak with her on this episode of NAPP about how to grow your little ones' palates, the Italian secret behind her insanely delicious pasta sauce, and how a family meal tradition turned into a thriving business.

We have a new theme tune, courtesy of an internationally known rock star! Other topics: Our kid has a dramatic streak, the Wilhelm scream, fizzy arms, a Gainesville restaurant review, can we learn to have good taste, gifted musicians, and Gator baseball.  MUSIC: "Wilsons Theme" by Chris Barron and Josh Wilson, “Wilson Tron”, and "Wilson Suite (radio edit)" by Josh Wilson.Super Familiar with The Wilsons  Find us on Facebook at www.facebook.com/wilsonspodcast on instagram at instagram.com/superfamiliarwitthewilsonson twitter at https://twitter.com/familiarwilsonsand on YoutubeContact us! familiarwilsons@gmail.com

Tiny Organics Co-Founders Sofia Laurell and Carolyn Batyske discuss providing organic and nutritious pre-made meals for babies and kids. Hosts: Carol Massar and Matt Miller. Producer: Paul Brennan. See omny.fm/listener for privacy information.

Dr. Molly (@drmollyhayes) and I cover a lot in this conversation: Cavities in pregnancy, fetal development, how breastfeeding helps form the palate, bottles and pacifiers, cavities and nighttime nursing, airway issues and sleeping positions, and more! We also talk about what we've had to learn the hard way as moms in terms of oral health, and we are here to potentially help you avoid making the same mistakes! (Of course, this episode is meant for educational purposes and doesn't replace medical advice.) Dr. Molly's website is HERE. You can find her House Call resource HERE. Dr. Molly helped us launch our breastfeeding course and references it in our conversation. You can find that course HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Use the code PODCAST15 to get a 15% discount! **This podcast is for educational purposes only! The opinions of myself or my guests are never meant to replace individual medical advice. Please practice informed consent with your mom intuition and your care team.** -- If you're enjoying this podcast, please subscribe and leave a review in Apple Podcasts to help other people find us! You can also find me on Instagram ⁠⁠@happy.mama.healthy.baby⁠⁠ for more content. Get a FREE postpartum (or any time) freezer meal plan with 14 recipes, a master grocery list, and step-by-step instructions when you  sign up for my monthly newsletter: ⁠⁠https://happymamahealthybaby.ck.page⁠⁠ Learn more about my work and schedule an in-person or virtual lactation consult ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠at ⁠⁠happymamahealthybaby.co⁠⁠ Our online breastfeeding and postpartum course: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/nourishedbeginningscourse⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (15% off with code PODCAST15) Postpartum recipes and resources: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/nourishedmotherbundle⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ My food allergy e-cookbook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/nourishedwithnuance⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/milkandmotherhood/support

This week, #ELOsoFumarTakes welcomes a very select group of esteemed gentlemen to sit down for #Take248! That's right the entire Developing Palates crew will be the guests of honor for a take filled with an all-you-can-eat buffet of hate, hustle, and (possibly) average-tasting cigars. Sincerely, when Aaron Loomis and Jiunn Liu founded arguably the best media team in the industry a few years ago, they probably had no idea what their revolutionary concept would do to the industry. At first glance, you may think their rating system is confusing, you may think that Aaron hates everything, and yes, you even get your heart broken a few times. But, along with 'Big Tuna'Seth Geise & 'Cigar Surgeon' John McTavish you get some of the most talked about, engaging, and binge-worthy content the cigar industry offers. We're going to have some fun, including my very first stab at rating a cigar in the DP scale! Enjoy!   The Developing Palates Teamwould like to spotlight Memorial Sloan-Kettering Cancer Center. Please consider donating HERE.   https://developingpalates.com/ TOP 25 CIGARS 2022: https://developingpalates.com/editorials/cigar-editorials/2022-cigar-year/      

Matt sits down with the guys from Bullsh*t & Booze Podcast to do a whiskey tasting, talk hunting and eating wild game, nuance in finding tasting notes and having to scrap episodes after having a few too many! Topics Discussed: Matt takes the guys through a bourbon tasting and discusses some of the nuance in the bourbons. Matt gives the guys some pointers on how to think through their tasting to identify specific flavors. Preferences in cigars and easy ways to keep cigars without spending a lot of money on a humidor. Palates changing over time and how that can affect foods and whiskey when you taste them. The environmental factors and bottle conditions that can change a bourbon's flavor in a bottle. How chemical compounds create smells. Some of the more fascinating conspiracy theories and recent suspected UFO encounters. Favorite comedians and how the Bullsh*t & Booze Podcast got started. Last year's whitetail hunting season successes and lessons learned. Expanding wild game palates and the types of wild game we eat. Having to scrap podcast episodes after drinking a bit too much.  Patreon - https://www.patreon.com/whiskeyandwhitetails Instagram - @whiskeyandwhitetails Facebook - @whiskeyandwhitetails Twitter - @whskywhitetail Website & Store - www.whiskeyandwhitetails.com YouTube - https://www.youtube.com/channel/UCUX9-ft9bLcrNMUMREwj4Dw/featured MORE: We'd like to extend a special thank you to everyone who has supported us along this journey so far. We've done a lot in a short time and have so much more we're excited to do still. We must give a particularly BIG shoutout to our growing Patreon Community! If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow whiskey or whitetail/hunting enthusiast about our show. We'd be beyond grateful for the support.  Make sure to stay up to date on everything we're doing through our Instagram and visit our website to check out our latest journal posts about hunting, whiskey and cigars and our shop for our latest barrel made products. Last but not lease, please consider joining our Patreon community where you'll get exclusive access to Patreon only content, early access to other content, prizes, giveaways, a voice in what content we create, live streams, expand our ability to bring you EVEN MORE awesome content as well as a community of awesome whiskey and outdoor enthusiasts. This podcast is a part of the Waypoint TV Podcast Network. Waypoint is the ultimate outdoor network featuring streaming of full-length fishing and hunting television shows, short films and instructional content, a social media network, and Podcast Network. Follow Waypoint on Instagram at the following accounts @waypointtv @waypointpodcasts Learn more about your ad choices. Visit megaphone.fm/adchoices

The variety of plants that grow on pastures are many, so how do cattle choose what to chow down on and what to snub? Laura Rance speaks with author and animal behaviour scientist Fred Provenza about the foraging habits of cattle and why taste is more than just flavour on the tongue; Western Producer reporter Ed White talks with Garry Wasylowski of the Manitoba Association of Watersheds about its ‘boots on the ground' approach to watershed management, Ananda Fitzsimmons of Régénération Canada about the role that farmers play in preserving rural areas, and one Manitoba producer about how his cattle help support the natural environment. Hosted by Ed White.

This SATURDAY we chat about party busses, Saunder's Farm, advent calendars, Zara's website, 3 day weekends, IG mishaps, Bay Days, bad customer service experiences, Jello shots & tons of movie and show reccos from Ro! xoxo Tash & Ro #itsaturdaypod Listen & subscribe: https://linktr.ee/itsaturdaypod Instagram & Tiktok: @itsaturdaypod Intro animation by Heidi Martin (@modestviolet)  Disclaimer: Opinions expressed here are solely our own and do not express the views or opinions of our employers.

Another week and another episode of The Lunchroom is here! We debate what's worse to reference in everyday conversation, using the “R” word or the haphazard joking use of taking your own life. This week's segment of who has the worse ailment or sickness brought to you by WebMD reveals all the kids of the Lunchroom crew are sick and we will all eventually be sick because of it. Kevin details his latest bout with death where he had a really high fever or he might have just worn his coat to bed that night like he did in the podcast room. Jon's back from being an adult that doesn't have any kids in Walt Disney World. Everyone makes fun of him for his weird love of Disney. We talk a little bit of sports including the Knicks, Dikembe Mutombo, and the Yankees. Everyone shares their comic and baseball card collections. The debate turns to the comparison of music and sports and which fans are worse. More dog talk as Jesse's dog is terrorizing the neighborhood, Kevin's dog is eating its own poop, and we discuss the sanity of owners who dress up their dog. We ponder if Lady Gaga and Bradley Cooper got it on during filming of “Star Is Born”. Kevin asks Kurt how far he would go to satisfy our fans on Patreon. Jesse had a meeting at a plantation so he dressed up in a turtleneck and a pair of loafers. The topic turns to the coming winter and reminiscing about shoveling snow over the years. Kevin's corner house requires a huge snow blower to get the job done. Finally, we do beer math and eat chocolate meatballs! New episodes of The Lunchroom drop every Thursday night so you know what to do - comment / thumbs up / and most importantly subscribe! --- Support this podcast: https://anchor.fm/the-lunchr00m/support

The pals chat about palates and pallets. Join the Watercooler Patreon - Patreon.com/watercooler Woof Woof! And if you enjoy the show, please leave a rating and review on iTunes with nothing but barks. Chris Laxamana: http://twitter.com/chrislaxamana Matt Fondiler: http://twitter.com/mattfondiler Gary Smith: http://twitter.com/gpatricksmith Mike Dawson: http://twitter.com/dawsangeles Caelan Biehn: http://twitter.com/caelanbiehn

The lizards pair the Davidoff Millennium in Piramides with Hibiki Japanese Harmony Whiskey. The lizards review one of Bam's all-time favorite cigars, discuss Davidoff's special releases, and Gizmo shares a story about his growing lizard palate. // Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh. Email us at loungelizardspod@gmail.com to join the conversation and be featured on an upcoming episode! Find us on instagram: @loungelizardspod

Let dribble keep you occupied during your long weekend. Bloke in a Bar beer: check out their store locator here: https://blokeinabar.com/pages/store-l... Pilot, level up your health, visit: https://pilot.com.au/podcast/hellosport Swysh. Personalised videos from sport stars. Use code: dribblers for 10% off. Visit https://heyswysh.com/ Neds. Whatever you bet on, Take it to the Neds Level. Visit: https://www.neds.com.au/ Join the 4 million men who trust MANSCAPED. Use the code DRIBBLER for 20% off + free shipping at https://www.manscaped.com/ Kayo Sports: Enjoy no ads during play, sign up today: https://kayosports.com.au/ 00:00 Easter Long Weekend 16:57 Mature Palates 28:52 Exercise 37:01 Big Shampoo 46:05 Tim Robards 53:02 Rugby League 1:04:10 Passover 1:09:16 DYOR's Birthday

In this podcast, we discuss how kids today are caught up in the same tides of cultural change as their parents with resulting impacts on eating behavior. As households become increasingly multi-generational as well as multi-cultural, children today are growing up with a broader cultural heritage in food and beverage.  We examine how kids are learning their food values from their parents, adopting modern understandings of health and wellness, appreciating the importance of fresh, less processed food, and seeking personal, customized, and global foods. And it's not just a one-way street: Older kids are bringing new values back to their households, like dishes that are inherently meatless. Listen in to learn how parents struggle to find solutions for nutritious and balanced meals for their family, sometimes causing meal plans to break down. As guideposts to help with meal planning solutions, we describe three key themes shaping kid's meals today and in the future. These themes are:Less Processed, Organic, and SustainableCustom Nutrition and For the Whole Family For food industry stakeholders, acknowledging these macrodynamic shifts is essential to understanding eating culture today as well as where the next generation of eaters is headed.  Interested in similar topics? Our newest study launching, Modern Approaches to Eating 2022, explores in depth the spectrum of eating approaches (e.g., plant-based eating) that consumers pursue today, along with the attitudes, needs and goals that motivate them and the considerations and challenges they encounter along the way.  Download a copy of the Modern Approaches to Eating 2022 study overview and order form here.

Ricky and EmmaVP return from Erica's big 30, flirty and thriving birthday spectacular weekend in Temecula, CA and tell absolutely all in the BroadCap. Ricky details how her friends from home surprised her in the middle of the night and she still has an irregular heartbeat that should probably be checked out! The Broads also share some news about more big things on the horizon, the exciting release date announcement for the Fairly OddParents reboot and finish things up with some good old fashioned real time reviews. See omnystudio.com/listener for privacy information.