Podcasts about Pastry

Aujourd'hui, on décortique 3 ouvrages de la littérature japonaise qui ont tous un point commun : la cuisine comme point central de leur récit.Au programme : Le restaurant des recettes oubliées de Hisashi KashiwaiLa cantine de minuit de Yarō AbeLes Délices de Tokyo de Durian SukegawaHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

We are bringing back an oldie but a goodie as we are wrapping up this year and preparing for the next! This episode aired originall in November of 2022. We talk about holidays and the mind sets we see often, include either avoiding all the food or eating all the food, both without regard for the body.  This holiday season, stay connected to your bodies cues of what feels comfortable to you. Try not to avoid, but rather engage with a mindul awareness and connection to you and your bodies needs.  Happy Holidays!  To reach out to Between 2 Pastries, message us on messenger, post to our facebook page or email us at between2pastries@gmail.com  Photo by https://unsplash.com/@dylhunter?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText on https://unsplash.com/photos/te...

Aujourd'hui, je vous embarque dans un univers où les festins apparaissent d'un claquement de doigts, où les desserts peuvent exploser, où une simple tablette de chocolat peut repousser le désespoir.Un univers où la nourriture est partout — dans les cuisines, dans les couloirs, dans les rites, dans les liens.Oui : nous partons à Poudlard.Dans cet épisode, on plonge ensemble dans la place et la symbolique de la nourriture dans Harry Potter.Pour ce faire, je me suis aussi appuyée sur les recherches de l'anthropologue Margaret Ann Simonetta, mises en lumière dans un article passionnant publié par La Gazette du Sorcier :« Harry Potter à l'université : Le rôle de la nourriture dans la série ».Bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

A lot of business success stories contain familiar scenarios. They include a previous spectacular failure; everybody telling an entrepreneur they’re crazy; and an entrepreneur explaining that what might look like an overnight success was anything but. And then there are entrepreneurs like Peter's lunch guests on this edition of Out to Lunch who both had ideas for very different businesses, went ahead and opened their doors without any drama, and were instantly successful. Troy Bergeron spent 30 years in the music transportation business, driving tour buses for rock musicians like the late Ozzy Osbourne and transporting equipment across the country. When he quit all that and came back home to New Orleans, he was wondering what he was going to do with himself when he overheard a woman complaining there was no doggie transportation option here. And that’s when Doggie Bus was born. Doggie Bus is Uber for dogs.You book your dog’s ride on the Doggie Bus app; Troy shows up in his specially converted passenger van; on the app you track where your dog is, when he gets where he’s going, and when he’s on the way home. Troy launched Doggie Bus in New Orleans in January 2024 and he’s already franchising the business to other cities. Samantha Weiss had never lived in New Orleans. In New York City she’d put her MBA and job in financial services on hold and started pursuing a career in food. Then the Covid pandemic derailed those plans. Samantha and her friend Kelly Jacques came up with an idea - open a bakery, in New Orleans. 30-seconds of online research will tell you, New Orleans already has 40 bakeries - twice as many per capita as your average city in the US. Nonetheless, Samantha and Kelly moved to New Orleans and in 2022 took over a space that used to be Santa Fe restaurant in the Marigny, and they opened Ayu Bakehouse. If you live in New Orleans, you may know the rest of the story. Ayu Bakehouse was an instant success. Since opening they’ve been featured in numerous national publications - including Vogue, The New York Post, USA Today, and Bon Appetit - which named Ayu one of the most exciting bakeries in the country - and you’ve probably either tried or heard about their King Cake which has been voted Best in New Orleans in the Times Picayune readers’ poll. You’d have to be living under a rock these days not to be impacted by a seemingly endless onslaught of stressful developments - from international conflicts to national politics to local scandals, and even the daily war between your car and potholes. But, no matter what else is going on around us, there are at least two things that are universally bright spots in all of our lives. Puppies. And pastries. Besides running successful businesses, Troy and Samantha are making the world a brighter and better place for humans, dogs, and Kevin the cat. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com See omnystudio.com/listener for privacy information.

Quand Thomas Parrain reprend Marlette, ce coffee shop iconique de la rue des Martyrs, il ne reprend pas qu'un fond de commerce : il reprend une histoire, une communauté, une marque aimée. Surtout, il reprend un actif fragile à remettre à flot, un lieu à faire grandir, un héritage à honorer… en douceur.Ancien marketeur amoureux des bons produits, Thomas raconte la reprise comme on raconte un chantier minutieux : un audit express entre finances, RH et atelier de production, des montagnes russes émotionnelles, puis le « jour 1 », celui où tout est à faire… sans rien brusquer.Au menu de cet épisode☕ Le parcours de Thomas, de l'industrie agroalimentaire à la reprise d'un coffee shop.☕ Les coulisses de la reprise de Marlette, entre audit, dossier, tribunal et reprise express.☕ Comment analyser un dossier, se démarquer et gagner un appel d'offres,☕  Comment créer (ou recréer) des habitués et stimuler une communauté.☕ Ouvrir un deuxième lieu : ce qui change, ce qui surprend et ce qui ne s'anticipe jamais.☕ Et surtout : comment créer un café qui devient chez eux pour ceux qui y passent chaque matin.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

En vrac, on a parlé de peau de lait, de mères de vinaigre, de syndrome de la page blanche, des tendances cupcakes et macarons ou de la bonne façon de cuire ses chouquettes. Et j'ai tout simplement adoré cet échange. Entre rire et émotions, Tessa Ponzo, Cheffe Pâtissière du restaurant Irwin à Paris, raconte son parcours de pâtissière.Pour trouver l'inspiration, Tessa rend hommage aux gens qu'elle aime et à des souvenirs communs. Une bonne soirée bière et cacahuètes avec des amis, le café au lait de son père au petit déjeuner, l'odeur du coin dans la cuisine de ses grands-parents. Et pour conclure cette petite introduction, je dirais deux mots qui nécessiteront d'écouter l'épisode avec attention pour les comprendre : fermentation 63%.Au menu de cet épisode :

Casa Don Alfonso's partner, Mario Laccarino, joins The Bret Mega Show to talk about what's new for the holidays at Casa Don Alfonso.

Rolling up the next few episodes into one, this episode delves into the different neighborhoods, street food, and pastries. As a quick note, I (Nathaniel) realize I'm talking pretty quickly in this episode and apologize! Almost all of the Naples episodes were recorded back to back, so I started speaking quicker and less clearly. In the future, we'll try to come back and re-record these for clarity! However, since Darcy's just returned to town (yay!) we won't have time before they go live. I hope Darcy's part is still enjoyable! If you'd like to support us, but you don't have the time to hunt down all of the afiliate links scattered across the website, a listener suggested putting them all in one place, so we have! Head over to www.onlyabag.com/affiliate-links and you can see all of the companies we have partnerships with and you can use them to support Only A Bag (which we deeply appreciate). Below are some of our favorite hotels to stay in while we're in Naples. Each of the links are affiliate links, and if you book your stay through the link, we earn a small percentage of the booking platform's fees. Train StationBudget: Vergilius Bilia. Clean and modern. ⁠⁠https://agoda.tpm.li/Gu6XirQM⁠⁠Mid-Range: Starhotels Terminus. Old-school but nice, right next to the station. ⁠⁠https://agoda.tpm.li/hCbKTXYR⁠⁠Centro StoricoBudget: Hotel Caravaggio. Old-school but clean. Centrally located. ⁠⁠https://agoda.tpm.li/NdMJaOfl⁠⁠Mid-Range: UNA Hotels Napoli. Equidistant to the train station and centro storico. Nice views of the city. ⁠⁠https://agoda.tpm.li/QcnssG4V⁠⁠Upper Crust: Palazzo Caracciolo Naples. On the edge of centro storico, but with modern amenities. ⁠⁠https://agoda.tpm.li/ulwHhc9i⁠⁠Spanish Quarter/ToldeoBudget: Hotel Il Convento. Small rooms, but in the action of the city. ⁠⁠https://agoda.tpm.li/GLl8jEPN⁠⁠Mid-Range: Art Resort Galleria Umberto. Stay in the Galleria Umberto. What more needs to be said? ⁠⁠https://agoda.tpm.li/6EhwUpfW⁠⁠Upper Crust: Hotel Romeo. Little slice of luxury near the port and centro storico. ⁠⁠https://agoda.tpm.li/kQdItv3Y⁠⁠ChiaiaBudget: Pinto-Storey Hotel. Like an old-school Bed and Breakfast. ⁠⁠https://agoda.tpm.li/isL35cGe⁠⁠Mid-Range: Hotel Majestic. Modern but like 2010 modern: ⁠⁠https://agoda.tpm.li/mh6RUnZi⁠⁠Upper Crust: Grand Hotel Parker's. Swanky, near the water: ⁠⁠https://agoda.tpm.li/KaH7yHzf⁠⁠If you'd like to support the podcast in other ways, you can donate to Only a Bag on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! If you enjoyed this episode please leave a review and follow Only a Bag wherever you listen to podcasts! If you'd like to get in touch, you can send us a message on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at onlyabagpodcast@gmail.com, on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.For more info, check out our articles on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and read our Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Letters from the Balcony⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! xDarcy and Nathaniel

The Best Thanksgiving Side Dish of All Time, Voted by You - https://www.allrecipes.com/gobble-games-winner-2025-11850008Nearly 82 Million Americans Projected to Travel over Thanksgiving - https://newsroom.aaa.com/2025/11/aaa-thanksgiving-travel-forecast-2025/Passenger Forces Flight to Make Emergency Landing After Claiming His Wife Had a Bomb in Her Luggage - https://people.com/passenger-forces-flight-to-make-emergency-landing-after-claiming-his-wife-had-bomb-in-her-luggage-11850502JetBlue flight declares emergency after crew inhales marijuana - https://boingboing.net/2025/11/17/jetblue-flight-declares-emergency-after-crew-inhales-marijuana.htmlTSA investigating how a meat cleaver made it onto a plane in Portland, Oregon - https://www.wcvb.com/article/tsa-investigation-meat-cleaver-delta-flight-oregon/69461788Follow The Rizzuto Show @rizzshow on social media for more from your favorite daily comedy show. Connect with The Rizzuto Show online at 1057thepoint.com/RizzShow. Heard daily on the radio at 105.7 The Point in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Ascend: The Great Books Podcast, Dcn. Harrison Garlick and Dr. Matthew Bianco of the Circe Institute discuss the second part of Plato's Gorgias--the dialogue between Socrates and Polus—Gorgias' spirited, “colt-like” student who bursts in at 461b accusing his own teacher of being “too ashamed” to admit rhetoric needs no justice, only the power to persuade. Visit thegreatbookspodcast.com for our reading schedule.Visit our LIBRARY OF WRITTEN GUIDES to the great books.Visit our sister publication, THE ASCENT, for two spiritual lessons per week.What follows is pure Platonic fireworks: Socrates refuses long speeches, forces short questions, and delivers the unforgettable pastry-baker analogy (462–466a), branding rhetoric as mere flattery—like cookery or cosmetics for the soul—that “has no speech to give about the nature of the things” (465a). Polus agrees with several premises yet recoils when Socrates concludes that doing injustice is worse than suffering it, and the unpunished tyrant is the unhappiest man alive (478–479). The conversation spirals into a shocking vision of punishment as medicine for the soul: the wrongdoer should run to the judge “as to a doctor” (480b). Throughout, the hosts explore whether rhetoric itself is evil or only rhetoric divorced from philosophy, using the tripartite soul as a foothold—Gorgias as corrupted intellect, Polus as honor-craving thumos, Callicles (next week) as unashamed appetite—while Socrates models a just soul governing all three. Dr. Bianco brings fresh insight into Socrates' tailored pedagogy and the happiness that only a philosophical rhetoric can truly serve.Key Themes & Search Tags:• Plato's Gorgias• Polus• Rhetoric vs Philosophy• Tripartite Soul• Doing injustice vs suffering injustice• Punishment as medicine• Pastry-baker analogy• Classical Education• Socrates pedagogy• Pleonexia• Happiness eudaimonia

On the Kaya Cast Podcast, host Tommy Truong chats with Julian Rose, the world-class chocolatier behind Insa, about redefining cannabis edibles through culinary craftsmanship. Julian walks through his journey from a Montreal pastry chef to leading a premium edible program that features real chocolate, fruit purées, and meticulously tempered confections, all while navigating the science and business of cannabis manufacturing. Learn why Insa prioritizes quality and flavor over price, how seed-to-sale control and tailored terpenes create superior experiences, and the challenges and opportunities of state-by-state regulation and wholesale partnerships. From six-month R&D cycles and seasonal launches (think pistachio-Oreo-inspired bars and Fritos milk chocolate) to sleep-focused gummies and multi-cannabinoid blends, this episode reveals how culinary artistry can drive sustainable growth in a crowded market. If you're a dispensary owner or executive, you'll gain actionable insights on product development, shelf life, pricing strategies, margins, and retail execution. Visit insa.com to explore their lineup in Massachusetts, Florida, and Pennsylvania, and get Julian's take on building a premium edible program that keeps the consumer experience at the center. Find out more about Insa at:https://insa.com/https://www.linkedin.com/in/julian-rose-9280a811/linkedin.com/search/results/all/?keywords=Insa%20Easthampton&sid=oOg 00:00 Introduction: From Chocolatier to Cannabis Edibles00:36 Journey in the Chocolate Industry03:54 Transition to Cannabis Consulting04:59 Joining Insa and the Impact of COVID-1906:37 Philosophy of Quality in Cannabis Edibles09:29 Consumer Preferences and Market Trends16:05 Product Development and Culinary Experience26:47 Best-Selling Products and R&D Insights29:13 The R&D Process: From Concept to Commercialization30:24 Creating and Testing New Recipes33:26 The Challenge of Pricing and Market Viability37:16 Cannabis Product Integration and Quality Control41:35 Navigating State Regulations and Market Strategies49:00 Seasonal Products and Market Testing51:56 Conclusion and Final Thoughts #kayacast #cannabis #tips #dispensaries #business #podcast

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

Entre l'art et la pâtisserie, il n'y a qu'un pas. Passionné de dessins et de travaux manuels en tous genre, Boris Alliès a finalement trouvé sa voie dans la pâtisserie. Et pour être plus précise encore, dans les glaces. Aujourd'hui Chef pâtissier à Cheval Blanc Saint-Tropez, il fait de la glace bien plus qu'un accompagnement, c'est (presque) toujours le point de départ de ses créations.Mais il n'a pas pour autant délaissé totalement le dessin, et graffe dès qu'il en trouve le temps. Et ce qu'il aime par dessus tout sur ces tableaux, ce sont les textures, les jeux de couleurs et se laisser aller à la créativité. Presque comme dans un dessert finalement, non ?Au menu de cet épisode :

A pastry themed episode! Really great chatting with some folks that have very unique buisness models.

Après des années en tant que Chef Pâtissier des restaurants gastronomiques comme La Table du Castellet, François Luciano a eu l'envie d'un autre équilibre. Alors il y a quelques mois, à la fin de l'été 2025, il a ouvert Mistral, sa propre pâtisserie. Sous le soleil de Sanary-sur-Mer, entre huile d'olive et agrumes, François a trouvé sa juste mesure : celle d'un pâtissier qui marie l'exigence des trois étoiles à la chaleur d'une boutique.Ce qu'aime tant François dans la pâtisserie ? L'expression qu'elle permet et la précision, cette attention minutieuse aux détails. Et c'est tout ce qu'il met quotidiennement dans ses créations. Enfin, François parle avec sincérité de sa quête d'équilibre : entre la précision du geste et la liberté du vivant, entre la passion dévorante et la vie de famille qu'il chérit.Au menu de cet épisode :

Grabstack is convinced he can make the next best pastry in town to serve at Café du Grabstack, but what will he make? Will it be frosted? Have chocolate? Sprinkles?! The possibilities are endless and sweet.

Grabstack is convinced he can make the next best pastry in town to serve at Café du Grabstack, but what will he make? Will it be frosted? Have chocolate? Sprinkles?! The possibilities are endless and sweet.

Fluent Fiction - Hungarian: How Levente's Halloween Pastries Cast a Magical Office Spell Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-10-30-22-34-02-hu Story Transcript:Hu: Az irodai lámpák halvány fényt árasztottak abban a hideg őszi reggelen.En: The office lights cast a dim glow that chilly autumn morning.Hu: A levegőben fahéj és sütőtök illata terjengett, mert az irodai büfé ilyenkor mindig különleges őszi italokkal várta a dolgozókat.En: The scent of cinnamon and pumpkin filled the air because the office café always welcomed the employees with special autumn drinks at this time of year.Hu: A Halloween hangulata már mindenhol jelen volt: a falakon pókhálók, a sarkokban faragott tökök mosolyogtak.En: The Halloween spirit was present everywhere: cobwebs on the walls, carved pumpkins grinning from the corners.Hu: Levente kicsit izgatottan lépett be a díszített terembe.En: Levente entered the decorated room with a bit of excitement.Hu: Levente csendes, precíz dolgozó volt.En: Levente was a quiet, precise worker.Hu: Gyakran úgy érezte, hogy átnéznek rajta a kollégák.En: He often felt that his colleagues overlooked him.Hu: Halloween volt az egyetlen alkalom, amikor igazán meg tudta mutatni kreatív oldalát.En: Halloween was the only time he could truly show his creative side.Hu: Idén úgy döntött, hogy különleges ajándékkal készül az irodai ajándékcserére.En: This year, he decided to prepare something special for the office gift exchange.Hu: Az ajándékcsere időpontja közeledett.En: The time for the gift exchange was approaching.Hu: A munkatársak izgatottan beszélgettek, és Levente érezte, hogy a szíve gyorsabban kezd verni.En: The employees were chatting excitedly, and Levente felt his heart start to beat faster.Hu: Jelmezben volt: varázslóruhát viselt, hosszú fekete köpennyel és magas kalappal.En: He was in costume: wearing a wizard outfit with a long black cloak and a tall hat.Hu: Remélte, hogy kitűnik majd a tömegből.En: He hoped he would stand out from the crowd.Hu: Az ajándéka is különleges volt - saját kezűleg készített tök formájú süteményeket hozott, amik mindegyikébe kis üzeneteket rejtett.En: His gift was special too—he had brought pumpkin-shaped pastries he made himself, each hiding a little message.Hu: Katalin, az iroda egyik népszerű tagja, éppen a saját ajándékát csomagolta ki.En: Katalin, one of the popular members of the office, was just unwrapping her gift.Hu: Levente figyelte a reakcióját.En: Levente watched her reaction.Hu: Amikor Katalin kinyitotta a dobozt, vidáman felnevetett, majd hangosan megszólalt: "Ez fantasztikus!En: When Katalin opened the box, she laughed joyfully and then exclaimed loudly, "This is fantastic!Hu: Igazi mestermű!En: A true masterpiece!"Hu: " A többi kolléga odapillantott, és egyikük sem tudta leplezni csodálatát.En: The other colleagues glanced over, and none of them could hide their admiration.Hu: Levente arcán lassan mosoly terült el.En: A slow smile spread across Levente's face.Hu: A többiek tapsolni kezdtek, és Levente érezte, hogy végre elérte célját: felfigyeltek rá.En: The others began to clap, and Levente felt he had finally achieved his goal: he was noticed.Hu: Katalin odalépett hozzá, gratulált, és dicsérte a munkáját.En: Katalin came over to him, congratulated him, and praised his work.Hu: Még Balint is, aki addig mindig csendben dolgozott mellette, odament hozzá, és azt mondta: "Mindig is csodáltam, mennyire alapos vagy.En: Even Balint, who had always worked quietly beside him, went up to him and said, "I've always admired how meticulous you are."Hu: "Ez a nap megváltoztatta Levente nézőpontját.En: This day changed Levente's perspective.Hu: Rájött, hogy a saját értékei megmutatása vezet az elfogadáshoz és barátságokhoz.En: He realized that showing his own values leads to acceptance and friendships.Hu: Az iroda már nem tűnt olyan hideg helynek.En: The office no longer felt like a cold place.Hu: Levente boldog volt, hogy végre hozzátartozónak érezhette magát.En: Levente was happy that he could finally feel like he belonged.Hu: Halloween után másnap reggel ismét mosolyogva sétált be, és tudta, hogy ezentúl minden közösen átélt pillanat egy újabb emlék lesz, ami közelebb hozza az embereket egymáshoz.En: The day after Halloween, he walked in again with a smile, knowing that from now on every shared moment would be another memory that brings people closer together. Vocabulary Words:dim: halványchilly: hidegautumn: ősziscent: illatcinnamon: fahéjgrinning: mosolyogtakexcitement: izgatottanoverlooked: átnéznekmasterpiece: mesterműadmiration: csodálatmeticulous: alaposperspective: nézőpontacceptance: elfogadásbelonged: hozzátartozónakcarved: faragottapproaching: közeledettunwrapping: csomagolta kireaction: reakciójátexclaimed: megszólaltcollaborative: közösen átéltprecise: precízwizard: varázslócloak: köpenyhide: rejtettadmired: csodáltamspread: terült elglance: odapillantottintentional: szándékosacknowledged: felfigyeltekreveal: megmutatása

In this very special Halloween edition of Lose the Plot, Carla and Emily are thirsting, gasping, and questioning werewolves' hygiene standards after reading Muscles and Monsters by Ashley Bennett - the monster romance that's 95% abs, 5% plot, and 100% emotional support doughnut holes.Join us as we unpack the tale of Tegan, the anxious baker who falls for Atlas, a literal beast of a man with more muscle than sense and an appendage bigger than his calves. We discuss the logistics of monster romance (because someone has to), debate whether Atla's ex was actually that bad, and attempt to calculate how many cakes it would take to feed this man.

Teresa Cutter, aka 'the healthy chef', says you can have your cake and eat it too when it comes to indulging in baked goods and looking after your diet. She joined Philip Clark on Nightlife to discuss feel-good baking and delicacies we can all delight in. 

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air. In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts. Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art. In this episode we discuss: Garry's apprenticeship at a Michelin-starred restaurant Taking a chance and a job in NYC What he learned working at Payard Patisserie Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air Discovering the challenges of working in a restrictive environment Landing his dream job at Wolfgang Puck Catering What it's like to craft desserts for Hollywood's biggest event of the year And much more!

How could we talk about Naples and not about the pastries? After all, this is why you listen to Only A Bag! After a few thousand years of outside rule, one of the few good things (which is a weird way of saying, "Thanks for leaving behind some of your food when you ruled over us with an iron fist.") that came from it is the introduction of pastries. Graffa from the Austrian krapfen, baba from the French (and earlier Polish) baba, and sfogliatella from the nuns of Conci die Marini and then through a pastry chef who purchased the recipe and the rights to sell it (which is far more wholesome!). And, of course, like any other sweet thing over the course of history, someone looked at it and asked the age-old question, "Yes, but can it also be fried?". With that, we introduce you to the wonderful world of Neapolitan pastries! If you're planning your trip to Naples and would like to help out Only A Bag, you can do so by booking through one of the links below! Each of the links are affiliate links, and if you book your stay through the link, we earn a small percentage of the booking platform's fees. Train StationBudget: Vergilius Bilia. Clean and modern. ⁠⁠https://agoda.tpm.li/Gu6XirQM⁠⁠Mid-Range: Starhotels Terminus. Old-school but nice, right next to the station. ⁠⁠https://agoda.tpm.li/hCbKTXYR⁠⁠ Centro StoricoBudget: Hotel Caravaggio. Old-school but clean. Centrally located. ⁠⁠https://agoda.tpm.li/NdMJaOfl⁠⁠Mid-Range: UNA Hotels Napoli. Equidistant to the train station and centro storico. Nice views of the city. ⁠⁠https://agoda.tpm.li/QcnssG4V⁠⁠Upper Crust: Palazzo Caracciolo Naples. On the edge of centro storico, but with modern amenities. ⁠⁠https://agoda.tpm.li/ulwHhc9i⁠⁠ Spanish Quarter/ToldeoBudget: Hotel Il Convento. Small rooms, but in the action of the city. ⁠⁠https://agoda.tpm.li/GLl8jEPN⁠⁠Mid-Range: Art Resort Galleria Umberto. Stay in the Galleria Umberto. What more needs to be said? ⁠⁠https://agoda.tpm.li/6EhwUpfW⁠⁠Upper Crust: Hotel Romeo. Little slice of luxury near the port and centro storico. ⁠⁠https://agoda.tpm.li/kQdItv3Y⁠⁠ ChiaiaBudget: Pinto-Storey Hotel. Like an old-school Bed and Breakfast. ⁠⁠https://agoda.tpm.li/isL35cGe⁠⁠Mid-Range: Hotel Majestic. Modern but like 2010 modern: ⁠⁠https://agoda.tpm.li/mh6RUnZi⁠⁠Upper Crust: Grand Hotel Parker's. Swanky, near the water: ⁠⁠https://agoda.tpm.li/KaH7yHzf⁠⁠If you'd like to support the podcast in other ways, you can donate to Only a Bag on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! If you enjoyed this episode please leave a review and follow Only a Bag wherever you listen to podcasts! If you'd like to get in touch, you can send us a message on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at onlyabagpodcast@gmail.com, on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.For more info, check out our articles on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and read our Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Letters from the Balcony⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! xDarcy and Nathaniel

Pastry chef and restaurateur Joanne Chang on leaving consulting for kitchens, building beloved bakeries, and developing recipes with patience and joy—plus a sneak peek at her Homemade Oreos in Rebel Girls Make Dessert. Photo credit: Kristin Teig

Democrats wanted to fund pastry classes for male prostitutes in Haiti, according to Rep. Tim Burchett. Republicans refused. That’s why the government is still shut down.See omnystudio.com/listener for privacy information.

Caryn talks about the upcoming No Kings protests and protests in history like the Haymarket Affair, while preparing to perform the role of anarchist, activist Emma Goldman in a contemporary opera. She shares recipes for some favorite comfort foods for cool autumn weather. Halloween, UNICEF, the Farm Bill, and Bird Flu are other topics she discusses.

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

(00:00-14:47) Is this Shooter McGavin's time? Lots of celebrities and carbohydrates lined up for our one-year anniversary on 101 ESPN. We're giving away a gong and $10 gas gift card for EMOTD. Audio of Syracuse coach Fran Brown clarifying some comments on the Syracuse job. Report companies. Can Georgia Tech play with Miami? No guarantee for a two loss SEC team to get into the CFP.(14:56-23:48) Jackson's weekend plans. Oatmeal's big nips. Who hasn't seen their friends topless? Great slate, slate gray. What got Doug into the Kirkwood Hall of Fame. Looks like I'm leading a teen abstinence workshop. The dangers of girls trips. Doug's love of Doug Hennig.(23:58-28:23) E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Double baked. Claggy, even. Join the HBO BOIZ to talk about all things entertainment!Support the Show: Patreon.com/HBOBOIZInstagram: @thehboboizpodTikTok: @thehboboizThreads: @thehboboizpodSubscribe to Nothingstar AcademyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

From chef Yannick Alleno’s new chocolaterie to the French pastry chef now serving Dubai’s fashion set, Helen gets the lowdown on the city’s sweetest eats. Plus, we learn the truth about drinking water, explore the sights of Al Zorah City, and learn about a new choir singing for a sense of community.See omnystudio.com/listener for privacy information.

It's a sweet reunion!  Especially for Martha and Tohri. Content Warning: descriptions of violence and plenty of profanity   Links: Website Patreon Instagram Email us | iseducethedragonpod@gmail.com   Cast: Erastus played by Ryan Keely Tohri played by Cristina Van Epps Martha played by Flanders Gentry played by Dana Scarborough  The DM is Jess Parks   Thanks to Chris Westlake for our earworm theme song Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textEn Croûte: When the French Wrap Food in PastryWhat could be more delightfully French than taking something delicious, wrapping it in buttery pastry, and baking it to golden perfection? In this episode of Fabulously Delicious: The French Food Podcast, we unwrap the story behind one of France's most elegant and enduring culinary techniques — en croûte. From beef and salmon to vegetables and even cheese, en croûte is the art of encasing food in pastry to create something that's as beautiful to behold as it is delicious to eat.We'll explore the fascinating history of this technique — from its humble medieval beginnings as a way to preserve and protect food, to its transformation into a symbol of French refinement and celebration. You'll hear how legendary chefs like Marie-Antoine Carême turned en croûte into edible art, and how the tradition has continued to evolve in modern French kitchens, from Michelin-starred restaurants to village boulangeries.Along the way, we'll uncover the secrets behind a perfect golden crust, talk about famous dishes that owe their success to this technique (yes, even the beloved Beef Wellington), and celebrate the creativity that makes en croûte such a timeless part of French gastronomy. Whether you're a home cook, a pastry lover, or simply curious about what's hiding under that golden crust, this episode is for you.So pour yourself a glass of wine, imagine the smell of buttery pastry wafting through the air, and join me, Andrew Prior, as we dive into the fabulously delicious world of En Croûte: When the French Wrap Food in Pastry.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Few founders have reshaped South Africa's beauty industry like Mathebe Ngwenya. What began as a digital platform connecting customers to beauty services has evolved into Beauty on TApp — a thriving online retailer and a growing network of four brick-and-mortar stores across the country.It's a story of conviction, discipline, and belief in what's possible when you build with purpose.The journey from a single idea to a scaled retail presence has tested every part of Mathebe's leadership.Running both an online store and physical locations demanded sharper systems, stronger teams, and a deeper understanding of customer behaviour.“Walk-in retail is a completely different beast,” she said. “You can't hide behind a screen. The expectations, the stock control, the customer experience — it all has to be right, every day.”For Mathebe, expanding into retail wasn't just about growing sales — it was about building community. Each store is designed as a physical extension of Beauty on TApp's digital promise: a space where people can explore, ask questions, and feel seen.Mathebe's vision stretches beyond the four stores and e-commerce growth. She's building towards South Africa's first beauty multinational — one that reflects African creativity and excellence at a global scale.At the heart of that ambition is Pastry Skincare, her locally made line that responds directly to the needs of African skin. The challenge now is managing growth: deciding whether to scale Pastry independently or keep it exclusive to Beauty on TApp.“We've had retailers approach us to stock Pastry,” she shared. “It's exciting — but it's also about protecting the brand and ensuring we grow with intention.”Scaling has also reshaped how Mathebe leads. No longer the founder doing it all, she's learning to trust her team, delegate with confidence, and empower others to grow alongside the business.“Even in a beauty business, people still tend to trust men more,” she reflected. “So you have to prove yourself twice — once to the world, and once to yourself.”Her story is a reminder that building something meaningful takes more than great products — it takes people, purpose, and perseverance. Beauty on TApp's momentum has been powered by listening to its customers, refining its offering, and showing up — every single day.Mathebe Ngwenya isn't just building a beauty brand; she's shaping the future of South Africa's beauty ecosystem.Her dream is to prove that world-class brands can be built here — with local insight, local teams, and local heart.“I want young women to look at this and know it's possible,” she said. “We can build big, we can build here, and we can build for the world.”From Startup to ScaleBuilding for the FutureLessons in LeadershipThe Future of Beauty Is Local

Pierrick Boyer is a celebrated French pastry chef who has earned the French highest honour of the Chevalier Merite Agricole for his services to France and French culture through his pastry work and he has called Melbourne home for over 20 years..Paula Nikita has come to call Melbourne home for the last 5 years and is now being mentored by Pierrick to succeed as the inaugural Viennoiserie World Cup winner ad the first to represent Australia!.I was fascinated to hear their stories and to chat about how scientific the process is when creating the perfect croissant! Tune into to this chat to hear what makes the perfect croissant, but even more interestingly to hear about Paula's Aussie influence with the upcoming competition, including VEGEMITE!.Anyone wishing to assist the Go-Fund-Me to cover half the costs of competing in France, click here: Support the Aussie team's Go-Fund-Me to head to France.To attend a gala event this coming weekend on 18 October 2025 at Reverie Café Prahran, click here: Tix for the Pastry Party at Reverie Cafe, Prahran - 18 October, 2025**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

In both this week's new remarks and in the reissue segment we revisit our obligation to think critically and how the concept of WAR can help us frame the abstract concepts of “better” and “worse,” and that comes to baseball players, politics, and, yes, chain and independent-bakery coffee rolls—that is, WADD (Wins Above Dunkin Donuts). How many more apples is Aaron Judge than the number of apples you need or want? We even find Luke Skywalker utilizing the replacement-level concept in “Star Wars.” We also find time for some tales of Josh Gibson! Mostly, though, we're here for the donuts and the wins—or the lack thereof.The Infinite Inning is a journey to the past to understand the present using baseball as our time machine. America's brighter mirror, baseball reflects, anticipates, and even mocks the stories we tell ourselves about our world today. Baseball Prospectus's Steven Goldman shares his obsessions: history from inside and outside of the game, politics, stats, and Casey Stengel quotations. Along the way, we'll try to solve the puzzle that is the Infinite Inning: How do you find the joy in life when you can't get anybody out? 

Chef Bridget Charters shares the vibrant flavors and traditions of Turkish cuisine // We celebrate fall squash with Frank Genzale Jr., President of Charlie’s Produce Seattle // We’re getting a jump on Thanksgiving with Tom’s newly released Hot Stove class // In honor of National Seafood Month, Katie Gatto from Keyport dives deep into the world of Alaskan king crab as part of our Seafood 101 series // Eliza Ward from Chef Shop leads us on a craft chocolate tasting journey // Christina Wood, chef and owner of Temple Pastries, introduces her new book Pastry Temple: Baking with Inspired Flavors

Chris is on another plane (astral), Sunil gets all his meals from Deliveroo and James absolutely loves that he's the fittest DILF at the UFOs Are Real Festival. Please also note that Sunil must say yes to everything for the next 2 weeks. We're performing a Rural Concerns live show in Manchester (UK) on 22nd November 2025! It's going to be a heady mix of slander, skits and choice-based adventure gaming! Grab your tickets here.  If you have a Rural Concern you can send us an email to christopher@alovelytime.co.uk. We promise we'll be very kind! The best way to support this educational podcast is through Patreon. For less than a fiver you can get bonus episodes and access to our Discord community, The Creamery. In this episode Chris also references one man band, Bob Log III! Check him out if you want to rock! Our artwork is by Poppy Hillstead, our music is by Sam O'Leary and our legal due diligence is by Cal Derrick, Entertainment Lawyer. Rural Concerns is edited by Joseph Burrows and produced by Egg Mountain for A Lovely Time Productions.

David Lebovitz is a cookbook author and pastry chef based in Paris. After spending 13 years in the pastry kitchen at the legendary Chez Panisse, he embarked on a prolific blogging and cookbook writing career. His latest is an all-new edition of the classic Ready for Dessert, a revised and expanded collection. It's so fun to talk with David about life and pastries in Paris and about updating this classic book. And before that Matt, along with the show's lead producer Clayton, laced up their shoes to run the inaugural New York City Bakery Half Marathon. They have a field report from all those miles, and all that laminated pastry dough while visiting 8 bakeries around NYC over the course of the run.   Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

After having penetrated the defenses of Simon the Peg and his Buccaneer Bards, Elric Von Dazzle, Les Brocknar, and Jubba Hogwad gather clues at Mufu's Muffinry. Later, the Tunnel Goons pay a visit to a nearby crepe shop, continuing their investigation. Eventually, the cause of the muffin disruption is revealed, and a heated battle erupts.

'Roll It All Butter Pastry' is a family-run business specialising in ready-to-use pastry that has been going for more than 12 years. Joining Bobby to chat about the business is its owner, Mairead Finnegan.

The lightning round from the Omni Talk Retail Fast Five, sponsored by the A&M Consumer and Retail Group, Mirakl, Ocampo Capital, Infios, and Quorso, features Chris and Anne's French-themed rapid-fire preferences while broadcasting live from Paris. From pastry choices to historical emperors, it's a fun cultural exploration. 29:21 – Croissant vs pain au chocolat debate 30:02 – Langoustines vs escargot preferences 30:49 – Paris Metro vs London Tube comparison 31:22 – Napoleon vs Genghis Khan emperor choice For the full #fastfive episode head here: https://youtu.be/xSLvyg5Sze4 #paris #nrfeurope #french #culture #travel

Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens,  where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens.  Longwoodgardens.org In this episode we discuss: How her family's bakery may have planted the seed for a career in pastry Soaking up knowledge at the Restaurant School in Philadelphia How an internship led to a 12-year stint at The Hotel DuPont Learning the craft of making custom cakes at The Master's Baker Landing a job at Longwood Gardens How she incorporates herbs and flowers into her desserts Balancing being a mom with her responsibilities as an Executive Pastry Chef Cecilia's best career advice And much more! Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

White Dog Cafe - Glen Mills and Executive Chef Michael SelserHost Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/Wilder - Center City Philadelphia and Executive Pastry Chef Russ JohnsonOur host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.comRiamede Farm - Chester, PA and Owner Ashley AsdalAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Boston is one of those cities that just gets under your skin in the best way possible. Equal parts old-school history and modern-day hustle, it's where cobblestone streets meet glass skyscrapers, where the story of America was born, and where you can eat your body weight in lobster rolls without a shred of regret.Founded in 1630 by English Puritans, Boston has played host to some of the most pivotal events in U.S. history—the Boston Tea Party, the Battle of Bunker Hill, and even the first public park in America. Today, it's a vibrant mix of college-town energy, cutting-edge innovation, and diehard sports fandom (you'll never hear a “Go Sox!” shouted with more passion than here).I recently spent five days exploring Boston like a local, armed with a loose plan, comfy walking shoes, and an appetite big enough to conquer the city's legendary food scene. Here's how it all went down—my perfect Boston adventure. Day 1: Arrival & First Taste of the CityFlying into Logan International Airport is a breeze—it's practically right in the city. But here's your first Boston pro-tip: skip renting a car if you can. Boston traffic is next-level chaotic, parking is expensive, and the city is surprisingly walkable. Between the subway (locals call it “the T”) and Uber, you'll get around just fine.Of course, I had to test the rental car waters—$368 for two days of a Nissan Rogue—and let me tell you, the line alone made me question my life choices. If you do rent, book with a company that lets you walk straight to the garage and grab your car. Otherwise, hop in an Uber and save yourself the headache.Where to StayI split my stay between two totally different vibes:Hampton Inn & Suites Watertown – Budget-friendly ($100 a night) and great if you don't mind being just outside the city. Parking in Boston can run you $30 a day, so staying here helped balance the budget.Copley Square Hotel (FOUND Hotels) – Right in the heart of Back Bay, this historic gem ranges from $300–$600 a night. My corner-view studio overlooked the breathtaking Trinity Church at sunset, and it felt like waking up inside a postcard. Designed in 1877 by architect H.H. Richardson, this place is dripping with Richardsonian Romanesque charm—arched windows, rough stone, and colorful details. Around Copley, you'll also find:Fairmont Copley Plaza (1912) – A Gilded Age beauty and part of the Historic Hotels of America.Boston Public Library McKim Building (1895) – A Renaissance Revival masterpiece with white marble halls and free daily tours at 2 pm. Don't skip it; the architecture is jaw-dropping.Old South Church (1873) – A National Historic Landmark in Northern Italian Gothic style, complete with multicolored stone and a towering bell.John Hancock Tower (1976) – Boston's tallest skyscraper at 790 feet, shimmering in blue glass.After a long travel day, we celebrated our first night with dinner at Lolita Cocina & Tequila Bar. Order the lobster guacamole and grilled elote—and when in Boston, remember the golden rule: always order seafood. Steaks are for later. Oh, and if you see Scrod on the menu? Don't panic. It's not a weird mythical fish; it's just the white catch of the day—usually cod or haddock. Day 2: Walking Through HistoryIf Boston had a greatest hits album, it would be the Freedom Trail—a 2.5-mile path that connects 16 historic sites and tells the story of America's revolution. You can do it self-guided, join a regular tour, or go all out with an actor-led adventure (think Paul Revere cosplay).Morning Coffee & Boston CommonStart with caffeine at Thinking Cup Coffee Bar, then wander into Boston Common, the oldest public park in America (1634). It's massive, filled with monuments, and now home to the striking Embrace Memorial, honoring Martin Luther King Jr.From there, the trail unfolds like a time machine:Massachusetts State House (1798) – Charles Bulfinch's golden-domed wonder, still home to the state government.Park Street Church (1809) – Once Boston's tallest landmark, it sits on the site of the city's old grain storage.Granary Burying Ground (1660) – Final resting place of heavyweights like John Hancock, Sam Adams, and Paul Revere.King's Chapel & Burying Ground (1686) – Boston's first Anglican church, with over 330 years of history.Boston Latin School Site (1635) – The oldest public school in America; today it's marked by a Benjamin Franklin statue.Old Corner Bookstore (1718) – Once the publishing hub of legends like Hawthorne, Longfellow, and Thoreau. Now… a Chipotle (I wish I were kidding).Lunch at Union Oyster HouseBy now, you'll be starving. Enter Union Oyster House, America's oldest continuously operating restaurant (since 1826). The JFK booth is a must-sit, and yes—you're ordering a lobster roll.Afternoon: Monuments & Baseball MagicDon't miss the New England Holocaust Memorial—six glass towers etched with survivor stories, both sobering and moving.Then, if you're lucky enough to visit in season, cap off your night at Fenway Park. Whether it's catching a Red Sox game, snagging early batting practice passes, or just soaking up the energy at Cask 'n Flagon across the street (hot tip: persistence pays when getting a table here), Fenway is pure Boston. Day 3: More Freedom Trail & North End TreatsStart with breakfast at Quincy Market, the ultimate food hall. Then dive back into history:Old South Meeting House (1729) – Where colonists debated tea taxes and kicked off the Boston Tea Party.Old State House (1713) – Boston's oldest public building, central to colonial politics.Boston Massacre Site (1770) – A simple cobblestone marker for one of America's darkest sparks of revolution.From here, pop back into Quincy Market for another lobster roll (yes, it's worth a second one).Keep following the trail:Faneuil Hall (1742) – “Cradle of Liberty” where fiery speeches once filled the air. Today, it's mostly a giant souvenir shop, but the echoes of history remain.Paul Revere House (1680) – The patriot's humble home. Tours are intimate but no photos allowed inside.Old North Church (1723) – Where lanterns signaled “One if by land, two if by sea.” Take the tour to see the crypt and bell chamber.Cannoli TimeBoston's North End is an Italian dreamland, so refuel at Mike's Pastry with a giant cannoli. (Pro tip: get a few extra to-go. You'll thank me later.)End the night at Bell in Hand Tavern (1795), America's oldest continuously operating tavern. It's rowdy, it's historic, and it's the perfect spot for your nightcap. Day 4: Big Battles & Big ShipsIf your legs aren't jelly yet, tackle the Bunker Hill Monument. Climb the 294 steps for killer views of the city.From there, wander over to the USS Constitution, aka “Old Ironsides,” the oldest commissioned warship afloat. The ship and museum are free and make for an epic history-meets-maritime adventure.For a modern twist, hop in an Uber to the JFK Presidential Library & Museum—a sleek, inspiring deep dive into the Camelot era. Afterward, head to Sam Adams Brewery in Jamaica Plain. Tours start at $10, include tastings, and give you all the Boston beer vibes. Day 5: Art, Rainy-Day Magic & Sunset on the HarborBoston weather can turn on a dime, so I saved indoor treasures for day five.Morning: Museum of Fine ArtsThe MFA is massive, so choose wisely:Jewelry lovers: Beyond Brilliance exhibit (ancient to modern sparkle, with Chanel and Bulgari highlights).Classicists: Greek, Roman, and Byzantine collections.Painters-at-heart: Dutch & Flemish gallery with works by Rembrandt and Rubens.Quirky souls: Dollhouses and temporary Van Gogh exhibits.Fuel up at the museum café before heading out.Evening: Sunset Harbor CruiseOur trip ended on the water, with a Boston Harbor sunset cruise. Even in the rain, the top deck views were worth it. There's a buffet dinner, DJ, and plenty of space to dance—because no Boston trip is complete without one last celebration. Other Boston Must-Dos (If You Have Time)Duck Boat Tour – Amphibious buses that roam the streets then splash into the Charles River. Cheesy? Yes. Fun? Also yes.Cheers Pub – Grab a drink where everybody used to know your name.Green Dragon Tavern – A revolutionary haunt turned modern-day pub.Boston Burger Co. or Wahlburgers – Because you need at least one outrageous burger on this trip. Final ThoughtsBoston is the kind of city that can be done in a weekend but deserves a week. It's history you can touch, seafood you'll crave long after, and neighborhoods that feel like they've been waiting just for you.If you only had one day, I'd say walk the Freedom Trail—it's Boston in a nutshell. But if you want to experience the city like a local? Take your time, eat the lobster rolls, get lost in the cobblestone streets, and maybe—just maybe—let Fenway turn you into a Red Sox fan for life.Boston, you're wicked awesome.

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pastry chef Shane Smith has make-at-home recipes to replicate classic biscuits like Fig Rolls, Mikados and a simple recipe for a Bounty taste-a-like.

Apple slices were a favorite Chicago pastry decades ago. Not many bakeries sell them today, but the dessert still has avid fans who hold on to its nostalgic flavor.

This one's for the P-Hounds only — and wow, do we get feral. JD retells the legend of a friend who ate 36 Krispy Kremes in a single day — a tale of gluttony, shame, and heroic replenishment runs. We spiral into Donut Daddy mukbang hell (yes, he sticks his fingers in them). Rachel relives flight trauma with a sweaty cigar-stained kilt man and a bag-bin bandit who deserved the death penalty. Plus: panic-ordering salads at LaGuardia, pit stain reveals, and an AMA that somehow turns into a Coen Brothers bus-driver mobster pitch. It's chaos. It's gross. It's oddly arousing (don't ask). It's Thumb War at its most unhinged. If you're reading this and you're not a Patron? You're missing the donut dump of the century. Subscribe to our Patreon! http://bit.ly/44Mo8xU Send us an email! ThumbWarPod@gmail.com

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jennifer Stempel, recipe developer, cooking instructor, and author of  “With a Needle and Thread: A Jewish Folktale from Cuba,” a children's book that will be out in October.    A classically trained storyteller and writer, Stempel frequently taps into her mixed Cuban and Jewish heritage to weave tales that engage, inspire, and enlighten.    “With a Needle and Thread” is about a grandmother and granddaughter - and how a piece of clothing transforms through lifecycle events. It puts a lens on the small Jewish community - the island of Santiago de Cuba, where Stempel's family is from - and the unique ability they have to “MacGyver” life.   “Whenever they are faced with a situation, where they don't have what they need to accomplish whatever goal, they figure it out” Stempel explains. “They use what they have, they are really resourceful [and] inventive.”    In Spanish, it's called “lo que sea.”   “This story showcases those qualities in a very Jewish way,” Stempel says.    This MacGyvering translates to the kitchen, as well as to other aspects of life. And while food is not a main focus, there is food in the book.   “It would not be a book that I write if there isn't at least a little bit of food,” she says. “Food is very much a passion of mine - it always has been - and I find that it is the great uniter."   Stempel is also founder of The Cuban Reuben blog.   “When I first started it, the emphasis on the posts really were showcasing how - not just in my. Identity, but also in the food that I eat - do these two cultures sort of meld as one?” she explains. ”So the Cuban sandwich and a Ruben sandwich to me were like the Cuban side and the Jewish side coming together … my first post was the Cuban Reuben sandwich, which combined [both].”   While the blog is not currently active, there are plenty of delicious recipes, including one for guava and cheese pastry, which you can find at JewishJournal.com.   Jennifer Stempel talks about lo que sea and “With a Needle and Thread,” her love of food, and how she embraces her Jewish and Cuban heritage. She also shares some of her favorite recipes and how she MacGyvers in the kitchen to make meals from what she has on hand.    Learn more about Jennifer Stempel at JenniferStempel.com, get more recipes at thecubanreuben.com, and follow @TheCubanReuben on Instagram.  For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Learn More About The Box of Oddities Live Fall Tour HERE! What do you get when you mix a royal smorgasbord, a deadly dessert, and a man whose name sounds like a Victorian law firm but actually ran 7 marathons on 7 continents in 7 days? You get this gloriously odd episode of The Box of Oddities. First, we chew over the gluttonous fate of King Adolf Fredrik of Sweden, whose last meal was so epic it could've headlined a buffet apocalypse. Spoiler: he literally ate himself to death. Then we plunge into the frostbitten legacy of Sir Ranulph Twisleton-Wykeham-Fiennes, a real-life action hero and the most extreme gentleman explorer you've never heard of (but definitely should have). Expect bizarre royal history, death-by-dessert, and tales of endurance that will make your couch feel deeply judgmental. Learn more about your ad choices. Visit megaphone.fm/adchoices