Podcasts about restaurants

This week Katy takes us to Canada to discuss the bizarre events that took place at the Pan house in November of 2010. We did not see this one coming. Don't worry, we will be back next week with an all NEW story!   This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=d8d9594652cf4cf1 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Have you ever looked at a menu and thought, "Wait, what does that mean?" Do you know the difference between flammable and inflammable? In this podcast episode, we're breaking down the most confusing words in English that are found in food labels and restaurant menus. We are covering common words that don't always mean what you think they do. From shelled peanuts (does that mean with or without the shell?) to pitted olives, boneless vs. deboned chicken, and even garnished dishes, we're clearing up the confusion with a little humor and some insider restaurant knowledge.Follow Me On:Instagramhttps://www.instagram.com/themodernwaiterpodcast/Tiktokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the start of a whole new season and Bridget and Ryan have a great question from listener, Dina: What is a chain restaurant? Some chain restaurants work a little differently than other chains — they're "franchises" and individual people can open a location of their own! To answer Dina's question, Bridget and Ryan try their hand at opening their own location of the incredibly popular and beloved chain, the International House of Clams. Together, they'll learn how the chain restaurant business works and what makes it different from starting a restaurant from scratch. Plus, keep an ear out for cameos from some of your favorite Million Bazillion characters!If your family is interested in learning even more about today's question, check out our website. We've got conversation starters and a tip sheet! This episode is sponsored by Greenlight. Sign up for Greenlight today at greenlight.com/million.

09-16-25 - BR - TUE - World Record For Ryans In Same Place Set And Has Us Wondering About Other Popular Cultural Names - Scuba Thief Robs Disney World RestaurantSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the start of a whole new season and Bridget and Ryan have a great question from listener, Dina: What is a chain restaurant? Some chain restaurants work a little differently than other chains — they're "franchises" and individual people can open a location of their own! To answer Dina's question, Bridget and Ryan try their hand at opening their own location of the incredibly popular and beloved chain, the International House of Clams. Together, they'll learn how the chain restaurant business works and what makes it different from starting a restaurant from scratch. Plus, keep an ear out for cameos from some of your favorite Million Bazillion characters!If your family is interested in learning even more about today's question, check out our website. We've got conversation starters and a tip sheet! This episode is sponsored by Greenlight. Sign up for Greenlight today at greenlight.com/million.

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

Ahu Hettema didn't hedge her bets—she burned the boats. No Plan B. No safety net. Just a belief that betting everything on one restaurant could rewrite her life. And it did. But not through stubbornness. Through adaptation.In this episode, Ahu breaks down how listening—really listening—to her guests saved her concept, why comfort matters more than cuisine, and how leadership based on likability, not fear, created a team that shows up like it's opening night, every night.This is for every operator who's done the math and knows the numbers don't work unless the heart of the place does.For more on Istanbul Hawaii and her story, visit istanbulhawaii.com 

Great game, lets touch upon some news Kelly didn't get to.

The BanterThe Guys discuss the movement in the wine industry to market wine as a lifestyle product. Do folks want to choose wine based on what's on the bottle or what's in the bottle?The ConversationThe Restaurant Guys chat with Max Tucci, third-generation restaurateur of the iconic Delmonico's in New York. They delve into the rich history of Delmonico's, discussing its significance from the Gilded Age to today and the culinary innovations that originated there. Max shares touching stories about his family's legacy and the importance of hospitality which he carries into his new venture Tucci.The Inside TrackThe Guys and Max, all seasoned restaurateurs, understand that while there are many moving pieces in a dining experience, there is really only one thing that matters.“Here's one thing, and you guys get it. At the end of the day, people aren't gonna remember the music. They're not gonna remember if the cocktail was perfectly chilled. They're not gonna remember if this steak was medium rare, but they're gonna remember how they were treated,” Max Tucci on The Restaurant Guys Podcast 2025BioMax Tucci is an award-winning producer, host, and author, best known for carrying forward the legacy of New York City's iconic Delmonico's restaurant. Max is also the author of The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York. His podcast, Max & Friends, began as a radio show in 2008 and became a podcast. It's currently on hiatus.InfoMax Tucci (find his restaurants, book and show)https://thedelmonicoway.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On today's podcast Eric is joined by the Swanky Maven herself Felice Sloan! Eric and Felice discuss some of the latest news from the Houston restaurant and bar scene including the closure of Bosscat Kitchen & Libations' in River Oaks, ChòpnBlọk being named to the New York Times' 50 Best Restaurants in America list, and chef Kate McClean's departure from Tony's Restaurant. In the Restaurants of the Week portion, Butter Funk Kitchen and Southern Jerks are featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Whiskey-Obsessed Houston Restaurant will Shutter River Oaks Location New York Times Names Houston West African Restaurant to 50 Best List Houston Fine Dining Restaurant Parts Ways with Longtime Chef More Than 30 Houston Bars are Selling $7.13 Drinks for Texas Cocktail Week Bon Appetit Showers Praise on Aaron Bludorn's Bistro in Houston Hotel

There are five Colorado restaurants that have earned their first Michelin Star rating! Have you ever been or heard of any of these restaurants??

09-16-25 - BR - TUE - World Record For Ryans In Same Place Set And Has Us Wondering About Other Popular Cultural Names - Scuba Thief Robs Disney World RestaurantSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Text me a message!Today's Episode comes to you from Brookfield Vermont where we visit with Kyle Dodda and Betsy Simpson of 1000 Stone Farm. They've got many balls in the air with a wide range of crops from veggies to perennial fruit, eggs and meat, hard cider and a restaurant. They sell retail out of a farmstore, wholesale, CSA & go to a farmers market. This seems like a lot to me for a couple growing on about 5 acres, so I joined them in a conversion to figure out what motivates them and how they manage such a diverse business.Support the showVisit the website to see photos/videos from the visit: https://thefarmersshare.comFollow the show on Facebook and Instagram: @thefarmersshareSubscribe to the YouTube Channel: https://www.youtube.com/@thefarmersshare

More of the funniest reviews on the internet! We read reviews for a retirement village in Florida, where the drubken fights are only stopped by drunken orgies. A grocery store, where you can learn to understand insults in other languages, while petting all the cats that may desire. A personal item that either makes you feel fry & fresh, or like you have pants full of paste & much more!!   Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we will see you every Monday with Your Stupid Opinions!! Dont forget to rate & review!!   Go to shutupandgivememurder.com for merch & more Check out James & Jimmie's other podcasts, Small Town Murder & Crime In Sports on Apple Podcasts, Spotify, or wherever you listen to podcasts!!

Am I the Jerk? is the show where you can confess your deepest darkest secrets and be part of the conversation.

Aaron Lyons is the CEO and Founder of Five 12 Restaurant Concepts, based on Houston, TX. Aaron was previously a guest on Restaurant Unstoppable in 2019 for episode 608. Back then, there were five locations of his flagship restaurant, Dish Society. Today, there are 6 Dish Society locations and a new concept called Daily Gather.  Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Dish Society website: https://dishsociety.com Dish Society on Instagram: @dishsociety Daily Gather on Instagram: @dailygather Aaron on LinkedIn: https://www.linkedin.com/in/aaronlyons/ Thanks for listening! Rate the podcast, subscribe, and share! 

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In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Noche Woodfired Grill & Agave Bar | Noche igMillVegan Peanut SoupThe Chefs' Manifesto | Food For Climate League | hungry book | Eve Turow-PaulBeyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17)F&W 2025 Best New Chefs | NY Times America's Best Restaurants 2025Mike's Hot Honey | Jacobsen Co. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Melissa King is a chef, entrepreneur, television personality, activist, model, tastemaker, and author of the incredible new cookbook Cook Like a King. She is the winner of Bravo's Top Chef: All-Stars L.A. and holds more challenge wins than any other competitor in the history of Top Chef. As mentioned previously on the show, I love Cook Like a King. It really speaks to me, and Melissa shares about what inspired the recipes as well as why she is 100% okay with not working in restaurants.  Also on the show, Aliza and Matt go over some of their favorite chef and restaurant cookbooks from this busy fall season. These include: Soju Party, Russ & Daughters: 100 Years of Appetizing,The Pasta Book, Six Seasons of Pasta, House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant, Family Thai, Franco Pepe: Pizza Chef, Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWho doesn't love a sub? But whose subs are the best? It's a big debate, and this week we're ranking our top 5!Follow us on Instagram and TikTok: @twinsync.podcastWatch us on YouTube!

Discover proven restaurant marketing strategies that build loyalty, boost profits, and turn guests into brand ambassadors. From cash cows to mug clubs, Roger shares trackable, ROI-driven ideas that keep customers coming back. Restaurant Profit Maximizer Mini-Masterclass: Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Run a Smarter, More Profitable Restaurant. Discover the proven systems & solutions that drive sales, train staff, and maximize your margins. 1:1 Coaching Option Available.

Progress report time! A couple of big announcements last week from the boys. How are things moving forward?Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

GloucesterCast 804 Livestream 9/14/25 Audio Podcast Click Here- Video Podcast Click here-

Arthur Mousington, a restaurant reviewer for Forest Foodie Magazine, has always dreamed of writing a glowing review that puts a new restaurant on the map. He thinks he finally has the chance after hearing about a little hole-in-the-wall called Molly's Restaurant, run by a dwarf rabbit. But when Arthur visits Molly's establishment, things do not go as he expects. Listen in to part one of this entertaining tale. Thank you to AMELIA for the super important reminder message at the beginning! Get more of the stories you love, ad-free listening, and access Little Stories for Sleep--a bedtime podcast featuring brand new sleep stories--with Little Stories Premium! Join or GIFT a subscription at http://www.littlestoriespremium.com

Sunny Singh, founder of Adobo Fresh Burrito Franchising, talks about success in “boring” businesses and some practical insights about the business of franchising and investing in restaurants. Listen for three action items you can use today. Host, Kevin Craine Do you want to be a guest? https://Everyday-MBA.com/guest Do you want to advertise on the show? https://Everyday-MBA.com/advertise

Restaurant owners and managers: want more profitable menus and a stronger culture? In this episode, the crew digs into a simple, powerful idea—moving frontline ideas from the break room to the boardroom. Anthony shares how a young dishwasher created a signature chicken-tender sauce (thanks to a happy smoked paprika mistake) that became a hit with guests. We also spotlight fryer safety, dirty oil's hidden costs, and how better oil management lifts food quality, reduces risk, and saves money. Brought to you by Halcyon Eco a device that helps clean fryer oil, clean the fryer, and improve BOH safety and consistency. Key Topics & Takeaways Break Room → Boardroom: Practical ways to capture frontline ideas without losing leadership control. From Ego to Outcome: Why operator wisdom should filter team ideas—not block them. Signature Sauce Story: How empowering a dishwasher produced a better sauce than the chef expected—no edits needed. The Power of “Beautiful Mistakes”: An accidental switch to smoked paprika created deeper flavor and brand-worthy differentiation. Structured Ideation That Works: Breakout groups, best-known-way (BKW) mindset, and leader-as-facilitator—not bulldozer. Handling “Bad” Ideas With EQ: Keep people intact while you refine or redirect suggestions. Oil Quality = Food Quality: The real costs of dirty fryer oil—from safety hazards to guest experience and higher spend. Fryer Safety Reality Check: The fryer is the single most dangerous piece of kitchen equipment; treat it like it. Halcyon Eco Spotlight: How automated oil care can improve food quality, reduce risk, and save on labor and oil. Culture & Retention: Involving staff in menu decisions builds loyalty, pride, and performance. Memorable Quotes (Pull Quotes) “Use your wisdom as a filter, not a gate, for frontline ideas.” “A beautiful mistake turned a good sauce into a great one.” “The fryer is your kitchen workhorse, and the most dangerous piece of equipment.” “Inclusivity turns employees into stakeholders.” Action Steps for Operators Create an idea pipeline (quarterly breakouts by station; leader facilitates, team presents). Adopt a Best Known Way (BKW) mindset—document the current best, stay open to better. Pilot staff ideas on one item/week; measure guest feedback and ticket time impact. Audit fryer safety weekly; assign ownership; fix ignition/thermostat issues immediately. Track oil quality KPIs (color/TPM, change frequency, food color/texture, guest comps/returns). Resources Mentioned Halcyon Eco – for oil filtration, fryer cleaning, and BOH safety improvements. Unreasonable Hospitality - Will Guidara – culture and guest-experience playbook. Ego Is the Enemy - Ryan Holiday

"On the Town with Suz and Doug" Review Breakfast at McDonalds in Sarasota, FL. Is it still good? Note: We are not comped for our meals. (dougmilesmedia)

"On the Town with Suz and Doug" Review Taco Tuesday at Fuzzy's Taco Shop in Sarasota, FL.Note: We are not comped for our meals. (dougmilesmedia)

As the US economy and consumer preferences fluctuate, listeners in the restaurant industry and their customers share how they're adapting to tariffs, slowed job growth, widespread use of GLP-1 medications altering appetites, and other trends.

Chris Adams does. He's built a business on showing some of the biggest brands in the world how to make guests feel something—without faking it.In this episode, we dig into what defines modern luxury and why it has less to do with money and more to do with culture, people, and emotional precision. Chris shares how AI and tech can enhance—not replace—hospitality, why perceived value is the new battlefield, and what most operators get wrong about training.If you're still trying to out-system your staffing problems, this is your wake-up call. Luxury isn't about perks. It's about people. And Chris is here to show you how to invest in them the right way.To learn more about Ellis Adams Group and their work in luxury hospitality, visit ellisadamsgroup.com____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

More news to make your Friday pop.

On today's episode of Eat. Talk. Repeat. we've got a wild menu...

Today on The LA Food Podcast, Dave Beran—the award-winning chef behind Santa Monica's Pasjoli and the tasting-menu temple Seline—sits down for his most candid interview yet. We talk about stepping into roles before you feel ready, the line between an intense kitchen and a toxic one, fundraising and vision, and how he truly feels about Seline not earning a Michelin star in year one. We also rewind to his Chicago years with Grant Achatz at Alinea and Next, and dig into how those experiences shaped his approach to leadership, hospitality, and creativity in Los Angeles.Before that, part-time co-host Karen Palmer joins for recent eats in Ojai, what she's working on next (including a shockingly great pizzeria in a surprising location), and Chef's Kiss / Big Miss:Food & Wine's LA snub on its latest Best New Chefs listWhich LA spots made The New York Times 50 Best Restaurants in America (2025)The latest trend sweeping LA restaurants and how we actually feel about itIf you care about fine dining, honest kitchen culture, and where Los Angeles food is headed next, this one is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Sarah Stegner, two-time James Beard Award winner and co-executive chef at Prairie Grass Cafe, joins Lisa Dent to highlight Cima Restaurant’s collaborative dinner featuring chefs Kevin Hickey and Jesse Resendiz. Sarah talks about the great food that will be provided and how listeners can reserve a spot at the Rosemont restaurant.

On this episode we were contacted by two listeners - both giving out about the same thing...iPad parenting! They're both angry about seeing parents allow technology babysit their kids while they enjoy a meal in a restaurant.

Poultry leads the move lower as chicken prices ease, but across the board, the markets are full of mixed signals. Beef stays strong, dairy keeps sliding, and pork and grains add their own twists.BEEF: Demand is cooling a touch with grinds, briskets, and flanks easing back, but ribeyes and tenderloins are still charging higher. Supplies remain too tight for a true correction, so any relief looks more like a pause than a pullback. Heading into the holidays, the pain point for consumers hasn't hit yet – and we may not be close.POULTRY: Avian flu is back in the headlines – six new cases this week, hitting nearly 300K turkeys, stirred up by cooler weather and migration. On the chicken side, it's all good news: supply is finally ahead of demand, bringing prices down across the board. The question is, how long will the balance last?GRAINS: Markets are holding steady with corn at $4.17, soy flat, and wheat unchanged. All eyes are on the USDA report out Friday – if crop yield estimates are trimmed, we could finally see a push higher. Until then, it's calm in the grain bin.PORK: Bellies finally slipped, closing at $172 – down $10 from last week – and should keep easing over the next few weeks. But with cold storage stocks very low, don't expect a major falloff. Meanwhile, butts and ribs are ticking higher, loins are steady, and pork still delivers solid value on the plate.DAIRY: It's week four of declines at the CME – barrel down 8, block off 7, and butter slipping another 3. The slide keeps rolling, and while it's unclear how long it will last, for now we'll take the ride. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Sean Clements (@seanclements) and Hayes Davenport of Hollywood Handbook join the 'boys to talk sports fandom, vegetables, and morning coffee routines before a review of Alfred Coffee. Plus, another edition of Snack or Wack.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboys or get the Doughboys Comic at beourkids.comAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.latimes.com/entertainment-arts/tv/story/2021-10-07/fox-broadcasting-35-years-the-simpsons-joan-rivers-tracye-ullman-married-with-children-in-living-colorhttps://www.history.com/this-day-in-history/october-4/beverly-hills-90210-debutshttps://www.hollywoodreporter.com/tv/tv-news/melrose-place-oral-history-marcia-cross-heather-locklear-grant-show-darren-star-look-back-1016500/https://sports.yahoo.com/kawhi-leonard-banned-from-la-coffee-chain-after-not-signing-with-the-lakers-220706473.htmlhttps://www.modernluxury.com/alfred-coffee-founder-josh-zad-interview/https://alfred.la/pages/about

In this podcast, we are ranking the top 10 national breakfast food chain restaurants. Service, nostalgia, and number of locations are among some of the metrics used in our rankings. You may love a classic diner, or you were looking for a new restaurant that serves breakfast. See why these restaurants have earned their spot on our list. Listen as we breakdown what makes each of these restaurants stand out and why they deserve their spot on our list.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guests are Yusuke Fukuzaki and Ryo Yamazaki, co-owners of SSAW www.ssawbrooklyn.com/ in Brooklyn, New York. The duo opened SSAW in November 2024 to serve “a refined ‘New Japanese' dining experience, where traditional craftsmanship meets contemporary innovation,” according to its website. Yusuke has worked at top restaurants in Japan, including the three-Michelin-starred Kagurazaka ISHIKAWA and KOHAKU. Along with Ryo's Japanese-style Omotenashi hospitality, the eight-seat charming space has become a quintessential Japanese restaurant where you get the sense of belonging to a special community like in the popular Japanese drama series Midnight Diner. In this episode, we will discuss why Yusuke left a successful chef career in Japan and moved to the U.S., how he balances authenticity and creativity on his dishes, how Ryo manages to realize the Japanese-style hospitality at SSAW, the restaurant's unique sake list and the principle behind it and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From tacos to ceviche, we're running down the list of best Latino food in Nashville. Anas Saba, creator of Nashville Hidden Gems, joins host Marie Cecile Anderson and producer/San Diego Mexican food snob Daniel Sumstine to give us his current faves. Get your Nashville Restaurant Passport here. Check out our Outlook Map of all the spots mentioned in this episode! Learn more about the sponsors of this September 11th episode: Huel - Save 15% with code NASHVILLE Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville   Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

"Long before American Idol and Americas Got Talent, there was Star Search. It was pretty schmaltzy but looking back, some of the biggest singers, actors and comedians got their big break on Star Search. We have grabbed as many examples as we could."

In a city like New York, thousands of restaurants line every block, and we often wrestle with deciding where to eat. Trending hotspots promise the world, but do they deliver or just sell an overpriced photo op? And that $94 steak, are we tasting flavor or paying for the hype? Carly and Madison of SisterSnacking are spilling the tea on the hottest NYC eats (and yes, they call out a few spots for being totally overrated). They uncover hidden gems in every borough, reveal insider hacks, and share secrets that change the way you eat in New York forever. The gals become honorary sisters for the day, asking all of their burning food questions and learning a few new things along the way (like what a momo is). Danielle's heart takes a hit when the sisters label a few of her favorite spots ‘overrated,' while Brooke discovers which lines are truly worth the wait, or worth hiring someone to tackle. Warning: this episode leaves you hungry! Listen now as the sisters guide you to the city's hottest bites.Please support the show by checking out our sponsors!Quince: Go to Quince.com/gals for free shipping on your order and 365 day returnsBetterHelp: This show is sponsored by BetterHelp. Our listeners get 10% off their first month at BetterHelp.com/GALSGoogle Gemini: Visit gemini.google/students to learn more and sign up. Terms apply.Origins: Discover the butter way to cleanse with Origins Youthtopia Apple Butter Cleansing Balm. Available now at Origins.com and ULTA.Sistersnacking https://www.instagram.com/sistersnacking/ Sistersnacking Ultimate index https://www.sistersnackingllc.com/the-sistersnacking-ultimate-index Carly's Instagram https://www.instagram.com/carlyshap/ Madison's Instagram https://www.instagram.com/madi.snacks/ GOTG LTK https://www.shopltk.com/explore/Gals_on_the_Go GOTG Newsletter https://gotg.substack.com/ Gals On The Go Instagram https://www.instagram.com/galsonthegopodcast/ Brooke's Youtube Channel https://www.youtube.com/brookemiccio Brooke's Instagram https://www.instagram.com/brookemiccio/ Danielle's Youtube Channel https://www.youtube.com/c/daniellecarolan Danielle's Instagram https://www.instagram.com/daniellecarolan/ Business inquiries can be sent to: brookeanddaniellepodcast@gmail.com Danielle's LTK: https://www.shopltk.com/explore/daniellecarolan/productsets/11ee5d6284a6acf19fd50242ac110003 Brooke's LTK: https://www.shopltk.com/explore/brookemiccio/productsets/11ee5d662bea0b67931d0242ac110004 SHOP GOTG MERCH!https://merch.galsonthegopodcast.com/ GOTG YouTube Channel (watch full episodes with video!) See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MeidasTouch host Ben Meiselas reports on Donald Trump getting booed and heckled inside a DC Restaurant called Joes Seafood as Poland is under attack from Russia. Smart Credit: Start with your 7-day trial at https://SmartCredit.com/meidas and for just $1, see how many points you can add to your credit score. Visit https://meidasplus.com for more! Remember to subscribe to ALL the MeidasTouch Network Podcasts: MeidasTouch: https://www.meidastouch.com/tag/meidastouch-podcast Legal AF: https://www.meidastouch.com/tag/legal-af MissTrial: https://meidasnews.com/tag/miss-trial The PoliticsGirl Podcast: https://www.meidastouch.com/tag/the-politicsgirl-podcast The Influence Continuum: https://www.meidastouch.com/tag/the-influence-continuum-with-dr-steven-hassan Mea Culpa with Michael Cohen: https://www.meidastouch.com/tag/mea-culpa-with-michael-cohen The Weekend Show: https://www.meidastouch.com/tag/the-weekend-show Burn the Boats: https://www.meidastouch.com/tag/burn-the-boats Majority 54: https://www.meidastouch.com/tag/majority-54 Political Beatdown: https://www.meidastouch.com/tag/political-beatdown On Democracy with FP Wellman: https://www.meidastouch.com/tag/on-democracy-with-fpwellman Uncovered: https://www.meidastouch.com/tag/maga-uncovered Coalition of the Sane: https://meidasnews.com/tag/coalition-of-the-sane Learn more about your ad choices. Visit megaphone.fm/adchoices

-- On the Show: -- David hosts a Substack Live with Dan Pfeiffer, Pod Save America co-host and former senior Obama advisor -- Poland shoots down Russian drones in NATO airspace while Donald Trump stays silent -- Trump calls the Jeffrey Epstein birthday letter a "dead issue" as allies and Democrats demand more files -- Trump denies the Epstein letter, saying the signature and language are fake despite mounting evidence -- A handwriting expert confirms the Epstein birthday letter signature belongs to Donald Trump -- Karoline Leavitt insists multiple documents are fake as reporters press her with contradictions -- Karoline Leavitt dodges questions about tariffs possibly driving the United States into a depression -- Protesters confront Trump at a Washington DC restaurant, forcing him to demand their removal -- On the Bonus Show: New Mexico is making childcare free, RFK Jr. weighs blaming mass shootings on video games, sugar consumption goes up when it's hot outside, and much more...

Mary Beth provides a State of the Union from the Geneva Convention and then we get into the art of dinner/hanging out!Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when you go to Nutrafol.com and enter the promo code RIDE.Go to Squarespace.com for a free trial, and when you're ready to launch, squarespace.com/RIDE to save 10% off your first purchase of a website or domain.Stop putting off those doctors appointments and go to Zocdoc.com/RIDE to find and instantly book a top-rated doctor today.To learn more about therapy with NOCD, go to nocd.com and schedule a free 15-minute call with their team. Pleasure is power. Download Pure nowProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For more coverage on the issues that matter to you, download the WMAL app, visit WMAL.com or tune in live on WMAL-FM 105.9 from 9:00am-12:00pm Monday-Friday  To join the conversation, check us out on X @WMAL and @ChrisPlanteShow Learn more about your ad choices. Visit podcastchoices.com/adchoices

Morning news, you will thank us.

More of the funniest reviews on the internet! We read reviews for an Australian roller rink, where the word "retro" may mean different things, to different people. A laundromat, where you might be treated like a criminal, because you'd like to wash your clothes. A Popeye's Chicken, that might leave you very angry, but in a very mild way & much more!!   Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we will see you every Monday with Your Stupid Opinions!! Dont forget to rate & review!!   Go to shutupandgivememurder.com for merch & more Check out James & Jimmie's other podcasts, Small Town Murder & Crime In Sports on Apple Podcasts, Spotify, or wherever you listen to podcasts!!

This week, Kate answers listener texts and voicemails. She snorkels left chest logo polo critters of yesterday and today, organizes mall chain restaurants into experiential tiers, power ranks Gatorade flavors, and explores a world where the Cullens' immortality problems are simply solved by homeschooling. Yep, that's the episode. Enjoy! tiers of mall chain restaurants, Order Kate's NYT Bestselling book, One in a Millennial here!Text or leave a voicemail for Kate at 775-HEY-BETH!Thank you to AllModern for furnishing Kate's Season 2 Studio! AllModern has the best of modern furniture and decor all in one place. With styles from Scandi and mid-century, to minimalist and maximalist, every design is hand-vetted for quality by their team of experts. Plus they have fast + free shipping! Check out allmodern.com; you'll find Kate's bookshelves here and her new rug here!Fuel your day with the freshest, best-tasting meal delivery made by award-winning chefs. Go to cookunity.com/bethereinfivefree or enter code bethereinfivefree before checkout for free premium meals for life. Head to cozyearth.com and use my code BETHEREINFIVE for 40% off! And if you get a Post-Purchase Survey, make sure to let them know you heard about Cozy Earth right here!Get healthy, glowing skin for summer with clean, vegan skin and body care from OSEA. Get 10% off your first order sitewide with code BETHEREINFIVE at OSEAMalibu.com. You'll get free samples with every order, and free shipping on orders over $50. Don't settle for less than evidence-based support. Get 25% off your first month at ritual.com/BETHEREINFIVE. Start Ritual or add Essential Prenatal to your subscription today.