Podcasts about robert mondavi institute

Barb grew up in Baltimore and spent much of her childhood in a Chinese restaurant. It was there that she developed a love for food as well as the frantic energy and deep hospitality that restaurants generate. She has an undergraduate business degree from the University of North Carolina Chapel Hill, and a Masters Degree in Hospitality from the Cornell Hotel School. Barb has been at Mattson since 1997 and is currently Chief Innovation & Marketing Officer at North America's most successful independent developer of foods and beverages. Mattson provides insights, strategy, innovation and product development services to retail CPGs, foodservice suppliers, ingredients suppliers, chain restaurants, and supplement companies.  Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.  As part of Barb's role in the innovation projects that make up her daily job, she is required to taste food and figure out how to make it better. After more than 2 decades doing this, she's honed her tasting skills and ability to help others make food taste better. She shared this insight with the world when her book Taste: Surprising Stories & Science About Why Food Tastes Good was published in 2013. The paperback version is simply titled TASTE. Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum by teaching the fundamentals of taste to each incoming class during the school's 10 years in San Francisco.  Barb has served on non-profit boards including La Cocina, San Francisco's incubator for low-income women of color, The Plant Based Food Association, and the Robert Mondavi Institute for Wine & Food Science at the University of California, Davis, and Mattson. Barb is also a contributor to Forbes.com where she writes about the food industry.  Barb is a performer at heart, and has given dozens of talks across the food and beverage industry, as well as a short TED Talk on umami at the main TED Conference on the mainstage in Long Beach.  Barb lives with her hyper-taster husband and two artisan cats, and splits her time between San Francisco and Healdsburg, in the heart of Sonoma wine country. She can be bribed with good tomatoes.  On this episode, Barb joins host Mitchell Davis and explores the concepts of “taste empathy” and “stomach share,” plus discusses the importance of learning how to taste critically in order to cook. Follow Barb on Instagram @barbstuckey and LinkedIn https://www.linkedin.com/in/barb-stuckey-3110b51/ For more on Barb and Mattson, visit:  www.MattsonCo.com   

George Bernard Shaw famously called whiskey "liquid sunshine." But what does it really take to bottle sunshine? Join Notre Dame chemistry professor Ken Kuno and Ron C. Runnebaum ‘96, associate professor in the Department of Viticulture and Enology at the Robert Mondavi Institute of Wine and Food Science at UC Davis, as they uncover the chemical mysteries behind Scotch Whisky and Irish Whiskey and answer the age-old question of how one spells it correctly.Speakers:Ken Kuno,  professor of Chemistry and Biochemistry and concurrent professor of Physics, University of Notre DameRon C. Runnebaum, '96, associate professor, Department of Viticulture and Enology, Robert Mondavi Institute of Wine and Food Science, UC DavisThanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!” In 1980 Tom Robbins poetically captured the personality of tequila as a disruptor in his novel Still Life with Woodpecker, but he might also have been predicting tequila's disruption of the American liquor market. According to the Distilled Spirits Council of the US, tequila and mezcal are poised to upset vodka as the best-selling liquor in the United States this year. So what is the difference between tequila and mezcal? What gives them their distinct flavors? Join Notre Dame chemistry professor Ken Kuno and Ron C. Runnebaum ‘96, associate professor in the Department of Viticulture and Enology at the Robert Mondavi Institute of Wine and Food Science at UC Davis, as they uncover the chemical mysteries behind tequila, mezcal, and other agave-based spirits.Speakers:Ken Kuno,  professor of Chemistry and Biochemistry and concurrent professor of Physics, University of Notre DameRon C. Runnebaum, '96, associate professor, Department of Viticulture and Enology, Robert Mondavi Institute of Wine and Food Science, UC DavisThanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

Is wine now part of an American lifestyle? As Wine, Behind the Curtain begins to shift the discussion from science to business, in our fourth live session, we will examine the key factors in building a wine brand, the evolving role of wine experts, and what “brand experience” can mean in the wine industry. Join moderator and Notre Dame Professor Joe Sweeney from Mendoza College of Business, in a discussion of all things wine marketing with Andrew Waterhouse ‘77, the director of the Robert Mondavi Institute for Wine and Food Science at UC Davis, and David R. Duncan ‘88, Proprietor/Chairman & CEO of Silver Oak and Twomey Cellars.Featured Speakers:Andrew Waterhouse ‘77, Director of the Robert Mondavi Institute for Wine & Food Science at UC-DavisJoe Sweeney, Academic Director of the MBA Programs; Assistant Teaching Professor Management & Organization at the University of Notre DameDavid R. Duncan ‘88, Proprietor/Chairman & CEO of Silver Oak and Twomey CellarsThanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

Episode Topic: Wine 101: Wine BasicsMost people enjoy a nice glass of wine with dinner, and some discuss the complexities of taste, but we're returning to basics. What is wine? How is it made? Let's start from the beginning and build a base of understanding to explore all things wine. Join us for a new series at the intersection of science and business in Wine, Behind the Curtain featuring Andrew Waterhouse ‘77, the Director of the Robert Mondavi Institute for Wine & Food Science at UC-Davis. The first episode–Wine 101: Wine Basics–is a conversation between Dr. Waterhouse and Notre Dame Professor Dr. Holly Goodson, a biochemist who teaches the science of fermentation and is an advisor to a commercial vineyard. We'll share how to experience your favorite bottle and what decisions or locations affect its flavor and aroma.Featured Speakers: Holly Goodson, Biochemist in the Department of Chemistry and Biochemistry at the University of Notre Dame, Consulting Biochemist for Ironhand Vineyard in the St. Joseph River ValleyAndrew Waterhouse ‘77, Director of the Robert Mondavi Institute for Wine & Food Science at UC-DavisRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/da28b3.This podcast is a part of the ThinkND Series titled Wine, Behind the Curtain.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

Episode Topic: Terroir: Wine Quality and ContextWe all know where we come from can be an important part of who we are. The same is true for wine! The idea that all the factors that go into producing grapes and transforming them into wine, from climate to soil to elevation, are fundamental to the quality of the wine is know as terroir. This concept was so important to the ancient Greeks that they stamped their amphorae jars to show their location of origin. Join Notre Dame Professor Holly Goodson, a biochemist who teaches the science of fermentation and is an advisor to a commercial vineyard, in a discussion about the terroir of the great vineyards of the world with Andrew Waterhouse ‘77, the Director of the Robert Mondavi Institute for Wine & Food Science at UC-Davis, and world-renowned winemaker Paul Hobbs ‘75.Featured Speakers: Holly Goodson, Biochemist in the Department of Chemistry and Biochemistry at the University of Notre Dame, Consulting Biochemist for Ironhand Vineyard in the St. Joseph River ValleyAndrew Waterhouse '77, Director of the Robert Mondavi Institute for Wine & Food Science at UC-DavisPaul Hobbs '75, world-renowned winemakerRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/81e90c.This podcast is a part of the ThinkND Series titled Wine, Behind the Curtain.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career.Learn more about ThinkND and register for upcoming live events at think.nd.edu.Join our LinkedIn community for updates, episode clips, and more.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

Episode Topic: Ardent Spirits - The Essential ScienceHave you ever wondered about all the science, engineering, technology, business and craftsmanship that goes into each sip of your favorite spirit? Ken Kuno, professor in the department of Chemistry and Biochemistry at the University of Notre Dame, and Ron Runnebaum ‘96, associate professor in the department of viticulture and enology in the Robert Mondavi Institute for Wine and Food Science at UC Davis, invite you to a conversation about what defines a spirit or a distilled beverage and what distinguishes the different products we are familiar with like whiskey, vodka, gin, or tequila. They will also discuss the science and engineering behind how spirits are produced and how the chemistry of different spirits affects how we taste and experience them.Featured Speakers: Ken Kuno, Professor of Chemistry and Biochemistry and Concurrent Professor of Physics, University of Notre DameRon C. Runnebaum '96, Assistant Professor, Department of Viticulture & Enology, Robert Mondavi Institute of Wine and Food Science, UC DavisRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/db3f9a.This podcast is a part of the ThinkND Series titled “The Secret Life of Spirits”.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

Episode Topic: Wine 101: Wine BasicsMost people enjoy a nice glass of wine with dinner, and some discuss the complexities of taste, but we're returning to basics. What is wine? How is it made? Let's start from the beginning and build a base of understanding to explore all things wine. Join us for a new series at the intersection of science and business in Wine, Behind the Curtain featuring Andrew Waterhouse ‘77, the Director of the Robert Mondavi Institute for Wine & Food Science at UC-Davis. The first episode–Wine 101: Wine Basics–is a conversation between Dr. Waterhouse and Notre Dame Professor Dr. Holly Goodson, a biochemist who teaches the science of fermentation and is an advisor to a commercial vineyard. We'll share how to experience your favorite bottle and what decisions or locations affect its flavor and aroma.Featured Speakers: Holly Goodson, Biochemist in the Department of Chemistry and Biochemistry at the University of Notre Dame, Consulting Biochemist for Ironhand Vineyard in the St. Joseph River ValleyAndrew Waterhouse ‘77, Director of the Robert Mondavi Institute for Wine & Food Science at UC-DavisRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/da28b3.This podcast is a part of the ThinkND Series titled Wine, Behind the Curtain.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.n...

3-2-21 Tonight we're back on our regular schedule, and are happy to be talking with Clint Walker and Chase Cohagan, of Walker Honey Farm and Dancing Bee Winery. Clint Walker III is a third-generation beekeeper and the owner of Walker Honey Farm in Rogers, TX.  In 2011, Walker Honey Farm opened Dancing Bee Winery as the mead making arm of the business. Walker Honey Farm was founded in 1930, in the midst of the Great Depression, when Clint Walker Sr. started with 150 hives. Over the years, the business has expanded and grown to encompass bee operations all over Texas. Clint is a third generation Texas beekeeper. Like his father and grandfather before him, he is a full-time beekeeper. His son, Jonathan— became lead beekeeper in 2018. That makes him the fourth generation in the Walker family since 1930 to choose beekeeping as a profession and lifestyle. During Clint's lifetime their family has operated bees for profit—either pollination services for a fee or for honey production—in every ecoregion of Texas except the Trans Pecos. Chase Cohagan has been Dancing Bee's mead maker since 2014, specializing in meads that appeal to wine drinkers.  The choice to call ourselves Dancing Bee Winery rather than Meadery was deliberate.  Most of Dancing Bee's meads are still, in a corked bottle, and around 12-14% alcohol by volume.  We also make carbonated session meads on tap, for growler fills or canning.  Chase also helps with beekeeping and honey extracting at Walker Honey Farm. Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows March 16 - Chris Plizga and Scott Schaar - Amazing Meads Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extrordinary Dishes On Food and Cooking: The Science and Lore of the Kitchen Closet of Sir Kenelm Digby Unlock'd - Historical mead recipes Wellcome Mead by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Upcoming Events Mar 4 - Bishop's Bees - Online Mead Making Class Mar 5 - Mjødladen, Odense, Denmark - Online Mead Tasting Mar 5-6 - Kinsale Meadery - Kinsale, Ireland - Online Mead Talk and Tasting Mar 6 - Starrlight Meadery - Pittsboro, NC - Fairy Hair for Everyone party Mar 7 - Starrlight Meadery - Pittsboro, NC - First Sunday Sound Bath Sound Therapy - Online Mar 12 - Honeygirl Meadery - Durham, NC - Queen Bee Honey and Mead Virtual Tasting Mar 13 - Wandering Bard Meadery - Greenville, NC - Mead Making for Beginners Mar 20 - Online Class - Meadmaking Without Equipment Mar 24 - Robert Mondavi Institute for Wine and Food Science and Honey and Pollination Center at UC Davis - Sips and Bites: Mead - The Best Thing You've Never Tasted Mar 26 - Ancient Fire Mead and Cider - Manchester, NH - Virtual 3rd Anniversary Celebration April 17 - Point Lookout Vineyards, Hendersonville, NC - Mead Tasting and Mead History

In this episode, ECRM's Wayne Bennett Speaks with Barb Stuckey, President & Chief Innovation Officer at Mattson, a Silicon Valley-based insights, strategy, and development firm that helps clients develop food and beverages for the retail and chain restaurant industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert. As part of Barb's role in the innovation projects that make up her daily job, she is required to taste food and figure out how to make it better. After more than 2 decades doing this, she's honed her tasting skills and ability to help others make food taste better. She shared this insight with the world in 2012 when her book TASTE WHAT YOU'RE MISSING was published (the paperback edition was released under the simplified title TASTE). Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum. She now teaches the Fundamentals of Taste to each entering class. Barb is a regular contributor to Forbes.com where she writes about the food industry. She serves on the Advisory Board of the Plant Based Foods Association, and was previously on the boards of the Robert Mondavi Institute for Wine and Food Science, as well as La Cocina, the San Francisco-based food incubator for low income women of color. During the episode, Wayne and Barb discuss what it means to innovate and create a product that truly represents a point of difference from what's on the market. They review what factors are important in achieving this, and what segments of the food and beverage industry are ripe for innovation. And speaking of food and beverage innovation, ECRM has several virtual sessions coming this November where you'll find tons of it, including three foodservice sessions, as well as sessions on plant-based food and beverages, keto food and beverages, meat and seafood. For more information, visit ECRM.MarketGate.com

11-21-17 We will have a mead celebrity on with this tonight! Peter Bakulic will be coming on the show to talk mead with us. Pete was introduced to winemaking at an early age as part of his family's Croatian roots in winemaking. He traveled to Lodi, California to visit family friends who were Zinfandel winegrowers and became familiar with the winemaking process. He became interested in making mead in the late seventies about the same time he was learning about brewing. After his first taste of mead Pete was hooked and took to mead making with a passion. Having majored in microbiology and minored in chemistry he was always interested in the role of yeast during fermentation and how it affects the mead, wine and beer making process, and also worked as a clinical laboratory technologist. Pete is an active judge in local mead, wine and beer competitions and has been on several different sensory panels responsible for recommending wine and spirits for corporate and private collections in downtown Los Angeles. He presents meadmaking classes to local Home Brew Clubs and Bee Keepers who are interested in learning about the process of making mead, and how to evaluate and taste mead. Pete performs sensory evaluation of commercially produced mead on a contract basis for meaderies around the world. In several cases his recommendations have lead to improvements that have garnered medals in various international mead competitions. He is the current President of the Mazer Cup International Mead Competition which is the lar gest mead only competition in the world. Pete also founded the Home Meadmaker competition at the International Mead Festival in 2006 along with David Myers and Julia Herz of Redstone Meadery. He has worked closely as an administrative partner with Vicky Rowe on GotMead.Com since 2004, where he is known as Oskaar. Pete worked with Ken Schramm, Gordon Strong, Julia Herz and other members of the BJCP (Beer Judge Certification Program) to define the guidelines for the current Mead Judge Certification Program and contributed articles for inclusion in the course study guide. He is also a regular presenter in the Mead Courses offered by the Honey and Pollination Center at the Robert Mondavi Institute on the U.C. Davis Campus. Pete lives in Orange County, Southern California with his oft sober hunting partner a German Shorthair named Raalphe. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Yeast: The Practical Guide to Beer Fermentation by Chris White UC Davis Honey Flavor Wheel Journal of Enolgy and Viticulture How to Brew - John Palmer The Flavor Bible Let There Be Melomels (on sale) The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 22 - Bos Meadery - Meggie Shays November 22 - Brothers Drake Meadery - Jazz Wednesday w/ Alex Burgoyne and Friends November 30 Western Reserve Meadery - Chocolate Truffle Making with the Nom

For our first show in 2016, we're tickled to have on the show Amina Harris, Director of the Honey and Pollination Center at the Mondavi Institute (the fermentation holy grail) at UC Davis in California.

In Episode 9, we bring on Amina Harris to talk all things honey. Amina is the Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science, UC Davis. In addition, Amina is the owner of Z Specialty Food, LLC with her husband and son. Moon Shine Trading Company, a division … Continue reading "MeadMakr 009: Honey Buzz Words with Amina Harris" The post MeadMakr 009: Honey Buzz Words with Amina Harris appeared first on MeadMakr.

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

The Sensory Lab at the Robert Mondavi Institute for Wine and Food Science at UC Davis helps farmers, processors, and vendors supply the foods consumers want. Series: "UC Davis Newswatch" [Agriculture] [Show ID: 24816]

Series: "UC Davis Newswatch" [Agriculture] [Show ID: 15901]

Series: "UC Davis Newswatch" [Agriculture] [Show ID: 15901]