Podcasts about Soy sauce

This week on The Leftovers, never-before-heard audio from Danielle Chang, host of Lucky Chow on PBS. And Rachel Belle takes a very special field trip to Seattle’s Mixed Pantry, a beautifully curated specialty foods shop that exclusively sells Asian and Asian American-made products. On last week’s episode of Your Last Meal, Danielle told Rachel she never goes anywhere without a little vial of high-quality soy sauce in her purse. So Rachel popped into Mixed Pantry for a soy sauce tasting, a fun activity open to anyone who visits. The shop sells soy sauces from several countries, but the tasting centers around the five standard types of Japanese shoyu, owner Tak Kunimune’s specialty. You’ll learn the difference between mainstream commercial soy sauces and traditional barrel-aged ones; how Kikkoman came to be America’s go-to soy sauce; and Tak’s tips on what to cook with each one. Then, a lightning round with Danielle Chang! She shares her favorite Chinatown snack (she's a big fan of the neighborhoods around the world), the Asian dessert she always wants for her birthday and so much more. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Join Levi and Shane in this week's episode of West of Knowhere as they dive into a whirlwind of topics, from tariffs, insider trading, and a peculiar incident involving Weezer's bassist's wife shot by police. Listen in as they unravel the tale of a Nevada man caught with not one, but seven emotional support tigers. The hosts also tackle the latest stock market conspiracy theories, the new Snow White movie's controversial online reception, and the bizarre claim that airport scanners are turning people gay. In their 'Am I the Asshole' segment, the duo debates over whether calling a meal "fine" is a crime. Don't miss this rollercoaster of an episode packed with humor, insights, and some unexpected turns! Linktr.ee/wokpod   https://www.reuters.com/business/finance/well-timed-options-trades-ahead-trumps-tariff-pause-draw-questions-2025-04-10/ https://www.tmz.com/2025/04/09/weezer-scott-shriner-wife-shot-by-los-angeles-police-eagle-rock-pursuit/ https://www.theguardian.com/film/2025/apr/06/disneys-snow-white-had-higher-carbon-emissions-than-the-latest-fast-furious-film https://www.nbcnews.com/news/us-news/nevada-man-arrested-7-emotional-support-tigers-seized-home-rcna199984 https://www.latintimes.com/musk-mocked-after-top-secret-cabinet-meeting-notes-go-viral-they-wrote-that-make-him-feel-580561 https://usa.inquirer.net/170021/priest-suing-gay-dating-app-grindr-not-aware-of-arbitration-agreement https://www.thepinknews.com/2025/04/11/andrew-isker-tsa-full-body-scanners/ 

PBS's "Lucky Chow" host, Danielle Chang, has been using food as a tool to promote diversity since her family immigrated from Taiwan to Texas when she was 5, and she eventually turned it into a career! Danielle tells host Rachel Belle which condiment she always keeps in her bag and Your Last Meal listeners call in to confess what flavor enhancers they have sneaked into restaurants, movie theaters and doughnut shops over the years. First Beyoncé sang about having hot sauce in her bag, then Hillary Clinton talked about her spicy stash on the campaign trail. But Emmy-nominated journalist Myra Flynn says the habit of toting hot sauce started out of necessity with enslaved Americans. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

On this edition of “Economics on Tap,” Kimberly and Sabri discuss how it's nearly impossible to tariff-proof your shopping list (or cocktail) because of the way our global economy works. They also get into why reshoring might be easier said than done. Plus, could Congress claw back some of the authority on tariffs? And the hosts weigh in on this season of “White Lotus” in a round of Half-Full/Half-Empty! Here's everything we talked about today: “These cocktails and wines could get pricier if Trump imposes tariffs” from The Washington Post “US Senate Republican pushes to require congressional approval for new tariffs” by Reuters “House Republican moves to rein in tariff powers” by Politico “Powell Warns Trump's Tariffs Risk Stoking Even Higher Inflation and Slower Growth” from The New York Times “The Revolving Restaurant Is Back Again (and Again)” from The New York Times “Americans Rush to Buy TVs, Soy Sauce, Lululemon Workout Gear” from The Wall Street Journal “This Financial Firm Can Give Investment Advice in Gen Z Slang, No Cap” from The Wall Street Journal ‘The White Lotus” Season 3 finale: How to watch, plus what we know about Season 4 from Yahoo Entertainment Got a question or comment for the hosts? Email makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

On this edition of “Economics on Tap,” Kimberly and Sabri discuss how it's nearly impossible to tariff-proof your shopping list (or cocktail) because of the way our global economy works. They also get into why reshoring might be easier said than done. Plus, could Congress claw back some of the authority on tariffs? And the hosts weigh in on this season of “White Lotus” in a round of Half-Full/Half-Empty! Here's everything we talked about today: “These cocktails and wines could get pricier if Trump imposes tariffs” from The Washington Post “US Senate Republican pushes to require congressional approval for new tariffs” by Reuters “House Republican moves to rein in tariff powers” by Politico “Powell Warns Trump's Tariffs Risk Stoking Even Higher Inflation and Slower Growth” from The New York Times “The Revolving Restaurant Is Back Again (and Again)” from The New York Times “Americans Rush to Buy TVs, Soy Sauce, Lululemon Workout Gear” from The Wall Street Journal “This Financial Firm Can Give Investment Advice in Gen Z Slang, No Cap” from The Wall Street Journal ‘The White Lotus” Season 3 finale: How to watch, plus what we know about Season 4 from Yahoo Entertainment Got a question or comment for the hosts? Email makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

Trump's proposed tariffs are all over the headlines—but who's really footing the bill? Kimberly Clausing, Professor of Tax Law and Policy at UCLA, breaks down why these economic moves don't hit everyone equally—and who's likely to feel the sting the most. Plus, Americans are rushing to buy everything from TVs to soy sauce ahead of the tariffs. And finally, the bizarre case of a U.S. couple locked up in a Mexican prison over a timeshare dispute—what happened, and why it took nearly a month to bring them home.

Glad to have you listening with us today! Today we have Ms. Sarah reading Soy Sauce by Laura G. Lee which is a savory story about delicious and rich sauce!As always this book was selected from our library! Kids and Parents can read along with us, in this read aloud story time! Be sure to check out your local Library to check out what books they may have! If you prefer E-Books, sign into the Hoopla or Libby app using your Library Card and follow along from there!- Check out the Library Systems official website where you can find links to free resources, school and career guides, and news about our upcoming events! ⁠⁠⁠⁠⁠⁠https://www.pawls.org/⁠⁠⁠⁠⁠⁠⁠⁠⁠ -Follow us on YouTube and enjoy our backlog of digital story hours and other great content! ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/@pawls365⁠⁠⁠⁠⁠⁠⁠⁠⁠Original background track is Concerto for Two Violins by Bach.Alterations were made by us to make it fit the length of our content.Brought to you from the Pike-Amite-Walthall Library system.#library #books #pawlskids #kidsstorytime

Jeff's fed up with #YouTubeShorts and #TikTok #lifehacks, ranting that their #successrate is laughably low—why do people keep falling for them? Jeremy pushes back, sparking a heated debate on why these quick fixes still hook us. Things take a tasty turn as they pivot to #glutenfree soy sauce vs. the #highoctane stuff—does the fancy version hold up, or is it just #foodie hype? From viral flops to flavor battles, Jeff and Jeremy dish out laughs, skepticism, and a deep dive into why we chase #trends

This episode we're talking about everyone's favorite cooking staple and condiment (please don't @ us if it's not your fave) soy sauce, with author and illustrator Laura G. Lee who has a new children's book by the same name.  We talk with Laura about growing up in West Virginia among mostly blond-haired blue eyed children, her parents' decision not to pass along the Korean language, and her mother's use of soy sauce in just about everything.  We of course talk about Laura's beautiful book–painted with real soy sauce– her many visits to schools and classrooms to share the book with kids, and the emotional intelligence of kids to not yuck yums.

As the Library of Congress's new National Ambassador for Young People's Literature, Bay Area children's author Mac Barnett wants to reframe how we think about picture books. With his platform, “Behold the Picture Book,” he's championing the vital role picture books play in engaging readers of all ages and why we love them. What's the picture book you love reading over and over and over? Guests: Mac Barnett, author of the children's books "Circle," "Square" and "Triangle" which have been made into a new animated series "Shape Island" on AppleTV+. Barnett is also the author of the "Mac B. Kid Spy" and the "Jack" series. His books have won Caldecott honors and E.B. White Read Aloud Awards. Aida Salazar, children's book author. Her picture books include "Jovita Wore Pants" and "In the Spirit of a Dream." Laura G. Lee, children's book author and illustrator. Her picture books are "Soy Sauce!" and "Cat Eyes." Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Wildcard Madness on Flavor Odyssey! Hosts Randy and Robby are tossing out the rulebook as we celebrate the most outlandish cigar and drink pairings imaginable. Fancy a chocolate-infused cigar with a spicy mule? Or perhaps a bold maduro with a frothy piña colada? As March Madness approaches, bring your most bracket-busting combinations and show us what flavor chaos you can create! The crown awaits the most daring flavor explorer—so what wild pairing will you bring to the table? Pairings Randy: Courtside Punch & Southern Draw 300 Hands Maduro

Don't lie... you'll be dipping bread into soy sauce laterSee omnystudio.com/listener for privacy information.

Sam and Max sit down for some new music, then dive deep on injuries in the pit, some metalcore legal drama and a little bit of Drake tour analysis.Follow along with the songs we discuss with this week's Spotify playlist.Discover more new music and hear your favourite artists with 78 Amped on Instagram and TikTok.

And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan.  The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce.  In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition.Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments.  Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion.In this episode, we will discuss how Toshio's company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!!Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team.  https://www.marushinhonke.com/f/marushin(Scroll further down and click on “We want to spread Yuasa soy sauce to France!”)Here are some of the restaurants that uses Toshi's Bordeaux-made soy sauce:·       Maison nouvelle, Etchebest　https://maison-nouvelle.fr/　·       Lalique, Lafaurie Peyraguey Schilling　　https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/　·       Skiff Club, Stéphane Carrade　　https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/　·       Le Prince Noir, Vivien Durand　　https://leprincenoir-restaurant.fr/　·       L opidom etoilé Fondette　　https://www.lopidom.fr/fr/　

Send us a text SummaryIn this episode, hosts Ronnie and Brian welcome Chef Jordan Miller, reminiscing about their time working together at Plump Jack in Tahoe. They discuss the challenges and changes in the restaurant industry, especially post-COVID, and how personal life and family dynamics influence career choices. The conversation culminates in a fun segment where they draft their favorite sauces, showcasing their culinary preferences and experiences. In this engaging conversation, the hosts delve into the world of sauces, discussing their favorites, the versatility of various condiments, and the cultural significance of these culinary staples. From chili crisp to puttanesca, the dialogue flows through personal anecdotes and professional insights, highlighting how sauces can elevate dishes and define cuisines. The conversation culminates in a light-hearted debate over the best sauces, with honorable mentions and reflections on the importance of flavor in cooking. In this engaging conversation, the hosts delve into various culinary topics, starting with the current Sriracha shortage and its implications. They explore the heat levels of different global cuisines, particularly Indian and Thai, and share their experiences dining at Michelin-starred restaurants. The discussion shifts to the importance of simplicity in cooking, emphasizing that the best meals often come from straightforward, well-executed dishes. Finally, they touch on the pizza renaissance, discussing the art of crafting the perfect slice and the significance of quality ingredients. In this episode, the hosts share their experiences in the culinary world, discussing the importance of labeling food, sharing humorous kitchen fails, and offering practical cooking tips. They emphasize the value of relationships formed in the kitchen and the lessons learned from both successes and mistakes.Chapters00:00 Introduction and Guest Welcome05:00 Memories from Plump Jack and Tahoe Days10:09 Career Paths and Restaurant Industry Challenges14:49 Navigating Life Changes and Family Dynamics20:14 Drafting Favorite Sauces24:42 Sauce Showdown: The Best Condiments29:10 The Versatility of Sauces in Cooking32:21 The Importance of Soy Sauce and Ranch36:08 The Final Picks: Personal Favorites39:10 Honorable Mentions and Closing Thoughts43:03 The Great Sriracha Shortage45:58 Exploring the Heat of Global Cuisines50:51 The Michelin Experience: Expectations vs. Reality56:09 Simplicity in Culinary Excellence01:01:01 The Pizza Renaissance: Crafting the Perfect Slice01:08:41 The Test Kitchen Experience01:09:59 Idiot Sandwich Stories01:15:59 Lessons from Kitchen Fails01:26:02 Whipped Cream Salmon School for Cooks01:29:49 Final Thoughts and TipsWhat We DrankBrian - Hardywood Park Craft Brewery - Chocolate Vanilla Creme Stout Ronnie - Kizakura Kyoto - Matcha IPAJordan - Garage BeerSTAY CREAMY

In this episode  JB, Sandy, and Trisha dive into a mix of sports updates, personal mishaps, and bizarre news. They start by discussing the Longhorns' recent football and basketball performances, with Sandy sharing his solo game-watching experience and JB reminiscing about watching with friends. The conversation takes a hilarious turn when Sandy recounts an embarrassing foot peel incident during a jiu-jitsu class, thanks to JB's recommendation. They also chat about a "butt slapper" in Colorado and an Instagram account showing food under a microscope, which might just ruin your favorite snacks. Tune in for laughs and quirky insights!Introduction to The Sandy Show (00:00:00)  Sandy introduces the podcast and invites listeners to tune into the radio show.Costco Trail Mix Discussion (00:00:25)  Hosts share their love for Costco's trail mix and personal experiences with it.Longhorns Football Performance (00:01:11)  Discussion about the Longhorns' recent football game and their season performance.Upcoming Longhorns Basketball Game (00:03:50)  Sandy mentions attending a Longhorns basketball game against Tennessee, noting their loss.JB's Foot Peel Recommendation (00:04:22)  Sandy reveals an embarrassing experience related to a foot peel product recommended by JB.Bizarre News Story: Butt Slapper in Colorado (00:05:32)  Trisha discusses a strange news story involving a man slapping women in Denver.Sandy's Embarrassing Foot Peel Experience (00:11:42)  Sandy shares a humiliating incident during jiu jitsu class after using the foot peel.Instagram Account Under Microscope (00:19:15)  JB introduces an Instagram account that reveals shocking details about food and makeup under a microscope.Microscopic Insects in Cigarettes (00:20:59)  Discussion about finding live insects in cigarette tobacco under a microscope.Cheetos and Worms (00:21:30)  Hosts react to discovering worms crawling on Cheetos when viewed microscopically.Rice Under the Microscope (00:21:44)  The group expresses disgust at seeing worms in rice samples.Burgers and Macaroons (00:21:52)  Reactions to finding worms in burgers and the impact on macaroons.Living Organisms in Food (00:22:17)  Discussion on the prevalence of living organisms in food and the body's defense.Soy Sauce vs. Parasites (00:22:32)  A humorous debate on whether soy sauce can kill human parasites.Hot Dogs and Worms (00:23:28)  Revealing the presence of worms in hot dogs and the resulting disgust.Ruined Snacks (00:23:44)  Hosts lament the discovery of bugs in popular snacks like Doritos and Oreos.Conclusion and Promotion (00:24:00)  Wrap-up of the segment and promotion for the radio show and podcast.

On this week's episode, host Caryn Antonini is joined by Bob Florence, co-founder of Moromi, maker of handcrafted small-batch soy sauce, miso, hot sauce and specialty fermented condiments made in Stonington, Connecticut. Using traditional fermentation techniques, Moromi's goal is to deliver unique and flavorful ingredients that help home and professional cooks create delicious meals. Bob left the corporate world to pursue his passion of creating a sustainable product and studied the art of shoyu making under the guidance of his mentors at Chiba Shoyu in Japan. Today Bob sells his products throughout the United States. For more information on our guest:M O R O M Imoromishoyu.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

Tiffany Eslick and Devina Divecha are closing out the year with a fun conversation with award-winning chef Reif Othman. Chef Reif shares it all—from his current favourite ingredient to his love for shopping. He also talks about his work with the CR Hope Foundation in Zanzibar. We'll be back again in the new year with more learning players in the food community. Until then, happy holidays!

We’re diving into Hawaiian cuisine! · Mike Mondello, President and CEO of Made in Washington, shares locally made holiday treats · Michael Teer from Pike and Western Wine Shop guides us through champagne and sparkling wine · Mother-daughter duo Hsiao-Ching Chou and Meilee Riddle introduce their new book, Feasts of Good Fortune: 75 Recipes for a Year of Chinese American Celebrations · Hsiao-Ching then takes us on a soy sauce tasting journey · Kevin Smith, Co-Owner of Beast & Cleaver, talks about celebrating local, sustainable meats · And we’ll wrap it all up with Rub with Love Food for Thought Tasty Trivia

Cigarettes. Soy Sauce. Tuna Pussy.

Rugby league legend Phil 'Gus' Gould joins Danny Weidler, Adam Peacock and you to discuss the rise of the Bulldogs, how football is a reality show, Josh Addo-Carr's departure, the origins of his final word, who should coach the NSW Blues and whether Gus's coaching days are done. Subscribe on LiSTNR: https://www.listnr.com/podcasts/footy-talk-rugby-league-podcast Subscribe on Apple Podcasts: https://link.chtbl.com/FootyTalkRLApplePodcasts Subscribe on Spotify: https://link.chtbl.com/FootyTalkRLSpotifySee omnystudio.com/listener for privacy information.

Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.[23:09] What's making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

For Halloween week, we had to have a movie that actually scared us, and The Wailing was a perfect choice. Tune in as we review the movie and sip on an appropriately chosen drink: a Soy Sauce Cocktail. Listen along as not-so-Dr. Laura explores the psychology of lying and hear us debate our ratings passionately. Soy Sauce Cocktail (from Kikkoman's website):35 ml Fin35 ml Martini Rosso15 ml Maraschino Liqueur  1 tsp Kikkoman Soy Sauce *Stir ingredients together and pour into a glass with ice. Enjoy!Thanks for listening! Don't forget to subscribe wherever you're listening and follow us on Instagram and Facebook. Instagram: https://www.instagram.com/spookysips_podcast/Facebook: https://tinyurl.com/SpookySipsPodWebsite: https://spookysipspod.buzzsprout.com

Celiac Disease is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten. Gluten is present in foods such as wheat, rye and barley.[1] The impact of this damage is impaired absorption of nutrients from food and drink and can lead to a wide range of collateral symptoms and long-term health complications. Classic symptoms include gastrointestinal problems such as chronic diarrhea, abdominal distention, malabsorption, loss of appetite, and among children failure to grow normally. Non-classic symptoms are more common, especially in people older than two years. There may be mild or absent gastrointestinal symptoms, a wide number of symptoms involving any part of the body or no obvious symptoms. Celiac disease was first described in childhood; however, it may develop at any age. It is associated with other autoimmune diseases, such as Type 1 diabetes mellitus and Hashimoto's thyroiditis, among others. [2] As with Diabetes, the lifelong presence of Celiac is an emotional, mental, and physical stress. If you have Celiac disorder, you may suffer Celiac Distress and Burnout with similar symptoms and manifestation as Diabetes Distress and Diabetes Burnout.  Much of the stress comes from the need to continuously monitor what is consumed to avoid Gluten. Bread made with wheat flour clearly contains Gluten. Condiments such as Soy Sauce and Teriyaki Sauce historically are made with wheat and also contain Gluten and will create an allergic reaction. They are referred to as Hidden Gluten. The challenges and stresses are similar to Diabetes Distress and Diabetes Burnout and may have similar effects on caregivers.  Journaling is a conversation with myself through what I write in my journal. I write at the start and end of every day. It is a very therapeutic exercise that started at the beginning of July and has become an integral part of my daily routine. Most recently this dialogue has helped me through the emotional ups and downs of the longest episode of Diabetes Burnout I have encountered so far. For books, courses, remote Reiki sessions, Alkaline Waterand our Newsletter.... Join my website: Markaashford.comIf you enjoy the videos and want to support the channel, you can buy me a coffee: buymeacoffee.com/markashfordPhotography: Mark A. AshfordMusic - Epidemic Sound - ES_Inspiration - Megan Wolford[1,2: Wikipedia]

Allison really messed up this trend! But we tried soy sauce cucumbers!

On todays episode!Justin Timberlake World Tour may be ruined!Lot's of people are talking about Taylor SwiftWhat is happening with the Kardashians?The Dallas Cowboys Documentary ReactionLove island ReactionBridgerton "catchup" BS: Are Paul Mescal and Gracie Abrams dating?

Big Ron Partlow Just got back from Toronto and tells the boys all about the trip. Then we are going to interact with you and do a live QA. So be here and comment with your questions! It's Just Bodybuilding 285 with Ron, Dusty Hanshaw & Scott McNally Chapters: 00:00:00 - Getting Started on the Live Show 00:03:05 - Toronto Pro 00:06:07 - The Role of Marketing and Brand Recognition in Bodybuilding 00:09:05 - The importance of venue selection 00:12:15 - Backstage at the USA 00:15:29 - John Jewett Impressive Performance 00:18:51 - The Results of the Show 00:22:10 - Meeting Listeners at the Michigan State Championships 00:25:07 - Nate Spear Incredible Progress 00:28:20 - The Importance of Barbell Rows for Back Thickness 00:34:46 - Personal Training 00:37:52 - Training for Muscle Growth in Legs 00:40:54 - Sriracha or Soy Sauce? & The Journey of West Coast Gym 00:44:05 - Opening a Gym and Building a Brand 00:47:04 - Growing Legs and Glutes in a Deficit 00:50:18 - Spinal Stenosis and Bodybuilding 00:53:24 - Date Day Restaurant Ideas 00:59:37 - Pursuing Different Career Paths 01:02:51 - Building Relationships for Success 01:09:04 - Transitioning from Competitive Bodybuilding 01:12:03 - Talking about Montrose and Hockey 01:15:05 - Edmonton's Frustration 01:18:16 - Punk Music Discussion

Join us in this episode as we delve into the fascinating world of Bourbon Barrel Foods with the visionary entrepreneur and founder, Matt Jamie. From humble beginnings in Louisville, Kentucky, Matt embarked on a culinary journey that would lead him to create an empire built on the rich heritage of bourbon and the art of barrel aging.Discover the secrets behind the distinct flavors that define Bourbon Barrel Foods' signature products, from small-batch soy sauce to handcrafted sorghum and beyond. Matt shares his insights into the meticulous process of selecting and aging barrels, and how this tradition infuses depth and complexity into every culinary creation.But it's not just about the products; it's about the stories behind them. Uncover the tales of collaboration with local artisans and distilleries that breathe life into each bottle. Learn how Matt's passion for sustainability and community engagement shapes every aspect of his business, from sourcing ingredients to supporting local farmers.Join us as we explore the intersection of tradition and innovation, and how Bourbon Barrel Foods continues to push the boundaries of flavor while honoring its roots. Whether you're a seasoned foodie or simply curious about the alchemy of barrel aging, this episode offers a tantalizing glimpse into a world where craftsmanship meets culinary excellence.Follow the BBF SocialsBourbon Barrel FoodsFacebookInstagramYoutubePintrest Find all Built In The Bluegrass links here https://linktr.ee/builtinthebluegrass We want to take a moment to thank our partner – the Kentucky Association of Manufacturers. For over 100 years, KAM has served our state's manufacturing industry through advocacy, workforce development, education, and training, as well as cost-saving benefits for members. Fighting for manufacturers is what KAM does best, representing the industry in both Frankfort and Washington, D.C. Whether it's advocacy, offering shipping discounts, or group health insurance, KAM has its members covered. Learn more and become a member by visiting www.kam.us.com

Fluent Fiction - Japanese: The Ramen Shop's Secret: A Tale of Soy Sauce Stains and Salt Saving Grace Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-ramen-shops-secret-a-tale-of-soy-sauce-stains-and-salt-saving-grace Story Transcript:Ja: 朝の光が街を照らし、ラーメン屋の暖簾をゆらゆら揺らしていた。その日も、ユキはいつものように昼休みにお店に入った。「おはよう、ユキちゃん！」店主が元気に挨拶した。En: The morning light illuminated the town, swaying the noren of the ramen shop. That day, as usual, Yuki entered the shop during her lunch break. "Good morning, Yuki-chan!" greeted the shop owner cheerfully.Ja: ユキは答えた、「おはようございます、おじさん。今日もご飯をお願いします。」ユキは慣れた手つきで着物を整え、カウンターに座った。En: Yuki replied, "Good morning, sir. Please give me today's meal as well." Yuki adjusted her kimono with practiced hands and took a seat at the counter.Ja: 麺が茹で上がり、ラーメンが出来上がる。ユキはスープをプカッと音を立てながら吸い上げた。しかし、彼女は完全には気をつけていなかった。なんと！お箸が滑ってしまい、醤油の汁が箱から溢れてしまった。それは彼女の着物の前に残念なシミを作り出した。En: The noodles were cooked, and the ramen was ready. Yuki slurped the soup with a satisfying sound. However, she wasn't being completely careful. Oh no! Her chopsticks slipped, causing the soy sauce broth to overflow from the bowl, leaving an unfortunate stain on her kimono.Ja: 「あれ？」ユキは驚いて見つめた。彼女はそのシミに固まった。「どうしよう、これは高価な着物だったのに...」En: "Oh?" Yuki stared in surprise, frozen at the sight before her. "What should I do, this kimono was expensive..."Ja: 店主はその場面を見て、考えた。「素早く塩を振ろう、ユキちゃん。それならばシミを防げるはずだよ。」店主が教えた道具を持ってきて、ユキに渡した。En: The shop owner, witnessing the scene, thought for a moment. "Quickly sprinkle some salt, Yuki-chan. That should prevent the stain." He brought a tool and handed it to Yuki.Ja: ユキはそっと塩をシミに振った。しばらくすると、シミが薄くなってきた。「すごい、本当にできた！」ユキは笑った。彼女は再び気を取り直し、ラーメンを一心不乱にすすった。En: Yuki gently sprinkled salt on the stain. After a while, the stain started to fade. "Wow, it really worked!" Yuki laughed. She gathered herself and resumed slurping the ramen single-mindedly.Ja: それから、ユキはこの場所を訪れるたびに塩を忘れずに持って行った。忘れ物があっても、店主が笑顔で彼女に渡してくれた。そして彼らは毎日、ラーメンと塩で、笑顔で過ごすのだった。En: From then on, Yuki always remembered to bring salt whenever she visited this place. Even if she forgot, the shop owner would hand it to her with a smile. And so, they spent each day happily, with ramen and salt.Ja: ユキのすするラーメンの音が、ラーメン屋に鳴り響き、また一日が始まる。ユキちゃんとラーメン屋、そして塩の少し不思議な、でも愉快な物語は続くのであった。En: The sound of Yuki slurping her ramen echoed in the ramen shop, marking the start of another day. Yuki-chan, the ramen shop, and a little mysterious but delightful story involving salt continued on. Vocabulary Words:town: 街noren: 暖簾ramen: ラーメンYuki: ユキlunch: 昼休みcounter: カウンターnoodles: 麺soup: スープkimono: 着物chopsticks: お箸soy sauce: 醤油broth: 汁stain: シミsalt: 塩owner: 店主tool: 道具sprinkle: 振るexpensive: 高価なlaugh: 笑うhand: 渡すslurp: すするfaded: 薄くなるworked: できたvisit: 訪れるsmile: 笑顔echoed: 鳴り響くstory: 物語happy: 幸せdelightful: 愉快mysterious: 不思議

On this week's episode we dive into some music news starting with Tiffany Red's video calling out some of your favorites over publishing royalties, JPEGMAFIA takes shots at Freddie Gibbs,  and Busta Rhymes gets caught on video arguing with a rapper at French Montana's album release party. On the shenanigan front, Renzo goes into his conspiracy bag on relationships and Big Rob offends the rest of the crew when he ask if the squad would cop some kicks from a former president. You know how we give it up, tap in.  Need bonus content, subscribe to us on Patreon!  

Fluent Fiction - Mandarin Chinese: Tranquil Tea Ceremony: A Tale of Soy Sauce Surprise Find the full episode transcript, vocabulary words, and more:fluentfiction.org/tranquil-tea-ceremony-a-tale-of-soy-sauce-surprise Story Transcript:Zh: 北京雄伟的天安门广场上，故宫半隐藏在京城的的尘埃里，而他们头上则是蔚蓝的天空。软风不着痕迹地带走了岁月的痕迹，人群中，张伟、李娜与王乐在其间，准备进行一场有点儿异乎寻常的茶道体验。En: On the grand Tiananmen Square in Beijing, the Forbidden City is half hidden in the dust of the capital city, with the clear blue sky above them. A gentle breeze subtly carries away the traces of time. Among the crowd, Zhang Wei, Li Na, and Wang Le are there, ready to experience a slightly unusual tea ceremony.Zh: 北京，这座古老而又现代的城市里，有一家以茶文化知名的奢华茶馆——"禅心茶道"。这家茶馆的老板是王乐，他对茶有着独到的理解和热爱。被城市的喧哗围绕，热闹与坚硬的钢筋水泥中，透着一股淡淡的茶香，给人一种别样的宁静。En: In Beijing, this ancient yet modern city, there is a luxurious tea house famous for its tea culture called "Zen Heart Tea Art". The owner of this tea house is Wang Le, who has a unique understanding and love for tea. Surrounded by the hustle and bustle of the city, amidst the liveliness and hard concrete jungle, there is a faint scent of tea that exudes a different kind of tranquility.Zh: 张伟，一名来北京旅游的学生，对中国的茶文化颇感兴趣。李娜，他的朋友，漂亮聪明，温文尔雅，是王乐的助手。在这即将开始的茶道表演中，李娜正在积极帮忙布置。En: Zhang Wei, a student traveling to Beijing, is quite interested in Chinese tea culture. Li Na, his friend, beautiful and intelligent, is Wang Le's assistant. As the tea ceremony is about to begin, Li Na is actively helping with the arrangements.Zh: 当茶道开始时，张伟准备品尝他的第一口茶，却发现嘴唇瞬间被一股咸味弄得苦涩。他眨了眨眼睛，再次尝试，还是咸的。瞥了一眼旁边看似淡定的李娜，张伟忍不住对她张了张嘴，想说什么却又说不出口。En: When the tea ceremony begins, Zhang Wei prepares to taste his first sip of tea, only to find his lips instantly hit by a salty taste making it bitter. He blinked, tried again, still salty. Glancing at Li Na who seemed calm beside him, Zhang Wei couldn't help but open his mouth to say something but couldn't.Zh: 李娜看着张伟尴尬的表情，忍俊不禁。原来，她做茶道准备时，不小心将附近的酱油当作了茶，没有认出来。而且，发现错误后，她并未吭声，而是静观其变，等待这位好奇的游客发现。En: Watching Zhang Wei's awkward expression, Li Na couldn't help but stifle a laugh. It turns out that when she was preparing for the tea ceremony, she accidentally mistook the nearby soy sauce for tea and didn't recognize it. And even after realizing the mistake, she didn't say a word, but calmly waited for this curious tourist to notice.Zh: 王乐看出了其中的笑话，笑中带着一丝尴尬。他解释了发生的事情，并且以这个为契机详细解说了茶与酱油在传统的中国文化中各自的地位和象征意义。En: Wang Le saw the joke in it, with a hint of embarrassment in his smile. He explained what happened and took the opportunity to explain in detail the respective positions and symbolic meanings of tea and soy sauce in traditional Chinese culture.Zh: 张伟虽感尴尬，但他理解了，冲淡了尴尬。他泡的第二杯是香醇的茶，赞扬道："果然，茶是茶，酱油是酱油，不是所有液体都能用来品味的。"En: Although feeling embarrassed, Zhang Wei understood and diluted the embarrassment. The second cup he brewed was fragrant tea, praised, saying, "Indeed, tea is tea, soy sauce is soy sauce, not all liquids can be savored."Zh: 故事就这样结束了，误会，尴尬，但也有笑声和理解。这是这个古老城市里的一天，他们在这市井间，沉淀下持久而温暖的故事。从此之后，张伟对中国的茶文化有了更深入的经历和了解，他会记住这一天，记住他的第一口"酱油茶"。En: And so the story ends, with misunderstandings, awkwardness, but also laughter and understanding. This is a day in this ancient city, where they, in the midst of the world, precipitate lasting and warm stories. Since then, Zhang Wei has had a deeper experience and understanding of Chinese tea culture. He will remember this day and his first sip of "soy sauce tea." Vocabulary Words:skylark: 云雀breeze: 微风Tranquility: 宁静hustle: 热闹bustle: 熙攘jingling sound: 叮当声culture: 文化assistant: 助手embarrassment: 尴尬understanding: 理解awkward: 尴尬fragrant: 芬芳praise: 表扬misunderstandings: 误会laughter: 笑声student: 学生salty: 咸的curious: 好奇joke: 笑话symbolic: 象征性tranquility: 宁静unique: 独特scent: 香味liquid: 液体teacup: 茶杯lips: 嘴唇nod: 点头blink: 眨眼prepare: 准备arrangement: 布置

Fluent Fiction - Mandarin Chinese: The Coffee & Soy Sauce Concoction: A Beijing Tale of Serendipity Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-coffee-soy-sauce-concoction-a-beijing-tale-of-serendipity Story Transcript:Zh: 在清晨的北京，阳光打破了京城的宁静，微风如诗，带着花香。王伟，北京的一个为生活而奔波的普通人，今天如同往常一样，坐在他的小公寓的窗边，享受着他那复杂生活中唯一的平静片刻--早餐时间。En: In the early morning of Beijing, the sunlight broke the tranquility of the capital city, with a gentle breeze carrying the fragrance of flowers. Wang Wei, an ordinary person in Beijing who hustles for a living, sat by the window of his small apartment, as usual, enjoying the only peaceful moment in his complex life - breakfast time.Zh: 他的公寓坐落在繁华的朝阳区，那里旁边有个古老的胡同。窗外，老北京的砖红色屋顶在早晨的阳光下闪耀着暖黄色的光芒，新旧交融，历史与现代碰撞，就这样，卡夫杂货，王伟的公寓，一切人间烟火，都融入了这个城市的日常。En: His apartment was located in the bustling Chaoyang District, next to an ancient hutong. Outside the window, the brick-red rooftops of old Beijing shone with a warm yellow light in the morning sun, blending old and new, history and modernity colliding. The Kafu grocery store, Wang Wei's apartment, and all the hustle and bustle of life merged into the daily life of this city.Zh: 毫无疑问，王伟是咖啡的忠实粉丝。然而，就在这平静的早晨，一件小事扰乱了他久违的淡定。隔昼夜的工作疲劳使他瞌睡连连，他磕磕绊绊，代替咖啡奶精拿起了旁边的酱油，毫无察觉地倒进了自己的咖啡杯。En: Without a doubt, Wang Wei was a loyal fan of coffee. However, on this peaceful morning, a small incident disrupted his long-lost calmness. The fatigue from day and night work made him drowsy, and in a hazy state, he mistakenly picked up the soy sauce instead of coffee creamer, pouring it into his coffee cup without realizing it.Zh: 一口气，这个由酱油和咖啡混合而成的黑乎乎的诡异饮品在口中爆发出了一种奇特的滋味。“啊！”王伟突然明白了为什么他一口咖啡下去，感觉口中犹如漂浮着一股孤零零的滷味。他环顾四周，急忙抓过桌子上的咖啡罐和手中的酱油瓶，讶异地看着它们，如同看一个精彩的谜底被揭示。En: In one gulp, the strange dark concoction made of soy sauce and coffee erupted with a peculiar taste in his mouth. "Ah!" Suddenly, Wang Wei understood why when he took a sip of coffee, it felt like a hint of savory flavor was floating in his mouth. He looked around, hastily grabbed the coffee can and soy sauce bottle on the table, staring at them in amazement as if a fascinating mystery had been revealed.Zh: 然而，对这个北京人来说，这只是人生中的一桩小事。他愣了愣，失笑起来，遍想着那台在厨房角落里的咖啡机，其漆黑的豆子含笑半酣。他湿润了眼眶，笑得满脸通红，接着扬起手，举杯应战。En: However, for this Beijinger, it was just a minor incident in life. He paused, burst into laughter, thinking about the coffee machine in the corner of the kitchen, its dark beans seemingly smiling mischievously. His eyes moistened, his face flushed with laughter, then he raised his hand, toasting to the bizarre drink.Zh: 之后的几天，笑容从未从他的脸上消失。他向朋友们讲述这个拌乱咖啡与酱油的故事，他们听后都大笑不止。他甚至决定也给他们品尝一下这种奇特的咖啡酱油混合饮品。最后，他们都觉得虽然味道奇特，却又在奇怪中带来了别样的乐趣。En: In the days that followed, the smile never left his face. He shared the story of the mixed-up coffee and soy sauce with his friends, and they couldn't stop laughing after hearing it. He even decided to let them taste this peculiar coffee-soy sauce concoction. In the end, they all found that although the taste was unusual, it brought a different kind of enjoyment amidst the strangeness.Zh: 这个故事在他的朋友圈里传开，大家都被王伟的悠然自得和乐观态度所感染。这个小小的错误给他的生活添加了一抹笑意和流传的故事。就这样，他节节败退，等到霞光再次照进他的小公寓，他比以往任何时候都更坚韧，更乐观。En: This story spread among his circle of friends, all being infected by Wang Wei's calmness and optimistic attitude. This small mistake added a touch of humor and a shared story to his life. And so, with each setback, as the morning light once again shone into his small apartment, he became more resilient and optimistic than ever before.Zh: 这就是北京，这个城市于他而言是繁华也是压力，但从这个故事中我们看到了王伟以亲和力、乐观的态度将生活中的讽刺和嘲笑化为了生活的调味料。而他坚信，不论生活给你一份淳厚的咖啡，还是一瓶又咸又有深度的酱油，最重要的是要怀着一颗愿意尝试，又乐观的心来面对。En: This is Beijing, a city that is both vibrant and stressful to him. However, from this story, we see how Wang Wei, with his affability and optimistic attitude, turns life's irony and ridicule into the seasoning of life. He firmly believes that whether life offers you a pure cup of coffee or a bottle of salty and profound soy sauce, the most important thing is to face it with a heart willing to try and remain optimistic. Vocabulary Words:capital city: 首都城市gentle breeze: 轻风fragrance: 花香bustling: 繁华ancient: 古老的hutong: 胡同rooftops: 屋顶blend: 交融loyal fan: 忠实粉丝incident: 事件disrupted: 扰乱了calmness: 淡定concoction: 调配peculiar taste: 奇特的滋味amazement: 惊异minor incident: 小事laughter: 笑声mischievously: 恶作剧地resilient: 坚韧的stressful: 压力optimistic attitude: 乐观态度irony: 讽刺ridicule: 嘲讽seasoning: 调味料face: 面对affability: 亲和力fragrant: 芬芳vibrant: 充满活力enjoyment: 乐趣

Larry David, Curb Your Enthusiasm, Electioneering, and Soy Sauce!!!

Uncover the intriguing design story of a kitchen staple in this episode, as we delve into the iconic Kikkoman Soy Sauce bottle. Explore the thoughtful design elements that make this bottle both functional and visually distinctive.

Fluent Fiction - Japanese: Soy Sauce Splat: The Night that Stained Our Hearts Find the full episode transcript, vocabulary words, and more:fluentfiction.org/soy-sauce-splat-the-night-that-stained-our-hearts Story Transcript:Ja: 居酒屋の暖炉は熱を放ち、その火明かりが小さな飲み屋の全てを照らしていた。En: The fireplace in the izakaya emitted warmth, its flickering firelight illuminating the entire small drinking establishment.Ja: 店の隅に座るサクラ、ヒロシ、そしてユウキの3人は、労働後の呑みの時間に心から楽しんでいた。En: Sakura, Hiroshi, and Yuuki, sitting in a corner of the shop, thoroughly enjoyed their post-work drinking time.Ja: 場所は賑やかで、乾杯と笑い声が頻繁に響き渡り、美味しい料理の香りが空気をつつんでいた。En: The place was lively, filled with frequent toasts and laughter, and the scent of delicious food filled the air.Ja: ヒロシは新しい短パンスーツを着ており、彼がその日の出来事を生き生きと描写している最中、サクラは彼の話に夢中になっていました。En: Hiroshi, wearing his new shorts suit, vividly described the events of the day while Sakura was captivated by his storytelling.Ja: 彼女の精神があまりにも集中していたので、彼女は肩越しに運ばれてきたウェイトレスがそれを避けられなかった長い寿司トレイに注意を払わなかった。En: As her mind was fully absorbed, she didn't pay attention to the long sushi tray carried by a waitress over her shoulder, unable to avoid it.Ja: バタバタという音と共に醤油のボトルが床に落ち、その結果として生じた衝撃で、醤油がヒロシの新しいシャツ全体に飛び散った。En: With a loud crash, the soy sauce bottle hit the floor, resulting in a splatter that covered Hiroshi's new shirt entirely.Ja: 居酒屋は一瞬で静まり返り、サクラは言葉を失った。En: The izakaya momentarily fell silent, leaving Sakura speechless.Ja: しかし、全てが沈黙したその瞬間を切り裂くように、ユウキが大笑いを始めた。En: However, in that moment of stunned silence, Yuuki burst into laughter.Ja: そのユーモラスな笑いは感染し、すぐにサクラもヒロシも彼に加わり、その居酒屋は再び笑い声で満たされた。En: His infectious laughter quickly spread, and soon Sakura and Hiroshi joined him, filling the izakaya with laughter once again.Ja: シャツは汚れてしまったものの、ヒロシは笑いながらサクラに向き、「大丈夫、これが今夜の思い出だよ」と言った。En: Though the shirt was now stained, Hiroshi laughed and said to Sakura, "It's okay, this is tonight's memory."Ja: その晩、新しいシャツは醤油で汚れたが、3人の友情はより強く結ばれた。En: That evening, while the new shirt was dirtied by soy sauce, their friendship grew stronger.Ja: それ以降、その話は彼らの中で伝説となり、再び集まるたびに彼らはその夜を振り返り、心からの笑顔で語り合ったのだった。En: From then on, the story became a legend among them, and every time they gathered again, they reminisced about that night and shared heartfelt smiles. Vocabulary Words:fireplace: 暖炉izakaya: 居酒屋emit: 放つwarmth: 熱flickering: 点滅するfirelight: 火明かりilluminating: 照らすentire: 全てsmall: 小さなdrinking: 飲みestablishment: 施設Sakura: サクラHiroshi: ヒロシYuuki: ユウキsitting: 座るcorner: 隅shop: 店thoroughly: 心からenjoyed: 楽しんだpost-work: 労働後time: 時間place: 場所lively: 賑やかなfilled: 満たされたfrequent: 頻繁なtoasts: 乾杯laughter: 笑い声scent: 香りdelicious: 美味しいfood: 食べ物

Jill and Tom are both in studio today for another topic-packed show. Tom opened the episode acknowledging the installation of the first EV charging station under the provisions of the National Electric Vehicle Infrastructure (NEVI) Act, signed into law in 2021. The first unit went live at a Flying J gas station in Ohio earlier this week. Jill and Tom went on to discuss Jill's evaluation of a Starbucks Coffee/Volvo joint effort. This past week Jill drove electric Volvo vehicles from Denver, Colorado to Seattle, Washington, charging the cars only at Starbucks locations along the way equipped with high-speed Volvo-sponsored chargers. Listen in for more on this unique cooperative exercise—and what Jill ordered to drink at each stop. In the second segment Jill and Tom are joined by Consumer Report's Steven Elek. Steven gave the hosts the lowdown on the organization's latest Auto Reliability Study. Steven shared insights into how and why electric vehicles are proving problematic for some owners, and walked Jill and Tom through top-ten list of most-reliable car brands. The list includes a few surprises. In the final segment, Jill is subjected to Tom's “Car Sales in Europe” quiz, capped by a Kikkoman soy-sauce bonus question. Because Jill has not yet listened to last week's episode, Tom explained to her why he was looking to shoot a water buffalo. 

 Momofuku, David Chang's restaurant group, launched a CPG line of chili crisp, noodles, and more that became an instant success.For more on Momofuku and show notes: https://www.shopify.com/blog/momofuku-cpg

Have you ever noticed that soy sauce bottles always have two holes? I couldn't resist digging deeper into this mystery and found out some fascinating facts. Prepare to have your mind blown! Learn more about your ad choices. Visit megaphone.fm/adchoices

It better have been worth it. Like proper, fancy soy sauce. AbroadInJapanPodcast@gmail.com is our email address - please use it! Hosted on Acast. See acast.com/privacy for more information.

You'd drink soy sauce out of a bellybutton for a check too, okurt! This week on Match Made: Colbie jets to Copenhagen, Adam recaps Montauk, Katy meets a special duo... Adam gives the much-requested update on Montauk coffee guy, a ghost of Hinge past slides into his dm's after a 2 month hiatus, and he shares some exciting news. Katy recaps the great New York flood of 2023, a special FaceTime call, an unsuspecting tool to pick up guys at a bar, and more. We talk Taylor and Travis, Halloween costumes, dish out advice to a listener, and MORE! You don't want to miss this one. Support the show by checking out our sponsors: > Athletic Greens is going to give you a FREE 1 year-supply of immune-supporting Vitamin D AND 5 FREE travel packs with your first purchase. All you have to do is visit athleticgreens.com/matchmade. The trio has been consistently using AG1, and we are so excited to share it with the Match Made family Advice segment: If you need advice on a situation, or have a wild story to share - email matchmadepodcast@gmail.com with subject line "ADVICE SEGMENT" where we will pick stories to answer each week (anonymously - always). Write us a 3-5 sentence summary of the situation which we will read on the podcast, and include any relevant details at the bottom that you think we should know. For any updates to advice segments, email with subject "ADVICE SEGMENT UPDATE - [date of original feature]" and we will share updates to featured advice! If you love the pod, make sure to leave us a review, click the "Follow" button to get notified when our episodes go live, and share with your friends! Be sure to tag @matchmadepodcast in all of your listening stories on Instagram! Xoxo - Katy, Colbie, Adam Podcast Instagram: @matchmadepodcast Katy's Instagram: @katybellotte Colbie's Instagram: @colbie_cassidy Adam's Instagram: @aadamharrison

Does soy sauce go in the fridge? And AC/DC is opening a bar!

For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It's made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports. Curious about all the different varieties? Check out ATK's reviews on Soy Sauce. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We start a new sporadic series this week: "Our Favorite Movies." Guests Pam Brouillard and Kailey Diaz return armed, each with one of their favorite movies: One Flew Over the Cuckoo's Nest and Pan's Labyrinth, respectively. We crack one from Turning Point Beer, Ingenious Brewing, and De Dolle Brouwers to get us through a very fun, sometimes deep, conversation about...our favorite movies.

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FLORIDA FRIDAY - Floridaman road rages and throws things. Largest python ever caught. Florida steak house shuts after meth found in soy sauce. Floridaman threatened to shoot over free pizza. // Weird AF News is the only daily weird news podcast hosted by a comedian and recorded in a closet. Show your SUPPORT by joining the Weird AF News Patreon where you'll get bonus episodes and other weird af news stuff http://patreon.com/weirdafnews  - WATCH Weird AF News on Youtube - https://www.youtube.com/weirdafnews - check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones or http://twitter.com/funnyjones

Stupid News 7-11-2023 6am …Employee Fired because he couldn't run 3 miles in 30 minutes …Japanese Steakhouse Shutdown after the Soy Sauce Tested Positive for Meth …There Once Was a Condition that would cause Your Teeth to Explode

#18. This week, we dive deep into the world of Japanese culinary treasures with Chris Bonomo and Greg Dunmore, the founders of The Japanese Pantry. Chris and Greg share incredible stories about the people behind their extraordinary soy sauces, miso, katsuobushi, rice vinegar, and more.In this episode, we explore the origin of The Japanese Pantry and how Chris and Greg embarked on their journey to bring these amazing ingredients to the United States. Chris and Greg's passion for these products and their travels through Japan are evident as they detail the nuances and labor of love behind each product. Join us for an episode filled with insights into the world of Japanese ingredients, the dedication of the producers, and the mission of The Japanese Pantry to introduce these exceptional products to American home cooks and professional chefs. Whether you're a culinary enthusiast or a restaurant owner, you'll be inspired by the stories and flavors behind each ingredient.Where to find Chris Bonomo:InstagramLinkedInWhere to find Greg Dunmore:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:43) How The Japanese Pantry started(7:02) Tahini and black sesame paste(11:53) What is koji?(15:33) Soy Sauce and kioke barrels(26:24) Katsuobushi, not bonito flakes(32:19) The different types of konbu(35:38) The magic of Shiitake (40:59) What is real rice vinegar?(45:20) Japanese brown Sugar and spices

Nirvana Ortez is a former pro park rider who was once sponsored by Salomon. She has been a change maker in the sport. Early on, Nirvana was one of the original members of Jet Pack 5000, a group of women who empowered other female snowboarders through film. More recently, Nirvana co-founded Soy Sauce Nation, a community for Asian snowboarders. Connect with Nirvana: Nirvana's Instagram Soy Sauce Nation's InstagramSoy Sauce Nation's Stir Fry March eventResources: Check out REI's Fall 2022 Editor's Choice Awards 

My friends. We need to talk about a little condiment that can kill. Join us for a devastating story that somehow ends well, and for a way to make history. Grab a straw, we're eating a cloud. --- You should totally guest co-host. Here's the submission form: https://forms.gle/nFnJp1UjCsoAZ3Wn7 Love the show and wanna show some love? Venmo Tip Jar: @WellThatsInteresting Instagram: @wellthatsinterestingpod Twitter: @wti_pod Oh, BTW. You're interesting. Email us YOUR facts, stories, experiences... Nothing is too big or too small. We'll read it on the show: wellthatsinterestingpod@gmail.com --- Support this podcast: https://anchor.fm/wellthatsinteresting/support