Podcasts about tastes

Let's meet Biram Chapman of St. Catherines Island Seafood, the small Georgia business turning shoppers into “shrimp snobs.” We follow his week from coastal boats to Middle Georgia coolers to the Grant Park Farmers Market and hear why wild-caught Georgia shrimp tastes different. You learn the family history that ties Biram to St. Catherines Island and how buying local supports shrimpers in a tough import-driven market.

Archeologists in movies have a reputation for being hands-on, like Indiana Jones unearthing hidden treasure, or Lara Croft running through a temple. Archeology in real life tends to be a bit more sedentary. But some archeologists are committed to getting their hands dirty—even recreating the stinky, slimy, and sometimes tasty parts of ancient life.Science writer Sam Kean enmeshed himself in the world of experimental archaeology for his new book Dinner with King Tut: How Rogue Archaeologists are Recreating the Sights, Sounds, Smells, and Tastes of Lost Civilizations. He joins Host Ira Flatow to discuss making stone tools, launching catapults, and DIY mummies.Guest: Sam Kean is a science writer and author of Dinner with King Tut: How Rogue Archaeologists are Recreating the Sights, Sounds, Smells, and Tastes of Lost Civilizations. Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

It's Halloween time and our latest scary story dives into a cannibal killer who hunts his victims, blending horror with a chilling culinary obsession.'When a devoted husband vanishes during his evening run, his wife Cora refuses to accept the police's easy answers. Her desperate search pulls her into a nightmare of blood, muscle, and madness—where primal hunger meets the modern world.Alongside a reluctant gym bro named Troy, Cora uncovers a horrifying truth about the man stalking her town… a cannibal gourmet who grades his meals by muscle tone and marbling. As Halloween looms, the line between predator and prey begins to blur—and the hungriest beast might not be the one in the woods.This twisted novella-length horror story from David O'Hanlon serves up dark humor, brutal tension, and grisly realism, blending serial killer terror, survival horror, and macabre culinary obsession into one unforgettable tale.Perfect for fans of Hannibal, Dexter, and The Texas Chain Saw Massacre—this story will leave you horrified, amused, and maybe a little hungry.Modern Tastes — by David O'Hanlon

SummaryOn this Restaurant Owners Uncorked episode, Wil talks with Village Juice & Kitchen cofounders Clyde Harris and Lonnie Atkinson about building a clean-food concept that's as craveable as it is good for you. Born from Lonnie's California-shaped passion for fresh, minimally processed ingredients—and reinforced by Clyde's cancer journey—the brand grew from farmers' markets and a pop-up (first juice in 2015, first restaurant in 2016) to seven locations today: two corporate stores (Winston-Salem and the new Raleigh), one franchise (Optimist Hall, Charlotte), and four licensed university outlets (Wake Forest, Elon, USC—South Carolina, and High Point). They unpack price/value myths, menu pillars (cold-pressed juice, bowls, wraps, toasts, plant-based “Billy Cakes”), and an all-are-welcome approach to dietary needs. The growth plan is disciplined—more corporate stores across NC, selective university deals, and a push into hospitals (including a signed deal with UNC Health)—funded store-by-store to protect control and culture. Along the way: lessons in space efficiency (down to 550 sq ft), brand standards and audits, partnerships with college athletics, and the core belief that servant leadership and legendary hospitality make the operation work.10 Takeaways Mission in a line: “Food that tastes as good as it makes you feel.” Origin story matters: farmers' markets → pop-up → first shop; community pulled them forward. Seven locations, four of them campus licenses; Raleigh is the newest corporate store. Value over “cheap”: whole-food portions can out-value fast food, especially without the “juice add-on.” Menu discipline: scratch dressings, organic where it counts, gluten-free/vegan friendly, and customizable. Space mastery: proved the model in tiny footprints (550 sq ft food-hall unit) with smart line design. Athletic partnerships drive volume and credibility (pregame meals, practice smoothies). Hospitals are a natural next channel; UNC Health deal signed while they scout the on-campus spot. Grow slow, keep control: NC-first corporate expansion; fund each store with its own investor group. Culture wins: treat people exceptionally → low turnover, friendly service, consistent reviews.

On this week's episode of the CHASING CLARITY HEALTH & FITNESS PODCAST, I'm breaking down the fatal fat loss mistakes that stall progress, slow results, and keep you stuck spinning your wheels.These are the blind spots that make so many dieters think their metabolism is broken, when in reality, it's their execution, tracking, or awareness that needs refining.We'll cover the most common mistakes I see in both research and real-world coaching, and more importantly, how to fix each one so you can finally start seeing sustainable fat loss results.HERE'S WHAT WE COVER:️MISTAKE #1: INCONSISTENT EXECUTION OF THE DIET / LACK OF ADHERENCE️MISTAKE #2: MISESTIMATING CALORIE INTAKE & THINKING YOU'RE IN A LARGER DEFICIT THAN YOU ARE️MISTAKE #3: TRACKING BLIND SPOTS- UNTRACKED BITES, LICKS, TASTES & “CALORIE AMNESIA”  • The Power of Grazing & BLTs  • The Weekend Effect  • Restaurant Meals & “Zero-Calorie” Foods  • Common Tracking Mistakes I See as a Coach  • Solutions: How to Eliminate Blind Spots️MISTAKE #4: CHASING WEIGHT LOSS ON THE SCALE RATHER THAN FOCUSING ON FAT LOSS & MUSCLE PRESERVATION️MISTAKE #5: OVERESTIMATING CALORIES BURNED THROUGH EXERCISE️MISTAKE #6: NOT TRACKING STEPS & NOT ACCOUNTING FOR DROPS IN NEAT  • Why Step Tracking Matters  • NEAT, Appetite!& Energy Balance  • Practical Coaching Strategy️FATAL FAT LOSS MISTAKES THAT ALSO HINDER PROGRESS  • Poor Sleep & Recovery  • Chronic Stress & Emotional Eating  • Ignoring Micronutrient Intake  • Taking in Too Many Liquid CaloriesThis episode is your roadmap to identifying the habits, blind spots, and mindset traps that hold most people back during fat loss.If you've been consistent but still not seeing results, this one will show you exactly what's missing and how to fix it.WHERE TO CONNECT WITH ME:Follow Brandon on IG: https://www.instagram.com/brandondacruz_/For Info on Brandon's Coaching Services: https://form.jotform.com/bdacruzfitness/coachinginquiryEmail: Bdacruzfitness@gmail.comBrandon's Website: https://www.brandondacruzfit.com

Healthy Eating at Home: What Works, What Doesn't, and What Tastes Good: Nutritionist Stef Sassos Good Housekeeping Good Better Best Interview Series, The Not Old Better Show In this episode, Paul sit's down with Stefani Sassos, Director of the Good Housekeeping Institute's Nutrition and Fitness Lab, to find out what really goes into those beautifully packaged, chef-prepared meals. We cover everything—taste, nutrition, expiration dates, and how to make smart, satisfying food choices that actually work for your lifestyle, especially if you're 60 and up. Stefani is a registered dietitian, personal trainer, and mom who lives in the real world. She knows what it's like to feed a family on a weeknight, and she's tested more than 50 different meal services—not just for health, but for flavor and usability. Her insights will help you sort the fads from the facts, and her practical tips will save you time, money, and frustration. We talk about why trust matters, what really makes a healthy meal satisfying, and how aging adults can use today's tech-savvy food solutions to support longevity, energy, and wellness—without getting overwhelmed. If you've ever stood at your fridge wondering what's still good, or tried to decode the tiny print on a meal label, this episode is for you. Tune in and discover the tools to eat well, age strong, and feel good doing it. Check it out 

Fluent Fiction - Hungarian: Creative Tastes: A Family's Budapest Market Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-10-03-07-38-20-hu Story Transcript:Hu: A piaci forgatagban, ahol az ősz aranyszín fényét megidézve a paprikák és sütőtökök melegednek, Krisztián magában motyogott, miközben Zsófia és Márton oldalt sétált mellette.En: In the bustling marketplace, where the golden light of autumn was evoked by the warm peppers and pumpkins, Krisztián muttered to himself as Zsófia and Márton walked beside him.Hu: A Nagy Vásárcsarnok, Budapest szíve, pezsegve fogadta a vásárlókat egy újabb napra.En: The Nagy Vásárcsarnok, the heart of Budapest, buzzed with life, welcoming shoppers for another day.Hu: Krisztián céllal érkezett: elkápráztatni a családját egy különleges vacsorával.En: Krisztián had a mission: to dazzle his family with a special dinner.Hu: Azonban a pénz csak szűkösen állt rendelkezésre, ami azonnal a romantikus elképzeléseit a valóság talajára rántotta.En: However, funds were limited, which immediately grounded his romantic ideas in reality.Hu: Tudta, hogy Zsófiának szem előtt kell tartania a pénzügyi kérdéseket.En: He knew that Zsófia had to keep the financial issues in mind.Hu: Márton pedig mindenki életét megszínesítette, bár a fókuszt nem mindig tartva erősen.En: Márton, on the other hand, infused everyone's lives with color, though his focus wasn't always steady.Hu: "Talán rizottót csinálhatnék... de az a jó parmezán drága," mormogta Krisztián.En: "Perhaps I could make risotto... but the good Parmesan is expensive," Krisztián muttered.Hu: Zsófia egy sóhajtás kíséretében próbálta nyugalomra inteni.En: Zsófia tried to soothe him with a sigh.Hu: "Ne aggódj annyit! Ha keresgélsz, talán találsz valami más érdekeset."En: "Don't worry so much! If you look around, you might find something else interesting."Hu: Márton, fersen lesve a standok között, felkiáltott. "Nézzétek ezt a gyönyörű póréhagymát! Talán valami franciásat is készíthetnél!"En: Márton, darting looks between the stalls, exclaimed, "Look at this beautiful leek! Maybe you could make something French!"Hu: Krisztián mosolyra fakadt.En: Krisztián smiled.Hu: Frissen a szeme előtt kavarta fel a képzeletét a póréhagyma, de tudta, hogy egyedi megoldásokra lesz szükség.En: The leek stirred his imagination freshly in front of his eyes, but he knew unique solutions would be necessary.Hu: Miközben lassan körbejárták a sorokat, megállt egy idős asszony standjánál.En: As they slowly wandered around the stalls, they stopped at an elderly woman's stand.Hu: A polc szélén egy kis tálkában rejtélyes, furcsa formájú gomba sorakozott.En: On the edge of the shelf, in a small bowl, mysterious, oddly-shaped mushrooms lay.Hu: "Ez mi?" kérdezte Krisztián a kíváncsiságtól fűtve.En: "What is this?" Krisztián asked, driven by curiosity.Hu: Az asszony mosolygott.En: The woman smiled.Hu: "Ez vargánya. Ritka, de most éppen kedvezményes áron van. Isteni finom levesbe."En: "This is vargánya. Rare, but it's on sale right now. Divine in a soup."Hu: Krisztián szíve megdobbant.En: Krisztián's heart skipped a beat.Hu: "Lehet vele valami különlegeset csinálni?" Az asszony bólintott, titokzatos mosolyával tovább csalogatva.En: "Can you do something special with it?" The woman nodded, enticing further with her mysterious smile.Hu: Zsófia és Márton figyelemmel követték Krisztián szemrehányás- és öröm-teli pillantásait.En: Zsófia and Márton watched as Krisztián's looks of reproach and joy unfolded.Hu: Végül döntött: "Megyek vele. Kevesebbe kerül, és kitalálok valami igazán lenyűgözőt."En: Finally, he decided, "I'll go with it. It's cheaper, and I'll come up with something truly impressive."Hu: A piacon tett kóstolások és beszélgetések után Krisztián a következő órákban a konyhában serénykedett.En: After sampling and chatting at the market, Krisztián spent the next few hours bustling in the kitchen.Hu: A gomba gazdag íze, az ötletek kavalkádja, és Zsófia praktikus támogatása hozzásegítették, hogy az este végül jobban sikerüljön, mint valaha is remélte.En: The rich flavor of the mushrooms, the whirlwind of ideas, and Zsófia's practical support helped make the evening more successful than he had ever hoped.Hu: A vacsoraasztalnál a család csak párás szemekkel bólintott elismerően, és Márton csak annyit mondott: "Kellően bolondos és finom, Krisztián.En: At the dinner table, the family nodded approvingly with misty eyes, and Márton said simply, "Perfectly quirky and delicious, Krisztián.Hu: Teljesen hoztad, amit vártunk tőled!"En: You delivered just what we expected from you!"Hu: Ez az este nemcsak egy finom étel köré fonódott, hanem Krisztián önbizalmát is növelte.En: That evening wasn't just about a delicious meal but also boosted Krisztián's confidence.Hu: Rájött, hogy a kreativitás és a gyakorlatias megoldások kéz a kézben járhatnak.En: He realized that creativity and practical solutions could go hand in hand.Hu: Az ősz ízei és a baráti nevetések nyomot hagytak, emlékeztetve őt, hogy a főzés is egy történetmesélés.En: The flavors of autumn and friendly laughter left a mark, reminding him that cooking is also a form of storytelling.Hu: A piaci nap véget ért, de a tanulságok és az ízek világában maradtak megörökítve.En: The market day ended, but the lessons and flavors remained immortalized in the world.Hu: Krisztián tudta, legközelebb még bátrabban fog a fazék mellé állni.En: Krisztián knew that next time, he would approach the pot with even more courage. Vocabulary Words:bustling: forgatagmuttered: motyogottmission: céldazzle: elkápráztatnifunds: pénzgrounded: rántottaromantic: romantikusinfused: megszínesítettesteady: erősensoothe: nyugalomra intenidarting: fersenstirred: kavartawandered: körbejártákelderly: idősenticing: csalogatvareproach: szemrehányásdecided: döntöttsampling: kóstolásokbustling: serénykedettwhirlwind: kavalkádjapractical: gyakorlatiasapprovingly: elismerőenboosted: növeltecreativity: kreativitássolutions: megoldásokcourage: bátrabbanmark: nyomotimmortalized: megörökítveapproach: állnipot: fazék

Dean's Surprising Porn Tastes — Voyeurism, Wax, and Boundaries What happens when your porn searches surprise even your closest friends? In this candid roundtable, the crew dives into unexpected categories, real-life voyeurism, and the awkward truth about grooming and boundaries. From Chuck D's waxing confessions to washcloth debates and “never again” moments, nothing is off-limits in this laugh-out-loud community episode. In the mix: porn categories that shocked the hosts, why voyeurism feels hotter than you think, anal play honesty, and the reminder that talking about boundaries and aftercare makes the fun better for everyone. Links & Offers Join the conversation at CouplesNextDoor.com (Promo code: DIRTY25) Partners: glixbyjax.com · passionscapesphotography.com · playcationsbystacey.com Remote Play: Lovense referral link Credits Hosts: The Professor, Mrs. Doll, Chuck D, and The Dean Producer: David Studio: Down & Dirty Productions

"Is it possible to walk away from a tie and still feel like you won?"That's the question Ben, Skin, KT, and Krystina tackle in this wild, hilarious, and surprisingly heartfelt episode of The Ben and Skin Show. It's Cowboy Monday, and the crew is breaking down the bizarre 40-40 tie between the Dallas Cowboys and the Green Bay Packers — a game that felt like it should've been a blowout but somehow turned into one of the most entertaining matchups of the season.Kevin “KT” Turner, our resident Packers apologist, showed up in full cheesehead mode, only to be emotionally whiplashed by a game that defied all logic. Ben Rogers shares his firsthand experience from inside the stadium — from elite parking and killer seats to a surreal encounter with a harmonizing family of screamers that might just be aliens. Yes, really.

Gugs Mhlungu is joined by food anthropologist Anna Trapido, exploring the culinary creativity of Chef Makomborero (‘Mako’) Mutezo, whose brownies are designed to capture the essence of a city, through taste, design, and texture. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

It's cultural meme that teenagers in New York and Seoul will have more in common with each other than with their parents. Has where we come from been downgraded as an influence on what we like, or is there still what Thierry Mayer of Sciences Po and CEPR calls “gravity in tastes”?  His research focuses on a very important aspect of this question: regional French food. Is there still a France of butter, and a France of olive oil? And, if there is, can we draw it on a map, or is this now a cultural and social divide, rather than a regional one? Vote for VoxTalks Economics in the 2025 Signal Awards! https://talknorm.al/vote

Hong Kong was once the undisputed capital of fine wine auctions—a magnet for rare bottles, record prices, and global collectors. Now, the market is shifting. Tastes are changing, investment habits are evolving, and the city's role in the world of wine is being redefined. What does that mean for collectors, investors, and anyone who cares about what's in the glass?Our guest is Charles Curtis, Master of Wine Founder of WineAlpha, where he provides advice on varied topics of interest to wine collectors and the trade. As the former Head of Wine for Christie's in both Asia and the Americas, he brings a rare, global perspective. From his path—from Moët Hennessy in the U.S. to Hong Kong in 2008—offers a front-row view of the region's rise and recalibration. We'll talk about how buying patterns have shifted in Hong Kong, and why Hong Kong's resilience endures.Charles is also one of the foremost voices on Champagne and Burgundy. His first book, The Original Grand Crus of Burgundy, was released in 2014, and the second, Vintage Champagne 1899 – 2019 in 2020. In 2024 he authored the chapter ‘Appraising Fine Wine and Spirits' in the book Appraising: The Definitive Guide' from the Appraisers Association of America, and his forthcoming book, An Atlas of the Côte des Blancs (with cartographer Steve De Long), will appear later this year. He is a board member of the Appraiser's Association of America, and since 2020 has been the Burgundy correspondent for Decanter magazine and a contributor to other publications.And stay with us for a quick lightning round: Charles's favorite Champagne vintage, his take on decanting, and the one Asian dish he can't resist pairing with a great bottle.Follow the journey on Instagram @curtismwMore information on Charles and his latest books: https://curtismw.com/index.html Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.chinaPodcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

If you visited Alnwick Castle this season (or last), you may have met Tastes Through Time, a living history duo who demonstrate and explore the changes in British domestic and social history - from Tudor crafts and skills to female roles in the Second World War. As their name suggests, they also look at how food and recipes have developed over the centuries.This August, we spoke to Tastes Through Time - aka Lindsey and Georgina - while they were here with us at Alnwick Castle. They told us about their approach to history, as well as everything from the sumptuary laws on clothing restrictions to the best Victorian meals they would like to try in the Great Kitchen at Alnwick Castle - where they performed earlier this year.This podcast was recorded "live" outside, in the grounds of Alnwick Castle, on a busy summer day, so you may hear more background noises and sounds than usual.For more episodes of the podcast where you can hear from historical performers, head into our back catalogue for episode 60, featuring the Silly History Boys, or episode 40, with medieval musicians Trouvere. And we'll see you next month for another look back into history!

President Trump mangles acetaminophen and issues a sweeping “don't take Tylenol” decree. Are some people truly more attractive to mosquitoes than others? Sadie Dingfelder joins to walk through decades of mosquito studies, from Gambian huts filled with human volunteers to modern lab assays with paraffin membranes, and explains why carbon dioxide, sweat, and even bananas can make one person a mosquito buffet while another goes unbitten. She answers the question “Is It Bullshit?” Also: a spiel on Tom Homan, a $50,000 bribe, and a bright yellow Cava bag that says as much about government indifference as it does about corruption. Produced by Corey Wara Production Coordinator Ashley Khan Email us at ⁠⁠⁠⁠thegist@mikepesca.com⁠⁠⁠⁠ To advertise on the show, contact ⁠⁠⁠⁠ad-sales@libsyn.com⁠⁠⁠⁠ or visit ⁠⁠⁠⁠https://advertising.libsyn.com/TheGist⁠⁠⁠⁠ Subscribe to The Gist: ⁠⁠⁠⁠https://subscribe.mikepesca.com/⁠⁠⁠⁠ Subscribe to The Gist Youtube Page: ⁠⁠⁠⁠https://www.youtube.com/channel/UC4_bh0wHgk2YfpKf4rg40_g⁠⁠⁠⁠ Subscribe to The Gist Instagram Page: ⁠⁠⁠⁠GIST INSTAGRAM⁠⁠⁠⁠ Follow The Gist List at: ⁠⁠⁠⁠Pesca⁠⁠⁠⁠ ⁠⁠⁠⁠Profundities | Mike Pesca | Substack

Jonas Williams within striking distance of IHSA passing touchdown record and more in this week's Herald-News football notebook.Become a supporter of this podcast: https://www.spreaker.com/podcast/friday-night-drive--3534096/support.

How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

This week on Mostly Horror, Sean and Steve welcome back horror master Clay McLeod Chapman for a fun, introspective and wide ranging conversation. Clay talks about bringing his unique brand of dread to Marvel Comics (including Spiderman, Venom and Carnage), the eerie origins of his graphic novel Seance in the Asylum, and the twisted delights of his brand new short story collection Acquired Tastes.From cursed cravings, handsy carrots, haunted history and breast pumps, Clay has a way of making even the strangest ideas feel disturbingly human, and he joins us to dig into the art of the horror short story, why collections are underrated treasure troves, and how grief, obsession, and madness creep into his work.If you love horror that is darkly funny, deeply unsettling, and endlessly imaginative, you will not want to miss this episode sooo...COME HANG OUT!!! Follow Us on Social Media:Instagram & Threads: @mostlyhorrorpodTikTok & Twitter/X: @mostlyhorrorSteve: @stevenisaverage (all socials)Sean: @hypocrite.ink (IG/TikTok), @hypocriteink (Twitter/X)Enjoyed this episode? Don't forget to subscribe, rate, and leave a review on your favorite podcast platform to help us reach more horror fans like you! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The second coming is here. Katie meets Lisa Kleypas.We're starting in the middle of a series and halfway through Kleypas' catalog. Like Bridgerton, all the secondary characters get their book, but it's not a requirement to read them in order. This story focuses on Beatrix (the quirky girl who loves animals) and Christopher, a war hero with a cute dog and a lot of baggage. Throw in some hidden identities, letter writing, and a mean girl villain and you've got romantic tension for 200+ pages. https://www.goodreads.com/book/show/7491418-love-in-the-afternoon Subscribe to our Youtube channel! https://www.youtube.com/@notanotherheroine

You can't speak of trends in the wine trends in the wine trade without mentioning Felicity Carter. You can't talk data mining in the wine trade without mentioning Felicity Carter...in fact, I can't think of many surrounding the wine trade that you could speak of without mentioning Felicity Carter. She is a force of date (substituting for "nature"). I've got to tell you, sitting down with Felicity Carter for this episode of Wine Talks was like uncorking an old Burgundy—layered, surprising, and deeply satisfying. There's something about Felicity's perspective that just sharpens the mind. Maybe it's because she's perched out there in Neustadt an der Weinstraße, on the wine road of the Rhineland Pfalz, right at the border with Alsace. Or maybe it's just down to the years she's logged at the intersection of writing, advisory work, and researching high-end wine trends. You know me—I love a guest who isn't afraid to press into the hard truths and then turn them over like a newly racked barrel. Felicity didn't disappoint. Right out of the gate, she set the tone: before you start spinning stories about your wine, you better know your cost of goods. Learn Excel, she said. It wasn't fancy, but, boy, did that resonate with me. Nothing romantic about spreadsheets, but there's also nothing more sobering than realizing that most people in this business skip the basics. What I really appreciated was how Felicity drew a line in the sand about the current state of the wine industry—not just saying “it's tough out there” (though it surely is), but also peeling back the bigger picture. She's got this knack for linking what we see at the store or on Instagram right back to seismic shifts underway. She brought up this old book, “The Empty Raincoat” by Charles Handy, to frame what's happening now: the wine industry is at the tail end of a 40-year golden run and we're sliding into a new, uncertain era. It reminded me of my own business, the highs of 2007, and how everything since then feels like riding out after a storm, trying to read new winds that keep shifting. Felicity didn't shy from the stickier discussions either—like the damage done by “mummy juice” wines and those forgettable bulk bottles that flooded the market in a misguided effort to market to women. She's got strong opinions on that, and so do I. We both bemoaned how those wines aimed at mothers after a long day might have alienated a generation—or at least set the table for younger drinkers to turn their noses up at what their parents drank. And while I always want to reach for the romance of wine—the history, the sense of being part of something ancient—Felicity was bracing with her take: people buy wine because they like the taste and the fit, and they make up the romance later, mostly to themselves. We commiserated over antiques collecting dust—literally and figuratively—in our homes, the same way “tradition” can just become a nice story rather than a selling point. But here's what I loved: Felicity isn't a doomsayer. Sure, the wine industry is congested. Sure, Gen Z might be drinking less wine—maybe because, as Felicity points out, no one wants to do what their mother did—but she still sees opportunity. There's hope in innovation, in making products for new tastes, and, yes, in getting our business basics right. If you want to make money in wine, she says, embrace the numbers before the stories. And I have to agree. At the end of the day, Felicity brought the clarity that's so easy to miss when we get caught up in the swirl of nostalgia. Sometimes you need someone to remind you that, yes, wine is culture, and yes, it's business too—and the two are tangled in ways we all have to keep learning to navigate. Thanks, Felicity. This one's worth a slow sip.   Drinks Insider Felicity Carter mentions she is the founder of Drinks Insider. Website: https://www.drinksinsider.com Areni Global Felicity Carter is the communications director for Areni Global, described as a fine wine think tank. Website: https://areni.global Riedel Glassware Company Max Riedel, owner of Riedel, is referenced in the introduction. Website: https://riedel.com #WineIndustry #WineMarketing #WineBusiness #WineTrends #FelicityCarter #WinePodcast #WineInnovation #WineEconomics #Areniglobal  

IF IT TASTES GOOD, SPIT IT OUT - God's ways are not our ways (reflections of an unworthy servant) #god #world #godsways #ifittastesgood #choosinggod Thank you for listening, our heart's prayer is for you and I to walk daily with Jesus, our joy and peace aimingforjesus.com YouTube Channel https://www.youtube.com/@aimingforjesus5346 Instagram https://www.instagram.com/aiming_for_jesus/ Threads https://www.threads.com/@aiming_for_jesus X https://x.com/AimingForJesus Tik Tok https://www.tiktok.com/@aiming.for.jesus

In this beginner-friendly episode, you will learn how to talk about different tastes in Persian — like sweet, salty, sour, bitter, and spicy. First, we introduce the words one by one, and then we use them in short dialogues so you can understand and practice them in real conversations.If you'd like to go further, you can access extra learning materials on our Patreon page, www.patreon.com/podgap, including vocabulary lists, worksheets, and transcripts of this episode. These resources will help you review and practice the words more effectively.If Podgap helps you with learning the Persian language, share it with your friends. That would mean a lot to us. We can be in touch by podgapp@gmail.com

When Experience Gets Rebranded Off the Menu What happens when a brand forgets that experience—not logos—creates loyalty? In this episode of A Shark's Perspective, Shark is joined by licensed therapist and social media influencer Trey Tucker to explore Cracker Barrel's controversial rebrand. Together they unpack the psychology of nostalgia, why customers revolt when traditions vanish, and how brands risk everything when they lean away from what makes them unique. Key Takeaways Protect the Experience – Great experiences create differentiation stronger than any logo. Marketing Can't Fix Everything – Operations, culture, and service matter more than cosmetic changes. Invest in What Lasts – $700 million spent on logos won't fix cold biscuits; true growth comes from food, service, and culture. If you want to understand the intersection of branding, psychology, and customer loyalty—this is an episode you don't want to miss.

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It's time for Luke Pennock & Brendan Flaherty to review episode 199 and 200 of ECW, from February 18th & 25th, 1997! Tangents include: what candy goes in your primary bag, Raven's childhood revealed, classic disdain for Boomers and the definition of Gen X, a second retirement for Terry Funk, the food at the Airport Hilton, how it'd be nice if V*** wasn't who he is, health & safety in Revere Park, Mass., the finer points of generic commentary, a "hottie" named Scott Taylor, Luke's long history of stage kisses, Bill Alfonso: intimacy co-ordinator, Chris Candido on Air Farce, things we've done 200 times besides watch ECW, the severity of a pulled groin, the nature of wrestling invasions, and so many things Luke hate that his rage should be ...barely legal.  Buy the shirt! Buy the shirt! Buy the shirt.  IG & Twitter: @hcorehavenpod Contact us: hardcoreahavenpod@gmail.com Luke on Twitch: http://www.twitch.tv/pukelennock/ Logo by Raymond Biesinger Theme song by RANX

It's easy to think WFPB eating is bland and tasteless. This couldn't be more untrue. Dr. Dan and Bob talk about how eating healthy foods that are full of flavors make WFPB eating sustainable.

Adam and Jordana 11a hour!

I have been hanging around the South Bay beaches since my youth. Maybe you caught my Instagram posts about how that happened. As a family, we spent much of our time in Hermosa Beach; I love the SoCal beach culture. There is an established group of restaurants under the moniker of Chef David Slay. He is a bit of an anomoly in that he has been a chef since his 20's (so well established in that sense), but at the same time, a rising star (usually an accolade for chefs just starting their career). Our conversation was fluid and full of insights. I have to say, sitting down with Chef David Slay for this episode of Wine Talks was a real eye-opener—and honestly, a relief in a business that's changing faster than most of us care to admit. We met up down in Hermosa Beach, a little outside my usual zone, which always seems to lend itself to looser conversation. There's no pretense with David; what you see is what you get, and that made for an episode full of straight talk. We kicked things off on common ground—hot yoga, of all things. You'd think two guys from the food and wine world would bond over Burgundy or beef carpaccio, but no, it's sweating it out in the same studio, talking about how houses and restaurants are being remodeled and how somehow, hot yoga becomes as much therapy as exercise. There's something grounding about that, and it set the tone for the rest of our conversation. What I appreciate about David is his clear-eyed view of the industry. He doesn't look at the shift in wine preferences or restaurant trends with nostalgia or bitterness. Instead, he recognizes that consumer tastes have changed, and he's made it a point to adjust right along with them. “I make wine for what the consumer wants, not for what my taste is,” he says—and you can tell he means it. That's rare. For some in the business, adapting is an insult to tradition. For David, it's just good sense. He describes older guests coming in with big Italians and Bordeauxs, while younger tables are ordering orange wine and lower-alcohol options. Rather than resist, he's leaned in, updating his own winemaking and keeping his wine lists relevant. David also spoke candidly about the business realities—shrinking wine lists, higher prices, and changing buying habits. The days of bragging about a 350-bottle inventory are gone; he's pared it down to 150 because that's what works now. What isn't moving gets cut, and what sells gets the spotlight. He's refreshingly honest about costs, average bottle prices, and even how certain cult wines just don't have the cachet with younger drinkers anymore. Running restaurants, building a wine brand, and surviving the post-COVID landscape takes more than passion. David's approach—focus on quality, pay your people right, and stay involved every day—seems to be the formula. I especially respect how he talks about his crew; he'd rather pay a dishwasher above the norm and keep staff long-term than deal with constant turnover. It's practical, but it's also the right thing to do. When we talked about food and wine, he's got the same data-driven but thoughtful outlook. He doesn't buy into the old dogma about pairings; instead, he sees the restaurant as a place where anything goes, as long as the customer has a good experience. Honestly, it was one of those episodes that reminded me what I like about this business—the moments where you drop the sales pitch and get real about what's working, what's not, and what it means to stay relevant without selling out. David Slay is exactly the kind of guest that keeps me hungry for the next conversation. Arthur J Website: https://thearthurj.com/ Slay Restaurants (Slay Steak & Fish House, Slay Italian Kitchen, Slay Hermosa, Fête French Bistro) Website: https://slayrestaurants.com/ Dragonette Cellars (mentioned as a Pinot Noir and Chardonnay producer) Website: https://www.dragonettecellars.com/ Daou Vineyards (DAOU Family Estates) Website: https://daouvineyards.com/ Caymus Vineyards (Wagner Family of Wine) Website: https://www.caymus.com/ Silver Oak Cellars Website: https://www.silveroak.com/ Phelps Insignia (Joseph Phelps Vineyards) Website: https://www.josephphelps.com/ Wine of the Month Club Website: https://www.wineofthemonthclub.com/ Greystone (The Culinary Institute of America at Greystone) Website: https://www.ciachef.edu/cia-california/ Chez Panisse (Alice Waters' restaurant, mentioned in context) Website: https://www.chezpanisse.com/ Moza (Osteria Mozza, Nancy Silverton) Website: https://www.osteriamozza.com/ Chateau Bailly (Château Bouscaut in Pessac-Léognan was likely meant, context: internship in Pessac-Léognan, Bordeaux) Website: https://www.chateau-bouscaut.com/   #winepodcast #restaurantindustry #ChefDavidSlay #PaulK #ManhattanBeach #HermosaBeach #winetrends #wineandfoodpairing #winelist #GenZWine #CaliforniaCuisine #restaurantbusiness #wineconsumption #hospitalityindustry #Frenchcooking #seasonalingredients #wineclubs #winebusiness #SlayWines #cheflegacy

Beef prices are definitely at the center of conversations from fast food companies to the growers on the land. Jill Welke visits with Andrew Coppin- cattle expert and CEO of Ranchbot. Coppin focuses on all aspects of beef production from weather to international influence from elements like New World Screw Worm and tariffs. He says with the way the weather's been treating ranchers in the west, the outlook for rebuilding the cattle herd gets dim. The cool weather trend continues this week around Wisconsin, but Stu Muck says the heat will return.Flyte Farms in Coloma is a unique and diverse operation. They have 700 head beef cattle, fresh market produce (potatoes and cabbage), You Pick, We Pick strawberries and blueberries, pumpkin picking, corn maze and more. Recently, they have become a wedding venue as well. Mikayla Flyte tells us the many ways the operation has benefited by being a member of Something Special From Wisconsin. Kiley Allan finds out why they're so supportive of the program and have become disciples of how it's helped them. Paid for by SSfW/WDATCP.ProFarmer Crop Tour wrapped up on Friday with record expectations for this year's corn crop. Soybeans look good too, but both crops face disease issues. Andy Peterson wraps up their findings.During this year's Taste of Madison Labor Day weekend. visitors will have a chance to sample goods from 7 Wisconsin farms that will be whipped into a culinary cup. The Compeer Food & Beverage Pairings tent will also feature some amazing creative chefs from Tricky Foods will be the masters of all the creations offered. Pam Jahnke finds out about the farms participating with Paul Dietmann from Compeer.See omnystudio.com/listener for privacy information.

Chris, Rob and John talk about their dogs' weird habits, discuss some suppliments you might already be taking and look at their reading habits. Also, hookahs, crypto toothbrushes (what?) and how they entertained themselves before the internet.   Enjoy!!

In the next episode of our annual What the Hell's summer book series, we are time traveling around the world with experimental archeologist, Sam Kean, who shares with us his latest science narrative novel, Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations (Little Brown and […]

In the next episode of our annual What the Hell's summer book series, we are time traveling around the world with experimental archeologist, Sam Kean, who shares with us his latest science narrative novel, Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations (Little Brown and […]

In the next episode of our annual What the Hell's summer book series, we are time traveling around the world with experimental archeologist, Sam Kean, who shares with us his latest science narrative novel, Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations (Little Brown and Company, 2025). Sam took us on an adventure of the senses, back through the history of mankind and across the globe, from the Egyptian pyramids to the temples of Mexico. “Above all,” he writes, “I hope this book can reveal what unites us today with people from long ago, and help us understand that they were just people, no different than us.” WTH can we learn from living like those in the past? And WTH do caterpillars taste like? Sam Kean is the New York Times-bestselling author of seven books that combine history and science. His stories have appeared in The Best American Science and Nature Writing, The New Yorker, The Atlantic, and Slate, among other places, and his work has been featured on NPR. His books The Disappearing Spoon and The Violinist's Thumb were national bestsellers, and both were named an Amazon “Top 5” science books of the year. Find Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations here.Find the transcript here.

While brioche buns and meat patties are aplenty in the annual Burger Wellington event, Krystal Gibbens looks at the options available for people who can't eat a classic burger for dietary reasons or who are looking for something unique.

Experimental archaeology is a field of study within archaeology that focuses on recreating past technologies, activities, and environments to better understand how people lived in the past.Sam Kean is the author of ‘Dinner with King Tut, How Rogue Archaeologists are Recreating the Sights, Smells and Tastes of Lost Civilizations' and an Experimental Archaeologist who has spent the last 5 years going around the world and understanding how people lived in Africa to the Roman Empire and Mesoamerica.He joins Seán to discuss.

Zibby chats with bestselling author Jess Johnston about PERFECT IS BORING (AND IT TASTES LIKE KALE), a hilariously candid, refreshingly self-aware, and deeply heartfelt exploration of letting go of perfectionism and finding connection through honesty. Jess and Zibby discuss motherhood's messiness, resisting the comparison trap, the power of supportive friendships, and the freedom that comes from showing up as you are.Purchase on Bookshop: https://bit.ly/4ozhummShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens! Hosted on Acast. See acast.com/privacy for more information.

This week, down in the slimy, ever-squirming blackness of the BRIG, we have the Bram Stoker and Shirley Jackson Award nominated author of such acclaimed horror as Wake Up and Open Your Eyes, Kill Your Darling, Stay on the Line, What Kind of Mother, Ghost Eaters and much much more… he's two parts Vonnegut, one part Ellison… and like nine more parts tornado made of crazed weasels... it's Clay McLeod Chapman! Snag your copy of ACQUIRED TASTE at your local bookseller or from one of our favorites! And keep up with all things CLAY on his official website! ----------------------------------------Retro Ridoctopus is:• Parasite Steve (read)• 8-Bit Alchemy (listen) • Coopster Gold (join) • Nintenjoe (subscribe)----------------------------------------All original heavy metal music by Enchanted Exile

I was reminded, recently, of a great food place in Seattle that my good friend Anna, and I, had stumbled across a few years back.And it got me to wonder what other places I'd visited overthe years and the way I remember them for the food, but also, and maybe moreso, for the company.  Catch this and all episodes, YouTube clips, photos of every guest from past episodes, at mitchwonders.com And, from Mitch and the whole gang, THANK YOU!!

Episode 170 July 31, 2025 On the Needles 2:43 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Himalayan Skies– DONE!!   Sophie Scarf by PetiteKnit, Haidmaiden Fine Yarns Camelspin in Tourmaline (70% Silk, 30% Camel)-- DONE!!   Rikke Hat by Sarah Young, Playful Day Yarns Funfetti DK in Blue Bonnet   SSAL Delectable Collectible Socks by Stephen West, Dark Omen Yarns Sock in Electric Minis (navy, royal, light blue with speckles, cream with speckles, cream) On the Easel 12:51 Painting flowers. Attempting to GROW flowers. Sculpting flowers. And sewing! Seamwork's Design Your Wardrobe class. On the Table 24:32   Earl grey = fruit loops at the Ice Cream Bar   Miso mushroom pasta and Creamy Miso potato salad from Pass the Plate by Carolina Gelen   Papardelle bolognese with lentils and sausage from Dinner Changing the Game by Melissa Clark (couldn't find good link although there are some similar ones out there if you search)   Chicken & gnocchi with sun-dried tomatoes and spinach.   Jagalchi field trip!   On the Nightstand 40:34 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! The Knight and the Moth by Rachel Gillig Lady Macbeth by Ava Reid Worth Fighting For by Jesse Q. Sutanto Beautiful Summer by Cesare Pavese, trans by Peter Owen (1949) The Phoenix Pencil Company by Allison King   Heartwood by Amity Gaige Rich People Problems by Kevin Kwan Run for the Hills by Kevin Wilson   Bingo 1:03:36 Starts friday  may 23, ends Mon Sept 1 Need to post a photo of completed Bingo with #CCRRsummerbingo2025 to instagram or Ravelry.  Get a blackout for a second entry.    Monica: Summer book: Beautiful Summer Faraway place: phoenix pencil company Summery craft: sophie scarf   Cortney: Summer book: Heartwood Monica rec: Run for the Hills

Sports Daily Full Show 7 August 2025

Is your chest tight? Mind racing? Feel like you're spiraling or snapping for no reason? In this deeply soothing episode, I'm guiding you through powerful, science-backed rituals to calm anxiety at the root—not just mask the symptoms.As someone who's been through it (hello burnout, new motherhood, and all the pressure to keep it together), I'll walk you through what's really going on in your nervous system when you feel anxious, agitated, or numb—and how to reclaim your sense of peace, power, and presence in just minutes a day.If you've ever felt like “just calm down” doesn't work... this one's for you.What you'll get out of this episode… What anxiety really is (and isn't)—and why it's not all in your headHow to tell if you're in a trauma response or just overstimulatedThe hidden ways dysregulation shows up in your body (that most of us miss)4 evidence-based tools that shift your state in under 3 minutesWhy your nervous system sets the emotional tone for your whole homeThe truth about emotional safety, trauma loops, and “healing your lineage”This Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

We get in to our Mens Room Question: Intentional or not, what did you get a taste of?

In this powerful episode of The Brave Table, I sit down with the incredible Sheen Gurrib—an Oxford and Cambridge graduate, creator of the viral “Dream, Girl” podcast, co-founder of the Professionelle Network, and entrepreneur using storytelling to shift narratives for women everywhere. From tracing her roots from Mauritius to going viral with her Michelle Obama clip to building a professional empire in Dubai, Sheen shares her journey of reinvention, community-building, and breaking down barriers.We explore what it means to show up authentically as a woman leader, the tension between heart and strategy, and how content creation is evolving in the age of AI. You'll walk away with deep reflections and practical wisdom to build your personal brand, create impact, and stop letting fear hold you back.What you'll get out of this episode… How to stop doubting your vision and start building what mattersA refreshing look at being single in your 30s, 40s, or 50sBehind the scenes of how Sheen's content went viral and why it workedLessons from building a 20,000+ strong women's network in DubaiTips for creators: monetizing content and staying consistent across platformsHow to lead with empathy without sacrificing standards or clarityA new lens on feminine leadership and what it takes to thrive in a male-dominated worldThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

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What if one warm, spiced cup in the morning could calm your mind, energize your body, and ground your spirit—before the chaos of the day begins? In this cozy, soul-nourishing solocast, I'm taking you inside my sacred chai-making ritual. It's not just about the tea—it's about how one simple, daily ceremony can shift your entire nervous system and infuse your life with more calm, focus, and flow.From honoring my Indian roots to finding stillness in motherhood, this is the ritual that's kept me grounded through burnout, business, and babies. I'll walk you step-by-step through how I prepare my Ayurvedic chai from scratch—sharing the ancient wisdom of the ingredients, common mistakes to avoid, and how this morning pause can become your daily nervous system reset.What you'll get out of this episode… The exact step-by-step chai-making ritual I use every morningHow to use Ayurvedic spices to support your hormones, mood, and digestionWhy “ritual over routine” is the secret to nervous system healingThe real reason your chai might be throwing off your blood sugarSimple ways to turn your morning into a sacred pause—even if you're busy or burned outA peek behind the scenes of my new chai brand, Chai TonicsThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

This week on The Brave Table, I sit down with the radiant Eliska Vaea, a feminine leadership mentor, ceremonialist, and spiritual teacher whose work has touched thousands of women around the world. Diagnosed with incontinence at just 16, Eliska turned what could have been a lifelong struggle into her sacred calling—guiding women back into the wisdom of their wombs and bodies. From professional athlete to global healer, her journey has taken her through 70+ countries, deep into ancient rites, shamanic teachings, and her own powerful womb-led awakening.In this powerful conversation, we dive into the magic of the feminine body, how to listen to the whispers of your womb, what true success looks like when it's not forced, and how high-performing women can finally soften and return to themselves. This episode is an invitation into your own rebirth—and trust me, you'll feel it.What you'll get out of this episode… The story behind Eliska's feminine awakening and how it changed her life foreverThe powerful (and often misunderstood) truth behind Kundalini awakeningsWhat womb-led leadership really looks like—and how it can shift your business, relationships, and fertilityWhy high-performing women are craving softness and how to give yourself permission to softenSimple daily rituals to connect with your womb and feminine essenceA redefinition of success that centers fulfillment, embodiment, and cyclical powerThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

Paramount is canceling 'The Late Show with Stephen Colbert' after paying President Donald Trump $16 million for a segment he didn't like on another of their shows. Does that mean the network killed a historic TV franchise to appease the president of the United States or is something else afoot? Dive in with On Deadline. The show is hosted and produced by Lauren Barry and produced by Christy Strawser.

Does your home actually feel safe, or just look good for Instagram?In this soothing solocast, I share the powerful connection between your physical space and your emotional well-being. As a mom and nervous system educator, I've learned firsthand how even the tiniest environmental shifts can change everything—from our mood to how we show up in our relationships. If you're craving peace in the middle of chaos, this one's for you. No fancy remodels required—just intention, ritual, and a reminder that your calm is medicine.What you'll get out of this episode… Why cluttered or chaotic spaces signal danger to your brain—and how to stop the stress responseWhat a "calm corner" is (and how to create one in just 5 minutes)The connection between beauty, sensory rituals, and emotional regulationHow your nervous system absorbs energy from your environment, especially as a momDaily grounding rituals that anchor your nervous system (without adding more to your plate)How to create a healing home—even if you're in a tiny apartment, or on the goThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

What if the very memories that shaped your life had been hidden away by your brain—and one day, they suddenly returned?In this powerful and intimate episode, I sit down with author and mental health advocate Melissa Osorio, whose transformative journey has made waves in the world of psychedelic therapy and trauma healing. She is the visionary behind Hidden Memories: Discover What's Blocking You From Life and Love, a memoir-meets-self-help-book that blends personal narrative with tools to help you explore the origins of your emotional patterns. We go deep into the layers of trauma, how it gets stored in the body, how psychedelics played a role in her healing, and why success alone will never be enough to fill the void of disconnection from self.What you'll get out of this episode… How trauma hides in the body—and how to know if you've suppressed childhood memoriesWhy Melissa didn't remember her childhood until her 30s, and how ayahuasca changed thatThe difference between trauma therapy and psychedelic therapy (and when to use each)The unexpected role of sensual movement in healing emotional blockagesThe truth about “overachieving” and why it often masks deep emotional woundsWhat to consider before exploring psychedelic treatments for traumaHow Melissa's family healed together after uncovering generational traumaThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

You can have it all—healthy, delicious, and actually crave-worthy. This week, we're joined by the brilliant and bubbly Samah Dada—cookbook author, wellness creator, and the force behind the cult-favorite blog Dada Eats. She's here to prove that clean eating doesn't have to mean boring, and that indulgent recipes can still be nourishing. From her viral avocado cream pasta to the frozen date desserts that taste like Reese's, Samah shares her go-to summer staples, pantry must-haves, and the five spices that will change your cooking forever. We dive into her journey from The Today Show to building her own brand, how she healed her body after a PCOS diagnosis, and why flavor (and fun) are the key ingredients to feeling good. Whether you're cooking for a crowd, trying to eat cleaner, or just want to fall back in love with food, this episode is packed with practical hacks, thoughtful wellness tips, and inspiration to make your kitchen—and your life—a little more joyful. Mentioned in the Episode: Dada Eats Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table An Anti-Inflammatory Cookbook by Samah Dada Dada Eats Recipes Dada Eats Blog Dada TV Alien Eau de Parfum by Mugler  REVLON Super Lustrous Lipstick in Smoky Rose MERIT Beauty Shukette Restaurant NYC A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us at @sonypodcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

We take you to two iconic hot dog joints in Detroit and New Jersey to find out what makes them special. Plus Kenji Lopez-Alt schools us on the science of deep-fried hot dogs, and Dan's parents make a special cameo.This episode originally aired on June 26, 2016, and was produced by Dan Pashman and Anne Saini, edited by Shoshana Gold, and mixed by Chase Culpon. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.