Podcasts about tasting

Adam, Joanna, and Zach respond to a listener question about urban wineries and tasting rooms. Do consumers care that much about the traditional winery aesthetics, being in the vineyard, or even going to wine country? Can being closer to your audience and being able to offer a more varied experience make up for losing that sense of pastoral beauty? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: Laurent-Perrier 2008 Brut Champagne (Go Seahawks!)Joanna is drinking: On The Rocks BoulevardierAdam is drinking: Guinness at MeetinghouseInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In dieser Radioreise mit Alexander Tauscher heißt es Israel Tasting. Freuen Sie sich auf eine kulinarische Tour durch das heilige Land. Wir starten mit unserem Guide zu einem ausführlichen Rundgang über den Machane Yehuda Market in Jerusalem. Dort kosten wir unter anderem Speisen aus Marokko und dem Jemen, besuchen die beliebteste Bäckerei der Stadt und treffen ausgelassene Mädels am Vorabend des Shabat. Ohnehin herrscht am Donnerstagabend die größte Stimmung auf diesem Gelände, dass sich vom Tagesmarkt in eine Ansammlung von Cafes und Imbiss-Ständen verwandelt und ein absolutes Ausgehziel gerade für viele junge Menschen ist. Über die ebenfalls beliebte und sehr belebte Jaffa-Street geht es über die noble Mamilla Mall zum Tower of David. Dort zeigt uns Carolin Shapiro, Director Extern Relations einen der vielen Räume einer neuen Ausstellung der Davidszitadelle. Sie unternimmt akustisch einen Streifzug durch 4.000 Jahre Geschichte von Jerusalem. An den Mauern der Davidszitadelle erleben wir abends eine besondere Lichtshow, die ebenfalls die Geschichte der heiligen Stadt aufrollt. Die beiden Reisejournalisten Denis und Iwan aus Russland schildern uns ihre Eindrücke. Aus welchen Steinen die monumentalen Gebäude von Jerusalem einst gebaut wurden, zeigen uns die beiden Guides Dorit und Michal in der mit einer neuen Licht- und Soundanalage eingerichteten Zedika-Höhle. Von Jerusalem machen wir uns auf den Weg nach Tel Aviv und halten gedanklich in den Weinbergen der Judean Hills. Über biblischen Wein erzählt der Manager dieser Region, Bara Katz, auf der Reisemesse IMTM in Tel Aviv. Die angesagtesten Szene-Viertel der Mittelmeer-Metropole verrät uns Nadav Laor von Tel Aviv Global. Ella Zack Solomon, Director Tourism European Marketing, bei Visit Israel spricht über den kulinarischen und kulturellen Schmelztiegel Tel Aviv sowie über die schönsten Männer der Welt am Strand dieser Stadt. Viel Spaß auf dieser Reise des guten Geschmacks durch das heilige Land! 

We are All About Craft Beer, Fine Spirits, and Hand-Rolled Cigars!!! Beer Tasting: Beers from Copperhead Brewing (Conroe, TX) Spirit Tasting: Sagamore Rye Small Batch Whiskey (Baltimore, MD) DRINKING NEWS: “This Thing Kind Of Sucks!..." DRUNKEN FACT: “I Had To Take My Gator To Walter Reed Medical Center..."

This week, Juliet and Jacoby share their thoughts on Cape Cod Potato Chips no longer being produced on Cape Cod, discuss new iguana pizza, and marvel at what a woman sold her crock for. For this week's Taste Test, they try four different flavors of cream cheese. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kennt ihr diese Jellyshots, die man öfter in College-Filmen sieht? Sowas ähnliches haben wir heute vor uns. Aber es ist doch kein Jellyshot, sondern sozusagen "Rum to-go" aus Tschechien. Der typisch tschechische Rum. Nun ist Tschechien ja nicht unbedingt ein Rumland. Was es mit dem Rum auf sich hat, was die Story dahinter ist und vor allem wie er schmeckt haben wir in dieser Folge für euch besprochen. Kleiner Spoiler: Wir haben sogar einen Haushaltstipp in der Folge. Viel Spaß beim Hören.

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This week, Frank is joined by Aaron Hao, the founder of Sake Studio, to talk all things sake tasting. Aaron drinks sake every day. He basically has to, since he is a triple-certified Sommelier, Executive Director of Sake Base, and the owner of a sake focused izakaya. Their conversation covers, of course how to taste sake, but also what got Aaron into the world of sake and what excites him about being a sake professional. You can find out more about Aaron’s activities at Sake Base on Instagram or visit his sake restaurant in Kawasaki. As always, if you have questions or comments, please do share them with us at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

In this episode, we visit Pogliani Select, purveyors of artisanal, estate‑grown olive oils and aged balsamic vinegars sourced directly from small family farms across Italy and Croatia. From the hills of Tuscany and the groves along the Adriatic to a tasting room in the Catskills, we explore how these Old‑World traditions travel across continents — and why the craft behind them matters.This conversation is part tasting, part education, and part journey into the people, places, and practices that shape truly exceptional oils and balsamics.What We Cover

Hello jello! Let's talk about tasting new papers for fountain pens! Livestream with Lusso pensInkebara Sea BluePiper Trading Co. PaperColorverse Year of the Horse InkBenu x Gourmet Pens RavenRemy Road Onion Skin / The Onion Skin JournalYamamoto Champion Copy PaperYamamoto Smooth Onion SkinView Corona PaperSuatelier Grided Postit NotesFurukawa Everyday Sticky Notes (cat on toast)Stattys Notes

 “Our bar is exclusive — but that doesn't mean luxurious. It means: less, but done well. We wanted to create a community, and most of our guests are close friends. We've been asked to open in different places around the world — but that's simply not possible,” says Benjamin Cavagna, co-owner of the legendary Milan bar 1930. Líbí se Vám tento díl? Napište nám o tom!

Tim und Franz führen einmal im Jahr ein Tasting durch, das Craft-Beer und Whisky zusammen bringt. Franz van Hops ist Inhaber unserer Lieblings-Craft-Beer Bar Dr. Hops in Leipzig und gleichzeitig quasi ganz nebenbei Vizemeister der deutschen Biersommeliers. Seit einigen Jahren planen und gestalten Tim und Franz dieses spannende Tasting und Olli hatte die Idee, einmal Mäuschen bei der Planung zu spielen. Erst Bier oder erst Whisky und was passt hier überhaupt zusammen und warum vielleicht nicht. All das gibt's in dieser Folge für euch zu hören. Das Tasting fand bereits am 07. Februar 2026 statt, doch die nächste Edition kommt bestimmt - Anfang 2027. Bis dahin schaut unbedingt im Dr. Hops vorbei, solltet ihr zu Besuch in Leipzig sein. Danke an Franz für den ganz fantastischen Abend. Euch wünschen wir viel Spaß beim Hören Olli & Tim

Wir machen mal etwas anderes: heute stellen wir uns dem (fast) gesamten Sortiment von Sierra Tequila in einem horizontalem Tasting. Ungereift, gereift und zwei Referenz-Tequilas als Eichmaße. Soviel kann man schon mal sagen: Wir sind überrascht! Ob positiv oder negativ, findet es heraus. Hört rein und bleibt durstig!0:00:00 Intro0:12:42 Sierra Blanco0:19:44 Sierra Antiguo Plata0:25:18 Espolòn Blanco0:37:15 Sierra Reposado0:41:13 Sierra Antiguo Reposado0:48:09 Olmeca Altos Reposado0:55:38 Sierra Tequila Antiguo Añejo1:05:08 Zusammenfassung1:17:50 OutroIntrosamples von Pixabay:Intro und Outro: Let it Go von ItsWatRHintergrundmusik Teil 1: Chillhop Beat „Thousand Miles“ von Music_UnlimitedHintergrundmusik Teil 2: Chilled Wave von OgifeeltheBeat

Südtirol, große Berge, starke Weine – und die kleine Erkenntnis, dass das Ganze zu Italien gehört

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Do you like French oak finished bourbon? In this new tasting talk, Dan and Dave dive into San Diego Distillery's French oak stave finished bourbon bottled at cask strength 112 proof. It's an exceptional example of what French oaked bourbon can be, it delivers bold peppery sandalwood spice from an MGP high rye bourbon balanced with some surprising coconut notes. This is an interesting one you won't want to miss!

B"H One of the clearest signs of redemption in our tradition is when the Land of Israel gives its fruits generously. Rashi teaches that when Eretz Yisrael begins to bloom again, it means the land is awake and responding to its people. Today, we see this with our own eyes: wine, agriculture, innovation, and abundance. That's why Tu Bishvat has become so elevated in our time. Tasting the fruits of Eretz Yisrael isn't just physical; it's spiritual. It's a way of connecting to the land, its kedushah, and the unfolding story of return. When the land flourishes, so does the soul of the people. L'chaim. #TuBishvat #Israel #Judaism #Mashiach #Geulah To watch Torah Thoughts in video format, click HERE Subscribe to the Torah Thoughts BLOG for exclusive written content! Please like, share and subscribe wherever you find this!

This week, Juliet and Jacoby discuss why consumers are obsessed with zero-sugar soda, share their thoughts on the restaurant offering marijuana pairings, and cover a new Philly law meant to curb restaurant reservation scalping. For this week's Taste Test, they try a plain sweet onion. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David JacobyProducers: Mike Wargon and Ronak NairMusical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Where in the world am I? In San Diego, talking about Oslo Part 1 Welcome back to the  Dr. Mary Travelbest Guide podcast. I had my second solo  90-day journey around the world, and I'm excited to connect with fellow travelers and share experiences. The FAQ is from Amara, who wants to travel more. She asked: How can I plan a trip like you do, Dr. Travelbest? Would I love to take some of the trips you have been on? I'm not sure where to start. I hear a lot from YOU, but how do I do it? Answer: Getting started is like this. Take small trips until you build up your travel muscles. I met a woman yesterday named Teresa who said she needs to read my books and here's why.. She's a single woman in her 70s and relies on her grown children for travel assistance. But they don't always want to go on the same trips as mom. So Teresa needs to manage her travel. I also think she needs to organize her phone apps so she can find the ones she needs quickly. If this is you, stick around. Some of this will flow into your DNA. I know it.   60-second confidence challenge Your challenge today is to plan a Step One Trip. That means you spend the night in a new city, by yourself. You book your room, meals, and itinerary yourself. You come home the next day, refreshed and confident that you can do anything! One night of travel can reset your travel confidence.   If you like today's Confidence Challenge, my book series delves deeper into Step 1 travel. Never heard of it? You will. It's been tried, tested, and trusted since 2020. You can find the series at the link in the description.    See Book A for addressing this concern..  Find it on the website​​ at https://www.5stepstosolotravel.com/ or on Amazon. It's a several-part series. Today's special destination is Oslo, Norway, Part 1, the intro of Oslo. Today we're heading north — to Oslo, Norway, a city surrounded by fjords and forests. Oslo is one of Europe's most accessible and progressive capitals, offering a calm, safe, and modern environment — perfect for solo women travelers over 50, including those using wheelchairs or mobility aids. Norway is a stunning country with a vibrant population of around 5 million, comparable to Montana's population and area, stretching over 142,000 square miles. The current exchange rate is favorable at $10 USD for 10.1 NOK, making it an exciting time to explore this beautiful land! The renowned Hurtigruten line makes it easy to connect with major cities and highlights throughout the region. There are so many incredible places to visit, including these: - Hammerfest - The breathtaking Svalbard and the Lofoten Islands - Crossing the Arctic Circle and visiting Trondheim—particularly special for Karin - The scenic Flåm Railroad - The unique Vigeland Sculpture Park - The fascinating Fram Museum - Tasty cloudberries - The architectural marvel of the Oslo Opera House - The Well spa, a relaxing retreat at just $65 per day, open from 10 AM to 10 PM, and includes food - Convenient Bus 81 for easy travel Italian traveler Julius highly recommends the Paradox optical illusions exhibit in Oslo—what a fun experience! Additional must-see spots include: https://www.paradoxmuseumoslo.com/en/ - An impressive castle - The immersive Vikings exhibit that captivated Debbie and Erik from Toronto, Canada, whom I had the pleasure of meeting on the train and spending the better part of the day with. https://www.science.org/content/article/thousand-year-old-viking-fortress-reveals-technologically-advanced-society   - The Bergen Hurtigruten line - Stunning views of the Skagerrak Strait - Enchanting Troll Forest - The magical Aurora Domes - An informative visit to Oslo City Hall and the Nobel Peace Center - The enchanting Munch Museum featuring "The Scream." - The lovely Bygdøy neighborhood You pronounce Bygdøy (a peninsula in Oslo) roughly as "BIG-day" (or "BIG-oy"), with the 'y' sounding like the 'i' in 'big' or 'ee' in 'see', and the 'ø' sounding like the 'i' in 'bird' or the 'u' in 'fur', making it close to 'BIG-doy' or 'BÜGD-oy' in Norwegian, but 'Big-Day' is a common English approximation.    For an unforgettable adventure, the "Norway in a Nutshell" tour can be completed in just 2 to 3 days.    Don't miss the dazzling Lofoten Islands, the majestic western fjords, and the charming Longyearbyen in Svalbard, along with Trondheim! Get ready for a fantastic journey through Norway! . - Library - Ibsens Gate - Tysnes Festival: A nearby island with many summer music events. People in Norway typically take two months of vacation. Education and healthcare are publicly funded through high taxes, which support strong economic conditions.  Activities and locations: - Cable car to Mt. Ulriken - Royal Gamlehaugen Castle and Park - Kayaking On my First Day in Oslo, I arrived at the Train station and found my hostel on Karl Lagerfeldsgate Street - Oslo K7 Hostel:  There were minor issues, such as being under construction, but it wasn't a bad experience. My initial Activities included: - Swimming in the sea with Nina from South Korea - Visiting the Opera House, the Munch Museum, and the library - Tasting hot dogs and even shopping for underwear. https://www.visitnorway.com/places-to-go/eastern-norway/oslo/oslo-opera-house/   Art, Architecture, and the Waterfront Start your day at the Oslo Opera House, an architectural masterpiece that rises from the fjord like a glacier. The sloping white roof is fully wheelchair-accessible, with gentle ramps leading to panoramic views of the harbor and the city skyline—a truly unique experience. https://www.visitoslo.com/en/articles/the-harbour-promenade/   From there, take a leisurely roll or stroll along the Harbor Promenade, a flat, scenic walkway that connects many of Oslo's major attractions. Stop by the MUNCH Museum, dedicated to artist Edvard Munch, whose "The Scream" is on display here. The museum is fully accessible with wide galleries, elevators, and a riverside café for a light lunch. https://www.munch.no/en/   In the afternoon, visit Akershus Fortress. While some cobblestone areas can be uneven, the main paths and museum sections are accessible, and the views of the Oslofjord are worth the effort. End your first day at Aker Brygge (BRU-geh), a lively waterfront district filled with accessible restaurants and outdoor seating for watching the sunset. Brygge, spelled, B R Y …..(Norwegian/Danish for "jetty" or "quay") is pronounced roughly like "BRÜ-geh" (German ü sound, short 'e' at the end) in Norwegian or "BRŒK-eh" (like 'brok' with a soft 'eh' sound) in Danish, involving a rolled 'r' and a rounded vowel, similar to the start of "burger" but with a distinct "oo" or "uh" vowel sound before the 'g' and 'e'.  https://www.visitoslo.com/en/activities-and-attractions/boroughs/aker-brygge-tjuvholmen/ My missteps: High prices were not expected I was not fully prepared for the high costs of dining and transportation in one of Europe's priciest cities. Many travelers like me mistakenly expect prices to match other European capitals. To make the most of my time, I purchased a 24-hour Oslo Pass for convenient access to public transport and popular attractions. Plus, I used a refillable water bottle and enjoyed picnic meals from local grocery stores and bakeries.        Connect with Dr. Travelbest 5 Steps to Solo Travel website Dr. Mary Travelbest X Dr. Mary Travelbest Facebook Page Dr. Mary Travelbest Facebook Group Dr. Mary Travelbest Instagram Dr. Mary Travelbest Podcast Dr. Travelbest on TikTok Dr.Travelbest onYouTube In the news  

At Fat Plate BBQ, everything began with a passion for outdoor cooking. What began as a weekend hobby in our own backyard quickly turned into a passion for creating bold and creative flavors that help make your next cook your best cook. I first caught the BBQ bug over a decade and a half ago, after buying a used Primo Oval XL from Craigslist. Probably 35 different cookers later, Fat Plate BBQ was born. Somewhere in the middle of that timeline, I started competing in as many sanctioned and unsanctioned BBQ contests as I could find. Just as my competition journey was picking up, COVID hit and shut down most comps anywhere near me. My desire to continue scratching that BBQ itch manifested itself in a slightly different way. With a background in tech, I decided to use the pandemic caused downtime to start an online BBQ supply store: boostyourbbq.com. Boost Your BBQ put me in a unique position to work with highly successful teams and contacts from all across the country. I was able to use my knowledge of competition BBQ to source products, help others on their BBQ journey, and just straight up learn everything I could. At this time, the SCA had a heavy presence on the East Coast, and I started competing regularly there. Personal commitments started demanding more of my time. I was lucky enough to become a father of two kids that I wanted to spend more time with, but also my parents' health began to rapidly decline, so I sold Boost Your BBQ and took a step back from competing. My wife and I cater upon request using our line of seasonings we've spent years perfecting, and I never wanted anyone to run out of food or feel like the BBQ wasn't a good value, so we have become known for our large portion sizes (a big old fat plate of BBQ), so Fat Plate BBQ it was. Our line of seasonings have been developed from our competition recipes and feedback from highly successful KCBS teams. Fat Plate BBQ rubs have helped many teams win MULTIPLE GC's, RGC's, 180's and Golden Tickets. Our Beef Blanket rub was part of the recipe for the FIRST EVER DOUBLE PERFECT SCA scores (West Newton, PA). Our sponsored teams have placed highly at hundreds of KCBS competitions and the Jack. Fat Plate BBQ's main goal is to create killer flavor profiles that don't taste like everything else on the market. We go for creative and unique, but still "covering the bases" to achieve traditional flavor profiles. Our rubs compliment each other, and lend themselves well to layering flavors. Our soon to be released products, really raise the bar and fill the gaps in the rub and sauce categories and add to our unique offerings.

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This episode features a live audience conversation and Port tasting with Chris Forbes, the Deputy Managing Director for Taylor's Port. Chris joined the company in 2007 and was initially responsible for the management of all Special Marketing projects across the company's three main brands. He then took on the role of export manager for the USA and Irish markets before being promoted to Commercial Director in 2019. In addition to his contributions on the business side, Chris tells us why his own personal wine education journey is so valuable in this role as he is currently studying for the WSET Level 4 Diploma. Originally from Yorkshire, England, he was introduced to luxury products in both the textile and gourmet food industries through his family's businesses. His current role spans far beyond just beverages, though, so you'll hear about the variety of their portfolio that now includes several hotels in both Porto and in the Douro Valley, along with some educational tourist attractions including the World of Wine in Porto. The audience was full of Atlanta-based wine professionals who share a mutual love and appreciation for Portuguese wines, so we invited people to the mic throughout the episode to share their reactions and candid tasting notes for the wines that Chris brought to share with us for the session. You can visit www.taylor.pt and follow @taylorsportwine on Instagram to learn more about their work.Featuring tasting notes and appearances by:Emma Rubenstein, Cooks & SoldiersDannielle Thomas, Dom BeijosJade Palmer, Madeira ParkTaylor Sublett, The Vine ClubErica Taylor, Kobrand Wine & SpiritsRecorded January 17, 2026 with generous support from Kobrand Wine & Spirits-----------------*** Check out our ⁠⁠MERCH SHOP⁠⁠ to directly support the show, and visit www.acorkintheroad.com for all upcoming events and press releases

In this episode we're joined by whisky expert and master distiller Brendan McCarron. Having spent time with Diageo, Distell, and Glenmorangie, Brendan has worked with some of the biggest names in Scotch whisky, and is no stranger to us here at The Scotch Malt Whisky Society. Listen in as he recounts his horrific first dram, offers up a whisky masterclass, and analyses today's industry.

In this episode of GuildSomm: Into the Glass, newly minted Master Sommelier David Reuss joins host MS Chris Tanghe to blind taste three red wines. Before David starts tasting, they discuss the experience of passing the exam, the preparation and best practices that helped David reach that milestone, and what he plans to do next. David is the national education director for Jackson Family Wines. He previously worked in some of Colorado's best restaurants, including Frasca Food and Wine in Boulder and Shanahan's Steakhouse in Denver. David passed the Master Sommelier Exam in fall of 2025. Listen in and guess the wines along with David! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Our own producer, Michael, has his first ever chicken fillet roll on air

Have you ever felt completely unqualified for what God has asked you to do? Enoch felt the same way. He was "but a lad" and "slow of speech," yet he became the man who led an entire city to be translated. Discover how your weaknesses can become your greatest strengths. Summary: In this episode, we explore the rich doctrines found in Genesis 5 and Moses 6. We look at the legacy of Adam and the rise of Enoch, uncovering the patterns of faith that define the patriarchal priesthood. The Book of Remembrance: We discuss why the early Saints kept a record in their own language and how writing down our spiritual experiences preserves them for our children. Parenting in the Gospel: Adam and Eve taught their children "in the way of understanding," providing a model for teaching by the Spirit and through the "power of God". The Call of Enoch: We analyze Enoch's deep insecurity when called to preach—his youth and his speech impediment—and God's promise to "open thy mouth" and "fill it". The Power of a Seer: Enoch was commanded to "wash thine eyes with clay," a symbol of purifying his vision to see things not visible to the natural eye. The First Principles: Enoch teaches the fundamental "plan of salvation" through baptism, the Spirit, and the Atonement, showing that the gospel has been the same from the very beginning. Call-to-Action: What "speech impediment" or insecurity is holding you back from doing what God has asked of you? How can Enoch's story help you move forward today? Share your experience in the comments! If you want to dive deeper into the Old Testament with us, please like, subscribe, and hit the notification bell to stay "Unshaken." Chapter Timestamps: 0:00 Introduction 0:59 Moses 6-7 background 4:06 Cognitive vs. Experiential Knowledge 9:28 Artwork of Cain & Abel 17:47 The Births of Cain and Seth 23:01 Naming Seth 25:53 Genealogy of Adam 29:27 Pulled between Opposing Forces 35:12 Multigenerational Families of Faith 38:52 Scriptural Literacy 42:18 Passing down Priesthood 46:36 Prophesying & Preaching 49:52 Enoch 54:29 Heart, Ears, and Eyes 59:44 What Enoch was Up Against 1:04:11 Sense of Inadequacy 1:07:54 Divine Reassurance 1:13:38 Opening Ears & Filling Mouths 1:26:23 Moving Mountains & Rerouting Rivers 1:30:23 Spiritual Sight 1:37:23 Reactions to the Call to Repent 1:40:37 A Wild Man 1:46:21 Knowing Those Who Know God 1:49:34 Enoch's (and Adam's) Message 2:00:15 Tasting and Prizing 2:07:35 The Law of the Gospel; Birth & Rebirth 2:18:13 Celestial Homesickness 2:24:08 Conclusion

This week, Juliet and Jacoby share their thoughts on English beaches being covered in onions and potatoes, discuss the trend of chain restaurants masquerading as small businesses on delivery apps, and dive deep into the couple who got caught adding their own hair to their food. For this week's Taste Test, they try pineberries. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Rabbi Joey Rosenfeld as he guides us through the world and major works of Kabbalah, Hasidic masters, and Jewish philosophy, shedding light on the inner life of the soul. To learn more, visit InwardTorah.org

Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam's 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina's changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation. Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he's helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit. "Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman Today on Consuming the Craft:·     Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist. ·     His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling. ·     The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems. ·     Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development. ·     Adam's approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey. ·     Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience. ·     The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options. ·     Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market. Connect with Adam: ·     The Chemist Spirits: https://www.chemistspirits.com/·     Instagram: @chemistspirits Resources Mentioned: ·     Oak & Grist (peach wood single malt): https://oakandgrist.com/·     Riverbend Malt House (local malt supplier): https://riverbendmalt.com/·     Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com  ·     Ginger's Revenge (collaboration partner): https://www.gingersrevenge.com/·     Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/          http://www.chemistspirits.com/  This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

Dan took a little trip out to Mare Island in Vallejo, California and got a tour of Redwood Empire's new Distillery and Whiskey bar and picked up something special. In this Tasting Talk episode, Dan and Dave focus on tasting notes and impressions of Haystack Needle Bourbon from Redwood Empire Whiskey. They break down the nose, palate, and finish, highlighting prominent oak influence, layered sweetness, spice, and the impact of well-aged bourbon and rye in the blend. The conversation stays centered on how the whiskey drinks, its overall balance, and what stands out most in the glass, offering listeners a straightforward, palate-driven discussion of this unique release.

This week, Juliet and Jacoby share their thoughts on Lane Kiffin taking the grocery basket home from the store, hold in their revulsion at the woman who snorts all her food, and weigh in on the heist committed by a ‘less attractive Jason Statham'. For this week's Taste Test, they try protein chips. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to the DMF. I'm Justin Younts, and in this episode, Alexandra Beller dives deep into the four categories of energy: weight, space, time, and flow—and how understanding these elements can radically transform an actor's process.Alexandra explains that each category exists on a spectrum, and learning to work with them gives actors practical, embodied tools instead of vague direction. She addresses a common frustration performers face: when a director asks for something like “more aggressive” without explaining what that actually means. Alexandra breaks down how to translate those abstract notes into clear, physical choices that live in the body.She emphasizes that the body often understands things language can't articulate, and that tapping into physical instinct leads to more truthful, grounded performances. Alexandra also shares her approach to directing, which prioritizes physicality, intuition, and energetic awareness over rigid intellectual analysis.Throughout the conversation, she explores how actors can use energy dynamics to deepen their work—whether in rehearsal, performance, or character preparation. Alexandra also discusses the balance between instinct and analysis, showing how both can coexist to elevate an actor's craft rather than compete with each other.If you're an actor looking to unlock new levels of creativity, presence, and expression, this episode offers powerful tools to rethink how you approach performance. Join us as we explore the language of energy—and how it can revolutionize your acting journey.00:00:00 - Introduction00:00:05 - Understanding the Four Categories of Energy00:00:38 - Interpreting Directing Terms00:00:56 - Interpreting Directing Terms: Case Study00:01:27 - The Limitations of Traditional Directing Terms00:02:35 - The Role of Embodiment in Acting00:04:10 - The Limitations of Vocabulary00:04:41 - The Power of Body Language00:06:44 - The Role of Contradiction in Acting00:08:36 - The Importance of Balance Between Analysis and Intuition00:11:04 - The Role of Analysis in the Creative Process00:11:15 - The Role of Intuition in the Creative Process00:12:57 - The Importance of Tasting the Work00:14:08 - The Role of Animal Instincts in Acting00:15:20 - Analyzing an Actor's Kinesphere00:16:03 - The Case of Antonio's Song00:16:51 - Using Animal Instincts in Character Development00:17:42 - The Process of Character Movement Analysis00:18:14 - Creating Character Profiles for Performance00:19:08 - The Challenge of Multiple Characters in One PerformanceCheck out her website: ⁠⁠https://www.alexandrabellerdances.org/

For a limited time, save 40% on your first month at Ritual.com/SIP. That's Ritual.com/SIP for 40% off your first month! Go to HelloFresh dot com slash thesip10fm to Get 10 free meals + a FREE Zwilling Knife (a $144.99 value) on your third box. Offer valid while supplies last. Free meals applied as discount on first box, new subscribers only, varies by plan.

Hour 3

Crisco, Dez and Wes all bully Brooks for not cheating on his diet and partake in a candy eating challenge. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or even he himself is learning and listening enough to decree what is good and worth rewarding.Who would have thought we could get so deep from plain white rice? And that's exactly the point.Learn more about Elkano: https://www.restauranteelkano.com/Learn more about Sugita: https://www.theworlds50best.com/discovery/Establishments/Japan/Tokyo/Sugita.htmlRead 'Pachinko' by Min Jin Lee: https://bookshop.org/p/books/pachinko-national-book-award-finalist-min-jin-lee/d6ef3fcf56d5a91eLearn more about Zojirushi rice cookers: https://store.zojirushi.com/collections/rice-cookers?srsltid=AfmBOorxDmevQ4M8n5qP8GXobWRAC3ACAM1yAStY-uwY_T9Yovec3cPGLearn more about Cuckoo rice cookers: https://cuckooamerica.com/collections/rice-cookers?srsltid=AfmBOoqGfIxRhKwQYiq9Z5rf2Q1iRdcpLCPwL0a22pYKn4kjEAau92_ILearn more about Providence: https://providencela.com/Listen to Dave's Moth talk where he talks about Michelin stars: https://themoth.org/radio-hour/eaten-adventures-in-foodLearn more about Alinea: https://www.alinearestaurant.com/Learn more about Masa: https://www.masanyc.com/Learn more about the Inn at Little Washington: https://www.theinnatlittlewashington.com/Read 'The Perfectionist: Life and Death in Haute Cuisine': https://amzn.to/4jullPH Host: Dave Chang Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Steve and Darren try the limited edition release from Jim Gaffigan's Fathertime Whiskey. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Check out the current and upcoming food events, visit alabamacoasting.com or facebook.com/AlabamaCoasting

Episode 171.1: Christmas Science, Failing Eyesight, Lasik, Fears of Getting Old, The Fly, Bourbon Tasting with Friends, Ballers Single Malt

Hour 2 of A&G features... New jobs numbers & spending Philadelphia sheriff threat & programs the US has pulled out of Running Venezuela, Russia/Ukraine war & Iran Sober party girls, cigarettes on the rise & Maduro's hoodie See omnystudio.com/listener for privacy information.

Hour 2 of A&G features... New jobs numbers & spending Philadelphia sheriff threat & programs the US has pulled out of Running Venezuela, Russia/Ukraine war & Iran Sober party girls, cigarettes on the rise & Maduro's hoodie See omnystudio.com/listener for privacy information.

From Brunch to Beverage: The Rise of Grind with Gratitude In this episode of the Whiskey Wisdom Podcast, co-hosts Tyler and Chris are joined by special guest Ty, the dynamic owner of Brunches and the THC beverage company Grind with Gratitude. Ty dives into the inspiring origins and rapid growth of Grind with Gratitude, a company founded to provide a healthy alternative to alcohol with THC-infused drinks. They discuss the recent explosion of the THC beverage segment, detailing the product's development, flavor creation, marketing strategies, and the unique branding that sets them apart. Additionally, Ty shares insights into his entrepreneurial journey, from strength coaching and dental sales to real estate and eventually partnering in innovative ventures. They also examine the current challenges in the THC beverage market, including potential bans and regulatory issues, while remaining optimistic about the industry's future. Throughout, Ty emphasizes the importance of hard work, team dynamics, and maintaining the right energy to achieve business success. 00:00 Introduction and Guest Introduction 00:23 Overview of Grind With Gratitude 01:11 The Birth of Grind With Gratitude 01:21 Tasting and Discussing Whiskey 02:53 The Brunches Story 13:22 The Entrepreneurial Journey 19:15 Challenges and Future of THC Beverages 21:58 Product Design and Flavor Development 26:22 Exciting New Flavor Announcement 26:57 The Success of the Black Bottle 28:15 Grind with Gratitude: Giving Back 29:36 From Zero Sales to Millions 30:43 The Importance of Taste and Quality 39:08 Navigating Regulations and Expanding 46:31 Future Plans and Advice for Entrepreneurs 48:25 Where to Find Us and Final Thoughts

California whiskey isn't just a trend — it's challenging bourbon's throne.First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt. Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars.Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality.  They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next.If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy.Timestamps00:00 – Welcome & IntroductionMeet your hosts Mark and Francis, and get a preview of today's guest, Jeff Duckhorn from Redwood Empire Whiskey.01:57 – Restaurant Talk: Salt, Service, and Industry InsightsThe hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention.13:46 – Whiskey Deep Dive with Jeff DuckhornJeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique.21:19 – Blending, Transparency, and the Art of WhiskeyA look at the blending process, sourcing, and why transparency matters in the modern whiskey world.30:53 – Tasting & Technicals: Bottled in Bond, Rye, and MoreThe team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors.49:41 – Reflections, Stories & ClosingJeff's journey from accountant to distiller, industry stories, and a final toast.BioJeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand's growing lineup. At Redwood Empire, he's helped develop a style that leans into California's unique conditions while still honoring classic American whiskey traditions.InfoRedwood Empire Whiskeyhttps://redwoodempirewhiskey.com/Events at Stage Left (like the one with Jeff) Sign up for our emailhttps://www.stageleft.com/Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Send us a textOne of my favorite episodes to date: Eric Guido from Vinous has just completed a two-week, sardine-only diet. It's the perfect time for a deep dive into sardines—their health benefits, varying price points, and the impact of their country of origin.  Also joining me is super taster Audrey Frick, where we discuss the best wine pairings to complement these unique fish.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

What if the fastest route to meaningful growth isn't about launching another ad campaign, hiring more salespeople, or optimizing your funnel? What if the real accelerator is simply listening—really listening—to what's already happening around you? In this episode of On the Brink with Andi Simon, I had the pleasure of sitting down with Oscar Barrera, PhD—a brilliant corporate anthropologist and innovation strategist based in Mexico. Oscar and I share a core conviction: anthropology isn't just something you do; it's a way of seeing the world. It allows leaders to notice subtle patterns—those taking shape in their markets, inside their own companies, and in the everyday lives of their customers—even when the clues are hiding in plain sight. Oscar's work drives home a powerful point: the real obstacles to growth are often hidden. Not because they're imaginary, but because we haven't been trained to spot them. Meet Dr. Oscar Barrera: An Anthropologist Forging His Own Path Oscar's journey is as unconventional as it is inspiring. He earned his doctorate in social and cultural anthropology at the University of Washington, with years of fieldwork in Guatemala's highlands. But like so many academics, he realized that the expected career path—university teaching—wasn't really available. So Oscar got creative. He returned home to Mexico and started his own consulting practice from the ground up. He learned the language of business by reading voraciously, listening intently, and immersing himself in the entrepreneurial world—joining business groups, building relationships, and cultivating a brand that helped business leaders understand how anthropology could transform what they do. Through his firm, Anthropology Corp Cooperativa, Oscar helps organizations unlock deep understanding about their customers, employees, and markets—then turn those insights into human-centered strategies for growth and innovation. He also hosts a fantastic podcast called Nuevas Posibilidades ("New Possibilities"), which explores innovation, anthropology, and the future of work. A Real-World Case: Sourdough in a Sweet Bread Nation Oscar shared a wonderful story that brings anthropology to life. A bakery owner in Mexico was crafting sourdough bread: wholesome, preservative-free, and free of additives. But he was up against a market where bread is usually sweet, steeped in tradition, and sold cheaply. Here's the twist: the bakery wasn't struggling with demand. Instead, something unexpected was happening—distributors (mostly women) were approaching the bakery on their own, asking if they could resell the bread in their hometowns. The owner's question wasn't theoretical—it was urgent: Who are these women, and how can I grow this kind of distribution model intentionally? As he put it, he wanted "the formula." Why Anthropology Was Essential Oscar's first instinct was to do what anthropologists do best: ethnography. Go to the site, observe, listen, and understand the full context. But travel simply wasn't possible. So he adapted, because good anthropology is all about flexibility. He used remote interviews—speaking with distributors and customers over the phone and online. And what he learned should be a wake-up call for every leader: People will tell you what matters to them—if you listen with the right kind of attention. Oscar was surprised that sometimes meeting online made people more comfortable. It was safe, structured, and time-limited—there was no lingering vulnerability once the conversation ended. Watch our Podcast on YouTube The Discovery: A Purpose-Driven Sales Network The bakery owner assumed his distributors were motivated by money. Oscar found something far richer. These women were selling bread not just for income, but because they: Had personal or family health concerns Wanted to support and uplift their communities Believed deeply in natural, preservative-free foods Had stories that connected them emotionally to the product They weren't just pushing a product—they were sharing a solution and part of their own identities. They were savvy, too, introducing the bread at workplaces, gyms, and local events. Tasting led to trust—and more sales. This was no "features and benefits" transaction. This bread was an experience—one that resonated with values and stories. Five Key Ingredients for Scalable Growth Oscar translated these insights into actionable steps. He identified five elements that would determine whether the bakery's model could truly scale: Shared values and philosophy: The top distributors believed in a mission: boosting health and helping people, not just selling bread. Time and logistics: Without preservatives and in a hot climate, bread spoiled quickly. Delivery schedules and pickups became hidden bottlenecks. Packaging matters: Flimsy boxes led to crushed loaves—hurting both trust and credibility. Social selling support: Distributors used WhatsApp and Facebook, but needed better tools and content. The company needed to provide easily shareable visuals and educational materials. Customer experience and sampling: People didn't buy from a description—they bought after tasting. Real-life sampling was the engine of growth. What I love here is that Oscar didn't need a formal operations report to uncover these constraints. He surfaced them by deeply listening to lived experience—by drawing out stories. Bigger Than Bread: How Meaning Moves Markets One of the most profound insights was symbolic. Sourdough isn't "traditional Mexican bread." Yet, through the personal stories of these women, it became a bridge: a way to enjoy bread as part of daily life, to choose health without abandoning cultural identity, and to stay connected to tradition while eating differently. That's not just good marketing—it's anthropology in action. Lessons for Leaders Everywhere Oscar summed it up beautifully: Success often hides in plain sight, in details we overlook. Anthropology equips leaders and companies to see what's invisible and hear what's unsaid. True innovation doesn't always mean inventing something totally new—it often means listening to what your customers are already telling you. So here's my bottom line: If you're chasing growth, don't just ask, "How do we sell more?" Instead, ask, "What's actually happening in the lives of the people we want to serve that we haven't noticed yet?" When you listen for those answers, real transformation can begin. Connect with Oscar Barrera, PhD If you'd like to connect with Oscar, you can find him on LinkedIn, Connect with me: Website: www.simonassociates.net Email: info@simonassociates.net Learn more about our books here: Rethink: Smashing the Myths of Women in Business Women Mean Business: Over 500 Insights from Extraordinary Leaders to Spark Your Success On the Brink: A Fresh Lens to Take Your Business to New Heights Watch for our new book, Rethink Retirement: It's Not The End--It's the Beginning of What's Next. Due out Spring 2026. Listen + Subscribe: Available wherever you get your podcasts—Apple, Spotify, Stitcher, YouTube, and more. If you enjoyed this episode, leave a review and share with someone navigating their own leadership journey. Reach out and contact us if you want to see how a little anthropology can help your business grow.  Let's Talk!

Merry Christmas and welcome to Pt. 2 of The Nikki & Brie Show's  Family Tasting Special! We pick up with more laughs, wine, and holiday vibes as Brie welcomes her brother JJ to the pod, just in time to sample Bonita Bonita's 2024 Pinot Noir. The sibling banter is real as they relive a recent Monday together in L.A. where they cheered on opposite teams at the Eagles vs. Chargers game. The two also share warm family moments and reflect on what they want most this Christmas—spoiler: it involves trucks, kids, and keeping the holiday spirit alive.Then it's time for Sibling Superlatives—a hilarious game where the duo calls out each other for who's most likely to tattle to Mom, steal clothes, sneak out, or cancel last-minute plans (hi Nikki!). Brie then reunites with Bryan for one final tasting: the 2024 Bonita Bonita Red Blend. In between sips, they talk books, parenting, and Brie even challenges JJ to a round of Bella Brains trivia. Who gets the bragging rights?This episode wraps with a heartfelt Inspiration & Affirmation from an audience guest that reminds us what matters most: laughter, tradition, and making memories that will last a lifetime. This is wine and sibling shade mixed in with some touching stories and cozy chaos—pure holiday magic. Press play! Call Nikki & Brie at 833-GARCIA2 and leave a voicemail! Follow Nikki & Brie on Instagram, follow the show on Instagram and TikTok and send Nikki & Brie a message on Threads! Follow Bonita Bonita on Instagram Book a reservation at the Bonita Bonita Speakeasy To watch exclusive videos of this week's episode, follow The Nikki & Brie Show on YouTube, Facebook, and TikTok! You can also catch The Nikki & Brie Show on SiriusXM Stars 109! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Start speaking a new language in 3 weeks with Babbel

It's Part 1 of The Nikki & Brie Show's Family Tasting Special and Brie's partner-in-crime Bryan steps in to co-host a special family tasting (with live audience) from the Bonita Bonita speakeasy—and yes, Mama Bella is joining too! They're sipping the newly-released Bonita Bonita Grand Cuvée and Mama Bella's all-time favorite Chardonnay, and things are about to get bubbly and hilarious.Brie and Bryan kick things off chatting fashion fails, closet interventions, and discovering the male version of camel toe—yep, they're going there! Mama Bella hops in to taste the award-winning Chardonnay, reminisce about magical childhood Christmases, and share some hilarious family memories (including one about a flying Christmas tree)!From holiday toasts and family roasts to a festive game of ChardonYAY or ChardonNAY, it's an episode packed with laughs, warmth, and a generous pour of holiday cheer. Grab your glass and press play—because holidays are always better with family (and wine)! and stick around for Part 2 of this special family tasting dropping later this week! Call Nikki & Brie at 833-GARCIA2 and leave a voicemail! Follow Nikki & Brie on Instagram, follow the show on Instagram and TikTok and send Nikki & Brie a message on Threads! Follow Bonita Bonita on Instagram Book a reservation at the Bonita Bonita Speakeasy To watch exclusive videos of this week's episode, follow The Nikki & Brie Show on YouTube, Facebook, and TikTok! You can also catch The Nikki & Brie Show on SiriusXM Stars 109! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week, Juliet and Jacoby discuss the rise and fall of Crumbl, break down a snail heist, and share their thoughts on the DoorDash driver accused of using pepper spray on a customer's food. For this week's Taste Test, they try an Eggnog Latte and Cranberry Bliss from Starbucks. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Check out https://www.squarespace.com/SIP to save 10% off your first purchase of a website or domain using code SIP Exclusive $35 off Carver Mat at https://on.auraframes.com/SIP. Promo Code SIP Go to http://hellofresh.com/thesip10fm now to Get 10 Free Meals + a Free breakfast for Life! Use my code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount