Podcasts about truffles

Why did France's black truffle — once produced in the thousands of tonnes — collapse to near-extinction in a century, and what does its revival reveal about the country's relationship with luxury, landscape, and desire? Who are the truffle thieves stalking the oak groves of the Périgord with poisoned meatballs and stolen dogs? And why does a near-identical Chinese impostor, worth one-seventieth of the price, now threaten the French truffle industry from beneath the soil itself?Join John and Patrick as they tell the story of the black diamond of the kitchen — the fraud, the cash markets, the criminal underworld, and the invisible biological invasion growing silently beneath the oaks of southern France...----------In Sponsorship with J&K Fresh.The customs broker who is your fruit and veggies' personal bodyguard. Learn more here!-----------Join the History of Fresh Produce Club for ad-free listening, bonus episodes, book discounts and access to an exclusive chatroom community.Support us!Share this episode with your friendsGive a 5-star ratingWrite a review-----------Subscribe to our biweekly newsletter here for extra stories related to recent episodes, book recommendations, a sneak peek of upcoming episodes and more.-----------Instagram, TikTok, Threads:@historyoffreshproduceEmail: historyoffreshproduce@gmail.com

Before there was a crypto marketing playbook, someone had to write it...Nic Cary sits down with Amanda Cassatt, former CMO of ConsenSys and founder and CEO of Serotonin. Amanda helped bring Ethereum to market before the playbook existed - pitching Joe Lubin for a role she invented, building the global meetup network that launched MetaMask, Infura, Truffle, and Gitcoin, and shaping the narrative of an entire industry from the ground up, before going on to build her own marketing empire.

Welcome back to Travel Stories with Moush! Today I am joined by Bob van den Oord, CEO of Langham Hospitality - a name synonymous with timeless, storied luxury. With over 160 years of Langham history behind him and properties spanning the globe, Bob doesn't just witness the world of luxury travel, he shapes it. In this episode, we travel through history, culture and extraordinary hidden gems, and Bob shares what luxury truly means in today's ever-evolving world of travel. Episode Highlights & Destination Gems: 1. Marrakech - Where Culture Collides. Bob's recent visit left a lasting mark - the hospitality, the people and the food are second to none Moroccan culture beautifully intertwined with French influences creates something entirely unique The legendary Royal Mansour comes highly recommended. It's one of the most extraordinary luxury experiences in the world. https://www.royalmansour.com/en/marrakech/ 2. Istanbul - Where Europe Meets Asia. A city where two continents, two cultures and centuries of history converge in the most spectacular way. Rich in people, food and soul It's a destination that every traveller to experience 3. Venice - The One Destination Everyone Must Visit The ultimate once-in-a-lifetime destination Gateway to the Oriental Silk Road, a mecca of art, food, fashion and culture Home to the Biennale, world-class cuisine and architecture unlike anywhere else on earth 4. Langham London - Where It All Began Built in 1865, it was the first hotel in Europe with elevators, running hot and cold water and afternoon tea service The Wigmore - Langham's iconic "posh pub", is now one of London's most beloved destination bars Langham concierges offer their own exclusive tour of their London, a truly personal way to experience the city 5. Saudi Arabia - A Story Being Written Right Now Langham is opening a property at the UNESCO-protected Diriyah Gate, adjacent to the new Opera House in Riyadh Bob believes deeply in being part of Saudi Arabia's extraordinary evolution and cultural renaissance 6. Jerez, Southern Spain - The Ultimate Off-the-Grid Escape The sherry region of Spain where you can experience sherry tastings every evening, horse riding on the beach and dinners in the vineyard Slow, spacious, deeply personal travel that city breaks simply cannot offer 7. Korea - Destination of the Year for 2026 Bob predicts Korea will be the hottest destination of 2026 as travellers look beyond a crowded Japan. K-pop, Korean dramas, incredible food and a culture-rich travel scene that is truly having its moment 8. China - The Most Underrated Destination in the World Bob's advice: take a full month and travel through it properly - you will not regret it. Vast, diverse and deeply misunderstood as a travel destination From north to south, the cultures, food, history and experiences are unlike anywhere else on earth 9. Bangkok - The World's Greatest Culinary City Michelin-starred dining sits side by side with the world's best street food Southeast Asian, Indian, Chinese, Middle Eastern and Western cuisines all coexist in one extraordinary city 10. Tuscany - Bob's Hidden Gem A magical stay at the Ferragamo property Castiglion Del Bosco. https://www.rosewoodhotels.com/en/castiglion-del-bosco Truffle hunting with a local farmer, followed by a home-cooked meal  Olive oil tastings, cheesemaking and the kind of deeply immersive, bespoke travel that stays with you forever Coming Up in the World of Langham: Venice, 2027 - Murano Island, overlooking the lagoon Bangkok, 2026 - On the Chao Phraya River in the historic Custom House Riyadh - At the UNESCO-protected Diriyah Gate, adjacent to the new Opera House Dubai – Coming Soon Connect with Langham Hospitality: https://www.langhamhotels.com/en/ Thank you for tuning in to Travel Stories with Moush! If you loved this episode, please hit subscribe on your favorite podcast platform and leave us a rating or review - it truly helps us reach more travelers like you.   Drop a comment and tell us which destination from today's episode is going straight to your bucket list? Stay connected with me on https://www.instagram.com/moushtravels/ to find out who's joining me next week.   Explore all past episodes and destinations here: https://podcasts.apple.com/ae/podcast/travel-stories-with-moush/id1691525895 https://open.spotify.com/show/1pAUXiXuRLv1E9WFznWm7T?si=qA_E3Cf8RqKT97pUJcINxQ https://www.youtube.com/@travelstorieswithmoush Until next time…safe travels and keep adventuring. "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

"There is no greater meal than an egg"  - Elizabeth HewsonOn this eggcellent episode of Three Food Memories you meet Sydney's Elizabeth Hewson - cookbook author, and creator of the infamous Saturday Night Pasta. On the menu: the Snow Egg, egg with truffle in Italy, and home made pasta (of course). Lizzy's social cause is The Lachlan Kean Foundation - lachlankeanfoundation.org.Lizzy's friend Lachie sadly died of bowel cancer at the age of just 37. The Lachlan Kean Foundation mission is to raise awareness and fund research in hope for a future where bowel disease can be cured. The earlier it's diagnosed, the higher the chance of survival.  Send us Fan MailTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!  TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance. 

These rare mushrooms are famous for their intense flavor, and their expensive price. But climate change may be driving those prices even higher.

This week get ready for surfing the internet with your aunts as Erin and Bryan rifle through some of their favorite websites and review art, estate sale pantyhose dolls and chocolate truffle characters you'd have to see to believe. Bryan discusses discourse infiltrating gay social media regarding "PrEP Belly" and some refusing to taking the HIV-preventing medication due to fears of long-term bloating affecting their physique. Erin reports on the minnesota women who lured ICE agents into a honeytrap to obtain raid locations and notified their wives of infidelity with screenshots of their chat logs. For this week's Dateline Recap and more bonus content visit patreon.com/attitudes

Federico, Isabel González y Teresa de la Cierva hablan con Gabriel Balestra, CEO de Skin&Co.

On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally, we speak with author Ronni Lundy, author of the James Beard Award-winning book, Victuals: An Appalachian Journey. Ronni breaks down through some of the myths surrounding the isolated region. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally, we speak with author Ronni Lundy, author of the James Beard Award-winning book, Victuals: An Appalachian Journey. Ronni breaks down through some of the myths surrounding the isolated region. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The gang takes a cockeyed look at the Peanuts strips that make you go “hmmm.” From Charlie Brown sharpening himself to the beauty of a girl named Truffles, it doesn't get weirder than this. Strips we discuss and the original episode names: Truffles - March 31 & April 1, 1975 - 1975 Part 1 Spike and Woodstock on the Moon - October 6, 1995 - 1995 Part 1 Pencil Sharpener - January 25, 1990 - 1990 Part 1 Tapioca Pudding - September 4, 1986 - 1986 Part 1 School Building - January 8-9, 1976 - 1976 Part 1 Finale of Mr. Sack - July 5, 1973 - 1973 Part 1 Sentient Blanket - March 17, 1965 - 1965 Part 1 The Whirly Dog - March 14, 1960 - 1960 Part 1 Schroeder Meta Strip - October 1, 1952 - 1952 Part 2 Charlotte Braun — November 30, 1954 — 1954 Part 2 Transcript available at UnpackingPeanuts.com Jimmy's, Michael's, and Harold's books are available at UnpackingPeanuts.com/store. Unpacking Peanuts is copyright Jimmy Gownley, Michael Cohen, Harold Buchholz, and Liz Sumner. Produced and edited by Liz Sumner. Music by Michael Cohen. Additional voiceover by Aziza Shukralla Clark.  For more from the show follow @unpackpeanuts on Instagram and Threads, and @unpackingpeanuts on Facebook, Blue Sky, and YouTube. For more about Jimmy, Michael, and Harold, visit unpackingpeanuts.com.   Thanks for listening.  

In “Sniffing Out American Truffles,” Gravy reporter Irina Zhorov explores truffle production in the U.S.—and how the South is emerging as a hub.  Truffle production in the U.S. is a young industry. Commercial cultivation started in the 1980s. Truffles are a complicated business. When you're farming truffles, what you're really growing is trees. The truffles are fungi that grow on tree roots. The tree and the fungi work synergistically, the tree providing sugars to the fungi for nourishment and the fungi helping the roots reach further into the soil to absorb more nutrients. For this relationship to work well, and for truffles to flourish, the type of tree and fungi must be a good match, the soil ought to be of sufficiently high pH, and weather and moisture need to be suitable. Europeans, particularly in Italy and France, figured out the formula to make this complex system function. Truffle orchards once abounded on the continent. World Wars I and II, as well as changing land use, destroyed many of those operations, but the industry there is still established. When American farmers began to seed their truffle orchards, most of them imported European truffle varieties on European trees. European truffles are big and delicious, and want-to be growers knew that system worked. But European trees have struggled in North America; they lack defenses for local pests, and many of the early orchards have died out.   An operation in North Carolina, Burwell Farms, tried something different. They inoculated native loblolly pines with the European bianchetto truffle variety. They're now the most productive truffle orchard in the United States, but they still can't keep up with growing demand.   As the industry matures, there are also attempts to cultivate native truffle varieties, like the Appalachian truffle, the Blue Ridge truffle, and other newly discovered species. And there's growing interest in foraging for native truffles, too. The industry is becoming increasingly attuned to local varieties and possibilities to make this luxurious product our own.   In this episode of Gravy, Zhorov visits Burwell Farms and follows their dogs at work harvesting truffles. We hear from Burwell Farms' Jeffrey Coker; Margaret Townsend, president of the North American Truffle Growers Association and owner of NewTown Truffiere; chef Joe Kindred on what excites him about local truffles; and North Carolina extension agents Katie Learn and Jeanine Davis on local varieties. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this edition of the Snake Oilers podcast three vendors stop by to pitch the audience on their products: Burp AI and DAST: The founder of PortSwigger and creator of legendary security software Burp Suite, Dafydd Stuttard, drops by to pitch listeners on Burp AI and Burp Suite DAST. Sondera: Josh Devon talks about Sondera, a technology designed to intervene when AI models start doing the wrong thing by statefully tracking their trajectories. This isn't a permissions suite for AI agents, it's a way to stick agents in a harness and make sure they adhere to hard policy boundaries. Truffle Security: Dylan Ayrey, the founder of Truffle Security, joins Risky Business again to talk through the latest bells and whistles in Trufflehog, a security tool that searches for exposed secrets and validates them. The Truffle team has done a lot of work on the remediation part of their product over the last few years, and Dylan tells us all about it! This episode is also available on YouTube Show notes

Send us Fan MailDecember 22, 202116 members of our truffle chorus:  Apple-Black Pepper, Arabie (Date paste), Coco-Banana, Coffee, Cranberry,  Curry-Raisin,  Chipotle, Ginger,  Marzipan, Noisette, Orange-Vanilla, Pine-nut,  Vanilla, Whiskey.Support the showWrite to me at  twneuhaus@gmail.comTo learn more, visit  http://www.projecthopeandfairness.org

In this episode of Maximize Your Hunt, host Jon Teater discusses various strategies for effective land management and habitat improvement for whitetail deer. He emphasizes the importance of client engagement, successful food plot designs, and innovative mushroom farming techniques. The conversation also covers exclusion methods, creating movement in habitats, and the significance of biodiversity in planting strategies. Jon and his guest, Matt Williams (Mushroom Matt), share insights on managing conifers and the overall design of wildlife habitats, concluding with a focus on making habitat work accessible and enjoyable.   takeaways Diversity in food plots increases deer intake and utilization. Clients who implement strategies see significant success. Maintaining nutrient diversity is crucial for deer health. Exclusion techniques like fencing can enhance habitat regeneration. Creating movement corridors helps deer feel safe and encourages flow. Transition zones are vital for deer movement and safety. Biodiversity in planting prevents disease and promotes resilience. Conifer management can enhance habitat quality for deer. Habitat work can be a family activity and does not have to be costly. Planning for emergency exits in habitat design is essential for deer safety.   Peaks to Prairie Using Mushrooms to Restore Agricultural Soils https://youtu.be/j5xB_xmZvnQ?si=OJpUN8RhXeACO70w   Social https://myco-habitat.com/ https://www.facebook.com/mycohabitat/ https://whitetaillandscapes.com/ https://www.facebook.com/whitetaillandscapes/ https://www.instagram.com/whitetail_landscapes/?hl=en Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us Fan MailIn this episode of Modern Meditations, we explore Chapter 7 of Epictetus' Enchiridion, one of the most vivid and debated analogies in Stoicism.Using the image of a ship, a captain, and a shoreline full of distractions, Epictetus gives a framework for how to live while knowing everything can be taken from you at any moment. But what exactly is the “ship”? Is it death? Fate? Something else entirely?Justin and I break down competing interpretations, push the analogy to its limits, and wrestle with what it actually means to “be ready” when you're called back. Along the way, we get into truffles, attachments, whether this idea is anti-stoic at its extreme, and what it looks like to live fully without wandering too far from what matters.This episode is about attention, detachment, and learning when to hold on and when to walk away without looking back.

(00:00) Zolak & Bertrand start the third hour with Alex Barth of 985thesportshub.com joining the show to discuss what the Patriots might do during the NFL Draft.(10:53) The guys continue with Alex Barth, talking about the Patriots NFL draft outlook and the Fanatics Flag Football game.(22:37) We talk about food in the local area and places the guys like going to.(31:03) Zolak & Bertrand close the hour with Joe Murray's thoughts and investigation on truffle fries. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Over the last several years, I have been thinking about food waste and food loss a lot. It's been a topic that we've seen in many spaces in the US and around the world. And it's interesting to compare how the US handles food waste with other countries. To that end, we will learn more about how Belgium addresses food waste in a conversation with an anthropologist and journalist, Dr. Kelly Alexander from the University of North Carolina at Chapel Hill. Her book, Truffles and Trash: Recirculating Food in a Social Welfare State, explores community driven solutions and policy around food waste. And Belgium's capital city of Brussells. Interview Transcript Let's start with your research in Brussels at a high end truffle restaurant... but you ended up in food banks and social restaurants and community kitchens. Tell us a little bit about the evolution. How did this project evolve to finding yourself in these new places? Yeah, it's a, a strange trajectory. I did not start out to be a food waste researcher. But how it started and how it's going, you know, that meme from 2018? This is like what I love to talk about when I talk to my food study students, because I started out, as a researcher, very interested in the development of haut cuisine. I had worked in a lot of restaurants. I had worked as a journalist for several food magazines. And the question that really animated me was how a truffle, this little spore on a fungus, has become one of the world's most expensive ingredients. And so I was doing ethnographic research in the kitchen of a Michelin starred truffle restaurant. And there is not that many of those, and one of them happens to be in Brussels, Belgium. And I'm in the kitchen there and I'm working on the line. And I usually have to specify to my students like it wasn't a stunt. Like you can't write to a Michelin star restaurant and say, 'Hey, can I come on in and work in your kitchen?' I had a lot of credentials as a journalist and as a chef first. What I did have going for me is that I was in a funded doctoral dissertation program, actually the anthropology program at Duke. So, I had funding to go and do that research in this kitchen. And there's probably no restaurant in the world, no matter how high end, that is not willing to accept some free labor. So, I'm working in that kitchen. I'm working with fantastic chefs. And what happens when you work at a super high-end restaurant is that is aesthetics are valued above all else. The food has to be really, really beautiful. And this restaurant charges extraordinarily. It's called La Truffe Noire. It's still in Brussels now. It's a truffle restaurant. The black truffle. Super high prices for very, very refined food. And in order to do that, a large part of my job was brushing priceless truffles, throwing away an unbelievable amount of very beautiful produce that would otherwise have been exceptionally valued in other contexts. And I come from a background - my grandmother was a Russian Jewish woman. She grew up in Brooklyn. She moved to Atlanta, Georgia after World War II. She taught me to cook, and she never threw anything away. And when I say that to people, I think they're like, oh yeah, I have a grandmother like that. But she really never threw anything away, like can of grease under the sink. The whole thing. Every little butt of a vegetable was saved for stock for later. And I was throwing away so much good food working in La Truffe Noire just making beautiful garnishes and vegetable carvings and things like that, that I started following the food waste around the city. I was wondering where all of this went. And I actually asked the chef in the restaurant, you know, we throw away so much food, would it be possible to give some of it to people who could really use it? And his response really interested me and changed the whole course of my research because he said, I am really willing to do that. However, I pay chefs to cook food and not to give it away. So, if somebody was willing to come here and pick it up, I'd happily give it to him. But I'm not going to pay people to go and do that. And I thought, well, I wonder what else is going on in this city in terms of this. Like where does all this food go? And I discovered I was doing this research at a fortuitous moment in the EU when the EU had just made this compulsory policy aimed at supermarkets. So, all large scale supermarkets across the EU were suddenly required to donate all edible but unsellable food. And the EU didn't give a lot of direction about how they could do that, and also didn't give the supermarkets any money. So, what happened as a result of that? Well, there were lots of local grassroots efforts communicating directly with supermarkets who were like, 'Hey, we're over here. We'll come pick up the food that you don't want to sell that's still good to eat. And we'll use it in our food banks and in our zero food waste popup restaurants.' And all the supermarkets had to do was get the food waste off their books. So, while I was there working in this truffle restaurant, all this other food waste activity was going on. And I discovered that's really what I wanted to be doing. I loved working as a chef, but I wanted to see what the possibilities were for recuperating food around the city. So, I changed. I changed everything I was doing pretty quickly. Oh, this is really fascinating. Thank you for sharing that. I know that the field of anthropology and other fields, you can start off on one project and discover that there's this whole new world that you didn't even realize until you started down the path. This is fascinating and I'm sure your advisor was thrilled to know that you wanted to change topic midstream. But it worked out. It worked out beautifully, it seems. It is true. I couldn't look away from the food waste to the point where I was taking pictures of the garbage can in the restaurant every day. And this big industrial garbage can filled with like priceless wild mushrooms. And a big part of my job is the restaurant made this dish. This is what changed my life. There's like a series of food journalists who talk about the dish that changed my life and what they're talking about is when you eat something super delicious and you have some kind of awakening, this is like the opposite of what happened to me. I am making this dish called Salad Stephanie. It's like a 40-euro salad that has a lobster tail in it and all these beautiful wild mushrooms, and it has eight spinach leaves. So, a big part of my job when I worked at La Truffe Noire was to hold up individual spinach leaves up to the light, and if they had any blemish or like a broken vein in them to throw it away. So, this is beautiful, this is like the best spinach that you could get. The best produce in all of Europe was coming to this restaurant and I was throwing it away. And I started taking photographs just to document all the food I was throwing away. And I couldn't look away. And actually my advisor, Dr. Anne Allison, in cultural anthropology at Duke, was really excited because I had been doing a project on aesthetics and now I was proposing a total change to do this much more political project about where food waste goes. So, she was like, yes, let us follow the food waste. This is so much more interesting. So that was kind of a nice nod that I was thinking in the right anthropological direction about food and value. Thank you. This is such an important uncovering that, you know, research isn't static. It's not linear. It takes deviations and it's in those deviations that you find the real truths. The real exciting things. Let's continue the conversation because I think there's so much more to uncover. In your book, Truffles and Trash, you describe a particular day of field work at a Brussels food pantry. It was a really powerful moment. And I will say, having worked at food pantries in different parts of the US, I recognize this story in a serious way. You mentioned that this moment turned into a tense moment around fish and pork. Can you describe this to our listeners and why did this experience stick with you? What did it teach you about the hidden social politics of food waste and redistribution? Yeah. I often frame, you know, I did this work back and forth to Brussels for about six years and certain moments just absolutely have stayed with me and haunted me in a lot of ways. And one of them was working at this food bank in a former hospital. So, there's a former hospital that had shut down. It was still like a hospital with rooms for sick people in a giant sick bay. And it had been turned into a kind of community residential center where people could rent rooms, they could use the kitchen to prepare their food. That had been the hospital's kitchen. And the bottom floor of it, which had been the whole emergency triage center, was turned into a thrice weekly food bank. So, I'm volunteering at this food bank and there's tons of food coming in from grocery stores. And this is Brussels in the summer. It's pretty hot outside. A lot of people go on vacation. There's a lot of expensive food coming in, including fish and pork, fresh fish and fresh pork. I am assigned to work on this station. The person who usually runs the station, who is my boss, is an older Vietnamese woman who's an immigrant herself to Brussels. And she is kind of giving me the ropes. And she has figured something out where she says, you know, we have to give equal things to equal people, right? And she's telling me this before anybody comes in the food bank. Yes, sure. We will give one to one to each person as the people are coming through the food bank. Brussels has a very high population of Moroccan immigrants, and this is due to historical factors. The Nation of Belgium invited Moroccan immigrants to help them build their subways in the '50s and '60s with the promise of citizenship, including they have an amazing educational system. It's a whole social welfare state, healthcare, everything. So, this is guaranteed to those Moroccan immigrants. What the Belgian government didn't do, and has been pretty clear on admitting, is create any social programming around those assimilation efforts. So, the generations of those people who came to build the subways are now a lot of them living on social assistance. That is who is coming through. A lot of Moroccan people who are Muslim, into this food bank. Muslim people typically have prohibitions against eating pork. So, we have fresh fish and fresh pork. There are women coming through, they're in hijabs, they're obviously presenting as Muslim and they are asking, could I have the fish please? And we were told to give the pork first and then the fish, because the fish is considered more valuable. And I am thinking, in my own head, oh, I'll just be an amazing social innovator here. Yes, of course. If you don't eat pork, please let me give you this fish. It is not occurring to me that other people coming through the line are considering this preferential treatment. So, I am giving fish to these Muslim women. One of them sees me in line and says, my friend is back there. Can you put aside a piece of fish for her? Yes, sure, no problem. I set it aside. A woman who is Flemish is coming through and she's speaking to me in Dutch and I'm handing her pork. Pork is super popular amongst Flemish diners. No problem. And she's pointing down and she had seen me put the fish away and said, can I have that fish? Well that fish is for someone else and she absolutely threw a fit. No, you can't do that. It's not fair. It's not just, you must give me a fish. Long story short, there's a whole tug of war between this package of fish. There's a security person at the food bank, which I had not considered why there would need to be a security person at the food bank who has to come in, break up this fight. It was, it was so humbling. I had not considered these factors. It's really on me. It's like you as a social scientist who's thinking it's not on me to innovate this food bank's pantry. I didn't follow directions. I thought I was doing a good thing. You know, the whole war over this fish. And when you see what it means to someone's culture to eat the foods that are appropriate to your culture, I would fight if someone was like, you can't have that matzo ball soup again. I'm going to take it away from you. There's no telling what I would do to get my hands on it. And I just felt in that moment, like I had done it all wrong. Like I had really misunderstood food waste distribution. But more than that, of course, I'm not the star of this story. If you are at the mercy of what is available and without choice... anthropologists spend a lot of time talking about the good life and what constitutes the good life and studying the good life. I would define the good life as being able to eat the food that you wish when you wish for it. If you don't have that and you are at the mercy of the state to decide what is appropriate for you, then you find yourself in these kinds of conflicts. And you see them, you said you could relate, you see them in food banks playing out all over the world. Yeah. First, Kelly, thank you for sharing that because I know that wasn't a fun story. I mean, I can only imagine the, the, the pain of you watching this scene unfold. I mean, that must have been difficult. Especially when the security guard is called in. Okay, that's tough. And realizing that there were differences in cultures that were clashing. All of that happening at the same time. And one of the things I pick up out of this story is that which is considered food that could be wasted, that could be redistributed, is not acceptable for all people. And like, how do we then make sense of that? Because you're in a culture where something is considered a good product...pork, but it's not considered a good product for other people. And so, you know, our food system, and I always say this about food banking in general, people complain about the foods that show up in food banks, in sort of a traditional sense. But it's just a reflection of the food system of that country, right? It just looks like what we have. And we may think that's not good, but it's, it's what you see in the grocery store often. And for all those reasons, I think there's such a richness to this story. So, thank you for sharing and also the humility it takes for telling that story too. I wanted to not be intrusive like any social scientist. I was there to share my time to do some participant observation research. Suddenly I had ignited this culture war amongst these two women, which is the least population I would want to affect. And you know, the security guard turned to me at the end of it, which is in the book and said, you get what you get. That is the policy. Yeah. If they want to trade when they get outside, you do not decide. You get what you get. That's how we do it. And I saw the wisdom of it in that moment. But at the same time, to your point, you see, sort of, like there have been much bigger tensions in Europe, especially around halal meat. You see it in France all the time, should McDonald's serve halal meat. And there's a certain very conservative contingent of Flemish people who are like, you can't tell us what we can eat. You can't tell us how we have to butcher our meat. And that's what I had seen firsthand happening in a food bank, which you think of as a place of lack where politics don't come, and politics are there. Yes, very much so. And the idea of equitable distribution; it can feel restrictive in some ways, but it serves a purpose. And like I said, I really appreciate you sharing that, and I think it's an important thing for all of us to understand the complexity of those environments. I want to move on and ask about sort of regulatory and legislative realities in Europe. So, Europe, as you mentioned, has this compulsory legislation requiring supermarkets to donate edible but unsellable food. While in the US food redistribution is often framed as charity. How does this policy difference shape what's possible? Yeah. This is the question. So, you know, one of the things I learned, even in that example. I always highlight like my worst, hardest, saddest day of participant observation in six years, which was that one. Which shows a kind of flaw in a food bank model. And sometimes I have students who say, oh, you hate food banks. I don't hate food banks. I think food banks have a lot of flaws. And what they do is continue to reproduce this structure of givers and receivers, right? Like there's, on one hand, one side of the equation are people who are giving food and on the other side who are people who were receiving food. And one thing this policy did this, like compulsory policy of forcing supermarkets... and you can't really force them, you can only levy huge fines with them. Which is... I am a big fan of policy with teeth, not just policy, but policy with teeth. You will have to pay a huge fine as a supermarket if you don't want to do this. And very few supermarkets have had to pay that fine as a result of this. There was massive compliance. But one thing I discovered was really better ways than food bank models, or that I think are better ways. In part because they're more equitable. And one of them is this concept of a social restaurant, which is very European, although you're seeing them spring up in the US more and more. So, a social restaurant, according to this model, is a government institution. It's funded by the government. And it has internship programs that people who are job seekers can apply to. They can learn skills on the job to work in restaurants, to work in the service industry. This is really important in a place like Belgium where there are two official languages, French and Dutch, but most immigrants come with only one, if any. And to be bilingual in a job market makes you far more competitive. So, you can learn this in these restaurants. You have language lessons. And then you also learn how to run a restaurant. The restaurant is entirely powered by this surplus distributed food from supermarkets, which gives you an idea of the scale. In my thinking, I was like, how can a couple of supermarkets possibly be giving an institution so much food that it could run a restaurant? The restaurant where I worked called Bel Mundo had four gigantic rooms of freezers, all of which had been donated, and they were turning away supermarkets. So that's how much food was coming in every day, just to say that. And so my greatest day of field work was called Steak Night. You wouldn't believe that you could find steak that was coming from a supermarket into a zero-food waste restaurant. And by the way, the restaurant sells meals at a lower cost. A lot of the meals were for pensioners. And also sliding scale. So, you know, one day I walked into the kitchen and there were 25 steaks, and they were fresh and they were going to expire in the next couple of days. And we needed to make them. The chefs were so excited. The chef trainees were so excited that diners were so excited about Steak Night. It was easily the happiest day of field work I'd ever had. People were dancing in the kitchen, we're playing music. It felt like we were doing something that was really luxurious and that's what that kind of policy can enable, right? There was a freezer full of unsold Christmas gooses from December that were then served for spring for Easter. That was like amazing. It's just another model. It's another way of doing things, right? That that policy made possible. Yes, and that's a great set of examples of how we can think about new ways of meeting these needs, using the surplus of our food system in creative and innovative spaces. And there's this possibility of training and development. I think there's something valuable there. You report that people in the US who talk with you about food waste, including your students, often ask, why don't we do this here? After everything you've seen, what's one realistic lesson or one small shift that communities in the US could adopt, right here, right now to rethink food waste? This the best question, and it is the number one question I get. Why don't we have this here? And we have seeds of some of it here already. I always point that out. One of the best programs I've ever seen is a program that is associated with the city's abattoir, which is a huge outdoor market that runs only on the weekends. And this grassroots group got together and said, you know, nobody's ever hanging out in this market during the week, we want to revitalize it. And one of the ways that they did it, just to get people to use the space more, was to take all the unsold produce. So instead of having vendors at the end of a market, and I think of my Carborro, NC farmer's market like this, at the end of the market, which is a pretty bougie farmer's market lots of chefs go there and get local produce. But at the end of the market instead of having farmers and produce vendors take home what they couldn't sell, they have an aftermarket. And the aftermarket turns that produce into edible meals. Everybody pays $5. There are people who come and cook the meal. If you cook the meal, you get to work for free, and it's a whole community workforce. It has had a tremendous effect. So, 60% of that market's food waste is now consumed. That's a big shift and it's happening at a local level. So, one thing, I think Michael Pollan's an amazing food journalist, but one of his great conclusions is that people need to grow their own food. And I'm critical of this. I don't think that's appropriate. I don't think that's a sustainable solution for a lot of people. But what I do think is sustainable in a market like that where there's food that doesn't sell, instead of throwing it away or taking it back or letting it rot, we could do something with it on the spot. And that's a little thing that makes a big difference. So, I am a fan of that. Food waste is one of the problems that is actually, in my view, best solved by local efforts because it's there, it's just sitting there. If you can move it around before it spoils you have won. If the ultimate goal is to just not throw away food. Now I do have students, I will say who are brilliant, who say stuff to me like isn't that neoliberalism? Look, yes. The answer's, the answer's yes. The answer's yes. If what your goal is, is to make sure that more edible food is not buried in landfills, which is bad for the environment and is not helping hungry people, it can be really effective. It can be really effective to say we don't actually have to overthrow the whole system while we're looking for better solutions. We can work within it. And that's probably my biggest takeaway is that even within a global industrial food system, there are lots of ways of moving food around from people who choose, who opt, who have the luxury of opting against it to people who would really like to have it. And it actually creates more equity instead of a culture of lack. I love your enthusiasm, and I love your vision of how we can work within the system to make it better for all people. Kelly, thank you so much for this engaging conversation. BIO Dr. Kelly Alexander is an assistant professor and George B. Tindall Fellow of American Studies in the University of North Carolina's College of Arts and Sciences, where she also co-directs the minor in Food Studies. She holds a bachelor's degree in journalism from Northwestern University's Medill School of Journalism and a doctorate in cultural anthropology from Duke University. She is a James Beard Award-winning writer and former editor at Saveur and Food & Wine magazines. Dr. Alexander's work has appeared in The New York Times, Newsweek, and O: The Oprah Magazine. She is also co-author of The New York Times best-selling barbecue cookbook Smokin' with Myron Mixon. Her research has been supported by the Mellon Foundation, the New York Botanical Gardens, Duke University, and the University of North Carolina at Chapel Hill. 

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Sat Bains' Caviar take, Paul on QVC, truffles, unsung heroes of cooking shows, Cheltenham Festival and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

A masterclass in the nuts and bolts of running a world-class restaurant.In this episode, Dan sits down with one of Britain's most uncompromising chefs to talk about building a two-Michelin-star restaurant in the least glamorous location imaginable — a strange little oasis tucked under a Nottingham flyover, surrounded by graffiti, traffic, and the occasional burning car.But that's exactly the point.Sat explains why great restaurants aren't just about food — they're about theatre, emotion, risk, and creating something so memorable that people will travel across the world to experience it. From the philosophy behind Restaurant Sat Bains to the psychology of hospitality, the conversation dives into why authenticity beats polish, why imperfection can be powerful, and why chasing Michelin stars is often the least interesting part of running a restaurant.Along the way they explore Sat's unconventional ideas — like the now-famous “Sat's Gamble” wine lottery — the realities of attracting true travelling food lovers, and what it actually takes to build a restaurant that people obsess over.This is a conversation about vision, stubbornness, and why sometimes the best restaurants in the world are built in the most unlikely places.00:00 Gastronomic Narnia00:03:30 Why Every Detail Matters in Fine Dining00:07:00 The Secret Behind the Perfect Plated Dish00:10:00 Teaching Knowledge After 30 Years in Kitchens00:15:00 Building a Two-Star Restaurant Under a Flyover00:19:00 Food Should Reveal the Chef's Identity00:50:00 Why Freedom Beats Mentors in Creativity01:03:00 Lessons From Growing Up in a Shop01:07:30 Creativity Means Nothing Without Business01:17:00 The £50 Two-Michelin-Star Breakfast Idea01:42:00 Why Honesty Beats Perfect Social Media01:43:00 Sat's Gamble Wine Lottery Explained02:05:00 Turning Art Into Michelin-Star Dishes02:10:00 How Creative Ideas Become Real Plates  ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

In this episode, Derek (@CreaseAndAssist) and Theresa (@MNSOTA24) discuss the Minnesota Wild's trade moves near the NHL trade deadline. Have they improved the roster in a meaningful way or not? We will share listener poll results and answer the great questions our listeners had for us too! Also, lots of results from the 2026 Minnesota Girls' Hockey Tournament and awards. Next show, we'll be sure to wrap up the Boys' Tournament as well as their awards.If you would like to join the conv.ersation, contact us via X/Twitter or BlueSky, and tag it #CreasePodcast, and we'll address it on our next show!

Find out all about Olga and her Greece trips at Smugtown MushroomsAC and Isaac welcome returning guest Olga Tzogas of Smugtown Mushrooms, calling in from California where she's teaching frequent classes, connecting with mushroom and herbal communities, and harvesting no-spray citrus for an east-coast fruit share. They discuss shifts in mushroom education interest, regional and international mushroom diversity tied to trees and rainfall, and favorite Greece finds like shaggy parasols and almond-scented wild Agaricus, plus simple grilling methods with olive oil, oregano, and lemon. Olga explains truffles—trees they associate with, how quickly they can be found with trained dogs, why prices are high, preservation challenges, and ways to use them. Olga shares details on her Greece trips in May and October (including truffle hunting, medicine making, hydrosols, dyes, and food), early bird timing, and mentions the upcoming New Moon Mycology Summit in September.00:00 Podcast Welcome00:33 Guest Intro and Teasers01:50 Greece Trip Announcement03:33 Olga in California06:55 Teaching on the Road08:27 Mushroom Trend Talk10:09 Foraging Origins and Fungi Magic11:48 California Mushroom Season14:00 Mushrooms Around the World18:49 Greece Mushroom Favorites22:23 Citrus Share and Bitters25:51 Peels Oxymels and Aronia31:04 Sea Buckthorn and Ojas36:16 Thorns Hawthorn and Cornelian Cherry37:52 Wild Fruit and Wood38:47 Truffles and Host Trees39:46 Cultivating Truffles Fast41:30 Training Truffle Dogs43:24 Truffle Prices and Shelf Life44:43 Preserving Truffle Aroma47:09 Cooking With Truffles50:13 Greece Foraging Trips56:28 Trip Dates and Lodging01:00:15 Workshops and Slow Travel01:07:20 Why Greece Feels Free01:12:28 New Moon Summit Update01:16:35 Early Bird and Giving Back01:18:39 Final Thanks and Farewell

It takes fungi-sniffing dogs, back-room deals, and a guy named “The Kingpin” for the world's most coveted morsel to end up on your plate. Zachary Crockett picks up the scent. This episode was originally published on September 10th, 2023. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

See omnystudio.com/listener for privacy information.

Vic, Jojo, Alex, and Oscar's first episode together of 2026 includes a discussion of shows they're excited about in the new year like Disclosure, Sudan Archives, and the return of Chicago's own, Twin Peaks.The 4x4 picks includes songs by Harry Styles, Zena, Snail Mail, and The Damned.The crew also reviewed Rawayana's new album, ¿Dónde Es El After? which got a score of three Digs and one Big Dig Energy.Follow along with the monthly 4x4 picks by Liking the YCT Playlist on Spotify & subscribing to the podcast. Listen to all of the music discussed on the latest episode of the show here: https://open.spotify.com/playlist/5jnLdjJ3HBzETWPdHKWHpqYou can also listen to the YCT Playlist on Apple Music: https://apple.co/39CwlaCCheck out our weekly Spotify playlist, I Made This For You, updated on Fridays and featuring our favorite songs released during the current week.IMTFY playlist:- Apple Music: https://music.apple.com/us/playlist/i-made-this-for-you/pl.u-2aoqL3qCDvDB1- Spotify: https://open.spotify.com/playlist/47zdwKFNfoYpJfQxRtXWIS?si=8654e038a0314143

a New world order

Fluent Fiction - Italian: Tuscany's Unexpected Treasure: A Journey Beyond Truffles Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-02-04-08-38-20-it Story Transcript:It: Le colline della Toscana erano coperte da un leggero strato di neve, dipingendo un paesaggio incantevole e silenzioso.En: The hills of Toscana were covered with a light layer of snow, painting an enchanting and silent landscape.It: Gli alberi di ulivo e le viti, spogli dal freddo inverno, creavano ombre lunghi sulle strade sterrate.En: The olive trees and vines, bare from the cold winter, cast long shadows on the dirt roads.It: Giovanni camminava con aria determinata, il suo bastone da camminata affondava nella terra soffice.En: Giovanni walked with a determined air, his walking stick sinking into the soft ground.It: Accanto a lui, sua figlia Maria cercava di tenere il passo, mentre il loro cane, un esperto cercatore di tartufi, annusava il terreno con fervore.En: Beside him, his daughter Maria tried to keep up, while their dog, an expert truffle hunter, sniffed the ground with fervor.It: "Speriamo che oggi troviamo una bella sorpresa," disse Giovanni con un sorriso speranzoso.En: "Let's hope we find a nice surprise today," said Giovanni with a hopeful smile.It: Sognava di scoprire il tartufo più grande della stagione per suscitare l'invidia di tutti gli altri cercatori del paese.En: He dreamed of discovering the largest truffle of the season to arouse the envy of all the other searchers in town.It: Maria sbuffò, poco convinta.En: Maria huffed, unconvinced.It: "Papà, magari oggi dovremmo solo goderci la passeggiata," suggerì lei, osservando le nuvole bianche che correvano lente nel cielo.En: "Dad, maybe today we should just enjoy the walk," she suggested, watching the white clouds slowly moving in the sky.It: Il cane, di nome Fido, improvvisamente iniziò ad abbaiare e a scavare in un punto specifico del terreno.En: The dog, named Fido, suddenly began to bark and dig at a specific spot in the ground.It: Giovanni si avvicinò eccitato, pensando che Fido avesse scoperto il profumo di un grande tartufo.En: Giovanni approached excitedly, thinking that Fido had caught the scent of a large truffle.It: Con grande sorpresa, invece, trovò un vecchio scarpa sporca di terra.En: To their great surprise, however, they found an old shoe covered in dirt.It: "Non è certo un tartufo!"En: "Certainly not a truffle!"It: esclamò Maria, ridacchiando.En: exclaimed Maria, chuckling.It: Ma Giovanni, con uno sguardo da investigatore, si grattò il mento pensieroso.En: But Giovanni, with an investigative look, scratched his chin thoughtfully.It: "Non può finire qui," mormorò.En: "It can't end here," he murmured.It: Decisero così di scavare ancora un po', mentre Maria osservava con scetticismo.En: So, they decided to dig a bit more, while Maria watched skeptically.It: Luigi, il vicino dalla grande collezione di monete romane, li raggiunse attratto dai rumori.En: Luigi, the neighbor with a large collection of Roman coins, joined them, attracted by the noise.It: "Avete trovato qualcosa di interessante?"En: "Have you found something interesting?"It: chiese curioso.En: he asked curiously.It: Dopo alcuni minuti di scavo, il trio scoprì un vecchio contenitore sepolto.En: After a few minutes of digging, the trio discovered an old container buried.It: Luccicava di un tenue riflesso dorato sotto la neve.En: It shimmered with a faint golden reflection under the snow.It: "Un tesoro!"En: "A treasure!"It: esclamò Giovanni con occhi spalancati, mentre Maria alzava gli occhi al cielo.En: exclaimed Giovanni with wide eyes, while Maria rolled her eyes.It: Loro raccolsero il contenitore con cura e si sedettero tutti e tre circondati dalla tranquillità delle colline.En: They carefully collected the container and sat down, all three surrounded by the tranquility of the hills.It: Aprirono il tempo contenitore e all'interno trovarono vecchi giocattoli, fotografie sbiadite e letterine scritte da bambini di molto tempo fa.En: They opened the timeworn container and inside they found old toys, faded photographs, and little letters written by children from long ago.It: Pieni di stupore, si misero a sfogliare quei ricordi.En: Full of wonder, they began to peruse those memories.It: Una risata contagiò il gruppo quando lessero alcuni dei messaggi, ricchi di sogni infantili e ingenue promesse di amicizia eterna.En: A laughter spread through the group as they read some of the messages, rich with childhood dreams and naïve promises of eternal friendship.It: Giovanni sorrise, tenendo in mano un piccolo robot di latta.En: Giovanni smiled, holding a small tin robot.It: "A volte, la strada è più importante della destinazione," disse, guardando sua figlia.En: "Sometimes, the journey is more important than the destination," he said, looking at his daughter.It: "E ciò che abbiamo scoperto qui oggi è altrettanto prezioso di qualunque tartufo."En: "And what we have discovered here today is as precious as any truffle."It: Maria annuì, abbracciandolo.En: Maria nodded, hugging him.It: Mentre la luce del tramonto accarezzava dolcemente le colline, capirono che quella scoperta aveva dato loro una ricchezza inaspettata: il piacere della sorpresa e il valore dei legami.En: As the sunset light gently caressed the hills, they understood that this discovery had given them an unexpected wealth: the pleasure of surprise and the value of bonds.It: Mentre camminavano verso casa, l'aria era piena di gioia e nuove amicizie, proprio come le storie nel tempo contenitore.En: As they walked home, the air was filled with joy and new friendships, just like the stories in the timeworn container. Vocabulary Words:the hills: le collinelay­er: lo stratoenchanting: incantevoleshad­ows: ombredetermin­ed: determinatathe dog: il canetruffle hunter: cercatore di tartufito evoke: suscitareenvy: invidiaskeptical­ly: con scetticismothe nei­ghbor: il vicinocollection: collezionecuri­ous: curiosoquivering: luccicavathe treasure: il tesorotimeworn: tempothe hills: le collinefaded: sbiaditeto peruse: sfogliarememories: ricordilaughter: risatachildhood dreams: sogni infantilitin robot: robot di lattajourney: la stradadestination: la destinazionebonds: legamisunset: tramontolight: lucesurprise: sorpresafriendships: amicizie

Catch Mick in the Morning, with Roo, Titus & Rosie LIVE from 6-9am weekdays on 105.1 Triple M Melbourne or via the LiSTNR app. Mick In The Morning Instagram: https://www.instagram.com/molloy Triple M Melbourne Instagram: https://www.instagram.com/triplemmelb Triple M Melbourne TikTok: https://www.tiktok.com/@triplemmelbourne Triple M Melbourne Facebook: https://www.facebook.com/triplemmelbourneSee omnystudio.com/listener for privacy information.

Looks Unfamiliar is a podcast in which writer and occasional broadcaster Tim Worthington talks to a guest about some of the things that they remember that nobody else ever seems to.Joining Tim this time is musician and writer Garreth Hirons, who's sitting through the loading screen waiting for any sign of Copper Blue by Sugar, the Crusader Nuts advert, The Hobbit on the ZX Spectrum, Too Sussed? by These Animal Men, Spring 1994 EP by S*M*A*S*H and Ghoulies Horror Bar. Along the way we'll be querying why ZX Spectrum games with 'Way Of' in the title refused to load, catching up on Season Four of The Weird Butcher Man That Comes And Stands Next To You At The Bar, debating whether the New Wave Of New Wave could have been saved by selling more trousers, revealing how Brett Anderson disqualified himself from appearing on compilations and - of course - trying to attack Thorin with the Trolls' Path.Garreth has also appeared on Looks Unfamiliar talking about The Bigger The God, Food Fighters, Saboteur, The Triangle Of Terror, Sizzlin' Bacon Monster Munch, and Fun At The Funeral Parlour here, The Yellow Album by The Simpsons, the Frankie Goes To Hollywood computer game, Sweet 75, Linc's, Transformers 'Action Masters', The Way Of The Tiger and Quatro here, The Ghosts Of Oxford Street here and the Futurama Christmas Specials here. You can also find Garreth on The Golden Age Of Children's TV talking about Trap Door here.If you enjoy Looks Unfamiliar, you can help to support the show by buying us a coffee here. We already know Crusader doesn't have any.

Coveted by chefs, guarded by secretive collectors and capable of fetching thousands of dollars per pound, rare truffles occupy a mysterious and fiercely competitive corner of the culinary world. That high-stakes reality serves as the inspiration for Buried Treasure, the new novel by author and musician Nick Greenberg that blends food culture, music, crime and international intrigue. See omnystudio.com/listener for privacy information.

There's a lot of pressure on a Monday crossword. It needs to be easy (well, easier), entertaining, and educational. Today's puzzle definitely checks all the boxes:Easier: 44A, Food court pizza chain, SBARRO ✅Entertaining: 6D, "Aiiiiieeeee!," SCREAM; ✅ and Educational: 28A, Purple yam used to flavor desserts, UBE.✅We've also selected our JAMCOTWA™️ (Jean And Mike Crossword Of The Week Award) winner. Have a listen, and let us know if we got it right!Show note imagery: A CHERUB, as seen, among other places, in Raphael's "Sistine Madonna."We love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

We ask the rockaholics a simple question.

Fluent Fiction - Italian: From Mists to Triumph: Alessia's Epic Truffle Quest Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-01-22-23-34-02-it Story Transcript:It: Alessia camminava con passi lenti nella foresta toscana, avvolta da una leggera nebbia mattutina.En: Alessia walked with slow steps in the Tuscany forest, wrapped in a light morning mist.It: L'aria era fredda e pungente.En: The air was cold and biting.It: La foresta, con i suoi alberi spessi e alti, creava un'atmosfera intima e solitaria.En: The forest, with its thick and tall trees, created an intimate and solitary atmosphere.It: Tra gli alberi, il suono dei passi di Alessia era soffocato dalle foglie morte ricoperte da un velo di brina.En: Among the trees, the sound of Alessia's footsteps was muffled by the dead leaves covered by a veil of frost.It: Era inverno, la stagione più dura per la caccia al tartufo.En: It was winter, the hardest season for truffle hunting.It: Ma Alessia, con il suo cane Luna al suo fianco, era determinata.En: But Alessia, with her dog Luna by her side, was determined.It: Doveva trovare il tartufo bianco perfetto, il tartufo che avrebbe dimostrato a sé stessa e alla sua comunità che poteva portare avanti l'eredità di famiglia.En: She had to find the perfect white truffle, the truffle that would prove to herself and her community that she could carry on the family legacy.It: Riccardo, un amico di famiglia, le aveva dato qualche consiglio.En: Riccardo, a family friend, had given her some advice.It: "Segui i sentieri," aveva detto.En: "Follow the paths," he had said.It: "Ma segui anche il tuo istinto."En: "But also follow your instinct."It: Giulia, la sorella minore di Alessia, era rimasta a casa a preparare il pranzo, fiduciosa che Alessia avrebbe avuto successo.En: Giulia, Alessia's younger sister, stayed at home to prepare lunch, confident that Alessia would succeed.It: Alessia guardava Luna, il suo fedele compagno a quattro zampe.En: Alessia looked at Luna, her faithful four-legged companion.It: Luna annusava l'aria, concentrato e attento.En: Luna sniffed the air, focused and attentive.It: Alessia si affidava a Luna per guidarla verso il successo.En: Alessia relied on Luna to guide her to success.It: Aveva già camminato per ore, ma nulla.En: She had already walked for hours, but nothing.It: La foresta sembrava nascondere i suoi tesori con più tenacia del solito.En: The forest seemed to hide its treasures with more tenacity than usual.It: Quando il sole iniziò a salire, Alessia si fermò.En: When the sun began to rise, Alessia stopped.It: "Dobbiamo andare più in là," disse a Luna, traendo coraggio dalla sua determinazione.En: "We need to go further," she said to Luna, drawing courage from her determination.It: Luna, come sempre, felice di accompagnarla, iniziò a inoltrarsi oltre il sentiero conosciuto.En: Luna, as always, happy to accompany her, began to venture beyond the known path.It: Camminavano tra alberi che sembravano stringersi in un abbraccio stretto.En: They walked among trees that seemed to close in a tight embrace.It: L'atmosfera era quasi magica, mentre i suoni della foresta si pronunciavano nell'aria immobile.En: The atmosphere was almost magical, as the sounds of the forest echoed in the still air.It: Ad un tratto, Luna si bloccò.En: Suddenly, Luna stopped.It: Cominciò a scavare con fervore in un punto poco appariscente.En: She began to dig eagerly at an unassuming spot.It: Alessia si avvicinò, il cuore battente con una speranza che cercava di non reprimere.En: Alessia approached, her heart pounding with a hope she tried not to suppress.It: Si inginocchiò accanto a Luna e cominciò a scavare con le mani.En: She knelt beside Luna and began to dig with her hands.It: Il terreno era freddo, ma Alessia era determinata.En: The ground was cold, but Alessia was determined.It: Dopo pochi minuti, sentì qualcosa sotto le dita.En: After a few minutes, she felt something beneath her fingers.It: Tirò fuori un tartufo bianco, grande e intatto.En: She pulled out a white truffle, large and intact.It: Un perfetto esemplare, raro per quel periodo dell'anno.En: A perfect specimen, rare for that time of year.It: Il sollievo e la gioia inondarono Alessia.En: Relief and joy flooded Alessia.It: Aveva trovato il suo tesoro.En: She had found her treasure.It: Aveva seguito il suo istinto e aveva successo.En: She had followed her instinct and succeeded.It: Mentre tornava verso casa con Luna al suo fianco, sentiva una nuova sicurezza.En: As she headed back home with Luna by her side, she felt a new confidence.It: Sapeva che poteva mantenere viva la tradizione di famiglia.En: She knew she could keep the family tradition alive.It: Quando raggiunse il villaggio, fu accolta come un'eroina.En: When she reached the village, she was welcomed as a heroine.It: Giulia e Riccardo la abbracciarono con orgoglio.En: Giulia and Riccardo embraced her with pride.It: Alessia aveva dimostrato a sé stessa di avere la forza e la capacità di continuare l'eredità di suo padre.En: Alessia had proven to herself that she had the strength and ability to continue her father's legacy.It: Aveva scoperto non solo un tartufo, ma anche la sua fiducia.En: She had discovered not only a truffle but also her confidence. Vocabulary Words:the mist: la nebbiathe atmosphere: l'atmosferabiting: pungentethe frost: la brinathe legacy: l'ereditàthe instinct: l'istintothe lunch: il pranzofaithful: fedelethe four-legged: a quattro zampethe tenacity: la tenaciato venture: inoltrarsibeyond: oltretight embrace: abbraccio strettomagical: magicato dig: scavareeagerly: con fervoreunassuming: poco appariscentethe specimen: l'esemplarethe relief: il sollievothe hope: la speranzato suppress: reprimereintact: intattothe treasure: il tesoroto rely on: affidarsi athe confidence: la fiduciathe heroine: l'eroinato prove: dimostrareto succeed: avere successoto kneel: inginocchiarsithe forest: la foresta

If you feel under the weather, how do you know when it's time to see a doctor? Also, a growing movement to make Appalachia the “truffle capital of the world,” is being led by a small-town farmer in southern Kentucky. The post When To See The Doctor And A Truffle Movement, This West Virginia Morning appeared first on West Virginia Public Broadcasting.

On Tap: Burrito justice, last meals, Starch retrogradation and restaurant revenge.The closing tune is performed by Allison Bishop - find her at https://www.allisonbishopmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

Welcome to pcmc! Your one-stop-shop for fandom talk and pop culture ephemera. On today's full episode, Mike is joined by dear friend of the show, Bill Gagliardi. Mike and Bill talk about the trailers for The Odyssey (2026), Avengers Doomsday (2026), Supergirl (2026), and Madden (2026). The guys also discuss what they're "chilling with" (reading, watching, playing) and confess their current pop culture obsessions. Topics in today's show include: Truffle chips, The Muppet Show, Mario Kart World, Are You Afraid of the Dark?, This is Spinal Tap, She-Ra and the Princesses of Power, staying healthy in your 40s, AI generated art, and much, much more! If you like what you hear, be sure to subscribe anywhere you get your pods so you'll get all the new drops when they come out! find us everywhere @PCMCpod 

Dai nostri archivi, l'intervista al regista del film - intitolato "Truffles" in inglese - che, dopo la stagione limitata nell'ambito di Espresso cinema del 2025, uscirà nei cinema australiani nel 2026.

Celebrating 125 Years:1900 – 2025With a history of quality gourmet chocolates for over one hundred years, Gilbert Chocolates has stood the test of time as one of the best chocolate companies in Michigan. Their company history introduces John O. Gilbert, the Chocolatier who began the company in Jackson, Michigan.Their commitment to the highest level of quality brings you traditional handmade chocolates as well as innovative, creative new chocolate blends with favorite food items. Shop their online chocolate products to have these scrumptious creations delivered to you fresh.Experience their extensive collection of milk chocolates, dark chocolates, assorted chocolates, truffles, snappers, seasonal chocolates, and unique corporate chocolate gifts. You can buy gourmet chocolates online or at either of their retail store locations, or through their partner distributors. https://www.gilbertchocolates.com/http://www.yourlotandparcel.org

I just stepped out of the intoxicating, earthy air of the White Truffle Festival in Alba, Italy, and my entire perspective on this culinary unicorn has changed. What if everything you thought you knew about truffles—their flavor, their cost, even that bottle of truffle oil in your pantry—was missing the point? In this solo deep-dive, I'm pulling back the curtain on the world's most mysterious and fleeting luxury ingredient. We're moving beyond the hype to the heart of the matter: why truffles don't actually taste like anything, the shocking truth about most truffle products, and how a single shaving can teach us about patience, nature, and the art of savoring. I'll share exactly how to select, store, and savor real white truffles, what I learned from the legendary hunters and their dogs, and the surprising health benefits wrapped up in that earthy aroma. This is a conversation about reconnecting with the sensual, intentional joy of food. If you're ready to experience luxury in its most authentic form, join me at the chef's table.   0:00 – Introduction: The Intoxicating World of White Truffles 2:14 – The Sensory Experience: Why Truffles Are an Aroma, Not a Flavor 6:38 – The Hard Truth About Truffle Oil and Synthetic Products 11:25 – How to Select a Quality Truffle: Smell, Feel, and Look 15:10 – Understanding the Price: The Luxury of the Forest Floor 18:45 – The Art and Spirit of Truffle Foraging with Dogs 23:30 – Cooking For the Truffle: Pairings and Principles 27:15 – How to Store Truffles and Why Time is the Enemy 29:40 – The Surprising Health Benefits of White Truffles 31:20 – Final Reflections: Reverence for Nature and Seasonal Joy 32:50 – Closing Thoughts and Upcoming Culinary Adventures   Mentioned Resources Superfood Sprinkle (Chef Mareya's seasoning blend) - Available at ChefMareya.com with code REALDISH Free F.I.T. Guide (Fuel, Inspire, Thrive) - Available at ChefMareya.com Chef Mareya's Website: www.ChefMareya.com/therealdish Movie Reference: Pig

This week Bryan is upset over his short haircut, and Erin's back from her trip to Italy where she got her fill of truffles and was made fun of by flight attendants because of her hairstyle. Erin covers how women are exposing the "bro-coding" algorithm on LinkedIn by changing their gender marker from female to male and seeing an increase in their reach and visibilty on the networking platform. Bryan discusses the modern day Lavender Scare and how right-wing influencers and government officials are on the hunt for "woke" government employees and policies and firing people for how they identify. For additional hours of bonus content visit www.patreon.com/attitudesSee omnystudio.com/listener for privacy information.

Thursday – Do you worry about how you smell? Can they build a tunnel to connect theme parks? Rauce Thoughts on buying World Cup tickets. Date Night Guide with Dani Meyering with date night ideas including the Bad at Business Beerfest, a Coffee Rave, a Truffles & Trifles cooking class, Drinksgiving at Boxi Park, a Friendsgiving social at Ala Cart, and some Christmas Pop-up bars. Attorney Glenn Klausman with The Case of Thanksgiving Trivia for Colbert Court. Plus, JCS News, The Froggers Football Forecast, JCS Trivia & You Heard it Here First.

Eight weeks after taking up her post as DEFRA Secretary of State, Emma Reynolds has faced her first barrage of questions from the cross-party group of MPs at the EFRA select committee. MPs quizzed her about farming profitability, fishing policy, water pollution, border controls and illegal meat. They asked about environmental payments too and she acknowledged that mistakes had been made and lessons learned when the Sustainable Farming Incentive was suddenly suspended earlier this year.A report by the House of Commons' Welsh Affairs Committee is calling for the Government's inheritance tax on farmers to be halted, because it says the tax will have a detrimental impact on Welsh farming.The Environment Agency's warned that unless we see some serious rain, England will be in drought next year. We find out how this year's lack of water has affected the potato harvest.Mushroom growers face many challenges: rising energy costs; sourcing the staff to pick them; and finding alternatives to peat for growing the crop. We visit a family farm in Northern Ireland that's become one of the UK's biggest producers of organic mushrooms. Truffle cultivation isn't usually associated with Scotland but milder, wetter summers are providing new opportunities, according to one professor who's developing new methods of cultivating truffles.This year's apple harvest has been a bumper one, but with a small orchard on a small landmass, the family producing cider on Guernsey have had to find a creative way to supplement their crop.Presenter = Charlotte Smith Producer = Rebecca Rooney

This week, Maria is joined by Gabriele Fabbro, the director of a film called Trifole about truffles and Colleen Kerman from a company called Tuscan Women Cook! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

Eight weeks after taking up her post as DEFRA Secretary of State, Emma Reynolds has faced her first barrage of questions from the cross-party group of MPs at the EFRA select committee. Over two hours the MPs quizzed her about farming profitability, environmental payments, fishing policy, water pollution, border controls and illegal meat.One of the UK's biggest meat producers, Cranswick has been refused retrospective planning permission for a site in Norfolk, housing 7000 sows. The buildings, which were put up four years ago, have attracted hundreds of complaints from local residents over their smell. Even though most of us have seen quite a bit of rain over the last few weeks, some parts still need plenty more to top up the deficit from last summer's drought. That lack of water meant this year's potato harvest, which has just finished, was particularly difficult. We visit a grower in North Yorkshire to catch up on the season and see how incorporating organic matter into soil, retains moisture.All week, we're talking about growing mushrooms. Truffle cultivation isn't usually associated with Scotland, but milder, wetter summers are providing new opportunities, according to one professor who's developing new methods of cultivating truffles.Presenter = Anna Hill Producer = Rebecca Rooney

Dubai chocolate and dirty sodas. Truffle fries and tomahawk steaks. It seems like every day there is another food trend coming across our feeds—but are they worth the hype? In this episode, George and Cheryl give their unapologetic thumbs up or thumbs down on some of the biggest food trends over the last few years. And in a rare detour from the way things typically operate at Arch Eats, there’s quite a bit of disagreement. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. This episode is sponsored by Saint Louis Art Museum and supported by Proper Cannabis. Don’t miss Anselm Kiefer: Becoming the Sea, a monumental exhibition at the Saint Louis Art Museum. As the artist’s first American retrospective in more than 20 years, the exhibit features iconic pieces from Kiefer’s storied career alongside new, massive, site-specific installations. The exhibition is free and on display through January 25. Learn more. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Mainlander, 392. N. Euclid, Central West End, no listed phoneSasha’s on DeMun, 706 De Mun, Clayton, 314-863-7274.Swig, 587 Mid Rivers Mall, St. Peters, no listed phoneSeven Brew Coffee (multiple locations)El Milagro Azteca, 4940 Southwest, Southwest Garden, 314-664-9955.Rock Star Tacos, 4916 Shaw, The Hill, 314-571-9016.Sabroso Cocina Mexicana (two locations)Pint Size Bakery, 3133 Watson, Lindenwood Park, 314-645-7142.O+O Pizza, 102 W. Lockwood Ave, Webster Groves, 314-942-1216.Scout’s, 2704 Locust, Midtown, no phone as yet See omnystudio.com/listener for privacy information.

Howie plays more EBT queens cuts and then he has Frank Banker who is running to ruin Mayor Wu's election night.  Visit the Howie Carr Radio Network website to access columns, podcasts, and other exclusive content.

Please Follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook ⁠⁠⁠⁠⁠! In this episode, Kimberly and Tommaso apologize for the delay in their latest release. They then dive into a discussion about their favorite meals in Italy, looking back at 28 years of travel. Key Points: Kimberly and Tommaso offer a sincere apology for the delayed episode. They recap their previous discussion on favorite cities and regions. The main topic is their favorite meals in Italy, spanning 28 years of travel experiences. Episode Highlight: First Italian Meals in Cervinia Kimberly and Tommaso recount a ski trip from Zermatt, Switzerland, down to Cervinia, Italy. Kimberly describes their incredible hunger after the challenging ski descent. Tommaso recalls his memorable Zuppa Valdostana, a rich beef broth soup with bread and fontina cheese. Kimberly shares her delight in eating polenta with fontina cheese and red wine. They reminisce about a Raclette lunch with Matterhorn views, marking it as a beautiful outdoor dining experience. Meals in Lago di Como and Florence: Kimberly shares a story about visiting friends in Lago di Como, coinciding with their annual Brunello bottling celebration. Tommaso describes enjoying five to seven-year-old Brunello with grilled beef prepared by an international meat dealer. Kimberly celebrates her 40th birthday lunch at Alvalu in Tremezzo, featuring simple tomato pasta, cured meats, and a beautiful fruit tart. They both recall the unique grappa infused with blueberries, made by monks. Rome and Florence Culinary Experiences: Tommaso shares his first carbonara experience in Rome in 2021, describing it as a moment of pure paradise. Tommaso notes the relaxed dining pace in Italy, contrasting it with the faster pace in America. Kimberly describes a simple, attractive enoteca in Rome where they enjoyed another carbonara and a mozzarella di bufala appetizer. Tommaso discusses his anticipation and enjoyment of Bisteca Fiorentina in Florence, splitting it with a friend. Kimberly remembers the bright and loud atmosphere of the Florentine restaurant, a contrast to their preferred dining setting. Southern Italy and Pizza Delights: Kimberly highlights her favorite meals in Puglia, particularly a salad with tuna, mozzarella, and local vegetables, drizzled with Puglian olive oil and served with local bread. Tommaso praises the simplicity and quality of Puglian bread. Tommaso declares his favorite pizza was in Ischia, preferring a heartier style with onions, mushrooms, and prosciutto. Kimberly recounts a standout Napolitano pizza experience in Torino, found in a residential neighborhood across the river. Tommaso reflects on the ongoing challenge of finding the “next best something” in Italian cuisine. Coffee and Truffles in Torino: Kimberly raves about the bicherine, a coffee layered with dark chocolate, espresso, and frothy cream, at Cafe Bicherine in Torino. Tommaso praises a wide noodle pasta with shaved white truffles, enjoyed during truffle season in Torino, paired with a bottle of Barolo. Join Kimberly and Tommaso as they revisit their most cherished Italian meals, sharing anecdotes and insights from decades of culinary adventures. Kimberly and Tommaso share their most memorable meals from 28 years of Italian travels, from ski trips to Roman trattorias. This episode explores Italy's diverse culinary landscape and the joy of savoring food and culture.

#9: What's a royal throat?

William Padilla Brown, a truffle expert, joins Maria to discuss truffles and his documentary!Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠

Dreaming of Northern Italy? Take a virtual journey with us from Venice to Torino exploring shimmering lakes, hidden towns, food, wine, and of course the people that are preserving long held traditions. We're taking you backstage on our newest Untold Italy tours adventure to the regions that have had a life changing impact on our team.Join us in Northern Italy in 2026 - tour detailsRead the full episode show notes here > untolditaly.com/294NEW! - the Untold Italy app - access our entire podcast history ad free and searchable - DOWNLOAD FOR iOS  •  DOWNLOAD FOR ANDROIDThe app is FREE to download and check out our Milan guide and general travel content. Upgrade to PREMIUM  for a one time fee to access Rome, Florence, Venice, Sorrento, Cinque Terre, Amalfi Coast, Capri, Ischia, Tuscany, Lake Como, Lake Garda, Veneto, Lombardy, Campania, Lazio, Puglia, Abruzzo, Calabria, Umbria, Molise with much more to comeSupport the showSubscribe to our mailing list and get our FREE Italy trip planning toolkit - subscribe hereNeed help with your trip? Check out our Trip Planning ServicesJoin us on tour. Browse our Trip scheduleFollowSubstackInstagram • Facebook • YouTube Editorial InformationThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke 

Did you know that people can use cannabis as an effective psychedelic without the same health concerns as mushrooms or ayahuasca?Educator and Coach Ryan Sprague explains the benefits of cannabis as a psychedelic and a tool for growth but only if you understand how to use it this week on Spirit Gym.Learn more about Ryan and his work on his Highly Optimized website and on social media via Instagram here and here and YouTube. Listen to Ryan's Highly Optimized podcast on Apple Podcasts or wherever you listen to them.For Spirit Gym listeners: Register for Ryan's free workshop — The Untapped Power of Cannabis Coaching: Harness the Only Legal Psychedelic to Unlock Your Clients' Full Potential & Transform Their Lives — on Sept. 12 at noon EDT at this link.Also, check out Ryan's courses, including Breathe With Cannabis, at this link and save 10% on any of them by using the CHEK10 promo code at checkout. Join the BWC Collective, experience monthly ceremonies and access all past replays for $33 at this link (exclusively for Spirit Gym listeners). (Special offers from Spirit Gym guests are time-sensitive and at their discretion to redeem after 30 days.)Timestamps4:15 Cannabis as a psychedelic.12:03 The “trip” that changed Ryan's life forever.16:35 The edibles industry's dirty secrets may harm you.25:36 A Thai stick strain.33:44 Looking for cannabis strains that contain less than 20 percent THC is really hard.41:56 Cannabis can't be a personal growth tool unless you understand how to use it.53:19 The Goldilocks Zone.59:06 Is using mushrooms and cannabis together a good idea?Find more resources for this episode on our website.Music Credit: Meet Your Heroes by Brave as BearsAll Rights Reserved MusicFit Records 2024Thanks to our awesome sponsors:PaleovalleyBIOptimizers US and BIOptimizers UK PAUL15Organifi CHEK20Wild PasturesKorrect SPIRITGYMPique LifeCHEK Institute/CHEK AcademyZen in the Garden We may earn commissions from qualifying purchases using affiliate links.