Podcasts about truffles

Like many industries, automation & AI are finding a place in restaurants, adding to accelerated trends during the pandemic. This week's guest, Sean McCaughan of Truffle Systems, finds it easier than ever to make the case for innovation, but what solutions actually make a difference? How does "reading bus pans" make the case for AI and analytics to reduce costs and minimize food waste? How is Truffle solving the "last three feet problem" in places like hospital cafeterias? It's the episode with 25% less mashed potatoes!   #VARValue - Learn about Truffle's GoBox solution and how it can help VARs address a problem that few look to solve.   On Our Radar Sean - Quantum computing Dean - Vehicle-launched drones? John - Scientists discover the heaviest antimatter particle   Keep in Touch! Email – nation@bluestarinc.com LinkedIn - https://www.linkedin.com/company/blue-star Subscribe to the BlueStar Nation Newsletter - https://nation.bluestarinc.com/#subscribe    Sponsored by: Elo Pay 10" Integrated Payment Solution

It's the second in our series of Nursery Crimes, as the gang try and navigate the murky murderous world of Grandfather Story and solve the murder of the three blind mice. This week, Mairi takes Dom and Mike to the most exclusive restaurant in town, where they find themselves serving a very hungry customerpillar. Part of the Nursery Crimes series,  released in time for World Book Day.

Nancy Stanley talked with me about her book Pillow with a Heartbeat, in which she told the story of how her chocolate poodle, Truffles, went from being the runt of the litter to working with children as a very effective therapy dog. During this podcast episode we also talked about the differences between a therapy dog and a service dog, how she came to realize that Truffles would make a great therapy dog and the role that Truffles plays in the Make a Wish Foundation. Listen to this interview to find out more about the qualities that Nancy saw in Truffles that makes him a great therapy dog. Who knows? Your dog, cat or rabbit may have similar traits and would enjoy working with children, too!

This week, Juliet and Jacoby pay their tribute to the animatronic Chuck E. Cheese band, discuss the winery that spent $50,000 to clone a dog, and share their thoughts on ‘With Love, Meghan.' For this week's Taste Test, they try freeze-dried gummies. 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 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textAmanda Humphrey takes us behind the scenes at Star Hill Farm, home of Maker's Mark, where tradition meets innovation across 1,100 acres of working farmland. We explore how this iconic bourbon brand is pioneering sustainable practices while maintaining their founder's vision through innovative wood-finishing techniques and an uncompromising commitment to flavor.• Amanda's journey from London bartender to Maker's Mark advocacy and experience leader• The importance of terroir in bourbon and how 86% of ingredients come from the local area• Using 55 beehives, Wagyu cattle, and a truffle-hunting dog to create a self-sustaining farm• How the Heritage Collection and wood-finishing series evolved from Maker's classic profile• The significance of the Maker's Mark stamp and its connection to pewter craftsmanship• Creating the world's first genetically sequenced oak tree to preserve American white oak• Seven unique Star Hill Farm experiences beyond the traditional distillery tour• Women's growing leadership presence throughout the bourbon industryVisit makermark.com to explore the immersive experiences at Star Hill Farm and discover their latest wood-finishing releases.Step onto the hallowed grounds of Star Hill Farm with us as Amanda Humphrey reveals the magic behind Maker's Mark's 1,100-acre whiskey wonderland. From the moment we sit at the founders' original kitchen table—where the iconic bourbon was first conceived through bread recipes—we're immersed in a world where tradition and innovation dance together in perfect harmony.Amanda's journey from London bartender to Maker's Mark advocate embodies the global appeal of this distinctly Kentucky brand. Her passion for the distillery's sustainable practices illuminates how Maker's Mark has evolved from a single expression to a portfolio that honors its wheated bourbon DNA while exploring new dimensions of flavor through wood science.What sets Star Hill Farm apart isn't just what goes into the bottle—it's the holistic ecosystem they've created. With 55 bee boxes producing honey for cocktails, Katahdin sheep maintaining the soil, a Wagyu cattle program finished on spent grain, and even a truffle-hunting Lagotto dog named Star, this is bourbon production reimagined as regenerative agriculture. "Bourbon is an agricultural product, it's nature distilled," Amanda explains, revealing how 86% of ingredients consumed on-site come from the immediate area.Perhaps most remarkable is Maker's Mark's 200-year vision for environmental stewardship. They've established the world's largest white oak research forest and created the first genetically sequenced American white oak tree in history—a living library of 540 million pairs of DNA that will inform conservation efforts for generations to come.We taste through their latest innovations, including the just-about-to-be-released Keeper's Release from their wood-finishing series, which showcases the expertise of their warehouse team with notes of honey, butterscotch, and cinnamon French toast. Yet even as they innovate, that distinctive Maker's Mark profile remains the north star.Whether you're a bourbon aficionado or simply curious about sustainable spirits production, this episode offers a fascinating glimpse into how one of America's most beloved bourbon brands is creating flavors rooted in place while safeguarding the future of whiskey making. Listen now and discover why Star Hill Farm isn't just making bourbon—it's crafting a legacy that will endure for centuries.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

Join Chef AJ as she shares her recipe for the irresistible Desert Date Shake! Learn how to make this delicious and healthy vegan treat, inspired by the famous date shakes from Palm Desert. Using simple ingredients like dates, non-dairy milk, and a secret coffee-flavored twist, Chef AJ recreates this classic shake without any added sugar or dairy. Perfect for a refreshing snack or dessert!#DateShake #VeganTreats #ChefAJ

 I enjoyed sitting down with Dan Hodges from Bridge Farm in today's episode. Our conversation kicked off with an intriguing look into his ambitions for Highland Mushrooms, and a thrilling journey through his extensive experiences from military flight instruction to apple cultivation in Arizona. Dan's story of buying a 150-acre farm in North Carolina and transforming it into a multifaceted agricultural haven is inspiring. Dan Hodges has an impressive background that ranges from finance to flying F16s for the military as an instructor. His journey into agriculture began in Arizona, where he planted vineyards in an attempt to create fine wines. This eventually led him and his family east to the lush landscapes of North Carolina. At Bridge Farm, Dan is leading efforts in diverse offerings, including mushroom cultivation, cider production, and even truffle cultivation. His forward-thinking approach lays the foundation for a comprehensive craft venture that harmonizes nature's offerings. "What you're basically building is a booze playground with sandwiches." ~ Puff Today on Consuming the Craft:·     Bridge Farm's mushroom operation aims to produce 90 tons a month, establishing itself as a major player in the exotic mushroom market.·     Dan's journey from military to agriculture highlights his visionary leap into farming.·     Bridge Farm plans to support a cidery, distillery, and mushroom cultivation under its extensive agricultural model.·     The farm is designed to be a destination location featuring hiking, mountain biking, and family-friendly activities.·     Truffle cultivation is part of the farm's diversified agriculture strategy, potentially leading to the largest truffle production in North America.·     Dan collaborates with renowned experts to maximize the efficiency and quality of each agricultural venture on the farm.·     Double-sided operations are enhanced through on-site cidery, winery, and distillery production facilities.·     Including an educational center at Highland Mushrooms offers visitors firsthand insights into mushroom farming.Contact Dan:Bridge FarmThis 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 | GooglePlay  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.

In Europe, dogs have been used for centuries for their keen sense of smell to locate prized black and white truffles which can fetch hundreds or thousands of dollars a pound depending on their variety. In Oregon and the Pacific Northwest, using dogs to sniff out truffles is relatively new and growing in popularity. There are even training classes and an annual truffle dog contest held at the Oregon Truffle festival.  Oregon has four varieties of gourmet edible truffles, but there are hundreds of species of these mysterious fungi growing on the roots of conifer and oak trees across the state. So what if you could use a dog’s nose to home in on the odor signatures of all sorts of truffles, not just the commercially valuable ones, for a better scientific understanding of truffle biodiversity? That’s the goal of Heather Dawson, a doctoral student in the biology department at University of Oregon. She trained her golden retriever, Rye, to detect dozens of different kinds of truffles in the Willamette Valley alone. She joins us to share her work and the attention it’s attracting among other scientists and forest foragers.

SummaryIn this episode of the Bella Italy podcast, the hosts discuss various travel itineraries across Italy, focusing on maximizing travel efficiency, exploring alternative coastal destinations, and enjoying authentic culinary experiences. They emphasize the importance of planning to avoid backtracking and wasting time, while also highlighting the beauty and crowds of popular spots like Cinque Terre. The conversation also touches on the significance of relaxation during travel and the unique culinary traditions of different regions, particularly Liguria. In this conversation, the speakers delve into the rich culinary landscape of Piemonte, Italy, highlighting its renowned wines, truffles, and the unique experiences offered in the region. They discuss the ease of exploring smaller towns, the significance of truffles in local cuisine, and the vibrant culture of Torino, emphasizing its blend of influences and the quality of its food and coffee culture.Takeaways Traveling efficiently in Italy can enhance your experience. Avoid backtracking to maximize your travel days. Cinque Terre is beautiful but can be very crowded. Consider alternative coastal towns for a more authentic experience. Relaxation is key to enjoying your vacation in Italy. Pasta shapes are designed to hold specific sauces well. Exploring local cuisine is essential when traveling. Beach clubs can provide a more relaxing beach experience. Planning your itinerary can help avoid wasted time. Piedmont is a hidden gem worth exploring. Piedmont is known for its exceptional wines, particularly Barolo and Barbaresco. The culinary experiences in Piemonte are elevated by the quality of its wines. Truffle hunting is a unique and authentic experience in the region. Torino offers a vibrant cultural scene with a mix of French and Swiss influences. The smaller towns in Piemonte provide a more intimate and accessible experience for visitors. Piedmont's cuisine is characterized by its use of butter rather than olive oil, reflecting its proximity to France. The region is less marketed than Tuscany, making it a hidden gem for travelers. Truffles are best enjoyed during the rainy season, particularly in December and January. Torino is home to one of the best Egyptian museums outside of Egypt. The diversity of Italy is showcased in the contrasting experiences from town to town.

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/public-policy

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world.

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.  In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day

Join us for an electrifying conversation with Beth Pellino-Dudzic, the brilliant author behind The Perfection Saga. Her six-book romance series takes readers deep into the heart of the 1970s and 1980s rock music scene, blending passion, ambition, and unforgettable love stories. Born in the Bronx and having spent most of her life in Westchester County, Beth's journey—from IBM professional to full-time writer—is as compelling as her novels. Now residing in Pike Road, Alabama, with her husband and their adorable miniature dachshund, Truffle, she shares her love for music, writing, and even football. We'll dive into her inspirations, writing process, and the intense emotions behind The Perfection Saga. Plus, get a behind-the-scenes look at Playing Hard, the sizzling first book featuring aspiring singer Gina Ricci and troubled rockstar Trevor McNaughton.

Send us a textIn this episode, Anna, Janet, and Juli sit down with Laura Jorgenson, a skilled local Physical Therapist, to dive into the real value of mobility training for women's mountain biking.

An airhacks.fm conversation with Christian Humer (@grashalm_) about: early programming experiences with DOS text Adventures and Captain Comic, transition from graphics design to computer science, work on Java Server Pages (JSPs) and point-of-sale systems, development of Swing GUI for touchscreens, introduction to GraalVM and Truffle framework, ActionScript, Adobe Flash and Adobe Flex, explanation of Futamura projections and partial evaluation in Truffle, discussion on the challenges of implementing dynamic language runtimes, de-optimization in JIT compilers, Nashorn JavaScript engine vs. GraalJS, language interoperability in GraalVM, reuse of libraries across different programming languages, embedding of JavaScript and React in Java applications, comparison with PyPy in the python ecosystem, current work on bytecode DSL for generating bytecode interpreters, the importance of math in computer science and its relation to programming concepts Christian Humer on twitter: @grashalm_

Andre Melchionda is the Owner and Founder of Arrivato Imports, a leader in the specialty and luxury food space. he works with suppliers from across the world and locally to curate a one-of-a-kind portfolio that services top restaurants and chefs with Truffles, Australian/Japanese Wagyu, Caviar, lamb, and more luxury products. After leaving the corporate world […]

Andre Melchionda is the Owner and Founder of Arrivato Imports, a leader in the specialty and luxury food space. he works with suppliers from across the world and locally to curate a one-of-a-kind portfolio that services top restaurants and chefs with Truffles, Australian/Japanese Wagyu, Caviar, lamb, and more luxury products. After leaving the corporate world […] The post Andre Melchionda With Arrivato Imports appeared first on Business RadioX ®.

On this week's episode, host Caryn Antonini is joined by Co-Founders, Rachel Imbrogno and Michelle Imbrogno Miller, who have created The Culinary Wine Camp, a food and wine luxury travel experience.Rachel has over 20 years of experience in the wine world, is certified by the Court Master of Sommeliers and has received her Viticulture level 4 Certification from the American Sommelier Association. She served as a board member of the NY Delegation of the Order of Cavalieri and Truffles of Alba from 2018-2021 and has her Masters in Italian Language from Middlebury College. She lived in Italy for 3 years as a bicycle tour guide and has been visiting her clients and friends in the Piedmont region since 2008.Michelle started her media career as an event planner for TRAVEL + LEISURE Magazine and later worked at FOOD & WINE Magazine. Having executed brand building events at Skibo Castle in Scotland, Amanpuri in Phuket, Thailand and pre-opening events at the Mondrian Hotel and the Getty Museum in Los Angeles.For more information on our guests:@culinarywinecampCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

A month has flown by within 2025 and plenty has happened this week, including the great war on Custard Tarts. Tom takes us through the Egg Plant and getting his firearms license and Cam takes us through his process of using roundup instead of using a whipper snipper. We're on a mission to hunt for Truffles during Cooking With Daddy and follow up with some rollercoaster rides in the news, including mysterious beach marbles, beer tax and a power bank problem. A reminder to stop and smell the f*ckin' roses during Motivation and we bring it home strong with a Doghouse yarn that's not for the feint of heart. Have a great week legends, if you're in Sydney for UFC come say g'day!Ever wanted to be on the show? Record your yarn and email it to carryon@alphablokes.com.auUnder 2 minutes: next week will be two talkbacks in a row, so now is your chance. Bought to you by Better Beer: Get around their super crisp low sugar Apple Cider. Perfect for the session: www.betterbeer.com.auEver wanted to watch the Podcast? Check out our Patreon, full adfree visual episodes that are uncut and all of our vlogs can be found there as well: patreon.com/alphablokespodcast0:00 - Gold Coast Trip8:30 - Weekends13:42 - Custard Tarts Controversy19:42 - Tom's Gun Safety Course27:00 - Happy Gilmore 230:27 - Cooking With Daddy41:19 - Alpha News59:01 - Motivation1:01:48 - Trendsetters1:03:31 - The Doghouse Hosted on Acast. See acast.com/privacy for more information.

Are you ready for a profound shift? Every major life transformation begins with a rite of passage—a sacred moment of transition, growth, and awakening. Our psilocybin retreats in the Netherlands provide a deeply held container for those seeking healing, clarity, and renewal.

Psilocybin Truffle RESILIENCE RETREAT in the Netherlands | May 2-6, 2025 Resilience isn't just about bouncing back from adversity and moving forward with clarity, strength, and purpose. This May, we invite you to our 5-Day Resilience and Renewal retreat in the Netherlands, where you will be guided through two sacred psilocybin ceremonies designed to help you reconnect with your inner strength. Through our 10-week program you receive expert preparation, sacred journeys, and integration . Your weeklong experience will help you realign with your true self. If you feel called to renew your sense of purpose and reclaim your power, this is the space for you. Eight spots are available—step into the journey today. Learn more and apply today: https://1drea.com/retreats Support Our Mission ✨ If you enjoy our videos, consider supporting us on Patreon to help offset production costs. Even a small donation makes a difference!

September 26-30, 2025 | We invite you to the Sacred Feminine retreat in the Netherlands, a deeply transformative experience for women ready to reconnect with their essence. Through sacred psilocybin journeys, live music, and the safety of a trauma-informed container, this retreat offers a pathway to healing, empowerment, and self-discovery. If you've been longing to honor your feminine essence and reclaim your truth, join us. Space is limited. Learn more and apply today: https://1drea.com/retreats This is your time. Your space. Your sacred journey. Support Our Mission ✨ If you enjoy our videos, consider supporting us on Patreon to help offset production costs. Even a small donation makes a difference!

Bits of Bennu have building blocks of lifeNASA's OSIRIS-REx mission took six years to travel to the asteroid Bennu and return samples to Earth. Now, the first results from the analysis of these rocks are being released. Researchers found evidence of salty water, as well as the elements necessary for life, such as amino acids and the building blocks for RNA and DNA. We spoke with Kim Tait, senior curator of mineralogy at the Royal Ontario Museum in Toronto, and co-author of one of the recent studies, published in the journal Nature.Unlocking the secret of Polar bear de-icingPolar bears spend so much time going in and out of the water that they are considered marine mammals. So when they do this in the frozen Arctic, why are they not covered in ice? A new study reveals the secret turns out to lie in the unique oils they produce that covers their white fur. Julian Carolan, a PhD candidate at Trinity College Dublin, worked with scientists in Norway, Denmark and the U.K. on this paper published in the journal Science Advances.Truffle-hunting dog finds fabulous new fungusA chance discovery has turned out to reveal a new species of North American truffle. These fungi can be desirable and valuable delicacies. An American truffle hunter, Lois Martin, and her  trained dog Monza found a distinctive truffle in a city park that turned out to be a fungus new to science. Although native to North America, it was more similar to European truffles than any found in the Americas. Dr. Greg Bonito at Michigan State University named this new truffle Tuber canirevelatum,  meaning the ‘dog-found' truffle in honour of Monza and other dogs who look for truffles. The work was published in the journal Mycologia.  Voiding your bowels can improve cognitive performanceTo maximize your cognitive function, it might be a good idea to make sure you have a poo first. That's according to a recent study in the journal Sports Medicine and Health Science. In it, scientists found that 9 out of 13 individuals improved how well they did in a mentally taxing cognitive test if they defecated first, whereas all 13 of them improved in their performance when they took a mild laxative the night before. Chia-Hua Kuo, a professor of sports medicine and nutrition at the University of Taipei, said they also saw an increase in oxygen consumption in the test subjects' subnavel regions as they were doing the test, suggesting a previously unsuspected link between the rectum and the brain. Saving species on Earth, preserving them on the moonThe world is in a biodiversity crisis. We're losing species at an unprecedented rate, thanks to climate change, habitat loss, overexploitation and more. We look at some of the more out-of-the-box solutions that are currently in the works – from creating an internet of animals to monitor biodiversity, to saving samples of Earth's biological resources on the moon.We spoke with:Martin Wikelski, the director of the Max Planck Institute of Animal Behavior, honorary professor of ornithology at the University of Konstanz, and the scientific head of the ICARUS project.Mary Hagedorn, a senior research scientist at the Smithsonian Conservation Biology Institute and senior author of a recent paper published in the journal Bioscience proposing a passive biorepository on the moon.

Truffles: Unveiling the Mystique of France's Black Diamonds In this episode of Fabulously Delicious: The French Food Podcast, we delve into one of the most luxurious and mysterious ingredients in French cuisine—truffles. Often referred to as "black diamonds," these subterranean treasures have captured the hearts (and palates) of gourmets around the world. But what makes them so special? We uncover the fascinating science behind truffles, exploring their symbiotic relationship with tree roots and the unique conditions required for their growth. The art of truffle hunting, known as "cavage," is steeped in tradition and intrigue. From the historic use of truffle-sniffing pigs to today's expertly trained dogs, we take you behind the scenes of this age-old practice. You'll hear about the dedication of truffle hunters, or "trufficulteurs," and the secretive world of truffle spots, often guarded like family heirlooms. Plus, discover how regions like Périgord and Provence have become synonymous with these prized fungi. Truffles are more than just a culinary delight—they're a symbol of indulgence and history. We trace their journey from ancient folklore to the tables of European royalty and today's Michelin-starred kitchens. Along the way, we'll share stories about the truffle's enduring allure, including its role in classic French dishes and the vibrant festivals that celebrate its legacy. Whether you're a seasoned truffle enthusiast or curious about their mystique, this episode offers a delicious exploration of truffle culture in France. From their complex flavors to their role in French culinary heritage, join us as we uncover why truffles are a true gem of the gastronomic world. Bon appétit! Join Andrew Prior, your host and passionate explorer of French food history, as we uncover the rise and fall of François Vatel. Pour yourself a glass of wine, indulge in a decadent treat, and settle in for this deeply moving tale of a man whose life and legacy continue to inspire chefs and food lovers to this day. Bon appétit! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

First up this week, Newsletter Editor Christie Wilcox talks with host Sarah Crespi about truffle hunting for science. Wilcox accompanied Heather Dawson, a Ph.D. student at the University of Oregon, and her sister  Hilary Dawson, a postdoctoral researcher at Australian National University, on a hunt for nonculinary truffles—the kind you don't eat—with the help of a specially trained dog. These scientists and their dog are digging up many new species of these hard-to-find fungi with the ultimate aim of cataloging and conserving them.    Next, producer Ariana Remmel talks with R. Keller Kopf, an ecologist and lecturer at Charles Darwin University, about the importance of conserving older plants and animals. For example, as certain fish age they produce many more eggs than younger fish. Or in a forest, older trees may provide different ecosystem services than saplings.   This week's episode was produced with help from Podigy.   About the Science Podcast   Authors: Sarah Crespi; Christie Wilcox; Ariana Remmel  About the Science Podcast: https://www.science.org/content/page/about-science-podcast

First up this week, Newsletter Editor Christie Wilcox talks with host Sarah Crespi about truffle hunting for science. Wilcox accompanied Heather Dawson, a Ph.D. student at the University of Oregon, and her sister  Hilary Dawson, a postdoctoral researcher at Australian National University, on a hunt for nonculinary truffles—the kind you don't eat—with the help of a specially trained dog. These scientists and their dog are digging up many new species of these hard-to-find fungi with the ultimate aim of cataloging and conserving them.    Next, producer Ariana Remmel talks with R. Keller Kopf, an ecologist and lecturer at Charles Darwin University, about the importance of conserving older plants and animals. For example, as certain fish age they produce many more eggs than younger fish. Or in a forest, older trees may provide different ecosystem services than saplings.   This week's episode was produced with help from Podigy.   About the Science Podcast   Authors: Sarah Crespi; Christie Wilcox; Ariana Remmel  About the Science Podcast: https://www.science.org/content/page/about-science-podcast

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chocolatier and chocolate educator Ruth Kennison of The Chocolate Project.   Honey represents a sweet Jewish New Year! Why not kick off the calendar year by indulging in chocolate. Just make sure it's the good kind.   “When you're using really good chocolate, it just elevates everything,” explains Kennison, who turned a life-long love of chocolate into her fourth career.    “I thought I'd never had any artistic bone in my body; I was an organizer and a production assistant and all sorts of things,” she says. “And I realized, this form of art combines food, chocolate, and art.”   After her pastry certification and the decision to focus on chocolate, Kennison took a trip to Paris, which led to an origin trip to Mexico. There, Kennison met farmers, saw cacao trees and learned how chocolate was processed from bean to bar.    “Chocolate comes from a fruit [that] grows only 10 to 20 degrees above and below the equator … so it grows in West Africa, Asia, Central America, South America and Mexico,” she explains. “When you open it, [the] white stuff is fruit and it tastes like lychee, and then inside of it are the little cocoa beans that need to be fermented to be made into chocolate.”   The craft chocolate and bean-to-bar movement have made good chocolate more accessible than ever.    “Bean-to-bar makers [are] roasting the beans very low and slow, so you're getting the pure natural flavors of the bean, similar to wine,” she says. “And when that batch of cacao goes away, you'll never have that exact bar again.”   Once you have quality chocolate, there are plenty of things you can make. Kennison likes to use all parts of the cacao, which includes the cocoa nibs. For instance, Kennison loves vanilla soft serve ice cream with homemade caramel sauce, cocoa nibs, and sea salt. She also makes double chocolate chip cookies, and dark chocolate truffles, which you can adapt by adding different flavors.    “It can be a coffee chocolate truffle by steeping coffee in your cream,” she explains. “I just made a London fog truffle with Earl gray and vanilla.”   Ruth Kennison talks about her chocolate-centric career journey, the Jewish-chocolate connection, and the basics of the bean-to-bar movement. She also shares tips on how to identify quality chocolate, as well as some of her favorite chocolate recipes, including dark chocolate truffles, which you can find at JewishJournal.com/podcasts.   Go to Chocolate-project.com to learn more about Ruth Kennison and her in-person and virtual chocolate classes and events, including ones at The Gourmandise School in Santa Monica. Follow @ChocProject on Instagram and Facebook.    For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Dig deep into TRUFFLES with William Padilla-Brown!! These amazing mushrooms are found all over the world and range in flavor and culinary application. This is a recording from R-Future 2024 in January. We're about to have R-Future 2025 a little over a week!! Learn more from William & buy his products: https://mycosymbiotics.com Join us again in January for another R-Future conference - our 5th year!! www.R-Future.world It's FREE for Everyone to Join!!

We follow a young truffle dealer as he hustles his way across New York City selling white truffles out of a styrofoam cooler in his car for thousands of dollars a pop. Then we try to figure out why people pay so much for this funky fungus. This episode originally aired on November 27, 2016, and was produced by Dan Pashman, Shoshana Gold, and Elizabeth Kulas, with editing by Dan Charles. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Kikau interviews RJ Magee who is a professional educator, actor, director, talent manager, and casting director. In addition to serving as the Visiting Assistant Professor of Theatre at Midwestern State University in Wichita Falls, Texas, RJ is currently an Associate Talent Manager for Baker Management in NYC where some of his recent client bookings include many of the nation's top regional theaters, national touring companies, and NYC episodics, as well as various Broadway shows. We discuss what it means to be a Visiting Professor and how being a talent manager and casting director is helpful in the classroom. RJ recommends a new movie called Saturday Night. ---- Richard (RJ) Magee is a professional educator, actor, director, talent manager, and casting director. In addition to serving as the Visiting Assistant Professor of Theatre at Midwestern State University in Wichita Falls, Texas, Richard is currently an Associate Talent Manager for Baker Management in NYC where some of his recent client bookings include many of the nation's top regional theaters, national touring companies, and NYC episodics, as well as various Broadway shows. Through his own casting office, RJ Magee Casting, Richard's casting credits include Children's Theatre of Charlotte, Iron Bridge Theatre, Arden Theatre Company, Top Hat Productions, Esther's Follies, The Girl Behind The Curtain Productions (Off-Broadway's Truffles), Flaviar (celebrity casting: Stephen Soderbergh, Carlos Mencia, Marc Summer, Aisha Tyler, and more), New City Stage Company, FunikiJam World Music, Childsplay Theatre, MainStreet Musicals: Philadelphia, and more. His most recent casting project, the hit reality series Theality TV, is currently streaming on Broadway On Demand, Revry, and YouTube. He has also been called upon to share expertise by serving as an entertainment industry adviser to prestigious market research and management consulting firms EY-Parthenon and Third Bridge. Richard is a proud member of the Music Theatre Educators Alliance. He is a graduate of Interlochen Arts Academy and holds a bachelor's degree in musical theatre from Temple University. Additionally, Richard received an MFA in Theatre Arts from Minnesota State University, Mankato and recently concluded a 9-month contract as the Visiting Assistant Professor of Acting at Longwood University (home of the 2016 Vice Presidential debate).

In this episode, we tackle the question: Does traditional scent detection or nose work negatively impact truffle dog training? Learn about the benefits and potential challenges of mixing scent disciplines, how to ensure clarity for your dog, and why context and consistency are key to successful training.If you're passionate about truffle hunting and want to connect with like-minded enthusiasts, join the Truffle Dog Club at truffleforager.com for training, meetups, and a supportive community!

The one thing that most promoters conveniently leave out. Your intentions. --- Support this podcast: https://podcasters.spotify.com/pod/show/chefinski/support

Mr. and Mrs. Truffles are here to spread holiday cheer with Christmas Cards From The Shop!

First and foremost, Shake Shack is a brand. No one cares, certainly not Our Heroes. What they care about this episode is soft soft food and creamy lil shakes. Watch Michael scream about his painful tongue and drinking a lot of lactose. Go order the Wackadoo dozen now, come onnnnn four eyes. Get in first class and eat a burger. Sponsored by HelloFresh. Thanks HelloFresh! Get 10 FREE meals at HelloFresh.com/freepercent. Applied across 7 boxes, new subscribers only, varies by plan. Ho Ho Ho grab a shirt at 100percenteat.store Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep 273: Truffle Butter Eater by And Then We Media

Mr. and Mrs. Truffles are here to spread holiday cheer with Christmas Cards From The Shop!

Kate McQueen is the editorial director for the Pollen Initiative and a literary journalist whose work is featured this month for The Atavist Magazine.The story chronicles the story of Carl von Ossietzky, a German journalist imprisoned for his dissent at the start of Hitler's rise to power. A cohort of fellow journalists sought a means to break him out. How did they do it?Newsletter: Rage Against the AlgorithmShow notes: brendanomeara.comSupport: Patreon.com/cnfpod

Today's episode is sponsored by Chase, and their 'Coaching For Impact' program that helps many small businesses in Chicago. One business is SydPlayEat, providing Chicagoans the easiest way to enjoy real truffles at home. More about Chase's Coaching For Impact More about SydPlayEatCheck out the Block Club Chicago Gift Guide Want to donate to our non-profit newsroom? CLICK HEREWho we areBlock Club Chicago is a 501(c)(3) nonprofit news organization dedicated to delivering reliable, relevant and nonpartisan coverage of Chicago's diverse neighborhoods. We believe all neighborhoods deserve to be covered in a meaningful way.We amplify positive stories, cover development and local school council meetings and serve as watchdogs in neighborhoods often ostracized by traditional news media.Ground-level coverageOur neighborhood-based reporters don't parachute in once to cover a story. They are in the neighborhoods they cover every day building relationships over time with neighbors. We believe this ground-level approach not only builds community but leads to a more accurate portrayal of a neighborhood.Stories that matter to you — every daySince our launch five years ago, we've published more than 25,000 stories from the neighborhoods, covered hundreds of community meetings and send daily and neighborhood newsletters to more than 130,000 Chicagoans. We've built this loyalty by proving to folks we are not only covering their neighborhoods, we are a part of them. Some of us have internalized the national media's narrative of a broken Chicago. We aim to change that by celebrating our neighborhoods and chronicling the resilience of the people who fight every day to make Chicago a better place for all.

What's better than a drink of Jack Daniel's to warm the soul on a cool December night? On Wednesday, December 11th, Emmitt's Vegas will host Spurs & Sips: A Jack Daniel's Legacy Dinner, an unforgettable evening where bold flavors and fine whiskey collide. This unique event offers a five-course menu crafted to showcase the rich notes of Jack Daniel's premium whiskeys, from Jack Daniel's Black to a Special Exclusive Pour selected specifically for the night. For $150 per person, each course is expertly paired to enhance the tasting experience. Guests will also receive a keepsake bottle of Jack Daniel's Single Barrel, a lasting memento to mark the evening. Here's a preview of the night's highlights: First Course: Spicy Tuna & Tempura Crunch Roll with Caviar, paired with Jack Daniel's Black Second Course: Cedar Roasted Sea Bass with Wild Mushrooms and Bonded Rye-Citrus Beurre Blanc, paired with Jack Daniel's Bonded Third Course: American Wagyu Braised Short Rib with Truffle & Fontina Risotto and Jack Daniel's Sauce Diane, paired with Jack Daniel's Single Barrel Select Fourth Course: Butter Cake with Praline Ice Cream and Jack Daniel's Whiskey Sauce, paired with Jack Daniel's Bonded Rye Bonus: Jack Daniel's Glazed Donut Holes, paired with the evening's Exclusive Special Pour With its thoughtfully paired courses and unique offerings, Spurs & Sips provides a perfect December dining experience for your audience. ***Reservations are required, and can be made by visiting www.emmittsvegas.com/reservati... /> ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

A woman hires her own husband to perform a hit and it fails miserably. Want a spoonful of cranburry sauce? Hope you got $200. Taco Tuesday over at Lights on The Lake. Couple stories about pee. Macy's gets robbed huge by an employee & so much more on a Tuesdee!

Mr. and Mrs. Truffles are back with Postcards From The Road, a whimsical miniseries about their travels

Narrator: Thomas Jones

Mr. and Mrs. Truffles are back with Postcards From The Road, a whimsical miniseries about their travels

Live from O'Aces Bar & Grill, ProFootballTalk's Myles Simmons joins Cofield & Co. to talk about the 4-5 USC Trojans' season, recap the Kansas City Chiefs' 30-24 victory over the Tampa Bay Buccaneers on Monday Night Football, and previews the Pittsburgh Steelers' week 10 match up against the Washington Commanders. Fantasy Football tips for week 10 of the NFL season. Derek Carr's reaction to Michael Thomas calling him out as a bad QB.  

Nick welcomes The Movie Mom, Nell Minow, to the podcast to discuss life, politics, and some great documentaries. Nell also shares her thoughts on movies like *Megalopolis*, *Conclave*, *Venom*, and more. Then, Esmeralda Leon joins Nick to chat about the upcoming election, getting to know the many judges you'll see on the ballot, and sharing some other voting stories. Nick also gives Esma a quiz about Italy, during which they discover that Vatican City is crime-ridden and no one has ever been born there—because they don't have a delivery room. They also discuss the Big-Ass truffle grown in Italy and how much it was worth... shocking! [Ep293]

In this week's First $1,000 segment, we hear from a Connecticut forager who hunts down expensive truffles and herbal delicacies for high-end restaurants in the area. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.substack.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.