Podcasts about truffles

From development funds to film markets, Frederik Ehrhardt talks about what it's like to write and produce in the United States and Europe.

Welcome to part 3 of my Loire podcast special series and I am delighted to have Serge Desazars who is the owner of the first and largest organic truffle farm in France.Truffles have a near mythical place in the lore of European food lovers and we discuss all things truffles from their history dating back to the ancient Egyptians and the Romans all the way to Napoleon. We discuss how to grow them, hunt for them, eat them and the best wines to drink with them.Serge owns the stunning Baron de la Truffe farm beside the gorgeous medieval town of Chinon and he gives great insider tips of where to visit in this lovely part of the Loire valley in France. For more details go to https://barondelatruffe.com/enThe Touraine region in the Loire Valley in France is a magical place of fairy tale chateaux, French renaissance gardens, gastronomic restaurants, historic royal towns and world renowned vineyards.Places to visit & Stayhttps://www.tastingwithnivard.co.ukhttps://www.chateau-nitray.frhttps://chateaudenoizay.comhttps://loirevalleylodges.comhttps://www.chateaudurivau.comhttps://www.azay-le-rideau.fr/enTours - https://www.labe-hotel.com/en/Chinon - https://barondelatruffe.com/enhttps://www.chateaudecandes.com/en/Vineyard lunch https://www.domainedegrosbois.com/Lunch and wine trip on the Loire - https://les-pecheries-ligeriennes.fr/restaurant-la-cabane-a-matelot.htmlThis is the final episode of Season 7 and you can listen back to nearly 100 episodes full of travel stories, location specials, activity specials and insider tips. Keep an eye on social media for details of Season 8 coming later in summer 25. Take care and safe travels. If you haven't already, I'd ask you to give me a follow on whichever platform you listen to your podcasts and you will be the first to get a new episode. Fergal O'Keeffe is the host of Ireland's No.1 Travel Podcast Travel Tales with Fergal which is now listened to in 120 countries worldwide. The podcast aims to share soul-lifting travel memoirs about daydream worthy destinations. Please follow me onInstagram @traveltaleswithfergalFacebook @traveltaleswithfergalTwitter @FergalTravelYouTube @traveltaleswithfergal Hosted on Acast. See acast.com/privacy for more information.

Nấm truffle là một loại nấm quý hiếm với hương vị đặc trưng, thường được ví như kim cương trong thế giới ẩm thực. Hoạt động hái nấm truffle ở Canberra có gì thú vị? Mùa hái nấm truffle thường diễn ra vào tháng mấy? Và ngoài ra, ở thủ đô nước Úc còn những điểm tham quan nào khác? Mời quý vị tìm hiểu thêm trong Cẩm nang du lịch tối nay cùng Đăng Trình và Đỗ Huy.

Get ready to drool: Dungeness crab rolls, sumac-spiced chicken, coconut bread pudding—and those are just the appetizers. In this episode, Chef Preeti Mistry, host of the James Beard–nominated podcast Loading Dock Talks, dishes on what makes the San Francisco Bay Area the most exciting, flavor-packed, and deliciously diverse food scene in the country.  Together, we dig into the Bay's secret sauce: unparalleled produce, deep immigrant roots, and chefs who blend it all into unforgettable meals. Never one to mince words, Preeti also slices into so-called “California cuisine” and shares their behind-the-scenes take on Top Chef hosts Padma Lakshmi and Tom Colicchio. Come for the food, stay for the juicy stories—just don't forget to bring your appetite. Bay Area bites you'll crave after this episode: - Truffle garlic noodles at Gigi's - Mac 'n' cheese and fried chicken at Minnie Bell's Soul Movement - Falafel and the Pali Cali (sumac-braised chicken) at Reem's California - Al pastor tacos at Taqueria Cancun - Porcini truffle ravioli at Bi-Rite Market - Dungeness crab rolls, Mission District burritos, and more Via Podcast is a production of AAA Mountain West Group.

Comedian, writer, and founder of Gold Comedy, Lynn Harris, joins Silas and Samantha for a deep dive into building inclusive comedy communities, how Gold Comedy supports women and nonbinary creators, and why killing the term “comedienne” might just change the world. Plus, discover her truffle chip addiction, her revolutionary knowledge, and her favorite Zoom-based comedy tricks.

Here's what you missed last week

Fluent Fiction - Italian: Truffle Hunt Mishap: A Heartwarming Culinary Twist in Firenze Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-05-19-22-34-02-it Story Transcript:It: Il sole splendeva luminosamente sopra il Mercato di Sant'Ambrogio a Firenze.En: The sun was shining brightly over the Mercato di Sant'Ambrogio in Firenze.It: Le bancarelle erano un'esplosione di colori, con frutta fresca, fiori e spezie profumate.En: The stalls were an explosion of colors, with fresh fruit, flowers, and fragrant spices.It: Tra la folla, Giulia si faceva strada, il cuore battente d'emozione.En: Among the crowd, Giulia made her way, her heart pounding with excitement.It: Oggi era il giorno in cui sperava di impressionare Lorenzo, il suo amico appassionato di tartufi.En: Today was the day she hoped to impress Lorenzo, her friend passionate about truffles.It: Lorenzo si trovava poco lontano, immerso nell'aroma dei funghi freschi, ignaro dei sentimenti che Giulia nutriva per lui.En: Lorenzo was not far away, immersed in the aroma of fresh mushrooms, unaware of the feelings Giulia had for him.It: "Buongiorno, Giulia!En: "Good morning, Giulia!"It: ", salutò con un sorriso caloroso mentre lei si avvicinava.En: he greeted with a warm smile as she approached.It: Il mercato era affollato e rumoroso, e una brezza gentile portava con sé l'odore delle cipolle e del basilico.En: The market was crowded and noisy, and a gentle breeze carried with it the smell of onions and basil.It: Le voci dei venditori si alzavano sopra il brusio: "Funghi freschi!En: The vendors' voices rose above the buzz: "Fresh mushrooms!It: ", "Tartufi pregiati!En: ", "Fine truffles!It: ", "Patate fragranti!"En: ", "Fragrant potatoes!"It: Giulia si fermò davanti alla bancarella di Marco, un venditore noto per il suo umorismo.En: Giulia stopped in front of Marco's stall, a vendor known for his humor.It: "Ciao, signorina!En: "Hello, miss!It: Cerca qualcosa di speciale oggi?En: Looking for something special today?"It: ", chiese Marco, occhietti allegri che brillavano di malizia.En: asked Marco, his lively eyes sparkling with mischief.It: "Sì, cerco un tartufo raro", rispose Giulia, cercando di sembrare sicura.En: "Yes, I'm looking for a rare truffle," replied Giulia, trying to sound confident.It: Ma il mercato era un labirinto di scelte e l'odore del tartufo era offuscato dai tanti profumi circostanti.En: But the market was a maze of choices, and the scent of truffle was obscured by the many surrounding aromas.It: Marco si fece serio per un attimo, poi indicò un tubero voluminoso e scuro.En: Marco grew serious for a moment, then pointed to a large, dark tuber.It: "Ecco qui, il tartufo che fa per te!En: "Here it is, the truffle for you!"It: ", esclamò con un sorriso provocatore.En: he exclaimed with a provocative smile.It: Giulia osservò il tubero con attenzione.En: Giulia examined the tuber closely.It: Non era esperta, ma il desiderio di sorprendere Lorenzo vinse ogni incertezza.En: She was not an expert, but the desire to surprise Lorenzo overcame any uncertainty.It: Pagò il prezzo richiesto e avvolse con cura il presunto tartufo.En: She paid the requested price and carefully wrapped the supposed truffle.It: Più tardi, mentre il sole iniziava a calare, Giulia si incontrò con Lorenzo in un angolo tranquillo del mercato.En: Later, as the sun began to set, Giulia met with Lorenzo in a quiet corner of the market.It: "Guarda cosa ho trovato!En: "Look what I found!"It: ", esclamò trionfante.En: she exclaimed triumphantly.It: Lorenzo prese il tubero, lo esaminò e poi scoppiò in una risata fragorosa.En: Lorenzo took the tuber, examined it, and then burst into booming laughter.It: "Giulia, questo è una patata gigante!"En: "Giulia, this is a giant potato!"It: Giulia arrossì, ma presto si unì alla risata di Lorenzo.En: Giulia blushed but soon joined in Lorenzo's laughter.It: "Oh no, che figuraccia!".En: "Oh no, what a blunder!"It: "Non preoccuparti", disse Lorenzo sorridendo.En: "Don't worry," said Lorenzo smiling.It: "È il pensiero che conta.En: "It's the thought that counts.It: Vieni, cuciniamo insieme.En: Come on, let's cook together.It: Possiamo fare un ottimo purè!"En: We can make an excellent purée!"It: Mentre il sole si nascondeva dietro i tetti di Firenze, Giulia e Lorenzo lavorarono insieme in cucina.En: As the sun hid behind the rooftops of Firenze, Giulia and Lorenzo worked together in the kitchen.It: La serata trascorse veloce tra risate e sorrisi.En: The evening passed quickly with laughter and smiles.It: Giulia aveva imparato a ridere dei suoi errori e Lorenzo, vedendola sotto una nuova luce, iniziò a nutrire qualcosa di più che semplice amicizia.En: Giulia had learned to laugh at her mistakes, and Lorenzo, seeing her in a new light, began to feel something more than just friendship.It: Quella sera, tra i profumi deliziosi del loro pasto e nuove complicità, un legame più profondo prese forma al Mercato di Sant'Ambrogio.En: That evening, among the delicious aromas of their meal and new camaraderie, a deeper bond took form at the Mercato di Sant'Ambrogio.It: E nonostante la patata, o forse grazie a essa, qualcosa di speciale era nato.En: And despite the potato, or perhaps thanks to it, something special was born. Vocabulary Words:the market: il mercatothe stall: la bancarellathe crowd: la follato make one's way: farsi stradato impress: impressionarethe mushroom: il fungothe spice: la speziathe truffle: il tartufothe basil: il basilicothe breeze: la brezzathe scent: l'odorethe vendor: il venditorethe humor: l'umorismothe mischief: la maliziathe maze: il labirintoto obscure: offuscarethe tuber: il tuberoprovocative: provocatoreto wrap: avvolgereto set (sun): calareto burst out laughing: scoppiare in una risatabooming: fragorosathe blunder: la figuracciato worry: preoccuparsithe purée: il purèto hide: nasconderethe mistake: l'errorethe rooftop: il tettothe meal: il pastocamaraderie: complicità

Click here to send us your victory and vices!What happens when two social drinkers ditch alcohol for a week and try every trendy alternative on the market? From $80 mushroom-infused sparkling waters to THC-laced "spirits," we embarked on a quest to find something—anything—that could replicate the social ease of alcohol without the next-day regrets.The results were surprising. While most expensive alternatives left us unimpressed (and occasionally with upset stomachs), one unexpected winner emerged: functional mushroom gummies that somehow eliminated social anxiety without any mental fog. As we sipped, sampled, and scrutinized each product, we uncovered something deeper about our relationship with alcohol and why we drink in the first place.Our experiment coincides with growing cultural shifts—38% of American adults now completely abstain from alcohol, according to recent research. This isn't just about health; it's about questioning rituals we've taken for granted. Why do we accept alcohol's downsides while rejecting alternatives for minor flaws? The cognitive dissonance is real, and we're here to talk about it.Whether you're sober curious, looking to cut back, or just interested in the science behind functional mushrooms and their effects on the brain, this episode offers honest insights without judgment. We break down prices, ingredients, effects, and which products might actually be worth your money.Have you tried alcohol alternatives? We'd love to hear about your experiences! Connect with us at unfamouslyunwell@gmail.com or slide into our DMs on Instagram @unfamouslyunwell with your thoughts or suggestions for future topics.

An airhacks.fm conversation with Christian Humer (@grashalm_) about: bachelor thesis on a Java bytecode interpreter written in Java, exploration of whether Java could be used as a systems language, benefits of implementing an ecosystem in itself as validation, C1X compiler based on C1 but reimplemented from scratch, concept of sea of nodes for mixing control and data flow, goal to rewrite the entire VM in Java, benefits of using one compiler throughout the stack for compatibility and maintainability, discussion of de-optimization process in JIT compilation, explanation of guards and assumptions in optimized code, three versions of Espresso (Java bytecode interpreter), first version as proof of concept, second version using Truffle with serialized ASTs, third version based on bytecodes with unrolling bytecode loops, explanation of bytecode quickening technique, sandboxing capabilities in GraalVM as replacement for deprecated security manager, isolating untrusted code in separate heaps for security, protection against speculative execution attacks, use case for running AI-generated Java code safely in isolated environments, GraalOS as a minimal operating system for running Java isolates, TRegex as GraalVM's optimized regular expression engine that compiles regex to machine code, bytecode interpreter DSL for generating efficient bytecode interpreters for different languages, memory improvements from using bytecode arrays instead of AST objects, potential future integration of TRegex as a Java API Christian Humer on twitter: @grashalm_

Coach gets cut, JD gets jilted, and Deej gets ticked off about trailers. 

Too often, legal departments are on their heels defending litigation and managing unwieldy litigation budgets. Legal departments can generate an ROI for their companies by engaging in affirmative litigation. But who has the budget for that? At 20 years old, Eva Shang figured out how to turn litigation into investment returns and is now running a tech-enabled investment firm focused on litigation funding. Legalist, the company she co-founded with Christian Haigh at Y Combinator, now manages $1.5 billion in alternative investments in litigation funding, bankruptcy, and government receivables. In this episode, Eva, now the firm's CEO, shares how litigation funding works, how Legalist's "truffle sniffer" technology sources litigation cases for her team of in-house attorneys to underwrite and evaluate for investment. Eva shares insights on how to evaluate cases and "pick a winner", how to get litigation counsel to set and stick to a budget, and how her team that a "win" will be collectable at the end of the day. And as a bonus, Eva shares insights of what the CEO wants from their lawyers. Turns out, mitigating risk isn't at the top of the list.

Step into the forests of Italy and uncover the world of real truffle hunting with expert guide Matteo! In this episode, we explore the mystique behind Italian truffles, the rigorous training of truffle dogs, the truth about fake truffle products, and what makes these earthy delicacies so rare—and expensive.Matteo shares how this ancient (and secretive!) tradition has been passed down through generations, the difference between black and white truffles, what to know about truffle season in Italy, and the best ways to eat truffles like a local. You'll also get the inside scoop on his intimate truffle experiences for travelers—including forest foraging, fresh truffle cooking, and multi-course lunches with local wine.

On this week's episode we close the book on May The Farce Be With You. We talk about our favorite and least favorite parts of this experiment and call out the parodies we'd recommend to Star Wars fans. Of course there are also several detours of the musical variety, but funny enough most of them have ties back to Star Wars! Whether you're Bi-Fi or Sci-Fexual you are welcome here! Just be sure to steer clear of Super Soldier Serum being sold on the streets! Turn up your headphones, dial back your sensibilities, and join the wretched hive of scum and villainy as we take the low road to resistance on Season Five, Episode Forty Three of Force Insensitive!Send Email/Voicemail: mailto:forceinsensitive@gmail.comDirect Voice Message: https://www.speakpipe.com/ForceInsensitiveStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: https://www.facebook.com/groups/ForceInsensitive/Twitter: http://twitter.com/ForceNSensitiveFacebook: http://facebook.com/ForceInsensitiveInstagram: http://instagram.com/ForceInsensitive

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.

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

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 […]

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

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.

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

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.

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!

Narrator: Thomas Jones

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.