Podcasts about Umami

Brett and Christina host an OG episode. Christina talks about her upcoming spinal surgery and navigating insurance hassles. Brett talks about his sleep issues, project progress, and coding routines. They dive into the complexities of USB-C cables, from volts to data rates. And TV’s just ‘okay’ now, except for some softcore gay porn. Kagi search saves the day. Happy holidays — and get some sleep. Sponsor Copilot Money can help you take control of your finances. Get a fresh start with your money for 2026 with 26% off when you visit try.copilot.money/overtired and use code OVERTIRED. Shopify is the commerce platform behind 10% of all eCommerce in the US, from household names like Mattel and Gymshark, to brands just getting started. Get started today at shopify.com/overtired. Show Links CaberQu BLE cable tester Umami Analytics Plausible Analytics Kagi The Comfortable Problem of Mid TV – The New York Times Fallout Heated Rivalry (TV Series 2025– ) – IMDb Chapters 00:00 Introduction and Greetings 00:40 Christina’s Health Update 05:05 Brett’s Sleep and Work Routine 12:19 USB-C Cable Confusion 22:03 Sponsor Break: Shopify 24:26 Sponsor Break: Copilot Money 26:57 Exploring Rocket Money and Web Interfaces 27:21 Discovering Umami Analytics 28:06 Nostalgia for Mint and Fever 28:44 The Decline of RSS and Google Reader 31:45 Switching to Kagi Search Engine 32:33 The Rise of AI-Generated Content 40:46 TV Shows: Is TV Just Okay Now? 47:24 The Cultural Phenomenon of Heated Rivalry 52:50 Wrapping Up and Holiday Wishes Join the Conversation Merch Come chat on Discord! Twitter/ovrtrd Instagram/ovrtrd Youtube Get the Newsletter Thanks! You’re downloading today’s show from CacheFly’s network BackBeat Media Podcast Network Check out more episodes at overtiredpod.com and subscribe on Apple Podcasts, Spotify, or your favorite podcast app. Find Brett as @ttscoff, Christina as @film_girl, Jeff as @jsguntzel, and follow Overtired at @ovrtrd on Twitter. Transcript Universal Serial Bitching Introduction and Greetings [00:00:00] Brett: Hey, you’re listening to Overtired. I am Brett Terpstra, and it’s just me and Christina Warren this morning. How you doing, Christina? Christina: Doing pretty good. Doing pretty good. Yeah. This is the, this is the OG Overtired configuration. Brett: right back to basics. Um, Christina: We do miss you Jeff, though. Ho, ho, ho. Hope that Jeff is having a great holiday with his family. Brett: we’ll have to have some, uh, gratuitous Wiki K hole that you go down just to, to commemorate the olden days. Um, so yeah, let’s, uh, let’s, let’s do a quick check-in. Christina’s Health Update Brett: Um, I’m curious about your health and all of the wildness that’s going on with your spine and whatnot. Christina: Yeah. Yeah. Um, same. I wanna hear about you too. Um, so, uh, Christina’s cervical spine update, as it were. Um, I am [00:01:00] still waiting to, as we’re recording this, which is like. Uh, three days before Christmas, uh, I’m still waiting to hear from the, uh, hospital to see if I can, when I can get scheduled. Um, insurance has sort of been a pain in the ass, so when I talked to them last week, they were like, we sent them some paperwork. We’re still waiting for some things back then. I called the insurance company and the, the, uh, like my insurance is like, has like an intermediary service that is supposed to contact the insurance company on your behalf and that person, but like, I can’t contact them directly. And then that person was like, oh, you don’t need pre-authorization. Go ahead and schedule the surgery. And I’m like, this doesn’t feel right. Um, so, but, but we, we went ahead and we called back the, you know, the, the surgeon, um, his office and they were very nice and we were like. They say that we can get on the books. So I don’t know when that will be. I’m hoping that it will be, you know, like the first week of January, um, or, or, or thereabouts. Um, but I don’t know. Um, [00:02:00] so I am still kind of in this like limbo stage where I don’t know exactly when I’m gonna have the surgery, except hopefully soon. And, um, and, and for anyone who hasn’t caught up, I, uh, I have a bulging disc on C seven on my cervical spine, and I’m going to get a, um, artificial disc replacement. Um, so they’re gonna take out the, you know, bulging bone and all that and put in, uh, some synthetic piece and then hopefully that will immediately relieve the, the pain that has been primarily through the left side of, uh, my arm and my shoulder, um, uh, down through my fingers. But it’s been on my right side a little bit too. So hopefully when that is done, it’ll be a relatively short recovery. Um, I’ll have an early scar and um, I will be, you know, not. Uh, the pain right now, like the levels aren’t terrible, but I’m pretty numb, uh, on my, my, my left arm, my, my right arm, um, uh, or right fingers I guess too, but, but really it’s, it’s, uh, the, the, the left side [00:03:00] that’s the worst. And traveling. Um, I’m, I’m in Atlanta with my family right now and, you know, kind of doing other things is just not, it’s not great. So, um, hopefully I’ll be getting surgery sooner rather than later. But obviously all that stuff does impact your mental health too, when you’re in pain and, and you, you know, are freaked out too about, you know, like, even though like they do, you know, it, it’s not an uncommon surgery and, and it, and it should be fine, but you know, there’s always these things in the back of your mind. You’re like, okay, well what if something goes wrong or whatever. So I’m just, I’m looking forward to, um, you know, light at the end of the tunnel, but um, still kind of in a holding pattern with that. So Brett: Wow. So that scar’s, that scar’s gonna be on your throat. Christina: Yeah, Brett: Wow. Christina: yeah. Like probably like. No, not really. I’m, I mean, I’m hoping that it’ll be, uh, like no, it really won’t be at all. Brett: I, I, I would like to have it. I can understand why you wouldn’t. Christina: yeah, I mean, you know, I will obviously, you know, uh, hopefully it’ll be like low enough to be [00:04:00] primarily covered by shirts or other things, although, who knows? ’cause I do like to wear like, lower cut things sometimes. I don’t know. It, it’ll hopefully, you Brett: I heard chokers are coming back. Christina: Yeah, I don’t, unfortunately. I think it’s gonna be too, uh, low for that. Brett: Okay. Christina: uh, like, it, it’s gonna be, I think like it might hit against my laryn is, is what they say. That’s the other thing too. I might have, you know, some hoarseness after, won’t we permanent? Um, you know, knock on wood. Um, Brett: go on Etsy, you can get, um, they’re for BDSM, they’re like neck, uh, they hold your chin up. They’re like posture enhancers. Uh, but they sell them within leather with like corset straps. ’cause they’re like A-B-D-S-M accessory. That would work. Christina: No, no. Not even once. Uh, not even once. I mean, look, a good group of people who wanna do that, uh, I I will not be wearing a collar of any sort of that sort of thing. Uh, I, I, I don’t, I don’t really wanna, wanna be part [00:05:00] of, uh, one of that, those types of, you know, uh, Harlequin romance novels. , Brett’s Sleep and Work Routine Brett: All right, well, I will go ahead and check in. Um, I, I’m sleeping really well for like two days at a time, and then I’ll have. A string of like five or six hours of sleep, which isn’t nothing. Um, but it’s not quite enough for me to not feel tired all the time. And two nights of sleep is not enough for me to catch up on sleep. And, um, so I’m kind of, this has been going on for like a year though, so it’s, I’m just kind of, I’m used to it and I’ve learned to operate pretty well on six or seven hours of sleep, even though historically like I need eight and a half. Um, but I’m doing okay and I get up about four every morning and I start coding and I usually code from like four to noon, so an eight [00:06:00] hour workday, uh, with a breakfast somewhere in there. And, um, I’ve made really good progress. Marked is, as far as I can tell, ready to go wide with the beta. Um. I think I’ve solved every bug that’s been reported so far. I only have about a hundred testers right now, um, but I’m gonna open it up, uh, try to get maybe a thousand testers for a couple weeks and then go for a live release. The biggest thing that I’m running into is problems with getting the, like free trial and the purchase mechanisms working, which is the exact same thing that’s holding up NV Ultra right now. Um, so if I can figure it out for Mark, I can port it to NV Ultra. I can have two apps out there making money, hopefully never have to get a job again. Um, I’m teamed up right now with Dan Peterson, formerly of One Password. Um, and we’re [00:07:00] working on some iOS apps and. And, uh, apex. My, my, all my Universal markdown processor is, it’s coming along really well. I’ve, I’ve put it out there. Um, I’ve talked to John Gruber a little bit about it. He’s gonna give it more of a workout and get back to me. Um, but I think, I think it’s getting to a point where I would be comfortable integrating it into Mark and even talking to some other, uh, apps about using it as their default processor, um, and kind of alleviating some of the issues people run into with, uh, differences in syntax. Um, I. I, I, I talked to Devon, think, uh, Eric from Devon think about using it. ’cause they use multi markdown right now, uh, which has a lot of cool features, but is not [00:08:00] really in sync with what most of the web is using these days. Um, so I talked to them about it and they’re like, oh, we had the exact same idea and we’re almost done with our own universal processor. Um, and theirs is gonna output like RTF and things that I don’t need apex to do. ’cause you can just pipe apex into panoc and do everything you need. So anyway, I’m, I’m tired. I’m, I’m in good spirits. I. I’m dealing fine with winter. My, I’m alone on Christmas, which is gonna be weird. Um, my family’s outta town. Elle is house sitting I’ll, I’ll go visit Elle, but most of the day I’m gonna be like by myself on Christmas and I don’t drink anymore. And I, I don’t, I don’t know how that’s gonna go yet. Um, initially I thought, oh, that’s fine. I like being alone. But then, [00:09:00] then the idea of like, not having anyone to talk to you on Christmas day started to feel a little depressing. Christina: Yeah. Yeah. Um, but, um, hopefully, um, when, when will, uh, when will I’ll be back from, from house sitting. How long is, uh, are, are they going to be Brett: I think. I think the people, the, the house owners come back Thursday or Friday. Christina: Okay. Brett: Then we’re gonna take off and go up to Minneapolis to hang out with her family for a weekend. So, I don’t know. It’ll, it’s gonna be fine. It’s gonna be fine. We’re gonna like cook on Christmas Eve and, and have leftovers on Christmas day. It’ll be fine. Christina: Yeah, yeah. Well, but, but it, but, but that is weird. Like, I’m sure like to be, you know, not, not, not, not with like your usual crew, but, um, [00:10:00] especially without the alcohol there. But that’s probably a good thing too. Brett: Yeah, I guess. Um, I will have all the cats. I’ll be fine. I have to take care of the dog too. Christina: Have, have you heard any updates, like, um, I guess, um, about when you were, you know, you were in the hospital a few times over the last year with, with various things. Did you ever get any definitive update on what that was? Brett: On which one? I have so many symptoms. Which one are we talking about? Christina: Well, I guess I, I guess when you, you know, you’ve had to be like hospitalized or Brett: The pancreatitis. Christina: had the pancreatitis. Brett: the, the fact that it hasn’t happened again since I stopped drinking, um, really does indicate that it was entirely alcohol that was causing the problem. Um, so yeah, I’m just, I’m never gonna drink again. That’s fine. It’s, it’s all fine. Um, I did, I did get approved to get back on Medicaid. Um, so [00:11:00] yeah, I haven’t gotten the paperwork in the mail yet. Uh, but my old card should just start working and I’ll be able to, my, my new doctor wants a whole bunch more tests, including an MRI of my pituitary gland. Um. Like testosterone tests and stuff that I guess is more specific to what she thinks might be going on with me. Um, but now I can, I can actually get those tests That would’ve been just a huge out-of-pocket expense over the last couple months. So I’m excited. I’m excited to be back on Medicaid. I wish everyone could have Medicaid. Christina: Yeah, that would be really nice. That would be really nice if, if, if we had systems like that available, um, for everyone. Um, but. Instead, you know, if they’re, like, if you have really great health, I mean, you, you pointed those out. Like you have really great health insurance if you [00:12:00] can prove that you, you know, make absolutely no money. Um, but, but that opens up so many other, you know, issues that most people aren’t lucky enough to be able Brett: right. Yeah, totally. Christina: right. Brett: All right, well do you, okay, first topic. USB-C Cable Confusion Brett: How much do you know about USBC cables and the various specs? Christina: Uh, Brett: you know a shit ton. Christina: I do, unfortunately, I know a lot. Brett: So I, I had been operating under the assumption that there were basically, you had like data USBC cables, you had, uh, thunderbolt USBC cables and you had like, power only USPC cables. It turns out there’s like 18 different varieties of different, uh, like vol, uh, voltage, uh, amperage, uh, levels, like total wattage basically. And, um, and transfer speeds. And, [00:13:00] um, and there’s like maximum links for different types of cable. And it, it, I started to understand why like. One device would charge with one cable and another device would not charge with the same cable, even though they all have the same connector. Christina: Yeah. Yeah. I mean, I think this is, this is why, um, some of us have been really like eye rolly at the EU for their pronouncements about certain things, because simply mandating a connector type doesn’t actually solve the problem. Brett: No, it actually confuses it a little bit Christina: I think Yeah, I was going to say exactly. I think in some cases it makes it worse. Right? And, and then you have different, like, and, and then getting SB four into it, uh, uh, versus like, like, like, like various Thunderbolt versions. Like that adds complications too, because technically SB four and Thunderbolt four should basically be the same, but they’re not really, there are a couple of things that Thunderbolt might have that [00:14:00] USB four doesn’t necessarily have to have, although for all intents and purposes they might be the same. And then of course, thunderbolts five is its own thing too. So like I bought off of Kickstarter, I got like this, you know, like a cable charger, basically like, like a connector thing. It was like $120. For this, this, this thing that basically you can plug a cable into and you can see its voltage and um, or not voltage, I guess it’s uh, you know, amperage or whatever. And you can see like, it, it, it’s transfer speed and you can basically like check that on like a little display, which is useful, but the fact that like, you have to buy that sometimes. So like figure out, well, okay, well which cable is this? Right? And then, uh, to your point about lengths, right? So like, okay, so you want something that’s going to be fast charging but also high speed data transfer. Alright, well that means that you, the cable’s gonna have to be stiff. It’s not gonna be able to be something that’s really bendable. Um, which of course is what most people are going to want. So like you can get a fast charge, like a 240 wat or a hundred and, you know, 20 wat or, or [00:15:00] whatever, um, like a USB 2.0 transfer speed cable. But if you want one that’s, uh, going to be, you know, fast charging and. Fast data transfer, then like that’s a different type. And they have like limited lengths, which again, can also be associated with like Thunderbolt or Thunderbolt. You know, cables are much more expensive. Um, and, uh, uh, you know, the, the, the, but their, their lengths are limited. Um, yeah. Uh, it’s very confusing. Brett: Did you know that in rare circumstances there are even devices that will only charge with an A to C cable. Christina: Yes, Brett: That’s so insane. Christina: yeah, no, I’ve run into that myself and then that’s a weird thing and I don’t even know how that should work. ’cause it’s, it’s, it’s a bizarre thing. You’re like, okay, well I thought this was just like a, you know, maybe like a dumb end, but it’s like, no, there’s like, you know, basically a microchip Brett: Like a two pin to two pin. Christina: at this point. Brett: Like two pen to two pen, no pd like you would think that would work with C to C, [00:16:00] but somehow it has to be A to c. I am getting one of those cable testers. I asked for one for Christmas so I could figure out this pile of cables I have and like my Sonos Ace headphones are very particular about which cables and what, um, charging hub I hooked them up to Christina: Right. Oh, yeah, hubs. I was gonna say, hubs introduce a whole other complication into this too, because depending on what hub you’re using, if you’re using a USB hub, it may or may not have certain things versus a Thunderbolt hub versus something else, versus just like, um, you know, a power brick. Like, yeah. Brett: Yeah. It’s fun stuff you. Christina: Yeah. No, it’s annoying. And, um, like, and what, what’s frustrating about this is like some of the cables that they’re better, like you can look at the, you know, the bottoms of them and you can see like they will have like the USB like four, or they might have 3.2, or they might have, you know, like the thunderbolt, you know, um, uh, icon [00:17:00] with, with, with its version. So you can figure out is this 20 gigabits, is this 40, is this 80? Um, but um. That’s not a guaranteed thing, and that also doesn’t guarantee authenticity of stuff, right? So a lot of the cables, you know, you buy off the internet can be, you know, and they might be, or even at stores, right? Like you’re, you’re not buying something from, even if you get things from Belkin or whoever, like, those things can have issues too. Um, although they at least tend to have better warranties. I bought a Balkan, um. Uh, like a, a, a PD cable, like a two 40 cable that I think it was like, you know, uh, 10 feet longer something. It was supposed to have some sort of long warranty and, and because the, the, you know, um, faster transfer ones, um, are, even though it was braided, you know, it stiff and it, it broke, like there was, uh, the, like the, you know, the connect with the part of the, the, the cable near the, the end, um, did that thing that typically apple cables do, where like, it, it sort of [00:18:00] fraying and you started like seeing the exposed wires and then like, you start to like, feel like, you know, like an electric charge, like Brett: A little tingle. Christina: you’re Yeah. And you’re like, okay, this isn’t good. Um, and so I at least had my Amazon receipt, so I was able to like. Get them to mail me a new one relatively easily. And like Anchor has an okay warranty too. But it’s one of those things you’re like, okay, when did I buy this? I was like, I didn’t even buy this a year ago, and this thing already crapped out. Um, versus, you know, you can get some really nice braided cables that are flexible, but they’re just gonna be 2.0 speeds. Um, and, and then if you buy, you know, you just buy like some random cable, you know, like at the airport or whatever. You’re like, all right, well, I don’t even know Brett: Great. Christina: anything about this. Uh, yeah, Brett: I have heard good things. I’ve heard good things about the company. Cable Matters. Christina: Yeah. Yeah. They make good stuff. They make good stuff. But again, at least the cables matters, cables that I have have been primarily stiffer cables because they tend to be like the, the higher transfer [00:19:00] speeds. So, um, like I have a cable, cable matters Thunderbolt cable, and I have like a USB four cable, I think. Um, but like, these are cables that like. I don’t, I mean, I, I have one that I, I kind of travel with, but I don’t, um, either keeping it as little cable matters, uh, uh, plastic, um. Like, so they come in like these, these case, uh, not these cases. Uh, they come in like these, uh, almost like Ziploc bag type of things. Um, which is a great way to ship cables honestly, you know, rather than using a box and, and like I, and I might toss one of those in a suitcase or a backpack, um, rather than having like the cable just out there loose. But I do that primarily because again, like they’re stiff and they’re not the sorts of things that I necessarily want, like in the bottom of my bag, you know, potentially getting broken and, and, and, and twisted and all of that. Um, they are overpriced for what they are and they are definitely not like, they’re not a high transfer cable, but if you can find ’em on sale, the beats, cables, the, the, the, the, the, the branded Beats cables, I actually like them better [00:20:00] than the apple cables that are the same thing, because they are, they’re longer, uh, by, you know, um, a, a few inches than, um, the, the Apple ones. But they’re still braided and they’re nice. And I was able to get, I dunno, this was a, this was not even Black Friday, but this was. Um, you know, sometime in like early November, I think, um, or maybe it was like late October. It might’ve been a Prime Day thing, I don’t know, but they were like eight or $9 a piece, and so I bought like five or six of them. Um, and they are, you know, uh, uh, PD and like, like, like fast charging peoples, they might not be 240, but I think they’re, they’re, they were like a hundred and you know, like 20 watts or whatever. But, um, you know, not high transfer speeds, but if you’re wanting to just quickly charge something and have it, you know, be a, a decent length and be like flexible. Those I don’t, those I don’t hate. Um, anchor makes pretty good cables. You green seems to be the company that’s sponsoring everyone now for various things. [00:21:00] But, um, I don’t know. I’ve started using MagSafe more and more, uh, like wireless charging when I can for some things, at least for phones, Brett: yeah. I actually have some U green wireless charging solutions that are really good. Christina: Yeah. Yeah. I just got one of their, uh, their 10,000 million pair battery fast charging battery things because now the MagSafe, uh, can be like up to, you know, 30 watts or whatever, or 25 watts or, or, or, or whatever it is. Like it’s, um, a lot more, um, usable than, you know, when it was like 10 or, or, or even 15. You’re like, okay, this, this is actually not going to be like the, the slowest, you know, charging thing known to man. But of course, obviously it’s like you can use it with your phone and with your AirPods, but the rest of the things out there don’t, don’t all support shi too, so, Brett: Right. Christina: yeah. Brett: All right. So, um, I want to talk about TV a little bit. Christina: Yeah. I think before we do that though, we should probably Brett: oh, we should, we [00:22:00] have two sponsors to fit in Jesus. I should get on that. Sponsor Break: Shopify Brett: Um, let’s start with, uh, let’s start with Shopify. This episode is brought to you by Shopify. Have you been dreaming of owning your own business? In addition to having something to sell, you’ll need a website, a payment system, a logo, a way to advertise to new customers, et cetera, et cetera. It can all be overwhelming and confusing, but that’s where today’s sponsor, Shopify comes in. Shopify is the commerce platform behind millions of businesses around the world, and 10% of all e-commerce in the us From household names like Mattel and Gym Shark to brands. Just getting started, get started with your own design studio with hundreds of ready to use templates. Shopify helps you build beautiful online store to match your brand style, accelerate your content creation. Shopify is packed with helpful AI tools that write product descriptions, page headlines, and even enhance your product photography.[00:23:00] Get the word out like you have a marketing team behind you. Easily create email and social media campaigns wherever your customers are scrolling or strolling. And best yet, Shopify is your commerce expert with world-class expertise and everything from managing inventory to international shipping, to processing returns and beyond. If you’re ready to sell, you’re ready for Shopify. Turn your big business idea into with Shopify on your side. Sign up for your $1 per month trial and start selling today@shopify.com slash Overtired. Go to shopify.com/ Overtired. That is shopify.com/ Overtired. Thanks Shopify. Christina: Thank you Shopify. Brett: It’ll be, it’ll be just tight as hell by the time people hear it. But that was rough. I, that, that, that, that read, you just heard I [00:24:00] edited like six places. ’cause I kept, I, I don’t know. I’m tired. I’ve been up since, I’ve been up since two today. Christina: Yeah. Shit, man. That’s, yeah, you again, like you’ve been having like sleep issues. It’s, it’s, Brett: Maybe, maybe I shouldn’t be doing sponsor reads. Christina: No, no, no, no, no. Uh, no. We definitely wanna talk about tv. Do you wanna do, do we wanna do our second, um, uh, uh, ad break Brett: let’s do a block. Let’s make it a Christina: Let’s do it. Block. Alright, fantastic. Sponsor Break: Copilot Money Christina: Alright, well, since we are about to go into 2026, this is a great time to, uh, think about your finances. So are you ready to take control of your finances? Well meet copilot money. This is the personal finance app that makes your money feel clear and calm with a beautiful design. Smart automation copilot money brings all of your spending, saving and investment accounts into one place. It’s available on iOS, Mac, iPad, and now on the web, which is really great, uh, because I know, uh, for me anyway, that’s one of my one kind of things [00:25:00] about some of these like tools like this is that there’s not a web app. I’m really bothered by it. This is, you know, it’s a frustration that like the Apple card, for a long time, you know, you couldn’t really access things on, on the web. Even now it’s still kind of messy, like being able to handle things on the web. But as we enter 2026, it is time for a fresh start. And so with the, uh, mint shutdown and rising financial uncertainty, consumers are seeking clarity and control. And this is where copilot money comes in. So copilot money can help you track your budgets, your savings goals, and your net worth seamlessly. Plus, with the the new, um, web launch, you can enjoy a sudden experience on any device, which is really good. And guess what? For a limited time, you can get 26% off your first year when you sign up through the web app. New Year’s only don’t miss out on the chance to start the new year with confidence. There are features like automatic subscription tracking, so you’ll never miss upcoming charges again. Copilot money’s privacy first approach ensures that your data is secure and their team is dedicated to helping you stress less [00:26:00] about money. So whether you’re a finance pro or just starting out, copilot money is there to help you make better decisions. Visit, try dot copilot money slash Overtired and use the code Overtired to sign up for your one month free trial and embrace financial clarity. That’s try.copilot.money/ Overtired. Use the coupon Overtired. And again, that is 26% off for your first year. So thank you copilot money for, uh, sponsoring this week’s, uh, uh, episode. Oh, one other note about copilot money. They were, um, an apple, uh, design award finalist. So it’s a really well designed app and, um, we love to see, um, apps like this available on, on the web as well as iOS and, and MAC os. Brett: I have started using it very much because of the web version, and it is, it is really good. Christina: yeah, yeah. No, yeah. For, yeah, for me, that is like a, an actual like. Concrete requirement. Exploring Rocket Money and Web Interfaces Christina: Any money Brett: Like I’ve, I’ve [00:27:00] paid, I have about eight months left. I paid for a year of, of Rocket Money or whatever it’s called now. Um, and I’ve always loved that app, but yeah, it does not have a web interface. And once I started trying copilot out, I realized how much I really did want a web interface for that stuff, you know? What else have you seen? Discovering Umami Analytics Brett: Umami the analytics platform. Christina: Yes. Brett: It is so good. And it’s, it’s open source and you can self-host. And it is like, I, I’ve been using Fathom Analytics for a long time and I like Fathom, but Umami is, it has like all of the, uh, advanced stuff you would get with Google Analytics, but with like way more privacy focus and you’re not giving information to Google for one. Um, and the interface is beautiful. I love that. It’s so good. Christina: Yeah. Um, umami is really good. I think, uh, there’s another one, I’m [00:28:00] trying to think of what it was called. There are a number of these various, um, analytics, uh, hosted things, but no, umami is definitely a really good one. Nostalgia for Mint and Fever Christina: And I like, um, it reminds me, um, it was, what was it? It was Mint. It was Mint, Sean Edmond’s Mint. Which Brett: I was just gonna ask you if you remembered that. Christina: yeah, which was, which was one of the, uh, plausible analytics. It’s another one too. Um, which is also like, um, they, they have a hosted version, but you can also self-host. Um, and then that’s also a, a, a, another, uh, good one. But yeah. Um, was like my, my all time favorites, uh, you know, app. I, I, I loved that. Brett: Um, what was his RSS one? Uh, fever? Fever. Christina: was, was the best fever, was the best. The Decline of RSS and Google Reader Christina: And it was funny, like I, I think I’ve talked about this before, I was more insulated and like less upset than some people by the, the Google reader death because I had a, a, I’d been using Fever for so long, and then obviously, you know, stuff being updated and doesn’t really work [00:29:00] super well with like, the latest versions of PHP and things like that. But, you know, a lot of people were really, understandably and, and still more than a decade on, you know, very upset by the death of, um, Google reader. But I think because I, I had paid for and used, you know, my own, um, self-hosted fever installation, and then there were apps that people used for, you know, APIs and whatnot to build, you know, Macs or iOS apps or, or whatever. Like, I, I was obviously upset about Google Reader being shut down, but I was like, okay, you know, I, I can just, you know, move on to something else. And, um, and I’ve used, uh, feeder, um, not, not, not feeder, um, Brett: Reader Christina: is. No, no. Maybe, uh, it’s, uh, not Feed Demon. Um, that was like the OG one. Um, it’ll come to me, um, because I, I, yes. Thank you. Feed Ben. Thank you, thank you. One of the ones that’s still around, uh, from like the, of the, you know, various Google reader alternatives, like many of them. You know, closed up shop.[00:30:00] Brett: Yeah. Christina: if they kind of realized, you know, by Google reader, like this is the, unfortunately a niche market. Um, now that didn’t help the fact that like, you know, when people, when web browsers Safari, I think started at first and then Firefox did, and then, you know, uh, Chrome was, was fairly early too. Like when all the web browsers took away like RSS buttons to make it easy to subscribe to feeds or to auto discover feeds, and you had to like install like a, an extension or whatever to do that. Like, that all helped with the, the demise of RSS in a lot of ways. And of course, people moving everything into closed platforms and, and social networks and stuff that, you Brett: In, in the tech world though. So I have, my blog gets about 20,000 visits a week, but it gets 30,000 RSS downloads, like, uh, like daily, 30,000 readers are, are, are pulling my site. Um, so RSS is far from dead in the tech world. Christina: Right. Well, [00:31:00] well, I think, I think in a certain demographic, right? I think if you were to ask like a new, like college grads, I don’t think that any of them are using RSS at least not actively, right? Like, I mean, you might have a few, but like it’s, it’s just not gonna be like a thing where they’re gonna be, act like they might be using some apps that do similar types of things and might even pull in feed sources maybe. But it, it’s, it’s just not like a, like when, when I was graduating from college or in college, like everybody had, you know, RSS clients and that was just kind of a, a known thing. Brett: Yeah. So speaking of traffic, um, I don’t, did I mention that I got delisted on Bing and Christina: You did, Brett: I am, I’m back Christina: figure that out? You’re back now. Okay. Brett: I’m back now. Switching to Kagi Search Engine Brett: And, um, I have switched to using Kaji, um, as my primary search engine and they replicate all of duck duck go’s bang searches. Christina: Yes. Brett: So I Christina: one of the things I love about them. [00:32:00] Yes. Brett: I was pleased to see there’s a Bang Turp search on Kaji. Um, I actually use Christina: or is it kgi? Because I think I’ve always called it kgi. Yeah, it’s KA, it’s K, it’s KAGI. For anybody who’s who’s, uh, I don’t know how to, how, how, if it’s kgi, kgi, um, uh, you know, Kaji, whatever, Brett: It’ll be in the show notes. What the fuck ever, we’ll just call it KGI. Um, and yeah, so like I was super happy ’cause I used the Bang Turp to search my own site. I just got used to doing that. The Rise of AI-Generated Content Brett: Um, and, but it is like you can, the reason I switched to said web, uh, search engine is um, because you can report sites that are just AI slop and they will verify those reports and remove or flag slop sites in your search results. ’cause I was getting sick, even with DuckDuckGo, like five out [00:33:00] of 10 results were always, I’d get in, I’d get there, I’d get one, maybe two paragraphs into, uh, an article and realize, oh, someone just typed in my search term into chat GPT and then Christina: Oh yeah. Brett: automated it. Christina: Oh, I was gonna say there, there it is. Automated at this point. And, and like, to be clear, like a lot of search results, even before like the rise of like genre of AI were a variant of this, where you would see like people like buying older domain names that expired. Well, yeah, but even before that happened mean that, that obviously when, when, when the Christina Warren and Brett Terpstra and then they, they changed your name. Um, I Brett: know, like Jason Turra or Christina: Or something like that. Yeah, it was, it was, it was, it was weird. Um, I mean, you know, um, does that site, did, did have they given up the ghost on that? I’m curious. Um, yeah. Wow. Okay. They are still, well, no, they haven’t published anything since November 30th. So something has happened where they, uh, are [00:34:00] they, they’re definitely cutting down on, on various things. Um, oh no. Paul Terpstra. Oh my God. Paul Terpstra. You are still, Brett: Yeah. Christina: you were like the one author there that I see on this website. Um, now what was, what was messed up about, about this? Um, although no. Okay. Their homepage, the last one they say is like, OCT is like, uh, November, um, uh, 30th. But if you click on the, the Paul trips to handle, then like you see, um, December 22nd, uh, which is, which is today as we’re recording this, Brett: Wow, I didn’t even realize. Christina: Yeah. So, alright. So that is still, somehow that grift is still going on. But yeah, I mean, even before the rise of those things, you would see, you know, sites that would either buy up dead domains and then like, have like very similar looking content, but slightly different maybe, you know, like, uh, you know, injected with a bunch of, you know. Links or whatever, or you would see people who would, you know, do very clearly SEO written and, and probably, you know, [00:35:00] like, again, pre generative ai, but, you know, assisted slop content. But yeah, now it’s, it’s just, it’s crazy. Like, and it doesn’t help that, like the AI summaries, which can be useful, but, um, and they’re getting better, which is good only because they’re so prominent. Like, I’m not a fan of them. But if you’re not using an alternative search engine, like, you know, you see these AI summaries and like if they’re bad and sometimes they are then. Brett: Often Christina: You know, well, they’re, they’ve gotten better, uh, is the only thing I would say. I, I still wouldn’t rely on them, but I’ve, I’ve noticed a, like, I’ve noticed a, a genuine, like uptick in like, improvements and in like, how awful they are probably in like the last six weeks, which is damning with faint praise. I’m not at all saying it’s good. I am simply saying, it’s like, I’m primarily thinking for like, people who are like, like less tech savvy relatives who are going to just go to, you know, bing.com or, or google.com and then see those sorts of things. Right. Um, and, uh, you know, we’re not gonna be able to convince them to go to a, a, a third [00:36:00] party search engine. Um, although, you know, some people, like, I think my mom was using Duck to Go for a while as like her default on her iPhone, um, which I was, I was like proud of her about, but I was also kind of like, uh, that’s got its own issues. But no, I, I like ka a lot. Um, I, I’ve Brett: Well, and it’s so keyboard driven, like DuckDuckGo has good keyboard shortcuts. KAGY slash Kaji has even better keyboard shortcuts. Like you can navigate and control everything with, uh, like Gmail style, single key keyboard shortcuts, which I really like. Christina: Yeah. Yeah, I like that too. And then they, they, of course, they make like a, a web kit, um, like a browser, um, that, that has, they’ve back ported, um, you know, a lot of chrome extensions too. I personally don’t see the point in that. Um, I, I think that if you’re going to be like that committed to, like, using like the, you know, the web extension format and like using like more popular extensions, you might as well [00:37:00] just use a Chrome fork if you don’t wanna use Chrome, which is fine, but like, you could use a browser like Helium, which, which we talked about last show, which has, um, the, the, the hash bangs kind of integrated in, or you could use, you know, if you wanted to use, um, um, you know, the, the, the, the Brett: o is Orion, is Orion the one you’re talking about that? Yeah. Christina: that, that, yeah, that, that, that, that, that, that’s Katy’s thing. And that was actually originally how I heard about them was because it was like, oh, this is interesting. Um, you know, this is a kind of an interesting, you know, kind of alternative browser. And then it turned out that that was just kind of a, in some ways, kind of a front to promote the, the search engine, which is the real, you know, thing. Um, which is fine, right? I mean, that, that was Google’s model. Um, Brett: Well, and we should mention for anyone who hasn’t tried it, it is a paid service. Um, and you are getting search results with no ads and, and spam, uh, ai, slot protection and all of the benefits you would expect from a paid service. So [00:38:00] I think, like for me, five bucks a month gets me, I think 300 searches, which is. Plenty for me, like, I guess I, I’m still waiting to see, I’ve never counted how many searches I do a month, Christina: Yeah, Brett: you know, like three searches a day, uh, would come out to like 90 searches a month and I have 300 available, so I think I’ll be fine. Christina: yeah, yeah. I mean, yeah, basically being able to get to do 10 a day, which in most cases is fine. What I’ve done is I’m on, like, they have a, a, a family plan, um, and they don’t care. They even, I think in their documentation, or at least they did, they do not care if you are like actually in a family with the people that you are on or not. So if you, you know, find some folks that you wanna kind of sync up with, you can like, you know, be on a family plan together and you can save money, um, on, uh, whatever their, uh, um, their pricing [00:39:00] stuff is. So, um, so me, me and Justin Williams are, uh, in a, uh, Brett: Justin Williams, I haven’t heard that name in forever. Christina: Yeah. Yeah. We went to C Oasis together. We went both nights in Los Angeles, um, in August. Yeah. Um, or September rather. Um, yeah, so, okay, so this is how this works. They have, their starter plan is, is $5 a month, which includes, and they do have an AI assistant too. So it was funny, they had the AI slot protection, but they also have like an AI assistant that you can use and like an AI summarizer and whatnot. Um, that’s $5 a month. And then there’s the professional plan, which is, so that’s for 300 searches a month for the standard AI for starter $5 a month. The professional plan is unlimited searches and standard ai, that’s $10 a month. And then the ultimate is, um. Uh, everything in professional plus you get like premium model access, which, okay, but the family plan, um, is, is the, so you can do one of two things. You have a duo [00:40:00] plan, which is two professional accounts for a couple, which is $14 a month plus sales tax. So it’s, uh, you know, average of $7 per person, which I think is what Justin and I are on. And then there’s a family plan with up to six family members. And again, they don’t care if you are actually in a family or not, and that’s $20 a month. So the real thing to do if you’re wanting to like, you know, save on this is like find five friends, Brett: Yeah. Christina: get on the $20 a month, you know, family plan thing. Spread the, spread the cost, and that way you can get the, you know, professional plan for, for, for less. But to your Brett: All right. Christina: most people, it’s probably $300, 300 searches a month is probably plenty. And if you search a lot like we do, I, I think it is worth paying for. Brett: yeah, yeah. All right. TV Shows: Is TV Just Okay Now? Christina: anyway, but we wanted to talk about tv, so let’s Brett: Well do, we’re, we’re at 50 minutes already, so I think we need to choose whether we do TV or gratitude. What Christina: do you have a [00:41:00] gude, like a good one? Brett: I, I, no, I have a, I have a throwaway one. Christina: Okay. Brett: I, it was one of those, like, I looked at my doc and I was like, oh, I don’t think I’ve talked about that even though I probably have, um, yeah, let’s just talk about tv. So I, I have been noting, and my question in the show notes was, is TV just okay now? Because I’ve been watching, I watched Stranger Things, pluribus Down, cemetery Road, platonic, and all of it was, it was entertaining, but it wasn’t like, must watch tv. None of it was like, none of it was as good as like Modern Family. Modern Family was fucking good. Tv, like family friendly and just like I’ve, I’ve been through that series so many times and it’s always fun and it’s always better than like pluribus. I like the, I like the concept kind of, it’s not. not all that, um, engaging, I guess.[00:42:00] Christina: I like it. But, Brett: Yeah. I don’t hate it like I do, I do like it, but it’s not like, I don’t, I don’t count the days until the next episode comes out and I miss, I miss things being really good. So you had a couple responses to that though. Christina: Well, I mean, I tend to agree with you. So first of all, there, I put in the, in the show notes, um, there’s a link to a thing that, uh, that James and Pozak wrote for the, the New York Times, uh, God a year and a half ago now called, um, the Comfortable Problem of Mid tv. And he said it, it, it’s got a great cast, it looks cinematic, it’s, um, fine and is everywhere. And kind of talking about like, you know, we went from like the era of like peak TV to now being, um. You know what, what he’s dubbed like mid tv and I think that there’s, there’s some truth to that. Um, and, and, and he even says at the beginning, let me say up front, this is not an essay about how bad TV is today, just the opposite. There’s, um, little truly bad high profile television made anymore, um, is it’s more talking about, um, like [00:43:00] what we have instead Today is something less awful, but in a way more sad, the willingness to retreat, to settle to trade, the ambitious for the defendable. And I think that there’s some truth to that. Um, I think that we see this movies now too, and with movies it’s actually much more of a problem. Like there’s some really high highs. Um, but because the movie industry is in such a bad place, um, it, it’s that much more notable when like, you don’t have like a big strong slate of, of things. And so, you know, it, it, it’s more of a problem. TV for, for better or worse, has become the dominant entertainment form. And yeah, I think that it, it, it’s fine. Uh, but there are very few things that I’m like, oh, wow, yeah, that, that’s like, you know, the wire. Um, not that anything is, but you know what I mean? But is, but even like, you know, pluribus, which I really like. I actually think that’s, um, my, my favorite show of, of, um, 2025, um, at least new show. Um, well, maybe the studio. The studio. I might have, I, I, I might put, Brett: That was pretty Christina: above that. But, but, but, but [00:44:00] like, it’s one of those things where I’m like, okay, you know, um, it’s not breaking bad, right? Like, if we’re gonna be comparing Vince Gilligan shows, and maybe that’s unfair, but, you know, it just, but, but still, like, you know, you’re gonna be compared to your last hit. And, and, and, and that is what it is. Um, I will say though, like, I haven’t watched Stranger Things in years, and I don’t, I don’t, I don’t think I can force myself to like, care about that again, but I’ve heard kind of mixed Brett: That’s where L is too, L doesn’t care. And, and then there’s the whole like two cast members being Zionists kind of turned a whole bunch of people off and Christina: Well, and well, David Harbor, David Harbor’s whole Lily Allen thing. Are you, are you, are you familiar with this floor at all? Brett: No. Christina: Okay. You know who Lily Allen is? Brett: Yes. Christina: Okay. So she and David Harbor were married and, um, she wrote an album called, uh, uh, west End Girl that, that came out, uh, like in November, which is actually a really good album, [00:45:00] which is like White Girl Lemonade, where she just basically reads him to filth for being an absolute piece of shit. Like, apparently like, you know, they were together, they were married or whatever. She goes off to London to perform in a play and he’s like. Oh, we’re gonna be away for months. I, I wanna sleep with other people. And so they kind of like, she kind of accepts getting into an open relationship with him, even though she didn’t really want to be, which look that her, that’s her bad, whatever. But then he proceeds to like, do things that was not what they’d agreed upon on, upon the parameters of their, of their relationship. And then she’s just like brutally honest about the entire thing. And so as you’re listening to this album, you’re just learning more and more about like, David Harbor’s like sex life and, um, and stuff. And, and like, it’s just on blast. It’s incredible. Um, but, uh, yeah, so there’s, there’s some of that stuff. There’s, I, I don’t know, like I don’t, I don’t really follow the rest of the cast stuff except that, uh, the girl who plays, um, 11 like. Frequently want to smack because just the most annoying [00:46:00] celebrity in on the planet. But like, putting that aside, um, I just, I stopped caring. It took them too long between seasons and the, and, and, and the budget for that show was also so insane. I’m like, you, you cost more than strain than thinking of Thrones. Game of Thrones is, was even at its worst, was a better show than Stranger Things. So like it, yeah. But but that goes to your point. Like, it’s like, it’s okay. Brett: Yeah. Yeah, Christina: Um, I will say the new season of Fallout just, um, premiered and so far I I’m still really enjoying that. Um, Brett: yet to see it. Christina: you should, you should definitely watch the Brett: What is it on? Christina: uh, Amazon Brett: Okay. Christina: and, uh, and it’s, and it’s really, really good. Um. And this year they are doing the episodic, um, not episodic, the weekly drop, right. Rather than the binge thing. So the first season, uh, they dropped it all at once and um, and I was a little bit worried. I was like, fuck, does that mean they don’t [00:47:00] believe in this? What are they going to do? Wound up being like Amazon’s biggest hit after their Lord of the Rings, um, you know, thing. And so it was immediately kind of picked up for a second season and it was picked up for a third season before the second season even, uh, premiered. Um, and uh, and that might be the final one. Um, they’re saying, but, but, but, but who knows? But, but so far anyway, like they’ve only, there’s only been one episode, but it’s, it’s been good so far. The Cultural Phenomenon of Heated Rivalry Christina: Um, but, but what I was gonna talk to you about is the gay hockey show. Brett: Which is. Christina: It’s called Heated rivalry. It’s on HBO Max. It was originally just supposed to be on, uh, a Canadian streamer called Crave. And um, then at the, like, the, the like 11th hour, HBO Max picked it up and was like, okay, we’ll play this in, um, some of our territories and other things. And I wanna be very clear, this is not high art at all. This is like, no way. Like this actually in some ways it, it personifies [00:48:00] the TV is just okay now thing, but in other ways it’s actually a little bit more interesting just because the cultural phenomenon that has happened around it in like the last, like, like it hasn’t even been out a month and it’s only six episodes, although they are also going to be getting a second season. Um, it’s sort of wild how, like I went from, I’d seen a trailer for it and I was like, okay, whatever. And like it came out, I think like right after Thanksgiving. Then like within like two or three weeks, like literally I wasn’t following anything around it, but my Instagram, my TikTok, Twitter, everything that I was seeing was just all about the discourse around the show. And it’s like a bunch of us all seem to have to have discovered it. Like one weekend where we were like, okay, we’re gonna actually sit down and watch the gay hockey show. Um, and this is exactly what it is. It is a gay hockey show. So it is based on, there was a series of books that this, uh, female, uh, writer Rachel Reed wrote, um, uh, about like, uh, I think like they were like eBooks, types of thing. Um, uh, I think although there, there is now I [00:49:00] think like a, a hard cover release because they’ve been so popular and they’re just, it’s just ero, it’s just smut, right? It’s basically fanfic dressed up in something else. And the idea was like, okay, you have like these, you know, male like hockey players who are closeted and kind of have like this, this romance that, that starts from like 2008, um, through like, I dunno, like, like 2017 or 2018. And there are a number of different. Books or stories in the universe. But the one that people liked the most was the, the second book, which is called Heed Rivalry. You don’t really need to know any about that. The big thing about the show is that it is essentially like soft core gay porn. Um, but yet it’s like weirdly compelling in a way. Like, it, it is very, like, there’s, there’s some sweet aspects to it. Like you were before the, the show, you were saying, oh, it’s kinda like Heart Stopper could not be further from Heart Stopper. ’cause Heart Stopper is very sweet and twee and kind of like loving and like whatnot. This is like. You know, like guys in their twenties with amazing asses, [00:50:00] you know, like doing things to one another kind of an in secret. And, and the, the thing is, there’s not a whole lot of plot. Like the plot is the porn. Because, because the whole thing is, is that like they don’t spend, they don’t have a time to spend a lot of time together because they’re, they’re closeted and their rivals. Oh, that’s the whole conceit. It’s like they’re these two great hockey players and they, they, they, um, you know, um, play for opposing teams and they’re like, each other’s biggest rivals, but like, they’re, they’re fucking, um, and uh, it, it’s, uh, again, it’s not high art at all, but Brett: the target audience for this? Christina: And here’s the interesting thing. So the books are almost entirely read by women, um, and which, which makes sense. There’s, there’s a lot of like, you know, like, male, male, like, um, like the history of slash fiction goes back to like, like Fanfic in general, like goes back to like women writing, like Spock and, and, uh, um, what’s the space together? Kirk Together. Yeah. Um, and so the books are almost entirely, uh, consumed by, by women and probably straight women, although probably some queer women too. Um, but the [00:51:00] show seems to be a mix of gay men, straight women, all, although I’ve seen a lot of lesbians. As well. Um, yeah, yeah, because again, like the discourse is just kind of ridiculous and, and the memes are fun. Um, the guy who created it, he’s gay or created the, the, the television adaptation. He’s gay and, uh, I think he’s done a, a, a pretty good job with it. The, the leads are the thing that’s like incredible, like the, especially the guy who plays the, the Russian character, Ilya, uh, that actor is really, really good and he’s Texan, and yet he does like a great Russian accent and, um. And, and he’s very attractive. And like I, I, I can see like why a lot of people are into it, but it’s funny ’cause like New York Magazine, like they weren’t even covering the show, which, why would you, it was like some Canadian kind of, you know, you know, thing that barely gets picked by HBO. Then it takes off and now like they’re covering it. The, the last time I remember New York Magazine covering a show like this, like Vociferously was Gossip Girl, like 18 years ago. Um, [00:52:00] and it kind of reminds me of that, where like everybody woke up one day when they’re like, oh, this is like a cultural moment now. So again, not good television, probably not gonna necessarily be for everyone, but, but it’s a moment. And like, I kept seeing edits, I kept seeing Mo, I kept seeing edits on TikTok and stuff and I was like, okay, do I have to watch the gay hockey show? All right, I have to watch the gay hockey show so that it’s, we might be at the point where like TV is just okay, but at least there are some good like moments about, whereas the culture, we can all like agree. Okay, we’re all gonna be talking about this one thing. Brett: That sounds like what I’ll be doing on Christmas Day. Christina: Oh my God. Actually that would be a great thing to watch on Christmas. And I think that the final episode is gonna come out like the day after Christmas, so there you go. Brett: Done Deal. Cool. Wrapping Up and Holiday Wishes Brett: All right, well thanks for, we’re recording this the same morning. The show’s supposed to come out, so I gotta do some editing, but uh, but [00:53:00] thanks for showing up while you’re in Atlanta and yeah, this has been a classic, a fun classic Overtired. Christina: absolutely. Well, um, get some sleep, uh, take care of yourself. Um, happy holidays. Um, uh, hope that a, a Christmas isn’t too weird for you. And, um, and happy New Year. Brett: you too. Get some sleep.

A Firenze, in occasione della cerimonia dei 500 Top Bars, ho conosciuto i titolari di Bar Us di Bangkok (numero 15 dei 50 World'sBestBars), un locale aperto nel gennaio 2023 nel quartiere Sukhumvit di Bangkok. Un progetto di Sudarat "Taln" Rojanavanich e Veerach "Aum" Sawaengsupt, lo stesso duo dietro l'acclamato Messengerservice Bar.

Umami har heve seg på trenden IBS å skaffa 4 baddies som har eit nært forhold til denne lidelsen. Randi frå Kurator og Zofia frå Teppefall/Snålt snop og Spill har tatt turen innom studio for å snakke om sitt forhold til IBS og Ulcerøs kolitt.Vi har intervjuet generalsekretæren i Mage-tarmforbundet, Mads Johansson, for å få ein betre forstålse om kva IBS er, kva som kan hjelpe på symptomene og for å få svar på dette eldgamle spørsmålet, hjelpe eit eple om dagen som legene påstår? AK har IBS maxxet, vil ho få diaré i studio? Det og meir kan du høre i vekas podkast!Av og med: Anne Kristin Villar Sundal (teknikk), Amalie Ingela Aaser, Randi Linnea Brandbu (gjest) og Zofia Konieczka (gjest).

The BanterThe Guys talk about making vinegar and why you have to take care of your mother. The ConversationThe Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umami? Where does it come from? What pairs well with it? And what does breastmilk have to do with it? Get the skinny from Rowan. The Inside TrackThe Guys happily get the inside track on the health benefits of chocolate. Rowan has made quite an impression on chocolate lovers in his book Chocolate Unwrapped.“Women who I've never seen before walk up to me and say, ‘I think of you every time I eat a piece of chocolate. It's changed my life.'People love that book because it gives them license to do exactly what they want to do anyway,” Rowan Jacobsen on The Restaurant Guys Podcast 2006BioRowan Jacobsen is a journalist and author who writes about food, nature and the environment for Harper's, Scientific American, Smithsonian, The New York Times, and others. He has received awards from the James Beard Foundation and the Society of American Travel Writers. He is the author of nine books, including A Geography of Oysters, Fruitless Fall, and Truffle Hound, which have been named to Best Book of the Year lists by the Washington Post.He is a Nova Media Fellow, researching the science of sun exposure. His new book, In Defense of Sunlight: The Surprising Science of Sun Exposure, will be published on the Summer Solstice, 2026.InfoRowan's sitehttps://www.rowanjacobsen.com/Has an article in artofeating.comHis bookChocolate UnwrappedPaul Wolfert's vinegar recipehttps://www.claycoyote.com/816-2/Enjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Under the glow of the moon, the forest stalls sizzled and steamed. Ramen bowls, takoyaki, and miso soup filled the air with rich, savoury aromas. Woodland chefs scurried between stoves, each eager to cook the most delicious dishes, only to be outdone by competitors who stole their patrons right from under their noses. The question is whether you have what it takes to serve up the best culinary creations that burst with Umami by Don Eskridge from Heidelbär Games with art by Ikuko Nakai.Read the full review here: https://tabletopgamesblog.com/2025/11/29/umami-saturday-review/Useful LinksUmami: https://shop.heidelbaer.de/products/umami-english/342974000008765072Rulebook: https://boardgamegeek.com/filepage/303599/umami-rules-englishHeidelbär Games: https://shop.heidelbaer.de/BGG listing: https://boardgamegeek.com/boardgame/449542/umamiMusicIntro Music: Bomber (Sting) by Riot (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/audiolibrary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠)Sound Effects: bbc.co.uk – © copyright 2025 BBCMusic: Chinese Restaurant Background 1, produced by Sascha EndeLink: https://ende.app/en/song/12390-chinese-restaurant-background-1Music: Japan Lo-Fi Vol. 2, produced by Sascha EndeLink: https://ende.app/en/song/12959-japan-lo-fi-vol-2SupportIf you want to support this podcast financially, please check out the links below:Ko-Fi: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ko-fi.com/TabletopGamesBlog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/tabletopgamesblog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://tabletopgamesblog.com/support/

Folge 87: Influencer Soulfood Auch Influencer haben eine Seele. Und für eben diese Kochen sie. Oder war es andersherum? Auf jeden Fall zeigen uns heute zwei Content-Creator, was sie ihren Followern kulinarisches zaubern – dieses Mal natürlich in Buchform. Los geht's mit Sandra Mühlberg (mit 175.000 Followern bei Insta) und ihrem ersten Kochbuch „Grün.Warm.Gut“. Vegetarische Rezepte für die Seele. Passend in der kalten Jahreszeit sind das etwa 80 wärmende, sättigende Gerichte mit ordentlich Umami. Herzhafte Eintöpfe, schmackige Salate und cremige Suppen. Dazu eine große Einführung in Ihre Wohlfühlküche, oder wie die eines Followers und „Nachkochers“ ausgestattet sein sollte. Patrick kochte sich durchs Seelenfutter Angebot und war begeistert. Auch bei Gregors Empfehlung geht es um Herz, Seele und Heimatgefühl. Vor allem aber um Butter! „Eine Flocke Butter“, das 2. Kochbuch von Hannes Ahrendholz, ist eine Liebeserklärung an die deutsche Küche und ein kleiner Sidekick auf seine Social-Media Videos in denen kaum ein Gericht ohne eben eine „Flocke Butter“ auskommt. Er und seine Agentur „Foodboom“ haben etwa 2 Mio. Follower. Königsberger Klopse, Rinderrouladen, Pellkartoffeln mit Quark oder auch Senfeier; der Influencer zeigt mit diesen über 100 Rezepten wie einfach aber doch lecker die Klassiker sein können. Alles bodenständig, alltagstauglich und am Ende ein Buch für alle die sich nach „Soulfood“ sehnen. Manchmal einfach pures Glück auf dem Teller. Glück hatten wir auch, weil Hannes Ahrendholz Zeit für ein Interview mit uns hatte. Viel Spaß dabei und immer lecker bleiben! Hier gibt es die Bücher über Genialokal*: Grün. Warm. Gut.: https://tidd.ly/3X5QKxj Eine Flocke Butter: https://tidd.ly/44amoO0 Weitere Links: Sandra Mühlberg: https://www.instagram.com/sandramuehlbergkocht/?hl=de https://www.muehlberg-media.com/ Hannes Arendholz: https://www.instagram.com/hannes_arendholz/?hl=de https://www.foodboom.de/ *Diese Links (Genialokal) sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommen wir von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

FoodKit este un startup românesc fondat în 2019 de către Cristian Dumitru și Mihai Pîslă care și-au propus să democratizeze accesul la mâncare sănătoasă. FoodKit livrează mese sănătoase preparate sous vide (în vid), gata de servit în câteva minute. Produsele sunt pasteurizate natural, introduse în pungi speciale care pot fi încălzite în apă caldă sau la microunde. Diferența lor față de alte servicii similare este că livrează o singură dată pe săptămână, mesele rezistând 7 zile, ceea ce înseamnă mai puțin stres pentru clienți și un model mai eficient de livrare. Mihai Pîslă a început antreprenoriatul în 2010, cu un business în distribuția de combustibil pe care l-a dezvoltat până la o cifră de afaceri de 12 milioane de euro pe an, iar Chef Cristian Dumitru este CEO al FAYN Urban Eatery și fondator al Hospitality Culinary Academy, cu o experiență în domeniul HoReCa de peste 15 ani. În 2010, la vârsta de 25 de ani, a preluat conducerea unui restaurant care funcționa strict pe evenimente, a fost gazdă a emisiunii "Arena Bucătarilor" la PRO TV și "Umami: al 5-lea gust", tot pe PRO TV, o emisiune culinară în care profesioniști din bucătăria națională și internațională împărtășeau rețeta succesului lor, explicau noile tehnici și trenduri culinare, realizând în același timp preparate spectaculoase. Foodkit.ro

Es wird cozy: Lou und Jonas zeigen Dir zusammen mit Johannes Schellhorn & Willi Schlögl aus der Bar Freundschaft, wie Du Wein im Winter clever kombinierst – von Raclette und Gänsebraten über Gulasch und Rinderroulade bis zum Eintopf. Du bekommst einfache Hacks für Temperatur, Menge & Gläser und erfährst, welche Stile bei deftigen Saucen, Schärfe oder viel Umami funktionieren. Zum Dessert gibt's natürlich noch einen Lieblingsklassiker aus dem Ofen und den passenden Wein-Tipp gleich dazu. Piccini Chianti Classico Riserva DOCG https://bit.ly/4pjYkQV Kirsch- und Pflaumenfrucht trifft auf würzige Noten (Pfeffer, mediterrane Kräuter), dazu dezente Röst- und Vanilleanklänge aus dem Holz. Am Gaumen ausgewogen, mit reifen, griffigen Tanninen und frischer Säure – genau die Kombi, die Schmorgerichte, Braten & Ragù liebt. Ein vielseitiger Winterbegleiter zu Gänsekeule, Rinderroulade oder gereiftem Hartkäse. Quellenhinweis: Händler- und Kritikerprofile zu Stil & Aromatik (u. a. Falstaff, Vivino/Händlerangaben, wein-schaepers). Lous Weinlexikon: S wie Salzburger Nockerln Die Salzburger Nockerln sind ein österreichischer Klassiker: luftig-leichte Süßspeise aus aufgeschlagenem Eischnee, Zucker und Vanille, die im Ofen goldbraun gebacken wird. Außen knusprig, innen fluffig wie Soufflé, werden sie traditionell warm serviert – meistens mit Staubzucker bestäubt und einer Beerensauce oder Kompott. Die drei Nockerln symbolisieren die verschneiten Salzburger Hausberge Mönchsberg, Kapuzinerberg und Gaisberg. Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Wie Pfeffer, Paprika & Co. mit Tee zu tun haben. Im Gespräch mit Boris Rafalski von SoulSpice geht es um Ursprung, Verantwortung und echten Geschmack – und warum Tee und Gewürze mehr verbindet, als man denkt.

The Wonderful World of Wine (WWW) Episode 302 Hosts Kim Simone and Mark Lenzi explore all things wine with you! The Umami King Tim Hanni MW Join hosts Kim and Mark as they welcome a true icon of the wine world: Master of Wine (MW)Tim Hanni. Tim, the first American to earn the prestigious MW title in 1990, shares his incredible journey from chef and retailer to importer and a key figure at Beringer. He explains how his diverse background led him to become a pioneer in sensory and perceptional science, fundamentally changing how we understand taste. The Science of Taste and Wine The episode dives deep into Tim's groundbreaking work, highlighted in his book, "Why You Like the Wines You Like." He introduces the concepts of vertical versus horizontal models of taste, offering a fresh perspective on how we perceive flavors and aromas. Tim also provides a sneak peek into his upcoming book, which promises to build on these revolutionary ideas. Tim explains his Vinotype foundation. Champagne and a Master's Perspective The conversation isn't all theory; Kim and Tim share a lively discussion about the nuances of Champagne, exploring its history and unique characteristics. Tim also offers his take on the current state of the wine industry, providing a candid and insightful look at where it's headed. Personal and Professional Insights In a particularly moving segment, Tim opens up about his personal journey to sobriety since 1993 and how he has successfully navigated a career in the wine business without consuming alcohol. This heartfelt discussion reveals his dedication and passion for the industry. You'll also learn why Tim has earned the nickname "The Umami King", a testament to his 45 years of expertise in the science of taste. Whether you're a wine enthusiast, a food lover, or simply curious about the world of flavor, this episode is a must-listen. Find Tim on: www.winebusinesseducation.com www.myvinotype.com Cheers Kim And Mark

00:01:30 Intro00:04:30 BooBQ Event00:07:00 Snake Charmers00:15:00 Magical Athlete00:22:45 Star Wars Tournament00:28:30 Guests at BoooBQ00:31:30 Taste Buds00:36:30 Portal Games00:38:00 Dirt & Dust00:51:00 Railroad Tiles00:57:00 Miniature Market00:58:30 Hood01:10:00 Umami01:16:30 Outro Another year and another BooBQ is in the books. It was a great time and we had the opportunity to play a bunch of group games, eat a ton of food, and test our Halloween knowledge through Wits and Wagers, what a classic. We even got the chance to do a local constructed deck Star Wars Unlimited tournament that sucked in a bunch of new players. So, in a way, we were like a bunch of vampires and brought them into the fold Magical Athlete is a riotous racing game where fantasy characters with wildly asymmetric powers compete in unpredictable sprints. It's light, fast, dice rolling game that will have hilarious moments throughout the game—perfect for groups who love a bit of chaos. Dirt & Dust, by contrast, is a deck builder that leans into the solitaire play with players trying to solve their own challenges while not really being impacted by others. Then there's Railroad Tiles, a spatial puzzle that rewards clever planning and route optimization. It's a satisfying blend of tactical tile placement and long-term strategy, ideal for fans of games like Carcassonne or Metro. Finally, Umami brings a unique twist to the table: a culinary-themed game that's all about balancing flavors and crafting harmonious dishes. With elegant mechanics and a soothing aesthetic, it's a game that feels like a warm bowl of ramen on a rainy day. Together, these four titles form a kind of tasting menu for board gamers—each one distinct, memorable, and worth savoring. Whether you're in the mood for laughter, clever puzzles, or thematic immersion, this quartet offers a delicious spread of experiences. Just like the buffet table at BooBQ. Learn more about your ad choices. Visit megaphone.fm/adchoices

umami

This week, AJ Sharp has just returned from a study tour to Copenhagen led with sustainable food consultant Simon Wright. Together they discuss the wisdom of agreeing to optionally taste hospital and school food in another country. As well as how share how Denmark became a world leader in organic, plant-rich, and planet-friendly food systems, from school meals and hospitals serving fully organic menus, to chefs redefining flavour through “Green Umami” and food waste upcycling. Discover what happens when a nation truly trusts its government, values collaboration, and sees good food as everyone's right, not a luxury for the wealthy. Could the UK learn from Denmark's recipe for change?

As a follow-up to last week's wonderful interview, we start off our episode with a review of three new expansions from Doomlings! You don't want to miss this review because of a hilarious story PJ shares about our most recent playthrough of the game! It was definitely the most memorable game of Doomlings we have ever played! Then we play a new release from CGE - A card game titled Umami! This is a fun and fast paced card game full of patterns and theft! Visit GamesOverBoard.com for more content and to contact us!Special thanks to Doomlings and Czech Games Edition for sending us these review copies for the show! It is because of the generosity of companies like you that little podcasts like ours can survive! David Gledhill and Slo-Mo for allowing us to use their song "Boy From the City." If you would like to hear what David is up to these days, please follow the link below!https://open.spotify.com/artist/2mkSfdbk3EkKfh45pd2CWH?si=-nDfgFOCTKu5j46m3B1pQw Hosted on Acast. See acast.com/privacy for more information.

#マーケティング #バイアスブレイク #価値創造マーケティングレター配信中。音声配信の内容がいいなと思っていただいた方には、レターもきっとおもしろく読めると思います。ぜひ登録してみてください！ https://tsubasatada.theletter.jp

Listen into our Santa Barbara Chardonnay and Umami training - learn what it means to be savory & saline!

Selvplukk er trendy, og vi har vært på Haneborg gård og plukket grønnsaker! Vi fikk også et intervju med selveste bonden, Ole Martin Tomter, og han forklarer oss blant annet hvorfor han digger å ha selvplukk på gården sin. Gjennom episoden tar vi deg gjennom hva vi har plukket - og vi kjører selvfølgelig tastetest av dette, i kjent Umami-stil. Av og med: Ellen Mangen, Anne Kristin Villar Sundal (på teknikk) og Sofie Krumsvik.

Hosts Karl Schmieder and Erum Azeez sit down with Dr. Kyle Landry, President and Co-founder of Delavie Sciences, to explore how extremophiles—microbes that survive in the harshest environments on Earth and space—are unlocking new frontiers in skincare and longevity. Kyle shares his unconventional path from food science to biodefense to NASA collaborations, revealing how a microbe that survived 18 months outside the International Space Station became the foundation for a groundbreaking sunscreen ingredient. The conversation dives into longevity science, microbial resilience, the future of skincare as true preventative health, and the entrepreneurial challenge of scaling biotech innovations from test tube to industrial reactors.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Links and Resources:Chris Mason Episode Kate Rubins Episode Erika DeBenedictis EpisodeLifespan.ioFight Aging! Delavie Sciences David Sinclair's Novel - Lifespan: Why We Age and Why We Don't Have To Efficacy of a Novel SPF Booster Based on Research Aboard the International Space StationNASA iTECHChapters:(00:00:00) - Introduction to the episode and the Grow Everything podcast(00:00:49) - Aging by Biotech NYC event overview(00:03:35) - Tips on being a great moderator(00:04:03) - Keys to moderating well: preparation and audience engagement(00:07:20) - Notable absence of space topics at longevity event(00:09:40) - Guest introduction: Dr. Kyle Landry and his background(00:10:13) - Story of how the hosts met Kyle Landry(00:11:42) - Career journey from food science to skincare(00:14:27) - Inspiration from space research leading to Delavie Sciences(00:17:25) - How Delavie's product works at a molecular level for sun protection and anti-aging(00:20:43) - Evolution of the space microbe and cultivation on Earth(00:22:31) - What it means for a microbe to “sit outside the space station”(00:23:26) - Professional connections with other Grow Everything guests, Chris Mason and Dr. Kate Rubins(00:24:29) - Potential for Delavie to expand beyond skincare into new industries(00:26:11) - Lessons from researching extremophiles and challenges of working with new organisms(00:28:22) - Role in mentoring students and researchers(00:31:36) - Rethinking health and resilience in biotechnology(00:33:20) - Exploring the “product versus platform” dilemma in biotech entrepreneurship(00:34:48) - How Delavie functions as both a technology platform and a product company(00:36:29) - Corporate partnerships and product applications of Delavie's ingredients(00:38:53) - Clarification: using microbial compounds, not live bacteria, in products(00:39:59) - Importance of protecting the skin microbiome without disrupting it(00:42:46) - The future of skincare and longevity(00:45:03) - Quick-fire questions begin(00:45:19) - Weirdest place to hunt for a microbe(00:45:31) - Bio-fact most people don't believe but should(00:46:48) - Personal skincare non-negotiable(00:48:20) - Would you rather halt or reverse aging?(00:48:51) - Weirdest place a sample has been collected(00:51:14) - Post-interview reflections and discussion(00:52:54) - Takeaways from the interview and the concept of convergence(00:54:03) - Conversation on Umami flavor and UV light spectrums(00:56:00) - Regulatory differences in sunscreen between the US and Europe(00:58:14) - Announcement of the BioFabricate Fair and listener discount codeTopics Covered: biotech beauty, space biotech, skin care, biomanufacturing, longevity, extremophiles  Have a question or comment? Message us here:Text or Call (804) 505-5553Instagram  / Twitter / LinkedIn / Youtube / Grow Everything

Chablis is a wine we absolutely adore, and we think too many people are just unaware of what a beautiful and fantastic wine it is. If you are thinking, wait, I thought you guys hated Chardonnay, well, you're not wrong, but specifically, we dislike super oaky Chardonnays. However, we love, love, love Chablis, and we can't believe we have not done an episode on it before today. It is hard to put into words how much we love Chabils. If you are unsure about what all the hubbub is, or if you think we are exaggerating, we implore you: try some Chablis and drink along while you listen to this episode, and you will quickly change your mind about what a Chardonnay can be. Fruity, complex, elegant, crisp yet smooth, with wonderful minerality, Chablis is a wine almost without parallel, and should be at the top of everyone's wine list. Whether you are a Chardonnay lover or a Chardonnay doubter, this wine will make you a believer that there is so much more to Chardonnay than oak and vanilla. Wines reviewed in this episode: 2023 Le Vieux Clocher Chablis, 2023 Thomas Labille Chablis.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

In this episode, we're reclaiming pantry villains. MSG? Love it. Anchovies? Obsessed. Miso, fried garlic, and briny olive oil? Yes, yes, and yes. We talk about the flavor bombs chefs rely on, the misunderstood ingredients that deserve a second chance, and how to add instant umami to whatever's in your fridge.

Joel’s still trying to figure out what umami means (and no, it’s not a sushi train), we dived into the ‘Princess Treatment vs Bare Minimum’ debate, and things got fishy when someone made a tuna salad on a plane. Plus, we asked: what can you store under belly fat? You’d be surprised. We also tested AI’s selfie skills with our dream celeb friends, and crowned the true kings of sex appeal — long live the dad bods.See omnystudio.com/listener for privacy information.

In St. Louis, the lines between music genres are blurry. Collaboration shapes every scene — and few embody that spirit like EDM producer Umami, born Pajmon Porshahidy. While many artists resist labels, Umami has no problem pointing out how their sound is directly tied to subgenres of electronic music, hip-hop and R&B. Their latest album “Pajmon” blends their Iranian-American heritage and wide-ranging musical tastes.

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode 88, Stephen chats with Kayoko Akabori of Umami Mart about the 1st ever American shochu festival! Shochu Live will be held on June 28th in Oakland, CA.

Dried squid, or atarime, is a classic drinking snack in Japan. But across Asia, it's more than just a snack — it's used in everyday cooking to bring out rich umami flavour in all kinds of dishes. - 日本では酒のつまみの定番として親しまれているあたりめ（スルメ）。実はアジアの国々でも広く食べられており、つまみとしてだけでなく、主に料理に使われ、その旨みを最大限に生かしたおかずとして楽しまれています。

No Agenda Episode 1769 - "Mr. Umami" "Mr. Umami" Executive Producers: Sir John of the Bayou Herbert Roberts Jamie Rufener Sir Scovee Lyle Pote Sir Scott The Jews and The North Idaho Sanity Brigade Sir Pursuit of Peace and Tranquility Michelle Cartmell Associate Executive Producers: Eli the coffee guy Sir Castic the Nomad Linda Lu—Duchess of Jobs & Writer of Resumes PhD's: John Elmore Herbert Roberts Become a member of the 1770 Club, support the show here Boost us with with Podcasting 2.0 Certified apps: Podverse - Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Title Changes Sir Adriel > Baronet Sir Adriel Knights & Dames John Elmore > Sir John of the Bayou Art By: Darren O'Neill End of Show Mixes: Sir Scovee - Mellow D Engineering, Stream Management & Wizardry Mark van Dijk - Systems Master Ryan Bemrose - Program Director Back Office Jae Dvorak Chapters: Dreb Scott Clip Custodian: Neal Jones Clip Collectors: Steve Jones & Dave Ackerman NEW: and soon on Netflix: Animated No Agenda Sign Up for the newsletter No Agenda Peerage ShowNotes Archive of links and Assets (clips etc) 1769.noagendanotes.com Directory Archive of Shownotes (includes all audio and video assets used) archive.noagendanotes.com RSS Podcast Feed Full Summaries in PDF No Agenda Lite in opus format Last Modified 06/01/2025 17:09:01This page created with the FreedomController Last Modified 06/01/2025 17:09:01 by Freedom Controller

Wednesday – Sandwich talk continues from cheese steaks to Umami. Are psychics real? We discuss. Kenny and Brandy from the Pet Alliance of Greater Orlando with a Golden Retriever are in for Animal House. Animal House Rauce Padgett updates us on Good Sauce, his Fring show and Orlando City SC. Plus, JCS News, JCS Trivia & You Heard it Here First.

En el episodio de hoy te contamos la historia de un condimento que ha sido injustamente satanizado pero que encontramos en todos lados; admeás, te contamos la historia de un joven que fue tachado de estupido por querer tener la visiónan de un imperio helado. 

Lechler, Bernd www.deutschlandfunk.de, Corso

In this episode, I'm talking with Stu and Sean from Pulphonics. Just last April 2024 I had the honor of talking with these guys. They are back this year with their new album Sonic Umami Vol 2. We talk about the new music and how fearlessly they seek to expand their horizons. The album builds off of last year's release (Sonic Umami Vol 1) while finding them exploring new realms of jazz, hip-hop, and ambient music. Hit their website to score your copy today.PulphonicsCheck out their musicFollow on Facebook, Instagram, Youtube, SpotifyFans With BandsSubscribe to Fans With Bands on your favorite podcast service such as Apple, Youtube, Spotify, Audible, or Amazon Music. Be sure to rate the show and please send us feedback. We would love to hear from you.You can also follow Fans With Bands on Facebook, Youtube, Instagram, and BlueskyFor samplings of music by artists featured on Fans With Bands, check out our playlist on Spotify Get full access to Fans With Bands at fanswithbands.substack.com/subscribe

味の素も株式会社鈴木商店という名前で発足以来、今年で設立百年を迎えました。かつて、特に西洋では人間が味覚として感じているのは甘味・酸味・塩味・苦味の４つのみだと考えられていました。しかし、東京帝国大学の池田菊苗教授がダシとして使われている昆布の旨味がグルタミン酸である事を発見し、現在では旨味は味覚の五大要素の一つとして認識され、UMAMIという単語は世界の共通語となりました。味の素はこのような旨味の成分を利用した調味料です。

Scientists have developed a device, called “e-Taste”, capable of recreating complex flavours of food and drink from five basic building blocks, and plan to use it to enhance virtual reality and augmented reality systems, boosting immersive experiences. Anthony and Jeff debate whether adding taste to VR will made the world a better place.Today's story: https://www.theguardian.com/science/2025/feb/28/scientists-create-e-taste-device-that-could-add-flavour-to-virtual-reality-experiencesSupport the show and get bonus episodes, videos, Discord community access and more! http://patreon.com/wehaveconcernsJeff on Blue Sky: https://bsky.app/profile/jeffcannata.bsky.socialAnthony on Blue Sky: https://bsky.app/profile/acarboni.bsky.socialIf you've seen a story you think belongs on the show, share it on the Discord, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

Neste podcast, falo de algumas coisas que andei aprontando no Manual e de como estou lidando com a descoberta de que gente jovem não me lê. *** Alguns links citados no monólogo: Assine o Manual por apenas R$ 9/mês ou R$ 99/ano. Lerama v2 ganha feeds, novo visual e ferramentas de gerenciamento — e o Lerama em si. Perfis do Lerama por aí: Mastodon, Bluesky, Telegram. Embelezando o texto na web. Painel público da audiência do Manual (o negócio do Umami). Português é o segundo idioma mais popular (de longe!) no Buttondown.

On this episode we speak with Emily Segal, the founder of the brand strategy agency Nemesis, publishing house Deluge, and the author of the novel Mercury Retrograde. Emily came to fame in the 2010s as the co-founder of the collective K-Hole, which coined the term "normcore." She went on to work with everyone from Prada to Supreme, and learned a few things along the way, some of which we discuss in this episode. We mostly concentrate on two pieces of her writing, the Umami Theory of Value and B for Balenciaga, a brand case study. We discuss why the current culture feels like a postmodernist, meaningless, made-for-Instagram slop, or as Emily writes, "Umami is what you got when you did not get anything," why Balenciaga is a cultural apex predator, a vortex that sucks in cultural artifacts and spits them out as memes, why Demna's irony is hollow, whether he will succeed at Gucci, and much more besides.  Support the show

Hello, wine friends! In today's episode, we're diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before! Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we'll explore the complexities of sake, from brewing techniques to flavor profiles. This episode gets super involved —but if you love learning about the science behind what's in your glass, this one's for you. Let's get into it!   If you want to skip ahead:   02.00: Wine was always part of Maxim's culture and daily meals. 02.30: Moving to London in 2016 led him to pursue hospitality. 03.38: Expanding into Sake, completing WSET Level 3. 04.11: Working with Natsuki Kikuya, a "Sake samurai". 07.00: Enrolled in a pilot WSET Level 3 sake course. 07.30: How sake production differs from wine. 08.30: Sake dates back 3,000 years, developed through Japanese monasteries. 10.00: Early sake production involved monks chewing rice to start fermentation. 10.30: Koji mold plays a crucial role in modern sake-making. 11.00: Water is essential, and Japan's soft water impacts sake quality. 12.00: Japan's geography and water softness contribute to sake's texture. 14.00: Japanese water affects yeast activity, impacting aroma development. 14.30: Sake and ambient yeast for fermentation 17.00: Importance of acidity in sake fermentation 19.00: Factors influencing sake styles 20:00: The role of rice in sake production 22:30: Traditional brewing process in Japan 24:30:  Umami and sake 26:30:  Advances in rice polishing and sake refinement 29:00:  Pride and precision in sake brewing 30:30: Sake polishing and competitions 31:00: Guinness record for polishing rice 32:00: The controversy of 0% polished sake 32:30: High-polish sake's expensive process 32:58: Question on necessity of ultra-polished sake 33:00: Duration of sake fermentation 33:30: Technical nature of sake brewing 34:00: Comparison between sake and wine fermentation 34:30: Sparkling sake introduction 35:00: History behind sparkling sake's creation 36:00: Champagne's influence on sake production 37:00: Sake carbonation methods 37:30: Sparkling sake prices and techniques 38:45: Champagne makers turning to sake 39:00: Japan's declining sake consumption 40:00: Government's role in sake promotion 45.22: The different style of sake   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Summary: Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison Shank Sagamité African Wild Hog Stew – Potjiekos Venison Heart Stew Rabbit, Deer, Pumpkin Beer Stew Lebanese Goose and Potato Stew Coconut Fish Stew Turkish Venison Meatball Stew Creamy Venison Meatball & Gnocci Stew Jalapeño Whitetail Stew Lobster Mushroom Obe Ata Stew Sudanese Rijla – Purslane, Lamb, and Lentil Stew How to Make Brown Venison Stock Homemade Lobster Stock Basic Dashi Stock Takeaways: Stews have a higher solid to liquid ratio than soups. Cultural variations of stews exist worldwide, including chili and curry. The first recorded recipe for stew dates back 4,000 years. Indigenous peoples have unique methods of making stews. Modern stews evolved from historical recipes in Europe. Stews are popular among hunters for their ability to tenderize tough meats. Irish stew became prominent during the potato famine. Stews can be enjoyed year-round, not just in cold months. Personal preferences for serving stews vary between bowls and plates. Stew sandwiches are a delicious way to repurpose leftovers. Stew is a comfort food that pairs well with buttered bread. Choosing the right cut of meat is crucial for a good stew. Searing meat enhances flavor through the Maillard reaction. Add vegetables at different stages for optimal texture. Homemade stock is preferred for richer flavor. Umami ingredients can elevate the taste of stew. Cooking in the oven provides even heat distribution. Wild game adds unique flavors to stews. Stews improve in flavor when left overnight. Experimenting with ingredients can lead to delicious results. Chapters: 00:00 Introduction to Wild Game Stews 03:03 Understanding Stews vs. Soups 06:04 Cultural Variations of Stews 08:49 Historical Roots of Stews 11:49 Indigenous Stews and Their Significance 14:51 Evolution of Stews Through Time 18:08 Modern Stews and Their Popularity 20:58 Personal Preferences and Cooking Techniques 24:00 The Comfort of Stew and Personal Preferences 27:00 Choosing the Right Ingredients for Stew 29:57 The Importance of Searing and Thickening 33:09 Adding Vegetables and Flavor Enhancers 35:58 The Role of Liquids and Stocks in Stew 39:05 Umami and Flavor Complexity in Stews 41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire 44:59 Wild Game and Unique Ingredients for Stew 48:03 Final Thoughts and Recipes for Delicious Stews Keywords: Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks. Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy. Watch Ryan's new TV show, Mr Lyan's Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

In questa puntata di Diellecast, vi portiamo un mix di curiosità, stranezze e aggiornamenti freschissimi perchè abbiamo voluto iniziare il 2025 con il sorriso. Dalle notizie più bizzarre che ci hanno lasciato a bocca aperta, alle scoperte più affascinanti che ci fanno riflettere, il nostro episodio è un viaggio tra l'inaspettato e il curioso. Per esempio: sapete cos'è l'umami? No, non è un nuovo trend di TikTok, ma una vera e propria esperienza per il palato! Vi raccontiamo tutto, tra chiacchiere, risate e qualche consiglio inaspettato. Se amate lo stile leggero e divertente, non potete perdervi questa puntata! Prendetevi una pausa, mettetevi comodi e venite ad ascoltarne delle belle insieme a noi. A presto, Daniela & Lia ~~~ In this episode, we're bringing you a mix of curiosities, oddities, and fresh updates because we wanted to kick off 2025 with a smile! From the most bizarre news that left us speechless to the most fascinating discoveries that make us think, this episode is a journey through the unexpected and the curious. Do you know what umami is? No, it's not a new TikTok trend, but a real treat for your taste buds! We'll tell you about it with plenty of chatter, laughter, and unexpected tips. You can't miss this episode if you love a lighthearted and fun style! So take a break, get comfortable, and join us for a great time.  

On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking. Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

Tonight, settle in as we explore the fascinating world of Vegemite and the science of umami. From its humble Australian beginnings to its reputation as a salty, savory spread, Vegemite has sparked both love and debate. But what exactly makes it so uniquely flavorful? That's where umami—the so-called “fifth taste”—comes in. Join us as we unravel the chemistry behind umami and its presence in foods worldwide. Whether you're a fan of Vegemite or just here for the sleepy facts, this episode is sure to satisfy your curiosity (and hopefully send you off to dreamland). Want more sleepy content? Visit icantsleeppodcast.com for more episodes and ad-free listening. Want More? • Request a topic: icantsleeppodcast.com/request-a-topic • Listen ad-free & support the show: icantsleep.supportingcast.fm • Shop sleep-friendly products: icantsleeppodcast.com/sponsors This content is derived from the Wikipedia articles on Vegemite and Umami, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full articles: Wikipedia - Vegemite | Wikipedia - Umami. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food. Takeaway: Stories from a Childhood Behind the Counter is out now in paperback, available from all good book shops. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

AKA infinite ways with a packet of instant noodles. Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking. Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.) Guests: Kumiko Ninomiya, biochemist and former director of the Umami Information Center; Gary Beauchamp, former director of the Monell Chemical Senses Center; Sarah Tracy, historian of science; Camilla Arndal Andersen, neuroscientist; Paul Breslin, professor at Rutgers University For show transcripts, go to vox.com/unxtranscripts For more, go to vox.com/unexplainable And please email us! unexplainable@vox.com We read every email. Support Unexplainable by becoming a Vox Member today: vox.com/members Learn more about your ad choices. Visit podcastchoices.com/adchoices

MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now. 

It's a new year, and Paul is excited for the Masters of the Universe film in production, but Jared Leto as Skeletor?! Jacob watches New Year's Rockin' Eve, finding the local Las Vegas spots hilarious. At a party, Matt and the kids make it to midnight, but now Matt's behind on chores. Enjoy a New Year's pretzel and a peanut butter…carrot?

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

Come to Umami mommy as Erin is under lock and key by Jigsaw, and we learn the difference between epsom salts and regular salts. Bryan takes us on a journey through Pornhub's relative searches by state and we discuss what "vintage cowboys" and "hard pigs" might be. Plus, Erin tells us about Minnesota Senator Tina Smith's plan to repeal the Comstock Act which restricts abortion-related materials from being sent through the mail as the GOP attempts to restrict abortion-related care nationwide. For hours of bonus content visit www.patreon.com/attitudes Join us on Discord for episode discussions and Wednesday Night Watch Parties! https://discord.gg/gK2eZHCSM7See omnystudio.com/listener for privacy information.