Podcasts about Umami

In this episode of The Produce Moms Podcast, host Lori Taylor is joined by Danyel O'Connor, CEO of Umami, and Meghan Diaz, Senior Director-Produce at Sprouts Farmers Market for a Women's Roundtable discussion focused on the evolving intersection of the attention economy, food innovation, and fresh produce consumption.

Further reading: What gives bees their sweet tooth? Show transcript: Welcome to Strange Animals Podcast. I'm your host, Kate Shaw. Right before I left on my trip to Belize a few months ago, my aunt Janice gave me a magazine to read on the plane, the Autumn 2021 copy of LivingBird. It's about birds and birdwatching. I actually forgot to take it with me and it was in my car the whole time I was gone, but when I got home I took it in to read. One article caught my eye, titled “Investigating the Sweet Tooth of Songbirds.” Literally the same day that I read that article, I stumbled across another article on ScienceDaily titled “What gives bees their sweet tooth?” And a podcast episode idea was born! You may have heard that domestic cats can't taste sweetness, and that's true. When your pet cat wants to drink the milk in a bowl of sugary cereal, it's not the sugar they care about because they can't taste it. Also, milk isn't good for cats and even if they can't taste the sugar, it can end up giving them cavities. The question is, why don't cats taste sweetness? And what other animals can't taste it either? Carnivores like cats don't need to taste sweet flavors because it's just not present in meat, which is what carnivores eat. You can test this easily if you put two saucers on the floor for your cat, one with a small amount of unseasoned chicken and a sugar cube in the other. I guarantee you the cat will eat the chicken and play with the sugar cube, which will get sugar all over the floor so maybe don't do that after all. This is where I share with you, for no reason, that when I was in elementary school I used to eat sugar cubes while pretending I was a horse. Horses can taste sweet flavors like sugar because they're herbivores. Herbivores eat plants, and in fact herbivores have a whole lot of taste buds so that they can easily tell what kind of plants they're eating. Bitter tasting plants might be toxic while sweet ones provide lots of energy. Herbivores are also keenly attuned to the taste of salt since their diet is typically low in salt and they need to seek it out. Humans are omnivores, and omnivores eat pretty much anything. Like our great ape cousins, we also evolved to eat a lot of fruit. Ripe fruit tastes sweet so we really like our sweet foods. Omnivores like dogs, pigs, and bears also like sweet foods because they're high in calories and therefore provide a lot of energy. But how does an animal lose an entire sense of taste? It's not like all tigers woke up one day and boom, the ability to taste sweetness was gone. It happens gradually as the genes responsible for an animal's sense of taste mutate over many generations. Let's take as our example the bottlenose dolphin. The ancestors of the dolphin and other cetaceans were terrestrial animals related to the ancestors of modern even-toed ungulates like hippos, camels, deer, and pigs, and were probably either herbivores or omnivores. But as the dolphin's ancestors evolved over millions of years, they shifted to a fully marine lifestyle and a fully carnivorous diet. Over the thousands and thousands of generations, the genes that control the ability to taste sweetness mutated so much that they're now useless, but since the dolphin doesn't need to taste sweetness the mutations don't matter. In the case of the bottlenose dolphin and other cetaceans, in fact, they also can't taste bitterness or umami. Umami is what helps you taste the difference between chicken and turkey, steak and pork, tuna and trout. Basically it's the flavor of meat or savory foods, including cheeses. You can taste the difference between cheddar and Swiss because of the umami receptors in your taste buds, which are determined by genes. But the dolphin eats nothing but meat! Why would it lose the ability to taste meat? Researchers think it's because the dolphin swallows fish and other animals whole, without chewing. Cetaceans and other marine carnivores like sea lions that swallow their food whole actually have almost no taste buds at all. If you're wondering what happens when an animal that can't taste sweetness has to adapt to a diet where tasting sweet foods is important, that's exactly what happened with songbirds. The ancestors of birds lost the ability to taste sweetness millions of years ago when they were dinosaurs. Then, well, you know what happened to the non-avian dinosaurs. Suddenly the ancestors of modern birds had a lot of available ecological niches to take advantage of and they evolved rapidly to fill them. This included small birds who eat berries and nectar. Genetic studies suggest that the ancestors of songbirds regained the ability to taste sweetness around 30 million years ago in Australia. The same thing happened in hummingbirds at about the same time. In both cases, the genes that control the ability to taste umami evolved to taste sweetness instead—but songbirds and hummingbirds adapted different umami genes. That's what you call a subtle case of convergent evolution. Songbirds and hummingbirds adapted to a diet high in sugar because it's a good source of energy and easily found in flowers. In turn, flowers needed to be pollinated and have their seeds spread around, so they evolved to provide even more sugars in nectar and berries. But birds aren't the only animals that pollinate flowers and are attracted to nectar. Insects can all detect sweetness. However, bees are exceptionally attuned to sweetness and have two taste neurons instead of one per taste bud. Insects don't have taste buds the same way we do, of course. In mammals, reptiles, and birds, taste buds are located on the tongue, in a few parts of the mouth, and at the top of the throat. In insects, taste receptors can be in any number of places. They're on an insect's mouthparts but often also on their feet, legs, and antennae. Some amphibians have taste receptors on the body as well as concentrated in the mouth, and many fish have taste receptors all over their body. Catfish in particular have the most taste buds known, up to 175,000. Humans have about 10,000. Cats only have about 500. Before you start feeling sorry for your cat for not being able to taste sweet foods and not having a great sense of taste in general, cats have a taste receptor we don't. It's the water sense. To us, a nice cold glass of water tastes refreshing but doesn't really have a flavor. A cat or dog, and many other animals whose diet is mostly meat even if they aren't specifically carnivores, have the ability to taste water in a way we can't even imagine. Because meat is high in salt content, having taste buds attuned to water helps the animal drink enough water to process all that salt. If you gave me the choice, I'd choose sweetness over the ability to taste water. But my cats would probably disagree. Thanks for your support, and thanks for listening!

Die Maus zum Hören - Lach- und Sachgeschichten. Heute: mit U-Booten und ihren Motoren, einem Huhn mit Orientierungsproblemen, den Fischgeschwistern Gräta und Flossi, mit Nina und natürlich mit der Maus und dem Elefanten. Ihr hört eine Wiederholung. Frage des Tages: Wie funktioniert der Motor von einem U-Boot? (01:13) Tierische Doku: Ein Huhn in der Tierklinik (08:38) Offene Ohren: Ungarischer Tanz (17:06) Maustisch: Umami (22:28) Gräta und Flossi: Das Kunstwerk (30:17) Hit Kid Fabrik (53:28) Von Nina Heuser.

While we didn't have too much difficulty with today's crossword, there were a few clues that made us pause and wonder. We were intrigued by 42D, Seven-stringed instrument that gave the guitar its name, KITHARA; awed by the memorable 11D, Prolifically posting about one's kids online, in a neologism, SHARENTING; and dutifully impressed by 4D, September to April, in the oyster industry, RMONTHS.All in all, another fine crossword by Simeon Siegel.Show note imagery: DRACO, an Athenian lawyer responsible for some highly draconian laws.We love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Denne uken er det Radio Nova sitt rådgivningsprogram "Rådvill" som har tatt over ukens Umami-sending. Erle, Susanne og Marit snakker om det nyeste innenfor sushi-trender, og vi får besøk av Novas egne matkritikere, nemlig Blunk-jentene. De tester forskjellige ting til 17. mai-frokosten, så her er det mange tips å ta med seg.I studio: Erle Finne(teknikk), Susanne Gjerløw og Marit Storberget

I dagens episode av Rådvill har Umami tatt over! Quang, Emma, Amuns og Jordan gir deg den perfekte guide til å være venstrehendt, og Quang trenger inspirasjon til ny hårsveis. I tillegg til det hjelper de Jente23 med å slutte å vurdere alle guttene hun møter som potensielle partnere. Denne fortjener et lytt!!I studio: Thien Quang Le(teknikk), Emma Effie Morrison Lund, Jordan Furuly og Amund Glad Østensen

Huge puzzle game roundup this week, feat. the likes of Titanium Court https://shorturl.at/ZnAh3 & Beyond Words https://shorturl.at/Noxpi, plus the latest one from DON'T NOD: Aphelion https://shorturl.at/SAuJU. Strap in!    SHOWNOTES: 00:10 - Intro 05:35 - Aphelion https://shorturl.at/SAuJU  10:37 - Mild spoilers for Aphelion 12:09 - End of spoilers 20:22 - Titanium Court https://shorturl.at/ZnAh3 26:00 - Puzzling Places https://shorturl.at/aamLT  28:18 - UMAMI https://shorturl.at/zdm9D  31:03 - Beyond Words https://shorturl.at/Noxpi  34:13 - KuloNiku: Bowl Up! https://shorturl.at/4nOIY  37:17 - MHG Chat: PRAGMATA  53:05 - Outro

Send us Fan MailFebruary 4, 2024Components of Taste:Flavors:  perinasal and retronasal.  Neural cells in the two olfactory regions.  Identification of aromas.  The role of the amygdala in the Proustian Effect.  Taste buds.  Umami.  The four Aristotelian tastes.  Mixtures of tastes.Texture.  Resistance to bite, size of particles causing grittiness.  How fat makes gelato taste smoother.  Chocolate notes (roasty, fruity, nutty).  Crystallization of cocoa butter:  how it affects the texture of chocolate.  Why does "young chocolate" melt in the mouth but "old chocolate" has a waxy texture?News about PH&F:  sales numbers for  Depa and Pezoan and N'DouciSupport the showWrite to me at  twneuhaus@gmail.comTo learn more, visit  http://www.projecthopeandfairness.org

Der findes en række prominente kulturfigurer i Danmark, som ikke behøver nogen introduktion. En af dem er Jarl Friis-Mikkelsen. Han har medvirket i folkekære film, været underholdningschef i mediebranchen og interviewet nogle af de største underholdningsikoner både i Danmark og internationalt.I dette afsnit af 'Arbejdstitel' fortæller han om beslutningen om at flytte til Los Angeles i starten af 90'erne, da han følte, at han var blevet for kendt herhjemme. I Hollywood brugte han flere måneder på at sikre sig et stort navn, han kunne interviewe – dog uden held. Lige indtil han fik muligheden for at interviewe Cher. Derfra tog karrieren en ny drejning, og det ene store interview førte til det næste.I programmet ser han tilbage på sine mange møder med stjerner som Janet Jackson, Madonna, Jeremy Irons og Leonard Cohen.Han fortæller også om sit mangeårige arbejde som maler og om blandt andet at have solgt flere værker til skuespilleren Mads Mikkelsen. Og så deler han historien bag det legendariske Klovn-afsnit, hvor hans død i en bowlinghal blev omskrevet til en død på den hedengangne restaurant Umami i Indre By.

Today, we are rebooting an absolute classic from way back in our catalog - episode 9. Avi teaches us about the biology behind the taste of umami and why we might have evolved to find it so delicious. Show notes for the episode are a very long scroll down our website, or you can find them here: https://curiousclinicians.com/2020/09/16/episode-9-why-is-umami-so-delicious/ We'll be back in 2 weeks in discussion with doctor and illustrator Grace Ferris!

Neben süß, sauer, salzig und bitter gibt es die Geschmacksrichtung umami. Sie wird als herzhaft und fleischig beschrieben und verstärkt den Eigengeschmack von Speisen, ohne ihn zu überlagern. Umami wird hauptsächlich durch die Aminosäure Glutaminsäure hervorgerufen, die als Bestandteil von Proteinen natürlicherweise in vielen tierischen Lebensmitteln vorkommt. Da Brokkoli und grüner Spargel eher weniger Glutaminsäure als tierische Produkte enthalten, empfiehlt Thomas Vilgis zur Verstärkung des Eigengeschmacks eine kräftige, sämige Umamisauce. Den „Rumms“, wie er es nennt, also den vollmundigen Geschmack, bekommt die Sauce unter anderem durch kernigen Harzer Käse oder den eher weichen Mainzer Handkäs - beide sind exzellente Proteinlieferanten.

What is umami, and why is it the secret to delicious plant-based cooking? In this episode of More Plants, we explore how umami — often called the fifth taste — creates depth and satisfaction in vegan meals. Learn how plant ingredients like mushrooms, tomatoes, fermented foods, and roasted vegetables naturally build rich flavor without the need for meat or dairy. We also break down simple techniques for layering umami in soups, sauces, and everyday meals, helping you cook more flavorful plant-based food with confidence. This episode is perfect for anyone interested in: Vegan cooking techniques Plant-based flavor building Making vegan food taste delicious A bit of culinary storytelling and food culture Plus, discover how understanding umami can help you cook intuitively and elevate everyday plant-based meals with just a few twists and additions to the vegan meals you already love and make. In this episode I also teach you how to make an easy and delicious Italian red sauce for pasta, pizza, or as a topping or base for your favorite dishes, carrying a ton of that bold and complex flavor we know as umami. For all the links mentioned in today's episode click here or visit brownble.com/blog

Celebrating Seattle Restaurant Week April 19 – May 2 // Pamela Hinckley, Executive Director of Pike Market Senior Center and Food Bank, joins us to preview the upcoming Stone Soup Luncheon // The Hot Stove Society Tasting Panel gets saucy with a deep dive into BBQ sauce // Chef/Owner Harold Fields stops by with his savory favorites from Umami Kushi // Chef Rasyidah Rosli brings the flavors of Morocco to the studio // Diana Fryc, Partner of Voodoo Brands & President of Naturally Seattle, shares insights from the world of food and branding // And as always, we close with Food for Thought: Tasty Trivia!

Vi snakkar endeleg om Bjørnen, etter at det har vore vår personlegdomen sida det kom ut... Det smakast på spaghetti a la Michael (RIP), italian beef sandwich, og heimelaga Sprite.Av og med: Amund Glad Østensen, Emily Ceesay (teknikk) og Thien Quang Le.  

Mrs. Shen finally came to visit! This week Alice and Doug recount the week that was, full of gloriously authentic Chinese meals, unexpected feline affection, and a very entertaining virtual reality session. Plus...how well do you know your state capitals? If you're like these two, the answer is "Pretty well, but not nearly as well as you think."Other discussion topics may include:- How Dr. Who helped birth a late night comedy legend- The audacity of western New York to exist- Can your cat accidentally be racist?- Umami vs. No, mom- Midnight snack eggs, but maybe not the gummy kind

What does it take to turn a house-made restaurant dressing into a multi-SKU CPG brand with distributors, Power Bowl mixes, and a brand-new line of high-protein soup mixes? This week, Phil and Kenny sit down  with Joanna and Stephanie, the co-founders of Umami Crave the Fifth, a Kelowna-based food brand making waves across BC and beyond. Joanna and Stephanie pull back the curtain on the full journey: starting with a beet quinoa salad dressing at BNA Brewing, surviving a pandemic launch, building their own production facility, and navigating the brutal reality that getting into a store is easy — getting off the shelf is hard.  They share hard-won lessons on SKU naming disasters (50,000 pouches ordered before rebranding), sourcing Canadian pea protein, competing in a crowded condiment category, and why their vegan Worcestershire sauce accidentally became their fastest-growing product.   Check out Umami Crave the Fifth here: https://www.umamicravethefifth.com/ Find out more about the Big Cheese Festival in Armstrong here: https://www.aschamber.com/thebigcheese.html Find out more about Basin Food Summit here: https://basinfood.ca/   If you want to sign up for one of our classes, email us at podcast@thiscommercelife.com  

Den internasjonale GT dagen i USA var igår, noe enn skal feire tenker nå vi:)))) Vi Prøver flere forskjellige tonicer også feirer vi littt bursdag innimellom der! Gratulerer med dagen til Amund og Johannes!!Av og Med: Amund Glad Østensen, Johannes Nyborg, Jordan Joakim Furuly, Linea Brekke-Ellstrøm(Gjest), Thien Quang le(Teknikk) 

Episode 1: Bitter “A small palmful of these bitter leaves are picked for Thursday for the meal that will become the last supper they are sought out of this dense overgrown garden while outside even now there are voices clamouring for a saviour, for a rebel, a warlord, an avenging angel…” Listen as James takes us to the brooding atmosphere as Holy Week begins, tensions mount, and bitter herbs are gathered. A series of five audio meditations running daily during Holy Week. Poetry, drama, music, and prayer come together and invite us to rediscover the wonder of Easter through our tastebuds. Each day we focus on one of the five tastes to experience the vividness of these timeless events in a new way. We will see how harshness, deliciousness, acidity, richness and tanginess can draw us further and deeper into this world-changing, universe-changing, week. The series is a collaboration between James Cathcart and Laura Digan and features music from ‘Have You Room For Love?' by The Bogle Band. Listen to Episode 1: Bitter Listen to Episode 2: Sweet Listen to Episode 3: Sour Listen to Episode 4: Umami

Why does Denmark seem so far ahead when it comes to cutting ultra-processed food, serving better plant-rich meals and making sustainable food choices feel normal rather than niche? In this episode of Food Rebels, AJ Sharp sits down with Anders Nicolajsen from the Danish Agriculture & Food Council to dig into how Denmark has built a food system where organic, seasonal and plant-rich food is not just an aspiration, but something that actually works in public kitchens, restaurants and canteens. They get into the long-term policy thinking that helped make change stick, why chef autonomy matters, how Denmark's tiered organic certification system works, and why consumers are far more likely to choose greener dishes when they are led by taste, pleasure and great storytelling rather than guilt. Anders also shares insights from Danish consumer research, explains why the term plant-rich lands better than plant-based, and explores the role of chefs, waiters and menu language in helping diners make different choices. The conversation also looks at green umami, upcycling, food waste, the future impact of GLP-1 drugs on restaurant culture, and why the next stage of change depends on better communication and more fruit and veg being grown closer to home. It is a fascinating look at what happens when a country stops just talking about food system change and starts building it.

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This episode is something special.We brought together some of the most respected genetic hunters and breeders in the game to break down one thing: the art of the pheno hunt.At the table we've got Raw Genetics, Elusive, the Cannabis Brothers, and OG breeder Umami — all sitting down with Lance to go through jars, smoke through fenos, and talk about what it really takes to find the next legendary strain.We're talking 100+ years of combined growing experience in one room.This episode dives into:• What a real pheno hunt looks like• How breeders select winning genetics• Why Z / Skittles-style terp profiles changed cannabis breeding• The difference between bag appeal, flavor, and true smokability• Why some strains become legends while others disappear• How breeders chase the next evolution of flavorYou'll hear stories about legendary strains, lost genetics, breeding strategies, and the constant hunt for something better.This is the kind of conversation that usually happens off camera in grow rooms and breeding labs — and today we captured it.If you're into cannabis culture, breeding, cultivation, or just want to understand how the best genetics in the world are found… this one's for you.Roll something up and tap in.Chapters:00:00 Intro – The Pheno Hunt Special02:18 What Is a Pheno Hunt?07:46 Meeting the Breeders at the Table15:12 100+ Years of Growing Experience24:30 How Breeders Select Winning Phenotypes34:05 Smoking Through the Fenos46:22 The Search for the Perfect Z Terp Profile58:40 Bag Appeal vs Real Smokability1:10:55 Why Some Strains Become Legendary1:22:10 The Future of Cannabis Breeding Hosted on Acast. See acast.com/privacy for more information.

Cette semaine, on reçoit le beatmaker montréalais Avian pour discuter de ses récents albums communs avec le légendaire Seinssucrer, mais également de DO CATS KILL IN CAIRO avec DO, The Outcast et Busy Nasa et de ses différents placements prestigieux sur les albums de Mike Shabb.   Durant cette entrevue, on a discuté de sa rencontre avec Mike Shabb, de ses débuts dans le beatmaking et de la conception de ses derniers projets.   En début d'émission, on a également souligné la qualité des projets de ELUCID & Sebb Bash, Bob Marlich, 808NOCHE, KNLO & DJ Manifest et NeS, et des derniers singles de LeDji (produit par notre coanimateur Micho JBL), Sameer Ahmad, Jimmie D (produit par GALIO) et Huitballe.   LeDji - AFFREUSE SHIT Sameer Ahmad (Un Amour Suprême) - Umami Bob Marlich - Nuh Linga Yovo - CASINO Woody - MOCCIONE Denzel Curry, TiaCorine & A$AP Ferg - THE SCYTHE LEGUY - PÉTROLE DANS LE JEEP (feat. Teki) LDZP - NO SUGAR Jimmie D - All Nighter DO, The Outcast & Avian - deo's intro Mike Shabb - Ben Wallace (feat. Estee Nack) Seinssucrer - Pepsi Seinssucrer & Avian - Marci Roc Stove God Cooks & Swizz Beatz - Welcome to My Garden Keroué - JBL Why.Be & Figure8 - Les chats à Bubulle PLK - Wemby (fat. Infinit', Limsa D'Aulnay & STi) Martin Gal - Jeune Scorsese (feat. Caballero & JeanJass) JohnF*ckingNada - Phuket Brother Ali - Another Country CRIMEAPPLE & Evidence - Pinto Fdy Phenomen - Patate de Mike SMA3IL - lettre à moi m Huitballe - FREESTYLE BANQUE DE FRANCE Franz Keloh - risk (feat. Meech20x50) kinji00, Lb66 & Shadow Wizard Money Gang - MAINTENANT

What is Chef Feker's definition of "umami"?

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Danyel O'Connor, CEO, and Co-Founder of AI-powered product development platform Umami, for a forward-looking conversation on grocery leadership, wellness trends, and the evolving role of fresh produce in 2026.

Smaakmakers is terug! Elke 2 weken staat er een nieuwe aflevering voor je klaar in je podcast-app. Verwacht veel supermarktvondsten, leuke gasten en culinaire inspiratie.2026 begint goed. Zegert en Susan hebben allebei iets lekkers gevonden in de supermarkt. Zegert ontdekte wat de opvolger wordt van de proteïne-hype en Susan besefte op Curaçao dat haar noodpakket uitgebreid moet worden. En er is een nieuwe rubriek!Dit jaar neemt Smaakmakers je mee door Nederland. In elke aflevering geven Zegert en Susan je culinaire tips en ideeën voor een provincie. Ze beginnen in Zuid-Holland.Hier hebben we het over:Yeehright! Chocopasta: https://www.yeehright.com/Cafaberry koffiereep: https://cafaberry.com/Susans tips voor Leiden: https://www.susanaretz.nl/leiden-en-regio/Eve by Erik van Loo: https://eve-paleisstraat.nl/Umami by Han: https://umami-restaurant.com/nl/Over SmaakmakersIn de podcast Smaakmakers praten podcastmaker Zegert van der Linde en kookboekenschrijfster Susan Aretz over eten, drinken en andere zaken die het leven leuk en lekker maken. Heb je vragen over de podcast, opmerkingen over een aflevering of interesse in een samenwerking? Stuur dan een mail naar smaakmakerspodcast@gmail.com.

* New flooring sponsor Core Flooring Center in Winter Park serving Central Florida * Owner Corey has 20 years experience, strong ratings, and personally vets installers * Offers waterproof laminate vinyl planks, wood flooring, carpet, and dustless removal * 0 percent financing for 24 months and 15 percent listener discount * Listener incentive includes a gift and studio visit for using sponsor * Friday Free Show of A Mediocre Time with Tom and Dan with guest Amy LaCorgia * Debate over stylish glasses, grandma straps, and childhood teasing * Amy quits Diet Mountain Dew and discusses caffeine withdrawal * Defense of Mountain Dew stigma, hillbilly branding, and original slogan * Winter Olympics as background TV and confusion over niche winter sports * Rumor of ski jumpers injecting hyaluronic acid to manipulate suit sizing * Explanation of suit regulations and marginal aerodynamic advantages * Jokes about PRP and cosmetic girth injections and minor side effects * Discussion of athletes chasing tiny competitive edges and past gear bans * Abrupt shift to discussion of the N word and 1990s racial climate * HGTV host Nicole Curtis clip debate and decision to censor on show * Tourette syndrome explanation, taboo word tics, and dopamine reinforcement * Debate over guilt, habit, cancel culture, and accountability * Florida Comedy Collective nonprofit founded by Amy and Chandy Burke * March 25 launch at Bullitt Bar with donation entry and local support push * Sustainability challenges for local comedy and high show production costs * Debate over film Sinners and idea of a formal timed debate * Tease of upcoming topics including snooze button and Nancy Guthrie case * New music from Angel Dust and Leap featured on show * Sponsor reads for Streamline Mortgage and Don Mealey Chevrolet * Snooze button history from 1956 and nine minute mechanical standard * Debate over snoozing harming REM sleep versus easing anxiety * Bedtime habits, oversized shirts, and minimalist fashion criticism * Frustration over limited pain pills after surgery and profiling concerns * Stories about past prescriptions, sobriety, and substance preferences * Britney Spears sells catalog to Primary Wave for 200 million * Breakdown of potential payout after fees and conservatorship context * Discussion of wealth, lifestyle costs, and security versus happiness * Savannah Guthrie mother disappearance update and Ring footage subpoena * Privacy debate over smart devices storing data without subscription * New suspect video and theory of burglary gone wrong * Discussion of kidnapping rarity, fear culture, and media obsession * BDM Appreciation Week, five dollar shirts, and gift bag stuffing at Hourglass Brewing * Airplane tomato juice meme explained by noise and altitude altering taste * Cornell research shows cabin noise suppresses sweet and salty flavors * Umami defined as fifth taste and enhanced at altitude * Examples of umami foods like tomatoes, mushrooms, parmesan, soy sauce, MSG * Debate over perception bias, blind taste tests, and eyewitness reliability * Ghost belief versus brain illusion and energy persistence theory * Environmental effects on cognition compared to scuba depth * Amy upcoming shows at Laugh Out Lounge and Shit Sandwich * BDM show airs Tuesday due to holiday schedule and Stormy Daniels appearance ### Social Media [https://tomanddan.com](https://tomanddan.com) [https://twitter.com/tomanddanlive](https://twitter.com/tomanddanlive) [https://facebook.com/amediocretime](https://facebook.com/amediocretime) [https://instagram.com/tomanddanlive](https://instagram.com/tomanddanlive) Tom & Dan on Real Radio 104.1 Apple Podcasts: [https://podcasts.apple.com/us/podcast/a-corporate-time/id975258990](https://podcasts.apple.com/us/podcast/a-corporate-time/id975258990) Google Podcasts: [https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2Fjb3Jwb3JhdGV0aW1lL3BvZGNhc3QueG1s](https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2Fjb3Jwb3JhdGV0aW1lL3BvZGNhc3QueG1s) TuneIn: [https://tunein.com/podcasts/Comedy/A-Corporate-Time-p1038501/](https://tunein.com/podcasts/Comedy/A-Corporate-Time-p1038501/) Exclusive Content [https://tomanddan.com/registration](https://tomanddan.com/registration)

Clasificado como el quinto sabor, tras el dulce, el ácido, el amargo o el salado... Todos han oído hablar de el, pero muy pocos saben lo que es. ¿Cómo nos sabe? ¿Cómo reconocerlo? ¿En qué productos podemos encontrarlo? 

El sueño de Elon Musk de colonizar Marte se ha venido abajo en beneficio de uno nuevo: hacer lo mismo pero ahora en la luna. De esa noticia y de otras relacionadas, por ejemplo con los archivos de Epstein, donde figuran numerosos científicos, nos han hablado en el Ministerio de Ciencia y Tecnología, Nuño Domínguez y Jaime García cantero, respectivamente. En el Club de Amigos Alegres, Àngels Barceló ha dado la bienvenida a la actriz Melani Olivares. Con Javier Ocaña hemos repasado la última versión llevada al cine de "Cumbres borrascosas" y en la cocina de Ainhoa Aguirregoitia nos hemos centrado en el quinto sabor: el Umami. 

0:00 - Intro03:30 - Monjay!!06:28 - Gamecat OPS RE910:35 - Upcoming 2026 Games22:42 - MSFS30:50 Legendary Tales DLC Gamescast34:40 - PS5 PRO Value45:10 - Aces of Thunder Updates1:06:25 - Umami Grove1:15:00 - State of Play & VRGS1:19:50 - 4 Minute Challenge1:26:55 - Wrap Up

Apologies for the late upload -- at 3am YouTube still hadn't finished processing the stream so I couldn't convert it until today. Thanks for being patient! :D0:00 Too Late for Christmas Shirts?1:40 Let's Start the Show11:55 Top Games of December 25:40 Cloudhead Lays off 70% off Staff56:50 Umami Grove Release Date1:30:34 A Long Survive First Impressions1:38:00 Gamecat Ops2:17:50 Four Minute Challenge2:34:29 The Week in Without Parole History

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.

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/

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

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

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.

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

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

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.

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

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

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