Liquid consisting mainly of acetic acid and water
POPULARITY
2 episodes with vinegars
2 episodes with vinegars
2 episodes with vinegars
2 episodes with vinegars
2 episodes with vinegars
2 episodes with vinegars
2 episodes with vinegars
2 episodes with vinegars
In this engaging conversation, Dr. Michelle Peris interviews Paul, a seasoned chef and food editor, about his culinary journey and the importance of flavour in healthy cooking. They discuss overcoming kitchen intimidation, the joy of cooking, and practical tips for seasoning and preparing meals that are both nutritious and delicious. Paul shares insights on using technology to enhance cooking, particularly the benefits of using an instant thermometer to ensure perfectly cooked proteins. The conversation emphasizes the connection between food, joy, and health, encouraging listeners to embrace cooking as a creative and fulfilling activity. In this engaging conversation, Paul shares his passion for batch cooking, emphasizing its benefits for busy lives. He discusses practical cooking tips, including his favorite recipes and kitchen gadgets, while also reflecting on his journey from a corporate job to freelancing in the culinary world. The discussion highlights the importance of community, personal growth, and the joy of food, culminating in rapid-fire insights that reveal Paul's philosophy on cooking and life. Takeaways Cooking is a journey that evolves over time. Flavour is key to making healthy food enjoyable. Overcoming fear in the kitchen is essential for growth. Cooking should be a playful and creative experience. Understanding the basics of seasoning can elevate meals. Vinegars and mustards are underutilized flavor enhancers. Using an instant thermometer can prevent overcooking. Meal prep can be quick and efficient with the right techniques. Connecting with food can enhance our overall well-being. Cooking is a way to share joy and connect with others. Batch cooking saves time and money. Using a Dutch oven can enhance cooking results. Cooking can be a creative and enjoyable process. Freelancing can be a rewarding career path. Community support is crucial during transitions. Cooking over fire brings joy and nostalgia. Investing in quality kitchen tools pays off. Exploring local ingredients can elevate meals. Traveling for food can be a fulfilling experience. Being kind to oneself is essential for growth. Chapters 00:00 Introduction to Paul and His Culinary Journey 05:14 The Importance of Flavor in Healthy Cooking 07:55 Overcoming Kitchen Intimidation 10:31 The Joy of Cooking and Connection to Food 13:25 Mastering Seasoning: Salt, Pepper, and Acidity 16:10 Utilizing Mustards and Other Condiments 18:31 Building a Joyful and Healthy Plate 22:15 Cooking Proteins Perfectly: Tips and Techniques 25:03 Optimizing Cooking with Technology 27:32 Dinner Prep: Balancing Quick Meals and Culinary Adventures 32:50 Batch Cooking for Busy Lives 44:30 Turning Points and New Beginnings 49:47 Rapid Fire Insights and Reflections Stay Wild. FREE RESOURCE: Try our Protein Calculator, see how much you might require daily! Follow Paul on Instagram: https://www.instagram.com/paullillakas/?hl=en Connect with Dr. Michelle on INSTAGRAM This episode is brought to you by: www.the-wild-collective.com Ready to reclaim your Wild? JOIN THE WAITLIST Learn more about The Poppy Clinic: www.poppyclinic.com Is Naturopathic Medicine for you: LEARN MORE HERE Take our HORMONE QUIZ Are you a clinician looking for more impact? START HERE
*WATCH THE FULL VIDEO ON OUR YOUTUBE CHANNEL* Get a few perfect last minute gift ideas as you take a tour of the Bread Beckers store with Sue Becker. Listen as she shares a few of her favorite items and chats with others about their favorite products as well. LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. Products mentioned in this video: Vain Vanilla - https://bit.ly/vainvanilleextracts Salt Pig - https://bit.ly/saltpig Emile Henry - https://bit.ly/emilehenrybakeware Frontier Soup Mixes - https://bit.ly/frontiersoupmixes Olivelle Oils and Vinegars - https://bit.ly/olivelleoilsandvinegars DreamFarm - https://bit.ly/dreamfarmspatulasandessentials Finamill Spice Grinder - https://bit.ly/finamillgrinder Herbal Teas - https://www.breadbeckers.com/store/pc/Tea-c169.htm IngenuiTEA Teapot - https://www.breadbeckers.com/store/pc/Adagio-ingenuiTEA-Teapot-16oz-p3035.htm Pasta Rocks - https://bit.ly/pastarocks WonderMill - https://bit.ly/shopwhispermill Zojirushi Bread Maker - https://bit.ly/zojirushivirtuosobreadmachine Ankarsrum - https://bit.ly/ankarsrummixer Cranberries - https://bit.ly/driedcranberries12oz VeggieChop - https://bit.ly/veggiechopchopper Lodge Enamel Cookware - https://bit.ly/lodgeenamelcookware Make Bread Great Again Aprons - https://bit.ly/MBGAAprons For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook. Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. Music by Samet Akkol from Pixabay *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
Learn what makes Olivelle Infused Olive Oils and Vinegars a superior choice when it comes to uplifting any dish to a whole-new-level. The possibilities are truly endless with the many mouthwatering options and vegan-friendly flavors that Olivelle offers. Discover how easy it can really be to incorporate the many options into your everyday cooking, baking, and of course, bread-making. Find your favorite Olivelle flavor by following this link - https://bit.ly/olivelleoilsandvinegars Register for one of our Christmas Classes. Both classes are the exact same. Our in-person class is full, but online spots are still available. Register and pay here - https://bit.ly/breadbeckersclassesandevents LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook. Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals. #oliveoils #vinegars #evoo #extravirginoliveoil #infusedoils #infusedvinegars #extravirginoils #baking #cooking #flavorful #foodflavor #flavoringfoods #flavoryourfoods #goodflavor #qualityfoods #qualityseasons
I'm talking to Sharon Streb of Olive Basket to explore the intricacies of high-quality olive oils and vinegars, including their production processes and health benefits. Sharon also touches on her adventure in Italy and her decision to open a store focused on high-quality, small-batch products, many from women-owned companies. We get into the sensory analysis of olive oil, the importance of proper storage, and the specifics of infused oils. You'll find tips on how to use these products in cooking, highlighting a special beurre blanc recipe made with Olive Basket's garden herb vinegar.00:00 Welcome and Introduction00:26 Meet Sharon Streb of Olive Basket01:19 The Story Behind Olive Basket03:22 Sharon's Journey to Olive Oil04:54 The Olive Oil School Experience05:54 Understanding Olive Oil Quality07:51 Olive Oil Tasting and Safety08:40 Best Selling Olive Oils10:57 Health Benefits of Olive Oil21:13 Butter and Oil Preferences21:42 Vinegars from Italy and Germany22:43 Proper Storage for Oils and Vinegars23:21 Kitchen Advice and Personal Anecdotes28:40 Making Beurre Blanc with Garden Herb Vinegar32:29 Favorite Vinegars and Their Uses36:47 Shipping and Online Store Information38:05 Entrepreneurship and Gift Ideas40:27 Conclusion and Final Thoughts
If you're looking for ways to preserve now that will enhance your cooking later, look no further! On this week's episode of Perfectly Preserved, we share how to prepare and store flavored vinegars.We discuss container options for flavored vinegar and how to properly prepare them, including corked bottles for your cottagecore goals. You'll learn how to infuse your vinegar with just enough of the right herbs for the best flavor, along with unique flavor pairings. Jenny also walks listeners through how to select vinegar from distilled white, to apple cider vinegar or wine vinegars. Give flavored vinegar a try today and treat yourself or others to delightful salad dressings and marinades!Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin us on InstagramFollow Anna @SmartHomeCanningFollow Jenny @TheDomesticWildflowerSupport the showPerfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee
I'm excited and honored to introduce my friend and fellow entrepreneur, Katina Mountanos, founder and CEO of Kosterina, a wellness brand that embraces the Mediterranean lifestyle through its high antioxidant, extra virgin olive oil, and more. Katina's vision with Kosterina is not only to offer delicious products but also to prove that healthy options can indeed be delectable.Katina was inspired by the authentic taste of real olive oil from her family's home in southern Greece. Launched in 2020, Kosterina aims to enrich lives by sharing the benefits of the Mediterranean lifestyle. The brand offers a full line of vinegars, olives, olive oils, and an olive oil-based skincare line, with more innovative products on the way.In this episode, Katina and I dive into the science-backed nutrition of olive oil, discuss her entrepreneurial journey, and explore how she ensures the delivery of high-quality, antioxidant-rich olive oil to consumers at an affordable price. We also touch on the new research on polyphenols and smoke points, how to choose high quality olive oils at the grocery store, and how we use olive oil and vinegar at home to elevate our family meals.Olive oil is a staple in my kitchen, used in everything from dressings to roasting, which is why I'm so excited to share Kosterina, a brand we can trust, with you all. Check out Kosterina's products at kosterina.com and use code BEWELL for 15% off!We also cover:(00:01:39) Debunking the Myth of Olive Oil Smoke Points(00:05:18) Early Harvest 101 & Katina's Inspiration Story(00:08:05) How to Choose High Quality Olive Oil(00:21:16) Inside Kosterina's Efficacious Production & Testing Processes(00:33:30) Elevate Your Meals & Mocktails with Flavored Olive Oil & Vinegars(00:42:38) Easy Meal Prep Tips for Busy Moms(00:47:57) Benefits of Olive Oil for Skin HealthResources:• Click here for full show notes• Kosterina: kosterina.com (use code BEWELL for 15% off)• Instagram: @kosterina• TikTok: @kosterinaevooConnect with Kelly:• kellyleveque.com• Instagram: @bewellbykelly• Facebook: www.facebook.com/bewellbykelly* Content from this podcast is provided for information and education purposes only, and is not intended as a substitute for the advice provided by your physician or other healthcare professional. The use of information from this podcast is at the user's own risk. Always speak with your healthcare professional before taking any medication, nutritional or herbal supplement.Be Well By Kelly is produced by Crate Media.Mentioned in this episode:BWBK Protein Powder | Get $10 off your order with PODCAST10 at bewellbykelly.com.AG1 | Get 1 FREE year of Vitamin D immune support along with 5 FREE travel packs with your first purchase at drinkAG1.com/BEWELL.LMNT | Head to
When it comes to curating your culinary arsenal, there are a few food secret weapons every home cook should have on hand. Vinegars, olive oils, condiments, and more can truly amplify your food and take your dishes from basic to amazing! Watch on YouTube https://youtu.be/Y7iTlC41Tko Every good cook has a food secret weapon or two they rely on to take their meals up a notch. Whether it's a particular spice, a dash of hot sauce, or a condiment that's used unconventionally, a little bit can make a difference in a dish. In this episode we explore some of my favorite secret ingredients and how I use them to make my dishes stand out. Secret ingredients While many of my food secret ingredients may be familiar to the average person, the method I use to employ them is less obvious. For example, everyone knows water is an essential part of making pasta, but what many don't realize is how the water the pasta is cooked in, the pasta water, is also a key ingredient for many dishes, including the Roman pastas like cacio e pepe, and spaghetti carbonara. It also can revitalize any cream-based pasta that has dried out. Its uses are plenty and I always make it a point to save it for future use since it truly is a food secret weapon! There are so many other secret weapons when it comes to food, such as vinegar, lemon juice, wine, different types of salt, olive oil, and more. Listen along as we explore these ingredients in greater detail. Resources Lemon Caper Linguine Recipe Assassin's Pasta Recipe Cherry Pepper Spread Recipe Orecchiette with Broccoli Rabe and Sausage Recipe Beef Marsala Recipe Caesar Salad Recipe If you enjoyed the Food Secret Weapons episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.
Late summer has arrived, and with it a sense of fall coming soon. In the earth, in our bodies. As folks with wombs, we're intimately connected with the seasons outside of us. And it's in this late summer season we can start to feel an urgency or desire to both relish in the abundance and joy of summer in all its glory, and also store and preserve our foods and medicines for the coming winter. Herbal vinegars are a form of preservation that brings it all together. We can make everything from strongly medicinal vinegars we are working with intensively for a clear purpose all the way to fun and lighthearted shrubs or oxymels we can prepare with the intention to uplift and/or enjoy with friends in a social setting.Herbal vinegars are versatile, accessible, and also - unsurprisingly - a remnant of our ancestral womb lineages. A form of medicine that's been around as long as written records have been, and likely a lot longer than that. But what are the *actual* benefits of medicinal vinegars? When would we choose them over other preparations, and why?What do they extract better than other methods?I cover all of this (and more, of course), in this week's episode.Listen to learn:what herbal vinegars area little on the history of herbal vinegars (hint: they're ancient)different medicinal preparation methods from around the worldsome of the modern research on health benefits of vinegarwhy we might want to incorporate herbal vinegars for hormonal healthsome herbs that may be especially helpful in the form of vinegarResources:Today's shownotes: Get references + link to Herbal Vinegar bookEpisode 4: Herbal spotlight on tulsiEpisode 11: Herbal spotlight on dandelionEpisode 22: Herbal spotlight on nettlesEpisode 32: Herbal spotlight on motherwortEpisode 44: Herbal bitters & hormonal healthFREE GUIDE: 10 Key Herbs for Your Hormonal HealthIf you loved this episode, share it with a friend, or take a screenshot and share on social media and tag me @herbalwombwisdom. And if you love this podcast, leave a rating & write a review! It's really helpful to get the show to more amazing humans like you. ❤️DISCLAIMER: This podcast is for educational purposes only, I am not providing any medical advice, I am not a medical practitioner, I'm an herbalist and in the US, there is no path to licensure for herbalists, so my role is as an herbal educator. Please do your own research and consult your healthcare provider for any personal heal
July 4, 2023 ~ Jim Milligan, Founder of Fustini's Oils and Vinegars, stops by to talk with Kevin about his stores and products.
Get ready for a wonderful interview with Mrs. Georgia Kurre, the owner of Hampstead Oils and Vinegars on Highway 17 in Hampstead, North Carolina. We'll be talking to her about her delicious products, her beautiful gift packaging, her special events and recipes, as well as how she landed in Hampstead selling something she absolutely loves...and you will too! You'll even get a sample of her banjo playing.Hampstead Oils & VinegarsOak Tree Center16717 US Hwy 17, Ste 204Hampstead, NC 28443Website: HampsteadOils.comEmail: HampsteadOils@gmail.comPhone: (910) 821-1373Store Hours:Tuesday - Saturday: 10am - 6pmSunday - Monday: ClosedSend Christa a message and let her know if you enjoyed the episode!Support the Show.Please Follow/Subscribe to Topsail Insider on your favorite podcast-listening platform so you don't miss a single episode! We're on Apple Podcasts, Spotify, iHeart Radio and more!Please visit TopsailInsider.com and sign up for our Mailing List where you'll get early access to upcoming episodes. Or leave a Voicemail for Topsail Insider right from the website - your message just might be featured in an upcoming episode!Also find and Follow Topsail Insider on LinkedIn, Facebook, Instagram, Twitter, and YouTube!If you are a Greater Topsail business owner or nonprofit and wish to be interviewed or wish to Sponsor or Advertise with Topsail Insider, please email christa@topsailinsider.com or call/text 910-800-0111.
Simran Sethi explores how to reconnect with the earth through mushrooms in her series “Fruiting Bodies” for the Museum of Food and Drink. Andrea Gentl shares how her experiences photographing mushroom hunters inspired her to reconnect with her upbringing and bring mushrooms into her home kitchen. Rain means mushrooms for Tutti Frutti. Barbara Whyman tells us about foraging them and Travis Hayden has ideas for how to cook with them. Food historian Julia Skinner explores the roots of fermented foods, from bread and kimchi, to coffee and cheese. Forager Pascal Baudar uncovers place-based vinegars across various landscapes. Finally, Lisa Gill of Consumer Reports outlines dangerous bacterias found in ground beef.
December 16, 2022 ~ Jim Milligan, Founder of Fustini's Oils and Vinegars, talks with Kevin and Tom about their holiday gift sets.
“Behind the Mitten” is Michigan's premiere travel radio show and Podcast, and it has more than 450 episodes. It is co-hosted by veteran journalist John Gonzalez and longtime chef & beer expert Amy Sherman. The show has been recognized by the Michigan Association of Broadcasters as Best in Category.On this podcast, Amy and Gonzo talk to friends all over the state about great gift ideas, all supporting local businesses.They feature:Andrea Bitely, Vice President for Marketing and Communications at Michigan Retailers Association, who said that if Michiganders redirected 10% of their estimated $30.3 billion in out-of-state e-commerce, Michigan would gain $2.2 billion in gross economic input. Learn more at https://www.retailers.com/.Ted Vadella, co-owner of Shakespeare's Pub, who self-published a book inspired by his Facebook posts during Covid. It's called “The Trophy Husband.” You can order the book on Amazon. Find a link on the pub's FB page: https://www.facebook.com/profile.php?id=100063508963009.Chef Jenna Arcidiacono of Amore Trattoria, who is helping the restaurant industry through donations at her nationally recognized non-profit organization - Food Hugs. Learn more at https://www.facebook.com/jennasfoodhugs.Northern Michigan Gifts with Susan Wilcox Olson of Grand Bay Promotions, who talks about:- Original Murdick's Fudge on Mackinac Island (https://www.facebook.com/originalmurdicksfudge), -Fustini's Oils and Vinegars (https://www.facebook.com/Fustinisoilandvinegar), - Mawby bubbly (https://www.facebook.com/MAWBYwinery) and more!This show aired Nov. 26-27, 2022.Make sure to listen to Behind the Mitten on the following stations: *8 a.m. Saturdays on WBRN - 1460 AM and 107.7 FM in Big Rapids *8 a.m. Saturdays on Kalamazoo Talk Radio 1360 WKMI *8 a.m. Saturdays on WILS-1320 AM in Lansing *10 a.m. Saturdays 95.3 WBCK-FM in Battle Creek *10 a.m. Saturdays on News/Talk/Sports 94.9 WSJM in Benton Harbor*4 p.m. Saturdays on WIOS "The Bay's Best!" - 1480 AM & 106.9 FM in Tawas / East Tawas *Noon Sundays on News, Talk and Sports - 1380-AM WPHM in Port Huron *1 p.m. Sundays on WSGW-AM (790) and FM (100.5) in Saginaw *6 p.m. Sundays on WOOD-AM (1300) and (106.9) in Grand Rapids Follow John and Amy on Facebook at https://www.facebook.com/behindthemitten orTwitter at @BehindTheMitten and Instagram at @BehindTheMitten_.
WBZ's Jordan Rich talks with Laura Maloney, Assistant General Manager at The Spirited Gourmet, about great gifts for the holidays.
Balsamic vinegar is a ubiquitous ingredient in restaurant kitchens and food markets around the world. But choosing the right balsamic vinegar can be overwhelming as there are dozens of varieties, each one coming from a different producer, bearing a different label and different bottle shape. Acclaimed Chef Marc Forgione of the iconic wood-fired destination Peasant, the eponymous Restaurant Marc Forgione, and the recently opened One Fifth, fell in love in balsamic vinegar at a young age and shares how, like a fine wine, the longer a balsamic vinegar is aged, the more deep and complex its flavors will be. He also opens up about his culinary career and the legacy of his father, Larry Forgione (known as “The Godfather” of American Cuisine). Sparrow Lane Vinegars is dedicated to producing premium, handcrafted vinegars from California's Napa Valley. Sparrow Lane's April Mesa and Walter Nicolau reveal the humble beginnings of the label and explain how the vinegars are carefully crafted.Follow @MarcForgione @restaurant_marc_forgione @peasantnyc @onefifthnycc @sparrowlanevinegar @vinegarchef @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com
Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam. In an earlier episode Paul briefly mentions his favourite Vinegars. In this episode, Paul expands on which Vinegars made the "Must Have" list and why. The episode finishes with some of Paul's favourite herbs. Thanks for listening! Happy Cooking.
Welcome to another special SIAL bonus episodes of The Food Professor podcast!Sylvain and I were thrilled to be the official podcast of the SIAL food innovation trade show held in Montreal in April. We had the opportunity to meet and get to know many food innovators and entrepreneurs, creators and makers from many facets of the food industry. These are their stories.In this final SIAL bonus episode of the series meet House of Exte, Premium Olive Oils and Balsamic VinegarsCheck out the winners of the food innovation awards: https://sialcanada.com/wp-content/uploads/2022/04/CP-Gagnant-Innovation-2022-EN.pdfThanks for joining us on this special bonus episode of The Food Professor. Stay tuned for plenty of great interviews from our podcast studio on the trade show floor in Montreal at SIAL, and stay tuned for our regular full length episodes available on Apple Podcasts, Spotify, Google - wherever you enjoy your podcasts today. About UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career. Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast, The Voice of Retail, plus Global E-Commerce Tech Talks , The Food Professor with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext! You can learn more about Michael here or on LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue, his YouTube BBQ cooking channel!
“Behind the Mitten” is Michigan's premiere travel radio show and Podcast, and it has more than 430 episodes. It is co-hosted by veteran journalist John Gonzalez and former chef/beer expert Amy Sherman. The show has been recognized by the Michigan Association of Broadcasters as Best in Category.On this episode, Gonzo and Amy recap fun things to do in Traverse City during the first segment.We then visit with Jim Milligan, who share's the story of Fustini's Oils with us, and also explains what makes extra virgin olive oil so special. Learn more at https://www.fustinis.com/.Our friend Mike Busley from Grand Traverse Pie Company joins us to share what is new with this amazing Michigan-owned company. Learn more at https://gtpie.com/.We end the show at Mammoth Distillery, and taste a bit of cherry bounce, which is an Amy family favorite. Learn more at https://mammothdistilling.com/.This show aired July 16-17, 2022.BTM airs:*8 a.m. Saturdays on WBRN - 1460 AM and 107.7 FM in Big Rapids (new affiliate)*8 a.m. Saturdays on Kalamazoo Talk Radio 1360 WKMI (new affiliate)*8 a.m. Saturdays on WILS-1320 AM in Lansing*10 a.m. Saturdays 95.3 WBCK-FM in Battle Creek (new affiliate)*10 a.m. Saturdays on News/Talk/Sports 94.9 WSJM in Benton Harbor.*1 p.m. Sundays on WSGW-AM (790) and FM (100.5) in Saginaw.*6 p.m. Sundays on WOOD-AM (1300) and (106.9) in Grand Rapids.Follow John and Amy on Facebook at https://www.facebook.com/behindthemitten orTwitter at @BehindTheMitten and Instagram at @BehindTheMitten_.
Happy Solstice witches! This month Liz is talking all things vinegar, including the 4 thieving kind. Hanny is covering the topic of Winter.Vinegar Resources:Mazza, S., Murooka, Y. (2009). Vinegars Through the Ages. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_2Johnston, C. S., & Gaas, C. A. (2006). Vinegar: medicinal uses and antiglycemic effect. MedGenMed : Medscape general medicine, 8(2), 61.Alexander, C. J. (2021). How to make the legendary four thieves vinegar tonic. Farmers Almanac. [Viewed: 8 June 2022]Mingren, W (2021). Roman Historian's Cleopatra's Pearl Story: Is It Fact or Fiction? Ancient Origins. [Viewed: 8 June 2022]Wigington, P. (2018) Four Thieves Vinegar. Learn Religions [Viewed: 8 June 2022]Winter Resources:https://en.wikipedia.org/wiki/Winterhttps://en.wikipedia.org/wiki/Deities_and_personifications_of_seasons#Winterhttps://en.wikipedia.org/wiki/Fimbulwinterhttps://en.wikipedia.org/wiki/Burning_the_Clockshttps://en.m.wikipedia.org/wiki/Winter_solsticehttps://averyhart.co/blog/4-ways-to-use-magic-to-make-your-winter-witchyhttps://eclecticwitchcraft.com/the-meaning-of-yule-why-we-celebrate-the-coming-of-the-sun/https://wiccaliving.com/wiccan-calendar-yule-winter-solstice/Witch Bites Socials:Facebook - Witchy Bites Podcast Instagram: Witchy Bites (@witchy.bites)Opening/Closing songIndie Folk (King Around Here) | Royalty Free Music - Pixabay
Today's episode is with Chef, Fermenter, Food Scientist, Photographer, and New York Times best-selling author David Zilber. David is the former Director of Fermentation for “NOMA” Copenhagen; known as one of the most coveted restaurants on the planet, and co-author of the New York Times best-selling book, “The Noma Guide to Fermentation”. In this episode, he shares how the power of a nudge can unlock a world of unlimited possibilities, and trusting biological processes beyond instant gratification. We explore David's multicultural upbringing growing up in Toronto, Canada, along with topics that range from connecting fermentation to everyday life, how photography allows him to tether his curiosity for science and fermentation, and ultimately how he's been able to bloom in the midst of chaos. David's story is one filled with invaluable gems and speaks to the power of leaning into curiosity. Things mentioned https://www.theworlds50best.com/the-list/1-10/Noma.html ("NOMA", Copenhagen restaurant) https://www.jwst.nasa.gov/ (James Webb Space Telescope) https://www.nasa.gov/audience/forstudents/5-8/features/nasa-knows/what-is-the-hubble-space-telecope-58.html (Hubble Space Telescope) https://en.wikipedia.org/wiki/Lagrange_point (Lagrange point) What to read https://bookshop.org/books/the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables/9781579657185 (The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables) by David Zilber and René Redzepi https://davidzilber.medium.com/inbetweeners-78b194dbb3f8 (Inbetweeners: On the meaning of (re)mediation in mycelial and human worlds) by David Zilber https://www.sciencefriday.com/articles/ferm-excerpt/ (Why Fermentation Is So Important To One Of The World's Best Restaurants) https://bookshop.org/books/essays-in-love/9781531871918 (Essays in Love) by Alain de Botton https://bookshop.org/books/the-dawn-of-everything-a-new-history-of-humanity/9780374157357 (The Dawn of Everything) by David Graeber and David Wengrow https://bookshop.org/books/living-planet-the-web-of-life-on-earth-9780008477868/9780008477820 (The Living Planet) by David Attenborough https://bookshop.org/books/on-the-origin-of-evolution-tracing-darwin-s-dangerous-idea-from-aristotle-to-dna/9781633887053 (On the Origin of Evolution: Tracing 'Darwin's Dangerous Idea' from Aristotle to DNA) by John Gribbin and Mary Gribbin https://bookshop.org/books/a-natural-history-of-the-future-what-the-laws-of-biology-tell-us-about-the-destiny-of-the-human-species/9781541619302 (A Natural History of the Future: What the Laws of Biology Tell Us about the Destiny of the Human Species) by Rob Dunn https://bookshop.org/books/the-anthropocene-reviewed-essays-on-a-human-centered-planet-9780593412428/9780525556534 (The Anthropocene Reviewed: Essays on a Human-Centered Planet) by John Green https://bookshop.org/books/being-a-human-adventures-in-forty-thousand-years-of-consciousness-9781250855404/9781250783714 (Being a Human: Adventures in Forty Thousand Years of Consciousness) by Charles Foster What to listen to https://open.spotify.com/track/0jNTJSaktLVy8iAi7KY2zB (Too Hot) by Kool & The Gang https://open.spotify.com/track/0nyrltZrQGAJMBZc1bYvuQ (Get Up Offa That Thing) by James Brown https://open.spotify.com/track/2grjqo0Frpf2okIBiifQKs (September) by Earth, Wind & Fire Who to follow Follow David Zilber on https://www.instagram.com/david_zilber/ (IG @david_zilber) You can also find his photography https://www.instagram.com/d_c_j_z/ (here). This conversation was recorded on February 3rd, 2022. Host https://www.instagram.com/dario.studio/ (Dario Calmese) Producer https://www.instagram.com/carmendharris/ (Carmen D. Harris) Production Assistant: https://www.instagram.com/holly_woodco/ (Coniqua...
Julie Gauthier is a Toronto-based entrepreneur who has a line of flavour-infused olive oils and balsamic vinegars. In this episode, we chat about our mutual philosophy of cooking without a recipe, how she rescues vegetables from the "good intentions drawer" of her fridge, and how to use her oils to create a simple and tasty pasta dish. This episode was an opportunity for me to highlight a woman-owned small business in the food industry and no money exchanged hands either way. We both just wanted to talk about our love of food, specifically her wonderful products. You can follow Julie on Instagram (@rustichella_) or check out her web page (rustichella.ca) You can also visit her booth at the Spring One Of A Kind Show at the Enercare Centre at Exhibition Place in Toronto. The show runs from March 30 to April 3. You can also find Julie's products at The Side Kitchen (Leslieville, east-end Toronto) and Artemesia Cheese and Fine Food in Flesherton, ON (S/W of Collingwood.)
GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/ketocode 30% Off Site Wide At gundrymd.com If You Enter Promo Code Gundry30 2:10 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:25 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 2:35 - AVALONX SERRAPEPTASE: Get Melanie's Serrapeptase Supplement: A Proteolytic Enzyme Which May Help Clear Sinuses And Brain Fog, Reduce Allergies, Support A Healthy Inflammatory State, Enhance Wound Healing, Break Down Fatty Deposits And Amyloid Plaque, Supercharge Your Fast, And More! AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At AvalonX.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At melanieavalon.com/avalonx 4:45 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 5:25 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 9:45 - Why Does Ketosis Happen? 13:00 - How Does The Liver Know It Needs To Make Ketones? 15:00 - How Do People Burn Fat Without Ketosis? 16:05 - Releasing Fat From Fat Cells 17:10 - Are We Burning Free Fatty Acids In A Ketogenic State? 16:40 - LMNT: For Fasting Or Low-Carb Diets Electrolytes Are Key For Relieving Hunger, Cramps, Headaches, Tiredness, And Dizziness. With No Sugar, Artificial Ingredients, Coloring, And Only 2 Grams Of Carbs Per Packet Try LMNT For Complete And Total Hydration. For A Limited Time Go To drinklmnt.com/melanieavalon To Get A Sample Pack For Only The Price Of Shipping! 21:25 - What Is The Mitochondria? 24:15 - Why Don't Red Blood Cells Have Mitochondria? 24:50 - Brown Fat And Beige Fat 25:40 - Can We Evolve Further In Energy Synthesis? 27:05 - A Theory Of Cancer; The Warburg Effect 31:05 - Mitochondrial Uncoupling 37:55 - Efficient Fat Burning 40:00 - Food Induced Thermogenesis 40:30 - DNP 42:30 - Kitavans 43:15 - Prebiotic Fiber 45:15 - What About Exogenous Ketones? 46:15 - Metabolic Flexibility 51:00 - Goat And Sheep Cheese 51:35 - Being Hot Or Cold With The Keto Diet 53:00 - Eating Vs. Burning Saturated Fats 53:40 - Fructose & Ceramides 57:10 - Fermented Foods 57:45 - Vinegars
Special Presentation: Listen to Susun Weed's lecture from the 2007 NorthWest Herbfest: Nourishing Herbal Infusions & Mineral Rich Vinegars
Ana i Krsto Matulić are inspired every day by the untouched nature of the island of Pašman to create new natural, handmade cosmetics, and food products. They base the quality of our handmade products on Pašman's tradition and locally grown and sourced organic ingredients. Pašmanero hot sauce and Pašman Libre balsamic vinegar won the prestigious Superior Taste Award in Brussels two years in a row, and Krsto Matulić became the first small Croatian producer to win this award. Find out more about them at https://opgmatulic.com/en This podcast is brought to you by Adriatic Gourmet, importers of premium Croatian delicacies. You can visit them at www.adriaticgourmet.com We thank you for taking the time to listen to our podcast and we would greatly appreciate if you would rate and review our podcasts as that helps others discover us. Also, if you could tell your friends about us, we would greatly appreciate it. For any suggestions, opinions, advice on future guests or for any reason feel free to reach out to us at flavorofcroatia@gmail.com.
Jeffrey Mosher speaks with Denise Walburg, of Fustini's Oil and Vinegars. Their discussion focuses on Thursday, September 30th being marked as National Extra Virgin Olive Oil Day. In celebration of National Extra Virgin Olive Oil (EVOO) day, Fustini's Oil and Vinegars is highlighting their SELECT EVOOs. The SELECT line is made from the very first and finest olives harvested. “Only 2-3 percent of the olives in the Valparaiso region of Chile had been harvested for the SELECT line of Fustini's oils. The discussion goes on to cover; Why premium select EVOO - health benefits and food prep benefits? What makes Fustini's special? How to learn about oils and vinegars - virtual tastings and cooking school? Fall and holiday recipe ideas? Holiday gift-giving for corporate gifts and friends? » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/channel/UCqNX… » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/
Dr. Don and Professor Ben talk about the risks of shipping Fruit and Vegetable Infused Tequila through the mail. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks of shipping Fruit and Vegetable Infused Tequila through the mail.Dr. Don - not risky
How endocrine disrupters affect health and uses for white vinegars.
In this episode, we are talking about all things oils, vinegars and sauces. These are often things that linger in our cupboards and on our sides for a while without proper decluttering and organising, but we will give you some of the tips we use to keep on top of these items. For more show notes go to our Podcast page If you haven't already, make sure you check out our website The Declutter Hub. We are delighted you're here and can't wait to share all our top tips about decluttering and organising with you. Please feel free to join our Facebook group The Declutter Hub Community and you can find out more about The Declutter Hub membership here.
EVERY DAY SUMMER PASTA SALAD Produce 18 Basil, large leaves 4 pints Cherry tomatoes (I like to blister them in a skillet, but you can keep them fresh if you like) 6 cloves Garlic Pasta & Grains 1 lb Angel hair pasta Baking & Spices 1/2 tsp Black pepper, freshly ground 1 Kosher salt 1/2 tsp Red pepper flake Oils & Vinegars 1 Olive oil, Extra virgin Dairy 1 1/2 cups Parmesan cheese
The day has come! Andrea & Lisa finally Dish! on all things Costco. We talk about how sampling has pivoted inside the store, what staples we get there, and all the fun things that maybe weren't on our list before we walked in, but just had to have. Lisa breaks down all the worthy charcuterie offerings there and Andrea gives you the lowdown on almond milk. Stay tuned for a listener question about Costco, and please send us your faves and raves!
You're listening to the Westerly Sun's podcast, where we talk about the best local events, new job postings, obituaries, and more. First, a bit of Rhode Island trivia. Today's trivia is brought to you by Perennial. Perennial's new plant-based drink “Daily Gut & Brain” is a blend of easily digestible nutrients crafted for gut and brain health. A convenient mini-meal, Daily Gut & Brain” is available now at the CVS Pharmacy in Wakefield. Now for some trivia. Did you know that The Redwood Library and Athenaeum in Newport is the United States' oldest library building? The Company of the Redwood Library was established in 1747 by Abraham Redwood and 45 colonists with the goal of making written knowledge more widely available to the Newport community. The Library was open to the public, though not "free," and remains a membership library to this day. Now for our feature story: Like a fairy tale with a happy ending, Stephen and Suzanne Capizzano have figured out how to slay the dragon in order to live in the land of peace, harmony and health. The Capizzanos, who opened their business — Capizzano Olive Oils & Vinegars — on Coggswell Street in Pawcatuck, have not only managed to keep their customers close and satisfied and their business afloat during a once-in-a-lifetime pandemic, but they're busy creating "new and exciting products" for their shop. Stephen Capizzano — a Westerly native — has just published his first book. And Suzanne is a very proud wife. According to her, her husband's book is totally aligned with their business and personal philosophies: building community and building health education. It's called “The Forgetful Organization: How an Organization Struggles to Remember Itself; A Fairytale For Those Who Still Have A Wish", it is a slim but weighty volume, peppered with wisdom from the ages, tips for a harmonious existence ... and not without humor. Capizzano said his book, which urges readers to look within for answers to life's riddles, reflects a lifetime of learning. People tend to forget the important lessons they've learned about living a full life, and fall back to sleep, said Capizzano who has an affinity for the fairy tale "Sleeping Beauty." Instead, he says he tends to look at life through a "metaphorical filter," and likes to remind others that "the only person you are destined to become is the person you decided to be." The Capizzanos have used the pandemic as a time to innovate and build their community around better eating habits. Last year they even developed a healthy balsamic beverage that they say people really love to complement the oils, vinegars, and skin products they were already selling. There are a lot of businesses in our community that are hiring right now, so we're excited to tell you about some new job listings. Today's Job posting comes from Cimini & Associates in Westerly. They're looking for a full-time security guard. This position is responsible for protecting the assets of the company, touring the facilities, and keeping records of all visitors. Wages are dependent upon your experience. Benefits include 401k, dental, health, life, vision, and paid time off. If you'd like to learn more or apply, you can do so at the link in our episode description: https://www.indeed.com/l-Westerly,-RI-jobs.html?advn=3734990367697102&vjk=8980a51f7cf94057 Today we're remembering the life of Ellen Clemmey. Ellen was born in Fall River and graduated from B.M.C. Durfee High School in 1952. She and her husband Ray were married in 1956. Ellen worked for the Westerly School Department as a teacher's assistant at High Street School during the 70s and in the Westerly Hospital Cafeteria. Following her husband's retirement, she and Ray made their home in Ft. Myers, FL where she was active in her Plantation Estates community and volunteered her time for many activities. Ellen is survived by her three daughters, six grandchildren, and eight grandchildren. The family asks that memorial contributions be made to your local Salvation Army chapter. Thank you for taking a moment today to remember and celebrate Ellen's life. That's it for today, we'll be back next time with more! Also, remember to check out our sponsor Perennial, Daily Gut & Brain, available at the CVS on Main St. in Wakefield! See omnystudio.com/listener for privacy information.
Celebrate Christmas with the best of Irish. Ireland is blessed with the finest artisanal and craft produce. We focus in this podcast on one superb story. Highbank. Highbank Orchards in Cuffesgrange Kilkenny makes a bewildering array of multiple award winning products - all based on their organic cider apples. This year Highbank released an Irish Apple Wine. While it's obviously an organic product the manner in which it is made is unique. In this podcast Rod Calder Potts explains all. In particular Rod focuses on his aplliance of organic techniques and what terroir mans to his family. From the apples that the Calder Potts grow they make everything from Drivers Cider to Organic Apple Jelly and on to finest Apple Syrups available to Treacle to Vinegars and to Highbank Proper and also Medieval Ciders. Then there's the still! This brings us Organic Kilkenny Apple Gin, Pink Flamingo Gin, Organic Apple Brandey, Highbank Orchard Spirit Single Estate and Organic Apple Vodka. Impressive. Enjoy. This is podcast 1 of 2 from Highbank. ------------------------------------------------------------------------ While all restaurants in Ireland were closed until recently many have now reopened. This is great news - Open Again! We should remember that many of these, including the wonderful Monty's of Kathmandu, are family businesses. They are often small and brilliant and need our support more than ever. Keep Safe and Keep well. Kevin Ecock's WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty's of Kathmandu - an excellent place to host your next event or celebration. Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page.
If you’re ready to do the Daniel fast, you will need some tips on what food to eat and what to avoid. Let’s take a look at this Daniel fast food list and some Daniel fast recipes you can prepare for this type of plant based fasting. Here are the different foods you should eat on the Daniel Fast. 1. Fruits There's nothing wrong with eating fruits. Fruits are good but I really want you to only eat them fresh or frozen.I don't want you eating canned fruits. I would say dehydrated is okay, but most people don't dehydrate their own fruits. They buy dried fruits and dried fruits have a very high concentration of sugar and that's going to create cravings. 2. Vegetables. Once again fresh. You can go with frozen, you could go with dehydrated. Now I dehydrate a ton of vegetables out of my garden. I have kale in Mason jars that I save for our smoothies and things like that. In fact, smoothies is a perfect food for during a fast. 3. Whole Grains You’ve got your amaranth, oats, but if you were to buy a steel cut, it would be a better option. So any of your whole grains, if they are unprocessed or very little processed, that is good enough for the Daniel fast. But I don't keep oats and buckets in my pantry. I always buy them steel-cut. 4. Bread It’s the perfect food for the Daniel fast, as long as it is made of whole grains and is minimally processed. If you make the bread that I teach you, then that is okay. Except I want you to eliminate the eggs and I want you to eliminate the honey. Now, someone challenged me in one of the prepper classes that I was teaching and asked, “Can you make bread without honey or oil? So I did, I made bread with wheat. It could be any whole grain, your whole grain, water, salt and yeast. And it was delicious. So if you're not going to use eggs in your bread, but you still want it to taste good, you could use instead, you could use some flaxseed and it would give you the fiber. It would give you the protein. It would give you some oils and it would give you that elasticity that the eggs contribute to the bread. 5. Nuts and seeds I prefer that you not eat peanuts just because we really are going to actually have a spiritual benefit of this fasting, but we're also going to have a physical benefit . And sometimes peanuts, they just, the way they're processed, the way they're grown, you know, they just have some issues about them, which I'm not really going to go into on this video that I, I really believe you'd have better health benefits if you eliminate a peanuts, but all the other nuts just go ahead and enjoy. And nut butters would be good as long as the ingredients are just the nuts and maybe some salt. 6. Legumes Chickpeas are great. When you eat foods like lentils and chickpeas, you're going to have a healing effect in your gut that all of a sudden your microbiome. 7. Water You should drink plenty of water. I’ll use lime or sometimes lemon, cucumber and even some celery and blended up with some parsley and a little bit of lemon. Herbal teas are fine, but just really keep it to a minimum. 8. Vinegar and Other Flavoring Next, we have vinegars. Vinegars are fine to just get a good quality. Other flavorings for cooking that I use Bragg's liquid aminos all the time. I love this product that would be very good to use in your cooking stir fries would be great stir fries, not the same as a fried vegetable with you know, batter and all of that. Salt and herbs as seasonings are fine on the Daniel fast. You should try new ways to cook foods that are just very tasty for your family. We have a lot of recipes in this Daniel fast book and my cookbook that I think are going to become family favorites and it's just a great time to experience the Daniel fast. Daniel Fast Food to Avoid 1. Oils Any of your good quality olive and avocado oil that you find a good quality would be good I really don't want you doing vegetable oils or canola oil unless it's organic or safflower oil. Coconut oil will be very good as well. 2. Animal Products Now, remember, we're not doing any animal products. We're going to remove all animal products for this time period. Eggs aren't very healthy for you, and I want you to eliminate them for three weeks. I have a whole video on the physical benefits and the spiritual benefits of the Daniel Fast where I discuss why this is such a great healing experience and it is going to create amazing healing for you and for your body. I hope this helps, and if you have questions, please feel free to comment below, so I can help you out as you do this wonderful Daniel fast.
In episode 2 of the Anything is Possible Podcast my guest Charlene Simon shares her story of adversity and success. Charlene became a wife and mother at 15 and had 3 children by 20, her determination and powerful self belief has led to an empire. She started making soap and cosmetics at 19, launched Bathhouse Soapery & Caldarium and expanded it to five retail locations across the South. She didn’t stop there though, she now owns Fat Bottomed Girl’s Cupcake Shoppe, Evilo Oils and Vinegars and Villainess Soaps and Plenty Mystic Beauty Emporium. Did I mention she was also Mrs. Arkansas too! By continuing to choose the positive even in tough situations Charlene has continually found herself on the bright side of life and proven that Anything is Possible.
It was time to Celebrate National Extra Virgin Olive Oil Day Wednesday, September 30th! The Fustini’s team celebrated with New Arrivals from Chili adding to its Premium SELECT line of delicious and hand selected oils and vinegars – and they are celebrating with a Virtual Tasting on the eve of National EVOO Day, Tuesday, September 29th. Founder of Michigan’s first Oil & Vinegar tasting room – Jim Milligan and Director of Recipes and Marketing Denise Walburg are thrilled to do an interview complete with a Tasting and Cooking, all celebrating the many healthy ways to enjoy EVOO.
Candace and Patrick come clean about their stash of herbal vinegars. Patrick claims innocence, but the truth is out now. They talk about their apprecation for Kami's ideas for using Herbal Vinegars daily. See acast.com/privacy for privacy and opt-out information.
Herbal Vinegars are so easy to make, and make, and make! But, what do you do when you realize you have loads more than your pantry can hold? Today, we're talking with Kami McBride, author of The Herbal Kitchen and teacher of Herbal Medicine since 1988 about Making and Enjoying Herbal Vinegars. See acast.com/privacy for privacy and opt-out information.
Host: Dr. Jennifer Hunter, Assistant Director for Family and Consumer Sciences Extension, University of Kentucky Guest: Dr. Heather Norman-Burgdolf, Extension Specialist for Nutrition and Health Episode 12, Season 3 Using oils and vinegars is a great way to enhance the flavor of food! On this episode of Talking FACS, Dr. Heather Norman-Burgdolf shares with Dr. Jennifer Hunter some favorite ways to bring out an entirely different flavor profile for some of your reliable recipes. Full episode transcript
Meet Charles Succop, a local historian who features lots of Pittsburgh history on his three Instagram accounts: @pghthenandnow, @pittsburghistory (the H is deliberately missing) and @hiddenhousespgh. An intern at the city archives, Succop shares what document is the oldest in the collection and he reveals some parallels between the arguments presented in city council today and the council's records from our past. Our curiosity was piqued by the idea of a hidden house, which Succop explains is a house that has been modified to a commercial space (see: the Daily Bread on Roup Ave. and Penn Ave. in Garfield) Plus, we shoutout Adda Coffee and Tea's new location in Garfield and Olive and Marlowe's flavored vinegars. Links in this episode: Charles Succop's Instagram accounts @hiddenhousespgh @pghthenandnow @pittsburghistory Adda Coffee & Tea Olive & Marlowe
For over half a century, Gourmet Foods International has maintained an unwavering passion for connecting consumers with the perfect specialty products from all over the world, including: Domestic and Imported Cheeses, Meat and Seafood, Hors D'Oeuvres, Bakery, Pastries, and Desserts, Condiments and Spices, Pastas, Grains, and Beans, Oils and Vinegars, Food Service Supplies, Olives and Vegetables, and Beverages. Brian Scott, President of Gourmet Foods International, takes Marc Raco and Sterling Hawkins (CART) on a journey through the business and its landscape, sourcing great cheese, navigating supply chain in times of COVID-19, and even a cheese and cracker tasting! Recorded on location at NGA 2020 in San Diego.
Today's guest is Tabatha Conarko, founder of Con' Olio in Austin, Texas. We sit down at the Geekdom Audio Lab and chat about the founding of the company and how it all started, the entire tree to bottle olive oil process, where she sources her ultra premium olive oils, how to tell the difference between fresh and rancid olive oil, the new flagship location out in Bee Cave, and how she went from working in the corporate world to building Central Texas' premier olive oil company from the ground up. Enjoy.
Welcome back to another episode of 'Don't Fuck It Up' with this weeks special guest from 'RuPauls Drag Race UK' Vinegar Strokes.Sit down with us as we discuss the beginning of Vinegar Strokes, Vinegars life & Career before Drag Race UK, Everybody's...
If you’ve heard the recent buzz about the benefits of apple cider vinegar and you’re wondering if it’s true, you’ve come to the right place! In today’s podcast episode, JJ explains exactly what apple cider vinegar is, as well as the advantages of this incredible multitasker. Listen as JJ shares how apple cider vinegar can support gut health and fight infection, plus help balance blood sugar levels and insulin levels. And learn easy, yummy ways to incorporate apple cider vinegar into your daily routine! Freebies From Today’s Episode Get JJ’s free Apple Cider Vinegar Detox Tea recipe by going to jjvirgin.com/acv. Main Points From Today’s Episode Apple cider vinegar is a health food that’s been around for ages! It’s made by taking crushed apples through a fermentation process to create probiotics and enzymes that are healthy for the gut. Vinegars, including apple cider vinegar, help balance your blood sugar and insulin levels. In fact, vinegar almost acts like a natural form of metformin, a drug that helps lower your insulin response to a meal. One easy way to incorporate apple cider into your routine is to use it in salad dressings. Another easy way is to make JJ’s Apple Cider Vinegar Detox Tea! Episode Play-By-Play [:31] Introduction to today’s episode [1:30] Listener shout-out [3:25] What exactly is apple cider vinegar? [4:05] How apple cider vinegar supports a healthy gut microbiome [4:59] Enzymes in apple cider vinegar can help break down your food. [5:24] The fat-burning benefits of apple cider vinegar [5:57] How apple cider vinegar helps suppress your appetite [6:42] Vinegars, including apple cider vinegar, help balance your blood sugar and insulin levels. [7:28] The powerful antimicrobial benefits of apple cider vinegar [7:48] How antibiotics can damage your gut [8:46] Summary of the benefits of apple cider vinegar [9:00] How much apple cider vinegar should you consume each day? [9:37] How to incorporate apple cider vinegar into your routine [10:52] Highlights from season 2 of the podcast Mentioned in this episode: Top 5 Health Benefits of Apple Cider Vinegar Subscribe to the podcast Become part of JJ’s community JJ Virgin Official Facebook page JJ Virgin on Instagram JJ Virgin on YouTube
Blossom vinegars are culinary vinegars and mixers for soda water and cocktails. The vinegars are for salads and additions, the mixers are a new generation. No added sugar makes the mixers stand out on the shelf. But people need recipes, and when Connie Rawlings Dristas recognized that, it turned things in an upward direction for the company. A mentor to other budding food entrepreneurs, including our own Sarah Marshall, Connie has inspired others while she inspires herself. And her inspiration came from a milestone birthday where she took a long look at her diet lifestyle and the long-life history of her family. So she changed her diet on a dime, started eating differently - especially salad dressing - and started figuring out what really made vinegar and how could the flavors be altered. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com
Does Hot Pepper Vodka sound good for your Bloody Mary? How was a Bourbon Old Fashion in a bottle? Fig Chili Balsamic? Yes to all!!! Karey and Justin are joined by Mike Bursey, owner of Vom Faas - a speciality store selling high end oils, vinegars, small batch bourbon/scotch/whiskey, rare wines and even dried and prepared food. Mike gives us a virtual tour of the store as we make our way around and sample everything...Sample. Every. Thing. Cheers!
If you’ve heard the recent buzz about the benefits of apple cider vinegar and you’re wondering if it’s true, you’ve come to the right place! In today’s podcast episode, JJ explains exactly what apple cider vinegar is, as well as the advantages of this incredible multitasker. Listen as JJ shares how apple cider vinegar can support gut health and fight infection, plus help balance blood sugar levels and insulin levels. And learn easy, yummy ways to incorporate apple cider vinegar into your daily routine! Freebies From Today’s Episode Get JJ’s free Apple Cider Vinegar Detox Tea recipe by going to jjvirgin.com/acv. Main Points From Today’s Episode Apple cider vinegar is a health food that’s been around for ages! It’s made by taking crushed apples through a fermentation process to create probiotics and enzymes that are healthy for the gut. Vinegars, including apple cider vinegar, help balance your blood sugar and insulin levels. In fact, vinegar almost acts like a natural form of metformin, a drug that helps lower your insulin response to a meal. One easy way to incorporate apple cider into your routine is to use it in salad dressings. Another easy way is to make JJ’s Apple Cider Vinegar Detox Tea! Episode Play-By-Play [:31] Introduction to today’s episode [1:30] Listener shout-out [3:25] What exactly is apple cider vinegar? [4:05] How apple cider vinegar supports a healthy gut microbiome [4:59] Enzymes in apple cider vinegar can help break down your food. [5:24] The fat-burning benefits of apple cider vinegar [5:57] How apple cider vinegar helps suppress your appetite [6:42] Vinegars, including apple cider vinegar, help balance your blood sugar and insulin levels. [7:28] The powerful antimicrobial benefits of apple cider vinegar [7:48] How antibiotics can damage your gut [8:46] Summary of the benefits of apple cider vinegar [9:00] How much apple cider vinegar should you consume each day? [9:37] How to incorporate apple cider vinegar into your routine [10:52] Highlights from season 2 of the podcast Mentioned in this episode: Top 5 Health Benefits of Apple Cider Vinegar Subscribe to the podcast Become part of JJ’s community JJ Virgin Official Facebook page JJ Virgin on Instagram JJ Virgin on YouTube
The Garage Girls talk about the buzzed, ecstatic, flavor-overloading experience of taste-testing aged balsamic vinegars and infused olive oils at The 1000 Islands Cruet store in Clayton, NY. Plus, they enjoy (on-air) some of their favorite flavors. --- Support this podcast: https://anchor.fm/scarebnb/support
Using the Feed Your Family Tonight Grocery List Builder, Marie walks us through the things she considers pantry and refrigerator staples. You can get a free copy of the Grocery List Builder at FeedYourFamilyTonight.com/list. You want a pantry that has the staples you use and is not cluttered with things you rarely use. This is what Marie keeps on hand. It will not be the same as the foods you need to keep in your home, but create a system to keep track of your staples so that you are not out of a key ingredient when you need it. Fruits and Veggies Lettuce, Carrots, Celery, Green Onions, Potatoes, Lemons, Limes and Apples Canned tomatoes, garbanzo beans, pears, and ginger beer Milk, Cheese and Eggs Unsalted Butter, Ghee, Salted Irish Butter, Whole Milk, Sweetened and Unsweetened Almond Milk, ½ and ½, Eggs, Parmesan, Shredded Sharp Cheddar, Pepper Jack Slices, Lunchmeat Frozen Foods Green Beans, Corn, Spinach, All kinds of Frozen Meat (See Freezer Episode 45) Breads, Cereals, Grains, Legumes Quick Oats, Old Fashioned Oats, Rice, Pasta, Boxed Macaroni and Cheese, Lentils Spices, Oils, Condiments Ketchup, Mustard, BBQ Sauce, Mayo, Olive oil, Coconut oil, Sesame Oil, Salad Dressings, Vinegars, Peanut Butter, Jam Snacks Chocolate Chips, Tortilla Chips, Popcorn Baking Supplies White Whole Wheat Flour, Yeast, Gluten, Sugar, Brown Sugar, Baking Powder, Baking Soda Personal and Cleaning Mrs. Meyers Clean Day Lemon Verbena Dish Soap (I use this to treat laundry stains) Hair Dye, Zip Bags, Plastic Wrap, Tin Foil, Napkins, Paper Towels, Paper Plates Keep a list of the basics you like to keep in your home. Get your free copy of my Grocery List Builder at FeedYourFamilyTonight.com/list.
A few announcements about upcoming projects and podcasts! Your opinion matters!Take the Summer Shape Up Survey, Click Here! NUTRITIONThis week is part two of ways to eliminate carb cravings. In this episode, we look at the food and metabolism related ways to cut cravings! Spices and SaucesRemoving sugar and processed fat foods may take some time if your diet has too many. Don't worry, have faith, you can do it! You must first recognize that there are delicious substitutes and prepare them ahead of time. Don’t be caught unprepared! Always have on hand, or know how to get, lower carb options.Here are some great flavor boosters to help ease cravings!VanillaCinnamonNutmeg CocoaMintClovesGarlicOnion AniseCorianderCumin VinegarsCitrusPomegranateBerriesCherriesSome more substitutions for carb cravings: If you crave.....Salty foods such as chips or pizza, you be low in tryptophan or chloride.Solution........Cheese, fish, sweet potatoes, spinach, and sea salt.If you crave....Chocolate, you may need magnesium or zinc.Solution......Dark chocolate. Particularly 70 percent or higher dark chocolate.If you crave sugar or bread......You may be dehydrated.Solution....Drink water! Hydrate yourself. Need flavor? Add any citrus to your water, such as lemon, lime or orange.If you crave processed fatty foods.......Solution....Have a meal with protein and good fats. For example, eggs cooked in coconut oil, meat and nuts, a slice of bacon with an egg and avocado, or meat/ fish slices and a piece of cheese.If you crave sugary candy, you may need sulfur. Solution....Eat fibrous, crunchy veggies such as broccoli, cauliflower or Brussels sprouts.2. Eliminate Processed Foods Research shows that eating too many processed carbs actually changes your brain structure, generating neuronal adaptations to make you crave them constantly. Think of them like drugs for your brain, you may even have withdrawal symptoms!Solution:Replace processed foods with whole, low-glycemic foods that are high in protein and healthy fats. 3. Improve your metabolism! Focus on becoming metabolically flexible. This refers to your body’s ability to burn both fat and carbohydrates for energy. This is what your body should do in an ideal situation. It allows you to have energy, lose body fat easier and increase exercise capacity.Metabolically inflexible is the opposite (of course!). Your body is adapted to burn carbohydrates and unable to mobilize and use body fat. High carb, low fat diets tend to promote this effect. Anytime blood sugar drops due to not eating for a few hours, your body carves carbs to raise your blood sugar. If you taken in too many high-sugar carbs, you’ll crave high-sugar carbs because sugar has an addictive quality, activating a sensation of pleasure in the brain.Solution:Avoid high-sugar carbs and change your focus from carbs to protein and healthy fats. For normal-weight people, the ability to burn body fat can be increased simply by eating a higher fat, lower carb diet. But overweight people’s bodies don’t adapt so easily and obese people are actually metabolically inflexible and incapable of burning body fat. This can be changed—it’s not a permanent state—but changing diet doesn’t appear to adapt the body to do it. One way for overweight people to increase fat burning is to do strenuous exercise. Both intense sprint training and long endurance exercise act as a catalyst for the overweight to become more metabolically flexible. Strength training may also be effective. 4. Improve Your Insulin Sensitivity Many overweight people often insulin resistant, insulin doesn’t cut appetite, and you'll feel hungry after eating even a carb-fillled meal. Studies show that not only does an individual’s degree of insulin sensitivity predict hunger in the hours after eating, it also predicts the ability to lose body fat. The easiest way to improve insulin health is to exercise—strength training, aerobic exercise, and sprints all work. Eating a low-carb diet is well known for treating insulin resistance but being too low in carbs for too long (on a ketogenic diet, for example) can cause insulin resistance. Prevent this by including higher carb meals ever 5 to 7 days.TRAININGAre men and women different when it comes to fat loss? Yes, sort of.Women’s Metabolism Vs. Men’s MetabolismIf you are a woman then you probably already know that women tend to be at a disadvantage when it comes to fat loss and muscle building. Mostly because the majority of available advice is based on research done on men. Luckily there are some similarities to help us determine the best ways to train for fat loss. Of course, exercise is essential for any one to lose fat. It is even more important for women because workouts teach the female body to increase the use of fat for energy. Women tend to burn more glucose form carbs while at reast than men do. Men burn more fat at rest, but women burn more fat during exercise then men (yeah!). So if you are a woman who wants to lose body fat you must workout! Remember that metabolic flexibility? When women workout, they improve their body's ability to use fat for energy (metabolic flexibility). This, in turn, leads to improved blood sugar management and better fat loss!Women’s Training Techniques Vs. Men’sStudies have shown that women have an advantage in sprint training of being more endurance oriented. When doing sprint interval training, women seem to get better fat loss results by using slightly longer ratios than men. Scientists think this may be due to the fact that women rely more on aerobic energy pathways and deplete ATP more slowly than men. Plus, women recover faster, possibly due to higher estrogen levels. Your best bet for interval training would be longer yet moderate interval combinations such as 1 to 2 minute intervals at 80% to 90% of your max, with a 2:1 or 3:1 work-to-rest ratio.Examples of 2:1 or 3:1 work-to-rest ratiosA 2:1 work-to-rest ratio means that you work for twice as long as you recover.Elliptical trainer: Alternate 40 seconds at a high intensity (as hard as you can work while still maintaining good form, posture, and control) with 20 seconds at a moderate intensity for a total of 25 to 30 minutes.Treadmill: Alternate three minutes of very fast walking (4 to 5 mph) with 90 seconds of medium paced walking (3.5 to 4 mph) for a total of 30 to 45 minutes. 3:1 Work-to-Rest Ratio A 3:1 work-to-rest ratio means that you work three times as long as the recovery.Treadmill: Alternate 15 minutes of running (5 to 6 mph, or 8 to 9.7 km/h) with five minutes of jogging (6 to 7 mph, or 9.7 to 11.3 km/h) for 30 to 45 minutes. (running is still not my favorite choice for women and fat loss, but if you must, choose intervals!)Elliptical trainer: Alternate nine minutes at a high intensity (as hard as you can work while still maintaining good form, posture, and control) with three minutes at a moderate intensity for 30 to 45 minutes.If you are new to intervals, you can change the work-to-rest ratio into a rest-to-work ratio. For example, if working hard for two minutes with only one minute of recovery (2:1) is too much for you, simply flip it and use the ratio as a rest-to-work ratio instead—working for one minute and then recovering for two minutes (1:2). Does Recovery Differ in Men and Women? Yes.Women actually recover quicker than men during strength training. Women can also tolerate shorter rest intervals.A study compared the effect of 1-, 2- or 3-minute rest intervals in an upper body workout with the goal of completing 10 reps per set in men and women. The women in the study were able to complete significantly more reps than men did, regardless of the rest interval used.If you’re not seeing the results you’d expect from your program, experiment with shorter rest intervals. Keep in mind, if you are a beginner female there is some evidence that untrained women recover more slowly than men and may need longer recovery intervals until they gain base levels of strength and conditioning.This last part may apply to both genders, but I still think men have a better advantage!You Can’t Out-Train A Bad Diet!No training or workouts can overcome a poor diet! Low energy, reduced metabolism and stymied fat loss all come with poor eating habits. If you eat refined foods in order to decrease fat intake and keep track of your calories, you will probably end up more hungry and missing nutrients.Focus on eating real, whole foods in the amounts of each macronutrient of fat, protein, and carbohydrates that your body needs. With the right nutrition plan, your workouts will be stronger and more effective for fat loss.MOTIVATIONWhat motivates you? How do you push yourself to workout on the days you don't feel like it? Some tips on how to keep your motivation on the blah days!Please click the link here to take a short survey to help me continue making podcasts on topics you want to hear!Take a quick survey to let me know what you need most to get you in your best shape for this summer!Take the Summer Shape Up Survey, Click Here!Get all the most recent episodes on iTunes or download this episode here:Fit 224: Eliminate Carb Cravings Part 2, Differences in training for men and women, where's your motivation?
Catherine and Dave Ferraresi opened Gustare Oils & Vinegars in 2009, just 4 years after moving back to the US from Europe, where they had lived for 10 years. In this week's episode, Catherine shares the process of opening up + running a very niche, European-style business on Chatham Main Street and what it was like to both expand and later, to consolidate that business as it grew and changed over the course of 10 years. Learn more at GustareOliveOil.com or at BuiltonCapeCod.com. Brought to you by LoveLiveLocal and StarrStruck.
To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to coming up with dishes or coming up with ideas or just trying to foster the confidence to show up as your full self. What we covered in this episode Bad Hunter is a vegetable forward restaurant in Chicago. Plated desserts, ice cream, laminated pastries. She started as a line cook before becoming a pastry chef. She loves using vegetables in her desserts. Chocolate Cremeux with Porcini mushroom ice cream. Rich and Savory. Pastry Chef Sam Mason from Odd Fellows Ice Cream in Brooklyn talked in episode #12 about using mushroom in ice cream. Click here to get to the show notes. They are celebrating local seasonal produce from the Midwest. The team is preserving these produce for through the winter: jams, pickles and fermented veggies and fruit. They do a lot of pickles to be used with rich and fatty dessert. Vinegars based on fruit and veggie scraps. Kombucha for "crème fraîche" culture and sorbets. Emily is pushing he limits to create new desserts. Consumers are open to trying it. Pairing the weird ingredients with products that are the most recognizable. Pastry and desserts require patience and to be careful at each steps. She studied culinary in Paris. Mentors: Dana Cree, Amanda Rockman, Nancy Silverton and Dorie Greenspan. Important to learn and understand basic science and techniques in pastry. But need to allow yourself to move outside of that box (techniques) for creativity. Chef Emily talks about her creative process. She describes the creative process behind the dish: Avocado Lime Mousse with Mango and Cilantro Granita. Finding inspiration from collaboration with the team members at Bad Hunter. Her cook background make her more comfortable to collaborate with Chefs in the kitchen. Chef Emily talks about expectations regarding women in the kitchen. She describes herself as an empathetic leader. She has the soft skills for it but at the same time she has set boundaries as she is not anyone's therapist. 5 rapid-fire questions! Subscribe to Podcast Chef Emily Spurlin's Approach to Innovation My starting point is usually a singular flavor or ingredient that I want to showcase which often ends up being a fruit or a vegetable, something nature based usually, or a flavor combination that I'm interested in trying out. From there I kind of go into a number of directions. I either think in terms of color. So I think of foods that have complementary colors or foods that are in the same color scheme that I think flavor wise would be a good match for the initial ingredients. I also like the “if it grows together it goes together” method. And then I like to think about families. So for example quince is in the rose family and I really like using rose in desserts. In moderation I think it's really lovely and it kind of tied together in my brain that both comes from Persian cuisine, so then that kind of leads me into a new direction of other flavors I can play with within Persian cuisine for example. Or like buckwheat and rhubarb are related. I am just trying to find find ways to connect ingredients in my brain that makes sense and have context. And then obviously trying it all together and making sure it tastes good. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Click to tweet Emily Spurlin - With pastry you have to be super careful at each step because each step affects the final p...
Gwen speaks with Jodie Gibson, owner of Adoro Olive Oils and Vinegars located in Sudbury and North Bay. Check out their website: https://adorooilsandvinegars.ca/
Welcome to a conversation about perception. Because whether you believe vinegar is a supreme condiment or an item best left to the depths of your dusty pantry shelves, whether or not you think all Norton wine should be vinegar, or whether you’re still under the perception acid is a secondary notion when it comes to flavor profiles, my talk with Jay and Stephanie Rostow of Virginia Vinegar Works is not one to be missed. And I cannot even believe I just typed out the words “flavor profiles”. But here, and rightly so, acid is a flavor that is king. It’s the brightness, the lightness, that extra kick at the back of your throat on top of a fatty dish heavy with butter, that zing which makes your taste buds cry out. Acid elevates every other flavor in a dish. I still say, “Gild the lily...” to myself when I spritz lemon juice or vinegar on just about every prepared dish in my kitchen, even though the source of the quote, a chef known for his Orange crocs, still turns my stomach. Because that’s what acid does. It adds gold to golden. It adds more to more. Virginia Vinegar Works vinegars are definitely more. Hand-crafted using the centuries-old Orleans Method at a small warehouse in Shipman, Virginia using wine the Rostows select themselves. Consciously and carefully, using their decades of winery experience. These guys understand terroir. They also understand in order to make great vinegar, you start with great wine. That particular conversation between producer and vintner sometimes requires a bit of counseling. After all, no craftsman wants to be told their wine isn’t just right. In the early days, phones calls often ended abruptly, but over the years, perceptions changed. Now vintners call them. And for good reason, because the Rostows just won four medals in their first competition. “You can’t make a really good vinegar out of a really bad wine.” Perception. Using face-to-face connection to sell rather than relying solely on big box stores. The Rostows do it all from production to bottling to selling, which helps tell the story of their business, something so important when you exist in a virtual sea of artisanal food products. “We don’t like to waste anything. It’s part of our business. If we can take some wine that isn’t going to make the grade for minor reasons, those are the wines we’re going to take...Those are the ones we’re going to work with...The vinegar that comes from that is going to be delicious.” How is a vinegar maker like a farmer? How does being married affect the business? Why is most balsamic vinegar you find in the store fake? What about their 2012 vintage? When will it be ready to taste? All this and more. Give a listen then get you some. Pour it liberally. Taste the terroir. Elevate your taste buds. SHOW NOTES – Links to resources talked about during the podcast: Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the Apple Podcast Gods. Never miss a chance to be edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
THE HARVEST IS FINALLY ACCELERATING, which got me thinking about a tool that’s as critical to success right about now as my mower and spade: the perfect canning jar. One morning this week, over a cup of tea on Skype... Read More ›
Don Morton is a bartender, WSET trained wine nerd, cocktail geek, fermentation enthusiast, and an eager host. After 10 years of working in public policy, Don founded Shrub District to bring a little more happiness into the world. Today, their cocktail vinegars (aka shrubs) and 'built cocktails' (A “built” cocktail is a cocktail you build in the same glass in which you serve it) are available online, restaurants and bars across the North East. With a keen focus on quality and sometimes, seasonal ingredients, Don is determined to provide an exceptional experience while making it convenient for consumers to make a cocktail. Some key takeaways from the interview: test the product after you have nailed down the formulation with real customers make sure that you have variety for folks otherwise you will leave money on the table finding partners that meet distribution challenges innovating in a category that's quite hot while not over extending on capacity and production For more information, visit: www.shrubdistrict.com
Today’s episode of the Happy Half Hour is sponsored by Vom Fass, the Hillcrest boutique that sources small producers around the globe for its collection of whiskies, brandies, oil, fruit vinegars, and more. They’re telling us all about their “try before you buy” policy and how you can mix the most creative cocktails using, yes, vinegar. In Hot Plates, we’re talking about the new True Food Kitchen at Westfield UTC, Catalina Offshore’s Good Food nomination and the East Village’s You & Yours Distilling Co., whose founder Laura Johnson was just named on Forbes’ 30 Under 30 list. Today’s guest is Adam Hiner, co-founder of Boochcraft, the San Diego-based company that makes kombucha with a boozy spin. He gives us the scoop on how Boochcraft started, all the trial and error that went into making the drink (at one point they tried adding in moonshine), and their most popular flavors. Plus, we’re talking about hops and how climate change may make beer more expensive. In Two People/$50, we’re recommending Buona Forchetta, Shake Shack, and Arrivederci.
On this episode of HRN Happy Hour, former HRN host Helen Hollyman is back in the studio! Helen is the Editor-in-Chief of Vice's food channel, Munchies. After recapping our "Volumes & Vinegars" event and sharing some Tasty news, Kat catches up with Helen about her life since U Look Hungry, working with the legends of the food world, dealing truffles, and the intersection of food and pop culture. Helen Hollyman got her start at Food & Wine magazine and has worked under award-winning pastry chef Christina Tosi at Momofuku Milk Bar and food writers Mark Bittman and Amanda Hesser. She has written for a variety of publications which includes GQ, Saveur, Lucky Peach, and Time Out New York. She's a former cook, truffle dealer, and radio host. Helen's wildly allergic to pumpkin and bad press releases. You can check out more of her work at ulookhungry.com.
On today's episode of THE FOOD SEEN, Daniel Liberson became a vinegar maker by way of preservation; a 200 acre estate in Delaplane, Virginia, once surveyed by George Washington himself, was site to a rampant herd of cattle trampling the banks of the Boiling Branch Stream. This tributary empties into the Potomac water supply, and was being polluted with the cows' waste. Liberson's family converted the land into a nature conservancy, protecting the flora and fauna whilst the Army Corps of Engineers began the largest stream restoration in Virginia's history. Liberson, a long time restaurant cook, became a vinegar maker by way of noninterventionist foraging, founding Lindera Farms, with the natural produce that surrounded him. Now, aromatic bottles of acetic acid (vinegar), glow with perfumes of the seasons, their flavors meant to last all year round: Black Locust, Blackberry, Elderflower, Heirloom Pepper, Hickory, Honey, Paw-Paw, Persimmon, Ramp (which taste like "drunk nachos") and more...
This episode is a Q & A session featuring several listener questions and answered by host Theresa Loe. You learn: If sterilizing is necessary when bottling up homemade liqueur, The biggest worry when infusing alcohol, Which "proof" is best when making liqueur infusions, The trick to getting a clear vinegar, Is it possible to reuse the fruit of one food project for another, How does homemade Greek yogurt work and Do you need a yogurt maker or not. All that and more - Plus you can go to www.LivingHomegrown.com/92 for a full transcript and all the links and resources mentioned in the episode.
Episode 008- Dan Gagliardo is an expert on olive oil. He is the the owner of D'Avolio Purveyors of Fine Olive Oils, Vinegars, and More. He offers you advice about shopping for olive oil-- what to look for and what to avoid. He also discusses starting his food business and how he decided to olive oil and vinegar was a business for him. In the interview I mention a recipe for an olive oil cake that I bake. I usually use regular olive oil but recently have taken to using flavored ones such as blood orange flavored oil from D'Avolio. This is a very tasty recipe and one that I have been making for years. If you are looking for help selecting olive oils, the blog of the North American Olive Oil Association provides a list of 21 olive oil brands that are certified for authenticity. Also, here is a list of ten olive oil recipes of 2016 from the association. Note: I have not had a chance to test drive any of these recipes yet. On New Year's Eve, we were invited to the home of some friends and I made my favorite "go to" appetizer, chorizo stuffed dates wrapped in bacon. Here is a recipe that is very close to the one that I use. I bake mine for about 15 minutes in a 375 degree oven instead of cooking them in the skillet. I place them on the baking sheet, bacon seam down and do not use a toothpick to secure them. Also, I use dried chorizo (not fresh) that is very similar to a stick of pepperoni. Note: None of the links for this episode are affiliate links.
It's The ADHD-Friendly Show | Personal Growth, Entrepreneurship + Well-being for Distractible Minds
Love the podcast? Sign up for updates at The Fit Habit and be the first one to know when new episodes are uploaded. I've been thinking about doing this for a while now. I mean, I don't eat a ton of gluten anyway, but at least once or twice a week, I'm eating a “healthy” pizza, dipping into the breadbasket at restaurant, or dipping my sushi in soy sauce (yes, soy sauce has gluten and a shit ton of sodium). I find that I when I do indulge, the same things generally happen - I get stomach cramps almost immediately and a little bloating, but then the next day, my “#2” is not normal (I'll leave it at that and you're welcome) and I'm in a funk/fog for the rest of the day. It's like I get a bread hangover and I'm just a little dumber for the next 24 hours. The other thing about gluten is it promotes visceral fat (read Wheat Belly for the deets on this) and I for one, don't need any more help in the belly fat department. I'm all good there, thanks much. So if you're curious about whether or not you may have a sensitivity, take a look at this self-test, or just watch how you feel 2 hours and 24 hours after you eat something with gluten in it. Not sure what has gluten? I'll post a non-exhaustive list at the bottom of this post. Want to ditch gluten but you're not sure where to start? Well, you can listen to the podcast I just created. When you've covered that, here are a few more resources for you to explore. Do you think you have a gluten intolerance? I pulled this from Celiac.org. You might be surprised to know things like soy sauce and lip gloss contain gluten. Read on!Gluten-Containing Grains and Their DerivativesWheatVarieties and derivatives of wheat such as:wheatberriesdurumemmersemolinaspeltfarinafarrograhamKAMUT® khorasan wheat einkorn wheatRyeBarleyTriticaleMalt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring,malt vinegar Brewer's YeastCommon Foods That Contain GlutenPastas: raviolis, dumplings, couscous, and gnocchiNoodles: ramen, udon, soba (those made with only a percentage of buckwheat flour) chow mein, and egg noodles. (Note: rice noodles and mung bean noodles are gluten free)Breads and Pastries: croissants, pita, naan, bagels, flatbreads, cornbread, potato bread, muffins, donuts, rollsCrackers: pretzels, goldfish, graham crackersBaked Goods: cakes, cookies, pie crusts, browniesCereal & Granola: corn flakes and rice puffs often contain malt extract/flavoring, granola often made with regular oats, notgluten-free oatsBreakfast Foods: pancakes, waffles, french toast, crepes, and biscuits.Breading & Coating Mixes: panko breadcrumbsCroutons: stuffings, dressingsSauces & Gravies (many use wheat flour as a thickener)traditional soy sauce, cream sauces made with a rouxFlour tortillasBeer (unless explicitly gluten-free) and any malt beverages (see “Distilled Beverages and Vinegars” below for more information on alcoholic beverages)Brewer's YeastAnything else that uses “wheat flour” as an ingredientFoods That May Contain Gluten (must be verified by reading the label or checking with the manufacturer/kitchen staff)Energy bars/granola bars – some bars may contain wheat as an ingredient, and most use oats that are not gluten-freeFrench fries – be careful of batter containing wheat flour or cross-contact from fryersPotato chips – some potato chip seasonings may contain malt vinegar or wheat starchProcessed lunch meatsCandy and candy barsSoup – pay special attention to cream-based soups, which have flour as a thickener. Many soups also contain barleyMulti-grain or “artisan” tortilla chips or tortillas that are not entirely corn-based may contain a wheat-based ingredientSalad dressings and marinades – may contain malt vinegar, soy sauce, flourStarch or dextrin if found on a meat or poultry product could be from any grain, including wheatBrown rice syrup – may be made with barley enzymesMeat substitutes made with seitan (wheat gluten) such as vegetarian burgers, vege --- Send in a voice message: https://anchor.fm/caren-magill/message
Today we become quite educational, throwing around words like ethanol and acetic acid. We suffer from excessive alliteration while tasting the Mother of Vinegars and eventually own up to our curmudgeon tendencies. To be continued... EXPLICIT. www.spilledmilkpodcast.com Pok Pok Som Jimmy Fallon Prince Tribute Spoon oil
Discover the wonders of flavored vinegars using seasonal produce and herbs. They are super easy to make, packed with flavor and make great gifts come holiday time. In this episode, host Theresa Loe shares: The basic formula for making flavored vinegar that always works, Some sample flavor combos that pack a punch, The 3 best vinegars to use as your base (pros/cons of each), Which vinegar you should never use, The exact steps needed to make your first batch of flavored vinegar, How best to store them for longevity and flavor. As always, you can get a full PDF transcript of the entire episode at www.LivingHomegrown.com/24 and you will also find links to everything mentioned in the episode.
Cleveland's own Chef Jonathon Sawyer is a homegrown food rockstar, and he's joining Michael Harlan Turkell on today's THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer's Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it's now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today's program has been brought to you by S. Wallace Edwards & Sons “The better your cooks are, the better your bowls of pasta will be. It's elementary.” [7:00] “Carbon zero is the goal and anything we have to do to reach that goal is fair game.” [20:00] “Anywhere you would use a lime or a lemon – try using vinegar.” [29:00] — Johnathon Sawyer on THE FOOD SEEN
© 2020-2025 Ivy Podcast Discovery LLC
