Podcasts about Wagyu

Ken Carman dives further into his predicament involving Wagyu beef, while Anthony Lima asks if Shedeur Sanders had earned the chance to start for the Cleveland Browns, over another quarterback on the Browns roster.

how does one woo an a5 wagyu girl? what makes the girlies go weak in the knees? what qualitites are most important? come along as the 3 girls of hot pursuit have an honest & fun discussion what types of men captivate them! 0:00 the first features we notice in men 2:41 personality traits we go weak for 7:06 mousetraps and red flags we fall for 9:50 flirting is intelligence therefore its hot 10:18 each of our types 14:21 are our standards in the sky? 19:14 how our types have changed over time 23:40 the romance of female friendships 28:00 female friendships building foundations for love CONNECT WITH US Connect with us @thehotpursuitpod on Instagram/TikTok/Youtube.  Email us at hello@thehotpursuitpod.com. THE HOT PURSUIT PODCAST Hosted and written by: Jennifer Han, Emily Lin, and Madelyn Ong Produced by: Hot Pursuit Media and AsianBossGirl Edited by: Sam Amezcua Theme song: Shawn Halim Graphic art: Kelsey Cordutsky ig: @kcord0912 Motion graphics: Matt Ebling ig: @matt_ebling Special thanks: Travis Morningstar, Melody Cheng, Helen Wu Wang, Janet Wang, Josh Jang  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the HowToBBQRight Podcast, we're packing up and heading to Mountain Home, Arkansas, for Ark-tober Fest (00:20)! Malcom's not doing so hot lately in our Let's Get To Cookin' Community Pick'em League (04:10)... Last weekend, we hosted our Ambassador BBQ Crawl and it was an absolute blast (08:07)! If you ever find yourself in the Memphis area craving authentic Texas-style BBQ, make sure to stop by Bain's BBQ — it's a must-try (24:01). After wrapping up the crawl, we took a trip down to Venice, Louisiana and enjoyed some killer fish and drinks (26:30)! We've all tasted pineapple flavors on ribs... but have you ever seen someone wrap an entire rack of ribs around a pineapple? (32:38) Wild stuff. If you're craving a classic pulled beef sandwich, what's the best cut of beef to use? We break it down (36:01). We also share why the Primo Ceramic Grill could be your new favorite backyard cooker (37:45), and why we're seriously craving some more fresh tuna (38:30). Cooking on a drum smoker for the first time? Here are our top tips for beginners who want to master the drum (41:36). Why is everyone suddenly using maple syrup in their injections and wraps? We've got thoughts (45:55).Thinking about buying Wagyu beef for the first time? Here are the top cuts to look out for (47:11). If your pellet grill shuts off overnight while cooking a pork butt, what should you do? We've got answers (51:13). And finally, if you want to serve brisket for dinner on Friday, but save the burnt ends for Sunday, how do you pull it off? (53:45).  

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In this episode of The WB Download, host Jeff Wieland takes a step away from custom homebuilding to talk about another passion of his, farming. Jeff, who runs his own farm (Wieland Family Farm) and has a love for fresh-cut beef and the auction process, sits down with Andy Korb, auctioneer, farmer, and owner of Stockyards Packing Co. Andy shares stories from his non-traditional upbringing, his passion for 4-H and FFA, and what drew him into the world of auctions.Together, Jeff and Andy dive into the challenges of farming, the importance of humane animal handling, and how integrity shapes both the auction and meat industries. From funny moments on the auction block to insights on beef quality, Wagyu, and consumer education, this episode offers a fresh look at agriculture and the future of food. And for the steak lovers, they even share their favorite ways to prepare and grill the perfect cut.Stockyards Website : https://www.theyardsoh.com/Stockyards Facebook or InstagramWieland Family Farm Website www.wielandfamilyfarm.comEmail Jeff your comments, questions, and topic requests, or be a guest on The WB Download.Email: WBDOWNLOAD@wielandbuilders.comSee Wieland Builders custom home gallery  www.wielandbuilders.comReceive inspiration monthly Wieland Builders  monthly newsletter See WB Download podcast behind the scenes photosFollow Wieland Builders on Facebook, Instagram, YouTube, Houzz or Pinterest

Discover the challenges and strategies of leading brands such as Diageo and Indeed in navigating marketing spend and efficiency. Explore the rise and fall of BrewDog within the competitive beer category. Celebrate the unexpected but impactful engagement of Taylor Swift and Kansas City Chiefs' Travis Kelce, and the buzz around Gordon Ramsay's new Wagyu burger collaboration with Burger King. With expert analysis from Tracksuit this episode is packed with valuable insights for marketers navigating a rapidly changing landscape. Don't miss out on these compelling stories rooted in brand data and strategy!02:43 Marketing Strategies of Major Brands04:40 Balancing Efficiency and Brand Building06:13 The Role of AI and Organic Channels06:32 Case Study: Indeed's Marketing Approach08:42 Historical Evidence on Marketing Cuts17:11 BrewDog's Market Performance20:07 BrewDog's Brand Health and Challenges20:35 BrewDog's Rebranding and Market Position21:12 Cultural Impact on BrewDog's Brand23:24 BrewDog's Competition and Strategic Moves25:46 Taylor Swift and Kansas City Chiefs: A Brand Collaboration32:50 Gordon Ramsey and Burger King CollaborationFind the hosts:Jasper: https://www.linkedin.com/in/jasperskinner/Dan:https://www.linkedin.com/in/dan-fleming-a15854118/Conor: https://www.linkedin.com/in/conorbyrne/ Hosted on Acast. See acast.com/privacy for more information.

Tune into the fourth installment of AJC's latest limited podcast series, Architects of Peace. Go behind the scenes of the decades-long diplomacy and quiet negotiations that made the Abraham Accords possible, bringing Israel, the United Arab Emirates, Bahrain, and later Morocco, together in historic peace agreements.  From cockpits to kitchens to concert halls, the Abraham Accords are inspiring unexpected partnerships. In the fourth episode of AJC's limited series, four “partners of peace” share how these historic agreements are reshaping their lives and work. Hear from El Mehdi Boudra of the Mimouna Association on building people-to-people ties; producer Gili Masami on creating a groundbreaking Israeli–Emirati song; pilot Karim Taissir on flying between Casablanca and Tel Aviv while leading Symphionette, a Moroccan orchestra celebrating Andalusian music; and chef Gal Ben Moshe, the first Israeli chef to ever cook in Dubai on his dream of opening a restaurant in the UAE. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  Episode lineup: El Mehdi Boudra (4:00) Gili Masami (11:10) Karim Taissir (16:14) Gal Ben Moshe (21:59) Read the transcript: https://www.ajc.org/news/podcast/partners-of-peace-architects-of-peace-episode-4 Resources: AJC.org/ArchitectsofPeace - Tune in weekly for new episodes. The Abraham Accords, Explained AJC.org/CNME - Find more on AJC's Center for a New Middle East Listen – AJC Podcasts: The Forgotten Exodus  People of the Pod Follow Architects of Peace on your favorite podcast app, and learn more at AJC.org/ArchitectsofPeace You can reach us at: podcasts@ajc.org If you've appreciated this episode, please be sure to tell your friends, and rate and review us on Apple Podcasts or Spotify. Transcript: El Mehdi Boudra: All the stereotypes started like getting out and people want to meet with the other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region, where you have Arabs Muslims, Arab Christians, Druze, Beta Yisrael, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region. Manya Brachear Pashman: In September 2020, the world saw what had been years – decades – in the making: landmark peace agreements dubbed the Abraham Accords – normalizing relations between Israel and two Arabian Gulf states, the United Arab Emirates and the Kingdom of Bahrain. Later, in December, they were joined by the Kingdom of Morocco.  Five years later, AJC is pulling back the curtain to meet key individuals who built the trust that led to these breakthroughs and turning the spotlight on some of the results. Introducing: the Architects of Peace. ILTV correspondent: Well, hello, shalom, salaam. For the first time since the historic normalization deal between Israel and the UAE, an Israeli and an Emirati have teamed up to make music. [Ahlan Bik plays] The signs have been everywhere. On stages in Jerusalem and in recording studios in Abu Dhabi. [Camera sounds]. On a catwalk in Tel Aviv during Fashion Week and on the covers of Israeli and Arab magazines. [Kitchen sounds]. In the kitchens of gourmet restaurants where Israeli and Emirati chefs exchanged recipes. Just days after the announcement of the Abraham Accords, Emirati ruler Sheikh Khalifa bin Zayed Al Nahyan formally ended the UAE's nearly 50-year boycott of Israel. Though commerce and cooperation had taken place between the countries under the radar for years, the boycott's official end transformed the fields of water, renewable energy, health, cybersecurity, and tourism.  In 2023, Israel and the UAE signed a Comprehensive Economic Partnership Agreement (CEPA) to advance economic cooperation, and by 2024, commerce between the UAE and Israel grew to $3.2 billion. Trade between Bahrain and Israel surged 740% in one year. As one of the world's most water-stressed countries, Bahrain's Electrical and Water Authority signed an agreement to acquire water desalination technology from Israel's national water company [Mekorot].  Signs of collaboration between Israeli and Arab artists also began to emerge. It was as if a creative energy had been unlocked and a longing to collaborate finally had the freedom to fly. [Airplane take off sounds]. And by the way, people had the freedom to fly too, as commercial airlines sent jets back and forth between Tel Aviv, Casablanca, Abu Dhabi, and Manama.  A gigantic step forward for countries that once did not allow long distance calls to Israel, let alone vacations to the Jewish state. At long last, Israelis, Moroccans, Emiratis, and Bahrainis could finally satisfy their curiosity about one another. This episode features excerpts from four conversations. Not with diplomats or high-level senior officials, but ordinary citizens from the region who have seized opportunities made possible by the Abraham Accords to pursue unprecedented partnerships. For El Medhi Boudra, the Abraham Accords were a dream come true.  As a Muslim college student in 2007 at Al Akhawayn University in Ifrane, Morocco, he founded a group dedicated to preserving and teaching the Jewish heritage of his North African home. El Mehdi knew fostering conversations and friendships would be the only way to counter stereotypes and foster a genuine appreciation for all of Morocco's history, including its once-thriving Jewish community of more than 100,000. Five years later, El Mehdi's efforts flourished into a nonprofit called Mimouna, the name of a Moroccan tradition that falls on the day after Passover, when Jewish and Muslim families gather at each other's homes to enjoy cakes and sweets and celebrate the end of the Passover prohibitions. Together.   El Mehdi Boudra: Our work started in the campus to fill this gap between the old generation who talk with nostalgia about Moroccan Jews, and the young generation who don't know nothing about Moroccan Judaism. Then, in the beginning, we focused only on the preservation and educating and the promotion of Jewish heritage within campuses in Morocco. In 2011, we decided to organize the first conference on the Holocaust in the Arab world. Manya Brachear Pashman: So did the Abraham Accords make any difference in the work you were already doing? I mean, I know Mimouna was already a longtime partner with AJC.  El Mehdi Boudra: With Abraham Accords, we thought bigger. We brought young professionals from Morocco and Israel to work together in certain sectors on challenges that our regions are overcoming. Like environment, climate change, water scarcity and innovation, and bring the best minds that we have in Morocco and in Israel to work together. But we included also other participants from Emirates and Bahrain. This was the first one that we started with.  The second was with AJC. We invited also young professionals from United States and France, which was an opportunity to work globally. Because today, we cannot work alone. We need to borrow power from each other. If we have the same vision and the same values, we need to work together.  In Morocco, we say: one hand don't clap. We need both hands. And this is the strategy that we have been doing with AJC, to bring all the partners to make sure that we can succeed in this mission.  We had another people-to-people initiative. This one is with university students. It's called Youth for MENA. It's with an Israeli organization called Noar. And we try to take advantage of the Abraham Accords to make our work visible, impactful, to make the circle much bigger. Israel is a country that is part of this region. And we can have, Israel can offer good things to our region. It can fight against the challenges that we have in our region. And an Israeli is like an Iraqi. We can work all together and try to build a better future for our region at the end of the day. Manya Brachear Pashman: El Mehdi, when you started this initiative did you encounter pushback from other Moroccans? I mean, I understand the Accords lifted some of the restrictions and opened doors, but did it do anything to change attitudes? Or are there detractors still, to the same degree? El Mehdi Boudra: Before the Abraham Accords, it was more challenging to preserve Moroccan Jewish heritage in Morocco. It was easier. To educate about Holocaust. It was also OK. But to do activities with civil society in Israel, it was very challenging. Because, first of all, there is no embassies or offices between Morocco. Then to travel, there is no direct flights.  There is the stereotypes that people have about you going to Israel. With Abraham Accords, we could do that very freely. Everyone was going to Israel, and more than that, there was becoming like a tendency to go to Israel.  Moroccans, they started wanting to spend their vacation in Tel Aviv. They were asking us as an organization. We told them, we are not a tour guide, but we can help you. They wanted to travel to discover the country.  All the stereotypes started like getting out and people want to meet with other. They wanted to discover the beauty of the diversity of Israel. And this is unique in the region where you have  Arab Muslims, Arab Christians, Druze, Beta Israel, Ashkenazi, Sephardic Jews, Jews from India, from all over the world. This beauty of diversity in Israel is very unique for our region.  And it's not granted in this modern time, as you can see in the region. You can see what happened in Iraq, what's happening in Syria, for minorities. Then you know, this gave us hope, and we need this hope in these dark times. Manya Brachear Pashman: Hm, what do you mean? How does Israel's diversity provide hope for the rest of the Middle East North Africa (MENA) region?  El Mehdi Boudra: Since the MENA region lost its diversity, we lost a lot. It's not the Christians or the Yazidis or the Jews who left the MENA region who are in bad shape. It's the people of the MENA region who are in bad shape because those people, they immigrated to U.S., to Sweden, they have better lives. But who lost is those countries.  Then us as the majority Muslims in the region, we should reach out to those minorities. We should work closely today with all countries, including Israel, to build a better future for our region. There is no choice. And we should do it very soon, because nothing is granted in life.  And we should take this opportunity of the Abraham Accords as a real opportunity for everyone. It's not an opportunity for Israel or the people who want to have relation with Israel. It's an opportunity for everyone, from Yemen to Morocco. Manya Brachear Pashman: Morocco has had diplomatic relations with Israel in the past, right? Did you worry or do you still worry that the Abraham Accords will fall apart as a result of the Israel Hamas War? El Mehdi Boudra: Yes, yes, to tell you the truth, yes. After the 7th of October and things were going worse and worse. We said, the war will finish and it didn't finish. And I thought that probably with the tensions, the protest, will cut again the relations. But Morocco didn't cut those relations. Morocco strengthened those relations with Israel, and also spoke about the Palestinians' cause in the same time.  Which I'm really proud of my government's decisions to not cut those relations, and we hope to strengthen those relations, because now they are not going in a fast dynamic. We want to go back to the first time when things were going very fastly. When United States signed with the Emirates and Bahrain in September 2020, I was hoping that Morocco will be the first, because Morocco had strong relations with Israel. We had direct relations in the 90s and we cut those relations after the Second Intifada in 2000.  We lost those 21 years. But it's not [too] late now. We are working. The 7th of October happened. Morocco is still having relations with Israel. We are still having the Moroccan government and the Israeli government having strong relations together.  Of course, initiatives to people-to-people are less active because of the war. But you know, the war will finish very soon, we hope, and the hostages will go back to their homes, Inshallah, and we will get back to our lives. And this is the time for us as civil society to do stronger work and to make sure that we didn't lose those two years. [Ahlan Bik plays] Manya Brachear Pashman: Just weeks after the White House signing ceremony on September 15, 2020, Israeli music producer Gili Masami posted a music video on YouTube. The video featured a duet between a former winner of Israel's version of The Voice, Elkana Marziano, and Emirati singer Walid Aljasim.  The song's title? Ahlan Bik, an Arabic greeting translated as “Hello, Friend.” In under three weeks, the video had garnered more than 1.1 million views. Gili Masami: When I saw Bibi Netanyahu and Trump sign this contract, the Abraham Accords, I said, ‘Wow!' Because always my dream was to fly to Dubai. And when I saw this, I said, ‘Oh, this is the time to make some project that I already know how to do.' So I thought to make the first historic collaboration between an Israeli singer and an Emirati singer.  We find this production company, and they say, OK. We did this historic collaboration. And the first thing it was that I invite the Emirati people to Israel. They came here. I take them to visit Jerusalem, Tel Aviv, and then I get a call to meet in Gitix Technology Week in the World Trade Center in Dubai. Manya Brachear Pashman: Gitix. That's the Gulf Information Technology Exhibition, one of the world's largest annual tech summits, which met in Dubai that year and invited an Israeli delegation for the first time. Gili Masami: They tell me. ‘Listen, your song, it was big in 200 countries, cover worldwide. We want you to make this show.' I said, OK. We came to Dubai, and then we understand that the production company is the family of Mohammed bin Zayed al Nayhan, the president of UAE. And now we understand why they agree.  The brother of Muhammad bin Zayed Al Nahyan, Sheik Issa Ben Zahid Al Nahyan, he had this production company. This singer, it's his singer. And we say, ‘Wow, we get to this so high level, with the government of Dubai.' And then all the doors opened in Dubai.  And then it was the Corona. 200 countries around the world cover this story but we can't do shows because this Corona issue, but we still did it first. Manya Brachear Pashman: The song Ahlan Bik translates to “Hello, Friend.” It was written by Israeli songwriter Doron Medalie. Can you tell our listeners what it's about? Gili Masami: The song Ahlan Bik, it's this song speak about Ibrihim. Because if we go to the Bible, they are cousins. They are cousins. And you know, because of that, we call this Abraham Accords, because of Avraham. And they are sons of Ishmael. Yishmael. And we are sons of Jacob.  So because of that, we are from back in the days. And this is the real cousins. Saudi Arabia, UAE, Morocco. They are the real ones. And this song speak about this connection. Manya Brachear Pashman: After Morocco joined the Abraham Accords, you also put together a collaboration between Elkana and Moroccan singer Sanaa Mohamed. But your connection to UAE continued. You actually moved to Dubai for a year and opened a production company there. I know you're back in Israel now, but have you kept in touch with people there?   Gili Masami: I have a lot of friends in UAE. A lot of friends. I have a production company in UAE too. But every time we have these problems with this war, so we can do nothing. I was taking a lot of groups to Dubai, making tours, parties, shows, and all this stuff, because this war. So we're still friends.  Manya Brachear Pashman: Given this war, do you ever go back and listen to the song Ahlan Bik for inspiration, for hope?  Gili Masami: I don't look about the thinking that way. These things. I know what I did, and this is enough for me. I did history. This is enough for me. I did [a] good thing. This is enough for me. I did the first collaboration, and this is enough for me. Manya Brachear Pashman: Moroccan pilot and music aficionado Karim Taissir also knows the power of music. In 2016, he reached out to Tom Cohen, the founder and conductor of the Jerusalem Orchestra East & West and invited him to Morocco to conduct Symphonyat, an orchestra of 40 musicians from around the world playing Jewish and Arab music from Morocco's past that often has been neglected.  Karim Taissir: In 2015 I contacted Tom via Facebook because of a story happening in Vietnam. I was in a bar. And this bar, the owner, tried to connect with people. And the concept was a YouTube session connected on the speaker of the bar, and they asked people to put some music on from their countries. So when he asked me, I put something played by Tom [Cohen], it was Moroccan music played by the orchestra of Tom. And people said, ‘Wow.'  And I felt the impact of the music, in terms of even, like the ambassador role. So that gave me the idea. Back in Morocco, I contacted him. I told him, ‘Listen, you are doing great music, especially when it comes to Moroccan music, but I want to do it in Morocco. So are you ready to collaborate? And you should tell me, what do you need to create an orchestra that do this, this excellency of music?'  And I don't know why he replied to my message, because, usually he got lots of message from people all over the world, but it was like that. So from that time, I start to look of musician, of all conditions, asked by Tom, and in 2016 in April, we did one week of rehearsals. This was a residence of musician in Casablanca by Royal Foundation Hiba. And this is how it starts. And from that time, we tried every year to organize concerts. Sometimes we succeed, and sometimes not. Manya Brachear Pashman: I asked this of El Mehdi too, since you were already doing this kind of bridge building Karim, did the Abraham Accords change anything for you? Karim Taissir: In ‘22 we did the great collaboration. It was a fusion between the two orchestras, under the conductor Tom Cohen in Timna desert [National Park], with the presence of many famous people, politician, and was around like more than 4,000 people, and the President Herzog himself was was there, and we had a little chat for that.  And even the program, it was about peace, since there was Moroccan music, Israeli music, Egyptian music, Greek music, Turkish music. And this was very nice, 18 musicians on the stage. Manya Brachear Pashman: Oh, wow. 18 musicians. You know, the number 18, of course, is very significant, meaningful for the Jewish tradition.  So, this was a combination of Israeli musicians, Moroccan musicians, playing music from across the region. Turkey, Greece, Egypt, Israel. What did that mean for you? In other words, what was the symbolism of that collaboration and of that choice of music? Karim Taissir: Listen, to be honest, it wasn't a surprise for me, the success of collaboration, since there was excellent artists from Israel and from Morocco. But more than that, the fact that Moroccan Muslims and other people with Israeli musicians, they work together every concert, rehearsals.  They became friends, and maybe it was the first time for some musicians, especially in Morocco. I'm not talking only about peace, happiness, between people. It's very easy in our case, because it's people to people. Manya Brachear Pashman: How have those friendships held up under the strain of the Israel-Hamas War? Karim Taissir: Since 7th October, me, for example, I'm still in touch with all musicians from Israel, not only musicians, all my friends from Israel to support. To support them, to ask if they are OK. And they appreciate, I guess, because I guess some of them feel even before they have friends from all over the world. But suddenly it's not the case for us, it's more than friendships, and if I don't care about them, which means it's not true friendships. And especially Tom. Tom is more than more than a brother. And we are looking forward very soon to perform in Israel, in Morocco, very soon. Manya Brachear Pashman: So I should clarify for listeners that Symphonyat is not your full-time job. Professionally you are a pilot for Royal Air Maroc. And a week after that concert in Timna National Park in March 2022, Royal Air Maroc launched direct flights between Casablanca and Tel Aviv. Those flights have been suspended during the war, but did you get to fly that route? Karim Taissir: They call me the Israeli guy since I like very much to be there. Because I was kind of ambassador since I was there before, I'm trying always to explain people, when you will be there, you will discover other things. Before 7th of October, I did many, many, many flights as captain, and now we're waiting, not only me, all my colleagues.  Because really, really–me, I've been in Israel since 2016–but all my colleagues, the first time, it was during those flights. And all of them had a really nice time. Not only by the beauty of the Tel Aviv city, but also they discover Israeli people. So we had really, really, very nice memories from that period, and hoping that very soon we will launch flight. Manya Brachear Pashman: Chef Gal Ben Moshe, the first Israeli chef to earn a Michelin Star for his restaurant in Berlin, remembers the day he got the call to speak at Gulfood 2021, a world food festival in Abu Dhabi. That call led to another call, then another, and then another.  Before he knew it, Chef Gal's three-day trip to the United Arab Emirates had blossomed into a 10-day series: of master classes, panel discussions, catered dinners, and an opportunity to open a restaurant in Dubai. Gal Ben Moshe: Like I said, it wasn't just one dinner, it wasn't just a visit. It's basically from February ‘21 to October ‘23 I think I've been more than six, eight times, in the Emirates. Like almost regularly cooking dinners, doing events, doing conferences. And I cooked in the Dubai Expo when it was there. I did the opening event of the Dubai Expo. And a lot of the things that I did there, again, I love the place. I love the people. I got connected to a lot of people that I really, truly miss. Manya Brachear Pashman: When we first connected, you told me that the Abraham Accords was one of your favorite topics. Why? Gal Ben Moshe: I always felt kind of like, connected to it, because I was the first Israeli chef to ever cook in Dubai. And one of the most influential times of my life, basically going there and being there throughout basically everything from the Abraham Accords up to October 7. To a degree that I was supposed to open a restaurant there on the first of November 2023 which, as you probably know, did not happen in the end.  And I love this place. And I love the idea of the Abraham Accords, and I've had a lot of beautiful moments there, and I've met a lot of amazing people there. And, in a way, talking about it is kind of me missing my friends less. Manya Brachear Pashman: So you were originally invited to speak at Gulfood. What topics did you cover and what was the reception like? Gal Ben Moshe: The journalist that interviewed me, he was a great guy, asked me, ‘OK, so, like, where do you want to cook next?' And I said, ‘If you would ask me six months ago, I would say that I would love to cook in Dubai, but it's not possible.' So having this happened, like, anything can happen, right? Like, if you would tell me in June 2020 that I would be cooking in Dubai in February 2021, I'm not sure I was going to believe you. It was very secretive, very fast, very surprising. And I said, ‘Yeah, you know, I would love to cook in Damascus and Beirut, because it's two places that are basically very influential in the culture of what is the Pan-Arabic kitchen of the Levant. So a lot of the food influence, major culinary influence, comes from basically Aleppo, Damascus and Beirut. Basically, this area is the strongest influence on food. A lot of Jordanians are probably going to be insulted by me saying this, but this is very this is like culinary Mecca, in my opinion.'  And I said it, and somebody from the audience shouted: ‘I'm from Beirut! You can stay at my place!' And I was like, it's just amazing. And the funny thing is, and I always talk about it is, you know, I talk about my vegetable suppliers in Berlin and everything in the Syrian chefs and Palestinian chefs and Lebanese chefs that I met in the Emirates that became friends of mine. And I really have this thing as like, I'm gonna say it is that we have so much in common. It's crazy how much we have in common.  You know, we have this war for the past two years with basically everyone around us. But I think that when we take this thing out of context, out of the politics, out of the region, out of this border dispute or religious dispute, or whatever it is, and we meet each other in different country. We have so much in common, and sometimes, I dare say, more than we have in common with ourselves as an Israeli society. And it's crazy how easy it is for me to strike a conversation and get friendly with the Lebanese or with a Palestinian or with the Syrian if I meet them in Berlin or in Dubai or in New York or in London. Manya Brachear Pashman: I should clarify, you run restaurants in Tel Aviv, but the restaurant that earned a Michelin star in 2020 and held on to it for four years, was Prism in Berlin. Tel Aviv was going to be added to the Michelin Guide in December 2023, but that was put on hold after the start of the Israel-Hamas War. Did your time in the Emirates inspire recipes that perhaps landed on your menu at Prism? Gal Ben Moshe: I was approached by a local journalist that wrote cookbooks and he did a special edition cookbook for 50 years for the Emirates. And he wanted me to contribute a recipe. And I did a dish that ended up being a Prism signature dish for a while, of Camel tartar with caviar, quail yolk, grilled onion, and it was served in this buckwheat tortelet. And at the time, it's a concept dish. So basically, the story is this whole story of Dubai. So you have the camel and the caviar, so between the desert and the sea. And then you have the camel, which basically is the nomadic background of Dubai, with the Bedouin culture and everything, and the caviar, which is this luxurious, futuristic–what Dubai is today. And it was really a dish about the Emirates. And I was invited to cook it afterwards in a state dinner, like with very high-end hotel with very high-end guests.  And basically the chef of the hotel, who's a great guy, is like, sending, writing me an email, like, I'm not going to serve camel. I'm not going to serve camel in this meal. And I was like, but it's the whole story. It's the whole thing. He's like, but what's wrong with Wagyu beef? It's like, we're in Dubai. Wagyu beef is very Dubai. And I was like, not in the way that the camel is in that story. Listen, for a chef working there, it's a playground, it's heaven. People there are super curious about food. They're open-minded. And there's great food there. There's a great food scene there, great chefs working there. I think some of the best restaurants in the world are right now there, and it was amazing. Manya Brachear Pashman: There have been other Israeli chefs who opened their restaurants in Dubai before October 7. I know Chef Eyal Shani opened with North Miznon in a Hilton hotel in Dubai. You recently closed Prism, which really was a mom and pop place in Berlin, and you've now opened a hotel restaurant in Prague. Would you still consider opening a kitchen in Dubai? Gal Ben Moshe: I have not given up on the Emirates in any way. Like I've said, I love it there. I love the people there. I love the atmosphere there. I love the idea of being there. I would say that there is complexities, and I understand much better now, in hindsight of these two years. Of why, basically, October 7 meant that much. I live in Berlin for 13 years, and I work with my vegetable suppliers for the past, I would say nine or eight years. They're Palestinians and Syrians and Lebanese and everything.  And even though October 7 happened and everything that's happened afterwards, we're still very close, and I would still define our relationship as very friendly and very positive. The one thing is that, I don't know, but I think it's because we know each other from before. And I don't know if they would have taken the business of an Israeli chef after October 7. So having known me and that I'm not a symbol for them, but I am an individual.  For them it is easier because we're friends, like we worked together, let's say for five years before October 7. It's not going to change our relationship just because October 7 happened. But I think what I do understand is that sometimes our place in the world is different when it comes to becoming symbols. And there are people who don't know me and don't know who I am or what my opinions are, how I view the world, and then I become just a symbol of being an Israeli chef. And then it's you are this, and nothing you can say at that moment changes it.  So I don't think that me opening a restaurant in Dubai before October 7 was a problem. I do understand that an Israeli chef opening a restaurant in Dubai after October 7 was not necessarily a good thing. I can understand how it's perceived as, in the symbolism kind of way, not a good thing. So I think basically, when this war is over, I think that the friendship is there. I think the connection is there. I think the mutual respect and admiration is there. And I think that there is no reason that it can't grow even further. Manya Brachear Pashman: In our next episode, expected to air after the High Holidays, we discuss how the Abraham Accords have held during one of Israel's most challenging times and posit which Arab countries might be next to join the historic pact.  Atara Lakritz is our producer. T.K. Broderick is our sound engineer. Special thanks to Jason Isaacson, Sean Savage, and the entire AJC team for making this series possible.  You can subscribe to Architects of Peace on Apple Podcasts, Spotify, or wherever you listen to podcasts, and you can learn more at AJC.org/ArchitectsofPeace. The views and opinions of our guests don't necessarily reflect the positions of AJC. You can reach us at podcasts@ajc.org. If you've enjoyed this episode, please be sure to spread the word, and hop onto Apple Podcasts or Spotify to rate us and write a review to help more listeners find us. Music Credits: Middle East : ID: 279780040; Composer: Eric Sutherland אלקנה מרציאנו & Waleed Aljasim - אהלן ביכ | Elkana Marziano AHALAN bik أهلاً بيك Moroccan Suite: Item ID: 125557642; Composer: umberto sangiovanni Medley Ana Glibi Biddi Kwitou / Ma Nebra - Symphonyat with Sanaa Marahati - Casablanca - 2022 Middle East: Item ID: 297982529; Composer: Aditya Mystical Middle East: ID: 212471911; Composer: Vicher  

The Break Room (WEDNESDAY 9/17/25) 7am Hour 1) apparently for the low low price of $12, you can make ALL your meat taste like Wagyu! 2) Never stick around long enough to find out someone has a SECOND weapon they're willing to use 3) Thanks to an inside scoop from Break Room buddy Mike Catalana (13WHAM) we now know this big time event will be coming back to Rochester!

Consider the delicate web of fat in a Wagyu (waa·gyoo) steak. The “marbling” that…

Consider the delicate web of fat in a Wagyu (waa·gyoo) steak. The “marbling” that makes carnivore connoisseurs swoon is a visual heuristic for quality flavor. Now, a new study from...

In this episode of The Meat Dudes Podcast, we sit down with Desi Cecali, founder of the Triple Crown Steak Challenge — one of the most research-driven steak competitions in the world. Desi has poured years of scientific study into the Wagyu breed, analyzing genetics, fat composition, and eating quality to better understand what makes a truly great steak.We dive into the data behind Wagyu, how the Triple Crown Steak Challenge is changing the way we evaluate beef, and why Desi believes science and transparency are key to the future of the industry. If you're curious about what sets Wagyu apart — beyond marbling — this conversation is packed with insight.

Kyle Nehring and his wife, Amy, started their potato chip business in their basement, bagging potato chips after work and getting excited

On this week's Atlantic Tales, Pat Flynn visits Shandrum, Mullagh to meet the singing farmer, PJ Murrihy. PJ has worked on the family farm all his life and rears a breed of Japanese cattle for their world famous Wagyu beef. When he's not farming, PJ is usually performing or writing songs, not just for himself, but also for some of Ireland's best known artists.

The Tre Lamb era kicked off at home with a resounding 35-7 victory over the #16 FCS team in the country in Abilene Christian. Can TU keep the momentum going and go get a road win at New Mexico State?To help us preview the Aggies, we welcome in Nick Coppola from the Las Cruces Sun-News.In this one, we:* Recap the Abilene Christian win, especially the two fourth down stops and Angus Davies' 80 YARD PUNT* Award our players of the game* Review the new turf and the new Tulsa Golden Lager* Take a look Around the American for week one* Preview New Mexico State with Nick Coppola* Catch up on men's & women's soccer, volleyball, women's golf, and cross countryHuge shout out to Anthony, **OUR FIRST EDITOR**! This episode was his first edit for us. We're extremely excited and grateful to have him on board. Join our Patreon to support the show and unlock a bunch of bonus content: https://patreon.com/thegoldenhurricast

Did you know there are different types of Wagyu? In this Meat Dudes Podcast episode, we sit down with Steve Cottrell of Legendary Akaushi to talk about the rise of Akaushi Wagyu—also known as the Japanese Red.Most Wagyu in the U.S. comes from the Japanese Black breed, but Akaushi is gaining momentum for its unique genetics, flavor, and health benefits. Steve breaks down why he's such a passionate fan of Akaushi, how it differs from Japanese Black, and why both breeds have a place on the table.This episode will leave you hungry to taste the difference and more excited than ever about the diversity of Wagyu beef.

Send us a textThe episode of Barbecue Radio Network, hosted by Freddie Bell, features a detailed conversation with Evan Carter and Tyler Palagi, known as the Meat Dudes, who discuss their passion for Wagyu beef and their restaurant, Lady J, in Seattle. They talk about their journey from working at Radiator Whiskey in Seattle to starting their own barbecue and whiskey bar, Lady J. The Meat Dudes explain the origins and different types of Wagyu beef, the benefits of its marbling, and provide tips on how to cook it to perfection. The conversation also touches on their background, their approach to customer service at their butcher shop, and includes a lightning round of barbecue preferences. The episode ends with a masterclass on barbecue do's and don'ts by Freddie Bell and a roundup of upcoming barbecue events.www.bbqradionetwork.com

Join The Meat Dudes as we head into Little Beast, the brand-new English-style pub from the team behind Beast & Cleaver, for a deep-dive conversation with owner and butcher extraordinaire Kevin Smith (aka The English Butcher).We talk:How his wildly successful butcher boxes and whole-animal butchery setup inspired this pub-meets-production kitchen conceptThe challenges and thrill of turning a butcher shop into a traditional English pub featuring meat pies, Scotch eggs, Yorkshire puddings, and sticky toffee puddingWhat it really takes to open a restaurant while also running a high-output butchery facilityInside story on their fan-favorite offerings: 120-day dry-aged steaks, English meat pies, Sunday roasts, and moreChef Tyler's hot takes on Wagyu, why it's “not just fatty beef,” and how that perspective fits into Kevin's whole-animal philosophyPlus, we sit down with Steve Cottrell of Legendary Akaushi to talk about what makes Akaushi cattle unique, why genetics matter in the Wagyu conversation, and how Legendary is shaping the future of American Wagyu.Whether you're curious about whole-animal cooking, restaurant launches, or the finer points of Wagyu and Akaushi—this episode delivers the full, delicious breakdown.The Little Beast: https://beastandcleaver.com/the-little-beastBeast & Cleaver: https://beastandcleaver.comLegendary Akaushi: https://www.akaushigenetics.com

Ep 224 | This week on Discover Ag, Natalie and Tara dig into the latest food tech controversies, celebrity collabs, and policy changes shaping agriculture — with their usual dose of skepticism and ranch wisdom. First up: Bill Gates-backed lab-grown butter made from carbon hits the headlines. The hosts tear apart the sustainability claims, question who's actually asking for this tech, and explain why consumers aren't buying what Silicon Valley is selling. Spoiler alert: it's giving major Beyond Meat bankruptcy vibes. Then, Molly Yeh teams up with Tractor Supply for a clothing line that actually makes sense. Unlike the butter debacle, this collaboration taps into real market demand for functional women's workwear that doesn't look like hand-me-downs from your husband's closet. Plus, Keith Urban's new reality show "The Road" promises to shake up the singing competition format with real concerts and audience voting. The hosts break down why this tour-meets-TV concept could be the next big hit. BUT WAIT — there's more! The FDA is finally fixing a 1963 regulation that's been blocking Florida oranges from juice production. With citrus greening threatening the industry and two-thirds of orange juice coming from imports, this bricks content change could be a game-changer for domestic production. What We Discovered This Week

My husband Dan Martell is back, and we're sharing everything from our recent trip to Monaco. Dan and I think we're pretty good at squeezing every bit of fun we can during our vacations together, but we're also great at taking lessons from our travel experiences together too. In this episode, we're reflecting on the experiences from our latest vacation. Whether it was switching seats at a restaurant or making custom requests from our hotel, we found a way to flow on our vacations with ease. You can't force fun on a trip, but you can embrace your preferences and do it the way you want to. In this episode, you will learn about: An awkward-turned-enjoyable dinner experience we had together. A lesson in what makes people valuable (and what doesn't matter). How to know if you belong in the room you're in. The sunk-cost fallacy you don't want to fall into on vacation. How honoring your preferences can help you enjoy your trips more. Why we stick to a healthy lifestyle on our vacations and what that means. Our ultimate trip hack that made travelling way easier. What we'll do differently on our next trip.     Today's episode is brought to you by LinkedVA. Transform your business growth with expert virtual team members who handle your essential tasks. Visit LinkedVA.com to discover how their virtual assistants can give you back valuable time in your day.   Check out The Pink Skirt Project, happening June 11-12, 2026 in Kelowna, BC, Canada.   Want to get unstuck, feel more confident and surround yourself with women ready to help you climb? Join The Pink Skirt Society.   Got a minute? I would love a review! ⭐⭐⭐⭐⭐ Click here, scroll to the bottom, tap, and give me five stars. Then select "Write a Review." Make sure to highlight your favorite bits. Subscribe here. Connect with Dan: www.instagram.com/danmartell www.danmartell.com  Connect with Renée: @renee_warren www.reneewarren.com

Beware, the burn!Tom & Mick got more than they bargained for in this chat with Wagyu breeder Charlie Perry.Apart from minor ego bruising, the fellas discovered that breeding some of the country's best Wagyu cattle is about more than just marbling. Charlie explains how sophisticated genetic tools are helping him grow a more balanced and functional animal, so he and his clients can endure the boom and bust cycles of the wagyu market.  As we creep closer to the Trent Bridge Wagyu bull sale, this episode is not to be missed!takeawaysProducers must make strategic decisions to navigate wagyu market volatility.Wagyu breeding requires a focus on multiple traits, not just marbling.Genetic tools like the Wagyu Feeder Check can improve breeding decisions.The importance of maternal traits in breeding is becoming more recognised.There is optimism for the Wagyu industry despite current challenges.00:00 Introduction and Wagyu Market Insights06:00 Supply Chain Challenges and Predictions09:54 Stud Business and Breeding Strategies17:56 Wagyu Feeder Check and Genetic Tools21:50 Commercial Considerations and Market TrendsLocated at Aberfoyle on the Northern Tablelands NSW, Trent Bridge Wagyu is a family owned and operated stud producing high performing bulls for the Fullblood and F1 market since 2005.Learn more about the Trent Bridge Wagyu story and the 2025 Bull Sale on September 4th, on farm and online via AuctionsPlus.If you enjoyed this episode, share with a friend and let us know your thoughts at hello@humansofagriculture.com.  Don't forget to rate, subscribe, and leave a review!

Dam Internet, You Scary! hosts Patrick Cloud and Tahir Moore break down the disturbing but interesting stories on the internet! This episode is sponsored by Better Help. Summer nostalgia fades, animal parts get weird, and cinnamon shocks us all. In this hilarious Dam Internet, You Scary! episode, we debate the BEST and WORST seasons, try to survive an “animal body part” challenge, get grossed out by fertilized eggs, and salute beavers who saved $1.2 million. We also dive into:

From front-yard bathroom breaks (yes, you read that right) to Wilson Phillips concerts on a Groupon, this week's episode is full of “did they really just say that?” moments.

NFL Hall of Famer and legendary Cleveland Browns left tackle Joe Thomas is trading in playbooks for pasture as he dives headfirst into the Wagyu world with his new venture, HOF Beef at Six Springs Farms. Joe joins The Meat Dudes to talk about why Wagyu's unmatched flavor, marbling, and health benefits caught his attention — and why consistency, discipline, and doing things the right way matter just as much in ranching as they do in football. Later in the episode, we're joined by Dr. Sheila Patinkin of Vermont Wagyu, whose full-blood Wagyu cattle will soon call Joe's farm home. It's beef, football, and a whole lot of respect for the craft.Learn more about Joe Thomas HOF Beef at: sixspringsfarms.com@sixspringsfarms

Welcome back to Your World of Creativity, the podcast where we explore the creative process across industries, around the globe, and from the stage to the studio. Today, we're talking steaks, strategy, and storytelling with a guest whose creativity spans real estate, law, mixology—and Wagyu. Yes, you heard that right.Joining us is Steve Haddadin, an accomplished entrepreneur with a decade-long real estate career, a newly sworn-in attorney, and the founder of National Wagyu Day—celebrated every June 21st on his birthday.Steve's Website @stevehaddadin on Instagram Steve's Facebook page We'll hear how this idea came to life, and how Steve continues to blend innovation into every area of his career.1: THE BIRTH OF NATIONAL WAGYU DAYSteve, let's start with what makes this episode so delicious—National Wagyu Day. What inspired you to create this celebration of Wagyu beef, and how did you go about officially declaring it? You've said the day welcomes both seasoned connoisseurs and first-timers—why was that inclusive spirit important to you?Why June 21st—and how does the symbolism of the summer solstice add to the day's meaning?2: THE FLAVOR OF CREATIVITYYour creativity clearly doesn't stop at business—tell us about the Smokin' Steve Old Fashioned cocktail you developed. What sparked that idea, and how does a drink become an experience? What role does sensory experience play in your creative work?How did your travels—like Japan or the Whiskey and Bourbon trails—influence your flavor creativity?3: BUILDING BRANDS WITH BOLD IDEASLet's zoom out a bit. You've scaled a real estate brokerage, installed EV charging stations, and passed the bar exam—all while launching personal brands. What's your framework for bringing an idea to life? You've said, ‘The more something is looked at as crazy or impossible, the more excited I get.' How do you manage risk while staying excited about disruption?How do you decide when an idea is worth turning into a movement—like you did with Wagyu Day?4: CREATIVE LEADERSHIP & COMMUNITY IMPACT Your work with the CSUF Center for Real Estate and your student endowment shows a passion for giving back. How do you bring creativity into mentorship and leadership? What does legacy mean to you?5: WHAT'S NEXT ON YOUR CREATIVE MENU?You've accomplished so much already—and at such a young age. What's next for you creatively? More food ventures, legal advocacy, tech innovation?Steve, what a treat—literally and creatively. Thanks for sharing your journey and how you've brought bold, flavorful ideas to life across industries. And listeners, whether you're enjoying Wagyu or Old Fashioneds—or just building your next creative venture—we hope this episode inspired you.And a special thanks to our sponsor, White Cloud Coffee Roasters. You can enjoy 10% off your first order at WhiteCloudCoffee.com with the code CREATIVITY at checkout.Be sure to subscribe, rate, and review Your World of Creativity wherever you listen to podcasts—and come back again as we continue exploring how creative professionals around the world turn ideas into action.

This episode of The Wagyu Filet Show broke down the upcoming FedEx Cup playoffs and dove into the Ryder Cup rosters that will come out on the other side. They also dove into Scottie Scheffler's amazing run, Rory McIlroy's mindset and if East Lake is the right place to crown a Tour championship.

Daryl Good's Wagyu cattle are living the gourmet life and proving that the best steak in the world doesn't always come from Japan he tells PJ. Hosted on Acast. See acast.com/privacy for more information.

"Have you ever wanted to eat a deviled egg… that's also a cheeseburger… that's also deep-fried?"In this mouthwatering and side-splitting episode of The Ben and Skin Show, Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray — take you on a wild ride through the outrageous finalists for the Big Tex Choice Awards at the State Fair of Texas. From brisket-injected pretzels to Wagyu bacon cheeseburger deviled egg sliders, this segment is a full-blown fried food fever dream.But it's not just about food — it's about fun, flavor, and fistfights. That's right: the episode ends with a teaser for a real-life media beef brewing in the Metroplex, where a local media personality has challenged his former boss to a literal fight. You'll want to stick around for that.

In this wildly entertaining episode of The Ben and Skin Show, hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray deliver a full day of laughs, chaos, and commentary that only this crew can provide. From breast milk ice cream to a media beef that's boiling over into a potential Fight Night showdown, this episode is a rollercoaster of Texas flavor and radio drama.

The boys debrief a night out on the town with the studio after Will's comedy night. Will overcomes his fussy eating with a ground-breaking new food for him.Will's Comedy NightBritish and Irish LionsKobe BeefPat's Travel StorySocial NetworkMental Health and thatKyle's Game Hosted on Acast. See acast.com/privacy for more information.

We kick things off by breaking down the French Brigade system—how old-school fine dining kitchens ran like armies, and why that still matters (or doesn't). Then we drop a Fine Dining Hot Take that might ruffle some white tablecloths.We also talk Beef Toro, recap "What Did We Eat This Week?", and sit down with NFL Hall of Famer Joe Thomas to talk Wagyu, Six Springs Farms, and building HOF Beef.Finally, we draft our Fantasy Celebrity Chef Lineup—because every kitchen needs a strong starting five.Welcome to The Meat Dudes. Let's talk meat, chefs, and chaos.

Is it just us... or are the Dallas Cowboys doing everything but paying Micah Parsons? In this episode, Norm Hitzges dives headfirst into the swirling drama at Cowboys training camp, where the Jones family seems to think negotiating is best done through passive-aggressive press quotes and questionable math. (No, Jerry, Micah didn't miss six games.) Norm takes us behind the scenes of what should be a no-brainer deal—and breaks down how the Cowboys are once again making it harder than it has to be. From salary cap strategy to ego management, Norm unpacks it all with his signature blend of insight, sarcasm, and "Did-they-really-say-that?" disbelief. Then, he shifts gears to let you in on how to get your hands on his famous football picks for the upcoming season (spoiler: they've been very profitable). If you've ever shouted “JUST PAY THE MAN!” at your TV—or wondered why NFL teams love waiting until the last second—this episode is your playbook. Sign up for Norm's Picks of the Pole, here: https://payhip.com/PicksofthePolewithNormHitzges  ⏱️ Chapters: 0:00 – Intro and a tasty sponsor spot (yes, Bob's Steak gets name-dropped again)1:36 – Micah Parsons & the Cowboys: Contract chaos, finger-pointing, and a lesson in how not to negotiate9:29 – Want Norm's football picks? Here's how to score them for the season11:05 – Wrap-up, thank-yous, and a reminder to hit “follow” before your next steak dinner 

Charlie Perry reckons he might know more intricate details of the health of his Wagyu bulls than he does of his kids! He's fascinated by the genomic data behind every calf he breeds, which allows him to make incremental genetic gains for the betterment of the supply chains he services.  And he'd have to be pretty patient too, with the results of the careful breeding decisions he makes today taking four years to show up on the consumer's plate.  With the 2025 Trent Bridge Wagyu bull sale around the corner, Charlie explains what it takes to produce an animal he believes in, the vulnerability of opening your farm gate to auction his year's efforts, and how his family transitioned from super fine merinos to producing some of the highest quality wagyu genetics in the industry.takeawaysBeyond commercial metrics, the consumer eating experience is paramountGenetic advancements have transformed Wagyu breeding practicesSale day is an exciting but sometimes daunting event, with so much blood, sweat and tears going into the whole affairBuilding relationships with clients is essential for long-term successA clear vision and execution are vital for navigating market fluctuationschapters02:41 Wagyu Cattle: Breeding and Business Insights05:48 Transition from Sheep to Cattle: A Family Journey08:48 The Importance of Consumer Experience in Beef Production11:26 Genetic Advancements in Wagyu Breeding17:30 The Pressure of Sale Day: Expectations and Reality26:20 Future of the Business: Vision and LegacyLocated at Aberfoyle on the Northern Tablelands NSW, Trent Bridge Wagyu is a family owned and operated stud producing high performing bulls for the Fullblood and F1 market since 2005.There is so much to love about what Charlie is building. Learn more about the Trent Bridge Wagyu story and the 2025 Bull Sale on September 4th, on farm and online via AuctionsPlus. Last year's sale was an absolute cracker and this year's is set to be even bigger. Register for your sale catalogue here. If you enjoyed this episode, share with a friend and let us know your thoughts at hello@humansofagriculture.com.  Don't forget to rate, subscribe, and leave a review!

There's a trigger warning on this one for vegetarians or vegans. We do discuss the processing of livestock into meat products. I wanted to delve deeper into the family farming operations that produced the Zuney Wagyu brand, so I spoke to Devin Wells son of eastern Cape beef farmer Denys Wells. Devin runs the processing and distribution side of the operation - started with lifelong friend Henning Klopper - that processes and distributes the Wagyu beef produced on their respective fathers' farms in the Zuney Valley. While Henk and Denys do agriculture, their sons are building the Zuney  brand, most notably through the Zuney Burger spot, but also through a busy online store that delivers anywhere in the country.Zuney Wagyu online storeHeadsUp - get a fair price www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Originaria de Japón, la raza Wagyu es famosa por su carne de alta calidad, caracterizada por un sabor y textura inigualables. Actualmente, esta raza le está dando un nuevo impulso a la ganadería colombiana.

Wagyu beef in a smoker?

Snack follow up, KFC keycap follow up, automation with minature controllers, and image dithering with thermal printers and Game Boy cameras. Robb's Snack Bag Takis® GB | The home of the UK's spiciest snack! Buffalo Blue Cheese Curls – Herr's Utz® Ripples Fried Dill Pickle Potato Chips – Utz Quality Foods KFC x ROG keycaps : r/MechanicalKeyboards My Latest Mac Automation Tool is a Tiny Game Controller - MacStories Why Med Students Love 8BitDo's Micro Controller Pro 3 Bluetooth Gamepad | 8BitDo Mini 58mm Portable Thermal Printer Cat Shapes Wireless Photo Label Memo Wrong Question Printing With USB Cable Portable Printer - AliExpress 7 The Delta emulator creator made a Game Boy Camera-style app for your iPhone | The Verge

Send us a textWe head to Chinatown in Las Vegas to learn more about the restaurants and businesses. It's a huge area with a lot to do. And, it's a busy place!If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 1-800-251-1533 or visit galindolaw.com If your Texas home was damaged by hail or a hurricane in the past 2-years, Galindo Law may be able to help you get more insurance compensation. Call 1-800-251-1533. Or, visit GalindoLaw.com VegasNearMe App is the only app you'll need to navigate Las Vegas! Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

U.S. Ryder Cup captain Keegan Bradley headlined a packed show today that also included Johnson Wagner, Brendon de Jonge, Taylor Zarzour and Keith Stewart.

Ep 217 | This week on Discover Ag, Natalie and Tara unpack the viral moment when NHL draft pick Brady Martin chose cows over cameras. Drafted 5th overall by the Nashville Predators, the Ontario teen skipped the glitzy event to stay home and wrangle loose cattle with his family. A big screen in a tractor bucket, 100 neighbors, and a cow-first mindset? You couldn't script it better. Is your burger really grass-fed? The DISCOs break down misleading labels, import loopholes, and what's actually in a cattle diet (hint: it's not all as scary as TikTok makes it sound). Also on the menu: a chat about Wagyu beef and whether paying top dollar for highly marbled steak is really worth it. Spoiler: sometimes a Costco ribeye and good company win. Plus, a hot topic that's dividing rural America: solar panels on farmland. Are they a smart play for farmers or a short-sighted sacrifice of agricultural land? The hosts explore what agrivoltaics are, who's benefiting, and why it's more complicated than it seems.  

In this Meat the People episode, we go inside the finishing pen—literally—with Adam Wackel of Plum Creek Wagyu. Surrounded by 80 full-blood Wagyu cattle, each tipping the scale at over 1,000 pounds, Adam walks us through what makes his herd different: calm, well-treated animals raised with intention.We talk about the temperament of Wagyu and how low-stress handling directly impacts meat quality, marbling, and texture. Adam breaks down the difference between feeding corn versus force-feeding corn, especially in large-scale feedlots vs. small, local operations like his. Yes, he uses corn—it's Nebraska—but it comes from the farm next door, not a commodity mill. Everything is sourced locally, with care and transparency.We also dig into how Wagyu cattle behave differently from Angus, why scale matters, and what it takes to raise some of the best beef in the country. If you've ever wanted a behind-the-scenes look at ethical Wagyu farming done right, this episode delivers.Learn more about Adam's work and order his beef at plumcreekwagyubeef.comWorld Wagyu Council Health Benefits: https://worldwagyucouncil.com/wp-content/uploads/2025/05/Health-Benefits-of-Wagyu-Beef-ISSUED-MAY-2025.pdf

Welcome to Episode 97 of 2414! In this 10th installment of the Vibrant Conversations Deck series, Pastor Dan and Shane are back—just the two of them—for a hilarious, heartfelt, and hunger-inducing episode.They dive into everything from home buying stress to the theology of knocking on wood, from Outburst games on human sacrifice (yes, really) to Wits & Wagers trivia on Oprah and cable channels. But the highlight? A single card from the deck:"What's one adventurous thing you've eaten? Share about the meal."What follows is a food storytelling marathon that ranges from fermented shark in Iceland to cat food in college, with pit stops for burrito burgers, Wagyu, wasabi edamame, and even hot chocolate floats. Through humor and humility, the conversation reveals how even meals can carry meaning—and how the weirdest foods can lead to the richest stories.If you're looking to enhance your own conversations or simply want to explore these engaging topics further, you can grab your own Vibrant Conversations Deck here:

In this episode of The Meat Dudes, we dig into a question that's been bugging us: Why isn't Wagyu beef taken seriously yet? We break down the perception problem, the misinformation, and why so many people still don't get what makes Wagyu worth it.We also shine a light on the Ranch Steak — an overlooked cut that's a game-changer when it comes off a Wagyu cow — and ask the hard question: Should steakhouse servers actually know where their meat comes from? (Yes. Yes, they should.) And yes, we walk back our hot take on the Wagyu hot dog — because when it's made right, it actually slaps.We finish with a field interview straight from the finishing pen at Plum Creek Wagyu, where Adam Wackel talks local feed, full-blood genetics, and how keeping cattle calm leads to better beef. You can almost hear the cows breathing.Marbling, myths, and meat-based redemption — let's go.

In this full interview, we sit down with Andrew Shirley of River Valley Wagyu to talk about one of the biggest questions in premium beef: Can Wagyu be grass-fed and still deliver? Andrew raises 100% grass-fed, grass-finished Full Blood Wagyu in Chehalis, Washington, and shares why he took a different path from the grain-fed norm. We cover marbling potential, nutrient density, how flavor develops on pasture, and what he's learned raising full-blood cattle on grass alone. If you think all Wagyu has to be grain-finished, this episode might change your mind.Find Andrew Shirley here: www.rivervalleywagyu.com

On Today's Menu:

In this episode of MiCannaCast, CannaDave and Groovee sit down with Timmy, the founder of Flos Cannabis, and Austin, the brand's sales manager and partner. From humble closet grows to taking home first place at the Hash Bash Cup, Timmy shares his journey through Michigan's evolving cannabis industry, legal setbacks, and how passion led him to create a top-shelf brand.Austin brings the fire too — detailing his leap from law enforcement roots to becoming one of the most energetic voices in cannabis sales. We dig into cultivation techniques, team dynamics, branding magic, product innovation, and the challenges of staying small but mighty in a saturated market. A must-listen for growers, entrepreneurs, and lovers of the plant.

In this episode of Casual Cattle Conversations, host Shaye Wanner chats with Arlie Reeves about her family's journey raising Wagyu cattle. From the breed's rich history to marketing premium beef and correcting industry misconceptions, Arlie shares valuable insights for ranchers, consumers, and anyone curious about the future of high-quality beef. Learn how consumer demand, direct-to-consumer sales, and proper animal husbandry all play a role in building a resilient Wagyu operation. Whether you're new to the breed or considering diversifying your herd, this episode offers practical ranching advice and real-world lessons from the pasture.

This After Hours episode of the Underground Lounge kicks off with Holly confronting the elephant in the room — the YouTube comments. She addresses the criticism head-on, acknowledging her loud voice, big personality, and how it sometimes clashes with the male-dominated panel. With Spank and comedian Mike Murphy by her side, the trio dives into a raw and hilarious conversation about internet culture, boundaries, and the unwritten rules of both friendships and birthday dinners.Mike opens up about how he deals with trolls and why he filters certain words from his comment section. He and Holly find common ground in navigating negativity online, while Spank holds down the middle, offering balance and plenty of side commentary.The episode spirals (in the best way possible) into stories about social group hierarchies, being the “errand guy” in male circles, and how quickly interest fades when someone doesn't command respect from their peers. Holly also breaks down the sacred rules of birthday behavior, including what your friends are (and aren't) allowed to wear, and what happens when someone brings Wagyu energy to a shrimp budget dinner.Mike reflects on a past conflict where another comic falsely accused him of stealing content, revealing how the situation messed with his energy more than his reputation.Whether it's talking through the blurred lines of clout-chasing, the petty politics of group dinners, or the reality of being a solo act in a world full of entourages, this episode is proof that when the cameras are rolling after hours, nothing is off-limits.

In this episode of The Wagyu Filet Show, hosts Johnson Wagner and Brendon de Jonge, lay out their team predictions for the2025 Ryder Cup at Bethpage Black. They give their locks for the American and European teams, who is likely and who needs to play their way in.

Dave Rubin of “The Rubin Report” finally reveals his secret method to using the Big Green Egg to smoke the perfect Wagyu tomahawk steak and get a perfect crust. Check out the NEW RUBIN REPORT MERCH here: https://daverubin.store/ Learn more about your ad choices. Visit megaphone.fm/adchoices