Podcasts about wood fired

RED REPLAY:  EPISODE 245 Run with MEB!  and Wood Fired in Tampa    We are not going to lie—we've been ill, injured, and down for the count, but we will be back soon with regular episodes.  This week, we'd like to replay a great episode highlighting an upcoming race for you.  We appreciate your patience and are forever grateful for your support.   In honor of the upcoming 2nd Annual Run with Meb on Saturday, May 4, 2024, in Tampa, Florida, we are replaying the conversation we had with Boston and New York City Marathon Champion and Olympic Silver Medalist Meb Keflezighi about the inaugural race in Tampa, Florida.    If you'd like to register for the 2024 edition of this race, go to: https://runsignup.com/Race/FL/Tampa/MEBFoundationRun      This episode was originally published on March 26, 2023 SHOUT OUTS If you would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect weekly shoutouts, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! RUN WITH MEB!  Benefiting the MEB Foundation It is true; we just completed a fun race weekend with the Runcation Nation at the Gasparilla Distance Classic in Tampa, but we have to talk about Dana's hometown for one more week on the show because this week, we are lucky enough to chat with Meb Keflezighi about his inaugural race coming up in May, the Run with Meb!  Benefiting the MEB Foundation.  This event features a 1-mile, 5K, and 10K offering, both in-person in Tampa and Virtual.  Meb told us all about it.  Thank you, Meb, for putting it together and taking the time to talk with us about this first annual event.  We can't wait to run it with you.  Or, more accurately, at the back of your pack in Al Lopez Park in May!  Save us a high five at the finish! Sign up here: https://runsignup.com/Race/FL/Tampa/MEBFoundationRun      EAT & DRINK Wood Fired is a pizza and wine bar near the University of South Florida in Tampa.  It is a small and quaint place that is huge in flavor!  We had salads, appetizers, and pizza that were so flavorful!  We recommend this place if you are scouting colleges or heading to Busch Gardens in Tampa.   In addition, there are local craft beers on tap and a wide range of wines on the menu, from less expensive to higher-end choices.  We went with a glass of house wine, and it was delicious.  THAT'S A WRAP! Thank you for listening!  Because of your support, we are in our sixth year of the podcast!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel.  Thanks to www.PodcastMusic.com  for providing the music for this episode, too!

The show takes an in-depth look at the philosophy, influences, and journey of Potter, Shikha Joshi. Shikha discusses her fascination with wood-fired pottery, her love for pottery derived from nature, and how she moved from being a hobbyist to running a pottery business. She shares her journey experimenting trying to recreate the wood fired look in an electric kiln and emphasizes the need to constantly experiment and love the process of pottery. The conversation explores the concept of Japanese aesthetic wabi-sabi, the idea of finding beauty in imperfection, which guides Shikha's pottery practice. Finally, we learn about the business side of pottery including selling work, understanding the market, and facing financial realities as a full-time pottery producer. You can learn more about Shikha by checking out her instagram @potterybyshikha   Top 3 Value Bombs: 1. Shikha's journey from struggling to finding her voice: The episode highlights Shikha's decade-long struggle in the pottery industry and her determination to create pieces that resonated with her. This story emphasizes the importance of perseverance and pushing boundaries to discover one's unique voice.   2. Transitioning from hobby to full-time business: Shikha shares her unexpected journey from pursuing pottery as a hobby to becoming a full-time potter. She explains how her passion for pottery and continuous dedication led her to transition into a successful career. This story can inspire aspiring potters to follow their passion and consider turning it into a sustainable business.   3. Embracing experimentation and isolation: Shikha attributes her growth as an artist to her isolated home studio and the freedom to experiment without external influence. This story highlights the value of artistic exploration and pushing boundaries without being limited by conventional techniques or norms.   Take this Free Quiz to see how close you are to finding your pottery voice click here to take the quiz shapingyourpottery.com/quiz      00:00 Introduction: The Journey of a Potter 00:57 Discovering the Love for Pottery 01:42 The Artistic Journey: From India to America 03:54 The Influence of Community and Mentors 05:24 Developing a Unique Pottery Style 08:43 The Transition to Wood-Fired Pottery 17:08 Turning Pottery into a Business 22:54 The Importance of Experimentation 26:24 Finding Your Unique Voice in Pottery 27:02 Conclusion: Keep Having Fun

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Myer's Wood Fired bagels.

This episode covers the rewards program for Firebirds Wood Fired Grill. Visit our website at www.therewardsmaster.com

This one has been a long time coming! We got to sit down with Ray and Rachel Flowers to chat with them about their journey from the beginnings of Sun Dawg to what it is now and the opening of their second restaurant, El Diablo Brewing Co. and Wood Fired Kitchen. Have a listen and give it a share! https://www.facebook.com/sundawgcafe https://www.facebook.com/profile.php?id=100064184283927 https://www.instagram.com/sundawgcafe/ https://www.instagram.com/eldiablobrewingco/

Steve Sturm, VP of Food & Beverage at Firebirds Wood Fired Grill, has been with the polished casual concept for 23 years, steering and evolving the menu from its first restaurant in 2000 to its present-day count of 56 locations. The concept's centerpiece is its wood-fired grill, which adds bold flavor, innovative prep and dramatic flair to everything it touches. Firebirds' signature steaks, seafood and vegetables are all elevated on the grill, and this year, Sturm is using the cooking technique to differentiate the new Bar Bites menu, creating shareables and appetizers to enjoy with cocktails at the bar or the dinner table. The chef is also focusing on changing up the lunch menu to better fit more flexible remote work styles. And he and his team launched a new catering platform serve the needs of workers returning to the office. Listen as Sturm talks about all these initiatives, describes his strategy for creating limited-time Chef's Features, shares what Firebirds' new Menus of the Future panel is all about, and provides a glimpse into the seasonal surprises ahead for the holidays.

Join us for an engaging conversation with Clive, the wood-fired oven chef, on his YouTube channel. Discover his initial motivation for starting the channel and how it has evolved. Clive shares insights into the techniques, methods, and recipes that make his videos a hit among wood-fired oven enthusiasts. Learn about the importance of knowledge and control when cooking with a wood-fired oven, and how Clive's videos help viewers understand the concept and master the art. Don't miss this episode packed with valuable tips and inspiration for wood fired oven cooking!

In this episode, I sit down with the cofounders of Meadows Italiano - an amazing establishment in Mooresville that specializes in wood-fired pizzas and handmade subs.Chef David Cavalier is the culinary genius behind this concept, bringing years of experience in fine dining kitchens and applying his creative talents to launching Meadows Italiano - one of Lake Norman's very best pizza spots.Co-founder Jayson Poluka brings the construction and project management expertise to the enterprise. Together, this team has transformed their little corner of Mooresville into an absolute mecca for phenomenal pizza and subs.Meadows ItalianoAddress: 823 Oakridge Farm Hwy Suite 1-A, Mooresville, NC 28115Phone: (980) 444-0591Local businesses mentioned in this episode:Dive Bar MooresvilleSpotlight Marketing SolutionsBrickhouse TavernPort City ClubGrove Cartel Brewing CompanySubscribe to Lake Norman's #1 Weekly Email Newsletter - it's FREE!Partner with The Best of LKN and Grow Your Business! Click HERE to learn more!Special thanks to our sponsors!Support the show

Ep. 1656: “Ice, Ice Baby!”, Hobbs magic wand, the latest in dumb…wood fired ovens and global warming      Monday, June 26, 2023   “Ice, Ice Baby?” Jeff and Angela go 90's!   Coup who? Why Jeff doesn't fret over the 24 hour news cycle!   We don't need laws! Hobbs waves her magic executive order pen on abortion.   Fireworks season in Arizona…Jeff gives the details.    Angela shares some upcoming July 4th fireworks displays.    Wood fired brick ovens cause global warming and “experts” prove once again how stupid they can be!   Did Indiana Jones go woke? Angela comments.   Jeff's tired of government groups claiming they're helping business owners!   Plus heatwaves, disaster movies and other important info!

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We are LIVE From Luna's as the boys are hours away from hitting the hallowed AUDI CLUB! Tune in from one of our WILDEST and LIVEST episodes yet! https://bit.ly/3jyUxPg Social Media: Instagram: https://www.instagram.com/thebrilliantlydumbshow/ Tik Tok: https://www.tiktok.com/@thebrilliantlydumbshow?lang=en Follow Bob: Instagram: https://www.instagram.com/brilliantlydumb/ Tik Tok: https://www.tiktok.com/@brilliantlydumb?lang=en

Welcome to part 4 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I suggest you start with these first.Manna from Devon specialise in teaching wood fired oven cooking techniques to folks from all around the world.In Part 4 of this Masterclass series, we pick up where we left off last episode and discuss Bushman Wood Fired Ovens, the advantage of thermocouples, and how to incorporate the ‘Mississippi' heat assessment method into your wood fired oven cooking. David and I chat about why you might like to consider a few special and rather unique Wood Fired Oven cooking tools like heat deflectors, Blowpipes (I purchased x2 while I was there - a revelation actually), and why using silicone mats might UP your baking game. We take a tour in between a  little rain, through David's outdoor kitchen…where we reveal just how many Wood fired ovens they have on site…. This…might…surprise you.You can find out more about this wonderful wood fired oven cooking school by checking out their website : MannafromDevon.com. I will leave a bunch of links to their website, books and online courses in the show notes. If you would like to become a supporter of the Wood Fired Oven podcast - please consider it - head over to Woodfiredoven.cooking/support where I have a left a few options for you to consider.Ok…sit back, relax and join me ………as we continue this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Around 11:30 AM on April 10, 2023, a fire broke out at Sydney's Frozen Custard & Wood-Fired Pizza. On what was otherwise a beautiful spring day in Grand Marais, Minnesota. Responding fire departments fought the fire for over two hours, extinguishing it around 1:30 PM. Unfortunately, the intense fire destroyed the interior of this beloved downtown eatery. In this week's blog post, we reflect back on the history of this seasonal favorite. And, look to see what may happen to it in the future. * Learn More: https://www.cascadevacationrentals.com/67864/sydneys-frozen-c…wood-fired-pizza/  Cook County Historical Society Post with Photos: https://www.facebook.com/CookCountyHistoricalSociety/posts/pfbid02j9agrGrvuEtkuz8UAGmWWrDFvH9xziQ2YQY7FnqoiGi7aGa6WjsvPqoqYkcewKwil Follow us on TikTok: https://www.tiktok.com/@staycvr Follow us on Instagram: https://www.instagram.com/exploringnorthshore/?hl=en Follow us on Facebook: https://www.facebook.com/exploringnorthshore/ * This episode is sponsored by Cascade Vacation Rentals: https://www.cascadevacationrentals.com/  

We're back with and audio podcast this week, and recording down in the Brit and Yankee Pub studio. The Brit's co-host is Ken McMullen from Hopvine Brewing, and together they welcome Chuck Grote of Wood Fired Pizza fame. Chuck is probably one of the most well-known food truck vendors in Chicagoland's western suburbs, but not many people know that he also has recipes for brewing excellent beers, and has a fascinating back-story. We're peeling back the onion, and finding out a little more about the man with the distinctive look and great pizzas. Cheers!

Welcome to part 3 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I suggest you start with these first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 3 of this Masterclass series, we pick up where we left off last episode and discuss baking the perfect Tarte tatine, experimenting with rabbit, lamb kleftiko and one of my all time favourites - lahmacun. We also chat about the three incredible books Holly and David have authored which of course you should treat yourself to and purchase today after listening to this episode. We also discuss some of David's favourite published recipes including some delicious fish dishes, something I have promised my wife I will do more of!Then we get down to business, the Manna from Devon - Wood Fired Oven kitchen tour. You have been waiting for it, where we chat about David's cooking gear and his Wood Fired Ovens.Sit back, relax and join me, as we continue this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Arby's has launched its new King's Hawaiian Sweet Heat Sandwiches. Presto CEO Rajat Suri is stepping down. And Firebirds Wood Fired Grill has a new owner.

SHOUT OUTS Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement.  Because of you, we have been able to keep the show going over the last two years, and now that the races are returning, we look forward to meeting up with you, too!  Congratulations to all the Extra Milers and everyone in the Runcation Nation who ran the Jeff Galloway Half Marathon Weekend 2023.  We wish we could have been there! Congratulations to Jennifer Hall on the DC Rock n Roll! Congratulations to Kelly Anderson on her Best Damn Race in Orlando, too! Jennifer Fink, congratulations on your second marathon in Little Rock, too!   Maria Miller completed the Little Rock Half Marathon.  Congratulations, Maria! Congratulations to Christy Van Allen and Greg Elsberry on a very hot and humid NAMI 5K, too! If you want a shout-out for you or someone else you love on the show,  email us at info@runeatdrink.net or call us and leave a message at 941-677-2733. If you want a shoutout for you or someone you love on the show,  email us at info@runeatdrink.net or call us and leave a message at 941-677-2733. For anyone who would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect weekly shoutouts, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! Thank you to Joanne Blatchley and Dean Gerber, Associate Producers of our show.  Thank you to Josh Ozbirn, Executive Producer of the podcast, too!  We couldn't do it without you. Become a patron if you'd like more of the Run Eat Drink Podcast, including bonus content and early access to episodes!  Go to www.patreon.com/runeatdrinkpodcast.  We want to thank everyone who has supported the show and the ways we've had to adapt this past year.  We can't tell you how much it means to us to have this community.  We love you, Runcation Nation.  We can't wait to runcation with you soon! RUN WITH MEB!  Benefiting the MEB Foundation It is true, we just completed a fun race weekend with the Runcation Nation at the Gasparilla Distance Classic in Tampa, but we have to talk about Dana's hometown for one more week on the show because this week, we are lucky enough to chat with Meb Keflezighi about his inaugural race coming up in May, the Run with Meb!  Benefiting the MEB Foundation.  This event features a 1-mile, 5K, and 10K offering, both in-person in Tampa and Virtual.  Meb told us all about it.  Thank you, Meb, for putting it together and taking the time to talk with us about this first annual event.  We can't wait to run it with you. Or, more accurately, at the back of your pack in Al Lopez Park in May!  Save us a high five at the finish! If you would like to join the Runcation Nation team, sign up here: https://runsignup.com/Race/Register/RaceGroup-1259049?raceId=131812     EAT & DRINK Wood Fired is a pizza and wine bar near the University of South Florida in Tampa.  It is a small and quaint place that is huge in flavor!  We had salads, appetizers, and pizza that were so flavorful!  We recommend this place if you are scouting colleges or heading to Busch Gardens in Tampa.   In addition, there are local craft beers on tap and a wide range of wines on the menu, from less expensive to higher-end choices.  We went with a glass of house wine, and it was delicious.  THAT'S A WRAP! Thank you for listening!  We are in our 6th year of the podcast because of all your support!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel.  Thanks to www.PodcastMusic.com  for providing the music for this episode, too!

Welcome to part 2 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the first episode in this series - I suggest you start with that one first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 2 of this Masterclass series, we pick up where we left off last episode and discuss cooking pizza, using Tuscan grills, Davids favourite cooking pans and how to roast the perfect chicken including the elusive crispy chicken skin. We also talk about the challenges of cooking tricker foods like Porchetta, baking the perfect bread rolls and David's unique techniques for smoking foods in the Wood Fired Oven. Genius actually. …lots coming up in this episode.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. They have a courses for pizzas, one for traditional style ovens, one for the modern metal ovens and one for the Morso Forno. £25 each - bargain!Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Welcome to part 1 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. They specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 1 of this Masterclass series, I talk to David about his intriguing background and what drove him to start the Manna from Devon cooking school with Holly in Devon in the UK. We chat about his Wood Fired Ovens and types of wood he uses in these ancient types of ovens.  This episode sets the scene for the rest of the series where we discuss over 20 …yes….over 20….different types of food that you can try in your wood fired oven. That's a big list of gloriously delicious food and cooking techniques that are coming during this series. Sit back, relax and join me as we start this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. They have a courses for pizzas, one for traditional style ovens, one for the modern metal ovens and one for the Morso Forno. £25 each - bargain!Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

In this episode, Mark Baratto sits down with Chris D'Ignazi and Patrick Miller, the owners of Eaton Good.  We talk about the variety of restaurants they used to own, their love for cooking with fire, and what makes their restaurant stand out. More on Eaton Good Wood-Fired Caribbean American Food located in Old Town Key West. Specializing in Wood-Fired Rotisserie Jerk Chicken, Smoked Meats, and Barbecue (BBQ). We offer Vegetarian and Vegan options so all are welcome and satisfied. Family-friendly and kids love our Mac & Cheese! Pet-friendly environment. Providing the coldest beer in Key West! Offering casual outdoor seating, great ambiance, and vibe with free parking to boot. We provide catering, pickup, and to-go for all of your events and boat excursions. We got the MEATS! Website:  https://eatongoodkw.com/ Instagram:  https://www.instagram.com/EatonGoodKW Facebook:  https://www.facebook.com/EatonGoodKW Location1000 Eaton St, Key West, FL 33040   Hours Monday & Tuesday closed Wednesday - Sunday 12pm-7:30pm   Phone (305) 517-6058    

Emily sits with Jessica Shepard, wood-fired oven baker, artisan chef and owner of The Uproot Pie Company based in Thomaston, Maine. While sharing her endearing recollections and heartfelt vision, this passionate 6th generation Mainer's ‘raison d'être' is revealed. Simply mix together equal parts of: a genuine love for people and communal connection in beautiful settings, outstanding pizza-making & baking techniques, dedication to sustainable farm fresh Maine ingredients and the comfort of a wood-fired oven. The end result? A rustic gastronomic experience that enraptures the senses while expanding the heart and mind.   Links The Uproot Pie Company's website: https://www.theuprootpieco.com/   Watch: A beautiful behind-the-scenes video short of The Uproot in action at an al fresco coastal Maine gathering (2 min.): https://www.youtube.com/watch?v=l62hGlMUtbY&t=43s   Read: An archival article from 2012 featuring The Uproot's beginnings, with wonderful details about the design & construction of the first wood-fired mobile oven (medium length): https://www.mofga.org/stories/organic-business/uproot-pie-company/   ***   TMC's theme song “Hearts as Full as the Moon” is courtesy of Oshima Brothers: https://www.oshimabrothers.com/   Visit TMC's website to discover more about the podcast & sign up for exclusive emails: https://www.themaineconversation.com/   Follow TMC on Instagram for a behind-the-scenes glimpse into each episode: https://www.instagram.com/themaineconversationpodcast/

Whether you prefer wood fired, deep dish, square cuts, or Ohio Valley style with cold cheese (where are our Beto's fans at?), there's a slice for everyone in the ‘Burgh. In honor of National Pizza Day, Pittsburgh Magazine food editor Kristy Locklin joins us to dish on her favorites. Kristy's recommendations: Wood Fired by Lorelei Strange Roots Blue Sparrow Driftwood Oven Caliente Pizza and Draft House Spak Brothers Michael's Pizza Bar Lelulo's Pizzeria Frank's Pizza and Chicken Black Lotus Pizza Rockaway Pizza Want some more Pittsburgh news? Then make sure to sign up for our morning newsletter. We're also on Twitter @citycastpgh & Instagram @CityCastPgh! Learn more about your ad choices. Visit megaphone.fm/adchoices

Osso VR is a company that uses virtual reality to teach surgeons how to use medical devices and perform surgeries and assessment. Imagine being able to practice many times over before performing on a live patient. Imagine what this level practice will do prevent medical errors and save lives.   With me is Dr. Justin Barad, a pediatric orthopedic surgeon who also has a passion for gaming. Originally interning to become a game developer at Activision-Blizzard, Justin decided to find a way to combine his passions and use his technology background to solve medical challenges after a personal family health incident introduced him to the world of healthcare. During his residency, he identified what could be one of the most pressing medical challenges of this century: how we are training our surgeons and proceduralists. With a strong interest in gaming and a first-hand understanding of the challenges facing residents and experienced doctors, he co-founded Osso VR with a mission to improve patient safety and democratize access to modern surgical techniques.   Show notes:  Books:  The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More; by Tony Gemignani  The Hard Thing About Hard Things: Building a Business When There Are No Easy Answers by Ben Horowitz And Doctors: The Biography of Medicine by Sherwin B. Nuland.

Joel Docking, Firebirds Wood Fired Grill (North Fulton Business Radio, Episode 590) Joel Docking, Managing Partner at Firebirds Wood Fired Grill in Alpharetta, joined host John Ray on this episode of North Fulton Business Radio. Joel discussed what makes Firebirds unique, their delicious menu of hand-cut, hardwood grilled steaks, fresh seafood and more, how they navigated […] The post Joel Docking, Firebirds Wood Fired Grill appeared first on Business RadioX ®.

In the eleventh episode of the Bonsai Time Podcast, Connecticut ceramicist and bonsai artist Brandon Stolicny walked Kevin and me through what makes wood-fired pottery so special! Brandon also talked us through the unique challenges that come with wood-fired pots and how his personality influences his style preferences in ceramics and in his bonsai. We also touched on Brandon's experience as a native yamadori collector working with pitch pines in his area of the northeastern US. Enjoy! The video version is available here: https://youtu.be/gGGF22KfE3o Show notes highlighting pictures of Brandon's work are available here: https://www.ry2tree2.com/2022/12/the-allure-of-wood-fired-pottery-with.html See you in the next episode! ----------------------------------------------------------------------------------------------------------------------------------------------------- Guest Info: You can see more of Brandon's ceramics and trees on his Instagram. He also has ceramics available for purchase on his website below. www.brandsaipots.com www.instagram.com/brandsaipots ----------------------------------------------------------------------------------------------------------------------------------------------------- Podcast Info: The Bonsai Time Podcast is hosted, edited, & produced by Kevin Faris and Ryan Huston. Learn more about the podcast at the links below. We expect to post new interviews and reflections monthly! www.BonsaiTimePodcast.com https://www.instagram.com/bonsaitimepodcast/ https://www.facebook.com/Bonsai-Time-Podcast-104034165522854 Your hosts can be found below: https://www.instagram.com/kevin_farispnw/ https://www.instagram.com/ry2tree2/ Music by MIDICANCER. Find more music by them at the links below. https://soundcloud.com/midicancer https://midicancer.bandcamp.com/ ----------------------------------------------------------------------------------------------------------------------------------------------------- More Bonsai Projects by Ryan: Read more about Ryan's bonsai blog below. https://www.ry2tree2.com/ Find my bonsai seeds for sale here. Each seed kit sold comes with my full 10-year bonsai-from-seed guide. https://www.ry2tree2.com/p/sales.html#Seeds Find me on Facebook and Instagram as well if you need more bonsai in your feed. https://www.facebook.com/Ry2Tree2/ https://www.instagram.com/ry2tree2/ Also, check out some of my video editing work for the Puget Sound Bonsai Association and Columbus Bonsai Society's demonstration archives below. https://www.youtube.com/channel/UCtYWnc5qvsHk1UPjcPhalIQ https://www.youtube.com/channel/UCMUxTwUO5Ja2zXIRetMqjPQ --- Support this podcast: https://anchor.fm/bonsaitimepodcast/support

Chef Javiar Bardauil joins Ann Delisi and Chef James Rigato to talk about his Core City restaurant Barda, which is known for its wood-fired cooking and Argentinian menu. He also talks about learning from world-renowned chef Francis Mallmann, and about his journey to Detroit.

Join me for a live walk along the ancient Hadrian's Wall in the United Kingdom, as I go searching for a 2000 year old ancient wood fired oven inside Housesteads Roman Fort. Take a listen to the gorgeous ambience of the UK countryside and get a sense of what life was like for young roman soldiers, eating freshly baked bread from these ovens on the very edge of the north west frontier of the Roman Empire.A special thanks to English Heritage for giving me permission to bring my recording equipment and record this episode  inside Housesteads Roman fort.English Heritage is an incredibly important charity. They protect an internationally-important collection of historic sites and artefacts which span six millennia, from the ancient past to the present day and include palaces, houses, hill figures, castles, abbeys, industrial sites, Roman forts and even deserted medieval villages.Caring for these places and their collections for the benefit of this and future generations is a cornerstone of everything they do. If you re able, please consider making a donation to English Heritage to help preserve these wonderful sites. https://www.english-heritage.org.uk/support-us/donate-now/Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook group. Twitter: @WFOPodcast Support the show

Fenton in Cary is the new "IT" spot and inside of it is Coletta helmed by Parisian born Chef Oscar Gnapi. Inside the episode contains: The great debate of Gorogonzola vs Goat Cheese How you can constantly keep a pizza oven above 400 degrees. Why doing pull ups in the French Army will allow you to eat.   What to do this month? Music & Drinks: Oktoberfest at Capital Club 16 Oct 14! Comedy: Bop or Flop Podcast Headlining Goodnights Pop-up Support our Sponsors: Drink Joe Van Gogh Coffee! Learn about Bordaux wine with Matt at Triangle Wine Company The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.co

This week, I am cooking a gorgeous slow cooked Beef Rendang in the pouring rain! Brisbane, Australia has seen some astonishing wet weather during this so called 'dry season'. This weekend, I try to get out and cook in the wood fired oven in between the showers and thunder!An authentic Rendang from Indonesia will usually take between 6-8 hours. That's pretty low and slow. The final result is a very dark, rich and delight comfort food - steeped in tradition. Perfect for this rainy, cold and miserable weekend. Join me in my backyard for this delightful feast.Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupTwitter: @WFOPodcastThe Fire Brick Company The Fire Brick Company specialises in producing world class Wood Fired Pizza Oven Kits. I am very grateful to the Fire Brick Company for sponsoring the show. If you are thinking of building your own Wood Fired Oven, head on over to The Fire Brick Company website - www.thefirebrickco.com/WFOpodcast where they have a little something for you. Support the show

Wilmywoodie's goal from the beginning was to create a business that was different. They wanted to really stand out. So, they created the WilmyWoodie. A Wood Fired Pizza Truck like none other. It's 20 feet of kitchen on wheels capped off with a 100% wood fired oven mounted off the back of the truck, flown in all the way from California. In the same respect as the truck design, they wanted their pizza to stand out as well. So they offer their own style of wood fired pizza where the crust is softer rather than crunchy. And let me just tell you, it's amazing. They've been in business since 2018 and have managed to make it through the pandemic and a whole lot of competition popping up in the food truck world. I'm so glad to be able to call them friends and I hope you enjoy my conversation today with Kevin on all things business, competition and what it takes to make a successful business. You can find WilmyWoodie at: www.wilmywoodie.com https://www.instagram.com/wilmywoodie_pizzatruck https://www.facebook.com/wilmywoodie You can find Dana at: www.danalaymon.com www.instagram.com/danalaymon www.thestylingsource.com www.instagram.com/thestylingsource danalaymon@gmail.com

In this episode, Brit, Sam, Cork, and Peaches discuss a trip down to DC with a dull 0-0 result and look at the incoming players and ahead to the upcoming match against Orlando

Season 2 has arrived! With just days to go before the first major episode of Season 2 - it is so good to be back.Take a quick listen to see what's in store for the show over the next few months.Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupTwitter: @WFOPodcastThe Fire Brick Company The Fire Brick Company specialises in producing world class Wood Fired Pizza Oven Kits. I am very grateful to the Fire Brick Company for sponsoring the show. If you are thinking of building your own Wood Fired Oven, head on over to The Fire Brick Company website - www.thefirebrickco.com/WFOpodcast where they have a little something for you. Support the show

Steve Sturm is senior VP of food and beverage and executive chef of the 55-unit Firebirds Wood-Fired Grill. The namesake wood-fired grill is the focal point of the menu at the polished casual chain, not only for items like shrimp, salmon, beef tenderloin, chicken, blistered vegetables and tuna, but for cocktails that feature charred pineapple and chilies. Chef Sturm is currently working on revamping the bar food menu, adding more small plates and shareables that deliver a big flavor punch and fit the way people want to dine today. That menu will launch in the fall. He's also introducing more interactive tableside items, as guests today are looking for dining experiences—not just a straightforward dinner menu. Listen as he describes how he likes to get in the kitchen and “play” and how he and his team of 150 chefs continue to innovate the Firebirds menu.

Mario is "all fired up" when he speaks with the owner of W's Mobile Wood Fired Pizza Oven.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In our introductory episode, we keep things short and sweet.What is Wood Fired Herping? Who are we? What are we going to be talking about over the course of this podcast? Tune in to find out!Follow us on Instagram @woodfiredherping for more.

In this Modrn Business episode, Zack sits down with the Co-Founder & CEO of Smokin' Oak Wood-Fired Pizza, Matt Mongoven. We discuss how he has evolved his brand since they started franchising in 2016, how they use technology to gain an edge over their pizza compatriots, how he has used Springboard to level up his business and major plans for 2022.

Chris and Evelyn discuss their trip to Terra Wood Fire Grill in Yorba Linda, CA and then talk about tax returns. Do you get one? What do you spend it on?@Chris_Donovan @EvelynErives#ThisIsFunner #FunnerFamily #FunnerNetworkhttps://twitter.com/ThisIsFunnerhttps://www.facebook.com/ThisIsFunner/

On the menu for this episode of Grill This, homemade beef jerky and woodfired pizza paired with beers from Fith Frame, K2 and Southern Tier. And Jim brings a suprise new beer from Rohrbach.

Season 4 Episode 10: Marcelle Glock on The Wood Fired Ceramic Tradition Part 2 Welcome to Tea Toast & Trivia. Thank you for listening in. I am your host Rebecca Budd, and I am looking forward to sharing this moment with you Today, I am heading back to Mudge Island, located within the scenic Gulf Islands, between Vancouver Island and Gabriola Island. Marcelle Glock, ceramist, and I are continuing the discussion on the wood fired ceramic tradition. You will recall that Marcelle's pottery and sculptures sit in private collections around the world. Her artwork encompasses stoneware, raku, and local wild terra-cotta. Marcelle forms clay into extraordinary artworks – from functional to sculptural, wearable and oracle. She imbues each piece with a primal reverence toward the natural world. I invite you to put the kettle on and add to this exciting conversation on Tea Toast & Trivia. And a special thank you, Marcelle, for sharing your insights, your journey, and your connection to nature through the medium of clay. Your continued awareness, respect and reverence for your art and the medium in which you work inspires me. I know that you have encouraged listeners to recognize artistic endeavour is a calling and a responsibility Listeners, I invite you to meet up with Marcelle on her website, Mad Mudslinger on Instagram and YouTube. Until next time we meet, dear friends, keep safe and be well. Music by Ryan Freeman "Just Spend Time" #EpidemicSound https://www.epidemicsound.com/track/uu2jL8Mqaa/

I'm super excited to talk to Josh because he is someone who did it! He quit his 6 figure job to get into the pizza game. We talk about that in the later half of the show along with some of the conversations and experiences that he had leading up to that moment in his life. The first part of our convo is about his mobile wood-fired pizza business. We talk about brand, getting customers, and how that is all tied to making a product that Josh is super proud of. USEFUL LINKS Add Josh On IG @wickedfirepizza Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! TIMESTAMPS (03:24) Intro + 2AM Pizza (Thank you for using the timestamps! ;]) (7:00) What kind of pizza are you making + varying hydration levels) (11:00) Saturating a wood-fired oven and remaining consistent (22:31) taking feedback from others+ building a strong brand (28:10) story of how josh quit his job, the conversations that had to happen, and the lifestyle change. (51:18) Rapid-fire questions + one mistake people can avoid, and final thoughts

This week, I sit down with Dan McGhee. I want to tell you how I met Dan. I was going to interview Justin Boyd and he lived with Dan at the time. When I walked in I saw Dan sitting in front of an easel painting alongside Bob Ross. I watched Bob Ross a million times growing up but never painted while watching. It's funny because I distinctly remember thinking how watching these made me feel like I could do paintings like him. Long story short, I wanted to interview Dan because he was getting pretty good at painting a funny and unique way. Watching Bob Ross. AND THEN I find out Dan is also a seasoned chef and now executive chef at Wood Fired. That being said, this week we're talking about all of it. Enjoy the episode. - WWW.ILLCALLYOURIGHTBACK.COM - THIS PODCAST IS PROUDLY SPONSORED BY TURNER DAIRY FARMS - Intro Music created by Ryan Drish (@realdrish) Follow us on Instagram - @illcallyourightback Follow us on Twitter - @ICYRBpodcast Like us on Facebook - I'll Call You Right Back Podcast

Rarely do I get a chance to go on a Summer trip before everyone else, but I managed to do that this year. A family reunion happened and it was beyond measure. Fishing, camping, drinking, cooking, golfing, swearing. You name it - we did it. I hate when people show me pictures from their vacation, but here I am telling you all about mine. Please forgive me, but the trip was epic.

Simone and her family from Fire'N'Dough Mobile wood fired Pizzas have supported the salvos by supplying fabulous free pizza to people from the streets of Fortitude valley every month for over 7 years. www.firendough.com.au    This is their story.

Chris Wood explodes as Wolves disintegrate and Kelechi 'Nacho' Iheanacho shows no signs of letting up on his hot streak. Callum's still hovering around 2k overall rank & has a firm plan this week for his two free transfers. Its Mindy's turn to be flapping about with no idea what to do this week. Also on the agenda: Leeds defensive form, the Liverpool v United clash & defender differentials.

Welcome to Understanding Pottery, Chapter 13: Wood Fired Kilns Part 2. The next four chapters will be a mini-series on Pottery Kiln Design, Construction and Operation with this episode focused on Wood Fired Kilns. Are you curious about different methods of firing pottery? Interested in participating in a wood firing? Are you thinking about building your own kiln? Wood firing is currently enjoying a renaissance with an increasing number of practitioners and a wide variety of approaches. This month's discussion is an overview of the wood firing process and various kiln designs. The next topic in the series is Gas-Fired Kilns. Understanding Pottery is a series in production by Washington Street Studios. The podcast series is a digital textbook that will take the listener through the entire ceramic process from the raw material through the finished ceramic pieces. There are five sections and twenty-six chapters planned in the series and they are: Section I: The Pottery Making Sequence Chapter 1: What is Clay? Chapter 2: Clay Properties and Drying Chapter 3: Bisque Firing Chapter 4: Tips for Successful Glazing Chapter 5: Pyrometric Cones Chapter 6: Glaze Firing Section II: Use of Raw Materials Chapter 7: Chemistry for Potters Chapter 8: Glaze Chemistry Chapter 9: Oxides, Washes, Underglazes and Stains Chapter 10: Geology for Potters Chapter 11: Use of Local Materials Section III: Kilns and Firings Chapter 12: Atmospheric Firings Chapter 13: Wood-Fired Kilns Chapter 14: Gas-Fired Kilns Chapter 15: Electric Kilns Chapter 16: Raku Kilns Section IV: Solving Problems Chapter 17: Kiln Performance Problems Chapter 18: Clay Body Defects Chapter 19: Glaze Defects Section V: Practical Applications Chapter 20: Pottery Myths, Errors and Misconceptions Chapter 21: Thixotropy, Quartz Inversions and Other Pottery Mysteries Chapter 22: Pottery and Physics Chapter 23: Pottery Figurin' (Math) Chapter 24: Personal Safety with Pottery Chapter 25: Critiquing Your Own Pottery: Design Principles You Can Use Chapter 26: Tips for Buying Used Pottery Equipment Show notes can be found at https://www.hfclay.com/the-potters-round-table This podcast is brought to you by Washington Street Studios, a community pottery studio, gallery and pottery school located in Harpers Ferry / Bolivar, WV. We exist to provide ceramic artists an affordable, fully equipped studio space for aspiring, emerging and established artists to share their creative energy and knowledge in an environment designed to support the ceramic artist. If you want to learn more about Washington Street Studios, visit our website at https://www.hfclay.com/. At Washington Street Studios, we believe the sharing of creative energy and knowledge will improve the quality of our art and increase the appreciation of art within our community. We are striving to create an environment where the arts are shared and appreciated. We want to grow as a family of artists and contribute to our community. This podcast is one of our steps to share our passion for the ceramic arts, creative energy and knowledge with other artists and art lovers We also created a video version to expand our audience. If you are looking for the video of our show search for the ‘Washington Street Studios' channel on YouTube. --- Send in a voice message: https://anchor.fm/thepottersroundtable/message

Welcome to Understanding Pottery, Chapter 13: Wood Fired Kilns Part 1. The next four chapters will be a mini-series on Pottery Kiln Design, Construction and Operation with this episode focused on Wood Fired Kilns. Are you curious about different methods of firing pottery? Interested in participating in a wood firing? Are you thinking about building your own kiln? Wood firing is currently enjoying a renaissance with an increasing number of practitioners and a wide variety of approaches. This month's discussion is an overview of the wood firing process and various kiln designs. The next topic in the series is Wood-Fired Kilns Part 2. Understanding Pottery is a series in production by Washington Street Studios. The podcast series is a digital textbook that will take the listener through the entire ceramic process from the raw material through the finished ceramic pieces. There are five sections and twenty-six chapters planned in the series and they are: Section I: The Pottery Making Sequence Chapter 1: What is Clay? Chapter 2: Clay Properties and Drying Chapter 3: Bisque Firing Chapter 4: Tips for Successful Glazing Chapter 5: Pyrometric Cones Chapter 6: Glaze Firing Section II: Use of Raw Materials Chapter 7: Chemistry for Potters Chapter 8: Glaze Chemistry Chapter 9: Oxides, Washes, Underglazes and Stains Chapter 10: Geology for Potters Chapter 11: Use of Local Materials Section III: Kilns and Firings Chapter 12: Atmospheric Firings Chapter 13: Wood-Fired Kilns Chapter 14: Gas-Fired Kilns Chapter 15: Electric Kilns Chapter 16: Raku Kilns Section IV: Solving Problems Chapter 17: Kiln Performance Problems Chapter 18: Clay Body Defects Chapter 19: Glaze Defects Section V: Practical Applications Chapter 20: Pottery Myths, Errors and Misconceptions Chapter 21: Thixotropy, Quartz Inversions and Other Pottery Mysteries Chapter 22: Pottery and Physics Chapter 23: Pottery Figurin' (Math) Chapter 24: Personal Safety with Pottery Chapter 25: Critiquing Your Own Pottery: Design Principles You Can Use Chapter 26: Tips for Buying Used Pottery Equipment Show notes can be found at https://www.hfclay.com/the-potters-round-table This podcast is brought to you by Washington Street Studios, a community pottery studio, gallery and pottery school located in Harpers Ferry / Bolivar, WV. We exist to provide ceramic artists an affordable, fully equipped studio space for aspiring, emerging and established artists to share their creative energy and knowledge in an environment designed to support the ceramic artist. If you want to learn more about Washington Street Studios, visit our website at https://www.hfclay.com/. At Washington Street Studios, we believe the sharing of creative energy and knowledge will improve the quality of our art and increase the appreciation of art within our community. We are striving to create an environment where the arts are shared and appreciated. We want to grow as a family of artists and contribute to our community. This podcast is one of our steps to share our passion for the ceramic arts, creative energy and knowledge with other artists and art lovers We also created a video version to expand our audience. If you are looking for the video of our show search for the ‘Washington Street Studios' channel on YouTube. --- Send in a voice message: https://anchor.fm/thepottersroundtable/message

Explore the world of wood fired kilns! --- Send in a voice message: https://anchor.fm/thepottersroundtable/message

Today we talk wood-fired pizza with Brian Olsen, head chef and founder of Crust Stone Oven Pizza

A visit with Brian Stutz, owner of A Dopo Pizza in Downtown Knoxville, TN. Mpre than a restaurant, this is a place for the community to gather.