On this episode of A One Pint Stand, I sat down with local brewer, Ansel Tulgar and founder of Pundit Beer Co., Manu Gonzalez.  We chatted about Stormking Brewpub, Pundit Beer Co., and a lot of things in between.  When this was recorded, Ansel was the head brewer at Stormking Brewpub, but he has since moved on to start a brewery of his own in Ely, Minnesota, so stay tuned for that.  Cheers!If you liked the show and want to support the A One Pint Stand, consider joining our Patreon.  There is some

🎓 Prepare WSET exam with our app: https://distinction.winemakersshow.com🗺️ The Bordeaux Wine Map: https://www.winemakersshow.com/shop/carte-vins-bordeaux🎓 Learn wine, join the academy: https://academy.winemakersshow.comPétrus has no grand château, just a modest farmhouse you could drive past without noticing. It has no classification, Pomerol famously refuses to rank its wines. It's made from Merlot, the grape wine snobs love to mock. And yet a single bottle routinely costs thousands of euros,

*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat.  Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy that item. I am not responsible for any sickness you may result from

*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat.  Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy that item. I am not responsible for any sickness you may result from

I shared my experience eating at Golden Chopsticks in Columbus, Ohio!!*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat.  Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy

This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate.The following video might feature activity performed by our actors within controlled environment - please use judgment, care, and precaution if

This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate.The following video might feature activity performed by our actors within controlled environment - please use judgment, care, and precaution if

This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate.The following video might feature activity performed by our actors within controlled environment - please use judgment, care, and precaution if

The Rotten Apple is an inside view of food safety, food fraud and supply chains for professionals, policy-makers and purveyors. Subscribe for weekly insights, latest news and emerging trends.In this week’s episode: * 8 Fresh ideas for food safety training* Cool new tech I saw at the food fraud conference* Follow-ups: ethylene glycol fraud and ant sentencing 🐜* Food waste challenge competition: Winners and answers🍏 For a transcript and sources, see Issue 259 🍏 This is a public episode. If you'd

This cream of chicken soup is a delicious soup just waiting for some warm crusty bread. It's also very flavoursome thanks to its cook twice hack. But that's not it's only use. It is also a brilliant plan b for recipes that call for an unhealthy can of chicken soup in a recipe. Use this instead. Freeze it then reheat from frozen whenever you need it. This cream of chicken soup is part of our Crocktober series with a new slow cooker podcast episode every day for the month of October...

Documentary filmmaker Greg Swartz is back with his fourth whisky film. "West of Tradition" looks at the nascent American Single Malt movement through the story of Seattle's Westland Distillery. It's a followup to his previous films, which include "The Water of Life" and "Independent Spirits." We'll talk with Greg Swartz on this week's WhiskyCast In-Depth. In the news…we have details on a shocking shakeup at True Story Whiskey and the Kentucky Castle Resort…fire strikes an historic Kentucky

In this episode of Hort Culture, Brett, Alexis, and Ray are joined by guest Gabe Cassone, agricultural economist at the University of Kentucky's Center for Crop Diversification (CCD), to dive into the numbers behind growing and selling local produce and dairy.Tune in as we break down everything from digital farmers market price reporting and USDA shipping point data to the surprising price differences between urban and rural markets. We also explore the future of the dairy industry, unique

This weeks podcast will be audio only because we had some issues with the camera recording this. The honest story is we were in a venue where chefs were butchering some freshly caught tuna (which looked lovely) and so the camera was out of focus and thus we couldn't use the footage. Kay Cheon is the United States Barista Champion of 2025 and founder of Parterre Coffee. This podcast was the last of our series in the USA and was recorded inside of Hooked Venice Beach. Kay's story is something

also: West Sacramento's Most Wanted is a cat, Claire versus dog, the dead rat disappeared, Frankie won't let us keep our windows open & Frankie doesn't like his new collar

This one is for the fellow peanut butter freaks. Tell me your favourite ways to eat peanut butter too please. This isn't a regular episode of Ingredipedia as we're having a bit of a break, but instead you're being served a little bite-sized episode about peanut butter instead.See omnystudio.com/listener for privacy information.

From a solo home-kitchen operation to managing over a hundred staff across high-end catering, bespoke event venues, and daily luxury dining, today's guest Alex Cadger (The Blonde Group) has redefined what modern Australian hospitality looks like behind the scenes.https://www.instagram.com/theblondebutler/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

What's the future of the independent neighbourhood bar, bistro or cafe? How resilient are small local businesses in today's hospitality industry? We talk it through with Ali Currey-Voumard, owner and chef at Table Bar & Bistro in Castlemaine, a regional restaurant in a record store.https://www.instagram.com/al___fresco/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.🎧 In This Episode:⚔️ Why the Kitchen and the Floor Clash🍽️ The Skills Behind a Great Floor Team👀 Why Cooks Should Work the Floor📣 Overpromising and the Communication Gap🎭 Tact, Timing and Choreography on the Floor🧱 How Bad Bosses Push Good People Out🤗 Warm Service Without Groveling📚 The Best Books on Restaurant Service🥜 Accommodating Allergies Without Losing Quality🧩 Connecting the Dots

The crew reviews the Larrikin Single Barrel Rye Release this 9 year 64R/30C/6MB mashbill was hand selected and comes in at 122.5 proof. Greg the owner is doing great things and his juice is worth the squeeze.

If beer ain’t your jam for Oktoberfest, then maybe the great Bavarian German wine called Sylvaner (or is it Silvaner?!?) is the wine you should be enjoying with your pretzels and bratwurst this season. Yes, there are two spellings of Sylvaner, and yes it matters because the style of Silvaner spelled with an “i” is the German version, and it is a crisp, acidic wine that goes well with German foods, while the version with the “y,” most famously from Alsace, France, is a different, richer wine. The