Cow horns filled with crystals buried under a full moon. Potions brewed of chamomile, stinging nettle and fermented cow dung. Energizing vortexes and humans developing the characteristics of the animals that fertilize their foods. Are these instructions from a magical book of spells, or a practical guide to viticulture?  Happy Halloween and welcome back to Roadside Terroir - Season 3 - Farming for Terroir. This episode explores the witchy world of biodynamics in order to discover whether this

This week's special guest on @thevinetimepodcast is InkWitch Lisa Ainsworth from Salem, Massachusetts.@inkwitchlisa @goodmojotatoos @salem.ink @madamemojo @vinetimetv @thevinetimepodcast #salem #tatoo #witch #tarot #halloween #cardreadings #artist #illustration #visuals [Feed, Food, Series, Audio, Marketing, Company, Podcast, Streaming, Interview, Alcohol, Wine, Charity, Seafood, Winery]

En este episodio de Café Virtual de Global Women Fresh, nos reunimos con mujeres líderes que están rompiendo barreras en el mundo de la agroindustria. Conversaremos sobre los retos y oportunidades de ser mujer en un sector altamente competitivo, cómo la resiliencia se convierte en una herramienta clave para avanzar, y de qué manera la innovación y las redes de colaboración impulsan el crecimiento profesional y personal.Acompáñanos en esta charla cercana y auténtica donde compartiremos experiencias

Gemini and Al are reunited this week (via Zoom, but we'll take it). It's a great episode that includes interviews with Chefs Jose Andres, Shawn McClain and Oscar Amador as well as representatives of Cabinet of Curiosities and a company called Sadie that builds AI to anser the phone at restaurants. We also have restaurant reports, news, and a Happy Hour Report by Andrew Morgan.

https://www.prettypodchttps://www.prettypodcasts.com/  asts.com/  Joining stock camps in north-west Queensland is about as tough as it gets, let alone holding your own there as a teenager. It kick-started a career in agriculture that has since spanned the country. For now, a pause, managing Elverton Pastoral in Blessington, Tasmania. And they say farmers wear many hats, so a mechanics apprenticeship, dog handling skills, courses in low stress stock handling and grazing management have all prepared

For the service staff at Forepaugh's Restaurant in Saint Paul, MN

Episode #429 - Join Kristen as she takes you on a culinary journey through Disney's Jollywood Nights, an after-hours holiday party at Disney's Hollywood Studios. Discover a festive lineup of savory bites, sweet treats, and seasonal cocktails that promise to delight your taste buds. Whether you're a foodie or a Disney fan, this episode is your guide to the magical flavors of the season.Book your vacation today! Email: kristen@magicaljourneysvacations.com !SOCIAL MEDIA:

For six decades the Lentini Family citrus farm has been passed down through three generations, squeezing love and care into their range of fresh juices. Sam Lentini from EastCoast Beverages has been a key figure in the longevity of one of Australia’s most influential farming families.⁠https://eastcoastbeverages.com.au⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

We invite you to a three course meal in 2050, where climate breakdown has reshaped what and how we eat. Each of the courses is designed to provoke questions about the future of food through taste, visuals, and a bit of discomfort. It’s a story about eating possible futures — and noticing which ones feel delicious, or unsettling. In this episode, we take you behind the scenes of how the meal came together. Bon appétit. For more info, transcript and resources, visit: https://tabledebates.org/po...

From its humble beginnings as Naples street food to becoming Michelin-level creations, pizza has been a beloved dish long before dollar bills existed. But how did we reach a point where you can buy a slice for just a single dollar or pay thousands for a single slice?#pizza #price #Naples #Michelin See show notes: https://inlet.fm/weird-history-food/episodes/69079d62eb875a3350713448 Learn more about your ad choices. Visit podcastchoices.com/adchoices

The salient theme of this podcast episode revolves around the rich tapestry of barbecue culture, as illuminated through the insights of our esteemed guest, John Marcus. An Emmy-award-winning writer and the creator of the iconic show "Barbecue Pitmasters," Marcus shares his profound journey from an unassuming hobbyist to a celebrated figure in the culinary realm. Our discourse traverses his experiences in the barbecue landscape, emphasizing the significance of community and the intricate processes

Dorie Greenspan is back on the pod! Dorie is a beloved baker and bestselling cookbook author, who just released her 15th (!) cookbook. She joins host Jessie Sheehan to chat about “Dorie’s Anytime Cakes”—a collection of more than 100 irresistible “counter cakes,” the kind that sit on your counter and call you back for just one more slice.Dorie also shares what inspired her to fill this book with charming illustrations instead of traditional photography and takes Jessie behind the scenes of her

Rob and Roy review the crazy LSU game, A&M's outlook sitting at 8-0, several games around college football, and several of your questions!

What happens when a lifelong pizza lover turns his obsession into a craft—and finds his happy place behind the oven?In this episode of What’s Good Dough, Eidref sits down with Matt Lucas, the sourdough pizza mastermind behind Johnny Baguette. From demoing pizzas at Orchard Supply to perfecting naturally leavened doughs at SF Pizza Fest, Matt shares how his curiosity, creativity, and community shaped his pizza-making journey. We talk about learning through failure, finding balance between consistency

Send us a text Wine education is a growing passion here in Texas — more and more people are eager to deepen their understanding of wine, especially Texas wine. That’s where Kelsey Kramer steps in. As an instructor at the Hill Country Wine Academy, she helps students earn their WSET certifications and Texas Wine Certifications, empowering the next generation of wine professionals and enthusiasts alike. In this episode, we sit down with Kelsey for a full conversation dedicated to the world of w...

Simon O'Donnell has quite the CV. Former Australian cricket champion, St. Kilda footballer, multi-media personality and leading racehorse owner and breeder. And with the release of this episode of Food Bytes with Sarah Patterson, he becomes self-appointed Brussels Sprouts Ambassador to the World. That dry O'Donnell sense of humour shines through this chat with Sarah and Kevin as Simon also names the worst vegetable ever, shares his thoughts on condiments, looks back on his illustrious sporting

Can AI make our beer better? AI is everywhere these days, and now it's coming for our beer. Is that a good thing? AI research was used to optimize beer fermentation and reduce the time to get to a finished beer, supposedly with the same quality. I don't trust it, but I'm open to tasting the results. In keeping with tradition when Sam Adams Utopias releases every news outlet mentioning it has to include the fact that it's "illegal in 15 states." We know, we know. This year's version hit a mile...

Food Scene New Orleans New Orleans is throwing the ultimate culinary party once again, and every bite is an invitation to celebrate the city’s irresistible rhythm. Culinary mavericks and rising stars are transforming the Crescent City’s dining scene, rewriting rules without ever losing sight of the rich gumbo of tradition that defines its soul.Junebug, the late-night hotspot from the team behind Devil Moon BBQ, has quickly earned a following with Chef Shannon Bingham’s playful,

Food Scene Portland Portland’s dining scene is on the brink of a thrilling evolution, bursting with fresh flavors, daring concepts, and the sort of restless culinary energy that keeps taste buds on their toes. As we wade into 2025, all eyes are on the much-anticipated debut of the James Beard Public Market in downtown Portland this fall. Locals and out-of-town gastronomes alike are salivating over the prospect of a public market reminiscent of Philadelphia’s Reading Terminal—a year-round celebration

Food Scene Chicago Byte here, serving up the latest on Chicago’s culinary scene—a city that crackles with energy and flavor, where tradition meets pure, unbridled innovation. This fall, Chicago’s restaurant world is sizzling hotter than a plancha grill at Trino, the new West Loop steakhouse putting a Northern Mexican and Galician twist on familiar favorites. Chef Stephen Sandoval’s kitchen doesn’t settle for the usual Bordelaise; here, ribeye gets kissed by huitlacoche and bolima burnt lime salt,