Welcome to episode 2504 of the Italian Wine Podcast and episode 214 of Wine, Food & Travel with Marc Millon. Today Marc is in conversation with Rodrigo Redmont of Tenuta Talamonti in Abruzzo. This episode of the Italian Wine Podcast is powered by Dialect Imports. More about the guest: Rodrigo Brian Redmont, Founding Partner of Tenuta Talamonti, was born in Rio de Janeiro and has extensive experience in managing the export sales of Italy’s leading wine estates, including Castello Banfi, Redmont

Sci-fi tech is already in your kitchen, and it’s nanotechnology. In this episode, we dive into the dark side of materials measured at a billionth of a meter, which, as environmental lawyer George Kimbrell of the Center for Food Safety explains, are fundamentally different than their larger counterparts. These tiny engineered particles, though not yet directly in most food (that we know of), are extensively used in food packaging for their enhanced antimicrobial effects—like nanosilver—to help food

Champagne isn’t just a beverage, it’s a cultural symbol, a product of place, and increasingly, a lens into the shifting climate of our time. Peter Liem, one of the world’s most respected voices on Champagne, brings rare insight into the region’s transformation over the past two decades. A James Beard Award–winning author and founder of ChampagneGuide.net, Liem has dedicated his career to chronicling the nuance and evolution of the region.From demystifying the myth of Dom Pérignon to tracing

Dishin’ Up Diaspora presents a powerful live episode from “Food Without Borders,” recorded at Ohsun in Seattle. Chef Emme opens the night, then welcomes keynote speaker Monica Dimas—chef, restaurateur, and Mexican immigrant—whose story traces finding home, healing, and creativity through food. She’s followed by a spirited panel with author/producer Andrea Pons and chef/creator Jose Garson, exploring immigrant identity, community care, and the kitchens that shaped them. Across this conve...

Join Debi Long as she shares her love of hospitality, from fall fetes and ladies' taco nights to being a part of the hospitality rotation on Sundays at her church. She talks about cooking seasonally, hosting in the yard, and a helpful app to keep recipes organized. She reminds us that table fellowship is a good part of life and to really enjoy those you invite over. Plus, she shares a Greek menu you'll want to try! We're so glad you're here! Visit www.comeoverfordinner.com for recipes, produ...

In this episode of the How You Slice It Podcast, Bruce talks with Ernesto Rangel, owner of My Place pizzeria in Bath, Pennsylvania — a town of just 3,000 people and 3 other pizza shops. Hear how Ernesto went from making a pizza shaped like Texas in 1988 to owning one of the most beloved gathering spots in his community.

What’s in the teeny tiny bottle@Luxrowdistillers @michterswhiskey @oldforester @fourrosesbourbon @heavenhilldistillery #whiskey #bourbon #podcast #radioshow #hostCo hosts : Made Man Maury, Made Man Brent, Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – Get ready for a thrilling ride through the world of whiskey in our Fall Release Episode #1 for 2025! Join the Good Ol' Boys as they dive into a lineup of exceptional spirits recently released. Expect lively banter, insightful tasting

In today's episode (170) of the EAT, CAPTURE, SHARE podcast, I'm doing a deep dive into all things Instagram with the amazing Zach Spuckler, founder of marketing company Heart, Soul & Hustle and host of the Heart, Soul & Hustle podcast. This time, Zach is interviewing me in an episode originally recorded for his podcast. We dive into how often you really need to post on Instagram to grow your audience, why surface-level stats don’t tell the whole story, and I coach Zach through what’s...

Send us a text This week on Barbecue Radio Network, host Freddie Bell welcomes Kenyatta Robinson, founder of Backyard Smokemaster BBQ, for a soulful conversation about turning everyday backyard cooks into confident pitmasters. Kenyatta shares his humble beginnings—sparked by friendly rib rivalry with his father-in-law—and how a Weber Smoky Mountain and a few YouTube videos launched his barbecue obsession. From early misfires to coaching others, Kenyatta emphasizes simplicity, grace, and learn...

Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed, storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name. John Shelton ReedWant to know more? Listen. It’s on Tip of the Tongue. The list of writings by John Shelton Reed

We try and rate some of the best meals from our childhood!If you’re ever injured in an accident, you can check out Morgan & Morgan. You can start your claim in just a click without having to leave your couch. To start your claim, visit: https://www.forthepeople.com/ReactCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

Our Guest Is Elsy Dinvil.She Joins Us From Portland Oregon…Where She’s Currently The Owner Of Creole Me Up… The First Haitian Food Processing Company In Portland. Creole Me Up Offers Authentic Haitian Culinary Products. We Talk About:✅ How The Kindness Of A Fellow Chef Helped Launch Her Business…✅ Exploring the Human Aspect of Homelessness & The Psychological Angle Missing From The Act Of Rebuilding Lives…✅ Plus, The Importance Of Embracing The Present, Not The

Episode 182. In December of 2024 "Sake" received a special recognition from UNESCO - the United Nations Educational, Scientific and Cultural Organization. UNESCO is probably most famous for recognizing cultural heritage sites... like Mount Fuji or Himeji Castle.  But in the case of of sake made with koji, it was recognized officially as an "Intangible Cultural Heritage of Humanity". How cool is that? While this is not exactly hot-off-the-presses breaking news, we wanted to take a

Send us a text The crew goes back on the road to Louisville for Black Bourbon Run 6 and they brought the mics with them. Joined by the architect of BBR himself, Paul aka Black Bourbon Maverick, this episode dives into the growth of the BBR experience, the strategy behind curating distillery visits and barrel picks, and the importance of building a whiskey community rooted in intention, inclusion, and vibes. From the evolution of event planning and merch drops to legendary moments like t...

Beans. They come in so many varieties, and they are absolutely delicious. One local farmer grows many varieties of beans: the kind that you pod and all, like green beans; the kind you have to soak overnight, like pinto beans, and another surprising variety!

Kicking off season 2 with our new hosts James, Jeff, and Jessica. We are talking horror movies, halloween candy, and why are 7-11 chips so much better than they should be?Make sure you subscribe to hear more hot takes and cold meals on Monday Night Meat and Potatoes.

Yvonne Yu is operations manager for Taiwan Village and Jymmanuel, two Melbourne restaurant brands that are foregrounding Taiwanese culinary culture. She works with founder Jay Yi-Ming Huang to make Taiwanese a go-to cuisine in Australia. As Yvonne explains, there are challenges in satisfying Taiwanese customers and the broader multicultural market, and it takes a finely tuned sense of mission and purpose to separate useful feedback from unhelpful

My guest is Rueben Lange of Amiti in Oregon FromAmiti.com. Rueben first worked a harvest in 2016, but he has packed in something like 12 harvests since then by bouncing between Northern and Southern Hemispheres, and three continents, including some notable vintages at Idiot’s Grace in the Columbia River Gorge, Maison Maenad in the Jura, and Forlorn Hope in California. Rueben says of Amiti:“The goal of this project - beyond employing the basic tenets of good land stewardship (both in my farming and

Omelette Stations, Weddings, and Birthdays. Oh My! Dooley had a week. What word is a bizzare word for you? Borborygmus, you should eat something. Widdershins your clocks!

On tap this week: A man dies minutes after opening a beer after work, TABC tests liquor bottles for contamination at a local bar, Molson Coors cutting workforce, Xavier University announces new beer, When your life hits rock bottom…just know you can make alcohol from hot dogs, A fun fact about putting egg in your beer, Hold My Beer and Watch This about a man who drank 10 pints and snorted cocaine before stabbing a bouncer. Plus, Jeremy Kuhns, a former middle school principal, calls into the show to