Thanks to Farmer Matt, today we will try the new just released Maple Syrup Chex! Then some lazy chocolate chip granola from Sams, and a random food service Honey Bunches Of Oats knock-off...way off.Support the show: https://www.cerealkillerspc.com/See omnystudio.com/listener for privacy information.

Kendal Mitchell is a chef and biomaterials designer based in Brooklyn. Her Instagram series Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning tableware, and she’s constantly exploring new ways to create circularity with organic materials. Today on the show, she talks about training in sushi, her design work with groups like Ghetto Gastro, and the infinite potential within food waste. Subscribe:⁠⁠Apple,⁠⁠Spotify⁠⁠,⁠⁠YouTube Learn

Welcome to Episode 2807 of the Italian Wine Podcast. In this episode of the Masterclass US Wine Market, Barbara Fitzgerald is joined by Giuseppe LoCascio of Lucidity Wine Merchants to explore how Italian wine producers can find the right importer and turn that partnership into lasting success in the US market.Giuseppe explains how his company chooses the producers it works with and the main pillars behind those decisions. He also breaks down the differences between key California markets,

charlie holland shares his inside view as winegb chair and experience with outside investment in uk winemaking.the news from around the world says it all this week, a very early northern hemisphere harvest, felt particularly by the sparkling wine industry here in the uk. wine industry digest – the week in wine every fridayhttps://wineindustrydigest.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit

Today we're joined by one of the most important figures in modern Italian cooking in Britain, Jacob Kenedy, chef and co-founder of the legendary Bocca di Lupo and Gelupo. Jacob's journey is anything but conventional. Before becoming a chef he studied science, was a glassblower and a DJ, before a stint at Moro changed the course of his life and eventually led him to create the restaurant he simply wanted to exist in London.Jacob takes us inside the extraordinary story of Bocca di Lupo, from opening

Cream ale is a truly American beer style. Reflecting the agriculture of the northeast where the style originates, cream ale showcases corn and high diastatic power malt. In many respects, it is a simple beer: regular corn, simple malt and light hopping. But its simplicity is its superpower.Cream ale is an easy-drinking beer that remains a regional favorite to this day. Comparisons to German helles are not inapt. Far from bland, an annual cream ale festival showcases the art of this American

Single-use packaging remains one of the biggest sustainability challenges facing the coffee industry. An estimated 300 to 500 billion single-use coffee cups are produced globally each year, alongside the millions of roaster bags, takeaway food containers and other packaging used across the coffee supply chain.So in this episode, we explore some of the latest reusable packaging solutions emerging across the industry, and what it takes to make reuse work in practice.How do you create a

“Every year, the terroir is changing, and we, ourselves, are changing. I’m sure that the Federico of 2026 is not the same Federico as 2022. It’s a way to see ourselves in time, our different vintages. It’s an incredible thing. It’s the magic of wine.” – Federico Gambetta Every vigneron knows that the only constant is change. Federico Gambetta feels this everywhere—in the vineyard, in his wines, and in himself. The tradition of wine in Argentina is also a story of change. In this episo...

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

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

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

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

What if the secret to a healthier, more vibrant life could be found in nature?In this inspiring episode of Let's Talk Food, host Chef April Fontenot sits down with Anthony Canelo, Master Herbalist, author, and founder of 5:1 Formulas, for an eye-opening conversation about longevity, wellness, and the power of single-herb botanicals Anthony shares his unique approach to natural health through his Nature Pyramid Philosophy, which focuses on seven essential foundations of longevity: breathing,

Hour 1 - Fall is in the air, in spite of SoCal heat. To Neil, fall means baking. He shares some of his favorite recipes including a baked apple cider french toast. Later, Tyler Wilson from Wurstkuche calls in to talk all things Octoberfest.See omnystudio.com/listener for privacy information.

Hour 2 - Neil discusses new DoorDash drones and how price increases are impacting the food market. He also gets into Amazon Prime food deliveries and the ins and outs of when stores restock their produce. Later in the hour, he is joined by Leah Galitzdorfer, Food Access LA's Director of Nutritional Education.See omnystudio.com/listener for privacy information.

Hour 3 - E. coli contaminated berries, more tasty fall flavors, and dinner with Simon Majumdar at the new Skywalker Grill. Neil gives his review of the new restaurant at the Lucas Museum of Narrative Art.See omnystudio.com/listener for privacy information.

Have you ever made a soup or sauce and thought, “Something’s missing”?Sometimes that something is stock. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock. Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and vegetables to aromatics and seasoning, and explains what each one is actually doing. We’ll also talk about

Send us Fan MailWe catch up with Stephen Fontaine live at Bourbon on the Banks and dig into what makes Yellowstone’s limited releases feel intentional instead of gimmicky. The talk goes from port-cask finishing and proof choices to cigars, conservation, dusty bottles, and how bourbon history is being written right now.• tasting notes and intent behind Yellowstone Limited Edition 2026 with Ruby and Tawny port cask finishing • why 101 proof keeps the whiskey structured and bourbon-forward • how proof