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

This solo episode is a true look inside my brain. We are talking fall traditions, agriculture traditions in fall, National 4-H week and why we love highlighting women in agriculture. If you are a first time listener, welcome to the chaos!! If you are returning, thanks for being here! 00:00 Intro2:53 Fall Traditions6:32 National 4-H Week15:50 Why WomenWant to hear someone on the podcast? Tell me who by visiting my website allthingsaggal.com. Follow me: Instagram: @allthingsaggal @addison.stoddard

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

Japanese beer, Tootsie rolls, and Ray Romano - name a more iconic Oktoberfest combination. Celebrate with Chris, Karl, and their German listener as we ring in Oktoberfest 2026 ünch shtyle hozen. We ain't skippin' leg day on this one gang.Hofbräu Original - Hofbräuhaus Paulaner Weissbier - Paulaner Mr. Oktober Festbier - Left Field Brewery Weihenstephaner Hefeweissbier Suggesting a beer? Send ünch email hozen to beerview@unfilteredthoughts.ca or visit us at www.unfilteredthoughts.ca

Send us Fan MailTen glasses, one blind tasting, and a question that's been quietly dividing Australian wine for years: are we still trying to make Burgundy, or have we finally found our own voice with Pinot Noir?On this episode of The Wined Up Podcast, Trent sits down with returning guest Marc Malouf of iHeartWine for a genuine celebration of Pinot Noir, not a ranking exercise. They kick off with a round of Pinot specific icebreakers, including the 2012 Comte Georges de Vogüé Musigny that Marc

Check out The Junkees Snack Index! Feature act - Allens' new jag Tarquin and Buttercup are running innovation at the factory. Get the Block Party flavours at the end of the isle. Glenn has a new Toblerone The factory is still in Switzerland! It was going to move to Slovakia Blind Tests from Twirly Glenn, Kitty and Dave Facebook Group for The Junkees is here. About The Junkees on Nearly.com.au Follow Kitty!Instagram / Facebook / YouTube Follow Dave!Instagram / Facebook Support the podcasts

Send us Fan Mail It’s Oktoberfest season, which means it’s time to break out the Märzens, Festbiers, oversized mugs, questionable German pronunciations, and our annual blind tasting. This week we put 12 Oktoberfest beers to the test with the labels hidden and our preconceived notions tossed out the window. We’ve got German classics, American staples, local favorites, and a few beers that have been through this particular gauntlet before. Before we start drinking, we talk about what you should...

Gregory, and guest co-host, Jennifer Ludwick, the Allegan County Director of Finance, discuss the goings on in the Saugatuck/Douglas/Fennville area. Show guests today are: Dennis Dyer, from The Knights of Columbus; Mike Applegate, from the Cow Hill Yacht Club of Southwest Michigan; and Erin Wilkinson, from the Douglas Halloween Parade. Happy Sunday Funday! 10-4-26.See omnystudio.com/listener for privacy information.

Clara Lee and Eddo Kim are the co-founders of Queens, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved Inner Sunset superette, and now makes gochujang, doenjang, and gochugaru from Northern California–grown ingredients. Their debut cookbook is Korean Soups: Recipes for Soups and Stews That Nourish, Restore, and Delight, and we absolutely love it. Today on the show, Clara and Eddo join Matt to talk guk versus tang and what closing a

Nelson is an old mate - I can't even remember where exactly we met! - but he has blazed a trail from humble upbringings in Portugal, to the Savoy organisation in London, and back to Portugal, winning countless awards along the way, and now inspiring a new generation as he prepares to reboot the legendary Ritz Hotel Lisbon as a Four Seasons, the very epitome of contemporary hotel cool. I loved chatting with Nelson; perhaps because we both come from very simple backgrounds. And I ha...