Josh Mancuso has been rooting for the Tennessee Vols since he could walk, but he’s also an actor, filmmaker, and director who knows how to tell a story. In 2020, with few prospects in the film business, he made a video on Instagram about an imaginary middle school coach who was taking over to the top job at Tennessee, and it went viral. After that, he started a series on the absurdity of college mascots, from the Delta State Fighting Okra to the TCU Horned Frogs, often playing multiple characters in

The chef at Alila Napa Valley Hotel's onsite restaurant digs in on his fall menu and what makes his Foraged Mushroom Risotto a must-try dish. #risotto #napavalley #restaurants https://christinamueller.com @eatdrinkthink

Today on Heaping Spoonful we have Ira Mittelman. From New Jersey to California and now in Little Rock. Ira and I chat about the ever-changing food scene, technology and his passion for people.

Send us a text This is a fun one! Erin tries her hand at making mochi ice cream for a birthday celebration, this week on Three Kitchens Podcast. Mochi ice cream is a Japanese dessert made of a small scoop of ice cream encased in a soft, chewy, sweet rice cake called mochi. The mochi provides a unique, stretchy texture, while the ice cream offers flavour and creaminess. Think of it like a dessert dumpling. You can choose the ice cream flavours you love the most, and surprise your friends...

Torchy's is an easy spot but Our Heroes are coming to terms with their limited offerings being a little... lackluster. This things got a lot of peanuts and mint?? Between this and Nick's cookie descriptions, its a real edge-of-your-seat episode. Free 4? Pasta Pete jumped on the trampoline before Graysie, by the way. NEW stuff coming soon!New FOOD COURT is LIVE on October 24 @ 7pm CT on discord. Get on the Patreon, get in the discord, and send your food crimes ASAP! Patreon.com/100percenteat Grab

Laura and Janelle take store-bought maple butter and give it a Whisk Takerz twist — infusing it with cannabutter to create the ultimate sweet, spreadable magic. They swirl it into coffee for cozy fall vibes, whip it into icing for cookies, and dish out a few fun facts about why butter and maple make such a dreamy duo. Expect laughs, science, and a little sticky-fingered chaos in this deliciously smooth episode. Thanks for listening! Send us your ideas and recipes at whisktakerzpod@gmail...

Renowned Champagne expert Peter Liem returns to the Vint Wine Podcast for a deep dive into the evolution of Champagne, its changing climate, the role of dosage and lees aging, and what defines true quality today. Peter shares decades of insight from living and tasting in Champagne, exploring how styles, vintages, and viticulture have evolved in real time. Along the way, he also offers a glimpse into La Fête du Champagne 2025, the US-based celebration of the world’s finest Champagne producers....

Grond is voor landbouwers meer dan een stuk aarde: het is de basis van hun hele bedrijfsvoering. Maar in Vlaanderen is ze schaars, duur en steeds vaker onderwerp van concurrentie. Wat betekent dit voor de beschikbaarheid en betaalbaarheid van landbouwgrond? En wat gebeurt er als grond in handen komt van niet-landbouwers of gebruikt wordt voor andere doeleinden? Griet Lemaire (VILT) bespreekt deze cruciale vragen met Joris Relaes en Elke Rogge van ILVO. We baseren ons op het boek 'Het komt goed met

Welcome to episode 2496 of the Italian Wine Podcast and episode 213 of Wine, Food & Travel with Marc Millon. Today Marc is in conversation with Chiara Condello from the Condé and Chiara Condello wineries in Emilia-Romagna. This episode of the Italian Wine Podcast is powered by Dialect Imports. More about the guest: The Condé winery is located in Predappio, in the Emilia-Romagna region of Italy. Founded by Francesco Condello in 2001, it is known for producing high-quality Sangiovese wines and

Food consumers are demanding a healthier and more sustainable food system. Yet labor is rarely part of the discussion. In Will Work for Food: Labor Across the Food Chain (U California Press, 2025), Laura-Anne Minkoff-Zern and Teresa Mares chronicle labor across the food chain, connecting the entire food system--from fields to stores, restaurants, home kitchens, and even garbage dumps. Using a political economy framework, the authors argue that improving labor standards and building solidarity among

Send us a text BACK for another review, and this time I'm checking out something from our friends over at Found North. It's a brand new 15 Year Old Canadian Whiskey with some truly special offerings inside that you're not gonna want to miss out on and I think you're gonna want to hear what I have to say. Plus, I crack into the newest Widow Jane Bourbon and see what's going on with the Mythological Oak finish. Things are interesting right now, folks, and I hope you enjoy. Become a patron of t...

In this powerful episode of Dishin’ Up Diaspora, Chef Emme sits down with culinary trailblazer Chef Tiffany Derry — Top Chef fan favorite, two-time James Beard Award finalist, and now the first full-time Black judge on MasterChef — for an inspiring, unfiltered conversation about resilience, representation, and reclaiming your power in the kitchen and beyond. From humble beginnings at an IHOP in Beaumont, Texas to commanding national television screens, Chef Tiffany shares how determination, m...

Product development, sales, marketing, and kitchen design all factor into Gaye Sandoz’ career. From an education as a dietician to her work with companies and her mentoring of those who dream of making a living making food, she has stories to tell. I love the one about packing a frozen brisket in her luggage, much to the confusion of airport security.There is lots to learn from Gaye Sandoz. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at

Man braucht sie nicht unbedingt, wenn man sie aber hat, erleichtern sie den Küchenalltag ungemein, und manche Gerichte sind sogar nur mit ihnen möglich: Küchengadgets. Von klein, schön und günstig bis zu groß, elektrisch und teuer. Silke Schröder und Markus Vahlefeld beschreiben, was sie in ihren Küchen nicht mehr missen möchten, aber auch wofür sie Geld zum Fenster rausgeworfen haben.

Jesse Heredia, owner of Jesse’s Pizza Co. in Borger, Texas, shares how he took over a struggling shop with net-7 terms, cut the chaos, rebuilt the flow, and won the town back. We cover menu discipline, culture, community giving, second-chance hiring, and why he tests new pies on a buffet to get instant feedback. We also talk future plans and lessons from his time in law enforcement. DM us a screenshot of your review and get a special gift! Free Workshop for Pizzeria OwnersFree workshop:...

What makes a great burger timeless?Chefs in the City hosts Ann Fisher, Steve Stover, and Rich Terapak sit down with Graydon Webb, founder of Ritzy’s, to talk about his journey from working with Dave Thomas at Wendy’s to reviving a legendary Columbus diner.It’s a story of small-town roots, fresh ice cream, and the love of doing things the right way — the old-fashioned way.📌 Don’t forget to like, comment, and share your favorite Columbus burger spots below! #ColumbusEats #ChefsInTheCity #Ritzys

Wines of Place@Merriamvineyards @martinraywinery #russianriverwine #wine #cawine  #podcast #radioshow #hostCo hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – In this episode, our hosts dive into a delightful tasting featuring the Merriam Vineyards and Martin Ray Winery. Expect lively discussions, hilarious banter, and insightful tasting notes as we rate each wine on our signature sips scale from 1 to 5 with 5 being the best. Justin breaks out his sensory training challenge with

Menestysresepti vie sinut Albertinkadulla, Helsingin ydinkeskustassa sijaitsevaan lounasravintola Pompieriin. Jakson vieraina ovat ravintoloitsija Laura Apukka ja keittiömestari Vesa Konttinen. Keskustelussa korostuvat työhyvinvointi, henkilökunnasta huolehtiminen, sosiaalinen vastuu sekä ihmisten välisen vuorovaikutuksen ymmärtäminen ja arvostaminen. Lisäksi kuulemme mm. sen, millainen on ollut Laura Apukan poikkeuksellinen tie ravintoloitsijaksi ja millaisesta haukiannoksesta Pompierissa ollaan