Harvest is rapidly wrapping up! During the harvest season we will provide periodic (~weekly) updates on how things are going in Fennville as the fruit comes in.In this episode we cover a brief history of Traminette, a hybrid grape developed in the 1960's and brought to market by Cornell University in 1996. Traminette has a very famous parent, Gewurtztraminer, that contributes to its spicy, floral flavors—notes of lychee, rose, and white pepper—without the parent’s susceptibility to cold and

Wine Note a podcast with Iraklis Christoforou talking about the wines in Cyprus, people in the wine industry in Cyprus, the wines worldwide and not only... My guests for this episode of Wine Note is Evi Chioti Executive Chef and President of the Disciples Escoffier Cyprus. We talk about her passion and dedication in Gastronomy and the Cyprus chapter of Disciples Escoffier. Οινικές Σημειώσεις...Ένα podcast με έμενα τον Ηρακλή Χριστοφόρου. Στα podcast αυτά θα μιλούμε για τα κρασιά της Κύπ...

You asked... I'm answering! Today I'm answering your questions via voicemail and DM on low-effort dinners, cooking with frozen veggies and more.ASK THE CHEF: Give me a call at (727) 342-0535 to leave a voicemail and ask me your questions! Recipes Mentioned: ⁠Egg Roll in a Bowl⁠ Skillet Orange Chicken & Broccoli Chicken Tortilla Soup Chicken Pot Pie Soup Sheet Pan Chicken Shawarma & Veggies Sheet Pan Rosemary Garlic Chicken & Cinnamon Honey Root Vegetables Beef & Butternut Chili ⁠⁠White

From the farms of Panama to the labs shaping the next generation of coffee - this week’s Coffee Break dives into the science that could decide coffee’s future.The boys explore how researchers are fighting climate change with new coffee varieties, the wild economics of luxury Geishas fetching $628 a cup, and why Australia might be the next frontier for sustainable coffee farming. There’s talk of young farmers, genetics, and even the idea that music might help your plants grow. Coffee Break

It’s Monday appetizer day, but things get messy fast. Clinton blames Nick for convincing him to try the “viral” croffle trend—croissant dough in a waffle maker—and immediately regrets every buttery, failed attempt. The gang debates whether “viral” now just means “bad food that looks good,” while Carla insists on finding the silver lining (and the cinnamon sugar).Michael tries to talk sense into Clinton (“just bake the damn croissant”), but the chaos spirals into discussions about Peloton

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...

On this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September. Send us your feedback

On this week’s episode of The Sauce, host Lauren Healey sits down with Josh Smith, designer turned restaurateur and owner of Neon Greens, the innovative Grove salad bar where lettuce travels from a hydroponic farm to the kitchen by conveyor belt. Josh shares how he turned a pandemic hobby into one of St. Louis’ most creative dining experiences, growing the equivalent of three acres of lettuce in just 800 square feet and reimagining what “farm-to-table” can look like. In this episode: How Neon...

Brad sits down with legendary comedian, actor, and bread baker Tom Papa! Tom shares his inspiring rise from New Jersey chimney sweeper to becoming one of the top comedic voices of this generation. Brad and Tom talk bagels before Tom unveils his sweet new line of bread-making tools in collaboration with Nambé. Tom Papa has partnered with design brand Nambé on an all-new Breaking Bread Collection, launching online and in stores starting October 1. Inspired by his deep love of baking (especially

The hosts review Amada Premium Dry Gin from the Bay of Plenty. This "straight up honest gin" features a simple botanical blend: juniper, coriander, licorice root, and angelica. Praised for its 42% ABV and smooth mouthfeel, the simple gin is versatile and earns high praise from the hosts

Rich cooks up a Thai Massaman curry and mango sticky rice with Kibsons and Taste of Abu Dhabi, fresh flavours, big laughs, and easy cook-along vibes.See omnystudio.com/listener for privacy information.

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that would welcome future generations in the vast and varied cuisine of her homeland. In this encore of one of our favorite first-season epsiodes of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher,

In todays episode, Shelley and Phil honor 100 years of Pinotage by tasting through two incredibly affordable wines from South Africa! If you haven't tasted this creation from Pinot Noir and Cinsault you're missing out. International Pinotage Day is tomorrow so what are you waiting for? #HappyFriday! #ItsWineTime! #Cheersing Wines this episode: 2022 Frank Pinotage ($15 at Pilgrim's Market)😋2021 Franschhoek Cellar Pinotage ($15 at Pilgrim's Market)🥰A HUGE thanks to our sponsors: CDA Gourmet

On this week's edition of Culinary Confidential, Christina Cates welcomes Zamir Gotta - Russian-born producer, cultural diplomat, and longtime travel companion of the late great Anthony Bourdain - for a powerful and insightful conversation on food, friendship, and the art of connecting with others. Zamir's unique journey spans from classrooms in the Soviet Union, to global film sets, to unforgettable meals in every corner of the globe. With an English degree from Moscow State Pedagogical University,

Send us a text Jimmy and Rhys are joined by Perth's best barber, Jack Shearan, to discuss the things they missed the most from home and the things they love about Australia. Follow our socials to stay up-to-date with all our goings on. Watch the full episode here: youtube.com/@sundeecoffeeclub And follow our socials to stay up-to-date with everything else ☕️ Three Mugs, Two Hemispheres, One Club.

Feels good in the hand @emamicigars @fergandharris @pca1933 #cigars101 #cigars #radioshow #podcast Co hosts : Good ol Boy Rich, Good ol Boy Benjamin, Good ol Boy Barger,  and Good ol Boy Mike SMOKES  Episode – We’re diving deep into the world of Emami Cigars, a fresh name in the cigar industry that caught our attention at the PCA 2025 trade show. Join our co-hosts Good ol Boy Barger, Good ol Boy Benjamin, Good ol Boy Mike, and Good ol Boy Rich as they explore the remarkable journey of founder

In Episode 6 of Season 4 of the Paper Trails Podcast, Nick Kalogeromitros sits down with Tony Salerno, President of Mac’s Hospitality Group. Listen as he talks about how he got into the restaurant industry at a young age, his experience working for companies during both expansion and contraction phases, and what makes Mac’s Speed Shop so special.

Jon Bonné is Resy’s managing editor, and the author of The New French Wine and other books, and a winner of awards from most major food organizations. We always love having Jon in the studio, and today we talk in detail about the Resy 100, a decisive and illuminating list of restaurants around the United States that define dining today. The list has a very strong point of view and highlights restaurants in both big cities and smaller communities that serve exceptional food that might be alternately

https://wmexboston.com/wine-by-design-podcast/Email: Lenwmex@gmail.comDownload the App Here:https://apps.apple.com/us/app/wmex-boston/id6477200341https://play.google.com/store/apps/details?id=com.wmexboston

It's the Depression--the Great Depression. The economy is in the toilet, and birth rates, marriage rates, divorce rates are down, but guess what's up? Knitting! This is truly the Renaissance period for knitting according to Anne Macdonald in No Idle Hands: The Social History of American Knitting. The National Dry Goods Association estimated that 1/12th of the population knit, or about 10 million people. Between thrifty necessity, clever yarn companies sponsoring contests and stars like Joan Crawford