In this episode of the Halliday Wine Companion Podcast, we sit down with Pedro Parra, one of the world’s most respected terroir consultants, to explore the deep and fascinating relationship between land and wine. Pedro shares his remarkable journey from studying music to becoming a global expert on terroir, helping winemakers across continents – including Alkina Wine Estate in the Barossa – understand how soil, rocks, and climate shape the soul of a wine. From the complexities of

We have a packed studio, including the introduction to TOBY! We wrap up Fresh Hop Season, take a look at Porters, and throw out our final Top 4 Beer Styles list. We only have two episodes left after this one. The countdown is on! We may have had a few beers before we even started recording this one. #GameDayEpisode 123 is On Tap at most Podcast Outlets. Your Online Bottle Share since 2016Hosting this episode - Mr. Beef, Fartcus, TodsAdorbs, Tobester, & ShitzRecorded on 10.18.2025 using

Send us a text What if two Pinots from the same producer, made the same way, could still taste nothing alike? We uncork that mystery by tracing flavour back to elevation, aspect, soil and the quiet work of a long ripening season. Starting on the Mornington Peninsula with Ten Minutes by Tractor, we compare “Down the Hill” and “Up the Hill” and show how a cooler ridge delivers darker colour, finer tannins and perfume, while lower sites pour bright cranberry fruit and a touch more bunchy grip. T...

In this episode of the Restaurant AI Podcast, hosts Matt Wampler, Co-Founder and CEO of ClearCOGS, sits down with professional racing driver and entrepreneur Jacob “Jake” Williamson, Co-Founder of GP Lab Motorsport and owner of multiple businesses spanning motorsports, catering, and more. Together, they explore the fascinating overlap between data-driven decision-making and instinct — from how predictive analytics shape Formula racing to how gut feel still defines performance behind the wheel.Jake

This week AJ Sharp is joined by the brilliant Ravinder Bhogal, chef, writer, and founder of London’s acclaimed restaurant Jikoni. Born in Kenya and raised in the UK, Ravinder has built a career celebrating cooking without borders, a joyful fusion of cultures, memories, and maternal traditions.She opens up about her journey from home cook to restaurateur, the inspiration behind Jikoni’s deeply personal dishes, and why intuition and emotion matter just as much as skill in the kitchen. Together, they

Welcome to the Next Generation and Episode 2494 of the Italian Wine Podcast. Today McKenna Cassidy interviews Danny Vale to talk about life at Chicago Yacht Club, from hosting exclusive yacht club events to curating wine experiences for its members. Danny also shares insights on his preparations for the VIA Chicago. More about today’s guest: The Chicago Yacht Club (CYC) is famous for hosting the Race to Mackinac, the world's longest annual freshwater sailing race, and for its long history as one

Since we were all in disparate locations (I'm literally uploading this in Portree, Scotland right now) but we wanted to give a recap of the Chicago trip, we decided to use iOS's new "record-a-phone-call" funcitonality and give you guys an update sooner rather than later!This trip was such an important bonding experience between us all and super needed. I think the podcast is only going to grow from here on out, so it's good that we got to experience all of this together and we can't wait to fill you

In this episode of the Rural Roots Canada Podcast, hosts Tim Parent and Craig Lester sit down with the newest members of the RRC team — Olivia Taylor and Hayden Lester — for an engaging conversation about agriculture education in Canada. As students deeply passionate about the ag industry, Olivia and Hayden share their insights and first-hand perspectives on what’s working, what could be improved, and how the sector can better inspire and attract the next generation of agricultural leaders across

Send us a text In this episode of Wine Camp, we packed our curiosity (and our corkscrew) for a trip to Paso Robles that turned into pure wine country magic. What started as a casual weekend became a swirl of unexpected moments — a spontaneous stop at a tasting room on the town square to kick things off, “breakfast wine”, a surprise cave tour deep beneath a winery, and. Add in a castle visit, beach town wanderings, twinkling lights, and a few classic Wine Camp shenanigans, and you’ve got one u...

On this week's The Last Drop, JB & Khody are back with Tequila week. JB goes over a few bottles that was recently purchased. Almost goes into a BevMo story but gets sidetracked as usual (will share next week) probably because allergies was kicking that a**. JB opens a special package from Yeyo, which was perfect timing as it was Yeyo Rosa Reposado that was the review of the day. As always, sit back, turn your headphones up & don't stop, keep pouring.Head over to https://www.manscaped.com/

In dieser Folge tauchen wir mit Ulli Felber, Gründerin des ersten Instituts für Waldbaden in Österreich, tief ins Thema ein: Was steckt hinter dem Trend Waldbaden und warum tut bewusster Aufenthalt im Wald Körper und Seele so gut? Ulli erzählt von ihrem persönlichen Weg – von der Stress-Spirale zur Burnout-Prophylaxe – und wie daraus ein ganzheitliches Naturkonzept entstand. Podcast-Host Alexandra Seyer-Gmeinbauer spricht mit ihr über wissenschaftliche Erkenntnisse, praktische Achtsamkeits- und

אחרי החגים כבר כאן, ועולם המסעדנות עובר לקצב גבוה: עמית ונטע ביקרו (בנפרד) ב"אסא" - המסעדה הלוהטת של הרגע - וחזרו כדי להשוות. יהונתן עלה ל"מוצא" החדשה בפאתי ירושלים כדי לבדוק מה קורה כשאשפי מנגל פותחים בראסרי, ועל הדרך הוא גם מצא מקום עם סטארט-אפ מחייב בתחום הבאגטים. לרגל הפתיחה של המסעדה התשיעית שלהם דיברנו עם מנכ"לית קבוצת "קיסו" על איך בונים בשקט אימפריה, ולא שכחנו להרים למובילי הדעה החדשים של האוכל בתל אביב - וויטקוף וקושנר כמובן.

In this episode of 'The Biggest Table,' host Andrew Camp converses with Michael Shaikh, a writer and human rights investigator. Shaikh discusses his extensive work in political crises and conflict zones, and his book 'The Last Sweet Bite,' which explores the loss and preservation of culinary heritage in war-torn regions. He shares personal stories and experiences from his time in Japan, Afghanistan, Myanmar, and other countries, highlighting how violence impacts food culture and community

Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land? As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent. In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge -

Goodbye horses. ////Wines//// Domaine de la Cras, VDF Blanc, 'L'Aigle et la Chouette," 2022// Julien Guillot/ Domaine Vignes du Maynes, Macon Rouge, 'Cuvee 910,' 2023// Clos Rougeard, Saumur Champigny, 'Le Clos,' 2010//// Support the show

Všichni máme svůj oblíbený zdroj o víně – ale komu vlastně věřit? V tomhle díle jdeme po stopách těch, kdo o víně píšou, hodnotí ho a určují, co je „top“. Rozklíčujeme, kde končí nadšení a začíná marketing, a přidáme pár poctivých tipů, kde číst o víně bez přetvářky. Probereme, jaké tuzemské a zahraniční periodika se věnují vínu, kde hledat informace o začínajících vinařích, a přiblížíme fungování žebříčků nejlepších vín a jejich případné komerční aspekty. Přineseme tipy, co číst, aby si česk...

After training under legendary southern chef Frank Stitt, thenworking his way up to sous chef at New York’s famed Gramercy Tavern, Kyle Knall has become one of the hot young chefs turning once-sleepy Milwaukee into a culinary hotspot. His Birch restaurant features a farm to table menu and open fire cooking. And his French inspired Cassis will be opening soon. Learn more about your ad choices. Visit megaphone.fm/adchoices

I had a lot of fun talking with Leslie Brenner on this Live video. Leslie is the former food editor of the Los Angeles Times, and restaurant critic and dining editor of the Dallas Morning News, and we discussed quite a few topics, from how recipes have changed and evolved over the years, what motivated me to start writing cookbooks in the first place, how living in France affected my recipes, why I updated my book, Ready for Dessert, and what are some of my favorite and “must make” recipes. [Note:

Restaurant Masterminds hosts Paul Barron, Stacey Kane, and Rudy Miick dive into what restaurants can learn from boutique hotels in today's challenging economy. From membership models and personalization strategies to navigating the growing divide between luxury and value experiences, this conversation explores how Gen Z and Gen Alpha are reshaping hospitality expectations. Discover actionable insights on remembering your guests, leveraging technology for meaningful connections, and implementing