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

Duas mulheres, uma conversa que se destapa como a garrafa que temos hoje à mesa: QM Alvarinho é um vinho feito exclusivamente com uvas da casta Alvarinho, da sub-região de Monção e Melgaço, aspeto límpido e cor citrina. Aroma frutado, notas exóticas, na boca apresenta corpo cheio com final de boca prolongado. Perfeito como aperitivo para esta conversa com a Sónia Balacó.Nasceu em Peniche em 1984. É actriz, escritora e um

This week’s Bourbon Boos review might be the scariest pour yet… Clifton cracks open a $16 bottle of King’s Creek Tennessee Sour Mash Whiskey, a bottom-shelf mystery brand with no known distillery and a whole lot of red flags. Does it surprise him, or haunt his palate forever?But before the horrors begin, we’ve got MAJOR whiskey news: ✈️ Flaviar’s $270 “FlaviAIR” Advent Calendar takes flight 🔥 Kilchoman drops an 11-Year Sherry Cask Scotch 🥃 New American whiskey releases from Copperworks, Sagamore,

Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

On this week’s episode, host Caryn Antonini is joined by Allie Sale, Senior Manager of PR and Brand at Oishii, a pioneering vertical farming company renowned for its premium, pesticide-free strawberries. A seasoned professional in brand management and public relations, Allie has been instrumental in building the Oishii’s lifestyle identity through innovative collaborations as a means to introduce Oishii’s products to new audiences, blending taste, health, and innovation. Founded by Hiroki Kog...

Send us a text Amanda and Brittany discuss Brittany's surgery, being smart or big headed and being an authentic person.

🥄ep.9 概要欄「食べたいものを聞いた時の“なんでもいい”へのアンサーが分からない」というリスナーのお便りをもとに、食べるものをどう選ぶかについてああだこうだトークします！ 🍳おもな内容 前段が長すぎるという前段/「なに食べたい？」「なんでもいい」問題/一食一食を無駄にしたくない故の「なんでもいい（思考放棄）」/“〇〇を食べる口“を作るのに時間がかかる/人生最後の日にカオマンガイ/ご飯作り担当者がご飯選択の主導権あり/ 食べたいものが分からないは疲れているサイン/ジャンルレスな料理が疲れに効く/レシピ本セラピーのすゝめ/疲れている人に届けたい「ご自愛ごはん」/作っている人が1番偉い！/料理の手間パ/料理もファッションもビジネスも。何事も本質は同じ 🦀メッセージ／シャニカマなエピソードや番組の感想を募集中！ https://forms.office.com/r/hzWd4uxya3 🥢公式X／更新情報やあかりさんの選ぶ #シャニごめのお供 （つまみ・手土産）をお届け

BONUS EPISODE: Stephen gave a talk at last weekend's NOLA Coffee Festival in New Orleans, which we recorded to release as a bonus episode! In "The Essentials of Home Roasting," Stephen covers both the conceptual aspects of coffee roasting as well as their nuts-and-bolts practical application to get you creating the coffee you want today. Even if you're an experienced roaster, there's sure to be a new perspective on the roasting process that just may help you improve your game! We hope you

Episode 191 of Edible Valley takes you beneath the tides with Logan Zeinert of NIC’s Seaweed Innovation Hub. We explore how seaweed is grown, processed, and scaled to support BC’s coastal food systems and blue economy.We hope to sit down with the rest of the team soon to see how this exciting project could change things for all of us across Vancouver Island. Listen now — because what grows in the sea matters on our plates. #Seaweed #BlueEconomy #MarineInnovation #EdibleValley

Il Tartufo bianco d'Alba non è un ingrediente: è un vero e proprio enigma culinario. Il critico gastronomico Paolo Vizzari e lo chef Luciano Tona ci rivelano perché anche i più grandi cuochi del mondo si arrendono davanti al Tuber magnatum Picco (il Tartufo bianco d'Alba). Ferran Adrià a tavola lo faceva annusare senza farlo mangiare, Marchesi lo considerava "espressione massima" della materia prima. Sempre e solo crudo, mai cotto, da lamellare al momento sul burro caldo. Scopriamo gli abbinamenti

Tutta la storia di Francesca ruota attorno a quello che gli altri, fin dall’infanzia, le hanno detto - o non le hanno detto - sul suo aspetto o sulle sue capacità.Il suo disturbo alimentare è nato proprio a partire da un’etichetta che qualcuno un giorno le ha appiccicato addosso, per caso, un pomeriggio d’estate degli anni Novanta. Per tanto tempo si è sentita come il brutto anatroccolo, quello della fiaba che le raccontavano da piccola. Oggi sta bene, ha una counselor come “angelo custode” ed è

New Winery Silver Creek Winery in Center Point TexasAdega Vinho Winery's New Location in FredericksburgTexas Hill Country Wineries Partners with Vine Sleuth for Wine Style Selector

The Flock was making noise on a national level starting back during the Nixon administration. They were unorthodox for the time: Jazz. Prog. Rock. Fusion. A little bit of everything, all masterfully played by the individual band members. They put out a few major label albums in their prime (Columbia, Mercury) … then, just as quickly as they came onto the scene, they faded away. Jerry Smith (bass/vocals) from the Flock joins me on the northwest side for this episode to talk about the

Wer über Südtirol spricht, kommt an diesem Namen nicht vorbei: Franz Haas – ein Weingut, das seit über 140 Jahren zeigt, wie sich Mut, Höhenlage und handwerkliche Präzision zu einem unverwechselbaren Stil verbinden. Gegründet 1880, über acht Generationen hinweg stets an den ältesten Sohn weitergegeben, hat sich das Haus zu einer der bedeutendsten Stimmen des alpinen Weinbaus entwickelt.Zwischen Montan, Neumarkt, Truden und Aldein erstrecken sich rund sechzig Hektar Reben – von 220 bis hinauf zu

Send us a text Ed Cavanagh’s wine writing stands apart. He somehow fuses the flair of a journalist with the depth and precision of a scholar — a rare combination, but then again, few writers in the wine world have a background quite like his. Many of you will know Ed from his work across the Limestone Coast wine industry, or from his time in cellar doors throughout South and Western Australia. But his story stretches much further — from the world of law and academia, including a Cambridge Fe...

Wendy and Rob talk to Steve Murray, one of the founders of Burn Em Brewing in Michigan City, IN. Burn Em is in a newer space with an interesting kitchen and lots of good beer on tap. You can find out more at their website. If you would like to see the labels mentioned in the show, those are also on their website.

In this episode we’re looking at the practical steps hospitality businesses can take right now to stay strong in these challenging times. Our panel includes Fleur Studd of Market Lane Coffee and Melbourne Coffee Merchants; Nathen Doyle, one of the players behind community-focused venues such Heartattack and Vine, Sunhands and Residence; and chef Victor Liong, founder of Lee Ho Fook and new ventures Bossa Nova Sushi and SilkSpoon. Hosted by strategist Angie Bradbury, this conversation explores

On this week's episode of All Things Everything, we're back with Chance to see what changes he's making as a part of the Gulf Coast Smoke family!

Five years ago, after 160 years in Norwich, the Colman's factory shut its doors for the last time. John Osborne is a writer, a poet and a performer - he's called Norwich home for 25 years. But last year, while writing a show about his city, he began to learn more about the depth of the history of Colman's, and he started to wonder why more people don't know about it.Between Jeremiah Colman, James Colman, Jeremiah James Colman and many many generations since, an entire empire was built on the back of

Send us a textHow does a CPA from New York end up co-running one of South Florida’s fastest-growing bagel brands? Meet Adam Shidlofsky, co-owner of Mitch’s Bagels, the family-built business redefining what a “New York-style” bagel means in Florida.Adam joins host Brenda Popritkin to talk about building a legacy with his father — from Mitch’s original old-school diner concept to today’s sleek, tech-driven delis in Flagler Village, Hallandale, and Weston.Together, they cover everything from