Pippa Hudson speaks to Deb Zelezniak, the CEO of the Santa Shoebox Project, which is hoping to reach 85 thousand children this year with their special Christmas shoebox. They’re already well on their way, but the Western Cape is lagging behind its pledge target. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water

A bad fire may teach us more than any singular thing in cooking with an offset. Today, we talk through just the amount of information we can learn with a bad fire.

Çdo gjë që ndodh rreth e qark nesh, drejtëpërdrejtë nga kryeqyteti. Revista ditore e ndodhive brenda dhe jashtë vendit vjen e trajtuar 360 gradë nga Top Albania Radio me të ftuar në studio, lidhje direkte dhe komunikim direkt me dëgjuesit përmes rrjeteve sociale.

What a day! If you're offered the opportunity to spend an hour or so with Virginia wine legend and winemaker Luca Paschina, his associate winemaker, Daniele Tessaro, along with National Sales Director and Sommelier Holly Rocco Feraci, in the beautiful Palladio Restaurant at Barboursville Vineyards to do a vertical tasting (2017, 2019, 2020, 2021) of their extended maceration Vermentino (with bonus tastings of the 2024 Vermentino Reserve and the 2020 Nascent)....you say YES!

First time in New Orleans, and I nearly choked on powdered sugar within the first hour. Worth it.Down for three days, so I did what I do and ate everything. I have opinions on the turtle soup (I grew up in the sticks, it's turtle soup, guys). I found a boudin egg roll that was one of my favorite thing I ate all trip. I walked Bourbon Street after everyone told me it'd be a disaster, and it wasn't. Best meal of the trip? Lufu which is Indian food. In New Orleans. Go figure.Go watch this

Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every detail from ice and dilution to the order of operations matters. Noah Rothbaum makes the case that cocktail recipes have changed far less than cocktail culture itself, and that The Goto Bartender’s Guide fills in the technical information most recipes leave out. The conversation traces Kenta’s path from Tokyo to New York, his...

Bardstown Discovery 2026 brings a new name, new bottle, and a Garryana oak double-barrel finish. Rich oak, brown butter pastry, cinnamon, nutmeg, and baking spice give this release a warm fall-inspired profile.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.Learn more about your ad choices. Visit

Afsnittet er sponseret af Miele https://www.miele.dk/ Se den nye Pearl Beige-serie her: https://www.miele.dk/c/pearl-beige-sortiment-7257.htm Benyt rabatkoden "VFBxMiele2026" og få 20% rabat på alle Miele-vinkøleskabe og fri fragt frem til og med d. 31. december 2028. (Jeps 2028!) Se vinkøleskabene her: https://www.miele.dk/category/1014602/vinkoleskabe Besøg Miele i København https://www.miele.dk/c/miele-experience-center-koebenhavn-3082.htm og i Aarhus

What’s the secret to a great breakfast that you’ll actually look forward to?This week, John Kanell of Preppy Kitchen joins us to share his best breakfast ideas and the baking techniques that make a difference, from the secret to the best cinnamon rolls to how to achieve a perfectly tender cake.By the end of this episode, you’ll learn:How to make the best crisp-edged fluffy waffles for weekend breakfastsMake-ahead breakfast ideas you can enjoy all weekThe secret to a great quiche crust + how to keep

As a kid growing up in suburban California, Peabody Award-winning comedian and director Hasan Minhaj wanted Lunchables instead of the rajma chawal and dahi chawal his parents cooked at home. Now he craves those dishes, as well as the ritual of chai and commiseration he shared with his grandparents after dinner, and knows it's up to him to keep that tradition alive for his own kids. He opens up about the teacher who found an outlet for his restless mind, why he wanted to bring the world of collegiate

September sales at Westshore Pizza Valrico reached $36,557, up 108.5% from last September. I share the rewards results, Facebook ads, direct mail plan, box toppers, QR stickers, catering, and operational changes behind this month's update. The comparison needs context. Last September included closures and inconsistent hours. September sales also fell 13.3% from August. Sales growth and profit are different measures. Our newest change was a personal introduction in customer emails. Customer...

Something died. Or the sewer exploded. It's BAD. And we're not even talking about the food. But imagine eating in a sewer. That's what this episode smells like. We can hardly stand it but we're bringing it TO YOU because these are OUR HEROES. Enjoy this more than we enjoy Jack in the Box, which is on thin ice.We're LIVE tomorrow at 6pm CT 6pm CT for a SNACK ATTACK: SNACKLOG Sign up on Patreon to get access and watch the Snack Attack LIVE on discord. Support us directly

Steve, Kathy, Matt M. & Goeken talk about a new barrel picking website called barrelpick.com. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

2026 James Beard Best Chef Northwest & Pacific RyanRoadhouse is celebrated for marrying Japanese techniques and traditions with fresh local ingredients to create extraordinary meals at his Portland restaurant Nodoguro. What began as a pop-up is now a highly honored destination restaurant. His frequently changing tasting menus are built around themes—everything from the seasons to books, films, memories, and more. And the chef himself remains in the kitchen, not just managing and supervising but