What makes a Pét Nat cider sparkle naturally and how is it connected to the rural method you might have heard about in the UK? In this episode, we take a practical look at: What Pét Nat cider is and how it relates to the “rural method” A clearer way to describe fermentation: Active Ferment → Quiet Phase → Maturation When and how to rack cider for clarity and flavor How to time bottling for perfect natural carbonation Using a hydrometer to bottle safely at 1.005–1.010 SG Essential tips

It is a Free Comedy Friday today with Steve Rannazzisi where we chat about our kids playing sports and Steve's advice to Thor about childbirth and more!

Send us a text What does life look like when the pub lights go out for good? We sit with Dino, a veteran publican whose seven-day workweeks ended in lockdown, and follow his path through empty cupboards, mounting debt, and the quiet bravery of asking for help. His story is raw, practical, and full of heart: batch cooking stews into freezer tubs, turning chicken fillets into comfort curries, and finding a brew and a chat at a community food hub when the world felt small. We explore how The Br...

On this episode we chat with Chef Earl Briones from Coterie Restaurant and Wine Bar in Edmonton, Alberta. Earlier this year, Earl and other local chefs led the “Flavours of the Philippines” sessions at the Terroir Symposium in Canada. When I learned he also presented at the Kain Conference, I knew we’d have lots to talk about!

This week we’ve got Eddie’s Floridian brother dza3000 on the pod, the venerated Commissioner of their fantasy sports league, and of course esteemed DJ. DZA lays down some ethics on participating in the league (do your lineup or die), shares some of his favorite watches and thoughts on collecting, and debuts the Rapid Fire segment, making him the first guest Eddie has ever prepped for. Tune in!

Can food be art? Of course it can. But when does innovation work, and when does it taste like an ego play? In this episode of Restaurant People, Infatuation Editor-In-Chief Arden Shore joins Hannah and Bryan to discuss the genre of restaurants serving dishes like “spaghetti squash, passionfruit” for $21. What makes “interesting food” interesting, and who is it for? This episode is for diners who demand more from their small plates, and don’t go to restaurants just to be full.This episode is for

Angela’s first serving of aligot goes down very well with Nick and our brilliant guest.Vicky McClure is a BAFTA-winning actor known for her incredible roles in Line of Duty as Kate Fleming and This is England as Lol Jenkins. She joins Nick and Ange to talk about the third series of Trigger Point, the thriller in which Vicky plays Lana, a bomb disposal expert (known as an expo), struggling with trauma and PTSD. You can watch the show from 26 October on ITV and ITVX. Vicky was born in Nottingham

There’s a chill in the air, leaves underfoot, and the kitchen’s calling. Autumn has arrived, and we’re peeling, roasting, foraging and chatting our way through the season. In this episode, we celebrate the month of abundance — from earthy roots like beetroot, parsnip, celeriac and carrot to the jewel-like sloes hiding in the hedgerows.Join us as we cook and chat, share our favourite ways to make the most of the season’s bounty, and enjoy the comfort that comes with good food, good company and a

[VIDEO FOR THIS EP AVAILABLE ON YOUTUBE] Dream chat - Animal algorithm - Board comedy - love ya!!!!!Check out our Patreon at patreon.com/ToniandRyan, and make sure you join our Facebook Group!Find #ToniAndRyan on Instagram @tonilodge and @ryan.jon OR on TikTok @toniandryanpodcast Hosted on Acast. See acast.com/privacy for more information.

In this episode, Trey and I are back and this time we're dissecting LOST Season 1, Episode 10, “Raised by Another.” Claire’s having nightmares, there’s a sketchy psychic, and surprise, someone on the island isn’t who they say they are. But, of course, we throw in some pop culture tangents, spooky season chat, and we contemplate what makes a soup a soup. It’s another hilarious deep dive into the island drama. Enjoy!

Migrant Munch is back! In this episode, I chat with the amazing Kishwar Chowdhury. From a career in printing to making her mark on the MasterChef stage, she shares how her parents helped her stay connected to her roots whilst growing up in Australia, and how she proudly showcased South Asian food on a global stage. We explore what it means to celebrate culture, her life before (and after) MasterChef, and her advice for parents raising kids across different cultures. It’s an honest, heartfelt ...

This week Lauren and Marci dive into one of the most common challenges clients face: how to stay consistent with nutrition goals when your kids, spouse, or partner aren’t necessarily on board. The conversation covers mindset shifts, communicating values, real-life family dynamics, and practical strategies for supporting healthier routines at home, from food environment changes to handling candy overload after holidays. With personal stories, humor, and a whole lot of compassion, this episode ...

Hello Everybody This week, Ed talks about reviewing MCM London in October 2025 by discussing The Good, The Bad and The Ugly of the event. We chat about the move of the Cosplay Central area and the Main Stage to another part of the venue, the crowd levels, the celebrities' lineup and comments from the  If you would like to add your comments to the discussion, you can do so via the links below. https://www.instagram.com/reel/DQT-3NuDB8j/ https://vm.tiktok.com/ZNdcoEuYd/ Feat: arcadiabailey Instagram

We tapped our friend David, founder of bar (at night)—Longplay’s resident monthly pop-up—to curate this month’s playlist. After a successful debut in September, bar (at night) returns for another evening in just a few days.As w/ all of our guests for not vinyl, we asked David to put together a 13-song playlist w/ some of the tunes he’s been listening to as of late. A fitting curation of songs that will pair well w/ the fall months ahead of us. We sat down w/ David to chat about beer and the origins

Introducing The AG Show - agri chat that matters with farming news, views and voices you will want to hear.Join presenters Charlotte Forkes-Rees, Hannah Clarke and Tom Spencer for your weekly farming fix, keeping you up to date with the latest trends and challenges, whether you're tuning in from the tractor, your pickup or grabbing a quick 30-minute break.Charlotte, Hannah and Tom are very keen to hear your feedback, comments, stories and suggestions for future topics to discuss in the show. You get

WHO? Ya, we are so back baby. Scotty is off the rails in this truly unhinged episode of Bowl Chat.See omnystudio.com/listener for privacy information.

Sarah & Joe sit down with Dr. Eric Patterson from Michigan State University to chat about the The HERMON (Herbicide Resistance Monitoring Network) project. This project aims to create a network of researchers to develop and share new resistance tests and management strategies. The project includes 10 states and focuses on key herbicides like glyphosate, PPO inhibitors, and dicamba.   Link mentioned in the episode:  https://www.seedworld.com/us/2025/06/19/a-unified-front-on-weed-resistance/

Episode 40, Peter Kim: John and Megan set the table with their co-host and friend, Shannon Larson, and their guest, Peter Kim, to discuss Joy of Cooking recipes and stories, kitchen victories and miseries, and, most importantly, what they're all cooking and eating. Join us at the table for a casual culinary chat about ramen.Links:Peter KimInstant Ramen Kitchen BookPeter Kim InstagramInfinite TableCounterjam PodcastBuy the 2019 edition of the Joy of CookingJoy of Cooking InstagramJoy of Cooking

This week, we chat about John Candy movies and how childhood expeirence shape us.  Please make sure to check out Thomas's article, "My Dad, Fear, and John Candy Movies". We also chat about The Album Club which Thomas also wrote about and will be attending soon - more to come there.  Then we got into the most recent show Thomas went to as well as the next show we'll be going to - listen to the show to hear more there.  We finish up with a review of the new Wednesday album, "Bleeds."  It's a fun one

It's always a thrill to discover a brewery that's new to you that blows your mind, especially when you weren't expecting it - and that's exactly what happened when Cee first sipped some Cold Bear beers. Founder Hugh and Brewer Nate joined Cee on the pod to chat about the origins of Cold Bear and their dedication to their Arnprior community, why they don't do much distro and focus on their taproom, their love of lager, how they scored Peacharine as a new brewery, why they don't decoct their lagers