Welcome to episode 264 of Growers Daily! We cover: Mikey and Kez from Five Tales Farm in Australia chat with us about diversifying markets, the stigma of doing that as a farmer, and farming while pregnant and beyond.  We are a Non-Profit! 👇  🙌  DONATE 🙌 https://www.paypal.com/donate/?hosted_button_id=ALF4MZX26SVSQ https://app.candid.org/profile/16047666   Links for today:  The NTG Premier League Fantasy League:  https://fantasy.premierleague.com/leagues/auto-join/kpu9zv League Code: kpu9zv

It's a little bottle of orange vermouth, Cinzano Orancio from the 1990s. So of course I had to talk about the thing everyone needs to know about vermouth, as well as talking about the history of the Cinzano brand.I only touch the surface of the history of vermouth, here's an amazingly comprehensive article all about that.Check out ⁠⁠⁠⁠⁠⁠⁠this episode on

Or at least 2 thousand dollars worth of being in. An open episode about some things that have been going on. I did a silly Patreon episode the other day and probably should have put this one behind a paywall instead but oh well. Thanks for hanging out. If you're around Springfield, MA, grab tickets to Roar Comedy Club at the MGM Casino for this Friday (10/24) where Danny will be co-headlining with Erin MaguirePatreon.com/DannyKillea for more

Magazine semanal dedicado a mostrar en clave de actualidad los placeres de la buena vida: cultura, gastronomía y vino. Conoce las rutas gastronómicas, los mejores restaurantes donde poder disfrutar y los productos de temporada. Una visión diferente de la gastronomía que no dejará indiferente. En esta ocasión tendremos a Estefania Serrano, propietaria Restaurante Thai Arturo Soria, un referente en la alta cocina tailandesa, Marc Miramontes, CEO y creador de la III Edición de la Foodie Black Week

Národní sommelierka se již podruhé vydala do sídla BS vinařských potřeb ve Velkých Bílovicích za Milošem Vidlářem – enologem a manažerem odborných služeb společnosti. Spolu se tak pustí do shrnutí letošní kampaně 2025, která byla pro vinaře u nás opravdu náročná. Během rozhovoru se Miloš podělí o cenné rady a tipy na zvládání vinařských výzev ve vinohradu i sklepě jak pro začínající vinaře, tak zkušené profesionály. Řeč dojde i na aktuální a důležitá témata jako poslední trendy ve vinař...

Just in time for spooky season we explore a treat of a fine spirit with a tricky past. Absinthe: what it is, how it behaves in the glass, the deal on wormwood, a brief history, and some thujone theory. Please absinthe responsibly, and apologies for the historical nugget on dog flatulence. Resources from this episode: Books: Absinthe: History in a Bottle, Conrad, B. (1988) The Drunken Botanist: The plants that create the world's great drinks. Stewart, A. (2013) The Greater Journey: Americans in

This week we welcome back Noel to his usual chair after eating his way round Tonga. We catch up on all the news and events and have a chat about how to progress your BBQ skills from pits to meats to jumping into competition - get this one in your ears! Thanks to our show partners Moo Moo Smokehouse & Grill Jack Daniels NZ Iheart RadioSee omnystudio.com/listener for privacy information.

Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking.They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn’t cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the

Dudes Behind the Foods is sponsored by BetterHelp!Go to https://www.BetterHelp.com/FOODS today for 10% OFF your first month! Start your FREE online visit and go to https://www.Hims.com/DUDES today! Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim’s Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get

Kiki Couchman is the cofounder of Sourmilk, a well-positioned yogurt company with more hustle than the average start-up. We found Sourmilk on social media and was impressed even before we tried the creamy and probiotic-rich yogurt. It’s good stuff, as is Kiki’s story about how she quit her finance job to start a yogurt company with her best friend—a refrain often repeated in Sourmilk’s savvy marketing. What’s it like bootstrapping in the highly competitive perishable consumer packaged goods world

Au coeur de la côte de Beaune, Pommard nous livre des vins rouges de caractère qui sublime le Pinot Noir. Un très grand terroir.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

We’re going gluten-free this week and talking about how to make the best gluten-free bread — because we believe everyone deserves great bread. Aran Goyoaga, author of the stunning new book The Art of Gluten-Free Bread, joins us to talk about her approach to gluten-free bread baking, including some of her favorite flours and tips and tricks. We break down the dizzying world of gluten-free flours, our tips for making gluten-free sourdough, and the differences between gluten-full and glut...

Food Scene Los Angeles Los Angeles is having a culinary renaissance that’ll make even the most jaded foodies perk up—and listeners, I’m here to deliver a fresh slice of the latest delicious happenings across the city. At the heart of this LA dining revival is innovation, a flair for global fusion, and an unshakable respect for seasonality. Now, let’s sink our teeth into what’s sizzling.This October, iconic names and bold newcomers share the spotlight. Genghis Cohen, a beloved Chinese-American

Send us a text In this episode, I dive into why I don't use or recommend the Fellow Stag XL dripper, despite Fellow making some truly impressive coffee products. I walk through my hands-on experience with this $70 stainless steel brewer (or $100 with the carafe bundle), explaining the specific reasons it sits unused in my collection. I discuss the quality construction, the heat retention benefits, but also the significant drawbacks including the metallic taste I've noticed, the massive and ex...

キムチ万能すぎ説／材料はキムチ・肉・野菜／炒めたネギとキムチに水を入れて沸かす／具材を入れて煮る／中途半端な野菜はビニール袋に入れてみそ汁へ／アレンジ方法いろいろ#聞くごはん は毎週木曜日に放送します！が、最近不定期更新です。頑張ります。番組のフォロー＆評価もぜひお願いします😊お便りは👉⁠⁠⁠⁠https://forms.gle/VXuwAviQEn1jV5o19⁠⁠⁠⁠Instagram：⁠⁠⁠⁠https://www.instagram.com/yucca88/⁠⁠⁠⁠X：⁠⁠⁠⁠https://x.com/yucca88⁠⁠

At the Kentucky Bourbon Festival in Bardstown, we chat with Zach and Zeb Hargis and master distiller Jacob Call to talk about the revival of Silk Velvet Whiskey. They share how the Hargis family brought Jacob on board, what inspired the return of this historic brand, what people can expect from the new Silk Velvet pours, and what’s next for the team

☕ 歡迎光臨芒典咖啡。 在生日的前幾天，我回到台北展開一連串的錄音工作。 第一站來到的是萬華剝皮寮歷史街區——這裡正舉辦著「重新看見的旅程」沉浸式體驗展的最後一天。 今天的小時候不當咖啡師，改當一日特派記者。 我在展覽現場體驗活動、接訪路人，也和社工、志工以及前來參與的朋友們聊了許多。 在這個「黑暗中的體驗」裡，大家都對視障者的生活與潛能，有了更深刻的體會與驚喜。 雖然這場展覽已經結束，但它不是結束，而是一個新的開始。 希望透過這次的機會，讓更多人了解視障者的世界， 並一同推動一個迷茫共榮的社會。 如有咖啡沖煮服務、教學課程或講座邀約等相關合作事宜， 可透過我的電子名片連結找到聯絡方式👇 https://lnk.bio/MangdianCoffee Powered by Firstory Hosting

Você sabia que, muito antes dos vinhedos franceses ou italianos que tanto conhecemos, o vinho já florescia em terras milenares, guardando segredos de uma civilização que o cultivou por mais de seis mil anos? A Armênia, uma joia escondida entre o Cáucaso e o Oriente Médio, é o verdadeiro berço esquecido do vinho, um lugar onde cada taça carrega o sabor da história e da resiliência de um povo. Longe de ser apenas uma bebida, o vinho armênio é um convite a uma viagem no tempo, uma experiência que

It’s the spooky season special — and the Whisk Takerz kitchen is officially haunted by leftovers. Laura and Janelle dig into every infused treat they’ve made so far (because wasting edibles is a sin) while serving up real-life ghost stories that’ll give you chills and giggles in equal measure. Between bites and bumps in the night, they drop a Halloween-themed weed fun fact you’ll definitely want to share at your next smoke sesh. So grab your snacks, spark one up, and join the girls as they st...

退職者量産バーの異名をもつ「たまにはTSUKIでも眺めましょう」を14年営み、今は都会人が米自給を実践できる匝瑳プロジェクト主催。著書である「減速して自由に生きる」は長く読み続けられています今回はさらに幸せについて語りました。常識は多人数の偏見。そんな言葉をあらためて気づかせていただきました。匝瑳市プロジェクトはこちらhttps://sosaproject.net/髙坂さんの代表的著書「減速して自由に生きる」はこちらhttps://amzn.to/4oF6QtI