This week, Stef and Ashley are back with their 69th installment (nice) of 'Baking To The B Movies' with a bonus episode just in time for Halloween! This week, they've both prepared recipes and are taking on the 2022, family-friendly and Christopher Lloyd-led film, 'Spirit Halloween'. Come get spooky with us!

Send us a text Yes, it is that time of year once again when we chat about the darker side of whisky. This Episode is sponsored by Sherbrooke Liquor, one of the World's Best Top Bottle Shops. Support the show Thank you for listening and remember to drink respectfully! We want to hear from you! Send us an email at dramfineyeg@gmail.com

durée : 00:50:54 - A la recherche du bouchon en Or Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Ep 128Would you believe that one of the world’s favorite red wines comes from one of the most temperamental grapes on earth?Today’s episode is a fan request and we’re taking a deep dive into Pinot Noir! This grape is known for being both a challenge to grow but also how it reflects where it’s grown. We’ll talk about where Pinot Noir got its start and how it’s now grown everywhere from Burgundy to Oregon. You'll discover why Pinot Noir is called the “heartbreak grape” and why winemakers

Parece un detalle, pero la cantidad de vino que ponés en la copa cambia completamente la experiencia. Y no, no es capricho... tiene que ver con oxigenación, aromas y hasta con el servicio profesional.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe

マグロ特集第二弾！今回は昨年メッセージをくれたリスナーの文系こんぶもりさんに、スペインのカディス大学で学んだ大西洋マグロ漁業と資源管理について話を伺いました。文系こんぶもりさんは何者？／修論が大西洋クロマグロの資源管理／スペインの海は３つ／マグロの街「カディス」／伝統的なマグロ定置網漁「アルマドラバ」／オロ（赤い）ロホ（金）／ICCAT

Det behövs nya lantbrukare. Över en tredjedel av svenska bönder är 65+. Generationsskiften är komplicerade och kostsamma. Vi möter två unga bönder. Lyssna på alla avsnitt i Sveriges Radio Play. Idag är över en tredjedel av alla som driver enskilda jordbruksföretag i pensionsåldern. Och mer än hälften är över 60 år.En del lantbruk kommer läggas ner. Andra kommer gå igenom ett generationsskifte.Men att få in en ny generation handlar om mycket pengar. Dagens jordbruk är stora företag.Historiskt har

In this episode of The Pineapple Perspective, host Troy Hooper speaks with David Youngberg, CEO of Stonefire Grill, about what it truly means to lead with hospitality. With decades of experience in restaurant operations—from his early days at McDonald's to senior leadership at BJ's and now Stonefire—David offers grounded insights on building a people-first culture. He shares how Stonefire is refining its guest experience through technology, team empowerment, and a clear vision for growth. From

Drei Weine, die keine sind. Es sind fermentierte Getränke aus Trauben und nichts als Trauben. Weine, die mit Sauerteigen fermentiert wurden, denen also kein Alkohol entzogen wurde.

durée : 00:20:41 - Bienvenue chez vous, en cuisine - À Orgnac-l’Aven, Sophie et Clément Demarquet font souffler un vent nouveau sur la viticulture. Leur maison Ori imagine le vin comme une collection éphémère, née du terroir, façonnée par la main et sublimée par l’artisanat.Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

🥩🔥🍎 chi SPACCA: The Perfect 10 on the Tchotchke of Mediocrity 🍎🔥🥩 This week, I finally crown my very first perfect restaurant: chi SPACCA, the Italian butcher by Nancy Silverton and the best dining experience of my life. On Valentine’s Day 2023, I discovered what true excellence tastes like, from cozy, candlelit vibes and flawless service to indulgent bites of steak, marrow, and candied apple pie. It was decadent, joyful, and unforgettable… even if our server’s beef & bone marrow pot pie

In this second episode of Tending, Shirlette Ammons travels to Georgia, where she meets two Black farmers whose stories illustrate the emotional and physical toll of fighting the USDA's discrimination.About Tending Hosted by award-winning musician and documentary producer Shirlette Ammons, Tending is a six-part narrative series that explores the ongoing struggles of Black farmers through the lens of Pigford v. Glickman—once the largest civil rights class-action lawsuit in U.S. history

We talk about Vegas

durée : 00:08:31 - Des plats en "Saint" - Dans l’émission “Qu’est-ce qu’on mange ce soir ?”, animée par Jérôme Prod’homme, l’équipe de gourmets propose un menu complet pour six personnes, imaginé par Philippe Laruelle. Le thème du jour : un repas “sanctifié” en hommage à la Toussaint, du potage Saint-Germain aux Saint-Jacques poêlées. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Food Scene New Orleans New Orleans—where every meal is a jazz riff, and every chef a headlining act. Lately, the city’s culinary scene has become even more dazzling, with visionary new restaurants elbowing their way onto the stage, bold concepts reimagining tradition, and a buffet of innovative events inviting listeners to taste something truly unforgettable.Take Mason Hereford’s latest creation: a vibrant ode to the classic meat-and-three, but served up with a mischievous wink and a wild palette of

Food Scene Portland Bite into Portland: New Tables, Fresh Flavors, and the Creative Pulse of the Northwest KitchenPortland’s culinary scene is bustling with new energy and creative verve, as top chefs, inventive restaurateurs, and passionate food artisans keep this city deliciously unpredictable. The opening bell for fall 2025 rings in a crop of hotly anticipated restaurants and food concepts ready to tempt even the most seasoned palates. A must-visit this season is Coquelico, the artful bistro in

Food Scene Chicago Chicago is rewriting the rulebook on what makes a city irresistible to food lovers. In 2025, the culinary scene is erupting with energy, thanks to daring new restaurants, bold chef-driven concepts, and a penchant for playful flavor innovation bordering on culinary theater.The Michelin Guide’s latest additions signal fresh excitement, featuring Mirra in Bucktown, where Indian and Mexican fusion explodes with lamb barbacoa biryani and scallop ceviche nestled in crispy fenugreek roti

Nous sommes avec Julie Mathieu et Muriel Tallandier, les fondatrices du magazine Fou de Pâtisserie. Plus qu'un magazine, elles dirigent aujourd'hui un média complet et influent qui fait référence dans l'univers de la pâtisserie, et même au-delà. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert a la chance d'être accompagné de Pierre Hermé.Dans ce 3ème chapitre, Julie et Muriel nous expliquent comment elles ont donné vie à Fou de Pâtisserie au-delà du magazine. En créant leur propres

Welcome to Voices and Episode 2505 of the Italian Wine Podcast. In this episode, Cynthia Chaplin interviews Ren Peir, a sommelier, wine educator, content creator, and queer community organizer, to discuss the importance of creating safe spaces for queer wine drinkers and challenging traditional notions within the wine world.More about the guest: Ren Peir (she/her) is a sommelier, wine educator, content creator, and queer community organizer dedicated to cultivating inclusive wine spaces. After