** Trigger warning - We talk about death, the occult, phobias and other adult themes in this episode.It's spooky season and Cheesy and Fondue learn about ominous writings and trials by cheese. We talk death cheese, and curses that turn travelers into beasts. We find out some tall cheese tales, phobias and of course, we tell a very cheesy joke!Find us atwww.justcheesy.comand everywhere you enjoy social media!https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode!Go tohttps://newsly.meto

Today’s episode covers tetra pack wine, Garnacha grapes, Greek grape varieties, plus more!  Bought to you by, terregen.com.au Follow us on Instagram. @viti_daily_podcast and use the hashtag #vitidaily to share your story. Viti Daily, powered by AI, curated by viticulture experts.

From The Office to the oven! Angela Kinsey & Joshua Snyder share family recipes and laughter from their new cookbook You Can Make This! In this heartwarming episode of Knead To Know, Gemma Stafford and Ami Shukla sit down with The Office star Angela Kinsey and her husband Joshua Snyder, the duo behind Baking with Josh & Ange! They open up about blending families through food, how soup sparked their love story, and the recipes that made it into their gorgeous new cookbook, You Can Make

In this special milestone episode of Hands in the Soil, we celebrate 50 episodes of the podcast (and my birthday!), and reflect on my journey through farming, community, and personal transformation. We’re joined by my best friend, Shannon, who steps in as guest interviewer. Our conversation touches on identity, purpose, and the evolving meaning of sustainability. I share how getting my hands in the soil has shaped my worldview, the importance of building community through generosity, and why growing

It’s the first-ever Meringue Week in the Bake Off tent, and the Soggy Bottom Girls are whipping up pure delight! Allison and Lisa dive headfirst into clouds of sugar and egg whites—discussing mini meringue pies, soufflé struggles, and torches that never get used (looking at you, Allison). From chestnut mysteries to passion fruit obsessions, they mix in plenty of laughter, Bake Off lore (BinGate returns!), and a full-on Barry Manilow detour that somehow makes perfect sense. It’s pillowy,...

What does a modern farming apprenticeship really look like? On this episode of the Amber Waves Farmcast, hosts Amanda and Katie sit down with apprentices Maya and Natalie to unpack a full season on a 35‑acre organic vegetable, grain, and flower farm on the eastern end of Long Island. From learning to drive tractors before a DMV road test to bulk harvests of winter squash and sweet potatoes, they share the skills, surprises, and community that define life on a working, teaching farm. You’ll also hear

This week, Harley, Donnie, and Big Lynch lead with an apple pie confession that redefines the concept of JollyMaxxing. The conversation somehow turns into a breakdown of public snacking etiquette, DoorDash scandals, and what your drive-thru order says about your emotional state. Plus: fast-food conspiracies, Costco logic, and the moment Harley realizes he’s one sugar crash away from enlightenment. New episodes of Double Dusted Discussion, every Monday!Tell us what you think at r/EpicMealTime,

In this eye-opening episode of Why Restaurant Fail, Garrett Lang breaks down one of the most overlooked killers of restaurant profitability—third-party delivery apps. From hidden commissions to vanishing margins, Garrett exposes how platforms like DoorDash, Uber Eats, and Grubhub promise reach but quietly rob restaurants of their profits and customer relationships. He also reveals the emerging wave of commission-free platforms giving power back to owners and helping them reclaim their custome...

From slinging ribs in the Philly suburbs to beating Bobby Flay on national TV, Chef Chad Rosenthal has built a career on smoke, soul, and a stubborn refusal to take himself too seriously. In this episode of In The Weeds, Spike and Chad trade stories about the unglamorous grind behind the grill—barbecue battles, burnt ends, kosher competitions gone sideways, and why Chad finally walked away from the pit. They talk about art school detours, the Memphis rub that changed his life, and the fine line

Brad Mathews  is the Executive Chef and Co-Owner of ⁠Bar Le Côte⁠ in Los Olivos, California.Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food.In 2009, he moved to Los Angeles, working his way up from Cook to Executive Sous at Bar Pintxo under Chef Joe

Some stories start with a blaze. Ours starts on a flight deck where everything can kill you, detours through a firehouse kitchen where dinner stops for a six‑car pileup, and lands in a barn with cameras rolling and a nation watching. Meet Captain Colby, a Lafayette firefighter who found his voice by cooking for his crew, then won PBS’s Great American Recipe while staying true to the bold, honest flavors of South Louisiana. We walk through the moments that shaped him: discovering aircraft fir...

Food Scene New Orleans Beneath the beads and brass bands, the real jazz of New Orleans is on its plates. In 2025, the city’s restaurant scene is a high-energy mashup of tradition and boundary-pushing flair, where the ghosts of Creole grandmothers haunt the kitchens—and their grandkids add a dash of liquid nitrogen for good measure. For anyone lucky enough to dine here, New Orleans is once again proving itself as one of the world’s most captivating food cities.The city is ablaze with newcomers

Food Scene Portland Portland’s culinary scene in 2025 is a vibrant tapestry of reinvention and innovation, where old favorites are polished anew and bold newcomers set the city abuzz. The anticipation is palpable around the debut of OK Chicken by chef Akkapong “Earl” Ninsom, whose past hits Eem and Langbaan have long been temples for Thai food devotees. Nestled at the iconic former Pok Pok location on SE Division, OK Chicken spotlights Northern Thai magic, from charred and crispy fried chicken to

Food Scene Chicago Byte here, ready to take listeners on a mouthwatering tour through Chicago’s culinary scene—a city where daring innovation meets comfort, flavor, and unabashed fun.The latest buzz is all about brand-new spots glowing with creative energy. Mirra in Bucktown is earning raves for its bold Indian-Mexican fusion, with vibrant plates like lamb barbacoa biryani and scallop ceviche tucked inside crispy fenugreek roti. This lively space draws the city’s coolest crowds, who can’t get enough

Halloween costumes, candy, trick or treating, parties and haunts and Halloween-themed foods, where did it all begin and what do our modern-day celebrations mean? As the darkness of Halloween surrounds us, Marnie Mills owner of Yoga in Sedona and Monsoon Nectar joins me to bring light to some of the darkest mysteries of Halloween. And cauldrons, bubbling brews and spells, good-witch Dannon Elderhill wrote the book, The Magic Book of Cookery, A Collection of 17th Century Spells and Recipes. And if

We compared a commercial donut company to a more local donut company.

Send us a text Amanda and Brittany talk pre-Halloween, Brittany’s fear of cooking pork chops and prank call KP.

What happens when a Brooklyn kid with a knack for fixing cable wires decides to take on Hollywood? You get Larry Namer — the man who co-founded E! Entertainment Television and turned celebrity culture into a global obsession. In this episode of Eat Your Content, Larry joins Rich to talk about his unlikely rise from the underground cables of Manhattan to the glitz of Los Angeles, where a two-million-dollar gamble turned into an entertainment empire worth billions. Larry opens up about the...

Welcome to Episode 2503 of the Italian Wine Podcast. In this episode, Juliana Colangelo interviews Brian Cronin MS, director of operations of A16 Restaurant in San Francisco. Key Takeaways: How restaurants act as gateways for introducing guests to Italian wine. The evolution of Italian wine culture across the Bay Area and West Coast. New opportunities and trends shaping Italian wine in the Bay Area and West Coast. More about the guest: Master Sommelier Brian Cronin began his wine

This week Sam discusses Germany’s smallest vintage in 15 years, an initiative to recognise fortified-wine production as Intangible Cultural Heritage under UNESCO, a $99-million wine Ponzi scheme, PacifiCorp to pay Oregon wineries $125 million and, finally, a new Sonoma entry on the list of wineries with Regenerative Organic Certification.You can read the transcript of this newscast (with linked news sources) at