On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Matthew Jonas and David Foerstner, co-founders of Good Karma Chocolate. Good Karma offers small batch bean-to-bar chocolate, drinking cacao, cacao blend-ins, and plenty of positive vibes.   "Dave and I share a passion for all things dark chocolate," Jonas explains. "Most of the [bean-to-bar and cacao] brands out there are very serious, and we thought, when you get a chance to taste really good chocolate in your life, that is a

In today’s episode, we chat with Matt Kuerbis, Escoffier Chef Instructor in Plant-Based Culinary Arts and Hospitality & Restaurant Operations Management. A chef-educator and entrepreneur, Matt blends classroom teaching with real-world brand building through his hot sauce company, HYCH.Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified

Looking for creative ways to keep your kids entertained and your home organized this weekend? In this special “Weekend Warrior: Kids Edition” episode, we share easy DIY projects and fun family activities. Discover simple crafts, indoor games, and room makeovers perfect for kids of all ages. Whether you’re planning a family movie night, outdoor fun, or want to upgrade your kids space, we offer fun and practical advice for all ages. Tune in to make your weekends more productive, joyful, and

Terri Hardin is talking all things pumpkin carving for the spooky season. The type of pumpkins you want to buy and exactly how to carve. That and more onKFIAM-640!

Halloween is less than a week a way. Check out the Cauldron Bar with the perfect spooky drinks. PLUS Derek Young of Van Oaks Props has the perfect props if you want to spookify your house this season. It's all on KFIAM-640!

Neil is fully into spooky Fall season. We are covering pumpkin seeds and fun recipes.  PLUS the perfect Halloween plans at Jack of the Night. It's all on KFIAM-640!

With Jon and Vanessa in Chicago this week, Joey hosts another Non-Vegan Voices episode, and this time, it's his dad who joins the show. Joey's dad is an Italian American octogenarian with a thick New York accent who can't let a few minutes go by without cracking an absolutely abysmal joke. Joey is known for constantly veering off topic, and that's certainly the case here, but somehow, he's the one who desperately tries to keep things on track while his own dad derails his podcast. It's a come...

Writer and curanderismo practitioner Robyn Moreno joins me to talk about healing, the kitchen, and what it means to get rooted when life feels “slippery slick.” Robyn shares her journey from being a high-level executive to embracing curanderismo—a traditional Mexican practice of caring for oneself and others.We explore how perfectionism and ambition can sneak into healing, the meaning of susto (those old shocks that live in the body) and ser (the inner knowing that guides us home). Robyn also opens

What happened when a brewery started measuring FAN and how you can do it too. Special Guest: Damase Olsson.

GOCHUJANG A L'ORANGE HOT SAUCEhttps://downrightmerch.com/collections/chef-brian-tsao BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/collections/loss-becomes MISSION SANDWICH SOCIAL MERCH https://downrightmerch.com/collections/mission-sandwich-social LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord

Hot off the news of their duel GABF medal wins this weekend, we're diving into an Austin favorite– Pinthouse! Pairs with 100 whole pickles, terrible school systems, and turkey bacon. Gold Steps Fleeting Shadows Fresh Drops Fresh Hop Training Bines Theme Music by Adrian Quesada of Black Pumas End Credits Music: ONG by Heyson Additional music licensed through Epidemic Sound The Beerists are John Rubio, Grant Davis, Pam Catoe, and Mark Raup. Subscribe on Apple Podcasts, Google Podcasts, or point

This is a programme that helps us understand agriculture and its value chain, agripreneurship and the need for both old and young participation and the need for food security

This week we’re giving you the run down of our recent makeup & beauty faves plus some lovely PR gifts. Jess also shares some big news...Then it’s time for some juuuuicy dilemmas & stories!! From sexting while doing the school run, to sleeping with your manager and all the drama that comes with work flings… especially with Christmas nights out on the way 👀We’re also talking about keeping photos of your ex - do you keep them for memories or delete and move on?And remember you can sign up to

USA’s “Everything On The Menu with Braun Strowman” follows the WWE legend as he brings his superhuman appetite to America's most delicious destinations, from the ultimate greasy-spoon favorites to the Michelin-starred temples of gastronomy and everything in-between. Braun doesn't just eat... he obliterates every dish in his path, bonds with the culinary warriors behind the counter, and picks his favorite from each city's most iconic flavors. The eight-city tour includes Fort Worth, Washington D.C.,

Tackling food waste is a big issue, particularly in wealthy countries. It emerges from all aspects of the food production-consumption web, implicating individual, municipal, regional, and global actors. This episode starts off with Alexia Moyer’s Amuse Bouche segment on historic approaches to waste in the home, leading into a discussion with Tammara Soma about her article, “Critical food guidance for tackling food waste in Canada” from Vol. 9 No. 1 of Canadian Food Studies, and a response to the

The latest edition of Arizona Agriculture Connection highlights several key events and updates in the Arizona agriculture community. It recaps the successful Maricopa County Farm Bureau Ag Social, promotes the upcoming Arizona Farm Bureau Young Farmers and Ranchers annual meeting for individuals aged 18 to 35, and provides details on the Arizona Department of Agriculture's new soil health and water efficiency innovation pilot program with a $1.8 million grant opportunity. Additionally, it mentions

Welcome back to The Pizza Story Podcast! In this episode, host Erica D'Arcangelo sits down with Tim Kenrick, the passionate owner behind High Street Pizza and Pour House in Portsmouth, Virginia 🍕.Tim shares his incredible journey—from his very first kitchen job in a small Italian restaurant to running a booming dual-concept establishment with his wife. Hear how a spontaneous lasagna-selling venture during the COVID-19 lockdown reignited his confidence and led him to discover a game-changing

It’s two days before Halloween, and the kitchen is smelling like heaven—or at least like beef, wine, and roasted pumpkin. Michael Symon dives into his fall comfort zone with a slow-simmered Beef & Pumpkin Stew, packed with root vegetables, red wine, and the secret weapon: patience. Carla and Clinton bring the chaos—debating the meaning of comfort food, velvet trauma, and cottage cheese rehabilitation—while Michael insists that cooking in a pumpkin is a “food crime.” (Sorry, Nick.)Between lessons

Today we’re pouring and telling wine stories with former public servant turned wine shop owner, and all‑around wine geek, Michelle Lim Warner of DCanter Wine Boutique.Located in Barracks Row, DCanter is a neighborhood destination where curious wine lovers can explore thoughtfully selected bottles.Michelle shares how she built the business in this lively community, how locating in the Capitol Hill area informs her shop’s identity, and how DCanter highlights wines made by women winemakers (and other

Dr. Antonori interviews his nephew Paul Carey, an orthopedic surgeon, about his military medical training and career path, which included education at West Point and medical school followed by residency at William Beaumont Army Medical Center. Paul shares his experiences treating trauma patients during deployments in Afghanistan and Iraq, including work with Forward Surgical Teams and treating both military personnel and State Department staff. He discusses his current career in private practice