CapeTalk’s Sara-Jayne Makwala King is joined on Weekend Breakfast by Mark Rose-Christie, South African paranormal investigator and founder of the Mystery Ghost Bus Tour. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the catch-up podcasts here https://buff.ly/j1EhEkZ Subscribe to the CapeTalk Daily

In this episode, Salzo joins the crew for a heated — and hilarious — discussion on what it really means to be Italian in today’s social media world. From viral stereotypes to “fake Italians” chasing clout, Sal vents his frustrations while Frank sounds off about how the real ones always get turned into the joke. Meanwhile, Gee and Marcus stir the pot with a debate over the best Italian movies and actors — even rating a classic film as “terrible,” which sets Frank off in a full-on meltdown! It’s raw,

It's year 2 of the Michelin Guide being in Texas and during a special ceremony in Houston on Tuesday night the guide announced the newest recipients of stars, recommendations, and more in Texas. So for this edition of the podcast Eric, alongside June Rodil of Goodnight Hospitality, CultureMap contributor Brianna McClane, and Misha Govshteyn a.k.a. the Michelin Inspector Inspector, react to this years selections. In a roundtable discussion, the group cover what we've learned so far in regards to

CapeTalk’s Sara-Jayne Makwala King is joined on Weekend Breakfast by Fadia Williams of McWilliams & Company Educational Services. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the catch-up podcasts here https://buff.ly/j1EhEkZ Subscribe to the CapeTalk Daily and Weekly Newsletters

Naše babičky uměly tykve zpracovat s takovou vynalézavostí, že bychom se od nich mnohdy mohli učit. Ať už šlo o patisony, dýně nebo kabačky.Všechno z tématu Jídlo a gastronomie můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

The Impact and Evolution of Oak in WinemakingIn this episode of After Wine School, Keith Wallace and Alana Zerbe delve into the world of oak and its significant role in winemaking. They discuss the historical evolution of oak usage, starting from the Gauls' beer barrels to its modern-day application in winemaking. They highlight different types of oak such as French, American, Baltic, and Croatian, each contributing unique flavors to wine. The duo also discuss the varying impacts of barrel size and

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

::::::::::本日の一品　美味しんど::::::::::📢美味しさの衝撃を数値化してみる試み🤔 前回の続きです。出演者のしんど4以上の食べ物をご紹介。話は盛り上がりすぎて、ついつい余談も飛び出ました。あなたにとっての美味しんど5以上の衝撃をぜひ教えてください　【トピックス】痛みの震度（議論中） / 痛くなった日を覚えている / ほとんどは3か4 / たんゆでたんがゆでたん / 美味しんど5の店があるからハンバーグは作らない / 家のマヨネーズはからしマヨネーズ / 焼きそば弁当はSDGs / 偶然出会った時に買いたい / メロンいらずのゼリー / 美味しさは旅と酒で波状効果 / 間違いないサイゼリア / コックさんからのお願いごと / 海原はんがおっしゃるなら受け入れます / 美味しんどを高める方法 / 皆さんが受けた美味しさの衝撃を知りたい /

In this episode of the No Sediment Wine Podcast, I sit down with Pauline Vicard, CEO and Co-Founder of ARENI Global, to explore the future of wine education and the skills the industry truly needs. We talk about what inspired Pauline to write a white paper on wine education, the balance between knowledge and practical skills, and why some areas of the wine world struggle to adapt. Pauline also shares her thoughts on how curriculums could evolve, what skills will matter most in the coming years, and

Jeff Ayliffe is the man with his finger on the pulse of the outdoor events and experiences that you need to know about in the Western Cape and he joins CapeTalk’s Sara-Jayne Makwala King every Saturday and Sunday morning on Weekend Breakfast. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the

Sorry for any delays - we had a bit of a data breach and are trying to recover a few shows we recorded last month. In the mean time - Mike and Chris teamed up to see if together they could compete with a Beer Temple employee on a bling tasting challenge! Email Eletters to: Insiders@craftbeertemple.com Mailing address: The Beer Temple 3173 N. Elston Ave. Chicago, IL 60618 Intro/Outro Music: Gorilla Meat by Jogger UYD4L!

Pippa Hudson speaks to, in Sport for Dummies, Amy Hopkins about the game of padel. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every

Host Dan Souza and co-host Lisa McManus welcome Dan Pashman, host of The Sporkful podcast and creator of the viral pasta shape cascatelli. Filmed on the Cook’s Country set, the trio dives deep into the world of pasta design, exploring what makes a perfect noodle and how texture, sauce-holding power, and mouthfeel come together in the ultimate bite.No matter how you feel spaghetti as a pasta shape, our recipe for Spaghetti All'Assassina makes it shine. Learn more about your ad choices. Visit

■今回のあらすじ台湾飯旅レポの後編は「嘉義」です。日本読みで「かぎ」、台湾読みで「ジアーイー」と読みます。この街のご飯は本当にどれも美味しかった！日本人の下に合うものが多い印象です。後半では台南での最後の晩餐「小炒（シャオチャオ）」のお話も。とにかく台湾の人の温かさに触れた４日間でした。台湾の皆さん、本当にありがとうございました。在為期四天的台灣之旅中，我深刻感受到台灣人民的親切與溫暖。衷心感謝大家！■話してること収録日は万博最終日です／マレーシアパビリオンのロティ美味しかったね／次の目的地はマレーシアです／よしもとパビリオンのカラオケ／万博飯の感想をお待ちしております／我々のステッカーができました／郵送はできないんですが手渡しですみません／後編は「嘉義」編です／まずは朝ごはん「サバヒー粥」がめっちゃ美味しかった／朝から電車で嘉義到着／７時間待ちの焼きとうもろこし！？／YouBike便利です／ほんまに７時間待ちでした／崇文 錦魯面（チョンウェン

At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiarity—most Italians thought pizza was gross and weird until just a few decades ago. So how did we get from Neapolitan subsistence snack to

Happy Halloween, Taste Buds! Boy did we sure get tricked by those pickle lollipops but at least we also had a few treats. Let us know what you think of our costumes and our uncontrollable rage near the end of the episode. Stay spooky!

Çdo gjë që ndodh rreth e qark nesh, drejtëpërdrejtë nga kryeqyteti. Revista ditore e ndodhive brenda dhe jashtë vendit vjen e trajtuar 360 gradë nga Top Albania Radio me të ftuar në studio, lidhje direkte dhe komunikim direkt me dëgjuesit përmes rrjeteve sociale. 15 vite pas themelimit #lft është shoqëruesi ideal kur jeni në lëvizje, për të dëgjuar muzikë të mirë si edhe për të dëgjuar intervistat me protagonistët e ditës si dhe temat që zgjojnë debat.

L’agence David Dalidec & Associés allie passion, humanité et expertise pour créer des espaces uniques dans le secteur CHR : restaurants, hôtels, bars, casinos, et même bateaux. Ancien sportif reconverti, David partage sa vision d’une architecture qui sublime autant le décor que l’opérationnel, en mettant les besoins humains au cœur de chaque projet. De Bayonne à Bordeaux, en passant par des collaborations avec des grands noms comme Julien Duboué, l’agence imagine des lieux instagrammables avec

The central theme of this podcast episode revolves around the nuanced intricacies of barbecue and the culinary expertise that drives its appreciation. We engage in a profound dialogue with Brian Leigh of BT Leigh's, who shares his insights into the art of barbecuing, including the evolution of his skills over the years and the significance of quality ingredients. The conversation delves into personal anecdotes, such as the challenges faced during early cooking endeavors, notably the tribulations of

also, always set a timer