Send us a text Jean Garandeau joined Château Latour in February 2010 and is the Sales & Marketing Director. He is also in charge of sales and marketing for Artémis Domaines Vineyards as well as Managing Director of Champagne Jacquesson. He’s the busiest man in wine business. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

This week, we are joined by acclaimed writer and cocktail historian David Wondrich, to discuss his newest book, the illustrated "The Comic Book History of the Cocktail." David shares why he chose this unique format to tell the story of drinks. As a James Beard Award-winner and editor of the Oxford Companion to Spirits and Cocktails, he brings deep expertise to the topic. Listen in for a fascinating look at cocktail history from a true authority on classic cocktails. Get the book here:

🎙️ Ep. 15 – 2025: You Had to Be ThereSome things just don’t hit the same unless you lived through it. From wild trends and viral chaos to slang that confuses every generation, Drizzy & T-Money dive into the moments that make 2025… well, 2025. 🌀 We’re talking modern madness, generational side-eyes, and everything you can’t explain—you just had to be there. 💬 Tune in for laughs, debates, and a few “old man yells at cloud” moments. 🎧 Available everywhere you get your podcasts.

Do you love cheese, but are terrified of the cheese shop? Are you a massive cheddarhead, but looking to expand your taste? Do you love soft goat cheese but hate your cheesemonger? If you answered yes to any of these questions, you're going to love this episode of To Taste, where host Cody Reiss interviews Caroline Hesse, owner and operator of C.Hesse Cheese in Brooklyn, about buying cheese. They go over the major family of cheeses, some favorites therein, and so much more. Enjoy! ...

In this episode of The Let's Talk Agriculture Podcast – Carbon Markets Series, we sit down with Fundile Maphanga, Policy Lead at Allied Offsets, to unpack one of the biggest questions in Africa's carbon market story — how do we build trust? From national initiatives to market regulation and data standards, Fundile breaks down what's working, what's not, and what Africa needs to get right to make its carbon markets credible and transparent. Tune in to explore: The state of carbon market policy

Pippa Hudson speaks to Samantha Loggenberg, who is a University of Pretoria PhD candidate, an is among eight female scientists awardedThe L’Oréal-UNESCO For Women in Science Award for her investigation of South African medicinal plants to find new compounds that could help treat triple-negative breast cancer. 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

Step back in time with us in this deliciously nostalgic episode of Jen Ceasley's Food Lore as we explore the story and secrets behind The Pink Casserole. Our guest, April Brennan, shares her favorite vintage recipe, tips for making it perfectly creamy, and the memories tied to this classic dish. Whether you're a fan of casseroles, love vintage recipes, or just crave a little nostalgia in your kitchen, this episode will warm your heart—and your taste buds! Related recipe here

I've always followed the industry in Australia closely, as in my opinion it is, pound-for-pound, the best mixology nation on Earth; I've visited often, for teaching and consulting, and wrote a column in Australian Bartender magazine for some years. Last year the Sydney Morning Herald broke a story (sadly, only the first of many) uncovering alleged wide-ranging abuse at the renowned Australian hospitality group Swillhouse, with allegations ranging from management ignoring complaints righ...

Let me tell you about someone truly special in our San Antonio food scene — Chef Alessia Benevides, the creative force behind Chocolatl. When you step into her world, you feel it immediately… that mix of history, artistry, and pure passion for cacao. Alessia doesn’t just make chocolate — she brings ancient Mesoamerican traditions to life in the most delicious way.Her chocolates are rich, thoughtful, and full of depth — the kind you taste and instantly think, wow, this is something rare

In this Episode #7, I detail how I unwittingly jumped in and tried to make a significant change in the wine industry by trying to undo the Franchise Law protection that the alcoholic beverage wholesale distributors have in this country. These Laws are a vestige of the repeal of Prohibition and harm the wine producers in the most unfair way possible in well over half of the states in the country.I started a new organization on the heels of the Coalition for Free Trade's successful Supreme Court

Samen met Roy Kroeze , master distiller, van Stokerij Sculte in het prachtige Ootmarsum duiken we dieper in het bijzondere Twents Eiken en andere mooie distillaten.https://stokerijsculte.nl/Denk eraan #NIX18

Send us a text In this episode, I dive deep into one of the most misunderstood aspects of coffee brewing: bitterness and over-extraction. I deliberately over-extracted a cup of dark roast coffee to explore why we dislike bitterness, where that aversion comes from, and what we can learn from these brewing mistakes. I walk through my thought process as I taste the bitter coffee, analyzing the harshness, heaviness, and cloudiness that over-extraction brings to the cup. Then, I demonstrate a simp...

Interpersonal energy is what distinguishes great conversations from the merely good ones, and we think we've got a great one for you here with S7 E3! Chris Hunter is well known not only to regular listeners, but also wine-loving travelers through Detroit's Metro airport, where he's been an outstanding presence at wine bar Vino Volo. Kassy is someone you'll love meeting, as her confidence, sportsmanship, and good humor clearly mark her as a force to be reckoned with, and her

Are you finding yourself dreaming of moving to Italy? (I am...) This episode brings you the inspiring journey of Ashley Bartner and her husband Jason, who traded their New York lives for an agriturismo in the enchanting La Marche region. They’re living the dream—running a farm, hosting cooking classes, and sharing their experiences with those curious about relocating to Italy. You'll hear how they navigated the challenges of moving abroad, from securing visas to finding the perfect property and

The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney and Lauren dip into the biology and history of the Dungeness crab.See omnystudio.com/listener for privacy information.

Is wine art?  Not long ago, people wondered if films were art.  How important is the moment or the age we were when we drank or saw a film?  Can someone from a different countries taste a wine  the same or feel the same things from a movie?  Today famed winemaker Alban Debeaulieu of Abbot Claim and Jason Wise turn what was a late night conversation over too much wine into a discussion about how we internalize things people call art and why.  You can watch episodes featuring this winemaker

Let’s take a class on whole hog butchering with Chef Jesse Griffiths, co-owner of Dai Due and learn the essentials of cutting a wild hog to prep for your favorite dishThe post Whole Hog Butchering with Chef Jesse Griffiths (Part 1) appeared first on KUT & KUTX Studios -- Podcasts.

The Banter The Guys discuss the benefits of tip pooling and the mystery of cheek pinching. The ConversationThe Restaurant Guys welcome back sommelier Aldo Sohm who’s mission is to pair wine with food, but also people with wine they will enjoy. The three discuss the joy of connecting all of the pieces of that puzzle. Aldo shares his insights on wine pairing, recounting the development of his new book, Wine Simple, Perfect Pairings.The Inside TrackThe Guys have known Aldo for years, first having him

Ever wondered how chicken nuggets are made? There’s the question of what’s actually in them — a continual source of jokes since the dawn of their existence — but the ingredients aren’t the only mystery. According to the United States Department of Agriculture, about half a million people work in meat-processing plants, slaughtering livestock and cutting carcasses into parts. In Arkansas, a kind of unofficial chicken capital, this work might also involve making a slurry of meat and skin and bones,

**In the official cannon of our podcast this is Episode 64, but since it is now on YouTube we are rebooting to EP 001**Watch on Youtube: https://youtu.be/EZoQ3-qn1cMTwo best friends, Hollywood horror film director Mike Pecci and actor writer Lance A. Williams, set out to prove that success is all about being in the right place at the right time. From the chaos of the film business to late night Bar Safaris and road trips filled with food, drinks, and wild stories, they are chasing meaning, laughter,