On this episode of What We’re Drinking with Dan Dunn, comedian Jonas Garvin drops by to promote his new stand-up special, Somewhere Over the Rainbow. Things go hilariously sideways as Dan and Jonas go “Full Old Man Mode,” griping and laughing their way through a boozy grab bag of topics, from the rise of non-alcoholic beer and outrageous drink prices to the plague of QR code menus, the overuse of pumpkin spice, and the unwritten rules of airport drinking.Plus, Dan takes a detour into the

This is NOT McDonald's and Our Heroes are not thrilled. They believe this is a bait and switch by Eric but Nick is on board so we're eating steak nuggets like hounds. Did you know about the new Popeye's logo? Would you get paid to eat dog food Loomer style? A lot explored here and McDonald's is ordered but you gotta see that on the Michael, Jordan Podcast. We've got a LIVE FOOD COURT this Friday at 7pm CT. Get discord access and be part of the chat! https://Patreon.com/100percenteat Grab a hoodie

On this episode of the BC Food & Wine Radio show, join host Anthony Gismondi for everything wine around the world with features on wines and vineyards in Chile, Italy, France and the BC Okanagan.

In this episode, dive into the unsung heroism of animal veterinarians on the frontlines of dairy farming. Join hosts Tammy Baker and Julie Murphree as they sit down with Arizona's trailblazing Dr. Michelle Schack, affectionately known as The Dairy Doc on her social media channels, for an eye-opening conversation on the critical, often behind-the-scenes work that keeps herds healthy, milk flowing, and farms thriving. From navigating the complexities of herd health and biosecurity to innovating with

In this episode of Food for Thought by Greenfork, host Stephen Zabala sits down with Dr. Sarah Avery, an integrative physical therapist, yoga practitioner, and women’s health advocate. Tune in as they unpack her journey from traditional outpatient PT to building a holistic practice centered on manual therapy, bone health, and cyclical wellness — plus the story behind her seed cycling company, Moon Cycle.You can learn more about Dr. Avery’s practice by searching “In Motion Physical Therapy Saratoga,”

In this episode of Table 20, Gustavo Alvarez welcomes Antonia McHugh, a hospitality professional whose kindness, curiosity, and passion redefine what it means to serve and connect. From balancing a science degree with restaurant work to discovering a deep love for food and culture, Antonia’s journey reminds us that purpose often emerges in unexpected places. Through stories of cooking Easter meals with her mother and foraging for wild herbs in Iceland, she shares how food has become a languag...

durée : 00:07:43 - Qu'est-ce qu'on mange ce soir ? - Ce jour-là dans “Qu’est-ce qu’on mange ce soir ?”, l’émission animée par Jérôme Prod’homme sur ICI Lorraine, l’équipe recevait Florane, cheffe du restaurant Ève à Nancy. Le thème : le chocolat, à l’occasion du Salon Gourmandise et Chocolat de Ludres. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Cork Supply founder & CEO Jochen Michalski joins Billy Galanko to unpack 40+ years of cork innovation, how the industry tackled TCA (cork taint), why oxygen transmission matters, and when to choose natural, technical, synthetic, or screwcap. Jochen explains Legacy (Cork Supply’s premium natural cork) and its X100 imaging, AI-assisted electromagnetic scanning that screens individual corks for TCA and internal structural risks to reduce bottle-to-bottle variation. We also dig into manufactu...

《转馔餐桌》是一档关于纽约吃饭日常的播客。三五好友基于某一主题，发散闲聊关于吃的经验和故事。本期播客主播辛辛邀请到了嘉宾@毛小毛——mo Momo，一位很善于挖掘Bistro的老师，畅聊 “什么是小酒馆？”这个火热话题。Momo说，她想用一句话概括这种业态——“Good wine, good food, good company” 不同于鸡尾酒吧，Bistro传统来讲通常以葡萄酒为核心，食客可以单点一杯也可以与三五好友一起开一瓶酒，佐些小食。现如今，它感觉更像是一个模糊的统称，去形容那些难以被简单归类为单一菜系的餐厅。和酒一样重视食物也是他们值得一提的特点。小酒馆们尽管大多规模不大，但仍然chef-driven且注重食材料理的季节性；风格上来讲不一定是法式，但多少带点欧洲风格。当它们做得好时——有明确理念、独特之处、食物、服务与氛围都相得益彰时，它会变成你无限回顾的neighborhood restaurant和快乐老家。但肯定同时也会有糟糕的踩雷体验，比如定价过高、分量小、服务敷衍...【时间轴】01:19 小酒馆的概念，什么是小酒馆🍷？04:48 🫗Lei Wine -

《转馔餐桌》是一档关于纽约吃饭日常的播客。三五好友基于某一主题，发散闲聊关于吃的经验和故事。第二期播客我们来到了Hector的舒适圈 “如何在纽约买菜”，主播怒拉大表格盘点这些年在纽约买过的菜，逛过的菜场和超市。本期聊天纯干货，十分建议在纽约有下厨需求的朋友们收听。你不仅能听到脍炙人口的猴父子、缺德舅有什么建议买的单品，还能学到如何买到各种罕见单品（整条牛舌、阿马尔菲柠檬、整个猪头..）。对大型连锁、其他连锁/独立超市、单一文化圈超市、农贸市场、线上各种渠道中，哪些品类值得购买、他们品质如何、价格如何感兴趣的朋友请不要错过。由于过于干货，详细的超市列表和选购清单我们将在本台同名小红书和ig发布，敬请大家关注。【时间轴】3:21 逛超市、菜场功能性之外的体验元素6:00 开始大型连锁超市购物盘点——wholefoods买什么7:30 Hector如何一次性买一个月的蔬菜10:15 wholefoods热情的海鲜档口小哥，担心章鱼死有余辜11:20 疯狂生蚝星期五15:50 瑞萍一下traderjoes19:08 缺德舅is for overeducated underpaid

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 2ème chapitre, Julie et Muriel nous racontent comment, en 2013, elles ont osé créer le magazine Fou de Pâtisserie alors que tout le monde

En este episodio de ASOPAO TV, nos sentamos con una de las voces más influyentes del movimiento cervecero artesanal en República Dominicana: Ivette Franchi, Beer Judge certificada y apasionada defensora de la cultura cervecera. 🍺A través de una conversación honesta, Ivette nos comparte cómo su curiosidad se transformó en una vocación. Hablamos sobre el crecimiento del sector artesanal en el país, la importancia de la educación cervecera y el papel que juegan las mujeres dentro de una industria

In this engaging conversation, Antoinette Godin discusses her debut novel, 'Native Brushstrokes,' which intertwines themes of love, identity, and the urban Native American experience in 1980s Los Angeles. Drawing from her extensive background in tribal law and her personal experiences, Antoinette sheds light on the complexities of Native identity, the challenges faced by contemporary Native communities, and the importance of representation in media. The discussion also touches on historical

Welcome to episode 2504 of the Italian Wine Podcast and episode 214 of Wine, Food & Travel with Marc Millon. Today Marc is in conversation with Rodrigo Redmont of Tenuta Talamonti in Abruzzo. This episode of the Italian Wine Podcast is powered by Dialect Imports. More about the guest: Rodrigo Brian Redmont, Founding Partner of Tenuta Talamonti, was born in Rio de Janeiro and has extensive experience in managing the export sales of Italy’s leading wine estates, including Castello Banfi, Redmont

Sci-fi tech is already in your kitchen, and it’s nanotechnology. In this episode, we dive into the dark side of materials measured at a billionth of a meter, which, as environmental lawyer George Kimbrell of the Center for Food Safety explains, are fundamentally different than their larger counterparts. These tiny engineered particles, though not yet directly in most food (that we know of), are extensively used in food packaging for their enhanced antimicrobial effects—like nanosilver—to help food

#405 This week on Happy Half Hour, co-host Troy Johnson heads north to Solana Beach, where LANA has transformed the old California Pizza Kitchen space into a relaxed, wood-fired restaurant with real neighborhood soul. Co-owners Travis LeGrand and Mark Wheadon have built something rare for the coast: a spot that's stylish but still feels local, where dishes like gold-spotted Baja sea bass with agua chile and a half-roasted Jidori chicken that's fast becoming a San Diego classic.    At the bar,

Champagne isn’t just a beverage, it’s a cultural symbol, a product of place, and increasingly, a lens into the shifting climate of our time. Peter Liem, one of the world’s most respected voices on Champagne, brings rare insight into the region’s transformation over the past two decades. A James Beard Award–winning author and founder of ChampagneGuide.net, Liem has dedicated his career to chronicling the nuance and evolution of the region.From demystifying the myth of Dom Pérignon to tracing

Alan Fang joins us to share some stories about his life. Not too much about the restaraunt on this one. Join Riv Narak & Michael Cho as they stumble into the restaurant and hospitality business — with zero experience, terrible advice, and guidance from dodgy business owners whose exploits made the news. ------------------------- Watch on YouTube: https://www.youtube.com/@thelunchshift Give the boys a shout instagram.com/michaelasscho instagram.com/riv.narak

durée : 00:14:06 - La poissonnerie "Uhaina" nage dasn le bonheur à St-Jean-De-Luz Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.