Cap a Casa Capell, al barri de Gràcia.Propòsit de l'episodi 75, fer reportatge de la fira que van organitzar en Lluís i en Jordi per tercer any.Creada per uns amants del vi per tot aquell enamorat del vi. Va ser solament una tarda de dijous, però una tarda molt intensa.En aquest episodi, trobareu:Números Vermells / Outletdevins / Cavas Berhta / Celler Credo / Freddi Basal / Maria Rigol Ordi / Escriptora Bea PeiróVinyes Domènech / Vinestar / Joan Asens / Musson vinsProjecte ⁠Coop-era⁠ / Totò

☕️鎌倉のカフェヴィヴモンディモンシュのマスター、堀内隆志がお届けする「COFFEE TALK SESSION」。前回に引き続き、9月24日〜27日に開催されたアジア最大級のスペシャルティコーヒーイベント「SCAJ2025」の会場、東京ビッグサイトからお届けします。 前半は、セラードコーヒーのブースで行われた、番組コラボのトークショーの様子をお届けします。セラードコーヒー代表取締役CEO横山健二さん、そして、セラードコーヒー主催の大会「トーハ・ド・ジャポン」 国際大会に出場された、福井県の新田珈琲の新田和雄さん、 大阪にあるヒロコーヒーの石川寧々さんにお話を伺います。 後半は、堀内マスターが「SCAJ2025」の会場内をリポート！ 会場の熱気を感じながら、ぜひお楽しみください。 これを聴いて興味を持たれた方は、是非来年のSCAJ2026にご参加下さいね！ ☕️「COFFEE TALK

Send us a text The crew goes back on the road to Louisville for Black Bourbon Run 6 and they brought the mics with them. Joined by the architect of BBR himself, Paul aka Black Bourbon Maverick, this episode dives into the growth of the BBR experience, the strategy behind curating distillery visits and barrel picks, and the importance of building a whiskey community rooted in intention, inclusion, and vibes. From the evolution of event planning and merch drops to legendary moments like t...

O episódio de hoje cita os alimentos da safra de novembro e conta uma curiosidade sobre a manga. Além de uma receita gostosa e fácil.Visite também a nossa página Educação Alimentar e Nutricional em Casa e na Escola, no link: ⁠pbh.gov.br/ean⁠Produzido pela Coordenação de Mobilização e Educação para o Consumo AlimentarSecretaria de Segurança Alimentar e NutricionalPrefeitura de Belo Horizonte

Bu bölümde konuğum, Marka Danışmanı ve Stratejist Ceren Sağlam. Neler konuştuk? 1. Marka olmak ne demek, nasıl marka olunur? 2. Sürekli değişen politik, ekonomik, sosyal ve teknolojik faktörler iş hayatımızı ve markaları nasıl etkiliyor? 3. Gelen yeni nesil müşteri profili; gen z, alfa kuşakları, ai, tüm bunların hayatımızı hızla kapsamaya başlamasıyla markalar kendilerini nasıl ayakta tutacaklar? Planları nasıl şekillenecek? 4. Tüketiciler markalardan ne

Arjen kulmakivet, oivallukset ja luottoreseptit just nytTässä jaksossa keskitytään luottoruokiin, joihin oikeasti turvaudutaan arjessa. Puhutaan arkiaamiaisista, lounaspelastajista, jääkaappijämien hyödyntämisestä ja aineksista, joita hamstrataan valmiiksi kaappeihin. Jaetaan viimeaikaiset oivallukset ja pitkä lista eri reseptejä, joihin turvaudutaan tällä hetkellä. Jutellaan myös ihanista kulhoruoista, parhaista lapsiperhe-hackeistä, luottovalmisruoista ja viime aikoina inspiroineesta ”puhtaan

日本で最も美しい村まつりに食ブースとキッチンカーで出店を行ったふたりが裏側のお話をします。▼服部シェフがゲストの回 『日本で最も美しい村連合』に所属する鶴居村の魅力を服部シェフに語っていただきました https://open.spotify.com/episode/5D70YE2VyQBJ2OWRV0oR5L?si=wnqRPCDETKioYbnsCtXsCw ▼山本がhitokotoRadioに出演させていただいた回 美しい村まつりで提供した料理について話しております https://open.spotify.com/episode/0nwQ2Dh1VMDf35undYqS2u?si=JBeHfZETTLqTj6K_2ir6TQ ▼番組概要 「まかないラジオ」へようこそ。 このポッドキャストは、東京・押上にあるレストラン「枯朽」のオーナーシェフ清藤と、オンライン料理教室「シェフレピ」を運営するefoo株式会社の山本が、料理の世界で日々感じた気づきや発見を、まかないを囲むようにゆるく語り合う番組です。 【パーソナリティ】 ▼清藤洸希

durée : 00:04:27 - La saveur du jour, ici Orléans Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

La nouvelle collaboration de Sierra Nevada avec une brasserie allemande pour l'occasion de l'oktoberfest. Binouze USA fait partie du label Podcut. Retrouvez tous les podcasts du label sur www.podcut.studio. Vous pouvez aussi aider le label en allant sur www.patreon.com/podcut.         Générique: Big Patate par Ruff N Ready        Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

待ちに待ったおやつタイムに北海道のスイーツはいかが？定番スイーツから、地元住民に愛される逸品、気になる新商品まで、毎回一つずつご紹介。スイーツを食べる"音"とともに、ゆったりとお楽しみください。 ★「Hot Beat Café」はHBCラジオ『グッチーのGood Friday！』で毎週金曜午後3時にオープン！

durée : 00:01:19 - Les goûts d'ici en Béarn Bigorre Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Programa dedicado a la pesca y todas sus modalidades , cebos, cañas, carretes , material deportivo , aparejos ........Hablemos de Pesca Programa 3 temporada 2025/26 101.0 Onda Jerez RadioHoy hablamos con la PLATAFORMA MAR ABIERTO Y ASOCIACION DE PESCADORES COSTA TROPICAL

Following the episode two weeks ago regarding using Gruit inspired ingredients to make a braggot without hops, Jeff talks Chris through options for making a braggot which is either gluten-reduced or completely gluten-free, the process for going about both and some adjuncts and ingredients used in either process. The Mead House Podcast is sponsored by Bacchus … Continue reading "Episode 296 – Gluten-Free Braggots"

Beans. They come in so many varieties, and they are absolutely delicious. One local farmer grows many varieties of beans: the kind that you pod and all, like green beans; the kind you have to soak overnight, like pinto beans, and another surprising variety!

Ancestral food is not just all livers and bone broth! You not only can find amazing treats and desserts in the ancestral food world, but this is where delicious, comforting goodness was invented. The modern and industrial versions of sweet treats are like looking through a glass Pyrex pan darkly, and when you are introduced to the ancestral food world and the amazing ingredients we have available to us here you can in fact meet the richness and goodness of delicious treats face to face.In this

Kicking off season 2 with our new hosts James, Jeff, and Jessica. We are talking horror movies, halloween candy, and why are 7-11 chips so much better than they should be?Make sure you subscribe to hear more hot takes and cold meals on Monday Night Meat and Potatoes.

Yvonne Yu is operations manager for Taiwan Village and Jymmanuel, two Melbourne restaurant brands that are foregrounding Taiwanese culinary culture. She works with founder Jay Yi-Ming Huang to make Taiwanese a go-to cuisine in Australia. As Yvonne explains, there are challenges in satisfying Taiwanese customers and the broader multicultural market, and it takes a finely tuned sense of mission and purpose to separate useful feedback from unhelpful

In this episode we're going to be talking about one of the preeminent pieces of meat that people love to BBQ, and love to eat... Brisket! There's a mystique around Brisket, and everyone knows that Texas has set the bar for it, no question. But if you think that making Brisket is beyond your capabilities, give us a listen, and think again! We've made some great Brisket and you can too!

Welcome back to Tasty Trail Treks! 🍳✨In Episode 4, we’re taking home cooking to the next level. From cozy kitchen experiments to quick hacks that make everyday meals taste gourmet, Lily and Conor share their favourite tips, ingredient upgrades, and flavour tricks.Whether you’re a comfort-cooking pro or just starting to experiment at home, this episode is full of ideas, laughs, and tasty inspiration.🎧 Listen to the full episode on YouTube, Spotify, Apple Podcasts, and Google Podcasts!Follow us on