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Food & Drink

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Updated On: Jun 26, 2022
Total Stations: 4,386
Total Audio Titles: 148,971

Popular "Food & Drink" Stations

Vurbl Food: Cooking, Cocktails, Dining & More Food is one of the most important parts of human survival. Despite its necessity, or perhaps because of it, there has always been a deep connection between one's culture and their cuisine. Vurbl Foods brings you the best audio talking about food in regards to health, taste, and overall enjoyment. Listen now to Vurbl Foods!
The Splendid Table The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.
Gastropod Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at, follow us on Twitter @gastropodcast, and like us on Facebook at
Savor Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
The Dave Chang Show Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.
The Sporkful We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.
FLAVORS + kNOWLEDGE Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle.

Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analyzation, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian.

Support this podcast:
Babes and Booze Join us every Wednesday as Chel and Elle pop open a bottle and chat with everyone from winemakers to fashion designers.
Brews, Booze, & Reviews Brews, Booze, & Reviews is a childish podcast about adult beverages. We are just your average joes (and lady), who are just like your neighbors (the good ones), who like to drink alcoholic beverages of ALL kinds. Slightly educational and kinda amusing, we sample and review brews and booze for your edu-tainment.

May your glasses be full, and your spirits high! CHEERS! Support this podcast:
GotMead Live Radio Show GotMead Live features interviews with mead world influencers and makers and discussion about making mead, drinking mead, finding mead and what is going on in the mead world!

Popular "Food & Drink" Playlists

Food For Thought: Cooking For Beginners If you're looking to learn more about cooking but don't know where to start, we're hear to help. Listen to these top cooking podcast episodes discussing cooking for beginners with topics like easy recipes, vegan dishes, dinner party tips, and much more. Vurbl Food: Cooking, Cocktails, Dining & More
Philosophy Of: Food Come and explore the fascinating intersection of philosophy and food here. Listen to topics like the philosophy and aesthetics of food, food morals, meat consumption, and much more. Vurbl Food: Cooking, Cocktails, Dining & More
Intro To Splendid Table If you're looking to listen to the "Splendid Table" podcast but don't know where to start, this is just the place for you! We've created a starter pack for new listeners by collecting the top episodes of "Splendid Table" here in this playlist. Listen to topics like sea urchins, summer cookouts, holiday gifting, hosting, Thanksgiving, and more. Vurbl Food: Cooking, Cocktails, Dining & More
Food Freedom Series with Maria Brigantino This is a collection of five podcasts with Certified Change Coach, Maria Brigantino. We hope you love this series as much as we did. It was definitely transformational. Our Imperfect Life Podcast
Snippets from the 8 Best Craft Beer Podcasts Listen to all the best craft beer podcasts to find new favorites or learn from other enthusiasts.

Calling all craft beer lovers! It’s time to sit back, crack open a cold one, and find some new craft beer audio to indulge in. Whether you’re a basement brewmaster, a rookie dabbler, or you simply enjoy tasting local craft beers in your travels, you can find your new favorite craft beer and brewing podcast here.
Vurbl Food: Cooking, Cocktails, Dining & More
Audio of Top Wine Podcast Moments for Enthusiasts Listen to the top wine podcast moments for the best reviews, history, and pairings, perfect for curious beginners or your average enthusiast.

Hear conversations about the drink humanity has loved for thousands of years. These are some of the many top moments from wine podcasts to enjoy with a glass (or bottle) of your favorite vino. From its history to the winemaking expertise of today, you'll gain a newfound appreciation for wine enthusiasts and the craft as a whole.
Vurbl Food: Cooking, Cocktails, Dining & More
Audio Guide to Making 8 Amazing Cocktails Take a load off and delve into mixology with an audio guide for making new and delicious mixed drinks right from the comfort of your own home. In this playlist, learn how to make the same cocktails enjoyed by your favorite movie protagonists like James Bond. Whether you're looking for something new to order at the bar or want to try your hand at being a mixologist, you're sure to love one of these many drinks. Vurbl Food: Cooking, Cocktails, Dining & More
Audio Food for Your Soul | Eat, Drink & Cook Listen now to this Food, Drink, and Cooking playlist to catch new podcasts each week covering your favorite foods and the obscure cooking facts you’ve yet to know.

The food universe is filled with unique tastes, textures, flavors, and combinations. If you’re a cooking pro who wants to spice up their routine or a beginner unsure where to start this is the playlist for you. For experts looking for inspiration, home-cookers, and beginners alike.
Vurbl Food: Cooking, Cocktails, Dining & More
2021 Resolutions | Audio Guide to the Vegan Diet Listen to advice and recommendations from health professionals to get the most out of your vegan diet and hear what the lifestyle is all about.

Perhaps the biggest draw to the vegan diet is the health benefits of abstaining from animal products. Hear what the diet is all about by understanding the major pros and cons of veganism as it pertains to your health. Listen to what experts recommend for food alternatives to ensure you're getting the most out of your new diet with the optimal nutrients.
Vurbl Food: Cooking, Cocktails, Dining & More
What is a Pescatarian? These Podcasts Will Tell You Thinking about becoming a pescatarian? Listen to this playlist for some great info on what it really means to use seafood as your only source of protein.

There are so many different kinds of diets out there, it’s hard to know which one is right for you. A pescatarian is like a vegetarian, but the only meat they eat is seafood. Whether you're thinking about becoming a pescatarian, want to hear more about the pros and cons, or just want tips on how to cook better fish, be sure to listen all the way through.
Vurbl Food: Cooking, Cocktails, Dining & More

All "Food & Drink" Audio

Terah The man who settled halfway
Ep 51: Little Debbie Snack Cake Ice Cream/Pizza Preview The pals sample six of Little Debbie's Snack Cake-inspired ice creams before getting into the logistics of our upcoming Rochester Pizza Competition.
GURD LOYAL on 10 brilliant new summer cookbooks to discover This week olive's columnist and trend expert Gurd Loyal shares his top 10 cookbooks for Summer 2022 and picks the recipes you should be making from them. See for privacy and opt-out information.
Introducing: The Pioneer Woman with Ree Drummond If you're loving Food Network Obsessed, check out a new podcast from Food Network: The Pioneer Woman. Ree Drummond's throwing open her Oklahoma ranch for a brand-new food series with juicy slices of frontier life. There's a quintessential ranch dinner, a dawn cattle gathering with the kids and cowboys, and rookie cowgirl Ree's facing two family challenges. With Chicken Fried Steak and Creamy Mashed Potatoes with Gravy with a Marinated Tomato Salad With Herbs on the side, as well as Cowboy Breakfast Sandwiches and Sunrise Punch, it's going to be a mouthwatering feast of fabulous food and fun.Below are the recipes used in today’s episode:Chicken Fried Steak with Gravy: Tomato Salad with Herbs: Mashed Potatoes: Breakfast Sandwiches: Punch: The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree’s company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to to start your 7-day free trial today. Terms apply.
Ep. 17 - That's not being a bro The party reconvenes at Shadowend and then immediately splits up to conduct their own investigations. The team tries to earn Mistmourn's trust but they get distracted before they can manage that.Join our Patreon at time-loop comedy real-play show featuring an original campaign, based on Pathfinder, where four heroes of varying skills, attractiveness, and stupidity, race against time to prevent a war. Featuring the talents of game master Justin Green, Jenna Stoeber, Caitlin Stayduhar, Andrew Hansen, and Paul Luetkemeyer. Email us at or find us on Twitter @BCBparty. Support us on Patreon See for privacy and opt-out information.
If You Suffer, Does It Mean That You're Not A Person Of FAITH? Need some motivation?
Enjoy some very encouraging and inspiring talks with Ps Gavin and Vicky Enslin.
Discover the secret to a successful and peaceful life.
First Class We drink and review beers from New Belgium (Fort Collins, CO) and Magnolia Brewing (San Francisco, CA). 
Greg talks about his experience flying first class to Arkansas, going to Mothers Brewing, and Missouri Mike's BBQ.
Sorcerer Chromatic lists the Top 10 steals in the modern NBA Draft. 
We also recap Obi-Wan Kenobi Season 1 Episode 5.
In Conversation with Arizona Muse Arizona Muse is considered an icon in the modelling world and has starred in campaigns for the world’s best-known fashion houses. She is an activist, educator and founded DIRT, a charity that promotes and supports biodynamic farming. Arizona has also spent time as an impact-consultant for brands looking to lower their environmental impact. Muse joins Patrick to discuss her journey from super model to environmental activist and the similar challenges that are currently facing fashion and food. They discuss why biodynamic farming is so relevant today, and how we can all take inspiration from peoples who know their place is within nature rather than beside it.
Liam's List: Pride, Elvis & ROOH KCBS Radio's Foodie Chap, Liam Mayclem, gets you set for an exciting Pride weekend in San Francisco that also includes food from ROOH and a biopic worth seeing.
ROOH's Chef Pujan with Liam Mayclem Rooh, which means "soul" in Hindi, certainly brings it and breaks all pre-conceived ideas about what an Indian restaurant should be. Chef Pujan takes a modernist approach with a tasting menu that surprises and delights.
Deuteronomy 27_1-26 - Israel’s Recommitment to God - Cursings for Disobedience Map of Israel - Ebal and Gerizim - Joshua's Altar
     In this address by Moses, he directs the twelve tribes of Israel to renew their commitment to God in a covenant ceremony. This was to happen at Mount Ebal and Mount Gerizim after they’d entered the land of Canaan. This chapter is divided into three parts. First, the people were to gather at Mount Ebal and Mount Gerizim under the leadership of the elders and priests and prepare themselves for recommitment to the Lord (Deut 27:1-8). Second, Moses directed the people to listen to God and obey His commands (Deut 27:9-10). Third, Moses directed the twelve tribes of Israel to stand on Mount Ebal and Mount Gerizim, with the priests between them, and pronounce cursing on those who violated certain ordinances (Deut 27:11-26).
Part I - Deuteronomy 27:1-8
"Then Moses and the elders of Israel charged the people, saying, “Keep all the commandments which I command you today. 2 So it shall be on the day when you cross the Jordan to the land which the LORD your God gives you, that you shall set up for yourself large stones and coat them with lime 3 and write on them all the words of this law, when you cross over, so that you may enter the land which the LORD your God gives you, a land flowing with milk and honey, as the LORD, the God of your fathers, promised you.” (Deut 27:1-3)

     After presenting the statutes and judgments, Moses gathered together with the elders of Israel to charge the whole nation (Deut 27:1a). The specific charge given to them was, “Keep all the commandments which I command you today” (Deut 27:1b). All the commandments refer to the whole corpus of the Law as given in Deuteronomy. Twice Moses mentions the day “when you cross” the Jordan, and twice describes it as “the land which the LORD your God gives you” (Deut 27:2-3). God was giving Israel the land of Canaan as a possession, but it was their responsibility to enter into it and to follow His directives once there. Canaan is described as a prosperous land, “a land flowing with milk and honey” (Deut 27:3a). The land which God was giving to His people had been promised to the patriarchs and their descendants (Gen 17:7-8; 26:3-4; 28:13-14). What follows in the remainder of this chapter refers to a one-time event that Israel was to perform after they’d entered the land of Canaan. Eugene Merrill states:
"The nature of Deuteronomy as a covenant renewal document designed especially for life in the promised land is evident from this set of instructions given by Moses to the people. They had received the covenant in the here and now of the plains of Moab, but they had to wait until they arrived in Canaan to formalize its implementation by a mass ceremony of commitment. This would include the erection of a monument containing the fundamental principles of the Lord-Israel relationship, a covenant meal signifying the harmony of that relationship, and a catalog of curses and blessings appropriate to the maintenance and/or disruption of that relationship."[1]

Moses continued his address, saying:
"So it shall be when you cross the Jordan, you shall set up on Mount Ebal, these stones, as I am commanding you today, and you shall coat them with lime. 5 Moreover, you shall build there an altar to the LORD your God, an altar of stones; you shall not wield an iron tool on them. 6 You shall build the altar of the LORD your God of uncut stones, and you shall offer on it burnt offerings to the LORD your God; 7 and you shall sacrifice peace offerings and eat there, and rejoice before the LORD your God. 8 You shall write on the stones all the words of this law very distinctly." (Deut 27:4-8)

     The recommitment Moses was prescribing was to happen after they’d crossed the Jordan River and entered the land of Canaan. Once there, they were to gather at Mount Ebal and select large stones and coat them with lime. In addition, they were to build an altar made of uncut stones, and there offer burnt offerings to the Lord. The uncut stones were likely to remove any human adornment, thus removing any human pride that might be involved. Daniel Block states, “Apparently, just as animals to be sacrificed were to be ‘without defect’ (Lev 1:3) and without ‘any serious flaw’ (Deut 15:21), so the stones of this altar were to be whole and complete. To improve on them with human effort and man-made tools was to defile them.”[2]And burnt offerings were completely consumed and pictured total dependence on the Lord. The purpose of whitewashing the stones at Mount Ebal was to write on them all the words of the law, which likely referred to what was given in the book of Deuteronomy. According to Victor Matthews, “Some archaeologists believe that the remains of this altar have been found.
Show Open 6-23 Ron is hosting solo today and he opens the show looking ahead to what he's most excited about in the next four hours, and Horse has returned!
Can Oneil Cruz Be The Guy? Ron looks at the early success of Oneil Cruz and he debates if the Pirates recent uptick in performance is something that fans should be truly excited about.
NHL Analyst Keith Jones NHL Analyst Keith Jones from NBC joins Ron for an extensive update on the Stanley Cup playoffs and how he thinks they'll ultimately end.
Ron is a Gronk Fan! Ron reacts to the news of Rob Gronkowski retiring again from football and he debates if he'll return to the game, which he wants to see he believes he's the best ever to play his position.
Scott Kaplan on Tony Siragusa Scott Kaplan joins the show to react to the passing of Pitt and NFL legend Tony Siragusa.
Can The Steelers Compete in 2022?? Ron looks at the Steelers roster going into the season, and he looks at what he believes will be their strengths and weaknesses.
A BUSY Off Season of Changes The Penguins management has some major decisions to make going into this season, and Ron has a few thoughts on what he wants to see.
The Penguins are Changing The Penguins are changing as their players age, and Ron discusses the impact some key players have and why they should be resigned.
Jeff Hopson on The Hotline NFL beat reporter Jeff Hopson joins Ron for a conversation about the Cincinnati Bengals and how they compare to the Steelers heading into this season.
Kenny Pickett First 4 Years Over/Unders Kenny Pickett's contract is now official and the guys answer the following questions: How many wins in his first 4 years?  How many playoff wins?  Plus much more!
Is Tomlin Actually On The Hot Seat Based on their lack of success recently in the playoffs, should he be?
Ray Fittipaldo, Young Bucs, And Keeping Quintana Ray talks expectations for Kenny Pickett, the guys talk about the future for the young Bucs and if the Pirates should consider keeping Quintana.
EP 56 - Grazing at Palms We're back at Palms for an audio tour of some of the property's restaurants. Some are old, like the AYCE Buffet. Some are re-imagined, like Serrano Vista Cafe. And some are new - or might as well be, as they had barely opened before the Covid shutdown two years ago. Al and Rich also talk to Jon and Jenelle Batista, the co-owners of Artisanal Foods. They're closing their retail store, but will still sell great, unusual and exotic stuff online at Also: Martin Yan cooks with students, and the ultimate classic Japanese cuisine comes to The Venetian. Learn more about your ad choices. Visit
Dr. Victoria Rader: Why is the Law of Gratitude so important? Our next guest is Dr. Victoria Rader, Possibility Coach. Through thousands of client sessions and hundreds of seminars, Victoria has witnessed that the cap to one’s fulfillment is defined by their subconscious programming. As a result, she created products and services with a unique proprietary success formula of healing one’s heart, freeing one’s mind, and expanding one’s talents and skills to see, create, and live a life of limitless possibilities. She’s the host of All About The Voice Podcast, internationally best-selling author of Until You Win, Until You Shine, and Manifest mE Journal. Her newest book is Prosper mE: 35 Universal Laws to Make Money Work for You. In episode number 254 of the Fraternity Foodie Podcast, we find out why freedom is so important to the Ukrainian people, why Victoria chose George Mason University when she came to the United States, what motivates Victoria to succeed, why building a big network so important for college students, how college students can improve their financial situation, why the Law of Gratitude is so important, why service to our community is critical, and some excellent exercises to help us forgive. Enjoy! Link:
Rob Tillman: What are some tools college students can use to ace their job interview? Our next guest is the founder of UNignorable! Rob Tillman strategically positions and empowers you to confidently reach goals and finally earn what you deserve. Over two decades, he has advanced to become an executive at almost billion-dollar company, securing his family’s financial future. He spearheaded $227M+ in annual sales growth, $9M+ in savings, and grew businesses in US and in Mexico, China, Germany UK, and France. He trained over 1,800 people, created opportunities for thousands, and advance careers and double earnings. He can’t wait to hear YOUR story. In episode number 255 of the Fraternity Foodie Podcast, we find out why he chose Oklahoma State University, what was special about Alpha Phi Alpha Fraternity Incorporated, how you can get promoted even if you're an introvert, how to put your value into words on LinkedIn, what you should do if others take credit for your work, whether it makes sense to quit your job in order to get better pay, what tools students can use to ace their job interview, and how students should be planning their finances in light of the inflationary period we are experiencing right now. Link:
Charles A. Chadwick Jr.: How did you cut 40% of your college expenses & are now debt free? Our next guest is Charles A. Chadwick Jr.! He is unique. He cut his college expenses by 40%, paid for two degrees, and he is now debt free. Guess what? He is more successful with a set of skills he learned for free in the trade industry. He shows why learning a trade is beneficial. He teaches people how they can financially survive and thrive in challenging economic times. Charles believes that today’s generation needs to adopt a duality mentality for the economy, where they can be marketable even in a pandemic. In episode 256 of the Fraternity Foodie Podcast, we find out how Charles was able to pay for his college education without external financial assistance, what are the strategies he used to cut his college expenses, what is the importance of learning a trade, whether a $15 minimum wage is a good idea or not, how to decide if a trade school or college is a better fit, how to pick the right major so you can actually pay back your college debt, why everyone should travel more, and the lessons that Charles learned during the pandemic. Enjoy!
#131: The Wendysverse, 15-Minute Grocery Struggles & Roku's Big Food Play Mike and Ashley get together to talk about some of the more interesting food tech stories of the week, including:

-The big food brand metaverse trademark landgrab
-An NFT restaurant in San Francisco
-The faulty rationale for investing big $ in 15-minute grocery
-Roku's big play for shoppable food TV
-The Spoon's looking for leaders in the food-tech revolution

As always, you can find more podcasts at The Spoon. The Spoon podcast is part of the Spoon Media Network. via Knit
106. REPLAY The Detroit Original Today is National Detroit-Style Pizza Day. What better way to commemorate the occasion that to revisit our conversation with the original Detroit pizza, Buddy’s Pizza. Listen to Chief Branding Officer Wes Pikula talk about the development of the Detroit pizza and how the legendary pizza company is in full growth mode.
June 2022- Chelsea Thoumsin [EP33] We are excited to feature Chelsea Thoumsin this month as our Matchbook Release and in this episode we discuss Chelsea's great work with "Get chu some gear" and why she thinks combining decaf with caffeinated beans is a winning combo for her Matchbook release  Chelsea competed and won in the Cup Taster’s Nashville Qualifier and currently is the green coffee buyer for Counter Culture in North Carolina. Find out more about Chelsea on her Instagram @chelsea.tastes.things
Episode 254: Oodles of Beers and Games Steve and Adam check out some new brews, do the news, and play the brews. First they talk about green solutions from large conglomerates, then Tired Hands shares a tired song with Brewdog, and Pittsburgh has a bunch of events going on. Then it's time for the beer video game round up, which is easy because there's only a few. Steve and Adam played the Brewmaster Simulator demo and share their experiences with the game. They also compare it to another game on the horizon Brew Barons, and talk about some non-beer games like Forza Horizon 5 and Street Fighter 6.
Thin Man Brewery Minky Boodle Raspberry Sour
Stoneyard Brewing Snicker Doodle Custard Cream Ale
FROM SONOMA MARIN FAIR AWARD WINNER HOUR Cary Gott-Wine Maker..Lawer Estates..(yes father of Joel)..made wines for a lot of heavy hitters..'Best of Show' Sparkling-Lawer Estates Brut N.V.(located in Calistoga) Jason McConnell-Owner/Wine Maker..Rivino Winery/Ukiah..'Best of Show Rose'.. Rivino 2021 Amber Lux Rose.. Olivia Wright-Rodney Strong-Asst..Wine Maker..'Best of Show Rose'(YES..a TIE for Best Rose)...2021 Rose of Pinot Noir Jim Klein-Wine Maker/Navarro Vineyards(since 1992)..Best of Show White-2021 Navarro Gewurtztraminer.. Pierre Salomon...Caribbean Flavors...he was one of the winning new food vendors at the Son. County Fair in 2019.. Elise Le Moine..Le Moine Creperie..we had her on in 2019..from Germany..traveled Europe with the family trapeze act....learned to make crepes from her French grandmother
S3 Ep. 74: Changing The Narrative Of Aging with Karyn Calabrese In this episode, Bailey interviews successful restauranteur, cookbook author, and advocate for holistic therapies, Karyn Calabrese. She is 75 years young and has been predominately raw vegan for over 40+ years. Karyn was first known for opening the longest standing gourmet raw food restaurant in the US, Karyns Raw Bistro. She now runs her holistic wellness center in which she helps people detox and heal their bodies through her detox/cleanse programs, spa treatments, clean product line, longevity workshops, and much more.
Bailey and Karyn have a kismet conversation on the plant based lifestyle and how it has evolved over the decades. Karyn sheds a positive light on the idea of aging, and questions the narrative of how much power we actually have when it comes to maintaining optimal health. She brings her charm, knowledge, and experience to this interview. You won’t want to miss it!
They chat about:

Owning the longest standing raw food restaurant in the U.S.
Feeding yourself first: (spiritually, mentally, and physically).
Healthy habits with your phone.
The baby formula shortage.
Changing the narrative on aging.
Reality of menopause.
Eating raw vegan & detoxing.
Erasing the labels that separate us.
How alcohol effects the body.
Plantbased: (40 years ago vs present day).
The power of colonics.

And much more!
This episode is lighthearted, educational, and uplifting! Click now to listen.
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A special thanks to our podcast sponsor Chef Bai (us)! This week we are promoting our freebie on the Chef Bai website all about period pain. We are on a mission to help liberate women from their periods. It’s a free download on my website, simply go to and right away there will be a pop up. It’s a free download for 6 easy hacks that you can use through your food, to have a better, less painful period. 100% free and my gift to the community. Click below for our free download:
“6 Food Hacks Heal Your Cycle”
Go to for your download.
Want more info about Karyn? Follow on Instagram @karyncalabrese
Don’t forget to follow Chef Bai on IG and Tiktok @Chef_bai for more podcasts, recipes, wellness info, kitchen tips, and her best selling cookbook. “Cook. Heal. Go Vegan!”
Extra Shownotes:
Optimal Health Institute Of San Diego
118: Nicole Enayati Today is Nicole Enayati Day on the TASTE Podcast, and we’re so happy to welcome one of our favorite voices in food to the program. Nicole is one half of the popular food podcast A Hot Dog Is a Sandwich, and she can be found all over the Mythical Kitchen YouTube page serving as senior culinary producer. We debate and discuss some of food’s biggest controversies, and we dig into her background as a young eater growing up in Los Angeles. We also talk about “geriatric cereals” and the book she wrote, Bake Up!, a baking cookbook geared toward teens and tweens. Nicole tells us the single recipe that can unlock the joy of baking for any young cook. It’s a wild ride with Nicole Enayati, and we’re really happy to welcome her to the show.Also we are joined by chef Alon Shaya and 91-year-old Holocaust survivor Steven Fenves. The pair struck up a friendship over an effort to preserve and digitize the recipes of Steven’s youth before his family was taken to Auschwitz. The journey of this family cookbook is absolutely remarkable. More from Nicole Enayati: Is Cold Brew a Scam? [A Hot Dog Is a Sandwich]Cooking With The Internet's Worst Food Crimes [YouTube]TASTE Podcast 08: Alon Shaya [TASTE]United States Holocaust Memorial Museum [official website]Buy: Bake Up: Kids Cookbook: Go from Beginner to Pro with Recipes and Essential Techniques
Katheryn Pauline (Cardamom and Tea/A Dish for All Seasons) Well Seasoned Librarian Podcast Season 7 Episode 14 Kathryn Pauline is a food writer, a photographer, and the recipe developer behind the Saveur award-winning food blog, CARDAMOM AND TEA, where she creates signature dishes inspired by her Middle Eastern American background and seasonal ingredients. Her debut cookbook A Dish for All Seasons is forthcoming in 2022 with Chronicle Books. She grew up in Chicago and lives in Melbourne.
You can preorder "A Dish for all Seasons" on Amazon :
This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at
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Our Podcast theme song “Talk about Love” is sung by the band “Kitty Kat Fan Club”. Their Label “Asian Man Records” has given permission for its use. (2022) You can check them out and see other bands and get an album at Asian Man Records Website


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Heirloom MKE owners harness community with food truck If you’d have told Jess and Pete Ignatiev of Heirloom MKE two years ago that owning a food truck would be just as gratifying as opening their own restaurant, there’s a better-than-average chance they wouldn’t have believed you. But much has changed. With the launch of a successful mobile food operation under their belts and the freedom to pave their own way forward, the couple has created not only a popular destination for ordering restaurant-worthy fare – from housemade burrata to steamed mussels and inventive short ribs – but also a reputation for supporting local businesses, building community and backing countless social causes. On this week’s podcast, we’re sitting down with the Ignatievs to chat about their operational philosophy and the fuel that keeps their motors running.
Travel Tips w Joni Rials A super wine enthusiast, a curious world traveler as well as an ICU RN, Joni Rials founded Seek and Sip Travel with the belief that wine shouldn’t be intimidating and travel should be accessible to everyone. After experiencing the connection between wine culture and travel, she began traveling and studying different regions and global destinations known for excellence in wine and spirits production. She slowly built Seek and Sip Travel. Ms. Rials holds a WSET Level II Wine Certification. She also earned the Comité Interprofessionnel Du Vin de Champagne Certification: An organization representing and regulating the business of Champagne in France. She also hold various certifications through global tourism boards, has contributed to various media outlets and hosts a weekly streaming wine travel show “ The Perfect Sip” exploring the intersection between wine/spirits, culture and travel. Follow The Swirl Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire
An Indiana bakery with a history, looks to the future When Brittany Kiel took over the family bakery, she wanted to make changes to reflect her own passions. Honoring tradition is also important to her, so she’s striking a delicate balance.
Ep 206 - Homebrew Plus Two On this episode Mike and Cam brought out some home brew to sample and Warren brought Dog Mountain Pink Boots Beer and Jordan brought the Barn Owl Blueberry Beret.Podcaster Involved:Jordan of Pitt Craft Beer DadWarren of Fraser Mills fermentationCam of Pacific Beer ChatMike of Pacific Beer ChatIntro By Conundrum – Website, Facebook, Instagram
Bill Feehan 6-23 Ribs, rub, cole slaw and beans. See for privacy information.
Philosophy - The State of Leviathan Today we are discussing everything wrong with the governmental philosophies of Hobbes' Leviathan Buzzsprout Link - me the show
Special episode - Feis Ile 2 - a truly unique festival We're on to episode 2 of our two-part special on Feis Ile 2022. On this podcast Rosalind continues her exploration of this unique and highly popular festival. Rosalind speaks to more producers, visits more distilleries and goes on a magical mystery tour, but believe it or not, it's not all whisky!You will hear many different voices on this episode including two really interesting conversations with Bunnahabhain's new master distiller Brendan McCarron, who shares his vision for the whisky, and with Ben Shakespeare of the Feis Ile Committee who tells Rosalind all about how the 2022 festival has gone.You'll also hear from Gaelic singer Lynn MacDonald and traditional storyteller Kate Coutts who regales us with the story of the first distillery.Thanks to Loganair and CalMac Ferries, both of whom can get you to and from the island whenever you choose to go. Further thanks to the Feis Ile organising committee for inviting Rosalind to experience the festival.Thanks to all the guests who appeared on this episode of Scran, including;Charlotte Gillett, Deer Island DistillersPhillipa MaCallum, Jura BreweryBen Ingles, Islay RumEd Richardson, The Machrie HotelClaire Fletcher, Lussa Gin Gary Coupland, musicianFlorence Grey, Feis Ile Committee ChairLynn MacDonald, Gaelic Singer Kate Coutts, Traditional StorytellerDonald MacKenzie, Islay AlesAshley McGregor, Botanist GinBrendan McCarron, Bunahabhainn & DistellBen Shakespeare, Feil ile Organising Committee
044- Ringing in the fungi-based meat revolution with Tyler Huggins of Meati Foods Tyler Huggins is the Co-Founder and CEO of Meati, an alt protein startup creating fungi-based substitutes for chicken, beef, and more. In this episode, we’ll chat about the current state of modern consumers’ relationship to meat, how Meati is providing a superior alternative through its nutritional profile, and how it’s been able to attract a roster of culinary thought leaders in the industry.
Ogma Brewing w/ Andrew Volks & Holly Schittenhelm CRAFT BEER PODCAST INFO: As we inch closer to our seven year anniversary we still want to make sure we give love to some of the amazing Michigan Beer Makers.  We are off next week but this week we spoke to Ogma Brewing out of Jackson Michigan.  Andrew and Holly give us a break down of what it was like to go from the idea to the grand opening on the biggest bar night of the year.  Andrew talks about what he does within the brewery and Holly shows off her skills and what it takes to be a front of the house manager.  Listen as they take us through the art, music, and short but interesting history that is, Ogma Brewing. MICHIGAN SERIES: Having brought in guests from all over the country this past year, we wanted to still be true to our roots, so we have began the Michigan Series. A series of Michigan Brewery owners, employees, brewers, and sales reps, talking about what is happening here in the state and what is happening at their facilities. Sponsors: North Center Brewing - Zetouna Liquor - Join The Michigan Beer Discord - Download the MI Beer Map - Subscribe to Better on Draft - Spotify - iTunes - Facebook - Untappd - YouTube - Instagram - Twitter - Tik Tok-
And Now We Wait For ”Blazing Seltzer” Wait. Did Modern Times just get bought buy a Seltzer brewery? Yeah, I think seltzer is buying Indie Beer now. We'll talk about that, expensive barbecues, session beer picks, air travel, more Iceland show connections, and a whole lot more.
Thank you for listening!:
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HOSTED BY: Nick & Mikey.
MUSIC BY: Sunburns and Paul From Fairfax.
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Top tips for podcasting In this month’s episode of the Agri Food Comms-Cast, we’re delving into the audio channel of podcasting; two years on from launching the Agri-Food Comms Cast.
Host Catherine Linch welcomes Johann Tasker, chief reporter at Farmers Weekly and co-host of the Farmers Weekly Podcast. Johann joins us to discuss how their podcast is structured and its range of focus, format, and frequency.
Alongside them is marketing director at The Chartered Institute of Marketing (CIM) and sustainable marketer Gemma Butler who is also host of the ‘Can Marketing Save the Planet?’ podcast, who explains the role for podcasting within a wider content strategy.
They also explore the techniques for captivating an audience and we even get an insight into some of their favourite podcasts. Definitely worth a listen for anyone considering producing their own podcast.
Taking cereals to retail - it can be done! The Agri Food Comms-Cast is back for episode 5 of season 4! This month our host, Catherine Linch, welcomes managing director of Glebe Farm Foods, Rebecca Rayner.
They are most famous in farming circles for taking a hardline stance against multinational Oatly who attempted to sue them over the name and branding of Glebe’s PureOaty oat milk. In this true ‘David and Goliath’ story, Rebecca offers the point of view of the family owned independent, which gained the support and trust of the consumer to not only win the case, but capitalise on the marketing opportunity to give immense leverage to the emerging brand.
Rebecca delves into the farm’s gluten-free oat milk ‘farm to fork’ journey, with growing, milling, processing and marketing all handled directly by the company – a rare thing in today’s often extended supply chains
Endangered Maize: Helen Anne Curry | Ep. 56 There is a broad consensus around the “endangerment” of crop diversity—among scientists, advocates, policymakers, and corporations, actors who tend to disagree on a number of other issues. But Helen Anne Curry says: not so fast. Where does this endangerment narrative come from? Whose interests does it serve? And what assumptions does it make? Conventional approaches to crop conservation largely center on conserving seeds off-farm in gene banks, as opposed to protecting the livelihoods, communities, and farming systems of the peasants and Indigenous peoples who developed and steward those seeds. In this conversation, Curry delves into the history and science of seed conservation—and its implications for the future of food.

2:23 | What is the “endangerment narrative”?
6:11 | Origins of endangerment in the early history of plant breeding and industrial agriculture
14:35 | Endangerment as an outgrowth of settler colonialist & racist assumptions
19:01 | Defining ex situ (off site) vs. in situ (on site) seed conservation
24:08 | Does diversity change and evolve over time? Is crop diversity inevitably declining or can we think about crop diversity increasing?
28:00 | Crisis thinking or crisis narratives
34:03 | The story of glass gem corn
37:15 | Difference between conventional and food sovereignty approaches to seed conservation

To learn more about Helen Anne Curry, visit
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Is his name Blave? (Sour Patch Kids & La Calavera Pizza) This week on the show, we’re talking about vegan pizza from La Calavera Bakery and eating three new kinds of Sour Patch Kids!Show notes:The time travel show we mentioned was Life on Mars.News Item: Slutty Vegan and Steve Madden teaming up for first ever ‘vegan sneakers’ Here's the Nerds episode that we talked about.Here's the episode all about vegan gummy candy!The Sour Patch Kids flavors we ate today were: Watermelon, Peach, and Berries.The show with NoHo Hank in it is Barry.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to! See for privacy and opt-out information.
Food For Mood With Dr. Judy Wurtman Thursday June 23, 2022 Judith J. Wurtman, Ph.D was the former director of the Research Program in Women’s Health at the MIT Clinical Research Center and founder of TRIAD, a Harvard Hospital weight loss center. Along with Dr Frusztajer, she ran a private weight-loss practice in the Boston area specializing in obesity caused by antidepressants and emotional overeating.

Dr. Wurtman received her Ph.D in cell biology from The George Washington University and took additional training in nutritional biochemistry and obesity as an National Institute of Health postdoctoral fellow. Her research career focused on the relationship between carbohydrates, brain serotonin and disturbances in emotional status and eating, and became a recognized authority on the topic of how food can affect mood
Episode 199: Being a Cookbook Writer: Writing Multiple Cookbook with Kim Kushner Welcome to this episode of the podcast. In today’s episode, I’m excited to have an interview with Kim Kushner, author of The Modern Table: Kosher Recipes for Everyday Gatherings. Kim is a Culinary educator and best-selling cookbook author of her three previous cookbooks I Heart Kosher, The New Kosher, and The Modern Menu. Raised in Montreal, Canada, Kim learned to cook at an early age from her Moroccan-born mother, and spent summers with family in Israel. Her latest book, The Modern Table, is a celebration of everything she loves about food: cooking, hosting, and bringing people together. Today on the podcast we talk about the evolution of Kim’s cookbooks, her take on new twists on Kosher recipes, as well as her top tips for aspiring cookbook authors.  Listen To This Episode:Apple Podcast App Google Podcasts Spotify Things We Mention In This Episode: Register for Recipe Week a 5-Day LIVE Training all about Recipe WritingKim Kusher on Instagram The Modern Table: Kosher Recipes for Everyday Living Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Deepak Makes Wine - his unique story. Kicking off the podcast, with guest Deepak Gulrajani, owner and wine maker at Nicholson Ranch Winery in Sonoma, from where the podcast originates. Mike and Deepak talk about how a kid growing up in Bombay India ended up as a player in the world of California Pinot; how making wine in his garage with friends turned into a full fledged winery making 5000 cases a year; Deepak's favorite activity as a kid; also, "Country Liquor" - intrigued? Then please tune in! Follow Mike on Instagram for pictures of wine he drinks at home, and send feedback to
Somewhere Over The Weekend.... In between guests again, and wrapping up his own "weekend" away from the winery (his days off are currently Thursday and Friday), Mike shares the wines he drank as you head into YOUR weekend (unless you're listening on some other day - it's complicated). Also, who's getting coasters lately? The plight of mailing things to Costa Rica, a couple of new podcast recommendations and more.For #sexybottleshot pics of the wines see Mike's Instagram. For your OWN coasters, drop and email to Mike's Gmail.Wines discussed this episode:2013 Sleight Of Hand Syrah "Levitation" Columbia Valley2012 Va Piano Syrah, Lewis Vineyard, Yakima ValleyPodcasts discussed:Red Fern Book ReviewA Little Bit CultyJoanne's Blog:
The White Lady Today’s is an intriguing tale involving a daisy, a 1920s American socialite (reputedly), two Harrys, and one Hardy (for good measure). The cocktail is the White Lady, and leading us on our exploration is VinePair’s very own Emily Arseneau. Listen on or read below to discover Arseneau’s White Lady recipe — and don’t forget to subscribe! Emily Arseneau’s White Lady Recipe Ingredients - ½ bar spoon simple syrup - 1 ounce fresh lemon juice - 1 ounce Cointreau - 2 ounces London Dry Gin, such as Beefeater or Tanqueray Garnish: lemon disc (optional) Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with and optional lemon disc or express and discard. See for privacy and opt-out information.
Ogma Brewing w/ Andrew Volks & Holly Schittenhelm CRAFT BEER PODCAST INFO: As we inch closer to our seven year anniversary we still want to make sure we give love to some of the amazing Michigan Beer Makers.  We are off next week but this week we spoke to Ogma Brewing out of Jackson Michigan.  Andrew and Holly give us a break down of what it was like to go from the idea to the grand opening on the biggest bar night of the year.  Andrew talks about what he does within the brewery and Holly shows off her skills and what it takes to be a front of the house manager.  Listen as they take us through the art, music, and short but interesting history that is, Ogma Brewing. MICHIGAN SERIES: Having brought in guests from all over the country this past year, we wanted to still be true to our roots, so we have began the Michigan Series. A series of Michigan Brewery owners, employees, brewers, and sales reps, talking about what is happening here in the state and what is happening at their facilities. Sponsors: North Center Brewing - Zetouna Liquor - Join The Michigan Beer Discord - Download the MI Beer Map - Subscribe to Better on Draft - Spotify - iTunes - Facebook - Untappd - YouTube - Instagram - Twitter - Tik Tok-
Food For The Journey - June 22, 2022 Solemnity of the Nativity of Saint John the Baptist – Is 49:1-6/Ps 139:1b-3, 13-15/Acts 13:22-26 /Lk 1:57-66, 80
Food For The Journey - June 24, 2022 Thirteenth Sunday in Ordinary Time – 1 Kgs 19:16b, 19-21/Ps 16:1-2, 5, 7-11/Gal 5:1, 13-18/Lk 9:51-62
Let's Eat: Stephano's Pizza Chef Nick is bringing on their favorite pizza parlor in this special episode of Let's Eat!
Let's Eat: Fourwinds Join Chef Nick as he chats up the executive chef of Fourwinds Casino on this special episode of Let's Eat
Let's Eat: True BBQ Join Chef Nick as he has the masterminds behind True BBQ out of Munster and Crown Point on this special episode of Let's Eat!
Thoughts after the latest SCOTUS decision... Just wanted to take a moment to express and offer some suggestions - especially to the men out there.  The women in your life are probably not ok and they need your help.Places to get started supporting and advocating for women's health rights:AbortionFunds.orgPlannedParenthood.orgKeeping Independent ClinicsBans Off
Let's Learn About Initiative and Death!! Warning!! Slight violence and boredom. Listen to the like first few minutes and then you can pretty much just scan through.
We fought. A lot. And we died a few times. Sala stealths like a pro and we meet Steve. Not the spider. The wizard. We also learn that zoom is a horrible way to record fighting scenes. I am so sorry.
We have a very special announcement!! We have our first sponsor of the podcast!! Sunflower Care Packages is a company that prepares and ships custom made cancer care packages that are affordable and fill specific needs for the cancer patient. You can get colored wristbands to show your support for your loved one. There are coloring books for the children, chocolate, and crocheted beanies. Or chemo caps for those with sensitive skin. You can read more about the founder's story here. And if you use code Cookiedice22 at checkout you'll get 10% off your order. I hope you enjoy!!
Thanks for listening!! We're grateful for each and every one of you, but it would help us so much if you rate and review on Apple Podcasts. We will read your reviews on the podcast AND Mara will use your name as an NPC!!! And share with your friends and family!! Email me at We also have a weekly blog at Check it out!! There's pictures, drawings, and news that you don't get on the podcast. Thanks so much!!
244: Eric Toft of Schönramer Is Fixated on Consistency, Drinkability, and Character The Private Landbrauerei Schönram is one of the most lauded breweries in Germany over the past 15 years, with a tall stack of European Beer Star and World Beer Cup medals to show for its excellence across styles, and for the respect it has earned from peers. Perhaps its most celebrated beers are its Hell—a local staple that accounts for three-fourths of production—and its acclaimed, hop-forward Pils.

Its brewmaster since 1998 has been Eric Toft, who has carefully and gradually fine-tuned each of the brewery’s beers into its current form. In this episode, he focuses especially on his approach to perfecting and brewing a great helles. Among other topics, he discusses:

the glacial yet intentional pace of fine-tuning
blending hop varieties and harvest years for year-to-year consistency
the ins and outs of German hop varieties ideal for lager brewing
brewing test batches of single-hopped lager to better know the hops
working with smaller, family-run maltsters to get desired specs and hedge risk
using less-modified malt to have more control over conversion in the mash
employing a decoction mash for higher efficiency and attenuation
adjusting mash steps depending on barley specs
open fermentation, and powering the brewery’s fermentations with kräusen from the helles
finding the perfect lagering time
water treatment for helles and other lagers

And more.

This episode is brought to you by:

G&D Chillers ( For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. G&D stands above the rest as the only chiller manufacturer that engineers your glycol piping for free. G&D also stands alone as the only chiller manufacturer with an in house team of installers and engineers, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at

BSG ( Support from this episode comes from BSG and The Malt Haus by Rahr. The Malt Haus is your online source for cool and exclusive Rahr Malting Co. gear that you can’t get anywhere else. T-shirts, hoodies, hats, socks, glassware, and even gear for your pets. Rep the malt you brew with and look sharp doing it! Take the tradition home at

Old Orchard ( Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. Even smoothie seltzers can benefit from the extra boost of flavor and color. Old Orchard is based in the Greater Grand Rapids, Michigan area—also known as Beer City, USA—and supplies craft beverage categories ranging from beer, wine, and cider to seltzer, spirits, and kombucha. To join the core of Old Orchard's brewing community, learn more at

Arryved ( As craft beer’s most trusted point of sale system, Arryved is the mobile, all-in-one solution you need to decrease service friction and increase guest satisfaction. With a full suite of craft-specific features, no contracts, and no monthly fees, Arryved provides the necessary tools to help your brewery grow. Go to to set up a free, customized demo. Remember, there is no “i” in Arryved.

Ss Brewtech ( From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to Support Craft Beer & Brewing Magazine Podcast
On the couch: Sean Davison Guest: Dr. Sean Davison | The renowned euthanasia activist and founder of Dignity SA, who has just been released after serving 3 years of house arrest.  See for privacy information.
Car Talk with Ernest Page: Reviewing Ford Ecosport Ernest Page is a retired stunt driver and motoring journalist based in Cape Town, he has a successful YouTube channel and Facebook page called Performance with Page.See for privacy information.
Consumer Talk: More travel issues Guest: Consumer journalist Wendy KnowlerSee for privacy information.
On the couch: Commonwealth Short Story prize winner Guest: Ntsika Kota |A 29-year-old Swazi national, with close ties to South Africa because he studied at Rhodes University. On Wednesday he was named the winner of the been named the winner of this year’s Commonwealth Short Story Prize, beating close to 7 thousand other entrants from 52 different countries. See for privacy information.
Happy Home and Garden: Pests and winter weather Guest: Sam Young | Specialist in pest control at Solid Hygiene SolutionSee for privacy information.
Life Hacks: Ward Committees Guest: Felicity Purchase | The speaker of the City of Cape Town See for privacy information.
Bay Opera at the Artscape Guest: Elisabeth Manduell | Director of Twinkle Twinkle and Little Stars at Cape Town Opera.See for privacy information.
Music with Britney Meistre 21-year-old Britney Meistre was born and brought up in Johannesburg.She is currently studying for a BComm Law, her second passion, and plays music on the side. Her first single, Where Are You Now, came out in November last year, and her second one, By My Side, dropped a few weeks ago.See for privacy information.
On the couch: Star Theatre Guest: Chrischené Julius | Acting Director at District Six MuseumSee for privacy information.
Book Club: When the dust settles Guest: Author Lucy EasthopeSee for privacy information.
Events Diary with Pippa Hudson See for privacy information.
Health and Wellness: Breast reduction surgery Guest: Dr. Bruce Lelala | a plastic surgeon in private practice at the Specialist Laser and Cosmetic Institute in Hyde Park.  See for privacy information.
Entertainment : Podcasts, movies and television Pippa shares with us her podcast pick,
EWN's Chanel September looks at the latest releases on the big screen, and
TVPlus Deputy Editor, Craig Falck, looks at the small screen
See for privacy information.
Let's cook together: Jose's chicken and rabbit Paella Let's cook together: Jose Pizarro shares his secrets to making chicken and rabbit paella in this pause-anytime cook-a-long recipe See for privacy and opt-out information.
Making Salads Worth Eating Let’s face it, not all salads are created equal. A limp bowl of greens with a mealy tomato thrown on top is not what we have in mind when we say we know how to make salads worth eating. There’s a common misconception that eating plant-rich relegates one to a lifetime of lackluster salads. And while plant-rich food is so much more than salad and pasta, a well-crafted salad does make an incredible meal. This week we’re sharing:

How to make salads that fill you up and stick with you.
The secret ingredient you’re forgetting in your salads.
The unusual dressing that’s become our favorite.
Tricks to make anybody a salad lover.
Foolproof steps to building the perfect salad every time.
341: AHDB Dairy: Making the best silage for dry cows Milking cows and dry cows have very different requirements from their diet. What might be high quality silage for one animal is another’s poison! As forage makes up the major part of a cow's ration it is vital that silages are made with the end use in mind, and targeted to the dietary requirements of the group.

Planning a silage strategy starts well before the mower comes out of the shed. Sward type, slurry and fertiliser applications, and timing of mowing are all vital in producing optimum silage quality that meets the requirements of the specific stock on your farm.

In this episode, Senior Knowledge Exchange Manager David Ball is joined by Matt Jackson from Penllech Bach in Wales, part of our strategic dairy farm programme, and Dave Davies from Silage Solutions, to find out how the two have been working together to ensure Matt is optimising forage quality for his dry cows.

Find more tools and resources on silage
Follow Penllech Bach's strategic farm journey

We'd love to know what you think of our podcasts. If you'd like to give your feedback, please complete our short questionnaire, which will help us to improve the podcast on an ongoing basis, or email: 
This episode was produced and edited by Kate Smith, Marcomms Executive (Dairy).
347: AHDB Dairy: Reducing lameness with anti-inflammatories Lameness is one of the most costly challenges facing British dairy farmers today, with each case amounting to around £330.

Affected animals produce less milk, take longer to get back in calf, and are more likely to be culled.

Addressing lameness incidences on your farm will not only help your bottom line but also make a big difference to animal welfare and staff morale.

In this episode, Knowledge Exchange Manager Alan McFadzean is joined by Dr James Wilson and herd manager David Bacon, to talk about the results from a recent AHDB funded study into whether non-steroidal anti-inflammatory drugs can improve cure rates for claw horn lesions.

Find more information on lameness in dairy cows

We'd love to know what you think of our podcasts. If you'd like to give your feedback, please complete our short questionnaire, which will help us to improve the podcast on an ongoing basis, or email: 
This episode was produced and edited by Kate Smith, Marcomms Executive (Dairy).
FSM 186: Infant Botulism Click here to take a quick survey:

Click here for a written transcript of this episode:
Letting go of perfectionism when it comes to your fertility diet | Episode 62 This week I talk about the psychological impact of striving to  be "perfect" in your fertility journey. When it comes to diet, perfectionism can affect your social life, relationships and overall mental health. I share my top tips on the best way to work through changing your health and lifestyle to optimise fertility, and letting GO of perfectionism so you can avoid the dark downside of striving for the non-existent "perfect" fertility diet. Links for today's episodeThe 4 Fertility Diet Mistakes you are Making is my FREE 1-hour masterclass and Q&A session with the director of The Dietologist, Stefanie Valakas,  Save your seat here. more about fertility nutrition inside Fertility360, get on the waitlist for round 2 starting August 1st 2022 here: our ultimate preconception lifestyle checklist here: to Fertility Friendly Food The Podcast!I'm Stefanie, expert fertility dietitian and nutritionist, founder of The Dietologist, here to help inspire and empower you with factual nutrition information about women's and men's health, hormones and fertility & pregnancy. A virtual nutrition practice dedicated to women’s health, fertility & pregnancy.Disclaimer: The information presented in this podcast is not to be replaced by personalised medical or dietetic advice, please speak to your health care professional before making any diet or lifestyle changes. The Dietologist and its guests do not accept any liability for any harm or damages that occur from following any of the suggestions in these podcast episodes.Shop our range of meal plans, eBooks and cookbook at: Website: to work one-on-one? Apply for a Complimentary Discovery CallInstagram: @the_dietologist and @endo.dietitianFacebook: @thedietologist and @endo.dietitianSubscribe, leave a rating and review in Apple Podcasts or Spotify and share the podcast with your friends, family or partner!
(141) PASTA E FAGIOLI Cooking Class This episode of F + K features the classic Pasta e Fagioli (Pasta + Beans) from Naples, accurately prepared in the kitchen of Chef Walters's beloved MOM. For the complete recipe, please visit HERE
Read the full transcript + Recipes for more info
Sustainable Enogastronomic Tours to Italy
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Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
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June 26, 2022 - Monologue June 26, 2022 - Monologue
June 26, 2022 - Food for Thought June 26, 2022 - Food for Thought
Don't Just Talk About It, Be About It Today, I have hope. Hope because the conversations about racism and equity is more candid than at anytime in my lifetime and with that comes positive change. A leader in this field, the Chief Equity Officer of Feeding America, Ami McReynolds has a story to tell, a viewpoint to share and she is our guest today on Food First MI.

#equity, #foodsecurity
S6E12 - Honing the Precision of Food Allergy Testing My Website:


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A Perfectly Simple Sorbet | Ruth Rogers & Amanda Hesser Referenced in this episode:Strawberry Sorbet From The River CafeA Genius, 3-Ingredient Sorbet Gets Two New (No-Churn) Buddies (Food52)Genius-Hunter Extra Credit:The one that started it all: The River Cafe's Strawberry SorbetFeast your eyes on their online shop!What has been your favorite genius recipe from over the years? Tell me all about it at
West Coast Cookbook and Speakeasy - Tarrytown Chowder Tuesdays 21 June 22 West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Special; Tarrytown Chowder Tuesdays!Starting off in the Bistro Cafe, Trump was told the election workers he terrorized were innocent, but he didn’t care.Then, on the rest of the menu, New York passed its landmark voting rights legislation; Facebook removed Red Flag Poster Boy, Missouri GOP US Senate candidate Eric Greitens’ “Rino Hunting” campaign ad; and, nearly 350,000 rainbow trout must be euthanized as California wildlife officials battle bacteria outbreaks at two fish hatcheries in the eastern Sierra.After the break, we move to the Chef’s Table where Cyprus launched a criminal investigation into a senior police officer blackmailing the country’s prison chief; and, the US Navy had a tense encounter with Iran in the Strait of Hormuz.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” - Ernest Hemingway "A Moveable Feast"~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Show Notes & Links:
West Coast Cookbook and Speakeasy - Smothered Benedict Wednesdays 22 June 22fa West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Specials, Smothered Benedict Wednesdays!Starting off in the Bistro Cafe, Trump used his Big Lie to bludgeon election officials to his will.On the rest of the menu, the Chevron CEO got bent out of shape when Joe Biden said the oil companies “make more money than God,” at a time the oil companies are making more money than God; Facebook signed a deal with the Justice Department to end discriminatory housing ads; and, it could take years to rebuild Yellowstone after the recent catastrophic floods, and cost billions.After the break, we move to the Chef’s Table where Yair Lapid is set to be Israel’s next premier, but he faces a critical test; and, tens of thousands of railway workers walked off the job in Britain in the country’s biggest transit strike in three decades.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~"To those of us who believe that all of life is sacred every crumb of bread and sip of wine is a Eucharist, a remembrance, a call to awareness of holiness right where we are. I want all of the holiness of the Eucharist to spill out beyond church walls, out of the hands of priests and into the regular streets and sidewalks, into the hands of regular, grubby people like you and me, onto our tables, in our kitchens and dining rooms and backyards.” -- Shauna Niequist "Bread and Wine: A Love Letter to Life Around the Table with Recipes"~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Show Notes & Links:
West Coast Cookbook and Speakeasy - Metro Shrimp and Grits Thursdays 23 June 22 West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Specials, Metro Shrimp & Grits Thursdays!Starting off in the Bistro Cafe, Trump’s fake elector scheme becomes more than just a scandal.Then, on the rest of the menu, the DOJ wants to know if Sidney Powell is funding the Oath Keepers’ legal defense; a federal judge “reluctantly” postponed the trial of five members of the extremist group Proud Boys, but they will remain in pre-trial detention; and, the owner of seven Louisiana nursing homes, who sent more than 800 of his elderly residents to a crowded, ill-equipped warehouse to ride out Hurricane Ida last year, was arrested on fraud and cruelty charges.After the break, we move to the Chef’s Table where Russia’s choke hold over gas could send Europe back to coal; and, the Australian state of Victoria has banned the Nazi swastika amid a resurgence of far-right extremism.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Show Notes & Links:
iEat Green - 06.23.22 - Donna Ayer and Missy Cipriano Bio: 
Donna Ayer, Executive Director
Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need.
Missy Cipriano, Director of Operations and Volunteer Services
The wise words of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others.  We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life.
Tofu Quiche with Broccoli, Asparagus and Shiitake Mushrooms
Preheat oven to 425’ degrees
Makes 1 quiche
1 prepared Vegan pie shell
1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese
1 Tbs. ground flax seed
1 Tbs. apple cider vinegar
1 Tbs. water
½ Block extra firm Tofu
¼ cup, plus 1 Tbs. Oat Milk
½ t salt
¼ t. white pepper
¼ t. nutmeg
2 Tbs. fresh chopped dill, plus 1 t. for garnish
2 Tbs. Dijon mustard
1 cup broccoli florets, cut small
1 onion, diced
10 Shiitake mushrooms, stems removed, sliced
10 stalks asparagus, sliced on diagonal 1” long
½ cup cherry tomatoes, sliced thin
1 t. minced garlic
1 Tbs. mirin
1 Tbs. tamari
1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.
2. Let sit for 10 minutes.
3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.
4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.
5. Add the apple cider vinegar and flax seed mixture. Blend again.
6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.
7. Season with the mirin, and tamari.
8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.
9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.
Podcast: Austrade and the Australia-UK Free Trade Agreement FoodBev is joined by Ana Nishnianidze, Australia’s Trade and Investment Commissioner to the UK and Ireland, to discuss the Australia-UK Free Trade Agreement, the impact it will have on the British food and drinks industry, and how the introduction of tastes and flavours from the Southern Hemisphere will bolster innovation in both countries.
FoodBev Weekly News Bulletin 24/06/22: Mondelēz to buy energy bar company Clif Bar for $2.9bn; Keurig Dr Pepper to acquire non-alcoholic cocktail brand Atypique; Kellogg Company to split into three independent food businesses; and more. FoodBev Media’s Lauren Ford rounds up this week’s food and beverage news, including: Mondelēz to buy energy bar company Clif Bar for $2.9bn; Keurig Dr Pepper to acquire non-alcoholic cocktail brand Atypique; Kellogg Company to split into three independent food businesses; and more.
115 - ¡Libre Soy! SHOW NOTES:2 Corinthians 3:17, Galatians 5:1, 1 Peter 2:16CCC 1731St. Charles Borromeo, pray for us!See you in the Eucharist!
How Food Affects Your Mental Health | Dr. Uma Nadioo -Revisited This is a stressful time for many in our country, we decided to revisit this conversation on food and mood.
Join us for this conversation on food and the way it affects our mental health with expert: Dr. Naidoo. Dr. Uma Naidoo a Harvard trained nutritional psychiatrist, professional chef and nutrition specialist who wrote the recent national bestselling book, “This is Your Brain on Food.” She founded and directs the first hospital-based Nutritional Psychiatry Service in the United States and is the director of Nutritional and Metabolic Psychiatry at Massachusetts General Hospital and Director of Nutritional & Lifestyle Psychiatry at the MGH Academy while serving on the faculty at Harvard Medical School. Dr. Uma is regarded as the US pioneer in the ground-breaking area of Nutritional Psychiatry
She is a regular expert resource for media and has appeared in publications including the Wall Street Journal, The Boston Globe, goop and more, and in appearances including ABC News, Live with Kelly & Ryan, and TODAY.
Live from the Montreal SIAL Food Innovation Show: Meet Natasha Vandenhurk, CEO at Three Farmers Foods Welcome to another special SIAL bonus episodes of The Food Professor podcast!Sylvain and I were thrilled to be the official podcast of the SIAL food innovation trade show held in Montreal in April. We had the opportunity to meet and get to know many food innovators and entrepreneurs, creators and makers from many facets of the food industry.   These are their stories.In this episode: Natasha Vandenhurk, CEO at Three Farmers Foods Thanks for joining us on this special bonus episode of The Food Professor.  Stay tuned for plenty of great interviews from our podcast studio on the trade show floor in Montreal at SIAL, and stay tuned for our regular full length episodes available on Apple Podcasts, Spotify, Google - wherever you enjoy your podcasts today.  About Natasha:Natasha Vandenhurk is CEO and one of the initial founders at Three Farmers Foods. She studied Economics at the University of Saskatchewan before partnering with three farmers from Southeast Saskatchewan to realize a dream of taking healthy wholesome foods to the marketplace.Being CEO of a growing, natural foods brand has set Natasha on a journey of continuous learning and leadership. Her passion, dedication and tenacity has grown Three Farmers Foods from a young start up to a thriving international brand. As Three Farmers Foods continues to evolve into an established Consumer Packaged Goods brand, Natasha is adamant about building high performing teams throughout the organization that are dedicated to excellence, accountability and continual learning in this dynamically changing industry. About UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada’s top retail industry podcast,       The Voice of Retail, plus  Global E-Commerce Tech Talks  ,      The Food Professor  with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext!  You can learn more about Michael   here  or on     LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue,  his YouTube BBQ cooking channel!
Whitestone Brewery in Cedar Park! Janie and Vincent venture just north of Austin (Cedar Park) to visit a great brewery, Whitestone Brewery! Stephen, Kevin and Eddie join us and it was a blast! Great beers, great food, great scene, great atmosphere! Check out the new location next month in Liberty Hill! Crack one open and take a listen. Cheers!


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