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Food & Drink

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Updated On: Nov 04, 2023
Total Stations: 4,398
Total Audio Titles: 169,845

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!
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 gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.
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: https://anchor.fm/walter-potenza/support
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.

www.brewsboozeandreviews.com
[email protected]
#brewsboozeandreviews

May your glasses be full, and your spirits high! CHEERS! Support this podcast: https://anchor.fm/brews-booze-and-reviews/support
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!
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.

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
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
Food / Cooking This playlist includes all of the episodes where the guest is cooking or food related. (Chefs, food tv personalities). Fascination Street

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.” id=”vegan-diet” vid=”vegan-diet” id-for-player=”vegan-diet” link=”/playlists/vegan-diet/” is-authorized=”false” csrf=”VR22L1pSF0iVeUlJMfnGx5SCS1MYEe5TpOeXzAfcZojSElshvxoiGTw0hZlklRHW” custom-styles=”margin: 0 24px 24px 0;”>
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

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.” id=”audio-of-top-wine-podcast-moments-for-your-favorite-wino” vid=”audio-of-top-wine-podcast-moments-for-your-favorite-wino” id-for-player=”audio-of-top-wine-podcast-moments-for-your-favorite-wino” link=”/playlists/audio-of-top-wine-podcast-moments-for-your-favorite-wino/” is-authorized=”false” csrf=”VR22L1pSF0iVeUlJMfnGx5SCS1MYEe5TpOeXzAfcZojSElshvxoiGTw0hZlklRHW” custom-styles=”margin: 0 24px 24px 0;”>
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

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.” id=”what-is-a-pescatarian” vid=”what-is-a-pescatarian” id-for-player=”what-is-a-pescatarian” link=”/playlists/what-is-a-pescatarian/” is-authorized=”false” csrf=”VR22L1pSF0iVeUlJMfnGx5SCS1MYEe5TpOeXzAfcZojSElshvxoiGTw0hZlklRHW” custom-styles=”margin: 0 24px 24px 0;”>
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

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.” id=”best-craft-beer-podcasts” vid=”best-craft-beer-podcasts” id-for-player=”best-craft-beer-podcasts” link=”/playlists/best-craft-beer-podcasts/” is-authorized=”false” csrf=”VR22L1pSF0iVeUlJMfnGx5SCS1MYEe5TpOeXzAfcZojSElshvxoiGTw0hZlklRHW” custom-styles=”margin: 0 24px 24px 0;”>
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

All “Food & Drink” Audio

123. Discover Balance Grille's Fresh Approach to Restaurant Our guest on Fast Casual Nation is Prakash Karamchandani, known as PK. He is a self-proclaimed foodie and technology junkie, as well as the co-founder of Balance Pan-Asian Grille, a nationally acclaimed fast-casual Asian fusion multi-unit concept based in Ohio. Prakash earned a finance degree from the University of Toledo, where he met his future wife Navdeep and business partner HoChan Jang. PK currently oversees development, finance, marketing, and technological innovation for Balance Grille, and has been recognized for his influential role as a disruptor in the fast-casual industry. He has also developed proprietary technologies and an employee-centric operational model that contribute to Balance's industry-leading tenure. Since entering the restaurant industry in 2010, Prakash has become a thought leader in fast casual and restaurant technology, speaking at various industry events and conferences.Balance Grille, offers a fresh approach to Asian cuisine. What sets them apart in the Asian food category is their diverse menu that eliminates the need for customers to select a specific cuisine type, making it a unique concept in the fragmented Asian fast-casual space. Their goal is to redefine Asian fast-casual by providing fast, fresh, and customizable bowls, tacos, snacks, and bubble teas.One of the key aspects of Balance Grille's mission is to prioritize customer experience and ensure that everything is fresh. Their menu features unique flavor profiles and food pairings made with farm-fresh ingredients, with a focus on achieving overall balance and wellness, similar to the Asian diet. The menu is clean eating in its purest form, with sauces served on the side to allow customers to customize their meals according to their palate.In addition to focusing on customer needs, Balance Grille is also committed to sustainability and social responsibility. Their kitchen operations are transparent, with glass-enclosed kitchens that allow customers to see how their food is prepared and what goes into it. They also use sustainable packaging and focus on water conservation and minimal waste in their operations. Balance Grille also emphasizes employee satisfaction, offering well-paying work, well-rounded training, and a peer management system that eliminates the traditional manager hierarchy and allows for horizontal and vertical advancement.Technology plays a crucial role in the brand's operations, with app-integrated systems for online ordering, training, and performance tracking. This allows for data-driven decisions and transparent reporting for both franchises and employees. As Balance Grille expands into franchising, they have built their system to optimize tech management at the headquarters, enabling operators to focus on what matters most.Balance Grille values inclusivity and encourages employees to be their authentic selves, embracing diversity in appearances and styles. Their team is passionate about the brand and considers each other family, resulting in an industry-leading tenure of 2.46 years.With their unique approach to Asian fast-casual, commitment to sustainability, employee-centric policies, and innovative use of technology, Balance Grille aims to take their model across America and continue their success as a leader in the fast-casual restaurant industry.To learn more about how Balance Grille is growing through Innovation, saying no to the manager model, and changing the outlook on how a restaurant should run check out this episode of Fast Casual Nation. Plus PK shares his top 3 tips for building a successful franchise brand.
Rural Route Radio April 12, 2023 JC Cole brings hard facts about life and the how vulnerable our power grid truly is. JC always has the ability to tie events of the past into the present day. For example thing about a volcano in 1815 that in Indonesia that killed between 71,000 and 200,000. How about that for some climate change?
Rural Route Radio April 13, 2023 Kim Bremmer is back and we talk about the importance of local control and the whackjobs have beat us to the punch. Kim walks us through local involvement at the school board level all the way to county government and bit about the American Agri-Women meeting this week in Nashville.
Rural Route Radio April 17, 2023 Hank Vogler with information on his ancestors the American Indians and the real facts about the slave trade nobody wants you to know. Hank shares with us some real issues affecting the Wild Horses of the West today and a few more Sheep Dip stories that you simply can not miss.
Rural Route Radio April 18, 2023 A global view of wheat, the price in the United States is not what it is Europe, why? And it is time to bring Festus & Ruth back. Excellent discussion today with Andrew Henderson, Jay Truitt and Trent Loos covers many bases in the world of producing food.
Rural Route Radio April 19, 2023 JC Cole today reminds us how many of the world's and USA events have occurred this week in history that all led us to this point. Do you know that much of the Oklahoma City bombing created a new set of regulations for farmers? The shot heard around the world and the alerts that "The British are Coming." All have history in this week. Are you prepare for the next invasion?
Rural Route Radio April 20, 2023 Cargill is the largest privately held company in the United States and their "woke" policies fly in the face of Rural American meat eaters. Angel Cushing shares information about a meeting hosted by Cargill at Wichita Meat headquarters for the U.S. Global Leadership Coalition. Folks they are championg the elimination of milk, meat and eggs. Their woke policies must be exposed.
217 Pierre Weill – After certifying the quality of over $3B of animal protein a year, now turning to vegetables A check-in conversation with Pierre Weill, a world-leading researcher and practitioner when it comes to nutrient density and food and co-founder of Bleu-Blanc-Coeur, the largest certification body in the world focusing on the quality of food, about the latest scientific developments, research on animal protein and vegetable nutrient density, and more.—————————————————Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture—————————————————-More about this episode on https://investinginregenerativeagriculture.com/pierre-weill-2.Find our video course on https://investinginregenerativeagriculture.com/course.—————————————————-The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the showFeedback, ideas, suggestions? – Twitter @KoenvanSeijen – Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!
218 Eric Jackson – Want to work on nutrient density? Start with animal protein A conversation with Eric Jackson, board chair of BioNutrient Food Association, about nutrient density, the research, the practical implication, soil carbon credits, cell-based and plant-based meat replacements and more.—————————————————Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture—————————————————-More about this episode on https://investinginregenerativeagriculture.com/eric-jackson-3.Find our video course on https://investinginregenerativeagriculture.com/course.—————————————————-The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the showFeedback, ideas, suggestions? – Twitter @KoenvanSeijen – Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!
Episode 72: All About Ice with Camper English Camper English has been experimenting with ways to make the perfect ice for cocktails since 2009 and documenting his findings on his blog, Alcademics. With his new book, The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, coming out this spring, we catch up with the San Francisco–based writer and educator to talk about the origins of his clear-ice experiments, the impact of his work on the cocktail world, and where his future ice studies may lead him.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.
All The SUPER Secret Things My Coach Changed to Improve My Results Today I spill the beans on how my nutrition coach is turning around my routine! Basically I'm giving you some super-secret changes to my workouts and diet. Let's just say, my coach's new ideas will bust through my personal weaknesses that have been holding my back.
The Dark Side of Fitness Influencers Welcome to the latest episode, where I talk about the dark side of fitness influencers. I’ll dive into some of the harmful tactics used by influencers to build their following, including promoting unrealistic body standards and pushing extreme diets. By learning to recognize these harmful ways, you can make better choices about who to follow and how to approach your own health.
Episode 164: Let's talk about seed libraries This week, we learn about how to better seed the world! Get it? Okay, but have you heard that libraries aren't just for books anymore? Michigan has a vast network of seed libraries connecting people, sharing seeds and growing the knowledge of how we cultivate plants on our Earth. Learn about seed swaps, cultivation of libraries and Michigan's seed of the year.Fantastic Farmer:Bevin Cohen, Small House Farmhttps://www.smallhousefarm.com/Michigan Seed Library Network:https://miseedlibrary.org/Facebook: https://www.facebook.com/groups/368991503478080/email me at [email protected]
Special Episode: Visiting Nurses Association Art and Soup April 16th 2023 This is a special podcast only episode regarding a community event 4/16/23 at 2pm the 26th Annual Visiting Nurses Association Art and Soup. We have Carole Patrick of the VNA and Chef Ken Vahlenkamp of the Open Door Mission that are helping to bring this event to help the VNA's mission of supporting relief for domestic violence, homelessness, and more through food. 
There is a power house of local restaurants that will be at this event from Ono Pinay Kitchen, Herbe Sainte, Kitchen Table, Stirnella, Big Mama's and more!
There will be artists on hand as well with 50% of the profits going to the VNA's mission. 
In this episode Chef Vahlenkamp discusses his challenges with drug addiction and how the Open Door Mission helped him thrive again and Carole brings details of the VNA's event that Chef will be cooking for.
Alfie Cascio of Cascio’s Steakhouse Omaha is known as a steak town, but many of those long time staples that made up the pantheon of protein power have departed our landscape. However, one that remains a strong anchor in the area is Cascio’s Steakhouse at 1620 South 10th Street and on this show we have the Cascio himself, Alfie Cascio! Alfie has worked in back of house and front of house and has seen Cascio through times both good and challenging. He took his time to talk about history and the present of this Omaha classic.  

Hang on to your fork and listen if you’re hungry!
Life cycle assessments with Sean Madison of Innovafeed Director of North American business development at Innovafeed Sean Madison answers the question, "How can a life cycle assessment be used to improve sustainability in pet food?"
299: Lukáš Tomsa of Dva Kohouti Brews the Beer, but the Bartender Makes the Beer In the trendy Karlín neighborhood of central Prague, the brewpub called Dva Kohouti embodies the merger of the two key elements of Czech beer culture: the brewing and—no less important—the pouring and service. The side-pull taps attached directly to the serving tanks behind the bar are only part of the story.

In this episode recorded at the brewery, head brewer Lukaš Tomsa explains the ideas behind Dva Kohouti, how they brew their traditional lagers and more internationally inspired ales, and how they ensure that the service end completes the job of creating a great beer. Among other topics, he discusses:


the importance of pouring and service that respects the product
a brewery-taproom concept that gives production and service equal emphasis
comparing single- and double-decocted pale lagers
fermenting a bit warmer than traditional Czech brewers, to keep diacetyl in check
getting natural carbonation by capping the tank during fermentation
using decoctions for tart fruit beers and American-style pale ales and IPAs
using decoction and raw barley to promote foam in a quick-soured fruit beer
paying attention to glassware and draft lines to ensure perfect pours


And more.

This episode is brought to you by:

G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they’re proud of the cool partnerships they’ve built over the past 30 years. Reach out for a quote today at gdchillers.com or call to discuss your next project.

BSG Craft Brewing (https://BSGCraftbrewing.com): BSG's mission is simple—to help brewers craft the best beer possible. This is why BSG Hops are sourced directly from growers and processed at their FSSC-certified facility, giving you access to high-quality and unique varieties like Cashmere, Comet, Triumph, El Dorado, plus many more. Discover a whole universe of hop sensory at BSGCraftBrewing.com/hops

Old Orchard (https://www.oldorchard.com/brewer): If you hear Old Orchard mentioned in the brewing community, don't be surprised: the flavored craft juice concentrate blends from Old Orchard have shipped to over 46 states. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer

Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast’s health and activity. Join the AccuBrew community today and experience 24/7 peace of mind! Visit with the developers at booth (#2935) at the 2023 CBC BrewExpo America!

ProBrew (https://www.probrew.com) ProBrew has always been a dedicated and trusted partner to breweries, especially when they make the leap to canning their product. That is why they only sell rotary can fillers, which significantly reduce product waste and produce higher quality product than an inline can filler. For more information, visit www.probrew.com or email [email protected].

Indie Hops (https://indiehops.com/podcast): Indie’s unique varieties—Strata, Lórien, Luminosa, and Meridian—are trusted by brewers worldwide to modernize, brighten and diversify their beer lineup. Indie also offers classics that thrive in Oregon terroir such as Chinook, Crystal and Sterling. Visit indiehops.com/podcast and stop by their booth#2131at CBC to discover what’s new in hop flavors. Indie Hops — Life is short, let’s make it flavorful!

Twin Monkeys (https://TwinMonkeys.net): Are you ready to start canning your craft beverages? Twin Monkeys Beverage Systems is here to help. This troop of engineers, service techs, and microbrew fanatics offers customizable packaging solutions for every craft. Their canning lines are affordable, made in the USA, and engineered to grow alongside the needs of your business. Visit TwinMonkeys.net today.

Fermentis (<a href
Failure is a trampoline: Guest, Chef David Fhima. Failing is losing your business, destroying a batch of cookies, or leaving your cell phone in your pocket during the wash. In this episode, Tina and Minneapolis Chef David Fhima share stories of failure and how shifting your mindset is essential to growth. Fhima is the guest of this episode who Twin Cities Business Magazine proclaimed “likely closed more high profile restaurants than anyone in the Twin Cities" among all his success in a nearly 40-year career.Fhima is the executive chef for the Minnesota Timberwolves and Minnesota Lynx. He also runs his French-American restaurant Fhima’s in downtown Minneapolis and is a master of the "pivot."
4/11/23 Archie Mitchell returns once again to cover the week that was in pro wrestling!!!If You Smell What The ARCH Is Cookin is a production of the WrestleNet Radio Podcast Network and Maxson Out Media.
4/16/23 Archie Mitchell is back again to discuss the past week in pro wrestling!!If You Smell What The ARCH Is Cookin is a production of the WrestleNet Radio Podcast Network and Maxson Out Media.You can also check Archie out on the Nothing But Trouble Podcast anywhere you find your favorite shows!!
Jennifer, who is the CEO and Founder of asset-based lending firm JPalmer Collective, is a return guest to the podcast and she’s here to talk about how bank collapses – like the one that happened with Silicon Valley Bank in Ma” id=”622t3k6sGeO” vid=”622t3k6sGeO” id-for-player=”622t3k6sGeO” link=”/listen/what-the-svb-bank-collapse-could-mean-for-food-beverage-manufacturing-622t3k6sGeO/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
What the SVB Bank Collapse Could Mean for Food & Beverage Manufacturing On today’s episode, we’re talking with financial expert, Jennifer Palmer. 
Jennifer, who is the CEO and Founder of asset-based lending firm JPalmer Collective, is a return guest to the podcast and she’s here to talk about how bank collapses – like the one that happened with Silicon Valley Bank in March – can have a ripple effect for food and beverage manufacturers. 
We take both a macro and a micro-economics approach to understanding how bank collapses can affect both large and small food and beverage manufacturers. We talk about what processors should be doing when it comes to their finance partners before capping things off with a slew of tips for how to plan and prepare for financial emergencies. 
Visit the Food Processing website for the time stamps for this episode
Listen to the 2022 episode with Jennifer Palmer, Who’s Watching out for Food’s Female Entrepreneurs?

Today on the podcast, we’re talking with Jeff Broussard, president of EnSight Solutions. Jeff joins us to talk about further processing, a topic EnSight has a lot of knowledge on. 
In the episode, Jeff talks us through what further processing is an” id=”47YWMIssnIQ” vid=”47YWMIssnIQ” id-for-player=”47YWMIssnIQ” link=”/listen/taking-processing-another-step-further-47YWMIssnIQ/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
Taking Processing Another Step Further Today’s episode is sponsored by EnSight Solutions.

Today on the podcast, we’re talking with Jeff Broussard, president of EnSight Solutions. Jeff joins us to talk about further processing, a topic EnSight has a lot of knowledge on. 
In the episode, Jeff talks us through what further processing is and what trends he’s seeing in the processing market. He walks us through developments in further processing equipment design before offering insights on what it means to be a trusted partner for food processors.
Two friends, two snacks, their two cents, and you. ❤
This episode’s snacks are: Walkers Wotsits Crunchy Flamin’ Hot Snacks and Kras Dorina Jaffa
Email us! [email protected]
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Sound Bites 69: Hot Benefits Welcome to another episode of Sound Bites, the bite sized podcast about all things snacks! 
Two friends, two snacks, their two cents, and you. ❤
This episode’s snacks are: Walkers Wotsits Crunchy Flamin' Hot Snacks and Kras Dorina Jaffa
Email us! [email protected]
Tweet us! https://twitter.com/soundbitespod
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I’m on Facebook here, Instagram here,” id=”9TCZB5otYNn” vid=”9TCZB5otYNn” id-for-player=”9TCZB5otYNn” link=”/listen/quick-hit-how-to-pick-a-financial-adviser-with-gillian-boyes-from-the-fma-9TCZB5otYNn/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
Quick Hit: How to pick a financial adviser, with Gillian Boyes from the FMA A highlight clip from the March 2021 episode "How to choose a financial advisor", with Gillian Boyes from the Financial Markets Authority.
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Ep 072 Kirkland Has a Whiskey N'at? Who would’ve thought Kirkland made whiskey? Well, they really don’t. Confusing? Find out now! Zack wasn’t able to appear for this one, so Jon brought along a few guests: His brothers- Tomas and Matt- and his father, also John! Together they try Kirkland Signature Small Batch 7 Year Old Straight Bourbon Whiskey. It might not have been their favorite one, but that’s what palate cleansers are for. Hear all the bickering that goes on in the Maielli household, some college talk, and more this week. Have a listen to see what they think, and don’t forget to try one for yourself. Cheers!Kirkland Signature Small Batch 7 Year Old Straight Bourbon WhiskeyKirkland Small Batch Tennessee Bourbon 7yo | Heritage Wine and Liquor , Centennial, CO, Centennial, COIf you would like to purchase a hat click herehttps://forms.gle/edL9H3c9F9hYvJwX9Check out our YouTube Channel!https://www.youtube.com/channel/UCKGFGpl7f-TZLFdosAdTdvQIf you would like to become a patron of the show, please check out our Patreon site. https://www.patreon.com/thosedramyinzersBe sure to rate and review us on iTunesFind all other info on our site!Thosedramyinzers.com
Hair of the Dog Taphouse + Smelter Town Brewery Watch the video episode HERE to see our beautiful faces *This episode is sponsored by Park Hotel + Smelter Town Brewery* In this episode, I am joined by Hair of the Dog, a great craft beer taphouse in Gilbert, and Smelter Town Brewery in Clarkdale. We discuss "Howlin' For You", a double hazy IPA we all brewed together, and have a grand old time talking about local beer and food. Enjoy the show! ?️Website – get a FREE FOOD GUIDE by subscribing to our periodic newsletter  ? Instagram  ? Patreon Channel  ? We literally wrote the book on Arizona beer  ?️ You like food?!?! We have a food podcast also ?Subscribe to our FREE quarterly Arizona food & beverage magazine
Rating Arizona…Beers – Helles Lager – The Brewery at Tirrito Farm ? Watch the video episode HERE to see our beautiful faces ? In this episode we break down the Helles Lager from The Brewery at Tirrito Farm in Willcox. ? Welcome to “Rating Arizona…Beers” sponsored by Kings Beer & Wine in Phoenix, Arizona. Kings Beer & Wine is located at Central & Thomas in Phoenix. Kings is both a fantastic beer shop with a huge selection of local craft beers and a beautiful taproom with over 80 beers/ciders on draft. Kings is the place to go. Go to Kings. ? My guest host for this series is the awesome Marcus Piña from Brewery 602 Beer Reviews. Give him a “subscribe”! ?️Website – get a FREE FOOD GUIDE by subscribing to our periodic newsletter  ? Instagram  ? Patreon Channel  ? We literally wrote the book on Arizona beer  ?️ You like food?!?! We have a food podcast also ?Subscribe to our FREE quarterly Arizona food & beverage magazine
How this podcast was born! And where it’s going… After almost five years and coming up to 200 episodes, perhaps it’s time for you to hear a little bit more about me, how I started Drinks Adventures, and where it might be headed.Recently Andrew Graham from Kaddy – the wholesale beverage marketplace – asked to interview me for its industry news pages, Kaddy Community.To which I said, ‘sure! But if we’re going to do it, we may as well record the interview properly so I can share it with my listeners’.So here it is, an edited version of that interview, with Andrew asking me the questions for a change. I hope you enjoy the chat!Click here to open episode in your podcast player.
Akasha expanding despite brewing industry challenges Sydney’s Akasha Brewing Company was founded by former IT professional and passionate homebrewer Dave Padden in 2015.It has quietly grown into one of the inner west’s larger independent breweries, having quickly developed a reputation for high quality, hop-driven beer styles. The year 2022 was pivotal for Akasha. The company undertook a $1.7 million equity crowdfunding raise that supported its diversification into barrel-aged beers, as well as funding the addition of two hospitality venues; The Barrel Room in Leichhardt and The Edwards in Newcastle.It’s also ramped up its sports sponsorship program, becoming official beer partner of the Sydney Kings and Sydney Flames professional basketball teams.Exciting times all round then, for Akasha. But as Dave acknowledges in this episode, it’s against the backdrop of some very difficult trading conditions for small independent breweries.There’s been multiple casualties in this sector already in 2023. So later on in this interview, Dave and I reflect on some of that unfortunate news, and discuss some of the steps Akasha is taking to ensure its financial sustainability as a business.Click here to open episode in your podcast player.



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Poem From Lacey DeAngelo Do not Judge me By Lacey Deangelo Poem of her own creation.



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Traditions what do they mean to you Traditions

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Food For The Journey – April 18, 2023 Tuesday of the Second Week of Easter – Acts 4:32-37/Ps 93:1-2, 5/Jn 3:7b-15
Food For The Journey – April 19, 2023 Wednesday of the Second Week of Easter – Acts 5:17-26/Ps 34:2-9/Jn 3:16-21
S8E14 – Dealing with Additional Food Restrictions My Website: https://dairyfreedudeid.wixsite.com/mysite
The Better on Draft…Draft | Better on Draft 316 CRAFT BEER PODCAST INFO: With a last minute cancellation and Dan on vacation, Ken hosts a brewery draft for Wendy and Nick where the three select breweries companies from all over the world for their portfolio, size, and quality. Join us to see which ones we picked, yell at us for the many we missed, and come up with your own in the comments of what you would have picked! Sponsors: North Center Brewing – https://northcenterbrewing.com/ Zetouna Liquor – https://www.facebook.com/Zetouna-Liquor-Fine-Wine-Cigars-146021445420374/ Tavour – https://www.tavour.com/ Sign Up Code: BETTERONDRAFT Join The Michigan Beer Discord – https://discord.gg/vEEDyzwdjT Download the MI Beer Map – http://www.mibeermap.com Subscribe to Better on Draft – https://plnk.to/BOD Spotify – https://open.spotify.com/show/6AlzP1BH0iykayF856bGRc?si=xXZzdd3CTPqgUq_KYTnBKg iTunes – https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740 Facebook – https://www.facebook.com/betterondraft Untappd – https://www.untappd.com/user/betterondraft YouTube – https://www.youtube.com/c/betterondraft Instagram – https://www.instagram.com/betterondraft Twitter – https://www.twitter.com/betterondraft Tik Tok- https://www.tiktok.com/@betterondraft
Craft Beer News (04/14/23) – Hydroponics and Powdered Beer CRAFT BEER PODCAST NEWS EPISODE! This weeks craft beer news talks about the changes in serving rules at sports venues and how with updated public transportation and the ability to take Uber and Lyft, why the rules of last calls before the game is over is past due for a change. Ken solidifies his commentary that craft beer bubble theories are all dead, and Wendy talks about how hydroponics can change the world of beer for the future, which may also include powdered beer. Ken's Article – Craft beer market size to grow by USD 79.02 billion from 2021 to 2026; North America to account for 36% of the market growth – Technavio – https://finance.yahoo.com/news/craft-beer-market-size-grow-150000460.html Nick's Article – Major League Baseball teams extend beer sales into eighth inning in reaction to shorter games – https://www.cbssports.com/mlb/news/major-league-baseball-teams-extend-beer-sales-into-eighth-inning-in-reaction-to-shorter-games/ Wendy's Article – German monks create world's first powdered beer – https://newatlas.com/lifestyle/powdered-beer/ Wendy's Article #2 – Hops growers in Spain work with scientists to make sustainable beer – https://www.khq.com/news/hops-growers-in-spain-work-with-scientists-to-make-sustainable-beer/video_4cfd7e7c-da32-11ed-bfbe-97bd4f6ca0d9.html Sponsors: North Center Brewing – https://northcenterbrewing.com/ Zetouna Liquor – https://www.facebook.com/Zetouna-Liquor-Fine-Wine-Cigars-146021445420374/ Tavour – https://www.tavour.com/ Sign Up Code: BETTERONDRAFT Join The Michigan Beer Discord – https://discord.gg/vEEDyzwdjT Download the MI Beer Map – http://www.mibeermap.com Subscribe to Better on Draft – https://plnk.to/BOD Spotify – https://open.spotify.com/show/6AlzP1BH0iykayF856bGRc?si=xXZzdd3CTPqgUq_KYTnBKg iTunes – https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740 Facebook – https://www.facebook.com/betterondraft Untappd – https://www.untappd.com/user/betterondraft YouTube – https://www.youtube.com/c/betterondraft Instagram – https://www.instagram.com/betterondraft Twitter – https://www.twitter.com/betterondraft
Introducing Future Food with Analisa Winther 4 years ago I started the Nordic FoodTech Podcast. A lot has happened since then. I’ve evolved. The show’s evolved and now it’s time for a change. I’m rebranding the show to be called Future Food with Analisa Winther and we’re going global!The show’s core focus will stay the same: share stories of individuals and organizations creating a better future through food to foster more awareness and collaboration BUT the scope will now be global and more broad when it comes to topic areas. I share the full thinking and reasoning behind the rebrand in this minisode.

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Today’s podcast episode is a snippet of my new masterclass ⁠At” id=”5ZtajHNeJ9W” vid=”5ZtajHNeJ9W” id-for-player=”5ZtajHNeJ9W” link=”/listen/attracting-the-right-investors-5ZtajHNeJ9W/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
Attracting the Right Investors How do you find the right investor for a startup? This is a million dollar question that early stage startups ask me all the time. And, I get it. Finding the right investors IS super important. They can help to make or break the company.
Today's podcast episode is a snippet of my new masterclass ⁠Attracting the Right Investors⁠, which deep dives into this topic. In it, I share the seven strategies I teach my one-on-one coaching clients to help them land investors that align with their vision and values. These principles have been gleaned from years of experience putting together startup-investor relationships. It's a behind the scenes look at how investors think when evaluating a startup, which will help you to enter the fundraising process with confidence and clarity.
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In this 90 min 1:1 coaching workshop, Analisa will go through your pitch deck with you and review your fundraising strategy. Analisa will give constructive feedback from an investors’ point of view to help you find and land the right investors for your growth journey. Learn more and book here.
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On the couch: Carte Blanche: Medical Mesh Guest: Carte Blanche Producer Tebadi Mmotla See omnystudio.com/listener for privacy information.
Food 1: Restaurant Review Paige Errera from the booking platform Dineplan gives us this week's edition of the restaurant review.See omnystudio.com/listener for privacy information.
Food 2: Food Truck: Toast Trailer Time to meet this month’s featured Food Truck. It’s an outlet called Toast Trailer. It specialises in turning the humble toasted cheese sarmie into a gourmet event. We meet its owner Mo Rawoot.See omnystudio.com/listener for privacy information.
Legal Talk: Curatorship Pippa is joined in the studio by legal commentator Sheri Breslaw to talk about applying for curatorship.See omnystudio.com/listener for privacy information.
67 Blankets Project Guest: Sandi King | Western Cape ambassador for the programmeSee omnystudio.com/listener for privacy information.
Music: We speak to Tino Tino is a Shona-speaking Zimbabwean by birth – but after moving to this country at the age of 6, he learned to speak Afrikaans, fell in love with the language and culture, and decided to forge a career in the Afrikaans music industry.See omnystudio.com/listener for privacy information.
On the couch: 3D printing lab opens Guest: Justin Evans | Founder of EvansWerksSee omnystudio.com/listener for privacy information.
Travel and Tourism: Cheverells Farm Pippa in conversation with the owner of Cheverells Farm Catherine Boome.See omnystudio.com/listener for privacy information.
Family Matters: Wonderfully Wired assisting parents with neurodivergent kids Guest: Eloise Leher | A teacher and researcher who is the founder of Wonderfully Wired.See omnystudio.com/listener for privacy information.
Sleeping bags Guest: Capetonian Jo Maxwell See omnystudio.com/listener for privacy information.
Her song – https://open.spotify.com/search/don’t%20know%20yet%20shanya
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Music with Shanya Shanya is a young singer who’s gone all the way from Bela Bela in Limpopo to study musical theatre in New York City. She joins Pippa via Zoom to talk about her musical journey.
Her song – https://open.spotify.com/search/don't%20know%20yet%20shanya
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On the couch: Breakdancing Guest: Lakeisha Dick |At 16 she is the youngest competitor in the top 20 when some of our best local breakdancers will be showing off their moves at Grandwest this Saturday.See omnystudio.com/listener for privacy information.
Car Talk: GWM reveals a new SUV which is set to shake up that market Guest: Ernest Page | Motoring journalist with changecars.co.zaSee omnystudio.com/listener for privacy information.

Consumer journalist Wendy Knowler  
2. Listener Stéphan Pieterse

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Consumer Talk: Marketing by hype Guests

Consumer journalist Wendy Knowler  
2. Listener Stéphan Pieterse

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BBQ Competitions and Rotisserie Prime Rib with Guest, Ryan Sanderson, from Eat More BBQ Podcast This week, Erin and Heather welcome guest, Ryan Sanderson, to the show. Ryan is host of the Eat More Barbecue podcast and, dare we call him Alberta's BBQ ambassador? It sure seems to fit! Ryan started his podcast to grow and promote the culture of BBQ in Alberta. Ryan is here to share with us how he was introduced to BBQ and the food, people and culture behind this particular style of cooking.  He shares his insider knowledge of what it's like to participate in team BBQ competitions (turns out it's a combination of a little bit of serious competition, a whole lot of serious fun, and of course, seriously good food!). Ryan also shares with us his recipe for Rotisserie Prime Rib with an Herb Paste. Heather made it and highly (highly!) recommends you try it. It's so good, and here's a hot tip: you can make extra paste and freeze it for next time. It's a great way to use up fresh herbs that tend to go bad quickly. If you don't have a rotisserie, no problem – use the herb paste on a roast in your oven. We also learn how we can all level up our own BBQ game (even if we're cooking on a gas grill in the back yard), like how to introduce smoke, and choosing the right charcoal. Be sure to tune in when we continue the BBQ conversation with BBQ competition judge Avery Cochrane! That episode will be available later in April. Episode links:~ Rotisserie Prime Rib with Herb Paste recipe~ Eat More Barbecue podcast Three Kitchens Podcast – a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like – we'd love to hear from you!
SPEAKEASY : Pineapple Melon Cocktail On the Speakeasy bonus episode this week, Sarah serves up when she's calling a Pineapple Melon Cocktail. It's bright and fruity and so delish. She mixed it for a St. Patty's Day party because of the fantastic green colour, but this drink will get you in the mood for summertime on the patio. Enjoy! To a glass add:1 oz midori liquor​​​​ 2 oz vodkaTop up with:half pineapple juicehalf club sodaServe with frozen melon balls or frozen pineapple cubes.Episode Links~~~~~ Pineapple Melon Cocktail Recipe~~~~ Three Kitchens Podcast – a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like – we'd love to hear from you!
Grilled Chicken Bacon Skewers with Maple & Bourbon Glaze This week on Three Kitchens Podcast, we're cooking with fire – again! You may be wondering what's with all the meat recipes at the moment. We've actually been calling April The Month of Meat, and while we didn't really plan it that way, we admit we're loving it. This week, Erin is grilling bacon-wrapped chicken skewers, finished with a maple and bourbon glaze (drooling yet?). This amazing recipe comes from Derek Wolf from overthefirecooking.com. If you aren't familiar with his food, go check it out. You will want to eat every single thing he cooks (don't say we didn't warn you). He was inspired to learn to cook with fire by a favourite celeb chef of ours, Francis Mallman. With a muse like that, you really can't go wrong.  Erin also made an easy lemon rice to serve alongside the chicken. The bright lemon flavour comes from dried lemon peel, but you could also use lemon zest. You may think wrapping pieces of chicken in bacon sounds tedious, but Erin promises it doesn't take as long as you may think, and we all agree it is well worth it. This is a fantastic recipe, one that will be on our BBQs all summer long. And we think you'll want it on yours, too.  Episode Links~~~~~ Chicken Bacon Skewers with Maple & Bourbon Glaze Recipe~ Lemon Rice Recipe ~ Chimmichurri Recipe~ Over The Fire Cooking~~~~ Three Kitchens Podcast – a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like – we'd love to hear from you!
FoodBev Weekly News Bulletin 14/04/23: Carlsberg to acquire UK rights to Kronenbourg 1664 from Heineken; ADM and Believer Meats collaborate to advance cultivated meat market; and more. FoodBev Media’s Rafaela Sousa rounds up this week’s food and beverage news, including: Carlsberg to acquire UK rights to Kronenbourg 1664 from Heineken; ADM and Believer Meats collaborate to advance cultivated meat market; Swift Prepared Foods opens $200m Italian meats and charcuterie production facility; and more.
"Feel Better" food – Udon Noodle Soup This episode is one in a mini-series about a range of soups and simple foods from different food traditions that are suggested, prescribed, maybe sometimes even foisted on someone feeling under the weather. I consider a basic udon soup. Where it’s the bounty of the land that nourishes a chicken, it’s the bounty of the ocean and sea washing up on every millimeter of Japan’s coastline that infuses udon noodle soup with its curative power. Marc Matsumoto talks me through how to make dashi; the basic fish stock at the heart of a good bowl of udon noodle soup and okayu, a rice porridge.Marc is a private chef, culinary consultant and TV host with a base of clients around the world. He grew up and worked for a time in the US, but is now based in Tokyo. He has a website, norecipes.com, that teaches you basic cooking techniques but also offers a range of recipes from different cuisines, with a skew to Japanese food, including a basic dashi and udon noodle varieties.

Start Small and Keep it Simple: Include some of your favorites.


Shop Smart: Seasonal and focus on whole foods.


Utilize Your Freezer: Backup meal and weekly meal prep.


Have a Well-Stocked Pantry


Plan for a Night Off:” id=”AhEd6qFwV3u” vid=”AhEd6qFwV3u” id-for-player=”AhEd6qFwV3u” link=”/listen/chef-bite-5-tips-for-meal-planning-AhEd6qFwV3u/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
Chef Bite: 5 Tips for Meal Planning In This Episode We Share 5 Simple Tips for Beginning Meal Planning:

Start Small and Keep it Simple: Include some of your favorites.


Shop Smart: Seasonal and focus on whole foods.


Utilize Your Freezer: Backup meal and weekly meal prep.


Have a Well-Stocked Pantry


Plan for a Night Off: Utilize your back up meal, leftovers or eat out.

Bonus Tip: Let someone else do the planning for you: utilize meal plans done for you or meal delivery.

If having a meal plan done for you is what you need, we can help. Just send us an inquiry on our contact page: twochefmission.com/contact/


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Why Two Chef Mission? Since we have wanted to share more of our story growing through business, we decided to take you all the way back to the beginning with why we chose to start. For this episode we also went completely unplanned to give our full feelings on why we created Two Chef Mission. We hope you enjoy a little of our backstory.
In This Episode We:

Talk about the beginning of Two Chef Mission and why we started it.


Go over the versions of what we started as Two Chef Mission and where we are now.


Offer a bit of insight on challenges with a start-up business as well as being a microbusiness.


Explain that the growth process is still continuing and never stops as you build a business that you want to continue to succeed.


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Faceboook.com/twochefmission
Instagram.com/twochefmission

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Please like and subscribe to 100% Fresh with Two Chef Mission and please share it out with anyone that may find value in it. Thank you for your support!



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A Match Made in Whiskey Regardless of the industry you’re in, there are many factors behind how much you enjoy the gig. When you’re working with your biggest fan, though, it goes a long way into making every day a joy. On this episode, we talk with Lexie Phillips and Josh Phillips, the Jack Daniel Distillery’s current “power couple,” about the new set of limited-edition Distillery Series products that bear their names, about how family got them both to the Distillery and remains a big part of their day-to-day work there, and about how their good-natured rye-valry has kept them both laughing about the long-term project that emerged from Around the Barrel.
Whiskey Maturation and Innovation with Byron Copeland We can all agree that maturity can really only emerge over time. That’s certainly true of both people and whiskey. Most of the time, that maturity process can’t happen all by itself. It needs to be nurtured, monitored, guided and celebrated. On this episode, we talk with Byron Copeland, the Manager of Leadership Acceleration and Maturation Innovation at the Jack Daniel Distillery, about how his experience at both well-established companies and startups meshes well with the world of whiskey, how working your way into a new work family involves quite a bit of listening, and about how paving the way for future leaders to enter the spirits business can be just as important as what goes in and Around the Barrel.
Connecting the dots: what no one else in the health field is doing What if I told you I’ve developed a completely customizable framework that dismantles the convo. That addresses your very own unique health challenges (here’s looking at you, hot flashes) and goes way beyond basic b tactics like “enjoy a palm full of almonds a day for optimal healthy fat intake and take 1,243,564 steps or perish” or the opposite “just be intuitive”. (btw I love almonds, intuition, and steps, but need something in the middle, yes? )
Not to brag, but my approach is kinda revolutionary. We’re going to makeover your relationship with health by ditching all the stuff that doesn’t actually move the needle [weekly meal plans and random “exercise” appts on your cal you’ve been ignoring foreverrrrr] and expanding our definition of healthy in a way you’ve probably never thought of.  
We get hella clear on four main areas of focus… because nope, we’re not JUST talking about your BMI or your intermittent fasting sked. 
Today's episode lays out what Healthy-ish is all about!



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The Food Feature: Tsewu Lifestyle Café in Pretoria Relebogile is in conversation with Owner of Tsweu Lifestyle Café in Pretoria, Kholofelo “Dj Piday Mokgabudi and Chef Tlhox Malinda serving us a taste of how Tsweu began and a little bit about the diversity offered in their menu.See omnystudio.com/listener for privacy information.
Remembering The Interview with Professor Jerry Fischetti On April 3rd the culinary world lost a teacher and a mentor to many. Jerry Fischetti was a professor I had in college who profoundly impacted the way I saw mental health care, self care and empathy within the food industry. This is a re-published episode from 2019, in which he was one of the first guests on the show when I started out. I hope listening gives you the insight into why so many respected Professor and the way he saw and cared for the students of the culinary world. I'll forever be grateful for the time spent knowing him and hope sharing his message honors him in some way. Below is the post sharing on how great of a person he was per The Culinary Institute of America Alumni Network: Celebrating Jerry Fischetti '78

The CIA received incredibly sad news that Professor Jerry Fischetti’78 passed away on Monday, April 3, 2023, after a brief illness. He retired from the college in 2021 but continued to teach online through the fall semester. Professor Fischetti was beloved by students, fellow faculty and staff.

Professor Fischetti joined the CIA faculty in 1998 and was a member of the opening team for the Apple Pie Bakery Café. As a member of the School of Business and Management, he taught a variety of courses including Professionalism and Life Skills, Organizational Behavior, Human Resource Management, and Introduction to Hospitality. He was selected faculty member of the year in 2011.

In addition to being an AOS graduate from the CIA, he completed a bachelor’s at Florida International University and a master’s at the Rochester Institute of Technology, Professor Fischetti spent many years in the hospitality industry before joining the college as a faculty member. He was director of catering at the Ritz-Carlton in Atlanta. His industry niche was private clubs, and he was food and beverage manager at Druid Hill Golf Club (Atlanta) and general manager of Kirkbrae Country Club (Providence).

Professor Fischetti’ s true calling was in the classroom. He loved his students and teaching, and his students loved him. A student wrote in a reflection paper the following:

“Professor Fischetti is more than just a hospitality expert, he is a dreamer, a romantic and a storyteller. He taught us that if you can dream it you can do it. Many people dream about retiring in Europe, but he actually did it. His retirement plans inspire me to not hold back on my dreams but put words into actions. “

We all wish Jerry would have had more time living his best life in Portugal with Tonka, his four-legged companion, and many new friends. But his mark on countless students (and faculty and staff) has been immeasurable, and his memory at the CIA will live on.
Ep.86: Finding Inspiration Through Food Waste With Max La Manna In this episode Bailey sits down with best selling author, content creator, and low waste chef, Max La Manna. Max has spent over 15 years working in the hospitality industry which has fueled his passion cooking delicious food for people all over the world. He took his love for food and funneled it into his social media platforms over the past couple years with his easy-going and delicious plant-based meals that bridge the gap between vegan food and waste-free cooking. 
Max shared his journey into veganism, and some of the challenges he faced going fully plant based, and how ultimately it helped him become more eco-conscious and aware of his overall food waste as a consumer. This led Max into becoming an advocate for low waste cooking, and spreading knowledge on how we can reduce our food waste with tips and tricks within the kitchen. Together Bailey and Max talk about what it’s like creating a successful social media brand, writing a cookbook, and navigating the world in 2023. His newest book, “You Can Cook This!” is now available everywhere books are sold online and at bookstores internationally. 
They chat about:

Following your intuition 
Hardships of going vegan 
Reducing your food waste 
Composting (inner city vs countryside)
Contacting local government officials 
Top 5 wasted foods
Hero ingredients
Blanching & freezing vegetables for extended shelf life
Tips on building a social media following 
Being consistent and showing up for yourself 
Protecting the earth that we walk on

And much more!
This episode is easy going, relaxing, and light hearted! Click now to listen!

Check out his new and upcoming book now on available on presale: "You Can Cook This"
Love the show? Leave a review on ⁠Apple Podcasts⁠ about your favorite part of the podcast to help support us!
Help us spread the love! Don’t forget to share with a friend!

Ready to make moves this spring and feel your best ever??
Check out spring plant based challenge "The 14 Day Plant Based Challenge!” 
Simply go to ⁠https://www.chefbai.kitchen/challenge⁠
When you purchase it, you get lifetime access, and you can do it at your own pace at your own time. 
Less than $2/day to join!

What you’ll get with the challenge: 
1. Three 14 Day meal guides including one to go along side my cookbook, "Cook. Heal. Go Vegan!" 
2. VIP Access to our free masterclass "Thriving On Plants!" + our new masterclass on April 15th @ 10AM PST “From Processed To Plants”
3. Daily food facts, videos, and wellness info to help keep you on track of your challenge!
4. Extra resources to motivate and educate you well beyond the two weeks, including 3 recipes of the day everyday!
5. A self paced schedule to take your two week challenge whenever it’s convenient for you!

Want more info about Chef Bai? 
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!”⁠⁠
About Oyster Farming, Our One-Minute Cooking Tip, An Interview With Author Cheuk Kwan, Casamara Club Sodas, Coconut Custard Pie & More! Welcome to another episode of our podcast on food and cooking. We're Bruce Weinstein & Mark Scarbrough. Together, we've written more than three dozen cookbooks, not counting the ones we ghost-wrote for celebrities.We've got a packed podcast this week: some facts about farmed oysters, our one-minute cooking, and the answer to "what's making us happy in food this week?"Plus, Bruce interviews author Cheuk Kwan about this new book, HAVE YOU EATEN YET? It's about stories and dishes from around the world of Chinese restaurants, perhaps the first truly global cuisine.Thank you for being on this journey with us. Want to help support this podcast? Check out our latest book THE INSTANT AIR FRYER BIBLE, available here. Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:01] About oyster farming. We love oysters, particularly raw and cold! Here's some of the information about how oysters are raised these days.[13:46] Our one-minute cooking tip: toasted nuts have a deeper, richer flavor than raw nuts.[15:06] Bruce's interview with author Cheuk Kwan on his new book, HAVE YOU EATEN YET?[31:05] What’s making us happy in food this week? Casamara Club Sodas and coconut custard pie! (Maybe not together!)
Happiness And Food, Our One-Minute Cooking Tip, An Interview with Maya Kaimal, Ice Wine, A Comfort Curry, & More! Welcome to our food and cooking podcast! We're Bruce Weinstein and Mark Scarbrough, authors of more than three dozen cookbooks.In this episode, we're talking about why you should eat foods that make you happy. We've got a one-minute cooking tip. Bruce interviews food entrepreneur and cookbook author (and longtime friend) Maya Kaimal. And we'd love to tell you about what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE AND MARK:[00:58] Eating food that makes us happy–and why it's important to come back to your happy foods often.[13:18] Our one-minute cooking tip: Food continues to cook after it leaves the heat![14:41] Bruce's interview with food entrepreneur and cookbook author Maya Kaimal about her brand-new book, INDIAN FLAVOR EVERY DAY.[37:28] What’s making us happy in food this week: Canadian ice wine and a curry made from ground turkey, sweet potatoes, and peas. It's a recipe from Maya Kaimal's new cookbook!
The Changing Ideas About Comfort Food, Our One-Minute Cooking Tip, An Interview with Sena Wheeler On Alaskan Seafood, Candied Jalapeños, Smoked Whitefish & More! Our ideas about comfort food have changed dramatically over the years. We've gone from its being "sick food" to now being "blow-the-diet" treats.Join Bruce Weinstein & Mark Scarbrough as they talk about the changing notions of comfort food over the course of their thirty-six cookbook career.Bruce also interviews Sena Wheeler of Sena Sea Wild Alaskan Fish about the Alaskan fishing industry and how you can bring the wild and tasty fare to your table.We've also got a one-minute cooking tip, and we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:03] How we've watched the notion of comfort food change over the many years of our thirty-six-cookbook career.[13:32] Our one-minute cooking tip: think beyond bread crumbs for coating foods in an air fryer![15:31] Bruce's interview with Sena Wheeler of Sena Sea Wild Alaskan Fish. If you want to find out more or order a box to try, click here.[30:17] What's making us happy in food this week? Candied jalapeños and smoked whitefish salad!
Episode 238: L. Reuteri and Kefir Cottage Cheese I love to teach people to make probiotic cottage cheese with Yogurt Plus, L reuteri, or kefir. I can even teach you how to make cottage cheese ice cream that is probiotic too! Tune in to learn how fun and easy it is to make and feed those microbes in your gut! Episode link:  https://www.culturedfoodlife.com/podcast/episode-238-l-reuteri-and-kefir-cottage-cheese/ Check out these links: https://www.culturedfoodlife.com/make-probiotic-cottage-cheese-with-yogurt-or-kefir/ https://culturedfoodlife.com/recipe/probiotic-cottage-cheese-ice-cream/
turning ideas into practical solutions.
Producer:Amy Langille (ACMA)7 Atlantic Central DriveEast Mountain, Nova Scotia, B6L 2Z2(902) 893-7455Visit us: agricommodity.ca” id=”36BVJJmFc87″ vid=”36BVJJmFc87″ id-for-player=”36BVJJmFc87″ link=”/listen/episode-57-turning-ideas-into-practical-solutions-36BVJJmFc87/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
Episode 57: Turning Ideas into Practical Solutions Host Brad McCallum, Agri-Commodity Management Association, chats with Mike McMorris to discuss research and innovation adoption and
turning ideas into practical solutions.
Producer:Amy Langille (ACMA)7 Atlantic Central DriveEast Mountain, Nova Scotia, B6L 2Z2(902) 893-7455Visit us: agricommodity.caFollow us: Facebook and Twitter: @MaritimeAgCastEmail us at: [email protected] or [email protected]: Brad McCallumEdited by: Amy Langille of ACMAMusic: “Neon Lights” by Matt Weidauer and "Smoke in a Box" by Micah Dahl Anderson (ArchesAudio.com)
Episode 14: Why Preoder? The boys take the state of preordering games and why we still do/dont do it.
Vanilla Beans: The Cost of Production | FoodUnfolded AudioArticle You would never know when looking at it, but vanilla happens to be one of the most volatile spices on the global market. On the whole, natural vanilla bean extract makes up only 1% of the vanilla flavour on the global market with the majority of vanilla flavouring coming from synthetically-produced vanillin. Some 1,700 to 1,800 tonnes of demand for natural vanilla is projected for 2020. Around 65% of that will come from the Northeastern region of Madagascar, where the rise and fall of vanilla’s price takes a very real toll on the fates and fortunes of the local community. Listen to our AudioArticle on Vanilla Beans: The Cost of Production.Article by Samanta OonRead by Aran ShaunakGraphics by Eloise AdlerSound Design by Jane Alice LiuRead the full article: Vanilla Beans | The Cost of Production Listen to FoodUnfolded AudioArticles on Spotify, Apple Podcasts, or wherever you download your favourite podcasts….Find FoodUnfolded on:Youtube: www.youtube.com/@foodunfoldedInstagram: @food.unfolded Website: www.foodunfolded.com Our Print Magazine: www.foodunfolded.com/shop Spotify: FoodUnfolded Podcast…Reconnect to the origins and future of your food.FoodUnfolded is powered by EIT Food, an extended body of the EU. This project is co-funded by the European Union.
Flavour: Easter What the foods we eat to celebrate Easter and Passover mean. A new Turkish cafe has just opened in Mill Road. Courses at the White Cottage Bakery and an Easter forage. Lots of food and drink news too. Presented by Matt Bentman, Alan Alder and Sue Bailey.
An Episode That Appears As If From Nowhere…That's The Dream Our first one back in a looooooong time. There are some audio issues at the end with some hissing but that should not bother the 3 of you that listen to this. We discuss horror stories from Reddit on this all new episode and season of InS.I.ghtful Stories with Matt and Will.Glad to be back!!! For now…
Hamissi Mamba’s Culinary Journey from Burundi to Detroit Hamissi Mamba, restaurant owner and recent winner of The Food Network’s “Chopped”, talks to Ann Delisi and Chef James Rigato about his inspiring life journey from Burundi to Detroit. He speaks of how he and his wife Nadia Nijimbere overcame the odds to start a family and a thriving business in an unfamiliar culture.
Bonus Podcast: Focus on Sheep Welfare and Productivity on the Glasson's Monaro Property A significant investment in exclusion fencing across his Dalgety property is increasing on-farm productivity and welfare outcomes for fourth-generation farmer Jack Glasson, and others are now following suit.
Keeping It Sweet: Sugar Market in 2023 Tight global sugar supply has driven sugar prices up to 11-year highs, and the price outlook is now more dependent on Brazil’s crop delivering on its expectations. Join Horticulture and Sugar Analyst Pia Piggott and Andy Duff, Head of RaboResearch – South America and Global Strategist – Sugar, as they discuss developments in Brazil’s sugar harvest and the global sugar outlook for 2023.



Send in a voice message: https://podcasters.spotify.com/pod/show/vegus-capelli/message” id=”AZupaI6L6Pt” vid=”AZupaI6L6Pt” id-for-player=”AZupaI6L6Pt” link=”/listen/clean-house-AZupaI6L6Pt/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
Clean House In this segment I walk you through my reason behind my 100-day spiritual journey I'll let you know about the benefits and the effects that it took upon me hope you all enjoy



Send in a voice message: https://podcasters.spotify.com/pod/show/vegus-capelli/message



Send in a voice message: https://podcasters.spotify.com/pod/show/vegus-capelli/message” id=”AEoQMaruOoZ” vid=”AEoQMaruOoZ” id-for-player=”AEoQMaruOoZ” link=”/listen/are-body-counts-important-AEoQMaruOoZ/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
"Are Body Counts Important" So in this segment I'm asking the men and women is the amount of people that your partner has slept with before you guys got together important will they make or break your relationship?



Send in a voice message: https://podcasters.spotify.com/pod/show/vegus-capelli/message
Chefs for Kids In this week’s episode, Al and Gemini sit down with Renee Guglielmetti, Crystal Momii and Vic Vegas of Chefs For Kids, to talk about the work they do educating and feeding at-risk Las Vegas school kids, and their upcoming fundraising dinner. Vic also shares some news about his work with the nonprofit. Al and Gemini also discuss their recent visits to Toast Society, Le Café du SUD, the newest Wahlburgers, 7th & Carson, Good Pie and Basilico. Also: a disappointing attempt to dine at Nightmare Café. And we share news on Buddy Valastro, Retro by Voltaggio, Cathédrale and Evel Pie. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Fighting Cancer with Good Food We sit down with Canyon Ranch Spa’s executive Chef Pete Ghione to discuss his experience helping people battle cancer with a healthier diet, and how he’s working to raise $100,000 for the Leukemia and Lymphoma Society.We also discuss recent meals at Toast Society, Crafthaus Brewery’s Arts District taproom, Taste of Asia, Zai, Born and Raised, Anima and a Winnie & Ethel’s pop-up at the Huntridge Theater’s sign lighting.Rich shares his culinary highlights from the Pacific Northwest. There’s also news on Vegas Test Kitchen, Tacotarian, The Golden Monkey, Jaleo, and a collaboration between Big B’s Texas BBQ and Crust & Roux, as well as interviews with Jolene Mannina, Kristen Corral, Natalia Badzjo and Aaron Lee. Learn more about your ad choices. Visit podcastchoices.com/adchoices
How to Make Your Health Insurance Actually Work For You With Wendell Potter Wendell Potter, as a former executive at Cigna, has a lot to say on the state of health insurance in this country. His view, from the inside out, is part of a new must-see documentary about democracy and American healthcare. Anyone who has dealt with a health insurance company knows it’s enough to make you sick all over again. Along with some shocking insights, Wendell shares two very important things ALL of us need to do to make health insurance actually work for us. All this, while Marissa prepares a blood orange polenta cake. Learn more about your ad choices. Visit megaphone.fm/adchoices
Empowering Food Allergy Advocacy: Thomas Silvera's Story and Elijah-Alavi Foundation's Mission for Legislative Change Thomas Silvera, Co-Founder and VP of Elijah-Alavi Foundation, delves into the foundation's mission, outlining their goals and aspirations, and discusses their efforts to drive legislative change at both state and federal levels, with a particular focus on advocating for individuals with food allergies.Thomas highlights the foundation's efforts to advocate for changes in laws and policies related to food allergies, including their work in various states and their blueprint toolkit that helps identify gaps and provides a roadmap for advocacy. He also discusses the foundation's partnership with Belay, a leading advocacy organization.Thomas reflects on the progress made since his last appearanceon the podcast, including the establishment of the Ambassador Program, whichaims to raise awareness about food allergies and promote advocacy effortswithin local communities.Throughout the podcast, Thomas shares his personal journey,challenges, and successes as an advocate for food allergy awareness andlegislative change, and the important work being done by Elijah-AlaviFoundation to make a positive impact in the lives of those affected by foodallergies.https://shandeeland.com/episode-16-thomas-silvera/https://shandeeland.com/abby-herzig-76/
Soup-to-Nuts podcast: Halla helps online grocers double clicks, basket size & retention The dreaded question of what to cook for dinner or what to eat next isn’t just challenging for consumers, it is high stakes for retailers, which risk shopper loyalty, lost sales, food waste and more if they predict the wrong answer and fail to stock the right items.
Soup-To-Nuts Podcast: Are nutrient-dense, climate-friendly millets the next quinoa? Millets may be relatively little known in the Global North currently, but the small, nutrient dense and drought-resistant grains (well, technically seeds), could be poised to become the next quinoa with the power to turbo-charge sales of CPGs featuring them, thanks to the Food and Agriculture Organization and UN declaring 2023 the International Year of Millets.
More Iceland beer scene talk.
Does Einstok Beer have a taproom?
Bottom fermenting is the thing.
Postgame of our Fresyes Fest Brewing.
We all want good taproom” id=”6A5dQ7TVamc” vid=”6A5dQ7TVamc” id-for-player=”6A5dQ7TVamc” link=”/listen/that-is-not-a-kolsh-6A5dQ7TVamc/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
That is NOT A KOLSH! Welcome back to our show for people that like to have fun drinking their serious beer. This week some of the things we will be talking about:
More Iceland beer scene talk.
Does Einstok Beer have a taproom?
Bottom fermenting is the thing.
Postgame of our Fresyes Fest Brewing.
We all want good taproom vibes.
Is the Barrelhouse Brewing taproom in River Park anything?
Pilsner vs. Lager.
These things and a lot more!

Thanks for listening!
DOWNLOADABLE FILE: Pour504.mp3
(Definitely cussing)
BEER AND SHOW RELATED LINKS:
*Today’s beer shopping tip: Games for a beer garden.
SUPPORT THE SHOW AND BECOME A GOLDEN GOD!
Subscribe to the show in Apple Podcast. You can also find us on Spotify and Stitcher.
Perfect Pour’s YouTube Channel.
HOSTED BY: Nick & Mikey.
MUSIC BY: Sunburns and Paul From Fairfax.
Drop Us A Line: Email Perfect Pour.
Mikey would REALLY love it if you subscribed to his newsletter: Drinking & Thinking. Also, Check out Mikey’s Beer Geek blog.
Send Something Cool To Us!:
The Perfect Pour – co Mike Seay
2037 W. Bullard Ave #153
Fresno, CA 93711
Why is there no ‘boxed beer’ like wine, yo!?
What beer April Fooled you?
A history lesson for Firestone Walker Brewing.
A show hosts visits North Coast.
This and much more beer fun!!
” id=”2RiLsWLK77B” vid=”2RiLsWLK77B” id-for-player=”2RiLsWLK77B” link=”/listen/a-north-coast-brewing-taproom-visit-gets-uncomfortable-2RiLsWLK77B/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
A North Coast Brewing Taproom Visit Gets Uncomfortable Welcome to a damn fun time with some (hopefully) good beers, It's The Perfect Pour! This week some things like this:
Why is there no 'boxed beer' like wine, yo!?
What beer April Fooled you?
A history lesson for Firestone Walker Brewing.
A show hosts visits North Coast.
This and much more beer fun!!

Download: PerfectPour505.mp3
(Warning: There is plenty of cussing!)
Thank you for listening!
BEER AND SHOW RELATED LINKS:
*Today’s beer shopping tip: Games for a beer garden.
SUPPORT THE SHOW AND BECOME A GOLDEN GOD!
Subscribe to the show in Apple Podcast. You can also find us on Spotify and Stitcher.
Perfect Pour’s YouTube Channel.
HOSTED BY: Nick & Mikey.
MUSIC BY: Sunburns and Paul From Fairfax.
Drop Us A Line: Email Perfect Pour.
Mikey would REALLY love it if you subscribed to his newsletter: Drinking & Thinking. Also, Check out Mikey’s Beer Geek blog.
Send Something Cool To Us!:
The Perfect Pour – co Mike Seay
2037 W. Bullard Ave #153
Fresno, CA 93711
Getting a Hazy over state lines.
Are we talking about the Bud Light thing?
What did 80s beer geeks even have to drink?
Two hosts had a beer trip.
Plenty of calls from Perfect Pour listeners!
This and mo” id=”1yiUSFVyt8w” vid=”1yiUSFVyt8w” id-for-player=”1yiUSFVyt8w” link=”/listen/what-did-80s-beer-geeks-even-do-1yiUSFVyt8w/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
What Did 80s Beer Geeks Even Do?! Welcome. You are in for some fun, mostly due to beer drinking. Some things will be covered, like:
Getting a Hazy over state lines.
Are we talking about the Bud Light thing?
What did 80s beer geeks even have to drink?
Two hosts had a beer trip.
Plenty of calls from Perfect Pour listeners!
This and more!

Thanks for listening!
Download: PerfectPour506.mp3
(Definitely some cussing)
BEER AND SHOW RELATED LINKS:
*Today’s beer shopping tip: Games for a beer garden.
SUPPORT THE SHOW AND BECOME A GOLDEN GOD!
Subscribe to the show in Apple Podcast. You can also find us on Spotify and Stitcher.
Perfect Pour’s YouTube Channel.
HOSTED BY: Nick & Mikey.
MUSIC BY: Sunburns and Paul From Fairfax.
Drop Us A Line: Email Perfect Pour.
Mikey would REALLY love it if you subscribed to his newsletter: Drinking & Thinking. Also, Check out Mikey’s Beer Geek blog.
Send Something Cool To Us!:
The Perfect Pour – co Mike Seay
2037 W. Bullard Ave #153
Fresno, CA 93711
https://www.youtube.com/c/BobRothman 
OVEREATERS ANONYMOUS  SPEAKER
BOBROTHMAN.COM
OVEREATERS ANONYMOUS BINGE EATING AND FOOD ADDICTION BIG BOOK READINGS OVEREATERS ANONYMOUS for SUGAR and FOOD ADDICTS RECOVERY compulsive Overeaters Anonymous podcast 12 step speaker m” id=”7767cVRtmF1″ vid=”7767cVRtmF1″ id-for-player=”7767cVRtmF1″ link=”/listen/overeaters-anonymous-podcast-oa-binge-addiction-and-food-addiction-12-step-big-book-program-of-recov-7767cVRtmF1/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
OVEREATERS ANONYMOUS PODCAST OA BINGE ADDICTION AND FOOD ADDICTION 12 STEP BIG BOOK PROGRAM OF RECOVERY COMPULSIVE OVEREATERS ANONYMOUS 12 OVEREATERS ANONYMOUS PODCAST OA
https://www.youtube.com/c/BobRothman 
OVEREATERS ANONYMOUS  SPEAKER
BOBROTHMAN.COM
OVEREATERS ANONYMOUS BINGE EATING AND FOOD ADDICTION BIG BOOK READINGS OVEREATERS ANONYMOUS for SUGAR and FOOD ADDICTS RECOVERY compulsive Overeaters Anonymous podcast 12 step speaker meeting Big Book study recovery program . How to have FOOD ADDICTIONS RECOVERY by 12 steps over eaters anonymous recovery program of OVEREATERS ANONYMOUS Compulsive eater OA is 12 step recovery program based on 12 steps from  twelve step program of recovery. food addicts want recovery from food obsession and addictions it can also be in form of anorexia, bulimia, binge eating and compulsive overeaters  a spiritual awakening towards our food and sugar addiction.   Abstinence tastes better than food is a phrase said at many overeaters anonymous speaker meetings.
Peking duck with Kwoklyn Wan Miriam Nice sits down with author, TV chef, martial arts expert and presenter Kwoklyn Wan to find out about this special-occasion dish – shared through generations for over 5 millennia.. Plus, he shares what it was like growing up in the kitchen of his family’s restaurant and the impact that had on his unique style of cuisine. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Craft Beer On The Bay: Red Shedman Farm Brewery Huber and Producer Matt crowded into the temporary studio as renovations begin on The Bay's main studio, and they were joined by Chris and Emily from Red Shedman Farm Brewery out of Mt. Airy, Maryland!
Follow the Leader We must first decided who our leader is.We must do all things like our leader.If we do this, we will be with the Leader when the game is over.
Soul Food & Fuel For Life…. ASTRAL BODY HEALING #19 Healing Key for the Astral BodyAstral Plane Is an Initiation for LOVEmost wounds, trauma , past life memories are stored in the ASTRAL BODY

Title: The Reign of Grace Shows in Your Face
Speaker: David Nicholes
Broadcaster: Community Baptist Church
Event: Sunday – AM
Date: 4/16/2023
Bible: Proverbs 15:13-15; Romans 5:17-21
Length: 4″ id=”818FgJia2QY” vid=”818FgJia2QY” id-for-player=”818FgJia2QY” link=”/listen/the-reign-of-grace-shows-in-your-face-818FgJia2QY/” is-authorized=”false” custom-styles=”margin: 0 24px 24px 0;”>
The Reign of Grace Shows in Your Face A new MP3 sermon from Community Baptist Church is now available on SermonAudio with the following details:

Title: The Reign of Grace Shows in Your Face
Speaker: David Nicholes
Broadcaster: Community Baptist Church
Event: Sunday – AM
Date: 4/16/2023
Bible: Proverbs 15:13-15; Romans 5:17-21
Length: 43 min.
FOOD ADDICT: EPISODE 156 – FEELING GREEN w/ Shari Linick Please TUNE-IN to this 2023 ST. PATRICK'S DAY SPECIAL.
FOOD ADDICT: EPISODE 157 – GOT MY HAIR DID w/ Shari Linick Please TUNE-IN to this GROUP episode of FOOD ADDICT.
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