Novedades

It’s another two topic episode! In the first part, Jeff gives Chris a deeper dive into the ins and outs of carbonation, discussing the pros and cons of bottle conditioning versus kegging. In part two, the guys take a look through a handful of easily accessible mead recipes online and point out some red flags that might be a good sign for new mead makers to be cautious of using those recipes, discuss the red flags and the logic behind why those are in the recipe in the first place, as well as what to do instead. The Mead House […]

Join hosts Bill Green and Jerold Colton on Uncorked, a captivating conversational podcast that blends wine, business, and life into one flavorful journey. Ea...

Did you guess the story from the title? Grab the weird wine of the week and listen to find out… Hosted on Acast. See acast.com/privacy for more information.

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David Geiger speaks with Iowa State Climatologist Justin Glisan to talk about Iowa weather patterns, then he goes over some of the cool ways the U.S. Meat Export Federation is marketing U.S. meat products in Mexico with director Gerardo Rodriguez. Learn more about your ad choices. Visit megaphone.fm/adchoices

What do you get when you mix a legendary sandwich shop, a Hollywood icon, and an $8 billion handshake? One hell of a Hospitality Hangout episode. Mike Manzo, COO of Jersey Mike’s, joins the show to dish on how the brand became a cult favorite—with over 3,000 locations, a relentless focus on unit-level profitability, and yep, Danny DeVito as their secret weapon. From tamper-proof pickles to military-grade consistency, Mike breaks down what it really takes to scale without selling out. Plus, insider stories about the Blackstone deal, international expansion, and why Mike might owe someone a ...

More than just a business decision, Chantal's Cheese Shop's exit from social media is a statement. This episode examines their bold move to prioritize genuine community connection over online marketing. Anaïs Saint-André Loughran joins Jessica for a discussion about the shop's journey after leaving social media, their focus on real-world community, and their reflections on a society saturated with online marketing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Todos brindamos, mas sabemos realmente o porquê? Um gesto aparentemente simples, mas cheio de história e simbolismo.Entenda a origem e o significado dessa tradição que vem desde os tempos antigos até hoje no novo vídeo da Revista ADEGA!Link da matéria completa: https://revistaadega.uol.com.br/artigo/por-que-brindamos-descubra-origem-e-o-significado-do-brinde-com-vinho.html

カレー屋さんで起きた珍しくて、どっか笑っちゃう話を語らいましょう。［出演者］長男：南場四呂右 @365curry次男：福岡裕介 @fuku_stgrm三男：タケナカリー@takenacurry番組の感想や、あれってどうなってるの？など、なんでもお気軽にお寄せください！📮 おたよりフォームはこちら店舗への設置・友達に配りたい！という方、ステッカーorチラシ送りますのでご協力お願いします。📮 ステッカーorチラシ送り先ご入力フォームはこちら

Benjamin Tushaus is a renowned culinary expert known for crafting unforgettable dining experiences tailored to any occasion. With a passion for flavor, precision, and presentation, he brings creativity and excellence to every dish. Whether it's an intimate dinner, a grand celebration, or a corporate event, Benjamin’s expertise ensures each meal is a masterpiece. His commitment to quality and innovation makes him the go-to chef for those seeking refined, personalized cuisine that leaves a lasting impression on every guest.

I have known the Levys for years. I've known them as restauranteurs and gracious people. They fell in to the restaurant business and it was sink of swim; swim they did, creating an iconic establishment in heart of Southern California. From the restaurant came what one would consider the first of its kind in the San Gabriel Valley...a craft cocktail lounge. No one had heard of such falderall out of downtown Los Angeles, a craft cocktail bar...the idea. Well, it turns out to be a brilliant idea and the bar 1886 became a destination in itself for lovers of hand made, exotic cocktails. Enter ...

All About French Honey: From Provençal Lavender to Paris Rooftop Hives France is famous for its wine, cheese, and pastries—but did you know it’s also home to some of the world’s most delicious and diverse honey? In this sweet episode of Fabulously Delicious, we’re diving deep into the golden world of French honey, or miel. From the floral fields of Provence to the rugged chestnut forests of Corsica and even the rooftops of Paris, French honey tells a story of terroir, tradition, and taste. We’ll explore the most beloved regional varieties of French honey, like miel de lavande,...

Food Scene Austin Austin’s culinary scene in 2025 is a livewire mosaic of flavors, innovation, and pure Texan swagger—where boundary-pushing newcomers dance right alongside revered icons, and every bite feels like a brush with the city’s creative spirit. At hot-off-the-press openings like Aris, Mian & Bao, and Top Roe, listeners can taste the buzz firsthand. Mian & Bao has become a mecca for Sichuan dumplings and crispy beef pancakes so fiery and addictive, they’ll leave your lips tingling in delirious joy. Over at Oribello’s Bar and Kitchen, East Side edge meets elevated pub ...

In this episode of What The Field?!, we sit down with Analisa Winther, co-founder of Top 50 Farmers, to discuss the importance of recognising and celebrating the individuals behind our food. Analisa shares insights on how visibility can transform the agricultural landscape and why it's crucial for the future of regenerative farming. We delve into:The mission of Top 50 Farmers and its impact on the farming community.How more visibility can turn into policy influence, new markets and stronger community ties.How scaling regenerative farming starts with knowing who your favourite farmer is. Join...

I first smelled the freshly nixtamalized masa from Emmanuel Galvan of Bolita at the Gilman Wine Block, where the tender, vegetal umami scent carried above the crowds right into my nose. This episode, we focus on technological and labor challenges of nixtamalization in the present, specifically right in Berkeley – complicating the many ways nixtamalization makes corn esculent. Tasting: Tessier Wine’s Pinot Noir Viewing: “Memory,” the dish with tortillas from The Menu (2022) Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann This ...

We're kicking off season 3 of the Food Safety Dish with the inspiring story of Regenerating an Iowa Family Farm with food & agriculture writer and farmer Beth Hoffman. Follow her story from coastal journalist to the heartland as she and her husband cultivate their new regenerative farm visions on Whippoorwill Creek Farm, raising beef, goats and veggies without the sprays, chemicals, or the GMO grains. Hear all about their dynamic farm model offering farm tours, cooking and writing classes, on-farm dinners, and overnight stays on family farmland passed down through generations.Beth Hoffman has ...

Food Scene Miami # Miami's Culinary Renaissance: Hot New Spots Define the 2025 Food SceneMiami's dining landscape is sizzling with innovation in 2025, as the city continues to cement its status as a premier culinary destination where heritage meets cutting-edge creativity.The vibrant Wynwood district welcomes Novatore Cucina and Bar, an elevated Italian concept from the GUSTATIO Group. Executive Chef Marco Rama, formerly of Michelin-starred Andreina in Italy, crafts house-made pastas and standout dishes like aragosta midollo—a decadent combination of lobster and bone marrow with passionfruit...

This week we welcome Dan McKee and Andrea Wilson from Michter’s to the show! Dan is of course the Master Distiller and Andrea the Master of Maturation! We got together in Kentucky a few months ago and discussed all the goodness that is Michter’s Whiskey and I have to say I can’t remember the last time I laughed so much during an interview. We talk through the Michter’s brand, their dedication to quality the goodness that is Fort Nelson in Louisville and we drink some delicious Michter’s Toasted Bourbon! So get ready this week because its all Michter’s with the people that know it ...

Food Scene Portland # Portland's Culinary Renaissance: What's Sizzling in Spring 2025Portland's dining scene is experiencing a vibrant revival this spring, with an impressive array of new restaurants and food events transforming the city's gastronomic landscape.May brings exciting new openings to Portland's restaurant scene. Cafe Rosetta and Matsunoki Ramen have recently launched, joining other notable spring debuts like Bennett's Best Bites in Northeast Portland. Food hall enthusiasts should watch for the Array Food Hall with its Cascadia Taphouse, projected to open this spring.The city's ...