Novedades

Jake and Stone are BACK with another GREAT Episode! We crack open another Coastalo THC beverage and put the infamous Natty Daddy from Natural Light to the test. Along the way, we dive into a hilarious yet heated debate about the underwhelming food scene in England, and build our fantasy roster of 100 American men to face off against 100 Brits—state by state, city by city. Plus, we vent about the little things that grind our gears on the daily. Come for the drinks, stay for the chaos.Coastalo: https://www.coastalo.com/

The Drunk Guys climb down a well and drink while they read The Wind-Up Bird Chronicle by Haruki Murakami. They go looking for their cat and find: Dismembers Only by 3 Floyds and Cat Tails by Finback. Join the Drunk Guys next Tuesday when the Drunk Guys fail miserably at

Šioje laidoje žodis „kultūra" keliamas į priekį, nes būtent apie maisto kultūrą laidos vedėjai kalbasi su Jonu Vaiškūnu. Jonas Vaiškūnas yra žinomas etnokosmologas, baltų tikėjimo bendruomenės „Romuva“ vaidila, dirbantis Molėtų rajono muziejaus etnografinėje sodyboje ir dangaus šviesulių stebykloje, būtent čia su juo ir kalbėjosi „Lėto maisto kultūros" vedėjai.„Būna, esi sveikas, prisivalgęs, bet niekas tavęs nedomina. Dievai reikalingi tam, kad žmogų įkvėptų“, - sako baltų tikėjimo bendruomenės „Romuva“ vaidila, etnokosmologas Jonas ...

Navigating Wine Tariffs: Challenges and Opportunities for Small Businesses In this episode of the After Wine School Podcast, Keith Wallace and Alana Zerbe delve into the complex topic of wine tariffs and their impact on wine lovers and small businesses. They discuss past experiences with tariffs, offer insights on the current economic landscape, and explore the potential future scenarios for the wine industry. They highlight the interconnected nature of the wine supply chain, the unique challenges of state-specific liquor laws, and the potential opportunities that market disruptions can ...

Sandra rencontre Josyanne Tremblay (saison 2) & Pierre Yves Lévesque (saison 1 de Masterchef Québec) au resto Temaki-Sushi-Bar de Chicoutimi.https://www.temaki-sushi-bar.com Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

While Dub was off living his best food life in the USA, Nectorious Papi held it down, and now it’s time for a snack catch-up like no other. We break down the wildest and best snack drops of the last few months, from Cadbury's latest wave of releases to a surprise winning product from ALDI.We also dive into major fast food news: 🍗 Wingstop lands in Sydney 🌮 Is Taco Bell shutting down in Australia?Plus — we taste test a new chocolate bar that might just be the best on Aussie shelves right now.Thanks for tuning into The Food Guys!Don't forget to leave a review if you had a good feed! ...

Send us a textA Deep Dive into Caribbean Culinary History with Keshia SakarahIn this episode of The Moreish Podcast, host Hema chats with Keshia Sakarah, a self-taught chef, food writer, and educator of Montserratian and Barbudian descent. Based on topics raised in her first book Caribe A Caribbean Cookbook with History they explore the rich history of the Caribbean and its influence on contemporary food and culture. From the Indigenous names for each nation, unique ingredients used in everyday cooking and a plethora of recipes, the conversation celebrates the diverse and resilient heritage of...

🏉 La reconversion d'un rugbyman professionnel en viticulteur 🧑‍🌾🔎 Un focus sur le système de la coopération, grâce au choix de Benjamin d'adhérer à la cave d'Uni-Médoc 👥🍷 L'implication des coopérateurs qui permet au magasin de Gaillan-Médoc de proposer une expérience unique 🎆Réalisation JM Vidéos - Julien Marchais Spécialiste son - Clément Bénito Générique et jingles - Pierre-Emmanuel Legrixpour les AOC Médoc & Haut-MédocHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In today's episode of *OHO! Veg Cooking with Jenny & Gaurav*, we're crafting a **Delicate Tomato Soup** that's anything but ordinary! With a secret touch of apple and beetroot, this velvety soup is a symphony of subtle flavors. Want the printable recipe? DM us or email **ohovegin@gmail.com**. Don't forget to hit the **bell icon** for new recipe alerts. Let's create some soup magic!

Coming off the back of a hectic week in the Bordeaux 2024 campaign, Joe, Will, Guy and Marc sit down to discuss the latest releases, including arguably the must-buy of the vintage, Carmes Haut-Brion, as well as Cos d'Estournel, the Barton stable, and, of course, Mitjavile.

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more!Recipes & Links:Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in ...

Join us for an exciting episode of the Embellish Pod as we dive into the world of Indiana whiskey with Dave McIntyre, co-founder of West Fork Whiskey Company and Old Hamer. In this episode, we explore the journey of West Fork Whiskey, from its humble beginnings to becoming a key player in the craft bourbon scene. Discover how Dave and his childhood friends turned their passion for bourbon into a thriving business, the unique characteristics that set Indiana whiskey apart from its Kentucky counterparts, and the innovative approaches they take in their distilling process. We'll also discuss the ...

Northeast Farmers Market SeasonHost Amaris Pollock welcomed Devin Cornia who is the Executive Director of the Northeast Farming Association of New Jersey back to the show. They discuss the upcoming farmers market season and the opportunity for people to interact with farmers and learn about agriculture. They also discussed Devin's history within the industry, along with some of the programs, initiatives, and the publication "The Natural Farmer" which NOFA provides to the community.NOFA's Local Food Initiatives:Devin explains that NOFA (Northeast Organic Farming Association) is a 50-year-old ...

We sat down with Cyrus Kehyari, the driving force behind Hughes Brothers to explore what it really means to bring a legacy back to life. In this episode, Cyrus shares the remarkable story of reviving his family’s pre-Prohibition whiskey brand—a journey that spans centuries, state lines, and generations. From dusty archives to working stills, we talk about the soul of Pennsylvania whiskey, the weight of history, and the modern grit it takes to restore a name with meaning. This isn’t just a story about spirits—it’s about spirit. And the Hughes Brothers have it in barrel-strength.

Retour du printemps = retour des festivals, des teufs et des barbecues ! 🔥 On se retrouve pour ce 10e épisode de Bouffe à Facette avec un numéro 10 : Santiago de Fueguito, le barbecue itinérant qui réchauffe les événements Marseillais. Avec son acolyte @Francislalame, ils ont également ouvert Prosper, rue des Trois Rois. On parle Choripán, Buenos Aires, Marseille, et de comment les villes et les cultures influencent la gastronomie. Mais surtout, on aborde le sujet de la cuisine itinérante : comment sortir de la cuisine ? Quelles règles dans une ville aussi libre que Marseille ?...

If there is any topic in the whiskey world that has the MOST myths, fake tips, and out-right incorrect information surrounding it, aging has to take the cake. In this episode, Chris breaks down what is ACTUALLY happening when a whiskey is aging, as well as some of the most common myths about aging whiskey (especially home aging). Finally, we round it out with some questions from our awesome Patrons! Learn More about the Kentucky Bourbon Festival: https://kybourbonfestival.com/ Patreon: http://patreon.com/whiskeynoobs

✨今週のドルチェ『マーロウのバナナプリン』✨イタリア菓子をこよなく愛するイラストレーター・パパドルチが、毎週ひとつのスイーツを紹介しながら、日常のあれこれやイラスト制作の舞台裏についておしゃべりするトークプログラムです。番組へのメッセージを大募集！前回配信の感想、リクエスト、あなたの周りの最近の出来事など、何でも構いません！パパドルチのinstagram / X(Twitter)アカウントにぜひラジオネーム&メッセージをお寄...

Ever feel overwhelmed with what to bring to a potluck or summer picnic? Whether you’re heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We’ve got you! We’re sharing all our tips and inspiration to ensure that your dish is the one people can’t stop talking about—the one that’s gone before you can even grab a plate!By the end of this episode, you’ll learn how to make:Two easy sides that you can prepare in individual portionsNo-fuss ...

Nick McMillan, co-owner of the iconic Golden Steer Steakhouse in Las Vegas, joins us to share how he and his wife Amanda stepped in to carry forward one of the city’s most historic restaurants. After taking over the Golden Steer in 2019, they brought a fresh perspective to a legacy brand — modernizing operations, investing in digital storytelling, and launching a thriving line of consumer products. We talk about navigating a pandemic-era pivot, turning viral moments into menu staples, and bringing the Golden Steer experience coast-to-coast with a new location opening soon in New York City....

Hoy nos sentamos con Edgardo Germán, el creador de Chivo Loco, la primera birriería en República Dominicana. En este episodio, exploramos cómo decidió apostar por un plato tan emblemático de la gastronomía mexicana como la birria, y cómo ha logrado adaptarlo al paladar dominicano con una propuesta auténtica, pero al mismo tiempo innovadora.Conversamos sobre sus inicios, los retos de introducir un concepto nuevo en el país, y cómo ha ido expandiendo el menú más allá de los tacos, con fusiones inesperadas como los dumplings de birria. Además, Edgardo nos cuenta qué plato ...