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Beer review show by two guys who love Beer, in HD.

Beer is Tasty - HD

Las Vegas food and restaurant review with an attitude (and mohawk).

Top of the Food Chain (Vegas Video Network) - Audio

Il mondo dell'enogastronomia piemontese in audio e video. Sapori del Piemonte BLOG e' il portale dedicato all'enogastronomia piemontese: ricette, itinerari, vini, tartufi, prodotti locali, agriturismo. Nasce da un'idea di Filippo Largana' e Vittorio Ubertone

SdP.BLOG Sapori del Piemonte

Inebriation Nation

A podcast discussion of all things and people craft including beer, wine, spirits, coffee, and more.

Crafted Conversations

Hi. I'm Daniel. When I'm not doing comedy, I like talking to interesting people and eating food. I decided to combine those two things and make this podcast, which I called Jalapeño Business ('cause you know, food... and puns.) Every episode, my guest brings in a dish that reminds them of their childhood and/or culture. We eat it, talk about it, and the conversation goes from there. I hope you have as good of a time listening as I do doing it. And if you're worried about it, we eat away from the microphone and avoid smacking our food at all costs, so you're good!

Jalapeño Business with Daniel Weingarten

Nei miei podcast vi racconterò storie sul Caffè, segreti, tecniche per prepararlo al meglio, e come sceglierlo. I professionisti potranno trarne informazioni utili per il loro mestiere, gli appassionati sapranno difendersi dalle ciofeche...

I segreti del Caffè

Welcome to The Pernod Ricard Connect Podcast, a bi-monthly podcast that will highlight the information that you need when it comes to Pernod Ricard and our brands. Each episode features an interactive discussion with a brand’s 4 key things to keep in mind.  This podcast will help educate and empower you to help sell more product.

Welcome to The Pernod Ricard Connect Podcast, a bi-monthly podcast that will highlight the information that you need when it comes to Pernod Ricard and our brands. Each episode features an interactive discussion with a brand’s 4 key things to keep in mind. This podcast will help educate and empower you to help sell more product.

The Pernod Ricard Connect Podcast

Biologisch, plantaardig, lokaal, vegetarisch: de termen vliegen je om de oren. We willen allemaal zo 'goed' mogelijk te eten. Maar wat dat is dat dan, goed eten?

In 'Op ons bord' gaat Justin Verkijk langs bij boeren, telers, producenten en experts om er achter te komen waar ons eten vandaan komt en wat we in de toekomst op ons bord kunnen verwachten.

Biologisch, plantaardig, lokaal, vegetarisch: de termen vliegen je om de oren. We willen allemaal zo 'goed' mogelijk te eten. Maar wat dat is dat dan, goed eten? In 'Op ons bord' gaat Justin Verkijk langs bij boeren, telers, producenten en experts om er achter te komen waar ons eten vandaan komt en wat we in de toekomst op ons bord kunnen verwachten.

Op Ons Bord

Beer Cartel's The Inside Word is the place for all the latest craft beer insights, interviews, scoops and much more

Beer Cartel's The Inside Word

In der heutigen Zeit ist es nicht immer leicht sich natürlich und gesund zu ernähren. Die Möglichkeiten sind groß und wir sind ALLE völlig verschieden. 

Oft lassen wir uns sehr vom Außen beeinflussen und haben verlernt unsere eigenen Bedürfnisse zu achten und dem Körper das zu geben, was er wirklich braucht! 

Dieser Podcast ist für ALLE die sich tiefer mit der natürlichen und ursprünglichen Ernährung im modernen Sinne auseinandersetzen wollen. Damit Du mit der Ernährung Deinen ganz eigenen Weg finden kannst!

In der heutigen Zeit ist es nicht immer leicht sich natürlich und gesund zu ernähren. Die Möglichkeiten sind groß und wir sind ALLE völlig verschieden. Oft lassen wir uns sehr vom Außen beeinflussen und haben verlernt unsere eigenen Bedürfnisse zu achten und dem Körper das zu geben, was er wirklich braucht! Dieser Podcast ist für ALLE die sich tiefer mit der natürlichen und ursprünglichen Ernährung im modernen Sinne auseinandersetzen wollen. Damit Du mit der Ernährung Deinen ganz eigenen Weg finden kannst!

Peaceful Eating

Between The Wines Podcast is a highly palatable dynamic drop, with bold guests and lengthy tannins of lasting (wine) notes. Join your host Gin &amp; a multifaceted guest list as they sip their way through wild wine banter, punny anecdotes and the debunking of old vino myths (and more than a tasty bottle or two). Cheers! (Drink responsibly) Approx 12 standard eps.

Between The Wines Podcast is a highly palatable dynamic drop, with bold guests and lengthy tannins of lasting (wine) notes. Join your host Gin & a multifaceted guest list as they sip their way through wild wine banter, punny anecdotes and the debunking of old vino myths (and more than a tasty bottle or two). Cheers! (Drink responsibly) Approx 12 standard eps.

Between The Wines Podcast

שלום לכולם :)
תודה רבה שבחרתם להאזין לפודקאסט שלי צלח. אני מתרגש מאד מהפצת הפרק הראשון ובאמת מודה לכם שאתם מאזינים.

אני יודע שהזמן שלכם מוגבל ושהענף שלנו שואב המון זמן ואנרגיות בטח בתקופה כזו. לכן, אשתדל שהפרקים יהיו עד 30 דקות כך שההאזנה תהיה נעימה ונוחה לכולם.
בכל פרק אגע בסיטואציות ונקודות שכל מסעדן או מנהל מסעדה חווים ביום יום שלהם, מבט אל עתיד הענף ושיתופי פעולה עם מסעדנים, ספקים, יועצים וכל מי שיכול לתרום ולהוסיף ערך למאזינים.

חשוב לי לציין שהפודקאסט יתבצע מנקודות מבט של מסעדנים ושל לקוחות.

תודה רבה והאזנה נעימה.

שלום לכולם :) תודה רבה שבחרתם להאזין לפודקאסט שלי צלח. אני מתרגש מאד מהפצת הפרק הראשון ובאמת מודה לכם שאתם מאזינים. אני יודע שהזמן שלכם מוגבל ושהענף שלנו שואב המון זמן ואנרגיות בטח בתקופה כזו. לכן, אשתדל שהפרקים יהיו עד 30 דקות כך שההאזנה תהיה נעימה ונוחה לכולם. בכל פרק אגע בסיטואציות ונקודות שכל מסעדן או מנהל מסעדה חווים ביום יום שלהם, מבט אל עתיד הענף ושיתופי פעולה עם מסעדנים, ספקים, יועצים וכל מי שיכול לתרום ולהוסיף ערך למאזינים. חשוב לי לציין שהפודקאסט יתבצע מנקודות מבט של מסעדנים ושל לקוחות. תודה רבה והאזנה נעימה.

צלחת שבורה - פודקאסט המסעדנות הראשון בישראל

Hello there, I'm Akshata from Akshatas Recipes on YouTube..I will be sharing my recipes here which are quick,simple and delicious.....
To see my videos you can visit my channel @
http://www.youtube.com/user/annesequeira1

Hello there, I'm Akshata from Akshatas Recipes on YouTube..I will be sharing my recipes here which are quick,simple and delicious..... To see my videos you can visit my channel @ http://www.youtube.com/user/annesequeira1

Akshatas Recipes Podcast

Alles rund um das Thema Sturbock Café in Würzburg!

Sturbock café

嗨囉 我是花 歡迎來到我的另一個宇宙。 每個人都有一個故事， 聽我跟不同的人聊聊天～ 分享各種有意思的生活大小事。。。 #交友 #醫美 #理財 #靈性 #宇宙 #spiritual #瑜珈 #旅遊 #體驗 #生活#cryptocurrency #追劇 #影評 . 交友話題起家，漸漸發散到各種我好奇的人事物體驗/ . 更新時間端看近期創造力活躍度而定，當有一股想發聲的慾望卡在胸口蓄勢待發的時候就會迅速更新單集了😁😁😁 . 歡迎關注追蹤🤍、點選5★★★★★好評或IG留言給我一些支持喔！ IG/FB/BLOG👇 https://portaly.cc/love.hua 合作邀約👇 love.hua.loveiseverything@gmail.com 贊助donate花花說👇 https://portaly.cc/love.hua/support 部分圖片來源：Unsplash 片頭片尾音樂：mixkit Powered by <a href="https://firstory.me/zh">Firstory Hosting</a>

嗨囉 我是花 歡迎來到我的另一個宇宙。 每個人都有一個故事， 聽我跟不同的人聊聊天～ 分享各種有意思的生活大小事。。。 #交友 #醫美 #理財 #靈性 #宇宙 #spiritual #瑜珈 #旅遊 #體驗 #生活#cryptocurrency #追劇 #影評 . 交友話題起家，漸漸發散到各種我好奇的人事物體驗/ . 更新時間端看近期創造力活躍度而定，當有一股想發聲的慾望卡在胸口蓄勢待發的時候就會迅速更新單集了😁😁😁 . 歡迎關注追蹤🤍、點選5★★★★★好評或IG留言給我一些支持喔！ IG/FB/BLOG👇 https://portaly.cc/love.hua 合作邀約👇 love.hua.loveiseverything@gmail.com 贊助donate花花說👇 https://portaly.cc/love.hua/support 部分圖片來源：Unsplash 片頭片尾音樂：mixkit Powered by Firstory Hosting

嗨囉 我是花 歡迎來到我的另一個宇宙。 每個人都有一個故事， 聽我跟不同的人聊聊天～ 分享各種有意思的生活大小事。。。 #交友 #醫美 #理財 #靈性 #宇宙 #spiritual #瑜珈 #旅遊 #體驗 #生活#cryptocurrency #追劇 #影評 . 交友話題起家，漸漸發散到各種我好奇的人事物體驗/ . 更新時間端看近期創造力活躍度而定，當有一股想發聲的慾望卡在胸口蓄勢待發的時候就會迅速更新單集了😁😁😁 . 歡迎關注追蹤🤍、點選5★★★★★好評或IG留言給我一些支持喔！ IG/FB/BLOG👇 https://portaly.cc/love.hua 合作邀約👇 love.hua.loveiseverything@gmail.com 贊助donate花花說👇 https://portaly.cc/love.hua/support 部分圖片來源：Unsplash 片頭片尾音樂：mixkit Powered by <a href="https://firstory.me/zh" rel="noopener noreferrer">Firstory Hosting</a>

花花說...

Leelason Shankar Events

Italian cuisine has developed through centuries of social and political change, with roots dating back to the 4th century BC. and was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic. Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in cooking but introduced in large quantities only in the 18th century. Italian cuisine is known above all for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, in 2010, and is considered the most famous gastronomy in the world, with great international influence. US broadcaster CNN ranks it as one of the most popular cuisines globally. The main feature of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and that is why many Italian recipes are suitable for home and everyday cooking. Many Italian dishes that were once known only in their regions of origin have spread across the country. Cheese (food of which Italy can boast the greatest diversity of existing types) and wine (of which Italy is the world's largest producer) constitute an important part of Italian cuisine, with many autochthonous varieties and specific legal protection, the Denomination of Controlled Origin (DOC). Coffee, especially espresso, is also an important and typical drink of Italian cuisine. Credits: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian cuisine has developed through centuries of social and political change, with roots dating back to the 4th century BC. and was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic.Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in cooking but introduced in large quantities only in the 18th century. Italian cuisine is known above all for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, in 2010, and is considered the most famous gastronomy in the world, with great international influence. US broadcaster CNN ranks it as one of the most popular cuisines globally.The main feature of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and that is why many Italian recipes are suitable for home and everyday cooking. Many Italian dishes that were once known only in their regions of origin have spread across the country. Cheese (food of which Italy can boast the greatest diversity of existing types) and wine (of which Italy is the world's largest producer) constitute an important part of Italian cuisine, with many autochthonous varieties and specific legal protection, the Denomination of Controlled Origin (DOC). Coffee, especially espresso, is also an important and typical drink of Italian cuisine.Credits:https://it.wikipedia.org/wiki/Cucina_italiana

Italian cuisine has developed through centuries of social and political change, with roots dating back to the 4th century BC. and was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic. Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in cooking but introduced in large quantities only in the 18th century. Italian cuisine is known above all for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, in 2010, and is considered the most famous gastronomy in the world, with great international influence. US broadcaster CNN ranks it as one of the most popular cuisines globally. The main feature of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and that is why many Italian recipes are suitable for home and everyday cooking. Many Italian dishes that were once known only in their regions of origin have spread across the country. Cheese (food of which Italy can boast the greatest diversity of existing types) and wine (of which Italy is the world's largest producer) constitute an important part of Italian cuisine, with many autochthonous varieties and specific legal protection, the Denomination of Controlled Origin (DOC). Coffee, especially espresso, is also an important and typical drink of Italian cuisine. Credits: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener noreferrer">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian culinary tradition, english 15

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener">https://it.wikipedia.org/wiki/Cucina_italiana</a>

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba.Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale.La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso,Crediti:https://it.wikipedia.org/wiki/Cucina_italiana

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener noreferrer">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian culinary tradition, Italiano 8

Get Forked

This podcast is for self improvement. Learn from different people experiences.

This podcast is for self improvement. Learn from different people experiences.

AL Cast

The Wildbreads Podcast

Podcast Jadi Gendut mengulas atau mereview makanan

Jadi Gendut

Bintang Berkejora

Hosted by Mitchell Coombs, Aishlin Garnett & Talecia Vescio. These 3 were responsible for A LOT of podcast pollution between the years of 2016 and 2020.

Relive old episodes of Not My Cup of Tea (Season 1-4) and The Schnitty Committee (Season 5)

Hosted by Mitchell Coombs, Aishlin Garnett & Talecia Vescio. These 3 were responsible for A LOT of podcast pollution between the years of 2016 and 2020. Relive old episodes of Not My Cup of Tea (Season 1-4) and The Schnitty Committee (Season 5)

Hosted by Mitchell Coombs, Aishlin Garnett &amp; Talecia Vescio. These 3 were responsible for A LOT of podcast pollution between the years of 2016 and 2020.

Relive old episodes of Not My Cup of Tea (Season 1-4) and The Schnitty Committee (Season 5)

Not My Cup of Tea + Schnitty Committee Archive

Discourse is the Patreon-first Orange Groves podcast where we talk about food. Your host for this banquet is Jay, who holds court between TOG network hosts, guests and whoever they can find, to talk about food, what it means to us, and what we do it. Sometimes a game show, sometimes simply a gathering; Just like the family dinner table, you never quite know what you're going to get.

Dishcourse: The Orange Groves Podcast Where We Talk About Food

In de Wijn Podcast ' Robuust' praten Rutger, Jorg en Arjan wekelijks over wijn!

Robuust | De Wijn Podcast van Nederland

Amatöörkodukoojad Kristina, Triin ja Madis räägivad sekeldustest, õnnestumistest ja filigraansetest fopaadest, mis muidu koduseinte vahele jäävad.

Oma tuba, oma luba

Gaumen Hoch führt Tischgespräche in einer gemütlichen Runde, die weiß: Essen ist nicht nur Nahrungsaufnahme – es ist Kultur, Emotion und Gemeinschaft. Und darüber darf und soll geredet werden. Aber keine Sorge: nicht mit vollem Mund.

GAUMEN HOCH – Übers Essen spricht man nicht

Join Chef Simon Zatyrka, as he opens the door to candid conversations with the hospitality industry's most innovative leaders. Each episode runs the gamut from chefs talking about the community and cultures of kitchens to tech innovators talking about their concept to push the hospitality industry forward. 

You can expect a blend of battle-tested restaurant wisdom and modern leadership insights that challenge "the way it's always been done". You never know when the conversations about the business of hospitality are going to shift gears to discuss wood fired cookery, the camraderie of kitchen teams or the delusions of friends wanting to open a bar because they like sitting in one.

New episodes drop weekly. Subscribe now to join a community of leaders who are as passionate about the business of hospitality, people and leadership as they are about food and cooking. Welcome to our sandbox.

Join Chef Simon Zatyrka, as he opens the door to candid conversations with the hospitality industry's most innovative leaders. Each episode runs the gamut from chefs talking about the community and cultures of kitchens to tech innovators talking about their concept to push the hospitality industry forward. You can expect a blend of battle-tested restaurant wisdom and modern leadership insights that challenge "the way it's always been done". You never know when the conversations about the business of hospitality are going to shift gears to discuss wood fired cookery, the camraderie of kitchen teams or the delusions of friends wanting to open a bar because they like sitting in one. New episodes drop weekly. Subscribe now to join a community of leaders who are as passionate about the business of hospitality, people and leadership as they are about food and cooking. Welcome to our sandbox.

CULINARY MECHANIC

Cantine enocacofoniche d'avanguardia. Una breve intervista/incontro nel bel mezzo di un evento targato CACO per presentare una Cantina di vino che in maniera, informale ed ebbra, si racconta e viene raccontata da personaggi sinistri ma competenti.

Cantine enocacofoniche d'avanguardia.Una breve intervista/incontro nel bel mezzo di un evento targato CACO per presentare una Cantina di vino che in maniera, informale ed ebbra, si racconta e viene raccontata da personaggi sinistri ma competenti.

Cantine enocacofoniche d'avanguardia. Una breve intervista/incontro nel bel mezzo di un evento targato CACO per presentare una Cantina di vino che in maniera, informale ed ebbra, si racconta e viene raccontata da personaggi sinistri ma competenti.

AVViNATi

Just two men talking about sports and food! The Jenksman and Johnny Smokes hail from the great state of Alabama where sports and food are top priorities, just under faith and family. It's like sitting with your favorite uncles at a tailgate listening to them talk about the game and the buffet!

Gridiron and Grits

Horezon

Der Podcast rund um den FoodHub München, Deutschlands ersten Mitmach-Supermarkt. Genossenschaftlich organisiert, mit über 2.600 Mitgliedern. Ein Vollsortiment mit besten Bio-Lebensmitteln – möglichst regional und saisonal

Während andere von ökologischem und sozialem Wandel nur reden, tun wir aktiv und nachhaltig was dafür!

Dieser Podcast bietet Dir einen regelmäßigen Blick hinter die Kulissen des FoodHub München: Hier erfährst Du, wie wir Handel anders treiben und wie unsere Anbieter*innen Lebensmittel anders produzieren – kurzum: wie wir gemeinsam Lebensmittel anders denken.

Wir wünschen Dir viel Spaß beim Zuhören. Lass Dich inspirieren – mach mit!

Dein Kontakt für Fragen und Anregungen zu unserem Podcast: podcast[at]foodhub-muenchen.de

Hier findest Du unseren Supermarkt:
FoodHub München Market e. G.,
Deisenhofener Straße 40,
81539 München-Obergiesing.

Die Öffnungszeiten: Montag bis Samstag, 8 bis 20 Uhr.

https://foodhub-muenchen.de

Der Podcast rund um den FoodHub München, Deutschlands ersten Mitmach-Supermarkt. Genossenschaftlich organisiert, mit über 2.600 Mitgliedern. Ein Vollsortiment mit besten Bio-Lebensmitteln – möglichst regional und saisonal Während andere von ökologischem und sozialem Wandel nur reden, tun wir aktiv und nachhaltig was dafür! Dieser Podcast bietet Dir einen regelmäßigen Blick hinter die Kulissen des FoodHub München: Hier erfährst Du, wie wir Handel anders treiben und wie unsere Anbieter*innen Lebensmittel anders produzieren – kurzum: wie wir gemeinsam Lebensmittel anders denken. Wir wünschen Dir viel Spaß beim Zuhören. Lass Dich inspirieren – mach mit! Dein Kontakt für Fragen und Anregungen zu unserem Podcast: podcast[at]foodhub-muenchen.de Hier findest Du unseren Supermarkt: FoodHub München Market e. G., Deisenhofener Straße 40, 81539 München-Obergiesing. Die Öffnungszeiten: Montag bis Samstag, 8 bis 20 Uhr. https://foodhub-muenchen.de

Ran ans Eingemachte! Lebensmittel anders denken.

Ciao a tutti, mi chiamo Yuri Zampolini e sono un Sommelier AIS, sono qui per farti scoprire tutto ciò che ce da sapere nel mondo del Vino, proprio come avviene nei veri e propri corsi da Sommelier, però qui imparerai Gratuitamente.
Porterò diversi Format, quindi troverai episodi divisi in:
-ABC del Vino: episodi in cui spiego il mondo del vino dalla A alla Z come avviene nei Corsi Ufficiali
 -Curiosità sul vino: episodi dove imparerai Aneddoti e Curiosità del vino per ampliare le tue Conoscenze di Perfetto Sommelier
-Storie DIVINE: Episodi sulle Imprese dei Personaggi e Cantine più Importanti

Ciao a tutti, mi chiamo Yuri Zampolini e sono un Sommelier AIS, sono qui per farti scoprire tutto ciò che ce da sapere nel mondo del Vino, proprio come avviene nei veri e propri corsi da Sommelier, però qui imparerai Gratuitamente. Porterò diversi Format, quindi troverai episodi divisi in: -ABC del Vino: episodi in cui spiego il mondo del vino dalla A alla Z come avviene nei Corsi Ufficiali -Curiosità sul vino: episodi dove imparerai Aneddoti e Curiosità del vino per ampliare le tue Conoscenze di Perfetto Sommelier -Storie DIVINE: Episodi sulle Imprese dei Personaggi e Cantine più Importanti

Podcast DIVINO

“Se sabe por tu boca”. Así, por la boca, como puerta de entrada hacia el paisaje de los recuerdos donde no sólo se refrescan los recorridos que van transformando los cuerpos, las culturas. Una propuesta que invita a descubrir de qué se trata lo que actualmente comemos: un testimonio oral, antropológico y alimentario de la actualidad.

Se sabe por tu boca

HÄLSORUS PODCAST

The Dine One Six podcast is focused on the Sacramento food scene along with the people and culture that make it special. The show features interviews with chefs, farmers, journalists and anyone else with a great Sacramento food story to tell. Hosted by Max Connor, an award winning journalist and podcaster as well a long time restaurant worker and dedicated home cook. Max will take you behind the scenes of some of Sacramento’s best restaurants, dive into how your food gets from ”farm to fork” and follow trends and interesting stories of how food connects us all. Everyone in Sacramento has great food stories to tell and this show is dedicated to sharing them.

The Dine One Six

Cameron Hobbs & Angus Coutts are joined by a new guest each episode as we delve into the wonderful world of whisky, one nip at a time. Our guests sharing their dream dram, their perfect place to enjoy it, and the fantastic company they’d invite for an enchanting chat.....all while we blind taste some whisky!!

Cameron Hobbs &amp; Angus Coutts are joined by a new guest each episode as we delve into the wonderful world of whisky, one nip at a time. Our guests sharing their dream dram, their perfect place to enjoy it, and the fantastic company they’d invite for an enchanting chat.....all while we blind taste some whisky!!

Food Podcasts / Page 112