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A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.

We learn about Washington and Oregon wines with Kelly and Chris Sparkman, the founders of Sparkman Cellars // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes // Is Shortcut, or Scratch the way to go with Loretta’s miso question? // We chat with J. Kenji López-Alt and learn about his exciting new projects // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

Hot Stove Society: Cookin' with Kenji

The Hot Stove Society Tasting Panel dives into Dijon mustard // We celebrate the season with soups starring spring vegetables // On Simple to Spectacular! we honor Chef Thierry by talking through one of his Rover’s spring recipes // We explore the world of making Gnocchi // We welcome James Whittaker Owner of Side Hustle Taproom & Scratch Kitchen in Kirkland and Bellevue Brewing // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Hot Stove Society: Side Hustle

It’s artichoke season! Let’s chat about our favorite ways to cook and eat them // Our very own Sean Hartley just returned from another trip to Southeast Asia. Let’s talk about the best things he ate // On Simple to Spectacular! we celebrate Chef Thierry by talking through his recipe for Diver Sea Scallops with Beets, Foie Gras, and Aged Balsamic Vinegar // Carrie Van Dyck co-founder of the Herbfarm Restaurant is here to talk about their new book The Spirit of the Herbfarm Restaurant: A cookbook and memoir by Ron Zimerman // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Hot Stove Society: Spice Up the New Year

It’s asparagus season! // Razor Clam dig days are upon us. We’re going to talk about the best ways to enjoy them // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Spring recipes // We welcome ET back to talk about his upcoming birthday pop up // It’s almost Mother’s day. What are you cooking for mom’s day? Who is a mom you’d love to cook for? // We welcome Kristin Frossmo from Made in Washington to share a selection of locally made Mother’s Day gift ideas // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

Hot Stove Society: Mother's Day Deliciousness

On Loretta’s Shortcut, or Scratch? we explore Indian Simmer Sauces // Kat Lieu is here to share her new book Modern Asian Kitchen // We talk about our new restaurant and concept – Half Shell // Kirsten and Mandy Dixon of Within the Wild Adventure Company in Alaska join us to talk about their cookbook Living Within the Wild // On Simple to Spectacular! we celebrate Chef Thierry by talking through his recipe for Baked Alaskan Halibut with Morels, Ramps, and Smoked Bacon Butter Sauce // Pamela Hinckley, Executive Director of Pike Market Senior Center & Food Bank, shares her Tasty Lunch Discoveries in the Market and The Stone Soup Luncheon Fundraiser // And we finish the show with Rub with Love Food for Thought Tasty Trivia!!

The Hot Stove Society: Adventure in Alaska

Hot Stove Radio

This Is A Podcast Streamin’ In Your Ear........Join Comedian Jonny Benson And His Long Time Beer Drinking Tag Team Partner Jay ”Keg” Kettles On Their Outrageous Journey Of Comedy, Concerts And Beer.......CANNONBALL!!!!

Episode 125 | April Sours 2024

Episode 124 | Tone Q-Tip

Episode 123 | The Cuban Pickle Crisis

Country Artist Jennie Angel popped into the Beer Man Beer Studio with guitar in hand and ready to have some fun. Listen as we talk about songwriting, life on the road, Nashville and influences. And oh yeah.....we enjoyed some delicious homebrew from @industrialmechanicsbrewing and a juicy, floral IPA from @wolfwarriorbrewingcompany in White Plains, NY. 
She's on her way up and we had the pleasure to record with her. You can check her music out on Spotify, YouTube and Instagram. https://jennieangelmusic.wixsite.com/mysite/about
We adore Jennie and you will too! Cannonball!

Episode 122 | Connecticut Cowgirl

We always have a blast when Jim Sharky from Lone Shark Podcast comes in! Come along on this roller coaster ride of twists and turns as Jim takes us down a rabbits hole of insanities and conspiracies.  And oh yeah........we drink some beer too. #cannonball #podcast #craftbeer #interview

Episode 121 | Sharky's On The Spectrum

Beer Man Beer Podcast

You Are Awesome Season Finale– Today’s episode is dedicated to all my listeners here on Living Every Bite. It’s a message that can easily slip through the cracks. It’s a message that we MUST hear, ponder and take to heart. It’s simple yet profound.  It’s a message of appreciation, thankfulness, acceptance and recognition. Thanks [...]

Season 1 Episode :12 You Are Awesome

Stay At Home Mom Finds Herself Motherhood is a tough job and it’s easy to appreciate everyone else and forget to appreciate yourself. In this episode I share my journey of learning how to find value in myself by embracing my uniqueness and creativity. It’s my hope that by you hearing this podcast today, [...]

Season 1 Episode :11 Stay At Home Mom Finds Herself

Where there’s a will, there’s a way! In this episode you will learn how to be resourceful: Concerning your home Concerning yourself No more sitting around trying to decide what’s the best way to fail. Failing is only an option if you want it to be. Learn how to think differently and begin [...]

Season 1 Episode :10 Be Resourceful

Interview with Dr. Bullock- Women’s Health Listen in as Dr. Bullock and I discuss women’s health. We cover topics such as fertility, pregnancy and exercise. Learn how: Drinking and smoking can hurt your chances of conceiving affecting both you and your partner What role sleep plays in fertility What foods boost fertility Libido, what’s [...]

Season 1 Episode :09 Women’s Health

Interview with Dr. Nakia- Breaking The Myths Behind Salt If you can change your mind, you can change your life. It is about enjoying where you are on the way to where you’re going. Dr. Nakia is a very motivated health care professional who uses food as medicine, including salt, despite the [...]

Season 1 Episode :08 Breaking The Myths Behind Salt

Living Every Bite

The Biodynamics Now! (BDNow!) Podcast is a weekly discussion with leading thinkers about the relationship between Food and Wellness with an emphasis on how subscribers can grow the most nutritional food possible. Biodynamics Farming was first described by Austrian educator, Rudolf Steiner in 1925 ba...

Health & Fitness

This is part 3 of the third program with biodynamic agriculture educator, Glen Atkinson. The topic is How Steiner's Medical Lectures inform his Agriculture Lectures. If you are not familiar with Rudolf Steiner and biodynamics or have no motivation as a biodynamic practitioner to gain deep insights into the basic principles of biodynamic agriculture, then there is no reason to listen to this particular lecture series. This is a very heady program. As you will hear, Glen leaves me behind in the first 10 minutes of each segment. This is no reflection on Glen as a teacher. It's the topic, which for me, who, for example, is still traumatized by high school chemistry class, is hard to wrap the mind around ( or is it open the mind to? ) Any, if you are going to slog forward, Glen has provided some PowerPoint style graphics for this topic. They are at the show notes at www.bdnow.org. He has also provided a copy of his paper on Equisetum, which is referenced in the lecture. It will give you a good idea of the concepts in this lecture in practice. The paper is also at the show notes for this episode at bdnow.org Remember, if listening to this podcast brings up any questions, you can ask those questions in the "reply" section of the show notes of this episode. Glen will be directly answering your questions posted there. If you're planning on going this deeply into a biodynamic practice, you owe it to yourself and, frankly, others who will read your question and Glen's response, to take advantage of this opportunity. As always, if you appreciate what we are trying to accomplish with these podcasts on producing food of the highest nutritional quality, please leave a positive comment at the end of the show notes AND PLEASE rate us with maximum stars at iTunes or which ever podcast distributer you use.

BD Now! Special Episode 03.3 How the Medical Lectures Inform the Agriculture Lectures

BD Now! Special Episode 03.2 How the Medical Lectures Inform the Agriculture Lectures This is part 2 (of 3) of the third program with biodynamic agriculture educator, Glen Atkinson. The topic is How Steiner's Medical Lectures inform his Agriculture Lectures. If you are not familiar with Rudolf Steiner and biodynamics or have no motivation as a biodynamic practitioner to gain deep insights into the basic principles of biodynamic agriculture, then there is no reason to listen to this particular lecture series. This is a very heady program. As you will hear, Glen leaves me behing in the first 10 minutes and this is no reflection on Glen as a teacher. It's the topic, which for me, who, for example, is still traumatized by high school chemistry class, is hard to wrap the mind around ( or is it open the mind to? ) Any, if you are going to schlog forward, Glen has provided some PowerPoint style graphics for this topic. They are at the show notes at bdnow.org. He has also provided a copy of his paper on Equisetum, which is referenced in the lecture. It will give you a good idea of the concepts in this lecture in practice. The paper is also at the show notes for this episode at bdnow.org Remember, if listening to this podcast brings up any questions, you can ask those questions in the "reply" section of the show notes of this episode. Glen will be directly answering your questions posted there. If you're planning on going this deeply into a biodynamic practice, you owe it to yourself and, frankly, others who will read your question and Glen's response, to take advantage of this opportunity. As always, if you appreciate what we are trying to accomplish with these podcasts on producing food of the highest nutritional quality, please leave a positive comment at the end of the show notes AND PLEASE rate us with maximum stars at Itunes or which ever podcast distributer you use.

BD Now! Special Episode 03.2 How the Medical Lectures Inform the Agriculture Lectures

This is part 1 of the third program with biodynamic agriculture educator, Glen Atkinson. The topic is How Steiner's Medical Lectures inform his Agriculture Lectures. If you are not familiar with Rudolf Steiner and biodynamics or have no motivation as a biodynamic practitioner to gain deep insights into the basic principles of biodynamic agriculture, then there is no reason to listen to this particular lecture series. This is a very heady program. As you will hear, Glen leaves me behing in the first 10 minutes and this is no reflection on Glen as a teacher. It's the topic, which for me, who, for example, is still traumatized by high school chemistry class, is hard to wrap the mind around ( or is it open the mind to? ) Any, if you are going to schlog forward, Glen has provided some PowerPoint style graphics for this topic. They are at the show notes at bdnow.org. He has also provided a copy of his paper on Equisetum, which is referenced in the lecture. It will give you a good idea of the concepts in this lecture in practice. The paper is also at the show notes for this episode at bdnow.org Remember, if listening to this podcast brings up any questions, you can ask those questions in the "reply" section of the show notes of this episode. Glen will be directly answering your questions posted there. If you're planning on going this deeply into a biodynamic practice, you owe it to yourself and, frankly, others who will read your question and Glen's response, to take advantage of this opportunity. As always, if you appreciate what we are trying to accomplish with these podcasts on producing food of the highest nutritional quality, please leave a positive comment at the end of the show notes AND PLEASE rate us with maximum stars at Itunes or which ever podcast distributer you use.

BD Now! Special Episode 03.1 How the Medical Lectures Inform the Agriculture Lectures

Show notes for this conversation are at http://www.bdnow.org INTEGRATIVE PHYSICIAN DR ROBIN MILLER  is the author, along with Dave Kahn, of "HEALED Health and Wellness for the 21st Century Wisdom, Secrets and Fun from the Leading Edge." Integrative medicine uses conventional medicine and natural medicine as needed to heal patients. Dr Miller makes more use of prescription medicine than other healers we've had on Biodynamics NOW! PODCAST but she does it in a personalized way. What makes this 21st century medicine is she is able to use relatively inexpensive genetic testing to tailor effective prescriptions for the individual patient's constitution rather than use powerful drugs in a one-size-fits-all manner, which often promotes side-effects more than it does healing. She's also all about bringing fun into healing. In this program she extolls the virtues of coffee, chocolate and ballroom dancing as part of a path of dynamic healing and wellness The show notes for today's conversation are at bdnow.org If you appreciate hearing programs on topics as valueable as this one, please take the time to leave The Biodynamics Now! podcast a positive review on iTunes or at least stop by bdnow.org and say 'hi' in a comment.

The Biodynamics Now! Podcast 044 Robin Miller "Healed:Health & Wellness for the 21st Century""

Show Notes are at www.bdnow.org Welcome to Episode 43 of the Biodynamics Now! Investigative Farming and Restorative Nutrition podcast. Your host is Allan Balliett Today's guest is Elvira DiBrigit, author of "Why We Farm: Stories from Farmers of the Copay valley." An expert in sustainable living and farming, Elvira has profiled more than a dozen small, family farms in Northern California's Copay Valley in an insightful collection that shines a spotlight on the challenges and rewards of independent farming in the 21st century. Capay Valley is a narrow slice of farmland nestled in the mountains of Northern California, just north of Napa. The area is home to more than 60 organic farms, one of the highest concentrations in the country. The rich soil produced by the rivers and creeks in the area provides ideal conditions for wine, fruits and vegetables and a booming olive oil crop In 2000 Elvira Di'Brigit moved her family to Capay Valley, where her passionate interest in sustainable living took hold. While teaching she explored curricula surrounding farming, environmental preservation and nutrition - all in support of sustainable living. She is the editor of CapayValleyGrown.net and the author of WHY WE FARM. She also serves on the organizing committee for the Hoes Down Harvest Festival, a fund-raiser for the Ecological Farming Association. Elvira holds a BA in international relations from UC Davis, a teaching credential and a Waldorf/Steiner Teaching Certificate. She lives in Rumsey, CA with her husband and 3 children. An expert in sustainable living and farming, Elvira has profiled more than a dozen small, family farms in an insightful collection that shines a spotlight on the challenges and rewards of independent farming in the 21st century. The small/family farm was becoming an anachronism two decades ago, but the surge of public interest in organic and "locally-grown" food has inspired a new generation to explore farming and self-sustainability. The Capay Valley farming culture is a phenomenal example of how this once dying profession has taken on new life; Elvira Di'Brigit and her book, WHY WE FARM: Stories from Farmers of The Capay Valley, highlight the diversity of business models that have brought success to a myriad of 21st century farm. Capay Valley is a narrow slice of farmland nestled in the mountains of Northern California, just north of Napa. The area is home to more than 60 organic farms, one of the highest concentrations in the country. The rich soil produced by the rivers and creeks in the area provides ideal conditions for wine, fruits and vegetables and a booming olive oil crop. From Full Belly Farm – a 350 acre farm founded in 1985 as a pioneer in organic and sustainable farming – to the tiny 1 acre Cache Creek Lavender Farm, the farmers in the Capay Valley are a microcosm of 21st century sustainability and provide the lion's share of organic and toxin-free food and product to San Francisco's booming farm-to-table restaurants and neighborhood farmers' markets. Elvira Di'Brigit has investigated and chronicled the production of real food while living in farming communities throughout Northern California and Hawaii. She and her family moved to the Capay Valley seventeen years ago and Elvira began teaching the children of local farmers, which allowed her to gain an insider’s view of farming as a business.

The Biodynamics Now! Podcast 043 Elvira DiBrigit: Why We Farm

Biodynamics Now! Investigative Farming and Restorative Nutrition Podcast

Hear Tom discuss the worlds of high-end wines, distilled spirits, craft beer and the Good Life.

Another taste...

Will Costello
Bien Nacido and Solomon Hills Estate Wines

Zachary Sussman
How to Order From a Restaurant Wine List Like a Pro
 

Weekend of February 24, 2018

The Tasting Room with Tom Leykis

Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.

Leisure

For the season finale, we welcome father/son duo, Chefs Emeril and E.J. Lagasse. Emeril recently handed over the reins of his flagship restaurant, Emeril’s, to his 20 year old son. In this episode, Emeril and E.J. discuss their paths into the culinary world, including the moment E.J. knew he was ready to follow his father’s footsteps in the culinary world…and how that talk went with his mom and dad. Emeril shares his thoughts about E.J.'s vision for the restaurant’s reopening, which include new versions of Emeril classics (no pressure!).  This year, the family will celebrate the 20th anniversary of the Emeril Lagasse Foundation, an organization that seeks to inspire, mentor and enable youth to reach their full potential via culinary, nutrition & arts education. Enjoy this episode as we go Beyond the Plate… with Chefs Emeril and E.J. Lagasse. 
 
 This season is brought to you by Fords Gin, a gin created to cocktail. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
 Follow Beyond the Plate on Facebook and Twitter 
 Follow Kappy on Instagram and Twitter

Chefs Emeril and E.J. Lagasse: the moment Emeril knew his son E.J. had “it” in the kitchen (S9/Ep.22)

Tim Flores and Genie Kwon are the husband/wife duo behind Kasama; a bakery and modern Filipino restaurant in the Ukrainian Village neighborhood of Chicago. In one year they racked up three of the world’s biggest accolades including Food & Wine’s “Best New Chef,” James Beard Award Best Chef: Great Lakes, and a Michelin star… not to mention the Robb Report’s list of “50 Most Powerful People in American Fine Dining.” You may also recognize their restaurant from being mentioned several times in the hit Hulu series, “The Bear.” Tim and Genie are supportive of a number of philanthropic organizations including Pilot Light, an organization that supports students by bridging the lessons they learn in their classrooms to the foods on their lunch trays, at home, and in their communities. They also support No Kid Hungry, an organization working to end child hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chefs Tim Flores and Genie Kwon. 
 
 This season is brought to you by Fords Gin, a gin created to cocktail. 
 This episode is brought to you by Frito-Lay. 
 This episode is brought to you by Martin’s Famous Potato Rolls. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
 Follow Beyond the Plate on Facebook and Twitter 
 Follow Kappy on Instagram and Twitter

Chefs Tim Flores and Genie Kwon: the world’s first Filipino restaurant to receive a Michelin star (S9/Ep.21)

Julie Reiner and Simon Ford, two extraordinary minds and close friends in the cocktail world, each bring their unique contributions to the bar scene. With 25 years of elevating New York City's cocktail scene through iconic establishments like Flatiron Lounge and The Pegu Club, Julie has become a trailblazer in the industry. She was recently featured as a judge on the acclaimed Netflix series, Drink Masters. Simon Ford is the co-founder of The 86 Co. and Ford’s Gin. He is a prominent voice in the spirits and cocktail world. Simon is a returning guest of Beyond the Plate (Season 6 and Season 8) and while he’s had a huge impact on gin culture in the US and beyond, he shares the global impact and influence Julie's had on the cocktail scene. Sharing their commitment to community, Simon discusses how Fords Gin is always trying to push their social consciousness forward through their support of the bartending community. Julie explains her work with the Kokua Restaurant & Hospitality Fund, a fund that provides immediate assistance to restaurant, bar and hospitality workers displaced by the devastating wildfires in West Maui communities. Enjoy this episode as we go Beyond the Drink… with Julie Reiner and Simon Ford. 
 This season is brought to you by Fords Gin, a gin created to cocktail. 
 Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  
 Follow Beyond the Plate on Facebook and Twitter 
 Follow Kappy on Instagram and Twitter

Beyond the Drink: Julie Reiner and Simon Ford (S9/Ep.20)

Happy Thanksgiving from all of us at Beyond the Plate. We’re excited to share this bonus episode featured on our other family-focused podcast, Clean Plate Club. This recipe spotlights a great use for your leftover dinner rolls. If you’re a fan of the pod, you probably guessed right…we’re using Martin’s Sweet Dinner Potato Rolls (AND some leftover cranberry sauce)! If you enjoy this recipe, you can find Clean Plate Club on your favorite podcast platform. Pro tip: make sure to hit the subscribe button and follow along. This episode is brought to you by Martin’s Famous Potato Rolls. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
 Follow Beyond the Plate on Facebook and Twitter 
 Follow Kappy on Instagram and Twitter

Thanksgiving BONUS Episode: @cleanplateclubpod’s (Leftover) Dinner Roll French Toast Cups with Cranberry-Maple Glaze (S9/Ep.19)

This week we’re taking a short break from our regular schedule to share a special bonus episode with the Brand Advocacy Team of Fords Gin. Last season, you may have caught a special episode we did with the Beyond the Plate family sharing recipes and tips for Thanksgiving. Well, this time we thought we'd give our listeners what many of you really want to hear…from the experts themselves…what we all should be drinking (and serving) this holiday season (with gin, of course!) For this special, we caught up with: - Tim Cooper, Senior Trade Advocacy Manager - Joe Brooke, Trade Advocacy Manager LA - Alex Maynard, Trade Advocacy Manager Bay Area - Anthony Bohlinger, Trade Advocacy Manager Miami Enjoy this episode as we go Beyond the Drink... with a taste of Fords Gin. 
 
 This season is brought to you by Fords Gin, a gin created to cocktail. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
 Follow Beyond the Plate on Facebook and Twitter 
 Follow Kappy on Instagram and Twitter

BONUS Episode: ‘tis the season for holiday cocktails (S9/Ep.18)

Beyond the Plate

Friendlier is like eavesdropping on a phone call between Sarah and Abby, long time friends—and now parents—who love to talk, read, and eat. Every episode we review books, share recipes, and explore a sometimes random/sometimes serious topic. Join us! Hosted on Acast. See acast.com/privacy for more i...

We chat about how good we are at getting things done, which tasks are easy for us to start and finish, and whether anything helps us check things off our lists.
Life lately Sarah (along with all of Bloomington) is prepping for April 8's solar eclipse. Abby got a puppy, Edie.
Reading lately Sarah highly recommends the YA novel, In the Wild Light by Jeff Zentner (especially the audio version). Abby has been slowly making her way through the first three books of the Her Royal Spyness series by Rhys Bowen.
Eating lately Abby hacked a grocery store cookie cake for Pepper's birthday. Sarah tried out this Pad Thai recipe.
If you’d like to join in the conversation, please leave us a comment on our show notes, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

Getting stuff done

Life lately Abby is feeling good about their family's summer plans. Sarah's kids are enjoying some winter hobbies. Reading lately Abby read True Biz by Sara Nović and Sarah read S.K. Ali's young adult novel Saints and Misfits. Looking ahead to turning 40 As we enter the last year of our 30s, we look back over the last decade, look ahead to our 40s, and share how we hope to celebrate our milestone birthdays. Eating lately Sarah tried two new focaccia recipes but had the most success with this one from Alexandra Cooks. Abby shares about a new Trader Joe's product: garlic asiago cheese dip. If you’d like to join in the conversation, please leave us a comment, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

Looking ahead to turning 40

Life lately
Sarah is thankful that January is behind us, and night shift is going surprisingly well for Abby.
Reading lately
Sarah read (and loved) The Good Part by Sophie Cousens. Abby listened to Being Heumann: An Unrepentant Memoir of a Disability Rights Activist by Judith Heumann.
Religion and spirituality
We discuss our experiences with religion and spirituality, growing up, today, and how we think about religion and spirituality as parents.
Eating lately
Abby ate Torchy's Tacos every day she was in Texas and has no regrets.
Make-your-own sushi is a big win at Sarah's house.
If you’d like to join in the conversation, please leave us a comment on our show notes, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

Religion and spirituality

New year’s intentions, 2024 We set our intentions for the year, share our words for the year, and discuss specific goals in various categories.
Life Lately Abby is looking forward to time with family over the holiday (plus Tex-Mex!). Sarah shares to home winds: the headboard Neil made and all the secondhand plants.
Reading lately Abby found a new romance series by Sarah Estep--the Brunch Bros. Sarah read the technology parenting book Growing Up In Public by Devorah Heitner.
Eating lately Sarah found success with a traditional caramel recipe and Abby enjoyed apple cider caramels made by a friend. We recommend this thermometer that attaches to the pan.
If you’d like to join in the conversation, please leave us a comment, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for  Hosted on Acast. See acast.com/privacy for more information.

New year's intentions, 2024

We look back on our respective years, talk about how we did with our intention words, and do a lightning round of favorites from 2023.
Life lately Sarah recommends the Fantastic Fiction website. Abby is leaving the leaves this year.
Reading lately Sarah read the nonfiction book The Chaos Machine: The Inside Story of How Social Media Rewired Our Minds and Our World by Max Fisher. Abby enjoyed the first two installments of the Wilmot Sisters contemporary romance series by Chloe Liese.
Eating lately Abby is very into Cherry Cordials, the best seasonal Little Debbie. Sarah has significantly upped her bean game.
If you’d like to join in the conversation, please leave us a comment on our show notes, email us at friendlierpodcast@gmail.com, or find us on Instagram @friendlierpodcast. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

Reflecting on 2023

Friendlier

A Podcast from Sonoma, CA featuring experts Brian Casey, Sam Coturri, Bart Hansen & host John Myers. Taking the stuffiness out of wine every Friday!

Management

Todd Alexander has started a new life in Washington. Former winemaker at Grace Family in Napa, he looked at NASA weather models through 2050 and noticed Napa and Sonoma were all in “the red”. He jumped at an opportunity to move north and is now the wine maker at Force Majeure and some other side projects that we discuss on the show. BeatsVinesAndLife Podcast host M.J. Towler joins us on the show, recorded in Walla Walla, and do his hilarious impression of Christophe Baron. [Ep321]

@forcemajeurevineyards
@beatsvinesandlife

The Wine Makers – Todd Alexander, Force Majeure Vineyards

This week we are joined by winemaker Danielle Langlois of Lasseter Family Winery and wine director Christophe Tassan MOF, of Moon Hollow ahead of the second edition of the immersive Reach for the Moon wine event, June 1st at Monte Rosso. They provide expert opinions on the wines and vineyards of one of our favorite AVAs and share some of the great new wines they've made from the very different Moon Mountain District estates they represent. We even busted out a 2013 as a sneak peek into the highlight of the event–the Antonio Galloni-led master class, a celebration of the 10 vintage anniversary of the appellation's approval. We even get a cameo by the winegrower who has become synonymous with Moon Mountain District. Care to guess who? [Ep320]

For more information about the event and to buy tickets visit: https://moonmountaindistrict.org/

And try these wines!:

https://www.moonhollow.com/
https://www.lasseterfamilywinery.com/
https://www.jambedeboiswines.com/

The Wine Makers – Reach for the Moon Mountain District

We sit down with Stacy Buchanan this week in his home town of Walla Walla. Stacy is the creator of the “Blood of Gods” zine, a biannual wine publication that was inspired by his history at Thrasher Magazine and his love for Death Metal. The zine was started a joke to poke a finger in the eye of the stuffy wine publications and draw some pretty cool comparisons between the wine business and the music world. Blood of Gods has now grown into a real resource and inspiration for wine geeks and those initially intimidated by the “old guard” in their ivory towers. The artwork is amazing and the stories approach wine in a way that is much more “palatable” to the casual consumer. Stacy was definitely one of our favorite people we met on our trip to Washington. Listen in and subscribe to the zine.

Bloodofgods.bigcartel.com
@bloodofgodszine

The Wine Makers – Stacy Buchanan, Blood of Gods

We are in Walla Walla at the Hospice du Rhone wine event. This morning we drove over to “The Rocks District” to meet up with Sean Boyd at Rotie Cellars tasting room, what Sean calls “the fish bowl”.  The wall of windows provides an almost 360’ view of the Grenache and Syrah vineyard. The signature rocks flavor comes through in all of the wines, which are only available through the winery. [Ep318]

@rotiecellars
Rotiecellars.com

The Wine Makers – Sean  Boyd, Rotie Cellars

Writing notes for this show has been a challenge. Absolutely nothing compares to spending time with Justin and hearing her talk about the journey. You simply have to hear it. Justin is currently making five wines here in Sonoma, only 25 cases of each. Listen to the show to find out the best way to get a hold of these wines. [Ep317]

wardfourwines.com
@wardfourwines

Cal Poly Scholarship for Black, Indigenous, People of Color in Wine and Viticulturership

The Wine Makers – Justin Trabue (Bad Ass Wine Witch), Ward Four Wines

The Wine Makers on Radio Misfits

With no-holds-barred conversations of all things food, The Foodbeast Katchup aims to find the backstories to your favorite restaurants, food brands, and chefs.

Boba goes mainstream in the U.S. as fast-food chains like Dunkin’ Donuts and Del Taco begin serving bubble tea & popping boba pearls.
On today’s episode of The Foodbeast Katchup podcast, we discuss the Boba wave going on in America. Del Taco’s new poppin’ boba in the form of “Sprite Poppers,” allows customers to put cherry or mango boba pearls on top of their Sprite. Meanwhile, Dunkin’ is testing Bubble Iced Tea and Bubble Iced Coffee through mid-August at a few locations in Upstate New York and Massachusetts. We sat down with our dear friend Tai Tran of @AsiansNeverDie, who’s built a community of millions on Facebook and Instagram around comedic moments and culture in the Asian-American community, to discuss the current boba wave hitting U.S. fast food chains.
Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below:
Elie Ayrouth: @bookofelie on IG & Twitter

Geoff Kutnick: @geoffkutnick on IG & Twitter

Tai Tran: @asiansneverdie on IG

FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch
www.foodbeast.com for breaking food & beverage news

#118: Dunkin’ & Del Taco Serving Boba?!

The global pandemic and the resulting restrictions and limitations brought on the restaurant industry — from prohibited dine-in to a forced pivot to delivery and pick-up only service — has brought on unique challenges to small business owners throughout the country. With restaurants worried about how to keep their heads above water, this necessity has brought about alternative solutions — namely technology that provides answers to keeping revenue streams steady and consistent.
A particular service, named Numa, has helped restaurants explore unique solutions by being an AI-powered virtual assistant and concierge. What’s great about Numa is that it makes a restaurant’s number textable. The technology then answers every voicemail, text, Facebook message and more. Overall it leads to an efficient use of team coordination that has helped many restaurants who have used it.
Foodbeast Managing Editor, Reach Guinto, sat down recently with Tasso Roumeliotis, co-founder and CEO of Numa, and Lex Gopnik-Lewinsky, owner & founder of Augie’s Montreal Deli in Berkeley, CA to talk about the benefits of alternative technology beyond third-party delivery apps and how they could be the next wave in restaurants taking advantage of different solutions to serve their customers.
Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below:
Elie Ayrouth: @bookofelie on IG & Twitter

Geoff Kutnick: @geoffkutnick on IG & Twitter

Reach Guinto: @reachhard_ on IG and Twitter

FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch
www.foodbeast.com for breaking food & beverage news

#117: Will Artificial Intelligence Save Restaurants?

In the latest episode of Foodbeast's The Katchup Podcast, hosts Elie Ayrouth and Geoff Kutnick, along with managing editor Reach Guinto, wax poetic, and eulogize just how much Souplantation meant to them, while also exploring the immediately unfortunate prospects buffets have post-pandemic.
Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below:
Elie Ayrouth: @bookofelie on IG & Twitter

Geoff Kutnick: @geoffkutnick on IG & Twitter

Reach Guinto: @reachhard_ on IG and Twitter

FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch
www.foodbeast.com for breaking food & beverage news

#116: REST IN PEACE SOUPLANTATION

Famed Chef & Restaurateur José Andrés has positively affected millions through his non-profit World Central Kitchen (WCK). In addition to feeding entire communities devastated by natural or economic disaster in Puerto Rico, Tijuana, Venezuela and beyond, WCK had to pivot its model yet again for COVID-19.
FOODBEAST Co-Founder Geoff Kutnick and Managing Editor Reach Guinto talk to Tank Gonzales, the project lead for a pilot program in Southern California that re-activates closed restaurants and feeds at-risk seniors. Within days Gonzales cold-called restaurants, UPS, senior centers and city officials leading to an operation feeding thousands of people.
To date WCK has provided 3,000,000+ meals across the country during COVID-19, and over 20,000+ in Gonzales’ Long Beach community.
Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our FOODBEAST hosts & guest:
Elie Ayrouth: @bookofelie on IG & Twitter

Geoff Kutnick: @geoffkutnick on IG & Twitter

Reach Guinto: @reachhard_ on IG and Twitter

Tank Gonzales: @tanks_travels on IG

FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch
www.foodbeast.com for breaking food & beverage news

#115: José Andrés is Re-activating Restaurants To Feed At-Risk Seniors

Restaurants are one of the strongest backbones of our community because of how many roles they serve beyond providing sustenance to patrons. They act as a third space for gathering & connecting, they employ tens of millions in the US, they provide tax revenue for our states & local communities, and beyond.
FOODBEAST Co-Founder Geoff Kutnick talks to the President & CEO of the California Restaurant Association, an advocacy group for the restaurant industry with access to many of the forefront politicians reacting to the new economic environment like Governor Gavin Newsom, and LA Mayor Eric Garcetti.
We talk about the ever-slimming margins of restaurants (25:15), how ‘over-built’ the overall restaurant industry was (28:00), how the lost sales tax will affect local communities (34:17), how there are more costs eating up the restaurant ‘pie’ (36:48) and more.
Kutnick also talks to Alycia Harshfield, the Executive Director of Restaurants Care, the non-profit arm of the California Restaurant Association funding restaurant employees directly affected by the Coronavirus. Restaurant Care has received thousands upon thousands of grant requests (47:32), but also have been bolstered by major donations like the $100,000 it received from Skrewball Whiskey Peanut Butter Whiskey (50:12).
Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below:
Elie Ayrouth: @bookofelie on IG & Twitter
Geoff Kutnick: @geoffkutnick on IG & Twitter
FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch
www.foodbeast.com for breaking food & beverage news

#114: $7 Billion & 1.4 Million CA Restaurant Jobs At-Risk

Foodbeast Katchup

Greg M. takes you on a journey through craft beer and shares stories behind the people and companies that make beer so loved around the world. Greg will educate you on the many different styles of beer including pilsners, lagers, IPAs, porters, and stouts. By sharing Greg’s experience working in the...

The Beer Flow Podcast Presents “12 Beers of Christmas” 2017

12 Beers of Christmas: #1

12 Beers of Christmas: #2

12 Beers of Christmas: #3

12 Beers of Christmas: #4

12 Beers of Christmas: #5

The Beer Flow: Craft Beer | Hip Hop | Micro Brew | Music | Food & Drink

There is very little awareness of what the people in the food industry actually do.  This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food.

My FoodJobRocks! by Adam Yee is the first podcast of its kind ...

This is an episode of Crisis Meets Opportunity, a podcast I do every Monday WEEKLY with my friend Kai Wang. Enjoy listening about our week, current events, and the insider details on the launch of Sobo Foods! Episode breakdown is generally 2 current events, a business diagnosis and a thoughtful end-of-episode thing about life advice. Spotify: https://open.spotify.com/show/6mCouRehIWU8tQsHqWqvMM Apple Podcast:  https://podcasts.apple.com/us/podcast/crisis-meets-opportunity/id1615486011  

Ep. 286 - [BONUS] Crisis Meets Opportunity and Launching Sobo Foods

Today we’re interviewing Karen Chiu,  Senior Brand and Business Development Manager at Lypid Food. A foodtech ingredient company that creates Phytofat, a plant-based fat that’s healthier and more sustainable than animal fat. I actually was able to meet Karen before the interview in which she invited me to try the phytofat burger at San Burino. This was a really interesting place in Taipei as it felt like I stepped into an American mini mall. Anyways, we couldn’t do the interview over there so we did it when I was in Kaohsiung online. Karen’s specialty is branding and she actually did a bit of branding in the United States. She’s specifically interested in community and what aligns in what Karen does has to do a lot with community.   Karen’s first job is with Green Monday, in what I see is a company with a huge presence in Asia. This company does a really good job with brand integrity as it seems like everyone in every Asian country knows them. She then talks about her experience working for both Green Monday and Lypid. We also get into a deep dive on how to put a unique ingredient into the hands of restauranters and the feedback loop you develop when launching a successful collaboration.

Ep. 285 - [Taiwan] How Restaurants and Foodtech can collaborate with Karen Chiu, Senior Brand and Business Development at Lypid

Today we’re interviewing Evelyn Sun, Investment Manager at Foodland Ventures, a VC firm in Taiwan. Ok so now we’re going to see Taiwan’s view on food tech. For those that don’t know, Taiwan is a powerhouse when it comes to innovation. I went to about like, 3 museums per country and one of the most memorable museums I went to was the National Science and Technology Museum in Kaohsiung, the coastal southern city of Taiwan. Oh man, Taiwan smokes everyone when it comes to the thoughtfulness and more importantly, the investments they put into business-to-business play is impressive. 92% of the world’s tennis rackets, their semiconductor industry is a behemoth,   What I found interesting is Taiwan’s view on loyalty. The people in Taiwan love being Taiwanese. I’m not going into the politics here but what was interesting is that the General partners in Foodland Ventures were successful American entrepreneurs who came back to Taiwan to cultivate and grow better businesses. Anyway, Evelyn shares with me some of the focuses and innovations happening in not just food tech, but also things like ag tech and restaurant tech. It really is a great overview of Taiwan’s entrepreneurial tech industry.

Ep. 284 -[Taiwan] A Dive into Taiwan's FoodTech Ecosystem with Evelyn Sun, Investor Manager at Foodland Ventures

Today we’re interviewing Mai Bach, Co-founder and CEO of Oochacha, one of the first vegan restaurants in Taiwan that serve raw smoothies. She’s a social entrepreneur who walks the walk and talks the talk. Mai and her husband/business partner did a 6-month trip around Asia and then settled down in Taiwan to start a vegan business. Sound familiar? Mai is an amazing conversationalist. I didn’t even edit this episode all that much because she just spoke so eloquently and was just full of knowledge. She talks about Taiwan being this small but big city and why she decided to set up shop here. Mai also goes through her vegan experience in Taiwan and talks about how hard it was to get nourished as a Vegan. So like all great entrepreneurs, she recognized a problem and then developed a solution which was green smoothies. Also, why don’t Asian vegans eat garlic, onions, leeks, shallots, all the alliums? I was so confused by Mai demystifies it, it‘s apparently a Buddhist practice because alliums flare up the emotions. So if you’re ever entering the vegan Asian market, you might be at a disadvantage if you’re using garlic and onion. Wow, I don’t think I could ever cook without those. Vegan is a relatively new term in Asia and it’s also super diverse so it’s been amazing unearthing on just how nascent the industry is  Overall, Mai’s journey building Ochacha is a masterclass example of finding a niche, finding out how to build something in a foreign country, and just being persistent in the decade in building this amazing concept We have a really good discussion before we actually started the podcast so I kept that in. Sorry for the Noise, we actually do this in Mai’s café in Taipei. At lunchtime, it was packed.  

Ep. 283 - [Taiwan] Insights and Lessons from a Decade in Taiwan with Mai Bach, Co-Founder of Oohchacha

Today we chat with Yuki Hanyu,  Founder and CEO of IntegriCulture Inc., a cellular agriculture platform company developing cell-based meat and the technologies needed to produce it efficiently at scale.  He is also the Founder of the Shojinmeat Project, a citizen-science nonprofit organization dedicated to advancing an open-source, inclusive future for cellular agriculture. Before starting Integriculture, Yuki started the Shojin Meats, is a project Yuki started that allows you to create cultivated meat from home. Yuki explains the unique process in the episode which I find quite insane. If you had no money, and no expertise to create cultivated meat, how would you do it? Yuki gives us a playbook in this episode on how you could create it, in your house! Yuki talks about crowdfunding a movement by using out-of-this world marketing tactics such as posting on video and putting a manual at a comic convention and reminds me of the early days of Apple, where a bunch of scrappy enthusiasts gathered together to create something amazing. I first met Yuki in California at Alex Shirazi’s Cultured Meat Symposium where in his presentation, he showed a video of him making cultivated meat in his apartment. If you get overwhelmed by technical jargon, you’re not alone! Yuki is an extremely smart and hyper-energetic drive. We also talk about some of the frustrations of regulation of cultivated meat and the governmental understanding and perception of cultivated meat is well, across the board. There is some hope that Japan is being proactive about this type of technology. We also talk about a lot of different anime and manga, science fiction shows and scenarios! So again, if you get lost don’t worry, it’s all part of the interview on how Yuki finds inspiration in his work, by the way, you might notice why Adam knows so much about this topic? Well… hard to explain Yuki is amazing. His transparency, his brain, his drive and his geekiness is really magnetic. You’ll also see a geeky side of me, which I think was quite useful when talking to Yuki.

Ep. 282 - [Japan] How Science Fiction Inspires Us with Yuki Hanyi, CEO of Integriculture, Founder of the Shojin Meat Project

My Food Job Rocks!

Edible Activist is a podcast that feeds you empowering narratives and perspectives from the voices of emerging black people and people of color in food and agriculture who are stewarding the land, healing communities, and advocating for food justice and economic power across the globe. Hosted by Mel...

Science

Home & Garden

Nature

Join us for an inspiring conversation with farmer and Navy veteran Monica Newman as we explore her remarkable journey from archaeological technician to seed company founder. Discover how her quest to reconnect with her ancestry led her to forge a deep bond with the land and start a company dedicated to preserving tradition. We'll hear her passion for seed saving and the rich stories these seeds hold. We'll also discuss her current role as the director of an agricultural leadership initiative and reflect on the outstanding Black Agrarian Food Tour she helped orchestrate. This interview is packed with so much more. Don't miss this veteran's extraordinary transition to the soil in our upcoming episode!

#154: Sowing Seeds with Farmer Monica Newman

Join us on our podcast as we catch up with Dominique Charles of Plots & Pans and dive into her latest adventures. We fondly reminisce about her Louisiana upbringing, sharing cherished memories of bonding over tractor rides with her grandad. Dominique generously imparts valuable gardening advice tailored for enthusiasts gearing up for the season. And to add some flavor to the mix, she shares delectable recipes straight from her kitchen, along with her favorite garden delights (get ready for a garden party!). We spotlight the concept of homegrown, celebrating the incredible contributions of black women in food & agriculture, with a special tribute to Dominique's role model, B. Smith. Plus, join in the excitement as Dominique returns to the Today Show, sharing her gardening expertise with a wide audience. Tune in for an episode filled with laughter, inspiration, and a sprinkle of culinary delights!

#153: Homegrown Delights with Plots & Pans

Join us for an in-depth conversation with returning guest LaMonika Jones of DC Hunger Solutions, as we celebrate the victories in DC's battle against hunger with initiatives like Hear the Crunch and Give Snap a Raise. Explore the challenges facing the DC food and health system in the FY25 budget, and discover practical steps for residents and advocates to effect change. We'll then conclude with LaMonika shining a spotlight on influential black women in the field. Don't miss this enlightening discussion about cultivating a healthier, more equitable DC community.

#152: Advocating for DC's Food & Health Future

During this exclusive episode of The Edible Activist Live Podcast event, we opened our studio doors to welcome guests into a vibrant, in-person dialogue celebrating HOMEGROWN – paying tribute to the black women growers, farmers, and food activists who shape our communities. We had the privilege of interviewing none other than Falani Spivey of Byrd's Nest Box, delving into her journey rooted in homegrown traditions and the pioneering women who have influenced her farming practices. From candid discussions on the essence of homegrown in DC and North Carolina to heartfelt tributes to the matriarchal cooks in her family, this conversation is one that resonates deeply. Tune in to join the celebration and honor the incredible contributions of black women agrarians.

#151: Exclusive Live Podcast: HOMEGROWN with Byrd's Nest Box

Join us for an inspiring journey with Nia, the driving force behind Beauty Blooms Farm. Together, let's explore the rich blend of family heritage, community empowerment, and eco-friendly farming practices that shape her story. From taking part in programs like the Montgomery Countryside Alliance’s LandLink to championing food accessibility through initiatives like the Farm-to-Food Bank program, Nia shares her experiences fueled by resilience and a passion for lifting up her community. We'll dive into the exciting journey of expanding Beauty Blooms Farm to a 10-acre plot in Montgomery County, all while staying true to regenerative farming principles. Discover Nia's heartfelt vision for the farm, where culturally significant food and sustainable agriculture practices come together to enrich our local community. Tune in for a welcoming exploration of growth, community, and shared values at Beauty Blooms Farm.

Food Podcasts / Page 6

Hot Stove Radio

Beer Man Beer Podcast

Living Every Bite

Biodynamics Now! Investigative Farming and Restorative Nutrition Podcast

The Tasting Room with Tom Leykis

Beyond the Plate

Friendlier

The Wine Makers on Radio Misfits

Foodbeast Katchup

The Beer Flow: Craft Beer | Hip Hop | Micro Brew | Music | Food & Drink

My Food Job Rocks!

Edible Activist Podcast

Heads and Tails

TASTE Daily

Preheated Baking Podcast

The Sakara Life Podcast

Snacky Tunes

Court of Wine

The Ruminant: Audio Candy for Farmers, Gardeners and Food Lovers

The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks

Homebrew Happy Hour

The Culinary Insider: Food, Drink, Dining News

The Culinary Institute of America

The Special

The Firecast with Scott Roberts Hot Sauce and BBQ Podcast

Nourish

The Fire House Chef

Bake Off, Undressed

Pocket Liquor

Jalapeño Business with Daniel Weingarten

Disgorgeous

The International Worldwide Global Biscuit Review Podcast

Cast Iron Table

Wine Two Five Podcast

The Distillery Nation Podcast

The Four Top: Wine News and Culture

Life’s a Banquet with Zahra Tangorra & Nicole Bailey

The Claire Can Cook Podcast

Pairing

Man Seeks Adventure

The Restaurant Guys

Truls & Hellstrøm - Tar munnen full

Chris Tries to Review Wine

The Tap Handle Show

Average Betty (Video)

We Like Drinking Podcast

Speaking Easy - A Cocktail Podcast

Beer Guys Radio Craft Beer Podcast

Eetgeheimen

Let's Get Real