Mauricio's business: www.lastorres.com
Mauricio on LinkedIn

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

00:00 – 04:30
Early passion for food, growing up in agricultural Ireland, and choosing a “safe” banking career

04:30 – 07:00
Opening and running a café with limited resources - lessons in authenticity, service, and commitment

07:00 – 09:30
Transition from hospitality operations to food consultancy and returning to formal education

09:30 – 11:30
Finding a voice through gastronomy studies and stepping into leadership through knowledge

11:30 – 13:30
Telling Ireland’s overlooked food stories - workers, tenant farmers, and everyday heritage

13:30 – 18:30
Irish whiskey as cultural identity: history, grains, mash bills, resilience, and food pairings

18:30 – 21:00
Whiskey tourism experiences and changing Irish drinking culture

21:00 – 25:30
St. Brigid: goddess, saint, hospitality icon, and inspiration for food-led cultural events

25:30 – 30:30
County Wicklow’s food network - abundance, collaboration, and regional pride

30:30 – 33:30
Comparing Wicklow and Boyne Valley; celebrating Ireland’s regional diversity without competition

33:30 – 36:30
Why Irish food storytelling must start at home, not just with tourists

36:30 – 39:30
Hospitality labor, work-life balance, and sustaining Irish voices in food and tourism

39:30 – 44:30
Cuisine evolution, immigration, innovation, and respectful adaptation of tradition

44:30 – End
Reflections on food tourism, gratitude, and the role of shared language in shaping a field

You can learn more about Santina here.

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

00:00 – Introduction

01:05 – From Germany to Scotland

02:10 – Discovering the Isle of Harris

04:30 – A Dream, a Word, and a Business Idea

06:45 – From Concept to First Jar

08:00 – Changing How People Think About Mustard

10:05 – Producing Food in a Remote Location

14:10 – Organic Ingredients and Sustainability Challenges

17:15 – Visitors, Honesty Boxes, and Tastings

18:45 – Creating Unusual Flavours

21:30 – Recognition and Leadership

23:00 – Growth Without Becoming Mass Market

25:15 – The Future of Mustard and Clean Food

29:00 – Certification, Labels, and Consumer Choice

33:00 – Personal Growth and Finding One’s Calling

34:45 – Closing Thoughts

Visit her website here.

Visit her on Instagram here.

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

This episode explores:

• The power of intuitive cooking and ancestral knowledge
• Why authenticity is often misunderstood—and misused—in modern food culture
• The role of terroir, tradition, and memory in shaping true culinary experiences
• How social media trends have distorted our understanding of real food
• Why reconnecting with the sources of ingredients can transform how we taste
• The importance of slowing down, sharing stories, and cooking together
• Lessons from regional Italy that the world urgently needs today

Instagram – @danielasfara
https://www.instagram.com/danielasfara

LinkedIn – Daniela Sfara
https://www.linkedin.com/in/danielasfara

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

1:00 – The Origins of Paccari

03:00 – Empowering Farmers

07:00 – Saving Biodiversity

08:00 – Distinct Flavors of Place

14:00 – Chocolate as Happiness

17:00 – The Raw Bar Revolution

18:00 – Beyond Business: A Social Mission

20:00 – Toward a Chocolate Map of Ecuador

23:00 – Economic Challenges and Climate Change

27:00 – Environmental Threats at Home

31:00 – Ethics and Consumer Power

33:00 – Recognition as the World’s Most Ethical Chocolate

35:00 – Industry Corruption and Hope for Change

39:00 – Knowledge Is Power

Learn more about Paccari chocolate.
Read the Ethical Consumer Magazine article (pages 10-17) about Paccari.
NB: Paccari is the new spelling of the brand's name. Formerly, it was written as Pacari, which is a Quechua word meaning "nature" or "something that comes from the Earth".

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

In this episode of the Taste of Place Podcast, we sit down with Ximena Velasco, founder of the ¡Qué Gusto! festival in France. Originally from Mexico, Ximena has dedicated the past decade to changing perceptions of Mexican food abroad, proving that it is far more than fajitas or chili con carne. She shares her journey from working with Atout France to creating her own cultural platform, the challenges of promoting Mexican gastronomy in a country so deeply proud of its own food traditions, and the victories that come from perseverance, creativity, and trust in her instincts.

We discuss:

• How Ximena turned frustration into inspiration to launch ¡Qué Gusto!
• The cultural misunderstandings she continually must overcome about Mexican cuisine
• Why storytelling, heritage, and women cooks are central to preserving authenticity
• The importance of reinventing events and strategies to stay relevant
• Her vision for expanding Mexican gastronomy’s presence in France and beyond

Ximena’s story is a powerful reminder of how one person’s determination can transform perceptions, build bridges between cultures, and spark curiosity about authentic flavors.

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

In this episode of the Taste of Place Podcast, we sit down with Paula Mohammed – podcaster, cultural explorer, and founder of In My Kitchen. Paula’s story begins with a unique multicultural upbringing as the daughter of a Pakistani father and mother from New Zealand with Māori heritage, raised in both Canada and New Zealand.

She shares how a childhood memory of curried peas sparked a lifelong passion for connecting cultures through food. From organizing events and working in sports marketing, to launching In My Kitchen and facilitating culinary exchanges worldwide, Paula has built a life around creating peace through food — one dish and one story at a time.

We explore:

• How Paula’s diverse heritage shaped her love of food and culture
• The origin story of In My Kitchen and its global hosts
• Her three principles of travel and food exploration: Let it marinate, let it bend, let it unfold
• Why Portugal was a turning point in her personal and professional journey
• Her evolving definition of success — from chasing big events to cultivating connection and legacy
• Whether you’re a traveler, a food lover, or simply curious about how food can foster deeper human connection, Paula’s journey is full of wisdom and inspiration.

In my Kitchen website
Paula's Instagram page

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

Chapters

00:38 – Childhood in Ivory Coast and street food memories

03:14 – Turning passion into a chef’s career

04:55 – Defining Afro-fusion cuisine

06:55 – Life between Paris and London

11:33 – MasterChef experience and lessons learned

17:19 – Impact of the show on career and clients

19:19 – Advice for young chefs: resilience, teamwork, and passion

26:38 – Reflections on Gordon Ramsay’s style

30:25 – Founding Douceurs d’Ivoire and catering work

32:55 – Tea, koutoukou liqueur, and new product ventures

36:55 – The origin of jollof rice debate

You can learn more about Paule on her Instagram page.

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

Episode Chapters

00:00 Journey to Nova Scotia

02:21 Exploring Pier 21 and Its Significance

04:59 The Intersection of Food and Immigration

07:46 Exhibit Highlights: Eat, Make, Share

10:00 Cultural Significance of Canadian Cuisine

12:25 The Role of Indigenous Foods

14:48 Coffin Ships and Historical Context

17:32 The Evolution of Canadian Culinary Identity

Visit Sara on LinkedIn here.

Visit the Eat, Make, Share: A Taste of Immigration show in Halifax, Nova Scota in 2025. Learn more here.

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

1. Local Connection is Key: Siham emphasizes the importance of involving local people and communities in creating authentic travel experiences that reflect Morocco’s true culture.
2. More than Sightseeing: Her tours focus on immersive, hands-on experiences—such as cooking classes, tea ceremonies, and visits with local producers—that tell the story of Morocco through food.
3. Personal Passion: Siham’s love for storytelling, food, and people led her to leave a more traditional career path and start her own business centered around meaningful travel.
4. Culinary as a Cultural Gateway: She believes Moroccan food is not just about flavors, but a lens into heritage, history, and identity.
5. Supporting Local Artisans: Siham prioritizes working with small producers and artisans, ensuring her tours directly benefit the communities visited.
6. Women in Tourism: As a female entrepreneur in Morocco’s tourism industry, Siham has faced and overcome challenges, and she actively supports empowering women through her work.
7. Beyond Marrakech: While many tourists flock to Marrakech, Siham encourages exploration of lesser-known places like the Rif mountains, the Sahara, and Berber villages.
8. Farm-to-Table Focus: Tours are intentionally curated to include farm visits, showcasing local ingredients and traditional preparation methods.
9. Sustainable Storytelling: She believes that telling the stories of people, places, and products is crucial for preserving culinary heritage in the face of globalization.
10. Experiences with Heart: What sets her company apart is the emotional connection travelers feel—they don’t just visit Morocco, they connect with it.

You can learn more about Siham and her company here:

Morocco Travel Organizer website

Instagram

LinkedIn

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.