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Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant’s story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life-threatening diagnosis ...

Dans une Allemagne frappée par la faim et les pénuries, Hitler saisit très tôt que le pouvoir s’exerce aussi par l’alimentation. Dans Les Nazis à table (Cherche Midi, 2025), le journaliste indépendant Antoine Dreyfus montre comment la nourriture a façonné l’idéologie nazie et s’est imposée comme l’un des principaux instruments de domination. Antoine Dreyfus est l'invité de ce hors-série de Cuisinons l'histoire.

This episode marks a milestone moment for Chewed Up as Clinton Kelly, Carla Hall, and Michael Symon celebrate the show’s momentum with a full-blown Fan Fridge for the 50th episode—and this one delivers. Pulled from a viewer’s fridge in Ohio, the ingredients scream Midwest practicality: ground beef, mashed potatoes, cheese, vegetables, and condiments galore.Carla takes the reins, steering the chaos toward comfort by building a Shepherd’s Pie–inspired casserole, layering deeply browned beef, aromatic vegetables, herbs, and creamy mashed potatoes finished under the broiler. Along the ...

Mexico’s bar scene has exploded over the past decade — but bartender and owner Nacho Jimenez set his sights on something different: building a New York City bar that feels unmistakably Mexican and unmistakably American.On this episode, Adam Teeter sits down with Jimenez to trace his journey to opening Superbueno, the choices that shaped its identity, and what it takes to build a bar that resonates on both sides of the border. Follow us: https://www.instagram.com/buildoutpodcastSuperbueno: https://www.instagram.com/superbuenonycIgnacio "Nacho" Jimenez: https://www.instagram.com/...

Lemont's new indoor golf and cocktail bar has something for everyone. From high-end golf simulation to great food and drinks, The Club is looking to become one of Lemont's places to go. More than just golf, it is an experience! Chris Lanuti and Tess Abbasi can't wait to unlock Lemont for you. Subscribe for free on your favorite podcast player and never miss an episode! Lemont Unlocked is a podcast produced by The Broadcast Basement with Lemont Downtown — the beloved southeastern Chicago suburb formed by immigrants over 150 years ago. Today, Lemont Downtown has become a hub for small ...

847. Does a high-protein diet accelerate aging or shorten life expectancy? It’s not a simple yes or no.ReferencesLow Protein Intake Is Associated with a Major Reduction in IGF-1, Cancer, and Overall Mortality in the 65 and Younger but Not Older Population: Cell MetabolismNew Horizons: Dietary protein, ageing and the Okinawan ratio | Age and Ageing | Oxford AcademicDietary protein intake and all-cause mortality: results from The Kawasaki Aging and Wellbeing Project - PMCThe impact of dietary protein intake on longevity and metabolic health - PMChttps://pmc.ncbi.nlm.nih.gov/articles/PMC9269106...

Check out Alder Spring Ranch at the links below: ⁠https://www.instagram.com/alderspring_ranch/⁠ ⁠https://www.facebook.com/alderspring⁠ And be sure to follow us on social media! ⁠https://www.youtube.com/farmtraveler⁠ ⁠https://www.instagram.com/farm_traveler/⁠ ⁠https://www.facebook.com/TheFarmTraveler⁠ ⁠https://www.carbontv.com/podcasts/farm-traveler/⁠ To buy some of the products I’ve mentioned, like beef from Good Ranchers or Oak Barn Beef, check out this link for all of our affiliate items: ⁠https://beacons.ai/farmtraveler⁠ Farm Traveler is part of the Waypoint ...

Il 25° posto nella Top 100 di Wine Spectator non è solo un numero, è il riconoscimento internazionale di una visione che da oltre mezzo secolo guida Carpineto. Il Chianti Classico Riserva 2020, valutato 93 punti dalla rivista americana più autorevole del settore, celebra il trionfo di una famiglia che dal 1967 fa della qualità assoluta la propria missione. “Non ho parole per l’emozione”, confessa Caterina Sacchet, enologa di seconda generazione e oggi firma tutti i vini dell’azienda. Dietro questo successo c’è il sogno di due ventenni visionari, Giovanni Carlo Sacchet e Antonio...

ビールの旅路はチェコへ。おなじみラガービールの誕生には、かの天才パスツールの存在あり。ビールのバリエーションはモルトから酵母へ。現代のビールへの大きな一歩です。📌おたより募集中！感想や質問などお気軽にお寄せください♪https://forms.gle/c8aZ5ix2GFK4nw4M8📌PodcastはSpotify、ApplePodcast、AmazonMusicでも配信中📻https://bento.me/hakko-d📌OP曲『発酵のうた』https://www.youtube.com/watch?v=nnn01zijMJo※HAKKOU MARCHE BANDおよびVEJから使用許諾を得ています📌X...

Er hat sie gerettet, aus dem Müll, aus viel zu engen Käfigen, aus einem Leben an der Kette. Das ist seine Lebensaufgabe. Die Freundschaft zwischen beiden brachte Bruno Jelovic auf einen neuen Weg. In seinem Hörbuch nimmt er uns mit auf seine Ranch in Bosnien, den Alltag und die Notfälle dort, die sein Team und er jeden Tag aufs Neue angehen. In kleinen Anekdoten und emotionalen Rückblenden erzählt er von Freundschaft zwischen Tier und Mensch, der engen Bindung zu besonderen Mitstreitern und dem Schicksal, das ganz unverhofft anklopft und alles verändert.

WARNING! This podcast has nothing to do with coffee. Pokemon is the most successful game/movie/merchandising franchise in the world by a long way, and in recent times that has gone to a whole new level. In the podcast we are joined by Jonathan D'allessando of Card Bot AU, a company that sells cards through vending machines. What started as a hobby for his brother CJ, ended up becoming a thriving business that cannot stock their machines quick enough! Regular listeners to this show know that Kirk LOVES Pokemon, so here is an opportunity to have some fun on a different topic.So what caused the ...

We talk about food for men

Ep 139Would you believe me if I said one of the most soulful and historic wine regions in France is also the one most people barely know anything about?This conversation, with Ioana from Princess & Bear Wine, goes deeper into the French regions of Languedoc and Roussillon through the perspective of someone who’s actually walked the vineyards, met the winemakers, and watched small family estates bring these wines to life. You’ll hear how high elevation sites, biodynamic farming, volcanic soils, and centuries of tradition all come together to create wines that are expressive, textured, and ...

Food 101, in its sixth season, features Ms. Pabon in a compelling and deeply informative conversation on Bengali/Bangladeshi cuisine, offering listeners a vivid journey into one of South Asia’s most expressive and soulful food cultures. This episode explores how geography, history, and tradition shape a cuisine rooted in rice, river fish, seasonal vegetables, and carefully balanced spices, where mustard oil, turmeric, chilies, cumin, and coriander create layers of flavor that are bold yet refined. Ms. Pabon shares insights into iconic dishes such as hilsa fish curries, comforting lentils, ...

Send us a textWe're back in the full swing of TIMBP things, folks, and it's time to check out the newest, hottest release from the folks at the Willett Distillery in Bardstown, Kentucky! Featuring two separate mashbills and a cask strength bottling, this Kentucky Straight Bourbon Whiskey has had folks wondering if it's the next big thing for their home bars. But, does it live up to expectations? Plus, I've got some little discussions about non-traditional Wild Turkey proof points and I pay a little tribute to the recently deceased Bob Weir of the Grateful Dead. Enjoy.Become a patron of the ...

Mosel, Mythos & Methode: Christopher Loewen über Korbpressen, neues Etikett, Spontangärung, Chancen der Krise.

I shared my Experience Eating Quaker Steak & Lube!!!*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat. Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy that item. I am not responsible for any sickness you may result from a restaurant or food product. I will try ...

André is not participating in Dry January this year. Miroki has never done it. Both discuss their relationship with alcohol as industry workers, and why going cold turkey for a month may not (or might?) be a sustainable decision to recalibrate drinking habits. Meanwhile, a sandwich has traveled all the way from Italian Star Deli in Regina, Saskatchewan to Toronto just so Miroki could see what the hype is all about. Will this sandwich change her life like how André predicted?Listen to: The Triumph Of Mom and Pop Sho…–Tasting Together – Apple Podcastshttps://www.italianstardeli.com/ Why...

In this special live edition from Anaheim, California, at the American Farm Bureau Conference, Nicole sits down to have an engaging conversation with Coach Kiah, a motivational speaker with deep ties to agriculture. Kiah shares her journey from a sixth-generation cattle rancher to a role in agricultural communications, emphasizing her mission to connect people and share the story of agriculture. The discussion highlights themes of preserving and evolving family legacies, the importance of documenting family history, and the balancing act between honoring traditions and embracing change. Kiah ...

Provides a guide for making a refreshing summer dessert using simple ingredients.The recipe starts with a homemade sponge cake made from eggs, sugar, flour, and a bit of butter, though store-bought cake can also be used. Once baked and cubed, the cake is layered with a creamy custard filling lightened with whipped cream for smoothness without expensive cheeses.The layers are complemented with fresh mango chunks and a soaking mixture of mango juice and milk. The dessert is chilled thoroughly before serving to allow the flavors to meld, resulting in an elegant trifle that balances airy cake with...