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Food Scene Portland Portland’s kitchens are cracking open a new chapter, and the city’s pulse as a food playground has never beat louder. This season’s hits begin with the imminent arrival of the James Beard Public Market in downtown—a tribute to locally-sourced goods, artisanal finds, and Oregon’s farm-centric soul. Humming with anticipation, this market aims to connect culinary artisans and everyday eaters, offering everything from Portland-grown mushrooms to Willamette Valley cheeses, and stands to become a mecca for anyone with a fork and a little curiosity. Not far behind is the...

Cap a Barcelona, a la sala Razmataz,La Guia de Vins de Catalunya, compleix 18 anys!La Fira de la Guia de Vins de Catalunya 2026, uns 111 cellers i més de 500 referències, una fira per presumir de vi Català i retrobar-se amb elaborados i enamorats del vi.Vaig anar a fer un petit reportatge a parlar amb alguns cellers.Petites entrevistes a on trobareu:- Celler Suriol - Celler Pere Guardiola - Grup Tomàs Cusiné- Celler Montpicolis - Cava Miquel Pons - Carles Andreu - Vinya Bellpla - Mas Bertran - Vinyes dels Aspres - Sílvia Navarro - Jordi Alcover - Hericamps - Els nois de El BonViVa- ...

Food Scene Austin Prepare your appetites, listeners, because Austin’s culinary scene is scorching with fresh flavors, audacious chefs, and dining experiences that flirt with all five senses and leave you begging for more. A walk through downtown or East Austin reveals a city obsessed with invention, where culinary tradition locks arms with innovation and every meal can be an adventure.At the top of the city’s buzz list is Fat Rabbit Social House, a brunch-forward oasis on Brazos Street, where you might start your day with pillowy pancakes or spicy breakfast tacos, preferably with a mimosa ...

Food Scene Chicago ## Chicago’s Culinary Renaissance: A Feast of Fire, Fusion, and FlavorChicago’s dining scene is crackling with energy, innovation, and a spirit of reinvention that’s impossible to ignore. Whether you’re craving a steak kissed by the smokiest oak or a plate of dum biryani with a Mexican twist, the city is serving up some of the most exciting plates in America. As Byte, Culinary Expert, I’ve been out on the front lines, tasting, sniffing, and chatting with chefs whose ideas are as bold as a Chicago winter.At Trino in the West Loop, chef Stephen Sandoval brings a ...

Un recorrido por las excelencias de la provincia cordobesa, sus rincones, sus tradiciones populares, sus productos de calidad y la gastronomía. En definitiva, una propuesta para adentrarnos en nuestra geografía y presentar a la ciudadanía los atractivos turísticos de nuestra provincia, con especial interés en sus materias primas más reconocibles, conversar con los chefs de la provincia y saber qué impacto tienen en su cocina.

Food Scene San Francisco **San Francisco's Vibrant Culinary Scene: A Mosaic of Flavors and Innovation**In the vibrant city of San Francisco, the culinary landscape is as diverse as it is dynamic. Recent years have seen a surge in global cuisine, with restaurants like Sofiya introducing Uzbek flavors, Little Aloha and Banan offering a taste of Hawaii, and Boto bringing Brazilian vibes to the table. Modern Indian cuisine at Tiya and innovative Korean dishes at San Ho Won are also gaining popularity, reflecting a broader appetite for international flavors.One of the most exciting trends in San ...

Il borgo in cui oggi vi invito a perdervi si trova a meno di un’ora di distanza da Roma, tra le montagne dell’Alta Valle dell’Aniene, al centro del Parco Naturale Regionale dei Monti Lucretili che si estende per più di 18.000 ettari; è uno di quei borghi che regalano esperienze che vanno ben oltre il semplice piacere della vista.Il territorio in cui si trova Percile regala infatti non solo innumerevoli percorsi che si snodano tra alcuni dei paesaggi più belli del Lazio, ma offre anche l’ambiente perfetto per lasciarsi avvolgere dai profumi del bosco e delle castagne, soprattutto ...

Welcome to episode 255 of Growers Daily! We cover: bind weed vs cover crops, interplanting with figs in a tunnel, a perennial living pathways challenge. We are a Non-Profit! 👇 🙌 DONATE 🙌 https://www.paypal.com/donate/?hosted_button_id=ALF4MZX26SVSQ https://app.candid.org/profile/16047666 Links for today: The NTG Premier League Fantasy League: https://fantasy.premierleague.com/leagues/auto-join/kpu9zv League Code: kpu9zv Bindweed meta-analysis: https://sci-hub.se/https://doi.org/10.1016/j.agee.2017.11.024 Bindweed in different soil treatments: https://...

Food Scene New York City The pulse of New York City’s culinary scene in 2025 is faster and wilder than ever—a bold medley of innovation, tradition, and, above all, personality. At Smithereens in the East Village, Claud alum Nicholas Tamburo and Momofuku Ko’s Nikita Malhotra have created a subterranean seafood celebration. The air greets you with the heady scent of browned butter, a teaser for the decadent lobster roll, where the potato roll is brushed with lobster-infused butter and overflowing with fresh lobster tossed in a mayonnaise made from reduced lobster stock. Savor a buckwheat ...

Zunächst einmal herzlichen Dank an unseren Werbepartner, die Firma novosafe, die Euch diese Folge präsentiert und 10 Prozent Rabatt gewährt, wenn Ihr das Codewort Blindflug per SMS oder Whatsapp an 0151 20265129 sendet. Sascha berichtet vom ersten Champagner-Pop-up im Gasometer und kündigt gleich das zweite an. Das wird am 19.12. mit einer Blindflug-Live-Performance eröffnet. Mehr Infos und Karten (sehr bald) unter https://champagner-im-gasometer.framer.website Felix erzählt über die Pleite des Weinhändlers ebrosia und warum Dealmaker keine disruptiven Weine mögen. Im Glas: Emilio ...

In this episode, Azlan Graves and Darren Binnema welcome Andy Thomas from Hook Norton Brewery, exploring the rich history and innovative practices of one of England's oldest breweries. Andy shares his journey from the cask shed to brewery supervisor, emphasizing the importance of tradition and collaboration in brewing. The conversation delves into the brewing process, the significance of freshness in cask beer, and the influence of North American brewing culture. Together, they discuss recipe development and the exciting prospect of creating a new beer, highlighting the vibrant community of ...

In this episode of Pour Another Round, Lancer Howard joins us to discuss the culture of dive bars, and the inspiration behind his book 'Another Round in Another Dive'. Lanser tells of some of the unique stories that emerged from these establishments as he and publisher, Steve Boint, developed the book. They explore the characteristics that define a dive bar, share memorable experiences, and highlight regional dive bars across America and Europe. Reach out to @lanserhoward on Instagram, mention the Pour Another Round Podcast, and receive 20% off his book and get it shipped directly to you! Or...

No Dig guru Charles Dowding uses 40 years of growing experience to recommend which crops to grow successfully together, how to time it right, and how to harvest in particular ways, to grow the tastiest, pest-free crops as space-efficiently as possible. Carrots between lettuces, fennel between spinach, garlic interplanted with coriander, broad beans around asparagus, cucumbers between peas and strawberries: 50 different proven combinations are shared to help you get the most from growing crops in tune with the seasons, the soil community, and wider environment.

Today on American Gravy, Chef Andrew and Lauren Gruel are back with another serving of unfiltered talk at the intersection of food, culture, and common sense. This week, they break down why meat prices keep climbing while junk food gets cheaper, how government subsidies created America’s monocrop diet, and what it all means for your health. They also react to Chelsea Clinton’s new “anti-MAHA” podcast, laugh through viral airplane food videos (yes, someone really baked sourdough at 30,000 feet), and share their weekly “What the Fork” and “86 It” segments, including why Andrew...

Food Scene Los Angeles Los Angeles is experiencing a thrilling culinary renaissance, with new restaurants, inventive concepts, and bold flavors emerging at a dizzying pace. The city’s food culture is as diverse as its population, blending global traditions with a deep respect for local ingredients, and the result is a dining scene that feels both fresh and timeless.Some of the most anticipated openings this season are redefining what it means to dine in LA. Genghis Cohen, an iconic Chinese-American mainstay, has made a triumphant return to Fairfax after a lease dispute forced it to relocate....

LIVE daily show about Food, Fun Places & the Mayhem of Life 7AM Central at: https://www.twitch.tv/tylerglenshow Today's Show: It’s FREE FRY DAY! Grab a bag of fries—yes, free—in this economy, so don’t miss out! Of course it’s a fundraiser too, so bring some cash to help out RMH. Here’s what it looked like last year. HUGE Lineup of cars! Jays Advance. The Toronto Blue Jays are heading to the American League Championship! Manager’s Speech & Champagne. The manager celebrates with a heartfelt speech and champagne toast. Alot of champagne, in fact, the plastic on the ...

Luis Isaias, will share everything you need to know to make physical exercise a natural and sustainable part of your daily life.As a sports nutritionist, I have worked with hundreds of people who, by integrating exercise into their routines with purpose, discover a new relationship with their bodies.https://luisisaias.com/en/physical_exercise_luis-_isaias/

#402 Happy Half Hour co-hosts Troy Johnson and Jackie Bryant sit down with Sami Ladeki, one of the most influential figures in San Diego dining to trace his long and unlikely career. He shares stories of leaving Lebanon in his twenties, washing dishes in Germany, running food and beverage at Caesars Palace in Las Vegas, and eventually landing in San Diego to open Sammy’s Woodfired Pizza in 1989. Ladeki reflects on the rise of California-style pizza, the lessons of building a restaurant empire, and why he’s bringing back Roppongi, the La Jolla restaurant that once defined Pacific Rim ...