Allen and RD try Gnarly Grape by Monster Brewing from the The Beast Hard Monster Variety Pack 2.From Website:"It's time to leave the juice box behind as this Beast is for adults only!"6% ABVThanks for watching! Cheers!#thebeast #monsterbrewing #hardmonster #gnarlygrape #strikeoutbeer

Ray Franco joins Chris and Ashley as they talk all things regarding this crazy industry we’ve all chosen to be a part of. Ray has worked EVERYWHERE, including for Chris for over 10 years. Ray has a lot to say about what he’s learned over the years. So many fun and crazy stories. Prost!

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun discuss the current state of matcha in cafes, highlighting the challenges of quality, barista training, and consumer expectations. They explore the structural issues within the matcha industry, including supply chain problems and the lack of education for both baristas and consumers. The conversation emphasizes the need for better quality products and the importance of creating demand for specialty matcha.

We’re back to dishing it out 'One Bite at a Time'! On this special comeback episode, we’re joined by certified food critic and restaurant consultant Uju Amaeshi for a deep dive into the changing culture of dining out in Nigeria and how customer expectations are evolving.We unpack the delicate balance between pleasing your customers and staying true to culinary techniques and creative standards. Amaeshi offers a critical perspective on the subject, while Chef Wu and Chef Vee weigh in with insights from years of experience.Together, we also explore the importance of finding your niche as a restaurant and the need to pursue excellence.Let us know what you think of this episode and what you’d like to see this season on the podcast.So excited to take it 'One Bite at a Time' with you all!Follow us on Instagram - ⁠@onebitepod_⁠Follow us on X - ⁠@onebitepod_⁠Follow us on TikTok - ⁠@onebitepod_⁠Watch us on ⁠Youtube

Tristan Banwell can't be the only farmer whose volunteer commitments clash with the needs of his farm. But he was the only one who **volunteered** to talk to me about this. This episode, Tristan explains why he can't seem to reign in his volunteer obligations and what that means for his farm. Then he gives some advice to future Tristan. Then I talk to future Tristan. Hijinks ensue.Mentioned in this episode:Win a FBC Podcast Hat!The first & tenth listener to submit a voice memo by visiting farminginbc.ca/submit will receive an FBC Podcast hat in the mail, as long as they live in BC and aren't currently signed on to my 2025 BC Farming Yearbook Project.Voice Memo Contact

In this week’s Flavors of Northwest Arkansas podcast, we’re at Loma in uptown Rogers talking with Chef Daniel Hernandez, but first!?! Food News!! Lasang Pinoy is FINALLY open in Rogers! Sidecar in Fayetteville fully opens TODAY! Happy anniversary to a Bentonville staple! We hear from the co-owner of Doomsday Coffee about their soon-to-be-opened Springdale store Grove Food Truck Park opens this weekend! El Sol in Fayetteville to shut their doors Burger King on College in Fayetteville closes Onyx in Springdale opens their doors for good next week! Get your tickets for tomorrow’s Dish event benefitting the expansion of Arkansas Children’s Northwest! LOMA Executive Chef Daniel Hernandez is from Mexico City and made his way to the states to work construction. He very quickly found his way into a kitchen in Missouri, where he started in the dish pit... he worked his way up to the line, and eventually to running the whole thing, and that took over a decade. He eventually found his way here to Northwest Arkansas, and he’ll tell you how he got here. And if you’re a Gen-Xer like me, you’ll love to hear what his first job was, and you may have actually done it yourself back in the day. Chef Hernandez describes his food, and we’ll walk through some menu items. Also, what was it that hooked him in to cooking?? Listen wherever you listen to podcasts or watch on YouTube!

In this episode we dig into the OG of coffee processing - AKA natural coffee. Find out how natural coffees are the comeback kid of the specialty coffee world and what sparked their renaissance when that world had - for good reason - moved on. Discover why naturals taste the way they do and pick up some brewing tips to get the best out of them. This week’s FACQ answers the pertinent question of -  given their name - are natural coffees better for you?Send me a text messageBuy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk

Although this episode of 10 Minutes, 10 Questions went a few minutes over time, it actually feels shorter than normal, because Constantin Richter has much of interest to say! Wonderfully opinionated but also superbly rational, it's perhaps no wonder that he seems untroubled being the 10th generation of his family's winemaking legacy at Max Ferdinand Richter winery in Mülheim, in the very heart of Germany's iconic Mosel valley. He's calculated yet gracious with his ideas on politics, winemaking, and the future, so he transmits a very welcome sense of assurance that Max Ferd. Richter wines will continue to be paragons of riesling excellence despite these days of economic and political turmoil. Set aside 15 minutes, and enjoy 10 questions for Constantin Richter!

Can you live gluten-free without spending a fortune? Absolutely.In this episode of The Gluten Worriers Podcast, we talk all about eating gluten-free on a budget—with honest insights, local context, and practical tips that actually work.Whether you're in Kenya or abroad, going gluten-free doesn't have to empty your wallet. We explore how to shop smart, plan meals, and make informed choices that protect your health and your finances.Tune in now to learn how to make gluten-free living more affordable and sustainable.#GlutenFreeAfrica #BudgetGlutenFree #GlutenFreeKenya #GlutenFreeTips #CeliacLiving #AffordableHealth #HealthyLiving #TheGlutenWorriers #Goingagainstthegrain

this episode we talk to the KCBS CEO Mr. Rod Gray and we discuss the upcoming world invitational and also some topics that backyard cooks have wanted some answers too.