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No episódio de hoje do Match Gastronômico, recebemos Luana Sabino, chef e sócia do aclamado restaurante Metzi, que está entre os 50 melhores da América Latina! Neste bate-papo exclusivo, Luana compartilha com a gente, sua trajetória, os desafios de abrir um restaurante na pandemia e como foi trazer a alta gastronomia mexicana para São Paulo com um toque de brasilidade. Prepare-separa uma conversa saborosa, cheia de insights e muita inspiração! Aperta o play e não esqueça de deixar seu like e comentar sugestões para futuros convidados!

Descubra como o simples ato de beber em grupo ajudou a moldar a nossa cultura ao longo da história, influenciando rituais, celebrações e a coesão social. Explore o impacto cultural e social de compartilhar bebidas ao redor do mundo. Inscreva-se no canal, deixe seu like se gostou e, acima de tudo, aproveite o podcast. Saúde! Canal do YouTube: www.youtube.com/@Revista-Adega Site Revista: https://revistaadega.uol.com.br/ Instagram: www.instagram.com/revistaadega Clube de Vinhos: https://www.clubeadega.com.br/ Loja Online: https://www.adegaonline.com.br/

Wenn aus dem oft ernsten Thema Wein Genussfreude entsteht, sprich diese Kultur richtig mit Spaß gelebt wird, dann ist nicht selten eine Frohnatur wie Niklas Ertl daran schuld. Das klingt so einfach, aber es gibt unglaublich wenige, die Weinspaß nicht mit Saufen, Nerdtum oder niveauloser Alberei verbinden, sondern mit Humor und richtig viel purer Lebensfreude. Und das in Verbindung mit einem unbeschreiblichen Pflichtbewusstsein, einem devoten, aber nicht unterwürfigen Gastgebertum und enorm viel Weinkompetenz. Wenn man Niklas zuhört, wie er bewandert sein Weinwissen zum Besten gibt, fragt ...

Alles drin und alles dran: Klimaanlage (Fenster: sogar die Frontscheibe lässt sich nach oben aufklappen und sorgt für Durchzug), Radio (mit zwei Knöpfen für Lautsärke und Sendersuche sowie fünf Schaltern für Langwelle, Mittel- und Kurzwelle sowie zweimal UKW), Aschenbecher, Talismann (heißt so, obwohl das Strohrock-Hula-Mädchen eindeutig kein Mann ist). Offiziell ein VW Typ 1, aber der Kleinbus heiß unter Liebhabern schon immer nur: Bulli. Am Steuer direkt vor mir ein ziemlicher Nacken mit bordeauxrotem T-Shirt drunter. Nacken, Kopf und T-Shirt gehören zu Markus Reis, der in diesem ...

Show Open, Today in History, Sweet Bacon, Sandwich, Watermelon, Bargain of the Week, Jef's Chair, Birthdays, Weather Goth, Entertainment News, Bonus Entertainment News

Wish We Never Met each other? ALWAYS! (But listen to the new WWNM episode anyway.)It’s been quite the week for Amy Hef and Dan Clapson and their schedules show no sign of slowing down until the end of September. Still, the two take time to spar on-air and discuss everything from being hit on by bartenders (it’s rare, but it happens!), new hair systems vs. going to Turkey for “the works”, the problem with Facetune and more.Amy also puts Dan in the hot seat and asks how he wound up becoming a food writer/cookbook author, as well as some of the worst restaurant reviews he’s written over...

Reuvers talks Town Baseball with Jeremy Stender ahead of Labor Day championship weekend!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textEver wondered what’s beyond Austria’s famous Grüner Veltliner? We’re diving into some great white wines like Riesling and some lesser-known treats such as Welsh Riesling and Muscat Ottonel. If you’re into white wines, this is a must-listen!Wines tasted:Domane Wachau 'Federspiel Bruck' Riesling 2021 $32Velich Welschriesling 2021 $402020 Velich Muskat Ottonel $402022 Pittnauer Perfect Day $54Follow us on instagram @winewithmegandmel

In this episode, hosts Kirk Visola and Andy Kurtts dive into the world of brand strategy and innovation with special guests Rifle Hughes and Glenn Pappalardo from Integral CPG, highlighting the importance of creativity, strategy, and collaboration in building successful brands.Rifle and Glenn share their journey from their days at JPG, where they met and began collaborating on projects, to founding Integral CPG—a brand strategy powerhouse dedicated to helping companies innovate and thrive in competitive markets. They explore the nuances of balancing creative vision with process structure, ...

WOW! We made it to 600 episodes and 5 years of Fearlessly Failing! Thank you to everything that makes this happen, especially YOU the listener! Big Love Lola xSee omnystudio.com/listener for privacy information.

In this episode, Professor Baukje De Roos from the Rowett Institute at the University of Aberdeen discusses the health benefits of fresh, local seafood. Learn how it can lower the risk of cardiovascular disease and provide essential vitamin D when sunlight is scarce.Seafood Matters Podcast is available on all podcast networks and on Youtube. Alternatively, you can also listen on the dedicated website www.seafoodmatterspodcast.com.Contact Jim Cowie:Email: jim@seafoodmatterspodcast.comSocials: @seafoodmatterspodcastWebsite: seafoodmatterspodcast.comContact Professor Baukje De Roos: https://...

Discover the vibrant world of hand juicing for health with "No Juicer? No Problem!" This beginner's guide unlocks the secrets of extracting fresh, flavorful juices without fancy equipment. Immerse yourself in creative DIY recipes and master the art of unique flavor pairings. Transform ordinary fruits and vegetables into delicious, nutrient-packed juices with ease. Embrace sustainability with over 200 ideas for flavor pairings and uses for homemade juice and leftover pulp for zero-waste cooking.

A growing number of goods are marketed to us these days with the promise of helping us become fit and healthy, reduce weight, tone our waists, or enhance our overall health. However, nothing is really more effective than a balanced diet made with fresh, wholesome foods.

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir—the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now and where it is going.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

Welcome to 100% Eat, the show where we try every fast food restaurant to let you know if you need it. You probably do. Formerly Face Jam, Our Heroes are flying the new banner of 100% Eat high. Are you 100% in?

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.