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Tasting Terroir

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Tasting Terroir

Sara (Hessenflow) Harper

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Welcome to our podcast, Tasting Terroir –– a journey that helps you have a better understanding of what really makes food healthier for you and for the planet. We do this by giving you a deeper understanding of the link between healthy soil and the flavor and health of your food. For help going further into the regenerative journey, join our online community: https://GlobalFoodAndFarm.com. Become a supporter! https://www.patreon.com/tastingterroir
 
Since 2010 we've been a club that meets up once a month to sample a new, single-malt Scotch Whisky; because drinking scotch is better than not drinking scotch. Only one of us knows what we're drinking. The rest of us are blind tasting. We'll talk about color, smell, taste, and finish. We make predictions about age, region, and, if we're feeling lucky, even distillery. Then we rate it on a scale of 1-10. Remember to always drink responsibly.
 
Welcome to The Tasting Room, a behind-the-scenes look into the people responsible for the blossoming food and beverage scene throughout the country. You'll hear what inspires top chefs, mixologists, restaurant and bar owners - and how they plan on pushing the boundaries of their craft.
 
Have you ever analyzed why you've chosen the gear you have? Was it based on recommendations, or a true look into the skills to consider when making your selections? Look no further, Gear Tasting Radio is here with an in-depth look into the usage and philosophy behind the equipment in our lives.
 
What We’re Tasting is a weekly podcast from Wine Enthusiast. Three highly rated wines are the focus of each episode, providing a jumping off point for deeper discussion of a country, region, grape, producer, and style. Our expert guests will entertain and educate, adding personal insight and experience to help you increase your wine knowledge. We’ll also go beyond the bottle to discuss food pairing, wine country travel, and trends.
 
Zuri Wine Tasting is on a mission to make wine fun and approachable. Our motto is "wine is complicated, we make tasting simple". We are wine educators, wine event planners and a super fun~fabulous wine tour company. At Zuri Wine Tasting our vision is to introduce people to wines, showcasing boutique wine brands and family owned vineyards around the world. Our goal with this podcast is to provide simple, engaging and useful tips to help novice wine drinkers learn more and appreciate all kinds ...
 
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This week's episode will help you take an even more significant step forward on the journey to change the food system. Learn how you can join a monthly video call with producers and food-makers on the regenerative agriculture journey. Gain insights as to why it is so hard to make the food system change - and why your role as a conscious consumer is…
 
Dad and Josh have cocktails for Thanksgiving or Fall. Dad does an Apple Cider Old Fashioned. It is served on ice with a cinnamon stick. He brings some snacks to munch on. He brings Deviled eggs, a bacon cheese ball and bacon wrapped dates. Josh brings a cocktail that needs a name. It uses Hamilton pot stilled Jamaican Rum, with sweet vermouth, a mu…
 
Announcing our first Finding Regenerative Food Free Consumer Webinar – Dec. 1st at 11am eastern – featuring farmers, chefs and food companies on the regenerative journey…… from our Global Food & Farm Online Community. Sign up for this and future webinars on our new website: globalfoodfarm.com In our first webinar - again, coming up on December 1st …
 
Dad and Josh drink after Thanksgiving Liquors. Dad is back in the house just in time for after thanksgiving drinks. He brings Pierre Ferrand 1840 1er Cru De Cognac. For his after dinner snacks he brought three different type of cheese cakes; they are Chocolate Marble, Strawberry swirl, and Brownie cheese cake. Josh brings Henriques & Henriques Made…
 
Discover a world of “oddball grains” like millet and sorghum. It turns out that these gluten free ingredients can offer us all a lot – from a flavor and texture boost in our bread and crackers…..to health benefits….and also…..positive contributions to the health of the soil that grows our food. This week - we are taking a closer look at some of the…
 
Dad brings the Haunted Graveyard Cocktail using Kings Distillery's Chocolate whiskey. Josh brings his original Misfits S'more using the Screwball Peanut Butter Whiskey. Dad brings a few Halloween snacks. He brings, Severed Toes in Bandages, Cheese-Stuffed Mummy peppers, Pigs in a blanket (that lost their ears in the oven) and Reese's Cups. Josh use…
 
Dad brings the chocolate flavored whiskey from Kings Distillery in Brooklyn New York. His parings are a waffle with maple syrup, mole pollo and chocolate cake. Josh brings screwball peanut butter whiskey. He brings beef teriyaki, chocolate fudge and a Carmel covered rice crispy treat. Josh and Dad enjoy these two whiskeys with their pairings. Screw…
 
Can a brand be authentically regenerative if it doesn’t know the farmers who grow its ingredients? If regeneration of the land is different from one place to another……….if it really is a mindset and not a simple checklist…….then, don’t you have to know the farmers implementing it? If that's true, can regenerative ever really be a commodity? But ins…
 
Dad brings Dale's Pale Ale from Oskar Blues Brewing, Lyons Colorado to drink. Dad's pairings are Scotch eggs, Beer Potato Cheese soup and Beef pot pies. Josh brings Long Pool Pale Ale from Point Remove Brewing in Morrilton, Arkansas to drink. His pairings are sweet potato fries, peperoni pizza and a cheddar burger with onion straws. Dad and Josh ha…
 
Ah! The temperature is dropping its time to think about what wines work for this season. Wine writer Seth Barlow joins Josh for this episode. Seth brings the Waits-Mast Mariah Vineyard 2014 Pinot Noir. With this he pairs, truffle deviled eggs, bacon wrapped dates, lomo, coppa, and duck ham. Josh pours the silver label monastrell (mouvedere) from Ju…
 
What if the health of a LOT of soil could get a LOT healthier......pretty quickly??? What would that do to the health and flavor of our whole food system? What would it do to help combat climate change? This soil health revolution might be closer than you think. ---- We’ve talked about the important role that no-till farming plays in creating healt…
 
Josh is once again joined by Jords, Will and Bryan to talk about their favorite sippers. Josh choses sour mash bourbon and pours the Belle Meade Bourbon and pairs pork belly barbacoa tacos and black bottom creme brûlée. Jords shares Chairmans Reserve Spiced rum and has lamb crostini and salted chocolate oatmeal cookies. Will brings interesting pair…
 
In this episode….. We are featuring an interview with Derek Azevedo of Bowles Farming Company in Central California……. Derek is one of those rare gems of a person who has had experiences in many different parts of the same industry – in this case, the food supply chain. As a result, he understands deeply the challenges, trade-offs, and pressures th…
 
While Dad is off traveling Josh invited some friends for an Oktoberfest party. He invites friends Jords, Will, Bryan, and Denise. Will brings the Oktoberfest from Great Raft Brewing, deviled eggs, brats, and apple strudel. Denise brings Aynger's oktoberfest with some pretzels with German mustard and cheese sauce. Jords shares Left Hand Brewing's Ok…
 
Welcome back to our podcast, Tasting Terroir –– a journey that helps you cut through the marketing claims of “better for you food” by understanding the link between healthy soil and the flavor and health of your food. ———— As you may recall from our episode last week, …..the big brands you have heard of are not really bringing regenerative ingredie…
 
For Dad's Washington wine he brings the Horse Heaven Hills AVA wine. For his snacks he Brings the Philly cheese Steak sandwich from Brood and Barley. Dad couldn't decide which cheese would go best so he brought two; Humboldt Fog and Steelton. He also brought apples and Carmel dipping sauce. Josh brought the Velvet Devil Merlot for his wine. For his…
 
"The King of BBQ" makes a stop by The Tasting Room for this week's episode. Donny Teel, owner of Buffalo's BBQ in Sperry, OK, has been cooking his 'Q on the competition circuit for over twenty years. He tells stories of his time on the road, running his BBQ stand in Sperry, and his thoughts on the booming popularity of BBQ.…
 
The healthier the soil…..the more likely you are to taste the uniqueness of a place……. So, to get a sense of how a farmer turned food-maker is doing that……it’s important to start with how they define regenerative agriculture….. and how they put it into practice………. This week's episode features an interview I did with North Dakota farmer Deanna Loze…
 
For Marie's Big Birthday she planed a Bourbon Trail Adventure for her friends and family. She scheduled Mint Julep tours to safely take us all to three of the bourbon Distilleries. Her family and friends traveled from all over the US to stay in Louisville KY. Mint Julep tours took us to Bulleit Distillery, Buffalo Trace and Castle & Keys. In this s…
 
Your food is guided by a philosophy . . . it just may not be one that you agree with . . . or the one that you think you are supporting. Regeneration of depleted soil doesn't come from a food company sending out an edict that the farmers in their supply chain will now add a cover crop to what they are already doing…..or even from them offering to p…
 
Adam Green, owner of Mac's BBQ in Skiatook, OK, stopped by the Tasting Room to kickoff BBQ Month. He and John touched on numerous topics including what differentiates Mac's from other BBQ places in Oklahoma, his love of bourbon, and his opinion on the popular pitmaster Aaron Franklin of Franklin's BBQ in Austin, TX.…
 
In preparation of our trip to the Kentucky Bourbon trail Josh and Dad do Bottled in Bond Bourbons. Dad brings the Evan Williams Bottled in Bond Bourbon. His snacks are his famous ribs, rare steak and grilled Salmon. Josh brings the Kirkland Bottled in Bond Bourbon. Josh brings a homemade cheese steak sandwich, homemade potato Gnocchi with Marana sa…
 
If food can likely get its flavor and certainly it's nutrient density from the health of the soil, then of course consumers need to be able to understand just what makes soil healthy! That is a process you may have heard about called Regenerative Agriculture..... But just what IS regenerative agriculture? What does it look like on a real farm? And …
 
Dad brings the Rogue Honey Kolsch (Style) beer. His parings are Ahi Tuna Taco, Tamales and Black beans and Rice. Josh has the Gaffel Kolsch from Cologne Germany. His sides are the same wild boar sausage as last week, coppa, Genoa salami, brie cheese and Comte cheese. Josh and John have a great time trying these new beers to the podcast. They were t…
 
What's the challenge to soil health that even organic production isn't yet able to master? Just what does it take to restore unhealthy soil? How can understanding regenerative agriculture empower you to find the flavorful, healthy food you are looking for despite a sea of misleading marketing? ********************** Last week we discussed what we m…
 
Bradley Dry stops by the Tasting Room for this episode. He takes us behind the scenes of Reservation Dogs, where he prepared meals for the cast and crew, and Yellowstone, where he's heading to do the same thing next month. Bradley also discusses his Native heritage, growing up Cherokee, and how that influences his cooking as an adult.…
 
The COVID-19 pandemic has changed the travel market beyond recognition. But don't be scared: it did not vanish, the travel market continues to develop! In the podcast, we tasted Eastern Europe by talking to local officials, entrepreneurs and other experts about how the region's tourism adapts to the demands of time and what it offers travel seekers…
 
In this German wine week episode Dad does Pinot Meunier, a red wine. His snacks are Wiener Schnitzel with potato salad and, Rouladen with red cabbage. Josh does Thomas Smith Estate Bottled Riesling. His snacks are Asian style BBQ sous vide pork Belly, Jalapeno pepper cheddar cheese wild boar sausage and strawberry palmiers. Josh and Dad have a grea…
 
Have you ever tasted a really great blueberry and wondered why it was better than a different batch? Maybe it was the way it was grown? Maybe it was affected by the health of the soil and the farming practices used to build it up? Building up soil health isn't just a topic that should interest farmers. It should interest anyone who enjoys flavorful…
 
While Dad is unavailable, Josh asks Jordan to join him on the show again. The soccer weekend was too packed with fun to allow for a podcast. Jordan broke into her box and pulled out Blanton's and a bottle of Caribou Crossing to sip on and do a one on one comparison. They bring a huge board of meats and cheeses to munch on from their EPL Soccer week…
 
Chef Trey Winkle stops by the Tasting Room for this episode. Winkle, the Chef de Cuisine at FarmBar (Tulsa, OK ) & Living Kitchen (Depew, OK), talks about a wide range of topics - from how his love of alchemy bleeds over into his cooking, to his hope that African cuisine emerges in restaurants across the country...and so much more.…
 
We are super excited to launch this podcast! In our first episode will explain what we mean by the ability to TASTE the TERROIR of your food – how this concept is directly linked to the health of the land and the decisions farmers make in growing food . . . and many other great insights from soil health expert Dr. Jill Clapperton– my co-host on thi…
 
While dad is off Jordan joins Josh for pilsner beers. They drink the Bitburger pilsner and the Tiny Bomb from Wiseacre brewing. Their snacks include cheddar cheese with caramelized onions, gyro lamb with goat cheese, mini chicken tacos. Jordan also has grilled artichokes and two different types of olives. They have a great time drinking these beers…
 
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