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Dirty Linen - A Food Podcast with Dani Valent

A Deep in the Weeds Production

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Dirty Linen goes behind the scenes in restaurants, cafes and bars, covering issues the hospitality industry finds hard to share in public - it's all up for grabs and everything is on the table. Your host is food journalist Dani Valent. For 20 years, Dani has been writing about restaurants and the people who give them life. But she's an outsider, a critic, a tourist, a fan. Despite hearing the stories and writing the tales, she's never really understood what happens behind the scenes. Now it' ...
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During each episode, your hosts Michael and Lesley will explore the world of U.S.-grown rice through the eyes of the people who know it best – farmers, millers, researchers, marketers, exporters and end-users. Whether it’s amazing achievements in sustainability and conservation, exciting promotional strategies, or innovative technology, we’ll get deep into the weeds to tell the story of U.S. rice. Whether you’re a seasoned ag industry professional or just looking to learn more about the rice ...
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Basic Folk

The Bluegrass Situation

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Basic Folk features honest conversations with folk musicians hosted by Cindy Howes and Lizzie No. We approach interviews with warmth, humor and insightful questions. Since 2018, this podcast has dignified under the radar roots musicians by providing a platform that they might not otherwise have. You’ll hear interviews from Three-time Grammy-winning guitar gods like Molly Tuttle, Haitian American folk legends like Leyla McCalla and deep feelers like songwriter John Hiatt. Basic Folk is dedica ...
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$1 Pound Show

CannabisPermits.com

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The $1 Pound Show dives deep into the cannabis industry. We discuss and document the transition happening with marijuana. From the black market to grey market finally to a regulated market. California has recently legalized cannabis and is currently figuring out it's regulations. Guests include, cultivators, extractors, lawyers, doctors other business owners.
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INFUSED: A Cannabiz Talk Show is equal parts entertainment and informative programming for cannabis insiders and the canna-curious alike. Nick, Mike, and Francesca talk amongst themselves and interview guests that range from experts to OGs in this high-quality production. Join for deep dives into a variety of cannabis business and industry-related topics. Available on YouTube, Roku, and all streaming platforms..
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The Dopist

Weedbox

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The Dopist is a weekly podcast that puts cannabis at the centre of deep dialogue with experts, to help you navigate the cannabis industry—and beyond. Hosts Grayson Miller and Jay Rosenthal explore the word of cannabis retail, the good the bad and the ugly. Follow @thedopist on Instagram, and subscribe on Apple Podcasts, Spotify, or wherever you get your podcast. Sponsored by TokeText
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Originally from northern Minnesota, Joe K. Walsh grew up in Duluth and became enthralled with the mandolin (his primary focus, currently) after hearing the first David Grisman Quintet record. His dad got the young Joe his own mando. He ended up getting very serious about the instrument and found himself studying at Berklee College of Music in Bosto…
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Many establishments explore the intersection of tradition and innovation in the culinary world. But how about this approach while trying to straddle two cuisines too? Today, we're diving into the celebration of Japanese and Korean cuisines brought together over the fiery hibachi grill in the Nation’s capital by chef Luffy Koh at new restaurant Azum…
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David Loyola launched wine bar Aux Deux Amis in 2010 after a transformative four years working at bistronomy originator Chateaubriand. We talk about the true essence of hospitality, as expressed in this small, serious, seriously fun 45 square metre restaurant. https://www.instagram.com/auxdeuxamis/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE AR…
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Aisha Grigsby takes Michael on a tour of the rice export markets she manages for USA Rice. It's a deep dive into dynamic marketing strategies in Mexico, Central America, South America, Haiti, and Canada. She talks about VR games, chef influencers, consumer preferences, data insights and more. With special guest: Asiha Grigsby, USA Rice Hosted by: M…
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Catering for large events and scaled business conferences can have its challenges, but how do you ensure sustainability is at the core of everything too. Reducing landfill, selective sourcing and a means to cut emissions all while pleasing everyone at the event too. Henri Turra the owner of Radish Events, a B Corp-certified leader in sustainable ca…
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Dirty Linen is currently Linge Sale - that's French for 'Dirty Linen'. We come to you from Ferme de la Plaine, a small farm in Provence that has an Australian connection: it's where Barragunda restaurant manager Marie Grasset was born. Today's pod is a walk around the farm with her nephew and farmer Martin Dorino. Apologies for my French! SUBSCRIBE…
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Olive Klug and I (Cindy) recorded this interview in my closet while they were in Portland, Maine to play a show. They stayed along with their band Cori, Haley, and Payton and it was a real pleasure to be around them for a few days. You can tell that Olive is at their best around their band and it is a true collaboration on stage. Shoutout to the wh…
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Dirty Linen comes to you from France, specifically a summer produce market in Lourges where we are lapin up the lapin. SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Dirty Linen on Instagram https://www.in…
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Can you run a restaurant based on one dish. Not a signature dish amongst many others, but one dish? Well today’s guest has helped create just that, all the while looking after one of the world’s best restaurants with one of the country’s largest menus. Santiago Aristizabal, executive chef of Rockpool Bar and Grill Sydney, and new restaurant 24 York…
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From Melbourne's vibrant culinary scene to the Michelin-starred kitchens of London, Nick McGonigal (The Dining Room at Lancemore Lindenderry) has honed his craft at some of the world's most prestigious establishments. Now, back on the Mornington Peninsula, he's embracing new challenges and a new way of life. https://www.instagram.com/thediningroomr…
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Have you had your life changed by Persian cuisine? Mahshid Babzartabi is an author and cook who arrived in Australia as a refugee from Iran in 2013. Her new book Stop, Next Chapter. tells the story of that harrowing journey. Mahshid is a translator by profession now also working in food, doing catering, cooking classes and her new Mystery Boxes, wh…
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New bestie Gina Chavez speaks about her journey in music, her deep love for connecting with people, and the influence of her mixed cultural background on Basic Folk. Her parents are of Mexican and Swiss-German descent. Her father, although second generation Mexican-American, was not raised with Spanish language or any Mexican culture. Gina discusse…
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Alex Beckett is the Head Winemaker at Marnong Estate, located in the Sunbury region of Victoria’s Port Phillip Zone. After making waves in the Hunter Valley, Alex is now focused on cool-climate winemaking and championing the region’s potential. ⁠https://marnongestate.com.au⁠ Chapters 00:00 Introduction and Acknowledgment of Traditional Custodians 0…
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Can you bee-lieve it? Honey is variable, precious and under threat. Bees are responsible for pollinating a large proportion of crops: we don’t eat without them. Jessica Locarnini spends a lot of time thinking about all this in her role as Australia’s only honey sommelier. Beekeeper, educator, judge and passionate honey-lover, we rhapsodise about a …
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From sleeping on the floor of their first coffee shop to now owning three venues, Ben and Emily Calabro (Rosa, Quick Brown Fox and District Eatery) have faced the highs and lows of the hospitality world together as siblings. Now they’ve made a return to their roots. https://www.instagram.com/rosa__aus/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIV…
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There’s nothing like coffee prices to get a conversation going! Melissa Glentis is general manager at The Bean Cartel coffee roasters. How much should a cup of coffee cost and why? What can cafe owners do to increase understanding and spend, and what should coffee drinkers know about the coffee supply chain? I mentioned Melissa’s LinkedIn article: …
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Christopher Keys is the winemaker at Gibbston Valley Winery, located just east of Queenstown in the magnificent Central Otago region of New Zealand's South Island. With close to two decades of experience, I'm delighted to have Christopher join me to share more of his story. ⁠https://www.gibbstonvalley.com/au/⁠ Chapters 00:00 Introduction and Acknow…
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You may recognize the voice, face, and vibe of wonderful human being Tony Kamel from his acclaimed bluegrass group, Wood & Wire. But Tony is on Basic Folk today to talk about his wonderful solo albums, including his latest, 'We're All Gonna Live.' The album, which just came out, is a realist-optimist's guide to navigating a complex and often heartb…
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Today’s guest has forged a dynamic culinary career on her own terms, moving beyond fine dining to launch successful food ventures. How do you make a transition from the commercial kitchen to a life in hospitality on your own terms to deliver unique experiences? Brooke Silk (Dine In by Brooke and Capture the Chef) joins us to talk of her amazing tra…
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Restaurant life is emotional! Heidi Modra recently sold Pinotta after 14 years of looking after community, and thinking about her business day and night. She’s now an employee at Ophelia, adjusting to cafe rhythms and steering the ship as they open for nights. The transition was necessary but there’s rawness and grief along with reflection and reli…
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West Australian apple grower Ann Lyster is also the chairperson of Fruit West Co-operative. She didn’t start life as a farmer but she finds it extraordinarily satisfying, rich and diverse. Not only is there the joy of feeding people, there are also the challenges and learning opportunities of digging into everything from soil to marketing to intell…
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Michael welcomes USA Rice's Jake Westlin back to explain why agriculture is excited about H.R. 1, aka Budget Reconciliation aka The Big Beautiful Bill. From more realistic reference prices and increased support for trade promotion to farm financials and conservation programs, Jake explains it all. He even gets Michael to (kind of) understand crop i…
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West Australian apple grower Ann Lyster is also the chairperson of Fruit West Co-operative. She didn’t start life as a farmer but she finds it extraordinarily satisfying, rich and diverse. Not only is there the joy of feeding people, there are also the challenges and learning opportunities of digging into everything from soil to marketing to intell…
  continue reading
 
Akti, an elevated contemporary Greek restaurant by Sydney Restaurant Group, has opened at the Woolloomooloo Finger Wharf. This new establishment will bring a fresh culinary perspective to the landmark location, formerly home to Manta. Today We are joined by Akti's Head Chef, Rob Judd. https://www.akti.com.au Chapters 00:00 Introduction to Acty and …
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It’s the sixth episode in our Illuminating Lumen series, and this one has some big news. After working all the angles, owners Emma and Marichi have decided to call time on the North Melbourne location. What wouldn’t they compromise on? What are they proud of? And what’s next? https://www.lumenpeople.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ART…
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On this episode of Basic Folk, Kora Feder talks about her new album, 'Some Kind of Truth,' as well as reflecting on the incredible changes and growth she's experienced since we last spoke in February 2020. One of the impacts of the pandemic on her music career was the necessity of exploring other artistic ventures like crafting hats and lino-cuttin…
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Growing up in 1990s Sydney, Myra Karakelle rarely met others who shared her unique cultural food combinations, blending her Uzbek and Afghan heritage. Her family's dinner table, however, was a vibrant celebration of these two Central Asian cultures through food. Today, Myra brings these traditions, along with a love for Australian sandwiches, to he…
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What are the biggest pain points in hospitality right now? Perth-based consultant Hayley Illing (Hayley in Hospitality) lands on working holiday visas - they don’t work for employees or businesses. There are also issues with broader perceptions of hospitality, and the resilience of people within it. We also tackle Google reviews: what’s the best wa…
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Today, we're talking about building something from nothing, with pure hustle and a clear vision. Our guest, Mathieu Bourget, is the founder of Il Locale Pizza, a fast-growing independent brand that started in the backstreets of Perth and is now helping other operators scale smarter. https://www.illocalepizza.com.au Chapters 00:00 Building a Brand f…
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At first glance, this pod is a conversation with Sarina Kamini about her new book What We Call Masala, which explores theories and practices around regional Indian spices. But go deeper and it’s an invitation to connect with our bodies, minds, souls, heritage and one another. There’s also some homework: get your turmeric and your salts! Sarina Kami…
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Declan McGovern’s culinary journey began in rural Ireland, leading him to refine his skills in London before becoming a champion of local produce in the West of Ireland. He made a significant move to Australia, where he honed his craft with acclaimed chefs and at iconic venues like Opera Kitchen. Now, in Melbourne, he's making his mark with a succe…
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In recent years, Tami Neilson has been learning to carry both great joy and great sorrow simultaneously. The New Zealand-based, Canada-born powerhouse's new album, 'Neon Cowgirl,' is named after the towering electric figure on a sign that's overlooked Broadway in Nashville, watching over Tami's career since she was 16 years old. The songs were born…
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Tim Perrin is the Chief Winemaker at Port Phillip Estate, which also encompasses the renowned Kooyong vineyards in the Mornington Peninsula. A talented and ambitious winemaker, Tim is driven by a passion for crafting authentic wines while continually challenging the status quo. https://www.portphillipestate.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EX…
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We've talked about the challenges of sustainability, sourcing local and running a business that’s profitable and keeps coming back for more. But what’s it like running a restaurant considered one of the very best in the world with modus operandi of only using organic, biodynamic and wild foods. Jay Boyle from Maaemo in Oslo, Norway joins us to talk…
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There are so many ways to be inclusive when it comes to dining. Kurt Lovell runs Project Salubrious, a three-year-old cafe north of Brisbane. Following his own health issues, he eliminated dairy, gluten and grains from his own diet, and has reflected that style of cuisine at the cafe. What’s the response been? How does he deal with sceptics? And ho…
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