show episodes
 
Home of Borga, Dub’L and Sam Chris. After a few years spent together graduating from the Essec Business School in Cergy, these 3 Parisians decided to create their own band called Leze Majeste. They met as DJs for student parties but now want to take this hobby to the next level: inspired by several genres of House Music (Deep House, French House, Nu-Disco...), they experimented a few bootlegs in 2011, and are now ready to share with you mixtapes, bootlegs, and productions. Their unique leitm ...
  continue reading
 
Join Chris Toplack and Cory Rivard as they transport you to the nostalgic moments of wrestling’s past by covering some of the most controversial moments, acclaimed performers, and bizarre scenarios in the world of professional wrestling. Listen to The Pro Wrestling Stories Podcast on demand to enjoy this fascinating weekly podcast from the team at ProWrestlingStories.com. A fun dose of education and entertainment.
  continue reading
 
Loading …
show series
 
Picture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It’s so exceptional you start to hope to meet the creator and chef - this Trace person you’ve been hearing about. You finally cross paths, and you’re expectin…
  continue reading
 
Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that - regularly. Her name was Bianca, and during World War II this Italian self-taught chef would source her in…
  continue reading
 
Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends. Lew and his best friend Doug worked serving o…
  continue reading
 
Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall, the tight-knit family farm sells grass-fed, grass-finished beef, pastured pork, pastured poultry and plenteous free-range eggs. They have been selling direc…
  continue reading
 
When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, a…
  continue reading
 
Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castle…
  continue reading
 
Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castle…
  continue reading
 
Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castle…
  continue reading
 
There’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Feni…
  continue reading
 
EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today’s episode, the fourth and final installment from EAT…
  continue reading
 
Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food indu…
  continue reading
 
Who watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas - though at EATYALL Chef Camp, the nickname “Andy Griffith” caught on for good reason: Scott knows and cares about the people who fish under his protection. In part 2 of our 4-episode seafood series from EATYALL Chef Camp, Scott offers…
  continue reading
 
What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster! In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. …
  continue reading
 
Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds. That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall a…
  continue reading
 
One hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dishes - but its ability to enrich the soil with nitrogen between growing other crops make the peanut versatile and sustainable. Those two words also describe the culinary ap…
  continue reading
 
What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal - three ways. I’d n…
  continue reading
 
What really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you’ll uncover the skinny on these well fed cows Andy & Marianna go behind the scenes on veal farms in Indiana with Chef Marcus Daniel, Executive Chef at Joseph Decuis in Roanoke, Indiana. We begin our tour understan…
  continue reading
 
In Episode 50 of the EATYALL Podcast, we dive deep into a family beef operation with a farm family who’s working together raising grass fed beef right smack in the middle of America -- Oklahoma. Host Andy Chapman said, “One of my favorite things David said was ‘farming as a lifestyle makes a bad business, but farming as a business can make a great …
  continue reading
 
In this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall’s family beef farm nearby, Chef Johnny Streetman and Chef Justin Thompson discuss everything from staffing sh…
  continue reading
 
In this episode, you’ll learn how Hallstead Farms & Meats grows beef for the global beef supply chain while also operating a local freezer beef business. We're touring and recording at Hallstead Farms & Meats farm property near Georgetown, Kentucky with Chefs with local chefs, Johnny Streetman and Justin Thompson as well as Katelyn Hawkins from the…
  continue reading
 
This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this episode, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among our most popular In it, you’ll hear the sounds of the farm in the background as our host, Andy Chapman, and Chef…
  continue reading
 
On this episode, we’re touring Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm. We learned about how his decision to come work for an 80-year-old farmer turned him into a farm owner over a decade ago. He shared his journey showing and raising …
  continue reading
 
In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy mornin…
  continue reading
 
Welcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF. In today’s episode, Marianna and Andy Chapman will share: What to expect in the BEEF Series - where we’re go…
  continue reading
 
Live from Biloxi, Mississippi, this episode brings Chef Austin Sumrall, Executive Chef at White Pillars Restaurant & Lounge and James Beard Award Nominee to the table with Anita Arguelles from French Hermit Oyster Co. Arguelles gives us a peek behind the scenes of their oyster farm operation and shares how their premium “French Hermit” oysters are …
  continue reading
 
Chef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the new EATYALL House in Ocean Springs, Mississippi. During her visit, we had some fantastic adventures, but we didn’t get a podcast recorded while she was visiting. Never fear, we caught up with Kisha once she was safely back in Virgin…
  continue reading
 
In Episode #41 of the EATYALL Podcast, we dive back into the world of agriculture in my interview with Samantha McLeod, Executive Director of the Georgia Pecan Growers Association. Our visit unfurls a lot of pecan specific stories about why these Georgia grown nuts are so flavorful and sold at such a premium - “all nuts are not created equal.” We a…
  continue reading
 
In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as professional chefs. Brittany and Tonya share how their worlds have changed in the last year but also how they are adapting and implementing new…
  continue reading
 
In this episode, we visit with Chef Kristian Wade, a 22 year veteran in the kitchens of MGM Resorts Beau Rivage in Biloxi, MS. Chef shares his commitment to continuing education, better ingredients and the everyday challenges of his Executive Chef role at this world class resort property. Selling to chefs can be hard work; often the bigger the rest…
  continue reading
 
Have your culinary interests taken a backseat to the more pressing everyday responsibilities? Trust us when we say that we can help bring that lost spark and sense of flavor back to your kitchen! The man of today's episode, Dwyane Ingraham, knows just how to make cooking fun and enjoyable while also coming up with different uses for common products…
  continue reading
 
How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us to detail the incredible achievement made by some brilliant chefpreneurs at redesigning and revitalizing a neighborhood using hydroponic container farming methods (system sold by…
  continue reading
 
The uniquely sweet and buttery pecans are such a delight to binge on. But wait, what if I tell you that these can also help you keep away from a zillion diseases? This week, Andy and Marianna visit the Lamar Pecan Farm in Hawkinsville, Georgia, and are joined in by RG Lamar (owner at Lamar Pecan Co. and President of Stuckey’s) and Chef Robbie Nicol…
  continue reading
 
It’s so delightful to see some farm businesses today take up the best practices for their farms to come up with products of matchless taste and quality. Chefs and consumers have both created a trend for digging out the right mix of ingredients and flavor to serve delicious food every time while also educating themselves on where they come from so t…
  continue reading
 
Isn’t it fascinating to think of why the flavor of beef changes from farm to farm or region to region? Trust us when we say that it’s equally fascinating to get to know life at a beef farm. It’s quite a labor of love working tirelessly for 365 days a year! And when you learn the commitment a young future farmer shows towards the profession, who at …
  continue reading
 
At EATYALL, every episode is a gateway to better ingredients. This week, we are going to jump into a little different style format than last week. Join us as we walk around Sherwood Acres beef farm in LaGrange, Kentucky, visit the barn and dive into a fun experience knowing how Kentucky beef is raised. We’ll learn more about the Belted Galloway, a …
  continue reading
 
Do you realize that behind mouth watering ice cream and butter goes around the clock work by dairy farmers who have to cater to the milking cows and their requirements while also keeping the farm clean and habitable. More intimidating could be the fact that there’s less than 40,000 dairy farms left in the United States now, less than a half a perce…
  continue reading
 
In an engaging episode, meet Chef Kisha Moore, solopreneur, owner and head chef at Hummingbird Macarons & Desserts, who joins us on location at Richlands Dairy Farm in Blackstone, VA. with her team. This powerhouse of a woman serves up delicate and oh-so-delicious French macarons in harmonizing flavors like Rosewater, Black Pepper Raspberry and Pea…
  continue reading
 
In a fun conversation today, meet Chef Jason Arbusto, a world- traveler, wanna-be dancer, visionary, cook, experimenter and mastermind. He has trained under the best chefs in Paris, Monaco and Las Vegas and has brought his specialized cooking style back home in Virginia after working abroad in France for more than 8 years. He is currently the Culin…
  continue reading
 
“Michael Hayes was in a booking meeting when Vince McMahon said, ‘Who the f*** hired Johnny Polo?’ My heart was broken when I realized I wasn’t going to be used right.” Scott Levy performed under various aliases over his long wrestling career though by far, his most successful run in wrestling came under the guise of Raven. After finding success in…
  continue reading
 
SummerSlam 1992 was assembled at outdoor Wembley Stadium just outside London, England. The 80,355 in attendance were buzzing throughout the evening, mostly in part to cheer on their hometown hero, The British Bulldog. He was set to take on his real-life brother-in-law Bret Hart for the Intercontinental Championship in the evening's main event. Both…
  continue reading
 
Harley Race was considered by many to be one of the legitimately toughest men to ever grace the squared circle. This is a man who beat polio as a child, survived cancer, plus a near-fatal car crash. As Bobby 'The Brain' Heenan once said, "The only two men in the world that Andre the Giant feared were Meng and Harley Race." He packed a hard punch an…
  continue reading
 
Every story about the life of Tony Halme, professional wrestling’s Ludvig Borga, seemed so outrageous they couldn’t possibly be true. Halme truly lived the “foreign heel” gimmick in his surreal, shocking life; he was openly racist and homophobic and even had a Nazi tattoo. Yet, despite being an overtly bigoted man with deplorable views, he kept sur…
  continue reading
 
One of the few constants in World Championship Wrestling was Sting. He had many classic matches, won numerous titles, drew immense crowds, did big business with the nWo, you name it. He was a big deal. That’s why it boggles the mind that it took 14 years for WWE to hire him after WCW was bought by Vince McMahon on March 23rd, 2001. Here is the stor…
  continue reading
 
Wrestlers' Court is a very real collective of talent that meets whenever WWE employees need to hash out differences on the road. Undertaker was usually the judge, though JBL and Triple H have sat in at the helm on many occasions. There were prosecuting attorneys as well as defense attorneys who backed up the accused. Punishments were usually on the…
  continue reading
 
“If you’re going to have a story, have a big story, or none at all.” The Chris Jericho vs Shawn Michaels feud involved two of the greatest artists painting a beautiful piece of work full of layers of emotion that could resonate with any pro wrestling fan. In the process, they created one of the most memorable wrestling feuds of all time. And to thi…
  continue reading
 
Rick Rude was a special, once-in-a-lifetime kind of wrestler. He went by the nickname “Ravishing” — and rightfully so. He had a solid moveset, great looks, flashy attire, and unbridled arrogance with the in-ring skill to back it all up. He played hard in the ring, but even harder out of it. This is his story. Follow along with the article! Click he…
  continue reading
 
Brian Pillman and his “Loose Cannon” gimmick was the talk of the wrestling business in 1996, with everyone from promoters, fans, dirt-sheet journalists, and the wrestlers themselves all discussing what was real and what was part of Brian’s character. He managed to play the management of ECW, WCW, and WWF against each other, thus securing himself th…
  continue reading
 
The Rock vs Hulk Hogan, “Icon vs. Icon”. An attendance record-shattering 68,237 fans jam-packed Toronto’s storied SkyDome to bear witness the absolute best from two generations. When the two stood face-to-face and the electricity from the crowd and the flashes of camera light illuminated the space all around them, it was quite evident that one of t…
  continue reading
 
Loading …

Quick Reference Guide