154 episodios

Amuse News is your source for food news, interviews from the food world, and more. We’ll engage with food storytellers—from chefs to advocates to people working in the field. Publishing multiple days a week, Amuse News is a destination for everyone who’s looking for a fun and insightful look at the world of food.

Amuse News Heritage Radio Network

    • Arte

Amuse News is your source for food news, interviews from the food world, and more. We’ll engage with food storytellers—from chefs to advocates to people working in the field. Publishing multiple days a week, Amuse News is a destination for everyone who’s looking for a fun and insightful look at the world of food.

    Amuse News 5/8 — Snacky Tunes

    Amuse News 5/8 — Snacky Tunes

    Thanks to Darin of Snacky Tunes for joining us, and congrats on 600 episodes! Check out Darin's Substack. Other things discussed:

    NYC food finds: KRU and One Bite Omakase
    Decoder Ring: How the Jalapeno Lost Its Heat
    What’s with the Mold? A Blue Cheese Crash Course
    Panera drops Charged Lemonade
    Meati raises $100 million round

    Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

    • 30 min
    Amuse News 5/7 — Drought, Mexico, and Beer

    Amuse News 5/7 — Drought, Mexico, and Beer

    Thanks for joining us today as we talk with Chelsea Carrick, who was nominated for a James Beard Media Award for her piece for Good Beer Hunting, "Waiting for the Rain — How Drought in Northern Mexico Impacts the Country's Beer Industry."

    Among the other topics discussed today:

    The Paleo Diet and What A New Study Tells Us
    What’s Next for Culinary Cannabis
    All in the Industry with Alain Ducasse
    Japan Eats with Morgan Adamson of Hoseki
    Why Beer Tastes Better Cold

    Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

    • 22 min
    Amuse News 5/3 — At the Table: The Chef's Guide to Advocacy

    Amuse News 5/3 — At the Table: The Chef's Guide to Advocacy

    Thanks for joining as I speak with Katherine Miller, the James Beard Media Award nominated author of At the Table: The Chef's Guide to Advocacy. The other things I touch on:

    Queer Food Conference in the NYT
    Florida Bans Lab-Grown Meat
    McDonald's Creating Biggest Burger Yet
    Walmart Recalls Ground Beef
    Lavender as Springtime Pumpkin Spice
    Unfrosted: The Movie

    Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

    • 23 min
    Amuse News 5/2 — Pizza Pod Party

    Amuse News 5/2 — Pizza Pod Party

    Thanks to Alfred and Arthur of Pizza Pod Party for joining me today. See you on Friday.

    Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

    • 36 min
    Amuse News 4/30 — Philadelphia

    Amuse News 4/30 — Philadelphia

    Thanks for joining us on this episode looking at Philadelphia food news, content, and more. Some of the things discussed:

    Nashville auction fundraiser—Maggie Rose VIP tickets, Russell Hotel stay, dinner at Blue Aster
    Delicious City Podcast
    C-Cap Philly Pheast
    Philly’s Summerlong Happy Hour is Back
    The 15 Best Cocktails in Philly!

    Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

    • 15 min
    Amuse News 4/26 — Were You Raised By Wolves?

    Amuse News 4/26 — Were You Raised By Wolves?

    Thanks for tuning and thanks to our guest Nick Leighton, a co-host of the podcast Were You Raised By Wolves?

    Some of the things discussed today:

    Where Do IPAs Come From?
    Is Plant Based Meat More Sustainable?
    Just a few more days to bid on the Nashville package, where you could win a VIP experience with Maggie Rose at the Brooklyn Bowl Nashville, dinner at Blue Aster, and 2 nights at the Russell Hotel. Bid today and help support these programs.

    Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

    • 30 min

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