Parhaat Fly Fish Food Podcastit (2024)

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212 - Fishing for Flavors we find the Catch of the Day with Sena Wheeler of Sena Sea 1:02:30

3d ago1:02:30

1:02:30

The ever so popular Copper River Salmon are beginning to run! In this weeks episode, we're getting a masterclass in fishing and crabbing in Alaska with Sena Wheeler from Sena Sea as she walks us through their process of catching and shipping over some crab cakes and, you guessed it, Copper River Salmon! #HappyFriday! #ItsWineTime! #Cheersing #Pulmo…

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Defying the Odds: Orbillion Bio Raising Capital for Cultivated Meat in 2024 47:47

3d ago47:47

47:47

If you follow the cultivated meat sector, you know that the last couple years have been tough. Some companies have gone under, others have gone into hibernation, and others have shed staff in cash-conserving layoffs. Major publications have published opinion column obituaries for this industry, yet the work goes on. Part of that work is that of Obi…

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The Past, Present, and Future of Cultivated Meat with UPSIDE Foods’ Uma Valeti 55:05

10d ago55:05

55:05

No cultivated meat company has raised more capital than UPSIDE Foods. In 2022, after having already raised about $200 million in previous rounds, the company raised another $400 million in a Series C round with a company valuation north of the coveted $1 billion unicorn status. No company in the space has garnered more media attention, both positiv…

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211 - Protecting Your Wine Babies & Liquid Assets with Fly With Wine CEO, Ron Scharman 47:45

10d ago47:45

47:45

In this weeks episode we welcome BACK Shelley, from her two week hiatus, as well as welcome Fly With Wine CEO, Ron Scharman. Ron tells the exciting story of Fly with Wine while we taste a delicious Pinot Noir from Patricia Green Cellars to kick off Oregon Wine month. We may even quickly taste a Sauvignon Blanc because today is Sauvignon Blanc Day! …

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Breakfast: To eat or not to eat 42:16

12d ago42:16

42:16

(S9 E8) Rick and Kate are here to talk about one of the most interesting meals of the day. Breakfast! From their favorites to their not-so-favorites, they break down a variety of options that comprise breakfast foods. They also tackle toe big question, is breakfast really the most important meal of the day, or does it just have really good PR? The …

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210 - Breaking Down Barriers in the Wine World with MJ Towler 1:05:54

17d ago1:05:54

1:05:54

For the second time in two weeks, we go without Shelley (which may explain the few added expletives), but the show must go on. And go on we do with MJ "Love, peace and hot grease" Towler! Many people know MJ because of The Black Guy Wine Experience podcast but has recently rebranded to the Beats Vines and Life podcast. In this episode we talk brand…

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Fishing for Progress in Asia: Avant Meats 37:06

17d ago37:06

37:06

Asia is leading the world when it comes to semiconductors, solar panels, wind turbines, and other technologies critical for the future. In a time when several US states are seeking to ban the sale of cultivated meat, Asia seems to be leaning into the technology, and one of the most mature companies in the space there is Avant Meats. Founded in Hong…

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Ep 11: w/ Dr Nadine Kelly | River Torrens / Karrawirra Pari + lamprey + sponge cities + water engineer + water bugs + river +fish 44:04

18d ago44:04

44:04

For this episode, we’ll be talking with Dr Nadine Kelly from the Department for Environment and Water. Nadine is the current Program Leader of the Healthy Coorong, Healthy Basin project, but we’ll actually be talking with her about a different water source – the River Torrens / Karrawirra Pari. We’ll chat about Dr Nadine’s environmental career jour…

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209 - Red, White and Bogle: A True Delta Force with Dustin Lewis 1:16:11

24d ago1:16:11

1:16:11

For the first time in 138 episodes, Phil is flying solo without Shelley as she was down for the count, fighting the flu, during this recording. But we soldier on with Dustin Lewis, the Intermountain Regional Manager for Bogle Family Wine Collection, as we taste through SEVEN wines in their collection. Two of these wines are brand new to the market …

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Fishing for High-Margins in Cultivated Seafood: BlueNalu’s Path to Scale 42:49

24d ago42:49

42:49

BlueNalu is one of the better-funded companies when it comes to cultivated meat. Having raised more than $100 million, including about $35 million toward the end of 2023—a notoriously difficult time to fundraise—their founder and CEO Lou Cooperhouse is optimistic about their path to success. But as you’ll hear in this episode, Lou isn’t working to …

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Lyf Gildersleeve (Owner of Flying Fish Company) 2:08:38

28d ago2:08:38

2:08:38

Lyf is the owner of one of the most popular restaurants in Portland, OR. He is one of the most inspirational people in my life. You'll love this conversation. www.andreuribe.comKirjoittanut Chef Andre Uribe

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Earth Day Eating: Honoring Mother Nature and Ourselves 45:15

28d ago45:15

45:15

(S9 E7) Kate and Rick are excited to dive into how Earth Day can be an inspiration for staying healthy in a tasty world. From climate conscious eating to regenerative food, find out what small thing you can do to make a difference in the world and your health. They have the foods you should avoid and the foods you should include in your endeavor, a…

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208 - A Sip of Sustainability: The Bodega Garzón Experience 1:44:40

1M ago1:44:40

1:44:40

On this episode, we have wine aplenty, song AND dance! Jeff Peda, Licensed Beverage Alcohol Professional (aka independant sales agent) and Maria Magdalena Sosa, Mele to her friends, join Shelley and Phil to taste through SIX featured wines from the renowned Bodega Garzón winery in Uruguay. And just in time for Tannat Day on Sunday, one of these gem…

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Is the Future of Cultivated Meat in Thailand? Aleph Farms is Betting on It 33:10

1M ago33:10

33:10

When you think about cultivated meat, Thailand isn’t exactly the first country that comes to mind. Sure, you may think about the US, Netherlands, Israel, and Singapore. But the Southeast Asian kingdom is where Israeli cultivated meat juggernaut Aleph Farms recently announced its first commercial factory will be. Having just received Israel’s first …

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207 - Raising a Glass (and an App!) to Napa's Vineyard Community 1:01:34

1M ago1:01:34

1:01:34

On this episode, Shelley and Phil welcome back Andrew Allison with Cuvée Collective, along with his partner in crime, Cameron Roblee. Cuvée has pivoted from NFT's in Napa to helping people find the experience they're looking for through their Cuvée app! As they explain in this episode, "this is a Napa Winery Guide and Reservations app." Sounds good…

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Flying Cars or Electric Cars? Isha Datar’s Thoughts on Where Cultivated Meat Tech Stands Today 42:27

1M ago42:27

42:27

When the New York Times recently ran an opinion column declaring the infant fatality of the cultivated meat industry, Isha Datar, CEO of New Harvest, was quoted as saying of the sector, “this is a bubble that is going to pop.” Given that New Harvest is intended to promote and advance the field, what did Isha mean by this? She expounded on that thou…

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Shrinkflation: Sneaky downsizing 37:32

1M ago37:32

37:32

(S9 E6) Have you noticed grocery items getting smaller for the same or higher price? Like they think we won't notice? Well Rick and Kate sure have, and they are here to rant about shrinkflation. From snack food to cat food, cake mix to coffee, less material in a same or larger package is becoming the norm. Come hear how Kate's goat is getting got! …

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206 - Island Inspiration: Organic Estate Wines from Lopez Island Vineyards 1:00:27

2M ago1:00:27

1:00:27

On this episode, we've got spring fever! Summer is on our minds and today we're tasting through wines that are ripe for summer drinking and three of these that pair perfectly with oysters, white fish, docks, decks and boats! Brent Charnley, winemaker at Lopez Island Vineyards, located in the Puget Sound AVA, shares his reasoning for building his wi…

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Mark Post, A Decade After the First Cultivated Burger 39:42

2M ago39:42

39:42

In 2013, Dr. Mark Post shocked the world when he debuted the world’s first-ever burger grown from animal cells. Weighing in as a quarter-pounder, the burger carried a price tag of a mere $330,000—all of which was funded by Google co-founder Sergey Brin. A decade later, what does Mark think about the movement and the industry he helped birth? When h…

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Ep 10: w/ Dr Sheryn Pitman | Ecological literacy, nature education, how our city got National Park City status 41:50

2M ago41:50

41:50

For this episode, we’ll be talking with Green Adelaide’s Dr Sheryn Pitman. Sheryn completed her PhD in Ecological Literacy, where she explored some of the complex relationships people have with the natural world. For this episode we’ll be diving into Sheryn’s environmental career journey, talk a little about Adelaide’s National Park City status and…

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205 - Washington Wine Month Week Four: Airfield Viognier and Townshend T3 25:44

2M ago25:44

25:44

On this episode, we taste through two Washington wines in week four of this Washington Wine Month of March, one a Viognier, in honor of Viognier day which is this coming Tuesday, and a Red Blend. #HappyFriday! #ItsWineTIme! #Cheersing Wines this episode: 2022 Airfield Viognier ($15 at Pilgrims Market) 🤩 Townshend T3 ($17 at Fred Meyer) 😋 A HUGE tha…

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Are Smaller Cultivators the Answer for Cultivated Meat’s Success? Niya Gupta Thinks So 34:15

2M ago34:15

34:15

Some of the companies in the cultivated meat space are betting that massive stainless steel cultivators—think 100,000L to 250,000L—are the path to commercialization. Niya Gupta, CEO of Fork and Good, is thinking smaller. She argues that there may be a more realistic path using a larger number of smaller tanks, void of the impellers that agitate the…

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Flash in the pan: Free food, state snacks, and butter chicken controversy 39:18

2M ago39:18

39:18

(S9 E5) Kate and Rick are back with the hottest topics in the food world. From a new veggie dog on the market to an unusually flavored drink from Starbucks, Rick and Kate have all the food news that is funny, weird, and sometimes tasty. What is the secret ingredient reshaping the English tea experience? What airport will soon have a vineyard on the…

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204 - Recklessly Bold and Foolishly Rash, the Story Behind Foolhardy's Meticulous Winemaking 1:28:03

2M ago1:28:03

1:28:03

On the third week of Washington Wine Month, as well as the first day of Taste Washington, today's episode is anything but foolish as we sit down with Jonathan Edelman and Dan Sogg, co-founders and winemakers at Foolhardy Vintners. The four of us are in three different states as we taste through four exquisite Foolhardy wines. Another episode with e…

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Josh Tetrick on the Future of the Cultivated Meat Movement 33:07

2M ago33:07

33:07

If you listened to the last episode, you already know that there’s an updated paperback edition of my book Clean Meat that’s coming out April 9, 2024. I announced in that episode that, aligning with that release, this show will be devoted for a couple months exclusively to interviews with leaders in the cultivated meat space, many of whom are profi…

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203 - Riesling Renaissance: Old World Meets New at the Crossroads 40:45

2M ago40:45

40:45

In todays episode, we raise a glass (or four) in honor of International Riesling Day, which is this coming Wednesday, March 13! Today we're diving deep into the world of Riesling, exploring its fascinating history, styles and why it deserves a permanent spot on your wine rack. We've even incorporated another edition of Old World vs New World with R…

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Brief thoughts on the alt-meat movement and my role in it 12:02

2M ago12:02

12:02

I’m excited to announce in this short new podcast episode that there’s a new, updated, paperback edition of my book Clean Meat that’s coming out on April 9, 2024. Published by Simon and Schuster’s Gallery Books, the new Clean Meat is now available for preorder everywhere books are sold. Aligning with this new edition release, for the next couple mo…

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202 - Uncorking the Secrets of Success with Saviah Cellars' Jared Funk 1:23:10

2M ago1:23:10

1:23:10

In todays episode, Shelley and Phil hop back on the guest train with Jared Funk, Assistant Winemaker and Viticulturist for Saviah Cellars. This is another episode full of history, full of knowledge and just enough of The Funk at the end in the big ass glass to put a bow on things. We're also having a Nebbiolo in honor of the upcoming Nebbiolo Day o…

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The Bear: Our Current Favorite Food Show 35:19

2M ago35:19

35:19

(S9 E4) Hulu's The Bear is one of the most popular and award winning shows currently streaming, and it happens to be one of Kate and Rick's favorite's. In this episode, Kate and Rick share why they think it's just not another show about food but so much more. From what food means to the characters, to how people use food to express love, and the ro…

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Ep 9 RERUN: w/ Prof Chris Daniels and Brenton Grear + rewilding + platypus + River Torrens + environmental industry + career 28:19

2M ago28:19

28:19

To mark the leap year today (29 Feb), we have a re-run of our most popular episode to date with the leaders Green Adelaide Prof Chris Daniels and Green Adelaide Director Brenton Grear chatting the concept of rewilding in Adelaide, the River Torrens and the dream of reintroducing platypus to the River Torrens / Karrawirra Pari one day soon. Welcome …

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201- Open That Bottle of Old World vs New World Nebbiolo 40:36

3M ago40:36

40:36

In todays episode, Shelley and Phil kick off their NEXT 100 episodes! Because Global Nebbiolo Day is March 5th and Open That Bottle Night is tomorrow, we've decided to check off a number of boxes by opening a New World Nebbiolo (from Saviah Cellars) and two Old World Nebbiolo's (a Barbaresco and a Barolo). So much to talk about in this one! #HappyF…

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200 - Episode 200! Let's Pop a Champagne! 38:44

3M ago38:44

38:44

Pop the cork! This is our 200th episode of Wine Time Fridays! Pour yourself a glass of your favorite Champagne and raise a toast along with us! In this extra special episode full of cheers, we open a Champagne, an Italian Syrah, in honor of Syrah Day and we review our Blending Experience at Northstar. Salud to 200 episodes of deep dives, laughs and…

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Incubating Tomorrow’s Alt-Protein Unicorns: The Kitchen 51:26

3M ago51:26

51:26

If you’ve spent any time in the startup ecosystem, you start realizing pretty quickly that the US isn’t alone in producing a lot of startups, but that there are some very small countries, like Israel and Singapore, that consistently punch above their weight when it comes to new company creation. In fact, Israel is often known as the startup nation,…

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Homemade Stock and Broth: Everything you need to know 44:53

3M ago44:53

44:53

(S9 E3) Call it broth, call it stock, but whatever you call it, Kate and Rick are here to share the secrets of this base used in so many dishes. From the simplicity of vegetable stock to the complexity of bone broth, they break down the four main types of stock and teach you how to make them. From ingredients to equipment, they outline streamlined …

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