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Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.
This week Jules tackles the ever-popular question of "How do I eat out at restaurants safely?" Her guest is Betsy Craig, CEO and co-founder of MenuTrinfo, a provider of nutritional analysis and allergen training. MenuTrinfo recently partnered with FARE (Food Allergy Research & Education) to offer the company’s AllerTrain™ program to foodservice operators and their teams in restaurants and as part of FARE’s ambitious new College Food Allergy Program.
Jules and Betsy will discuss the future of gluten-free dining in restaurants, college cafeterias and catering, and will address the FDA's new gluten-free food labeling regulations, and how they might apply to restaurants and food service.
How to eat out safely - don't miss it!
Chef George Rapitis. He is a chef and nutritionist from Detroit, MI that is experiencing tremendous success as an author, TV, and radio host.
His vast nutritional knowledge is extremely evident in his authored book series which include The Healthy Pregnancy Cookbook, Ask the Nutritionists,The Lighter Side of Dark Chocolate, The Gourmets Guide to Foodservice, and The Recipemakever Diet.
Join us for our Weekly Radio Show, covering all things LTC, with your Host, Mike Williams.
Mike will be joined by his Co-host, Steve Orndorff and Benefits Expert, Burman Clark.
Call in to listen, ask questions, or make comments.
This Show Sponsored by: US Foodservice
Basil Magazine Radio Show gives its Basil MAGAZINE readers the opportunity to hear their favorite Philanthropists, Chefs, Celebrities, and Mixololgists being interviewed LIVE!! With an incredibly strong sense of style and a discerning palette, the Basil MAGAZINE reader is a sophisticate and affluent consumer. Both Basil MAGAZINE and Basil Magazine Radio Show gives our mix of global followers insight into food and wine culture; living green and healthy; and lifestyle, and philanthropy leaders. All of whom have a dynamic mix of culture and entrepreneurism.
Join your host, Chef Jennifer Booker, and this week's guest, Elliott Hollinger as they talk about what life after culinary school is really like. Chef Hollinger will give us a behind the scenes look at what it takes to make it today's foodservice industry! And answer the question most asked by those wanting to be a chef . . . do I really need that culinary arts degree?
Call in and join the conversation!
01/31/2013 - John Isbell at Lunch with DriveThruHR @johnisbell85 visits with Bryan Wempen and William Tincup about what is top of mind.DriveThruHR talks about Human Resources with HRprofessionals, HR vendors and thought-leaders who support HR. We're on every day at lunch time for 30 minutes. Give us a listen at (347) 996-5600 and share your thoughts on twitter using #dthr or @drivethruhr. We talk HR along with lots of clever bantor and thoughts every day at 12 Noon Central time at "DTHR".
A self-described “marketing nerd,” Rachel Parker helps take the mystery—and the madness—out of content marketing for businesses of all sizes. As Owner and Chief Geek of Resonance Content Marketing, Rachel helps marketers navigate the sometimes scary, sometimes baffling, always unpredictable waters of today’s marketing environment. She’ll help you understand your customers as never before and deliver valuable content to win their hearts … and their lasting loyalty.
Okay, now for the boring stuff. Rachel brings a track record of success in content and brand messaging to her work with forward-thinking businesses of all sizes. With over 15 years experience as a brand strategist and marketing writer, she has worked with some of the most prominent companies in Houston, including Hewlett-Packard, SYSCO Foodservice, AIG American General, Methodist Hospital, Reliant Energy, Honeywell, and many others.
With an incredibly strong sense of style and a discerning palette, the Basil MAGAZINE reader is a sophisticate and affluent consumer. Our readers are a mix of global readers interested in food and wine; living green and healthy, lifestyle, and philanthropy leaders. All of whom have a dynamic mix of culture and entrepreneurism.
Join your host of Basil Radio, Chef Jennifer Booker, and this week's guests as they tell us how to LIVE life to the fullest! Chef Lena Price, contestant of Food Network's Great Food Truck Race Season3 and Chef Mike Jones will discuss their latest venture Coast of Atlanta, if Food Trucks have a place in American Cuisine, and what it takes to succeed in today's foodservice industry.
Call in and join the conversation!
@sbrownehr .....Steve Browne visits with Bryan Wempen and William Tincup about HR and whatever else keeps him up at night with Corproate America. DriveThruHR more than not talks about Human Resources with HR professionals every day at lunch time for 30 minutes. Give us a listen at (347) 996-5600 and share your thoughts on twitter using #dthr or @drivethruhr. We talk HR along with lots of clever bantor and thoughts every day at 12 Noon Central time at "DTHR".
In today's episode we talk about THE most important component of a highly successful marketing program.
@luckypenny ....Joni Doolin at Lunch with DriveThruHR visits with Bryan Wempen and William Tincup about HR and whatever else keeps her up at night with Corporate organizations. DriveThruHR more than not talks about Human Resources with HR professionals every day at lunch time for 30 minutes. Give us a listen at (347) 996-5600 and share your thoughts on twitter using #dthr or @drivethruhr. We talk HR along with lots of clever bantor and thoughts every day at 12 Noon Central time at "DTHR".
Lu's career in Hospitality Design began in 1980 at Western International Hotels (now known as Westin Hotels), after graduating from the very highly rated College of Architecture at Arizona State University in 1979, with a BDS Bachelor of Design Science in Interior Architecture and Design. Lu has also taken graduate courses in Lighting Design. Lu was a staff Interior Designer at Westin Hotels for four years.
Lu gained invaluable insight and experience after he left Westin Hotels, and for the next 12 years was the Head Interior Architectural Designer in the Contract Design Departments of The Brodie/Dohrman Co. (8yrs) and Bargreen/Ellingson (4 years Seattle Branch). These companies are design and supply type businesses that provide restaurant and foodservice design and planning as well as budget, price out, sell, and provide installation services for the projects they undertake. Lu was responsible for driving and implementing the design, sales, pricing, coordination and supervision of manufacturers reps., coordination with in-house company reps. for smallwares and other project related items, and hands on field supervision and project management of installation for the projects Lu was responsible for.
Susanne E. Wilder, is a Home Economist, chef, nutrition consultant, food stylist for print and film, writer, author of 7 cookbooks, 4 e-books, culinary consultant in the food industry to worldwide resorts, and instructor and trainer with three decades of experience in the foodservice and consumer food segments as well as a media spokesperson for wellness and lifestyle.
Susanne is also a Hatha Yoga instructor, as well as a roller-blading, biking, kayaking, and fishing bon vivant! Currently she is working on new formulas and PR for various organic and healthy Australian food clients as well as food and adventure travel articles for a plethora of off and on-line publications including International Food Wine Travel Writers Association, of which she is the Regional Director of Western Australia and Indonesia.
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