183. GT Dave Discusses Preserving the Integri...

On Food Talk with Dani Nierenberg, Dani speaks with Dr. Dariush Mozaffarian, a cardiologist and Director of the Food is Medicine Institute at Tufts University, about his new book Food Is Medicine: Healing Our Bodies, Nourishing Our Minds and Transforming Our Food System. They dis ...  Show more

On Food Talk with Dani Nierenberg, Dani speaks with Catherine Oakar, Executive Director of FRESHFARM. They talk about the mounting pressure eaters face after federal funding cuts, how farmers markets serve as community gathering spaces and economic engines, and why supporting our ...  Show more

If you haven’t tasted kombucha yet, you probably will soon. The sour-sweet, fizzy, fermented tea is becoming ubiquitous in trendy cafes, workplaces, and health food stores across America. Where did it come from, and how did it get so popular? And what in the world is the slimy, b ...  Show more

Hello everyone, we are kick starting the 24th episode with a chat about Future Foods and Novel Trends with Riccardo Bottiroli - a Product Development Expert and Consultant and a Foodfella (do you follow him on Linkedin? https://www.linkedin.com/in/riccardo-bottiroli-a16816a5/).Ch ...  Show more

In today’s episode of Tea with GaryVee, we discuss the state of the music industry, how to prioritize your ambitions, what to do as a restaurant during quarantine, and more. Enjoy! Let me know what you think.

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