Podcasts about Alinea

Send us a textChef David Reyes shares his remarkable journey from Chicago's Humboldt Park to culinary innovation at St. Pete Distillery, revealing how experiences in European Michelin kitchens and family traditions shaped his cooking philosophy.• Growing up in inner-city Chicago during the 1980s amid violence and danger• Learning foundational hospitality principles at grandmother's table where "nothing was missing"• Transitioning from Army medic to culinary school despite family skepticism• Training in French kitchens where bread was thrown at him for being undercooked• Working stages at legendary restaurants including Alinea in Chicago• Developing restaurants across America as a concept chef• Creating award-winning dishes sometimes without tasting the final combination until service• Building culinary programs at St. Pete Distillery featuring local Florida ingredients• Crafting innovative spirits including bourbon aged in Florida's unique climate• Planning for future development of a community-focused restaurant centered around live fire cookingJoin us at St. Petersburg Distillery for tours and taste their award-winning spirits. Follow Chef David on Instagram Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table Get ready to innovate and organize your work space with Metro ! As the industry leader in storage & productivity solutions, Metro is here to transform and organize your kitchen With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Don't settle for imitators! Metro products last lon The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

En Ivoox puedes encontrar sólo algunos de los audios de Mindalia. Para escuchar las 4 grabaciones diarias que publicamos entra en https://www.mindaliatelevision.com. Si deseas ver el vídeo perteneciente a este audio, pincha aquí: https://www.youtube.com/watch?v=4AxAeKgkdjg&t=4s La conciencia de nuestros cuerpos físico, emocional y mental, revela que somos vibración en acción. Al elevar tu frecuencia energética, reescribes patrones, transformas realidades y alineas resultados con tu esencia cósmica. El universo responde a tu sintonía así que, ¡transfórmate desde el Ser! Sergio Ordóñez Mentor, terapeuta y conferencista internacional con 11 años de experiencia. Fundador de una comunidad propia. Tras su noche oscura del alma, descubrió sabiduría ancestral que transformó su vida 180°. #Energía #Universo #Espiritualidad Más información en: https://www.mindalia.com/television/ PARTICIPA CON TUS COMENTARIOS EN ESTE VÍDEO. -----------INFORMACIÓN SOBRE MINDALIA--------- Mindalia.com es una ONG internacional, sin ánimo de lucro, que difunde universalmente contenidos sobre espiritualidad y bienestar para la mejora de la consciencia del mundo. Apóyanos con tu donación en: https://www.mindalia.com/donar/ Suscríbete, comenta positivamente y comparte nuestros vídeos para difundir este conocimiento a miles de personas. Nuestro sitio web: https://www.mindalia.com SÍGUENOS TAMBIÉN EN NUESTRAS PLATAFORMAS Facebook: / mindalia.ayuda Instagram: / mindalia_com Twitch: / mindaliacom Odysee: https://odysee.com/@Mindalia.com *Mindalia.com no se hace responsable de las opiniones vertidas en este vídeo, ni necesariamente participa de ellas.

En Ivoox puedes encontrar sólo algunos de los audios de Mindalia. Para escuchar las 4 grabaciones diarias que publicamos entra en https://www.mindaliatelevision.com. Si deseas ver el vídeo perteneciente a este audio, pincha aquí: https://www.youtube.com/watch?v=4AxAeKgkdjg&t=4s La conciencia de nuestros cuerpos físico, emocional y mental, revela que somos vibración en acción. Al elevar tu frecuencia energética, reescribes patrones, transformas realidades y alineas resultados con tu esencia cósmica. El universo responde a tu sintonía así que, ¡transfórmate desde el Ser! Sergio Ordóñez Mentor, terapeuta y conferencista internacional con 11 años de experiencia. Fundador de una comunidad propia. Tras su noche oscura del alma, descubrió sabiduría ancestral que transformó su vida 180°. #Energía #Universo #Espiritualidad Más información en: https://www.mindalia.com/television/ PARTICIPA CON TUS COMENTARIOS EN ESTE VÍDEO. -----------INFORMACIÓN SOBRE MINDALIA--------- Mindalia.com es una ONG internacional, sin ánimo de lucro, que difunde universalmente contenidos sobre espiritualidad y bienestar para la mejora de la consciencia del mundo. Apóyanos con tu donación en: https://www.mindalia.com/donar/ Suscríbete, comenta positivamente y comparte nuestros vídeos para difundir este conocimiento a miles de personas. Nuestro sitio web: https://www.mindalia.com SÍGUENOS TAMBIÉN EN NUESTRAS PLATAFORMAS Facebook: / mindalia.ayuda Instagram: / mindalia_com Twitch: / mindaliacom Odysee: https://odysee.com/@Mindalia.com *Mindalia.com no se hace responsable de las opiniones vertidas en este vídeo, ni necesariamente participa de ellas.

Our next guest is the Executive Chef of the new modern french restaurant Gavroche. He fell in love with cooking at an early age mainly from a functional aspect. He's an alum of Kendall College and has gained experience in kitchens like Alinea, Roister, Boka, Sixteen, and North Pond. He really found his footing when he started a private dining experience with his wife called Mirepoix Gangsters. This is an episode on exploring your identity and becoming a professional at your craft. Please enjoy my conversation with Chef Mitchell Acuña.https://www.instagram.com/gavrochechicagohttps://www.instagram.com/chef_mitchellacuna

Vamos a sintetizar los pasos clave de este capítulo:• Elige al maestro del amor. Acepta que prefieres aprender a través del amor.• Practica el Instante Santo y reza para poder aprender a través del maestro del amor y no del maestro del miedo.• Vuelve con rapidez. Recuerda: tu felicidad es un reflejo directo de la rapidez con la que puedes cambiar del miedo al amor.• Alinea tus pensamientos con el amor. El Universo siempre responde a la energía que está detrás de tus creencias.• Comprométete con la declaración de tu propósito: “Estoy preparado para aprender a través del amor”.• Eres el soñador de tu sueño. Crea las visiones del mundo que quieres contemplar.

  “No le den [tal] espacio o lugar [ni ninguna oportunidad] al diablo” (Efesios 4:27; AMP). Si le das lugar al diablo, él lo ocupará. Tienes que estar alerta y mantener el escudo de la fe en alto porque si no lo haces, él se volverá y te arrebatará el terreno que acabas de conquistar. Hay personas que han recibido sanidad y han vuelto a su antigua manera de pensar sobre la enfermedad. Han dejado que la fe mengüe y le han dado lugar al diablo. Cuando el enemigo los ataca con algún síntoma pasado, ya no están preparados. Se convierten en víctimas del contraataque. Tú puedes mantenerte firme contra las asechanzas del diablo y tener éxito. Pero antes de hacerlo, tendrás que tomar tres decisiones de calidad: Primero, la Palabra de Dios debe ser la autoridad final en tu vida. Alinea tus pensamientos con lo que declara la Palabra. En seguida, decide vivir por fe en lo que Dios ya ha dicho. La Biblia dice: «Así que la fe es por el oír, y el oír, por la Palabra de Dios» (Romanos 10:17; RV 95). Por último, decide que vivirás en el amor de Dios, porque la fe obra por el amor. Sin el amor, la fe no servirá. Sin la Palabra, no podrás tener fe. Así que no trates de tomar alguna de estas decisiones sin las otras dos. Es necesario que tomes las tres al tiempo. ¡Un estilo de vida conforme a la Palabra, a la fe y al amor te mantendrán en una posición de resistencia contra el diablo! Ahora te sugiero que, a solas con Dios, hagas la siguiente oración: En el nombre de Jesús, me comprometo desde hoy en adelante a vivir de acuerdo con la Palabra de Dios, la fe y El amor de Dios. ¡Decide hoy mismo no darle lugar alguno al diablo! Lectura bíblica: Juan 15:7-12   © 1997 – 2019 Eagle Mountain International Church Inc., también conocida como Ministerios Kenneth Copeland / Kenneth Copeland Ministries. Todos los derechos reservados.

Our next guest is the Chef and Co-Owner of Lilac Tiger, Coach House, and Mirra. He reflects on his journey of stumbling into the world of finance only to be liberated by the 2008 Market Crash which sparked his curiosity into the world of food and hospitality. What was the early stages of a social media agency led him to feel the pulse of a kitchen and he was hooked ever since. From staging at Alinea, Bouchon, and Gaggan, and working his way up to Sous Chef at The Pump Room to eventually starting a supper club called Wazwan (in no particular order), Chef Zubair shares an underlying theme of “ask and you shall receive.” Through his various projects, he strives to display heritage and authenticity with an unforgettable level of hospitality. Please enjoy my conversation with Chef Zubair Mohajirhttps://www.coachhousechi.com/https://www.mirrachicago.com/https://lilactigerchi.com/https://www.instagram.com/zubairmohajirSupport our friends:If you'd like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!If you'd like to try some of the alt-chocolate bars from Mez (Mez Foods), they've provided a code for you to use: CURIOUS15

Lo masculino y femenino en nosotros, en equilibrio fluye

Paul Sauter, a leading mind in the beverage world, tells the story of his journey from passion to profession, revealing how his mother's influence continues to shape his process. With insights into his innovative approach to mixology and the future of the industry, Paul offers a refreshing perspective on the artistry behind every drink

Nuestro invitado, Pedro Villegas, pastor y escritor de los libros "Una vida espiritual al máximo" y "Una vida relacional al máximo" nos cuenta cómo podemos tener un equipo con el cual puedes tener los mismos principios

Paul Ospital anuncia su renuncia al PRI, partido en el que fue militante por 20 años y es recibido por los "Fosfo Fosfo" con un plan en mente ¿Qué fue lo que pasó?El zoológico Wamerú será intervenido por autoridades estatales para salvar a los animales, mientras que los ambientalistas del estado no han hecho ningún comentario respecto al caso. Kuri hace cambios importantes en su gabinete que dejan en duda la obra de 5 de febrero en Querétaro.

Guest: Nick Kokonas, co-founder of the Alinea Group and former CEO of TockAs of October 1, 2024, Nick Kokonas is no longer an owner of the Alinea restaurant group, which he co-founded and ran for almost 20 years. When he bought a vineyard in Napa Valley prior to the exit, one of his sons remarked, “He's given up. Time to go out to pasture.”Nick admits that the work ahead of him is “not the same” as the high-pressure world of a Michelin-starred restaurant in Chicago. But he's started working with the magician Nate Staniforth on a new restaurant concept that will present diners with illusions and surprises over the course of a two-hour experience. “If you want to feel wonder and feel childlike again, go see a magician,” Nick says. “[But] there's so much bad cultural baggage ... what we wanted to do was create an experience that is not really about magic.”Chapters:(02:29) - Celebrity restauranteurs (07:14) - The next act (12:30) - Buying the vineyard (15:37) - Fear is motivating (17:59) - Opening night (22:03) - Tongue cancer (27:56) - “OK, let's fix this” (31:10) - Selling experience (38:32) - The table plate (42:40) - Feeling full (44:14) - Next Restaurant and Tock (49:33) - Being still (51:19) - Nate Staniforth's lottery illusion (56:57) - The magic restaurant (01:02:29) - Being misunderstood (01:07:44) - Working via email (01:11:43) - “Enemies” (01:18:23) - Who Nick is hiring and what “grit” means to him Mentioned in this episode: Mike Gamson, Shaquille O'Neal, Jeff Kaplan, Steve Bernacki, Robin Anil, Grant Achatz, OpenTable, American Express, The Big Lebowski, The New York Times, eGullet, Gourmet Magazine, Roger Ebert, Eddie van Halen, Goodfellas, The Devil Wears Prada, Batman, the Chicago Bears, Madonna, Taylor Swift, Bavette's and Brendan Sodikoff, Pablo Picasso, Chef's Table, Google, Brian Fitzpatrick, Finding Real Magic, David Blaine, Mark Cuban, Mark Caro, Chicago Magazine, John Mariani, Cat Cora, Homaro Cantu, Dave Portnoy, Pete Wells, and Eric Asimov.Links:Connect with NickTwitterLinkedInConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

Twenty years ago, Nick Kokonas had one of the best meals of his life. Instead of giving compliments to the chef, he offered to open a restaurant with him—something Kokonas had no experience in. That restaurant became Alinea, a paradigm-shifting dining experience that would win three Michelin stars and best restaurant in America in its first year. Since then, Kokonas has opened another Michelin-star restaurant, created an app that revolutionized dining reservations, self-published several books, sold his stake in Alinea and played a ton of golf with interesting people. On this episode of Mind Game, Kokonas discusses his remarkable entrepreneurial journey, his decision-making matrix, his recipe for taking risk, and what he would do to reenergize the PGA Tour. Subscribe to The Golfer's Journal: https://www.golfersjournal.com/ Get 10 free AG1travel packs when you subscribe: https://drinkag1.com/event/bts24 Put the 2025 ProV1 and ProV1x in play: https://www.titleist.com/ All Mind Game episodes: https://www.golfersjournal.com/category/mind-game-podcast/

Twenty years ago, Nick Kokonas had one of the best meals of his life. Instead of giving compliments to the chef, he offered to open a restaurant with him—something Kokonas had no experience in. That restaurant became Alinea, a paradigm-shifting dining experience that would win three Michelin stars and best restaurant in America in its first year. Since then, Kokonas has opened another Michelin-star restaurant, created an app that revolutionized dining reservations, self-published several books, sold his stake in Alinea and played a ton of golf with interesting people. On this episode of Mind Game, Kokonas discusses his remarkable entrepreneurial journey, his decision-making matrix, his recipe for taking risk, and what he would do to reenergize the PGA Tour. Subscribe to The Golfer's Journal: https://www.golfersjournal.com/ Get 10 free AG1travel packs when you subscribe: https://drinkag1.com/event/bts24 Put the 2025 ProV1 and ProV1x in play: https://www.titleist.com/ All Mind Game episodes: https://www.golfersjournal.com/category/mind-game-podcast/

Si quedaba alguna duda del cierre del ciclo del procés, este gesto lo disipa definitivamente. Junts agarrada a Puigdemont, parece haber perdido la más elemental noción de las cosas.

Manu Buffara is the chef and restaurateur of restaurant Manu in Curitiba, Brazil. She grew up on a farm in Southern Brazil with her family of Italian and Lebanese ancestry. Aged 15, she moved to Curitiba, earned a degree in journalism and studied hotel management and gastronomy in Curitiba and in Piedmont, Italy. She worked as a trainee at Noma in Copenhagen and at three-star Alinea in Chicago. In 2012, she opened her own restaurant, Manu, in Curitiba, where she celebrates the culture and produce unique to the region of Paraná. She uses organic ingredients from selected suppliers as well as from her own garden. She is devoted to work sustainably with the seasons, supporting her local community. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Federico comenta con Daniel Muñoz las primeras órdenes ejecutivas firmadas por el presidente de EEUU y su rueda de prensa en el Despacho Oval.

00:00 Introducción 00:20 Las diferencias en la relación de los CEO's de tecnología ha cambiado  Pasaron de ser detractores del republicano a ser patrocinadores 01:47 Walmart México quiere kioskos y más IA en sus tiendas  Platicamos con el VP de tecnología de Walmart México, quien nos contó sus planes en el corto y mediano plazo en la empresa de retail 02:46 Instagram lanza Edits  Mientras TikTok estaba en crisis, la plataforma de Meta anunció una app para editar videos cortos  Learn more about your ad choices. Visit megaphone.fm/adchoices

Desbloquea los secretos que diferencian a los alfas de los betas. Alinea tu mentalidad con tu conducta y alcanza un nuevo nivel de confianza HOY MISMO. Ser un ALFA mejora tus posibilidades para poder relacionarte con las mujeres que a tí te interesan. ¡Califícanos con 5 estrellas! ⭐⭐⭐⭐⭐ Te aportó este episodio y, ¿te gustaría generar un cambio radical en tu vida?  ¡ÚNETE AL ALFA MENTORING PROGRAM! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.matiaslaca.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Si te interesa mas contenido de valor como este ve a ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠mi Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ y déjame un comentario con la palabra regalo en cualquier publicación, te daré mucho mas contenido de valor para que practiques y no solo seas un "seductor de escritorio" ¿Crees que este contenido es valioso para alguien más? ¡COMPÁRTELO, NO SEAS BETA!

En este episodio te acompaño a diseñar tu 2025 con intención y a planear acciones claras para los primeros 90 días del año. Un taller práctico para cerrar ciclos, visualizar tus metas y tomar acción.Pasos:

In this episode of Flavors Unknown, we're thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We'll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you'll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording. What you'll learn from Chef Dave Beran How Chef Dave Beran's quirky family food memories shaped his love for cooking (3:49)The surprising influence of cigarettes on dishes at Alinea (4:54)Chef Dave Beran's teenage path into the back of the house (6:42)The industry event that brought Chef Dave Beran to Chicago (7:54)Why he chose experience over culinary school (9:20)Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04)Insights from Chef Dave Beran's time at Alinea (15:10)The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35)How anonymity unlocked new creativity for Chef Dave Beran (17:55)Chef Dave Beran's creative evolution after moving to Los Angeles (19:42)The inspiration and philosophy behind Seline, his latest Santa Monica restaurant (23:20)Chef Dave Beran's French culinary roots and how he modernizes classic concepts (24:33, 26:03)How Chef Dave Beran's menu designs provide a sense of time and place (22:09)The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17)Chef Dave Beran's take on originality in a social media-driven world (36:15)Lessons from closing Dialogue and growing through challenges (42:28, 44:28)Chef Dave Beran's top spots to eat in Santa Monica (45:46)His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30)Chef Dave Beran's favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18)The worst advice Chef Dave Beran has heard in the culinary world (51:30) Why Listen to Chef Dave Beran on Flavors Unknown Chef Dave Beran's name is synonymous with innovation, creativity, and pushing boundaries in the culinary world. Whether you're a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran's world.Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran's incredible career. Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Interview with Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionInterview with Chef Suzanne GoinConversation with Chef Elizabeth Fal...

The traditional investing world has long been dominated by outdated models and faceless corporations. Enter Eve Halimi and Anam Lakhani, two trailblazing 25-year-old Co-Founders of Alinea, an innovative investing platform reshaping the game. Alinea doesn't just offer tools for investing—it's a vibrant community aligning investments with personal values and impact-driven goals. In this episode, Eve and Anam share their inspiring journey of creating Alinea, tackling industry giants like Robinhood, and redefining what it means to invest in today's world. They break down why social sharing is the future of investing, how Alinea fosters meaningful connections among its members, and their mission to empower investors to make informed, values-aligned decisions. Get ready to learn how to invest wisely in this new era and why these powerhouse women are a force to watch in the financial space. Whether you're new to investing or looking for a fresh perspective, this conversation is packed with insights, inspiration, and actionable takeaways. What You'll Learn in This Episode: How Alinea is disrupting the traditional investment landscape. The role of community and social sharing in modern investing. Why aligning investments with personal values can drive impact. The challenges Eve and Anam faced as young female founders taking on industry giants. Practical tips for investing smarter and more intentionally. Connect with Alinea: Explore Alinea Follow Alinea on Instagram Connect with Shannah FREEBIE: Show Me the Money Workshop  FREEBIE: She's Got Wealth Workshop Follow me on Instagram  Courses + Workshops + Money Coaching Information SPONSORS Thanks to Jenny Kayne for sponsoring the show. Get 15% off by going to http://www.jennykayne.com/etm15.  Thanks to Money Picked for sponsoring the show. To schedule a FREE meeting to figure out your next financial steps, go to http://www.moneypickle.com/etm.  Thanks to Wildgrain for sponsoring the show. Wildgrain is offering our listeners $30 off the first box - PLUS free Croissants in every box - when you go to http://www.wildgrain.com/etm to start your subscription. Thanks to Mint Mobile for sponsoring the show. To get your new 3-month premium wireless plan for just 15 bucks a month, go to http://www.mintmobile.com/ETM . Thanks to OneSkin for sponsoring the show. Get 15% off OneSkin with the code ETM at https://www.oneskin.co/  Thanks to Quince for sponsoring the show. Go to http://www.quince.com/etm for free shipping on your order and 365-day returns.  Thanks to NerdWallet for sponsoring the show. Don't wait to make smart financial decisions. Compare and find smarter credit cards, savings accounts, and more today at www.nerdwallet.com. Thanks to Monarch for sponsoring the show. ​​After trying out Monarch for myself, I understand why it's the top-rated personal finance app. Listeners of this show will get an extended thirty-day free trial when you go to www.monarchmoney.com/ETM.  Thanks to ButcherBox for sponsoring the show. Sign up today at www.butcherbox.com/etm and use code ETM to get $20 off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

llegamos a las últimas semanas del 2024 y la energía nos invita a reflexionar, pausar y analizar, aunque pareciera que todo nos pide que sigamos corriendo. Platicamos con calma como puedes aprovechar esta temporada decembrina con un mercurio retrógrado en el signo de sagitario que quiere toda la expansión y gozo para ti en el 2025. Si quieres profundizar en este tema y conectar con tu sabiduría interior y la energía cósmica, te recomiendo demasiado el taller: Cierra tu 2024 y proyecta tu 2025 ~ un taller para reflexionar y soñarAprovecha la grabación y compártelo en familia o con amigos que estén abiertos a esta camino de consciencia. Regístrate aquí para recibir toda la información del lanzamiento de mi libro, ES AHORA, y además, aprovechar todos los regales que he preparado para el lanzamiento. Amo saber lo que mueven los episodios en ti… mándame un mensaje por IG en @mujerconcalma o déjame tus preguntas o comentarios aquí abajo. Por acá puedes ver talleres y cursos disponibles online y presenciales. Y si eres mega fan del podcast o resuena demasiado todo lo que digo, te recomiendo ampliamente unirte a la Comunidad con calma y vernos en vivo cada semana con contenido increíble. Y por supuesto..., nos vemos todas las semanas con una dosis de espiritualidad con los pies en tierra, para que conectes con el gozo y experimentes tu vida llena de éxito y plenitud.

In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines. The conversation also touches on the impact of consumer behavior on restaurants and the need for a return to community-focused dining experiences.

“Inelegant is a lot of random noise.” For a long time, I thought that puzzle hunts weren't for me. They seemed completely inaccessible, like something that only geniuses from MIT could solve, with the price of admission being a massive brain and a penchant for quantum computing. Then, over the pandemic, I discovered The Pilcrow Bar. This was a free, online puzzle hunt commissioned by Michelin 3-star restaurant Alinea and designed as a collaboration between Sandy Weisz of The Mystery League, and Room Escape Artist Contributor Matthew Stein. I worked through the entire puzzle hunt, and at the end, I not only felt smarter, but I also gained a completely new appreciation for how elegant puzzles could be. Sandy Weisz joins us on the podcast to talk about designing for elegance. As he explains, elegance in puzzles is when the puzzle “scaffolding” is woven into everything, from the theme, to the puzzle mechanic, to the illustrations, to the flavor text. He also tells us about some of the crazy puzzles he's designed as part of his team-building business: architectural puzzles embedded into the walls and doors of F5 Networking's 22-story office building in Seattle, a puzzle hunt on a private jet, and a giant ARG commissioned by Cards Against Humanity. Sandy also made a game for this podcast (and I made one for him in the Patreon Bonus Show.) Sandy approaches puzzle design in a thoughtful, methodical way. His team building game Search For A Superhero will be featured at REA's Escape Immerse Explore Time & Space 2025 Tour. This is a great opportunity to check out his work as well as play regional standout escape rooms at CU Adventures in Time & Space and 60 to Escape.      Episode Sponsors Thank you to our sponsors Morty, Buzzshot, & COGS by Clockwork Dog:  Morty Morty is a free app for discovering, planning, tracking, and reviewing your escape rooms and other immersive social outings.  Morty News: Morty now features haunt attractions Morty for Android is here Special Badge for REPOD listeners: You can learn more at morty.app/REPOD to sign up and get a special badge for our listeners (works for existing users also).   Buzzshot Buzzshot is Escape Room Software, Powering Business Growth, Player Marketing, and improving the Customer Experience. They offer an assortment of pre and post game features including robust waiver management, branded team photos, and streamlined review management for Yelp, TripAdvisor, Google Reviews, and Morty. Buzzshot now has integration with the other REPOD sponsors: Morty and COGS. Special Offer for REPOD Listeners: REPOD listeners get an extended 21-day free trial plus 20% off your first 3 months, with no set-up fees or hidden charges. Visit buzzshot.com/repod to learn more about this exclusive offer.   COGS COGS by Clockwork Dog is an easy to use software/ hardware platform for running interactive events, including escape rooms, and other immersive experiences. They have plug & play hardware that seamlessly integrates with their software so you can create a show with lighting and sound cues without having to write a single line of code. Map all kinds of inputs to outputs by building up simple logic steps which determine what you want to happen and when. Special Offer for REPOD Listeners: REPOD listeners can get the COGS Starter Set for only $130 + free shipping to the USA. This bundle is usually valued at $257. You can learn more and purchase your Starter Set at cogs.show. Use code REPOD at checkout.   Production Credits Hosted by David Spira & Peih-Gee Law Produced by Theresa Piazza Supported by Lisa Spira Edited by Steve Ewing Music by Ryan Elder Logo by Janine Pracht  

Quedan 4 semanas para terminar el año y ya estás pensando en los propósitos para 2025.¿Te suena?La mayoría de la gente está en modo supervivencia, intentando llegar a las Navidades sin más dramas, pero tú estás aquí, leyendo esto, porque sabes que estas últimas semanas del año son oro puro para quien quiere preparar un cambio de verdad.Esta newsletter es la versión reducida del episodio en formato vídeo/podcast que la acompaña.¿Ya estás suscrito a FailAgain?Prepara el cambioNo voy a venderte la moto.No vas a conseguir todos tus objetivos en 4 semanas, ni vas a transformar tu vida por completo antes de que suenen las campanadas. Ya sabes que FailAgain no va de eso.Va de aprovechar este tiempo para preparar el terreno y dar los primeros pasos hacia ese cambio que a lo mejor llevas tiempo posponiendo.¿Y por qué ahora?Porque mientras otros están pensando en la cena de empresa y los regalos de Navidad, tú puedes estar construyendo los cimientos de tu próximo proyecto o preparándote para ese giro que necesitas.Mentalidad → Visión → Hábitos → Sistemas → DisciplinaEmpecemos por la mentalidadCuando hablamos de cambiar la mentalidad, la gente piensa en grandes epifanías o momentos megatrascendentales. Como si esto fuera una peli...El verdadero cambio son pequeñas acciones:* Es decidir levantarte 30 minutos antes para trabajar en tu proyecto* Es decir "no" a ese compromiso que te quita tiempo valioso* Es invertir en ti mismo cuando otros gastan en el último iPhoneEstos mini-cambios son los que, acumulados día tras día, transforman tu forma de pensar. No al revés.Primero hay que imaginarloLa visualización funciona. Está estudiado y lo ponen en práctica en cualquier sector profesional. Pero yo creo que lo hemos entendido mal.No se trata de cerrar los ojos y fantasear con mansiones y lambos.Se trata de crear una imagen mental clara de los próximos pasos que vas a dar.Cuando montamos TheCookies junto con mis dos socios, no visualizábamos ser la próxima gran agencia de desarrollo web de España. Visualizábamos cómo sería nuestro primer mes con clientes, cómo sería el primer feedback, cómo sería nuestra primera contratación...Futuros más cercanos y realistas que te permiten avanzar con una dirección más clara.Así que, en lugar de imaginar una vida perfecta y abstracta, vamos a hacerlo diferente. Pilla papel y boli (o abre tu Notion) y prepárate para reflexionar:* Escribe tu visión: en presente, específica y para los próximos 6-12 meses* Revísala cada día: yo lo hago con el café de la mañana, 2 minutos* Ajústala según aprendes: la vida a veces tiene otros planes¿Y si el cambio se apoya en un hábito?Sí, vamos a necesitar hábitos para todo este proceso.Hay ciertos hábitos que, cuando los incorporas a tu vida, desencadenan una cascada de cambios positivos.Te pongo mi ejemplo. Hace unos años empecé a entrenar CrossFit a las 7:00 porque no había otro momento del día donde pudiera encajarlo. Lo que pasó después fue curioso:* Como tenía que madrugar, empecé a acostarme antes* Como me acostaba antes, dejé de ver series hasta tarde (también tenía más sueño por estar más cansado físicamente)* Como entrenaba temprano, llegaba a la oficina más despejado* Como estaba más despejado, mi productividad por las mañanas subió un montónUn solo hábito desencadenó toda una serie de mejoras que me hicieron progresar en mi salud y productividad.Alinea ese cambio que quieres hacer con un hábito que funcione como el que te he planteado y lograrás mucha más adherencia.La disciplina no es lo que creesVamos a cerrar con la palabra que más miedo da: disciplina.La disciplina no es un rasgo de personalidad. No es algo que "tienes" o "no tienes".Para mí la disciplina es un cóctel de que junta unas cuantas variables y necesita una receta precisa para no terminar siendo un cóctel molotov (chistecito).En mi caso, este mix está formado por:* Motivación: no puedes depender de ella, pero una pizca siempre será necesaria para arrancar y mantener viva la mecha.* Fuerza de voluntad: es lo que hace que tomes la decisión de hacer lo que tienes que hacer en lugar de optar por otra tarea más llamativa.* Visión: si no sabes dónde vas, es muy complicado mantenerte disciplinado.* Anticipación: poner las cosas fáciles para ser más disciplinado requiere de prever situaciones y fricciones para solventarlas antes.* Paciencia: ser capaz de ignorar el hecho de no obtener frutos a corto plazo.La disciplina es la hermana de la consistencia y ya sabes que esto es uno de los puntos clave en prácticamente cualquier proyecto, pero más importante todavía en los proyectos de creación de contenido.Aquí quedan estos 4 pilares para tu cambio que puedes comenzar a trabajar hoy.No hace falta que sea lunes, ni año nuevo, ni que cumplas 40 años.Empieza ahora :)Te recomiendoEsta semana traigo tres recomendaciones muy diferentes:* Damian Sayaz: canal YouTube con una visión muy similar a FailAgain. Graba desde Hong Kong y tiene un contenido brutal.* Radiohead: nunca es tarde para descubrir buena música. Esta semana les estoy dando una oportunidad seria.* NEAV: seguramente muchos ya conocéis la membresía de Victor Correal, pero el episodio de esta semana donde ha entrevistado a Joan Boluda me ha parecido especialmente interesante y recomendable.Creando en directoSigo trabajando en el contenido para YouTube y una comunidad en Whop.He actualizado la portada del canal y esta semana toca crear recursos de diseño y texto para ambas plataformas. También estoy pensando cómo integrar Whop en todo el ecosistema.Puedes ver los avances aquí → Canal YouTubePuedes ver los avances de Whop aquí → Pruebas WhopP.D.¿Qué opinas del cambio?Estoy intentando que la newsletter tenga un formato más escueto, reduciendo su extensión en comparación con el podcast. Me encantaría saber qué te parece.Un abrazo grande

“It felt like I just stepped into a rodeo, and they shut the gate behind me.” That's how Grant Achatz describes his first day of working in the kitchen of Charlie Trotter's, then considered one of the world's finest restaurants. The future 3-Michelin-star Alinea chef was just 21 in the summer of 1995 when he convinced Trotter to give him a shot at his namesake Chicago restaurant. But Achatz did not have a positive experience and left after a few months, moving on to a longer tutelage under Chef Thomas Keller at the French Laundry in Napa Valley. When Achatz returned to Chicago to run his own kitchen, he and Trotter had what Achatz calls an “aggressively competitive” relationship. Trotter closed his restaurant in 2012 and died from a stroke the following year at age 54. Now Achatz—who appears in Rebecca Halpern's documentary about Trotter, Love, Charlie (as do I)—is presenting a lavish Trotter's menu at his restaurant Next and reflecting on his relationship with the late chef, whom he thinks hasn't received proper credit for all the innovative ways he changed fine dining.

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Life gets in the way sometimes guys! Discussing aging gracefully, Alinea and restaurants, Disney World and the mistake that is technology, politics, television, Warframe and The First Descendant, raytracing and consoles, Horizon: Zero Dawn, learning the wrong lessons from a successful movie, Lin Manuel Miranda: wrestling fan, no one knows how to use a computer … Continue reading SI #136 – And We're Back!

Curtis Duffy is a Chicago chef and restaurateur of restaurants Ever and Grace. Curtis is a Michelin-starred and James Beard Award-winning chef with an impressive track record, working at restaurants Charlie Trotter, Alinea, and Avenues, before opening Grace to much acclaim in 2012.Curtis joins us to discuss his story, his creativity in the kitchen, and his connection to FX's The Bear.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceFollow Our Guest:Official Site: Ever-Restaurant.comFacebook: Ever RestaurantInstagram: @CurtisDuffyFollow The Restaurant:Official Website: TiparosThaiCuisine.comFacebook: Tiparos Thai Cuisine & Sushi BarInstagram: @TiparosChicago Hosted on Acast. See acast.com/privacy for more information.

Jon Hansen, host and executive producer of ‘The Block Club Chicago Podcast', joins Bob Sirott to share the latest Chicago neighborhood stories. Jon has details on: Chef Grant Achatz, Wieners Circle Plotting A Corn Dog Collab: The acclaimed Alinea chef and the beloved hot dog stand exchanged hints of the collab on Instagram, but Achatz […]

Joel 3:10 “Forjad espadas de vuestros azadones, lanzas de vuestras hoces; diga el débil: Fuerte soy”.En este tiempo hay una narrativa del enemigo, que va a invadir tu mente y te va a hacer pensar que tienes que hacer las cosas de esa manera, cuando en realidad va en contra de los principios y los valores de Dios. El enemigo utiliza la manipulación humana como herramienta diabólica para destruir mentes, vidas, familias y descendientes. La presión social la sientes en tu casa, en el trabajo, en tu familia, en tus amigos, en tu nación, e incluso en la iglesia, mucha gente está constantemente tratando de manipularte.Estamos viviendo bajo un conjunto de normas que no son de Dios, reglas silenciosas que el mundo coloca para poder manipular; fueron creadas por el mismo infierno y muchos están siendo manipulados a través de estas normas, ahora bien ¿Por qué es tan efectiva? Te lo voy a explicar de esta manera, existen 3 tipos de personas que desde la concepción hasta hoy has dependido: Número uno tus padres. Número dos tus maestros. Número tres tus amigos y tus familiares; todos ellos desde el principio te han presionado para que hagas lo que ellos quieren, no quiero decir con esto que la educación o la enseñanza o la corrección sea mala, de ninguna manera, te hablo de la manera como actuar frente a las presiones de la sociedad y al final terminas haciendo lo que ellos quieren que tú hagas. Así crecimos y esto nos ha convertido en personas que queremos encajar para poder ser aceptados, sin importar que lo que estás haciendo vaya en contra de tus valores y principios,  Jesús no encajó en la sociedad donde vivió, y la razón está escrita en el libro de Juan 6:38 “Porque he descendido del cielo, no para hacer mi voluntad, sino la voluntad del que me envió”.Observemos lo que dice la Palabra en Mateo 10:34-37 “No penséis que he venido para traer paz a la tierra; no he venido para traer paz, sino espada. Porque he venido para poner en disensión al hombre contra su padre, a la hija contra su madre, y a la nuera contra su suegra; y los enemigos del hombre serán los de su casa. El que ama a padre o madre más que a mí, no es digno de mí; el que ama a hijo o hija más que a mí, no es digno de mí”; Jesús hizo la voluntad del padre y no la voluntad de los hombres o la cultura de los hombres o las costumbres de los hombres.Te voy a colocar varios ejemplos de lo que Jesús hizo que estaba en contra de las costumbres y la leyes del momento:La mujer del flujo de sangre. ¿Qué decía la sociedad y las leyes con respecto a esto? Mirémoslo en levítico 15:19 en adelante (Comentar algunos versículos), sin embargo, Jesús aceptó que la mujer tocara el borde de su manto y fue completamente sana del flujo de sangre.Que decía la sociedad y las leyes con respecto a los leprosos, Levítico 14:8-9 “Y el que se purifica lavará sus vestidos, y raerá todo su pelo, y se lavará con agua, y será limpio; y después entrará en el campamento, y morará fuera de su tienda siete días. Y el séptimo día raerá todo el pelo de su cabeza, su barba y las cejas de sus ojos y todo su pelo, y lavará sus vestidos, y lavará su cuerpo en agua, y será limpio” ¿Y Jesús Qué hizo? ¿Sanó a los leprosos que se acercaron a él.Por tal razón, nosotros, los que no practicamos las cosas del mundo, debemos convertirnos en personas asertivas, firmes, claras y correctas en nuestra manera de transmitir posturas, opiniones, creencias, sin agredir ni ser agredido, vamos a hacer lo que está correcto y no vamos a aceptar ningún tipo de manipulación social de nadie. Los asertivos y firmes saben de dónde vienen y para dónde van. Te voy a enseñar 6 fundamentos que debes poner en practica:No ser condescendiente, ni permisivo, ni tolerante: Jesús no era condescendiente, en cualquier momento soltaba palabras como “Apártate de mí Satanás”, “Sepulcros blanqueados, que por fuera se ven limpios, pero por dentro están podridos”, “hipócritas, fariseos, falsos”, en fin, los que quieran ahondar lea Mateo 23. El Nuevo testamento muestra el aspecto escandaloso de Jesús, de su persona y de su mensaje, de hecho Simeón lo profetizó a Maria y presenta a Jesús como «puesto para caída de muchos» Lucas 2:34-35 “Y los bendijo Simeón, y dijo a su madre María: He aquí, este está puesto para caída y para levantamiento de muchos en Israel, y para señal que será contradicha, para que sean revelados los pensamientos de muchos corazones”, y en su ministerio público se escandalizarán: Sus coterráneos, Mateo 13:57 “Y se escandalizaban de él. Pero Jesús les dijo: No hay profeta sin honra, sino en su propia tierra y en su casa”.Los fariseos, Mateo 15:12 "Entonces acercándose sus discípulos, le dijeron: ¿Sabes que los fariseos se ofendieron cuando oyeron esta palabra?”.Los discípulos, Mateo 26:31 “Entonces Jesús les dijo: Todos vosotros os escandalizaréis de mí esta noche; porque escrito está: Heriré al pastor, y las ovejas del rebaño serán dispersadas”.Pero el «escándalo de Jesús» no sólo es resultado de un enfrentamiento, de una lucha entre dos concepciones opuestas dentro del judaísmo de aquel tiempo, reside en su persona y en su mensaje; en el Dios que Él “anuncia” y en el Dios que Él “encarna” y en el evangelio que “proclama”. Y ese «escándalo de Jesús» se encuentra en la predicación de ese evangelio; esto es inevitable en una humanidad que no sabe gloriarse más que en sí misma y en sus éxitos, y es contraria al mensaje de la cruz que hace vanas toda autosuficiencia y sabiduría humana. Jesús al «no ser de este mundo» necesariamente tiene que producir un impacto permanente y conflictivo en este mundo, ya que rompió y rompe muchos esquemas, incluso religiosos. Superar ese escándalo inicial es el paso adelante que da el cristiano reconociendo en Jesús y en su evangelio la sabiduría, el poder, el amor, la salvación de Dios, es decir, reconociendo que en Él el reino de Dios ha llegado a nosotros.No le tengas temor al rechazo: Juan 1:11 “A lo suyo vino, y los suyos no le recibieron” El rechazo no tiene importancia, no intentes ser aceptado en todas las esferas de la vida, no busques aceptación de todos. No idealices a nadie por encima de tus ideales. Al único que tienes que agradar es a Dios.Alinea tu vida a los principios y fundamentos de la palabra de Dios.No seas incauto, prueba los espíritus.No, también es una respuesta, por lo tanto, aprende a decir “NO”. Hoy es el día en el cual, tienes que levantar tu valor, tu autoestima, tú eres importante para Dios, no tienes que caber para que la gente te aplauda, no tienes que agradar a nadie para que la gente te aplauda, tienes que amarte a ti mismo, cree que tienes una misión y un propósito y que Dios se agrada de tI y del propósito que colocó en tu vida. La gracia y el favor de Dios va caminando contigo y que todas las decisiones las tomas por el Espíritu Santo de Dios.

Nuestra #ActitudCaminoAlSol para hoy la enfocamos en la frase: "Alinea tus pensamientos, palabras y acciones, y encontrarás la armonía en ti". Cuando lo que pensamos se refleja en lo que decimos y hacemos, dejamos de crear contradicciones internas que generan estrés o incertidumbre. Esta coherencia nos permite vivir con mayor autenticidad, creando un equilibrio entre nuestro mundo interno y externo.

With news that L'Orange has made the New York Times list of America's Best Restaurants, wanted to return to our conversation from July 2023 with Joel Stocks. Original post: Joel Stocks has found a new home at his new restaurant/wine bar L'Orange with business partner Jeff Vejr, also of Las Caves.  We discuss what L'Orange is all about, including the visions both he and Jeff had when opening their wine bar/restaurant in the former Willow space.  Joel has worked at some of the best restaurants in Portland, and the world.  Arzak, Alinea, French Laundry to name a few, and of course Holdfast Dining in Portland.  We'll hear how Joel targeted working at the French Laundry long before he got a gig there, and now that happened.  Joel will also discuss how his prior experiences influences his cooking.  We'll also talk travel ideas, especially Spain. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Nuestra #ActitudCaminoAlSol para hoy la enfocamos en la frase: «La única persona que debes superar es a la persona que eras ayer». Cada día representa una nueva oportunidad para mejorar nuestras propias habilidades, actitudes y decisiones, enfocándonos en el progreso individual en lugar de la competencia externa. Este enfoque no solo fomenta la autorreflexión y el autoconocimiento, sino que también cultiva un sentido de satisfacción interna, pues la verdadera victoria no está en ser mejor que otros, sino en ser una mejor versión de nosotros mismos.

Beatrice Verri"I paesaggi nella crisi tra memoria, ecologia e azione"www.radis-crt.itIl convegno è parte delle iniziative del public program di Radis, progetto di arte pubblica promosso e ideato dalla Fondazione per l'Arte Moderna e Contemporanea CRT, con la collaborazione della Fondazione CRC sabato 14 settembre 2024, ore 10-17.30Borgata Paraloup (1.360 mt Rittana, CN), Baita BarberisI paesaggi nella crisi tra memoria, ecologia e azione Ecomemoria e progetti di futuro sostenibileSguardi e parole ripensate devono raccontare i nostri paesaggi segnati come sono sempre più dalle minacce della società del rischio, ecologico in primis, con i suoi mantra della crescita infinita e del progresso ineluttabile. Tanto più in un Paese, l'Italia, stretto tra i troppo pieni delle città e delle coste e i troppo vuoti delle aree interne e della montagna povera. I nostri sono paesaggi resi fragili dalle dinamiche accelerate della finanziarizzazione come dall'abbandono. Dove tuttavia l'Ecomemoria, fin dalla sua etimologia (richiama l'abitare anche nella sua dimensione ecocompatibile) tenta di ridare una forma al paesaggio smarrito nel tempo, ridisegna il senso degli antichi abitati, ricostruisce anzitutto il «lavoro» della convivenza di uomini e donne con l'ambiente circostante. Ricorda, al nostro futuro, orientando piani e progetti, le forme della coevoluzione tra gli uomini e la natura circostante nel rispetto dei limiti e delle risorse ambientali.Il convegno si propone come un'occasione di confronto a livello nazionale e interdisciplinare fra studiose, studiosi, istituzioni e associazioni che a vario titolo oggi sono impegnati nel campo della lotta al cambiamento climatico, della protezione del paesaggio e della valorizzazione della memoria ed è significativo il suo svolgersi nella Borgata Paraloup, luogo alpino che nel settembre 1943 vide riunirsi quasi duecento giovani partigiani (fra i primi, quelli appartenenti alla Banda Italia Libera di Giustizia e Libertà) oggi recuperato a nuova vita dalla Fondazione Nuto Revelli, si propone come laboratorio di cambiamento per un futuro giusto, consapevole e sostenibile.            Il convegno è parte delle iniziative del public program di Radis, progetto di arte pubblica promosso e ideato dalla Fondazione per l'Arte Moderna e Contemporanea CRT, con la collaborazione della Fondazione CRC (www.radis-crt.it).        Salvatore SettisHa diretto il Getty Research Institute di Los Angeles (1994-99) e la Scuola Normale Superiore di Pisa (1999-2010) e ha presieduto il Consiglio Superiore dei Beni Culturali (2007-09) e il Consiglio Scientifico del Louvre (2010-23). Ha avuto a Madrid la Cátedra del Prado, a Mendrisio (Svizzera) la Cattedra Borromini, è stato Warburg Professor ad Amburgo e ha tenuto le Isaiah Berlin Lectures a Oxford e le Mellon Lectures alla National Gallery of Art in Washington. Ha scritto di arte classica (La Colonna Traiana, 1988; Laocoonte. Fama e stile, 1999), moderna (La Tempesta interpretata, 1978; Raffaello tra gli sterpi, 2022) e contemporanea (Incursioni, 2020). Fra i suoi libri di politica culturale, Futuro del ‘classico', 2004; Paesaggio Costituzione cemento, 2010; Se Venezia muore, 2014; Architettura e democrazia, 2017. Suoi scritti sono stati tradotti in diciotto lingue.Vanda BonardoAmbientalista fin dalla giovane età, è laureata in Scienze Naturali. È stata presidente di Legambiente Piemonte e Valle d'Aosta dal 1995 al 2011. Formatrice ed educatrice, è stata insegnante di materie scientifiche e Consigliere Nazione della Pubblica Istruzione. Ha pubblicato testi e articoli di carattere ambientale e dossier su temi come la montagna, le risorse idriche e i ghiacciai, i trasporti, la difesa del suolo, il turismo montano, lo sviluppo locale in montagna e l'educazione ambientale. Attualmente è Copresidente del Comitato Scientifico Nazionale di Legambiente, Responsabile nazionale Alpi di Legambiente e Presidente CIPRA Italia.Giorgio Brizio, 22 anni, è autore e attivista. Ha vissuto a Berlino, Istanbul e Torino, dove frequenta un corso di laurea in Scienze internazionali dello sviluppo e della cooperazione. Da quattro anni si occupa di crisi climatica e migrazioni portando avanti battaglie politiche e opere di sensibilizzazione. I suoi articoli e commenti sono apparsi su «La Stampa», «Domani», «TPI».   Maurizio DematteisSi è laureato in Scienze politiche Indirizzo sociologico presso l'Università di Torino. Giornalista e scrittore, si occupa di temi sociali e ambientali e di tematiche legate ai territori alpini. Attualmente dirige l'Associazione Dislivelli ed è direttore responsabile della rivista web mensile Dilsivelli.eu.Pubblicazioni: Mamma li turchi. Le comunità straniere delle Alpi si raccontano, 2010; Via dalla città. La rivincita della montagna, 2017; Montanari per forza. Rifugiati e richiedenti asilo nella montagna italiana, (di M. Dematteis, A. Di Gioia, A. Membretti), 2018; Inverno liquido. La crisi climatica, le terre alte e la fine della stagione dello sci di massa, premio speciale Leggimontagna Dolomiti Unesco 2023.Andrea FenoglioDocumentarista. Ha al suo attivo diversi progetti culturali multidisciplinari. In questi anni ha raccontato Nuto Revelli e la memoria contadina, le origini dell'artista svizzero Alberto Giacometti e, nel lavoro dal titolo La Terra che connette, storie di braccianti africani nelle campagne del cuneese. Tra i suoi documentari L'isola deserta dei carbonai, Il popolo che manca e Su campi avversi hanno conseguito diversi riconoscimenti nei festival del documentario italiano. Dal 2022 è socio della Cooperativa di comunità Viso a Viso di Sant'Antonio di Ostana.Anna MarsonProfessoressa Ordinaria di Pianificazione e progettazione del territorio all'Università Iuav Venezia, dove coordina l'ambito di dottorato in pianificazione territoriale e politiche pubbliche. Componente del Consiglio scientifico della Fondazione nazionale Scuola beni attività culturali. Dal 2010 al 2015 è stata Assessore della Regione Toscana, ricevendo molteplici riconoscimenti per il Piano paesaggistico approvato nel 2015 e per la legge sul Governo del territorio 65/2014. Dal 2018 coordina per la Fondazione Compagnia di San Paolo una Sperimentazione sull'attuazione dei contenuti strategici del Piano paesaggistico per il Piemonte. È tra i soci fondatori della Società dei territorialisti/-e. Tra i suoi libri: Barba Zuchòn Town (Angeli 2001); Archetipi di territorio (Alinea 2008); a cura di, La struttura del paesaggio. (Laterza 2016); a cura di, Urbanistica e pianificazione nella prospettiva territorialista (Quodlibet 2020).Bruno MurialdoFotografo, collabora come freelance per diverse testate giornalistiche nazionali e internazionali. Il suo archivio personale è uno dei più ricchi di storia dagli anni Settanta ai Novanta e comprende foto reportage dall'America Latina - in particolare Cuba, Argentina e Cile - dagli Stati Uniti, dalla Russia e da diversi paesi dell'Europa. Ha raccontato la Langa degli anni Settanta, accompagnando Nuto Revelli nella raccolta delle testimonianze. Diversi sono i reportage realizzati anche su scrittori o registi, da Nuto Revelli a Mario Rigoni Stern. Ha collaborato con Sandro Bolchi nei suoi primissimi sceneggiati televisivi, con Mario Soldati nei Racconti del Maresciallo e con il regista Joseph Tito. Collabora con il quotidiano La Stampa da tre decenni e con l'agenzia Ropi in Germania. Si è cimentato in racconti fotografici dedicati alla letteratura tra i quali Tartarino sulle Alpi e I raccolti di Cerkaski di Giordan Radickov pubblicati sulla rivista Infinito. Tantissimi sono i libri fotografici pubblicati. Collabora con l'Alba USA Music Festival, diverse mostre dedicate alla musica e ai suoi protagonisti sono in mostra negli USA in Giappone e in siti o gallerie private.Marco RevelliHa insegnato Scienza della politica all'Università del Piemonte orientale. Fra i suoi libri: Le due destre: le derive politiche del postfordismo e La sinistra sociale, 1996 e 1997; Sinistra destra, l'identità smarrita e Post-Sinistra, 2009 e 2014. Per Einaudi ha pubblicato Oltre il Novecento, 2001; La politica perduta, 2003; Poveri, noi, 2010; Finale di partito, 2013; Non ti riconosco, 2016; Populismo 2.0, 2017; La politica senza politica, 2019 e Umano Inumano Postumano, 2020. È presidente della Fondazione Nuto Revelli Onlus.Giulia SeraleOperatrice nel terzo settore dal 2013, prima con esperienza di animazione giovanile in Estonia, poi presso l'ong LVIA Cuneo con esperienze in fundraising e progettazione nella cooperazione internazionale allo sviluppo e laboratori di Educazione alla mondialità nelle scuole. Dal 2017 ad oggi operatrice culturale presso la Fondazione Nuto Revelli: segreteria, comunicazione e fundraising, coordinamento del concorso Scrivere altrove. Partecipazione a numerosi scambi europei e progetti di mobilità internazionale. Laureata in Comunicazione interculturale, master in europrogettazione.Antonella TarpinoÈ storica, saggista ed editor. Tra i suoi libri: Geografie della memoria. Case, rovine, oggetti quotidiani (Einaudi 2008); Spaesati. Luoghi dell'Italia in abbandono tra memoria e futuro (Einaudi 2012, Premio Bagutta 2013); Il paesaggio fragile. L'Italia vista dai margini (Einaudi 2016, premio internazionale The Bridge Book Award 2017 per la saggistica italiana) Memoria imperfetta. La Comunità Olivetti e il mondo nuovo (Einaudi 2020). L'ultimo, Memoranda. Gli antifascisti raccontati dal loro quotidiano (Einaudi 2023). È vicepresidente della Fondazione Nuto Revelli Onlus.IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

Mark Connell is the executive chef at PARC Aspen, and he's back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Fine Dining & Tasting Menus (1:58)Alinea: what Mark Learned There (9:46) PARC Aspen (16:42)Tasting Menu: what Jonathan had at PARC Aspen (23:59)Goat Cheese Sorbet & Olive Oil Candy (31:26)Consistency vs Being Consistently Good (47:46)Craft & Trust (56:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce. Chef Dave's culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America's Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX's The Bear.

In today's episode of Chef's PSA podcast, host Andre Natera interviews Alex Gonzalez, a seasoned service professional known for his tenure at renowned restaurants like Alinea, The French Laundry, Qui, and more. They delve into the intersections of art and dining, sharing stories and insights on creating unforgettable dining experiences. Alex also discusses his journey as an outstanding artist with exhibitions at the International Museum of Surgical Science and how he integrates his artistic talents into the dining room. They explore the nuances of exceptional service, building guest relationships, incorporating art in hospitality, and improving communication between chefs and service staff. Tune in for invaluable tips and anecdotes from the world of luxury dining.

Las noticias que tienes que saber este jueves, con Aimar Bretos

Steve Grzanich has the business news of the day with the Wintrust Business Minute. Chicago-based restaurant software company Tock is being acquired by American Express for $400 million. The reservation software was developed by Alinea owner Nick Kokonas and former Google engineer Brian Fitzpatrick and founded in 2014. It employs about 200 people. American Express […]

Truffles are food gold, one of the world's most famous ingredients. Musky, lovely, funky, delicious, expensive, and fickle as hell. Why do some of them taste like cardboard? Did you know you can grow very good ones in the U.S., but that it might take over a decade to yield your first “crop”? On this episode, we pay a visit to San Diego Magazine's 2024 “Chef of the Year” Brad Wise. He introduces us to his truffle guy, Vincent Gentile of Seminalia Truffles. Vince worked at Alinea with famed chef Grant Achatz until he and his partner launched their own truffle business. We go into some of the myths and science of growing, sourcing, and coddling one of the world's most rarefied ingredients. We also talk with Brad about his whole-animal butchering classes at Wise Ox, which sell-out a lot faster than expected in a post-pan food world where we're all more interested in doing the entire food experience ourselves.

For episode 101, we are sitting down for a master class on hospitality with one of its most innovative and fastidious practitioners. Chris Gerber is a front-of-house guru whose attention to detail and commitment to guests at places like Trio, Alinea, and currently Smyth + The Loyalist have helped earn those establishments scores of well-deserved accolades, including a third Michelin star for Smyth. He comes to the studio to tell us all about how he helped manifest such a coveted title, what Jeff Buckley taught him about excellence, going the extra mile to give guests an unforgettable experience, and so much more.

This episode is a two-for-one, and that's because the podcast recently hit its 10-year anniversary and passed one billion downloads. To celebrate, I've curated some of the best of the best—some of my favorites—from more than 700 episodes over the last decade. I could not be more excited. The episode features segments from episode #97 "Naval Ravikant — The Person I Call Most for Startup Advice" and episode #341 "Nick Kokonas — How to Apply World-Class Creativity to Business, Art, and Life."Please enjoy! Sponsors:Eight Sleep's Pod 4 Ultra sleeping solution for dynamic cooling and heating: https://eightsleep.com/tim (save $350 on the Pod 4 Ultra)Momentous high-quality supplements: https://livemomentous.com/tim (code TIM for 20% off)LinkedIn Jobs recruitment platform with 1B+ users: https://linkedin.com/tim (post your job for free)Timestamps:[04:34] Notes about this supercombo format.[05:53] Enter Naval Ravikant.[06:05] On uncompromising honesty.[08:05] What Naval looks for when deciding to invest in a founder.[11:03] Recommended reading from outside the startup world.[18:38] Who Naval considers successful.[21:02] Cultivating non-judgmental awareness.[26:08] How to replace bad habits with good habits.[29:31] Naval's advice for his younger self.[32:01] Naval's billboard.[35:46] Enter Nick Kokonas.[36:05] Is pressure Nick's default setting, or are perceived risks an illusion?[36:55] How do behavioral economics and Richard Thaler influence Nick's approach?[41:38] Nick's transition from philosophy to finance; was philosophy an asset?[42:43] Why Nick's professor gave him shorter assignments than classmates.[44:57] Nick's introduction to trading; dumbing down academics for clerk job.[46:42] Why philosophy majors often become traders.[47:19] Why Nick is glad he didn't pursue an MBA in 1992.[48:41] Why Nick thinks his professor singled him out from his peers.[52:52] Recommended books for aspiring entrepreneurs without philosophy background.[57:31] Did being a Merc clerk meet Nick's expectations?[1:00:02] How Nick followed his father's entrepreneurial model in trading.[1:04:38] Why Nick left his mentor after a year to start his own company.[1:05:41] How Nick and employees trained to quicken mental agility for trading.[1:08:17] The moment Nick realized he could thrive in trading.[1:09:02] Recommended resources for becoming a better investor.[1:11:22] Nick seeks out "high, small hoops" for investment risks.[1:14:00] Do businesses fail due to difficult model or lack of due diligence?[1:16:55] When and why Nick decided to enter the restaurant business.[1:18:26] The dinner leading to Nick and Grant Achatz's partnership.[1:27:52] Why Nick chose to open a restaurant out of many risky options.[1:30:33] How Nick spots talent early that others notice late.[1:34:07] Questioning restaurant conventions like candles and white tablecloths.[1:37:09] A now-famous chef was Alinea's first customer.[1:38:03] Nick and Grant wouldn't let designers override their ideas.[1:38:47] How Nick contributed effectively as a restaurant industry newcomer.[1:14:19] Why Nick was "horrified" when Alinea won Best Restaurant in 2006.[1:43:50] Grant's cancer diagnosis; writing a book and revolutionizing reservations.[1:45:28] Traditional restaurant reservation systems and Nick's improvements.[1:57:17] Bickering at press dinner; avoiding Next becoming "Disneyland of cuisine."[2:02:14] Reservation software problems; variable pricing based on day of week.[2:05:48] The moment Nick realized "This is the best thing I've ever built."[2:07:41] Why the reservation system's rewards were worth the asymmetric risks.[2:10:16] Using Marimekko charts to visualize restaurant and sponsorship data.[2:16:57] The next industry Nick wants to disrupt: truffles.[2:18:55] Illuminating black boxes.[2:26:24] Self-selection of job roles; how Nick's hiring process has changed.[2:32:01] Systems Nick uses to cope with a lot of email.[2:37:43] Importance of engaging on social media, even if unable to respond to all.[2:39:35] What "puzzle" filters and mini-hurdles in correspondence accomplish.[2:40:36] Comparing similarities between the music and publishing industries.[2:49:55] The agency problem as another black box.[2:54:58] The Hembergers, The Alinea Project, and the upcoming independent Aviary Book.[3:01:42] A brief discussion about cocktails.[3:05:42] Books Nick has gifted most and how he personalizes gifts.[3:08:10] Nick's billboard.[3:09:49] Parting thoughts.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Seth takes a closer look at over 2,000 people getting arrested in crackdowns on pro-Palestine protests across college campuses.Then, Adam Pally talks about working on Mr. Throwback with Steph Curry, eating at Alinea in Chicago and getting caught eating ham out of his pocket while hungover the next day. Plus, he discusses starring in the show Knuckles, meeting his costar Idris Elba at the premiere of the show and how he got Cary Elwes to say his favorite line from The Princess Bride.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

En este episodio, vamos a abordar un tema que afecta a muchos arquitectos y diseñadores: la lucha por encontrar un trabajo que realmente se alinee con nuestras metas y aspiraciones. Como alguien que ha pasado por este desafío, compartiré algunas estrategias y consejos para navegar por este camino con más claridad y confianza.  Hablaremos sobre la importancia de la reflexión personal, la investigación del mercado laboral, la construcción de relaciones, la flexibilidad y adaptabilidad en la búsqueda de oportunidades, y el desarrollo profesional continuo. Mi página web: https://anniaesteves.com/ Inscripciones de Moodboard Workshop abiertas: https://anniaesteves.com/moodboard-workshop/

Welcoming Eve & Anam to the show today (also upcoming Be Fearless Summit speakers). They're the co-founders of an investing app created for Gen Z's called Alinea.  Head to the 2024 Be Fearless event in NYC here! Sponsor this show at https://www.passionfroot.me/alexa-curtis Subscribe to Stay Fearless or Die Trying here.  BUY A MEDIA LIST OR MEDIA KIT HERE!  instagram: @alexa_curtis http://instagram.com/alexa_curtis » twitter: @alexa_curtis http://twitter.com/alexa_curtis » tiktok: @alexacurtisunfiltered http://tiktok.com/@alexacurtisunfiltered my business email: ac@befearlesssummit.org

Only the finest restaurants have a chance to bask in their glow. Sometimes, it's a bit too bright. Zachary Crockett squints at the menu. SOURCES:Nick Kokonas, founder and co-owner of The Alinea Group.Charlie Mitchell, executive chef and co-owner of Clover Hill restaurant. RESOURCES:"Michelin Announces 2022 Stars for New York City," by Ryan Sutton and Luke Fortney (Eater, 2022)."What's Wrong With the Michelin Guide?" by Tim Hayward (Financial Times, 2021)."Eating A 6-Course Dinner From The Best Restaurant In The Country," by Number Six With Cheese (2020)."Expert Opinion and Restaurant Pricing: Quantifying the Value of a Michelin Star," by Carly Shin (Stanford Economic Review, 2018)."Here's How Michelin Stars Actually Affect the Restaurant Business," by Hillary Eaton (Food & Wine, 2017)."Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free,'" by Laurel Wamsley (The Two-Way, 2017)."Lunch with M.," by John Colapinto (The New Yorker, 2009)."Alinea," review by the Michelin Guide. EXTRAS:"Why You Shouldn't Open a Restaurant (Update)," by Freakonomics Radio (2019).

Dave's Three Things segment starts off with three things he loves about the show's guest: a world-class chef and the owner of the Empellón restaurant group, Alex Stupak. Stupak catches up with Dave (whom he hasn't seen since before the pandemic) and reflects on his culinary journey, including his admiration of Albert Adrià, his time at Grant Achatz's Alinea, and his experience helming the pastry program at Wylie Dufresne's WD-50. The two ponder the dampening effects of restaurant criticism on creativity—and Dave suggests that Stupak is a culinary Prometheus for his constant innovation of new culinary techniques. The two continue talking through Alex's journey of making Mexican food, culminating with a discussion of Alex's new critically acclaimed restaurant, Mischa, in New York. Host: Dave Chang and Chris Ying Guest: Alex Stupak Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brought to you by Shopify global commerce platform providing tools to start, grow, market, and manage a retail business; Eight Sleep's Pod Cover sleeping solution for dynamic cooling and heating; and AG1 all-in-one nutritional supplement. Jake Muise (@mauinuivenison) is CEO at Maui Nui Venison, a company he co-founded in 2017 that works to balance invasive axis deer populations on the island of Maui, channeling that management into incredible nutrient-dense food. Maui Nui was selected for Fast Company's “Top 10 Most Innovative Companies in Agriculture of 2023,” and its venison has been served in restaurants across the country, including Alinea, The French Laundry, and Saison. Prior to Maui Nui, Jake was executive director of the Axis Deer Institute for 12 years, part of a two-decades-long project focused on axis deer and their long-term management in Hawai'i. Please enjoy!This episode is brought to you by Shopify! Shopify is one of my favorite platforms and one of my favorite companies. Shopify is designed for anyone to sell anywhere, giving entrepreneurs the resources once reserved for big business. In no time flat, you can have a great-looking online store that brings your ideas to life, and you can have the tools to manage your day-to-day and drive sales. No coding or design experience required.Go to shopify.com/Tim to sign up for a one-dollar-per-month trial period. It's a great deal for a great service, so I encourage you to check it out. Take your business to the next level today by visiting shopify.com/Tim.*This episode is also brought to you by AG1! I get asked all the time, “If you could use only one supplement, what would it be?” My answer is usually AG1, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG1 further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, you'll get their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit DrinkAG1.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and 5 free AG1 travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.Go to EightSleep.com/Tim and save $250 on the Eight Sleep Pod Cover. Eight Sleep currently ships within the USA, Canada, the UK, select countries in the EU, and Australia.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.