Podcasts about Ambert

A la découverte de nos radios associatives « Radio Supeyres est une radio associative et locale – pour le moment en direct sur internet – implantée à Ambert et dont le rayon d'actions s'étend dans le Livradois-Forez. Cette radio d'amateurs et d'amatrices – qui tient son nom du col des Supeyres qui surplombe la vallée d'Ambert […] L'article La Méridienne – Radio Supeyres est apparu en premier sur Radio Campus Tours - 99.5 FM.

Suivez des Meurtres et du Vin sur Instagram https://www.instagram.com/desmeurtresetduvin_lepodcast/Dans cet épisode, Sara vous livre 2 histoires!La première est l'enlèvement de Amber Hagerman qui a donné sa vie pour que d'autres soient sauvées et le meurtre d'une figure de la scène punk de Seattle, Mia ZapataPour cet épisode, nous seront accompagnées d'u Barrique blanc, Domaine de la Jasse à qui nous donnons

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Ken talks with Joseph Pearce “Twelve Great Books: Going Deeper into Classic Literature” (Ignatius Press) and Marion Amberg “Mary's Miracles: A Traveler's Guide to Catholic America” (Our Sunday Visitor). Joseph's book available at: https://ignatius.com/twelve-great-books-tgbp/ Marion's book at: https://www.orderosv.com/…/mary-s-miracles-a-traveler-s… Follow Joseph at: https://jpearce.co/ and Marion at: https://marionamberg.com/

Success means freedom to express yourself, to go where I want, with whom I want and do what I want”. Meet Amber Hagberg, a multi-passionate jungle mama, lifestyle and business Mentor. Tune in as Ambert shares her story and the bravery it takes to redefine what success means, moving through pain into your purpose and creating the life you truly desire while building a soulful business by telling your unique story. About the Guest:Amber Hagberg is a multi-passionate jungle mama. She's a lifestyle and business mentor guiding women deep into their hearts to connect to their big vision to impact more lives and make more money. https://www.instagram.com/amberhagberg/www.amberhagberg.com/amplifiedimpact1About the Hosts:Blair Kaplan Venables is an expert in social media marketing and the president of Blair Kaplan Communications, a British Columbia-based PR agency. She brings fifteen years of experience to her clients which include global wellness, entertainment and lifestyle brands. She is the creator of the Social Media Empowerment Pillars, has helped her customers grow their followers into the tens of thousands in just one month, win integrative marketing awards and more. Blair is listed in USA Today as one of the top 10 conscious female leaders to watch in 2022 and Yahoo! listed Blair as a top ten social media expert to watch in 2021. She has spoken on national stages and her expertise has been featured in media outlets including Forbes, CBC Radio, Entrepreneur and Thrive Global. Blair is an international bestselling author and has recently published her second book, ‘The Global Resilience Project.' She is the co-host of the Dissecting Success podcast and in her free time, you can find Blair growing The Global Resilience Project's community where users share their stories of overcoming life's most difficult moments.www.blairkaplan.ca Theresa Lambert is an Online Business Strategy Coach with an impressive hotelier background in luxury Hospitality in the #1 Ski Resort in North America. She supports Female Coaches and Service based Entrepreneurs to get their first clients or scale to 6 figures and beyond through strategic, tangible, and practical support. Her mission: To make Business EASY so your life can be more FULL.In 2020 Theresa became the Bestselling Author of her book Achieve with Grace: A guide to elegance and effectiveness in intense workplaces. She is also a Speaker and the Podcast co-host of Dissecting Success. Theresa has been recognized as a business leader in Whistler's Profiles of Excellence, and is being featured in publications such as Hotelier Magazine, Thrive Global and Authority Magazine. Diaries of a six figure Coach isn't only a Podcast to help...

John Ambert, RA, NCARB, LEED Fellow, GPRO, LFA | Architect & Green Building Specialist.    John Ambert is a licensed architect, LEED Fellow, and sustainability subject matter expert with DPR Construction. Since 2006, John has worked to integrate sustainability solutions for more than 100 of the highest performance residential, commercial, mixed-use, office, higher education, health care, and corporate projects in the US. With a deep background in high-performance materials, healthy indoor environments, and low carbon design, John works to implement sustainable construction approaches to minimize the environmental impact of the construction process. A graduate of Cal Poly San Luis Obispo, John holds a Bachelors of Architect with a focus in Sustainable Environments.   Speaker & Presentation Experience   2014: NAVFAC “Wounded Warrior Campus – The first LEED Platinum buildings for the US Military” 2016: SDGE: High Performance Water Solutions for Buildings in So Cal 2017: Designing for High Performance & Zero Energy 2019: Net Zero 2019: “Murph Zero” 2019: SDGBC Conference: “Murph Zero” 2021: SD Living Future Collaborative: Webinar Series – 8 total 2022: San Diego Green Building Conference + Expo: DPR + JUST label   Show Highlights   John shares the evolution of his unique sustainability career and the fellowship that comes with being a LEED Fellow. DPR's influence in quality sustainability to make zero harm to people and the planet.  Pathways for people to explore natural building materials not typically found to create different building types that minimize harm from the traditional ways of building. Tips to overlap green values as a team, as a state, a nation, as a world. Flow state at work - explained.  Avoid getting pigeonholed by a narrow perspective in your education and/or career.  Understanding the various routes and opportunities to a prosperous career.   Policy support of sustainability will be the environmental catalysts for the industry. COVID forced health to the forefront of design criteria to rethink  how we live and work in buildings.    “I'm personally very excited about this revival around health centered design, this focus on making buildings for people, not just buildings for buildings sake. We've been designing buildings in the same way for too long and we aren't focused on making them spaces for people to connect with the world around them, to be productive, and to be happy.” -John Ambert   Get the episode transcript here!!   Show Resource and Information Clarity & Connection  Inward Atomic Habits LinkedIn Twitter Connect with Charlie Cichetti and GBES Charlie on LinkedIn Green Building Educational Services GBES on Twitter Connect on LinkedIn Like on Facebook Google+ GBES Pinterest Pins GBES on Instagram   GBES is excited our membership community is growing. Consider joining our membership community as members are given access to some of the guests on the podcasts that you can ask project questions. If you are preparing for an exam, there will be more assurance that you will pass your next exam, you will be given cliff notes if you are a member, and so much more. Go to www.gbes.com/join to learn more about the 4 different levels of access to this one-of-a-kind career-advancing green building community!   If you truly enjoyed the show, don't forget to leave a positive rating and review on iTunes.  We have prepared more episodes for the upcoming weeks, so come by again next week! Thank you for tuning in to the Green Building Matters Podcast!   Copyright © 2022 GBES

Musician Vinny Ambert joins the program to discuss SLAUGHTER OF THE SOUL, the melodic death metal masterpiece by At The Gates. Special thanks to house band Count Morgulloch for this week's theme song, "I Pulled My Lower Back Again While Summoning Azathoth". Check out Vinny's band Breath of the Moor on Instagram. Count Morgulloch tracks produced by Alex Amlie-Wolf.

This week, we truly go into the unknown with YellowBrickRoad! We are joined by hornbloodfire's Amber T as she recommends this obscure film! This movie has been added to the worst of lists and we think that's a crime. So follow us as we talk about this movie, how indie films are treated a bit more harshly and also just all the fun stuff that we can! Follow Amber T here! IG: @hornbloodfire Twitter: @hornbloodfire Website: www.hornbloodfire.com Podcast: https://anchor.fm/hornbloodfire https://www.grimoireofhorror.com/the-yurei/the-medium-2021-film-review/Ghouls Mag Writing: https://www.ghoulsmagazine.com/articles?author=6163f30e6e01f37ab7078a79Grimoire Writing:

Pedro Fuentes Pozo, "Artista". Artista Área Pintura, Escultura, Fotografía, Cine, Música, Literatura Movimientos Abstracción figurativa, Posromanticismo, Existencialismo Web Sitio web www.pedrofuentes.es Pedro Fuentes Pozo (Madrid, 19 de diciembre de 1962) es un artista multidisciplinar español. Especializado en pintura, también es escultor, fotógrafo, cineasta, escritor y compositor musical. Actualmente reside en Madrid. Tras cursar estudios con los jesuitas en Madrid, formación que establece sus bases artísticas, literarias, plásticas y musicales, a través de la polifonía, Pueri Cantores e instrumentación, obtiene las titulaciones en Humanidades por la Universidad Internacional de La Rioja (UNIR), Bachelor of Science: Fine Arts and Economics y MBA of Sciencie por la P.W. University de los Ángeles. Realizó también, a principios de los ochenta, estudios de Primer Ciclo de Economía General en la Universidad Complutense de Madrid y es profesor de Arte, Humanidades y Comunicación Audiovisual. Pintura y escultura A finales de los años setenta comienza a realizar sus primeros dibujos y óleos de la mano de Miguel de la Puerta, pintor de la Escuela de Madrid discípulo de Daniel Vázquez Díaz. El expresionismo de Goya, el Postimpresionismo y las ensoñaciones inglesas de Turner son las primeras influencias que marcarán su trabajo hasta principios de los años noventa. A la edad de 23 años inaugura varias exposiciones de sus obras en salas estudio (Fundación ZAYAS) y en diversos centros culturales. En esa época escribe también su primera novela El Valle Amargo (1984), obra influenciada por Juan Rulfo y la Generación Perdida. En 1986 sus pinturas son seleccionadas en el Premio Nacional de Blanco y Negro para artistas jóvenes y, al año siguiente, para el Premio Nacional de Caja Madrid. Comienzan a aparecer las primeras críticas sobre su obra por parte de la poeta Ángeles Ambert y el editor del Correo del Arte, Antonio Morales, entre otros. En 1990 entra a formar parte de la Asociación de Escritores y Artistas Españoles avalado por la pintora María de los Ángeles de Armas.[4] y de la Asociación Española de Escultores y Pintores. En ese tiempo participa activamente en la vida cultural de Madrid, sobre todo, en las tertulias de los círculos artísticos y literarios en los que su obra se da a conocer entre críticos y escritores con los que, a lo largo de su trayectoria, tendrá una estrecha relación: José Gerardo Manrique de Lara, Antonio Cobos, Mario Antolín y Leopoldo de Luis, son algunos de ellos. Esta etapa le servirá también de preparación y marcará el giro intelectual que experimenta su quehacer artístico. Se marcha a vivir a Dublín desde principios del otoño de 1993 hasta el invierno del año siguiente. Su estancia en esta ciudad, el contacto con el Trinity College con sus aulas de música, el directo en Temple Bar y, sobre todo, la exposición de sus pinturas en la Castle Art Gallery de Dublín cambian su visión del arte. Cuando regresa a España, su estilo aparece liberado de las trabas formales para desembocar en un entramado simbólico, simplificado al máximo, que conecta al hombre con el paisaje. El color se desenvuelve con soltura dando la impresión de movimiento. Los tonos marrones y ocres están casi siempre presentes en su obra, de la cual se desprende un lirismo que combina con diferentes efectos. Otros críticos, como Carmen Rocamora, han destacado que valora la interpretación psicológica y metafísica del arte pictórico como un fenómeno puro. Manrique de Lara definió al artista como ?enemigo de la ambigüedad expresiva?. Sus diferentes facetas creativas son parte de un proceso global de búsqueda: ?Todas las disciplinas que trabajo son distintas herramientas al servicio de un mismo lenguaje, de una idea. Yo no busco la representación de lo que el espectador ya conoce a través de sus sentidos, sino que desde esa base figurativa, destruyo y llego a la abstracción con una leve referencia figurativa, y así le entrego al espectador un pensamiento?. (Pedro Fuentes, Tempo lento). Durante este periodo Pedro Fuentes estudia la pintura de Rembrandt y se especializa en el uso de las veladuras durante más de cinco años. Su obra es seleccionada en el Salón de Otoño de los años 1995 y 1996, recibe un accésit en el V Salón de Dibujo y Grabado de Madrid y aparecen numerosas críticas en revistas especializadas. Hacia finales de la década de los noventa conoce al pintor abstracto Segundo Gámez, vinculado al entorno de Fernando Zóbel, el cual, influirá en la concepción abstracta figurativa de su posterior pintura. De su contacto con Gerardo Rueda deriva en gran parte el giro de su trabajo hacia el Informalismo. Asimismo, de manera paulatina, el conocimiento y análisis de la obra de Torres García le influirá en la elaboración de sus esculturas en madera y posteriormente en planchas de zinc, derivadas del proceso informalista. De forma simultánea durante esos años, sus creaciones fotográficas empiezan a adquirir protagonismo con las series en blanco y negro expresionistas derivadas de su estudio de la cinematografía. (About New York, Madrid en el silencio En los albores del siglo XXI su obra se exhibe en ámbitos internacionales: Goya Art Gallery de Nueva York (1995 y 1997), Salón Internacional Kioto (2002), Galería Lochio Roma (2002) y Ocean City Gallery de New Jersey, entre otras. En España destacan sus exposiciones en el Auditorio Príncipe Felipe de Oviedo (2001), comisariada por Carmen Aragón, Galería Detursa (2003), Fermín Echauri (2006), Paz Feliz (2010), Galería Alfama (2013), Fundación Pons (2016), Selected Photos (2017), así como su participación en Ferias nacionales (ESTAMPA) e internacionales (AAF London, Porto Arte obteniendo numerosos reconocimientos, como la Mención de Honor en el X Salón ACEAS de Barcelona, Diploma en el IX EUROPART de Roma, entre otros. Obra fotográfica Hacia 1980, Pedro Fuentes, comienza a crear composiciones fotográficas por simbiosis con la cinematografía clásica. Realiza las obras en blanco y negro analógico hasta 2012, año en que alterna con el digital. De carácter expresionista, sus principales series son: Agujas de New York (2004), Madrid en el silencio (2005), Arkhe (2011), Civitas (2012), Rhein (2014-2016), London Lights (2016) y Noctis Die (2017). El proceso creador de esta última serie ha sido definido así por el propio artista: ?Desde la reflexión de la luz, la noche y el día conviven como amantes antagónicos que transforman la realidad del objeto. En la profunda oscuridad desaparece y en el destello luminoso, se esfuma?. (Pedro Fuentes, Noctis Die) Influenciado por los clásicos Stieglitz y Bresson, algunas de sus creaciones fotográficas forman parte de las colecciones de la Biblioteca Nacional de España y del Museo de Arte Contemporáneo de Madrid. (Artistas fotógrafos). Obra cinematográfica Siguiendo la huella del blanco y negro del cine clásico, realizó como cineasta independiente los cortometrajes Atrapados (1999), una evocación del viaje homérico clásico al mundo de Hades. y la Trilogía del alma -Ausente, Anónimos y Al otro lado- (2003-2009), de influencias expresionistas y ocultistas. En 2011 dirige el largometraje experimental Sombra en el alma, que se estrena en Madrid ese mismo año. y ha participado en los cortometrajes Alhaja y Reflejo dirigidos por Javier Figuero. Es autor de varios ensayos sobre cine, además de colaborar habitualmente como crítico en revistas especializadas en esta materia e impartir conferencias sobre temas relacionados con el séptimo arte. Obra musical De formación temprana autodidacta, su integración en la Escolanía de los Jesuitas de Madrid le permitió explorar la vocalización, canto y solfeo, además de avanzar en el estudio de Händel, Bach y la guitarra clásica tomando como referencia la obra del maestro Rodrigo. Tras su vuelta de Irlanda con la idea musical de ?sostener el silencio en sus notas? escribió unos breves poemas sinfónicos y poemas para cuerda, compases que conforman la base de su Sinfonía nº 3, Op. 3. Pedro Fuentes (Concierto de Navidad 2015) La combinación de las raíces americanas del blues y jazz con el expresionismo sinfónico constituye la base de las obras Adagio para cuerda Op.6 y los Concierto de Cello nº1, Op.8 y Concierto de violín nº1, Op.7, composiciones que son el origen y la evolución del universo atonal al tonal de raíces clásicas que sirven de plataforma a sus cuatro siguientes sinfonías y los conciertos de violín n.º 2 y n.º 3. En 2015 se estrena en el Museo Lázaro Galdiano (Madrid) su concierto El sueño de las meditaciones, interpretado por el cuarteto de cuerdas de la Fundación Excelentia. Su obra como compositor consta, además, de varios Preludios, tres conciertos para piano, cuatro sinfonías y numerosos estudios de cuerda y piano. En el estilo de estas composiciones se observan vestigios de la música de transición de los siglos XIX y XX y la huella de Franz Liszt y de los Románticos impresionistas Debussy y Rachmaninov. Obra literaria Influenciado desde temprana edad por los grandes clásicos de la literatura comienza a escribir guiones y relatos cortos en 1978, publicando su primera novela El Valle Amargo en 1984. A esta seguirán La sombra imperfecta (1999), El nombre de la luz oscura (2015), El suspiro y la lluvia (2015), Larga posada a la noche (2016) y El nocturno desnudo (2017). Pedro Fuentes y Eduardo Torres-Dulce En su Obra poética (2006-2017) se aprecian influencias del misticismo y la filosofía del color del Goethe. Esa tendencia a aunar o integrar las diversas disciplinas artísticas bajo el prisma de la estética del pensamiento, que la crítica señala como característica en toda su producción, se transfiere también a sus ensayos sobre cine: Una mirada clásica: Cine y conciencia (2009), Cine y Tradición Clásica (2013), en otros sobre pintura o arte en general: La pintura vista por un pintor joven (2000, CSIC), La Ausencia Kantiana en el arte actual (2015. UNIR) y en los numerosos artículos aparecidos en publicaciones especializadas en cada una de estas disciplinas: Revista Arbor, Descubrir el Arte o Los papeles mojados de Río Seco, entre otras.

The organic chocolate company Alter Eco knows that there's no quick solution to climate change reversal. Instead, they're creating impact through long-term solutions that involve converting monoculture cacao farms to a regenerative agro forest model.Today we speak with Antoine Ambert about what Alter Eco is doing to transform the chocolate industry. A senior director of sustainability at the company, we open our conversation by exploring Antoine's education and professional background. We then dive into his start at Alter Eco, why their early marketing focused on the communities that they work with, and how their brand evolved.Tune in to hear more about how one company is changing the world, one chocolate bar at a time.Key Points From This Episode:Exploring Antoine's education and professional background. Antoine shares his motivation to make an impact when building businesses. What Antoine learned about sustainable farming from his time in Peru.How Antoine got his start at Alter Eco.Insights into Alter Eco and Antoine's early marketing focus.Hear about the evolution of Alter Eco's brand and its promotion of sustainability principles. Alter Eco's challenge in communicating their value proposition to consumers. Why Alter Eco puts their values at the forefront of their products.We discuss Antoine's new role at the Alter Eco Foundation. How the Alter Eco Foundation is implementing more regenerative farming practices. The dangers of adopting monoculture farming practices.How non-organic farming methods can be detrimental to farming communities.Antoine talks about the issues around getting your products certified as organic. How becoming B Corp certified has affected Alter Eco.Antoine reflects on Alter Eco's next big challenges. Ways that regenerative farming helps reverse climate change. What Antoine and Alter Eco do to keep pushing forward. Why a holistic approach to Alter Eco's supply chain leads to a bigger environmental impact. Links Mentioned in Today's Episode:Antoine Ambert on LinkedInAlter EcoAlter Eco FoundationFairtrade InternationalEvolveCPGModern Species

durée : 00:26:12 - Le Grand Miam de France Bleu Gironde

durée : 00:02:50 - Zoom de la Rédaction FB Pays d'Auvergne - La ville d'Ambert propose un soutien moral et matériel aux personnes âgées en difficulté en ces temps de crise sanitaire. Le dispositif "Allo, comment ça va ?", testé lors du premier confinement, est reconduit.

Territoires d'Excellence - Omerin - fils et câbles spéciaux (Ambert – Puy-de-Dôme)

Today, Annie Sargent brings you a conversation with Elyse Rivin about the Route des Fromages AOP d’Auvergne. The word Auvergne designates an old French province around its capital Clermont-Ferrand. Today it is part of the Auvergne-Rhône-Alpes region and it is just a little west of Lyon and the Alps. This episode features our frequent and very popular guest Elyse Rivin. If you enjoy her episodes, please consider supporting her on Patreon. The Auvergne region produces a lot of wonderful cheeses and they are going to be the stars of the show: Bleu d’Auvergne, Cantal, Fourme d’Ambert, Saint-Nectaire, and Salers. Elyse tells us about the small towns that produce those cheeses and what you might see there when you visit. Another excellent show that takes us off the beaten track in France! The 4 departments that we'll be talking about are the Cantal (15), the Puy-de-Dôme (63), Haute-Loire (43), Allier (03). The Auvergne Cheese Route There are many cheeses produced in the Auvergne area, but these are the 5 that have an AOP designation. This stands for Appellation d'Origine Protégée and it's a European label that certifies that this particular product is produced in a specific geographical area. When you drive around the Auvergne you will see road signs that indicate the Route des Fromages. Here are the Auvergne cheese route AOP cheeses we discuss in this episode, and they are all made of cow milk: Cantal Cheese Cantal cheese is one of the oldest cheeses in France. It's somewhat similar to a cheddar. It is made in huge wheels that weight 40 kilograms. You can buy it young (1-2 months) or entre-deux (3-5 months) and vieux (6 months or more). Louis XIV loves Cantal cheese and had it brought to Versailles in great quantities, which contributed to its popularity and fame. Cantal cheese is produced in large quantities and there are production sites all over the Cantal. If you're in France at Christmas time, look for Cantal de Noël, it's a treat! Salers Cheese Unlike the Cantal cheese, Salers cheese is a more exclusive cheese produced only between April 15 and November 15 from the Salers breed of cows that are grass-fed at high elevations. The production is limited to the areas of Cantal, the Mont Doré and Cézallier. Salers cheese can only be made with raw milk, unlike all the others we'll talk about today that can be made with either raw or pasteurized milk. Salers is usually sold in specialty cheese shops and not at the supermarket because it is not sold year-round.  This cheese is also only made at the farm, there are no industrial large quantities production facilities for the Salers cheese. Saint-Nectaire Cheese This cheese has a creamy texture and nutty flavor, it is Annie's favorite cheese. It's a flat wheel that's 1.7 kilograms. In France, you can buy the "fermier" kind that is made with raw milk or the pasteurized milk. It can have a fairly strong flavor if you leave it out for a couple of hours before serving it. Bleu d'Auvergne Cheese There is a lot of bleu d'Auvergne produced in France. It is similar to Roquefort, but it is milder. Bleu d'Auvergne is produced all over the Auvergne. It is creamier than Roquefort. You normally don't find bleu d'Auvergne made with raw milk. Bleu d'Auvergne comes in a small cylinder. Fourme d'Ambert Cheese This is the smoothest, creamiest and mildest blue cheese made in France. It is a cylinder. This is a good blue cheese to start with if you're not sure you can take a strong Roquefort. There Are 40 Stops on the The Auvergne Cheese Route You can't see all of them unless you plan to spend a month. But why wouldn't you? This is a great area for active recreational activities. It's also great for people who like to see scenic vistas and great medieval villages. Here are a few we think are noteworthy. Great Towns Around the Auvergne The town of Salers is beautiful. We also like the small city if Saint Flour. Riom is somewhat touristy, it even has a tourist train! Issoire is beautiful and is connected to the Chemin de Compostelle pilgrimage. The village of Saint-Nectaire is also beautiful. Activities Around the Auvergne La Chaise-Dieu has a marvelous abbey and a festival of sacred music. Vulcania is a theme park around the theme of volcanos. There are so many trails and activities all around the area! Check out the Mont Dore volcanic are. The Puy de Sancy volcano. These are not steep slopes, but they make beautiful hills. This is a great area to explore on bike, there are all sorts of races you can enroll in. Le Puy-en-Velay is one of the places from where you can start your Saint Jacques de Compostelle pilgrimage walk. There are also nice festivals in the area. Clermont-Ferrand has a short film festival that has been going on for decades. Aurillac has a great street festival every year. Email | Facebook | Instagram | Pinterest | Twitter   Did you get my VoiceMap Paris tours yet? They are designed for people who want to see the best of Paris neighborhoods and put what they are looking at into historical context. There are so many great stories in Paris. Don't walk right past them without having a clue what happened there! You can buy them directly from the VoiceMap app or click here to order activation codes at the podcast listener discount price.   Discussed in this Episode Cantal (15) the Puy-de-Dôme (63) Haute-Loire (43) Allier (03) Cantal cheese Salers cheese Mont Doré Cézallier Saint-Nectaire cheese Bleu d'Auvergne cheese Fourme d'Ambert cheese The town of Salers Saint-Flour Riom Issoire The village of Saint-Nectaire Clermont-Ferrand Aurillac La Chaise-Dieu and its sacred music festival Vulcania Mont Dore Puy de Sancy Puy-en-Velay Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise Let's Review If you'd like to stay in the area, we recommend you check out Gîtes de France. Keep in mind that this is a part of France where winter comes early, best times to visit are May through October. More episodes about French food and wine   Categories: French Food & Wine, Lyon Area  

Antoine gives us an inside look at the process Alter Eco used to develop a fully compostable packaging solution for its chocolate products. We talk about why the company wanted to commit to becoming fully plastic-free by the end of 2020, some of the challenges its encountered along the way, and what it’s like to design a new type of plastic-free packaging. Get full show notes and more information here: https://ssfllp.com/rebooting-capitalism-podcast/#ep3

Esta semana tenemos a Joanelys Ambert de ''Jambert Photography. Que a través de su arte que es la fotografía lleva la acción de lo que es el deporte en Puerto Rico en especial el BSNF. Nos cuenta su historia cómo empezó el amor a las fotos anécdotas, historias entre otras cosas más. A nosotros nos consigues en todas las redes como @DesdeLalineaPR y a Jambert Photography como @jambertphotography.

Esta semana tenemos a Joanelys Ambert de ''Jambert Photography. Que a través de su arte que es la fotografía lleva la acción de lo que es el deporte en Puerto Rico en especial el BSNF. Nos cuenta su historia cómo empezó el amor a las fotos anécdotas, historias entre otras cosas más. A nosotros nos consigues en todas las redes como @DesdeLalineaPR y a Jambert Photography como @jambertphotography.

*Rediffusion de l'émission du 12/10/2019* L’équipe de Reportage VIP propose une émission autour du festival Rock en Seine avec : * François Darmigny : photographe, passionné de motos et présentant son dernier ouvrage, un coffret trois livres photos sur l’évènement “Wheels and Waves”, le syndicat interprofessionnel de la Fourme d’Ambert, Terroirs d’Avenir : structure revitalisant le gout des produits locaux grâce à des circuits courts.

Etney conducts the trial of Goldwin, Ambert and Zalka hoping to hand out justice. Duncan and Brym travel with their companions.

Can Brymgar stop Goldwin and Ambert's plan? Will Etney expose her family? Will Duncan and Vella stop the thief?

Jean-Claude Mourlevat est né en 1952 à Ambert. Il est écrivain de plusieurs romans pour la jeunesse. Il est l'auteur entre autres de La Rivière à l'envers, L'Enfant Océan ou encore Le combat d'hiver romans dont plusieurs sont couronnés de prix littéraires tels que le prix des incorruptibles ou le prix Sorcières qu'il a obtenus plusieurs fois. Il est sélectionné pour la huitième année d'affilée (depuis 2011) pour le prestigieux prix suédois, le Prix commémoratif Astrid-Lindgren et est traduit dans une vingtaine de langues. Dans cet épisode d'Histoires de jeunesse, il raconte toutes les histoires qui l'ont fait devenir écrivain… Rendez-vous : à 7:28 pour connaitre sa première émotion littéraire forte. à 13:05 pour découvrir ses premiers pas en écriture. à 17:33 pour entendre comment il parvient à donner une forme à son imagination. à 22:25 pour découvrir quels sont les ingrédients de ses romans à 39:33 pour l'écouter lire un extrait de « La ballade de Cornebique » ---- Retrouvez le prochain épisode avec Clémentine Bauveais. ---- Toute l'actu de Bayard Edition Jeunesse : https://leblogjeunesse.bayard-editions.com/actus-jeunesse/histoires-de-jeunesse CREDITS Ce podcast est préparé et animé par Leslie Meyzer. Direction éditoriale : Hélène Pasquet. Réalisation : Nolwenn Thivault et Emmanuel Viau. Création musicale, habillage sonore et mixage : Emmanuel Viau. Production : Laurence Szabason. Création visuelle : Aline Lefrère. Prise de son : chez Jean-Claude Mourlevat à Saint-Just, le 26 novembre 2018 Un podcast de Bayard - Janvier 2019

El Padre Ambert responde a tus preguntas y te aconseja. Escucha las preguntas que nuestro público le hizo y aprende de sus respuestas.

Kyle Ambert earned a Bachelor of Arts in Psychology and a PHD in Bioinformatics and is currently a senior research scientist in deep learning. His work integrates the fields of distributed computing, machine learning/deep learning, and applied analytics. Kyle touches on the differences between deep learning (his focus) and machine learning. This requires a very good knowledge in mathematical modeling and if interested in this field a good understanding of differential equations, linear algebra, and statistics would be needed. He is really excited about all the opportunities for artificial intelligence in the healthcare field. Kyle’s recommended book is Infinite Jest by David Foster Wallace. You can get a free book from Audible at www.stemonfirebook.com and can cancel within 30 days and keep the book of your choice. Free Audio Book from Audible.

Anna Rodier est la fondatrice de cette congrégation. Retour sur son parcours et son héritage à l'occasion du centenaire des Petites servantes du coeur de Jésus. Née en 1873 à Ambert, dans le Puy-de-Dôme, Anna Rodier sait dès son plus jeune âge qu'elle donnera sa vie à Dieu. Elle ouvre les portes de sa maison pour accueillir les enfants. Un groupe de jeunes femmes la rejoint, et Hippolyte de La Celle, nommé évêque de Nancy en 1920, emmène avec lui cette communauté. "Faire connaître et aimer le coeur de Jésus" Donner aux enfants un accès à l'éducation et la santé : voilà quels étaient les buts de cette congrégation, avec pour visée "faire connaître et aimer le coeur de Jésus".  Le centenaire de la congrégation a été fêté à Moulins. En 1917, Anna Rodier avait débuté des activités féminines dans cette ville, avec des cours du soir dès 1922, puis la création d'une école d'orientation professionnelle et ménagère. Ce n'est qu'en 1968 que cette école deviendra Ecole Technique Privée, puis 1980 pour prendre le nom de Lycée Privé Anna Rodier.  Aujourd'hui, la congrégation des Petites servantes du coeur de Jésus ne compte plus qu'une trentaine de soeurs, dont deux à Moulins. La maison-mère demeure Nancy. 

For this week’s Please Explain, James Peterson stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, Sauces: Classical and Contemporary Sauce Making, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between.  Check out some of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick  versions,  used  as  the  base  thickener  in  traditional  soufflé  recipes,  often  call  for  as  much  as  8  ounces  (250  grams)  of  roux  per  quart  (liter)  of  milk,  whereas  béchamel-based  soups  use  approximately  2  ounces  (60  grams)  per  quart  (liter)  of  milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) INGREDIENTS                                                                    milk           1 quart                  1 liter butter        3 ounces              90 grams flour          ¹⁄³ cup                  80 milliliters seasonings (salt, pepper, nutmeg; optional)      to taste                to taste 1. Bring  the  milk  to  a  simmer  in  a  2-quart  (2  liter)  saucepan.  Whisk  it  from  time  to  time  to  prevent  a  skin  from  forming  on  its  surface  (see  Note). 2. In a second 2-quart (2 liter) saucepan, gently melt the butter and add the flour. Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. (A) Remove from the heat for about 30 seconds to cool slightly. 3. Whisk the simmering milk into the roux.  Return the sauce to the stove and bring it back to a simmer while whisking. (B) 4. Once  the  sauce  has  returned  to  a  slow  simmer, turn down the heat and move the saucepan so  that  only  one  side  is  over  the  flame.  (This will cause a skin to form on only one side of the sauce’s surface, making it easy to skim.) Cook the sauce gently for 30 minutes to 1 hour, skimming off the skin. It is a good idea also to occasionally rub around the bottom and corners of the sauce-pan  with  a  wooden  spoon  to  prevent  the  sauce  from scalding. 5. When the starchy taste has cooked out of the sauce, it can be seasoned and strained, depending on its final use.  Béchamel should be stirred while it is cooling to prevent a skin from forming on its surface. Putting the pan over a tray of ice will, of course, speed cooling. Note: Some chefs do not first bring the milk to a simmer and instead pour cold milk, all at once, over the roux.  This  method  saves  time—and  a  pot—but  be  sure  to  whisk  the  sauce  vigorously  to prevent lumps and skin from forming. VARIATIONS Use a pretreated flour such as Wondra.  Simply  mix the  Wondra  (the  same  amount  as  flour  called for in the traditional recipe) in cold water until  smooth  (make  a  slurry).  Bring the milk to a simmer. Whisk in the slurry. Simmer until the sauce thickens. It should be smooth, but just in case, work it through a chinois. While béchamel is a fairly stable sauce, there are times  (especially  if  the  flour  is  old)  when  it  will  break.  To avoid this, blend hydrocolloids into the finished sauce.  Lambda  carrageenan  lends  an  authentic  dairy-like  mouthfeel  to  the  sauce  and  is  easy  to  use.  Start by adding 1%  lambda  carrageenan to the sauce and build up as needed to get the thickness you want.   James Peterson's cauliflower gratin. (Courtesy James Peterson)   CAULIFLOWER GRATIN Béchamel  derivatives,  especially  Mornay  sauce,  make  excellent  toppings  for  gratins  because  they  brown  and  become  extremely  aromatic.  Practically any  vegetable can be pre-cooked slightly and then baked while covered with sauce. YIELD: 6 SERVINGS INGREDIENTS                                                                    cauliflower, 1 large bunch or 2 small bunches mornay sauce (SEE BELOW)                 1 quart                               1 liter grated gruyère or similar cheese          1½ cups                              180 grams 1. Preheat the oven to 350°F (180°C).  Cut the cauliflower into florets. Boil for about 5 minutes. Drain and transfer to a gratin dish just large enough to hold the cauliflower in a single layer. 2. Ladle the Mornay sauce in an even layer over the cauliflower. (A) 3. Sprinkle the cheese over the gratin.  (B)  Bake  until  a  golden  crust  forms  on  top,  about  30  minutes. SAUCE MORNAY Sauce  Mornay  is  usually  used  as  the  base  for  cheese  soufflés  or  for  gratins.  When  it  is  used  for  gratins,  additional  cheese  and  sometimes  breadcrumbs  and  butter  are  added  to  its  surface  to  encourage  the  formation  of  a  crust.  Sauce Mornay is made by adding grated cheese to sauce béchamel. Be sure to choose a full-flavored, well-aged cheese for this sauce. If the cheese is too young, the sauce will not only lack flavor but will be stringy. Classic  recipes  use  half  grated  Gruyère  and  half  grated  Parmesan  (at  least  three-year-old  Parmigiano-Reggiano),  but  the  sauce  can  be  made  with  other  well-aged,  honest  cheese.  English farmhouse Cheddar and Vermont Cheddar (not the commercial kind that has been dyed orange) both work well. Blue cheeses can also be incorporated into Mornay sauces, but be sure to taste and select them carefully to avoid some of the poor-quality  versions  that  have  a  coarse,  sour-milk  smell  and  flavor.  Select genuine Roquefort, Stilton, Gorgonzola, Fourme d’Ambert, or Bleu d’Auvergne. Keep in mind that blue cheeses tend to make sauces a bit gray. To  prepare  Sauce  Mornay,  add  approximately  4  ounces  (115  to  125  grams)  cheese  per quart (liter) of béchamel. Stir the sauce just long enough for the cheese to melt; over-cooking the cheese can cause it to turn stringy. Some recipes call for finishing Mornay with egg yolks (about 2 per quart/liter of sauce). This is useful if the sauce is being used as a base for cheese soufflé, but otherwise the yolks contribute little to the sauce except unnecessary richness. At times, if the cheese is too young, a Sauce Mornay may break. To avoid this, you can  blend  hydrocolloid  stabilizers  (0.15%  percent  xanthan  gum  and  1%  lambda  carrageenan) into the béchamel before adding the cheese. These recipes came from Sauces: Classical and Contemporary Sauce Making by James Peterson. © Copyright 2017 by James Peterson. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Dr. Kyle Ambert, Senior Deep Learning Data Scientist at Intel Nervana, joins us to talk about enabling artificial intelligence solutions in the health and life sciences (HLS). Dr. Ambert's team uses machine learning and deep learning methods to solve real-world analytical problems, developing new prototypes and optimization strategies for deep learning networks for text analytics, natural language processing, and image recognition. In this interview, Dr. Ambert talks about his work to deliver AI solutions for doctors and clinicians, highlights important differences between deep learning and traditional machine learning methods, and discusses Intel's ecosystem of tools and technologies that are enabling AI. For more information on Dr. Ambert's work, please visit intelnervana.com.

Ca y est, c'est les vacances. Les vôtres vont-elles être sable, mer, ville, herbe ? Gîte, camping ? Hôtel ? Et si elles étaient odorantes ?  Parfumées ? Au Brie, au Munster, au Maroilles ? Des vacances à point ? Cet été, mangez du fromage ! Moquez-vous de votre cholestérol ! A bas le gras ! On s'en fiche, des kilos en trop ! Il parait que De Gaulle disait : " Comment voulez-vous gouverner un pays où il existe 258 variétés de fromage "? Aujourd'hui, on en compterait plus d'un millier. Un vrai patrimoine. Moi, ça me met l'eau à la bouche. Le fromage, ça va bien avec le vin.  Alors,  on peut croiser les routes. Manger et boire dans le pays de Rabelais, c'est vraiment une bonne idée. Gastronomie et savoir (bien) vivre. Voilà  les deux mammelles de la France. D'ailleurs, un fromage, c'est comme un vin.  Ca s'apprivoise. Pâte molle, croûte fleurie, lait cru, pâte persillée : rien à voir !  On sent le fromage. On le hume. On le respire. Imaginez des vacances où on déguste un bon Cantal après des kilomètres en voiture. Les professionnels se mettent en quatre : sites à visiter, fromages à goûter, fêtes. Fourme d'Ambert, Cantal, Saint-Nectaire à déguster. Elle donne faim, ma chronique, non ? Surtout que l'Auvergne n'est pas le seul territoire fromager ! Passez par le Jura savourer un délicieux Comté. Arrêtez-vous dans une des fruitières qui jalonnent ces parcours. C'est quoi, une fruitière ? Une fromagerie coopérative et artisanale. L'été, je sais, c'est pas trop la saison du reblochon, mais allez, faites un effort. C'est mieux que la pension complète des hôtels, je vous assure. Et si vous aimez les odeurs fortes, montez  donc dans l'Avesnois goûter au Maroilles. Chaque année à la mi-août, la ville éponyme le met à l'honneur. Un pur moment de bonheur. Mais je vous défie de tenir bon après une bouchée d'un autre fromage du coin, la boulette d'Avesnes. Malgré tous mes efforts, c'est beaucoup trop fort. Heureusement, il y en a plein d'autres. Partout. Chabichou, Cabecou, Camembert, Etorki,  Brillat-Savarin, Saint-Paulin... Et toutes ces routes, par dizaines et par dizaines, comptent des ateliers de cuisine et de la dégustation. A en saliver du Nord au Sud. Quel été ! Mais on n'est pas les seuls à aimer nos fromages. A New York, ils en sont fous. Il existe même un concept store avec galerie, atelier et boutique. Plus original comme visite que la statue de la Liberté, non ?

(November 24, 2009) Dr J and Todd Wilken meet on Issues, Etc. to discuss no-fault divorce and its 40-year legacy in Canada and the United States.  The discussion was sparked by Dr. Anne-Marie Ambert's report on the subject, "Divorce: Facts, Causes, and Consequences."