Podcasts about anchovies

Step into Bar Magnolia on Sydney Road and you're wrapped in it straight away: the low golden light, the easy murmur of good conversation, the quiet thrill of something thoughtful happening behind the bar. Co-owners chef Mia Coady-Plumb and winemaker Lawrence Scanlon have created a space where classic French technique flickers with wit, soul, and a little rebellion. Mia's food, which she calls "irreverent" French, honours tradition but never feels bound by it, each plate carrying a beautiful, unexpected spark. Before stepping into Melbourne's dining scene, Mia sharpened her skills in some of Sydney's most celebrated two- and three-hatted kitchens, later moving to Melbourne to help open much-loved Town Mouse before bringing her talents to Cutler and Co, Anchovy, Lune, and Smith and Daughters, amongst others. I pulled up a stool at the bar to talk with Mia about Magnolia, about instinct and flavour, and about why a little mischief might just be tradition's best friend. We also talked about the reality of chef life and running a small business. This was an incredible chat, and I loved every minute of it.

Send us a textIn Part 6, a customer returns with good news.  Aileen welcomes Samara to the Super Fantastical Toy Paradise.  The mysteries continue to unravel.  Age: 6+ but younger ones with a solid attention span may also enjoyLength: LongeyScary: A bit, more disturbing than scary in one partShorty (less than 10 minutes), Mediumy (10-20 minutes), Longy (more than 20 minutes)Our simple website: https://nebulacatstorytime.buzzsprout.com/ If you would like to contact us, please send comments to : nebulacatstorytime@gmail.com

April 5th, 2025. I talk about dating multiple women at once, hangouts with male friends, a windfall with importing the card game, and rehousing my pc after it caught fire.

We dive into the world of anchovies – how to use them and why they deserve a spot in your kitchen // Alyssa Lisle stops by to chat about Lucy’s Bottle Shop—her new venture blending wine, community, and representation // We’re talking Roast Pork—techniques, flavors, and the perfect pairings // Chef Orphée Fouano shares the grand opening of Mirabelle by Orphée // We explore the Art of the Croissant // The Hot Stove Society Tasting Panel takes on Strawberry Jam // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

This week on Matt Likes Beer, Matt dives into Citra Anchovy, a fresh and hazy IPA from Orlando's own Sideward Brewing. And no, despite the name, there are no anchovies in this beer! The unusual name comes from the experimental Anchovy hop, which Matt explores alongside other uniquely named hops in the brewing world. A long-time fan of Sideward, Matt shares how this local favorite has become a staple in his beer-drinking adventures—from Oktoberfest celebrations to weekly brewery visits (often with the dogs in tow). With five pints of Citra Anchovy under his belt before this recording, he breaks down why this might be one of the best Sideward brews yet. In this episode: A BJCP-style evaluation where Citra Anchovy earns a 44 out of 50, making it the highest-rated beer so far on the show. A deep dive into the hop's bold citrus and soft malt character, plus speculation on whether wheat or oats give it its signature mouthfeel. A detour into the weird world of hop names, from Sasquatch to Zappa and beyond. Since the beer is so new, there aren't any hilarious one-star reviews yet—but that doesn't stop Matt from making this an episode worth pouring a pint for. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast platform, and learn why Citra Anchovy is a must-try hazy IPA!

Today's Podcast delivers potent guidance from the Great Spirit of the Anchovy. Want access to the transcript and show notes for future episodes? Visit our website at www.gaiatranslate.com Please rate, review and share the Gaia Translate podcast with your friends and colleagues so that more of us are able to receive this timely communication from the greater family of life we are all a part of.

Today I am talking with podcaster and blogger Alison Kay of Ancestral Kitchen all about recreating medieval ale at home – and how one adapts the making of them to modern kitchens.We talked about the difference between ale and beer; the process of ale-making; sterilisation versus good old cleaning; wild yeast; and (most importantly) what the ale tastes like – amongst many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Ancestral Kitchen podcastAncestral Kitchen website – including those posts about medieval ale.Ancestral Kitchen on Instagram: @ancestral_kitchenThings mentioned in today's episodeAle, Beer & Brewsters in England by Judith M. BennettChristmas on the Croft, The Scottish Food History PodcastMy YouTube channel with my short video about haggisBlog posts pertinent to today's episodeA Trip to the Sarson's Vinegar FactoryHappy New Year – a review of 2024Previous podcast episodes pertinent to today's episodeRecreating 16th Century Beer with Susan Flavin & Marc MeltonvilleA is for Anchovy, Alewife & AvocadoNeil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or...

Articles and facts featured in this episode include:"It's Christmas for the elephants as unsold trees are fed to the animals at Berlin Zoo". APNews.com. Link: https://apnews.com/article/germany-berlin-zoo-christmas-trees-elephants-feeding-c360d6f10f837185fbb4dd0b36830732"Mittens the cat is mistakenly left on a plane and becomes a frequent flyer". APNews.com. Link: https://apnews.com/article/cat-plane-zealand-australia-mittens-airline-stowaway-8fd8abe8d76bbd2d8e37aed10029f276"In freezing temperatures, swimmers in China plunge into a river for health and joy". APNews.com. Link: https://apnews.com/article/china-harbin-winter-swimming-fc26b27d86b03c29c88f20d0b28496c7"I believe I can fly". ReadersDigest.CA. Link: https://www.readersdigest.ca/culture/outrageous-news-stories/Other facts, stories, and commentary.---Host:Stephen Carter - Website: https://StressReliefRadio.com - Email: CarterMethod@gmail.com---Technical information:Recording and initial edits with Twisted wave. Additional edits with Amadeus Pro, Hush, and Levelator. Final edits and rendering with Hindenburg Pro. Microphone: Earthworks Ethos.---Key words:odd_news, weird_news, strange_facts,

Anchovies: The Tiny Fish Making Big Waves If you think anchovies are just salty fillets for pizza or Caesar salad, it's time to reconsider. These tiny fish pack a flavorful umami punch and carry a fascinating culinary history, as revealed in Christopher Beckman's captivating book, A Twist in the Tail. I've been eager to interview Christopher for four years, and I'm thrilled to share our deep dive into the world of the anchovy with you. PLUS in the blog post that accompanies this episode, find my Anchovy Collection: links to ingredients and cookbooks featuring anchovies. 

This is for anchovy lovers-and we are, so we make a lot. Don't be tempted to halve the recipe: Mashing anchovies takes time and, anyway, there are any number of wonderful ways to use this. Besides salads, spoon it over boiled potatoes, roasted vegetables, steak or roast beef sandwiches, croutons (before you toast them), or reheated pizza. 

Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.Get Regula Ysewijn's recipe for Anchovy Éclairs here: https://bittmanproject.com/recipe/anchovy-eclairs/Get Carolyn Robb's recipe for Raspberry-Almond Shortbread with Marzipan here: https://bittmanproject.com/recipe/raspberry-almond-shortbread-with-marzipan/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Author Bio: Christopher Beckman was born in San Francisco and has a doctorate in Near Eastern Archaeology. Based in Geneva, his research focuses on the links between material culture and subsistence patterns. He has lived in the Middle East, Africa, and Europe, with a stint in Hollywood producing horror films. A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

If the bold flavors of Provençal or Mediterranean cooking appeal to you, you must make this salad. And if you are given to eating anchovies, you have a treat in store. If you are wondering why we cut the tomatoes in the sauce here in three different ways, the answer is simple: It has everything to do with texture-wonderful texture.

This week I spoke to chef, recipe developer, writer and food stylist Chloe Walsh, also known as Chloe Cooks. A Brit based out of Los Angeles, she hosts pop-ups, writes her incredible Substack (Anchovies & Soup), swims, and is known for her potato recipe and so much more. In addition to loving her food, I love her. I'm lucky enough to get to call her a friend and neighbor. She had me over a couple weeks ago, made us lunch, and we talked for hours about everything from her favorite places to go in LA, to meals to cook when alone, food culture as it relates to bodies, chronic illness, writing, design, growing her audience, managing her energy, and following her intuition in the kitchen. I loved every second of this one and I hope you do too! Show notes:- Get Magic Mind at 50% off with the Black Friday offer, available only through my link until December 6th: https://magicmind.com/liobf- Find Chloe on  IG | Substack- Find me on IG: @letitouttt + @katiedalebout | Substack- PIVOT zine: sign up for my paid Substack & we'll mail you a copy- Kate's Substack, Bite Sized If you liked this episode, try out from the archive:Episode 328: effortless takes effort, connection & cooking, embracing our humanness + more with Julia Turshen

Welcome to an all-new Carolina Reeper show! We are FEE-ling Fishy! ...it's all about Hidden Fees and Anchovies! We're gonna talk about Spirit Airlines filing for bankruptcy and why did we ever have to pay $50 to carry on a toothbrush. We'll also dive into the polarizing world of anchovies—are they the Spirit Airlines of pizza toppings? Plus, we are giving away money, and no baggage fees are required! I've got another Residual Check here. How much is it? I don't know? And! The Hickory Hammer returns to the air, Brian the shuttle bus driver makes an appearance, athletes doing the Trump dance, and a recap from my gigs in Plainfield IN, and in Hickory, NC at Warehouse 18 where we raised over $24,000! All this and more on this episode of Carolina Reeper!Click here for Jon's tour datesJon Reep Social Media: Facebook Twitter Instagram TiktokFor gifts and more in the Hickory, NC area check out Goodwill Northwest NC! Go try the Jon Un-REEP-eatable Burger at the Hickory Social House!Get you a Honda and a Hotdog at Hendrick Honda of Hickory!Buy South in Ya Mouth BBQ Sauce here!Download and Listen to the CAROLINA REEPER with Jon Reep Podcast hereVisit the MERCH shop here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Fried has found his way back to Things That Are Blank this week to compete against Clint Givens in the first round of our Season Three Championship. These finals are terrific - hope you're ready for a great time! CARD 1 CLUE: East, West, and North CATEGORY: Famous Witches ANSWERS: Glinda, McGonagall, Hazel, Ursula, Samantha, Elphaba, Broom-Hilda CARD 2 CLUE: It Comes Before CCR CATEGORY: Foods at a BBQ ANSWERS: Chicken, Hamburgers, Hot Dog, Potato Salad, Steak, Ribs, Baked Beans CARD 3 CLUE: Not the Eddie Kind CATEGORY: Types of Currency ANSWERS: Dollar, Franc, Peso, Euro, Rupee, Mark, Pound CARD 4 CLUE: Moneybags CATEGORY: Things Associated with Monopoly ANSWERS: Free Parking, Jail, Water Works, Railroads, Houses, Mortgage, Bank CARD 5 CLUE: It's Not the Size that Counts CATEGORY: One Word TV Shows ANSWERS: Seinfeld, LOST, Cheers, Glee, Friends, Taxi, Survivor CARD 6 CLUE: You Don't Have 30 Minutes for This One CATEGORY: Pizza Toppings ANSWERS: Cheese, Pepper, Pepperoni, Pineapple, Mushroom, Onion, Anchovies

This is a variation on the classic Caesar Salad, with grilled radicchio replacing the traditional romaine. By grilling radicchio, a red-leafed chicory, you lose some of its slightly bitter taste. You can also pansear it, if you like. The radicchio is best grilled shortly before serving. The croutons and cheese, though, can both be prepared ahead of time. And even if you are not all that keen on anchovies, try the croutons once. You won't believe the amount of flavor they add to a salad.

Once again we come to a great historical turning point, acolytes of adventure, with the arrival of our fourth season finale! We're once again discussing Terry Pratchett with our friend James "Ing" Reilly-English, and this time it's the "Industrial Revolution" books about how technological and cultural change comes to the Discworld. At the center of it all: Moist Von Lipwig, con artist turned renaissance man, the guy who's destined to be a historical figure whether he wants to be or not. And with this epic discussion we will leave you once more for a few months, but please take care of yourselves, and remember: the future is what you make it... Engineer/Producer: Alex Ross Theme song by Jack Feerick Additional Music: [Saloon Rag by Jason Shaw] (https://www.youtube.com/watch?app=desktop&v=2GdNTygRbM4) Used under a [Creative Commons Non-Commercial Attribution 3.0 International License.] (https://creativecommons.org/licenses/by/3.0/) (c) 2024 Adam Prosser and Philip Rice. Music (c) its respective creators. Support us on Patreon and listen to the show a week early! Adams Patreon Phils Patreon What Mad Universe?!? on Bluesky What Mad Universe?!? on Twitter Philips Bluesky Philips Twitter Adams Bluesky Adams Twitter What Mad Universe on Facebook What Mad Universe on Instagram What Mad Universe RSS Feed

We go deep at the start of this episode, discussing the significance of ‘O'. And then we wax lyrical about a makeup brand, a chef and anchovies. As always, send us your ideas to our instagram @makingthecutpodcast.Anchorman 2 - https://www.imdb.com/title/tt1229340/Ram Dass - https://www.instagram.com/babaramdass/?hl=enColdplay O - https://www.youtube.com/watch?v=hfwQfDPOuqoHair Stories - https://www.instagram.com/mdlondon/?hl=enJamie Oliver - https://www.amazon.co.uk/Simply-Jamie-Celebrate-Joy-Food/dp/0241657806Spanish Anchovies - https://www.trolley.co.uk/product/m-s-marinated-anchovy-fillets/VCM617Ilia - https://iliabeauty.com/Lost in Light - https://www.lostinlight.uk/Tattu - https://tattu.co.uk/Just Between Friends - https://www.instagram.com/justbetweenfriendscoffee/?hl=enThe Good Wash Company - https://goodwash.co.uk/Just Funk It - https://www.instagram.com/justfunk.it/It's Jenny Dean - https://www.instagram.com/itsjennydean/ Hosted on Acast. See acast.com/privacy for more information.

Reviewing the events of the week and Kamala Harris’ interview with a Muslim podcaster

Born in Hammersmith, with Jamaican roots, Lashana Lynch showed promise from an early age, becoming the first girl to be cast as Pinocchio in West London. She began her working life as a singer but won a scholarship to drama school, which changed the course of her career. In 2019, she was cast as Maria Rambeau in Captain Marvel and, two years later, she received a much-anticipated call from Barbara Broccoli of James Bond fame. Lashana won a Bafta for Rising Star in 2022 for her role as Nomi in No Time to Die, and subsequently landed her dream role as Rita Marley in Bob Marley: One Love. Her new show, Day of the Jackal, is on Sky from 7 November. Nick mixes an alcohol-free Caleño for Lashana, while Angela prepares a delicious broccoli & anchovy pasta with crispy crumbs. The experts at Waitrose pair this with an Italian white wine, Tre Fiori Greco di Tufo. Lashana loves food and shares her favourite comfort dishes, along with the occasional challenges of being a pescatarian. She pulls back the curtain on the Hollywood production process - and reveals how it feels to audition to be the new OO7 in the presence of Daniel Craig. You can now watch full episodes of Dish on Youtube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

”You know, anchovies are in our blood. My family's been eating them for 500 years.” Er, no. Not really.

To some, they're stinky little fish in a tin can. To others, they're a deep hit of umami delight that honour the work of women.

Listen Now to 78 Future Now This week we hear from my dear wife and co-partner of this podcast, Sun (aka Mrs. Future) from Portugal, where she is traveling with her sister on a family adventure.  Taylor Barcroft then brings us up-to-date on all the latest and greatest offerings from Apple Computer, particularly the iPhone 16 models and the Series 10 Watch. (hint - if you are into photography, the Pro and Pro Max are your best options).   If you are curious about the feeding frenzy in the Montery Bay lately, it’s the large anchovy schools of fish feeding the other critters, from dolphins and whales to birds, otters, and sea lions. Sounds good for the creatures, but there is this little thing (that has happened before) called an anchovy die-off that has ecological consequences.. A feeding frenzy in Seabird and marine mammal feeding frenzy in Monterey Bay MIT educated Bruce McHenry checks in, not so much for discussing his speciality, transportation, but to inform us of the Fediverse and their latest forum on breaking walled gardens open and connecting them into a free, open and decentralized social network. This could change the way you relate (or likely not relate) to social media. Meet the people that want to do this..Enjoy!

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/european-studies

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/italian-studies

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/french-studies

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/british-studies

BANG! @southernvangard radio Ep408! Vangardians let's get this thang going - we're a little late on the post this week, but this episode will tee you up nicely for the weekend. Our good friend THE BAD SEED dropped off “Four Finger Ring II” just before we started the show on Sunday, we so we have TWO, count ‘em TWO, WORLD EXCLUSIVES from that album, which drops at the end of August. Other than that, it'st he usual shenanigans from your guys Doe and Meeks, so push play, say THAAAAANK YAAA and YOU WAAAAALCOME!!!!! #SmithsonianGrade #WeAreTheGard // southernvangard.com // @southernvangard on all platforms #hiphop #undergroundhiphop #boombap Recorded live Aug 12, 2024 @ Dirty Blanket Studios, Marietta, GA southernvangard.com @southernvangard on all platforms #SmithsonianGrade #WeAreTheGard twitter/IG: @southernvangard @jondoeatl @cappuccinomeeks Pre-Game Beats - The Sextones "Southern Vangard Theme" - Bobby Homack & The Southern Vangard All-Stars Talk Break Inst. - "Foot Clan Party" - Ral Duke "Father Fentanyl" - Let The Dirt Say Amen "Raw Side (Chopper Suit)" - The Bad Seed (prod. CJ Dove) ** WORLD EXCLUSIVE ** "Seen It All" - Red Inf ft. 100grandroyce "Hocaine" - Wais P & Khrysis "Trespass" - Sayzee & Tone Mason "Edgewater Park" - Vstylez ft. Ro Spit, Fatt Father & Marvwon "Romello And Ray" - Let The Dirt Say Amen Talk Break Inst. - "Shell Shock" - Ral Duke "Kill Squad" - BP Infinite ft. Redman & DJ Stitches "6 Million Stories" - The Bad Seed (prod. Shade Cobain) ** WORLD EXCLUSIVE ** "'73 Borikuas" - PR Dean ft. Famoso, Fabeyon & Chris Rivers "Highest Degree" - The High & Mighty ft. O.C. "Spraytona 500" - Let The Dirt Say Amen Talk Break Inst. - "The Masked Man" - Ral Duke "Speshal Methods" - 38 Spesh ft. Method Man & Ti Lar "Tek & Steele" - The Bad Seed (prod. Murda Megz) "The Demons Three" - Damien ft. Ty Farris, Pro Dillinger & Jay Royale "Filet Mignon" - Dios Negasi "Minstrel Show" - Ja'king The Divine "Step Out The Way" - Spoda x Wavy Da Ghawd "Part-Time Rapper" - Finn ft. Lord Juco Talk Break Inst. - "Coffee Beans" / "Anchovies" - Ral Duke "Look At Me" - Eddie Meeks & DJ Pocket

Today on the show we have a great double episode. First up is the Los Angeles–based chef, recipe developer, and writer Chloe Walsh, author of Anchovies and Soup, a terrific Substack that muses about food life in LA, in the writer's native England, and at points in between. Also on the show, we catch up with our old friend, the amazing photographer and director Eyal Yassky-Weiss. We talk about some of Eyal's recent travels, our collaboration while on assignment in Ethiopia, and his new travel recommendation project, Unnamed Traveler. I hope you enjoy these two great conversations. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM CHLOE WASH & EYAL YASSKY-WEISS:Honey Poached Strawberries [Substack]Me, Myself & Milan [Substack]The Musakhan Queens of Ramallah [TASTE]From the Mouth of the Gods [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guest host Megan Williams speaks with Elaina Plott Calabro, Simon van Zuylen-Wood, and Joel Goldenstein about how the vice-presidential picks are shaping the U.S. election, archaeologist Christopher Beckman explores the anchovy's slippery history in Western cultures, sports ecologist Madeleine Orr reveals how climate change is changing sports, and photographer Edward Burtynsky reflects on how his industry roots shape his perspective on art.Discover more at https://www.cbc.ca/sunday

"Larry's uncomfortable with his chauffeur, his roofer and his chiropractor." -Original Air Date: 11/28/2021- This week we're talking about Man Fights Tiny Woman, our plan to yassify anchovies, the differences between Seth Rogen and Larry David and taking the last item of food when you're in a group of people. This is No Hugging, No Learning, the show about one thing...watching Curb Your Enthusiasm for the first time. Want more NHNL? Next week's episode drops early on Patreon! You can now join the It's a Hyundai tier for FREE for the first 7 days, and then just $5/month after that. You'll get every episode one week early with all of the extra content that we usually clip out of each release and movie reviews from the Seinfeld Extended Universe. We just dropped our first Patreon Exclusive Movie Review in almost a YEAR...we watched Unfrosted. Come find out what we thought about it. Join Us at patreon.com/nohugging Wanna start your own podcast? Do it with Libsyn and get up to 2 months free podcasting service with our Libsyn code HUGGING. Get a FREE No Hugging, No Learning sticker by giving us a 5 star rating and a written review wherever you listen to this! Just be sure to send us your address! Email us: nohuggingnolearningshow@gmail.com Follow us!  @nohugging on X @nohugging_nolearning on Instagram Music: Curb Your Enthusiasm Theme Song Remix by robloxgreat (rip)

We delve into Strawberry Shortcake // We welcome Chef Quyen Phan from Anchovies and Salt, and Chefs Cuong and Sammy Nguyen from Ong Lam Bistro // We talk about Cast-Iron Skillets // The Host Stove Society Tasting Panel dives into Mole // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his summer Rover’s recipes // And of course, we play Rub with Love Food for Thought Tasty Trivia!

In this episode of the Success is a Choice podcast, our guest is Chef Andrew Gruel, a renowned food entrepreneur and TV personality.   Twitter - @chefgruel Email - admin@wintherace.info Website - chefgruel.com Facebook - Facebook.com/CHEFGRUEL Instagram - @andrewgruel YouTube - youtube.com/user/andrewgruel Substack - andrewgruel.substack.com Chef Gruel covers a lot of ground in this conversation including ... Behind the scenes of running a restaurant Thoughts about pineapple on pizza The food dish he never gets right Differences between him and his wife when it comes to cooking Tipping at a restaurant ... and much more!!! Andrew Gruel is the Founder of Slapfish Restaurant Group (27 locations), the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA and currently CEO and founder of American Gravy Restaurant Group which comprises Calico Fishhouse, Big Parm Pizza, Two Birds Chicken, Butterleaf, Lolo's Tacos and 101 Burger. Andrew has appeared on multiple television series including his most recent role as a judge on Food Network's “Chopped Junior” with Megan Markle. He was the Host of FYI Series “Say It To My Face”, as well as a judge on Food Network's “Food Truck Face Off.” He has made appearances on the TODAY show, Fox News, CNN, NBC Nightly News, PBS, Cooking Channel, and has been featured in numerous publications including The Wall Street Journal, Forbes, Men's Health, Food & Wine magazine, USA Today, Entrepreneur and Nation's Restaurant News. He was named Top 25 Business Executives for Fast Casual magazine as well as featured in Nation's Restaurant News' 2017 Power List. In 2013 he was named top 40 under 40 entrepreneurs in Orange County. He and his wife Lauren Gruel were named Pandemic Heroes by Restaurant Business Magazine alongside Guy Fieri and Jose Andres. Episode Timestamps: 2:00 - Anything you can't make? 3:20 - Instructions or Improvising 4:16 - Career snapshot 6:25 - Pineapple and Anchovies on Pizza 7:30 - Go-to picnic dish // working with lobster 9:30 - Dish he never gets right // Cooking difference between he and wife 11:00 - Running cross country in college // Going on TODAY show during honeymoon 12:45 - Behind the scenes on cooking shows // Reality TV 17:00 - The restaurant business 20:15 - Creative business tips 23:00 - How covid affected small businesses 27:00 - Economics and tipping at restaurants 30:30 - Final meal he'd like to eat - - - - Each week, the SUCCESS IS A CHOICE podcasting network brings you leadership expert Jamy Bechler and guest experts who provide valuable insights, tips, and guidance on how to maximize your potential, build a stronger culture, develop good leadership, create a healthy vision, optimize results, and inspire those around you. - - - -  Please follow Jamy on Twitter @CoachBechler for positive insights and tips on leadership, success, culture, and teamwork. Check out our virtual sessions for parents, coaches, students, and administrators at FreeLeadershipWorkshop.com. These sessions are free and cover a variety of topics. - - - -  The Success is a Choice podcast network is made possible by TheLeadershipPlaybook.com. Great teams have great teammates and everyone can be a person of influence. Whether you're a coach, athletic director, or athlete, you can benefit from this program and now you can get 25% off the price when you use the coupon code CHOICE at checkout. Build a stronger culture today with better teammates and more positive leaders.  If you like quotes, then you'll want to check out Jamy Bechler's new book "The Coach's Bulletin Board". It contains thousands of insights, thoughts, and quotes are contained in this book. Please visit JamyBechler.com/BulletinBoardBook to get your signed copy. - - - -  Please consider rating the podcast with 5 stars and leaving a quick review on iTunes.  Ratings and reviews are the lifeblood of a podcast. This helps tremendously in bringing the podcast to the attention of others. Thanks again for listening and remember that “Success is a choice. What choice will you make today?” - - - -  Jamy Bechler is the author of five books including "The Captain" and "The Bus Trip", host of the "Success is a Choice Podcast", professional speaker, and trains organizations on creating championship cultures. He previously spent 20 years as a college basketball coach and administrator.  TheLeadershipPlaybook.com is Bechler's online program that helps athletes become better teammates and more positive leaders while strengthening a team's culture. As a certified John Maxwell leadership coach, Bechler has worked with businesses and teams, including the NBA. Follow him on Twitter at @CoachBechler. To connect with him via email or find out about his services, please contact speaking@CoachBechler.com. You can also subscribe to his insights on success and leadership by visiting JamyBechler.com/newsletter.

C.J.'s in a pickle. He knows God wants him to do something he doesn't want to do. Captain Gus reminds C.J. of the story of what happened to someone in a similar situation; someone named Jonah!View this week's Tools for Parents: Hold The Anchovies

Obedience C.J.'s in a pickle. He knows God wants him to do something he doesn't want to do. Captain Gus reminds C.J. of the story of what happened to someone in a similar situation; someone named Jonah! To support this ministry financially, visit: https://www.oneplace.com/donate/198/29

Anchovies and IPAs don't necessarily sound like they make the best bedfellows (unless you're into salty/fish & hoppy, no kink-shame here) but when the anchovy in question is a name for a new experimental hop...we're talking about a match made in heaven.  Kelsey from North Park Beer Company makes good work out of this new hop with a triple dry hopped double Hazy IPA called Extra Anchovies.

This week we go to the legendary 54 Below Cabaret room (a possible crummy snobatorium) where me AND my friend Chris got into a fight with the waiter over anchovies. So already it's a great podcast. You know you love my restaurant fight stories.

Welcome to the first full episode of Liberally Social! You'll laugh, you'll cry, you'll hear us flex our rusty interviewing joints and Sarah Bagley patiently answer such hard-hitting questions as, "Who's your best friend?" PRESS PLAY, FELLOW NERDS! Hi, Diane! Anchovies! Call Your Mother's bathroom Bachelor recaps online Adopt a Buster! Sarah on an e-bike! I Wish I was a Little Bit Taller Spoken word, aka Baby Got Back Oasis foreverrrrrrrrrr It's Taurus Season Article about parades? I'm just Ken Where is Noosa Heads, Australia? Alexandria Democratic Committee Moms Demand Action in Alexandria ALX gun violence prevention policies 2 biggest physical climate risks in ALX Grant programs Figures 9 + 7 in the ALX Energy and Climate Change Action Plan Harvard Business Review article on DEI burnout What keeps up at night— Dying too soon: New report reveals deep and persistent health disparities in Northern Virginia Sarah's proposed e-bike rebate pilot in ALX sarahforcitycouncil.com Rashmi Pappu Photography

AP correspondent Ed Donahue reports on a spike in sea lion sightings in San Francisco.

Kaya Scodelario has grown up in the spotlight. The British-Brazilian actress shot to fame as Effy on E4's comedy-drama Skins. The show has remained popular with audiences since the early noughties, tackling issues such as teen addiction and mental illness. That success propelled Kaya to the big screen, where she won roles in two massive movie franchises, Maze Runner and Pirates of the Caribbean. Kaya's latest role is in Guy Ritchie's hit series The Gentlemen on Netflix, playing Susie Glass alongside an all-star cast of Theo James, Vinnie Jones and Ray Winstone. Nick welcomes Kaya with a Whiskey Sour inspired by her latest role, while Angela makes her carb-loving dreams come true with a pesto & three-cheese hedgehog garlic bread to start and fresh tagliatelle with buttery cavolo nero, anchovies and pangrattato for the main course. Kaya speaks frankly about the film industry and how she chooses roles. She and Nick reminisce about the Skins' days and she shares how her Brazilian roots have shaped her cooking and, more importantly, her eating! Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fool #1 is livid because his pizza has anchovies.  "Black People don't eat no explicative anchovies man!"See omnystudio.com/listener for privacy information.

ON THE SHOW TODAY: Tradie vs Lady Dr. KIIS Birthday Wheel Hamish & Andy O News Pop Quiz I've Got A Fear, Get Me Out Of Here O News Right Or Wrong 5 In 10 O News See omnystudio.com/listener for privacy information.

The incomparable John Kensil joins us to discuss farting in Stephen King's face, beefing with first graders, and amusement park brawls. Join us at Patreon.com/dadmeatpodcast for part 2 of this episode. Pay whatever you want to become a Patron. Check out John's podcast, Kensil Culture, wherever you get your podcasts. See Tim do stand up live: https://linktr.ee/timbutterly See Mike do stand up live in Boston & Chicago: https://linktr.ee/MikeRainey82 Check out Tim's YouTube channel at https://www.youtube.com/@TimButterly for live streams and his killer new project, Field Trippin', which you can also support at Patreon.com/fieldtrippin Buy Mike's book at OnPercs.com/store Go to Patreon.com/lilstinkers for the best murder/Impractical Jokers-themed podcast out there Head to FactorMeals.com/FATBIRD50 and use code FATBIRD50 to get 50% delicious, ready-to-eat meals. Shop now at TheFreezePipe.com & use code FATBIRD for 10% off your entire order. Order today to get free shipping & say goodbye to harsh smoke forever. Go to KushLifeStore.com and use promo code KushLife15 to get 15% off your first order.

In this episode of the Success is a Choice podcast, our guest is Chef Andrew Gruel, a renowned food entrepreneur and TV personality.   Twitter - @chefgruel Email - admin@wintherace.info Website - chefgruel.com Facebook - Facebook.com/CHEFGRUEL Instagram - @andrewgruel YouTube - youtube.com/user/andrewgruel Substack - andrewgruel.substack.com Chef Gruel covers a lot of ground in this conversation including ... Behind the scenes of running a restaurant Thoughts about pineapple on pizza The food dish he never gets right Differences between him and his wife when it comes to cooking Tipping at a restaurant ... and much more!!! Andrew Gruel is the Founder of Slapfish Restaurant Group (27 locations), the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA and currently CEO and founder of American Gravy Restaurant Group which comprises Calico Fishhouse, Big Parm Pizza, Two Birds Chicken, Butterleaf, Lolo's Tacos and 101 Burger. Andrew has appeared on multiple television series including his most recent role as a judge on Food Network's “Chopped Junior” with Megan Markle. He was the Host of FYI Series “Say It To My Face”, as well as a judge on Food Network's “Food Truck Face Off.” He has made appearances on the TODAY show, Fox News, CNN, NBC Nightly News, PBS, Cooking Channel, and has been featured in numerous publications including The Wall Street Journal, Forbes, Men's Health, Food & Wine magazine, USA Today, Entrepreneur and Nation's Restaurant News. He was named Top 25 Business Executives for Fast Casual magazine as well as featured in Nation's Restaurant News' 2017 Power List. In 2013 he was named top 40 under 40 entrepreneurs in Orange County. He and his wife Lauren Gruel were named Pandemic Heroes by Restaurant Business Magazine alongside Guy Fieri and Jose Andres. Episode Timestamps: 2:00 - Anything you can't make? 3:20 - Instructions or Improvising 4:16 - Career snapshot 6:25 - Pineapple and Anchovies on Pizza 7:30 - Go-to picnic dish // working with lobster 9:30 - Dish he never gets right // Cooking difference between he and wife 11:00 - Running cross country in college // Going on TODAY show during honeymoon 12:45 - Behind the scenes on cooking shows // Reality TV 17:00 - The restaurant business 20:15 - Creative business tips 23:00 - How covid affected small businesses 27:00 - Economics and tipping at restaurants 30:30 - Final meal he'd like to eat - - - - Each week, the SUCCESS IS A CHOICE podcasting network brings you leadership expert Jamy Bechler and guest experts who provide valuable insights, tips, and guidance on how to maximize your potential, build a stronger culture, develop good leadership, create a healthy vision, optimize results, and inspire those around you. - - - -  Please follow Jamy on Twitter @CoachBechler for positive insights and tips on leadership, success, culture, and teamwork. Check out our virtual sessions for parents, coaches, students, and administrators at FreeLeadershipWorkshop.com. These sessions are free and cover a variety of topics. - - - -  The Success is a Choice podcast network is made possible by TheLeadershipPlaybook.com. Great teams have great teammates and everyone can be a person of influence. Whether you're a coach, athletic director, or athlete, you can benefit from this program and now you can get 25% off the price when you use the coupon code CHOICE at checkout. Build a stronger culture today with better teammates and more positive leaders.  If you like quotes, then you'll want to check out Jamy Bechler's new book "The Coach's Bulletin Board". It contains thousands of insights, thoughts, and quotes are contained in this book. Please visit JamyBechler.com/BulletinBoardBook to get your signed copy. - - - -  Please consider rating the podcast with 5 stars and leaving a quick review on iTunes.  Ratings and reviews are the lifeblood of a podcast. This helps tremendously in bringing the podcast to the attention of others. Thanks again for listening and remember that “Success is a choice. What choice will you make today?” - - - -  Jamy Bechler is the author of five books including "The Captain" and "The Bus Trip", host of the "Success is a Choice Podcast", professional speaker, and trains organizations on creating championship cultures. He previously spent 20 years as a college basketball coach and administrator.  TheLeadershipPlaybook.com is Bechler's online program that helps athletes become better teammates and more positive leaders while strengthening a team's culture. As a certified John Maxwell leadership coach, Bechler has worked with businesses and teams, including the NBA. Follow him on Twitter at @CoachBechler. To connect with him via email or find out about his services, please contact speaking@CoachBechler.com. You can also subscribe to his insights on success and leadership by visiting JamyBechler.com/newsletter.