Podcasts about AOP

"Demand planning is the thing which everybody seems to focus on, because it's kind of theoretical. You come up with a forecast and it doesn't really influence anything. It's when you look at the supply side, that's when it becomes real." Most supply chains are supported by investments in demand planning tools, sales and operations planning systems, and MRPs… so why is the supply plan being 'fixed' by a person with a spreadsheet and a hunch? Mark Robinson is the CEO of Orchestr8, an enterprise supply chain planning platform. He has spent more than two decades helping global organizations including Shell, BT, 3M, and Boots improve their supply chain planning performance.  He has always maintained a particular interest in the gap between supply planning theory and the realities of execution - one that AI may just be ready to help bridge. In this episode of the Art of Supply podcast, Kelly Barner and Mark discuss why: -Bigger budgets don't buy better outcomes -Supply planning can't be waved away as a background task -A love of 'firefighting' may be half the problem with supply planning   Links: Mark Robinson on LinkedIn: https://www.linkedin.com/in/mark-robinson-3a470211/  Kelly Barner on LinkedIn: https://www.linkedin.com/in/kelly-barner-6884443/  Art of Supply LinkedIn newsletter: https://www.linkedin.com/newsletters/art-of-supply-6895142546301960193  Art of Supply on AOP: http://www.artofsupply.com  Subscribe to the Art of Procurement Newsletter: https://resources.artofprocurement.com/art-of-procurement-podcast-subscribe   

What does it take to hike 26 miles at 14,000 feet with no signal, no Uber, and two of the funniest people alive? We're about to find out.  Join me as I sit down with comedy legends Bob Odenkirk and David Cross at the 2026 Tribeca Film Festival to discuss their documentary Bob and David Climb Machu Picchu — a film about friendship, mortality, and what happens when Hollywood strips away and the mountain shows you who you actually are.  Plus: Why David chose Bob for this — and why Bob almost said no How Bob's heart attack during Better Call Saul gave the whole journey a different kind of weight The moment the mountain cracked them both open — and what they found on the other side Special thanks to Greenslate, Theorem Media, and Portrait for making this panel happen! Greenslate has been a longtime partner of AOP and it never gets old talking about the ways they have revolutionized production payroll and accounting for independent film. They had 22 projects at Tribeca this year and Bob and David Climb Machu Picchu was the one we chose to spotlight, via their client Left/Right. AOP SUBSTACK

Isigny nous a offert deux monuments : Walt Disney et surtout, la crème de la crème du beurre et de la crème qui fêtent cette année les 40 ans de leur AOP ! Cette AOP récompense et protège un savoir-faire unique et qui fait rayonner la Normandie jusqu'aux plus grandes tables du monde. Alors ce matin, nous enfilons nos bottes, les pieds dans l'herbe fraîche et généreuse des prairies normandes et nous rejoignons Antoine Lebourgeois, producteur de lait et président de l'Organisme de Défense et de Gestion du Beurre et de la Crème d'Isigny, qui nous ouvre les portes de ce terroir d'exception. Ecoutez C'est ça la France avec Vincent Perrot du 13 juin 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Can a mega merger of peers increase competition in their market? Case in point: the proposed rail merger between Union Pacific and Norfolk Southern. Both are Class I railroads, among the largest by revenue in North America as defined by the Surface Transportation Board. According to a 2001 Surface Transportation Board rule, their merger must enhance competition - but that's not usually how mergers are designed to work, especially among giants. And this is the first rail merger that has to meet that requirement. After some back-and-forth, the Surface Transportation Board "conditionally" accepted the merger application on May 28th, but they are still looking for more information. No review activities will be conducted until that information is provided. In other words: the Surface Transportation Board has accepted the Union Pacific - Norfolk Southern filing, but they have not accepted the information provided in that filing. We'll have to wait to find out if the application is approved based on its merits. In this episode of the Art of Supply podcast, Kelly Barner covers the proposed merger from multiple angles: - The expectations for increased rail competition and public benefit - How the railways propose to give their non-transcontinental competitors a fighting chance - Whether the Surface Transportation Board and a coalition of opponents think competition is likely Links: One Railroad to Rule Them All? Inside the Union Pacific–Norfolk Southern Merger: https://artofprocurement.com/blog/supply-one-railroad-to-rule-them-all-inside-the-union-pacific-norfolk-southern-merger  Kelly Barner on LinkedIn: https://www.linkedin.com/in/kelly-barner-6884443/  Art of Supply LinkedIn newsletter: https://www.linkedin.com/newsletters/art-of-supply-6895142546301960193  Art of Supply on AOP: http://www.artofsupply.com  Subscribe to the Art of Procurement Newsletter: https://resources.artofprocurement.com/art-of-procurement-podcast-subscribe   

French Cheese: The Full Story is the most comprehensive episode Fabulously Delicious has ever made on French cheese — covering everything from the monastic origins of French cheesemaking to the raw milk collapse that has seen France lose ninety percent of its artisan cheese culture in a single lifetime. French cheese history, French cheese culture, practical French cheese guidance and a passionate argument for why one of the greatest food traditions in the world deserves your full attention.The episode begins with a statistic that stops most people in their tracks. Seventy years ago one hundred percent of French cheese was made from raw milk. Today that figure is ten percent. We go back to the beginning — the monastery cellars of the Benedictines and the Cistercians, the extraordinary story of Roquefort as the oldest legally protected food in the world, the history of Camembert and Brie, and the AOC and AOP system that protects French cheese today. The heart of the episode is a guide to the five families of French cheese — the framework that makes French cheese make sense. Fresh, bloomy rind, washed rind, pressed uncooked, pressed cooked and blue — each one explained through its most celebrated examples, from Époisses and Munster to Comté, Reblochon and Ossau-Iraty.The second half takes you on a regional tour of France through its greatest cheeses, goes inside the French fromagerie to explain exactly how to navigate one, covers how the French actually eat cheese and why they are right about almost all of it, and closes with the future of French cheese — the threats, the revival and why every choice you make at the cheese counter genuinely matters.If you have listened to the Fabulously Delicious episodes on Brie de Meaux, Abondance or Époisses, this episode is the full picture those episodes were drawn from. Search Fabulously Delicious on Spotify and Apple Podcasts for more French food stories every week.My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack Merci beaucoup!Newsletter Youtube Instagram Facebook Website #FrenchCheese #FrenchCheeseHistory #FrenchFoodPodcast #FabulouslyDelicious

The one Johnny's been building towards all year. Every number, every game, every player — compiled into one spectacular mosaic. This is the hallmark of the AOP calendar. We are giving you a little taster of what you get by being a member of the AOP. Here's what's inside:

On Monday, June 1st, FedEx Freight CEO John Smith rang the opening bell at the New York Stock Exchange to celebrate the fact that the company is now operating (and trading) independently. This story dates back to the summer of 2024, when the idea of separating out FedEx's LTL operating unit was just a very believable rumor. Now they are the largest LTL provider in North America, and what one outlet described as a $9 Billion startup, with 40,000 employees. And yet, for all of the company-led fanfare, the media coverage was… uninspired? With one notable exception that is…  In this episode of the Art of Supply podcast, Kelly Barner covers what we know about FedEx Freight's immediate plans for their corporate freedom: - What they plan to focus on as a company, both from a growth standpoint and operationally - Where the company stands on the question of emissions reduction, regulatory changes, and driverless fleets - How soon we might have some idea of how successful they will be   Links: Will FedEx Freight hit the open road? (AOS, December 2024): https://artofprocurement.com/blog/supply-will-fedex-freight-hit-the-open-road  Kelly Barner on LinkedIn: https://www.linkedin.com/in/kelly-barner-6884443/  Art of Supply LinkedIn newsletter: https://www.linkedin.com/newsletters/art-of-supply-6895142546301960193  Art of Supply on AOP: http://www.artofsupply.com  Subscribe to the Art of Procurement Newsletter: https://resources.artofprocurement.com/art-of-procurement-podcast-subscribe   

Originally Aired December 10th, 2019In this episode we are reviewing Monday Night Raw that aired December 9th, 2019 discussing Seth Rollins full heel turn aligning with the AOP and his post-turn promo, Rusev & Lana having zero logic behind it and Kevin Owens being the smartest babyface in years.Go AD-FREE at https://Patreon.com/WWEPodcastBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-wwe-podcast--2187791/support.

durée : 00:03:43 - Ce vendredi 29 mai, le directeur du syndicat interprofessionnel de l'AOP Fourme d'Ambert, Aurélien Vorger, a présenté les différents festivals où sera présent un stand de l'AOP : un outil de communication pour faire toujours mieux connaître la fourme d'Ambert. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Endless Shrimp is BACK at Red Lobster… a headline few people in the business world would have predicted.  The promotion played an over-hyped role in the company's 2024 bankruptcy filing, mostly because it was easier to explain than a bad real estate leaseback deal led by investors at the time – the actual cause of Red Lobster's financial trouble. Their new CEO, Damola Adamolekun, is best known for leading the turnaround at P.F. Chang's and was handpicked by Fortress Investment Group, the investors that bought Red Lobster out of bankruptcy. In November 2024, Adamolekun told Today he had ended the Endless Shrimp promotion "Because I know how to do math." And yet… six weeks before the end of the company's fiscal year… it looks like their best hope. In this episode of the Art of Supply podcast, Kelly Barner looks back at Red Lobster: - How much progress the company has made since their bankruptcy - The cost pressures, both internal and external, they are struggling to overcome - And the impact a media-savvy CEO has been able to have on restaurant traffic   Links: Ultimate Endless Real Estate Costs at Red Lobster https://artofprocurement.com/blog/supply-ultimate-endless-real-estate-costs-at-red-lobster Kelly Barner on LinkedIn: https://www.linkedin.com/in/kelly-barner-6884443/  Art of Supply LinkedIn newsletter: https://www.linkedin.com/newsletters/art-of-supply-6895142546301960193  Art of Supply on AOP: http://www.artofsupply.com  Subscribe to the Art of Procurement Newsletter: https://resources.artofprocurement.com/art-of-procurement-podcast-subscribe   

China's new supply chain regulations may be one of the biggest global trade and sourcing stories that almost nobody is talking about. Decree 834 and 835 quietly took effect - immediately - on April 7th and 13th. If China decides to enforce them, they could fundamentally change how multinational companies approach sourcing, reshoring, compliance, and supplier diversification. In this episode of Art of Supply, Kelly Barner breaks down China's newly enacted Decrees 834 and 835 — regulations designed to protect Chinese industrial and supply chain security, while potentially penalizing companies that attempt to diversify away from China. Listen to discover: - What China's Decrees 834 and 835 mean for Western (and China-owned) businesses - Why reshoring and China +1 strategies may now carry new risks - How companies could become trapped between conflicting U.S., EU, and Chinese regulations - Why ordinary supplier due diligence and compliance audits may now face additional scrutiny - The growing concern over "extraterritorial" enforcement and China's expanding economic leverage - Potential penalties ranging from market restrictions to sanctions on individuals Links: Kelly Barner on LinkedIn: https://www.linkedin.com/in/kelly-barner-6884443/ Art of Supply LinkedIn newsletter: https://www.linkedin.com/newsletters/art-of-supply-6895142546301960193 Art of Supply on AOP: https://artofsupply.com Subscribe to the Art of Procurement Newsletter: https://resources.artofprocurement.com/art-of-procurement-podcast-subscribe 

Pete and Jacob grab an early morning session because Pete's off to London, Jacob's off to Benidorm, and there's a title to win. Two games to go. One Champions League final. The stars are aligning. Here's what's inside:

Marketing exists to generate pipeline and create bookings, full stop. In this episode of Content Amplified, Mike Madden, VP of Marketing at Boomi, makes the case that the marketers who win are the ones who understand every part of the revenue engine, not just the part they own. Mike draws on his years running demand gen at Marketo and then across the Americas at Adobe to explain why "pretty" content is the fastest way to lose your headcount, and why a five-out-of-eight lead score on a paid search infographic can matter more than another glossy asset. He shares the race car analogy he uses with his team, the embarrassing moment in front of Adobe's global head of sales that taught him to actually understand the AOP, and his take on AI: it will not replace your brain, and it cannot learn your business for you. He also has pointed advice for marketers early in their careers about why hard skills like Excel, Salesforce, and marketing automation still matter more than prompt fluency. Tune in for a grounded, no-fluff conversation about what data-driven marketing actually looks like.About MikeMike Madden is the VP of Marketing at Boomi, where he runs global demand gen, global digital marketing, the website, and marketing operations. He started his career in financial services marketing before joining Marketo in 2015, where he ran demand gen for North America through the Adobe acquisition and went on to lead demand gen across the Americas at Adobe for several products, including Marketo. Mike believes marketing's job is to help sales score, and that the marketers who win are the ones who study their business until they know how every system, definition, and process fits together.Show Notes- Connect with Mike on LinkedIn: https://www.linkedin.com/in/michaelmadden824/Text us what you think about this episode!

Ça fait une trentaine d'années que le vinaigre balsamique, petit produit artisanal d'une microrégion, l'Emilie (de Reggio Emilia a Modène) a conquis le monde entier. Ce produit, au départ rarissime, fabriqué depuis des siècles par les familles, au grenier est, normalement, un moût de raisin très concentré, fermenté en fermentation alcoolique puis en fermentation acétique, vieilli dans des fûts de bois d'arbres fruitiers pendant le plus longtemps possible. Afin de protéger ce patrimoine des imitations, une première AOP ou plutôt deux, le vinaigre balsamique de Modène traditionnel AOP et le vinaigre balsamique traditionnel de Reggio Emilia AOP sont protégées par des labels officiels européens. ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In a world defined by volatility, procurement leaders need more than gut instinct to navigate supply chain risks. From regulatory pressure to sudden trade disruptions, organizations can't afford blind spots. This is why risk intelligence and AI-powered efficiency are climbing the CPO agenda. This week, Harald Nitschinger, co-founder and CEO of Prewave, joins the ProcureTech Insider podcast to discuss how their platform helps organizations move beyond basic supplier visibility to real-time, actionable risk insights. Built with both ESG compliance and resilience in mind, Prewave's approach helps procurement teams anticipate – not just react to – new threats and opportunities. Harald shares how deep supply chain mapping, scenario planning, and seamless integration with procurement tools have set Prewave apart with over 250 global brands. Listen to the full episode to hear Harald's insights on: Uncovering ways to map and monitor risk across all supplier tiers in real time How Prewave's approach balances compliance, sustainability, and operational resilience How leading procurement teams are automating risk identification and avoiding survey overload What's next for AI-driven supply chain intelligence and how CPOs can get ahead Links: Harald Nitschinger on LinkedIn Subscribe to the AOP Newsletter Subscribe to Art of Procurement on YouTube Learn More About Prewave in AOP's Provider Directory  

Dans cet épisode de La Clé des Champs, je vous emmène en Savoie, à La Clusaz, à la rencontre de Micke, éleveur et producteur de reblochon fermier.Tourné en décembre, cet épisode nous plonge entre montagne, alpage et fromagerie, où Micke partage un quotidien rythmé par la traite, la fabrication du fromage… et ses cours de ski de fond l'hiver. Un équilibre unique entre deux métiers passion, où chaque journée commence tôt et se termine tard.À travers son témoignage, on découvre les coulisses d'une exploitation laitière de montagne, avec ses spécificités : des vaches adaptées aux terrains difficiles, une fabrication en lait cru exigeante, et une production en AOP au plus proche du produit.Dans cet échange sincère et sans détour, on parle :du parcours qui l'a mené à devenir éleveur,de la fabrication du reblochon fermier, de la traite à l'affinage,de la double activité agriculture / ski,des réalités économiques et de la diversification,de la cohabitation avec le tourisme en montagne,des défis sanitaires et climatiques,et de l'attachement fort aux animaux et au territoire.Un épisode authentique et passionné, qui met en lumière un métier exigeant, mais profondément humain, porté par l'amour du produit et de la montagne.

Miguel Chávez retoma el podcast tras una temporada de viajes a trade shows y clases, agradece la retroalimentación y explica que el contenido es técnico y debe adaptarse a cada mercado. Presenta el tema “cómo dejar de ser un piscinero helicóptero”, inspirado en el concepto de helicopter parenting, para describir hábitos de sobreintervención en el mantenimiento que resultan estresantes, contraproducentes y poco rentables. Señala como primer hábito la sobrecorrección del pH y el uso excesivo de ácido muriático, insistiendo en que el pH fluctúa y suele seguir a la alcalinidad; también enfatiza el equilibrio del agua como una balanza (índice de saturación de Langelier) y que en invierno un pH más alto puede ser aceptable. Menciona otros hábitos: mantener la piscina cubierta todo el tiempo, instalar sistemas conflictivos (sal/AOP/ozono), sobredosificar cloro sin entender objetivos y efectos (líquido, tabletas, cal-hypo), y depender de metales/algicidas que pueden causar manchas y ciclos de fosfatos. Anuncia un próximo episodio para profundizar en pH, alcalinidad y balance hídrico. Conectate con nosotros! Contacto Artículos educativos Youtube Unete a nuestro grupo en facebook Instagram Tiktok CRYSTAL AGENTE IA

"The goal isn't to create a room where people consume content, it's to create a room where they come ready to work on their organization." - Philip Ideson, Founder and Managing Director, Art of Procurement The pace of business change has made traditional procurement conferences feel outdated. Senior procurement leaders can't afford passive learning; they need real conversations with peers who face the same challenges they do.  That's what the Art of Procurement Catalyst event series was built to deliver. This week, AOP Founder and Managing Director Philip Ideson and Jim Cahalan, Art of Procurement's new Director of Events, discuss what makes AOP Catalyst events different from other professional gatherings.  Jim explains how thoughtful event design, unique venues, and practitioner-led discussions are the keys to outcomes that matter at the CPO level. From building trust among decision-makers to focusing sessions on what you'll do first thing Monday, this episode will help you see event participation as a true 'catalyst' for change. Listen to this episode to hear Philip and Jim discuss: Why Catalyst is built for action, not just ideas How unique venues and small group formats drive real conversation The value of practitioner-led facilitation and outside perspectives How CPOs can future-proof their teams beyond AI implementation   Links: Learn more about AOP's Catalyst Event Series for senior procurement leaders Philip Ideson on LinkedIn Jim Cahalan on LinkedIn Subscribe to the AOP Newsletter Subscribe to Art of Procurement on YouTube  

Jacob is joined by Alex Moneypenny of Different Knock — one of the sharpest analytical minds in Arsenal content — for a deep, nervy, genuinely fascinating pre-Southampton session. They're both a bit frazzled, deeply hopeful, and very honest about the anxiety of going for a treble. Here's what's inside:

Abondance cheese — one of the great forgotten Alpine cheeses of France — has a story that stretches back to the medieval monasteries of Haute-Savoie and all the way to the papal conclave in Avignon in the fourteenth century, where it was served to cardinals from across Europe. In this episode of Fabulously Delicious, we're telling the full story of Abondance cheese — the semi-hard, raw cow's milk Alpine cheese from the Abondance Valley in Haute-Savoie that most people have never heard of, and that deserves to be mentioned in the same breath as Comté and Beaufort.The story of Abondance cheese begins with the Cistercian monks of the Abbaye d'Abondance in the French Alps, who began making this extraordinary Alpine cheese in the Middle Ages as a way of preserving milk through long mountain winters. The cheese they developed was so remarkable that by the fourteenth century it was travelling far beyond the valley — all the way to the papal conclave in Avignon, where it was served to the highest ranks of medieval European society. A tiny Alpine valley sending its cheese to the cardinals of Europe. Which tells you everything about the quality of what the monks had created.The Abondance Valley in Haute-Savoie is one of the most beautiful corners of the French Alps — dramatic peaks, wooden chalets, flower-rich mountain pastures near the Swiss border. And at the heart of it all is the Abondance cow — the chestnut and white breed perfectly adapted to mountain life, producing milk rich in protein and fat that gives Abondance cheese its distinctive fruity, nutty, buttery character. The cheese received its AOC status in 1990 and its AOP in the years that followed, protecting everything from the milk to the shape of the wheel — and ensuring that one of France's great Alpine cheeses remains exactly what it has always been.Abondance cheese melts beautifully — perfect in fondue, gratins and Alpine dishes — and is at its absolute best between June and December when the cows have been grazing high in the mountains and the milk is at its most aromatic. It's the kind of cheese that makes you wonder why it isn't as famous as its Alpine neighbours. After this episode, you'll understand exactly why it deserves your attention.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook ...

"You don't want to over-engineer orchestration. The goal is progress, not complexity." - Philip Ideson, Founder and Managing Director, Art of Procurement There has never been more tech available to procurement, but navigating the orchestration market is anything but simple.  In this episode, Philip Ideson and Kelly Barner unpack the findings from AOP's upcoming "State of Orchestration" report, which is based on conversations with CPOs, digital leaders, and orchestration providers. They share the big trends, the evolving definition of orchestration, and candid advice on what to ask and look for before you buy. Investment is surging, capabilities are converging, and the stakes for business impact keep rising. This episode is your fast-track to understanding where orchestration fits into your tech stack and operating model, and how to choose a solution that aligns with your priorities and risk appetite.  In this episode, Kelly and Philip cover: The five core categories for evaluating orchestration platforms The questions to ask about native workflow depth versus integrations How to avoid common pitfalls in change management and solution over-customization Real customer adoption trends and what they signal    Links: Philip Ideson on LinkedIn Kelly Barner on LinkedIn Subscribe to the AOP Newsletter Subscribe to Art of Procurement on YouTube  

Este programa se emite en Onda Cero MS todos los jueves y viernes a las 19:20 horas. En este episodio de AutoFM salimos del estudio para estar, una vez más, donde está la noticia. Nos desplazamos para ofreceros un programa especial con dos temas que marcan la actualidad del motor desde perspectivas muy distintas: por un lado, el análisis en profundidad de la subida de los combustibles; por otro, una propuesta para desconectar y viajar de una forma diferente, cómoda y cada vez más popular. Para entender qué está pasando con el precio de la gasolina y el diésel, hablamos con Inés Cardenal, portavoz de la Asociación Española de Operadores de Productos Petrolíferos (AOP). Con datos sobre la mesa, analizamos quién está detrás de las subidas: si las estaciones de servicio, los grandes operadores, los impuestos o factores externos como la situación geopolítica. Un repaso claro y directo para entender por qué llenar el depósito cuesta cada vez más. En la otra cara del programa, cambiamos completamente de registro para hablar de viajes, libertad y experiencias. Charlamos con Malvin Kaiser, responsable de marketing en España de Roadsurfer, una multinacional líder en el alquiler de campers y autocaravanas, con más de 100 sedes y una flota de más de 10.000 vehículos repartidos entre Europa, Estados Unidos y Canadá. Descubrimos cómo funciona su modelo y cómo es posible acceder a este tipo de turismo desde apenas 60 euros al día. Un episodio que mezcla actualidad y evasión, preocupación y disfrute. Porque en AutoFM creemos que es tan importante entender lo que pasa… como encontrar la forma de seguir disfrutando del camino. Escúchanos en: www.podcastmotor.es Twitter: @AutoFmRadio Instagram: @autofmpodcast Twitch: AutoFMPodcast Youtube: @AutoFM Contacto: info@autofm.es

"With tariffs in the news again and the trade policy environment shifting, folks are back to wanting to relearn about the [foreign-trade zone] program."  Foreign-trade zones (FTZs) allow companies to bring goods into secure U.S. locations without immediately entering U.S. commerce for customs purposes. They allow businesses to defer duties, taxes, and fees until goods officially enter the market, or avoid them altogether if those goods are ultimately exported.  FTZs are often used by manufacturers to store inventory or assemble kits, but given the current level of trade uncertainty, they have also become a way to address the unpredictability of tariffs. Melissa Irmen is the Director of Advocacy and Strategic Relations for the National Association of Foreign-trade Zones (NAFTZ), and she joins this episode to share practical advice about what FTZs are, how they work, and why they are drawing renewed attention in today's tariff-heavy trade environment. In this episode of the Art of Supply podcast, Melissa and Kelly Barner discuss: Which companies tend to benefit most from FTZ participation, including manufacturers, distributors, retailers, electronics companies, pharmaceutical firms, and industrial businesses  How FTZs offer flexibility during periods of trade disruption, helping importers pause, store, stage, or re-strategize inventory while tariffs and policy conditions shift How the FTZ program has evolved, including a streamlined application process, ongoing regulatory modernization efforts, and current advocacy priorities related to Congress, Customs and Border Protection, and USMCA This episode makes a compelling case for taking a first (or another) look at foreign-trade zones. Links: Melissa Irmen on LinkedIn National Association of Foreign-trade Zones Kelly Barner on LinkedIn Art of Supply LinkedIn newsletter  Art of Supply on AOP  

Get the latest AOP in your ears as we discuss a PAINFUL Premier League win against Chelsea. We celebrate: David Raya MEGA performance Defenders being THOSE GUYS again Sauceless attack Horrible nervy performances, the new normal? Cole Palmer and Caicedo watch We hope you can forgive the nervy pod performance, we're all scared, but being scared together with you is better. x Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mike and Trey Farley interview Mitch Martinez, design manager at Diamond Spas, a 30-year-old company fabricating custom stainless steel and copper vessels including spas, cold plunges, plunge pools, pools, swim spas, and water features for luxury residential and commercial wellness projects. Martinez explains benefits over fiberglass/gunite such as 316L shells, 304 supports, 25-year warranty, contemporary straight-line designs, lighter weight for rooftops, energy efficiency from closed-cell spray foam insulation, and two-stage containment via a vault with access for maintenance and leak monitoring. He compares stainless vs copper mainly by aesthetics and copper's antimicrobial properties, notes salt/chlorine/bromine void warranties, and recommends UV with hydrogen peroxide or AOP systems. The episode covers customization (jet layouts, loungers, acrylic windows, infinity edges, covers, movable floors), installation logistics, bonding, lighting, climate-related heating/chilling, and common issues like improper sanitizers or rigging.   Discover more: https://www.diamondspas.com/ (720) 864-9115 https://www.farleypooldesigns.com/ https://www.instagram.com/farleydesigns/ https://www.instagram.com/luxuryoutdoorlivingpodcast/ https://www.instagram.com/poolzila/   00:00 Podcast Welcome 01:12 Meet Mitch Martinez 01:50 What Diamond Spas Makes 02:58 Mitch Career Path 04:40 Who Buys These 05:15 Metal vs Fiberglass 06:27 Stainless vs Copper 08:39 Tile and Finishes 09:59 Heating and Insulation 11:21 Climate and Chillers 12:28 Equipment Options 13:43 Rooftop Weight Benefits 14:12 Leak Protection Strategy 16:18 Welding and Quality 17:24 Expansion and Movement 18:36 Custom Features and Ergonomics 21:19 Edges Windows Covers Floors 22:55 Sanitizers and Chemicals 24:52 Wellness Center Boom 26:46 Coastal Salt Considerations 29:45 Delivery and Installation 32:01 Wild Install Stories 33:51 Recycled Metals and Repairs 35:40 Shipping Size Limits 37:39 Structural Support Planning 38:28 How to Start a Project 40:18 Pre-Patina Copper Finish 40:55 Cost vs Gunite Pools 42:47 Infinity Edges and Acrylic 44:07 Water Color and Reflection 45:35 Surface Feel and Slip 46:52 Bonding and Electrical Safety 47:28 LED Lighting Options 48:20 Covers and Debris Control 51:12 Install Risks and Scope 54:54 Warranty and Jobsite Protection 58:50 Vault Access and Drainage 01:04:53 Rapid Fire Personal Q&A 01:08:42 Cold Plunges and Chillers 01:15:20 Wrap-Up and Show Mission  

The business end of the season has arrived, and the tension is officially off the charts. Johnny Cochrane, Pedro, and Matt Kandela convene for a loaded "Before The Whistle" to navigate a chaotic run of London derbies. With the title race on a knife-edge, the boys dissect the psychological state of the squad, celebrate some massive stadium news, and revel in the absolute misery of our fiercest rivals.

"Sometimes you just need to recognize that getting from the baseline, whatever your baseline, to the next step… that's really significant." - Jyothi Hartley, Director of Digital Enablement, AOP Art of Procurement is proud to launch a brand-new podcast series: the ProcureTech Insider. The procurement technology market is evolving faster than ever, promising exponential transformation. But what actually works in the real world? ProcureTech Insider exists to take procurement leaders and decision makers beyond the hype. In this new series, we will bring you real-world intelligence from practitioners implementing technology, solution providers building next-generation capabilities, and experts and leaders evaluating what delivers impact in practice. In this first episode, Art of Procurement Founder and Managing Director Philip Ideson welcomes Jyothi Harley, AOP's Director of Digital Enablement, to discuss the vision behind the show and to explore what digital transformation can look like inside visionary procurement teams. With more than 25 years of experience across practitioner, transformation, and advisory roles, Jyothi shares why there is no one-size-fits-all blueprint for procurement technology success. Instead of chasing "big bang" transformation, she explains why incremental progress grounded in culture, timing, and organizational readiness often delivers the most sustainable impact. If you're navigating AI buzz, (re)evaluating your tech stack, or feeling pressure to transform faster than your team may be able to absorb, this conversation – and all of those that will follow it – will help you identify your best next step. In this episode, you'll learn: Why there's no universal playbook for digital procurement transformation How to assess your true starting point before investing in new technology Why incremental progress can be more powerful than sweeping change The role culture, adoption, and timing play in successful implementation How AOP's digital enablement practice bridges strategy and execution This episode also marks Art of Procurement's expanded coverage of the rapidly changing procuretech landscape through regular podcast episodes and the ProcureTech100. Links: Download the 2025-26 ProcureTech100 Yearbook Subscribe to This Week in Procurement Subscribe to Art of Procurement on YouTube  

In this episode of the podcast Tom and Greg delve into the latest report on the impact of AI: *‘Brave New World? Justice for creators in the age of Gen AI*'. We discuss the latest impact is is having on the industry and way in which creators can try and fight back.Thank you for listening to The Exposed Negative Podcast. Running this podcast takes a lot of time and effort, and we hope you have found it helpful and interesting. If you would like to support us by buying us a beer or coffee, or by helping with the running costs of the show, we would greatly appreciate it. Please consider signing up for our Patreon (https://www.patreon.com/exposednegative) or making a one-time donation through PayPal (https://www.paypal.me/exposednegative).Thank you for your support!Here are the shownotes, full disclosure, some of which are affiliate links which we use to try and raise money to support the show. AI - Brave New World: https://www.the-aop.org/uploads/brave-new-world-justice-for-creators-report-29-01-2026.pdf?utm_id=Brave+New+World%3F+-+Report+downloadTrails will blaze - BBC Winter olympics Ident: https://www.youtube.com/watch?v=hXEIU30RsEAWes Anderson Exhibition: https://designmuseum.org/exhibitions/wes-anderson-the-archivesTim Flach - Feline: https://timflach.com/feline/Gregory Crewdson: https://gagosian.com/artists/gregory-crewdson/AOP membership: https://www.the-aop.org/membership

Send a textLife Is Better With Butter: The French Beurre EpisodeLife Is Better With Butter: The French Beurre Episode explores the rich history, culture, and craft behind one of France's most iconic ingredients. From ancient butter-making traditions to modern French dairy excellence, this episode traces how butter or beurre, became a defining pillar of French cuisine, baking, and everyday cooking.Dive into the regional and cultural story of French butter, including why beurre demi-sel (salted butter) holds a special place in Brittany and Normandy, and how terroir influences flavor, aroma, and texture. Learn what sets prestigious AOP butters like Isigny, Charentes-Poitou, and Bresse butter apart, and why seasonality, cow feed, and traditional churning methods still matter to chefs and artisans today.This episode also breaks down the science and craft of butter, from fermentation and cream maturation to industrial production and legal standards in France. You'll discover the differences between salted and unsalted butter, raw vs pasteurized butter, cultured butter, clarified butter, compound butters, and why the French are among the world's highest consumers of butter per capita.Finally, you'll get practical tips for cooking, baking, tasting, and pairing butter like a French chef. Including when to use unsalted butter for pastries and sauces, how to finish dishes with butter for maximum flavor, and how this humble ingredient elevates everything from croissants to classic French sauces. Whether you love French food, baking, or culinary history, this episode proves one delicious truth: life really is better with butter.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

A black stain appears the moment cal hypo hits the floor—panic sets in. We unpack why that stain isn't a new disaster but copper changing form, and how to turn a scary moment into a clean, controlled fix. With guidance from Bob Lowry, we break down the chemistry that matters, the tools that actually remove metals, and the habits that keep stains from returning.We start with the copper story: how copper sulfate hides in plain sight until oxidation turns it into black copper oxide, and why ascorbic acid can lift the look without solving the load. Then we get practical. We compare sequestrants and chelants, explain why they degrade under chlorine, UV, ozone, and AOP, and outline two reliable removal paths: CuLator capture over days or a pre-filter loop that strips metals in hours. We also cover partial drain and refill strategies and the simplest operational safeguard—dissolving and distributing cal hypo instead of letting granules settle on the floor.From there, we shift to living threats. Algae divisions add up fast, and by the time you can see it, a biofilm likely shields it from chlorine. We share a straightforward plan: brush to break the polysaccharide layer, raise sanitizer deliberately, and avoid the costly mistake of “waiting a week.” Finally, we tackle the health side that too many ignore: zero chlorine means no barrier against bather-to-bather disease transmission. People bring millions of bacteria into the water; residual sanitizer is the only real-time shield. If you do end up in water with no sanitizer, take a warm shower right away to reopen pores and rinse contaminants before they cause trouble.• honoring Bob Lowry's contributions to pool chemistry• why cal hypo can turn hidden copper blue-green to black copper oxide• pros and cons of ascorbic acid on stains• how sequestrants work and why they degrade• practical metal removal with CuLator and pre-filters• safer cal hypo application and dosing tips• algae growth math and biofilm protection• brushing strategy to break polysaccharides• risks of zero cSend a textSupport the Pool Guy Podcast Show Sponsors! HASA https://bit.ly/HASAThe Bottom Feeder. Save $100 with Code: DVB100https://store.thebottomfeeder.com/Try Skimmer FREE for 30 days:https://getskimmer.com/poolguy Get UPA Liability Insurance $64 a month! https://forms.gle/F9YoTWNQ8WnvT4QBAPool Guy Coaching: https://bit.ly/40wFE6y

An airhacks.fm conversation with Kabir Khan (@kabirkhan) about: first computer was a ZX Spectrum 48K with rubber keys, playing Bomb Jack as a memorable early game, growing up in Norway near Oslo with lots of outdoor activities including skiing and swimming in warm fjords, discovering multimedia kiosks at Tower Records in Piccadilly Circus as career inspiration, writing a Java applet dissertation visualizing Motorola 68000 CPU instruction processing with animations, early programming in Basic on the ZX spectrum including a hardcoded cookbook application, learning Pascal and the revelation of understanding what files actually are, first job writing an HTTP server in C++ on Windows NT using Winsock, implementing Real-Time Protocol streaming for multimedia content, working at a consultancy learning multiple programming languages including Active Server Pages ASP and Microsoft Transaction Server MTS, going freelance and building a Java-based exhibition industry booking system, using JBoss with EJB3 for the second version of the exhibition system, getting JBoss support and being impressed by their expertise, contributing to JBoss Mail and JBoss AOP as open source contributions, meeting Sacha Labourey at a JBoss partner event in Norway who advised focusing on AOP, joining JBoss in September 2004 when the company had only about 50 people, meeting Marc Fleury and having pizza at his house in Atlanta, the Red Hat acquisition of JBoss in 2006, leading the JBoss AOP project and standardizing interceptor chains, working on the JBoss microcontainer for JBoss 5 which was over-engineered and slow, joining the team that rethought the server architecture leading to Wildfly, working on WildFly core server management and domain management, the recent move of the runtimes division from Red Hat to IBM, current work on Agent-to-Agent (A2A) protocol, quarkus being the Java reference implementation for the A2A specification published by Google, Agent-to-Agent Protocol as a standardized protocol for agent-to-agent communication using JSON-RPC REST and grpc, agent cards as capability advertisements similar to business cards, benefits of smaller specialized agents over monolithic AI applications including better traceability smaller context windows and flexibility with different LLMs, comparison of agent architecture to microservices where smaller agents are preferable unlike traditional services where monoliths can be better, upcoming episode planned to deep-dive into A2A with Quarkus and opentelemetry for agent traceability Kabir Khan on twitter: @kabirkhan

On this weeks show we are privileged to be joined by Isabelle Doran, CEO of the Association of Photographers (AOP) in the UK. Isabelle talks about the work that the AOP have been doing advocating for the rights of photographers in the UK and the steps being taken to help shape UK laws on AI development in this field. We discuss copyright, AI, the AOP and what it does alongside a number of other relevant topicsThank you for listening to The Exposed Negative Podcast. Running this podcast takes a lot of time and effort, and we hope you have found it helpful and interesting. If you would like to support us by buying us a beer or coffee, or by helping with the running costs of the show, we would greatly appreciate it. Please consider signing up for our Patreon (https://www.patreon.com/exposednegative) or making a one-time donation through PayPal (https://www.paypal.me/exposednegative).Thank you for your support!Here are the shownotes, full disclosure, some of which are affiliate links which we use to try and raise money to support the show. The AOP: https://www.the-aop.org/Baroness Kidron: ****https://en.wikipedia.org/wiki/Beeban_KidronF22 Forum - Women Photographers at the AOP: https://www.the-aop.org/information/f22-womenDesert Island Camera:Leica Sofort: https://www.wexphotovideo.com/leica-sofort-2-instant-camera-black-3130047/?cpgnid=18138250963&adext=&account=853-353-2386&campaign=&group=&mkwid=_dc&pcrid=&kword=&match=&plid=&pgrid=&ptaid=&si=&gad_source=1&gad_campaignid=17339491396Desert Island Book:Lee Miller - Hillary Floe: https://amzn.to/44xqpfPGuest Contact Details:AOP on Bluesky: https://bsky.app/profile/assocphoto.bsky.socialAOP Instagram: https://www.instagram.com/assocphoto/AOP on LinkedIn: [https://www.linkedin.com/company/the-association-of-photographers-limited/](https://www.linkedin.com/company/the-association-of-photographers-limited/posts/?feedView=all)

Trois fois par jour, nous faisons des choix actifs, parfois même activistes. Sans toujours nous en rendre compte, nous soutenons un type d'agriculture, la souveraineté alimentaire française, le niveau de vie de nos producteurs et notre santé d'aujourd'hui et de demain… en choisissant ce que nous mettons dans nos assiettes !Sacrée responsabilité qui tombe d'un coup sur nos frêles épaules…Pourtant, si nos intentions sont claires, ce n'est pas toujours facile d'être cohérent au quotidien. Plein de choses entre en jeu : le prix d'abord bien sûr, la praticité pour faire nos courses, nos goûts évidemment…  Et aussi, en rayon, notre capacité à comprendre la qualité des produits que nous achetons.Et c'est là où le bât blesse, car en rayon, les labels et les scores ont fleuri. Chaque grande surface a développé les siens, nous avons vu venir Nutri-Score, Planet-Score, Eco-Score, Haute Valeur Environnementale, Bio, AOP, AOC, IGP, Label Rouge… et j'en passe… et en quelques années, on est passé de pas d'info à trop d'info…Alors aujourd'hui, je vous invite à une discussion avec Sabine Bonnot, la cofondatrice et présidente de Planet-score, l'étiquetage environnemental indépendant devenu leader en Europe.Vous voulez quelques chiffres sur Planet-score ? En quelques années seulement, Planet-score s'est déployé dans 12 pays, a embarqué 330 marques,et se retrouve sur 135 000 produits et 330 000 000 d'emballages en rayon… et sur l'appli mobile d'UFC Que choisir, la plus grande asso de consommateurs en France.Au-delà des chiffres, ce qui m'a intéressé dans Planet-score, c'est qu'il s'agit d'un organisme complétement indépendant (indispensable dans cette industrie !), dont la marque est détenu par un fonds de dotation (qui garantit le cap de Planet-score dans la durée), qui a défini ses mécanismes avec des scientifiques reconnus et des experts de terrain (indipensable pour juger de la pertinence des évaluations).Aujourd'hui, c'est un outil dont se saisissent les marques pour améliorer leur recette en faisant de l'éco-conception. Dans cet échange, Sabine raconteson parcours atypique de l'industrie agro-alimentaire à la reprise d'une exploitation agricole en passant par le développement de Planet-score,les enjeux du monde agricole, sans dogmatisme, avec nuance et subtilité. Elle nous explique les disfonctionnements actuels et décrypte notamment comment les modes de calcul officiels de l'impact d'un produit ont été complétement faussés par le travail de lobbying exercé à Bruxelles par les grands groupes agro-alimentaires. Ces calculs conduisent à des aberrations -faisant notamment apparaître les filières les plus intensives comme les plus vertueuses …no comment.comment on peut aider les consommateurs à y voir clair et embarquer les marques dans des démarches de progrès ! Il y a de la lumière au bout du tunnel !Un épisode très éducatif et qui, dans cette période de reculs législatifs majeurs, m'a finalement laissée optimiste sur les changements possibles quand on travaille en coalition entre scientifiques, entreprises et monde agricole... sous la saine pression des consommateurs !

"Direct materials is the most under-innovated, untouched by modern technology of any spend area." - Spencer Penn, Co-Founder and CEO, LightSource Direct spend makes up the lion's share of the procurement budget, but all too often, it's still managed in spreadsheets and disconnected tools. Today's volatile supply market and relentless cost pressures demand more.  What is holding companies back from real transformation in direct procurement, and where do the smartest teams focus their innovation efforts? In this AOP podcast episode, host Philip Ideson speaks with Spencer Penn, co-founder and CEO of LightSource. Drawing from his hands-on experience at Tesla and Waymo, Spencer explains why direct procurement's digital journey has lagged behind indirect, and what it takes to move from manual, reactive "firefighting" to scalable, collaborative value creation.  If you're wondering how to unite engineering, procurement, and finance to drive structural cost reduction, or how to leverage tech for more than basic automation, this episode is a must-listen. In this episode, Spencer talks about how to: Make sense of why most direct procurement processes are still manual Learn how collaboration between procurement, engineering, and suppliers drives lasting savings See where legacy thinking and incentives stall change (and how to overcome it) Discover what tech can enable and when people are essential Find out why small sourcing decisions at scale become huge bottom-line wins Links: Spencer Penn on LinkedIn Subscribe to This Week in Procurement Subscribe to Art of Procurement on YouTube  

Take a listen to the AOP Live Show 2025. The boys took over the Park Theatre at Finsbury Park and delivered an AOP On The Whistle like no other. We had Pedro, Jacob, Matt, and Johnny... and added Arsenal Legend Ray Parlour to the mixer as a special guest. We also closed out the show with a song from Dugout regulars, The Manor. If you want to see the video, check the link below and sign up for a yearly membership. Thanks for an incredible 2025. We appreciate your support, comments, DMs, casual slander, and any other new-age way you communicated with us. We're looking forward to a bigger, better, and spicier next season! Big love, The AOP team xx Auido & Writing Membership: https://www.le-grove.co.uk/p/the-aop-christmas-party-2025-members Audio: https://www.patreon.com/c/TheArsenalOpinion Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textFrom Forest to Feast: The Story of French ChâtaignesIn this deliciously autumnal episode of Fabulously Delicious, we dive deep into the world of châtaignes, France's beloved chestnuts. From their prickly forest shells to their fragrant, comforting presence in winter markets, châtaignes have long been a symbol of warmth, heritage, and rustic French cooking. But these humble nuts hold far more than nostalgia — they carry centuries of history, culture, and culinary transformation.We explore the fascinating botanical identity of the châtaigne, uncovering what makes it unique, how it differs from marrons, and why its reputation has evolved over time. You'll discover how chestnuts sustained entire regions, earned the nickname “the bread tree,” and became essential to rural life across the Cévennes, Ardèche, Limousin, and beyond. From ancient cultivation to nineteenth-century culinary refinement, the journey of the châtaigne is as rich as its flavour.Then, we turn our attention to the gastronomy of chestnuts. Whether roasted on street corners, puréed into velvety crème de marrons, transformed into the iconic Mont-Blanc dessert, or baked into festive dishes at Christmas, châtaignes play a starring role in French food culture. We'll explore regional specialties, traditional methods of preservation, and the craftsmanship that turns a simple nut into a seasonal delicacy.Finally, we travel across France to celebrate the festivals, terroirs, and AOP traditions that honour this treasured ingredient. From the chestnut groves of Ardèche to the proud heritage of the Marron de Lyon, to vibrant autumn gatherings in Collobrières and Redon, you'll get a taste of the communities that keep the chestnut spirit alive. Whether you're a longtime lover of chestnuts or discovering them for the first time, this episode is a feast of stories, culture, and flavour — straight from the forests of France to your plate.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Les labels se multiplient dans les rayons : produit de l'année, saveurs de l'année, Agriculture biologique, AOP, Label Rouge... Gros plan sur ce dernier, en particulier pour les volailles. Ecoutez Olivier Dauvers : les secrets de la conso du 03 décembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Les labels se multiplient dans les rayons : produit de l'année, saveurs de l'année, Agriculture biologique, AOP, Label Rouge... Gros plan sur ce dernier, en particulier pour les volailles. Cette saison dans "RTL Matin", Olivier Dauvers part à la quête des bonnes affaires et vous livre ses secrets pour éviter les arnaques et devenir un consommateur avisé ! Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Pour cette deuxième partie de notre entretien avec Véronique Boss-Drouhin, qui veille avec ses frères Philippe, Laurent et Frédéric aux destinées de la Maison Joseph Drouhin, fondée en 1880 à Beaune, nous nous envolons pour la côte Ouest des Etats-Unis.Non contente d'être devenue une référence en Bourgogne, la Maison Joseph Drouhin s'est également implantée avec succès de l'autre côté de l'Atlantique à la fin des années 80, dans l'Oregon. Situé sur le 48ème parallèle, avec au Sud la Californie et au Nord l'Etat de Washington, l'Oregon est devenu une région viticole réputée pour ses pinots noirs. Robert Drouhin, le père de Véronique, après avoir été impressionné par le potentiel des pinots noirs américains fut le premier domaine français à s'implanter dans cette région.On revient sur cette conquête de l'Ouest à travers la dégustation de pinots noirs et de chardonnays de deux AVA (l'équivalent des AOP aux USA) situées dans la Willamette River Valley : Dundee Hills et Eola-Amity Hills.Bonne dégustation

The boys are back for a Thursday Therapy Session, with Pete, Matt Kandela, and Jacob Hawley breaking down Arsenal's swagger and the chaos sweeping Europe.

Welcome to NoSo Takeover, a journey through the history of WWE NXT's biggest events! In this episode, JT, Aaron & Jenny run through NXT Takeover: San Antonio from January 2017! They discuss the debut of Roddy Strong, the aimless Andrade, AOP taking home the gold, the unstoppable Asuka, a GLORIOUS NXT Title win and so much more! Join us as we take over the podcast world with NXT!

It's all four of the AOP boys out here discussing the HUGE win against Nottingham Forest

This week, Pedro is joined by Jacob Hawley and Johnny Cochrane for an early-bird therapy session packed with hot takes, transfer angst, and a sprinkle of schadenfreude. The lads gear up for Thursday's iconic predictions episode — last year's winner Johnny arrives smug and ready, Jacob's sharpening his knives, and Pete's quietly plotting an upset. They dive deep into Arsenal's transfer business, debating whether Eze or Rodrygo should be the final piece, how Berta's sales game will define the summer, and if a shock Martinelli exit could unlock big moves. Spurs sniffing around Eze? It's messy. There's also a detour into football's murky underbelly — from Vitesse Arnhem's Abramovich scandal to multi-club ownership, PSR loopholes, and why the Premier League keeps letting the big fish swim. Finally, a surprisingly heated chat on stutter-step penalties, who should take Arsenal's spot-kicks, and why keepers might need to adapt. Smart takes, big laughs, a bit of chaos — classic AOP. To get these podcasts right after they record, with no adverts, all season long, you'll need to be a member, sign up below AUDIO: https://www.patreon.com/c/TheArsenalOpinion NEWSLETTER: https://www.le-grove.co.uk/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

A special crossover episode of ‘What About Water?' and ‘Environmental Echo', hosted by Paul Boyce, President and CEO of P.W. Grosser Consulting. In this episode, Jeff Szabo, Chief Executive Officer of the Suffolk County Water Authority sits down with Paul to discuss how SCWA became the first utility in New York to comply with the federal PFAS rules—six years early, the rollout of 40+ AOP systems to treat emerging contaminants, and how funding from surcharges and grants is shaping the future of Long Island's water.

Pedro and Johnny are back in the AOP studio for a spicy Friday edition that dives straight into the most debated transfer of the summer: Noni Madueke. Is this a shrewd move from Andrea Berta or a head-scratching overpay to help Chelsea out of a PSR jam? We get stuck into: The internet-melting £48.5m fee The mystery of Arsenal's sudden generosity Why Madueke might be more than just a backup to Bukayo Saka Shifting recruitment philosophies under Berta Comparisons to Sterling, Adebayor, and Jovinho (yes, that one) Johnny's theory that Madueke is gunning for Martinelli's spot And Pedro's refusal to believe anything until the fax arrives

This week, we're bringing the

It's another crossover special on The Arsenal Opinion Podcast, and this time we've dragged the brilliant Suburban Gooner Chris away from the Same Old Arsenal pod and dropped him right into the heat of the AOP mixer. And what a session it was.

This is a very fun special crossover of AOP and Daddy Dailies with host Vika Stubblebine.  She actor, writer, director and stand up comedian who most recently wrote on CBS's S.W.A.T.. She is a co-founder of Not Your Daddy's Films, a social impact organization dedicated to empowering and educating women and nonbinary filmmakers through events, screenings and podcasts. The community they've built is truly remarkable. When you find your people - the ones who share your wavelength and want to build something meaningful together - the chaos becomes creative fuel rather than overwhelming noise. Both our shows are doing essential work highlighting the voices and experiences of those often overlooked in the industry. This crossover was a perfect example of what happens when we can come together to share knowledge rather than hoard it. Enjoy xx   AOP SUBSTACK

The AOP crew is back in the booth with a surprise drop ahead of Arsenal's massive second leg against PSG in the Champions League semifinal. Pedro and Johnny come in hot with pre-match nerves, fan rituals, and full-bodied hopium as they dissect what it'll take for the Gunners to pull off a famous result in Paris. From Champions League heartbreak memories to superstitions, they talk Timber's fitness, Partey's redemption arc, and why a 1-0 deficit might be the best possible motivator for this team. They break down the PSG pressure cooker, the Dembele fitness gamble, and how to unleash Saka without risking Timber getting roasted. If you need to mentally prep for the biggest Arsenal match in years, this is the pod. Hype. Insight. Tactical chat. Spurs tears (implied). Come join the audio speakeasy.

We're in our cave era as we discuss our foodie memories of these specialty cheeses. We get real fancy with dumbwaiters, castles and a coat of arms as we look for a nice dense mass that isn't smeary and gluey. Matthew gaslights Molly and learns something new before dreaming big by dreaming small while Molly updates us on literal spilled milk.Fine Cooking potato galetteClassic GougèresThe production of Gruyère AOP video   Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit