Podcasts about asturian

Soundwaves from the Underground at TDR presents an exclusive playlist featuring the powerful sounds of Jorge Brugos, founding member and frontman of the long-running anarcho-punk band Expropiazion. Nearly 25 years after their formation in the Asturian underground, the band returns with La Bestia Acecha, a bold and visceral album that echoes their uncompromising ideals, forged in the heat of the squatter movement and inspired by the struggle of the CNT and grassroots resistance. This special feature dives into their militant sound and raw lyrical power, with a focused review of the band’s message and evolution. Known for their refusal to soften their voice in a world driven by capitalist oppression, Expropiazion stands tall as one of the few remaining standard-bearers of authentic anarcho-punk in Spain. 🔥 Tune into the resistance with: 1. Carrero 2. Volver 3. Crueles #Expropiazion #LaBestiaAcecha #AnarchoPunk #CNT #PunkIsNotDead #SoundwavesFromTheUnderground #TiemposDeRadio #Asturias For the full program and more musical insights, tune in to Tiempos de Radio on your preferred podcast platform: https://spoti.fi/3F1H7KO Find more at: linktr.ee/TiemposdeRadio Follow Expropiazion on: https://bit.ly/4dkWHOa

With 8 games to go it couldn't be more tense in all of the key positions, only 1 of the top 6 winning this weekend, with Elche still to play, A raft of teams queuing up behind them should they slip up and that's before we even mention the bottom end of the table, victories for Tenerife, Eldense and Zaragoza piling the pressure on to Castellon, Malaga and Sporting, with the Asturian side deciding enough is enough and calling time on Ruben Albes' reign. =========== Join us on Patreon for extra FREE content, joining as a free member. There is also the option for a minimum of 30 minutes ad free extra content, FREE TRIAL FOR 7 DAYS and then from as little as 3 Euros per month (billed in your local currency). On the link below; www.patreon.com/spanishsegundashow  ============ Enter our monthly super six competition, sponsored by www.footballstadiumphotography.co.uk Select a 5 aside team and manager each month from our options on the form below to be in with a shout of winning a monthly prize of a Spanish Segunda Show mug, and the season prize of a 30£ voucher for our sponsor's store. LINK TO FORM TO ENTER https://forms.gle/dFAfbFFUgDiccsrCA =========== Join our Segunda Spanish Show community FOR FREE on discord - link below. https://discord.gg/Wt9YssuQau - Free App - Free to join - Chat with like minded Segunda fans, including Alex and Liam (Similar to a whatsapp group chat but does not reveal your phone number to other users) Learn more about your ad choices. Visit podcastchoices.com/adchoices

It was supposed to be a winter break but there has been the appointment of two coaches, the sacking of one and a hefty four match touchline ban for another. We've also got a key player on strike for his club and that is before we talk about any of the pulsating action from MD22 which includes an Asturian Derbi and the double ley del ex. ----- Join us on Patreon for extra FREE content, joining as a free member. There is also the option for a minimum of 30 minutes ad free extra content, FREE TRIAL FOR 7 DAYS and then from as little as 3 Euros per month (billed in your local currency). On the link below; www.patreon.com/spanishsegundashow   Join our Segunda Spanish Show community FOR FREE on discord - link below. https://discord.gg/Wt9YssuQau - Free App - Free to join - Chat with like minded Segunda fans, including Alex and Liam (Similar to a whatsapp group chat but does not reveal your phone number to other users) Learn more about your ad choices. Visit podcastchoices.com/adchoices

26 jóvenes, con raíces en el Principado y procedentes de distintas regiones de España y de Latinoamérica (Uruguay, Chile, Venezuela o Argentina), asisten a clases intensivas donde aprenden asturiano y los bailes tradicionales de la comunidad, con la especialidad de gaita y tambor. Son los alumnos del primer curso de la séptima promoción de la Escuela de Asturianía.Escuchar audio

Send us a Text Message.Alex and Liam bring you all of the reaction to the play off semi final results and of course preview the final which takes place over two legs over the next two weekends. It's been a rollercoaster week as the two big Asturian sides, Real Oviedo and Real Sporting faced off against SD Eibar and RCD Espanyol for a place in the play off final.  Speak Spanish or want to practise your listening skills? Give our new project a listen! Liam and Alex, in Spanish talking about the highlight and low of the week ' check it out on this link and subscribe to the show https://www.buzzsprout.com/1229687/14533594 Join our Segunda Spanish Show community FOR FREE on discord - link below. https://discord.gg/Wt9YssuQau- Free App- Free to join- Chat with like minded Segunda fans, including Alex and Liam(Similar to a whatsapp group chat but does not reveal your phone number to other users)

With the Asturian version of Daft Punk playing Speedy Gonzalez somewhere in the background, Ronni sits down with the fantastic Allayne for an incredible episode of inspiration and chat. Follow Allayne's journey here. Look out for Ronni, support the podcast, order the book, and buy him a coffee ⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠. 'The Camino is Storytelling' is the second season of 'The World is Storytelling' podcast, recorded while hiking on the Caminos Primitivo & Finisterre, from Oviedo in Asturias to Cabo Finisterre in Galicia. Thank you to all those who helped along the way. From those who recorded with me, walked with me, gave me the space to walk alone, and supported the idea. Special thanks goes to Altberg for the amazing boots, that again gave me no blisters. The World is Storytelling podcast is based on the book by the same name. Written by Arjen Barel, Ronni Gurwicz, and Stu Packer, it is the definitive guide to how sharing stories can be used for social impact and personal growth.

Hailing from Asturias, a province nestled in the northern region of Spain, Searcher has dedicated over 25 years to the craft of DJing. A passionate connoisseur of vinyl records, he boasts one of the most curated collections in his homeland, comprising approximately 14.000 vinyl records. His forte lies in the nuances of minimal variations, making Searcher a distinguished figure in the Asturian music scene. Keep an eye on Searcher: https://instagram.com/searcher_collector https://soundcloud.com/searcher_collector Listen to more electronic music on Intaresu intaresu.com

提醒您，盡速前往五星級長榮航空官網購買機票。10/22起至11/26止，於長榮航空官網購買2023線上旅展機票，除享有全航線最低72折起優惠外，還可再抽一年全球飛到飽機票。https://go.fstry.me/46YED8c —— 以上為 Firstory DAI 動態廣告 —— ------------------------------- 10/23~10/31 招募訂閱制 創始VIP會員! 創始優惠只有一次 把握機會～ ------------------------------- 通勤學英語VIP訂閱方案：https://open.firstory.me/join/15minstoday 如何訂閱與匯入VIP單集FAQ：http://www.15mins.today/blog/vip-faq ------------------------------- 15Mins.Today 相關連結 ------------------------------- 歡迎針對這一集留言你的想法： 留言連結 主題投稿/意見回覆 : ask15mins@gmail.com 「社會人核心英語」有聲書課程連結：https://15minsengcafe.pse.is/554esm 官方網站：www.15mins.today 加入Clubhouse直播室：https://15minsengcafe.pse.is/46hm8k 訂閱YouTube頻道：https://15minsengcafe.pse.is/3rhuuy 商業合作/贊助來信：15minstoday@gmail.com ------------------------------- 以下有參考逐字稿～ 各播放器有不同字數限制，完整文稿可到官網搜尋 ------------------------------- 國際時事跟讀 Ep.K663: José Andrés Unveils 6 Spanish Culinary Secrets Highlights 主題摘要：Rediscovering Spanish Cuisine: Chef José Andrés unveils the true essence of Spanish cuisine, challenging common misconceptions and enticing viewers to savor authentic dishes.Tapas as a Way of Life: Tapas culture extends beyond small plates, embodying a social way of enjoying food, family, and friends.Culinary Diversity in Spain: Spain's regions offer a rich variety of dishes influenced by history and culture, from paella in Valencia to royal pastries in Madrid. Chef José Andrés takes us on a culinary voyage through Spain in his captivating series, "José Andrés and Family in Spain." As he introduces his daughters to various Spanish regions and their unique culinary traditions, he reveals the true essence of Spanish cuisine. This delightful series tantalizes your taste buds and inspires exploration of Spain's diverse culinary landscapes. 何塞·安德烈主廚在他引人入勝的系列節目《何塞·安德烈和西班牙之家》中帶領我們穿越西班牙的烹飪之旅。當他向他的女兒介紹不同的西班牙地區和他們獨特的烹飪傳統時，他透露了西班牙料理的真正精髓。這個令人愉悅的系列節目讓您的味蕾得到滋潤，並激發了對西班牙多樣化美食風光的探索。 The Real Paella: Chef Andrés dispels misconceptions about paella. True Valencian paella excludes seafood, chorizo, or peas. It features ten core ingredients: olive oil, rabbit, chicken, green beans, white beans, tomato, rice, salt, saffron, and water. This revelation invites you to savor authentic paella. 真正的西班牙燉飯：安德烈主廚打破了關於燉飯的誤解。真正的瓦倫西亞西班牙燉飯不包括海鮮、西班牙香腸或青豆。它包括十個核心成分：橄欖油、兔肉、雞肉、綠豆、白豆、番茄、米、鹽、番紅花和水。這個秘訣讓你品嚐正宗的燉飯。 Tapas, A Way of Life: Tapas are more than small plates; they represent a way of enjoying food, family, and friends. The term "tapas" derives from "tapar," meaning "to cover." People placed bread or small sandwiches on drinks to protect them from dust and insects. Today, tapas culture invites diners to savor a variety of flavors, as Chef Andrés demonstrates by ordering an array of tapas. 西班牙小菜，一種生活方式：西班牙小菜不僅是一小碟的菜；它們代表一種享受食物、家庭和朋友的方式。詞語“tapas”源自“遮蓋”的西班牙詞“tapar”。人們曾將麵包或小三明治放在飲料上，以防止灰塵和昆蟲。如今，西班牙小菜文化邀請食客們品味各種風味，正如安德烈主廚演示，他點了一整排的小吃。 Catalonia's Mar y Montaña: Catalonia, known for Barcelona, offers its twist on surf and turf, "mar y montaña." This traditional dish combines chicken and Mediterranean lobster with onions, garlic, tomatoes, and an unexpected spice. Chef Andrés, a Catalonia native, shares the story behind this culinary gem, encouraging viewers to try it. 加泰隆尼亞的海鮮飯：以巴塞隆納聞名的加泰隆尼亞為“海鮮飯”提供了獨特的風味。這道傳統菜餚將雞肉和地中海龍蝦與洋蔥、大蒜、番茄和出奇不意的香料結合在一起。加泰隆尼亞出生的安德烈主廚分享了這個美食背後的故事，鼓勵觀眾嘗試一下。 Moorish Influences: The Moors' 500-year presence in Andalusia left a lasting impact on the region's cuisine. They introduced artichokes, known as "alcachofas" in Spanish. Arabic influence is evident in many Spanish dishes and ingredients. Chef Andrés highlights "alcachofas confitadas con jamón ibérico," artichokes with ham and egg yolk. 摩爾人的影響：摩爾人在安達魯西亞地區停留了500年，對該地區的烹飪產生了深遠的影響。他們引入了被稱為“alcachofas”的洋薊。阿拉伯文化的影響在許多西班牙菜餚和食材中都很明顯。安德烈主廚介紹了“伊比利火腿燉菜”，這是一道包括洋薊、火腿和蛋黃的菜餚。 Madrid's Royal Pastries: Madrid, Spain's capital, has a unique culinary heritage as the home of the Spanish royal family. Chef Andrés introduces "council cookies," lemon cookies with royal origins. These treats were created to occupy a young King Alfonso XIII during lengthy meetings, showcasing Madrid's rich history and diverse cuisine. 馬德里的皇家糕點：西班牙首都馬德里作為西班牙皇室的家園，擁有獨特的烹飪遺產。安德烈主廚向觀眾介紹了“評議會餅乾”，這是一種發源自皇室的檸檬餅乾。這些點心是為了在長時間的會議期間讓年幼的阿方索十三世王子不會無聊而作的，展示了馬德里豐富的歷史和多樣化的美食。 Asturian Cider Tradition: Born in Asturias, Chef Andrés sheds light on the region's love for hard apple cider, which holds a special place in Asturian culture. Despite Spain's wine reputation, Asturias produces an impressive 10 million gallons of cider annually. The method of pouring cider from a height gives it a distinctive foam head, creating a unique drinking experience. 阿斯圖里亞斯的蘋果酒傳統：出生在阿斯圖里亞斯的安德烈主廚為我們展示了該地區對硬蘋果酒的熱愛。儘管西班牙以葡萄酒聞名，但阿斯圖里亞斯每年生產的硬蘋果酒高達1000萬加侖。將蘋果酒從高處倒入玻璃杯，這種方法使它具有與眾不同的泡沫層，創造了獨特的飲用體驗。 Chef José Andrés invites us to explore Spanish cuisine's nuances, tantalizing our senses, and encouraging us to appreciate the rich diversity of flavors and traditions that compose this vibrant culinary landscape. Whether craving authentic paella, savoring tapas with friends, or indulging in mar y montaña, Spanish cuisine offers a treasure trove of culinary delights waiting to be discovered. 何塞·安德烈主廚邀請我們探索西班牙料理的細微差別，挑逗我們的感受，並鼓勵我們欣賞構成這個充滿活力美食風光的豐富多樣風味和傳統。無論您是否渴望享受正宗的西班牙燉飯，與朋友一起品味西班牙小菜，還是沉浸在海鮮飯中，西班牙料理都提供了一個等待被發現的美食寶庫。 Keyword Drills 關鍵字迴圈：Culinary (Cul-i-nar-y): Chef José Andrés takes us on a culinary voyage through Spain.Tantalizes (Tan-ta-lizes): This delightful series tantalizes your taste buds and inspires exploration of Spain's diverse culinary landscapes.Authentic (Au-then-tic): This revelation invites you to savor authentic paella.Mediterranean (Med-i-ter-ra-ne-an): This traditional dish combines chicken and Mediterranean lobster with onions.Nuances (Nu-ances): Chef José Andrés invites us to explore Spanish cuisine's nuances, tantalizing our senses. Reference article: https://edition.cnn.com/2023/09/23/travel/jose-andres-spanish-food-paella-wellness-cec/index.html

The Brussels Beer City Podcast: Diaspora Season is about Brussels' immigrant communities and the places they love to drink. From ice cold Sagres with piglet sandwiches and pintjes in bruine kroegen, to creamy pints, fried plantains, and more, the podcast will explore the drinking cultures of just a small slice of Brussels' diaspora communities.75% of Brussels' population have foreign roots, and the city has long exerted a strong gravitational pull on new arrivals to Belgium. In the white heat of the industrial revolution, Flemish farm labourers were lured to the city with promises of factory jobs. Later, their 20th century successors came from the southern mediterranean and Anatolia to build motorways and metrolines. They were followed in turn by bureaucrats populating Brussels' European quarter, and the descendants of colonial central Africa seeking refuge from civil war. Each wave of new arrivals has also brought with it new kinds of places to drink - Asturian cantinas, Roman trattorias, Turkish Pide places, Irish pubs, and Congolese ngandas - to name just a few.Over the course of this new season, and in a series of accompanying articles at beercity.brussels, the Brussels Beer City Podcast will dig into the stories of these community spaces, and talk about how a city's drinking culture is more than just the sum of its breweries and craft beer bars. In the company of the people that know them best, the podcast will explore how these places came to be, how they've adapted as Brussels has changed, and what place they still have as the city's demographics continue to evolve, and new communities are constantly added to the mix. The Brussels Beer City Podcast: Diaspora season, launching on all good podcast platforms July 7.

“Quietly use travel to deepen your life, and to build stronger relationships – not only with other cultures, but with your home. Figure out ways to give back.”  –Rolf Potts In this episode of Deviate, Rolf and David talk about how travel allows you to "waste your twenties" in a good way, and how Rolf has come to define "adventure" (2:00); how to plan travels in such a way as to leave room for spontaneity, and how to meet people on the road (8:00); how to communicate in a place where you don't speak the local language, and how to be daring in trying new foods as you travel (15:30); Rolf's travel experiences on the Laotian Mekong, on foot in the Libyan Desert, and by van in North America (25:00); how to balance the desire to see lots of places with the desire to get to know a few places well, and what it means to find "authentic" places (32:30); why slow journeys create richer experiences than hurried ones, and how to honor gestures of hospitality (42:30); how the experience of travel changes as you get older, and why making time is more important in life than making money (48:00). David Martinez is an Associate Professor of Spanish and the director of the Center for Study Abroad at George Fox University in Newberg, Oregon. Notable Links: The Vagabond's Way, by Rolf Potts (book) Marco Polo Didn't Go There, by Rolf Potts (book) Bosintang (Korean dog-meat soup) Fried spider (Cambodian snack food) Beondegi (Korean silkworm street food) Doritos (American snack food) Snails as food Merengue (Dominican music and dance) Asturian gaita (Spanish bagpipe) One Month on the Mekong, by Rolf Potts (essay) Van Life before #VanLife (Deviate episode) Elderhostel (educational travel for older adults) "The Loss of the Creature," by Walker Percy (essay) Heraclitus (ancient Greek philosopher) Wall Street (1987 movie) Gap year (student sabbatical period) Wanderjahr (journeyman year for tradespeople) China and Mongolia with my parents (Deviate episode) The Deviate theme music comes from the title track of Cedar Van Tassel's 2017 album Lumber. Note: We don't host a “comments” section, but we're happy to hear your questions and insights via email, at deviate@rolfpotts.com.

And so we come to the last of the 3rd generation of Asturian kings: Bermudo I. Come hear about a horrific battle, something that's just nagging at you in the back of your head, and a very sad puppy in King Bermudo I's episode! Tracks used "Castanets, Multi, A (H4n).wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org "acoustic_flamenco_imitation.wav" by Noise Collector of Freesound.org    Recommendations The Habitat for Humanity Restore "Knighty Knight, Bugs"

Alfonso I passes the Asturian throne to his son, Fruela. Come hear about beheadings, the emergence of the Banu Qasi, and just how crazy you can get when you become a new parent in King Fruela I's episode!   Tracks used "Castanets, Multi, A (H4n).wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org "acoustic_flamenco_imitation.wav" by Noise Collector of Freesound.org    Recommendations The Midnight Society, on Twitter Glass Onion, directed by Rian Johnson, on Netflix

Fávila has been nommed by a bear, so his brother-in-law Alfonso takes the Asturian throne! Hear about the Desert of the Duero, a really cool pilgrimage site, and what happens when you have too many cousins in Alfonso I's episode!   Tracks used "Castanets, Multi, A (H4n).wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org "acoustic_flamenco_imitation.wav" by Noise Collector of Freesound.org    Recommendations We Are Legion (We Are Bob), by Dennis E. Taylor Tidelands, by Philippa Gregory  

Welcome back to the north of Spain, where Pelayo's son Fávila is now king! Hear about the Asturian court, the Church of the Holy Cross, and... is that a bear?!?!? All this in Fávila's episode!   Tracks used "Castanets, Multi, A (H4n).wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org "acoustic_flamenco_imitation.wav" by Noise Collector of Freesound.org 

Belgian GP Formula 1: Carlos Sainz stayed on pole, although Verstappen did the best time The Spaniard managed to stay ahead on the grid as the Dutchman was penalized for the engine change. The Spaniard Carlos Sainz (Ferrari) will start the Belgian Grand Prix first this Sunday, the fourteenth of the Formula 1 World Championship, which takes place at the Spa-Francorchamps circuit, where he finished second in qualifying, which was dominated by the Dutchman Max Verstappen (Red Bull), leader of the World Championship, sanctioned, for changing engine, to start from the bottom of the grid. The Mexican Sergio Pérez (Red Bull) will start second and the double Spanish world champion Fernando Alonso (Alpine), will do so from third place on the grid. Checo scored the third time of qualifying and the Asturian double world champion the sixth, but he also benefited from the sanctions -for the same reason as Verstappen- of the Monegasque Charles Leclerc (Ferrari) -second in the World Cup, 80 points behind Mad Max - and his teammate, Frenchman Esteban Ocon, who had scored the fourth and fifth times of qualifying. Sainz, 27, achieved his second pole this Saturday since he has raced in F1, after the one he achieved at Silverstone (England), where he signed his first victory in the premier class; and he will start from the front row with 'Checo', third in the World Cup, 85 points behind his Dutch teammate. Alonso will start from the second row, alongside the seven-time English world champion Lewis Hamilton (Mercedes), who finished seventh in the official timed, but thanks to the aforementioned penalties, will start fourth this Sunday at Spa. --- Support this podcast: https://anchor.fm/cjr-news/support

Thanks for Listening to Season 2, Episode 21 of Dialogue Alley! In this episode, Carly and Erik have a guest: Brock! Listen as they discuss the amazing Basque Translation of Philosopher's Stone, including information that Brock learned during an interview with the translator! News: New Books, An Asturian sold, and Brock has a cool Instagram Series. Main Topic: Learn all about Basque from BrockTranslation of the Show: Basque - Are you surprised? Hosted by:Carly  @alltheprettybooks on Instagram  Erik  @knockturnerik on Instagram Melanie @theharrypottercollection on InstagramGuest Host - Brock @harrypotter_liburuak on Instagram Images of books that are discussed on this episode will be available on Instagram @dialogueallypodcast, as well as alltheprettybooks.net and theharrypottercollection.comJOIN US ON PATREON!!You can get access to our Discord and our BONUS EPISODES! www.patreon.com/dialoguealleySend Questions and Listener Mail to:  Dialoguealleypodcast@gmail.comWe would love to hear from you!Music: Barbershop Cocktails by Alexandra Woodward  https://www.epidemicsound.com/track/vXtBxKe0ON/ Support the show

Vestappen will start first, ahead of Alonso and Sainz; Checo to 13 A bad day for the man from Guadalajara in Montreal. The Dutch Max Verstappen (Red Bull), leader of the World Championship, will start first this Sunday at the Canadian Grand Prix, the ninth of the Formula One World Championship, which will be held at the Gilles Villeneuve circuit in Montreal and in which the Spanish Fernando Alonso (Alpine) and Carlos Sainz (Ferrari) will start second and third, respectively Verstappen, 24, signed the sixteenth 'pole' of his F1 career by dominating qualifying, in which he covered the 4,361 meters of the artificial island track that bathes the Saint Lawrence River in one minute, 21 seconds and 299 thousandths, 645 less than the double Asturian world champion Alonso, who signed the second time; and with 797 over Sainz, who will start third in Canada. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/cjr-news/support

This episode, we will take a look at the life and career Ordonho the first and discuss his impact on the trajectory of the Asturian kingdom, and by extent the Iberian Peninsula. Join me on Patreon to support the show and get your questions answered on the podcast!https://www.patreon.com/historyofportugalJoin us on social media!Facebook: https://www.facebook.com/groups/historyofportugal If you have any questions or comments, you can reach me at historyofportugalpod@gmail.comCredits:Flag Image by Miguel Á. Padriñán from PixabayMusic:Rhythm of War by Zakhar ValahaBeat by SIGH Gotham by -Miyagisama Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

On this episode we cover the efforts of consolidation by the Muslim governors of Al-Andalus, along with the birth of the birth of the Asturian kingdom.Join me on Patreon to support the show and get your questions answered on the podcast!:https://www.patreon.com/historyofportugalJoin us on social media!Facebook: https://www.facebook.com/groups/historyofportugalInstagram: https://www.instagram.com/historyofportugalpod/ If you have any questions or comments, you can reach me at historyofportugalpod@gmail.comFlag Image by Miguel Á. Padriñán from Pixabay Music by Geibral from Pixabay: Ethereal Dreams CinematicMusic by Michael Kobrin from Pixabay: Under Pressure Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet,  Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US.  As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

Genetic Engineering and Society Center GES Colloquium - Tuesdays 12-1PM (via Zoom) NC State University | http://go.ncsu.edu/ges-colloquium GES Mediasite - See videos, full abstracts, speaker bios, and slides https://go.ncsu.edu/ges-mediasite Twitter - https://twitter.com/GESCenterNCSU A discussion of the current state of native maize varieties breeding; their agricultural importance to maintain food security in developing countries; how researchers are using them to understand maize genetic diversity; and how they can coexist with modern, genetically engineered varieties. Dr. Rellán-Álvarez will then describe the work being done in his lab, trying to understand the evolutionary role of phospholipid metabolism in local adaptation of maize native varieties in highland adaptation. Links & Resources https://www.gemmalab.org/ Guest Speaker Dr. Rubén Rellán-Álvarez (@rellanalvarez) joined NC State as an assistant professor of molecular and structural biochemistry in 2019. He was born in the middle of the Asturian mountains, NW Spain. He studied Environmental Sciences at the Universidad Autónoma de Madrid (2002) and then receive a Masters in Plant Biotechnology at the same university.  He earned a PhD in Plant Nutrition at Aula Dei Experimental Station, Zaragoza; Postdoc at Carnegie Institution in Stanford. Dr. Rellán-Álvarez then started a lab at the National Laboratory of Genomics for Biodiversity in Mexico. He currently runs the GEMMALAB (Genetics, Evolution and Metabolism of Maize Adaptation Lab). GES Center - Integrating scientific knowledge & diverse public values in shaping the futures of biotechnology. Find out more at https://ges-center-lectures-ncsu.pinecast.co

Málaga's winless home streak continues as this weekend's loss to Zaragoza now means it is four months without a win at La Rosaleda. We discuss what went wrong, while Alex suggests how his beloved Yeovil Town deal with these sort of situations. To get over more despair at La Rosaleda, Málaga head north to Gijón this upcoming weekend to take on Sporting and so we talk about the league's current top goalscorer, Asturian cider, a 1982 Oscar winner and that time a Sporting legend got kidnapped.

Málaga's winless home streak continues as this weekend's loss to Zaragoza now means it is four months without a win at La Rosaleda. We discuss what went wrong, while Alex suggests how his beloved Yeovil Town deal with these sort of situations. To get over more despair at La Rosaleda, Málaga head north to Gijón this upcoming weekend to take on Sporting and so we talk about the league's current top goalscorer, Asturian cider, a 1982 Oscar winner and that time a Sporting legend got kidnapped.

You can now listen to the fifth episode of "The Untold History", the podcast of The Hispanic Council, in collaboration with the Secretaría General de Política de Defensa. In this new episode we talk about Pedro Menéndez de Avilés. The life of this Asturian was practically the script of an adventure novel. His legacy in the USA is still alive, as he is the founder of the oldest city in the USA: St. Augustine, Florida.

On this episode of our Spanish Civil War series I chatted with Dr. Danny Evans. Some of our previous interviews in this series revolved around Anarchism, and this time I discussed the Anarchist movement during the Civil War. We discussed the preparedness of the Anarchist groups for the war, their reactions to the start of the conflict, and then many of the political developments that occurred within the Republican camp as the Civil War developed. One topic that we discuss, that I think is worth reiterating here before the episode begins is that it can be easy to categorize people into certain political ideologies based on their self-categorization or due to the groups that they belong to. However, when looking at historical individuals or movements, it is far more important to look not at their statements or titles, but instead at their actions. This is true for Communists like we discuss in this episode, but can also be applied to many other groups at almost any time in history.

Sid Lowe joins Jonathan Wilson and Marcus Speller to discuss a game, a team and a Spanish principality close to his heart – this week’s Greatest Game is the Asturian derby of January 1997 – Sporting Gijón 0 Real Oviedo 0.    Managed by Juanma Lillo, now assistant to Pep Guardiola at Manchester City, Real Oviedo headed to the Molinón followed by thousands of away supporters – some of whom were sporting a workman’s helmet to avoid head injuries from the expectant missiles fired from distance by rival fans. In this episode, hear how Sid developed his infatuation for Spanish and Asturian football and what it was like for a group of English lads to follow Real Oviedo in the mid-nineties.   We've been recording episodes of Greatest Games remotely – firstly to ensure social distancing measures are being adhered to – but also to allow us to invite guests from around the world, like Sid, to appear.   We apologise for any audio lapses which occur within this episode, in particular the opening 18 minutes.Subscribe to our quarterly magazine: https://www.theblizzard.co.uk/  Twitter: http://twitter.com/blzzrd  Facebook: https://www.facebook.com/blzzrd  Instagram: https://www.instagram.com/theblizzard__/

Welcome to StoryLearning Spanish! Follow the transcript below as you listen. Ready to take your Spanish to the next level? Register for our next StoryLearning Challenge at: http://www.storylearning.com —Podríamos llevarlos, ¿no? —preguntó Nora, disminuyendo la velocidad, mientras esperaba la respuesta de sus compañeros de viaje. Acababan de ver a dos autoestopistas a un costado de la carretera. —Claro —dijo Alma. —Sí —dijo Bianca. —Encantado —dijo Alex. Louis no hablaba (estaba muy malhumorado), pero no replicó. Nora detuvo la caravana junto a la ruta. Alex vio, por el espejo lateral, cómo los muchachos se acercaban sonriendo hacia ellos. —¡Hola! —dijo uno de ellos, cuando Alex bajó su ventanilla—. Vamos a Gijón, ¿van hacia allí? —Pues no lo sabemos realmente —dijo Alex—. Estábamos intentando decidir a dónde ir. —¡Pues deben venir! —dijo el chico—. Estamos yendo a una cachopada. —¡¿Una cachopada?! —exclamó Sandra—. ¡Tenemos que ir! —Uy, Sandra ama los cachopos —dijo Alma. —¿Qué son los cachopos? —preguntó Nora. —Ahora te explico —dijo Alma—. Antes, dejémoslos subir. —Oh, sí, claro —dijo Nora. Glossary disminuir la velocidad: to slow down. carretera: road. encantado, encantada: delighted. malhumorado, malhumorada: in a bad mood. replicar: to argue against. espejo: mirror. lateral: side, lateral. ventanilla: car window. yendo: going. cachopo: a dish characteristic of Asturian cuisine.

Welcome to StoryLearning Spanish! Follow the transcript below as you listen. Ready to take your Spanish to the next level? Register for our next StoryLearning Challenge at: http://www.storylearning.com —Ahora debes tomar la próxima salida a la derecha —dijo Bianca. —Vale —dijo Alma—. ¿Aquí? —Sí, aquí —dijo Bianca—. Ahí está. Puedo ver el cartel de la entrada. —Es broma, ¿verdad? —preguntó Alex, mirando el letrero. Todos se acercaron a verlo. El enorme letrero sobre la entrada del camping decía «Campamento Poo Party». —¡¿Por qué se llama así?! —exclamó Bianca. —Es porque esta localidad se llama Poo… Es una palabra asturiana… No significa lo mismo que en inglés, claramente. —¿Crees que la persona que pensó el nombre del campamento sabía algo de inglés? —preguntó Bianca, riendo. —Bueno, pues al menos conocía el significado de la palabra party —dijo Alma. —Creo que ese hombre está haciendo señas para que bajes tu ventanilla, Alma —dijo Bianca, viendo cómo un empleado del campamento se acercaba. Alma detuvo la caravana y bajó su ventanilla. —Buenos días, señoritas, caballeros, ¿tenéis reserva? —preguntó el muchacho con una gran sonrisa. —Sí, acabamos de llamar por teléfono —dijo Alma. —Perfecto. Vale, si os parece bien, bajad todos para que os haga el check in y luego os mostraré dónde podéis aparcar… ¡¿Estáis listos para la fiesta?! —Ehhh... Sí, claro —dijo Alma, bajando de la caravana—. Siempre. —Muy bien, ¡esa es la actitud que nos gusta aquí! —exclamó el muchacho, dándole una palmada en la espalda. Alma sonrió incómoda—. Venid, entrad en mi oficina, traed vuestros pasaportes. Glossary salida: exit. cartel: sign. broma: joke. localidad: town, district. asturiano, asturiana: Asturian, from Asturias, autonomous community in Spain. claramente: clearly. significado: meaning. hacer señas: to gesture. ventanilla: car window. palmada: slap.

In this week's episode of the Coffee Break Spanish Travel Diaries, Victoria and Able leave the village of Lastres as they head to the Asturian cities of Gijón and Áviles where they visit the football stadium. As they explore their new surroundings, Mark and Anabel discuss many different aspects of the language used in Victoria's latest diary entry, including the a por grammatical structure used in Spain. We also hear an explanation of some useful vocabulary including the words gustar and ser de.Travel Diaries will be published in one season of ten episodes weekly from 27th August. If you’d like to access lesson notes and a video version which features pauses after each sentence to allow you to practise your pronunciation, check out the full course on the Coffee Break Academy.At Coffee Break Spanish we provide content for beginners, intermediate and advanced learners, along with regular mini lessons on social media. Visit coffeebreakspanish.com for all the information you need to build your confidence in Spanish, whatever your level. See acast.com/privacy for privacy and opt-out information.

So - when it comes to this episode, we're nearly lost for words. It's engrossing. A deep dive into a sea teeming with life.  Clare born fiddle player Tola Custy talks about how Irish music nearly died and how his father and others of his generation saved it. About out of tune whistling, the woman who bossed the Tulla Céilí Band and Radical Comhaltas. Growing up in a house divided - Kevin Burke fans on one side, Frankie Gavin fans on the other. He talks about Asturian fiddle playing and Irish fiddle playing; the James Goodman manuscript collection; the Time (Ireland) Act of 1916. He talks about stage fright and feeding off the energy of other musicians, the different beauty of Micho Russell's playing. He talks about the waltz time in his head, and much else besides.  And he plays the folllowing pieces: The Lighthouse and The Mermaid (his own tune) into a Swedish jig followed by a Breton jig So Small The Boat, So Big The Sea (Tola Custy) Time Zone Laneway (Tola Custy) into The Maple Leaf (a reel composed by Darach De Brun for his wedding in 1976) The Yellow Wattle, which Tola learned from the playing of Micho Russell, into Metro-Gnome (his own composition) and finally Love At The Ending.  Following the last solo piece, Tola plays a set of tunes with Ado Barker, and they're then joined by Corinn Strating on flute. Recorded at The Last Jar in Melbourne as part of the first of three bush fire relief fundraisers. All proceeds from this episode of The Blarney Pilgrims will go to the same cause.  You can contribute by going to The Last Jar's facebook page: https://www.facebook.com/The-Last-Jar-393321014068167/ You'll also find details there about the next fundraiser coming up on Saturday 1st February.    Thanks to everyone at the pub, and to Joe Ferguson for his help with the sound.  And Tola, thanks for a stoater of a chat.  -- And if you liked this episode and think you got some worth from it, then please pledge $2 over at www.patreon.com/blarneypilgrims. Of course, you don't have to become a patron to listen, but we guarantee you'll enjoy each episode more because you'll be safe in the knowledge that you're a deadset legend. If you can't afford to pledge on Patreon, and we totally understand if you can't, all is not lost. You can still support the show by sharing it on your socials, posting about it in your favourite forums or simply by telling your mates about it down the pub. www.patreon.com/blarneypilgrims www.blarneypilgrims.com www.facebook.com/BlarneyPilgrimsPodcast @BlarneyPilgrimsPodcast

Recuerdos y escenarios Memories and stages Comenzamos recordando a dos músicos españoles recientemente fallecidos: Carlos Martínez, componente de Pan de Capazo, y Elías García, de los asturianos Llan de Cubel. Continuamos con nuestras #Mundofonews hablando de escenarios globales, como los de Todo Mundo, en Belgrado; el WOMEX, que este año se celebrará en Támpere, Finlandia; el Festival Villes des Musiques du Monde, en los alrededores de París; la Fiesta des Suds, en Marsella; la gira del chileno Chico Trujillo por España, Francia y el resto de Europa, o la gira de despedida de la cubana Omara Portuondo, recalando en el Cartagena Jazz Festival. Al hilo de la reedición remasterizada del disco de esta artista cubana para el sello World Circuit, escuchamos también nuevas ediciones de grabaciones clásicas de Ali Farka Touré, Radio Tarifa y Guillermo Portabales. We start the show recalling two Spanish musicians recently passed away: Carlos Martínez, member of Pan de Capazo, and Elías García, member of the Asturian band Llan de Cubel. We continue with our #Mundofonews talking about global stages and festivals, like Todo Mundo, in Belgrade; WOMEX, that will be held this year in Tampere, Finland; Villes des Musiques du Monde, in the surroundings of Paris; Fiesta des Suds in Marseille; Chilean artist Chico Trujillo's Spanish, French and European tour, or the farewell tour of the Cuban singer Omara Portuondo, stopping at Cartagena Jazz Festival. We listen to her remastered album for the World Circuit label, as well as some more new editions of classic recordings by Ali Farka Touré, Radio Tarifa and Guillermo Portabales. · Pan de Capazo - Kavalanroll - Sea · Llan de Cubel - Muñeira d'Ibias - Deva · Babra - Majka k?eru - Babra · Omara Portuondo - ¿Dónde estabas tú? - Omara Portuondo (Buena Vista Social Club presents) [2019] · Ali Farka Touré - Yer bounda fara - Savane [2019] · Radio Tarifa - Bulerias turcas - Rumba argelina [2019] · Guillermo Portabales - El carretero - El carretero [2019] · Roda do Cavaco - Chora Bebel - Festival Villes des Musique du Monde 2019 [VA] - Aguamadera - Canchunchú dichoso - Festival Villes des Musique du Monde 2019 [VA] · Chico Trujillo - El eléctrico - Mambo mundial · Carmelo Torres y su Cumbia Sabanera - Canto negro - Me recordarán

This is episode 22 called Reconquista starts! Pelayo and Covadonga and in this episode you will learn: SHOW NOTES - Why a Christian kingdom first emerged in Asturias and not in other regions - A disucssion on the reliability of the Asturian Chronicles and the context in which they were written - The Asturian origins of Pelayo - Context of the Battle of Covadonga, the reasons for the revolt and the election of Pelayo - The actual scale of the Battle of Covadonga - Details of the Battle of Covadonga and its aftermath, with the rise of the caudillo Pelayo and the fragility of the newborn kingdom - The importance of Pedro, the Duke of Cantabria - The short reign of Favila of Asturias - What is the Reconquista: as a historical period, ideology, and colonization - What are the most common historiographic objections and challenges to the Reconquista - My opinion on the accuracy of the idea of the Reconquista: why, not without some buts, I find the Reconquista as a valid idea - Reflection about the use of exaggerations in historiography

Follow Callie along her 500+ mile hike across Spain on the Camino de Santiago! I’m documenting my journey on the Camino Norte. I decided to take the lesser traveled coastal route... so I could jump into mama ocean at the end of the day! You can also follow my journey on my YouTube Channel: Callie Sorensen https://www.youtube.com/playlist?list=PLEAtViC959BLwUQO6PpJ-QiIT5Hk8r3M2 Thanks for joining me on this journey! www.calliesorensen.com IG: @calliesorensen

Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast.  Cider Chat at Chicago Cider Summit February 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps. Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years. Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest. Posma makes a Sidra Natural which is actually a Brut.  Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders.  It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more. Why did Luis start producing cider? To address the loss of so many apples that were not being used on Tenerife, Posma began making cider. What kind of apples varieties do they have? Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow. What is the apple growing scene like on Tenerife? 50-60 hectares (123-148 acres) of apples trees on the island It is a very desert climate, but they do get snow in the mountains. The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+ Apples have been grown on the Canary Islands since 1850 Gran Canaria  had the first cidery called Gran Valle What are the ciders like that Posma makes? They use the Champagne method for producing their Brut They only make one style of cider Does Posma have a Tasting Room? Call ahead to make an appointment. How is the reception to cider in the area? Everyone is enjoying cider, both men and women, young and old Visiting and Landing into the Canary Islands There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery. Contact Posma Facebook: https://www.facebook.com/POSMA-Brut-312882982231159/ eMail: lravina@hotmail.com Address: Tomas Zerolo 46 38300 La Orotava, Tenerife phone: + 687 842 010 Mentions in this chat Przemek Map of Polish cideries http://bit.ly/2jOkf2A Przemek says, "Blue colors - is big cider "factories" (low quality) and green - small, micro cider mills with quality products."  Going to Chicago Cider Week? Want a Cider Chat baseball cap? Send me an email ria@ciderchat.com Mentions in this Chat! CiderCon February 8th through 10th, 2017 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Anzu Fernández has been selected as Cider Chat’s pick for the Sexiest Cider Dude of 2017! This title is not given freely nor is it due to the fact that Asturias happens to have some of the biggest cider cojones around. I mean geez Louise! Roman historian Esteban said sometime back in 60 BC about Asturias "They scarcely have wine, but they drink a lot of cider.” I’m thinking that this American might think twice about bragging next time about the big, whoop fact that President John Adams drank cider 200 years ago. Anzu is the International Delegate for Asturian XXI Foundation, speaks 15 languages, works for La Sidra, and is a medical doctor who is in residency to become a neurosurgeon. His resume is impressive, but what really inspired this podcaster is his Cider Bold. He is both knowledgeable and has a keen ability to speak with grace and conviction on cider not only in Asturias but in the rest of the world and that is not only intriguing it is exactly what cider needs right now in 2017! His unabashed view that the cider industry should without a doubt support their country’s cider journalist and a podcast like Cider Chat, which helps to promote cider around the globe, is expected in Asturias and as such a no-brainer for other cider producers around the world. Yes Anzu isn’t afraid to speak up and provide the cider community with a healthy boot in the ass. Plus, the fact that Asturians know how to party like no other people I have ever met in the world absolutely seals the deal for his new title! In this chat we discuss Asturias’ cider culture and how to drink Sidra Tasting notes for Sidra in Asturias Expect Bitterness A blend of  bittersweet and sweet apples 6 apples in each bottle Interesting facts on cider production in Asturias There are 2500 "Asturian only"varieties of cider apples 200 of the apples are endemic to only Asturia Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend There are many different associations in Asturias. Also different standards for the Cider Bars (Siderias) Basque cider is consider more acidic than Asturian cider Asturias produces 100,000,000 liters of Sidra per year This region also produces 50,000,000 liters of sparkling Sidra There are Cider pourer competitions The average consumption of cider in Asturias is 45 liters per year In Gijon the population consumes 65 liters/year for every single person in the city - that is only for Natural Sidra, this does not include, liquors or sparkling Sidra How to drink Sidra Begin with a long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass, to release the carbonic gases. The glass is held on a slight angle to catch the pour. About an 1/8 of a cup is poured into each glass It should be frothy and drunk right away. One does not sniff and swill the cider. Instead, Sidra is gulped back, except for a small amount which you leave in the glass to be poured out to the ground on the side of the glass where you just drank and then passed back to the pourer who will then serve another person out of the same glass. The next 7th Annual International Hall of Gala Ciders takes place September 29th, 30th and October 1st in Xixón, Asturias. If you are a commercial cidery and would like to sponsor Cider Chat’s attendance at this event please contact ria@ciderchat.com Contact info for Anzu Fernández email: infoasturiancider@gmail.com Address: Decano Prendes Pando 11 33208 (Xixon Asturias Telephone: +(34) 652 594 983 Websites for Las Sidra LA SIDRA in English: http://www.lasidra.as/en And also the shop: http://www.lasidra.as/tienda/en/ Mentions in this chat Go to this  to see the ciderchat.com show notes page with photos 048: Heleen Noble & Eelco Huizinga | Appels en Peren, Netherlands 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Big Apple Hard Cider - NYCAsk for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Put on that uncomfortable sweaty headset and take a walk through the autumn leaves: this episode's game is from virtual reality to cider. What causes motion sickness? How do you pronounce "caramel"? Why do Canadians yell "Halloween apples!" when they trick or treat? All these questions answered and more.Photos we talk about:59:40 - Asturian cider being poured in the traditional manner

Two Degrees of Separation Podcast with flute player Michael Walsh. This is the English version of a podcast that I do in Spanish, normally speaking about traditional music with different musicians. This time I had the opportunity to talk about Asturian music with Michael Walsh, a flute player from Manchester who is also doing research for his PhD on Asturian Music. It is really interesting to know how he was drawn into Asturian music from an outside perspective and, hopefully, doing similar things may rise some interest in our music. I try to keep it casual and not overproduced, so please excuse my blunders and occasional butchering of the English language, as I am not a native speaker. It should be more or less OK, though. Audio is not great for this podcast as there seems to be a big difference in levels, but it is not bad. Please comment if you find this interesting. I do have the means of doing more of them in the future with some traditional Irish/Scottish/Breton musicians. Some may even be quite famous!!!

Españolenado programa de radio para españoles en México

On today's episode of THE FOOD SEEN, Jonah Miller and Nate Adler grew up on NYC's Upper West Side. They shared a food life filled with Zabar's and downtown dim sum, but who would have thought, that a bar mitzvah and the Asturian region of of Spain, would lead them to their own pintxos place in the East Village. Huertas, which literally means “orchards” or “small gardens”, reflects the landscape of Spain's Northern coast, food pairing with an ever-growing of true Spanish ciders. Stop by for some passed bites in the front room, or stay for the dinner party like tasting menu in the back, but either way, this multifunctional restaurant thrives on it's youthful enthusiasm for service, slow roasted chicken, and tortilla espanola. This program was brought to you The International Culinary Center. *photo by Sydney Kramer

A trip to the east of Asturias around Llanes.... photos and more info at notesfromspain.com

Ben and Marina travel to Asturias for the weekend, to visit the beautiful Asturian capital of Oviedo. See notesfromspain.com for full details.