Podcasts about bahian

paes e urubu clã | carnavale | bande dessinée | arícia mess| pedro luís e a parede | shaw| chico science e nação zumbi | cláudio rabeca | alessandra leão | juçara marçal e kiko dinucci | chico correa| tom zé | serenô samba| seu adriano | inferninho samba orquestra| maciel salu | bid e karina buhr | pastoril profano com isaar e ivanildo silva| zabumbeiros cariris | banda marcial do ginásio pernambucano.PERNAMBUCO 4  | apple podcasts | deezer | amazon music | youtube etc*The Caipirinha Appreciation Society crew returns to Pernambuco and has a busy first week: what with lecturing at the local university and checking out music concerts, big and small. This podcast episode, produced in Recife, brings an exclusive bootleg from Tropicalia icon Tom Ze (a Bahian paying homage to Pernambuco) and other gems found in the Brazilian city that lives and breathes music..PERNAMBUCO 4  | apple podcasts | deezer | amazon music | youtube etc*A equipe do Caipirinha Appreciation Society volta a Pernambuco e tem uma primeira semana para lá de atribulada, com direito a palestra em universidade e shows grandes e pequenos. Este programa, produzido em Recife, traz um bootleg exclusivo com o ícone tropicalista Tom Zé (um baiano fazendo louvor a Pernambuco), além de outras joias encontradas nesta cidade brasileira que respira e exala música..* Please note that many episodes are unavailable from Spotify or YouTube Music. For access to the full diversity of the Caipirinha Appreciation Society catalogue, look us up in your favorite podcast app. Check ⁠⁠caipirinhasociety.com for a myriad of options!

A Bahian trance reflecting the best & worse of Brazilian childhood.'Capitães Da Areia' by Jorge Amado ('Captains Of The Sands' in English) is a coming of age story set in a 1930's Brazilian beach town. We follow a group orphaned adolescents who live without care under a pier. They know the streets better than anyone and are a menace to the city authorities. Under the leadership of their chief Pedro Bala we see them grow from young teenagers into young men through a haze of good & bad experiences.Would love to hear your feedback and appreciate any support you wish to give :)Timeline:(0:00) - Intro(2:21) - Themes/Questions(17:20) - Author & Extras(21:35) - Summary(23:54) - Value 4 Value(25:44) - Join Live!Value 4 Value Support:Boostagram: https://www.meremortalspodcast.com/supportPaypal: https://www.paypal.com/paypalme/meremortalspodcastConnect with Mere Mortals:Website: https://www.meremortalspodcast.com/Discord: https://discord.gg/jjfq9eGReUTwitter/X: https://twitter.com/meremortalspodInstagram: https://www.instagram.com/meremortalspodcast/TikTok: https://www.tiktok.com/@meremortalspodcast

Today on the Sacred Window Podcast student, postpartum caregiver, and devoted dancer, Alysha Higgins, introduces us to her dance instructor, Vera Passos. Alysha and Vera will guide us through a beautiful movement class on Tuesday, December 14th at 630pm EST so be sure not to miss it! Click HERE to register! Vera Passos is the Associate Artistic Director of Viver Brasil in Los Angeles and the Founder/Artistic Director of Casa de Cultura Do Movimento in Salvador, Bahia. Vera is a choreographer, master teacher, dancer and producer whose profound and indigenous relationship with Afro-Brazilian movement and music richly infuses her teaching and choreography. In her own words, Vera acknowledges the importance and impact that Bahian culture has in shaping the power and expression that she articulates and commands as an artist, “My culture is my inspiration, my feet speak with the earth and bring ancestral messages of joy, resistance and harmony.” Vera joins us in speaking about the orixa, and her personal connection and experience with these mysterious and complex energy forms. She tells stories of orixa Iemanja and the way her powerful energies manifest in the physical world and the embodiment of her fierce, protective, unconditional love. It is understood that we move with intention to embody those qualities. We learn that through movement and dance we can rid ourselves of separation and connect to the creative energy that dissolves all barriers. Vera says when community comes together to dance the space changes from “mine” to “ours”. It becomes a community space with no barriers, it becomes-- what is good for everyone. Topics Covered... What is orixa Who is Iemanja? Stories of Iemanja Using the inspiration of Iemanja through dance and movement Transformation through movement Connection of the elements to dance to life Who is nana? How community dance lifts us all Learn more and Connect with the Sacred Window Community Learn about the importance of the sacred postpartum window, the tools of care that have been lost in modern culture, and the ways we can bring them back for the benefit of women, birth givers and families. Join our online training and mentoring programs for aspiring and current postpartum professionals as well as our vibrant professional collective. www.sacredwindowstudies.com/learn Bringing back the sacred in postpartum care... together! Thanks for tuning into today's episode of the Sacred Window Podcast: Nurturing Awareness in Postpartum Care with Christine Eck. If you enjoyed this episode, subscribe to the show on Apple Podcasts and leave us a review. The show can be found anywhere else you may wish to get your podcasts too! Connect with us! www.sacredwindowstudies.com Instagram: @sacredwindowstudies Twitter: @sacred_window Facebook: Center for Sacred Window Studies Music written and performed by: Sara Emmitt https://saraemmitt.bandcamp.com/

The bohemian Porto da Barra (Salvador, Brazil) was the place chosen for the implantation of the first house in the Bahian capital. The novelty, which brings the originality of the housing by subscription, will be made official this Thursday, November 25, during the launch of Porto Privilege by Housi. The initiative is by Carozo Desenvolvimento Imobiliário, in partnership with Giro Empreendimentos and APS Engenharia Estratégica, with delivery forecast for 2024. Under the management of Housi, the units will have a 100% digital and no bureaucracy lease process, furnished properties and various added services and facilities, such as cleaning, maintenance, 24 hour support, Netflix, IFoo, personal trainer, among dozens of other solutions that optimize the daily lives of the residents. For the investor who buys the apartment with the purpose of renting it for profit, Housi acts as an efficient wealth management platform, providing tranquility to the owner and a profitability that can reach 50% more than traditional leases. According to Francisco Carozo, CEO of Carozo DI, Housi was created with the purpose of giving new meaning to the way of living. The tendency is to detach from the fixed residence and enjoy the freedom of living in different places, for as long as you wish. The idea is to opt for temporary housing, use it as a service and enjoy different experiences. To materialize this new milestone, the Porto Privilege project has 14 floors, 13 floors with 106 residential units and the Rooft, on a land measuring 722.06 m². The plant has 40 rooms/room with 29.48 m², 64 premium studios with 19.87 m² and 2 lofts with 42.46 m² and 59.02 m², all furnished and decorated by HousiDecor.

This episode is also available as a blog post: http://webrl.org/2021/05/16/bahian-cuisine-3-recipes-to-taste-and-discover-new-flavors/

In this second part of our interview with the Bahian journalist and anthropologist Cleidiana Ramos, we continue our conversation about democracy and Brazilian racisms. It is recommended you listen to the first part to get more context for the continuation of our very rich conversation, which addresses the Brazilian municipal elections in 2020, health policies of current indigenous populations, and comparisons between anti-racist struggles in Brazil and the US.

This English language synopsis offers the major themes and debates presented by our interviewee Cleidiana Ramos, a Bahian journalist, activist and anthropologist who covers racial issues, Afro-Brazilian cultures, and religions in her work. We discuss her magazine, Flor de Dendê, which focuses on Afro-Sertanjan culture as we consider the complexities of Brazilian identities with a focus on the connections between African and Indigenous peoples in the country's formation and contemporary life.

On this episode India explores Brazil and highlights the diversity and melting pot of cultures and cuisines. She travels to Los Angeles to meet chef Renni Flores of Sabor de Bahia to learn about and taste the Afro-Brazilian food from Salvador de Bahia, a rare find outside of Brazil. A singer turned chef who has put Bahian food on the map in California. Then India meets up with Chris de Sauza who runs the family-run restaurant, Brasilia Grill in Newark to try traditional Brazilian BBQ, churrascaria. Chris speaks about growing up in Ironbound, a neighborhood in Newark that is arguably the oldest and strongest Brazilian community in America. Tom Le Mesurier, a food and travel writer based in Rio who runs EatRio.com helps explain the history and roots of Brazilian cuisine. Scott Barton, a chef, food scholar and NYU professor explains Afro-Brazilian culture, cuisine and history. Follow Eating America with India at @eatingamericawithindia on Instagram and Twitter Follow Renni Flores at @sabordebahiaFollow Chris de Sauza at @brasiliagrill Follow Tom le Mesurier at @eatrioCreated and produced by India WitkinThis episode was co-produced with MixedMag @mixedmagCover art by Suzanne Borderies @art_bysuzOriginal song by Kilcool @kilcoolbeatsSupport the show (https://www.paypal.com/donate?hosted_button_id=8CYUK3HB9XYAQ)

Barstool Sports Daily News Podcast Also On SiriusXM Channel 85 (Mon-Fri @ 10am EST) Support Hard Factor & ‘Pop The Clutch’™ on a Shirt » MERCH: bit.ly/HF-Merch . -------------------- On today's Hard Factor News... - Our intern Patricia wandered down to the MAGA March in Washington DC and we get her first hand account of the vibe as well as discuss some of the skirmishes that happened. - We update you on the abysmal state of Covid in the United States, as well as how hard Thanksgiving is going to be cancelled, what stores are going back to limiting customers. We also talk about Elon's stance on Corona and discuss just how accurate these tests are proving to be among some well known takers. - We update you on the abysmal state of Covid in the United States, as well as how hard Thanksgiving is going to be cancelled, what stores are going back to limiting customers. We also talk about Elon's stance on Corona and discuss just how accurate these tests are proving to be among some well known takers. - A famous tree at the University of Wisconsin was cut down in the middle of the night, and the curator fears it may have been stolen for a large Christmas Tree display. In Santa Cruz a 4 foot tall Bigfoot statue was stolen from the Bigfoot Museum, but was left by the side of the road after a disturbed motorist called in a Bigfoot sighting. - 41 year-old Curtis Bayless was just trying to do the Godly thing, by getting high on meth and robbing the house of a family who just moved to OKC at 9:30 AM on Thursday Morning. The terrified 16 year-old son threatened to beat Curtis with a baseball bat, while the mother screamed and pulled her family away to run across the street while the cops came. - An incident of faking an injury in Saturdays Brazilian Championship C Series match between Ferroviário-CE and Jacuipense-BA. In this case, the goalkeeper of the Bahian team, Jordan got what he deserved for laying on the ground when he shouldn’t have been and it wasn’t in the form of a yellow card, it was in the form of thousands of red ants. - Nancy Pelosi has called off a dinner for new Democratic members of Congress after a Twitter backlash from people who claimed the meal would flout Covid restrictions. - A racing pigeon from Belgium has been sold for a record $1.9 million. The buyer, a rich Chinese guy going by the name "Super Duper" plans to breed the hen with "Armando" another prized racing pigeon in order to make the world's fastest pigeon. -------------------- • Follow us on TWITTER • @HardFactorNews: bit.ly/HFTWIT . @HardFactorMark: bit.ly/MarkCats . @HardFactorPat: bit.ly/PatHF . @HardFactorWes: bit.ly/WesTwit . @HardFactorWill: bit.ly/HFwill . Follow us on INSTAGRAM @HardFactorNews: bit.ly/InstagHF . YOUTUBE: bit.ly/HardFactorYT . VOICEMAIL: (512) 270-1480‬

Celso de Carvalho – Yes, Art and Culture Can Change Our WorldAired Thursday, 29 August 2019, 9:00 AM EST / 6:00 AM PSTOur best tool for social change is creativity. Art and culture are our most powerful and under-tapped resources for social change.How can we use music, poetry and the arts to cultivate social imagination?Join voice visionary Kara Johnstad and Celso Carvalho, Bahian world-world poet and composer, cultural entrepreneur and a conscious consumer activist for a heartfelt conversation on mobilizing creativity in the service of social and environmental justice.

No episodio de hoje…Dudu Vieira, Felipe Ferraz e Raul Limma, relembram os clássicos nacionais dos já saudosos anos 2000. Terceiro Quadrante® Comentados no programa: CINEM1NUTO (Instagram / Youtube) Projeto Humanos Mano Brown no filtro do Instagram PLAYLIST DO PROGRAMA:

Suzi talks to Wagner Moura, a Brazilian actor known for his work in the Elite Squad films and the Netflix series Narcos, about the volatile political situation in Brazil, where Marielle Franco, the socialist Rio City Councillor and her driver were assassinated on March 14, sparking huge protests across Brazil. Moura also talks about the film he is directing — Marighella — about the Bahian revolutionary Marxist writer and guerrilla fighter Carlos Marighella. We also hear from Brazilian political economist Pedro Paulo Zaluth Bastos and get his analysis of the political calculus in the move by the highly unpopular President Temer to put the military in charge of security, as well as the prospects for the Left in the coming election. Plus: Chris Phelps from the University of Nottingham joins us to talk about the wider implications of the month-long strike of British University lecturers, who have just reached a settlement. The strike was about much more than pensions and austerity: it struck at the heart of the quality of higher education, and has ramifications for university life and workers everywhere.

Tracing routes & connections between Europe and South America Pocket Caravan explore the fascinating rhythms of South America and the fiery melodies of European folk traditions, finding connections between music from across the continents. The Quartet began after a chance encounter between South Brazilian violinist Felipe Karam and British guitarist Peter Michaels, developing to include Bahian percussionist Anselmo Netto and North Brazilian double bassist Matheus Nova. From the barn dances of Northern Brazil to the gypsy circles of Spain via the Gaucho campfires of Uruguay, the ensemble combine live looping, improvisation and traditional techniques to celebrate the shared influences of music around the globe. Part of the SOAS Concert Series 2016/17 - the public face of music at SOAS With an ever growing popularity and profile, our Concert Series has established itself as the place to go for some of the most interesting and varied multicultural music in London today, with consistent high quality and a great concert atmosphere guaranteed. And it's all for free too! Our season runs from October to May every year, and features 12 concerts. The 2016/17 season programme is now live - see our website for the full list of events: www.soas.ac.uk/music/events/concerts The SOAS Concert Series is run by the Department of Music at SOAS: www.soas.ac.uk/music/programmes/

Bahia, if food doesn’t come to mind as the very first thing, chances are that it’s the still one of the top associations. Vatapá, caruru, moqueca, it just seems that the never-ending list of great foods just sparkle with a Bahia shine. In today’s lesson we focus on the food that perhaps most we most associate with Bahia: Acarajé. Listen to Andreia and Antonio tell us how acarajé is made.DialogueA: Andreia, qual você diria que é a especialidade gastronômica que mais representa a culinária baiana? B: Rapaz, essa é fácil, tá na cara, é o acarajé. Veja só, massa de feijão-fradinho, cebola, sal, frito em azeite-de-dendê, e ainda servido com pimenta, vinagrete, camarão e vatapá. É o típico da cozinha afro-baiana. A: Você acha que é mais típico do que, por exemplo, o caruru? O caruru que é feito com quiabo, camarões secos moídos e azeite de dendê é super típico também, Andreia. B: É, mas no caso do acarajé, Antônio, tem toda aquela imagem das baianas com vestimenta africana, vendendo nas ruas. Na minha opinião acho que o acarajé ganha, viu? A: Sei lá, eu nem sei direito, que que é esse o feijão-fradinho. É típico na culinária baiana? B: Olha, é um feijão que se usa muito no nordeste, rapaz. A gente quebra ele num moinho, em pedaços grandes, aí deixa de molho lá na água para tirar a casca. Depois, você passa novamente no moinho para criar uma massa bem fina. É muito trabalho, viu? A: Sei, e vem cá, você acha que o sabor vem mais da massa ou mais do azeite-de-dendê que se usa? B: É uma boa pergunta. O segredo para o acarajé ficar macio está no tempo que a gente bate a massa. Ela tem que ficar com a aparência quase de espuma. Mas eu concordo com você, o azeite-de-dendê tem um sabor muito característico e ele é indispensável, viu? A: Pois é, e quando eu vejo as baianas preparando o acarajé, parece que o azeite está bem quente. B: Isso mesmo, bem quente. E você já viu como elas usam as duas colheres para fritar, uma para pegar a massa e a outra para moldar os bolinhos. Olha, realmente é uma arte. A: É parece que a arte e o segredo está mesmo no jeito que elas cortam o acarajé no meio e botam o recheado com camarão, vatapá, caruru, e pimenta. B: Tá vendo, te peguei. Você também acha que é a especialidade que mais representa a Bahia, não é?A: Andreia, what would you say is the gastronomic specialty that most represents Bahian cooking? B: Man, that’s easy, it’s as plain as your face, it’s acaraje. Just look, black-eyed beans dough, onions, salt, fried in palm oil, and served with peppers, vinaigrette, shrimp and vatapa. It’s a typical afro-bahian food. A: Do you think it is more typical than, for example, caruru? Caruru is made from okra, dried ground shrimp, palm oil, and it’s super typical too Andreia. B: Right, but in the case of acaraje Antonio, it has that whole image of bahians with their African clothing, selling on the street. In my opinion, I think that acaraja wins. A: I don’t know, I don’t even really know what this black-eyed beans is. Is it typical of bahian food? B: Look, it is a bean that is used a lot in the northeast, man. People break it up in a grinder, in big pieces, and then they let it soak in water to remove the shell. Then you grind it again to make a thin dough. It’s a lot of work, you know? A: Got it, and tell me, do you the think the flavor comes more from the dough or more from the palm oil that you use? B: That’s a good question. The secret to acaraje to be soft is in how long you beat the dough. It has to have a foamy consistency. But I agree with you, palm oil has a very characteristic flavor and it is indispensible, you know? A: Yea, when I see the Baianas preparing the acaraje, it seems like the oil is really hot. B: It really is, really hot. And you saw how they use the two spoons to fry it, one to get the dough and the other to shape the little balls. You know, it’s a real art. A: And it seems that the art and the secret is in the way that they cut the acaraje in half and put in the fillings with shrimp, vatapa, caruru, and peppers. B: You see, I got you. You also think that it’s the specialty that most represents Bahia, right?

Bahia, if food doesn’t come to mind as the very first thing, chances are that it’s the still one of the top associations. Vatapá, caruru, moqueca, it just seems that the never-ending list of great foods just sparkle with a Bahia shine. In today’s lesson we focus on the food that perhaps most we most associate with Bahia: Acarajé. Listen to Andreia and Antonio tell us how acarajé is made.DialogueA: Andreia, qual você diria que é a especialidade gastronômica que mais representa a culinária baiana? B: Rapaz, essa é fácil, tá na cara, é o acarajé. Veja só, massa de feijão-fradinho, cebola, sal, frito em azeite-de-dendê, e ainda servido com pimenta, vinagrete, camarão e vatapá. É o típico da cozinha afro-baiana. A: Você acha que é mais típico do que, por exemplo, o caruru? O caruru que é feito com quiabo, camarões secos moídos e azeite de dendê é super típico também, Andreia. B: É, mas no caso do acarajé, Antônio, tem toda aquela imagem das baianas com vestimenta africana, vendendo nas ruas. Na minha opinião acho que o acarajé ganha, viu? A: Sei lá, eu nem sei direito, que que é esse o feijão-fradinho. É típico na culinária baiana? B: Olha, é um feijão que se usa muito no nordeste, rapaz. A gente quebra ele num moinho, em pedaços grandes, aí deixa de molho lá na água para tirar a casca. Depois, você passa novamente no moinho para criar uma massa bem fina. É muito trabalho, viu? A: Sei, e vem cá, você acha que o sabor vem mais da massa ou mais do azeite-de-dendê que se usa? B: É uma boa pergunta. O segredo para o acarajé ficar macio está no tempo que a gente bate a massa. Ela tem que ficar com a aparência quase de espuma. Mas eu concordo com você, o azeite-de-dendê tem um sabor muito característico e ele é indispensável, viu? A: Pois é, e quando eu vejo as baianas preparando o acarajé, parece que o azeite está bem quente. B: Isso mesmo, bem quente. E você já viu como elas usam as duas colheres para fritar, uma para pegar a massa e a outra para moldar os bolinhos. Olha, realmente é uma arte. A: É parece que a arte e o segredo está mesmo no jeito que elas cortam o acarajé no meio e botam o recheado com camarão, vatapá, caruru, e pimenta. B: Tá vendo, te peguei. Você também acha que é a especialidade que mais representa a Bahia, não é?A: Andreia, what would you say is the gastronomic specialty that most represents Bahian cooking? B: Man, that’s easy, it’s as plain as your face, it’s acaraje. Just look, black-eyed beans dough, onions, salt, fried in palm oil, and served with peppers, vinaigrette, shrimp and vatapa. It’s a typical afro-bahian food. A: Do you think it is more typical than, for example, caruru? Caruru is made from okra, dried ground shrimp, palm oil, and it’s super typical too Andreia. B: Right, but in the case of acaraje Antonio, it has that whole image of bahians with their African clothing, selling on the street. In my opinion, I think that acaraja wins. A: I don’t know, I don’t even really know what this black-eyed beans is. Is it typical of bahian food? B: Look, it is a bean that is used a lot in the northeast, man. People break it up in a grinder, in big pieces, and then they let it soak in water to remove the shell. Then you grind it again to make a thin dough. It’s a lot of work, you know? A: Got it, and tell me, do you the think the flavor comes more from the dough or more from the palm oil that you use? B: That’s a good question. The secret to acaraje to be soft is in how long you beat the dough. It has to have a foamy consistency. But I agree with you, palm oil has a very characteristic flavor and it is indispensible, you know? A: Yea, when I see the Baianas preparing the acaraje, it seems like the oil is really hot. B: It really is, really hot. And you saw how they use the two spoons to fry it, one to get the dough and the other to shape the little balls. You know, it’s a real art. A: And it seems that the art and the secret is in the way that they cut the acaraje in half and put in the fillings with shrimp, vatapa, caruru, and peppers. B: You see, I got you. You also think that it’s the specialty that most represents Bahia, right?

Brasil Music Exchange brings you the best new music direct from Brazil! This episode features cover versions of vintage classics and long-lost gems by the new generation. Our ever diverse playlist goes from samba to ska, choro to forró. Playlist highlights include the traditional Bahian choir As Ganhadeiras de Itapuã, São Paulo young guns Bixiga 70 and the deep treasure that is Goma-Laca.

paes e urubu clã | carnavale | bande dessinée | arícia mess| pedro luís e a parede | shaw| chico science e nação zumbi | cláudio rabeca | alessandra leão | juçara marçal e kiko dinucci | chico correa| tom zé | serenô samba| seu adriano | inferninho samba orquestra| maciel salu | bid e karina buhr | pastoril profano com isaar e ivanildo silva| zabumbeiros cariris | banda marcial do ginásio pernambucano PERNAMBUCO 4 The Caipirinha Appreciation Society crew returns to Pernambuco and has a busy first week: what with lecturing at the local university and checking out music concerts, big and small. This podcast episode, produced in Recife, brings an exclusive bootleg from Tropicalia icon Tom Ze (a Bahian paying homage to Pernambuco) and other gems found in the Brazilian city that lives and breathes music. PERNAMBUCO 4 A equipe do Caipirinha Appreciation Society volta a Pernambuco e tem uma primeira semana para lá de atribulada, com direito a palestra em universidade e shows grandes e pequenos. Este programa, produzido em Recife, traz um bootleg exclusivo com o ícone tropicalista Tom Zé (um baiano fazendo louvor a Pernambuco), além de outras joias encontradas nesta cidade brasileira que respira e exala música.