Podcasts about Batard

durée : 00:05:42 - Déjà debout - Marc Batard, guide de haute montagne. Il s'apprête à gravir l'Everest pour la troisième fois.

durée : 02:00:13 - Le 5/7 - par : Mathilde MUNOS, Amaury Bocher, Elise Amchin - Les invités du 5/7 sont Marc Batard et Ludovic Mendes.

durée : 00:05:42 - Déjà debout - Marc Batard, guide de haute montagne. Il s'apprête à gravir l'Everest pour la troisième fois.

durée : 00:05:42 - Déjà debout - Marc Batard, guide de haute montagne. Il s'apprête à gravir l'Everest pour la troisième fois.

Join Chef Harold Villarosa and host André Natera in this engaging episode of the Chef's PSA Podcast as they dive deep into the vibrant world of Filipino cuisine, high-efficiency kitchen practices, and the journey of a chef making waves in the culinary world. In this episode, Chef Harold shares stories about launching his new restaurant, Oko, in Austin, Texas, and how he fuses Filipino flavors with local ingredients to create something unique. They explore the rise of Filipino chefs in fine dining and the challenges involved in opening a restaurant while keeping a kitchen running at peak efficiency. Gain insights into team-building, the importance of maintaining a strong culinary identity, and the creative processes that drive culinary innovation. Harold also talks about his experiences at top-tier restaurants like Noma, Per Se, and Batard, his approach to kitchen discipline, and the core values he uses to train and build an effective team. Whether you're an aspiring chef or just fascinated by the culinary world, this episode is packed with valuable advice, practical tips, and behind-the-scenes glimpses into what it takes to succeed in the industry. Learn about kitchen organization hacks, earning respect, and the mindset needed to lead and inspire a kitchen crew. Listen now to get inspired and take your culinary journey to the next level! Subscribe to my Substack! ⁠⁠https://chefspsa.substack.com/⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠https://chefspsa.com/⁠⁠ Shop Chef's PSA Merch! ⁠⁠https://shop.chefspsa.com/⁠⁠

Pour cette nouvelle Carte Blanche Biblio, un entretien avec Fabien Cerutti pour parler de son parcours, du cycle du Batard de Kosigan et de Terra Humanis aux éditions Mnémos, à paraître le 7 juin 2023.... et bien plus encore !

Welcome back to Rising Giants with your hosts Max Thornton and Dominic Kalousek, where we explore the world of innovation and entrepreneurship in Cambodia and the Southeaset Asia region. On the episode today we have Louis-Alban Batard-Dupre, Co-Founder & CEO of Yindii. Louis is a seasoned social entrepreneur and sustainability expert with over a decade of experience nurturing startups across Europe, North America, and Southeast Asia. His latest venture, Yindii, is a game-changer in the food retail industry. By bridging the gap between retailers, food businesses, and consumers, Yindii tackles one of humanity's greatest challenges: food waste and its detrimental effects on climate change. Yindii's innovative platform not only benefits food businesses by minimizing losses and boosting revenues but also empowers consumers with access to affordable, high-quality meals. Moreover, it champions environmental sustainability by significantly reducing food waste and its ecological footprint. Currently operating in Thailand and Hong Kong, with Singapore soon to follow, Yindii has ambitious plans for expansion into additional markets in the near future. Join Louis as he shares his journey and vision for a more sustainable future through Yindii. Be sure to like, subscribe, and leave a review on our channel as it helps us continue to grow within the region and world. We hope you enjoy the episode. Follow RG on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @risinggiantsfm Catch our ⁠⁠⁠⁠⁠⁠⁠full videos on YouTube⁠⁠⁠⁠⁠⁠⁠: @risinggiantsfm All RG links: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/risinggiantsfm

Ce mardi 2 avril, Laurent Gerra a notamment imité MC Batard, Jean-Luc Mélenchon ou encore Pascal Praud... Tous les jours, retrouvez le meilleur de Laurent Gerra en podcast sur RTL.fr, l'application et toutes vos plateformes préférées.

Des affrontements désormais quotidiens avec la police minent de nombreuses villes de France. MC Batard est avec nous pour en parler... Tous les jours, retrouvez le meilleur de Laurent Gerra en podcast sur RTL.fr, l'application et toutes vos plateformes préférées.

Marlins Third Baseman Jake Burger makes Dan happy with his mustache and joins the show to discuss the humanity of athletes, the culture of the Marlins, the Bell & Burger buddy cop relationship, how to put a baby to sleep, and more. Then, we pay tribute to Jimmy Buffett after his passing over the weekend by discussing Margaritaville as a way of life and asking an important question: was Jimmy Buffett more beloved than Elvis? Plus, Lucy is hungry to dominate College Football and shares her experience (and content) from FSU-LSU over the weekend. Learn more about your ad choices. Visit megaphone.fm/adchoices

Er gilt als „der Koch, der Österreich sexy macht“, wie eine Tageszeitung es vor Kurzem treffend formulierte. Markus Glocker macht das tatsächlich – und zwar nicht irgendwo, sondern in New York. Und auch nicht in irgendeinem Restaurant, sondern in seinem vor fast einem Jahr eröffneten neuen Restaurant – dem Koloman. Schon jetzt gilt es als eine der angesagtesten Adressen im Big Apple – und das nicht ohne Grund. Dass das so ist, liegt auch am beeindruckenden Werdegang seines Hausherrn: Der gebürtige Oberösterreicher arbeitete unter Legenden wie Charlie Trotter in Chicago, unter Jhundertkoch Eckart Witzigmann in Berlin, unter Hans Reitbauer im Wiener Steirereck und machte dann vor allem als Schützling Gordon Ramsays in London und New York von sich reden. Als Küchenchef in Ramsays New Yorker Restaurant „The London“ erkochte er mit nur 27 Jahren zwei Michelin-Sterne – und eröffnete 2014 schließlich sein eigenes Restaurant, das Batard. Damit holte auf Anhieb einen Stern und sicherte sich drei Sterne von der New York Times – ein ziemlich großes Ding im Big Apple. Nach einer kurzen Auszeit durch die Corona-Pandemie eröffnete Glocker schließlich im September letzten Jahres das Koloman im Ace Hotel. Dort verbindet er meisterhaft, und auf zugängliche Art und Weise die österreichische Küche mit der französischen – und eines steht fest: Die New Yorker lieben es. Wie hat er das alles gemacht? Wie tickt New York gastronomisch? Wie hat alles begonnen? Und was hat es mit dem Schnitzel auf sich, das ihn zum Überflieger machte? Über all das und vieles mehr spricht Markus Glocker im großen Rolling Pin Talk!

durée : 00:37:14 - Philippe batard, chef de l'Auberge du Vieux Château à St Sauveur le Vicomte

20230519- 95 Years Of Rye Playland; Saying Goodbye To The Restaurant Batard by Kevin McCullough Radio

Ce vendredi 14 avril, Laurent Gerra a imité MC Batard, Jean-Luc Mélenchon et Pascal Praud.

 Aloha Friends, it's Robert Stehlik. Welcome to the third season of the Blue Planet Show. I started this show a couple years ago in my home office, in the garage during the pandemic, just to get to know other wing foilers find out more what drives them, what inspires them. And as always, I like to find a little bit more about their background and just get to know them a little bit better and learn for my own benefit. And I'm stoked to be able to share it with all of you. I get people coming up to me all the time saying I'll watch your shows all the way to the end. So I'm one of the 5% that watches the whole thing. So stoked to hear that. And I know many of you are also listening to it as a podcast while you're driving to the beach or going foiling and getting stoked or just listening to it while you can't go in the water because it's too cold, or you're traveling or whatnot. Stoked. Always to hear that kind of stuff, super stoked. And today's guest is James Casey, who also has a great podcast. So if you haven't listened to that, it's all about downwind foiling. You should check it out. And he also has a coaching club that you can join to learn about downwind foiling. He's an amazing athlete. He holds the record for the most kilometers foiled in one day. And a great coach for any of you who want to get into downwind foiling. And he also invented the sport of winging upwind and then deflating and foiling downwind. Really cool stuff that he's doing and pioneering also designing and testing equipment and so on. Without further ado, here is James Casey. Okay, James Casey. Welcome to the Blue Planet Show. Yeah. Thanks so much for having me. I've watched a bunch of these shows and yeah, it's cool to be on here myself now. Yeah. And I've been listening to your shows while I'm driving and getting stoked and motivated to do more downwind foiling. So thanks for doing that. A lot of really good information on your show. And I want to get into that, like Doman foiling, your Casey crew or the coaching crew, and then also the Moloka race, and then your announcement about joining Code foils and all kinds of stuff. Your record 213 kilometer record on a foil all that kind of stuff. But before we get into all those things, let's talk a little bit about your background. Let's go into a little bit like where, where you were born, how you grew up, and how you got into water sports and all that kind of stuff. Yeah. So yeah, James Casey. I was born in Sydney, Australia, and it's basically the east coast. And my mom and dad both surfed as a kid. They took me out surfing and like a boogie boarding first and then surfing. And I think I got my, I remember vividly actually gave you my first surfboard when I was like, probably a bit of a late starter compared to people nowadays, but I was like 10 or 11. I got like this PCUs, four Finn, super nineties board, skinny nose, like super pointy, heaps of rocker. But that was my first board. This was just one of my dad's old boards that he didn't use anymore. Yeah, this is your board now. You can, you can take this here, this out. And yeah, pretty much surfed all through my teenage years. I competed in like board riders, so I was I won the juniors movale board riders season sort of competition. But then I got 18, 19, I started getting worn in my rugby union. So I was playing a lot of rugby. Played for the, I guess the local club, the Ringer Rats, and was, I played a couple games in first grade, but I was basically just too small to be to be, following that dream as a, as an athlete in rugby. I was also competing against basically , who's now the Wallabies captain, Michael Hooper. So like in people who watch rugby would know what I'm talking about. But yeah, I was playing rugby against him a lot, so rugby was always, I was always second field to him, but I just loved it. It was great camaraderie and that sort of stuff and, but I was still juggling my rugby and surfing and basically as a rugby player you're pretty big and bulky and so it's not the best for surfing. But I got into standup paddling in my sort of I guess it was, I don't know the exact date, but I was. Pretty young. I was probably like 14 or 15. We, we were in Hawaii and I sprained my ankle kite surfing. And wait, so when, how did you get into kite surfing? Yeah, I was thinking that when I said that. Gotta explain that, . So I got into kite surfing. I used to go to Maui a lot. Basically my dad was a wind surfer and basically every July we'd go over to Hawaii to f as a family holiday to windsurf. And I was learning to windsurf and then all of a sudden all these kite around and I'd just nailed for windsurfing, I'd nailed my like water starts. So on the small sort of wave riding board, I was water starting, I was just starting into wave riding. And then I cut my foot on the reef out at uppers at Kaha. . And so I was outta the water for a bit and when I was outta the water, my brother, younger brother and sister learned to kite surf and then I was all fired up. I wanna learn to kite surf, it looks easier and you're on a smaller board. And so basically going backwards, I guess windsurfing my dad, cause he windsurf, he took us out in the lake a lot. Just a local Naraine lake. And we'd learned to windsurf on a big, we used to call it the island. Just a massive, it was a starboard, I think a massive starboard and you can get three people on it. It was super stable for us kids as well. So we did that. Then, so then I learned on a smaller board, wave, wave sailing and never really nailed it. I one or two trips down to OA and then Hawaii was almost there and then I cut my foot outta the water for a week. Then went to kite surf and kite surfing was what we loved to do as a family. Like my brother, my dad, and myself would all go out kite surfing at home and then me when it was sick. But yeah, then I sprained my ankle. Kite surfing this one time. I guess it was, it must have not been July cause there was some waves. Must have been, winter. And there were heaps of good. It was good surf that year too. So I cut my foot so sprained my ankle kiting and I couldn't pop up on a surfboard like, like regular surfing because my, an basically res sprained my ankle. So we went to the local shop what's it called? High Tech in Maui. And we rented Hawaii Paddle Surf, like standup paddle board. Cause we'd seen lad do it, we were in hook keep and Lad was doing his helicopters and that looks pretty cool. Yeah, we went down the hike. So can you, do you guys sell these salmon paddle boards? Yeah, we got a couple. So we rented two of those and we're actually staying at like near Mama's Fish house. , and there's a few reefs out there and basically, When there's no wind. We managed to score some really good sessions out there on the standup paddle board, just like glassy and like four to six foot kind of thing. And I was on a standup paddle board on these outer reefs and it was like, oh, this is pretty legit. And on the standup paddle board was easier because you're paddling out to his outer east and instead you're comfortable. So I'm like, this is cool. So he went home and St. Paddling wasn't really a thing yet. Went home and the local shop, I came in Sydney WSS boards. Sam Parker had, didn't have any production boards, but he did have a custom one that he, a local builder had built him just basically a big longboard. And so we grabbed that off him for a week and just was roughing out on that. No ankle is now better now. So it was just like, it was just cuz we liked it. And basically we, when the stock came in, we bought one, but be between that we were I actually grabbed my dad's windsurf board and we'd never paddled, so we had a rake and we cut the prongs off the rake, the plastic rakes, and we were paddling around the local spot on this windsurf board, like a smaller windsurf board had the full sandpaper deck. So we got all, got smoked rashed up on the stomach. But yeah, that was, and then, basically once the production stuff was out in Australia, we were riding it, but I was never really competing. So like I did all this is all like, 13, 14 or whatever, what's that sort of age? And so I was paddling it, but I didn't know there was competitions and my brother worked in the local shop WSS boards. And there was, I went to one competition at Long ra and I wasn't really, it was fun, but it wasn't really something I was motivated to, to pursue. We did a race, actually the fir, my first s race was Movale to Collary, which is like eight Ks. and it was a nice little northeast Lee Breeze. My I'd never paddled a race board before my brother working at the shop had organized a board for my himself, my dad and me. And there was two 14 footers and 1 12 6 and somehow I got stitched up and was put on the 12 six. So we're doing the race and it's all like a little down window. We just cruising cause we don't know how to race. We're just paddling like we are surfing, looking for little bumps to catch. And all of a sudden this storm comes through and we're about halfway through the race, we're at the back cause we're this cruising and this hail it starts hailing on us. So we, the massive storm, the wind was northeast hailstorm comes through the winds now south. And so we're all lying on our boards paddling into the winds like prone style. And because I had a 12 six I could keep it pointed into the wind easier. I wasn't getting blown around as much. So I, I remember vividly beating my brother. And he was all off it because he is oh, it was because you were the shorter board. It was easier for you to, paddle into the window. Mate, a shorter board should go slower. So it was, the competitive spirit was always there, but I didn't touch another race board for a very long time. So that was that was interesting. That was a not the best start to to the whole racing stuff. It wasn't until my now brother-in-law Grant Hardiman got into ums racing that I really got into thes racing stuff. But in the meantime, I was stop surfing heaps. So I still stop surfed a lot when the waves were small back home, I'd stop surf heaps, wasn't really competing, but just loved it. On the small days and you can then, you can just pedal out. The same as in, in Maui were ping out to these outer reefs and surfing waves by ourselves rather than sitting in the pack of 20 or 30 on a shortboard waiting for that one that came through. That's a muddled history, . Once I got into this, I actually got into the subs surfing, went down to an event in Marula it, so called the Maru Classic. Quite a famous event here in us here in Australia. Anyway, yeah had like guys like Rob Robby Nash come over in the history of it all. And, but I met two, two good friends now, JC Schara and Toby k Cracknell and Kai Bates as well, actually, and Sam Williams. And those sort of four people got me into the competitive side of s cause I didn't even know like the, a PPP world tour or the whatever it was called before that. I didn't know what it, I didn't know what it exist. I didn't know you could compete on a standup paddle board. I didn't know there were races. I just was just doing it for fun. Wasn't really in the scene. So they, I went over to Hawaii, did the sunset event trials, got into the main event and basically from there Tristan was like, oh, you've qualified for the whole tour now if you wanna come to Brazil and France. And I was like, oh, this is pretty cool. So I rallied. And, you I'd just finished uni at this time, so I was like, okay, I've got a bit of time. I haven't really locked myself into a job yet. So I just did that for, two, three years competing on the, the sup surf and race circuit doing, Molokai to Oahu and a bunch of races in did a few races in Europe, did a few surf events in Morocco and Hawaii and France, and went to the wave pool in Abu Dhabi. And yeah, it was a pretty cool, time and then Brun, I was doing that until Covid hit and then now Covid hit up. We basically, it's all, it all stopped all the racings on the stop stuff. And yeah. So here's I wanted to share this video. This was oh, sorry. Definitely. This was when I first met you that this was like at the mall. Mochi race. And you had a yeah, it was you and Marcus. Yeah. Marcus harder with Yeah. Talking about the dugout. I was just curious about it and interviewed you and that. So this was in 2016, was it the first time you did the mobile Kai race? This is the second time I did it. Yeah. This is the second time I, yeah and it was my third season competing, like racing over in Hawaii, but I didn't get in the first year to to do Molokai. Cause I hadn't done enough races, basically.  And that. And you were one of the first guys to use the dugout in the Molokai race, I think too. Or, and you did really well with it, right? So everybody started being curious about the dugout boards. Yeah, so dugout boards were, pretty common on 14 foot boards. But for for the unlimited boards, Not many people were using them. So yeah, it's probably good to talk about this. I was writing for JP and basically JP had said, oh, we don't make unlimited boards. You can get, one made from s i c, you can get one made wherever you want. And basically the year before I used a s I see. And Marcus had spoken to Matt Knowledge and said, oh, I think I can make something faster than your s i c what do you think? And he was like, yeah, Matt was keen. And then I got caught winded oh, if you are getting one, Matt, he was my like, sparring partner. I was like, I want one too. So we both, paid Marcus to design a board for us. And deep sort of made the boards and yeah, these are the first, unlimited dugouts that that we'd used. and basically it certainly caused a bit of a stir in Hawaii when people saw him. It was like the world's biggest bathtub when they filled up. But  Yeah, it was, they were super quick and, this relationship with Marcus, stems all the way through, like within us and Simon son over the following year. And and then I, won Moloka in 2019 on a board that Marcus and I actually built like in, in his backyard. And and that was the last, that was the last time the race was held. So you're the defending champion, theoretically. . Yeah. Look,  four years, , I only have to race once. Yeah. So yeah, no, it's it was a little project that for sure. Yeah. So I just wanted to share that. That's a classic older video. Yeah. Awesome. Yeah. That's the main, yeah. Marcus is now all clean cut too. He is. Got his hash and he is shaved and he wouldn't recognize him. . Yeah. And just so I'm in the background, so are you staying at his place right now or? Yes. I'm just, I'm over here in wa I was just cause we've just we're working together now with fun code foil, so it's been set started there that year deep that's, and then sent over and now with code foils and so it's pretty cool. But yeah, I marks my good mates and yeah, I'm over here in wa I was just doing a foil camp up in Exmouth and so I've flowed back down. get back to your history though. Okay. So then you started doing the kind of the racing and also computing as a subs, surfer subs, surfery competition. . Yeah. Yeah.   my, my best result in the subs surfing stuff was the second place at Sunset. I lost a ca vaz , but it was basically I got the, it was a good year for me. Like the surf was good, my ball was good. And that was, yeah, second place and that was, I was pretty stoked. And that year I won the overall race and surf sup champion, there wasn't an official world champion sort of thing, but it was like a thing they're trying to award, overall athletes, not just thes athletes, not just the races race athletes, but the overall. So I think that was 20 must have been like 2016 kind of time where I won that sort of thing. And that's probably the biggest, sup sort of world champion sort of thing I've done in that. But yeah, I did all that until until Covid hit really, I was doing all the s sub surf events and a lot of the supp race events and then foiling came out. It stalled the momentum, with the sup stuff because foiling the reason I got into the sup racing was because I I'm a surfer first, so I've always, I've, I still surf short boards longboards foils now, obviously and standups. But surfing was where it all started. And when I got into sap, competing in standup was all about s surfing and downwind racing, because to me, downwind racing was like longboarding out to sea and you're just trimming the whole time. So it's kinda like the longboard sort of style. . And then when the foils came out and you were, I started down winding them pretty early. I was like, this is like short boarding out to sea. I'm not long boarding anymore. I'm like, we are surfing now. And so that to me was like a real light bulb moment. And a lot of people are like, oh, you don'ts race anymore. And I'm like, oh, I still do the local events. Like I, I was at the Aussie champs last year  and still do a bunch of the local events. But yeah the foiling is and the downwind foiling especially is mind blowing honestly. It's it's pretty crazy. And I guess my foil history I started, I actually met Alex Aue when I was over in Maui for a ppp race event. And I was introduced him through the Spencers. So Jeffrey and Finn were testing ups to go for stuff Me. Oh Jimmy, you gotta meet Alex, you're gonna love this foiling stuff. And so I was actually staying with Vinny and Vinny Martinez and j Jake Jensen. And we were all in a house together. Cause we're doing a race and because I was introduced to Alex basically, but Vinny and I were both slopping boards and so we only had one foil set up. Cause Alex lent us a board and a foil, like one of the original cars. And we were out at Kaha lowers trying out then a bunch of other spots between there and who keep and just if one of us was on the fall, the other one would be on like a bigger surf up just filming each other with a GoPro. And we were just trying to get the shot of us flying above the water. And that was the, and as soon as we left there, we were like, man, I said to Alex, I gotta buy one, like when can I buy one? And he's, okay. That must have been like a sep September sort of time of year. It's 2016 and then maybe it was 2017 but around that time and I ordered probably the first go fall to ever arrive in Australia, It arrived in like November just before the event, the ISA event in Fiji. And I remember going over there, I was over there to race the distance race on the standup, but I brought this foil with me and on the, when we were all surfing cloud break and whatnot in between the events and I was towing behind the boat. on the drive out on my gofoil set up. And people are losing their shit. Oh, everyone's having a go. And that was the start of, the foil brain  and the downwind stuff. And yeah, it's been a cool, it's been a whirlwind four years, since then, or I guess five years, six years since then. But yeah then I was, and I heard like the first time you tried to do a downwind foil downwind, was it with the ca foil? Yeah, so it would've been just after I got from Fiji, I went over to Western Australia and there's a race called King of the Cut and all those, so it's really good downwind run cause the, you get these sea breeze and it's like super consistent. And basically one day we went out with my square JP board and the gofoil and must have been, the board must have been like seven two by 26, but a square not like the boards nowadays had this kind of pointy tails and stuff. Pointy noses, not long and skinny and . We went out the Mandra run and we paddled, A friend of mine, Matt  and I we were swapping boards, so one of us on the foil set up, one of us was on a race board stuff. And basically we did the run I think is about 10 kilometers, 10 or 11 Ks. We did half the run and we swapped out and I got up twice, which looking back, I'm actually pretty stoked, could get up. I got up twice for about a total of like maybe 50, 60 meters up on Foil . And I was like, man, this is hard. Cause we'd seen Kyle Leni do it on his, longer board. Oh, he must just need a longer board longer skinnier board at that time. And cuz Kai was on a sorn off race board, it's 12 foot kind of thing. It's funny how in the foiling world everything just comes back, right? So like  and then, cause now we're going back to that, but this was in 20, it must have been 2016 or 17. . But anyway, it doesn't really. And then I said to Alex, I think I need a bigger foil. So he sent me over the original malico the blue one that isn't curved down. It's like a flatter one. It was actually ahead of its time because it was it was higher aspect, than the macOS were. And like when I got that one, I got home and I did a downwind run from maybe I was, anyway I started downwind once I got that foil and once I had that bigger foil, I was getting up pretty much straight away because of my my, my sort of s racing and downwind knowledge. I could read the bumps well enough and was powerful enough to get up and foil and once up, I think I was just chasing bumps and it was, yeah, it was sick, but I had the, yeah that one definitely humbling moment where we got five Ks and 50 meters of foiling, , so yeah. Yeah, . But even for you, it wasn't easy to get started, but yeah, no way. No way. But the right equipment makes a big difference for sure. Yeah even just the slightly bigger foil was the biggest, the difference for me. I think I was still on the same board more or less. I can't remember my first successful downwind run actually because I definitely had gone to Maui again and I did a downwind run with Finn and Jeffrey on a prone board. We went from Kua to Sugar Cove and we were paddling into waves and then falling around. And then Alex had this 10 foot, it was like a square board. It was a like just a, he called it the aircraft carrier. It was super long and he'd just put a little bit more rocker in it. Yeah, super light. And I paddled that thing up easy and once I was up I was like, I was good to go thing. Cause the downwind knowledge I had from racing standups just translated straight across. But I remember that first run of that big board and it was like, oh, this is pretty cool. , this is pretty epic. Boiling down wind is, As I said before, short boarding and like surfing down the coast rather than, trimming on the longer, unlimited or 14 foot stops. Six. Wait, did you say you were prone foiling on a 10 foot board? Is that what it was? Nah, so I was, I was, I'll stand up, I'll stand up paddling on that one. Yeah, that was the aircraft carrier. It was like nine or 10 foot. long, long, but it was like square. It literally it was like this shape. Yeah. The early kma boards were like that too, right? That's at the time everyone thought that's how you get it as short as possible by just cutting off the nose and tail and like its square . Yeah. Yeah. It was interesting that one Alex made actually and, and it was it was like looking back at it if he just refined that shape. It was long and it it wasn't super skinny. It was probably like 25 or 26 wide, but it was like eight foot and just it was square for stability while going. Narrow for speed and long for speed. Looking back, like there's a lot of things that led us to, the latest design that, Dave has famously invented, the Barracuda style boards. Yeah. And then you're still a team writer for Sunova, right? So when did that relationship start with Sunova? So just that video you shared before was the year after? So it was it was just as when I got my Go Foil I started on JP boards, so that was November. And then the following year, January, February, I signed with Sunova. And the first thing I did was like, okay, we need to get on, we need to make foil boards because foiling is where it's gonna be. And so I went over to Thailand and we tested a bunch of staff and we drew up with Bert Berger. He was over there and Marcus was back here. So we didn't, but Bert and I drew up our first sort of, Foil board range, and it was long, they basically weren't thick enough. So I, my first s foil board that I did with them was seven two by 24 and a half, which like is a pretty good dimensions looking back like how it's aged. But it was super thin. Yeah. So it was only like, it was only like 80 liters or something. And for me it was fine. But I remember going, starting on that and then Marcus took over designing the FOIL awards cause he was head starter foiling too. And it made sense cause he understood it. And so we basically the rails on Bert's board were like super pointy like this. Yeah. And then Marcus just made him thicker and had the, added the chime in and that extra volume allowed us to go shorter. And a bit narrower. Yeah. And a bit narrower too with the same sort of volume. But yeah, I guess our the Sunova relationship was, has been, is epic. , we're still designing a bunch of boards. We've got a bunch of prototypes coming. And yeah, there's, because I persuaded them to build these foil boards, I said, ah, and then I built like a, created the Casey brand. They're like, okay we'll put the Casey logo on it. And, it's your job to curate the design with Marcus and make sure you write the design specs and the, the website, outline, explain to people what it is. So yeah, that relation relationship with Suno has been really good. And obviously like racing, they were helping me fly around the world and travel and and the stop surfing stuff. And yeah, it's been a very healthy relationship with the boys in Thailand. The over. . Yeah. And then for, regarding the foil, so I guess you were writing for Gold Foil and then at some point you tried a whole bunch of different foils and you ended up writing for access. So how did that ha all happen and what was yeah. Sorry. I was writing for Gofo for five years so Gofo for five years and basically, started with the Kai and then the MACO came out and then the EVA and the maico 200 and all that sort of stuff came out. And then the GLS came out, which was like mind blowing cuz they were these higher aspect things. Then the P 180 and basically I've all the way up to the RS and the GT wings. I was a part of the team and it was just, yeah, it was, I was just craving a bit more input in the design process because go for guys are just like fully Maui based and they've got a pretty good test team in Maui. They've got Dave and they've got. Jeremy Rigs and they got, Alex himself is great at testing too, so they didn't really need me. And unless I was there, and when I was there, I was heavily involved in the testing stuff. And remember vividly testing shimming the tail wing. We were out, off or out of Kalu Harbor in Alex's boat. And Connor and I were both testing some Damon wings for the, there was an oli, the Oli race was coming up. And so we were testing like how to shim, like basically we're tuning our foils to get 'em as fast as we could for the race. And unfortunately that year the wind was blowing like straight on shore, so it was just a course race. But the race we did was they dropped us out outside basically between uppers and lowers at Kaha. And we raced all the way back into shore. And I remember that, was that where there was a huge surf too coming in or was that huge surf? Yeah. Yeah. And a few guys, I think I got up last. , but I think Austin climber fell off in the surf This got maxed out. You got a bomb coming through and it was a, that was a pretty cool race that was just like full, like figuring it out, yeah, and it was a bit murky water coming through. I hit something coming in through at the end, but it was sick. It was a cool race. But yeah, so we I'd worked a lot with Alex and Alex was literally I've got a house over in Maui and my family is a house over in Maui and he's actually, we actually share a boundary with Alex. We're not direct next door neighbors, but like over the back fence, like Alex is our neighbor, so it's oh, cool. There's a pretty cool relationship. When I was in Maui, like last time I was in Maui Alex had literally picked me up and we'd go, okay, we're gonna go test this thing, James. Come on, let's go. And yeah, it was super cool to be doing that. But the problem was when I wasn't in Maui, I couldn't test anything and I was only really in Maui, maybe one or.  once or twice a year, and only really for maybe a total of three weeks. So I just, I was craving more input in the design and pushing the envelope to race the wings. But also I guess with my coaching stuff I wanted to be able to, have input to help people learn to. So yeah, about 18 months ago, I, announced I was leaving Gofoil and tried a bunch of different foils. was trying lift stuff, I was trying uni foil stuff access Armstrong. What else did I try? I felt like there was some cloud nine stuff too. And basically I, and I spoke to 'em all and basically the access guys were really keen to work on a range of foils with me. And basically in the last 18 months with access, I reckon I prototyped.  probably 50 sets of gear, wow. It was kinda like, be careful what you wish for , because then my job was like, one of the things they sent out six different towel wings. They didn't tell me what they did, but they said, go out and try them and tell me what you feel. And basically little examples like that. And, so we tried a bunch of different stuff and it was an awesome relationship with Evan and Adrian. And I was on the phone to Adrian after every session. And that was exactly what I craved, like with Gofo, I did the same thing, but I only spoke to Alex every now and then. Cause I only got prototypes every, once or twice a year. Whereas with access, I was getting like every month they were sending out a box of gear and saying, test this stuff for us, test that for us. And it was epic. And if fast forward to now, I guess I'm, I've just announced that I'm working with basically a few mates of mine, Marcus, Ben, and Dan. And.  basically creating our own brand, which is super exciting. Working with Code Falls and look, if this hadn't come up, I'd definitely still be working with Access because there was, there's basically, there's no bad blood with access. Like we're there we're still mates. Adrian's actually coming up. I'm just gonna miss him in Perth, but he's coming over and I've left a bunch of gear for him cause, given some of the gear back and yeah, they want me to come over. Adrian wants to come over to New Zealand and do a downwind foil clinic and yeah, but they were cool, especially like going know when I told them about when I told them about joining code about a month ago, they were obviously a bit upset, but they were super cool and they're like, they were stoked for me that we, that I was creating my own thing. So they weren't they weren't angry at me, and the beauty is we're still mates I guess. So it's it's cool. But as I said, like the relationship with Code Falls was really good. So it's, I'm sorry. Talk a little bit about that. So code photos, like who's behind it and what's the business plan and so on. Yeah, so basically Marcus and Ben basically ha they're brothers. They, their Batard brothers and they've been designing their own or basically in the sunova range. Marcus has been doing all the foil and stuff boards for a while and Ben Tark has been doing the same for one and basically for them to be working together. It's pretty cool cuz they've got some seriously good design brains and yeah, they just, they asked me did I wanna be a part of this company they're building and yeah, I was like, yeah, let's do it. Because I've worked with Marcus for, I guess five or six years now and I've known Ben for a bit longer and Basically the plan is to, just create foils for, for sorry, the dog's just done a fart. the plan is stinks, stubby . The plan is to create foils that that we want to use, you know and that I can teach with too. Cause my coaching business is super important thing too. So at the moment we've just had one, we've had two prototypes. Basically we've got a sort of surf wing and think it's around eight 50 square centimeters. And we've just had a prototype race wing that literally, I've only tried it twice, two or three times now, and it's been. Really positive. Like the whole philosophy I guess behind it is we want our stuff to be stiff and solid and the mast and the connection to the base plate, to the mast, it's all one. But like the connection point is overbuilt, but it feels so nice and stiff. And then likewise the master to the fuse. The fuse is thick and so that's, I'm seeing if I have one actually I've got a mask just here. I can show that. Yeah. Why don't you show us? Is it all one, you said it. The fuselage and front wing and tail wing are all one piece. No. So the don't think I've got a, a tail wing or No, there's none around to you. They must markers, must took it . But yeah. Yeah. Show the mask. So yeah, you can see like the, see how that's pretty chunky down the bottom here. But we just find it adds extra stiffness. And even the base plate's pretty, pretty chunky too. Uhhuh . And then the connection to the. , this is a thicker it's just like probably 30% thicker than the, like most other brands. , just, this just allows more Fuse to get onto. So that makes the fuse a bit chunkier. Yeah. What we found straight away was that it was just super stiff, even though like our first prototype, but everything was just so well connected. So yeah. The base plate things that I was talking about and then the fuse connection was just super solid.  And that to us was a really important thing coming out with a brand now and like after seeing a bunch of brands, work on certain things, then realizing their mask is a bit stiff, isn't stiff enough. And having the connections to the front fall or the rear fall a bit, basically don't want any flex. So having that able to see what other fall brands have done, we've learned from that and basically created a pretty. Pretty what I'm loving, especially in the surf, the eight 50, it's super well connected and a lot of people, so is it, is the fuselage like aluminum like the access foils or is it more like the lift flows where it's like a front piece together with the Yeah, it's yeah, more like the lift and uni foil sort of stuff. How it's just like the front one goes on and then the fuse bolts on. Like a lot of people are comparing it to the cab, how it's on the angle, so Oh, you kind, yeah. So it's it's a super snug connection. , I can't, there was one just on the couch there, but Marcus just took off with it. No worries. Show on the shop . But yeah, we're super So you, so are you actually a partner in the business or a team writer and r and d? Or like how does that work? Yeah. More of a partner not just team riders, which is why it's like an exciting. Sort of project. So there's, we're building a brand up from nothing, so it's, yeah, four. then, so Marcus is, designer Sonova. Ben was a designer of one, no, is the designer of one. And then Dan, he's actually a, he lives three doors down and he's an architects builder, but he's really good at basically drawing everything up and making it all, so the designs, he puts it into software that makes the, it can blend everything so super clean and, slick looking connections. And he's actually, he's been working the hardest of late trying to get all the files ready to build. It's been a, it's been a, it's been a busy month, that's for sure. Yeah. And that's why you're in Perth right now? I was actually over here to do a foil camp up in Exmouth, and I extended two days before and two days after, just so I could catch up with the team and. and, talk about a lot of things and get some footage and just work on all things code as, as well as do a bit of work up the coast here. Just, it was good timing, it wasn't planned, it was just good timing. Cool. Yeah, like when we look at Australia on a Globe or something, it looks like a small little island, but to fly from Sydney to Perth is like a six hour flight or something, like three time zones, or what is it, three or four time zones? Yeah. Yes. It's, I think it's a four and a half, five hour flight, depending on the winds. And yeah, it's a, it's three hours difference. Yeah. So back home when I chat to my wife, she's, at home now it's nine o'clock here and it's midday in, in Sydney. So yeah, it's a big country. It's a big country, that's for sure. Yeah. I haven't been over and during Covid we actually couldn't fly to Perth Bec because. Everything was locked down, so it was, yeah, it's it was almost like a new country over here in Western Australia for a while. Yeah. Everything, everything went yeah. Starting new for company, with like access, they have so many different foils and design, like shapes, like different, so many different wings you can choose from and stuff like that. So starting a new company, I guess one of the hard things is the tooling costs are pretty expensive. Every time you make a new wing you have to make a mold for it and all that. Yeah. And then if it doesn't work, you have to like toss that mold and make another one or whatever yeah, exactly. Yep. It's not easy. Yeah, it's not easy at all. Yeah. The plan for the Rangers at the moment is we've got our surf wing all round, surf wing and downwind wing, which is the eight 50. So I've been surfing and down winding it , and it's been unreal in terms of size, it's. , I feel like the area's not that good a guide. Cause we all know the one 20 probably surfs a bit bigger than what, or down winds a bit bigger than what the area is. . But it's, it, this eight 50 feels somewhere between the one 20 and the one 70. Probably like a one 30 or one 40 sort of size.  If you were to compare in the lift range in the access range, it feels like an 8 99, so that's the kind of size that the one we have now. And we've got plans to build one bigger and one smaller , at the very least. And we're probably gonna go at least two bigger. So probably have five or six foils within that range. And then we're gonna do an, a race range, which we are busily working on now to get ready for mochi because it may only be March, but it takes time to build molds and test stuff. And so we've got our first one here and we've it, it's great, but there's things we can improve upon it. So we're back to the drawing board and try to make it, better. And then we're gonna do like a more of a, lower aspect sort of style foil for basically bay runs, small, slow surf and just a sl a foil that goes slower so you can so especially for me when I'm teaching, I want, I wanna fall that I can teach with that isn't going so fast that it's like scaring people,  and it doesn't have to be a really big foil to go slow. You can make us foil that is still like compact, that goes slow. So we they're the kind of the three rangers that we're working on. But really we're just focusing on getting everything released and the launch date, I guess for shops to, to have these code falls in shops for the eight 50 and I guess, and that's first surf range is or the all round range is the 1st of June. So that's what we're working towards, which doesn't seem that far away.  For us, but for everyone else, we're like, oh, June, that's like March, April, may, June. It's three months. But I think Robert, you probably know it, it takes more than just, the stuff is good now. We're just getting stuff, ordering like our, the manufacturing and logistics and stuff. Yeah, just three months is not a long time.  Not at all. So three, four months. Yeah, we're pushing hard, but it's and obviously we're hoping to have to release the bigger and smaller wings in that range. But it probably won't be till after June. So the first one will be the eight 50 that sort of slightly bigger than the lift one 20 sort of size 8 99 axis sort of size. And then the rest will come after that. But yeah, baby steps because it all, the need a cost a bit, but it takes a lot of time too. So it's, yeah, it's been a. Spend a bit of a journey already. Just I'm only one, officially one week in . Cool. And then what about boards? Are you con gonna continue with Sonova making, like the Casey labeled boards or that, or are you gonna make code foil boards also, or? No, at this stage we're gonna, like Ben still works for One Ocean Sports and Marcus and I still work for Sunova. So it just, it makes sense for us to stick with them, for the, yeah. For the time being because it's we've got great relationships with Ben's got a great relationship with Jacko at one and Mark and I have a great relationship with, Tino and Dylan at Sunova. We don't wanna, we don't wanna break that relationship and Sure we've got good products and we're super happy with how it's all working. As is and the foils, are they made at the Sunova factory or where are they made? The fos are made in China. Yeah. So they're, that we've different factory, the Sunova. Don't really do carbon fiber. I guess they're more of the bolser and polonia skins, which for a foil doesn't really work. . Yeah. It's a, it is a very specialized manufacturing process and yeah. Definitely not simple. You have to have Yeah. Get everything right. Especially like to make the mass stiff and torsional and all that, all that kind of different kind of things to consider. But anyway, yeah. Cool. Congratulations. That's pretty exciting. Yeah. Super exciting. It's been, and let's talk about the Moloka race. Since 2019 we haven't had it. And then this year it's gonna be on July 30th, I think. And I got to see the list of people for the for the foil race. And it's a pretty, pretty impressive list. A lot of people are entered. Yeah, including you and Kailan and a bunch of other really top top writers are doing the foil race, so I almost feel like that's gonna be like the main event, almost like the down one foiling, yeah. But yeah, talk a little bit about that. Yeah. Obviously 20 Montana wanna 'em a stand up and uh, basically that was my goal. That was when I first started stop Racing, my goal was to win Malachi to Oahu when I was stoked to be able to do that. And I dedicated to my dad who's now passed away. And that was a really emotional, experience to be doing that. But I feel like to me, like a lot of people are like, oh, you gotta do it again. Go back to back on the s And to me, I feel like it's almost not that chapter's done, but it's like I've achieved what I wanted to achieve on the standup. Not only that, since I started racing mochi on a sap, like the first year I did that, there were 15 to 20 big names. And probably of those we five people could have won it. The previous year, the year I won, there were probably only like probably five or six people that were like really racing it com like super competitively with a win. And of that sort of five or six, there was probably only two or three or four that were real serious contenders. So it, what I've seen is the s downwind supp racing has declined a bit, or a lot. Yeah, for sure. Like all the guys that were downwind, downwind, standup paddling are now supp foiling or just, prone or they're downwind foiling now. So to me the sport that I was interested in has shifted to foiling, so for me, the foil stuff, it was even in 2019, I was foiling like a lot. And for Malachi, I put my, gave myself a bit of a foil band and Marcus was foiling and training for the foiling and He was like, come on, Jimmy, come on the phone. I'm like, nah man, I just gotta, I just gotta tick this off. I gotta win this race on the standup and I just wanna, I wanna get that done. And yeah, I'm stoked I did that because then it wasn't on for 20 20, 20 21, 20 22, and it's just come back in 2023. I could have been I could have been, still wanting to win it on a standup and, not having it mean for a while. They were talking about maybe doing the the foil event on a Saturday and then the paddle and prone event on the Sunday. If they would do that, would you do try to do both or would you just Only on foiling? Oh, I'd focus on foiling, but like the factors on the day before, I'd do both because I'm over there, so I, and I still have all my gear over there. It's all ready to go. The only thing is the extra cost. The moloka to a race is not a cheap event, and an escort boat is super expensive. And hard to find. That's one of the biggest challenges I think like this year especially. Cuz during the pandemic, a lot of the escort boats got out of the business or they, sold their boats or got into fishing or doing other things and then, yeah. So it's actually gonna be really hard to find escort boats for all the competitors I think. Big time. Yeah, absolutely. So yeah that, I'm lucky enough, I've got the same boat captain and Andrew he actually hit me up. He goes, I got a few people asking you doing mochi cuz people are hitting me up to do their escorting on it. Your first, you won it last year so last time we did it. So you are, you're my first guy and he is like, and he goes, and I hope you're foiling . Cause obviously for a boat it's quicker on a foil. Yeah. You need a fast boat to it, . Yeah, exactly. So yeah. Yeah. I signed up to do it on a wing foil this year, so I'm excited to, to be wing foiling. Yes. It's so cool that they did a wing event too. I assume. The wings should win. Like the wings should be the quickest really. But it'd be interesting to see how they go on the final bit. That up win leg could be pretty, there'd be a bit of tacking going on, and if there's no win, yeah. Going into the finish is gonna be tricky. But for you to, for you guys too, going into the wind with a Yeah, it's the same. Yeah, it's, yeah. And the foil board's gonna be super cheeky yeah. But yeah, last year we had that blue water race where jack hole came in like third overall I think the first two finishers were wing foyers and then he came in third, so he beat a lot of wing foyers on the standup foil board, yeah, pretty fast. Cuz you can go straight down wind versus on a wing, you have to angle more, a little bit angle off. Yeah. Yeah that's a big question. Can you go quick enough over further distance to, to beat the sub guys? We're going more direct I guess, but Yeah, I think you said you did the king of the cut with where there was wingers and standup foyers, a king of the cut race or something. Yeah. I haven't done it when there's wingers because it wasn't on last year and the year before. In 2019, winging wasn't a thing, wasn't a, what, people weren't racing. So the last time I did King of the Cup was 2019 and then Covid hit, so we couldn't get over here. And then when everything opened up last year, end of 2022, the King of the Cup wasn't on anymore. Basically all the volunteers, but they couldn't get enough volunteers together. But have you competed in any doman races that have both wingers and standup foil? I don't think I have actually. Yeah. I don't think I have. Yeah. I haven't competed again or rice against. It'll be interesting to see. Yeah. Who's faster . Yeah. You would think, definitely like with the Wing, you do have an unfair advantage and you can probably use a smaller, faster foil, yeah. But yeah, I think it, I think there's Yeah. A lot of, yeah. Yeah. A lot of animals that go into, I've had the Marcus about this, and he did the race when speaking of the cup when there were wingers and foyers and the wingers smoked them, not only because they were from the start, they were up and going. But smaller foils, they're using small foils. They're using big wings, like big sails and yeah. They're just, , they're moving. Yeah. The wings were quicker, even though they were having to go a little bit further distance. They were faster by, by fair bit, actually, five, 10 minutes I think it was. Okay. That's good to know. Yeah. Cool. So yeah, I think that's gonna be super exciting. We're gonna try to interview some more people that are in that race and yeah, it should be fun to be part of it, the first time they're doing wing foiling too, yeah. So actually, have you done much wing foiling or just more focused on down winding and surf foiling? Yeah, more focused on down winning and surf oiling. But I, I've done the, I guess the stuff the wing that I do is mainly around wave riding. So I'm, and not even heirs. So I'm, I do a few, hes, but I'm not a trickster. Like I don't, I'm I'm not as interested in the big jumps and the flips as I am, like the calves and, the re-entries and the cutbacks and that sort of stuff. So to me winging, winging is like poor man's towing, it's like toe falling cuz you can to toe yourself into the wave and then you just drop it in the back end and you're just surfing like you would anyway. So it's And then talk a little bit about I know you've done like upwind on the wing and then deflate and then just go down one with the wing under your arm or something like that. Or put on your back. Yeah. The wings is, talk a little bit about that. It's such an epic tool for that. So in Sydney especially, we get a lot of days where the wind is in winter we get offshore breezes, so it's like howling like 30 knots offshore. And we can go into sort of harbors or bays or river entrances and we can like big river entrance and we can what we do is we wing up wind, like five ks up wind, which is like almost 10 Ks cuz you have to z and zag up wind.  You attacking. And then I'll I, in what a lot of guys were doing was they were going on onto the shore, deflating their wing on a beach, rolling it up, putting the backpack, and then paddling up. And I was like, why are we doing this? Why don't we just deflate it on the water? So I started deflating on the water wrapping up trail on the backpack. It was a bit wet, bit soggy, but it was still doable. . And then I was like why am I sitting down and doing, why don't I just deflate it whilst en foil? So I deflate it whilst en foil and then hold it under your arm until you stop. And then you've got your paddle on your back knee. You pull that out once you're ready. But yeah, and then I was chatting with mate and I'm like cuz it's this run we do it's in a river and basically there's a national park so you can't drive. It's hard. It's like a bit of a, it's like a two or three K hike to get to the beach that you'd start at. . So instead of going there, we actually just start at the finish point and we wing up wind and then we do our pack down, however you wanna do it. And then we'd go like most of the way back to the finish. But you can go, there's two options you need to pull in to this little bay where the car is, where you can go around this headland and there's like, it's just a peninsula, so it's a sand spit and you can go around the other side so you get like an extra three or four kilometers. So I guess two, three miles of down winding and it's just it's like a kilometer. Upwind back to the beach. And so what I was doing was I was de like doing my deflate, like wing up wind deflate at the top of the run, and then I'd wing all the way down to the bottom of the run and I rigged up this soda stream bottle so I could use press a button and it reinflated the wing whilst I was up on fo. So instead of sitting down and pump, I was actually pumping up the wing. Prior to this, I was pumping up the wing of the water. Yeah. And I'd I sort do it that way. But yeah, the soda stream bottle is pretty sick. So you also don't have to carry that big pumper around, right? Yeah, exactly. Yeah, exactly right. Yeah. But I heard someone say that the carbon dioxide is like not good for your bladder or something like that, that they used to do that with kites and it wasn't good for the bladder or something like that. Have you had any problems, like with your bladders or anything like that from the, I've only done it like three or four times. The soda, I use a soda stream bottle and I just rigged that up. So it's just a big, like a big CO2 canister. And yeah, I'm sure it's not great for it, but it was I still pump up on the water a lot of the time because to set up the Soda Stream bottles is a pretty specific thing, whereas I can just grab my pump and a dry bag and I'm good to go. , whereas the soda stream, gotta, you gotta attach it onto the boom and, have the hose. And it was just a cool it was an idea that Matt made of on Grant Perry and I worked on for a little while and yeah he, he's on a, he's on an E four, so he filmed it all. It was a pretty cool little clip. Yeah, it still has a lot of function, but yeah, the biggest thing that we noticed was when you did the co2 the wing itself got really cold. So the CO2 was a really super cold air. And it like sort frosted the now the outside of the. The canopy or the inflatable edge of the stratt. Yeah. The leading edge was like, freezing around the belt, probably especially, yeah. Yeah, exactly. So I'm not sure how good it is for the long term . I haven't tested it enough times to know, but I've done it four or five or three or four times and it was fine. Prob actually probably four or five times. It didn't it didn't blow anything up. We tested it on land first because we were worried about that. What's gonna happen here? But yeah, it was sweet. It was sweet. Nice. There's I'm sure there'll be like, there's, I feel like there's a bit of a, there's a bit of a potentially a cool market in that, like if you can cuz winging down wind is epic. Yeah. But it takes a bit of wing management. So like I find it easier to downwind with a paddle than I do with a wing. Cause once I have the wing and I'm like letting go of it and it's just, flagged out, it's behind me. , it's all in front of me, I've got, if I change directions, , there's a bit of technique to either, you either swap hands or you've gotta bring it behind you and drop it down behind you and try to, it's there's a bit of, there's a bit of admin to, to keep the wing out of the way and not yes. To be able to go the same lines. Cuz what I find is when I'm wing it, I'm gonna cut across the wind a lot more than I would when I downwind. Even if I've just got flagged out to go straight down wind, the wing wants to blindfold you, essentially. So that's where it came from. The whole deflate thing. I I love the downwind thing, but, and I winging up wind was the free shuttle, but the downwind part, I was like, man, this wing just doesn't get, doesn't get outta the way and back home I'm using a four or five meter wing most of the time when I'm down winding. It'd be easier with a two or a three obviously. it's even easier for you to stay Flighted. . Yeah. What I've been doing for if you're doing, if you're racing downwind, what you can do is just put the wing up over your head and have it almost level so that if you're going faster than the wind, straight down wind it's just of been neutral over your head, so that works pretty well too, but it's, yeah, but it's not really, your sounds get tired. Yeah. Your arms get tired, right? Yeah, not so much cuz you can't really stay in that po you can do that when you're on a good bump and you go really fast, straight down wind. But then once you of come off the bump and you catch the wind again, so you bring the wind, bring it back down, wind, wind back down and stuff like that. But yeah, that makes a lot of sense for like speed going down wind, because you're like, I was thinking too, like the electric pumps are getting pretty good, like battery powered electric pumps. I wonder if you could set up something like that, but then you have they probably can't get wet, so be hard to make that waterproof. So yeah, I've had so many people hit me up and say, oh, you should try this electric pump. And I'm like, yeah, but electric I'm in the water. Like it's going to get wet. If I fall off all of a sudden that's 30, 40 bucks down the drain and electricity and water is something I don't really wanna be too close to. Yeah. Yeahium battery and stuff. Yeah. Yeah. The other, I think even better options, you just get a decent pump. Like electric pumps are great, but like you get good pumps that, like hand pumps instead of the ones we stand on and get hand pumps. Yeah. And you can just pump it up. It doesn't take that long. And a lot of the time I'll just deflate the leading edge and leave the middle strut inflated. So it's just pumping up the leading edge. So it's not the end of the world. And water in a pump is a lot less. It's less worse, it's less bad than water in a electric pump . Yeah. And you can make 'em pretty small to the hand pumps maybe. Yeah. Actually it's cause you definitely don't want something that you have to push against your board or something like that cuz it's like everything's moving around. It's more almost like you want two handles that you can push together or something like that. Yeah. Accordion style pump. That'd be pretty serious. Yeah. Oh, there you go. . Yeah. Yeah. Yeah. I think, I just think it's all coming. It's all part of the evolution and I think I was probably people think it's a bit, hard to do or whatever, but I promise you any wingers out there who wanna learn a downwind like and downwind like we do on a sap or. it's way easy to learn to daylight your wing than it is to learn to paddle up . I guarantee you. Yeah. There's this guy, Paul, that he wants to do like channel crossings and stuff like that. And like one of the risks is that your paddle breaks, right? So he's thinking as a backup, he's gonna take a wing and a pump with him, so that just paddle breaks or you can't, the, you can, as long as there's wind you can, wing with it, so yeah. I think a better backup plan is the hand paddles. Have you guys seen those? Oh yeah. They just, you can, cause they're much smaller, like a wing and a pump gets pretty heavy. And that's gonna, that's gonna limit your ability to paddle up, which is probably gonna increase the chances of you breaking your paddle Cause the more you're paddling and the more weight you have to paddle. That's the biggest disadvantage of the deflate downwind.  Is that once you wrap it all up and put it in a backpack, The extra weight of the wing, like it's probably maybe five or six kilos. So it's a lot of water weight too, if it's still wet, right? Yeah, it's a lot of water weight and so I've actually done some of my fastest ever like downwind runs when I've had the wing in my backpack because the extra weight, I can just go faster, but it's way harder to get up. Oh, that, that's an interesting point actually. And I wanted to talk about that as well. And cuz Dave Klo also says in the down windows, when he is going fast, he likes a little bit heavier board just for better, more momentum and stability and more. Yeah. And I found that too actually, that sometimes weight is a good thing and lot of people I talk to is no weight is never good. You just wanted the lightest gear possible, you and it totally depends, like in my experience that's not really true. But what, how do you feel about weight in the board and the foil and so on? Like you said, like wearing weight on your back actually helps with going faster. Yeah, no big time. So the only thing is so Dave, for example, if it's only 10 knots, Dave being heavier compared to me will have a harder time getting up than I will if we're on the exact same foil. If Dave gets up and then, so let's change it up. So let's say it's a really windy day and Dave and I are on the same foil, the same setup, exactly the same, but he's heavier. Once we're up on foil, he should be faster. Ju just based on, and this is not taking into account how you read a bump or how you do all that, and you're pumping ability or any of that. But just on the, if you were going in a straight line together then, and you're next to each other on the exact same bump, Dave should be able to go faster than I can in big conditions, but in smaller conditions on the same foil. If he's slightly under foil, I'm just right, then I'm gonna go quicker. So the weight is a big thing and it's a hard thing to plan for because look, you're not gonna, you're not know for mochi, Oahu, the start of the race is generally a lot lighter than it is at the, in the middle. . So if I'm to, if I'm to wait my board for the start of the race, I'm gonna have a harder time to paddle up. But if I can get up with that heavier board, it's gonna be better for me in the middle. . But the other thing with Malachi is you got the off wind at the end. So you, I think for a race like Malachi where there's lots of different conditions, there's definitely an advantage for the lighter guys and lighter equipment, but not in the middle of the channel, just for the beginning and end. Yeah. Because for the middle of the channel, a big guy can probably make up a lot of ground on the guys that are smaller, but they've gotta be able to get up early and then foil as far as they can, as close they can to the finish. So it's interesting, there's a few things going on fo I can't wait to get into this foil racing because I've done a bunch of downwind fall races here in Australia, but mainly against surf skis in ri canoes and a few mates who are learning. I have, the best race I've had has been over here in Western Australia against the all the WA crew and Marcus and then Z Westwood, but there was heaps of seaweed, so it was like, it was who could foil through the seaweed best  and bit of a like, it it was like a obstacle course, but yeah, I'm looking forward to getting outta Hawaii and getting some. Some good rising and good conditions for sure. Should be fun. Yeah. Not too much seaweed in Hawaii, but yeah, sometimes I've noticed like just a little tiny thing that stuck on your foot makes a big difference in your speed, so huge. Yeah. Yeah, I was just thinking the way too, like I remember, back in the windsurf racing days, like slalom racing and stuff guys would wear like weighted jackets, like weighted life jackets so they can hold a bigger w sale basically, yeah. So that's another interesting thing, like yeah, where you wouldn't think that it doesn't really make sense, but when you're using he heavy equipment sometimes it's wow, this is nice, yeah. Anyway, but uh, you've seen the, to the to foil guys do it a bunch too lids on a big weighted heavy board putting lead, lead weights on their boards and stuff like that. Yeah. And that just means they can get away with a Basically going faster with the same foil, because I think especially in the toe falling and stuff, we're just in the, tip of the iceberg. There's a whole bunch of stuff that's gonna be like, basically I think toe oil is gonna be a lot smaller than what they are, so you shouldn't have to weight it up. You should just be able to use a smaller foil. But at the moment, the foils have too much lift, and we've gotta weight our gear up to make them work. So it's, I just think the fo they aren't enough. There aren't enough iterations of it yet.   I think it's similar to also, it's similar kind of to having a longer fuselage. It's less pitch sensitive. So if you have a heavier board, it balances out that pitch sensitivity, yeah. True. Lightboard will just, Harder to control the pitch and the heavier board just has so much momentum that you don't have to make as many adjustments, it's like more comfortable ride in a way, absolutely. Absolutely. But there, I think there's something to it, I, I would say lighter is not always better. That's what some people think, but it's not true. Yeah. I don't, I feel like for what most of us are using, like in, in smaller waves the lighter stuff is epic. Cuz a light set up is gonna be really reactive. . But when you start to get too much power and too much speed and that's when you want the heavy stuff, that's when you wanna dull everything down. Yeah. It's like having a nicer suspension or something, like a smoother, smoother ride or something like that. I don't know. Absolutely. Yeah. Yeah. For sure. All right let's talk a little bit more about equipment, like the foils. What have you learned from riding all these different foils and and what, now you're developing the quote foils, like what, what kind of things are you trying to put together and what, I guess when you're down with foiling, you're always trying to create a foil that's easy to pump up on and then fast and easy to control at the maximum speed or, has a high top end speed. So how do you do that? What's, how do you achieve that compromise? Yeah, so I guess if we talk about the range, like we've got our, like the planned range for co, the planned range for code foils is a race wing, which is obviously gonna be super as high aspect as we can get it because we want to be going, be able to go really slow and really fast. with the one foil, like for a race like mochi, you start in pretty much, no bumps. It's like howling offshore, but it's, there's no fetch in the middle. So at the beginning you need that foil that can paddle up easily, and then in the middle you wanna fall. That can go fast cause you're out in the middle of the ocean. There's a lot of stuff going on. And then at the end of the race, you've got an upwind pump. So like you need a foil that can pretty much do it all. And that's what we see a race wing is, I, it's something that it doesn't necessarily we don't want it to turn really well. Like we prefer to add another, two kilometers on the low end and two kilometers on the top end, rather than have it be able to do really nice roundhouse

durée : 00:20:59 - Côté Saveurs - France Bleu Cotentin

On today's episode of All in the Industry®, Shari Bayer's guest is Markus Glocker, Chef and Partner at Koloman, a contemporary French restaurant where he blends Parisian creativity with Viennese tradition, echoing the neighborhood buzz of Secessionist-era European cafes in an iconic NoMad location. Markus is Austrian born and hotel bred. After attending culinary school in Linz, Austria, he traversed Europe and America's finest kitchens, in search of experience, spending valuable years working alongside acclaimed chefs Charlie Trotter in Chicago and Gordon Ramsay in London and New York, which received two Michelin stars during his tenure. Markus is celebrated for his elegant and precise attention to detail. His passion and high standards have earned him many accolades, including a coveted Michelin Star, three stars from The New York Times and from New York Magazine, and in May 2015, as Executive Chef/Owner of Batard Restaurant in NYC, he was awarded Best New Restaurant in America by the James Beard Foundation. Today's show also features Shari's PR tip to let our travels inspire us; Industry News Discussion on Michelin's 2022 California restaurant guide; and Shari's Solo Dining experience at newly opened Jupiter restaurant in Rockefeller Center, NYC. Photo Courtesy of Markus Glocker.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

More great books at LoyalBooks.com

durée : 00:14:54 - Circuit Bleu : Côté Saveur - France Bleu Cotentin

Host Robert Tas and Michaela Quinlan, certified sommelier peruse the 800-bottle wine list at  Batard, a Michelin-starred restaurant serving classic French cuisine with a modern edge. In this extensive menu, Michaela identifies the hidden gems and the value wines on the list that are all too easily missed. She offers pairing suggestions and a little background information on the varietals to help you make more informed decisions when choosing a bottle or two for your guests. Wines reviewed include: JJ Vincent Cremant de Bourgogne NV Chateau Haut Vigneau from Pessac Leognan, Bordeaux, 2018 Domaine Testut Premier Cru Montee de Tonnerre, 2017 For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Just don't eat it all in one take.

durée : 00:46:34 - Circuit Bleu : Côté Saveur - France Bleu Cotentin

Chaque jour à 7h25 sur RMC, Charles Magnien décrypte la communication politique aux côtés d'Apolline Malherbe. Chaque jour, Apolline de Malherbe accompagnée de Charles Magnien, donne rendez-vous aux auditeurs RMC et téléspectateurs de RMC Story pour une matinale d'information, de débat et d'opinion unique. Avec une équipe de journalistes, elle apporte son regard quotidien sur l'information et reçoit chaque matin les acteurs de l'actualité. Les auditeurs et téléspectateurs sont plus que jamais au cœur des échanges. Chaque matin dès 6h, écoutez un show radio/télé unique en France. Pendant trois heures, l'équipe de RMC s'applique à partager l'actualité au plus près du quotidien des Français. Un rendez-vous exceptionnel mêlant infos en direct, débats autour de l'actualité, réactions et intervention d'experts. En simultané de 6h à 8h30 sur RMC Story. RMC est une radio généraliste, essentiellement axée sur l'actualité et sur l'interactivité avec les auditeurs, dans un format 100% parlé, inédit en France. La grille des programmes de RMC s'articule autour de rendez-vous phares comme Apolline Matin (6h-9h), les Grandes Gueules (9h-12h), Estelle Midi (12h-15h).

Pour fêter ses 70 ans, Marc Batard veut devenir l'homme le plus âgé à gravir l'Everest sans bouteille d'oxygène.

Nela rassegna di notizie dalla montagna di questa settimana:- Green communities: partono le prime tre aree sperimentali, un'opportunità per i territori montani- Una mostra dedicata al pittore alpinista Paolo Punzo ora a Lecco e successivamente a Bergamo e Sondrio- Batard compie 70 e vuole promuovere scalando l'Everest la sua associazione per i giovani- Un intervento dell'elisoccorso costato caroSu fattidimontagna.it testi e link per approfondire.

Ce matin sur Skyrock, Difool fait à Koba laD une interview « Batard » (comme le titre d'un de ses morceaux sur Cartel vol.1)! Une interview pleine de révélations !

Ce qui frappe c'est le sourire et la générosité avec laquelle Gwenaëlle Batard partage ses conseils d'écriture ! Gwenaëlle est praticienne en médecine ayurvédique, auteure, conférencière et animatrice radio. Elle a publié  L'ayurveda sourire - quand la joie du coeur est la santé du corps. Dans ce livre elle propose de découvrir l'Ayurveda Sourire, une adaptation pétillante à notre mode de vie, qui, en utilisant la joie comme fil conducteur, mêle avec brio cette médecine indienne à la pensée positive.  Dans cet épisode de Plume & Entreprise,  Gwenaëlle raconte comment une invitation dans un podcast lui a ouvert les portes de l'édition. Elle revient sur l'importance du sommaire pour ensuite laisser place à la créativité et sur la difficulté de trouver le juste milieu pour réussir à vulgariser un sujet complexe. Et beaucoup d'autres conseils utiles aux professionnels de la santé et du bien-être qui veulent devenir auteurs. Bonne écoute ! Son livre : L'ayurveda sourire - quand la joie du coeur est la santé du corps (Marie-Claire Editions)  Son site : https://www.mihira-ayurveda.com/ Besoin d'aide pour écrire votre propre livre professionnel ? Découvrez mes services pour passer à l'action : www.veroniqueplouvier.com Pour me contacter : bonjour@veroniqueplouvier.com 

The Social Innovation Podcast spoke to Louis-Alban Batard-Dupre, the founder and Food Waste Fighter at Yindii. Yindii is a marketplace connecting Bangkok restaurants and cafes' surplus to consumers at discounted prices. It reduces Thailand's food waste and its carbon footprint, one meal at a time. The team at Yindii believes that food consumption can have a positive impact on the planet if managed properly. Clearly, Food Waste and concerns about it are not merely a passing trend. Some of the topics that Louis and I discussed include: Louis' introduction to the startup world in France with ConnectThings which was founded by Laetitia Gazel Anthoine Leaving ConnecThings after 7 years and traveling with his wife for a year Bartered digital marketing services for hotel and hostel stays while traveling How his travels and meditation introduced him to social innovation and local impact Working at Scholars of Sustenance and learning about Food Waste Founding Yindii and managing its rapid growth while bootstrapping Tips for starting a company as a foreigner in Thailand Time to get Yindii funded Louis-Alban Batard-Dupre can be reached here ---> louiis@yindii.co

Prendre des risques, c'est accepter de travailler malgré les échecs. Si vous tirez leçon de ces échecs, le succès vous attend au bout du compte.Rien ne garantit que vous réussissiez du premier coup. Des réajustements sont parfois nécessaires pour que le résultat vous satisfasse enfin. Tenez : vous êtes à la recherche du prince charmant, mais rien ne vous dit que l'homme avec qui vous dînerez pour la première fois est le bon. Pour autant, vous n'allez pas regretter pour le reste de votre vie. Car en insistant, vous tomberez finalement sur le type d'homme qui en vaut la peine. Par conséquent, insistez, persévérez et n'abandonnez pas. Prendre des risques, c'est accepter de travailler malgré les échecs. Si vous tirez leçon de ces échecs, le succès vous attend au bout du compte. A vous de jouer pour maîtriser les risqueshttps://youtube.com/c/Sudehy☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆ https://linktr.ee/jacksonlibon --------------------------------------------------- #face #instagram #amour #take #couple #garden #tiktok #psychology #beyou #near #love #foryou #money #ForYouPizza #fyp #irobot #theend #pups #TikToker #couplegoals #famille #relation #doudou #youtube #twitter #tiktokers #love #reeĺs #shorts #instagood #follow #like #ouy #oyu #babyshark #lilnasx #girl #happybirthday #movie #nbayoungboy #deviance #autotrader #trading #khan #academy #carter #carguru #ancestry #accords #abc #news #bts #cbs #huru #bluebook #socialmedia #whatsapp #music #google #photography #memes #marketing #india #followforfollowback #likeforlikes #a #insta #fashion #k #trending #digitalmarketing #covid #o #snapchat #socialmediamarketing

In questa puntata:- Cassin e la Grignetta: presentazione dello speciale di Meridiani Montagne- L'Atlante inutile di Marcarini- I progetti di Batard e di Soria- La funivia che porterà in cima al Kilimanjaro...e non dimenticate il gioco di capodanno: avete già scritta la vostra lettera?Su fattidimontagna.it testi, foto e link di approfondimento.

À l'automne, la nature se met au repos, les feuilles tombent, certains animaux vont bientôt hiberner, les insectes se retirent. Dans notre société moderne, nous avons mis de côté le fait d'aller au rythme de la nature. Celle-ci a ses règles, sa propre logique et son propre bon sens d'où le besoin pour certains types de personnes d'apprendre à mieux connaître sa nature profonde. Dans la première partie de l'émission, Stéphane Ayrault (www.stephaneayrault.com) invitera Gwenaëlle Batard de Mihira Ayurveda (https://www.mihira-ayurveda.com) et fondatrice de Ayurveda Sourire pour aborder la qualité du sommeil au regard de la science de la vie indienne appelée Ayurveda. Dans la deuxième partie, il accueillera Diane Gagnon (www.dianegagnon.com) pour sa chronique "dépouillement personnel".

Le docteur Christophe Batard, pédiatre à Vincennes, membre de l'Association française de pédiatrie ambulatoire (Afpa), est l'invité du matin de RFI. Il répond aux questions de Frédéric Rivière. 

This week on Toilet Radio, Joe and Breno are talking about roadie mistreatment, a critical assessment of the last 20 years of Iron Maiden, the continued drama within the Megadeth camp, Jamey Jasta simping for imperialism, and a very special Jordan-free segment we call: Gear and Weed. We're trying to figure out how exactly people are supposed to sing, extolling the virtues of the Hall of Fame reverb, and throwing out all our nice, cobweb-strewn guitar shit. Folks, it's a good one. Music featured on this sode: Batard – Lakata Call into the show and leave us a message at (803) 712-3773. Don't forget to rate, review, and subscribe to Toilet Radio on iTunes so you'll get new episodes automatically. Or use Stitcher if you don't fuck with Apple.

durée : 00:50:45 - On cuisine ensemble France Bleu Cotentin

L'Ayurveda porte une attention toute particulière à la maternité. Cette médecine ancestrale accompagne les femmes à tous les stades du processus pour devenir mère. Donner la vie est un acte sacré, c'est accueillir et déployer le divin en soi. Qu'est-ce que l'Ayurveda apporte à la maternité ? Comment respecter son rythme et ses cycles avec les outils ayurvédiques ? Comment se faire bien accompagner ? Invitée : Aurélie Cros Wickrama ------------------- Aurélie CROS WICKRAMA est thérapeute en Ayurveda, formatrice en Maternité Ayurvédique et Yoga Doula. Spécialisée en Ayurveda au Féminin, elle accompagne les femmes au travers leurs différents cycles de vie dont la maternité, de la pré conception à la période post natale grâce à des consultations et soins ayurvédiques et sa pratique de Yoga Doula. Site internet : www.tradition-ayurveda.fr --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l'Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

Chef Mary Attea, currently turning out exceptional food at The Musket Room in New York City, initially set her sights on a career in the dark world of criminal psychology. But a series of restaurant jobs drew her first to the industry, and eventually to the pro kitchen. After training at the Institute of Culinary Education in New York City, Mary landed an externship at the fabled West Village restaurant Annisa, where she eventually ascended to the position of chef de cuisine, which she held until the restaurant's closure in 2017.  In her first longform, biographical interview, Mary shares her unique path and the lessons learned along the way.And in our news and commentary segment The Line-Up, legendary restaurateur Drew NIeporent (Tribeca Grill, Nobu, Batard, etc.) shares his thoughts on the industry's short-term prospects 15 months into COVID.And as he does each week, Brad Metzer, founder of Brad Metzger Restaurant Solutions (BMRS), joins us to share a  selection of positions that his firm is looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Saviez-vous que vos pieds sont une cartographie des éléments de l’Univers ? L’Ayurveda considère que notre corps physique est un outil de connexion à notre part de divin et nombre de circuits de notre anatomie énergétique passent par nos mains et nos pieds. La réflexologie ayurvédique est un outil de choix pour un bien être holistique et une voie vers notre spiritualité. Comment fonctionne-t-elle ? Qu’apporte-t-elle dans notre quotidien ? Quelles sont ses spécificités ? Invitée : Manorama Mulin ------------------- Manorama Mulin pratique la Réflexologie plantaire ayurvédique. Elle est auteure du livre « Réflexologie plantaire ayurvédique, Un voyage à l’intérieur de soi » (Ed. Guy Trédaniel). Elle consulte et anime des formations en Réflexologie plantaire ayurvédique à l’IFPPC, Paris et au Domaine du Taillé en Ardèche. Docteur en Biologie Végétale, elle est passée de la recherche sur les plantes à l’approche thérapeutique de la réflexologie plantaire et palmaire. Contact : mano.mulin@orange.fr --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine YouTube : http://bit.ly/youtube-mihira

durée : 00:48:10 - On cuisine ensemble France Bleu Cotentin - Pesto à l'ail des ours, potage d'ortie, salade de printemps composée de raie et d'oignons nouveaux et caviar d'aubergine, Philippe Batard, chef de l'Auberge du Vieux Château à Saint-Sauveur-le-Vicomte nous a régalé sur France Bleu Cotentin.

Cancel all the tours, football's fake applauseNo more travel brochuresVirtual premieres, I've got nothing left to wearLooking out from these prison wallsYou got to rob Peter if you're paying PaulBut it's easy easyEverything's gonna get really freakyAlright on the night

Le Tantra est un ensemble de textes de sagesse anciens parfois incompris en Occident. Ce mot qui signifie « méthode », « trame », « fil » est un courant qui considère, entre autres choses, les sens et le corps comme des outils de déploiement spirituel. Son expression originelle et son objectif de connexion au divin se brouillent pourtant à travers la mode du néo-tantrisme ou du sexe tantrique. Qu’est-ce que le Tantra ? D’où vient ce courant ? Est-ce une pratique sexuelle ? Qu’est-ce qu’il nous enseigne ? Comment peut-il être une voie d’épanouissement personnel et spirituel ? Invitée : Colette Poggi ------------------- Colette Poggi, indianiste, sanskritiste, docteure en Philosophie comparée (Paris IV-Sorbonne), enseigne le sanskrit ainsi que la pensée religieuse et philosophique de l’Inde dans divers centres universitaires et écoles de formation des professeurs de yoga. Parmi ses publications : Les œuvres de vie selon Maître Eckhart et Abhinavagupta, 2000 ; Le sanskrit, souffle et lumière, langue sacrée, langue de connaissance, 2012 ; La Bhagavad Gîtâ ou l’art d’agir, 2020. Livres : http://bit.ly/livres-colette-poggi --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

On today's episode of All in the Industry®, Shari Bayer's guests are Chef-Owner Chris Cipollone and Owner-Operator John Winterman of Francie, a neighborhood brasserie in South Williamsburg, Brooklyn, and the first independent collaboration between the two, which opened in December 2020.  Chris was formerly the Executive Chef at the Michelin-starred Piora in NYC, a uniquely modern American restaurant with Italian, French, and Korean influences, which earned two stars from the New York Times. Prior, he was the Executive Chef of Michael Tusk’s Cotogna in San Francisco, one of the most highly rated and longtime staple restaurants in the city. John was the managing partner at the James Beard Award-winning Michelin-starred Batard, and built his expertise of +20 years of restaurant management and hospitality at celebrated restaurants such as Charlie Trotter, Gary Danko, and Restaurant Daniel. Prior to Batard, he was the Maître d'hôtel at Restaurant Daniel and Café Boulud. Today's show also features Shari's PR tip to stay the course; Speed Round; Industry News discussion on the Independent Restaurant Coalition (IRC) with a SPECIAL ANNOUNCEMENT about All in the Industry's new merch, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from the hat sales (less shipping/handling) will be donated to the IRC to help with their continued efforts. *Go to allintheindustry.com/merch to get your AITI swag today!* And, we close out the show with Shari's Solo Dining takeout experience at Dale Talde's Goosefeather at The King Mansion at the Tarrytown House Estate, Tarrytown. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!Image courtesy of Melissa Hom.All in the Industry is Powered by Simplecast.  

durée : 00:48:51 - On cuisine ensemble France Bleu Cotentin - Le Chef Philippe Batard, chef de l'Auberge du vieux Château à Saint Sauveur le Vicomte, vous propose ses recettes à bases d'abats rouges et blancs.

The post Social Innovation Podcast – Episode 30 – Louis-Alban Batard-Dupre – Food Waste Fighter at Yindii – It Was the Tip of the Iceberg When It Comes To Food Waste appeared first on Social Innovation Podcast.

durée : 00:49:16 - On cuisine ensemble France Bleu Cotentin - C'est l'hiver et c'est le meilleur moment de l'année pour manger des plats réconfortants. Alors laissez-vous tenter par un petit plat en sauce longuement mijoté.

In this episode, Dr. Donohoe and Dr. Panno discuss two of the most commonly used interventions, both in mainstream medical and functional medicine fields, Metformin and Berberine. Dr. Panno recently wrote a paper on this topic where he read through numerous research articles in order to gain more clarity and understanding of these two products (how they work and how effective they are). We get into the science behind them but also the clinical takeaways and what it all means. Below we reference all the articles used.    PLEASE SUBSCRIBE TO THE PODCAST For more Diabuddies content follow us on The Diabuddies Podcast Facebook page. Twitter: @TheDiabuddies Instagram: @thediabuddiespodcast You can email us at TheDiabuddiesPodcast@gmail.com  Time Stamps 1:10 - Start/Introduction 6:25 - Berberine: What Does It Do And How Effective Is It? 16:30 - Where Does Berberine Come From? 22:45 - Where Does Metformin Come From? 31:30 - How Does Metformin Work? (MOA) 39:50 - How Does Berberine Work? (MOA) 44:10 - Can you take Metformin and Berberine Together? 57:30 - Burst My Beta Cells   Resources/Links Discussed in the episode: References Arayne, M., Sultana, N., & Bahadur, S., (2007). The berberis story: berberis vulgaris in therapeutics. Park J Pharm Sci; 20(1): 83-92. PMID: 17337435 Bailey, C., & Day, C., (2004). Metformin: its botanical background. Pract Diabetes Int; 21: 115-117. https://doi.org/10.1002/pdi.606 Bailey, C., & Day, C., (1989). Traditional plant medicines as treatments for diabetes. Diabetes Care; 12(8): 553-564. PMID: 2673695 Center of Disease Control (2020). National Diabetes Statistic Report 2020, Estimates of Diabetes and its burden in the united states. Retrieved at: https://www.cdc.gov/diabetes/pdfs/data/statistics/national-diabetes-statistics-report.pdf Chang, W., Zhang, M., Li, J., Meng, Z., Wei, S., Du, H., Chen, L., & Hatch, G., (2013). Berberine improves insulin resistance in cardiomyocytes via activation of 5'adenosine monophosphate-activated protein kinase. Metabolism; 62(8): 1159-1167. PMID: 23537779 Chang, W., Chen, L., & Hatch, G., (2015). Berberine as a therapy for type 2 diabetes and its complication: from mechanism of action to clinical studies. Biochem Cell Biol; 93(5): 479-486. PMID: 19800084 Cheuh, W., & Lin, J., (2012). Protective effect of berberine on serum glucose levels in non-obese diabetic mice. International Immunopharmacology; 12(3): 534-538. PMID: 22266065 Choi, YH., & Lee, MG., (2006). Effects of enzyme inducers and inhibitors on the pharmacokinetics of metformin in rats: involvement of CYP2C11, 2D1, 3A1/2 for the metabolism of metformin. B J Pharmacol; 149(4): 424-30. PMID: 16940989 ClinCal (2020). The Top 200 Drugs of 2021. Medical Expenditure Panel Survey (MEPS). Retrieved at: https://clincalc.com/DrugStats/Top200Drugs.aspx Dong, H., Wang, H., Zhao, L., & Lu, F., (2012). Berberine in the treatment of type 2 diabetes mellitus: a systemic review and meta-analysis. Evidence Based complement alternative med; 2012: 591654. PMID: 23118793 Elbere, I., Kalnina, I., Silamikelis, I., Konrade, I., Zaharenko, L., Sekace, K., et al., Klovins, J., (2018). Association of metformin administration with gut microbiome dysbiosis in healthy volunteers. PLoS One; 13(9): e0204317. PMID: 30261008 Foretz, M., Herbrad, S., Leclerc, J., Zarrinpashneh, E., Soty, M., Mithieux, G., et al., & Viollet, B., (2010). Metformin inhibits hepatic gluconeogenesis in mice independently of LKB1/AMPK pathway via a decrease in hepatic energy state. The Journal of Clinical investigation; 120(7): 2355-2369. PMID: 20577053 Fullerton, M., Galic, S., Marcinko, K., Sikkema, S., Pulinikunnil, T., Chen, Z., et al., & Steinberg, G., (2013). Single phosphorylation sites in ACC1 and ACC2 regulate lipid homeostasis in the insulin-sensitizing effects of metformin. Nat Med; 19(12): 1649-1654. PMID: 24185692 Lan, J., Zhao, Y., Dong, F., Yan, Z., Zheng, W., Fan, J., & Sun, G., (2015). Meta-analysis of the effect and safety of berberine in the treatment of type 2 diabetes mellitus, hyperlipemia, and hypertension. Journal of Ethnopharmacology; 16H: 69-81. PMID: 25498346 Le Bastard, Q., Grégoire, M., Chapelet, G., Javaudin, F., Dailly, E., Batard, E., Montassier, E., Al, G. G. A., & Knights, D. (2018). Systematic review: human gut dysbiosis induced by non‐antibiotic prescription medications. Alimentary Pharmacology & Therapeutics, 47(3), 332. PMID: 29205415  Li, Y., Wang, Y., Kong, W., Yang, P., Wang, Y., Li, Y., Yi, H., et al., & Jiang, J., (2011). Bioactivates of berberine metabolites after transformation throughout CYP450 isoenzymes. Journal of translational medicine; 9(62): 62. PMID: 21569619 Liang, Y., Xu, X., Yin, M., Zhang, Y., Haung, L., Chen, R., & Ni, J., (2019). Effects of berberine on blood glucose in patients with type 2 diabetes mellitus: a systematic literature review and meta-analysis. Endocrine Journal; 66(1): 51-63. PMID: 30393248 Lyu, Y., Zhang, Y., Yang, M., Lin, L., Yang, X., Cheung, S., et al., & Zuo, Z., (2019). Pharmacokinetic interactions between metformin and berberine in rats: Role of oral administration sequences and microbiota. Life Sciences; 235: 116818. PMID: 31473193 Mao, L., Chen, Q., Gong, K., Xu, X., Xie, Y., Zhang W., et al., & Zhang, Y., (2018). Berberine decelerates glucose metabolism via suppression of mTOR-dependent HIF-1α protein synthesis in colon cancer cells. Oncol Rep; 39(5). 2436-2442. PMID: 29565467 Miller, R., Chu, Q., Xie, J., Foretz, M., Viollet, B., & Birnbaum, M., (2013). Biguanides suppress hepatic glucagon signaling by decreasing production of cyclic AMP. Nature; 494(7436):256-260. PMID: 23292513 Neag, M., Mocan, A., Echeverria, J., Pop, R., Bocsan, C., Crisan, G., & Buzoianu, A., (2018). Berberine: Botanical Occurrence, Traditional Uses, Extraction Methods, and Relevance in Cardiovascular, Metabolic, Hepatic, and Renal Disorders. Front Pharmacology; 9: 557. PMID: 30186157 Owen, M., Doran, E., & Halestrap, A., (2000). Evidence that metformin exerts its anti-diabetic effects through inhibition of complex 1 of the mitochondria respiratory chain. Biochem J; 348; 607-614. PMID: 10839993 Petersen, M., American Diabetes Association. Economic Costs of Diabetes in the U.S. in 2017. Diabetes care; 41(5): 917-928. PMID: 29567642 Pryor R., & Cabreiro F., (2015). Repurposing metformin: an old drug with new tricks in its binding pockets. Biochemical Journal; 471(3): 307-322. PMID: 26475449 Ren, G., Guo, J., Quian, Y., Kong, W., & Jiang, J., (2020). Berberine improves glucose and lipid metabolism in HepG2 cells through AMPKα1 activation. Front Pharmacology; 11: 647. PMID: 32457629 Yin, J., Xing, H., & Ye, J., (2008). Efficacy of berberine in patients with type 2 diabetes mellitus. Metabolism; 57(5): 712-717. PMID: 18442638 Yue, S., Liu, J., Wang, W., Wang, A., Yang, X., Guan, H., Wang, C., & Yan, D., (2019). Berberine treatment-emergent mild diarrhea associated with gut microbiota dysbiosis. Biomed Pharmacother; 116: 109002. PMID: 31154270 Zhang, H., Wei, J., Xue, R., Wu, J., Zhao, W., Wang, Z., et al., & Jiang, J., (2010). Berberine lowers blood glucose in type 2 diabetes mellitus patients through increasing insulin receptor expression. Metabolism; 59(2): 285-292. PMID: 19800084 Zhou, G., Myers, R., Li, Y., Chen, Y., Shen, X., Fenyk-Melody, J., et al., & Moller, D., (2001). Role of AMP-activated protein kinase in mechanisms of metformin action. The Journal of Clinical Investigation; 108(8): 1167-1174. PMID: 27654259

Radio médecine douce en collaboration avec le site Doctissimo vous propose un numéro spécial « Détox » ! Agathe Thine « Chef de la rubrique médecine douce" et notre journaliste Kenza BRAIGA, reçoivent : Gwenaëlle Batard, praticienne en Ayurvéda et Sylvaine Helm-Rauzy, naturopathe et nutritionniste qui répondent à toutes nos préoccupations et interrogations autour de ce sujet qui touche un grand nombre d’entre nous. Éclairages, conseils, informations et mises en garde sont au programme de cette émission spéciale Détox.

Depuis la nuit des temps, nos doigts nous connectent au divin et à l’Univers. Cette gestuelle sacrée, l’art des mudras, a des vertus étonnantes aussi bien au niveau du corps que de l’esprit. Véritable outil d’hygiène de vie en Ayurveda, cette sagesse est pourtant encore bien méconnue en Occident. Est-ce que la simple apposition des doigts pourrait soulager nos maux du quotidien ? Est-ce que nos mains pourraient être notre outil de « premier secours » ? Et si nous avions de l’or dans les doigts ? Invitée : Juliette Dumas ------------------- Juliette Dumas est l’auteur du best-seller "Mudra le yoga des doigts" (Flammarion), elle enseigne ces gestes millénaires et accessibles à tous pour apaiser ses états émotionnels et petits maux du quotidien. Énergéticienne, elle propose un travail main dans la main pour harmoniser les centres d’énergie : avec les siennes et avec les vôtres grâce aux Mudra. Elle consulte à son cabinet à Paris et à distance. Elle est aussi l’auteur du livre "1 minute par jour pour sentir le soleil même s'il ne brille pas" (Editions Kawa) à l'origine de sa chronique diffusée sur RTL tous les samedis et dimanches. Elle a créé en 2015 l’association You Share You Shine et elle est bénévole à la Croix Rouge Française. Livres : https://livre.fnac.com/a13167877/Juliette-Dumas-Mudra https://livre.fnac.com/a11184015/Juliette-Dumas-1-minute-par-jour-pour-sentir-le-soleil-meme-s-il-ne-brille-pas#omnsearchpos=1 Site internet : http://juliettedumas.paris/ Page Facebook : https://www.facebook.com/juliettedumas LinkedIn: https://bit.ly/linkedin-juliettedumas Instagram: https://bit.ly/instagram-juliettedumas_ Chaine YouTube: https://bit.ly/youtube-juliettedumas --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

L’estime de soi est un apprentissage quotidien, une aventure initiatique qui nous relie à notre essence pure et à notre joie naturelle. Elle fait partie intégrante des voies holistiques de L’Ayurveda et du Yoga depuis des millénaires. Dans nos quotidiens stressants, nous avons trop souvent tendance à nous négliger et à oublier que nous sommes la personne la plus importante de notre vie. Et notre estime de nous-même peut avoir tendance à vaciller et générer des troubles de tous types. Qu’est-ce que l’estime de soi ? Comment faire pour mieux se considérer, mieux communiquer avec soi et mieux s’aimer ? Finalement l’estime de soi, n’est-ce pas d'abord apprendre à se connaître, à s’accepter et à se retrouver ? Plongez dans un bain d’ondes positives dans ce nouvel épisode de l’émission l’Ayurveda Sourire ! Invitée : Diane Gagnon ------------------- Conférencière internationale, coach, animatrice, femme d’affaires et de cœur, présidente de Consultation Formaction, DIANE GAGNON est auteure depuis 10 ans de textes quotidiens inspirants qui rejoignent près de 3 millions de personnes chaque année. Elle a écrit des best-sellers qui transforment notre vision de la vie et qui portent sur l’estime de soi, sur la résilience et sur nos relations avec les autres. « Tous partenaires de liberté » est son cinquième ouvrage. Site : https://www.dianegagnon.net/ Facebook : https://www.facebook.com/DianeGagnon.Auteur.Coach/ YouTube : https://bit.ly/diane-gagnon --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

La respiration est à la fois le processus le plus vital, le plus simple et le plus malmené. En Ayurveda et en Yoga l’art de la respiration : le prāṇāyāma a une place absolument fondamentale pour tous les troubles du corps et de l’esprit. A quoi sert la respiration ? Comment bien respirer ? Comment cet outil peut améliorer notre harmonie personnelle et dissiper les dysfonctionnements du corps et de l’esprit ? Offrez-vous une pause bonne humeur et reprenez votre souffle dans ce nouvel épisode de l’émission l’Ayurveda Sourire ! Invité : Pankaj Saini ------------------- Pankaj Saini a démarré son apprentissage de Yoga en 1990, à New Delhi en Inde, avant de voyager au sud de l’Inde et dans les Himalaya afin d’affiner ces connaissances. Spécialiste en pratique et la philosophie de Yoga, Tantra et Véda, il est fondateur de Yoga Laboratorium. Site : https://yogalaboratorium.com/ Instagram : https://www.instagram.com/yogalaboratoriumparis/ Facebook : https://www.facebook.com/yogalaboratorium YouTube : https://www.youtube.com/c/YogaLaboratorium --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

La respiration est à la fois le processus le plus vital, le plus simple et le plus malmené. En Ayurveda et en Yoga l’art de la respiration : le prāṇāyāma a une place absolument fondamentale pour tous les troubles du corps et de l’esprit. A quoi sert la respiration ? Comment bien respirer ? Comment cet outil peut améliorer notre harmonie personnelle et dissiper les dysfonctionnements du corps et de l’esprit ? Offrez-vous une pause bonne humeur et reprenez votre souffle dans ce nouvel épisode de l’émission l’Ayurveda Sourire ! Invité : Pankaj Saini ------------------- Pankaj Saini a démarré son apprentissage de Yoga en 1990, à New Delhi en Inde, avant de voyager au sud de l’Inde et dans les Himalaya afin d’affiner ces connaissances. Spécialiste en pratique et la philosophie de Yoga, Tantra et Véda, il est fondateur de Yoga Laboratorium. Site : https://yogalaboratorium.com/ Instagram : https://www.instagram.com/yogalaboratoriumparis/ Facebook : https://www.facebook.com/yogalaboratorium YouTube : https://www.youtube.com/c/YogaLaboratorium --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

Les plantes médicinales sont utilisées par toutes les cultures pour apaiser les maux depuis la nuit des temps. En Ayurveda, elles sont sacrées, porteuses de conscience et agissent de façon très puissante aussi bien au niveau du corps que de l’esprit. Nous sommes le reflet de l’Univers et nous sommes en résonance avec notre environnement et notamment les plantes qui poussent autour de nous. Quel est l'intérêt de s'orienter vers des plantes locales ? Comment les choisir ? Comment les utiliser pour potentialiser au mieux leur pouvoir médicinal ? Une escapade passionnante au cœur du végétal avec Christophe Bernard. Invité : Christophe Bernard ------------------- Christophe Bernard est herbaliste et se consacre pleinement à sa passion : cueillir les plantes médicinales dans la nature, les cultiver au jardin, les transformer avec respect, les conseiller à ceux qui en ont besoin, et former d'autres amoureux des plantes au travers de ses formations. Il anime l’un des blogs les plus populaires sur les « bonnes herbes » dans lequel il partage sans retenue toute son expérience. Ses formations en ligne sont très appréciées aussi bien par les débutants que les confirmés. Site général : http://www.altheaprovence.com Formations : http://www.altheaprovence.com/catalogue-formations Livre : http://www.altheaprovence.com/grand-manuel-pour-fabriquer-ses-remedes-naturels/ YouTube : http://bit.ly/altheaprovence Facebook : http://www.facebook.com/altheaprovence Instagram : http://www.instagram.com/altheaprov/ Pinterest : http://www.pinterest.fr/altheaprovence/ --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : http://bit.ly/youtube-mihira

So you've got your own little story to tellSome girls they ask to put them on your kneesSlowdown, it's hard enough to get alongSlowdown, we'll never ever get alongThat ain't what you had in mindNo that ain't what you had in mindYou don't know what you're doing

De la joie pour cet épisode 43 ! Nous avons reçu la pétillante Gwenaëlle Batard, praticienne en ayurveda, auteure du livre “l'ayurveda Sourire : quand la joie du coeur est la santé du corps” et animatrice de l'émission “Ayurveda Sourire” sur Radio Médecine Douce La pensée positive fait partie intégrante du travail d'accompagnement de Gwenaëlle, alors voici ce que vous allez retrouver dans cet épisode : Mental, psychologie : comment développer la pensée positive au quotidien ? En automne, comment se protéger, prendre soin de soi ? Alimentation : quelle alimentation pour favoriser la joie dans notre mental ? Quelles saveurs sont liées à quelles émotions ? Phytothérapie : comment les plantes peuvent devenir nos alliées dans la pensée positive ? Relation au corps : comment se conn entretenir une relation positive avec son corps ? Retrouvez l'épisode sur notre site internet : www.podcast-ayurveda.com, et sur toutes les plateformes de téléchargement : Apple Podcasts, Spotify, Deezer... Sur Facebook : www.facebook.com/podcastayurveda Sur Instagram : www.instagram.com/podcastayurveda Retrouvez toutes les coordonnées de Gwenaëlle sur notre site internet : https://www.podcast-ayurveda.com/nosinvites/Gwenaëlle-Batard Vous souhaitez devenir professionnel, vous perfectionner ou vous spécialiser en ayurveda ? Grâce à notre partenariat avec l'école Gayaveda Academy, vous bénéficiez d'une remise de 5 % (pour toutes les formations inférieures à 1 000 €) ou de 100 € (pour toutes les formations supérieures à 1 000 €). Connectez-vous ou inscrivez-vous sur la plateforme https://gayaveda.academy, puis entrez votre code de parrainage PODCASTAYURVEDA dans la case "code de parrainage" (catégorie "autres champs" de votre profil.) Choisissez votre formation, votre remise s'appliquera automatiquement sur toutes vos formations, en présentiel ou en ligne !

La sagesse est un vaste sujet et le Yoga, cette voie d'élévation spirituelle, est un guide pour éclairer notre chemin. Comment faire pour se reconnecter à sa spiritualité au quotidien ? Comment appréhender la richesse de la voie de Yoga simplement ? Comment comprendre cette philosophie de vie ancestrale ? C'est en partant à la découverte des 4 sagesses du Yoga que nous pourrons faire notre premier pas. Invité : Stéphane Ayrault ------------------- Stéphane Ayrault est expert en Transformational Life Coaching, conférencier international, enseignant en spiritualité, yoga et méditation, et co-fondateur de Nataraj Sadhana Yoga Studies. Il est l'auteur du livre « Les 4 sagesses du Yoga », éditions Leduc.s. Livre : http://www.les4sagessesduyoga.fr Site internet : www.stephaneayrault.com Page Facebook : https://www.facebook.com/stephane.ayrault.LifeCoach.Auteur Instagram : https://www.instagram.com/stephaneayrault/ Blog : www.en-quete-de-sagesse.fr Chaîne YouTube : cliquer-ici --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/ Chaine You Tube : cliquer ici

Tous les jours, de nombreux cadres cherchent à établir leur légitimité, asseoir leur autorité et perdurer leur crédibilité parfois au sein de leur propre équipe et surtout auprès de leur hiérarchie. Mais c'est souvent plus facile à dire qu'à faire... L'histoire de Guillaume le Batard devenu le Conquérant est aussi bien inspirante pour comprendre les problèmes auxquels nous sommes confrontés que l'état d'esprit qu'il faut cultiver dans toute sa carrière pour atteindre les responsabilités que l'on vise. Quelle est cette légitimité qui lui a fait défaut à l'origine ? Quelle stratégie a-t-il employé pour "conquérir" son duché puis l'Angleterre ? et comment a-t-il contrôlé ses acquis, son imagé et sa postérité ? Autant de questions dont vous trouverez les réponses dans cet épisode d'un autodidacte non dénué de caractère.

L'Ayurveda Sourire est une technique qui mêle la sagesse ancestrale de l'Ayurveda à la pensée positive et au développement personnel. Un concentré de bonne humeur, accessible au monde occidental pour révéler sa divinité intérieure. Son mantra: La joie du coeur est la santé du corps. Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/

durée : 00:22:49 - On cuisine ensemble France Bleu Cotentin

Escalader l'Everest en 22 heures et 29 minutes sans oxygène. Rien que ça ! C'est l'exploit qu'a accompli Marc Batard en 1988, et le record (validé par le Guiness) n'est toujours pas battu. Cette semaine, j'ai l'immense plaisir de recevoir Marc Batard, un alpiniste mondialement connu, passionné, engagé qui nous raconte son parcours et ses combats :  Dans cet épisode, vous découvrirez :  L'enfance de Marc Batard Sa rencontre avec la montagne Sa prédisposition à l'effort, et surtout le fait qu'il n'ait pas besoin de beaucoup l'oxygène comme la plupart des humains Son métier de guide de haute montagne Ses premiers sommets de plus de 8000 mètres L'ascension de l'Everest (8848 m) en moins de 24 heures et sans oxygène Ses combats pour les jeunes avec son association « En passant par la montagne » Son prochain défi pour 2022, re-escalader l'Everest sans oxygène pour financer son école de guide de très haute montagne au Népal Chosissez votre plateforme d'écoute : https://smartlink.ausha.co/lacombinaison Bonne écoute

Since the early days of America’s great restaurants it has been the restaurateur – the person with the extended hand, warm smile, great stories, nurturing hospitality and firm handle on how to control the fragile finances of operations that defined an industry so essential to American lifestyle.  The need to gather, break bread, enjoy wonderful meals with family and friends, and feel that special touch of sincere welcome is core to a quality life. Those restaurateurs may share the limelight with well-known chefs, but make no mistake - they are the reason why a restaurant may flourish. One of the most prominent restaurateurs in America is Drew Nieporent – the founder and inspiration behind the Myriad Restaurant Group that has opened nearly 40 restaurants around the world over the past 30 years.  Drew, a graduate of the Cornell Hotel School, is responsible for restaurants that we are all familiar with:  Tribeca Bar and Grill, Montrachet, Batard, Corton, and of course: Nobu.  All of his restaurants are award winning, reflecting the level of excellence that he expects – the New York Times and Michelin Guide agree. Join us for a chat with Drew Nieporent on CAFÉ Talks podcast.  Listen in as he shares his thoughts about the current state of the restaurant industry, the challenges ahead, the role of the restaurateur, and what culinary graduates need in their bag of tricks to find success in their chosen career.

Para quem se interessa pela Idade Média e, em especial, pela mítica Ordem dos Templários, a região central de Vendôme, na França, oferece uma atração especial: a Commanderie Templière d’Arville. A Ordem dos Pobres Cavaleiros de Cristo e do Templo de Salomão também conhecidos simplesmente como Templários, foi uma organização militar e religiosa, criada logo após o sucesso da Primeira Cruzada de 1096, com o objetivo inicial de proteger a Terra Santa conquistada pelos cristãos e proteger os peregrinos que se dirigiam a Jerusalém. As atividades dos templários aconteceram nos séculos 12 e 13. Eles participam de outras cruzadas e também da Reconquista Ibérica. “Os templários criaram uma rede por toda a Europa”, explica Amélie Batard, responsável pela comunicação da Commanderie d’Arville. Uma comanderia era uma espécie de mosteiro ou posto militar, principalmente vinda de doações de terras. “As guerras custavam caro, a comanderia fazia exploração agrícola para custear as missões e era também uma base de recrutamento e centro de treinamento”, explica Batard. Uma exposição nos antigos estábulos e alojamentos restaurados faz o visitante conhecer um pouco sobre a Idade Média dos templários. O percurso mostra uma interpretação sobre a origem e as principais contribuições e influências trazidas pela ordem ao ocidente: as transações financeiras, tesouros, ciências, música e até o jogo de xadrez.   Os templários faziam votos de pobreza, castidade, devoção a Cristo e obediência. A imagem mais recorrente de um templário é o cavaleiro medieval coberto por uma capa ou manto branco com uma grande cruz vermelha. Além da experiência tridimensional no interior da comanderia, o local é um museu ao ar livre, com edifícios preservados que dão uma ideia da vida no século 12. O complexo inclui estruturas originais do portal de entrada, alojamentos, igreja, forno e estábulos. Decadência durante séculos Em 1307, os templários caíram em desgraça, foram presos e tiveram seus bens confiscados. A área de Arville sofreu com a guerra contra a Inglaterra, com a Revolução Francesa e acabou tendo vários usos até ser criada uma associação, no final do século passado, para restaurar o local, que agora é uma atração turística importante da região de Vendôme. “A visita da Comanderia de Arville é muito interessante, pois através de algumas edificações típicas da Idade Média nos faz mergulhar no tempo das cruzadas e compreender melhor como a ordem dos templários, criada para defender Jerusalém e áreas conquistadas, conseguia meios humanos e materiais para, de certa forma, financiar e alimentar as operações de guerra no Oriente”, diz Jean-François Boyer, um turista morador da região parisiense, entrevistado pela RFI.

Les thérapies corporelles ont toute leur place en Ayurveda. Parmi elles, on retrouve une pratique d’acupressure énergétique ancestrale intrigante et extrêmement puissante pour l'équilibre holistique de l'être : les points marmas. Qu'est-ce que la marmathérapie ? Comment comprendre et aborder notre anatomie subtile ? Invitée : Sandra Hoche ------------------- Sandra Hoche est praticienne et enseignante des techniques de l'Ayurveda, réflexologue et kinésiologue. Elle a créé l'association "l'Arbre de Vie", qui prône l'écologie humaine (médecines douces et développement personnel, entraide, écologie et épanouissement jeunesse), et l'Ecole Veda, école d'Ayurveda à Toulon. Elle intervient régulièrement dans le magazine culinaire 95° pour faire connaître les bienfaits de l'Ayurveda au pré d'un public soucieux de la nutrition plaisir et santé. Site : ecoleveda.com Pages facebook : L'Arbre de Vie - Ollioules et L'Ecole Veda 95° : https://www.95degres.com/recipes/02-07-2019-salade-de-rougets-et-lentilles-beluga et https://www.95degres.com/recipes/20-08-2019-salade-provencale --- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/

L’astrologie védique ou Jyotish est une science qui rythme la vie des Indiens depuis des millénaires. Au-delà de la tradition, c’est un outil qui met en avant notre lien avec l’Univers et notre part de divin. Science de la lumière, sœur de l’Ayurveda, cette sagesse ancestrale est une technique d’équilibre holistique et un outil de bien-être qui nous éclaire sur notre mission de vie et notre destinée… Invité : Raphaël Khalef -------------- Raphaël Khalef est praticien en Ayurveda et Jyotishi (Astrologue Védique). Il étudie les sciences védiques depuis 1997, exerce l'Ayurveda depuis 2004 et le Jyotish depuis 2010. Raphaël offre des consultations en personne et à distance à tous ceux qui veulent bénéficier du potentiel de transformation qu'offrent ces savoirs millénaires. Email : raphaelkhalef@gmail.com Téléphone : 07.71.18.85.05 -- Gwenaëlle Batard est praticienne en médecine ayurvédique, auteure et conférencière. Spécialiste en plantes médicinales (herbaliste), ethnobotanique et pensée positive, elle est la fondatrice de Mihira Ayurveda et de l’Ayurveda Sourire. Livre : http://bit.ly/livre-ayurveda_sourire-fnac Livre audio : http://bit.ly/ayurveda-sourire-gwenaelle-batard-audible Site internet : https://www.mihira-ayurveda.com/ Page Facebook : https://www.facebook.com/MihiraAyurveda/ Instagram : https://www.instagram.com/mihira.ayurveda/

@burcinergunt , @yemeicmeisleri 'nin bu ilk podcast serisinde, @zulaistanbul 'un ve @batardistnbul 'ın şefi ve ortağı @cihankipcak ile birlikte sosyal mesafe ve kişisel hijyenin gastronomiye olan etkilerini konuşup pandeminin ekonomik sonuçlarına yanıt aradılar. #podcastişleri

John Winterman got fired from his first restaurant job in 1986, and he's been in love with the industry ever since. He honed his appetite for fine dining under the stewardship of Charlie Trotter and Gary Danko, ascended the ranks in Daniel Boulud's empire to become maitre d' at the flagship Daniel, then joined forces with Drew Nieporent's Myriad Restaurant Group to open the 2015 James Beard Best New Restaurant Award-winning Batard as managing partner. Francie—Winterman's first independent venture with chef Chris Cipollone—was set to open its doors in mid-May of this year when the COVID-19 pandemic brought the entire industry to a screeching halt. Food & Wine Senior Editor Kat Kinsman got on a call with her longtime friend to talk about the unseen workers who power our whole food system, what needs to change to support them, and if there's still a future for white tablecloth dining.

We have heard about varying degrees of complexity during the build out phase on this show. From quick cosmetic updates like Chad Conley in Maine, to basically starting from zero, like Missy Robbins of Lilia. Todays guests fall in the later camp. John Winterman and Chris Cippollone are in the process of converting a very old bank building into a brasserie on the corner of Bedford and Broadway in Brooklyn. Both John and Chris have Michelin starred backgrounds, John as a managing partner at Batard in Tribeca, and Chris as the chef at Pioria. Francie will be their first project together. Let's take a listen to our first conversation from the end of January. Opening Soon  is powered by Simplecast.  

Vu sur Alternados : Invité Frank Batard, photographe « amateur » Les jeunes hospitalisés au CHU de Nantes reçoivent  Franck Batard, photographe « amateur » Une émission de Daniel Raphalen et Stéphanie Thomas (éducatrice) réalisée par Michel Sourget Cet article provient de Radio AlterNantes FM

DISCORD SHOWS revient pour une quatrième date au Mac Daid's pour une soirée Garage/Punk avec : DANCEHALL(Hypnotic post-punk) UK :Peu de groupes sont capables d'être aussi directs et efficaces comme DANCEHALL (à part David Hasselhof).Le trio s'est formé en 2016 à Londres. Ils ont commencé par faire quelques singles qu'ils ont auto-produit via leur label Vibe/Anti vibe. Ils sont de fervents défenseurs du DIY (Do It Yourself).En 2018 ils sortent leur premier album sobrement intitulé "The Band". Un album qui sonne punk teenager avec des refrains catchy teintés d'une pop qui reste en tête.Grâce à cet album, ils ont tourné Europe et ils seront chez nous pour nous faire écouter tout ça !CARIBOU BÂTARD (nervous punk) Rouen :Duo punk rouennais guitare VS batterie qui vient de sortir son premier EP. On peut citer des influences allant du hardcore au psych rock. Caribou Bâtard joue un set intense et percutant, inspiré par des groupes tels que Gøggs ou Cocaine Piss.

Brett Rump is joined by Fort Wayne Tincaps Team President Mike Nutter, Founder of the Fort Wayne 5 Joe, Tommy Schoegler and Fort Wayne Tincaps Broadcaster Evan Stockton to talk about a big Thirsty Thursday night filled with Dan Le Batard fans and the Fort Wayne 5.

The inaugural OP Show Mike and Jay are back at it again. In this episode Mike is relating with Kayne West and loving President Donald J. Trump. The duo discuss Georgia’s Gubernatorial election and the adoption of children separated from their families at the border. Jay’s loving the death of reality tv and the emergence of good television shows. The Inaugural OP Show Part 2 Mike and Jay discuss the new NBA season and how LeBron James’s presence in the western conference won’t have an affect on the Warriors dominance. Mike did the math and all it takes to build a championship NBA team is a billion dollars. Easy Breeze!!!

The inaugural OP Show Mike and Jay are back at it again. In this episode Mike is relating with Kayne West and loving President Donald J. Trump. The duo discuss Georgia’s Gubernatorial election and the adoption of children separated from their families at the border. Jay’s loving the death of reality tv and the emergence of good television shows. The Inaugural OP Show Part 2 Mike and Jay discuss the new NBA season and how LeBron James’s presence in the western conference won’t have an affect on the Warriors dominance. Mike did the math and all it takes to build a championship NBA team is a billion dollars. Easy Breeze!!!

Breakfast: THE MOST IMPORTANT BOOK ABOUT THE BEST MEAL OF THE DAYBy The Editors of Extra Crispy Speaker 1: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors. Kat Kinsman: Hi. I'm Kat Kinsman. I'm the Senior Food and Drinks Editor at Extra Crispy, and we've got a new book, Breakfast: The Most Important Book About the Best Meal of the Day.Suzy Chase: This book was written by you and the other editors of Extra Crispy. Tell us about Extra Crispy.Kat Kinsman: Oh, wow. It's such an exciting ... This book, I'm so excited about it. It's actually a collection of material that we've run on Extra Crispy and some new things that we've written. Extra Crispy is your one-stop shopping for everything about breakfast: culture, news, essays, recipes. If it's breakfast, we're going to cover it. I know it sounds silly, so you have a site that's just about breakfast, but since we launched in June of 2016, we realized that, when you go narrow, you can go really, really deep, so we use breakfast as a Trojan horse to talk about a million different things.Suzy Chase: In 1875, speaking of deep, cookbook author Marion Harland praises eggs as elegant and frugal, so here's the age-old question: Why do we eat eggs for breakfast? I've never understood that.Kat Kinsman: Oh, my goodness. We actually have an essay. I don't know if it's in the book, but we have run an essay, I believe recently, about why that is. I mean think about it. They're so incredibly adaptable. They can store for a fairly long time. They are a fantastic and inexpensive source of nutrition, of protein. They keep you going for a while. Again, I think it got back to the adaptability of it, that there's so many different ways that you can eat them. They're really personal is what I've realized. It's something that, without a whole lot of effort, you can make for yourself in the morning, and you can make it exactly to your liking, or it's not too hard to guide somebody else to make them exactly the way you want them too. It's an easy way to give somebody pleasure, and sustenance, and a little bit of affirmation in the day, "I see you. I know how to make you happy. Here's eggs just the way you want them."Suzy Chase: I didn't know that, in the early 1900s, breakfast cereal was invented in response to indigestion blamed on meat and egg consumption. That sounds like B.S. to me, right? It sounds like a marketing thing.Kat Kinsman: Oh, absolutely was. The people at Battle Creek, the scientists there who came up with Raisin Bran, and flakes, and all that kind of stuff were doing it ... They were wellness freaks in a really early incarnation, and they were doing it to quash libido and-Suzy Chase: What? Really?Kat Kinsman: They were doing all sorts of ... Oh, it's just so nuts. It's in the early days of Kellogg's. They got some zealots in there to start to develop these foods that were supposed to be optimized for health but also sort of add moral fiber to your day. If you look at all the stuff that they were doing in Battle Creek and then at these sort of wellness resorts that they had, they were doing these things to control people's emotional impulses and set them on the path of the good and righteous. It was almost culty how all this stuff came about. I'm actually working on a piece right now about the moral intertwinings of the early days of flake cereal. It's really astounding stuff if you dig back just a little bit over a century. Suzy Chase: I feel like fried eggs are a bit out of fashion at the moment, but I love a good fried egg, especially a diner fried egg. Talk about some ways to upgrade the good old fried egg. Kat Kinsman: Oh, one very, very easy thing to do is use a ton of olive oil, get it just ripping hot, put the egg in there, and spoon the olive oil a little bit over the edges until they get good and lacy. It's a very ... Oh, I wish I could say the term. It's a Spanish term. Chef Katie Button really drove this home to me, and it's her favorite was to do it, but the way it translates is like lacy eggs. The center of it remains good and runny and beautiful, but if you can get the pan to the right temperature and use olive oil instead of butter, because butter can burn and it gets that sort of acrid taste to it, but olive oil can take a little bit more heat, and you get those brown, crispy, lacy edges and still have that runny yolk, and it's the simplest thing in the world to do. Another really, really easy thing to do is just put a little bit of Aleppo pepper over top of it, just a little bit, and have that olive oil with it, and that is a little bit of heat, a little pop of ... just a little pop of joy and sensory pleasure to start the day with. The texture of the lacy edges of the egg with a little bit of crunch of good salt, the Aleppo pepper, if you have that with some bread, that just hits every single sensory button, and it's a great way to start the day.Suzy Chase: There's an infamous op-ed in The New York Times that says, and I will quote, "Brunch is for jerks." What are your thoughts on brunch, especially brunch in New York City? Kat Kinsman: Here is my thing. I've always ascribed to the notion that, if it tastes good, it is good. I'm laissez-faire about these sorts of things. I realize the older I get the less prescriptive I am about things that bring people pleasure. I mean we are living in times of turmoil right now where I really believe, if you can bring any sort of simple pleasure into your life and it's not harmful to anyone else, why not? The great thing about brunch is the community aspect of it. I mean sure, you can go have brunch by yourself. That's absolutely fine. You can have it with one other person but, ideally, it's a vehicle for community. We ran this piece a few months ago by Nik Sharma who ... Oh, my gosh. I love this man. He has a book coming out. It's seriously one of the loveliest cookbooks I have ever seem. Everybody needs to buy Nik Sharma's book. He wrote a piece about why gay brunch is so important and especially in his early days ... so after coming out, and moving, and coming together in this safe space with friends where they could go through what happened that week and talk through their loves, and their heartbreaks, and everything in a safe, communal space before marriage was legalized. It was such a powerful, beautiful space. You talk now about the transition of now that marriage is legal and people are able to host brunch at home with their spouses and invite people over to their houses, but talking about the early importance of these sort of queer spaces to get together over brunch. I mean if mimosas and sort of crappy Eggs Benedict can be a vehicle for that sort of thing, I am all for it.Suzy Chase: There's a whole section devoted to the Dutch Baby. What is that?Kat Kinsman: Well, because it makes you look like a freaking genius. I hadn't really made them, and Dawn Perry, who has a few ... She's a goddess on Earth, and she's at Real Simple. Before she had really started up in this position at Real Simple, she was writing a bunch for us, and she ... I trust everything this woman does. Everyone needs to watch her show. She really drove home the fact that they're incredibly versatile. I think this thing was called A Dutch baby is the Little Black Dress at Your Party or something like that but, really, it's this thing where you just bring together a few ingredients. You put them in a cast iron pan. It puffs up. It's such an ooh-la-la kind of moment. You can make it sweet. You can make it savory. You can adapt it to whatever your particular taste is. You can make them all a la minute at a party and have that great razzle-dazzle moment where it's brunch and, "Oh, no big deal. I just made this great big, explosive popover thing," and everyone you brought there sees your moment of ooh and ah and gets to watch it move and deflate, and it can be dressed however you want. It's a glorious bit of theater that is really easy to pull off.Suzy Chase: I went down the rabbit hole researching this recipe and, in 1966, Craig Claiborne was at Dave Eyre's home in Hawaii. Eyres was the editor of Honolulu Magazine at the time. David made a Dutch baby for Craig, and Claiborne came back, wrote about it in The New York Times, and it's such a beautiful thing. I know for a fact that Martha Stewart loves the lemon butter Dutch baby recipe that you have on page 47.Kat Kinsman: Oh, my gosh, what a classic that is. Those particular flavors are ... they just work so beautifully, and it makes it feel like you're eating pie for breakfast, which I wholeheartedly endorse, by the way. Pie for breakfast is a beautiful, beautiful thing. Dutch babies, I feel like they're ... they have such a funny history. There is a town I'm totally blanking on on the West Coast, I feel like it's in California. It was like a Gold Rush thing. I should know about this because I wrote about it for the site recently, but can we talk for a second about Craig Claiborne and what an amazing taste maker he was?Suzy Chase: Yes.Kat Kinsman: Oh, my gosh. I think I'm probably one of the few sort of people who, right now, have read the memoir, the warts and all, of his memoir. People have forgotten about Craig, and it breaks my heart. He was such as taste maker. I remember him ... I don't remember when he did it, but the importance of him writing about the shrimp and grits at Crook's Corner with Bill Neal, this dish that ... it has some sort of murky origins and stuff, but he saw the beauty in this, wrote about it in the Times and, all of a sudden, people started really paying attention to this corner of North Carolina. I've made his mother's spaghetti dish on more than one occasion. I've made his shrimp and grits. What a legacy. He really did the legwork to go around the country, see the things that people were doing regionally, and then ... Nobody should need justification or the imprimatur of a giant publication but, at the time, he used it as such an incredible platform to really sing the praises of these regional dishes and make them national favorites. Sorry, I love Craig Claiborne.Suzy Chase: Well, he's one of those guys people say, "If you could have a dinner party and invite anyone living or dead, who would you invite?" He's one of those guys you want at your dinner table.Kat Kinsman: Oh, my God, him and Clementine Paddleford. There would be no doubt that you-Suzy Chase: Who's that?Kat Kinsman: Oh, God, she was spectacular. Suzy Chase: That's a great name.Kat Kinsman: Isn't it? She was incredible. There was a bio of her that came out a few years back, and she was an incredible woman who ... She was at one of the rival papers in New York. She flew her own plane, so she was a pilot and would fly her little plane around the country to sort of go in and see how people really were cooking in all of these regions like, really, the kind of cooking that would be in church cookbooks that was not highfalutin restaurant food because there really wasn't a whole lot of highfalutin restaurant food, but really talking about home cooking in regions all over the country. She would get in her little plane and fly there and come back and write in her paper. She was an established newspaper editor, and then Craig Claiborne came in, few years younger than her, and he was young, he was cute, and he sort of ate her lunch, so people really don't know as much about her legacy, but oh, gosh, I wish I could remember the name. I'm so blanking this morning on the names of all the books, but look up the book about her. It's really, really just a fantastic thing.Suzy Chase: Food that's weird to people you've never heard of isn't weird to those who grow up eating it, so I guess Livermush would fall into that category. I didn't grow up eating it.Kat Kinsman: Oh, my God.Suzy Chase: I have no idea what it is. Kat Kinsman: I think it could use some rebranding just from the name because, if people actually had it, it would ... oh, it would blow their minds. That piece by Sheri Castle that is in the book ... First of all, Sheri is a tremendous advocate for North Carolina food. She's an extraordinary writer, and she really sings the praises of mountain food and North Carolina food and really sings to the dignity of these foods that ... A lot of these foods come from deprivation, so Livermush is liver and mixed in with grains, and it's essentially made into a loaf and fried, and you slice it, and it gets golden brown on the outside. It's a little bit sort of mushy, spongy on the inside. It's basically like a meatloaf, and it is the most glorious thing. There are a few towns throughout North Carolina that throw festivals in honor of it. There's brand called Neese's that is one of the premier brands of it, and they have Livermush. They also have liver pudding, which is very like it with a slightly different spice blend to it, and they're just really preserving this heritage. There are a few different brands that make it. My husband's from North Carolina, so every time I go down there I try to seek out all the different regional brands and variations of it. Like what you said, the food that people didn't grow up eating might seem weird to them, but that's part of our core mission at Extra Crispy, is to really give the dignity to these foods that they deserve, because it really bothers me when people yuck other people's yum, just because they're unfamiliar with it. Food is so inextricably tied to identity, that to slam somebody else's food just because it seems weird or unfamiliar is unfortunately, since time immemorial, been a way to other people. It's done to first generation or immigrant kids, who bring their lunch to school and it smells different than what the other kids are eating. It's something that is often used as a tool to alienate people who might not be from the dominant culture, when in fact it should be a tool to bring people together. Here is this little part of my culture, my heritage. Here's a way to understand a little bit more about me. It's an act of generosity to share your food and it's something that we really, really try to emphasize on Extra Crispy, that we approach all foods with an open mind and an open heart. And ideally let somebody from that culture tell the story of it and why it's so important, and hopefully open up some new doors to it.Suzy Chase: Eleven fancy butters were sourced, to find the best one which is Bordier. Is it Bordi-a or bordi-er?Kat Kinsman: That is a really good question. Suzy Chase: Let's just go with Bordi-a. Kat Kinsman: Yes. I believe that is how someone who actually knew how to pronounce it -Suzy Chase: Yes. (laughs)Kat Kinsman: ... did pronounce it, but we've been all over the place on that. I got to take part in this tasting. Suzy Chase: I saw on a Mind of a Chef episode, where Chef Ludo goes to the factory. Have you seen that? Where they slap the butter with the paddles and they stamp it, and they put salt on it. Kat Kinsman: I've seen it. Suzy Chase: It's glorious. Kat Kinsman: We brought in my friend John Winterman who is the managing partner at Batard, but he is also a butter freak. I believe we gave him the name Maitre D'Beurre to guide us through this. The whole Extra Crispy team, we are butter aficionados, freaks, obsessives, whatever you want to call it. We sourced all these butters. It was mostly my fantastic colleagues, Margaret Eby and Rebecca Firkser. I think at some point, Margaret is just going to go off on a butter sabbatical. This is her dream to go somewhere and really learn how to make butter. She and Rebecca went out and sourced all of these different high-end butters. They had already done this with grocery store butters. And in that one, Kerrygold came out top as it should. It's a fantastic butter. But I think we grabbed the corporate card to expense butter. They tried it on bread. I have a gut condition and I can't really eat bread. I'm trying to remember what I had it on. It was radishes. I had mine on radish slices. Suzy Chase: Oh, that's so smart. Kat Kinsman: Yeah, it was a really great way to get to do it. Also I didn't fill up on bread. I was mad not be able to have it with the bread, but we work with what we are given. We just tasted them through. Came up with the top few and then put them all head to head. The Bordier was incredible. I have to say, there was a slight followup later because Bordier does variations. With those, we were just doing salted butters, I believe. Otherwise, you can really extra fall down the rabbit hole. Bordier does one with this flint pepper in it. They do a few different variations -Suzy Chase: Oh, no. Kat Kinsman: Well Margaret found the raspberry one -Suzy Chase: No.Kat Kinsman: They only make a little bit. It is one of the best things I've ever had in my life. So it is butter. It is raspberries. It's raspberry juice. We all tried it and we all just stared at each other. Suzy Chase: (laughs)Kat Kinsman: We could not speak. So Ryan Grim who is the editor of the site who is just a delightful human being. If you've ever seen the Instant Pot videos that I do, he is Mr. Grim -Suzy Chase: Yes. Kat Kinsman: -- in the videos. He's our boss. But he was just, you know, the 1,000 yard stare, like just eating this. It was the purest raspberries, the most beautiful butter. If you buy it where we bought it, we bought a quarter pound of it, it would be $72 a pound. But we sort of rationalized this because we got a quarter pound and said if you go into a party, you could bring a bottle of wine. That's great. It gets push on the shelf with the other wines. If you roll in with this butter and a baguette, you are the star of the party.Suzy Chase: Oh, my gosh. Where do you get this butter, do you know? Can you get it in New York City? Kat Kinsman: We got it ... Yes, you can. We got it at Le District, which conveniently is right below our office in Brookfield Place.Suzy Chase: Look at that! (laughs) Okay, I'm going down there today. Kat Kinsman: Yes. Actually if you want me to do it when I get into the office, I will look and see if they have it so you don't waste a trip. Suzy Chase: Okay. (laughs) Thank you. How did you get the inspiration to turn a king cake into french toast? Kat Kinsman: So Margaret Eby, who is our senior culture editor. She and I both are New Orleans obsessives. So she grew up in Mississippi and would go to New Orleans all the time. I've been going since ... Oh golly. So I used to work for CNN and I had the pleasure of my intro into New Orleans was we would have these secret suppers. I got to throw one at James Carville and Mary Matalin's house. They are such tremendous ambassadors for the city. They are food obsessives and they let us throw this party at our house. Sorry, at their house. I wish it was my house. So I had sort of a crash course in getting to go to New Orleans. My husband was supposed to meet me and our dog got sick and he couldn't come. So I was okay, well that means we'll have to go back and you'll have to come with me. He fell in love with it too, so we go three, four times a year because we love it so much. Margaret goes as often as she can. She actually rides in a Mardi Gras crew. So a great act of love from both of us is to bring back king cake when we go. We were just thinking king cake is ... There's a lot of really bad king cake out there. The intention is great, but if we're being honest, a lot of it kind of sucks and it gets stale really, really quickly. So we were thinking, it would also feel like a sin to throw away king cake. So we decided to do it two different ways. We made french toast out of king cake. Then king cake out of french toast. To me, it's exemplified what we do at Extra Crispy where we really do try to tell stories about particular tradition and cultures. Also we have a chance to get really weird. We sort of joke, the extra in Extra Crispy is that we have permission to take things to strange degrees and just have a whole lot of fun and find joy in this. I mean breakfast is a meal that it can be formal. It can just be for sustenance, but think about those weekend breakfasts when you just get to play and goof and eventually feed people. It's a really, really fun thing. We take people seriously and we take people's culture seriously and their identities and stuff. We don't always necessarily take ourselves too seriously.Suzy Chase: Speaking of extra, Chapter 6 Franken-foods and mashups. Kat Kinsman: (laughs)Suzy Chase: Velveeta chex mix nacho dirt bag casserole. Say that fast five times. That's hard to say. Kat Kinsman: (laughs) Suzy Chase: Is always a good thing, right? Kat Kinsman: So Margaret and I ... I want to explain dirt bag a little bit if that's okay. (laughs)Suzy Chase: Sure. Kat Kinsman: So this all came about because I had never ... I had my notion of sort of the term dirt bag. Margaret and I were texting while she was at a lake house with a bunch of her friends. She was leading what she called her best dirt bag life. I was like unpack that for please. She said, you know, it is the self when you are around people who you deeply trust and love that you don't have to put in any sort of guard or errs. You can be wearing whatever you want. You're comfortable. Ideally you're in a lake house or just somewhere where nobody's faultin. Everybody is just their most chill out, lazy, maybe a teeny bit tipsy, kind of self. And you're really happy and free. She texted me saying here's what we have in the house. We have oh golly, like some leftover bottoms of the bags of various chips. We have some eggs. We have some beer. We have some bread. She asked me okay, what can I make from this? I was like girl, you've got a casserole there. You have everything you need to make ... I am a big fan of a casserole. You can put absolutely anything together so long as you have some sort of bread-like substance, a liquid, ideally an egg, though you don't necessarily have to have an egg to bind it. You put it in a dish. You stick it in the oven, then put it under the broiler to get the top crunchy. Out of this came ... And I was like especially if you can pour beer into there as the liquid, you win. And Velveeta is its own magical substance. If you don't try to think of it as cheese, you're better off. You can use real cheese if you want to, but Velveeta, I think really gets the zeitgeist there. You can make it with absolutely anything so long as you follow the formula. It's cheesy and delicious and it's even better the next day. Suzy Chase: In addition to being the senior food and drinks editor at Extra Crispy, you also write and talk about tough, real life stuff; anxiety and depression. You wrote a book called, "Hi Anxiety, Life with a Bad Case of Nerves." You started the conversation in the restaurant community about depression, anxiety addiction and eating disorders on chefs with issues. Talk a little bit about that. Kat Kinsman: Yes, so I have been pretty open for a long time about my own struggles with anxiety and depression. Then recently a diagnosis of ADHD, which was contributing to the anxiety as I found out. It's something that I have dealt with as long as I can remember. My friends knew about a certain amount of it and definitely my family did. I've never been ashamed about talking about it, but it wasn't necessarily something I led with. When I was at CNN, I was the food editor there and I also wrote for CNN Living. And I wrote an essay about my experience with depression throughout my life and then later I wrote about anxiety. It opened up a conversation there at work and then we were able to ... Both of them went viral and they were really kind and generous and thoughtful enough to let me really explore that further there with some conversations and community stuff that we did. What happened was that I also was the food editor, so I would be interviewing a chef there or at my next job when we would be doing some video or whatever it happened to be and I'd be recording it. There would be a moment where we would stop and turn off the recorder to change batteries or change tapes. A couple of times it happened that the chef would be like hey, actually can I talk to you about something? Then they would tell me about their own particular struggles with depression or anxiety or addiction or whatever it happened to be. Or someone who they worked with in their kitchen. That happened once and I felt like okay, this is somebody who just needed to get it off their chest. I'm so grateful that they were willing to trust me with it. Then it happened again. Then it started to happen more than half the time. I started to think there's really something going on here. So after a few months of this, I threw up a website on January 1st, 2016 and I put up a poll asking people are you dealing with any of these issues? If so, do you feel open talking about it? Do you get treatment? All this stuff. I figured I'd maybe get a few dozen responses. I've gotten well over 2,000 responses at this point. I started getting letters and calls, emails, Facebook messages, Twitter messages from people saying, "Oh, my god. I thought I was the only one." I realized it was really a huge crisis. The month after I started this site, three different chef owners took their own lives that I knew about. It's constant. I cannot stress this enough. Chefs and hospitality workers and bartenders die all the time and people don't talk about it. Whether it is by suicide or whether it is by as they call it, "slow suicide" of rough choices or addiction or whatever it happens to be. That was three in one month. One that was very, very high profile and two that were less so, but people happened to tell me. I did the math on this and realized just the toll this takes on the industry. So I started this website. I got the opportunity to speak about it at a few conferences. I realized this was way, way, way bigger than me. I couldn't field all of this stuff by myself. It takes a toll. I'm happy to do it and it adds so much to me, but it's a lot. So I started a Facebook group last summer while I was recovering from surgery where people could just come any hour of the day or night, and have open conversations about what they were dealing with. And three months ago, there were 828 people in it. Now, as of last night, there were 2300 people in it-Suzy Chase: Oh my God.Kat Kinsman: The thing that happened was Anthony Bourdain killed himself, and yeah, which so many people are still reeling from ... The thing that's been going on also over the course of this last year, two and a half years that I've been doing this is, I've gotten a community of people who are starting this conversation in their own community. There are groups all over the country operating independently where they're gathering together people in the industry in their particular towns to talk about it, to offer the solidarity. Denver is incredible for that. There was a thing...Recently changed the name from Mile-High Hospitality Hazards...Not sure what the new name of it is, but they're doing great work to get people together. There's Ben's Friends throughout the south. That is specifically for people in recovery in the hospitality industry, and people are really getting together and taking care of one another in a way that they haven't before. And for the first time in awhile, I have hope that people don't feel like they're alone, they don't feel like it's taboo, they don't feel like they are weak for dealing with these things. I'm gutted, still, as so many of us are by the loss of Tony and if there's anything halfway okay that came out of this, it is that people are talking and hopefully more lives aren't going to be lost, even though I know that they have been since him. But hopefully the trend will change.Suzy Chase: I just got back from our beach house. All I brought were Anthony Bourdain books-Kat Kinsman: Yes.Suzy Chase: And I was just trying to find an answer. Is there an answer in this sentence? What happened? Because everything he ever said was, "That was my old life." He got beyond it and had a child and lived for her, it seemed like. And it's just like, "Wow." If he can fall to pieces, we all can.Kat Kinsman: Yeah. No one's immune to this. And this is why it's really important to me to never say "cure" about mental health issues. We'll never know exactly why, with him, and we have all wracked our brains and our hearts in thinking, "Is there something I could've said, done?" Any of these things that you didn't know, looking back at the last DM that he sent me, and is there something I should've said? But no, that's the thing, is like, it can come and get you at unsuspecting times. I don't say cure. I only ever say manage, and I'm pretty open about the fact that even for me, I've been dealing with this for a long time. I'm incredibly lucky. I am a straight, white, cisgendered married woman with health insurance and employment. I have every single advantage that a person could have, except for the only way there could be sort of more privilege present is if I were a man. Yeah, but that doesn't make me immune to this. It just means that I have more resources to deal with this. I have an incredibly supportive and fantastic spouse. I have friends and a community for whom I am so grateful. My Extra Crispy colleagues are so fundamental to my heart. It sounds maybe silly to some people to say this about a work situation, but it's so an emotionally great place to work, because we all have genuine affection and respect and care for one another. And I realize that is a tremendous thing, but at the same time, this summer, I had a very, very dark month where I went down...I have a panic disorder, as well, and I had...It was especially post-Tony. I ended up going around the country speaking with groups of chefs. I do a lot of closed-door meetings with chefs where I just get people together and talk about it, talk about what they're feeling about getting resources. The day it happened, we all found out about it the week before. I had been at the Atlanta Food and Wine Festival, where Kim Severson and I got people together and talked about things. I was talking in Charleston over the next couple of days. I was already scheduled for that. I went to the Aspen Food and Wine Festival the next weekend and talked to the other chefs there. I was on the road. I was ragged. I was revisiting my own trauma. I was sad about the loss of my friend and worried about other friends of his. And I was just in a susceptible place, and I got really, really dark. And I had a panic attack that lasted for an entire month. And I am someone who has all the therapy, has all of the resources, has all of this stuff, and it still happened, which is why you'll see me on Twitter having check-ins with people. It's incredibly important to check in on people who seem like they're doing okay, people who don't seem like they're doing okay, to ask you friends how they're doing and let them know it's okay if they don't say, like, "Oh, I'm fine." They can give you the real answer. I can't say this enough. It's so important to check in. I also-Suzy Chase: Especially in this age of social media, where everyone's Kim Kardashian. Everything's amazing. And it might not be.Kat Kinsman: Yeah. So I also got trained as a crisis counselor with Crisis Text Line, which everyone needs to have this number in their phone to share it with everybody. Text 741741 in the states. You can contact them by direct messenger on Facebook, and there is somebody there 24/7 to talk you, as they call it, from a hot moment to a cool call. And it's an incredible thing, so I trained as a counselor there, so I learned how to really deescalate situations. And a very important thing I learned there was the importance of asking people point-blank if they're thinking about killing themselves. And that is a harsh thing to have to say. I know people think that if you bring up suicide that it makes people more likely or puts the notion in their head. What they told us is that it's actually the opposite, because it bring it out into the open, it makes it not just this taboo thing. It actually shocks some people into reality, like, "Oh my God, yeah, actually now that you say the word"-Suzy Chase: And verbalizing it.Kat Kinsman: Yeah. And it's an awkward conversation to have, to ask somebody, but several times recently, I have asked friends that, and sometimes you get a very, very scary answer. But the thing I always say to chefs is yes, it's awkward if your line cook cries in front of you. That's a hell of a lot better than crying at their funeral. And I'm sorry to make it so stark, but those actually are the stakes of it, too. So during this really rotten time that I was having that was sort of spurred by being away from my support systems, being tired, revisiting trauma, a couple of stressful situations. My sleep was bad, my therapist was out of the country for three weeks and stuff. And I was lucky enough to have people around me who I could say, "I'm not okay" to, and I ended up, my therapist came back in town, I went and saw my physician who put me on an ADHD medication that, honestly, within 45 minutes, my brain felt calmer than it had in a month or longer, and it was an amazing thing. I was lucky to be able to ask for help and to have people around me saying like, "Hey, what are you doing for yourself?" But I'm somebody who talks about this pretty openly, and I think of myself as a solid, stable person who has...I've been lucky enough to have some incredible career opportunities, and it can still happen to me. So we really, really, really have to keep checking in on our people, no matter what beautiful things they're putting on Instagram-Suzy Chase: Yeah.Kat Kinsman: Whatever they're saying, look for the messages between the lines, or even just send them a text saying, "Just thinking about you." It really matters to do that.Suzy Chase: For season 4 of Cookery By the Book podcast, I am kicking off a new segment called The Last Meal. On a lighter note.Kat Kinsman: Yeah.Suzy Chase: If you had to place an order for your last meal on earth, what would it be?Kat Kinsman: I'd honestly be happy going out with an egg and cheese or a bacon, egg and cheese on a roll from a deli. Cup of coffee. Maybe a glass of champagne. I mean, that egg and cheese sandwich...which I can't eat because my gut thing, but if I knew it was my last meal, it really wouldn't matter. I love that perfect...As my friend Eric Diesel calls it, the deli egg bomb. It satisfies all my texture needs. It never fails to put a smile on my face, so I think it would have to be that.Suzy Chase: Where can we find you on the web and social media?Kat Kinsman: Ah. On the web, well, ExtraCrispy.com. That is home base. On Twitter, I am @KittenWithAWhip. On Instagram, I'm @katkinsman, and if you go to Tarts.org, which is the domain that I've had since 1997, I think you can also get there from katkinsman.com...That has all the links to all of the social...And it links to buy this fantastic Extra Crispy book by the editors of Extra Crispy. I just want to give a shoutout to Ryan Grimm, Margaret Eby, Rebecca Firkser, and then Kate Welsh, she recently moved on from the team to a fantastic opportunity, but they all put their heart and soul and everything into this book. Our former designer, Lauren Kolm, did some of the illustrations. The team in Birmingham shot the heck out of this. It's incredibly beautiful. Hugh Atchison wrote an incredible foreword, so we'd be remiss not to mention all those fantastic people.Suzy Chase: That's like an awards show. I'm playing you off with the music. Thank you for all of your great work that's changing lives. And thanks so much for coming on Cookery By the Book podcast. Kat Kinsman: Absolutely my pleasure. Thanks for having me. Suzy Chase: Subscribe in Apple Podcasts, and while you're there, please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram @cookerybythebook. Twitter is @IAmSuzyChase. And download your kitchen mixtapes, music to cook by, on Spotify at Cookery By the Book. Thanks for listening.

Drew Nieporent is Owner of Myriad Restaurant Group in NYC whose award-winning restaurants include Batard, Tribeca Grill and Nobu (NYC and around the world). He consults for many restaurants and hotels globally. Chef Traci Des Jardins opened Rubicon with Drew in 1994 in San Francisco. She now runs her flagship restaurant, Jardinere and three concepts in the Presidio in San Francisco: The Commissary, Arguello and TRANSIT. They discuss the business of running successful restaurants on both coasts.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Erwan Faiveley runs Domaine Faiveley as well as Maison Joseph Faiveley, both based in the town of Nuits-Saint-Georges in Burgundy, France. He also runs Domaine Billaud-Simon in Chablis.

Drew Nieporent, New York's Most Influential Restaurateur... https://www.linkedin.com/…/nycs-most-influential-restaurate… Robert DeNiro's partner in all things food... Multi-James Beard Award Winner, Restaurateur of the stars... Nobu times many, TriBeCa Grill, and The #1 Best New Restaurant in NY, Batard. Drew's knowledge of music matches the food thing. One of my oldest and closest friends, we got into how the hell he's done it. Big fun.

This week on All in the Industry, host Shari Bayer welcomes John Winterman of Batard in Tribeca. Born and raised in Indiana, John shares it was in college when he learned that cuisine is more than three vegetables and overcooked meat. For the past 17 years, John worked in front-of-the-house positions for such notables as Charlie Trotter, Gary Danko and Daniel Boulud, most recently as maître d’hôtel of restaurant Daniel. Along the way, he became a certified sommelier and an expert in artisanal cheeses and has now joined forces with restaurateur Drew Nieporent at Bâtard, where he is Managing Partner. Tune in to hear more from John as well as some industry news and Shari’s solo dining experience. This program was brought to you by EscapeMaker.com. “I think sometimes people are afraid to identify with something that might be higher end because there are so many casual restaurants.” [34:00] —John Winterman on All in the Industry

T. Batard and M. Berthier

NWR Newscast is a biweekly podcast that centers on news and games pertinent to the Nintendo gamer. The show features a weekly cast of Andy Goergen, Neal Ronaghan, Zach Miller, and Nathan Mustafa, who discuss each news story, any new games they are playing for review, and the latest games available for WiiWare, DSiWare, and Virtual Console.