Podcasts about becco

NB! Episode in English!The spontaneous natural wine podcast is BACK, this time recording at Becco with winemaker Luca Paolo Virgilio from Caprera in Abruzzo, Italy.Luca is one of those winemakers who had a normal job and a normal life until one crucial bottle changed his course of life. We've all got that dream to uproot ourselves, leave everything behind and start making wine somewhere wild and wonderful... But where to start? Luca will tell us about his journey to get there.Is the dream really that dreamy?The wines we drank and discussed:Fortuna 2023Briccone 2023Le Vasche Cerasuolo d'Abruzzo 2022Le Vasche Montepulciano d'Abruzzo 2020Il Sotto 2021 (not at the VMP)Thank you Becco for letting us record in the shop, as my regular podcast bro was in the middle of expanding his family at the time.Shoutout to studio Odd!Sorry about the background vibes but that's how it goes.Instagram handles:Lise @thatnorwegianwineladyLuca @agricolacapreraImporter Chris Midtun @chrismidtunimportSom alltid: logo av @mariusvabo og musikk av @hans.laache ⚡️⚡️⚡️Podden er et kjærlighetsprosjekt. Hvis du liker det du hører, støtt podden for bare 35 kr/mnd her❤️‍

El especialista en innovación en el agro, Carlos Becco profundiza sobre la biodiversidad y su vínculo con la producción. Estamos en un cambio de paradigma y esto conlleva nuevas conversaciones, algunas de ellas, están en nuestro programa y en esta columna T.4 - Ep. 155 Si te gusta Citas, nos encantaría que te conviertas en parte de nuestra comunidad de aportantes, te podes anotar en: www.citasderadio.com.ar/se_parte.php ¡Gracias por el apoyo!

This is a Vintage Selection from 2010The BanterThe Guys are horrified to hear about red bees…and it's not because of their sting.The ConversationThe Restaurant Guys are long-time fans of Lidia Bastianich's restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full. The Inside Track The Guys grew up with a strong sense of cultural heritage and appreciate Lidia's desire to share hers with the world.“I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American.  And  I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010BioLidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York. In 2010, she was integral in the opening of the first Eataly in Manhattan, NY. She has had several television series including Lidia's Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances. She has authored more than a dozen books.She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary.InfoLidia's Italyhttps://lidiasitaly.com/Lidia's BookNona Tell Me a StoryOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

El ingeniero agrónomo Carlos Becco nos trae ¡Hay una mosca en mi comida! Especialista en innovación en temas del agro abordamos el desperdicio de alimentos que aún sucede a pesar de la toma de conciencia al respecto. #InnovacionEnElAgro. T.4 - Ep 136 Si te gusta Citas, nos encantaría que te conviertas en parte de nuestra comunidad de aportantes, te podes anotar en: www.citasderadio.com.ar/se_parte.php ¡Gracias por el apoyo!

Entender cómo surgió la Inteligencia Artificial, cómo funciona y conceptualmente cómo puede ayudarnos a tomar decisiones. Esto es abordado por Carlos Becco en #InnovaciónEnElAgro. T.4 - Ep. 122 Si te gusta Citas, nos encantaría que te conviertas en parte de nuestra comunidad de aportantes, te podes anotar en: www.citasderadio.com.ar/se_parte.php ¡Gracias por el apoyo!

¿Cómo se mide nuestra huella hídrica? ¿Sabemos cuántos kgs de alimento se producen con el agua que usamos? ¿Podríamos ser más eficientes? Estas preguntas y más, son abordadas por el especialista en innovación el ingeniero agrónomo Carlos Becco. T.4 - Ep. 110 Si te gusta Citas, nos encantaría que te conviertas en parte de nuestra comunidad de aportantes, te podes anotar en: www.citasderadio.com.ar/se_parte.php ¡Gracias por el apoyo!

El ingeniero agrónomo Carlos Becco nos trae la historia de una mujer admirable, Rachel Carson, bióloga marina, autora de "La Primavera Silenciosa". A través de su sutil observación, esta científica fue la pionera en hablar de ecosistemas saludables y de medio ambiente. T. 4 - Ep. 89 Si te gusta Citas Podcast, te invitamos a ser parte de Citas de Radio en citasderadio.com.ar/se_parte.php y recibir todas nuestras notas en tu whatsapp. ¡Gracias por tu apoyo!

En #InnovaciónEnElAgro profundizamos sobre el suelo, y el universo que esconde bajo su capa más visible. Otra columna del especialista en innovación, ingeniero agrónomo Carlos Becco.

A Roma i tramezzini sono un must, infatti se ne consumano tantissimi ogni giorno a tutte le ore. Becco è un chiosco Take away che fa parte della famiglia Fischio, I suoi ideatori sono Simone, Marco e Luigi che hanno anche il chiosco Soffio a Fregene. Da Becco troverete dei sandwich buonissimi che vanno incontro ai gusti di tutti e che vi stupiranno. La scelta principale per la ricetta vincente è il pane. Il pan bauletto classico ad esempio è quello di Tibò, la boulangerie nel Rione Prati del francese Thibaud Lacarin. Poi c'è lo shokupan —un pane al latte da ricetta giapponese— e il pan brioche, che arrivano dalla gastronomia e panificio dei ragazzi de Il Giglio a Lucca: Gigliola. E per progettare i sandwich si parte proprio dal pane.

Tenemos la primicia del nuevo libro del ingeniero agrónomo Carlos Becco, "De Villanos a Héroes - Cómo el Agro puede salvar la humanidad" y lo presentamos en esta columna de #InnovaciónEnElAgro. T. 4 - Ep. 60

La IA (Inteligencia Artificial) aplicada a las mejoras productivas tienen un alto impacto en cómo y dónde fumigamos. El ing. agro. Carlos Becco nos cuenta todo al respecto. T. 4 - Ep. 41

Ante un tema tan sensible como la práctica de fumigaciones en el agro, el ingeniero agrónomo Carlos Becco nos trae innovaciones que vienen a solucionar con precisión y eficiencia lo que precisa el productor. T. 4 - 19

- Jeg snakker gjerne om prising, om hva ting bør koste, sier Anne Valeur (33). Hun har de siste 10 årene bygget seg opp et velrenommert navn innen både kommersielt og redaksjonelt fotografi – gjerne innen mat, vin, livsstil- og kultursegmentet generelt. Bildene hennes er fargesterke, solfylte og fristende, i Subjekt er de blitt omtalt som “valeurske”!Christina snakker med Anne om hvordan hun har bygget sin karriere, om penger, business og verdien av nettverk. Og om viktigheten av å være raus og en grei person å jobbe med, og om at alt ikke trenger å være perfekt hver gang - noen ganger kan du være fornøyd med “godt nok”. Anne forteller også om å gi seg i kast med prosjekter utenfor jobb: Hennes interesse for naturvin har ledet henne til å starte opp og være medier i vinbaren Becco, og for noen år siden ble hun med på å kjøpe et gammelt hus med oppussingsbehov i Italia – før hun eide eget hjem her i Norge.Anne er utdannet fra Norsk Fotofagskole i Trondheim, hun er representert av Pudder Agency, og nylig vant hun Gull i kategorien Mat og Drikke under reklamefotografenes årlige prisutdeling, Gullsnitt.Intervjuet av Christina Skreiberg

Retomando la columna #InnovaciónEnElAgro, vuelve el agrónomo Carlos Becco a contarnos sobre la importancia de la biodiversidad en el agro. T.4 - 4 Innovación en el Agro

Today we welcome Emily back to the mic as we kick off Season Four! We are thrilled to share that today's guest is Caitlin Osborne, Founder of Becco Bags. Founded in 2021 by this mother of four, Becco Bags was created after a craft project went awry at her daughter's sixth birthday party. The failed attempt to decorate bags using items backed with velcro dots inspired Caitlin to search for a better way to personalize accessories with interchangeable patches.Caitlin came across a loop fabric commonly used in the medical field that proved both soft to the touch and strong enough to securely hold a patch. She worked through several prototypes, filed a patent, and Becco Bags was born! A natural entrepreneur, Caitlin leads design and drives brand growth, brokering wholesale partnerships with Saks Fifth Avenue, Bloomingdale's, Harrods, Le Bon Marche, and the Chalhoub Group. Head to shophsdt.com to shop! This month's sponsor of HSDT is Anna Bradshaw Content Co. Anna Bradshaw Content Co. helps brands grow online engagement loyalty, and conversations through smart content marketing. Go to annakbradshaw.com to learn more! --- Support this podcast: https://podcasters.spotify.com/pod/show/howdshedothat/support

Última cita de #InnovacionEnElAgro con el ingeniero agrónomo Carlos Becco, esta vez habla de los alambrados y nos da un vistazo al futuro próximo y lo que podría pasar.

What a joy it was to take Kitchen Chat on the road recently to New York’s famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames… The post Lidia Bastianich: A Celebration of Family and Food appeared first on Kitchen Chat.

What a joy it was to take Kitchen Chat on the road recently to New York's famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames d'Escoffier is always inspiring. Her most recent book is called Lidia : From Our Family Table to Yours published by Alfred A. Knopf, a division of Penguin Random House and features "More than 100 Recipes Made with Love for All Occasions." Lidia's family is at the essential heart of this beautiful book which is a tribute to her Mother Erminia, who passed away two years ago at the age of 100. One of her mother's favorite dishes that Lidia made for her was Eggplant Rollatini. That recipe is in the new cookbook. Lidia and I first met through Barbara Lazaroff at Eataly Chicago during the James Beard Awards in 2015. Eight years later, I had the honor of introducing Lidia onstage as the 2023 recipient of The Andrew Zimmern Discovery Award at The Taste Awards ceremony in Los Angeles.

En #InnovaciónEnElAgro, Carlos Becco nos trae los biocombustibles. Un breve recorrido sobre cómo surgieron y cuáles son las perspectivas agrícolas que se abren a partir del combustible de aviación sostenible (SAF).

En esta columna de #InnovaciónEnElAgro el ingeniero agrónomo Carlos Becco nos habla del agua subterránea como recurso para medir, usar y aprovechar productivamente.

Introduciendo el concepto de ganadería regenerativa el ingeniero agrónomo Carlos Becco vuelve sobre la demonización de las vacas como agentes contaminadores del ambiente.

En #InnovaciónEnElAgro, el ingeniero agrónomo Carlos Becco nos trae la "huella hídrica" y nos invita a poner el foco en un recurso clave para la producción de alimentos, el agua.

#InnovacionEnElAgro llega de la mano del ingeniero agrónomo Carlos Becco y nos cuenta ejemplos de emprendimientos argentinos que han aplicado la Inteligencia Artifical a la producción.

En #InnovaciónEnElAgro, el especialista Carlos Becco reflexiona sobre un insumo fundamental a la hora de producir, el nitrógeno N y reflexiona sobre el desperdicio que hay que a veces asciende hasta un 50%.

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. For the full hour, we are joined by James Beard and Emmy Award-winning public television host and internationally renowned chef, Lidia Bastianich who discusses her new PBS special Lidia Celebrates America: Flavors That Define Us. The special features Bastianich as she travels across the country meeting with recent immigrants, refugees, and first-generation Americans to reflect on their journeys and what being an American means to them. Also, Bastianich shares details from her life including her Italian heritage and coming to America at an early age, as well as her career as a restauranteur and chef on public television. Plus, one of the two Houstonians featured in the special, Khalil Arab, calls in to share his personal story as a former interpreter for the U.S. Military in Afghanistan and his journey to the U.S. Lidia Celebrates America: Flavors That Define Us is now streaming on PBS.org and the PBS App. Guests: Lidia Bastianich Emmy Award-winning Public Television Host Internationally Renowned Chef Bestselling Author Restauranteur, Becco in New York City & Lidia's in Kansas City Khalil Arab Former Interpreter for the U.S. Military in Afghanistan SIV's and Allies Program Manager, Combined Arms Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. We also offer a free podcast here, on iTunes, and other apps

En #InnovaciónEnElAgro el especialista Carlos Becco nos trae la importancia de la biodiversidad y cómo la digitalización de la información y los procesos pueden beneficiarla.

Welcome to Episode 1336 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Wayne Young interviews Cora Basilicata. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? More about the Co-Moderator: Wayne Young “I'm Wayne Young, a transplanted American living and working in Friuli Venezia Giulia in Italy since 1998. After being awarded the WSET Diploma and stints working for Wine Spectator Magazine and as a somm at Joe Bastianich's Becco restaurant in New York, I decided to try my hand at cellar work. My plan was to return to New York and start a new chapter in the wine business after my first harvest... But three months became 4 years, and after marrying my Italian girlfriend, I moved to Udine permanently in 2002. I LOVE the wines from this region, and I love being able to have these conversations with the people who create them.” If you want to learn more you can by visiting: Facebook /Waynegrape Instagram /Waynegrape Twitter @Waynegrape LinkedIn Wayne Young Website LaTavernaFriuli.it About today's guest producer: Cora Basilicata I'm Cora I was born in 1993 from a family of Wine makers. My parents started with Le Due Terre business in 1984 and from when I was a child they make me fell in love with their work. I studied enology at the highschool and then at the university, but I always follow my mother in her wine travels around the world. In the last ten years I spent more time in the vineyards instead to travel for the wine business because I love work in contact with nature and because I want to follow the road of my father as a winemaker. I consider my role in our winery as a custodian of the work done by my parents, and not as a revolutionary who wants to overturn the past. To learn more visit: https://www.facebook.com/people/Azienda-Agricola-Le-Due-Terre/100064721540459/ Instagram https://www.instagram.com/ledueterrewine/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

El ingeniero Carlos Becco trae en esta columna el análisis del dato de cuánto desperdicio de comida hay y qué consecuencias trae este desperdicio. Además cuenta cómo empresas argentinas han ido eficientizando la información a lo largo de la cadena productiva para optimizar el rinde de los alimentos.

La columna #InnovaciónEnElAgro es inaugurada por Carlos Becco, ingeniero agrónomo y autor de "La Revolución Digital del Agro". Becco habla de la importancia de dejar de hablar en dosis por hectáreas para ajustarnos a las tecnologías disponibles.

Welcome to Episode 1264 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Wayne Young interviews Marko Primosic. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Guest-Moderator “I'm Wayne Young, a transplanted American living and working in Friuli Venezia Giulia in Italy since 1998. After being awarded the WSET Diploma and stints working for Wine Spectator Magazine and as a somm at Joe Bastianich's Becco restaurant in New York, I decided to try my hand at cellar work. My plan was to return to New York and start a new chapter in the wine business after my first harvest... But three months became 4 years, and after marrying my Italian girlfriend, I moved to Udine permanently in 2002. I LOVE the wines from this region, and I love being able to have these conversations with the people who create them.” To learn more visit: Facebook /Waynegrape Instagram /Waynegrape Twitter @Waynegrape LinkedIn Wayne Young Website LaTavernaFriuli.it About today's guest producer: After graduating in Oenology, Marko Primosic joins the family business in 1989, followed by his brother Boris a few years later. Marko helps his father Silvan in the management of the cellar, and he is especially involved in the creation of the quality selections that give birth to the white field blend “Klin”. Marko is also very committed to valorization of the local grape variety Ribolla Gialla. The work in the cellar is complemented by the commitment in promotion and sales of the Primosic wines in Italy and abroad: Marko becomes the sales director of the winery, and at first he travels through Europe, then he flies to America and Asia also. In the United States, he starts to be known as “Mr. Ribolla Gialla”, the winemaker who brought to the fore a grape variety that before was unknown overseas. In the 2000s he is more and more involved in the Collio Consortium: for several years, he is the vice-president of the Collio Consortium and becomes an ambassador of the Collio territory all over the world. In 2007, Marko Primosic and Stanko Radikon are the founders of the Association of Producers of the Ribolla di Oslavia (APRO). Thanks to this association, the winemakers in Oslavia share their experiences about Ribolla Gialla fermented on the skins and they work together to promote the ”Orange wines” from Oslavia. In an historic moment when more and more attention is given to sustainability and natural wines, the Ribolla di Oslavia made by Primosic winery is awarded by the most important wine guides and magazines. To learn more visit: www.primosic.com www.collio.it www.ribolladioslavia.it Facebook https://www.facebook.com/PrimosicWines Instagram https://www.instagram.com/primosic_wines/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Questa storia parla di un'amicizia tradita dall'ingordigia!Questa storia è stata raccolta da fra Terence, un quarantunnne origninario della città di Buea in Camerun, impegnato nelle missioni dei frati minori Cappuccini a Shisong.Scritta da Maria Angela CeruttiVoci e suoni di valeria BattainiTema musicale di BELGA

Conversamos en la #CitaAgroindustrial con el ingeniero agrónomo Carlos Becco, asesor en agronegocios y especialista en AgTech sobre el cambio de paradigma que significa la revolución digital en el sector agropecuario.

la rivolta degli uccelli

Nel pomeriggio di lunedì 29 agosto, ai microfoni dei Degiornalist con Fabiana e Claudio Chiari, è stata ospite Ramona Dell'Abate che ha parlato del suo libro Cuci il becco. Ha raccontato di aver scritto il libro durante il periodo in cui andava da uno psichiatra, quando da quel momento si è concentrata sulla vita che scorre velocemente e sul poco tempo che rimane per viverla. All'interno del libro ha deciso di parlare in modo ironico di personaggi famosi, tra questi anche di coloro che sono ritenuti dei beniamini dal pubblico ma che in realtà appaiono diversi nella vita privata. La conduttrice ha parlato anche della sua carriera e del mondo dello spettacolo, in particolare dei suoi colleghi del passato.

Host Robert Tas and Alexis Rogers, wine educator and restaurant sommelier join together to discuss the wine list of the Italian restaurant Becco in the restaurant district. Becco is well-known and loved for its unlimited servings of pasta and its $35 bottle wine list. Alexis guides listeners through the list to find the best quality bottles and shares a little inside information on the often misaligned Lambrusco. Wines reviewed include: Flor Sparkling Rose 2016 Tenuta Ponte Greco di Tufo La Battagliolo Lambrusco For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

No programa de hoje, Edson Borges recebe Thiago Becco, empresário no setor têxtil e confecção. O Vision Group atende em seu portfólio mais de 40 marcas nacionais e internacionais, no formato industrial de private label (etiqueta privada). Para uma conversa sobre um formato industrial que oportuniza a todos que sonham em empreender sua própria marca e não tem conhecimento e nem dinheiro para montar uma indústria completa, vamos buscar informações e compreender que você pode ter uma “marca de valor” e “sair da briga do menor preço”. Um grande insight trazido aqui pelo programa para você tomar nota. ⏰ O programa é transmitido quinzenalmente, às quarta-feiras, às 20h30, no YouTube ou Via Cabo, pela Nossa TV (Brisanet 176 – TCM 16.6 e Telecab 94). Nosso Portal https://www.economicnewsbrasil.com.br/

La storia di un pavone che ama farsi la doccia e di un suo amico non molto affidabile. Questa storia viene dall'India ed è stata raccontata a Maria Angela Cerutti (che poi l'ha riscritta) da Jaspreet e Harmeet, due bambini di 7 e 9 anni, bresciani, ma di origine indiana.Voci e suoni: Valeria BattainiTema musicale: BELGATraditional music from Rajasthan (India): Xerra da Freesound.orgIllustrazione: Noemi Volawww.valeriabattaini.it

Episode 843 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Wayne Young interviews Ivan Rapuzzi. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? About about today's guest host: Wayne Young is a transplanted American living and working in Friuli Venezia Giulia in Italy since 1998. After being awarded the WSET Diploma and stints working for Wine Spectator Magazine and as a somm at Joe Bastianich's Becco restaurant in New York, he decided to try his hand at cellar work. His plan was to return to New York and start a new chapter in the wine business after his first harvest... But three months became 4 years, and after marrying his Italian girlfriend, he moved to Udine permanently in 2002. HE LOVES the wines from this region, and he loves being able to have these conversations with the people who create them. If you want to learn more about today's guest host, you can by visiting: Facebook /Waynegrape Instagram /Waynegrape Twitter @Waynegrape LinkedIn Wayne Young Website LaTavernaFriuli.it More about today's guest producer: “While Dina and Paolo Rapuzzi, who founded it in 1970, were attracted by wine growing as a way of living, their children Pierpaolo and Ivan belong to a generation that was “raised among the vines”. Both of them have, in fact, a degree in Food Sciences and are agrarian experts; they firmly support the Ronchi di Cialla policy and immemorial wine making tradition in Friuli.” “We were one of the first winemakers to adopt integrated agriculture, with low environmental impact. All vineyards are planted with grass. Parasite control (both fungi and arthropods) is kept to a minimum degree by using highly transitory contact or biological products only. We want to get top quality grapes, which are totally free of chemical residues.” If you want to learn more about today's guest producer, you can by visiting: Facebook /Schioppettino Instagram ronchi_di_cialla Website RonchidiCialla.it More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Si parla con Alessandro Ricciuti, responsabile legale di Essere Animali, della ultima indagine su allevamento di maiali per la produzione di prosciutto DOP in Lombardia, ma anche di guerra in Ucraina, di Andrea Cisternino, di Enpa, di Etichetta benessere animale, di combattimento cani a Canicattì, di Becco di Rame, spettacolo del Teatro del Buratto, di Teatro Bruno Munari a Milano

Si parla con Alessandro Ricciuti, responsabile legale di Essere Animali, della ultima indagine su allevamento di maiali per la produzione di prosciutto DOP in Lombardia, ma anche di guerra in Ucraina, di Andrea Cisternino, di Enpa, di Etichetta benessere animale, di combattimento cani a Canicattì, di Becco di Rame, spettacolo del Teatro del Buratto, di Teatro Bruno Munari a Milano

Le favole di Jean de La Fontaine sono undici raccolte di storie in versi, in cui gli attori vengono rappresentati da animali. Egli è il continuatore delle favole di Esopo e Fedro, dove il suo linguaggio predilige spesso la satira e il grottesco, insieme ai giochi di parole ben tradotti in italiano da Emilio de Marchi. Sono favole in rima che non danno scampo ai più deboli; senza però trascurare il senso di solidarietà e di pietà verso gli sconfitti. La natura umana del più forte vince, ma spesso trova la sua rivincita nel coraggio di chi lotta contro l'ordine della natura, e tutto si risolve in una situazione ridicola e buffa a scapito dei più forti Continue reading

Le favole di Jean de La Fontaine sono undici raccolte di storie in versi, in cui gli attori vengono rappresentati da animali. Egli è il continuatore delle favole di Esopo e Fedro, dove il suo linguaggio predilige spesso la satira e il grottesco, insieme ai giochi di parole ben tradotti in italiano da Emilio de Marchi. Sono favole in rima che non danno scampo ai più deboli; senza però trascurare il senso di solidarietà e di pietà verso gli sconfitti. La natura umana del più forte vince, ma spesso trova la sua rivincita nel coraggio di chi lotta contro l'ordine della natura, e tutto si risolve in una situazione ridicola e buffa a scapito dei più forti Continue reading

Today's guest is Ian Carson, a remarkable entrepreneur who co-founded SecondBite, a food rescue organisation which partners with big supermarkets, such as Coles, to reduce food waste. Food rescue has only been around for around 10 years -making it a very new industry. Community kitchens across Aus cook hundreds of meals everyday to reduce hunger. SecondBite helps with brining food to places like these. Ian shares the humble beginnings of SecondBite and how far its come. He stressed on the power of technology and the good will of volunteers to reduce food wastage in the future. If you would like to partner or volunteer with SecondBite be sure to check out our show notes for contact details   Interview with Ian Carson on 15 Oct 2021: Humble beginnings when Ian saw food wasted at a business function Ian and his wife's view was to make things right by connecting those who had food waste and those who needed food Ian mentions the following people who helped in the early days: Simon Harley: Co-owner, Becco, Melbourne; offered to make soup John Pino: Owner, Piano's Fine Produce, Prahran, VIC Ian started by transporting rescued food in his van which exponentially grew in popularity Recruited Katie Barfield (who is now Founder & CEO of Yume  Food Australia) to create Community Connect Community Connect has significantly reduced the logistics overhead and increased efficiency Operations are built on societal support with emphasis on how communities help one another If all the food waste was eliminated, we'd end world hunger and significantly reduce climate change Coles chose SecondBite in 2011 as their food rescue partner Every Coles supermarket across Australia is connected to a community organisation where food rescue is performed In the cities, there are vans on the ground that take wasted food to warehouses for distribution Community kitchens across the country need food as they each cook hundreds of meals every day Future investment in better technology will help reduce waste and improve logistics. This could be realised by partnering with the right technology provider. Ian's lessons: Individuals can make a difference Just start! Don't delay just because you want everything to be planned Get an advisory group around you to test your ideas. If you'd like to partner or volunteer, here is SecondBite's contact information: SecondBite website: SecondBite – Ending Waste. Ending Hunger. Volunteer: Volunteer with us – SecondBite Connect with Ian Carson: https://www.linkedin.com/in/ian-carson-am-323578

È terminato intorno alle 4 di domenica mattina un complesso intervento del soccorso alpino di Trento per portare in salvo un escursionista vicentino di 74 anni con una frattura esposta all'arto inferiore sul sentiero 442 tra il rifugio Casarota e il Becco di Filadonna (gruppo della Vigolana, sopra Folgaria). L'uomo si è infortunato scendendo, dopo aver trovato con la figlia un bivacco pieno.

#SMOF Festival Internacional de animación en stop motion Argentina 28 de julio al 1 de agosto. Online y Presencial http://www.stopmotionourfest.com

Una cena increíble para probar tequilas interesantes de Dobel, incluido el nuevo Pavito. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Massimiliano Becco Gagliardo together with his cello, piano and voice studies, achieved a BA master's degree in Disciplines of Arts, Culture and Communications at the Turin University in Italy, He also became a Certified Master Coach at Southbank London University, a Bioenergetic Consultant Ph.D. in London, a Professional Consultant Practitioner with a master's degree at Oxford University and a Bioenergetic Counselor (socio-somatic approach) at IPSO Institute in Milan.Massimiliano enjoyed 21 years as a successful international opera singer around the world before deciding to focus on bioenergetic counseling, artist management and voice/career coaching both for performers and non-performers. He holds live sessions in Turin and online worldwide in English, French, Spanish and Italian.Currently, he is a university professor at Mountview in London, at the University of Verona in Italy and at the TMA Academy in Turin along with being Senior Artist Manager with Athole Still Artists Ltd. in London and a freelance counselor and coach online.https://www.thebigfatvoice.com/Instagram

Itali-Echo interviews Massimiliano Becco Gagliardo, opera singer and podcaster.

Carl Carlson, Safety Director and Risk Manager of Becco Contractors talks with us regarding the importance of using 811. We discuss best practices, lessons learned, and how to properly utilize 811's services.

During these challenging months when we spend so much time sheltering in place, many of us are taking the time to learn new skills. And Lidia Bastianich, Jane’s very special guest today, is uniquely suited to share the secrets of her years of success as the paragon of Italian-American cuisine. Indeed, Lidia is a world-renowned celebrity chef as well as an Emmy award-winning television host of a plethora of cooking shows on PBS and best-selling author of 13 books, her most recent additions being a memoir, My American Dream, A Life of Love, Family and Food, and a new cookbook Felidia, named for one of her landmark Manhattan restaurants. In fact, Lidia runs several super successful Italian restaurants including Felidia, Del Posto and Becco, is a partner in the epicurean empire Eataly and has also created a line of namesake pastas and sauces. On this segment, Lidia and Jane discuss how anyone can master the art of cooking, the importance of eating well, her family, her heartwarming personal history and how she came to appreciate our nation's diversity though culture, tradition and food. She also shares her favorite mantras and secrets for longevity, good health and well-being. The episode also features Lidia's discussion of her newest show which premiers on PBS on January 29th at 9:00 pm ET. In this groundbreaking series, Lidia celebrates America: A salute to First Responders, she spends virtual time with heroes on the front lines. Uniquely suited to the times, it is a show that highlights the moving stories of medical workers, firefighters battling wild fires in California, paramedics, military, and police, who have become so crucial in our lives today. Check your local PBS listings for show dates and times.

Episode 4 Dans cet épisode, nous continuons la visite de New York ! Le voyage s’est déroulé en février 2019 sur près de 10 jours. Nous vous proposons une retrospective en 2 épisodes de ce voyage complètement dingue ! Et encore, nous n’avons qu’effleuré la surface de la Big Apple… Le podcast est accompagné d’une vidéo de notre pérégrination : https://youtu.be/_m02tfVhjsw ! Spoilers ! Les lieux visités : - Burger Joint : https://bit.ly/3qDm05s - City Beer : https://bit.ly/3gc6cBW - Alewife brewpub : www.alewife.beer - Fifth Hammer : www.fifthhammerbrewing.com - Becco : www.becco-nyc.com - MoMA : www.moma.org - Craft & Carry : www.craftandcarry.beer - Fools gold : www.foolsgoldnyc.com - Forbidden planet : www.fpnyc.com - Georgetown Cupcake : www.georgetowncupcake.com - Pop Fuzz : www.popfuzz.com - Juanchie’s : www.juanchisburgersbk.com - Barcade : www.barcadebrooklyn.com - Interboro : interboro.nyc - Grimm : grimmales.com Retrouvez également toutes les adresses et celle des autres épisode ici : https://bit.ly/3mJQ2lc Merci à Badgeek pour l'hébergement !

Oggi video molto poco serioso. Si parla di hater, ma con spirito di cazzeggio.Ho raccolto in 8 categorie i tipi di odiatori seriali che becco sotto i miei contenuti sui social.Alcuni penso siano tipi di haters abbastanza "classici", altri lo sono un po' meno e la categoria numero 8 forse ce l'ho solo io.__________✉️ Iscriviti alla mia newsletter:https://gaito.link/p-newsletter

Stuart Silverman and Shelly Hood are my guests today and talk about an innovative new tool created by becco. Imagine getting customer feedback regarding your team’s performance right at the checkout counter in 15 seconds or less! This solution provides field leaders with insight into the customer experience in real time. What a phenomenal coaching tool for store managers and district managers to use to create world class teams who deliver world class experiences! Enjoy the listen! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Fine dining and high-end casual restaurants can be very exciting and lucrative places to work. You get the chance to work with well respected chefs and staff, the pay is usually higher and the media attention is exciting too. But the unique challenges of high-end restaurants can make working in that environment exhausting if you're not prepared for it. High-end restaurants are often more complicated and more stressful. Solid teamwork is a must in that kind of environment. If the operation isn't firing on all cylinders, things can fall apart quickly. My guest today is Mike Miranti, he’s worked and managed several high-end restaurants in New York, including Becco and Sen Sakana. He’s currently head server at Feroce in Manhattan and he is also a co-host of the Not a Foodie Podcast. Mike shared a lot of great advice about the challenges of high-end restaurants, including a time when the sewer overflowed into their bathroom. Be sure to check out our conversation in the player or wherever you get your podcasts, and don't forget to hit subscribe. We have new conversations every week about some of the biggest challenges in the industry.  Be sure to visit our homepage,  and if you haven't already, sign up for our mailing list. It's a great way to catch up on anything you missed. Thanks so much for listening! I'll see you next time

O primeiro episódio de 2020 está muito especial. Daniel HDR, Ana Recalde, Rogério de Souza, Sandro Hojo, Rafael Rodrigues e Matheus Vale conversam com escritor/editor/quadrinhista FRANCO DE ROSA, que conta sobre sua prolífica carreira iniciada ainda jovem, aos 15 anos. Além de comentar sobre o histórico dos Super-Heróis criados no Brasil, seu objeto de pesquisa para o livro GRANDE ALMANAQUE DOS SUPER-HERÓIS BRASILEIROS, editado por Joe Pradro, e lançado na CCXP 2019, dentro do projeto YEARBOOK, da Chiaroscurso Studios. Uma viagem no tempo , desde como se produzia quadrinhos, fanzines e cartum nos áureos anos 1960/1970, a efervescente cena editorial dos anos 1980, e como o gênero das HQs de Super-Heróis SEMPRE esteve presente na produção nacional. Uma verdadeira aula! Aproveite e escute acompanhando as imagens. E este episódio aconteceu graças aos nossos estimados assinantes no CATARSE ASSINATURAS! Muito obrigado à Alexandre Dias Cavalcanti, Alexandre Mattioli, Aline Aparecida Matias, Amanda Paiva, André Sabre, Anthony Ravoni, Augusto Ferrari, Aurino F. Dos Santos, Bruno F. Teixeira, Bruno Pacheco da Silveira, Carlos Brossa, Carolina Lima de Oliveira, Cristiano Seixas, Daniel do Canto Saks, Danilo Zamai, David De Lima Sá, Diego Vargas, Dionelson de Melo Silva, Douglas Rafael Silva, Edmundo Elairefont Dias Maia Junior, Fábio Souza, Fabio William Franzin Vieira, Felipe Gomes Barros, Felipe Rodrigues, Fernando Fidalgo Ribeiro, Fernando Marley Alcantara de Moraes, Flávio Sonalio, Francinaldo Santos, Gerônimo Araújo, Gley Riviery Lacerda Moraes Medeiros, Gustavo Braz da Rosa Carvalho, Gustavo Muniz do Nascimento, Gustavo Resende Mendonça, HQ Minuto, Hugo Rotband Di Lorenzo, Iago Drumond Luiz Parreira, Império Geek, João Lucas Gutkoski Franco, Joao Ricardo Reichert, Jorge Lucas, Josué Gentil da Cunha Neto, Juliano de Sousa, Lourenço Becco, Lucas Araújo, Lucas Felipe Nunes de Araújo, Luís Felipe Kosciuk Thomé, Luis Maximus, Luiz Felipe Oliveira dos Santos, Luiz Henrique Silva Prado, Marcel Tanaka, Marcelo Bouhid, Marcus Vinicius Conceição, Mauricio Ricardo da Costa, Miguel Fournier, Mirabeau, Rafa C Sh, Rafael Fleming, Rafael Rodrigues, Raphael Frederico Acioli Moreira da Silva, Reinaldo Guedes Ribeiro, Renan Darski, Ricardo Corrêa Pires Ferreira, Robson Bracciali Barbosa, Rodrigo Barata, Rodrigo Castro Conde, Rodrigo Geraldo, Rogerio Kobayashi Tanamatis, Sergio Alexandre Cândido, Shoiti Midzuno Motoyama, Társis Salvatore, Tommy Gustavo Albarelo, Vinicius Ghizoni da Silva, Vinícius Silva da Mata, Virgilio Teixeira, Wesley Vargas Sampaio, Yuri Salvador que apoiaram este episódio no CATARSE ASSINATURAS! AJUDE O ARGCAST VOCÊ TAMBÉM! FACEBOOK, aquela rede social safada…  agora tem o GRUPO DO ARGCAST! Vai lá! ESCUTE no player abaixo, ou na plataforma de sua preferencia (SPOTIFY, GOOGLE PODCASTS, e inclusive no maldito ITUNES, que você encheu tanto pra funcionar e acessar nosso Feed) 

Life of a commercial real estate agent as Colliers International is a hectic one, and it is usually food on the run.However, for Andrew Chrapot and Harry Larwill they have managed to make all the traveling to sites in Melbourne's south east a positive, in sampling the local fare.Andrew likes to refer to Tripadvisor to source a new place to eat while Harry has a few favourites.So when I sat down to have a chat with Andrew and Harry about commercial trends I thought we'd also divert to some food recommendations. And away from Becco, Coda and Tonka, they also rate Oasis, Pings Dumplings, and Marko's Schnitzels.Join us on a culinary journey through Melbourne's south east, CBD for some tips on where to find authentic dishes and they also let us into their own cooking styles at home!

Na sua cronologia pessoal, o Homem-Aranha nunca vestiu o uniforme simbionte quando voltou do espaço? Ou o Professor X nunca voltou a andar depois que ter regressado de lá? Você não está sozinho... Daniel HDR, Ivomar "Hell"Kleber, Rogério de Souza, Sandro Hojo, Marcos Dark, Andy Nakamura (que evaporou durante a gravação) e Márcio Cabreira relembram da primeira versão de GUERRAS SECRETAS, publicada aqui no Brasil em 1986, e que foi toda alterada, redesenhada, enxertada e apresentada em uma cronologia própria, o conhecido ABRILVERSO. E ainda, os bonecos da linha GULLIVER, que tinham a genial idéia de esconder suas identidades secretas em escudos holográficos que mais serviriam pra uma mesa de centro. Nosso muito obrigado à Alexandre Dias Cavalcanti, Aline Aparecida Matias, Ana Carolina Recalde Gomes, Augusto Ferrari, Bruno Pacheco da Silveira, Carlos Brossa, Carlos Mello, Carol L. de Oliveira, Celso Lima, Christian Bairros, Cristiano Seixas, Danilo Menezes de Oliveira, Danilo Zamai, David De Lima Sá, Diego Vargas, Dionelson Silva, Edmundo Clairefont Dias Maia Junior, Fabio Catena, Fabio da Luz, Fábio Souza, Fabio William Franzin Vieira, Felipe Gomes Barros, Felipe Rodrigues, Fernando Fidalgo Ribeiro, Fernando Marley Alcantara de Moraes, Flávio Sonalio, Fruto da Favela, Gley Riviery Lacerda Moraes Medeiros, Gustavo Braz da Rosa Carvalho, Gustavo Muniz do Nascimento, Gustavo Resende Mendonça, HQ Minuto, Hugo Rotband Di Lorenzo, Iago Drumond Luiz Parreira, Josué Gentil da Cunha Neto, Juliano de Sousa, Lourenço Becco, Lucas Araújo, Lucas Felipe Nunes de Araújo, Luís Felipe Kosciuk Thomé, Luis Maximus, Luiz Felipe Oliveira dos Santos, Marcelo Bouhid, Marcus Vinicius Conceição, Mauricio Ricardo da Costa, Miguel Henrique Santos Fournier Junior, Mirabeau, Rafa C Sh, Rafael Fleming, Raphael Frederico Acioli Moreira da Silva, Renan Darski, Ricardo Ferreira, Rocky Mann, Rodrigo Barata, Rodrigo Castro Conde, Társis Salvatore, Tiago Mello, Vinicius Ghizoni da Silva, Wesley Samp e Yuri Salvador que apoiaram este episódio no CATARSE ASSINATURAS! AJUDE O ARGCAST VOCÊ TAMBÉM! FACEBOOK, aquela rede social safada…  agora tem o GRUPO DO ARGCAST! Vai lá! ESCUTE no player abaixo, ou na plataforma de sua preferencia (SPOTIFY, GOOGLE PODCASTS, e inclusive no maldito ITUNES, que você encheu tanto pra funcionar e acessar nosso Feed) 

Dustin Plantholt’s “Life’s Tough—You Can Be Tougher” podcast this week features Lidia Bastianich, Emmy award-winning television host, best-selling cookbook author and successful restaurateur. Lidia shares her early life raised under a communist regime to how she blended her life passions—family and food—to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia Bastianich was born Lidia Giuliana Matticchio in 1947, in Pula, Istria when the city was still part of Italy, before it was assigned to Yugoslavia (which is now Croatia). Her family lived nine years under Marshal Tito’s Communist regime in Yugoslavia. In 1956 Lidia’s father Vittorio sent his wife and their two children to visit relatives in Trieste, Italy, while he remained in Istria to comply with the government’s mandate that one member of a family remain in Yugoslavia to ensure that the rest would return. About two weeks later, Vittorio himself left Yugoslavia, daringly crossing the border at night into Italy. The Matticchio family reunited in Trieste, Italy, joining other families who had claimed political asylum from Communist Yugoslavia and remained in a refugee camp for the next two years. In 1958 the family’s displaced persons application was granted to emigrate to the U.S. and 12-year-old Lidia and her family moved to North Bergen, New Jersey and later Queens, New York. That is where Lidia developed and nourished her love of Italian cuisine and sharing it with family. A top-selling cookbook author, Lidia’s cookbooks, co-authored with her daughter Tanya, include Lidia’s Celebrate Like an Italian, Lidia’s Mastering the Art of Italian Cuisine, Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the Emmy winning and four-time nominated television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia’s most recent book is her memoir: My American Dream: A Life of Love, Family, and Food. A successful restaurateur, Lidia is the owner/co-owner of three acclaimed New York City restaurants ‐ Felidia, Becco and Del Posto. Along with her daughter Tanya, she owns Lidia’s Kansas City, as well as Felidia. She is also a partner in Eataly NYC, Chicago, Boston, Los Angeles, Las Vegas and Sao Paolo, Brazil. In addition, Lidia has developed a line of artisanal pastas and all-natural sauces, LIDIA’S, which are sold at fine food stores nationwide Holding true to her Italian roots and culture, she proudly invites her fans to experience “all that is Italy.”

Neste episódio 202 do ArgCast, Daniel HDR reune Ana Recalde, Ivo Hell Kleber, Andy Nakamura, Rogério de Souza e Matheus Vale para relembrarem uma obra subestimada por alguns, mas que fala profundamente ao leitor que sofreu com a perda de um ente querido em virtude do Câncer: A MORTE DO CAPITÃO MARVEL, escrita, desenhada e colorida por JIM STARLIN. Conheça a trajetória do guerreiro Mar-Vell, e sua tocante trajetória até a morte. Ouça e não deixe de comentar aí se você já leu, se tem curiosidade em ler, ou se evitou ler! Links relacionados: - ARGCAST #166 - Grandes Heróis Marvel; - ARGCAST #180 - Supermans; Imagens citadas no episódio:     Nosso muito obrigado à Alexandre Dias Cavalcanti, Aline Aparecida Matias, Ana Carolina Recalde Gomes, Augusto Ferrari, Bruno Pacheco da Silveira, Carlos Brossa, Carlos Mello, Carol L. de Oliveira, Celso Lima, Christian Bairros Cristiano Seixas, Danilo Menezes de Oliveira, Danilo Zamai, David De Lima Sá, Diego Vargas, Dionelson Silva, Edmundo Clairefont Dias Maia Junior, Fabio Catena, Fabio da Luz, Fábio Souza, Fabio William Franzin Vieira, Felipe Gomes Barros, Felipe Rodrigues, Fernando Fidalgo Ribeiro, Fernando Marley Alcantara de Moraes, Flávio Sonalio, Fruto da Favela, Gley Riviery Lacerda Moraes Medeiros, Gustavo Braz da Rosa Carvalho, Gustavo Muniz do Nascimento, Gustavo Resende Mendonça, HQ Minuto, Hugo Rotband Di Lorenzo, Iago Drumond Luiz Parreira, Josué Gentil da Cunha Neto, Juliano de Sousa, Lourenço Becco, Lucas Araújo, Lucas Felipe Nunes de Araújo, Luís Felipe Kosciuk Thomé, Luis Maximus, Luiz Felipe Oliveira dos Santos, Marcelo Bouhid, Marcus Vinicius Conceição, Mauricio Ricardo da Costa, Miguel Henrique Santos Fournier Junior, Mirabeau, Rafa C Sh, Rafael Fleming, Raphael Frederico Acioli Moreira da Silva, Renan Darski, Ricardo Ferreira, Rocky Mann, Rodrigo Barata, Rodrigo Castro Conde, Társis Salvatore, Tiago Mello, Vinicius Ghizoni da Silva, Wesley Samp e Yuri Salvador que apoiaram este episódio no CATARSE ASSINATURAS! AJUDE O ARGCAST VOCÊ TAMBÉM! FACEBOOK, aquela rede social safada…  agora tem o GRUPO DO ARGCAST! Vai lá! ESCUTE no player abaixo, ou na plataforma de sua preferencia (SPOTIFY, GOOGLE PODCASTS, e inclusive no maldito ITUNES, que você encheu tanto pra funcionar e acessar nosso Feed) 

Lembra quando você assistia aquela série que achou tão legal, até viu o final (e as vezes nem isso) e, muitos anos depois, se pegou imaginando como seria o episódio derradeiro daquela saga? Em um futuro, onde o protagonista estaria em sua última aventura? Tipo o "Cavaleiro das Trevas" ou "Old Man Logan"? Então, baseado no comentário de David Hasselhoff, que após ver LOGAN, com Hugh Jackman, desejava também um final para seu personagem Michael Knight (da série Super-Máquina), DANIEL HDR , ANA RECALDE, IVO HELL KLEBER , SANDRO HOJO e ROGÉRIO DE SOUZA se reunem pra imaginar seus "CAVALEIROS DAS TREVAS" pessoais para a TV. Praticamente um episódio de Fan Fiction, recheado de Fan Services direcionado para o Fandom destas séries... Acredite, nem Super- Vicky escapou.   E ainda: - Cybertron entrou em guerra por causa de uma buzina mágica? - Dwayne Johnson precisaria de um segurança anão? - Manimal seria o embaixador dos animais na terceira idade? - Dawsons Creek seria um Barrados no Baile no interior?   Séries citadas BUFFY: A CAÇA-VAMPIROS SE MEU BUGGY FALASSE ALF - O E.TEIMOSO GUERRA, SOMBRA E ÁGUA FRESCA PASSE DE MÁGICA SUPER-MÁQUINA TROVÃO AZUL ÁGUIA DE FOGO PROFISSÃO PERIGO CHANGEMAN AUTOMAN MACGYVER PILOTANDO O TROVÃO AZUL DAWSONS CREEK SUPER-VICKY MANIMAL DURO NA QUEDA O HOMEM DE 6 BILHÕES DE DOLARES F-X: A SÉRIE ARMAÇÃO ILIMITADA Nosso muito obrigado à Alexandre Dias Cavalcanti, Aline Aparecida Matias, Ana Carolina Recalde Gomes, Augusto Ferrari, Bruno Pacheco da Silveira, Carlos Brossa, Carlos Mello, Carol L. de Oliveira, Celso Lima, Christian Bairros Cristiano Seixas, Danilo Menezes de Oliveira, Danilo Zamai, David De Lima Sá, Diego Vargas, Dionelson Silva, Edmundo Clairefont Dias Maia Junior, Fabio Catena, Fabio da Luz, Fábio Souza, Fabio William Franzin Vieira, Felipe Gomes Barros, Felipe Rodrigues, Fernando Fidalgo Ribeiro, Fernando Marley Alcantara de Moraes, Flávio Sonalio, Fruto da Favela, Gley Riviery Lacerda Moraes Medeiros, Gustavo Braz da Rosa Carvalho, Gustavo Muniz do Nascimento, Gustavo Resende Mendonça, HQ Minuto, Hugo Rotband Di Lorenzo, Iago Drumond Luiz Parreira, Josué Gentil da Cunha Neto, Juliano de Sousa, Lourenço Becco, Lucas Araújo, Lucas Felipe Nunes de Araújo, Luís Felipe Kosciuk Thomé, Luis Maximus, Luiz Felipe Oliveira dos Santos, Marcelo Bouhid, Marcus Vinicius Conceição, Mauricio Ricardo da Costa, Miguel Henrique Santos Fournier Junior, Mirabeau, Rafa C Sh, Rafael Fleming, Raphael Frederico Acioli Moreira da Silva, Renan Darski, Ricardo Ferreira, Rocky Mann, Rodrigo Barata, Rodrigo Castro Conde, Társis Salvatore, Tiago Mello, Vinicius Ghizoni da Silva, Wesley Samp e Yuri Salvador que apoiaram este episódio no CATARSE ASSINATURAS! AJUDE O ARGCAST VOCÊ TAMBÉM! FACEBOOK, aquela rede social safada…  agora tem o GRUPO DO ARGCAST! Vai lá! ESCUTE no player abaixo, ou na plataforma de sua preferencia (SPOTIFY, GOOGLE PODCASTS, e inclusive no maldito ITUNES, que você encheu tanto pra funcionar e acessar nosso Feed) 

Puntata dedicata ai libri, come il fumetto Il mio Salinger, di Valentina Grande, che ce lo racconta in un'intervista.Ma non è la sola: il Premio Pulitzer ha appena premiato un fumetto che in colpo solo sfonda una quantità di primati che per spiegarli tutti serve Matteo Stefanelli di Fumettologica

From Chicago’s famed Spiaggia (Joe Flamm), to Brooklyn’s funky Phil and Anne’s Good Time Lounge (Food Network’s Anne Burrell), Kate and Rick share their experiences - okay, let's call them reviews - of celebrity chef-owned restaurants. Also on the list are Manhattan’s Becco by the great Lidia Bastianich, and Amada by Jose Garces (well, sort-of kind-of, we didn’t get past the drink). Rick subjects Kate to another quiz, this time on celebrity-owned restaurants (get ready to play along), and they include a bonus review Chicago’s RPM Steak, whose partners include celebrity couple Bill and Giuliana Rancic (he was the first Apprentice winner and she was co-host of E! News). They also introduce their very complicated and scientific rating system (please don’t hate us too much Anne Burrell, WE STILL LOVE YOU!).

Dove si continua a parlare con NADIA MILANI e SERENA CROCCO del Teatro del Buratto, dello spettacolo Becco di Rame, in tournèe in Italia, di Ottorino, di Oca Tolosa, di pupazzi, di bambini,di Volpe, di Galline, di Cicogna, di Maiali, di Esmeralda, di disabilità, di paura, di diversità, di Bì La Fabbrica del Gioco e delle Arti di Cormano e scopriamo che Nadia avrebbe voluto essere una Balena e Serena una Coccinella

Dove si parla con NADIA MILANI e SERENA CROCCO del Teatro del Buratto, dello spettacolo Becco di Rame, in tournèe in Italia, di Ottorino, di Oca Tolosa, di Ira Rubini, di Alberto Briganti , ma anche di Greenpeace, di insetticidi neonicotinoidi, di Api, di Efsa, di bando,di Lipu La Fagiana, di Recupero della Fauna selvatica, di Biblioteca Civica di Canegrate, di Veronica Burresi, di Enpa Monza Brianza e banco contro lo sfruttamento degli animali, di Rita l'ascoltatrice che ci racconta degli uccellini che mangiano in terrazzo

Dove si parla con NADIA MILANI e SERENA CROCCO del Teatro del Buratto, dello spettacolo Becco di Rame, in tournèe in Italia, di Ottorino, di Oca Tolosa, di Ira Rubini, di Alberto Briganti , ma anche di Greenpeace, di insetticidi neonicotinoidi, di Api, di Efsa, di bando,di Lipu La Fagiana, di Recupero della Fauna selvatica, di Biblioteca Civica di Canegrate, di Veronica Burresi, di Enpa Monza Brianza e banco contro lo sfruttamento degli animali, di Rita l'ascoltatrice che ci racconta degli uccellini che mangiano in terrazzo (prima parte)

Dove si parla con NADIA MILANI e SERENA CROCCO del Teatro del Buratto, dello spettacolo Becco di Rame, in tournèe in Italia, di Ottorino, di Oca Tolosa, di Ira Rubini, di Alberto Briganti , ma anche di Greenpeace, di insetticidi neonicotinoidi, di Api, di Efsa, di bando,di Lipu La Fagiana, di Recupero della Fauna selvatica, di Biblioteca Civica di Canegrate, di Veronica Burresi, di Enpa Monza Brianza e banco contro lo sfruttamento degli animali, di Rita l'ascoltatrice che ci racconta degli uccellini che mangiano in terrazzo (prima parte)

Dove si continua a parlare con NADIA MILANI e SERENA CROCCO del Teatro del Buratto, dello spettacolo Becco di Rame, in tournèe in Italia, di Ottorino, di Oca Tolosa, di pupazzi, di bambini,di Volpe, di Galline, di Cicogna, di Maiali, di Esmeralda, di disabilità, di paura, di diversità, di Bì La Fabbrica del Gioco e delle Arti di Cormano e scopriamo che Nadia avrebbe voluto essere una Balena e Serena una Coccinella (seconda parte)

Dove si continua a parlare con NADIA MILANI e SERENA CROCCO del Teatro del Buratto, dello spettacolo Becco di Rame, in tournèe in Italia, di Ottorino, di Oca Tolosa, di pupazzi, di bambini,di Volpe, di Galline, di Cicogna, di Maiali, di Esmeralda, di disabilità, di paura, di diversità, di Bì La Fabbrica del Gioco e delle Arti di Cormano e scopriamo che Nadia avrebbe voluto essere una Balena e Serena una Coccinella (seconda parte)

Dove parliamo con GIORDANO ROSOLEN di Arca del Seprio, di Asini, di Il raglio della natura, di lentezza, di passeggiata nel Parco Pineta, di Vedano Olona, di Antonella Milesi, di ippoterapia, di onoterapia, di www.asinariodellarca.wordpress.com, di #bastasparare, di Lav, di abolizione della caccia, di Teatro del Buratto, di Becco di Rame, di Alberto Briganti, di Teatro del Buratto in Maciachini

Dove parliamo con GIORDANO ROSOLEN di Arca del Seprio, di Asini, di Il raglio della natura, di lentezza, di passeggiata nel Parco Pineta, di Vedano Olona, di Antonella Milesi, di ippoterapia, di onoterapia, di www.asinariodellarca.wordpress.com, di #bastasparare, di Lav, di abolizione della caccia, di Teatro del Buratto, di Becco di Rame, di Alberto Briganti, di Teatro del Buratto in Maciachini (prima parte)

Dove parliamo con GIORDANO ROSOLEN di Arca del Seprio, di Asini, di Il raglio della natura, di lentezza, di passeggiata nel Parco Pineta, di Vedano Olona, di Antonella Milesi, di ippoterapia, di onoterapia, di www.asinariodellarca.wordpress.com, di #bastasparare, di Lav, di abolizione della caccia, di Teatro del Buratto, di Becco di Rame, di Alberto Briganti, di Teatro del Buratto in Maciachini (prima parte)

关注微信公众号caffeitaliano/乔瓦娜的意大利语频道，输入关键词quattrino即可获得完整文本。

关注微信公众号caffeitaliano/乔瓦娜的意大利语频道，输入关键词quattrino即可获得完整文本。

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Ascoltatori: Il racconto dell'albero della vita - Ospite del giorno: Alberto Briganti, la storia di Becco di rame, un'oca guarita e che mostra ora ai bambini un punto di vista indendito sulla disabilità - I bambini lo sanno che: cosa ci piace e cosa non ci piace del mare - Cartolina dal mondo: l'oceano

Dove si parla di Elephant Song il video di Tiziana Pers a Parigi, di Giada la Cornacchia col becco stampato in 3D, di Leal Lega Antivivisezionista, di Becco di rame, di FREE JOHN DOE con un suo volontario , di investigazioni, di macelli, di allevamenti intensivi, di Giulia Innocenzi, di informazione, di Animali come noi, di Maiali e scopriamo che il nostro ospite avrebbe voluto essere una Bufala

Dove si parla di Elephant Song il video di Tiziana Pers a Parigi, di Giada la Cornacchia col becco stampato in 3D, di Leal Lega Antivivisezionista, di Becco di rame, di FREE JOHN DOE con un suo volontario , di investigazioni, di macelli, di allevamenti intensivi, di Giulia Innocenzi, di informazione, di Animali come noi, di Maiali e scopriamo che il nostro ospite avrebbe voluto essere una Bufala

Dove si parla di Elephant Song il video di Tiziana Pers a Parigi, di Giada la Cornacchia col becco stampato in 3D, di Leal Lega Antivivisezionista, di Becco di rame, di FREE JOHN DOE con un suo volontario , di investigazioni, di macelli, di allevamenti intensivi, di Giulia Innocenzi, di informazione, di Animali come noi, di Maiali e scopriamo che il nostro ospite avrebbe voluto essere una Bufala

Le oche di ven 01/07

Le oche di ven 01/07/16

Dove con ALBERTO BRIGANTI, veterinario, si parla della bellissima storia vera di Ottorino, Oca tolosa, diventato Becco di Rame, della favola scritta e illustrata da Francesco su questa storia, di Cavalli, di Porcellini, di Lupi, di Volpi, di protesi, di sport, di disabilità, di bambini, Esmeralda, della Fondazione Becco di rame e scopriamo che Alberto avrebbe voluto essere un Ghepardo

Dove con ALBERTO BRIGANTI, veterinario, si parla della bellissima storia vera di Ottorino, Oca tolosa, diventato Becco di Rame, della favola scritta e illustrata da Francesco su questa storia, di Cavalli, di Porcellini, di Lupi, di Volpi, di protesi, di sport, di disabilità, di bambini, Esmeralda, della Fondazione Becco di rame e scopriamo che Alberto avrebbe voluto essere un Ghepardo

Dove con ALBERTO BRIGANTI, veterinario, si parla della bellissima storia vera di Ottorino, Oca tolosa, diventato Becco di Rame, della favola scritta e illustrata da Francesco su questa storia, di Cavalli, di Porcellini, di Lupi, di Volpi, di protesi, di sport, di disabilità, di bambini, Esmeralda, della Fondazione Becco di rame e scopriamo che Alberto avrebbe voluto essere un Ghepardo

On this episode of Smart Companies Radio you'll meet Lidia Bastianich, an Emmy award-winning public television host, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Discover how Lidia married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children.  Lidia’s cookbooks, co-authored with her daughter Tanya, include Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the Emmy winning and three time nominated television series Lidia’s Kitchen. Lidia is the chef/owner of four acclaimed New York City restaurants - Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia's Kansas City.  She is also founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions. She also has a line of pastas and all natural sauces called LIDIA’S. To listen to more shows with host Kelly Scanlon, Check our Smart Companies Archives  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Smart Companies Radio you'll meet Lidia Bastianich, an Emmy award-winning public television host, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Discover how Lidia married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children.  Lidia’s cookbooks, co-authored with her daughter Tanya, include Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the Emmy winning and three time nominated television series Lidia’s Kitchen. Lidia is the chef/owner of four acclaimed New York City restaurants - Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia's Kansas City.  She is also founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions. She also has a line of pastas and all natural sauces called LIDIA’S. To listen to more shows with host Kelly Scanlon, Check our Smart Companies Archives  Learn more about your ad choices. Visit megaphone.fm/adchoices

According to researchers at Macquarie University, couples in long-term relationships develop inter-connected memory systems.  Each partner can remember only a few details, but together they piece together a more accurate whole, ostensibly off-loading parts of the job to the other.  Anthony is intrigued by this, and what it means for replacing human interaction with machines, while Jeff wonders how much can just be attributed to laziness and coincidence. Hey! If you're enjoying the show, please take a moment to rate/review it on whatever service you use to listen. Here's the iTunes link: http://bit.ly/wehaveconcerns And here's the Stitcher link: http://bit.ly/stitcherwhc Jeff on Twitter: http://twitter.com/jeffcannata Anthony on Twitter: http://twitter.com/acarboni Today's story was sent in by Becco: http://digest.bps.org.uk/2014/07/remembering-together-how-long-term.html If you've seen a story you think belongs on the show, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

Lidia Bastianich has two passions – family and food – and she’s managed to create an culinary empire using both. Lidia is the chef/owner of four acclaimed New York City restaurants — Felidia, Becco, Esca and Del Posto, as well as Lidia’s in Pittsburgh and Kansas City. Her cookbooks include Lidia Cooks From the Heart of Italy and Lidia’s Italy – both companion books to her Emmy-nominated television series, Lidia’s Italy, Lidia’s Family Table, Lidia’s Italian- American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia came to the United States from Istria — when she was 12 years old with her parents and her brother Franco. She had wanted to become a doctor – but fate had other plans for her. This program has been sponsored by Bonnie Plants.

Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia’s cookbooks include Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the three‐time Emmy‐nominated television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace in New York City. This program was sponsored by Whole Foods Market “Cooking is a science – the actual act of throwing things over the fire is a chemical reaction.” [09:00] “Prepare yourself – be prepared. Practice, work as hard as you can, then go out there and do the best that you can.” [20:00] –Lidia Bastianich on Chef’s Story