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Če boste poslušali celoten pogovor s Tomažem Bergočem, boste več izvedeli tudi o projektu Stiske iz omarice, ki razkriva zgodbe o duševnih stiskah otrok in mladostnikov v Sloveniji. Prihodnji teden, 20. maja, bo UNICEF v soorganizaciji Narodnega doma Maribor, na mariborskem Glavnem trgu postavil 90 šolskih omaric z resničnimi stiskami otrok in mladih. Gre za nadaljevanje družbeno-ozaveščevalne kampanje Stiske iz omaric, ki poziva k normalizaciji pogovorov o duševnem zdravju, saj je to prvi korak do rešitve. Strokovni sodelavec oddaje je profesor Miha Škerlavaj z Ekonomske fakultete Univerze v Ljubljani.
Exploring Foraging and Offal with Alan Bergo In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you're a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine. Find Alan: Web: https://foragerchef.com/ Social: https://www.instagram.com/foragerchef/ The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title Mentioned in Episode: https://trufflecart.com/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Technical Difficulties and Introductions 00:38 Meet Our Special Guest: Alan Burgo 01:24 Culinary Adventures and Experiments 05:21 The Truffle Talk 15:24 Foraging and Wild Plants 35:20 Fermenting Ramp Leaves: A Siberian Tradition 36:24 Creating Ramp Steak Sauce 37:06 Future Projects: Upcoming Books 39:01 Cooking with Organ Meats: Heart, Tongue, and More 50:17 Making Stock from Venison Feet 55:25 Liver and Kidney Recipes 01:02:30 Scrapple and Sausage: Utilizing Offal 01:05:56 Conclusion and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser
In this episode of the Tick Boot Camp Podcast, host Matt Sabatello and special guest co-host Khalil Fuller sit down with Alan Bergo, a James Beard Award-winning chef, professional forager, and author, to discuss his personal battle with Lyme disease. Alan shares how his love for wild food shaped his culinary career, the hardships he faced after contracting Lyme, and how he found healing through foraging and alternative therapies. His story is one of resilience, transformation, and the powerful connection between nature and wellness. Key Takeaways: Alan's Culinary and Foraging Journey: Growing up in Minnesota, Alan worked his way up in the culinary world, eventually becoming an executive chef and a renowned expert in wild food. The Moment Lyme Changed Everything: While leading foraging tours, Alan unknowingly contracted Lyme disease, which led to a cascade of debilitating symptoms, including Bell's palsy, cluster headaches, and extreme sensitivity to light and sound. Struggles with Diagnosis and Treatment: Despite recognizing his symptoms early, Alan faced challenges in getting proper medical care, receiving only a short round of doxycycline. The Aftermath of Lyme: Chronic neurological issues forced Alan to reevaluate his career, leading him to explore alternative treatments and lifestyle changes, including foraging as a form of therapy. The Role of Alternative Medicine: Alan discusses how eliminating gluten and alcohol, along with the use of psilocybin, helped him manage his chronic headaches. Advice for Lyme Warriors and Nature Enthusiasts: Alan emphasizes the importance of early Lyme detection, tick prevention (such as permethrin-treated clothing), and seeking community support. From Tragedy to Triumph: After Lyme forced him to step away from the restaurant industry, Alan channeled his passion into writing, public speaking, and hosting The Wild Harvest Show, which earned him two Taste Awards and a James Beard Award. Why You Should Listen: If you're interested in Lyme disease recovery, the healing power of wild food, or how nature can transform one's life, Alan's story is both inspiring and educational. Whether you're battling Lyme, curious about foraging, or seeking motivation to overcome challenges, this episode is packed with insights that will resonate deeply.
Hei og velkommen til trening og Livsstilspodden med Coach Loyd. I denne episoden skal vi bli kjent med Marie Bergo. Marie Bergo er personlig trener og styrkecoach. Hun brenner for å hjelpe andre med å finne gleden i styrketrening og bygge selvtillit gjennom en sterk og robust kropp. Marie mener at man kan oppnå mye mer enn man tror, og hun hjelper klienter med å nå sitt fulle potensiale. - I tillegg til å være personlig trener, er Marie også en konkurrerende styrkeløfter for Oslo Powerlifting Klubb. - Hun har en mastergrad i tverrfaglig helseforskning, fra Universitetet i Oslo, og har også en bachelor i helsepsykologi og en i ernæringsfysiologi. - Denne unike kombinasjonen av utdanning og erfaring gir henne en helhetlig tilnærming til trening og helse. Marie tilbyr både personlig trening, online coaching, og gruppetrening for bedrifter. Hun er spesielt opptatt av å hjelpe folk å utvikle et sunt forhold til mat og trening, og å kvitte seg med gamle "diett-tanker". Med sin lidenskap for styrketrening og sin omfattende kunnskap om helse, er Marie Bergo en inspirerende gjest som garantert vil gi lytterne verdifulle tips og innsikt. Alt du lurer på og kontaktinfo om henne finner du på https://mariebergo.com/ En tøff dame med masse kunnskap og erfaringer.
Na svetovni dan otrok, ko obeležujemo obletnico sprejetja konvencije o otrokovih pravicah, smo v Intervju povabili izvršnega direktorja Unicefa Slovenija Tomaža Bergoča. Zdi se namreč, da sta spoštovanje in uresničevanje otrokovih pravic, in s tem tudi človekovih pravic, na najnižji točki v zadnjem obdobju. Koliko danes velja človeško življenje? Kakšno vlogo in veljavo še imajo mednarodne organizacije in mednarodno pravo? Kakšna je vloga humanitarnih organizacij, kot je UNICEF? In na katere skupine ranljivih otrok ne smemo pozabiti v Sloveniji?
Laura Schara chats with Alan Bergo, James Beard award winning chef, author, show host and forager. The Forager Chef shares his journey and adventures of foraging for mushrooms, plants, fruits, buts, and more. Presented by Kinetico (https://www.kineticoMN.com/) Minnesota Masonic Charities (https://mnmasoniccharities.org/) Tito's Vodka (https://www.titosvodka.com/) Your Boat Club (https://yourboatclub.com/) Star Bank (https://www.star.bank/) Lakes Gas (https://www.lakesgas.com/) & North Dakota Tourism (https://www.helloND.com/)
Laura Schara chats with Alan Bergo, James Beard award winning chef, author, show host and forager. The Forager Chef shares his journey and adventures of foraging for mushrooms, plants, fruits, buts, and more. Presented by Kinetico (https://www.kineticoMN.com/) Minnesota Masonic Charities (https://mnmasoniccharities.org/) Tito's Vodka (https://www.titosvodka.com/) Your Boat Club (https://yourboatclub.com/) Star Bank (https://www.star.bank/) Lakes Gas (https://www.lakesgas.com/) & North Dakota Tourism (https://www.helloND.com/)
Alan Bergo, the chef better known as forager chef leads us on a gastronomic journey of the senses into the mushroom world. We talk about local foraged and farmed food, tips and tricks on how to cook mushrooms, notable varieties people should try before they die, and lots more. Tune in, shroom in and get your taste buds ready. Sign up for our podcast giveaway here. Our next winner will be selected on August 21, 2024 and contacted via email.www.mushroomrevival.comWe are a functional mushroom company and make 100% certified USDA Organic and Vegan mushroom supplements. We are transparent with our lab results, and use actual fruiting bodies aka mushrooms! We provide our supplements in tincture, capsule, powder, and delicious gummy form. Energy (Cordyceps): Need a little pick-me-up before a workout or when you're picking up your kids from school? The Energy Cordyceps is the mushy match for you.Focus (Lion's Mane): Needing a little more focus in your daily life? Lion's Mane is known to be the mushroom for the brain and may support cognitive function.Calm (Reishi): Looking for some tranquility and zen in your life? Reishi will bring you into the zen state of mind you've been searching for.Daily 10 (Mushroom Mix): It's like having 10 bodyguard mushrooms fighting off all those bad guys. This is a good place to start as it contains all of the daily mushies you need. Not sure where to begin? Take our mushroom quiz here.Use code ‘PODTREAT' for a 30% discount.
In this episode of AlchemistX Innovators Inside, Ian Bergman sits down with Alex Bergo, Managing Director of Innovation Norway on the US West Coast, to explore the intersections of innovation across public and private sectors globally. Alex shares insights from his experiences fostering sustainable development through innovation, detailing how strategic independence in corporate innovation centers can shield creative ventures from stifling corporate influences. The discussion delves into the necessity of an entrepreneurial mindset in identifying and capitalizing on emerging trends. Alex uses his background in machine learning to understand the shifts needed to transition from traditional industries to sustainable alternatives. He emphasizes the importance of embracing failures as learning opportunities, highlighting a visit to Amazon, where failures like the Fire Phone are celebrated as steps toward greater success. As the conversation broadens to include ethical considerations and regulatory challenges in the rapidly advancing realm of artificial intelligence, Alex argues for proactive engagement in shaping technology's impact on society. This episode not only highlights the dynamics of innovation within large corporations but also paints a picture of the global innovation landscape where adaptability and proactive involvement are key to steering technological advancements. For more episodes and resources, visit https://www.alchemistaccelerator.com/podcasts. --- Send in a voice message: https://podcasters.spotify.com/pod/show/alchemistinnovatorsinside/message
Dnes sa rozprávam s filozofom a učiteľom Jánom Hreškom a tu je malá ochutnávka z otázok nášho rozhovoru:----more---- Kto bol Emmanuel Levinas a prečo je dnes, v dobe sociálnych sietí a spoloočenskej polarizácie, jeho chápanie slobody nadmieru aktuálne? Prečo je podľa neho chybné vnímať slobodu druhého ako narušenie tej mojej? A akým spôsobom mi druhý človek vyjavuje jeho autentickú slobodu cez svoju tvár? Pred samotným rozhovorom mi dovoľte môjho hosťa predstaviť: Ján Hreško je slovenský filozof a učiteľ základov humanitnej vzdelanosti. Pochádza zo Sniny. Vyštudoval učiteľstvo histórie a filozofie na Katolíckej univerzite v Ružomberku, absolvoval študijné a výskumné pobyty v Českej republike, Británii a New Yorku, a doktorát z filozofie získal na Karlovej univerzite v Prahe obhájením práce o Levinasovej slobode (publikovaná 2023). Píše eseje i odborné články o filozofii výchovy, etike a hermeneutike. Momentálne vyučuje online na Vyššej odbornej škole publicistiky v Prahe, kde rozvíja koncept čítania veľkých diel a s manželkou tancuje a žije v Bardejovských Kúpeľoch. Súvisiace dávky: PD#310: Je Slavoj Žižek reinkarnácia Sokrata?, http://bit.ly/davka310 PD#301: Byung-Chul Han: Ako nevyhorieť vo vyhorenej spoločnosti, http://bit.ly/davka301 PD#299: Byung-Chul Han: Žijeme v dobe konzumného narcizmu, http://bit.ly/davka299 PD#275: Simone Weil: Trpíme pandémiou nepozornosti, http://bit.ly/davka275 PD#209: Liberalizmus a jeho sloboda, http://bit.ly/davka209 PD#196: Jan Sokol a sloboda ako púšť, obchod a hra, http://bit.ly/davka196 PD#17: John Stuart Mill o slobode, http://bit.ly/davka17 V rozhovore zaznelo alebo odporúčame: Hreško, Levinasova ľudská sloboda (Karolinum, 2023) Bergo, "Emmanuel Levinas", The Stanford Encyclopedia of Philosophy (2019) Levinas, "Levinas on the Face" (Philosophy Overdose, 2021) Morgan (ed.), The Oxford Handbook of Levinas (OUP, 2018) Morgan, The Cambridge Introduction to Emmanuel Levinas (CUP, 2012) Peperzak, To The Other: An Introduction to the Philosophy of Emmanuel Levinas (Purdue, 2010) Fagenblat, Erdur (eds.), Levinas and Analytic Philosophy: Second-Person Normativity and the Moral Life (Routledge, 2020) *** Baví ťa s nami rozmýšľať? Podpor našu tvorbu priamo na SK1283605207004206791985 alebo cez Patreon (https://bit.ly/PDtreon), kde Ťa odmeníme aj my.
On this buzzing episode of YBYG Mike McGrath gets your region ready for TRILLIONS of Cicadas! PLUS Award-winning Chef, Author & Show Host Alan Bergo 'The Forager Chef' talks Mugolio and more!! Plus your fabulous phone calls!!!
This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood. Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order.In this special episode of The Private Chef Podcast, I have the honor to interview esteemed forager chef Alan Bergo. Chef Alan, a recipient of the James Beard award and author of the Forager Chef's Book of Flora, shares his inspiring journey into the world of foraging. From his experience in restaurants to his online platform, Forager Chef, he has built a massive following by connecting with nature and living his passion. Tune in to learn more about the positive impact of foraging and how it can inspire your culinary endeavors.Listen to this brand new episode of The Private Chef Podcast on:Apple - https://podcasts.apple.com/us/podcast/the-wild-harvest-a-journey-into-the-world/id1648363134?i=1000634758858Spotify - https://open.spotify.com/episode/58C1amEZgf6OzTb0FJHnQmYoutube - https://youtu.be/UHKkhEbaXdkConnect with Chef Alan BergoWebsite - https://foragerchef.com/LinkedIn - https://www.linkedin.com/in/alan-bergo-30491847/Instagram - https://www.instagram.com/foragerchef/?hl=enFacebook - https://www.facebook.com/Foragerchef/ Time Stamps[00:02:39] Wild and highly seasonal ingredients[00:05:29] Mentorship and passing on knowledge[00:07:46] Inspiring people in uncertain times[00:14:24] Bringing the book out into the market[00:16:42] Lyme disease struggles and recovery[00:19:50] Financial independence for chefs[00:24:05] Different streams of income[00:29:27] Building an online presence[00:33:15] Podcast fatigue and consistency[00:40:13] Freshness and quality of ingredients[00:45:29] Restaurants fighting over ingredients[00:49:05] Movement and health over a lifetimeQuotes"And that's like catnip for a chef. Like we always want the new ingredient." "Mushrooms were like my gateway, gateway drug into wild food.""Writing books is not a money making enterprise.""A book is a special key that opens doors." "I cook in my kitchen and take pictures of food on my porch, and it supports me completely.""The other big thing for me is just the access to ingredients that are like something out of a chef's fantasy.""Oh, it's a mess. It's like the Wild West.""And I think this is, it's such an amazing step for mental health to get closer to nature and realize there are seasons for things, realize there's local abundance in certain time of the year.""Like having that level of movement in your day will put you on a different trajectory over a lifetime than somebody who is either tied up at the stovetop in the kitchen or sedated to an office chair."#privatechefpodcast #privatechef #foraging #foragerchef #chef #culinaryjourney
Svetovno združenje za spolno zdravje v Deklaraciji o spolnih pravicah ugotavlja, da se spolnega zdravja ne da opredeljevati brez širšega razumevanja spolnosti, za njegovo doseganje pa je ključna celovita in sistematična spolna vzgoja, ki mora biti prilagojena starosti, znanstveno natančna, kulturno kompetentna in osnovana na človekovih pravicah, enakosti spolov ter pozitivnem pristopu k spolnosti in užitku. Od leta 1985 v Sloveniji nimamo več samostojnega predmeta spolne vzgoje, mladi večino informacij dobijo na spletu, kjer naletijo tudi na številne dezinformacije, mite, stereotipe, predsodke, laži. Pogosto je vir informacij za njih tudi pornografija, ki jo, vsaj v začetku, gledajo tudi kot izobraževalno vsebino. Ali torej potrebujemo ne le sistematično temveč predvsem celovito spolno vzgojo v šolah? Urška Henigman se je o tej obširni in kompleksni problematiki pogovarjala z gosti v studiu. To so bili: Zgodovinarka doktorica Maja Vehar, ki je raziskala smernice spolnovzgojnega dela od 50. do 70. let 20. stoletja v Sloveniji, Tinkara Srnovršnik, doktorica medicine specialistka ginekologije in porodništva, ki kot strokovna sodelavka sodeluje pri portalu NIJZ za mlade #tosemjaz, učiteljica biologije Zorica Potisk, ki je na Gimnaziji Kočevje ves čas na voljo dijakinjam in dijakom za pogovore o spolnosti in intimi, športna pedagoginja Špela Bergoč z Zavoda za šolstvo, sociolog in med drugim tudi raziskovalec intimnih življenjskih stilov mladih profesor doktor Roman Kuhar s Filozofske fakultete Univerze v Ljubljani in raziskovalec Tim Prezelj, ki je pripravil analizo kurikuulumov in učbenikov s področja spolne vzgoje v Sloveniji.
25-rių metų amžiaus amerikietis Robertas Craftas (1923-2015) ketino atlikti Igorio Stravinskio muziką ir susidraugavo su kompozitoriumi, kone ketvirčiui amžiaus tapdamas jo sekretoriumi. Craftas parašė kelias nepaprastai išgarsėjusias pokalbių su Stravinskiu knygas, atskleidusias daugybę kompozitoriaus mąstymo ypatybių. Tačiau Craftas yra ir vienas reikšmingiausių 20 a. antrosios pusės naujosios muzikos atlikimo animatorių, dirigavęs ir įrašęs visus Stravinskio, Schoenbergo ir Weberno kūrinius, bet ir Boulezo ir Stockhauseno kompozicijas, o JAV teatruose pastatęs abi Bergo operas. Būdamas labai plačios erudicijos, Craftas rašė tekstus ne tik apie muzikantus, su kuriais bendravo, bet ir apie ryškiausius literatus, o domėjosi ne tik moderniąja, bet ir senąja muzika, atlikdamas Claudio Monteverdi, Carlo Gesualdo ir Heinricho Schützo kūrinius.Laidos autoriai Šarūnas Nakas ir Mindaugas Urbaitis
In this episode we have a phone call with forager, chef, and author Alan Bergo of @foragerchef and Forager Chef's Book of Flora regarding the new Minnesota mushroom collection law proposal. --- Support this podcast: https://podcasters.spotify.com/pod/show/michael-baker62/support
Alan Bergo is most widely known as a culinary personality and authority on wild Midwestern food, especially mushrooms. In 2012 he launched his website Forager | Chef which now reaches over 1000 people per day, and allows him to connect with mushroom hunters and foragers from around the world. His recent book The Forager Chef's Book of Flora features 180 recipes and over 230 of his own beautiful photographs, inviting us to explore the edible plants we find all around us. In this episode, Alan talks about his experiences in restaurant cooking, discovering his passion for foraged foods, and why we should all venture outside the supermarket and discover what delicious surprises nature has to offer. [Originally published Feb 8 2022, Ep 62] Alan's website: https://foragerchef.com/the-forager-chefs-book-of-flora/ Listen to Nature Revisited on your favorite podcast apps or at https://noordenproductions.com Subscribe on Spotify: https://tinyurl.com/bdz4s9d7 Subscribe on Google Podcasts: https://tinyurl.com/4a5sr4ua Subscribe on Apple Podcasts: https://tinyurl.com/5n7yx28t Support Nature Revisited https://noordenproductions.com/support Nature Revisited is produced by Stefan Van Norden and Charles Geoghegan. We welcome your comments, questions and suggestions - contact us at https://noordenproductions.com/contact
Alan Bergo joins us to spread awareness about proposed legislation in Minnesota that would functionally prohibit the foraging of mushrooms in Minnesota State Parks. We discuss the non-science backed excesses and oversights of the proposed legislation, and receive a call to action to campaign for inclusion of local Minnesota mushroom foragers and scientists in the arbitration process to create a more sensible and less ignorant policy than what has currently been drafted.To learn more, visit: https://foragerchef.com/mn-mushroom-regulation-letter/Please consider rating and reviewing the podcast wherever you're listening. Hosted on Acast. See acast.com/privacy for more information.
Markus 10, 17 - 27 | Jorunn Bergo Aarvik | Søndagsgudstjeneste 25.6.2023 by Salem Bergen
Foram apresentadas na semana passada as diretrizes da reforma tributária. O relator, deputado Aguinaldo Ribeiro (PP-PB), deu seu parecer para o grupo de trabalho que discutiu o tema no Congresso. A expectativa do governo é de que resolver a questão no Congresso Nacional até o fim do ano. O Meio-Dia em Brasília desta segunda-feira (12) recebe o economista, sociólogo e professor de mercado financeiro da UnB César Bergo, que detalha o melhor e o pior da proposta. Inscreva-se e receba a newsletter: https://bit.ly/2Gl9AdL Você pode entrar em contato conosco pelo e-mail: assinante@oantagonista.com Confira mais notícias em nosso site: https://oantagonista.uol.com.br/ https://crusoe.uol.com.br/ Acompanhe nossas redes sociais: https://www.fb.com/oantagonista https://www.twitter.com/o_antagonista https://www.instagram.com/o_antagonista https://www.tiktok.com/@oantagonista_oficial No Youtube deixe seu like e se inscreva no canal: https://www.youtube.com/c/OAntagonista
Alan Bergo is a chef, author, photographer, and host of the James Beard Award winning show, Field Forest Feast. He joins the podcast to discuss spring foraging as well as his unique journey becoming an influential voice in the world of wild food.Pine Cone Syrup: https://foragerchef.com/mugolio-pine-cone-syrup/Cooking with Pine Pollen https://foragerchef.com/pine-pollen/Black Morels: https://foragerchef.com/black-morels/Sochan: https://foragerchef.com/sochan/http://www.duenorthoutdoors.tv@nattieupnorth | @travis_t_frank | @duenorthoutdoorstvOur Advertisers: Aquarius Home Services (https://aquariushomeservices.com/)
Alan Bergo is a chef, author, photographer, and host of the James Beard Award winning show, Field Forest Feast. He joins the podcast to discuss spring foraging as well as his unique journey becoming an influential voice in the world of wild food.Pine Cone Syrup: https://foragerchef.com/mugolio-pine-cone-syrup/Cooking with Pine Pollen https://foragerchef.com/pine-pollen/Black Morels: https://foragerchef.com/black-morels/Sochan: https://foragerchef.com/sochan/http://www.duenorthoutdoors.tv@nattieupnorth | @travis_t_frank | @duenorthoutdoorstvOur Advertisers: Aquarius Home Services (https://aquariushomeservices.com/)
This episode of Propaganda by the Seed we speak with Alan Bergo aka Forager Chef(www.foragerchef.com). Alan is a chef out of the midwest who is known for using wild ingredients to create unique gourmet dishes. He has been executive chef and run several kitchens, is the creator for the Apple TV show “Field, Forest, Feast,” and has published a new book, “Flora” which is discussed in this episode. We were struck by Alan's humility and how much fun we had talking to him about his work. In this episode we talk about cooking with and storing wild greens, his origin story, cooking with plants that have been labeled “toxic,” and his ethics and thoughts on foraging. For more information on Alan's work visit foragerchef.com and check out his new book “Flora”
On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo. Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can. Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find. Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles. Get ready for an information packed episode of Huntavore. Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers. The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected. Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard, the limits of staying are short. Alan chose to walk away from the restaurant, but not from food. Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting. For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild. When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience. As beginners, familiarize with the goal item and that will help. Alan hits us with some amazing kitchen tips. First is if you have dehydrated your chicken of the woods, they will become woody and fibrous. However, simmering them in water or stock will extract that amazing flavor. After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth. The second tip comes about when Alan is describing the process to make a creamy soup. Create a kneaded rue, equal parts flour and butter, worked into a dough. Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth. It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed. For more about Alan and his writing, head over to his website: https://foragerchef.com/ For ordering his book, The Forager Chefs Book of Flora, head here: https://foragerchef.com/the-forager-chefs-book-of-flora-2/ Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo. Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can. Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find. Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles. Get ready for an information packed episode of Huntavore.Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers. The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected. Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard, the limits of staying are short. Alan chose to walk away from the restaurant, but not from food. Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting. For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild. When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience. As beginners, familiarize with the goal item and that will help.Alan hits us with some amazing kitchen tips. First is if you have dehydrated your chicken of the woods, they will become woody and fibrous. However, simmering them in water or stock will extract that amazing flavor. After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth. The second tip comes about when Alan is describing the process to make a creamy soup. Create a kneaded rue, equal parts flour and butter, worked into a dough. Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth. It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed.Our foraging talk takes us to a plant that I have always tried to avoid coming in contact with and that is the stinging nettle. Alan explains his theory on how the plant puts so much into protection with the sharp glasslike hairs that the actual plant itself is tender, mild in flavor, and delicious. By cooking or crushing the leaves, the stinging hairs are broken leaving am amazing green to add to the plate. Alan suggests as a first go, steam the leaves for roughly 5 minutes, add some butter, a flaky salt, and a squeeze of lemon. Another use of a common plant as an edible are Shagbark Hickory Nuts. Shagbark nuts have a thinner shell, making them perfect for making hickory nut milk. Alan's quick description is after washing the nuts, and giving a quick crack, all the shells and nut meat go into a spice grinder, vitamix, blender, or food processor. When you have achieved a powder, add the powder in a pot with twice its volume in water. Bring to simmer. The shells begin to sink and the meat begins to float and flavor the water with pecan scent. He strains off the top and will puree smooth. Alan will reduce it a bit and cook it into a custard which sounds amazing. My own trial is to try this hickory milk as a coffee creamer.For more about Alan and his writing, head over to his website: https://foragerchef.com/For ordering his book, The Forager Chefs Book of Flora, head here: https://foragerchef.com/the-forager-chefs-book-of-flora-2/Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo. Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can. Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find. Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles. Get ready for an information packed episode of Huntavore.Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers. The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected. Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard, the limits of staying are short. Alan chose to walk away from the restaurant, but not from food. Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting. For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild. When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience. As beginners, familiarize with the goal item and that will help.Alan hits us with some amazing kitchen tips. First is if you have dehydrated your chicken of the woods, they will become woody and fibrous. However, simmering them in water or stock will extract that amazing flavor. After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth. The second tip comes about when Alan is describing the process to make a creamy soup. Create a kneaded rue, equal parts flour and butter, worked into a dough. Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth. It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed.Our foraging talk takes us to a plant that I have always tried to avoid coming in contact with and that is the stinging nettle. Alan explains his theory on how the plant puts so much into protection with the sharp glasslike hairs that the actual plant itself is tender, mild in flavor, and delicious. By cooking or crushing the leaves, the stinging hairs are broken leaving am amazing green to add to the plate. Alan suggests as a first go, steam the leaves for roughly 5 minutes, add some butter, a flaky salt, and a squeeze of lemon. Another use of a common plant as an edible are Shagbark Hickory Nuts. Shagbark nuts have a thinner shell, making them perfect for making hickory nut milk. Alan's quick description is after washing the nuts, and giving a quick crack, all the shells and nut meat go into a spice grinder, vitamix, blender, or food processor. When you have achieved a powder, add the powder in a pot with twice its volume in water. Bring to simmer. The shells begin to sink and the meat begins to float and flavor the water with pecan scent. He strains off the top and will puree smooth. Alan will reduce it a bit and cook it into a custard which sounds amazing. My own trial is to try this hickory milk as a coffee creamer.For more about Alan and his writing, head over to his website: https://foragerchef.com/For ordering his book, The Forager Chefs Book of Flora, head here: https://foragerchef.com/the-forager-chefs-book-of-flora-2/Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo. Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can. Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find. Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles. Get ready for an information packed episode of Huntavore.Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers. The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected. Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard, the limits of staying are short. Alan chose to walk away from the restaurant, but not from food. Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting. For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild. When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience. As beginners, familiarize with the goal item and that will help.Alan hits us with some amazing kitchen tips. First is if you have dehydrated your chicken of the woods, they will become woody and fibrous. However, simmering them in water or stock will extract that amazing flavor. After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth. The second tip comes about when Alan is describing the process to make a creamy soup. Create a kneaded rue, equal parts flour and butter, worked into a dough. Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth. It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed.Our foraging talk takes us to a plant that I have always tried to avoid coming in contact with and that is the stinging nettle. Alan explains his theory on how the plant puts so much into protection with the sharp glasslike hairs that the actual plant itself is tender, mild in flavor, and delicious. By cooking or crushing the leaves, the stinging hairs are broken leaving am amazing green to add to the plate. Alan suggests as a first go, steam the leaves for roughly 5 minutes, add some butter, a flaky salt, and a squeeze of lemon. Another use of a common plant as an edible are Shagbark Hickory Nuts. Shagbark nuts have a thinner shell, making them perfect for making hickory nut milk. Alan's quick description is after washing the nuts, and giving a quick crack, all the shells and nut meat go into a spice grinder, vitamix, blender, or food processor. When you have achieved a powder, add the powder in a pot with twice its volume in water. Bring to simmer. The shells begin to sink and the meat begins to float and flavor the water with pecan scent. He strains off the top and will puree smooth. Alan will reduce it a bit and cook it into a custard which sounds amazing. My own trial is to try this hickory milk as a coffee creamer.For more about Alan and his writing, head over to his website: https://foragerchef.com/For ordering his book, The Forager Chefs Book of Flora, head here: https://foragerchef.com/the-forager-chefs-book-of-flora-2/Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
In this episode I talk to James Beard nominee Alan Bergo about utilizing every part of your animal.
Neste episódio do podcast A Vida Secreta dos Blogs, nós falamos sobre os os possíveis rumos do Twitter e Elon Musk, acordo milionário do Google, integração entre WooCommerce e TikTok, além de outras notícias de tecnologia e marketing digital. ————— NOTÍCIAS COMENTADAS: • Elon Musk ameaça suspender processo de aquisição do Twitter por falta de informação sobre usuários falsos; • O acordo milionário que o Google terá que pagar por ter violado uma legislação ao aplicar seu recurso de reconhecimento facial; • Falaremos também da promissora integração entre WooCommerce e TikTok; • E, claro, temos as últimas notícias do Google e seus algoritmos. Ouça nossos episódios onde trazemos as notícias e conteúdos mais importantes da nossa área. Para ouvir? É só dar o play! Acesse os links comentados e leia mais em: http://avidasecretadosblogs.com.br/67-google-vai-pagar-u100-milhoes-por-ter-violado-legislacao-de-privacidade-noticias/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br LINKS CITADOS OU INDICADOS NESTE EPISÓDIO Indicação de episódios anteriores: Artigo sobre a Integração entre WooCommerce e TikTok. #56. O que podemos aprender com o TikTok (mesmo que você odeie o app) EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
No podcast A Vida Secreta dos Blogs, nós trouxemos nossa apoiadora Karina Leão e o Cadu Silva para fazer uma mesa redonda onde debatemos sobre temas de tecnologia. ---------------- Para ouvir? É só dar o play. Leia mais em: http://avidasecretadosblogs.com.br/podcast-mesa-redonda-de-tecnologia-com-apoiadora-karina-leao-e-cadu-silva/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Cadu Silva e Lívia Bergo - Instagram - Pinterest - Blog Karina Leão - Instagram - Twitter - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
An educational one-on-one Zoom sit-down with social influencer, professional chef, expert forager, and author, Alan Bergo of The Forager Chef. Alan shares over the next hour with Duluth Pack's CEO, Tom Sega, about his experience running restaurants, growing his own business, company, and brand, writing an on-going cook book and foraging series, along with how to properly harvest, identify ingredients, prepare, and cook Mother Nature's delicacies including morel mushrooms, chicken of the woods, and dandelions. Alan breaks down his tactics on where beginners can start and hopefully gain a new hobby and perspective on ingredients they may have hiked by before. Enjoy this week's episode of Leader of the Pack; a podcast by Duluth Pack. --- Support this podcast: https://anchor.fm/duluth-pack/support
In this episode, I talk to the Forager Chef himself Alan Bergo. We talk about utilizing the most out of the animal and taking the not so common parts and making quality dishes. Learn more about your ad choices. Visit megaphone.fm/adchoices
Neste episódio do podcast A Vida Secreta dos Blogs, nós falamos sobre os os possíveis rumos do Twitter sob nova direção, além de outras notícias de tecnologia e marketing digital. ————— NOTÍCIAS COMENTADAS: • A aquisição do Twitter pelo bilionário Elon Musk; • Os últimos movimentos das big Techs em relação à chamada PL das fake news; • As novidades para o mercado de podcasts no YouTube e Facebook; • E, claro, as últimas notícias sobre o Google, algoritmos e afins. Ouça nossos episódios onde trazemos as notícias e conteúdos mais importantes da nossa área. Para ouvir? É só dar o play! Acesse os links comentados e leia mais em: http://avidasecretadosblogs.com.br/65-rumos-do-twitter-sob-nova-direcao-noticias/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br LINKS CITADOS OU INDICADOS NESTE EPISÓDIO Indicação de episódios anteriores: #64. Números de engajamento e usuários ativos em queda nas mídias sociais [NOTÍCIAS] #60. Preparados para o futuro do SEO? #43. Agora é real! Tudo sobre os Core Web Vitals e a Atualização de Experiência de Página EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
In episode 5, an exploration of how Forager Chef Alan Bergo is making forgotten food unforgettable. Having spent more than a decade in some of the best restaurants in the midwest before coming to foraging, Alan brings a unique culinary mindset to gathering wild food and you can feel that in his first book, The Forager Chef's Book of Flora as well as in the wild food series Field Forest Feast. In today's discussion, a meditation on how gathering, harvesting and eating wild food with a focus on micro-seasonality can have a profound impact on your physical, mental and spiritual well being.
The early spring green foraging season is upon us — or at least it's drawing very close now — and who better to talk to than the Forager Chef himself, Alan Bergo. Alan is a long time guest and friend of the show — both the WildFed podcast and TV show — and one of today's most prolific wild food writers and recipe developers. His website — ForagerChef.com — is the web's largest wild mushroom cookery resource, but it's so much more, with incredible recipes and musings on plants as well. Alan is constantly experimenting with old and new ways of processing, cooking, fermenting, pickling, or preserving wild edibles and is always on the quest for bold new flavors too. After a long, Northern Hemisphere winter, there's nothing as cleansing and rejuvenating as those early spring greens, and Alan is gonna give us lots of tips and tricks on what to do with them. We also talk about the rise of wild foods and foraging in television media and get some teasers about a new mainstream tv project he's recently become involved in, which will be coming out soon. For those of us in the wild foods culture, this is an exciting time, both because of spring greens, but even more-so because many prominent wild food educators and personalities are producing media that has the potential to bring what we do to larger audiences — hopefully, helping to mainstream the idea that wild nature and humans have always had, and should have today, an intimate, reciprocal relationship based around food. More people caring about what wild nature has to offer means more people caring for wild nature. And eventually, we all hope, that leads to more wild nature! Alan is playing an instrumental part in that, and continues to be an innovative, curious, and perpetually inspiring voice on the topic. View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/126
Neste episódio do podcast A Vida Secreta dos Blogs, nós falamos sobre os números de engajamento e usuários ativos em queda nas mídias sociais, além de outras notícias de tecnologia e marketing digital. ————— NOTÍCIAS COMENTADAS: • Taxa de engajamento nas principais redes sociais. • Queda de usuários ativos no Pinterest. • O novo botão de reação do Twitter. • E, claro, as últimas novidades do algoritmo e atualizações no Google. Ouça nossos episódios onde trazemos as notícias e conteúdos mais importantes da nossa área. Para ouvir? É só dar o play! Acesse os links comentados e leia mais em: http://avidasecretadosblogs.com.br/64-numeros-de-engajamento-e-usuarios-ativos-em-queda-nas-midias-sociais-noticias/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
No podcast A Vida Secreta dos Blogs, nós falamos com a blogueira, podcaster e jornalista Mariana Bueno sobre 8 gafes que blogueiros podem evitar. ---------------- Será que é de bom tom? Vamos lá! É só dar o play. Leia mais em: http://avidasecretadosblogs.com.br/podcast-de-bom-tom-8-gafes-que-blogueiros-podem-evitar-com-mariana-bueno/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog Mariana Bueno - Instagram - Twitter - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
Episódio do podcast A Vida Secreta dos Blogs onde nós falamos sobre novidades do Instagram para 2022 e os benditos NFTs, além de outras notícias de tecnologia e marketing digital. ————— NOTÍCIAS COMENTADAS: • Novidades do Instagram pra 2022. • Pressão que antecedeu e acelerou o lançamento de uma nova ferramenta de denúncias no Twitter. • Chegada dos tais NFTs às redes sociais. • Últimas novidades do algoritmo e atualizações no Google. Ouça nossos episódios onde trazemos as notícias e conteúdos mais importantes da nossa área. Para ouvir? É só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/62-novidades-do-instagram-para-2022-e-os-benditos-nfts-noticias/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
Twan Wall is the artist behind the persona Bergo Husky, North Carolina and recently took Tiktok by storm with his hit song “Have a Seat”. “Bego lives in a box that me an my friends call the Bergo Box”, may be what he said at first but later Twan said that Bergo is still very much a part of him. I see the spirit of Prince in Twan, he is most comfortable in the studio and is always working on a new song. There is nothing else to say about someone who tirelessly pursues their passion but a creative genius. One can only dream to be an endless bounty of our chosen disciplines, Twan gives me hope that colorful, casual, upcycled, eccentricity is going to finally become more mainstream in the south. I know Bergo has a big heart and is ceaseless in his growth, he has what I takes not only to entertain but to be a healthy & positive leader in the LGBTQA Community. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/loveletterstovirginia/message Support this podcast: https://anchor.fm/loveletterstovirginia/support
Dia de falar do SEO do futuro. Como os mecanismos de busca estão se preparando pra isso? Quais as tendências para os próximos anos? E o que devemos deixar pra trás? ---------------- A estrita ligação da área de SEO com as novas tecnologias e plataforma voláteis como o Google, faz deste um campo em constante mutação. Também o fato de tratar-se de uma área majoritariamente experimental contribui para que novas técnicas surjam ou sejam descartadas a todo momento. Por isso, é necessário se atualizar de tempos em tempos e estar atento(a) às notícias da área. Mas não só isso: entendendo um pouco mais sobre o funcionamento dos mecanismos de busca e as tendências da área, é possível estarmos mais preparados pro SEO de hoje e de amanhã. Vamos lá? É só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/preparados-para-o-futuro-do-seo/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
O TikTok acaba de atingir a marca de 1 bilhão de usuários ativos mensais e é hora de tirarmos alguns aprendizados deste fenômeno online que podem nos auxiliar em outras mídias. ---------------- Amado pelos adolescentes e temido por parte da audiência mais velha, o TikTok é um fenômeno mundial inegável que mexeu muito com nosso mercado nos últimos tempos. E certamente este é um movimento que não podemos ignorar. Apesar do forte apelo adolescente, cerca de 46% dos usuários do app têm entre 20 e 39 anos, enquanto 21% estão acima dos 40. Ou seja: o app e, acima de tudo, as estratégias usadas ali dentro não se limitam a uma faixa etária. E certamente nós temos muito a aprender com ele. Neste episódio nós não trazemos dicas sobre o uso do TikTok em si, mas sim lições e estratégias que podemos aprender a partir do sucesso da plataforma e dos criadores que estão fazendo um bom trabalho dentro dela. Estes aprendizados certamente podem ser aplicados ao seu site, suas outras mídias sociais, sua comunidade ou seu próximo projeto de marketing. É só dar o play para ouvir! Leia mais em: http://avidasecretadosblogs.com.br/o-que-podemos-aprender-com-o-tiktok/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
Nove em cada dez blogueiros não sabem usar o Google Trends. Ok, esta estatística pode ter sido inventada, mas este episódio vai te ajudar a encontrar dados verdadeiros no Trends! ---------------- O Google Trends foi criado pra disponibilizar publicamente dados a respeito das tendências de buscas dos usuários no Google. De maneira resumida, a ferramenta nos fornece gráficos do histórico de buscas por palavras-chave e também permite que comparemos os números de duas ou mais consultas. Porém, estes números são sempre relativos à frequência de buscas comparada ao próprio histórico de pesquisa de cada termo. Quer entender melhor como a plataforma funciona e descobrir 10 segredos para usá-la como um profissional? É só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/10-segredos-para-dominar-o-google-trends/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
Hoje vai ter uma festa... mas só depois da meia noite porque a internet é discada e o Winamp tá travando! Bora ouvir histórias dos blogs e da internet de antigamente? ---------------- Neste especial em comemoração aos nossos 51 (sim!) episódios, convidamos blogueiros e ouvintes a nos contarem como eram os primórdios da internet e dos blogs. Se você já era nascido(a) nesta época, prepare-se para uma seção nostalgia. Se não era, já aviso que é tudo bem cringe... Mas quem não gosta de dar umas risadas relembrando tempos que não voltam mais? Aproveitem que a internet é rápida e não tem nenhum gif piscante no meio da conversa! É só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/podcast-voce-ja-teve-um-blog-cringe-especial-de-aniversario/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo e Isabelli Neckel Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
No podcast A Vida Secreta dos Blogs, nós discutimos sobre revisão de posts antigos com 15 dicas para atualizar e otimizar conteúdo (parte 2). ---------------- Para ouvir nossas dicas, é só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/revisao-de-posts-antigos-15-dicas-para-atualizar-e-otimizar-conteudo-parte-2/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo e Isabelli Neckel Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
No podcast A Vida Secreta dos Blogs, nós discutimos sobre revisão de posts antigos com 15 dicas para atualizar e otimizar conteúdo (parte 1) ---------------- Para ouvir nossas dicas, é só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/revisao-de-posts-antigos-15-dicas-para-atualizar-e-otimizar-conteudo-parte-1/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo e Isabelli Neckel Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
O direito autoral de imagem causa muitas dúvidas dentro da nossa comunidade. A advogada Sheila de Souza Corrêa de Melo nos ajudou a mapear sua importância e consequências. ---------------- O direito autoral está implícito a toda obra, seja ela um texto, uma pintura, uma fotografia, uma ilustração, etc. Mas se esta obra exibe também a imagem, a silhueta ou atributos reconhecíveis de uma pessoa, é necessário se observar também o direito de imagem. No episódio de hoje, nós conversamos com a advogada Sheila de Souza Corrêa de Melo sobre estes conceitos, seus limites e consequências de infrações comuns dentro da nossa comunidade. Para ouvir nossas dicas para utilização de imagens e também algumas fofocas e casos reais trazidos por nossa audiência, é só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/uso-de-imagens-direito-autoral-sheila-de-souza-correa-de-melo/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo e Isabelli Neckel Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
A recente Atualização de Experiência de Página incorporou os resultados dos Core Web Vitals no ranking do Google e nós trazemos hoje tudo que você precisa saber sobre isso! ————— A performance e eficiência de uma página pode ser medida através de diversas ferramentas e métricas. No ano passado o Google anunciou que seu foco estaria a partir de agora em três métricas que ele chamou de principais. Há duas semanas, começou o roll out da atualização do algoritmo que deve começar a considerar tais métricas para ranqueamento. Mas qual a real importância destas mudanças? O que cada métrica mensura de fato? Como devemos nos preparar para os próximos meses? No episódio de hoje, nós respondemos esta e outras perguntas. É só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/podcast-tudo-sobre-os-core-web-vitals-e-a-atualizacao-de-experiencia-de-pagina/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo e Isabelli Neckel Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
Nesta semana comentamos sobre mLabs bloqueado pelo Facebook, Algoritmo do Instagram, Privacidade no Tiktok, disponibilidade do Google Workspace e Chat e mais. Ouça nossos episódios onde trazemos semanalmente as notícias e conteúdos mais importantes da nossa área. ————— Para ouvir? É só dar o play! Leia mais em: http://avidasecretadosblogs.com.br/podcast-mlabs-bloqueado-pelo-facebook-algoritmo-do-instagram-privacidade-no-tiktok-e-mais-ultimas-noticias/ APOIE NOSSO PROJETO Chave Pix - liviabergo@gmail.com Catarse - https://www.catarse.me/avidasecretadosblogs PARTICIPANTES Edson Amorina Jr - Twitter - Pinterest - Blog Lívia Bergo - Instagram - Pinterest - Blog MANDE SUA MENSAGEM E-mail pergunte@avidasecretadosblogs.com.br EQUIPE TÉCNICA Produção - Lívia Bergo, Edson Amorina Jr Pesquisa e roteiro - Lívia Bergo e Isabelli Neckel Edição - Edson Amorina Jr Arte e layout do site - Cadu Silva Piadas - estagiário não-creditado
We've got a few items to talk about with Mr. Bergo. We'll chat about his journey to completing his Eagle Scout. The fact that he's a recent college graduate and discuss the challenges of searching the job market during COVID. Also we'll ask him for some behind the scenes stories that he can share from his days working for Disney. Follow Ben online: Web LinkedIN Twitter --- Send in a voice message: https://podcasters.spotify.com/pod/show/hicksnewmedia/message Support this podcast: https://podcasters.spotify.com/pod/show/hicksnewmedia/support
Chef Alan Bergo began cooking when he was 15 years old and has become a veteran in the culinary industry. He spent time as a sous chef of Lenny Russo's 6-time James Beard-nominated Heartland Restaurant and executive chef of The Salt Cellar and Lucia's restaurants. He's most widely known as an authority on wild foods and his love of nose-to-tail butchery and charcuterie. On his site - foragerchef.com he shares his knowledge to harvest wild food and teach how to prepare and cook them to create amazing and delicious meals His first book, FLORA will be released Spring 2021. Chef Alan Bergo - foragerchef.com Instagram - @foragerchef Train with Brooks - https://drbrookstiller.com/become-a-healthy-hunter/ The Healthy Hunter Show - www.HealthyHunterShow.com CONNECT WITH BROOKS - YouTube - Healthy Hunter TV GoWild - https://mygowild.com/HealthyHunter Instagram - https://www.instagram.com/drbrookstiller/ Facebook - https://www.facebook.com/DrBrooksTiller/ Twitter - https://twitter.com/drbrookstiller?lang=en TikTok - https://www.tiktok.com/@drbrookstiller --- Send in a voice message: https://anchor.fm/tougherthanlife/message
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