Podcasts about Bertucci

Chipotle blamed its sales decline on consumers slowing their spending. Bertucci's has filed for bankruptcy for a third time. And the legal battle between Uber and DoorDash is heating up.

Hoy les invitamos a descubrir la entrega “Tecnotejidos", el cuarto capítulo de la sexta temporada de Irrupciones en el MAC. Conversamos con Paulina Brugnoli, Josefina de la Maza, Aruma | Sandra de Bertucci y Paulina González en torno a lo textil y sus vinculaciones tecnológicas en el cotidiano y el arte contemporáneo. Tomamos como puntapié de la conversación el tapiz "Sin título" de Paulina Brugnoli, perteneciente a la colección MAC.En este capítulo hablaremos sobre el tejido como una tecnología con muchas posibilidades, algunas tensiones disciplinares dentro del mundo textil y en torno a tecnologías del cotidiano vinculadas a lo textil.Cada capítulo de la sexta temporada de Irrupciones en el MAC está articulado a partir de una selección de obras de la Colección MAC, que serán interrogadas desde la visión crítica de las artes mediales.

L'associació de ciclistes Vélo en Têt reclama a l'Ajuntament de Cabestany que faci una aposta ferma per la mobilitat sostenible, construint infraestructures útils per als ciclistes. Aquesta associació explica que els carrils bici actuals no estan sempre connectats ni separats del trànsit automobilístic, cosa que fa més perillós anar en bicicleta i desincentiva aquesta pràctica.Tot i que ja fa dos anys que negocien, Vélo en Têt considera que aquesta municipalitat rossellonesa no ha avançat prou i demana que reverteixi aquesta situació. El cas de Cabestany no és diferent del de la resta de pobles de la plana, però des de l'associació expliquen que va ser un grup de veïns d'aquest vilatge qui els va anar a cercar per iniciar aquestes negociacions. 

This is the 34th episode of our special series ‘Guest Glimpses', short bits from longer conversations with previous guests. You'll hear about 10 minutes of each guest's 60+ minute chat with show host Dan Hare. Featured guests this week are:ROBERT LAWSON RETURNS - expert on The Guess Who and author of ‘Wheatfield Empire' the definitive comprehensive history on The Guess Who. In this short clip from his return visit, Robert debates with Dan some points of the lawsuit launched by Randy Bachman and Burton Cummings against the usage of The Guess Who name and likeness.EDMUND PILLING - singer, songwriter, award-winning musician, composer founding member and lead singer of the band Fludd. In this short clip Edmund talks about playing music in England in the 1960s; hanging out with Jon and Robert Plant and joining Cat Steven's band at the age of 16.DAN HARE RETURNS - acclaimed entertainer and musician, moves from hosting this podcast to being a guest. In a short clip from his chat with Dusty Discs Radio's Program Director Lori Dean, Dan shares why he recorded his is new, retro-rock album ‘I Love This Life'at this stage in his career; the trill of working with working with legendary recording engineer/producer Mike Fraser, and more.JIMI (B) BERTUCCI - singer/songwriter, composer, musician, and founding member, bassist and songwriter for the band Abraham's Children. In this short clip Jimi reveals his real name and why he goes by Jimi; the impact seeing the Beatles had on his musical career, and a bit about the band's success.LISTEN to the full interview with each guest @linernotes.ca

L'associació per la promoció de la bicicleta Vélo en Têt critica molt aquest tipus de carrils perquè, asseguren, són un perill tant pels ciclistes com pels vianants i els obliga a anar més lents. Segons aquest col·lectiu de ciclistes, les municipalitats fan això amb l'únic objectiu de no treure privilegis al cotxe i sense una voluntat clara d'apostar per aquest tipus de transport net.

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Vince works with entrepreneurs, charitable foundations, and brands to unlock the power of marketing and community building through podcasts. Before jumping into podcasting, Vince spent nearly 10 years in radio, working his way from handing out t-shirts at bars to hosting the nationally syndicated The Vince Quinn Show across 225 stations in the US and Canada. He is a teacher, collaborator, and smoothie enthusiast. Key Moments [06:35] Job at Bertucci's after college, moved home. [08:31] Being in broadcasting altered my Philly accent. [12:46] Managed branding alone, exhausting work and hours. [14:19 Contemplating future career path in podcasting field. [18:02] Helping entrepreneurs produce and manage their podcasts. [21:15] Managing wedding, contractors, budgeting, future costs, financial freedom. Find Vince Online https://sbxproductions.com/contact/ If you're enjoying Entrepreneur's Enigma, please give us a review on the podcast directory of your choice. We're on all of them and these reviews really help others find the show. GoodPods: https://gmwd.us/goodpods iTunes: https://gmwd.us/itunes Podchaser: https://gmwd.us/podchaser Also, if you're getting value from the show and want to buy me a coffee, go to the show notes to get the link to get me a coffee to keep me awake, while I work on bringing you more great episodes to your ears. →  https://gmwd.us/buy-me-a-coffee Follow Seth Online: Seth | Digital Marketer (@s3th.me) • Instagram: Instagram.com/s3th.me Seth Goldstein | LinkedIn: LinkedIn.com/in/sethmgoldstein Seth On Mastodon: https://socl.bz/@seth Seth's Marketing Junto Newsletter: https://MarketingJunto.com Learn more about your ad choices. Visit megaphone.fm/adchoices

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/intellectual-history

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/european-studies

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/italian-studies

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/french-studies

How a journey through Italy casts light on secrets, stereotypes, and the manipulation of information in eighteenth-century science. In 1749, the celebrated French physicist Jean-Antoine Nollet set out on a journey through Italy to solve an international controversy over the medical uses of electricity. At the end of his nine-month tour, he published a highly influential account of his philosophical battle with his Italian counterparts, discrediting them as misguided devotees of the marvelous. Paola Bertucci's In the Land of Marvels: Science, Fabricated Realities, and Industrial Espionage in the Age of the Grand Tour (Johns Hopkins UP, 2023) brilliantly reveals the mysteries of Nollet's journey, uncovering a subterranean world of secretive and ambitious intelligence gathering masked as scientific inquiry. The advent of electricity was a pivotal phenomenon not only in the history of physical experimentation, but also in the cultivation of popular scientific interest. Nollet's journey was supposedly inspired by the need to investigate, and subsequently report on, claims of the use of electrified "medicated tubes" by their Italian inventor Gianfrancesco Pivati. Motivated by economic interests in the silk industry, Nollet's journey was in fact an undercover mission commissioned by the French state to discover the secrets of Italian silk manufacture and possibly supplant its international success. The event that sparked the medical controversy—the unusual cure of a bishop—was a complete fabrication. Bertucci insightfully contrasts published accounts of the event with private documents and discusses how eighteenth-century scientists published fictional events and results to bolster their careers, ultimately leading to long-lasting misrepresentations of scientific practice and enduring stereotypes. In the Land of Marvels reveals the constellation of historical actors, from reputed physicists to travel writers and electrical amateurs, who manipulated information to gain authority and prestige. Paola Bertucci (NEW HAVEN, CT) is a professor in the department of history at Yale University. She is the author of the award-winning Artisanal Enlightenment: Science and the Mechanical Arts in Old Regime France. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

How Pelvic Floor Physical Therapy can help relieve symptoms of overactive bladder,stress urinary incontinence (SUI), and mixed urinary incontinence (MUI). Gerie DiPiano's special guest this episode is Dr. Alexandra Bertucci, PT, DPT, PRPC.

#opioids #fentanyl #poison #homicide In Episode 229, I welcome Kimberly Grunberg who shares the life and death of her son Sean who died by fentanyl poisoning at 23.Sean is survived by his mother, Kimberly, his Dad, Dan Bertucci, his sister, Amanda and stepbrother Kasen.Kimberly and another Angel Mom created "Dancing With Our Angels" to help other families soothe the pain of losing a child to substance use.Watch our video version here - https://youtu.be/UBf9S67ZPuQRead our corresponding blog here - https://marymac.info/2024/04/21/the-mary-mac-show-death-by-fentanyl-podcast-series-kimberly-grunberg-sean-patrick-bertucci-ep229/Please share this episode with others who could benefit from it and subscribe, like and comment.#death #poison #deathofason #seanpatrickbertucci #kimberlygrunberg #fentanyl #illegaldrugs #illegalopioids #opioids #themarymacshow #marymac #grieving #grievingchildren #griefpodcast #marymacjournals #themarymacjournalcollection #marymacjournalcollection #marymacjournals #grief #myjournal #mygriefjournal #mygratitudejournal #myremembrancejournal #grieving #death #dying #journalsbymarymac #marymacjournalcollection #themarymacshowjournalcollectionYour support of my work, through PayPal - https://www.paypal.com/donate/?hosted_button_id=DN22KFWSZ8XY8 - is greatly appreciated.Visit our other sites:https://www.MaryMac.info - our primary hub. Pick up our free ebook "21 Things You Must Know About The Grieving Process."https://www.TheMaryMacShow.com - for all episodes of my podcast. Join my mailing list here.The Mary Mac Show You Tube Channel - https://www.youtube.com/@themarymacshow - please subscribe to our channel, like our videos and share.https://www.GriefAuthority.com -...

In this episode, Clint Bertucci, the founder of Travr - a travel company that brings together incredible destinations, bucket list experiences, and like-minded travelers, joins us to share his story and how we can seize the opportunities inside each moment.

Today is the day! Our WRAPPED event is 11am-1pm, and we are so excited to have our MAGIC listeners join us as we wrap their gifts! Everyone is bringing two unwrapped gifts (One to donate to ONE WISH PROJECT) and the other that we will simply wrap for you! HUGE THANK YOU to Bertucci's for donating all the pizza!!

Guido Bertucci, the Executive Director of Governance Solutions International, talks about the UNITAR Workshop in place at the IGCF to help the future generations understand the importance of communication when it comes to governmental practices. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

El astrónomo e investigador del CONICET, César Bertucci, habló de los métodos y pruebas para determinar si hay vida fuera de la tierra y señaló las dificultades de encontrarlas cuando “sólo tenemos nuestro propio modelo de vida y es muy difícil extrapolarlo a otros ambientes desconocidos”. Sumado a eso, señaló los diferentes tipos de búsquedas químicas, biológicas y radioactivas disponibles, profundizó en los secretos, conspiraciones y evidencias que rodean a este tipo de investigaciones, pero aseguró que “por ahora no hay nada” “Los candidatos más interesantes en el sistema solar son Martes, una luna de Saturno y una de Urano” Encuentro Nacional, lunes a viernes de 17.00 a 19.00 Con Luisa Valmaggia, Jorge Halperín, Eduardo Anguita, Alejandro Rodríguez Bodart, Leticia Martínez, Gastón Fiorda, Silvia Bacher, Gisela López, Luciana Peker y Daniela Bruno.

Gisele Bertucci começou muito nova (e escondida dos pais) no triathlon. Depois da primeira experiência, não quis saber de outra coisa. Conforme foi evoluindo, o alto rendimento entrou de forma natural tendo um empurrão gigante com a entrada para o time estelar do Pão de Açúcar. Foi a campeã do disputadíssimo Internacional de Santos em 2004, ano olímpico onde ela quase participou dos jogos, sendo a 1ª reserva do time brasileiro. Atualmente, continua largando na elite depois de quase 30 anos no triathlon e vê seu papel no esporte de forma diferente (mas sempre competindo). Confira como foi o nosso papo! Patrocinadores: O atleta merece uma experiência única e é por isso que a Dynami é a marca de vinho dos atletas! Conheça mais em https://www.dynami.com.br/ A WE:ON está de volta ao Mundo Tri com o lançamento dos novos géis em 6 sabores deliciosos, com um mix nutricional completo e ingredientes da melhor qualidade. Aproveite o descontaço de 15% com o cupom MUNDOTRI15 no site https://www.weonnutrition.com.br/ ️ A Bike Fan é a mais nova patrocinadora do MT Cast e uma loja de apaixonados pelo esporte ! Há 10 anos no mercado, é especializada em Bikes, Corrida, Trekking, Hiking e Triathlon! E com o cupom MUNDOTRI você garante 10% de desconto na loja (exceto produtos ON CLOUD). https://www.bikefanstore.com.br/

Joseph Bertucci is the Senior Vice President, Global Head of Tax at Digital Realty. In this episode of On Tax, he and Cravath partner and host Len Teti talk about how Joe's career has brought him from Texas to Florence, Italy, and back again. They also discuss how Joe gained experience in international tax through an intentional approach to his professional development. Hosted on Acast. See acast.com/privacy for more information.

Segment 3, May 13th, 2023 For over thirty-five years-Fix It Man-has held court in Damascus, VA, the week after Mother's Day, to help AT Thru-Hikers patch, fix, & encourage their outdoor gear to continue the trek to the end. Allyn Morton is with Eastern Outdoor Sales representing Big Agnes, Crazy Creek, & Bertucci watches but he is also the unofficial mayor of Appalachian Trail Days.  His endearing trail names comes from his volunteering to help the hikers that come to the festival. He's seen outdoor equipment change from heavier canvases & steel frames on backpacks to lightweight nylons & carbon fiber.  He's also seen hiking boots go from being 4 pounds of heavy  leather to now being practically outdoor running shoes. There are over twenty-thousand people in the hiking community that descend on Damascus on May 18-21, 2023.  The visitors are made up of people that are attempting a 2023 Thru-Hike, a reunion of those who have hiked it before, & thousands of AT volunteers and supporters of the trail. Games, speakers, raffles, performances, & games are all a part of this festival.  Although Morton states that the stars (Robert Redford & Nick Nolte) of the feature film, A Walk in the Woods, based on the Bill Bryson book of the same name, haven't made an appearance. Here's the full schedule of events at Appalachian Trail Days 2023 The Carolina Outdoors host wore his On Cloud shoes in Charlotte during this interview to represent the fast hikers & then changed over to Asolo Hiking boots in Charlotte half-way through the interview.

Hablamos sobre la física del espacio con César Bertucci, astrónomo, investigador del CONICET, docente de la Facultad de Exactas de la UBA y de la carrera de ingeniería espacial de la UNSAM. --- Send in a voice message: https://podcasters.spotify.com/pod/show/urbanaplayfm/message

Diciassettesima puntata della quarta stagione della rubrica, nel canale spreaker J-TACTICS, dedicata alle women ed alle giovanili della Juventus, J-WORLD.Tornano alla vittoria le Juventus Women: un successo di carattere, in trasferta, una rimonta che tiene la Juve in seconda posizione in campionato, ma soprattutto un ruggito che mai come adesso era fondamentale.Rotonda vittoria delle Juventus Women, che battono in trasferta il Chievo 0-3 e ipotecano il passaggio alle Semifinali di Coppa Italia.Si chiude con una sconfitta di misura per la Juventus Next Gen la semifinale di andata della Coppa Italia di Serie C. Al "Pino Zaccheria" il Foggia supera 2-1 i bianconeri. Decisiva la doppietta di Ogunseye, a segno una volta per tempo.In mezzo il gol del pari firmato da Poli di testa. Un risultato che non sorride alla squadra di Mister Massimo Brambilla, ma che indubbiamente lascia più di una porta aperta per cercare la qualificazione nella gara di ritorno che si giocherà il prossimo 15 febbraio.Secondo pareggio consecutivo in campionato per la Juventus Next Gen che ad Alessandria pareggia 1-1 contro il Renate.Vantaggio bianconero firmato da Sekulov in avvio di ripresa e pareggio dei lombardi arrivato pochi minuti dopo con Baldassin. Un punto per parte e bianconeri che salgono, così, a quota 28 punti dopo 23 gare disputate.Si chiude con una sconfitta per 1-3 il match di Vinovo tra la Juventus Under19 e il Frosinone. Decidono l'incontro la doppietta di Condello e la rete di Bracaglia. Di Anghelè la marcatura bianconera per il momentaneo pareggio. La squadra di Paolo Montero rimane ferma a quota 25 punti in classifica, momentaneamente al sesto posto. Se il risultato non permette di sorridere, una delle note positive della giornata è il ritorno in campo di Mbangula dopo tre partite di assenza. Bella vittoria dell'Under17 allenata da Mister Panzanaro sui pari età del Napoli. A Vinovo finisce 3-1 la sfida contro i partenopei. De Chiara apre le marcature al quarto d'ora, prima della rimonta e del sorpasso della Juve tutto maturato nella ripresa con le reti di Pugno, Boufandar e Biliboc. Con questo successo i bianconeri salgono a 36 punti in graduatoria, sempre in prima posizione con tre lunghezze di vantaggio sul Parma secondo.Sconfitta di misura per l'Under16 di Mister Rivalta.A Vinovo passano 1-2 i pari età blucerchiati. Carlini e Papasergio portano gli ospiti avanti di due reti e il rigore di Merola non permette alla Juventus di uscire dal campo con almeno un punto. La classifica, attualmente, vede i bianconeri al sesto posto a quota 15 punti.A Vinovo la Juventus Under15 cala il poker contro i pari età della Sampdoria e sale a quota 20 punti dopo 10 giornate, al secondo posto in graduatoria. Doppietta per Kaba e reti di Borasio e Suazo. Una gara senza storia alla prima gara ufficiale del 2023.Nella dodicesima giornata di campionato l'Under19 femminile supera con un netto 8-0 il Parma portandosi così a quota 31 punti e al primo posto in classifica in attesa del recupero tra San Marino Academy e Roma (gara rinviata per neve).Tante le bianconere in gol: Bertucci, Mounecif, Ruggeri (doppietta), Berveglieri e Cinquegrana. A completare il tabellino un'autorete delle emiliane.Da segnalare anche l'esordio dal primo minuto per la classe 2008, Giulia Robino.Esordio anche per la classe 2006 Arianna Gallina.Ottima uscita nel campionato regionale per l'Under15 femminile di Mister Lombardi che si è imposta 8-0 sul campo delle pari età del Baveno.Tripletta per Berbotto, doppietta per Gaiardelli e reti di Basciu, Abbondanza e Alice a completare l'elenco delle marcatrici.Non mancherà poi uno sguardo ai prossimi impegni delle women e delle giovanili:Juve-Sampdoria women,Domenica 29 gennaio, ore 12:30.Next Gen-Vicenza,Domenica 29 gennaio, ore 12:30.Genoa-Juve Under17,Domenica 29 gennaio, ore 15.Como-Juve Under16,Domenica 29 gennaio, ore 14:30.Como-Juve Under15,Domenica 29 gennaio, ore 12.Tavagnacco-Juve Under19 femm.,Domenica 29 gennaio, ore 15.Vercelli-Juve Under15 femm.,Domenica 29 gennaio, ore 15.Anche quest'anno sarà nostra guida nel mondo Juve, il sempre competente e preciso amico Roberto Loforte, Fuori rosa TV.

In a post-COVID world, Eric Hasse, a seasoned chef and cook, navigates the hostile kitchen culture and questions the concept of meritocracy as he battles with an exodus of restaurant workers, rising meat prices, and a new generation of distracted cooks."The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a sous now, or you're a lead." - Eric HasseEric Hasse is a professional chef with experience running kitchens and being an executive chef on four different occasions. He is an advocate for the meritocracy of the restaurant industry and believes in the importance of hard work, dedication and a good attitude.Eric Hasse was discussing the state of the restaurant industry post-COVID with a chef in Malta. He shared his experience with a harsh kitchen culture in the past, where one had to work hard and outwork those in front of them to move up. He speaks of how restaurants are now expecting more coddling of their staff, yet the expectations remain the same. He compares a professional kitchen to the military and how it requires discipline and resilience in order to succeed.In this episode, you will learn the following:1. What is the unique bond shared by wine, cooks, and chefs?2. What is the state of restaurants post-COVID?3. What is the difference between the old and new kitchen culture?Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcript:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled.[00:00:58]And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know and you need more. It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds.[00:01:22]But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link. It's my email. Please.[00:01:42]I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.[00:01:52]The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Right. Where is that? That sounds so familiar.[00:02:17]Are we Googling this right now? No. I mean, if you want to. I'm just writing it down to look it up, man. So where do you think the state of the restaurants, like, post COVID restaurants are just in?[00:02:46]It's a mess. It's a mess everywhere.[00:02:53]I was actually talking with the gentleman chef in Malta this last week, too, and he pretty much said the same thing, and it was very interesting to have a conversation with him, talking both kind of people as well as product, and he's on the other side of the world, and it's the exact same story. I think we're on the upswing. Minus the mandates are gone. That's a whole different topic for me. Like, those mandates were bullshit to begin with, and the whole shipping things back and forth and, like, supply chain crisis and all that bullshit.[00:03:43]Like, I feel like we're being led to a place where it's purposely less meat driven.[00:03:59]Like prices are going up. I remember paying fucking $8 a pound for wings and then going down from like eight to six to fucking three. And like $3.69 for a pound of wings was like, incredible. I was like, oh, shit. I guess they're going back on the menu.[00:04:18]But like, the porter houses and the tomahawks that we sell, we make no money off that shit.[00:04:29]You're not making money off that $140, you know what I mean? We make what change compared to the pork shank we put out this weekend and sold that out as a special. And it was literally $5 to put on the plate and he sold it 32, 36, 40. You know what I mean? You make your money with that.[00:04:57]Yeah. And you're not too worried if one comes back either because he fucked it up. He can't well, they're all ready to go, dude, I can't cook it anymore. Well, something happens. But yeah, I always hated those really high end things that I was just like, man, don't fuck that up.[00:05:20]Yeah, we got a new guy on Broiler and he's pretty much there with his temperatures, but he's under more than he is over. I've yet to see him go over. We can always bring it up attempt, but he can't bring it down. Yeah, I'll take under any day of the week. Yeah, exactly.[00:05:49]With staffing and all this, we're kind of talking. So there is that great. We'll just call it exodus for the restaurant industry, mainly because everybody's living paycheck to paycheck and then all of a sudden there is no paycheck, even though there's stimulus and other money coming. Like, for a lot of people, it just wasn't enough. So other people just found other jobs.[00:06:15]Whether they thought it was temporary or permanent, nobody knows. Who even knows what they do? But things are opening up and fewer and fewer people are coming back. Now, some people are saying it's the culture. I understand concept of that, but I'm still going to call bullshit on that because the culture is what it is.[00:06:36]The kitchen culture or the outside of the kitchen culture? No, the kitchen culture. Oh, yeah, kitchen culture now is fucked. Well, before, yeah, it was a harsh environment. It's always been a harsh environment.[00:06:49]Right? Me and you are probably more of the old school chef's mentality. I'm going to go out on a limb and say that I was trained by Germans and French and Austrian guys and what they grew up with as well was you want to talk about hostile fuck? I mean, they were probably shoveling coal as their intern, right? Yeah.[00:07:11]I've gotten plates of fucking plates of perfect risotto fucking thrown at my feet, just knocked out of the window, saying, like, give me something I can fucking sell. Like I can't make it any better. Than this. What the fuck are you looking for? I'm looking for this guy to fucking put up the fish at the same time, and now this risotto is cold, so fuck it.[00:07:29]Make another one. There was no caring about your feelings. That just wasn't a thing. Yeah, just put your head down. Fucking do your best.[00:07:39]Now it's on Twitter, Facebook, Instagram, hrs. Get involved. Mean, he made me cry. That's his fucking job, dude. It's his job.[00:07:50]Fucking shut up and cook. That's it. Yeah. To me in the kitchen. Yes, it was a harsh environment, and we all had expectations of ourselves, but there was expectations of the team, right?[00:08:06]And so I expected myself to perform at a better level than I was at, because that was me just pushing me. How am I getting better today? Right? And just never being complacent. That's exactly what I did.[00:08:19]And it's the total opposite now. Now it's like, I got to get home, because fucking Housewives of whoever gives the Fuck is on. It's not a thing, dude. I'm sorry. I've seasoned tickets to the Giants.[00:08:31]I don't fucking care, dude. You work in Sundays. Like, welcome to the club, dude. This is what it is. So I want to know how a line cook has seasoned tickets to the Giants.[00:08:42]Oh, my God.[00:08:46]It's like a running joke in the restaurant because he's, like, friends with another guy that worked there. And our chef Keith was going away on his honeymoon. They needed, like, extra hands, and they got this guy Brian to come in, and he was dog shit. His fucking work ethic sucked. The way he talked about his mom and his sister was just, like, crazy.[00:09:05]Like, this bitch, this content. I'm like, oh, my God, dude, you live with these people. This is your family. This is how you talk about them. Then you come here and you bitch to us, and it's like, I can't wait until November is here, because I'm not doing this, and I'm not doing that.[00:09:20]Who the fuck do you think you are, dude? You're 30 years old. You don't know shit about shit. Like, you think we're here to pick up your slack? That's just not how it works, dude.[00:09:28]Eric doesn't help with the floors. So fucking what, dude? Get a broom. I've never once chased if I saw one of my chefs pick up a broom or a mop, it was instinct to be like, hey, don't worry, chef. I got that.[00:09:41]Yeah, right. You know what I mean? Like, I got that. Go back to the office. Go fucking organize your fantasy football league, whatever.[00:09:49]You got more important shit to do than mop the fucking floor and babysit these kids. If the guy above you, whatever position you're in starts to help you or get involved in your job, that means you're not performing. Exactly. You need to study. He's like, what do you want me to do?[00:10:07]I said, how about fucking update your resume, dude, because this fucking job is not for you. Get on, learn Microsoft Word, get in there and start fucking typing, because cooking is just not your thing. That requires, like, he's not there anymore. No longer my problem, if I have to reiterate. What should I do next?[00:10:32]If I say update your resume, the fucking clock is ticking, right? At no point should we be outworking them. I was taught that if you want to get to where the guy above you is that you need to hustle and work your ass off and be better than that guy. And if you can't go in every day and try to be better and learn something new and shave a minute off of this pickup time or change the prep on this to get it done faster with the same or a better result, if you can't adjust, then you're not doing anything, right? You're just showing up.[00:11:09]The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Yeah. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a suit now, or you're a lead. And so the promotion and the title or the name on the jacket is, if anything, that's just kind of formality.[00:11:42]The name on the jacket is, like, irrelevant to me. Yeah, but you should be doing the job well ahead of time. So the whole idea we're going to make you a sue chef shouldn't be fucking surprise you or anybody else. I've run kitchens. I've been the executive chef at Kitchens on four different occasions.[00:12:02]And it's great, but it's only as good as the staff behind you 100% if the owners aren't there to back you up or they're so they're just, like, clinging on to dishes of fucking restaurant past and like, oh, we should do this. No, we shouldn't do that. Shit is garbage. Like, nobody wants to see a fucking giant meatball in this tiny little fucking clay pot. Like, that shit has played out.[00:12:26]Like, let's move forward. You know what I mean? Like, we don't need to do this anymore. Like, let's do something else. Like, every restaurant on this block serves that dish.[00:12:35]No, we don't need another arugula salad. Like, fucking get out of here. I'm perfectly content, like, where I am. I think I'm happier as a sous chef to go in and be the pit bull that doesn't give a fuck too. I can be the animal.[00:12:51]You know what I mean? Keith is a great guy, but he's way more timid than I am. And he has a kind of gentler approach and I just don't if I rip you a fucking new asshole, don't expect me to rub your back and tell you it's okay. Afterwards. You might get like, listen, you know, it's just a work thing at the end of the week, but I'm going to beat you up all week.[00:13:14]That's how it was done to me, and that's what worked. It was like that whole military aspect of break you down to build you back up again. Sometimes you need to see that, like, all right, cool. I guess I suck at this, and maybe I should be a little bit better, or what can I do to get better? How do I get better?[00:13:32]Do I ask more questions? What do I need to learn? Just when I go off the deep end, it was more about when people would stop caring. I wasn't necessarily the pit bull. I mean, I'm a bigger guy.[00:13:47]My voice carries, and I've always been told, like, hey, why are you yelling? I'm like, no, I'm not yelling. I'm making sure I'm hurt when I yell. You're going to fucking know. Yeah, that's a good line for me, too.[00:14:01]But the moment when they just stop caring and are just blatantly, like, Give a fuck. When did you give up? And then when everything starts to be sacrificed, it's like, Listen, I've worked way too fucking hard for you to fuck this up, right? And so if you don't want to put the work into it and you don't want to try, then why am I trying to help you? Why am I trying to pay you?[00:14:27]Yeah, 100%. So it's like, no, get the fuck out of here. Yeah, I've got no patience for that. Yeah, I lose it with that whole thing. I don't have enough time in my day to worry about that kind of petty bullshit if you can't care in the slightest.[00:14:50]If I went to work and didn't give it my all, I was in fear of my job. I would have been shit canned immediately. It doesn't matter, like, how good you can cook if you can go in there and cook good, but not consistently and have a shit attitude and, like, all that garbage that comes with it, you can only put up with that shit for so long. Well, the other part is, like, so they say it's the restaurant culture and the abuse, so to speak, that is toxic. But I want to ask the question, what fucking industry or what job can you go to where the attitude you portrayed that got you into this hostile situation would be okay?[00:15:34]Because I'll go, sign me up. It's only okay in restaurants. I mean, to me, it's like, that's just if I walk into a restaurant, I expect it to be like that. Well, no, I'm talking about someone that can walk in and not give a shit and then complain that they weren't getting paid enough. It was too hostile.[00:15:54]They got yelled at. They weren't trying every day. They just kind of would come in and just like, hey, how under the radar can I stay? Where's my cruise control? And then bitch like, hey, I'm not getting paid more.[00:16:07]I'm not getting promoted. I'm not doing this. Fucking chefs yelling at me. And it's like, well, apply everything you just said to me to any other career. And would you expect a different result?[00:16:16]No.[00:16:19]It'S work ethic. Yeah. And we as chefs are just like it's literally with the last meritocracy left. How many other jobs can you go to? This lengthy application, 17 fucking interviews and all this other bullshit.[00:16:35]Like, you walk in, it's like, all right, dude. Like, alright, so go on the walk in and fucking make me something. Right? Like yep. Like, profession, like professional artists.[00:16:43]Like, there's no fucking place to go into be like, all right, we'll paint me something. Like that doesn't happen. Not just like, all right, go in and fucking what's his name, banksy or whatever. You're not like, getting a job. And like, all right, we'll go fucking paint something on the wall here.[00:16:58]It's just like, all right, there's the walk in. We got a whole bunch of shit. Fucking make it taste good and look nice. And then do that every single night, every single day for the remainder of your time here. Like that or better, it's judged on merit.[00:17:11]Like, what can you do that post today? That true cook thing. Like, all right, the new guy. I talk all this shit, right? That was great.[00:17:20]And then you fucking sync, dude, and then I'm bailing you out if I got to come and do your fucking job. Like, we have a problem. That was a great post. It was a good one. That's the thing.[00:17:33]It's become so obscene that they come in with this attitude just like, I need to fucking coddle you. No, I don't. I don't need to coddle you. Nobody coddled me. And I fucking turned out just fine.[00:17:43]Guess what? If you work the fucking fry and plancha station, you better be fucking prepped, because I'm not coming to do it for you. There is no cuddling in a kitchen. It's not. But, like, it's expected these days.[00:17:55]It's 100% expected. They think that people are just going to get, like, a little pat on the ass and be like, all right, it's okay, buddy. We'll get them next time. And that's not how it works, dude. It's just not.[00:18:06]These guys will come in, like, at 03:00 all fucking stoned or fucking working off a hangover from the night before. And I've already fucking I got home at one, I've been up at seven, hit the gym, and already got to work fucking 5 hours before you even decided to show up. Opened everything, the whole fucking line set up and nobody has to worry about shit. But that's not for you, dude. That's for me.[00:18:29]I don't do that shit for anyone else. I do it for me first. And foremost, this is what I need to do. And how close do you think kitchens, like true professional kitchens are to like, the military? Oh, they're fucking neck and neck.[00:18:44]They're right there. I know there's the whole brigade system and stuff that we work on. But I mean, for the most part, not too many kitchens still use that. Not anymore. Now he's going to be listening to this, but I'm going to say it.[00:18:58]We just had a guy leave. He's moved to Pennsylvania. And he's like he got hired as, like, the sous chef in this place in Pennsylvania. And it's like the guy that fucking hired you as a sous chef probably doesn't even understand what a real sous chef there's no concept of, like, those titles anymore. Like, you see the ads on Indeed.[00:19:15]It'd be like, oh, we're hiring a fucking pizza chef. No, dude, it's not a pizza chef. Like, you're a fucking cook. Like, you make pizzas. You know what I mean?[00:19:24]If you have an ad up for Domino's and you're fucking posting a pizza chef and you walk in and change your shit on Facebook and fucking Instagram and be like, I'm a pizza chef at Domino's, like, no, dude, you're a fucking robot. You're a useless robot at this point. It's not what it was. You don't start from the bottom and work your way up anymore. And it's not like unfortunately, it only goes so far.[00:19:47]There's very few restaurants where it's like, okay, that cook is really good. We're going to bump him up and you're going to be the sous chef. People go in and it's like you said before, it's just like, I just need to make ends meet. I'm just doing this because I have to pay my fucking outstanding Netflix bill or whatever. I can't go home and watch fucking House of Dragons unless I get these, like, 3 hours of overtime.[00:20:09]I don't fucking care about you and your house and dragons, dude. What have you done for anyone else lately? Hey, man, I need to pick up some overtime. My my only found's account was locked. Yeah.[00:20:19]Looks like so ridiculous at this point. Well, no, I asked the kind of the military thing because to me that it's like the line is like the trench, right? And I mean, it almost feels like the guy next to you is like your battle buddy. And I mean, I didn't serve any military, but that camaraderie that comes out of it as well at the end of the shift, I mean, it's like coming out of a firefight where it's just like, you just look at each other and like, fuck yeah, right? And you should be proud about it as opposed to looking at the guy next to you and you'd be like, one more shift like that and you're going to have a fucking knife in your side, dude.[00:20:55]Yeah, there's been plenty of night. It's like all those things have happened regularly. It happens constantly. It's like, dude, fucking how long? Six minutes.[00:21:04]Okay, well, your fucking six minutes is actually twelve, so you want to meet somewhere in the middle, like, let's figure this shit out. At least they told you six. Six is actually 1212 is 24. When I say how long? And your answer is melting cheese, I'm like, that's not a fucking time, actually.[00:21:22]How long? It's coming. It's coming. So is fucking Christmas, dude. Let's get that shit in the fucking window.[00:21:29]To me, I love the other 130 seconds. It's like, okay, well, 30 seconds means half of it's on the plate. I don't even see the plate down. Yeah. As they're like bending down to pull a burger out of the draw and fucking throw it like a frisbee onto the flat top, I'm like, come on, dude.[00:21:44]Like fucking nowhere close to three minutes, it's never going to happen. That's the how long? Two minutes. So is it working, Porterhouse? Medium well.[00:21:56]How long right now? As it's like, going in the broiler, I'm like, oh, come on, dude. Just say you forgot it. Just just fucking be honest, man. That should have been the first one off the ticket.[00:22:05]Oh my God. Sometimes, I mean, we get some crazy nights where it's just like it's Porterhouse, Porterhouse, Porterhouse, tomahawk, Tomahawk, tomahawk. And they're like, non stop. Just non stop.[00:22:18]So how much longer before chefs and cooks? I shouldn't say chefs, but eventually it will be chefs. But it cooks, replaced by robotics and AI. It's already happening some places. Oh, yeah.[00:22:37]I mean, fast food places. Yeah, it's happening. I know. White Castle. Yeah, white Castle is a bunch of McDonald's and stuff like that.[00:22:45]Yeah. Their friars are essentially all automated now. It's all robotic. They have that one. I think that robot is called Flippy or something like that that will cook burgers and steaks and shit.[00:22:59]I don't see it happening in like I don't think like, eleven Madison Park is going to get any fucking Flippies anytime soon. But there's going to be restaurants that are going to be like, probably the last man standing kind of thing, right? I could almost see it where at one point in our future where there's going to be restaurants that are all, it's robotic, there probably won't be a soul in it. Right? That person is probably like just the tech guy that's there to fix a robot if it breaks, couldn't tell you anything about it.[00:23:35]And then there's going to be restaurants that can be staffed with true cooks chefs, but there's not going to be any middle in between. I think that's pretty fucking depressing.[00:23:53]That's a really fucking depressing thing to think about. The thing is, like, people put like, their heart they put all of themselves into this job. And to think that someone is so fucking brazen and be like, oh, we're just going to cut the middleman out. We're just going to have this robot flip burgers and fucking cook steaks and drop fries or whatever. That was someone's fucking dream, you know what I mean?[00:24:24]And you just replaced it by a goddamn robot.[00:24:31]I've been seeing the writing on the wall for so long, where it was harder and harder, pre coded, just with product costs, right? Yeah. And I was part of a group, so we always had contracts in place. So I was paying like 1015 percent less than just the mom and pop place. So the larger your buying power was obviously dollars, the less you paid, which is I understand, but it's like, man, so all the places that need the help are the ones paying the most.[00:25:11]100%. It's already hard enough to stroke, the struggle to get by. And then so COVID happens, and they probably had bills racked up. And then we finally get out of COVID We kind of all right, things are somewhat stabilized, right? But that pricing is just fucking through the roof.[00:25:30]It's crazy. And then they raise your minimums, and then they tell you, I mean, we had a company in Boston that was like we were set up for like, three days a week delivery, and it kept, like, a good rotation of stock. And all of a sudden it was like, oh, we're not coming on Wednesday. The fuck you mean you're not coming on Wednesday? What do we pay you for?[00:25:48]Everything will be there Friday. I'm going to fucking need double that on Friday. It got so obscene where it was just like, oh, we don't have enough truck drivers. We don't have enough this. We don't have enough this.[00:25:57]Oh, here's the $80 fuel surcharge. Here's, this. Here's, tax on this, tax on this. It became insane. Not like the prices of the product through the roof.[00:26:08]Yeah, but you know what? All of your chain places, they're getting their deliveries. Of course they are. Now all of a sudden, the chain. People basically survive on serving fucking prison food.[00:26:21]Applebees is going to get a fucking delivery over, like, a place that gives a shit. And they're going to pay 20% less, if not less than that. And the price on their menu, you're going to look at it and you're going to be like, it almost cost me that to put it on a plate. Yeah. It's like, how are you supposed to compete with that?[00:26:43]Because now people are coming into your place and they're like, well, dude, why is your burger $15? I can go over here and get it for nine. And I've heard this. I've done some consulting and just working with some of these guys, and that's just how it is. We have a meat market, like, right down the street from us.[00:27:02]And they're great. And they're like they service all of Long Island incredible products. And they have this great burger blend. Literally. It's $5 to break it down.[00:27:13]It's $5 per patty just to put on the plate. So what are you left with a $20 burger at the end after you throw all this shit on there and then add like, slab bacon and this and that and all this, you know what I mean? And like labor and overhead. Like it all adds up. Yeah.[00:27:32]And who right now can go out to dinner and have a $20 burger when they just spent like $160 to fill up their gas or have a fucking $900 oil bill? The ones that came in for the two Tomahawks. Yeah, it's crazy. It's just not so bad. Yeah, but that's what I'm saying.[00:27:52]The longer this plays out, the more we're going to start seeing the more just the graveyards filled up with the mom and pop places. And the smaller restaurants, the medium sized ones will struggle to get through. But that's why I'm saying soon enough it's going to be all corporate chains operated by machines. And then you're going to have your standalones that are just going to be kind of the last of the mohicans kind of shit that are just going to be your true chefs. And there's always going to be just some of the stand outs and who knows, maybe some pop ups where it will be a thing again.[00:28:29]Underground dinner becomes like an actual thing. We're going rogue. Yeah, the whole thing. And like the ghost kitchens and shit that are popping up now. People want to rent space.[00:28:42]There's like a place down the road for me. I go on Grubhub and it's like and you look at the address. It's like three addresses for like the same one address for like three different places. Yeah. How is it even possible that's like a Boston market that's like three different chicken places out of one restaurant with the fucking get out of here.[00:29:00]They started doing that in San Francisco. They actually opened up. It was someone they opened just a ghost kitchen. It was a warehouse. And that's all they were doing.[00:29:10]I forget how many kitchens were in it, but at one point they had eight different restaurants that were executing just out of that. And that was their only location. It wasn't like, hey, some of them were like, oh, we're just going to do our take out delivery out of there so they can focus on the kitchen. Which was like, hey, that would be nice. Not have to deal with fucking take out delivery out of the restaurant.[00:29:35]But some of them are just it's amazing. It went over the top. I know. When COVID hit, I was still in Boston and nothing was open. Everything was shut down.[00:29:49]Everything was closed. So there was all these Bertucci's restaurants. They're like all over. It's like Olive Garden in New York. They're fucking everywhere.[00:29:59]But they were all closed. So then Eric Greenspan started that thing, mr. Beast Burger. And they were all working out of fucking. All the Bertucci, they were, like, basically paying the rent there.[00:30:11]Go in and serve takeout and send out burgers to everybody. And that's just what happened. And it took off and it just, like, escalated from there. Now everything's a ghost kitchen. Everyone's like, got some little second restaurant inside a restaurant selling basically the same food or like, different products or different wrappers.[00:30:30]To me, people are paying for a full scale, like, a full restaurant experience through a ghost kitchen. The quality is not going to be there. We all know that once you put something into go box, quality drops significant, right? Yeah. And then once you start adding on time for delivery and all that stuff, you're going to get maybe 10% of the quality that you started with.[00:30:58]Yeah. I think it just opens the door for more complaints. Well, yeah, if we run a restaurant, you have, like, nachos. I'm not even putting nachos on it to go menu. It's not even going to be an option for you to take on.[00:31:16]My chips are soggy yeah, I bet they were. What can I do for you every time? Can I get, like, a muscle pot to go? No, you can't, dude. You fucking can't.[00:31:26]That sounds horrifying. Go sit down in a restaurant and eat them. And thank you for listening to this episode Up Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please follow us as well as share this episode with a friend.[00:31:51]This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.

Bertucci's has declared bankruptcy, again. A union-backed group devoted to killing the tip credit is pressuring Applebee's restaurants into halting their use of the tip credit. And Chris Carr is stepping down as COO of Sweetgreen.

Paris and Jeremy refrain from going full goblin mode, despite some news that would have merited it: Pizza chain Bertucci's is declaring bankruptcy again. Plus: Listeners come in with their favorite supermarkets, and how they save money on their grocery bills.

Ens recorda els objectius d'aquesta associació ciclista i les activitats previstes per aquest cap de setmana d'aniversari. Més informació

Catfish mom update. A surprise wedding and proposal at Bertucci's. A DMT trip gone wrong. An unhinged 4-part Denver airport synchronicity. A listener's mom getting involved in money laundering. Not syncing “let's get into it.” Military contract explanation. Webcrawlerspod@gmail.com626-604-6262Discord / Twitter / Instagram / Patreon / MerchSupport this show http://supporter.acast.com/webcrawlers. Hosted on Acast. See acast.com/privacy for more information.

Keith and Damon welcome this week's client Maybelline Newyork (Jonah Cooper), a back-of-house accountant at a family-oriented Italian fast casual restaurant. She wants to get away to a beach without too much sand, but WITH plenty of Ferris wheels and kissing. Berd Product Travel Agency is on the case!

Keith and Damon welcome this week's client Maybelline Newyork (Jonah Cooper), a back-of-house accountant at a family-oriented Italian fast casual restaurant. She wants to get away to a beach without too much sand, but WITH plenty of Ferris wheels and kissing. Berd Product Travel Agency is on the case!

In this bonus episode of Exploration Science From the Road, guests Drs. Florence Brunel, Sorina Chiorean, Ingrid Dijkgraaf, and Michael Bertucci recap some of the highlights of the 2022 American Peptide Symposium which took place in Whistler Canada this June.

Hello listeners! Since I last recorded an episode, there has been the death of my mare, Shea, the wedding of my son and his new wife, a trip to Denver  and some cow work. Along with a few minor emergencies. In other words, life hit a bit of a streak! I continue to be buoyed by feedback and engagement from listeners. One of our listeners is Art, a rider and retired engineer from Michigan. He has a horse named Bandit. Art got in touch with me after Episode 25, a short bit I did on Sex, Power, and Best Practices. What follows is a quiet conversation on how this topic looks from one man's perspective. It was refreshing. Some of you may know that I write op-ed pieces about life in the rural west for the Washington Post. While I have a policy of not reading the comments, I am aware of the vitriol. And I was so pleased to talk with Art about gender, bullying, and personality styles with a civil, friendly back and forth.  While many of you might not agree with me, with Art, or with our other podcast  interviewees, we hope that you can find common ground and take a moment to consider different perspectives. Our title sponsor is Lucerne Farms, producers of quality forage feeds. Lucerne is this outstanding little company in northern Maine. Forage is chopped hay, an excellent option when you can't have your horse on pasture or when you need to add calories and nutrients to your horses' diet. We also thank Redmond Equine for being part of our sponsorship family. Redmond rocks and other offerings come straight from their mine in Redmond, Utah.  And we welcome back Pharm Aloe . Pharm Aloe offers aloe pellets and gel and other products to support horses' GI health, and immune system.  Additional notes: The Outdoor Retailer happens twice a year and brings together outdoor recreation brands, vendors, and buyers for everything from Osprey packs to tents to jeans to camp lights and freeze-dried good. I go to represent the horse community and make the argument that us horse owners are more outdoors-y than anyone else. Right? Here are some folks that stood out: Bertucci watches. I challenge you to find a Made in America watch that is as tough and reliable as a field watch from Bertucci. And when do you ever see the owner and founder of a company – in this case, Mike Bertucci – at a trade show? I particularly love the Super illuminated model. Two ways to light up the face. Perfect for late night barn checks and midnight emergencies. Also. Kimes Ranch Jeans. I've been singing their praises for years as a Made in America company that gets us. And by us, I mean riders. They continue to grow and can be found online and in stores like Big R, Murdochs, and other farm and ranch type stores. Loving their new style, the Lola. We thank Kate's Real Food and Patagonia WorkWear for their continued support. Did you know? All ya gotta do is comment or suggest a podcast topic or send us a training question here and you'll be automatically qualified for our monthly Patagonia WorkWear giveaway.

Your favorite podcast hosts Jason A. Coombs and Samantha Tuozzolo are back with the three Time Tony Award Nominee Robin de Jesús, who was most recently seen in the Netflix adaptation of TICK TICK BOOM directed by Lin-Manuel Miranda!  In this Throwback Thursday episode, originally released on April 1, 2021, Robin dishes on his journey working as a server at Bertucci's and Bubba Gump to gracing the Broadway stage! Before closing out the episode with a fun round of  ‘Forrest Gump Quotes', Robin shares what it was like when he received his first Tony Nomination and how he transitioned from Broadway to film and television. The episode opens with Samantha and Jason sharing a mic check where they gab about the classic 90's comedy LIVING SINGLE and some of their worst survival job experiences! The audio can be found on Broadway World and on Apple Podcasts, Spotify, Audible or any of your other favorite podcast apps.    Please excuse any sound issues, Friends! We are still in a pandemic!! Info on Robin de Jesús:  Follow Robin on Instagram   Follow Robin on Twitter Check out Robin's IMDB Page! Mic Check Links: Bridgeport Film Fest Early Bird Tickets Important Links: National Write Your Congressman Link How to help Uvalde families NPR Article Check out Six Ways to Help the Buffalo Shooting Victims Check out Nine Ways to Be a Better Ally to Black People Support Women's Rights: Register to VOTE here Where to Donate to Support Access to Abortions Right Now Info on Your Hosts:  Follow Samantha:  Instagram.   |  Samantha's Official Website here Follow Jason on Instagram  | Twitter. Broadway World Article on our Season 2 Launch Party Check out Jason's Official Website here Check out and support The Bridgeport Film Fest Support Us... Please!  If you're feeling generous, Buy Us A Coffee HERE! Please don't become complacent: Support the Black Mamas Matter Alliance Support Families Detained and Separated at the Border.  Support the AAPI Civic Engagement Fund. Support Black Trans Folx here Donate to the Community League of the Heights (CLOTH) Support the People of Palestine How to be an Ally to the AAPI Community 168 Ways to Donate in Support of Black Lives and Communities of Color The New York Times: On Mexico's Border With U.S., Desperation as Migrant Traffic Piles Up PBS: How to help India during its COVID surge — 12 places you can donate Covid quarantine didn't stop antisemitic attacks from rising to near-historic highs   Opening and Closing Theme Music: "One Love" by Beats by Danny | Game Music: "Wake Up" by MBB.   If you enjoy Survival Jobs: A Podcast be sure to subscribe and follow us on your preferred podcast listening app! Also, feel free to follow us on Instagram and Twitter! Thank you!!  

Jon Gabrus (Action Boyz, High and Mighty) and Carl Tart (Grand Crew, The Flagrant Ones) join the 'boys to discuss sit-down pizzerias before a review of Bertucci's. Plus, a special tribute, and another edition of Snack or Wack. Recorded live at The Wilbur in Boston 5/7/22. Sources for this week's intro: https://www.poetryfoundation.org/poets/ovidhttps://www.goodreads.com/author/quotes/1127.Ovidhttps://popehistory.com/popes/pope-innocent-vii/http://www.fundinguniverse.com/company-histories/bertucci-s-corporation-history/https://www.thrillist.com/eat/nation/bertuccis-pizza-dinner-rollshttps://www.bertuccis.com/our-story/  Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboys See omnystudio.com/listener for privacy information.

Hi Gang! This week we have a nice Top Five list on the Best Italian Restaurant Chains in America! The boys also touch on the Kentucky Derby and the major long and our Chrissy would some dough on that race, how'd you do? The guys get into the Top Five list chatting about the ambiance of the various establishments, which is always a treat with these two. Mike gets into Bowling, and how much he likes the Ten Pin better than Candlepin, what about you? Bowling is making a comeback! Father Mikey makes a return to the show! Father talks about his sabbatical and gives out some advice to Chrissy, updates us about Sister Good and Plenty. Tom has the question of the day for Mikey to answer, please submit your request for advice! Some of the Top Chains are, Bucca di Beppo, Bertucci's, California Pizza, Romano's Macaroni Grill, Carrabba's, and the unanimous choice for number one was Maggiano's Little Italy. What is your Top Five? They also get into the Top 10 Comedians of all time, great list!   Also, please check out Tom's book, Bless Me Sister, only a few left! https://www.amazon.com/Bless-Me-Sister-Tom-Zappala/dp/193969308X   Father Mikey is back in the States, in fact “Advice from Father Mikey” will run each and every week, so please send your questions along!! If you have a question for Father Mikey, send us a note on Facebook or send us an email: thesiciliancorner@gmail.com.   #TheSicilianCorner #Sicilian #TSC #TomZappala #MikeLomazo #Studio21PodcastCafe #UnitedPodcastNetwork   Follow Us On: Facebook: https://www.facebook.com/TheSicilianCorner/ YouTube:  https://www.youtube.com/channel/UCt-Op7TLxqV7yoqkAfv8KQg Listen to Us on Podbean: https://thesiciliancorner.podbean.com/  or anywhere you listen to your favorite podcasts Join us as we broadcast on location from Studio 21 Podcast Cafe high above Two Guys Smoke Shop in Salem, New Hampshire on the United Podcast Network, Tuesdays @ 9:30am

At Eagle Rock School & Professional Development Center in Estes Park, CO, teacher preparation is a critical element of the school's mission and work. Director of Professional Development Sarah Bertucci oversees this program in partnership with national non-profit Public Allies. Each year, Eagle Rock brings on a new cohort of fellows who can earn their Colorado teaching license through the school's alternative licensure program. In this episode we talk with Sarah about the program's mission, goals, and approach. Plugs include the Teacher Powered Schools Conference, What School Could Be, Cultivating Genius by Gholdy Muhammad, and Open Way Learning. Music by Ketsa.

Filmmaker and Professor Sonja Bertucci joins the show to talk about her career and her passion for cinema.

Lea Bertucci: Trespassing Composer Bertucci plays saxophone and bass clarinet and employs devices like tape recorders and other obsolete and archaic sonic machinery. Bertucci is as likely to perform in a concert hall as a cave or handball court. Solo and ensemble works are explored in this program, with comments from the artist on technique, technology, and adventurism. Bertucci's 2022 album, Murmurations, is on Bandcamp. https://roulette.org/

Composer Lea Bertucci's collaborative works and solos for saxophone and bass clarinet are often layered and processed through unusual methods, including archaic tape recorders and multichannel configurations. Fascinated by acoustic phenomenon, Bertucci is as likely to perform in a club as in a cave or handball court. Solo and ensemble works are explored in this program, with comments from the artist on technique, technology, and adventurism. Bertucci's 2022 album, Murmurations, is on Bandcamp.

Pregnancy After Loss // IVF // Miscarriage This is a story of two people who didn't give up, but at the exact same time accepted where they were and honoured it by asking each other the hard questions, by looking and accepting all options and by knowing when to take breaks. LISTEN TO HEAR: ✨ Vince and Lisa's medical intervention story and what eventually lead them to look into more holistic medicine. ✨ How they supported each other after each loss and how they kept putting one-foot infront of the other ✨What they would do differently when looking back and what they are proud of ✨ Advice to others starting out on their fertility journey (hint – consider holistic medicine sooner rather than later)

Dr Renee White and Dr Micka Bertucci are the postpartum doulas and co-Directors of 'Fill Your Cup' Doula Village in Melbourne and Hobart. On today's episode they will walk you through the importance, value and how to create your own Village. Whether it be before you've had you baby or you've just moved to a new state! Renee and Micka give insights, tips and practical approaches to building your village right now, because we weren't meant to do it alone mamas!Find out more about Fill Your Cup: World's First Biochemist Led Doula Villagewww.ifillyourcup.comInstagram @FillYourCup_

This past November, Jeffrey Grunthaner spoke with composer Lea Bertucci about experimental music, the nature of recording vs. live performance, her recent collaboration with artist and composer Ben Vida, and how she incorporates field recordings into her work. Tracklist: 1. Vapours (excerpt) (Bertucci) 2. An Arc of the Horizon (Bertucci) 3. The Beacon (Bertucci) 4. Threshes (Bertucci) 5. Gasps and Spasms (Bertucci, Vida) 6. Grasslands (Bertucci)

Reminding you why the Mississippi Gulf Coast is such a great place to live, work, and play

Join us for our second episode, where we interview three-time Tony Award nominee and Broadway star Robin De Jesus! Robin dishes on what it was like working on the Broadway smash In the Heights, what happened the first time he found out he was nominated for a Tony what was his worst ever survival job!  Please excuse any sound issues, Friends! We are still in a pandemic!!   Info on Robin DeJesus:  Check out The Boys in the Band trailer HERE.  Check out the Tick Tick Boom trailer HERE. Follow Robin on Instagram here. Follow Pedro on Twitter here.    Info on Your Hosts:  Follow Samantha on Instagram.  Check out Samantha's Official Website here Follow Samantha's business Cater Agent on Instagram. Follow Jason on Instagram /Twitter. Check out Jason's Official Website here Check out Samantha's Official Website here. Check out and support The Bridgeport Film Fest. Support Us... Please!  If you're feeling generous, Buy Us A Coffee HERE!   Tickets for the first annual Bridgeport Film Fest, hosted by Jason and Groundwork Bridgeport are on sale NOW. Use the code: BFFSUMMER to save 10% on your tickets HERE!    Please don't become complacent: Support the Black Mamas Matter Alliance Support Families Detained and Separated at the Border.  Support the AAPI Civic Engagement Fund. Support Black Trans Folx here Donate to the Community League of the Heights (CLOTH) Support the People of Palestine How to be an Ally to the AAPI Community 168 Ways to Donate in Support of Black Lives and Communities of Color The New York Times: On Mexico's Border With U.S., Desperation as Migrant Traffic Piles Up PBS: How to help India during its COVID surge — 12 places you can donate Covid quarantine didn't stop antisemitic attacks from rising to near-historic highs   Opening and Closing Theme Music: "One Love" by Beats by Danny    If you enjoy Survival Jobs: A Podcast be sure to subscribe and follow us on your preferred podcast listening app! Also, feel free to follow us on Instagram and Twitter! Thank you!!  

An introduction to The Science of Motherhood podcast hosts Dr Renee White and Dr Micka Bertucci. Then a deep dive into Micka's birth story in which she shares her year long preparation to conceive, including heavy metal cleanses; pregnancy in the winter chill of Montreal, Canada and how flying home to Melbourne was everything she needed post-birth.Find out more about Fill Your Cup: World's First Biochemist Led Doula Villagewww.ifillyourcup.comInstagram @FillYourCup_

Vi proponiamo l'ascolto dell'intervista di Giovanni Floris all'avvocato ADUC Emmanuela Bertucci su Quota 100, Cashback, patrimoniale, bonus ristrutturazioni, cartelle esattoriali.